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"slug": "roxie-food-center-san-francisco-deli-sandwich-dutch-crunch-excelsior",
"title": "The Old-School San Francisco Sandwich That Stole My Heart",
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"content": "\u003cp>\u003cstrong>\u003cem>\u003ca href=\"https://www.kqed.org/arts/tag/frisco-foodies\">Frisco Foodies\u003c/a> is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[dropcap]S[/dropcap]an Francisco might not be known as a “\u003ca href=\"https://www.kqed.org/arts/tag/sandwich\">sandwich\u003c/a> town,” but hear me out: The City’s grab-and-go culture and proximity to fresh produce make it the perfect place for a one-handed meal.\u003c/p>\n\u003cfigure id=\"attachment_13929853\" class=\"wp-caption alignright\" style=\"max-width: 1711px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929853\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/FF-3-PH-Stallions-scaled.jpg\" alt=\"Two middle school age Filipino American girls dressed in athletic warm-ups, in a throwback photo from the 1990s.\" width=\"1711\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-scaled.jpg 1711w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-800x1197.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-1020x1526.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-160x239.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-768x1149.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-1026x1536.jpg 1026w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-1369x2048.jpg 1369w\" sizes=\"(max-width: 1711px) 100vw, 1711px\">\u003cfigcaption class=\"wp-caption-text\">The author and her best friend Arlene during their Potrero Hill Middle School days. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, you might associate us more with tourists eating clam chowder in a sourdough bread bowl, but one of the legacies of the Gold Rush and Frisco’s history of blue-collar laborers is that we hate sitting down for a meal, and we love taking it to go in the car — and finding a nice view to enjoy that sandwich while the fog rolls in. And with the advent of Dutch Crunch bread, invented in the Netherlands but \u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">a Bay Area specialty,\u003c/a> our local sandwiches have an unparalleled layering of textures that can’t be found anywhere else. Did I mention how well they hold up to California avocados?\u003c/p>\n\u003cp>I was first introduced to the San Francisco-style deli sandwich at Jackson Park baseball field, where my best friend Arlene and I were the de facto softball managers for the Potrero Hill Middle School Stallions — a position we signed up for mostly just so we could leave class early. Once we set out the mitts and bases, Arlene and I would go around the corner to JB’s, where we split a roast beef on Dutch Crunch and a side of fries.\u003c/p>\n\u003cp>By the time practice was done, so were we. Stuffed and caught up on all the hot goss, we’d go back to Jackson Park, collect the mitts and bases, and do it all over again the next day. Those lazy afternoons of softball and sandwiches constituted an “America” we otherwise only saw in the movies. To me, they represented an idyllic time when families of color could still afford to live in the City, watch a game at Candlestick and truly feel like a part of the community. After we graduated, memories of our days on the bleachers faded, but my love for those SF-style deli sandwiches remained.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Treasure Island Naval Base shut down in 1996, my dad retired from the U.S. Navy and we eventually moved into the Excelsior District, where I found the holy grail of sandwich shops: Roxie Food Center on the corner of San Jose and San Juan avenues. At this tight squeeze of a corner store, patrons knew to go straight to the back to order their special from one of the OG Roxie’s Crew: Kevin, Floyd or one of the Tannous brothers, Tony, Peter or Simon. Those guys were legendary sandwich artists who elevated my humble roast beef to new heights. Hot pastrami, smoked tri-tip, meatballs and even imitation crab all graced the menu.\u003c/p>\n\u003cfigure id=\"attachment_13929844\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929844\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut.jpg\" alt=\"A sandwich counter is visible at the end of a narrow market aisle crammed full of bagged chips and other snacks.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At this tight squeeze of a corner store, customers know to head straight to the back to put in their sandwich orders. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13929850\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929850\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut.jpg\" alt=\"A deli shop worker looks out from behind the ordering window as he checks out a customer.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Mike Zunoona takes a customer’s order from behind the counter at Roxie Food Center. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It was a little market before, and they added a deli,” Mick Shehadeh tells me over the phone at the end of his shift at Roxie’s on a recent Friday afternoon. He and his cousin Mike Zunoona took over the business after the Tannous brothers — their uncles — retired in the fall of 2021. “The reason why [my uncles] went with that type of deli was because they loved the Italian culture. It’s kind of like our Palestinian culture — it’s really a tight-knit family, good food, a lot of soul.”\u003c/p>\n\u003cp>Barely past five feet tall, I had to tiptoe to place my order in one breath: \u003ci>Smoked turkey with provolone on Dutch, heated up, everything on it, with avocado. And please don’t forget the jalapeños\u003c/i>. While they made my sandwich fresh, I’d place my bag of chips and Gatorade on the counter and grab an \u003ci>Auto Trader\u003c/i> from the magazine rack, flipping through it while I daydreamed about buying an ‘87 Buick Grand National.\u003c/p>\n\u003cp>There wasn’t a place to eat nearby, so like most patrons, I’d sit in my car with my door open, paper bag ripped in half to form a makeshift tablecloth, devouring the sandwich while the Dutch was still warm and toasty and the cheese still melted. In high school, this was the preferred school lunch before Ma made dinner. If you didn’t have your own, you could always rely on someone splitting theirs or at least sharing a bite or two. As a starving college student, sometimes a sandwich had to be lunch \u003ci>and\u003c/i> dinner. Hell, I would even reheat it the next day for breakfast — especially if I’d ordered an oversized “supreme.”\u003c/p>\n\u003cfigure id=\"attachment_13929852\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929852\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut.jpg\" alt=\"Three workers talk as they prepare sandwiches behind a busy deli counter.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roxie’s employees hard at work behind the busy deli counter. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13929847\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929847\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut.jpg\" alt=\"A deli worker wearing blue kitchen gloves holds a pastrami sandwich, cut so that the meaty cross section is visible.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastrami on Dutch, a classic San Francisco deli sandwich. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roxie’s was community. It was sustenance. And it was open seven days a week.\u003c/p>\n\u003cp>I fell in love with the muscle cars that drove up and down Mission in the Excelsior. I fell in love with the houses that dotted the surrounding hills like an Italian village, a view on every hilltop. I fell in love with a boy from Delano Avenue, around the corner from the shop. But it was that Roxie’s sandwich that truly stole my heart. \u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“Roxie’s was community. It was sustenance. And it was open seven days a week.”[/pullquote]\u003c/span>\u003c/p>\n\u003cp>The Tannous brothers must have felt the same way when they immigrated from Palestine and chose this quaint location to represent their own American dream, drawing inspiration from the region’s Italian-style delicatessens. That cross-pollination of cultures felt quintessentially Bay Area, and the love of quality food and togetherness created a lasting bond for anyone lucky enough to grow up in the neighborhood.\u003c/p>\n\u003cp>“I just remember [my uncles] always being really involved in the community. They sponsored a lot of the baseball teams,” recalls Shehadeh, who was born and raised in Hunters Point. “Just seeing how tight the family was with the community was beautiful, and that’s what really made me excited to really be a part of that.”\u003c/p>\n\u003cfigure id=\"attachment_13929848\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929848\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut.jpg\" alt=\"\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Photographs taken by customers through the years show the deli’s deep roots in the local community. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop used to host an annual Fourth of July party, and they’d often let regular customers come back and pay if they didn’t have enough money for a sandwich or groceries. The care and attention went beyond the sandwiches. The Roxie’s crew became a part of our everyday lives.\u003c/p>\n\u003cp>The walls outside now have graffiti-style murals to honor the late Kevin D. and Floyd S., two of the aforementioned OGs of the Roxie’s crew. Looking back on those early days, Shehadeh says his uncles were always looking out for the team, even when the rest of the neighborhood hadn’t yet accepted Floyd, who was Black and worked at the shop from when it opened in 1975 until he passed in 2011. “He was a really important part of the family,” Shehadeh says.” It was kind of hard — having him work with us in the beginning — because people didn’t like that we had an African American man working for us. We made it work and we told them, ‘He’s a really nice guy, a beautiful person.’”\u003c/p>\n\u003cfigure id=\"attachment_13929842\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929842\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut.jpg\" alt=\"\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zunoona hands a bag of sandwiches to a longtime customer. The mural behind them honors former Roxie’s employees Kevin D. and Floyd S. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That sense of mutual respect and inclusivity imbued a fierce loyalty in the shop’s customers, who worried that new ownership would be a harbinger of the changing times — a result of growing gentrification in the Mission Terrace and Excelsior districts. “[My uncles] had seen that the community didn’t like that they wanted to sell, so they decided to pass it down, and we were happy to take over,” Shehadeh says. In any case, he says the neighborhood hasn’t changed as much as the rest of the city. It’s truly one of the most diverse zip codes left in San Francisco.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13923127,arts_13921079,arts_13927857']\u003c/span>“A lot of the elderly crowd has moved on and it’s now become more family-oriented,” he says. “Nice young families moving in, and everybody’s growing together.”\u003c/p>\n\u003cp>The last time I visited Roxie’s before the old owners retired, Tony Tannous rang up my smoked turkey and asked how I’d been. Even two kids and two decades later, he still remembered my face — that’s just the kind of place it was. By that time, the pandemic was already taking a toll on the business. It was exhausting to be open seven days a week and hard to compete with food delivery options with cheaper ingredients. While the quality of sandwiches didn’t change, the world around it did, and something had to give. The Tannous brothers wrapped their last Dutch Crunch sandwich in 2021.\u003c/p>\n\u003cfigure id=\"attachment_13929854\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous.jpg\" alt=\"A selfie of a a woman in sunglasses and close-cropped hair posing with an older deli man in a black apron and 49ers shirt.\" width=\"1920\" height=\"2555\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-800x1065.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-1539x2048.jpg 1539w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author poses for a selfie with Tony Tannous, one of the three Tannous brothers who opened Roxie’s in 1975. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I’ve lived in Oakland for the past 12 years, I would trade the sunny weather at Lake Merritt for a foggy afternoon in the Excelsior any day, just to raise my two kids the same way I was raised: as part of a community that watched each other’s back and cared about each other’s well-being. I fell in love with their dad, \u003ca href=\"https://www.kqed.org/arts/10445851/from-gangs-to-glory-bambus-political-hip-hop-for-the-people\">Bambu\u003c/a>, in the Excelsior, when I used to live in a shared apartment on Brazil and Madrid. After performing at the Filipino Community Center, we walked home hand in hand, partying into the night with my roommates and falling asleep to the sound of cars doing donuts in the intersection. It was the closest thing to heaven for an Excelsior girl.\u003c/p>\n\u003cp>Since he’s from Los Angeles, one of our first dates was at Roxie’s, where I introduced him to the things I loved most about the City. What I didn’t tell him until much later was that the boy from Delano Ave. that I used to love was behind the counter making our sandwich. With so much history in that shop, I spared him the silly details. This was my community, too, and I’d never let that tidbit spoil another amazing sandwich memory.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has four musical projects out, three of those with her label Beatrock Music. She released her first book last year, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera\u003cem>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Roxie Food Center has been a holy grail of SF deli sandwich culture for nearly 50 years.",
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"title": "Roxie Food Center's Old-School SF Deli Sandwich Stole My Heart | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>\u003ca href=\"https://www.kqed.org/arts/tag/frisco-foodies\">Frisco Foodies\u003c/a> is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">S\u003c/span>\u003c/p>\u003cp>an Francisco might not be known as a “\u003ca href=\"https://www.kqed.org/arts/tag/sandwich\">sandwich\u003c/a> town,” but hear me out: The City’s grab-and-go culture and proximity to fresh produce make it the perfect place for a one-handed meal.\u003c/p>\n\u003cfigure id=\"attachment_13929853\" class=\"wp-caption alignright\" style=\"max-width: 1711px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929853\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/FF-3-PH-Stallions-scaled.jpg\" alt=\"Two middle school age Filipino American girls dressed in athletic warm-ups, in a throwback photo from the 1990s.\" width=\"1711\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-scaled.jpg 1711w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-800x1197.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-1020x1526.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-160x239.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-768x1149.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-1026x1536.jpg 1026w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-PH-Stallions-1369x2048.jpg 1369w\" sizes=\"(max-width: 1711px) 100vw, 1711px\">\u003cfigcaption class=\"wp-caption-text\">The author and her best friend Arlene during their Potrero Hill Middle School days. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, you might associate us more with tourists eating clam chowder in a sourdough bread bowl, but one of the legacies of the Gold Rush and Frisco’s history of blue-collar laborers is that we hate sitting down for a meal, and we love taking it to go in the car — and finding a nice view to enjoy that sandwich while the fog rolls in. And with the advent of Dutch Crunch bread, invented in the Netherlands but \u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">a Bay Area specialty,\u003c/a> our local sandwiches have an unparalleled layering of textures that can’t be found anywhere else. Did I mention how well they hold up to California avocados?\u003c/p>\n\u003cp>I was first introduced to the San Francisco-style deli sandwich at Jackson Park baseball field, where my best friend Arlene and I were the de facto softball managers for the Potrero Hill Middle School Stallions — a position we signed up for mostly just so we could leave class early. Once we set out the mitts and bases, Arlene and I would go around the corner to JB’s, where we split a roast beef on Dutch Crunch and a side of fries.\u003c/p>\n\u003cp>By the time practice was done, so were we. Stuffed and caught up on all the hot goss, we’d go back to Jackson Park, collect the mitts and bases, and do it all over again the next day. Those lazy afternoons of softball and sandwiches constituted an “America” we otherwise only saw in the movies. To me, they represented an idyllic time when families of color could still afford to live in the City, watch a game at Candlestick and truly feel like a part of the community. After we graduated, memories of our days on the bleachers faded, but my love for those SF-style deli sandwiches remained.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Treasure Island Naval Base shut down in 1996, my dad retired from the U.S. Navy and we eventually moved into the Excelsior District, where I found the holy grail of sandwich shops: Roxie Food Center on the corner of San Jose and San Juan avenues. At this tight squeeze of a corner store, patrons knew to go straight to the back to order their special from one of the OG Roxie’s Crew: Kevin, Floyd or one of the Tannous brothers, Tony, Peter or Simon. Those guys were legendary sandwich artists who elevated my humble roast beef to new heights. Hot pastrami, smoked tri-tip, meatballs and even imitation crab all graced the menu.\u003c/p>\n\u003cfigure id=\"attachment_13929844\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929844\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut.jpg\" alt=\"A sandwich counter is visible at the end of a narrow market aisle crammed full of bagged chips and other snacks.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64137_03312023_kqed_roxiesandwiches-139-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At this tight squeeze of a corner store, customers know to head straight to the back to put in their sandwich orders. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13929850\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929850\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut.jpg\" alt=\"A deli shop worker looks out from behind the ordering window as he checks out a customer.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64150_03312023_kqed_roxiesandwiches-490-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Mike Zunoona takes a customer’s order from behind the counter at Roxie Food Center. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It was a little market before, and they added a deli,” Mick Shehadeh tells me over the phone at the end of his shift at Roxie’s on a recent Friday afternoon. He and his cousin Mike Zunoona took over the business after the Tannous brothers — their uncles — retired in the fall of 2021. “The reason why [my uncles] went with that type of deli was because they loved the Italian culture. It’s kind of like our Palestinian culture — it’s really a tight-knit family, good food, a lot of soul.”\u003c/p>\n\u003cp>Barely past five feet tall, I had to tiptoe to place my order in one breath: \u003ci>Smoked turkey with provolone on Dutch, heated up, everything on it, with avocado. And please don’t forget the jalapeños\u003c/i>. While they made my sandwich fresh, I’d place my bag of chips and Gatorade on the counter and grab an \u003ci>Auto Trader\u003c/i> from the magazine rack, flipping through it while I daydreamed about buying an ‘87 Buick Grand National.\u003c/p>\n\u003cp>There wasn’t a place to eat nearby, so like most patrons, I’d sit in my car with my door open, paper bag ripped in half to form a makeshift tablecloth, devouring the sandwich while the Dutch was still warm and toasty and the cheese still melted. In high school, this was the preferred school lunch before Ma made dinner. If you didn’t have your own, you could always rely on someone splitting theirs or at least sharing a bite or two. As a starving college student, sometimes a sandwich had to be lunch \u003ci>and\u003c/i> dinner. Hell, I would even reheat it the next day for breakfast — especially if I’d ordered an oversized “supreme.”\u003c/p>\n\u003cfigure id=\"attachment_13929852\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929852\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut.jpg\" alt=\"Three workers talk as they prepare sandwiches behind a busy deli counter.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64154_03312023_kqed_roxiesandwiches-062-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roxie’s employees hard at work behind the busy deli counter. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13929847\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929847\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut.jpg\" alt=\"A deli worker wearing blue kitchen gloves holds a pastrami sandwich, cut so that the meaty cross section is visible.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64146_03312023_kqed_roxiesandwiches-470-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastrami on Dutch, a classic San Francisco deli sandwich. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roxie’s was community. It was sustenance. And it was open seven days a week.\u003c/p>\n\u003cp>I fell in love with the muscle cars that drove up and down Mission in the Excelsior. I fell in love with the houses that dotted the surrounding hills like an Italian village, a view on every hilltop. I fell in love with a boy from Delano Avenue, around the corner from the shop. But it was that Roxie’s sandwich that truly stole my heart. \u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>The Tannous brothers must have felt the same way when they immigrated from Palestine and chose this quaint location to represent their own American dream, drawing inspiration from the region’s Italian-style delicatessens. That cross-pollination of cultures felt quintessentially Bay Area, and the love of quality food and togetherness created a lasting bond for anyone lucky enough to grow up in the neighborhood.\u003c/p>\n\u003cp>“I just remember [my uncles] always being really involved in the community. They sponsored a lot of the baseball teams,” recalls Shehadeh, who was born and raised in Hunters Point. “Just seeing how tight the family was with the community was beautiful, and that’s what really made me excited to really be a part of that.”\u003c/p>\n\u003cfigure id=\"attachment_13929848\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929848\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut.jpg\" alt=\"\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64147_03312023_kqed_roxiesandwiches-499-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Photographs taken by customers through the years show the deli’s deep roots in the local community. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop used to host an annual Fourth of July party, and they’d often let regular customers come back and pay if they didn’t have enough money for a sandwich or groceries. The care and attention went beyond the sandwiches. The Roxie’s crew became a part of our everyday lives.\u003c/p>\n\u003cp>The walls outside now have graffiti-style murals to honor the late Kevin D. and Floyd S., two of the aforementioned OGs of the Roxie’s crew. Looking back on those early days, Shehadeh says his uncles were always looking out for the team, even when the rest of the neighborhood hadn’t yet accepted Floyd, who was Black and worked at the shop from when it opened in 1975 until he passed in 2011. “He was a really important part of the family,” Shehadeh says.” It was kind of hard — having him work with us in the beginning — because people didn’t like that we had an African American man working for us. We made it work and we told them, ‘He’s a really nice guy, a beautiful person.’”\u003c/p>\n\u003cfigure id=\"attachment_13929842\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929842\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut.jpg\" alt=\"\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/RS64133_03312023_kqed_roxiesandwiches-026-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zunoona hands a bag of sandwiches to a longtime customer. The mural behind them honors former Roxie’s employees Kevin D. and Floyd S. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That sense of mutual respect and inclusivity imbued a fierce loyalty in the shop’s customers, who worried that new ownership would be a harbinger of the changing times — a result of growing gentrification in the Mission Terrace and Excelsior districts. “[My uncles] had seen that the community didn’t like that they wanted to sell, so they decided to pass it down, and we were happy to take over,” Shehadeh says. In any case, he says the neighborhood hasn’t changed as much as the rest of the city. It’s truly one of the most diverse zip codes left in San Francisco.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“A lot of the elderly crowd has moved on and it’s now become more family-oriented,” he says. “Nice young families moving in, and everybody’s growing together.”\u003c/p>\n\u003cp>The last time I visited Roxie’s before the old owners retired, Tony Tannous rang up my smoked turkey and asked how I’d been. Even two kids and two decades later, he still remembered my face — that’s just the kind of place it was. By that time, the pandemic was already taking a toll on the business. It was exhausting to be open seven days a week and hard to compete with food delivery options with cheaper ingredients. While the quality of sandwiches didn’t change, the world around it did, and something had to give. The Tannous brothers wrapped their last Dutch Crunch sandwich in 2021.\u003c/p>\n\u003cfigure id=\"attachment_13929854\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous.jpg\" alt=\"A selfie of a a woman in sunglasses and close-cropped hair posing with an older deli man in a black apron and 49ers shirt.\" width=\"1920\" height=\"2555\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-800x1065.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/FF-3-Roxie_s-Tony-Tannous-1539x2048.jpg 1539w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author poses for a selfie with Tony Tannous, one of the three Tannous brothers who opened Roxie’s in 1975. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I’ve lived in Oakland for the past 12 years, I would trade the sunny weather at Lake Merritt for a foggy afternoon in the Excelsior any day, just to raise my two kids the same way I was raised: as part of a community that watched each other’s back and cared about each other’s well-being. I fell in love with their dad, \u003ca href=\"https://www.kqed.org/arts/10445851/from-gangs-to-glory-bambus-political-hip-hop-for-the-people\">Bambu\u003c/a>, in the Excelsior, when I used to live in a shared apartment on Brazil and Madrid. After performing at the Filipino Community Center, we walked home hand in hand, partying into the night with my roommates and falling asleep to the sound of cars doing donuts in the intersection. It was the closest thing to heaven for an Excelsior girl.\u003c/p>\n\u003cp>Since he’s from Los Angeles, one of our first dates was at Roxie’s, where I introduced him to the things I loved most about the City. What I didn’t tell him until much later was that the boy from Delano Ave. that I used to love was behind the counter making our sandwich. With so much history in that shop, I spared him the silly details. This was my community, too, and I’d never let that tidbit spoil another amazing sandwich memory.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has four musical projects out, three of those with her label Beatrock Music. She released her first book last year, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera\u003cem>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Behold the Afghan Burrito: A Bay Area Classic, Remixed",
"headTitle": "Behold the Afghan Burrito: A Bay Area Classic, Remixed | KQED",
"content": "\u003cp>No one would dispute the Mission burrito’s status as an \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">iconic, quintessential Bay Area food\u003c/a>. But in case you needed further evidence, consider the many tortilla-wrapped spinoffs that our region’s multicultural food communities have wrought: Here in the Bay, we have Mexipino \u003ca href=\"https://www.senorsisig.com/menu\">sisig burritos\u003c/a>. We have kati roll-esque \u003ca href=\"https://www.curryupnow.com/menu\">Indian burritos\u003c/a> stuffed full of saag paneer or chicken tikka masala. Vegan barbecue burritos (aka “\u003ca href=\"https://veganmob.biz/menu\">barbequitos\u003c/a>”). \u003ca href=\"https://tacorea.com/menu\">Korean burritos\u003c/a> layered with gochujang and kimchi.\u003c/p>\n\u003cp>The latest trendsetter? West Berkeley’s \u003ca href=\"https://www.instagram.com/afghanburrito/\">Afghan Burrito\u003c/a>, whose namesake specialty comes generously stuffed with kebab-inspired chicken or steak, rice, beans and — crucially — a signature “Golden Sauce” so top-secret that co-owners Khalid Popal and Hani Kharufeh are reluctant to tell me \u003ci>any \u003c/i>of its ingredients. (“There’s water,” Kharufeh conceded the third time I asked the question.)\u003c/p>\n\u003cp>This is a tasty, well-constructed burrito by any measure: The meat has that satisfying kiss of smoke you only get from grilling over a live fire; the beans are toothsome; the rice is well seasoned. But the sauce is what sets the burrito apart, giving it a slightly sweet, buttery richness (though it’s not made with butter) and a flavor profile loosely reminiscent of something you might find at one of New York City’s famed halal chicken carts.\u003c/p>\n\u003cp>Wrapped in eye-catching gold foil, the burritos are delicious enough, and aesthetically pleasing enough, to become the Bay Area food scene’s next big thing.\u003c/p>\n\u003cfigure id=\"attachment_13929782\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929782\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/afghan-burrito.jpg\" alt=\"An oozy, overstuffed burrito wrapped in gold foil.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gold foil–wrapped burrito is delicious — and also ready for Instagram. \u003ccite>(Courtesy of Afghan Burrito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But according to the restaurant’s founders, the Afghan burrito actually has a long history in the East Bay, going back at least 30 years. That’s when Popal’s uncle, Kabir Nejat, invented it for his own restaurant, \u003ca href=\"https://www.instagram.com/thehotshopofficial/\">the Hot Shop\u003c/a> in Albany, which sells a similar style of burrito to this day, just two miles up San Pablo Avenue. Nejat is the one who created the now-famous golden sauce and then sold the recipe to Popal and Kharufeh in 2020, when the two friends were looking to open their own food business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In that sense, the Afghan burrito is a cherished family recipe as much as it is some newfangled fusion creation. “We’re living off that legacy,” Kharufeh says.\u003c/p>\n\u003cp>And if Afghan burritos haven’t gotten a lot of mainstream traction up until this point, that might be in part because the Hot Shop has never branded them quite so explicitly. It lists the equivalent burrito on its menu as a “Tropical Burrito” (or “Cajun Burrito,” if you want it to be spicy). Also, the golden sauce is described as a “\u003ca href=\"https://www.facebook.com/photo/?fbid=429499815911663&set=a.429499779245000\">tropical honey curry sauce\u003c/a>” — another clue to its ingredient makeup, perhaps.\u003c/p>\n\u003cp>Kharufeh and Popal stress that their take on an Afghan burrito is mostly identical to a classic Mission burrito in its construction. Popal, the restaurant’s main chef, added his own tweaks to his uncle’s sauce, which is made with a blend of “a lot of spices” that are typical in Central Asian cooking, the only one of which he’s willing to reveal is turmeric. That’s what gives the sauce its characteristic golden hue. He also developed a new marination technique for the meats that’s based on the traditional way you would marinate Afghan kebabs.\u003c/p>\n\u003cp>The results speak for themselves. Afghan Burrito opened its San Pablo Avenue storefront last spring after an initial stint in a commercial kitchen, and the burritos have already built up a loyal and diverse fanbase. For Ramadan, earlier this spring, the restaurant stayed open late on the weekend so that Muslim customers could come for suhoor, the pre-sunrise meal eaten before the start of a day of fasting. It wound up being a huge success — though “ironically,” Kharufeh says, “Muslims didn’t show up.”\u003c/p>\n\u003cfigure id=\"attachment_13929783\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929783\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/afghan-burrito-outdoors.jpg\" alt=\"A restaurant's palm tree–lined parking lot and outdoor dining area lit up at night.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Through the end of the summer, the restaurant will stay open until 1 a.m. on weekends. \u003ccite>(Courtesy of Afghan Burrito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, the restaurant’s tented dining area filled up with folks from all backgrounds — “our tribe,” as Kharufeh puts it — who were simply thrilled to find a rare late-night food spot in Berkeley. The response was so enthusiastic that the restaurant plans to stay open until 1 a.m. on Fridays and Saturdays at least through the end of the summer.\u003c/p>\n\u003cp>[aside postID='arts_13900855,arts_13929494,arts_13895209']Meanwhile, Popal and Kharufeh have even bigger plans in the works. They say their West Berkeley location was never meant to house just one restaurant. Instead, they’ve dubbed the venue the “Cal Food Garden” and want to develop the outdoor dining area, in particular, as a welcoming, family-friendly community space. Eventually, they plan to open additional vendors within that space, including a cafe and a barbecue restaurant that will be built around another set of old recipes they’ve acquired — from Big Daddy’s Barbecue, a spot that was popular in Oakland back in the ’80s.\u003c/p>\n\u003cp>As for Afghan Burrito, Popal and Kharufeh say the burritos are just the beginning. This summer they’ll expand the menu to include crowd pleasers like fried chicken, loaded fries and something they suspect people will like even better than the burritos: Afghan \u003ci>tacos\u003c/i>, drizzled with that same golden sauce their customers can’t get enough of.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>Afghan Burrito is open Monday through Thursday 11 a.m–9 p.m. and Fri.–Sat. 11 a.m.–1 a.m. at 2309 San Pablo Ave. in Berkeley.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No one would dispute the Mission burrito’s status as an \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">iconic, quintessential Bay Area food\u003c/a>. But in case you needed further evidence, consider the many tortilla-wrapped spinoffs that our region’s multicultural food communities have wrought: Here in the Bay, we have Mexipino \u003ca href=\"https://www.senorsisig.com/menu\">sisig burritos\u003c/a>. We have kati roll-esque \u003ca href=\"https://www.curryupnow.com/menu\">Indian burritos\u003c/a> stuffed full of saag paneer or chicken tikka masala. Vegan barbecue burritos (aka “\u003ca href=\"https://veganmob.biz/menu\">barbequitos\u003c/a>”). \u003ca href=\"https://tacorea.com/menu\">Korean burritos\u003c/a> layered with gochujang and kimchi.\u003c/p>\n\u003cp>The latest trendsetter? West Berkeley’s \u003ca href=\"https://www.instagram.com/afghanburrito/\">Afghan Burrito\u003c/a>, whose namesake specialty comes generously stuffed with kebab-inspired chicken or steak, rice, beans and — crucially — a signature “Golden Sauce” so top-secret that co-owners Khalid Popal and Hani Kharufeh are reluctant to tell me \u003ci>any \u003c/i>of its ingredients. (“There’s water,” Kharufeh conceded the third time I asked the question.)\u003c/p>\n\u003cp>This is a tasty, well-constructed burrito by any measure: The meat has that satisfying kiss of smoke you only get from grilling over a live fire; the beans are toothsome; the rice is well seasoned. But the sauce is what sets the burrito apart, giving it a slightly sweet, buttery richness (though it’s not made with butter) and a flavor profile loosely reminiscent of something you might find at one of New York City’s famed halal chicken carts.\u003c/p>\n\u003cp>Wrapped in eye-catching gold foil, the burritos are delicious enough, and aesthetically pleasing enough, to become the Bay Area food scene’s next big thing.\u003c/p>\n\u003cfigure id=\"attachment_13929782\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929782\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/afghan-burrito.jpg\" alt=\"An oozy, overstuffed burrito wrapped in gold foil.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gold foil–wrapped burrito is delicious — and also ready for Instagram. \u003ccite>(Courtesy of Afghan Burrito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But according to the restaurant’s founders, the Afghan burrito actually has a long history in the East Bay, going back at least 30 years. That’s when Popal’s uncle, Kabir Nejat, invented it for his own restaurant, \u003ca href=\"https://www.instagram.com/thehotshopofficial/\">the Hot Shop\u003c/a> in Albany, which sells a similar style of burrito to this day, just two miles up San Pablo Avenue. Nejat is the one who created the now-famous golden sauce and then sold the recipe to Popal and Kharufeh in 2020, when the two friends were looking to open their own food business.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In that sense, the Afghan burrito is a cherished family recipe as much as it is some newfangled fusion creation. “We’re living off that legacy,” Kharufeh says.\u003c/p>\n\u003cp>And if Afghan burritos haven’t gotten a lot of mainstream traction up until this point, that might be in part because the Hot Shop has never branded them quite so explicitly. It lists the equivalent burrito on its menu as a “Tropical Burrito” (or “Cajun Burrito,” if you want it to be spicy). Also, the golden sauce is described as a “\u003ca href=\"https://www.facebook.com/photo/?fbid=429499815911663&set=a.429499779245000\">tropical honey curry sauce\u003c/a>” — another clue to its ingredient makeup, perhaps.\u003c/p>\n\u003cp>Kharufeh and Popal stress that their take on an Afghan burrito is mostly identical to a classic Mission burrito in its construction. Popal, the restaurant’s main chef, added his own tweaks to his uncle’s sauce, which is made with a blend of “a lot of spices” that are typical in Central Asian cooking, the only one of which he’s willing to reveal is turmeric. That’s what gives the sauce its characteristic golden hue. He also developed a new marination technique for the meats that’s based on the traditional way you would marinate Afghan kebabs.\u003c/p>\n\u003cp>The results speak for themselves. Afghan Burrito opened its San Pablo Avenue storefront last spring after an initial stint in a commercial kitchen, and the burritos have already built up a loyal and diverse fanbase. For Ramadan, earlier this spring, the restaurant stayed open late on the weekend so that Muslim customers could come for suhoor, the pre-sunrise meal eaten before the start of a day of fasting. It wound up being a huge success — though “ironically,” Kharufeh says, “Muslims didn’t show up.”\u003c/p>\n\u003cfigure id=\"attachment_13929783\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929783\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/afghan-burrito-outdoors.jpg\" alt=\"A restaurant's palm tree–lined parking lot and outdoor dining area lit up at night.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/afghan-burrito-outdoors-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Through the end of the summer, the restaurant will stay open until 1 a.m. on weekends. \u003ccite>(Courtesy of Afghan Burrito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, the restaurant’s tented dining area filled up with folks from all backgrounds — “our tribe,” as Kharufeh puts it — who were simply thrilled to find a rare late-night food spot in Berkeley. The response was so enthusiastic that the restaurant plans to stay open until 1 a.m. on Fridays and Saturdays at least through the end of the summer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Meanwhile, Popal and Kharufeh have even bigger plans in the works. They say their West Berkeley location was never meant to house just one restaurant. Instead, they’ve dubbed the venue the “Cal Food Garden” and want to develop the outdoor dining area, in particular, as a welcoming, family-friendly community space. Eventually, they plan to open additional vendors within that space, including a cafe and a barbecue restaurant that will be built around another set of old recipes they’ve acquired — from Big Daddy’s Barbecue, a spot that was popular in Oakland back in the ’80s.\u003c/p>\n\u003cp>As for Afghan Burrito, Popal and Kharufeh say the burritos are just the beginning. This summer they’ll expand the menu to include crowd pleasers like fried chicken, loaded fries and something they suspect people will like even better than the burritos: Afghan \u003ci>tacos\u003c/i>, drizzled with that same golden sauce their customers can’t get enough of.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>Afghan Burrito is open Monday through Thursday 11 a.m–9 p.m. and Fri.–Sat. 11 a.m.–1 a.m. at 2309 San Pablo Ave. in Berkeley.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "bay-area-summer-cocktails-summer-guide-2023",
"title": "9 Bay Area Cocktails to Drink This Summer",
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"headTitle": "9 Bay Area Cocktails to Drink This Summer | KQED",
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"content": "\u003cp>\u003cem>\u003cstrong>Be sure to check out our full \u003ca href=\"https://www.kqed.org/summerguide2023\">2023 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Let’s be honest: Bay Area summers are hella weird. With inconsistent days that get interrupted by strong winds, fog and poorly-timed storms, it’s not quite the palm tree–saturated, sunglasses vibe that an uninitiated visitor might be craving. Still, it \u003ci>does \u003c/i>warm up around here (relatively speaking), and if you’re lucky, your boss might let you hop off the clock early so you can inhale more fresh oxygen than usual — or, better yet, unwind with a decadent cocktail in hand.\u003c/p>\n\u003cp>Whether it’s a non-alcoholic concoction with top-shelf botanical extracts sipped on a ritzy rooftop or a boozy behemoth poured with a heavy hand at a red-light dive bar, Bay Area bartenders will be serving up enough drinks this summer to keep Alcatraz Island afloat. Trust me, I did the science, it checks out.\u003c/p>\n\u003cp>Here’s where KQED employees will be sipping their favorite “warm-weather” cocktails around the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13929628\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929628\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg\" alt=\"A bourbon cocktail served in a glass tumbler, garnished with a lemon slice and a sprig of mint.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1365x2048.jpg 1365w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The drink reminds the author of a hot Louisiana summer. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Back Porch at Bardo Lounge & Supper Club\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Bourbon, house black tea syrup, mint, Angostura, lemon peel ($14)\u003c/i>\u003cbr>\n\u003ci>3343 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This slickly decorated, mid-century themed bar and restaurant tucked a few blocks away from Grand Lake Theater is a cocktail lover’s paradise. \u003ca href=\"https://www.instagram.com/bardo_oakland/\">Bardo’s\u003c/a> zine-length drink menu is sophisticated and diverse (including an impressive range of mocktails), but my personal favorite is the Back Porch. The name alone reminds me of a hot Louisiana summer, and the mix of bourbon and black tea syrup, with touches of fresh mint and lemon, give it that homemade sweet tea aroma you can’t ever go wrong with. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cp>https://www.instagram.com/p/CblN8bbvQEu/?hl=en\u003c/p>\n\u003ch2>\u003cb>‘Surfer on Acid’ at White Cap\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Coconut coffee rum, amaro, sherry wine, falernum, pineapple ($14)\u003c/i>\u003c/p>\n\u003cp>\u003ci>3608 Taraval St., San Francisco\u003c/i>\u003c/p>\n\u003cp>Summer is a tough season in San Francisco. And it’s especially tough in the Outer Sunset. In the two summers I lived out in the Avenues, the cold fog could get so thick that I wasn’t able to see any sand on the beach, mere blocks away. One way to cope was by building fires to stay warm. The other? To bundle up in a down jacket and grab a cocktail at \u003ca href=\"https://whitecapsf.com/\">White Cap\u003c/a>. The “Surfer on Acid” is a classic — tropical, boozy — and while you’re drinking it, you can pretend you’re somewhere where it’s actually hot in May, June or July. \u003ci>—Bianca Taylor\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929630\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929630\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg\" alt=\"Two mint-garnished tropical cocktails, lit from behind by candle light.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Saturn is one of the refreshing tiki drinks you can find at El Cerrito’s Little Hill Lounge. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Saturn at Little Hill Lounge\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Gin, passion fruit, orgeat, falernum, lemon juice ($12)\u003c/i>\u003cbr>\n\u003ci>10753 San Pablo Ave., El Cerrito\u003c/i>\u003c/p>\n\u003cp>Here’s a quick lesson for my non-Spanish speakers: “cerro” translates as “hill” and “El Cerrito” means “the little hill.” So the next time you’re on Highway 80, look for the tiny hillside along the San Pablo Bay shoreline and tell your Uber driver to hop off the first exit. At \u003ca href=\"https://littlehillelcerrito.com/\">Little Hill Lounge\u003c/a>, you’ll encounter tiki drinks inside a retro ’70s red-interior room with a gorgeous oval-shaped bar in the middle. There might even be a neighborhood regular belting jukebox favorites to himself. The Saturn is my beverage of choice here. It’s smooth, satiating, zesty and simple. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cp>https://www.instagram.com/p/Coz_ZA6paN3/\u003c/p>\n\u003ch2>\u003cb>Chamborlada at Forbidden Island\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Rum, Chambord, pineapple, coconut ($16)\u003c/i>\u003cbr>\n\u003ci>1304 Lincoln Ave., Alameda\u003c/i>\u003c/p>\n\u003cp>Full disclosure: I’m one of those maniacs whose favorite La Croix flavor is coconut. I want coconut everything. Coconut cake, coconut sake (it’s a real thing!), coconut protein bars — just give me all of the coconut. (Don’t tell me it tastes like sun block, I’ve heard it all before.) Because of that, \u003ca href=\"https://www.forbiddenislandalameda.com/\">Forbidden Island\u003c/a> is a cocktail paradise for me. There are ample drink options for coconut haters in this fantastically kitsch little joint, but there is also an entire section of the menu dedicated to “Coconutty Creations.” My favorite is the Chamborlada, a drink that combines light tropical flavors with a heavy hit of alcohol. It’s the perfect cocktail to transport you to a tropical island, even as the fog rolls over the Bay outside. —\u003ci>Rae Alexandra\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929632\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg\" alt=\"A whisky highball in a tall glass, garnished with a slice of lemon peel.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Japanese whisky highball at Umami Mart is simple, elegant and extremely refreshing. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Whisky Highball at Umami Mart\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Japanese whisky, soda, lemon ($12)\u003c/i>\u003cbr>\n\u003ci>4027 Broadway, Oakland\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13928804,arts_13929494']\u003c/span>As someone who goes for low-alcohol carbonated drinks almost exclusively (yes, I’m a lightweight), I love a good Japanese whisky highball. My drink of the summer this year is the version they’re pouring at \u003ca href=\"https://www.instagram.com/umamimart/?hl=en\">Umami Mart\u003c/a>, which you might know for its design-conscious Japanese bar gadget and kitchenware shop in North Oakland. But did you know about the not-so-secret bar in the back, where you can bop your head to old jazz records while perusing the finely curated shochu and sake collection? The classic highball couldn’t be simpler: a high-proof Iwai whisky from Nagano (so the drink isn’t actually \u003ci>that\u003c/i> weak), Fever Tree’s aggressively fizzy club soda, a slice of lemon peel and plenty of ice. It’s the kind of elegant cocktail you make for a person who enjoys cold beer: super smooth, super refreshing. On a hot day, there’s nothing better. \u003ci>—Luke Tsai\u003c/i>\u003c/p>\n\u003ch2>\u003cb>‘Last Mistake’ at North Light\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Mezcal, Aperol, aloe, citrus, ginger, soda\u003c/i> (\u003ci>$15)\u003c/i>\u003cbr>\n\u003ci>4915 Telegraph Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://northlight.bar/\">North Light\u003c/a> appears to be a narrow bar hidden between busy Temescal stores, but keep going to the back and it opens into a beautiful patio. The place serves delicious food (love the tater tots), and my go-to drink is the “Last Mistake,” a smooth and uplifting blend of mezcal, citrus flavors and ginger. My favorite thing about North Light is that it doubles as a bookstore whose selection is curated by writers and artists as illustrious as Michael Chabon, Patti Smith and Samin Nosrat. Nothing I love more than snacks and a drink with a book in front of me. (Also on the drinks front: the \u003ca href=\"http://kqed.org/live\">KQED Live\u003c/a> team’s July 13 cocktail event with the podcast Bay Curious!) —\u003ci>Sarah Rose Leonard\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929633\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929633\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/E_E_CatHouse.jpg\" alt=\"A hand holding up a cocktail, with fruity, pulpy bits floating on top. A fully stocked bar is visible in the background.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fruity, spicy “E&E” from the Cat House Bar makes a good start or finish to a Lake Merritt excursion. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>‘E&E’ at the Cat House Bar\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Tequila, mezcal, pineapple, cilantro, lime, jalapeño ($13)\u003c/i>\u003cbr>\n\u003ci>3255 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>When all else fails, add tequila and mezcal to your night for an extra summery kick. With fruity splashes of pineapple and lime and dashes of spice from the jalapeño and cilantro, \u003ca href=\"https://www.instagram.com/the_cat_house_bar/?hl=en\">The Cat House Bar’s\u003c/a> “E&E” is a perfectly balanced cocktail served in an elegant, laid-back environment. Pro tip: Both Lake Merritt and the aforementioned \u003ca href=\"https://www.bardooakland.com/\">Bardo\u003c/a> are within short walking distance. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929652\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929652\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Hitman_Dalva.jpg\" alt=\"A pink cocktail garnished with mint on a wood bar counter.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘Hitman’ is an pink, effervescent beauty of a cocktail. It also happens to be alcohol-free. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>The ‘Hitman’ at Dalva\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Grapefruit, lime, NA bitter, Mala syrup, soda ($7)\u003c/i>\u003cbr>\n\u003ci>3121 16th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>There may not be another bar in San Francisco serving a better mocktail than this pink beauty at \u003ca href=\"https://www.instagram.com/dalva_thehideout/?hl=en\">Dalva\u003c/a>. The beverage is what some of my bar-hopping friends might call effervescent — it’s also light, minty, herbaceous and bubbly. Soak up the non-alcoholic (or \u003ca href=\"https://www.dalvasf.com/menu\">alcoholic\u003c/a>) vibes at this grown-up lounge with psychedelically-swirled decor next to the \u003ca href=\"https://www.instagram.com/roxie_theater/\">Roxie Theater\u003c/a>. Conveniently, it’s just a few feet away from some of the \u003ca href=\"https://www.instagram.com/panchitaspupuseria/?hl=en\">Bay Area’s best pupusas\u003c/a>. —\u003ci>A.C.\u003c/i>\u003c/p>\n\u003ch2>\u003cb>The Great American Sazerac at the Great American Music Hall\u003c/b>\u003c/h2>\n\u003cp>\u003ci>cognac, rye whiskey, simple syrup, absinthe rinse ($16)\u003c/i>\u003cbr>\n\u003ci>859 O’Farrell St., San Francisco\u003c/i>\u003c/p>\n\u003cp>In need of a good drink and show this summer? The \u003ca href=\"https://gamh.com/\">Great American Music Hall\u003c/a> is your place. This historic building lies in the heart of the city, surrounded by some of the best restaurants in San Francisco. Formerly known as “Blancos,” the venue was built in 1907, served as a speakeasy during Prohibition and, just like the movies, even had a small basement stage that remains to this day — the perfect place for an intimate show with your favorite artist. My go-to drink is the Great American Sazerac, a little drink that packs a punch and is as rich as the venue it’s named after. It’s complex, warm and just sweet enough to balance out the potent kick of rye whiskey. \u003ci>—Antony Fangary\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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\n",
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"excerpt": "It's the season to unwind with an ice-cold Chamborlada, whisky highball or bourbon sweet tea.",
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"title": "Bay Area Summer Cocktails to Drink in 2023 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Be sure to check out our full \u003ca href=\"https://www.kqed.org/summerguide2023\">2023 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Let’s be honest: Bay Area summers are hella weird. With inconsistent days that get interrupted by strong winds, fog and poorly-timed storms, it’s not quite the palm tree–saturated, sunglasses vibe that an uninitiated visitor might be craving. Still, it \u003ci>does \u003c/i>warm up around here (relatively speaking), and if you’re lucky, your boss might let you hop off the clock early so you can inhale more fresh oxygen than usual — or, better yet, unwind with a decadent cocktail in hand.\u003c/p>\n\u003cp>Whether it’s a non-alcoholic concoction with top-shelf botanical extracts sipped on a ritzy rooftop or a boozy behemoth poured with a heavy hand at a red-light dive bar, Bay Area bartenders will be serving up enough drinks this summer to keep Alcatraz Island afloat. Trust me, I did the science, it checks out.\u003c/p>\n\u003cp>Here’s where KQED employees will be sipping their favorite “warm-weather” cocktails around the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13929628\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929628\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg\" alt=\"A bourbon cocktail served in a glass tumbler, garnished with a lemon slice and a sprig of mint.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/BackPorch_Bardo-1365x2048.jpg 1365w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The drink reminds the author of a hot Louisiana summer. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Back Porch at Bardo Lounge & Supper Club\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Bourbon, house black tea syrup, mint, Angostura, lemon peel ($14)\u003c/i>\u003cbr>\n\u003ci>3343 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This slickly decorated, mid-century themed bar and restaurant tucked a few blocks away from Grand Lake Theater is a cocktail lover’s paradise. \u003ca href=\"https://www.instagram.com/bardo_oakland/\">Bardo’s\u003c/a> zine-length drink menu is sophisticated and diverse (including an impressive range of mocktails), but my personal favorite is the Back Porch. The name alone reminds me of a hot Louisiana summer, and the mix of bourbon and black tea syrup, with touches of fresh mint and lemon, give it that homemade sweet tea aroma you can’t ever go wrong with. \u003ci>—A.C.\u003c/i>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>\u003cb>‘Surfer on Acid’ at White Cap\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Coconut coffee rum, amaro, sherry wine, falernum, pineapple ($14)\u003c/i>\u003c/p>\n\u003cp>\u003ci>3608 Taraval St., San Francisco\u003c/i>\u003c/p>\n\u003cp>Summer is a tough season in San Francisco. And it’s especially tough in the Outer Sunset. In the two summers I lived out in the Avenues, the cold fog could get so thick that I wasn’t able to see any sand on the beach, mere blocks away. One way to cope was by building fires to stay warm. The other? To bundle up in a down jacket and grab a cocktail at \u003ca href=\"https://whitecapsf.com/\">White Cap\u003c/a>. The “Surfer on Acid” is a classic — tropical, boozy — and while you’re drinking it, you can pretend you’re somewhere where it’s actually hot in May, June or July. \u003ci>—Bianca Taylor\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929630\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929630\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg\" alt=\"Two mint-garnished tropical cocktails, lit from behind by candle light.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Saturn_LittleHillLounge-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Saturn is one of the refreshing tiki drinks you can find at El Cerrito’s Little Hill Lounge. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Saturn at Little Hill Lounge\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Gin, passion fruit, orgeat, falernum, lemon juice ($12)\u003c/i>\u003cbr>\n\u003ci>10753 San Pablo Ave., El Cerrito\u003c/i>\u003c/p>\n\u003cp>Here’s a quick lesson for my non-Spanish speakers: “cerro” translates as “hill” and “El Cerrito” means “the little hill.” So the next time you’re on Highway 80, look for the tiny hillside along the San Pablo Bay shoreline and tell your Uber driver to hop off the first exit. At \u003ca href=\"https://littlehillelcerrito.com/\">Little Hill Lounge\u003c/a>, you’ll encounter tiki drinks inside a retro ’70s red-interior room with a gorgeous oval-shaped bar in the middle. There might even be a neighborhood regular belting jukebox favorites to himself. The Saturn is my beverage of choice here. It’s smooth, satiating, zesty and simple. \u003ci>—A.C.\u003c/i>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>\u003cb>Chamborlada at Forbidden Island\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Rum, Chambord, pineapple, coconut ($16)\u003c/i>\u003cbr>\n\u003ci>1304 Lincoln Ave., Alameda\u003c/i>\u003c/p>\n\u003cp>Full disclosure: I’m one of those maniacs whose favorite La Croix flavor is coconut. I want coconut everything. Coconut cake, coconut sake (it’s a real thing!), coconut protein bars — just give me all of the coconut. (Don’t tell me it tastes like sun block, I’ve heard it all before.) Because of that, \u003ca href=\"https://www.forbiddenislandalameda.com/\">Forbidden Island\u003c/a> is a cocktail paradise for me. There are ample drink options for coconut haters in this fantastically kitsch little joint, but there is also an entire section of the menu dedicated to “Coconutty Creations.” My favorite is the Chamborlada, a drink that combines light tropical flavors with a heavy hit of alcohol. It’s the perfect cocktail to transport you to a tropical island, even as the fog rolls over the Bay outside. —\u003ci>Rae Alexandra\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929632\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg\" alt=\"A whisky highball in a tall glass, garnished with a slice of lemon peel.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/umami-mart-whisky-highball-1536x2048.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Japanese whisky highball at Umami Mart is simple, elegant and extremely refreshing. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Whisky Highball at Umami Mart\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Japanese whisky, soda, lemon ($12)\u003c/i>\u003cbr>\n\u003ci>4027 Broadway, Oakland\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>As someone who goes for low-alcohol carbonated drinks almost exclusively (yes, I’m a lightweight), I love a good Japanese whisky highball. My drink of the summer this year is the version they’re pouring at \u003ca href=\"https://www.instagram.com/umamimart/?hl=en\">Umami Mart\u003c/a>, which you might know for its design-conscious Japanese bar gadget and kitchenware shop in North Oakland. But did you know about the not-so-secret bar in the back, where you can bop your head to old jazz records while perusing the finely curated shochu and sake collection? The classic highball couldn’t be simpler: a high-proof Iwai whisky from Nagano (so the drink isn’t actually \u003ci>that\u003c/i> weak), Fever Tree’s aggressively fizzy club soda, a slice of lemon peel and plenty of ice. It’s the kind of elegant cocktail you make for a person who enjoys cold beer: super smooth, super refreshing. On a hot day, there’s nothing better. \u003ci>—Luke Tsai\u003c/i>\u003c/p>\n\u003ch2>\u003cb>‘Last Mistake’ at North Light\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Mezcal, Aperol, aloe, citrus, ginger, soda\u003c/i> (\u003ci>$15)\u003c/i>\u003cbr>\n\u003ci>4915 Telegraph Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://northlight.bar/\">North Light\u003c/a> appears to be a narrow bar hidden between busy Temescal stores, but keep going to the back and it opens into a beautiful patio. The place serves delicious food (love the tater tots), and my go-to drink is the “Last Mistake,” a smooth and uplifting blend of mezcal, citrus flavors and ginger. My favorite thing about North Light is that it doubles as a bookstore whose selection is curated by writers and artists as illustrious as Michael Chabon, Patti Smith and Samin Nosrat. Nothing I love more than snacks and a drink with a book in front of me. (Also on the drinks front: the \u003ca href=\"http://kqed.org/live\">KQED Live\u003c/a> team’s July 13 cocktail event with the podcast Bay Curious!) —\u003ci>Sarah Rose Leonard\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929633\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929633\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/E_E_CatHouse.jpg\" alt=\"A hand holding up a cocktail, with fruity, pulpy bits floating on top. A fully stocked bar is visible in the background.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/E_E_CatHouse-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fruity, spicy “E&E” from the Cat House Bar makes a good start or finish to a Lake Merritt excursion. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>‘E&E’ at the Cat House Bar\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Tequila, mezcal, pineapple, cilantro, lime, jalapeño ($13)\u003c/i>\u003cbr>\n\u003ci>3255 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>When all else fails, add tequila and mezcal to your night for an extra summery kick. With fruity splashes of pineapple and lime and dashes of spice from the jalapeño and cilantro, \u003ca href=\"https://www.instagram.com/the_cat_house_bar/?hl=en\">The Cat House Bar’s\u003c/a> “E&E” is a perfectly balanced cocktail served in an elegant, laid-back environment. Pro tip: Both Lake Merritt and the aforementioned \u003ca href=\"https://www.bardooakland.com/\">Bardo\u003c/a> are within short walking distance. \u003ci>—A.C.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13929652\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929652\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Hitman_Dalva.jpg\" alt=\"A pink cocktail garnished with mint on a wood bar counter.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Hitman_Dalva-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘Hitman’ is an pink, effervescent beauty of a cocktail. It also happens to be alcohol-free. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>The ‘Hitman’ at Dalva\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Grapefruit, lime, NA bitter, Mala syrup, soda ($7)\u003c/i>\u003cbr>\n\u003ci>3121 16th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>There may not be another bar in San Francisco serving a better mocktail than this pink beauty at \u003ca href=\"https://www.instagram.com/dalva_thehideout/?hl=en\">Dalva\u003c/a>. The beverage is what some of my bar-hopping friends might call effervescent — it’s also light, minty, herbaceous and bubbly. Soak up the non-alcoholic (or \u003ca href=\"https://www.dalvasf.com/menu\">alcoholic\u003c/a>) vibes at this grown-up lounge with psychedelically-swirled decor next to the \u003ca href=\"https://www.instagram.com/roxie_theater/\">Roxie Theater\u003c/a>. Conveniently, it’s just a few feet away from some of the \u003ca href=\"https://www.instagram.com/panchitaspupuseria/?hl=en\">Bay Area’s best pupusas\u003c/a>. —\u003ci>A.C.\u003c/i>\u003c/p>\n\u003ch2>\u003cb>The Great American Sazerac at the Great American Music Hall\u003c/b>\u003c/h2>\n\u003cp>\u003ci>cognac, rye whiskey, simple syrup, absinthe rinse ($16)\u003c/i>\u003cbr>\n\u003ci>859 O’Farrell St., San Francisco\u003c/i>\u003c/p>\n\u003cp>In need of a good drink and show this summer? The \u003ca href=\"https://gamh.com/\">Great American Music Hall\u003c/a> is your place. This historic building lies in the heart of the city, surrounded by some of the best restaurants in San Francisco. Formerly known as “Blancos,” the venue was built in 1907, served as a speakeasy during Prohibition and, just like the movies, even had a small basement stage that remains to this day — the perfect place for an intimate show with your favorite artist. My go-to drink is the Great American Sazerac, a little drink that packs a punch and is as rich as the venue it’s named after. It’s complex, warm and just sweet enough to balance out the potent kick of rye whiskey. \u003ci>—Antony Fangary\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How to Put Together the Perfect Bay Area Picnic",
"headTitle": "How to Put Together the Perfect Bay Area Picnic | KQED",
"content": "\u003cp>\u003cem>\u003cstrong>Be sure to check out our full \u003ca href=\"https://www.kqed.org/summerguide2023\">2023 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>When assembling a picnic spread for your next outdoor-eating excursion, it’s important to keep a few basic principles in mind: Foods should be reasonably portable and easy to share with a crowd. (Bonus points if you can eat it with your hands.) It should taste good at room temperature or hold up well in a cooler full of ice. Most importantly, it should be delicious — and, ideally, take advantage of the diverse food cultures we’re lucky enough to have in the Bay.\u003c/p>\n\u003cp>After all, here in the Bay Area, we know how to assemble a cheese and charcuterie spread as well as anyone. But real ones know that in this community of immigrants and friends of immigrants, we picnic with pork buns and \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">garlic noodles\u003c/a>. We’re loading up big sacks of banh mi and reheating tamales in a pot on the grill.\u003c/p>\n\u003cp>Here, then, are a few of my favorite spots to load up on picnic foodstuffs.\u003c/p>\n\u003cfigure id=\"attachment_13921973\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921973\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/duc-huong_dac-biet.jpg\" alt=\"A banh mi sandwich held up with a drive-in theater movie screen in the background.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ideal movie snack, courtesy of Duc Huong. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banh Mi at Duc Huong\u003c/h2>\n\u003cp>\u003ci>2345 McKee Rd., San Jose\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A good banh mi is equal parts umami-laden and lightly refreshing, decadent and budget-friendly, and sturdy enough to hold up for hours — all characteristics that make the Vietnamese sandwiches canonical Bay Area picnic fare. Apart from the general high quality of ingredients at \u003ca href=\"https://duchuongsandwiches.com/\">Duc Huong\u003c/a>, two other things set this South Bay mini-chain’s banh mi apart: the fact that you can order half-size sandwiches (so you can try multiple flavors or preserve stomach space for the rest of your picnic spread) and the option to upgrade any sandwich so that it comes on \u003ci>garlic bread.\u003c/i> (You heard that right.) Thanks to its multiple locations spread across San Jose, Duc Huong banh mi have been my portable meal of choice for everything from a rainy-day hike at Castle Rock State Park to \u003ca href=\"https://www.kqed.org/arts/13921917/best-dishes-bay-area-2022\">a drive-in Marvel movie\u003c/a> at the \u003ca href=\"https://www.westwinddi.com/Locations/Capitol?date=05/18/2023\">West Wind\u003c/a> (a kind of “picnic” in its own right). They’ve never let me down.\u003c/p>\n\u003ch2>Kimbap at Roll House\u003c/h2>\n\u003cp>\u003ci>3486 El Camino Real, Santa Clara\u003c/i>\u003c/p>\n\u003cp>If your biggest takeaway from the hit K-drama \u003ca href=\"https://www.youtube.com/watch?v=H1t_6Xx_hv8\">\u003ci>Extraordinary Attorney Woo\u003c/i>\u003c/a> was that kimbap is one of the world’s most appealing foods, then Roll House is the restaurant for you — especially when planning your next outdoor snacking excursion. Is there a more perfect finger food? Roll House, an exceedingly cute mom-and-pop on Santa Clara’s main drag of Korean strip malls, is notable for being one of the only Bay Area restaurants that specializes in Korea’s answer to the Japanese sushi roll. It’s also one of the only spots that makes its kimbap fresh to order, in about a dozen different sesame oil fragrant, super-sized varieties — including less common varieties like pork belly or fried shrimp. A worthy kimbap alternative: the prepared foods counter at \u003ca href=\"https://www.hankooksupermarket.com/\">Hankook\u003c/a> or one of the Santa Clara/San Jose area’s other Korean mega-markets.\u003c/p>\n\u003ch2>Afghan Naan at Maiwand Market\u003c/h2>\n\u003cp>\u003ci>37235 Fremont Blvd., Fremont\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13904835,arts_13921917']\u003c/span>Nearly everyone who walks into Maiwand Market is here for the bread — fragrant, dimpled slabs of Afghan naan, speckled with sesame seeds and as long and cozy as a baby’s blanket. Served hot and fresh from the lively Halal market’s squad of double-decker pizza ovens, the bread is one of the crown jewels of Fremont’s vibrant Afghan food community. It also happens to be the ideal complement to any multicultural picnic spread — delicious whether you’re dipping it in jam or hummus or loading it up with choice cuts of charcuterie. Since you’re stopping at Maiwand anyway, you can also grab some more traditional accompaniments like cilantro chutney, or even freshly butchered goat if you plan on firing up the grill.\u003c/p>\n\u003cfigure id=\"attachment_13929502\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929502\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/takahashi-musubi.jpg\" alt=\"A stack of girthy musubi stuffed with rice, salmon and crawfish.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Takahashi Market’s salmon and crawfish musubi is a god-tier picnic item. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salmon and Crawfish Musubi at Takahashi Market\u003c/h2>\n\u003cp>\u003ci>221 S. Claremont St., San Mateo\u003c/i>\u003c/p>\n\u003cp>One of San Mateo’s most nostalgic food destinations, Takahashi Market \u003ca href=\"https://sf.eater.com/2019/9/5/20847635/san-mateo-japanese-food-guide-history-restaurants-markets\">dates all the way back to 1906\u003c/a>, when it opened as an all-purpose general store catering to the area’s already burgeoning Japanese community. These days, it’s best known for its lunchtime roster of hearty Hawaiian plate lunches and one of the most robust assortments of musubi you can find on the mainland. No one would fault you for bringing a big tray of classic Spam musubi to the cookout, but the pro move is to splurge on a few of the seafood musubis: The one loaded with salmon, crawfish and tobiko is a god-tier picnic item.\u003c/p>\n\u003cfigure id=\"attachment_13929503\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929503\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/starbread-box.jpg\" alt=\"A box of señorita bread — more than 20 golden-brown rolls stacked inside.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the best things you can bring to a picnic or potluck is a big box of still-warm señorita bread from the Starbread Filipino bakery chain. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Señorita Bread at Ling Nam Starbread\u003c/h2>\n\u003cp>\u003ci>980 King Dr., Daly City\u003c/i>\u003c/p>\n\u003cp>If your goal when planning any potluck or group picnic contribution is to have the whole party burst into spontaneous applause upon your arrival, then a big box of señorita bread — the people’s choice! — is a surefire bet. Who \u003ci>doesn’t\u003c/i> love a pillowy, sweet, buttery roll, still slightly warm from the oven? It’s for good reason that \u003ca href=\"http://www.starbreadca.com/\">Starbread\u003c/a> is a Bay Area institution, with locations scattered throughout the region anywhere there’s a sizable Filipino community. Arguably the most high-profile of these bakeries, the Daly City Ling Nam location \u003ca href=\"https://www.kqed.org/arts/13896138/ling-nam-starbread-filipino-bakery-senorita-bread-24-hour-daly-city-open\">still hasn’t returned to its pre-pandemic 24-hour baking schedule\u003c/a>, but the shop’s convenient, on-the-way-to-the-airport location makes it a great stop-off — even when your picnic destination is, say, on the other side of a six-hour flight.\u003c/p>\n\u003cfigure id=\"attachment_13929504\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929504\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/bart-grocery-short-rib.jpg\" alt=\"Korean barbecue beef short rib served over rice and japchae (noodles) in a plastic takeout container.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef short rib bento at Daly City’s Bart Grocery is hearty and surprisingly affordable. It makes for a luxurious picnic meal. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Korean Short Rib Bento at Bart Grocery\u003c/h2>\n\u003cp>\u003ci>108 Olivos Ave., Daly City\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13915306']\u003c/span>For the public transportation–dependent picnicker, \u003ca href=\"https://www.instagram.com/bartgrocery/?hl=en\">Bart Grocery\u003c/a> is, true to its name, conveniently located just a short walk away from the Daly City BART station — or, if your picnic plans skew toward the sea, less than a 10-minute drive to the beach. Of course, bento boxes of all shapes and varieties make for wonderful, self-contained picnic meals, and Bart Grocery’s are a particularly indulgent exemplar of the form. The kitchen specializes in homestyle Korean barbecue, all of it quite tasty, and the generous, well-charred galbi (beef short rib) plate, in particular, is one of the tastiest and \u003ca href=\"https://sf.eater.com/2021/1/20/22231643/bart-grocery-korean-barbecue-daly-city-bodega-affordable-kalbi\">most affordable\u003c/a> around. The fact that the place doubles as a convenience store makes this a one-stop shop for your beer and Asian snack needs as well.\u003c/p>\n\u003cfigure id=\"attachment_13929506\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929506\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/chalos-empanadas.jpg\" alt=\"Fried empanadas served in paper-lined baskets.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every empanada at Chalos can be served either baked or deep-fried, and comes stamped so that you know which flavor it is. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Empanadas at Chalos\u003c/h2>\n\u003cp>\u003ci>2240 Taraval St., San Francisco\u003c/i>\u003c/p>\n\u003cp>Just a stone’s throw from Ocean Beach, \u003ca href=\"http://chalossf.com\">Chalos\u003c/a> is an ideal stopover on your way to a classic San Francisco beach picnic, where braving bone-chilling wind and fog is a standard part of the experience. Thankfully, the Argentine empanadas here will warm you up from the inside. The baked empanadas are as solid as they come, but at Chalos, all 15 flavors are also available as hand pie–like fried empanadas — the light, crispy, flaky stuff of dreams. Order an assorted baker’s dozen if you’re feeding a crowd (I’m fond of the carne picante and the oozy, cheesy mushroom variety), and snag a box of churros too if you want something sweet to round out your picnic spread.\u003c/p>\n\u003cfigure id=\"attachment_13929507\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929507\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/lung-fung-bitten.jpg\" alt=\"A Chinese barbecue pork bun with a big bite taken out of it so that the meaty filling inside is visible.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lung Fung’s baked char siu buns are some of the meatiest and most delicious in the Bay. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Barbecue Pork Buns at Lung Fung Bakery\u003c/h2>\n\u003cp>\u003ci>1823 Clement St., San Francisco\u003c/i>\u003cb>\u003ci> \u003c/i>\u003c/b>\u003c/p>\n\u003cp>Perhaps you’ve noticed a recurring theme, which is that great picnic food often involves some kind of meat or other savory filling that’s been swaddled safely inside of rice or bread. In that regard, the baked barbecue pork buns at the Richmond District standby Lung Fung Bakery are one of the pinnacles of the form. These are probably my favorite char siu bao in the city — slightly crisp and beautifully golden-brown on the outside with a lush, extra-meaty interior. As an added bonus, Lung Fung’s egg tarts are also top-notch. Cash only.\u003c/p>\n\u003cfigure id=\"attachment_13929508\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929508\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/tamaleria-azteca.jpg\" alt=\"A tamal that has been opened. It has been topped with red salsa, and the cooked masa inside the corn husk is visible.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamaleria Azteca’s tamales boast some of the fluffliest and most flavorful masa in the Bay Area. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tamales at Tamaleria Azteca\u003c/h2>\n\u003cp>\u003ci>5751 Market St., Oakland\u003c/i>\u003c/p>\n\u003cp>While we can all agree that a pot of steaming-hot tamales makes for elite-level picnic eating, the Bay Area tamal scene is \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">so varied\u003c/a> and broadly excellent that it’s hard to pinpoint a single favorite. But for the classic, corn husk–wrapped Mexican style, I keep coming back to North Oakland’s Tamaleria Azteca. Its meat tamales, in particular, are hard to beat: The lard-enriched masa is unimaginably fluffy and moist; the pork or chicken is always unimpeachably tender. Remember to ask for a bag of salsa roja, but don’t try to be a hero: Even a small dollop is hot enough to test my limits. Vegetarians and sweet tooth possessors should call a day ahead to see if the delicious — but elusive — sweet pineapple tamales will be available.\u003c/p>\n\u003ch2>Oysters at Tomales Bay Oyster Company\u003c/h2>\n\u003cp>\u003ci>15479 CA-1, Marshall\u003c/i>\u003c/p>\n\u003cp>If you’re willing to pack a cooler full of ice, there are few items you can bring to a picnic that are more luxurious than a few dozen West Coast oysters ready to be shucked and slurped right off the half-shell. My longtime favorite oyster spot is \u003ca href=\"http://www.tomalesbayoystercompany.com\">Tomales Bay Oyster Company\u003c/a>, a few miles north of Point Reyes Station on Highway 1, where I’ll order at least a dozen extra-small Pacifics — buttery, delicate and sweet — for each oyster eater. The seaside oyster stand used to be one of the Bay Area’s best picnic spots in its own right — a place where families from across the multicultural Bay Area used to spend the day grilling, shucking and shooting the breeze. Sadly, those on-site picnic grounds \u003ca href=\"https://sfist.com/2015/09/29/tomales_bay_oyster_company_fights_w/\">got shut down\u003c/a> a few years back, but the oyster company has put together a handy \u003ca href=\"https://static1.squarespace.com/static/61fa89b4abd317655c5899af/t/63c85649fa21fe3d41082d56/1674073679112/Picnic+Brochure.pdf\">guide to the area’s many other pristine picnic destinations\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Be sure to check out our full \u003ca href=\"https://www.kqed.org/summerguide2023\">2023 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>When assembling a picnic spread for your next outdoor-eating excursion, it’s important to keep a few basic principles in mind: Foods should be reasonably portable and easy to share with a crowd. (Bonus points if you can eat it with your hands.) It should taste good at room temperature or hold up well in a cooler full of ice. Most importantly, it should be delicious — and, ideally, take advantage of the diverse food cultures we’re lucky enough to have in the Bay.\u003c/p>\n\u003cp>After all, here in the Bay Area, we know how to assemble a cheese and charcuterie spread as well as anyone. But real ones know that in this community of immigrants and friends of immigrants, we picnic with pork buns and \u003ca href=\"https://www.kqed.org/arts/13900855/garlic-noodles-sf-bay-area-iconic-foods-thanh-long-smellys\">garlic noodles\u003c/a>. We’re loading up big sacks of banh mi and reheating tamales in a pot on the grill.\u003c/p>\n\u003cp>Here, then, are a few of my favorite spots to load up on picnic foodstuffs.\u003c/p>\n\u003cfigure id=\"attachment_13921973\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921973\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/duc-huong_dac-biet.jpg\" alt=\"A banh mi sandwich held up with a drive-in theater movie screen in the background.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/duc-huong_dac-biet-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ideal movie snack, courtesy of Duc Huong. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banh Mi at Duc Huong\u003c/h2>\n\u003cp>\u003ci>2345 McKee Rd., San Jose\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A good banh mi is equal parts umami-laden and lightly refreshing, decadent and budget-friendly, and sturdy enough to hold up for hours — all characteristics that make the Vietnamese sandwiches canonical Bay Area picnic fare. Apart from the general high quality of ingredients at \u003ca href=\"https://duchuongsandwiches.com/\">Duc Huong\u003c/a>, two other things set this South Bay mini-chain’s banh mi apart: the fact that you can order half-size sandwiches (so you can try multiple flavors or preserve stomach space for the rest of your picnic spread) and the option to upgrade any sandwich so that it comes on \u003ci>garlic bread.\u003c/i> (You heard that right.) Thanks to its multiple locations spread across San Jose, Duc Huong banh mi have been my portable meal of choice for everything from a rainy-day hike at Castle Rock State Park to \u003ca href=\"https://www.kqed.org/arts/13921917/best-dishes-bay-area-2022\">a drive-in Marvel movie\u003c/a> at the \u003ca href=\"https://www.westwinddi.com/Locations/Capitol?date=05/18/2023\">West Wind\u003c/a> (a kind of “picnic” in its own right). They’ve never let me down.\u003c/p>\n\u003ch2>Kimbap at Roll House\u003c/h2>\n\u003cp>\u003ci>3486 El Camino Real, Santa Clara\u003c/i>\u003c/p>\n\u003cp>If your biggest takeaway from the hit K-drama \u003ca href=\"https://www.youtube.com/watch?v=H1t_6Xx_hv8\">\u003ci>Extraordinary Attorney Woo\u003c/i>\u003c/a> was that kimbap is one of the world’s most appealing foods, then Roll House is the restaurant for you — especially when planning your next outdoor snacking excursion. Is there a more perfect finger food? Roll House, an exceedingly cute mom-and-pop on Santa Clara’s main drag of Korean strip malls, is notable for being one of the only Bay Area restaurants that specializes in Korea’s answer to the Japanese sushi roll. It’s also one of the only spots that makes its kimbap fresh to order, in about a dozen different sesame oil fragrant, super-sized varieties — including less common varieties like pork belly or fried shrimp. A worthy kimbap alternative: the prepared foods counter at \u003ca href=\"https://www.hankooksupermarket.com/\">Hankook\u003c/a> or one of the Santa Clara/San Jose area’s other Korean mega-markets.\u003c/p>\n\u003ch2>Afghan Naan at Maiwand Market\u003c/h2>\n\u003cp>\u003ci>37235 Fremont Blvd., Fremont\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Nearly everyone who walks into Maiwand Market is here for the bread — fragrant, dimpled slabs of Afghan naan, speckled with sesame seeds and as long and cozy as a baby’s blanket. Served hot and fresh from the lively Halal market’s squad of double-decker pizza ovens, the bread is one of the crown jewels of Fremont’s vibrant Afghan food community. It also happens to be the ideal complement to any multicultural picnic spread — delicious whether you’re dipping it in jam or hummus or loading it up with choice cuts of charcuterie. Since you’re stopping at Maiwand anyway, you can also grab some more traditional accompaniments like cilantro chutney, or even freshly butchered goat if you plan on firing up the grill.\u003c/p>\n\u003cfigure id=\"attachment_13929502\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929502\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/takahashi-musubi.jpg\" alt=\"A stack of girthy musubi stuffed with rice, salmon and crawfish.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/takahashi-musubi-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Takahashi Market’s salmon and crawfish musubi is a god-tier picnic item. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Salmon and Crawfish Musubi at Takahashi Market\u003c/h2>\n\u003cp>\u003ci>221 S. Claremont St., San Mateo\u003c/i>\u003c/p>\n\u003cp>One of San Mateo’s most nostalgic food destinations, Takahashi Market \u003ca href=\"https://sf.eater.com/2019/9/5/20847635/san-mateo-japanese-food-guide-history-restaurants-markets\">dates all the way back to 1906\u003c/a>, when it opened as an all-purpose general store catering to the area’s already burgeoning Japanese community. These days, it’s best known for its lunchtime roster of hearty Hawaiian plate lunches and one of the most robust assortments of musubi you can find on the mainland. No one would fault you for bringing a big tray of classic Spam musubi to the cookout, but the pro move is to splurge on a few of the seafood musubis: The one loaded with salmon, crawfish and tobiko is a god-tier picnic item.\u003c/p>\n\u003cfigure id=\"attachment_13929503\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929503\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/starbread-box.jpg\" alt=\"A box of señorita bread — more than 20 golden-brown rolls stacked inside.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/starbread-box-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the best things you can bring to a picnic or potluck is a big box of still-warm señorita bread from the Starbread Filipino bakery chain. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Señorita Bread at Ling Nam Starbread\u003c/h2>\n\u003cp>\u003ci>980 King Dr., Daly City\u003c/i>\u003c/p>\n\u003cp>If your goal when planning any potluck or group picnic contribution is to have the whole party burst into spontaneous applause upon your arrival, then a big box of señorita bread — the people’s choice! — is a surefire bet. Who \u003ci>doesn’t\u003c/i> love a pillowy, sweet, buttery roll, still slightly warm from the oven? It’s for good reason that \u003ca href=\"http://www.starbreadca.com/\">Starbread\u003c/a> is a Bay Area institution, with locations scattered throughout the region anywhere there’s a sizable Filipino community. Arguably the most high-profile of these bakeries, the Daly City Ling Nam location \u003ca href=\"https://www.kqed.org/arts/13896138/ling-nam-starbread-filipino-bakery-senorita-bread-24-hour-daly-city-open\">still hasn’t returned to its pre-pandemic 24-hour baking schedule\u003c/a>, but the shop’s convenient, on-the-way-to-the-airport location makes it a great stop-off — even when your picnic destination is, say, on the other side of a six-hour flight.\u003c/p>\n\u003cfigure id=\"attachment_13929504\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929504\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/bart-grocery-short-rib.jpg\" alt=\"Korean barbecue beef short rib served over rice and japchae (noodles) in a plastic takeout container.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/bart-grocery-short-rib-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef short rib bento at Daly City’s Bart Grocery is hearty and surprisingly affordable. It makes for a luxurious picnic meal. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Korean Short Rib Bento at Bart Grocery\u003c/h2>\n\u003cp>\u003ci>108 Olivos Ave., Daly City\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>For the public transportation–dependent picnicker, \u003ca href=\"https://www.instagram.com/bartgrocery/?hl=en\">Bart Grocery\u003c/a> is, true to its name, conveniently located just a short walk away from the Daly City BART station — or, if your picnic plans skew toward the sea, less than a 10-minute drive to the beach. Of course, bento boxes of all shapes and varieties make for wonderful, self-contained picnic meals, and Bart Grocery’s are a particularly indulgent exemplar of the form. The kitchen specializes in homestyle Korean barbecue, all of it quite tasty, and the generous, well-charred galbi (beef short rib) plate, in particular, is one of the tastiest and \u003ca href=\"https://sf.eater.com/2021/1/20/22231643/bart-grocery-korean-barbecue-daly-city-bodega-affordable-kalbi\">most affordable\u003c/a> around. The fact that the place doubles as a convenience store makes this a one-stop shop for your beer and Asian snack needs as well.\u003c/p>\n\u003cfigure id=\"attachment_13929506\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929506\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/chalos-empanadas.jpg\" alt=\"Fried empanadas served in paper-lined baskets.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/chalos-empanadas-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every empanada at Chalos can be served either baked or deep-fried, and comes stamped so that you know which flavor it is. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Empanadas at Chalos\u003c/h2>\n\u003cp>\u003ci>2240 Taraval St., San Francisco\u003c/i>\u003c/p>\n\u003cp>Just a stone’s throw from Ocean Beach, \u003ca href=\"http://chalossf.com\">Chalos\u003c/a> is an ideal stopover on your way to a classic San Francisco beach picnic, where braving bone-chilling wind and fog is a standard part of the experience. Thankfully, the Argentine empanadas here will warm you up from the inside. The baked empanadas are as solid as they come, but at Chalos, all 15 flavors are also available as hand pie–like fried empanadas — the light, crispy, flaky stuff of dreams. Order an assorted baker’s dozen if you’re feeding a crowd (I’m fond of the carne picante and the oozy, cheesy mushroom variety), and snag a box of churros too if you want something sweet to round out your picnic spread.\u003c/p>\n\u003cfigure id=\"attachment_13929507\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929507\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/lung-fung-bitten.jpg\" alt=\"A Chinese barbecue pork bun with a big bite taken out of it so that the meaty filling inside is visible.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/lung-fung-bitten-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lung Fung’s baked char siu buns are some of the meatiest and most delicious in the Bay. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Barbecue Pork Buns at Lung Fung Bakery\u003c/h2>\n\u003cp>\u003ci>1823 Clement St., San Francisco\u003c/i>\u003cb>\u003ci> \u003c/i>\u003c/b>\u003c/p>\n\u003cp>Perhaps you’ve noticed a recurring theme, which is that great picnic food often involves some kind of meat or other savory filling that’s been swaddled safely inside of rice or bread. In that regard, the baked barbecue pork buns at the Richmond District standby Lung Fung Bakery are one of the pinnacles of the form. These are probably my favorite char siu bao in the city — slightly crisp and beautifully golden-brown on the outside with a lush, extra-meaty interior. As an added bonus, Lung Fung’s egg tarts are also top-notch. Cash only.\u003c/p>\n\u003cfigure id=\"attachment_13929508\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929508\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/tamaleria-azteca.jpg\" alt=\"A tamal that has been opened. It has been topped with red salsa, and the cooked masa inside the corn husk is visible.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/tamaleria-azteca-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamaleria Azteca’s tamales boast some of the fluffliest and most flavorful masa in the Bay Area. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tamales at Tamaleria Azteca\u003c/h2>\n\u003cp>\u003ci>5751 Market St., Oakland\u003c/i>\u003c/p>\n\u003cp>While we can all agree that a pot of steaming-hot tamales makes for elite-level picnic eating, the Bay Area tamal scene is \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">so varied\u003c/a> and broadly excellent that it’s hard to pinpoint a single favorite. But for the classic, corn husk–wrapped Mexican style, I keep coming back to North Oakland’s Tamaleria Azteca. Its meat tamales, in particular, are hard to beat: The lard-enriched masa is unimaginably fluffy and moist; the pork or chicken is always unimpeachably tender. Remember to ask for a bag of salsa roja, but don’t try to be a hero: Even a small dollop is hot enough to test my limits. Vegetarians and sweet tooth possessors should call a day ahead to see if the delicious — but elusive — sweet pineapple tamales will be available.\u003c/p>\n\u003ch2>Oysters at Tomales Bay Oyster Company\u003c/h2>\n\u003cp>\u003ci>15479 CA-1, Marshall\u003c/i>\u003c/p>\n\u003cp>If you’re willing to pack a cooler full of ice, there are few items you can bring to a picnic that are more luxurious than a few dozen West Coast oysters ready to be shucked and slurped right off the half-shell. My longtime favorite oyster spot is \u003ca href=\"http://www.tomalesbayoystercompany.com\">Tomales Bay Oyster Company\u003c/a>, a few miles north of Point Reyes Station on Highway 1, where I’ll order at least a dozen extra-small Pacifics — buttery, delicate and sweet — for each oyster eater. The seaside oyster stand used to be one of the Bay Area’s best picnic spots in its own right — a place where families from across the multicultural Bay Area used to spend the day grilling, shucking and shooting the breeze. Sadly, those on-site picnic grounds \u003ca href=\"https://sfist.com/2015/09/29/tomales_bay_oyster_company_fights_w/\">got shut down\u003c/a> a few years back, but the oyster company has put together a handy \u003ca href=\"https://static1.squarespace.com/static/61fa89b4abd317655c5899af/t/63c85649fa21fe3d41082d56/1674073679112/Picnic+Brochure.pdf\">guide to the area’s many other pristine picnic destinations\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Ube Ice Cream Tacos Are the Bay Area’s Homegrown Answer to the Choco Taco",
"headTitle": "Ube Ice Cream Tacos Are the Bay Area’s Homegrown Answer to the Choco Taco | KQED",
"content": "\u003cp>The ube renaissance is real. And in the Bay Area, we’re at the epicenter of its deliciously purple core.\u003c/p>\n\u003cp>With the popular Filipino ingredient blitzing the food scene — appearing everywhere from the cover of \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">Abi Balingit’s viral cookbook, \u003ci>Mayumu\u003c/i>\u003c/a>, to the aisles of Trader Joe’s — the tropical yam has blown up to become, arguably, the biggest regional crossover hit since \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">the Mexican quesabirria craze\u003c/a>. Utilizing its distinct lilac color and starchy versatility, today’s Filipino American food makers have revolutionized the way ube is being presented to, and consumed by, anyone with a mouth — in the form of pretzels, breads, cookies, jams, cocktails and more.\u003c/p>\n\u003cp>Perhaps its most genius iteration to date? \u003ca href=\"https://www.instagram.com/macs.by.icky/\">Macs by Icky\u003c/a>‘s ube ice cream taco — a homemade waffle cone folded and dipped in ube white chocolate, then stuffed with ube ice cream and sprinkled with crushed pistachios. Naturally, it resembles \u003ca href=\"https://www.bonappetit.com/story/choco-taco-discontinued-klondike\">Klondike’s famously discontinued Choco Taco\u003c/a>.\u003c/p>\n\u003cp>The new Bay Area spinoff originated with Victoria Sablan, a Filipina American from Union City who remembers ordering Choco Tacos as a kid when Taco Bell and roving ice cream trucks prominently sold the frozen treat. Its discontinuation felt like losing a part of childhood. So Sablan decided to bring it back by adding her own vibrant touch: ube.\u003c/p>\n\u003cp>“Ube wasn’t as readily available as it is now,” Sablan says about her lifelong love of the delicacy. “You couldn’t just buy ube ice cream at any grocery store. It was a specialty. If I came home from school and there was ube, I didn’t want to share, and I didn’t ask where my parents got it from.”\u003c/p>\n\u003cfigure id=\"attachment_13929303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929303\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ube-cannoli.jpg\" alt=\"A tray of cannoli stuffed with ube cream and sprinkled with crushed pistachios. \" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ube features prominently across the Macs by Icky menu. Pictured here: ube pistachio cannoli. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sablan, who began baking as a young girl in a multi-generational immigrant home, has experimented with ube -based goods since high school. These days, her practice and creativity are paying off. In recent years, you can find her family-run side business, Macs by Icky, posted up around the Union City, Newark and Fremont area. An East Bay flavor come across in everything she does.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People have always called me Icky,” says Sablan, who has a full-time job in healthcare. “And ‘Macs’ is because I started out making macarons, and because of my husband — he likes Mac Dre.”\u003c/p>\n\u003cp>Her professional food efforts began accidentally in 2019 when Sablan made bags of “muddy mix” — a variation of “puppy chow,” the Midwestern sweet snack — for her pharmacy staff during nurse appreciation week. Shortly after, friends wanted more, so she \u003ca href=\"https://www.instagram.com/p/Cn6E62-uewo/\">playfully added ube and Oreo chunks\u003c/a> for an infusion she’d never tasted elsewhere. After that, friends and family clamored for more. She’s been using her imagination to create Filipinoized desserts ever since, from ube ricotta cannolis to “ubenana” (ube and banana) pudding.[pullquote size=\"large\" align=\"right\" citation=\"Victoria Sablan\"]‘Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.’[/pullquote]\u003c/p>\n\u003cp>As she enters her early 30s, Sablan — along with her husband, Frank, a Filipino-Chamorro who attended the same high school as her — are mashing the ube gas pedal with their uniquely Pinoy, extremely millennial creations. And they’re making a (purple) mark on Union City’s underground food scene.\u003c/p>\n\u003cp>“It’s popping off,” she says. “Especially in the Bay, where there’s hella Filipinos. We’re very open [as a community], so our friends become Filipino even if they’re not. Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.”\u003c/p>\n\u003cp>In addition to co-managing Macs By Icky on their spare weekends, Sablan and her husband also host monthly events for other foodmakers. Their flagship function, “\u003ca href=\"https://www.instagram.com/p/Cr_moMQvWDq/\">UC the Vibes\u003c/a>,” brings a rotating cast of established and emerging small businesses to Union City’s \u003ca href=\"https://www.birdhausbeergarden.com/\">Birdhaus Beer Garden\u003c/a> for a day party, which includes musical performances from local artists like popular Union City rapper \u003ca href=\"https://www.instagram.com/darrellmedellin/?hl=en\">Darrell Medellin\u003c/a>, along with live DJs, merch and, of course, food that smacks.\u003c/p>\n\u003cp>The community gathering began in 2021 when the Sablans were cited by the city for selling food without a permit. Since the couple was largely focused on their professional careers, they didn’t have much time or space to learn about the logistical and legal aspects of running a food business. After their experience with Alameda County’s health department, which Sablan says wasn’t easy, they decided to undergo their own entrepreneurial education in order to teach other community members how to level up their hustles professionally.\u003c/p>\n\u003cp>“Someone complained to Union City about us [selling food]. We honestly didn’t know,” says Sablan. “People sell tamales down the street, or small plates, so we didn’t think anything of it. There’s not any education on it. If you call the health department, they’re not that helpful and no one coaches you through it.”\u003c/p>\n\u003cfigure id=\"attachment_13929306\" class=\"wp-caption alignnone\" style=\"max-width: 1760px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929306\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ubenana-scaled.jpg\" alt=\"Small jars of purple banana-ube cream pudding, topped with crushed pistachios.\" width=\"1760\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-scaled.jpg 1760w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-800x1164.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1020x1484.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-160x233.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-768x1117.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1056x1536.jpg 1056w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1408x2048.jpg 1408w\" sizes=\"(max-width: 1760px) 100vw, 1760px\">\u003cfigcaption class=\"wp-caption-text\">‘Ubenana,’ the pop-up’s bright purple reinterpretation of a classic banana cream pudding. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Macs By Icky is adored in the local “food vending family,” regularly collaborating with and learning from successful pop-up hits like \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/pineapplewhips/\">Pineapple Whips\u003c/a> while simultaneously mentoring nascent, homegrown operations like \u003ca href=\"https://www.instagram.com/anthonyskitchen__/\">Anthony’s Kitchen\u003c/a> — a Hawaiian shrimp food slinger that got its at the Sablans’ events and has since expanded to other venues.\u003c/p>\n\u003cp>Like many immigrant-raised entrepreneurs, the Sablans have learned how to leverage their come-up in order to help feed other aspiring makers.\u003c/p>\n\u003cp>“We get vendors and coach them, walking them through how to get insurance and how to get a permit with the health department, so that after an event [like UC the Vibes] they can flourish and do it around the Bay Area if they want to,” Sablan says. “We want to offer our knowledge. There’s room for everyone to eat.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13926618,arts_13928804,arts_13919707']\u003c/span>A relatively small community with an outsized Filipino population, Union City hasn’t necessarily been known as a hub for exciting Bay Area cuisine in the past. Squished between Oakland and San Jose, and overshadowed by the larger neighboring communities of Hayward and Fremont, Union City is a place where many Bay Areans only go to visit extended family. That hasn’t stopped Macs By Icky — it has only gassed them up to go harder in the food game for their city.\u003c/p>\n\u003cp>At 6.64%, \u003ca href=\"https://www.asianjournal.com/usa/dateline-usa/pew-research-over-4-2m-filipino-americans-in-the-us/\">the Bay Area boasts the highest percentage of Filipino Americans per capita\u003c/a> of any metro region on the United States mainland, eclipsed only by Hawaii. And \u003ca href=\"https://www.pewresearch.org/social-trends/fact-sheet/asian-americans-filipinos-in-the-u-s/#top-10-u-s-metropolitan-areas-by-filipino-population-2019\">given that 50% of Filipino Americans were born in the U.S.\u003c/a>, compared to an average of 43% for other Asian diasporas, Fil Ams have mastered the art of cultural fusion and generational translation.\u003c/p>\n\u003cp>Union City is a textbook example. \u003ca href=\"https://zipatlas.com/us/ca/city-comparison/percentage-filipino-population.htm\">An impressive 20% of the city’s households are Filipino households\u003c/a>, making it pound for pound one of the most Filipino-saturated places in the nation — the ideal birthplace for a certified Bay Area dessert like the ube ice cream taco.\u003c/p>\n\u003cp>Rather than picking up shop and catering to trendier parts of the Bay, the Sablans are inviting other parts of the Bay to experience what their home city has got to offer, sometimes straight off their porch.\u003c/p>\n\u003cp>“[Union City] gets overlooked a lot, but it’s what we know,” says Sablan. “We like it here because we’re near both of our parents, our friends and his grandparents. Even though we’re fully established with our business now, we’re still doing it from home.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>The next edition of \u003c/i>\u003ca href=\"https://www.instagram.com/p/CsE3RrsyrZF/\">\u003ci>UC the Vibes\u003c/i>\u003c/a>\u003ci> will be held on Sun., May 21, at Birdhaus Beer Garden (3821 Smith St., Union City) from 11 a.m. to 4 p.m. The pop-up event will take a break in June, but return to Birdhaus on Sun., July 23.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ube renaissance is real. And in the Bay Area, we’re at the epicenter of its deliciously purple core.\u003c/p>\n\u003cp>With the popular Filipino ingredient blitzing the food scene — appearing everywhere from the cover of \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">Abi Balingit’s viral cookbook, \u003ci>Mayumu\u003c/i>\u003c/a>, to the aisles of Trader Joe’s — the tropical yam has blown up to become, arguably, the biggest regional crossover hit since \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">the Mexican quesabirria craze\u003c/a>. Utilizing its distinct lilac color and starchy versatility, today’s Filipino American food makers have revolutionized the way ube is being presented to, and consumed by, anyone with a mouth — in the form of pretzels, breads, cookies, jams, cocktails and more.\u003c/p>\n\u003cp>Perhaps its most genius iteration to date? \u003ca href=\"https://www.instagram.com/macs.by.icky/\">Macs by Icky\u003c/a>‘s ube ice cream taco — a homemade waffle cone folded and dipped in ube white chocolate, then stuffed with ube ice cream and sprinkled with crushed pistachios. Naturally, it resembles \u003ca href=\"https://www.bonappetit.com/story/choco-taco-discontinued-klondike\">Klondike’s famously discontinued Choco Taco\u003c/a>.\u003c/p>\n\u003cp>The new Bay Area spinoff originated with Victoria Sablan, a Filipina American from Union City who remembers ordering Choco Tacos as a kid when Taco Bell and roving ice cream trucks prominently sold the frozen treat. Its discontinuation felt like losing a part of childhood. So Sablan decided to bring it back by adding her own vibrant touch: ube.\u003c/p>\n\u003cp>“Ube wasn’t as readily available as it is now,” Sablan says about her lifelong love of the delicacy. “You couldn’t just buy ube ice cream at any grocery store. It was a specialty. If I came home from school and there was ube, I didn’t want to share, and I didn’t ask where my parents got it from.”\u003c/p>\n\u003cfigure id=\"attachment_13929303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929303\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ube-cannoli.jpg\" alt=\"A tray of cannoli stuffed with ube cream and sprinkled with crushed pistachios. \" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ube features prominently across the Macs by Icky menu. Pictured here: ube pistachio cannoli. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sablan, who began baking as a young girl in a multi-generational immigrant home, has experimented with ube -based goods since high school. These days, her practice and creativity are paying off. In recent years, you can find her family-run side business, Macs by Icky, posted up around the Union City, Newark and Fremont area. An East Bay flavor come across in everything she does.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People have always called me Icky,” says Sablan, who has a full-time job in healthcare. “And ‘Macs’ is because I started out making macarons, and because of my husband — he likes Mac Dre.”\u003c/p>\n\u003cp>Her professional food efforts began accidentally in 2019 when Sablan made bags of “muddy mix” — a variation of “puppy chow,” the Midwestern sweet snack — for her pharmacy staff during nurse appreciation week. Shortly after, friends wanted more, so she \u003ca href=\"https://www.instagram.com/p/Cn6E62-uewo/\">playfully added ube and Oreo chunks\u003c/a> for an infusion she’d never tasted elsewhere. After that, friends and family clamored for more. She’s been using her imagination to create Filipinoized desserts ever since, from ube ricotta cannolis to “ubenana” (ube and banana) pudding.\u003c/p>\u003c/div>",
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"content": "‘Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As she enters her early 30s, Sablan — along with her husband, Frank, a Filipino-Chamorro who attended the same high school as her — are mashing the ube gas pedal with their uniquely Pinoy, extremely millennial creations. And they’re making a (purple) mark on Union City’s underground food scene.\u003c/p>\n\u003cp>“It’s popping off,” she says. “Especially in the Bay, where there’s hella Filipinos. We’re very open [as a community], so our friends become Filipino even if they’re not. Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.”\u003c/p>\n\u003cp>In addition to co-managing Macs By Icky on their spare weekends, Sablan and her husband also host monthly events for other foodmakers. Their flagship function, “\u003ca href=\"https://www.instagram.com/p/Cr_moMQvWDq/\">UC the Vibes\u003c/a>,” brings a rotating cast of established and emerging small businesses to Union City’s \u003ca href=\"https://www.birdhausbeergarden.com/\">Birdhaus Beer Garden\u003c/a> for a day party, which includes musical performances from local artists like popular Union City rapper \u003ca href=\"https://www.instagram.com/darrellmedellin/?hl=en\">Darrell Medellin\u003c/a>, along with live DJs, merch and, of course, food that smacks.\u003c/p>\n\u003cp>The community gathering began in 2021 when the Sablans were cited by the city for selling food without a permit. Since the couple was largely focused on their professional careers, they didn’t have much time or space to learn about the logistical and legal aspects of running a food business. After their experience with Alameda County’s health department, which Sablan says wasn’t easy, they decided to undergo their own entrepreneurial education in order to teach other community members how to level up their hustles professionally.\u003c/p>\n\u003cp>“Someone complained to Union City about us [selling food]. We honestly didn’t know,” says Sablan. “People sell tamales down the street, or small plates, so we didn’t think anything of it. There’s not any education on it. If you call the health department, they’re not that helpful and no one coaches you through it.”\u003c/p>\n\u003cfigure id=\"attachment_13929306\" class=\"wp-caption alignnone\" style=\"max-width: 1760px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929306\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ubenana-scaled.jpg\" alt=\"Small jars of purple banana-ube cream pudding, topped with crushed pistachios.\" width=\"1760\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-scaled.jpg 1760w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-800x1164.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1020x1484.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-160x233.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-768x1117.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1056x1536.jpg 1056w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1408x2048.jpg 1408w\" sizes=\"(max-width: 1760px) 100vw, 1760px\">\u003cfigcaption class=\"wp-caption-text\">‘Ubenana,’ the pop-up’s bright purple reinterpretation of a classic banana cream pudding. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Macs By Icky is adored in the local “food vending family,” regularly collaborating with and learning from successful pop-up hits like \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/pineapplewhips/\">Pineapple Whips\u003c/a> while simultaneously mentoring nascent, homegrown operations like \u003ca href=\"https://www.instagram.com/anthonyskitchen__/\">Anthony’s Kitchen\u003c/a> — a Hawaiian shrimp food slinger that got its at the Sablans’ events and has since expanded to other venues.\u003c/p>\n\u003cp>Like many immigrant-raised entrepreneurs, the Sablans have learned how to leverage their come-up in order to help feed other aspiring makers.\u003c/p>\n\u003cp>“We get vendors and coach them, walking them through how to get insurance and how to get a permit with the health department, so that after an event [like UC the Vibes] they can flourish and do it around the Bay Area if they want to,” Sablan says. “We want to offer our knowledge. There’s room for everyone to eat.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>A relatively small community with an outsized Filipino population, Union City hasn’t necessarily been known as a hub for exciting Bay Area cuisine in the past. Squished between Oakland and San Jose, and overshadowed by the larger neighboring communities of Hayward and Fremont, Union City is a place where many Bay Areans only go to visit extended family. That hasn’t stopped Macs By Icky — it has only gassed them up to go harder in the food game for their city.\u003c/p>\n\u003cp>At 6.64%, \u003ca href=\"https://www.asianjournal.com/usa/dateline-usa/pew-research-over-4-2m-filipino-americans-in-the-us/\">the Bay Area boasts the highest percentage of Filipino Americans per capita\u003c/a> of any metro region on the United States mainland, eclipsed only by Hawaii. And \u003ca href=\"https://www.pewresearch.org/social-trends/fact-sheet/asian-americans-filipinos-in-the-u-s/#top-10-u-s-metropolitan-areas-by-filipino-population-2019\">given that 50% of Filipino Americans were born in the U.S.\u003c/a>, compared to an average of 43% for other Asian diasporas, Fil Ams have mastered the art of cultural fusion and generational translation.\u003c/p>\n\u003cp>Union City is a textbook example. \u003ca href=\"https://zipatlas.com/us/ca/city-comparison/percentage-filipino-population.htm\">An impressive 20% of the city’s households are Filipino households\u003c/a>, making it pound for pound one of the most Filipino-saturated places in the nation — the ideal birthplace for a certified Bay Area dessert like the ube ice cream taco.\u003c/p>\n\u003cp>Rather than picking up shop and catering to trendier parts of the Bay, the Sablans are inviting other parts of the Bay to experience what their home city has got to offer, sometimes straight off their porch.\u003c/p>\n\u003cp>“[Union City] gets overlooked a lot, but it’s what we know,” says Sablan. “We like it here because we’re near both of our parents, our friends and his grandparents. Even though we’re fully established with our business now, we’re still doing it from home.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>The next edition of \u003c/i>\u003ca href=\"https://www.instagram.com/p/CsE3RrsyrZF/\">\u003ci>UC the Vibes\u003c/i>\u003c/a>\u003ci> will be held on Sun., May 21, at Birdhaus Beer Garden (3821 Smith St., Union City) from 11 a.m. to 4 p.m. The pop-up event will take a break in June, but return to Birdhaus on Sun., July 23.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Lidia Bastianich Honors Immigrants and Their Food in PBS Special ‘Lidia Celebrates America’",
"headTitle": "Lidia Bastianich Honors Immigrants and Their Food in PBS Special ‘Lidia Celebrates America’ | KQED",
"content": "\u003cp>In her new PBS special, Lidia Bastianich samples the foods of the world without ever crossing the U.S. border.\u003c/p>\n\u003cp>The Emmy-award winning TV host, author and restaurateur explores the immigrant experience through food in \u003cem>Lidia Celebrates America: Flavors That Define Us\u003c/em>. It airs May 30 on PBS and will also stream starting that day on PBS.org and the PBS app.\u003c/p>\n\u003cp>[aside postid='arts_13929177']Bastianich visits a Bhutan refugee who has built a new life in Ohio, Cuban immigrants feeding people in Kentucky, and Indian Americans creating businesses in California. In Texas, she meets Afghan refugees helping new arrivals, and a second-generation Vietnamese American who has multiple restaurants.\u003c/p>\n\u003cp>“There were a lot of interesting connections between the food and them and the new culture and me,” Bastianich says. “Food somehow opens the doors for me all the time.”\u003c/p>\n\u003cp>Bastianich herself was a Cold War refugee who turned a knack for homestyle Italian cooking into an empire of restaurants, products and media.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I came here when I was 12 years old. A great opportunity was given to me and to my family. And I wanted to share that because sometimes I think that America is maligned. It’s not appreciated the way I would like it,” she says.\u003c/p>\n\u003cp>In the special, Bastianich travels to both new and established immigrant communities, and asks arrivals about their motivations, challenges and experiences.\u003c/p>\n\u003cp>“There is this tremendous difference of flavors, but there is a commonality of cooking,” she says. “Food is not threatening. Food is positive.”\u003c/p>\n\u003cp>In Reynoldsburg, Ohio, she meets the man from Bhutan, who spent 18 years in a refugee camp in Nepal and was resettled in America, arriving with just $9. He landed on a Thursday and by Saturday morning was working at a 7-Eleven. He became a U.S. citizen and a city council member.\u003c/p>\n\u003cp>“America is all about immigrants. And as immigrants, we owe it to this country to give back,” Bastianich says. “Once we are comfortably set and we are given the opportunity we need, it’s important to really become part of this and give back.”\u003c/p>\n\u003cp>[aside postid='arts_13928804']In Louisville, Kentucky, she is fed and serenaded by Cuban immigrants, one of whom started as a waiter before opening a restaurant with his maxed-out credit cards. In Bakersfield, California, she meets a community of Punjabis who have opened a roadside truck stop, and others who are almond farmers and processors.\u003c/p>\n\u003cp>Zara Frankel, senior director of programming and development at PBS, hopes the special “will inspire people to step outside their comfort zone, learn about new ingredients, test out unfamiliar recipes, and taste something they’ve never experienced before.”\u003c/p>\n\u003cp>Among her stops, Bastianich visits Houston to meet \u003cem>MasterChef\u003c/em> season-three winner Christine Ha, who often mixes her Vietnamese heritage with Tex-Mex elements. The two chefs make a braised pork belly dish, while Ha recalls being teased as a youngster for the pungent lunches she brought from home.\u003c/p>\n\u003cp>“For me, being able to take these dishes that were once uncool and unpopular, and the things I would take to school and get laughed at or teased about, and now being able to introduce it onto the menus at my restaurants and having people excited to try it, is the ultimate accomplishment,” Ha says.\u003c/p>\n\u003cp>Throughout the series, Bastianich and the immigrants share their food, from stuffed flatbread from India to the Cuban classic ropa vieja. She marvels at the different flavors but also the commonalities.\u003c/p>\n\u003cp>Bhutan’s pea soup, for instance, “reminded me so much of the American split pea soup or, as we make it in Italy, the dry fava soup,” she says.\u003c/p>\n\u003cp>Over a table — or sometimes on the floor — Bastianich eats meals that the immigrants say remind them of their homelands, and shares their new dreams.\u003c/p>\n\u003cp>“No matter what culture is getting together — at the table or floor — to eat together, that’s the moment of real exchange and understanding and nurturing and wanting well for somebody,” she says.\u003c/p>\n\u003cp>[aside postid='arts_13928792']One of the most personal visits Bastianich makes is with Polina Frishko, a new Ukrainian refugee who fled the war in her homeland with her teenage son. They first got to a camp in Poland and then ended up in Hartsville, South Carolina, thanks to a resettlement group.\u003c/p>\n\u003cp>“When he smiles, when he is not in danger, this is my happiness,” Frishko says.\u003c/p>\n\u003cp>The connections between Bastianich and Frishko are striking. Bastianich was born in 1947 in Istria, an Italian territory ceded to Yugoslavia after World War II. She spent the first years of her life under communist rule, then fled with her family across the border to Italy. There they lived in a refugee camp for two years until an aid organization helped bring them to New York in 1958.\u003c/p>\n\u003cp>Bastianich laughed that Frishko’s son has jumped feet-first into American life and culture, hardly looking back.\u003c/p>\n\u003cp>“I wanted to become American so quickly, so badly,” she says. “That doesn’t mean that I forgot who I am. Later on in life, I had this desire to combine my birth and my adoptive cultures, put them together, and I feel all the richer for it.”\u003c/p>\n\u003cp>\u003cem>Copyright 2023 Associated Press. To see more, \u003ca href=\"https://apnews.com/\" rel=\"noopener\">visit AP\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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>’Lidia Celebrates America: Flavors That Define Us’ premieres May 30 on PBS. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Bastianich visits a Bhutan refugee who has built a new life in Ohio, Cuban immigrants feeding people in Kentucky, and Indian Americans creating businesses in California. In Texas, she meets Afghan refugees helping new arrivals, and a second-generation Vietnamese American who has multiple restaurants.\u003c/p>\n\u003cp>“There were a lot of interesting connections between the food and them and the new culture and me,” Bastianich says. “Food somehow opens the doors for me all the time.”\u003c/p>\n\u003cp>Bastianich herself was a Cold War refugee who turned a knack for homestyle Italian cooking into an empire of restaurants, products and media.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I came here when I was 12 years old. A great opportunity was given to me and to my family. And I wanted to share that because sometimes I think that America is maligned. It’s not appreciated the way I would like it,” she says.\u003c/p>\n\u003cp>In the special, Bastianich travels to both new and established immigrant communities, and asks arrivals about their motivations, challenges and experiences.\u003c/p>\n\u003cp>“There is this tremendous difference of flavors, but there is a commonality of cooking,” she says. “Food is not threatening. Food is positive.”\u003c/p>\n\u003cp>In Reynoldsburg, Ohio, she meets the man from Bhutan, who spent 18 years in a refugee camp in Nepal and was resettled in America, arriving with just $9. He landed on a Thursday and by Saturday morning was working at a 7-Eleven. He became a U.S. citizen and a city council member.\u003c/p>\n\u003cp>“America is all about immigrants. And as immigrants, we owe it to this country to give back,” Bastianich says. “Once we are comfortably set and we are given the opportunity we need, it’s important to really become part of this and give back.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>In Louisville, Kentucky, she is fed and serenaded by Cuban immigrants, one of whom started as a waiter before opening a restaurant with his maxed-out credit cards. In Bakersfield, California, she meets a community of Punjabis who have opened a roadside truck stop, and others who are almond farmers and processors.\u003c/p>\n\u003cp>Zara Frankel, senior director of programming and development at PBS, hopes the special “will inspire people to step outside their comfort zone, learn about new ingredients, test out unfamiliar recipes, and taste something they’ve never experienced before.”\u003c/p>\n\u003cp>Among her stops, Bastianich visits Houston to meet \u003cem>MasterChef\u003c/em> season-three winner Christine Ha, who often mixes her Vietnamese heritage with Tex-Mex elements. The two chefs make a braised pork belly dish, while Ha recalls being teased as a youngster for the pungent lunches she brought from home.\u003c/p>\n\u003cp>“For me, being able to take these dishes that were once uncool and unpopular, and the things I would take to school and get laughed at or teased about, and now being able to introduce it onto the menus at my restaurants and having people excited to try it, is the ultimate accomplishment,” Ha says.\u003c/p>\n\u003cp>Throughout the series, Bastianich and the immigrants share their food, from stuffed flatbread from India to the Cuban classic ropa vieja. She marvels at the different flavors but also the commonalities.\u003c/p>\n\u003cp>Bhutan’s pea soup, for instance, “reminded me so much of the American split pea soup or, as we make it in Italy, the dry fava soup,” she says.\u003c/p>\n\u003cp>Over a table — or sometimes on the floor — Bastianich eats meals that the immigrants say remind them of their homelands, and shares their new dreams.\u003c/p>\n\u003cp>“No matter what culture is getting together — at the table or floor — to eat together, that’s the moment of real exchange and understanding and nurturing and wanting well for somebody,” she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>One of the most personal visits Bastianich makes is with Polina Frishko, a new Ukrainian refugee who fled the war in her homeland with her teenage son. They first got to a camp in Poland and then ended up in Hartsville, South Carolina, thanks to a resettlement group.\u003c/p>\n\u003cp>“When he smiles, when he is not in danger, this is my happiness,” Frishko says.\u003c/p>\n\u003cp>The connections between Bastianich and Frishko are striking. Bastianich was born in 1947 in Istria, an Italian territory ceded to Yugoslavia after World War II. She spent the first years of her life under communist rule, then fled with her family across the border to Italy. There they lived in a refugee camp for two years until an aid organization helped bring them to New York in 1958.\u003c/p>\n\u003cp>Bastianich laughed that Frishko’s son has jumped feet-first into American life and culture, hardly looking back.\u003c/p>\n\u003cp>“I wanted to become American so quickly, so badly,” she says. “That doesn’t mean that I forgot who I am. Later on in life, I had this desire to combine my birth and my adoptive cultures, put them together, and I feel all the richer for it.”\u003c/p>\n\u003cp>\u003cem>Copyright 2023 Associated Press. To see more, \u003ca href=\"https://apnews.com/\" rel=\"noopener\">visit AP\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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>’Lidia Celebrates America: Flavors That Define Us’ premieres May 30 on PBS. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[dropcap]M[/dropcap]y childhood trips to the Bay Area were a chance for my family to revisit old haunts. Whenever my dad would drive us down the long strip of highway from Sacramento to San Francisco, he would point out every memorable cue through the car window. “That’s the hospital you were born in” or “I used to come here for shakes and soft serve” or, my favorite, “that’s where your grandmother’s old restaurant used to be.”\u003c/p>\n\u003cp>In fact, my grandmother, Helena Lomanto, was one of the Bay Area’s very first Indonesian restaurateurs — though I didn’t know it at the time.\u003c/p>\n\u003cp>That restaurant we’d pass by is now Waikiki Hawaiian BBQ, a humble takeout facade on San Pablo Avenue’s El Cerrito strip. I know it best from old pictures, where my grandmother’s signage displayed the name “BOROBUDUR” in all caps. Inside the restaurant was a takeout counter and pink laminated menus. Served hot and fresh: ayam goreng, or thinly battered fried chicken with sambal goreng on the side, and a variety of rice plates and vegetable stir fries. Like many Asian restaurants in the Bay Area during the ’80s and ’90s, the menu was a mix of timeless classics like bakmi goreng (an Indonesian take on Chinese chow mein) and more fusion-y, Americanized flavors.\u003c/p>\n\u003cp>My grandmother loved to tell me stories about her days in the restaurant and how she learned about the business when she first immigrated stateside and worked as the lettuce slicer at Burger King. Soon enough, she and my grandfather would open not one, but three different Chinese-Indonesian restaurants in the Bay Area — one in San Francisco, one in El Cerrito and yet another in Daly City.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\"]‘My grandmother was one of the Bay Area’s very first Indonesian restaurateurs — though I didn’t know it at the time.’[/pullquote]And so, when I heard that her restaurants hadn’t done well, I wanted to know more. I wanted to know \u003ci>why\u003c/i> it wasn’t bustling with people. After all, my friends used to fight for a spot at my dining table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later, my father explained it to me: Borobudur wasn’t an El Cerrito hotspot because people don’t travel to El Cerrito for Chinese-Indonesian cuisine. There’s a word for it in Indonesian — hokee\u003ci>,\u003c/i> which roughly translates to “luck.” The location of that restaurant, plus the exact timing of the cuisine in that specific locale, was not hokee. By the late ’90s, her third and final restaurant — Daly City’s Plantation Golden Fried Chicken — had also closed.\u003c/p>\n\u003cfigure id=\"attachment_13929187\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929187\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city.jpg\" alt='Photograph dated April 13, 1991 shows the facade of a strip mall restaurant at dusk. The sign reads, \"Plantation Golden Fried Chicken\" in red letters.' width=\"1920\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-800x556.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-1020x709.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-768x534.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-1536x1068.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plantation Golden Fried Chicken in Daly City was the last of Lomanto’s restaurants. It closed in the late ’90s. \u003ccite>(Courtesy of Helena Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past few years, Indonesian restaurants across the Bay Area have once again been struggling. My standard meeting places with visiting relatives saw less and less traffic in the years before the pandemic: Jayakarta in Berkeley shuttered its windows in the summer of 2019. \u003ca href=\"https://www.sfchronicle.com/food/article/Two-of-the-Bay-Area-s-only-Indonesian-14373778.php\">Another restaurant called Borobudur\u003c/a> — often cited as the oldest Indonesian restaurant in San Francisco — soon followed.\u003c/p>\n\u003cp>As it turns out, that Borobudur was my grandparents’ first restaurant. I didn’t make the connection until recently, when my grandmother showed me some photographs of her San Francisco restaurant: Scrawled in the caption was the same name, the same Post Street address. \u003ca href=\"https://www.kqed.org/checkplease/1461/borobudur-restaurant-review\">New owners\u003c/a> must have taken over the business sometime in the early ’90s.\u003c/p>\n\u003cp>What I knew about Borobudur were the stories she’d tell me. My grandmother’s tenure at the San Francisco restaurant saw its heyday in the 1980s. For a while, the business thrived — especially on Tuesdays, when a certain thin, middle-aged woman would eat at my grandmother’s table during her lunch break. Every time she came in, a horde of other customers would follow, and, in our family lore, this mystery woman came to be regarded as the restaurant’s good luck charm.\u003c/p>\n\u003cfigure id=\"attachment_13929188\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929188\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/borobudur-dining-room_5735.jpg\" alt='Man and a woman pose for a photograph in the dining room of their restaurant. A handwritten caption reads, \"Borobudur Resto, 1981. 700 Post St., San Francisco, CA.\"' width=\"1920\" height=\"1403\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-800x585.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-1020x745.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-160x117.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-768x561.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-1536x1122.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lomanto and her husband pose in Borobudur’s dining room during the restaurant’s heyday in the early ’80s. \u003ccite>(Courtesy of Helena Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In those years, the clientele at Borobudur was diverse, consisting mostly of locals looking for a good hole-in-the-wall Asian food stop. The restaurant’s biggest asset was loyalty. Regular customers would come back again and again to order from the menu’s bilingual offerings — satay ayam (chicken skewers with peanut sauce) or honey walnut prawns made with extra mayonnaise. Even the mystery woman made her way around the menu during her weekly visits.\u003c/p>\n\u003cp>But when the 1989 earthquake struck, in all its 6.9-magnitude glory, Borobudur’s customers proved to be superstitious as well. My grandmother speaks about how she felt the ground shake beneath her feet. Trinkets fell off shelves. Plates rattled in cupboards. Everyone inside the restaurant scrambled for cover. After that, the good luck charm woman did not return, and the Tuesday lunch rush slowed in the weeks that followed.\u003c/p>\n\u003cp>The restaurant’s hokee, it seemed, had run out.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\"]‘When the 1989 earthquake struck, in all its 6.9-magnitude glory, Borobudur’s customers proved to be superstitious as well.’[/pullquote]I’d always imagined the restaurant having the bustling atmosphere I see in my own favorite restaurants. But my grandmother used to regale us about the toll that cooking took on her body. Eventually, retirement called, and she quickly realized that there were other mouths to feed. Mainly, my sister’s and mine.\u003c/p>\n\u003cp>Growing up, I lived with my grandparents as a part of our family’s intergenerational household. Every night, I would devour a home-cooked meal from my grandma’s well-seasoned wok. Sometimes it was a steaming bowl of pickled greens and pork bone soup — so sour and scintillating that I would call it “refreshing soup.” Sometimes it would be a sweet soy sauce, onion and potato stir-fry that we called “Hayley potatoes,” because it was the only plate our neighbor Hayley would finish. I had every sweet and savory treat I desired because of her prowess in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_13929189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929189\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/helena-lomanto-90.jpg\" alt=\"A young woman poses with her grandmother in front of a birthday during the grandmother's 90th birthday celebration. The older woman wears a pink sash that reads, "Happy 90th Birthday."\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author and her grandmother pose for a photo during the grandmother’s 90th birthday celebration. \u003ccite>(Courtesy of Giovanna Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My grandma spent her retirement taking care of the two of us, cooking most (if not all) of our meals, and driving us to and from school in our new Sacramento home. After my grandfather passed away, my mother started taking up her mantle in the kitchen, and I began to desire culinary talents of my own.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13904861,arts_13921079,arts_13908798']\u003c/span>A few years ago, my grandmother sent me six notebooks filled with her handwritten recipes. Excited to flip through and learn her secrets, I opened the recipe books only to find that they were all written by hand in Dutch, the language she spoke in a colonized Indonesia. Her loopy cursive fell to sharp corners on her p’s and a’s, and much of the pencil lead was wearing off the faded pages. Suddenly, I was no longer worried about cooking replications of her food. I just wanted to preserve the pages, to seal into memory all the knowledge she had bestowed upon these precious artifacts.\u003c/p>\n\u003cp>The recipe books are in my room, wrapped in a plastic bag and some rubber bands, waiting for the day that I learn Dutch. Maybe it’ll never happen — maybe they’ll be some indecipherable family heirloom I’ll pass down to my children.\u003c/p>\n\u003cp>One thing is certain, though. Along with the other keepsakes I’ve collected from my grandmother’s closet of trinkets and memories, I’ll make sure to share at least one photo for posterity: my grandmother standing in front of the glass window outside her El Cerrito restaurant, surrounded by her husband and her sisters. All of them joined together in the physical space where she once shared a taste of her home.\u003c/p>\n\u003cp>The joy she exudes, in that picture and onwards, has always been the source of my hokee.\u003c/p>\n\u003cfigure id=\"attachment_13929190\" class=\"wp-caption alignnone\" style=\"max-width: 1006px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929190\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/borobudur-el-cerrito.jpg\" alt='A family poses for a photo in front of a restaurant. A handwritten label reads, \"Borobudur Restaurant, San Pablo Ave., El Cerrito, CA.\"' width=\"1006\" height=\"711\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito.jpg 1006w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito-800x565.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito-768x543.jpg 768w\" sizes=\"(max-width: 1006px) 100vw, 1006px\">\u003cfigcaption class=\"wp-caption-text\">Helena Lomanto and her family pose for a portrait in front of their El Cerrito restaurant. Today the space is occupied by Waikiki Hawaiian BBQ. \u003ccite>(Courtesy of Helena Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">M\u003c/span>\u003c/p>\u003cp>y childhood trips to the Bay Area were a chance for my family to revisit old haunts. Whenever my dad would drive us down the long strip of highway from Sacramento to San Francisco, he would point out every memorable cue through the car window. “That’s the hospital you were born in” or “I used to come here for shakes and soft serve” or, my favorite, “that’s where your grandmother’s old restaurant used to be.”\u003c/p>\n\u003cp>In fact, my grandmother, Helena Lomanto, was one of the Bay Area’s very first Indonesian restaurateurs — though I didn’t know it at the time.\u003c/p>\n\u003cp>That restaurant we’d pass by is now Waikiki Hawaiian BBQ, a humble takeout facade on San Pablo Avenue’s El Cerrito strip. I know it best from old pictures, where my grandmother’s signage displayed the name “BOROBUDUR” in all caps. Inside the restaurant was a takeout counter and pink laminated menus. Served hot and fresh: ayam goreng, or thinly battered fried chicken with sambal goreng on the side, and a variety of rice plates and vegetable stir fries. Like many Asian restaurants in the Bay Area during the ’80s and ’90s, the menu was a mix of timeless classics like bakmi goreng (an Indonesian take on Chinese chow mein) and more fusion-y, Americanized flavors.\u003c/p>\n\u003cp>My grandmother loved to tell me stories about her days in the restaurant and how she learned about the business when she first immigrated stateside and worked as the lettuce slicer at Burger King. Soon enough, she and my grandfather would open not one, but three different Chinese-Indonesian restaurants in the Bay Area — one in San Francisco, one in El Cerrito and yet another in Daly City.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later, my father explained it to me: Borobudur wasn’t an El Cerrito hotspot because people don’t travel to El Cerrito for Chinese-Indonesian cuisine. There’s a word for it in Indonesian — hokee\u003ci>,\u003c/i> which roughly translates to “luck.” The location of that restaurant, plus the exact timing of the cuisine in that specific locale, was not hokee. By the late ’90s, her third and final restaurant — Daly City’s Plantation Golden Fried Chicken — had also closed.\u003c/p>\n\u003cfigure id=\"attachment_13929187\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929187\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city.jpg\" alt='Photograph dated April 13, 1991 shows the facade of a strip mall restaurant at dusk. The sign reads, \"Plantation Golden Fried Chicken\" in red letters.' width=\"1920\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-800x556.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-1020x709.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-768x534.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/plantation-golden-fried-chicken-daly-city-1536x1068.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plantation Golden Fried Chicken in Daly City was the last of Lomanto’s restaurants. It closed in the late ’90s. \u003ccite>(Courtesy of Helena Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past few years, Indonesian restaurants across the Bay Area have once again been struggling. My standard meeting places with visiting relatives saw less and less traffic in the years before the pandemic: Jayakarta in Berkeley shuttered its windows in the summer of 2019. \u003ca href=\"https://www.sfchronicle.com/food/article/Two-of-the-Bay-Area-s-only-Indonesian-14373778.php\">Another restaurant called Borobudur\u003c/a> — often cited as the oldest Indonesian restaurant in San Francisco — soon followed.\u003c/p>\n\u003cp>As it turns out, that Borobudur was my grandparents’ first restaurant. I didn’t make the connection until recently, when my grandmother showed me some photographs of her San Francisco restaurant: Scrawled in the caption was the same name, the same Post Street address. \u003ca href=\"https://www.kqed.org/checkplease/1461/borobudur-restaurant-review\">New owners\u003c/a> must have taken over the business sometime in the early ’90s.\u003c/p>\n\u003cp>What I knew about Borobudur were the stories she’d tell me. My grandmother’s tenure at the San Francisco restaurant saw its heyday in the 1980s. For a while, the business thrived — especially on Tuesdays, when a certain thin, middle-aged woman would eat at my grandmother’s table during her lunch break. Every time she came in, a horde of other customers would follow, and, in our family lore, this mystery woman came to be regarded as the restaurant’s good luck charm.\u003c/p>\n\u003cfigure id=\"attachment_13929188\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929188\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/borobudur-dining-room_5735.jpg\" alt='Man and a woman pose for a photograph in the dining room of their restaurant. A handwritten caption reads, \"Borobudur Resto, 1981. 700 Post St., San Francisco, CA.\"' width=\"1920\" height=\"1403\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-800x585.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-1020x745.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-160x117.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-768x561.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-dining-room_5735-1536x1122.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lomanto and her husband pose in Borobudur’s dining room during the restaurant’s heyday in the early ’80s. \u003ccite>(Courtesy of Helena Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In those years, the clientele at Borobudur was diverse, consisting mostly of locals looking for a good hole-in-the-wall Asian food stop. The restaurant’s biggest asset was loyalty. Regular customers would come back again and again to order from the menu’s bilingual offerings — satay ayam (chicken skewers with peanut sauce) or honey walnut prawns made with extra mayonnaise. Even the mystery woman made her way around the menu during her weekly visits.\u003c/p>\n\u003cp>But when the 1989 earthquake struck, in all its 6.9-magnitude glory, Borobudur’s customers proved to be superstitious as well. My grandmother speaks about how she felt the ground shake beneath her feet. Trinkets fell off shelves. Plates rattled in cupboards. Everyone inside the restaurant scrambled for cover. After that, the good luck charm woman did not return, and the Tuesday lunch rush slowed in the weeks that followed.\u003c/p>\n\u003cp>The restaurant’s hokee, it seemed, had run out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>I’d always imagined the restaurant having the bustling atmosphere I see in my own favorite restaurants. But my grandmother used to regale us about the toll that cooking took on her body. Eventually, retirement called, and she quickly realized that there were other mouths to feed. Mainly, my sister’s and mine.\u003c/p>\n\u003cp>Growing up, I lived with my grandparents as a part of our family’s intergenerational household. Every night, I would devour a home-cooked meal from my grandma’s well-seasoned wok. Sometimes it was a steaming bowl of pickled greens and pork bone soup — so sour and scintillating that I would call it “refreshing soup.” Sometimes it would be a sweet soy sauce, onion and potato stir-fry that we called “Hayley potatoes,” because it was the only plate our neighbor Hayley would finish. I had every sweet and savory treat I desired because of her prowess in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_13929189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929189\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/helena-lomanto-90.jpg\" alt=\"A young woman poses with her grandmother in front of a birthday during the grandmother's 90th birthday celebration. The older woman wears a pink sash that reads, "Happy 90th Birthday."\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/helena-lomanto-90-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author and her grandmother pose for a photo during the grandmother’s 90th birthday celebration. \u003ccite>(Courtesy of Giovanna Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My grandma spent her retirement taking care of the two of us, cooking most (if not all) of our meals, and driving us to and from school in our new Sacramento home. After my grandfather passed away, my mother started taking up her mantle in the kitchen, and I began to desire culinary talents of my own.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>A few years ago, my grandmother sent me six notebooks filled with her handwritten recipes. Excited to flip through and learn her secrets, I opened the recipe books only to find that they were all written by hand in Dutch, the language she spoke in a colonized Indonesia. Her loopy cursive fell to sharp corners on her p’s and a’s, and much of the pencil lead was wearing off the faded pages. Suddenly, I was no longer worried about cooking replications of her food. I just wanted to preserve the pages, to seal into memory all the knowledge she had bestowed upon these precious artifacts.\u003c/p>\n\u003cp>The recipe books are in my room, wrapped in a plastic bag and some rubber bands, waiting for the day that I learn Dutch. Maybe it’ll never happen — maybe they’ll be some indecipherable family heirloom I’ll pass down to my children.\u003c/p>\n\u003cp>One thing is certain, though. Along with the other keepsakes I’ve collected from my grandmother’s closet of trinkets and memories, I’ll make sure to share at least one photo for posterity: my grandmother standing in front of the glass window outside her El Cerrito restaurant, surrounded by her husband and her sisters. All of them joined together in the physical space where she once shared a taste of her home.\u003c/p>\n\u003cp>The joy she exudes, in that picture and onwards, has always been the source of my hokee.\u003c/p>\n\u003cfigure id=\"attachment_13929190\" class=\"wp-caption alignnone\" style=\"max-width: 1006px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929190\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/borobudur-el-cerrito.jpg\" alt='A family poses for a photo in front of a restaurant. A handwritten label reads, \"Borobudur Restaurant, San Pablo Ave., El Cerrito, CA.\"' width=\"1006\" height=\"711\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito.jpg 1006w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito-800x565.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/borobudur-el-cerrito-768x543.jpg 768w\" sizes=\"(max-width: 1006px) 100vw, 1006px\">\u003cfigcaption class=\"wp-caption-text\">Helena Lomanto and her family pose for a portrait in front of their El Cerrito restaurant. Today the space is occupied by Waikiki Hawaiian BBQ. \u003ccite>(Courtesy of Helena Lomanto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Taiwanese Food Is Taking Over Union Square — For One Day, Anyway",
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"content": "\u003cp>Anyone who has ever \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">searched for Taiwanese food\u003c/a> in the Bay Area knows that this is mostly an exercise in wandering far-flung suburban strip malls, chasing some obscure tip about \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">savory soy milk\u003c/a> or \u003ca href=\"https://www.kqed.org/forum/2010101893028/all-you-can-eat-funky-foods-we-arent-supposed-to-love-but-do\">stinky tofu\u003c/a>. Where you don’t expect to find any noteworthy examples of the cuisine is in one of San Francisco’s most touristy neighborhoods: Union Square.\u003c/p>\n\u003cp>But at least for one day, that’s exactly what downtown San Francisco visitors will experience, as the annual \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a> returns to Union Square for its 30th edition on Saturday, May 13. Organizers say it’s the largest festival of its kind on the West Coast, with upwards of 10,000 people expected to at least pass through — even if it’s just on their way to ride the cable car or browse the Apple Store.\u003c/p>\n\u003cp>And if you’re wandering through anyway, why \u003ci>wouldn’t\u003c/i> you take the opportunity to snag a plate of spicy noodles or \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a>?\u003c/p>\n\u003cp>That’s been the hope of the Bay Area chapter of \u003ca href=\"https://www.tap-sf.org/\">Taiwanese American Professionals\u003c/a> (TAP), the volunteer-run group that organizes the event. According to org president Jennifer Chen, one of the main functions of the festival is to raise public awareness about all aspects of Taiwanese culture — including, of course, the food. Even as \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">the cuisine’s profile has risen over the years\u003c/a> here on the West Coast, a lot of folks still don’t know much about it.\u003c/p>\n\u003cp>“People might only be able to think about bubble tea, and I think there’s so much more depth to that,” Chen says. “Showcasing the diverse set of food that’s related to Taiwan is really important to us.”\u003c/p>\n\u003cfigure id=\"attachment_13929017\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929017\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg\" alt=\"A crowd of people sit eating noodles from paper bowls on a set of stairs outside in Union Square, San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scene from last year’s festival: Visitors sit and enjoy a bowl of noodles on the stairs outside in Union Square. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somewhat controversially, perhaps, it turns out that bubble tea — or \u003ca href=\"https://www.youtube.com/watch?v=ip-MiwDgjCk\">boba\u003c/a>, as Californians tend to call it — will \u003ci>not\u003c/i> be part of this year’s food and beverage lineup. And because the venue doesn’t allow deep-fryers on site, classics like stinky tofu and Taiwanese popcorn chicken won’t make an appearance either.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But that’s not to say that there will be any shortage of deliciousness. The main food vendor will be \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a beloved Cupertino institution currently run by three second-generation siblings who took over the business from their father, \u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">pivoting into meal kits and frozen foods during the pandemic\u003c/a>. Their festival menu options will include spicy (and non-spicy) noodles that’ll be hand-pulled on-site, lu rou fan (aka braised pork over rice) and tanghulu — the candied fruit skewers that are ubiquitous at night markets in Taiwan.\u003c/p>\n\u003cp>Meanwhile, Hsin Tung Yang will sell its popular Taiwanese meat jerkies, and Cupertino-based wholesaler \u003ca href=\"https://shop.combo-market.com/\">Combo Market\u003c/a> will offer frozen treats. And Brooklyn’s \u003ca href=\"https://yunhai.shop/pages/yun-hai-shop-a-taiwanese-general-store\">Yun Hai\u003c/a> will be on hand to sell dried fruits and other Taiwanese pantry items, and to demonstrate its vision for what a modern day, \u003ca href=\"https://www.couriermedia.com/article/yun-hai-williamsburg-taiwanese-food/\">next-generation Taiwanese American general store\u003c/a> might look like.\u003c/p>\n\u003cp>Other aspects of the festival will present a similar juxtaposition of traditional and next-gen: There will be lion dance and Chinese yo-yo, but also performances by folks like \u003ca href=\"https://www.instagram.com/chance.s.emerson/?hl=en\">Chance Emerson\u003c/a>, a young Taiwanese American folk-rock singer-songwriter and self-described “half-Asian singin’ cowboy.”\u003c/p>\n\u003cfigure id=\"attachment_13929018\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929018\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg\" alt=\"Three performers in colorful red and gold lion costumes perform a traditional lion dance.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional lion dance performance during last year’s Taiwanese American Cultural Festival. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to figure out, what does bringing the community together mean in this day and age?” explains Stephen Liu, the TAP board member tasked with curating the festival’s food offerings. “Because it’s definitely a little bit different than what it might mean for a previous generation of Taiwanese Americans.”\u003c/p>\n\u003cp>[aside postID='arts_13897936,arts_13897272,arts_13897410']The other goal is to show visitors that there’s more to Taiwan than just its capital, Taipei. Toward that end, the theme of this year’s festival is “Take Off to Taiwan,” with specific Taiwanese cities assigned to different areas of the event. The food vendor area will be designated as “Tainan,” since that’s arguably the Taiwanese city most famous for its food. The “Yilan” area, known for recreation, will be where the hands-on activities will take place; “Kaohsiung,” a famous shipping hub, will be where visitors can find local Taiwanese artists and other small business vendors.\u003c/p>\n\u003cp>In the future, Liu says, it would be great if the festival also offered specific regional dishes from those cities. “Every year we’re slowly trying to branch out,” he says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>This year’s \u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a> will take place on Saturday, May 13, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who has ever \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">searched for Taiwanese food\u003c/a> in the Bay Area knows that this is mostly an exercise in wandering far-flung suburban strip malls, chasing some obscure tip about \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">savory soy milk\u003c/a> or \u003ca href=\"https://www.kqed.org/forum/2010101893028/all-you-can-eat-funky-foods-we-arent-supposed-to-love-but-do\">stinky tofu\u003c/a>. Where you don’t expect to find any noteworthy examples of the cuisine is in one of San Francisco’s most touristy neighborhoods: Union Square.\u003c/p>\n\u003cp>But at least for one day, that’s exactly what downtown San Francisco visitors will experience, as the annual \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a> returns to Union Square for its 30th edition on Saturday, May 13. Organizers say it’s the largest festival of its kind on the West Coast, with upwards of 10,000 people expected to at least pass through — even if it’s just on their way to ride the cable car or browse the Apple Store.\u003c/p>\n\u003cp>And if you’re wandering through anyway, why \u003ci>wouldn’t\u003c/i> you take the opportunity to snag a plate of spicy noodles or \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a>?\u003c/p>\n\u003cp>That’s been the hope of the Bay Area chapter of \u003ca href=\"https://www.tap-sf.org/\">Taiwanese American Professionals\u003c/a> (TAP), the volunteer-run group that organizes the event. According to org president Jennifer Chen, one of the main functions of the festival is to raise public awareness about all aspects of Taiwanese culture — including, of course, the food. Even as \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">the cuisine’s profile has risen over the years\u003c/a> here on the West Coast, a lot of folks still don’t know much about it.\u003c/p>\n\u003cp>“People might only be able to think about bubble tea, and I think there’s so much more depth to that,” Chen says. “Showcasing the diverse set of food that’s related to Taiwan is really important to us.”\u003c/p>\n\u003cfigure id=\"attachment_13929017\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929017\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg\" alt=\"A crowd of people sit eating noodles from paper bowls on a set of stairs outside in Union Square, San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_eating-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scene from last year’s festival: Visitors sit and enjoy a bowl of noodles on the stairs outside in Union Square. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somewhat controversially, perhaps, it turns out that bubble tea — or \u003ca href=\"https://www.youtube.com/watch?v=ip-MiwDgjCk\">boba\u003c/a>, as Californians tend to call it — will \u003ci>not\u003c/i> be part of this year’s food and beverage lineup. And because the venue doesn’t allow deep-fryers on site, classics like stinky tofu and Taiwanese popcorn chicken won’t make an appearance either.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that’s not to say that there will be any shortage of deliciousness. The main food vendor will be \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a beloved Cupertino institution currently run by three second-generation siblings who took over the business from their father, \u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">pivoting into meal kits and frozen foods during the pandemic\u003c/a>. Their festival menu options will include spicy (and non-spicy) noodles that’ll be hand-pulled on-site, lu rou fan (aka braised pork over rice) and tanghulu — the candied fruit skewers that are ubiquitous at night markets in Taiwan.\u003c/p>\n\u003cp>Meanwhile, Hsin Tung Yang will sell its popular Taiwanese meat jerkies, and Cupertino-based wholesaler \u003ca href=\"https://shop.combo-market.com/\">Combo Market\u003c/a> will offer frozen treats. And Brooklyn’s \u003ca href=\"https://yunhai.shop/pages/yun-hai-shop-a-taiwanese-general-store\">Yun Hai\u003c/a> will be on hand to sell dried fruits and other Taiwanese pantry items, and to demonstrate its vision for what a modern day, \u003ca href=\"https://www.couriermedia.com/article/yun-hai-williamsburg-taiwanese-food/\">next-generation Taiwanese American general store\u003c/a> might look like.\u003c/p>\n\u003cp>Other aspects of the festival will present a similar juxtaposition of traditional and next-gen: There will be lion dance and Chinese yo-yo, but also performances by folks like \u003ca href=\"https://www.instagram.com/chance.s.emerson/?hl=en\">Chance Emerson\u003c/a>, a young Taiwanese American folk-rock singer-songwriter and self-described “half-Asian singin’ cowboy.”\u003c/p>\n\u003cfigure id=\"attachment_13929018\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929018\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg\" alt=\"Three performers in colorful red and gold lion costumes perform a traditional lion dance.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/taiwanese-american-culture-fest_lion-dance-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional lion dance performance during last year’s Taiwanese American Cultural Festival. \u003ccite>(Courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to figure out, what does bringing the community together mean in this day and age?” explains Stephen Liu, the TAP board member tasked with curating the festival’s food offerings. “Because it’s definitely a little bit different than what it might mean for a previous generation of Taiwanese Americans.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The other goal is to show visitors that there’s more to Taiwan than just its capital, Taipei. Toward that end, the theme of this year’s festival is “Take Off to Taiwan,” with specific Taiwanese cities assigned to different areas of the event. The food vendor area will be designated as “Tainan,” since that’s arguably the Taiwanese city most famous for its food. The “Yilan” area, known for recreation, will be where the hands-on activities will take place; “Kaohsiung,” a famous shipping hub, will be where visitors can find local Taiwanese artists and other small business vendors.\u003c/p>\n\u003cp>In the future, Liu says, it would be great if the festival also offered specific regional dishes from those cities. “Every year we’re slowly trying to branch out,” he says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>This year’s \u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a> will take place on Saturday, May 13, 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "\"Tell Me When To Mango\": Hyphy Iceez Pours Nostalgia in a Cup",
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"headTitle": "“Tell Me When To Mango”: Hyphy Iceez Pours Nostalgia in a Cup | KQED",
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"content": "\u003cp>\u003cstrong>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>I first heard the hyphy anthem “Tell Me When to Go” in 2006.\u003c/p>\n\u003cp>Back then, I was a freshman in community college and an active member of L.U.C.H.A., a student-led group for first-generation youth who organized protests and cultural events around campus and in surrounding Bay Area communities. After one late-night session, we all packed into the kitchen of a friend’s house in Redwood City for what quickly turned into a house party. \u003ca href=\"https://genius.com/E-40-tell-me-when-to-go-lyrics\">The moon was out with dark clouds\u003c/a>. One group member was wearing a luchador mask, shaking his skull and going wild to the bass, and somewhere there were bottles of \u003ca href=\"https://genius.com/E-40-tell-me-when-to-go-lyrics\">Jose Cuervo and 1800\u003c/a>.\u003c/p>\n\u003cp>Then, E-40’s ambassadorial voice: “I’m from the Bay where we hyphy and go dumb. From the soil where them rappers be getting their lingo from.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=2GZbaXdK8Js\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I wasn’t the same person after that. My generation was shaped by Keak da Sneak and 40 Water’s declarations of vices and partying on \u003ci>My Ghetto Report Card\u003c/i>. It defined an upbeat tempo for our region and instilled a pride we haven’t let go of since.\u003c/p>\n\u003cp>Very few Baydestrians represent that intersection in time more than Jonathan Toledo. Born in 1989, he is — in his own words — “the last of a dying breed.” A San Francisco-raised Filipino Mexican, the dude is a full-time father and Goodwill employee by day, and a creative foodmaker who supplies the vibes by night. Though I didn’t know Toledo growing up, he feels like a familiar soul — someone who could’ve been involved in my fledgling circle of friends.\u003c/p>\n\u003cp>Like so many of us during that time, Toledo grew up under the trunk-rattling guidance of the hyphy gods, learning how to maneuver his way through a ruthlessly gentrifying Bay Area landscape while still cultivating his roots. Now, he’s flipping his life experiences into a side business: \u003ca href=\"https://www.instagram.com/hyphyiceez/?hl=en\">Hyphy Iceez\u003c/a>.\u003c/p>\n\u003cp>With homemade flavors like “Tell Me When to Mango,” “Mainey Manzana” and “The Lemon Ayyyyye,” the bootstrap operation has been popping up at various rec centers, family events and markets around the 415, 510 and 408 with Toledo’s signature “Iceez.”\u003c/p>\n\u003cp>As warm weather (theoretically) approaches our foggy horizon, Toledo will be outside serving up cold, slushy treats for kids and adults alike. Catch him pouring up his own variation of 18 dummy juice and handing out life lessons about the only place he’s ever called home: The Bay.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: Where did you get the idea for Hyphy Iceez, and when did it launch?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jonathan Toledo: \u003c/b>Really, I started my first business in 2018 — \u003ca href=\"https://www.instagram.com/thehiphopbouncehouse/\">The Hip Hop Bounce House\u003c/a>. It’s a jumper with a bluetooth speaker and disco lights, a turn-up jumper (laughs). My first year was just about learning everything, and my second year I had plans to grow. But the pandemic hit, and that put a stop to it all. Throughout that time I started thinking about what else I could do business-wise. One day, I was kicking it at Dolores Park with my girl. It was warm outside and vendors were walking around selling coconuts and hella other things, and I was thinking it could be dope to have Icees out here — you know, frozen drinks. From there I applied my experience [gained] from the first business. Within four months of that moment, I had my very first [Icee] machine.\u003c/p>\n\u003cfigure id=\"attachment_13928812\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13928812 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/hyphy_iceez_machine-800x1200.jpg\" alt='a slushy machine used for making \"Hyphy Iceez\" ' width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hyphy Iceez started in the summer of 2020 with nothing more than a slushy machine. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>It sounds like you really had to pivot from your original plans. Where did it go from there, and how did you turn that into something bigger?\u003c/b>\u003c/p>\n\u003cp>Around that time I was really on the drawing board with coming up with my new business name. I had some ideas, but when I thought of Hyphy Iceez, that was it. For me, it’s nostalgic. It’s about putting my twist on a classic, making it my own by adding a childhood staple to Bay Area culture. That’s how I got the business running and started. Then it was really just putting myself out there, doing pop-ups. I wouldn’t always be able to set up at an event, but I would sell outside on the sidewalks. Sometimes, they would invite me in because they would see people coming in with my drinks. I was consistent and persistent. From there my connection really built with different community organizations in San Francisco. It’s the biggest blessing to have that resource.\u003c/p>\n\u003cp>There’s always a lot of love. It’s not always about the sales, but just about the experience and making the most out of it. It’s always well received. It’s the Bay. We know hyphy. It’s a household name. It’s just about building unity regardless of what city or area you’re from. We just know how to turn it into a good time and create a positive experience. With everything in close proximity and accessible around the Bay — you got AC Transit, MUNI, BART — it’s important to get out and realize we’re all the same and the culture is everywhere.\u003c/p>\n\u003cp>\u003cb>Are there any community orgs who were particularly influential?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.kidsclub.org/\">Boys and Girls Club of SF\u003c/a>. The \u003ca href=\"https://www.ltfrespuestalatina.com/\">Latino Task Force\u003c/a>. Those are the two that were consistently big supporters. I’m always trying to give back when I can. I’ve had other nonprofits reach out to me and ask me to donate my services. Bro, I’m a super small business. That would be breaking the bank for me, I can’t even do that (laughs). But when I can, I try to hook them up in other ways. I’m a Director of Operations at Goodwill, so I can connect them and create opportunities, help them set up tables, provide job resources, things like that. If it doesn’t work out with the Iceez, the bigger picture is still to support the community.\u003c/p>\n\u003cp>\u003cb>You grew up in the Mission. How has that shaped you and your business ideas?\u003c/b>\u003c/p>\n\u003cp>Growing up here, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">it’s full of hustlers\u003c/a>. By hustlers I mean people who are going to go out and get it by any means, regardless. Find a way. Make it happen. Before I did any of this, when I was a teenager, I was stealing car radios, car speakers, and that was one of my first hustles. Selling bootleg CDs. Downloading everything off Limewire. If a CD came out, I’d write down the track list at Target and then go home and download it and sell it. That’s a hustler culture, a mentality. Seeing that in the Bay, and from my family, I had to find a way to apply that to something bigger. That was a large influence.\u003c/p>\n\u003cp>The other aspect is about remixing things and making it your own. The Bay been doing that. A lot of people have pulled inspiration out of Bay culture, right? Through that, you learn how to align yourself and keep it authentic. It’s how we grew up — being able to keep it going and lit for future generations. One of my ultimate goals, bro, is to open up a storefront with a whole hyphy theme. But realistically that might not happen in California.\u003c/p>\n\u003cfigure id=\"attachment_13928811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13928811 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/hyphy_iceez_kids-800x533.jpg\" alt=\"A foodmaker serves cold slushies to a group of young children at an outdoor cultural event in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Toledo serves a group of children in the Mission District during a free cultural event in October. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You went from stealing car radios as a youth to becoming a regional director for Goodwill? That’s major. What’s your blueprint for success?\u003c/b>\u003c/p>\n\u003cp>Right now, I oversee the main warehouse and transportation fleets all over the Bay Area’s [nine] counties. That’s 169 employees who report to me. But I started with Goodwill in a program for at-risk youth 12 years ago and got an entry level position in the warehouse. At that time, the program was called RAMP, and it was a job readiness program. It was dope. They helped to prepare me how to apply for jobs, how to interview, stuff like that. They provided professional attire, mock interviews, the basic fundamentals of communication. They taught me the importance of accountability and punctuality.[pullquote size=\"large\" align=\"right\" citation=\"Jonathan Toledo\"]‘In the Bay, it’s all about making it your own … by creating your own remix.’[/pullquote]\u003c/p>\n\u003cp>If you weren’t brought up with those skill sets, you don’t really think about it. That’s kind of what helped me start up my first business, to be honest. Going through the program and learning about the store, becoming a manager. I realized if I can help run another person’s business, I can run my own.\u003c/p>\n\u003cp>\u003cb>What was your biggest challenge during that transition?\u003c/b>\u003c/p>\n\u003cp>Not really having that financial literacy. I’ve learned — over years — I’ve learned through lessons. Originally, I would self-fund everything out-of-pocket with cash and not really think about building up my credit or looking into business credit cards. Things like that. The other night I was checking my emails and I saw a deadline for a small business grant, and the deadline was the next day. So I said fuck that and stayed up all night to apply. I might not get it, but I [filled out the application].\u003c/p>\n\u003cp>Finding and knowing about those resources is important. Every event, I learn more about being efficient, about presentation. I’m always open to learning and adapting, making changes and improving.\u003c/p>\n\u003cfigure id=\"attachment_13928810\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928810\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/hyphy_iceez_close-up-800x1200.jpg\" alt=\"A close up photo of a green slushy treat in a cup\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Toledo takes his inspiration from a lifetime of Bay Area memories, including his mom’s graduation from UC Berkeley, which has a bear as a mascot. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I can’t end this interview without asking the main question: Who are your favorite hyphy rappers, and do you still listen to them? Why is it important to keep that alive?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13907726,arts_13922141,arts_13913201']\u003c/span>Of course. Keak da Sneak, E-40, Too Short, Mistah F.A.B., Mac Dre. San Quinn, for sure, in that era especially. The 2000s, he was coming consistent, non-stop. Yaddamean. There’s so many rappers and Bay artists, the list goes on and on. My kids listen to it through me, but I got a wide range of music that I mess with. I can go from oldies to R&B to rap to hyphy. It’s old-school player shit. We’ll be listening to Spanish music, too.\u003c/p>\n\u003cp>Hyphy is still going on, but it’s not as prominent. Did you see Mistah F.A.B. and them are throwing \u003ca href=\"https://www.youtube.com/watch?v=86UW5FKUSDc\">The Hyphy Era Tour\u003c/a>? There’s also a cat on IG, \u003ca href=\"https://www.instagram.com/bigfolkspop/\">BigFolksPop\u003c/a>, we just chop it up, and I appreciate all his skits. They’re basically from the hyphy era, like waiting at the bus stop and seeing a Lightning McQueen backpack or [stoned] Spongebob shirt. The gangsta Spongebob. In the Bay, it’s all about making it your own. It goes back to that idea of making things unique by creating your own remix.\u003c/p>\n\u003cp>Have you looked at our logo for Hyphy Iceez? It’s made by my friend, a local graphic designer, \u003ca href=\"https://www.instagram.com/chrystianguillermo/\">Chrystian Guillermo\u003c/a>, but it’s inspired by Cal Berkeley. My mom is an alumni from UC Berkeley. That’s a big part of the Bay, just like hyphy. It’s about making those connections and keeping that representation. So people see it and they know.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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/hyphyiceez/\">\u003ci>Hyphy Iceez\u003c/i>\u003c/a>\u003ci> is available for private events and can be found serving various community orgs around the Bay Area. Currently, they are part of Frisco Fridays in partnership with \u003c/i>\u003ca href=\"https://www.instagram.com/_city_chopped_/\">\u003ci>City Chopped\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/made.in.the.city/\">\u003ci>Made in the City\u003c/i>\u003c/a>\u003ci>. Check their pages for listings on where and when they will be serving food and hyphy-themed drinks one Friday per month.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>I first heard the hyphy anthem “Tell Me When to Go” in 2006.\u003c/p>\n\u003cp>Back then, I was a freshman in community college and an active member of L.U.C.H.A., a student-led group for first-generation youth who organized protests and cultural events around campus and in surrounding Bay Area communities. After one late-night session, we all packed into the kitchen of a friend’s house in Redwood City for what quickly turned into a house party. \u003ca href=\"https://genius.com/E-40-tell-me-when-to-go-lyrics\">The moon was out with dark clouds\u003c/a>. One group member was wearing a luchador mask, shaking his skull and going wild to the bass, and somewhere there were bottles of \u003ca href=\"https://genius.com/E-40-tell-me-when-to-go-lyrics\">Jose Cuervo and 1800\u003c/a>.\u003c/p>\n\u003cp>Then, E-40’s ambassadorial voice: “I’m from the Bay where we hyphy and go dumb. From the soil where them rappers be getting their lingo from.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2GZbaXdK8Js'\n title='//www.youtube.com/embed/2GZbaXdK8Js'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I wasn’t the same person after that. My generation was shaped by Keak da Sneak and 40 Water’s declarations of vices and partying on \u003ci>My Ghetto Report Card\u003c/i>. It defined an upbeat tempo for our region and instilled a pride we haven’t let go of since.\u003c/p>\n\u003cp>Very few Baydestrians represent that intersection in time more than Jonathan Toledo. Born in 1989, he is — in his own words — “the last of a dying breed.” A San Francisco-raised Filipino Mexican, the dude is a full-time father and Goodwill employee by day, and a creative foodmaker who supplies the vibes by night. Though I didn’t know Toledo growing up, he feels like a familiar soul — someone who could’ve been involved in my fledgling circle of friends.\u003c/p>\n\u003cp>Like so many of us during that time, Toledo grew up under the trunk-rattling guidance of the hyphy gods, learning how to maneuver his way through a ruthlessly gentrifying Bay Area landscape while still cultivating his roots. Now, he’s flipping his life experiences into a side business: \u003ca href=\"https://www.instagram.com/hyphyiceez/?hl=en\">Hyphy Iceez\u003c/a>.\u003c/p>\n\u003cp>With homemade flavors like “Tell Me When to Mango,” “Mainey Manzana” and “The Lemon Ayyyyye,” the bootstrap operation has been popping up at various rec centers, family events and markets around the 415, 510 and 408 with Toledo’s signature “Iceez.”\u003c/p>\n\u003cp>As warm weather (theoretically) approaches our foggy horizon, Toledo will be outside serving up cold, slushy treats for kids and adults alike. Catch him pouring up his own variation of 18 dummy juice and handing out life lessons about the only place he’s ever called home: The Bay.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: Where did you get the idea for Hyphy Iceez, and when did it launch?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jonathan Toledo: \u003c/b>Really, I started my first business in 2018 — \u003ca href=\"https://www.instagram.com/thehiphopbouncehouse/\">The Hip Hop Bounce House\u003c/a>. It’s a jumper with a bluetooth speaker and disco lights, a turn-up jumper (laughs). My first year was just about learning everything, and my second year I had plans to grow. But the pandemic hit, and that put a stop to it all. Throughout that time I started thinking about what else I could do business-wise. One day, I was kicking it at Dolores Park with my girl. It was warm outside and vendors were walking around selling coconuts and hella other things, and I was thinking it could be dope to have Icees out here — you know, frozen drinks. From there I applied my experience [gained] from the first business. Within four months of that moment, I had my very first [Icee] machine.\u003c/p>\n\u003cfigure id=\"attachment_13928812\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13928812 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/hyphy_iceez_machine-800x1200.jpg\" alt='a slushy machine used for making \"Hyphy Iceez\" ' width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_machine-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hyphy Iceez started in the summer of 2020 with nothing more than a slushy machine. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>It sounds like you really had to pivot from your original plans. Where did it go from there, and how did you turn that into something bigger?\u003c/b>\u003c/p>\n\u003cp>Around that time I was really on the drawing board with coming up with my new business name. I had some ideas, but when I thought of Hyphy Iceez, that was it. For me, it’s nostalgic. It’s about putting my twist on a classic, making it my own by adding a childhood staple to Bay Area culture. That’s how I got the business running and started. Then it was really just putting myself out there, doing pop-ups. I wouldn’t always be able to set up at an event, but I would sell outside on the sidewalks. Sometimes, they would invite me in because they would see people coming in with my drinks. I was consistent and persistent. From there my connection really built with different community organizations in San Francisco. It’s the biggest blessing to have that resource.\u003c/p>\n\u003cp>There’s always a lot of love. It’s not always about the sales, but just about the experience and making the most out of it. It’s always well received. It’s the Bay. We know hyphy. It’s a household name. It’s just about building unity regardless of what city or area you’re from. We just know how to turn it into a good time and create a positive experience. With everything in close proximity and accessible around the Bay — you got AC Transit, MUNI, BART — it’s important to get out and realize we’re all the same and the culture is everywhere.\u003c/p>\n\u003cp>\u003cb>Are there any community orgs who were particularly influential?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.kidsclub.org/\">Boys and Girls Club of SF\u003c/a>. The \u003ca href=\"https://www.ltfrespuestalatina.com/\">Latino Task Force\u003c/a>. Those are the two that were consistently big supporters. I’m always trying to give back when I can. I’ve had other nonprofits reach out to me and ask me to donate my services. Bro, I’m a super small business. That would be breaking the bank for me, I can’t even do that (laughs). But when I can, I try to hook them up in other ways. I’m a Director of Operations at Goodwill, so I can connect them and create opportunities, help them set up tables, provide job resources, things like that. If it doesn’t work out with the Iceez, the bigger picture is still to support the community.\u003c/p>\n\u003cp>\u003cb>You grew up in the Mission. How has that shaped you and your business ideas?\u003c/b>\u003c/p>\n\u003cp>Growing up here, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">it’s full of hustlers\u003c/a>. By hustlers I mean people who are going to go out and get it by any means, regardless. Find a way. Make it happen. Before I did any of this, when I was a teenager, I was stealing car radios, car speakers, and that was one of my first hustles. Selling bootleg CDs. Downloading everything off Limewire. If a CD came out, I’d write down the track list at Target and then go home and download it and sell it. That’s a hustler culture, a mentality. Seeing that in the Bay, and from my family, I had to find a way to apply that to something bigger. That was a large influence.\u003c/p>\n\u003cp>The other aspect is about remixing things and making it your own. The Bay been doing that. A lot of people have pulled inspiration out of Bay culture, right? Through that, you learn how to align yourself and keep it authentic. It’s how we grew up — being able to keep it going and lit for future generations. One of my ultimate goals, bro, is to open up a storefront with a whole hyphy theme. But realistically that might not happen in California.\u003c/p>\n\u003cfigure id=\"attachment_13928811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13928811 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/hyphy_iceez_kids-800x533.jpg\" alt=\"A foodmaker serves cold slushies to a group of young children at an outdoor cultural event in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_kids.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Toledo serves a group of children in the Mission District during a free cultural event in October. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You went from stealing car radios as a youth to becoming a regional director for Goodwill? That’s major. What’s your blueprint for success?\u003c/b>\u003c/p>\n\u003cp>Right now, I oversee the main warehouse and transportation fleets all over the Bay Area’s [nine] counties. That’s 169 employees who report to me. But I started with Goodwill in a program for at-risk youth 12 years ago and got an entry level position in the warehouse. At that time, the program was called RAMP, and it was a job readiness program. It was dope. They helped to prepare me how to apply for jobs, how to interview, stuff like that. They provided professional attire, mock interviews, the basic fundamentals of communication. They taught me the importance of accountability and punctuality.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you weren’t brought up with those skill sets, you don’t really think about it. That’s kind of what helped me start up my first business, to be honest. Going through the program and learning about the store, becoming a manager. I realized if I can help run another person’s business, I can run my own.\u003c/p>\n\u003cp>\u003cb>What was your biggest challenge during that transition?\u003c/b>\u003c/p>\n\u003cp>Not really having that financial literacy. I’ve learned — over years — I’ve learned through lessons. Originally, I would self-fund everything out-of-pocket with cash and not really think about building up my credit or looking into business credit cards. Things like that. The other night I was checking my emails and I saw a deadline for a small business grant, and the deadline was the next day. So I said fuck that and stayed up all night to apply. I might not get it, but I [filled out the application].\u003c/p>\n\u003cp>Finding and knowing about those resources is important. Every event, I learn more about being efficient, about presentation. I’m always open to learning and adapting, making changes and improving.\u003c/p>\n\u003cfigure id=\"attachment_13928810\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928810\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/hyphy_iceez_close-up-800x1200.jpg\" alt=\"A close up photo of a green slushy treat in a cup\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/hyphy_iceez_close-up-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Toledo takes his inspiration from a lifetime of Bay Area memories, including his mom’s graduation from UC Berkeley, which has a bear as a mascot. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I can’t end this interview without asking the main question: Who are your favorite hyphy rappers, and do you still listen to them? Why is it important to keep that alive?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Of course. Keak da Sneak, E-40, Too Short, Mistah F.A.B., Mac Dre. San Quinn, for sure, in that era especially. The 2000s, he was coming consistent, non-stop. Yaddamean. There’s so many rappers and Bay artists, the list goes on and on. My kids listen to it through me, but I got a wide range of music that I mess with. I can go from oldies to R&B to rap to hyphy. It’s old-school player shit. We’ll be listening to Spanish music, too.\u003c/p>\n\u003cp>Hyphy is still going on, but it’s not as prominent. Did you see Mistah F.A.B. and them are throwing \u003ca href=\"https://www.youtube.com/watch?v=86UW5FKUSDc\">The Hyphy Era Tour\u003c/a>? There’s also a cat on IG, \u003ca href=\"https://www.instagram.com/bigfolkspop/\">BigFolksPop\u003c/a>, we just chop it up, and I appreciate all his skits. They’re basically from the hyphy era, like waiting at the bus stop and seeing a Lightning McQueen backpack or [stoned] Spongebob shirt. The gangsta Spongebob. In the Bay, it’s all about making it your own. It goes back to that idea of making things unique by creating your own remix.\u003c/p>\n\u003cp>Have you looked at our logo for Hyphy Iceez? It’s made by my friend, a local graphic designer, \u003ca href=\"https://www.instagram.com/chrystianguillermo/\">Chrystian Guillermo\u003c/a>, but it’s inspired by Cal Berkeley. My mom is an alumni from UC Berkeley. That’s a big part of the Bay, just like hyphy. It’s about making those connections and keeping that representation. So people see it and they know.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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/hyphyiceez/\">\u003ci>Hyphy Iceez\u003c/i>\u003c/a>\u003ci> is available for private events and can be found serving various community orgs around the Bay Area. Currently, they are part of Frisco Fridays in partnership with \u003c/i>\u003ca href=\"https://www.instagram.com/_city_chopped_/\">\u003ci>City Chopped\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/made.in.the.city/\">\u003ci>Made in the City\u003c/i>\u003c/a>\u003ci>. Check their pages for listings on where and when they will be serving food and hyphy-themed drinks one Friday per month.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "No Immigrants, No Spice: An Oakland Fundraiser Celebrates the Diversity of Barbecue",
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"content": "\u003cp>A wafting scent of familiar food can transport someone back home faster than Dorothy’s red slippers. If I smell chicken \u003ca href=\"https://en.wikipedia.org/wiki/Chicken_inasal\">inasal\u003c/a>, a form of barbecue from my island province of Iloilo, all those memories come flooding back.\u003c/p>\n\u003cp>For immigrants like me, food is one of the ways to preserve cultural traditions and keep that connection to home alive. Whether we immigrated at will or under duress, our paths led us to America for want of building a life better than what we had. And part of what made this country the promised land was that it was this physical melting pot of cultures — all made possible, and more flavorful, by immigrants.\u003cspan style=\"font-weight: 400\">[aside postID='arts_13915306,arts_13915312,arts_13928085']\u003c/span>\u003c/p>\n\u003cp>That’s the idea behind the second annual \u003ca href=\"https://www.eventbrite.com/e/bbq-without-borders-2023-tickets-593388891147\">BBQ Without Borders\u003c/a>, a food-based fundraiser that brings the community together to celebrate immigration through dance, music, art and, of course, barbecue.\u003c/p>\n\u003cp>Did someone say lechon, kebab and yakitori?\u003c/p>\n\u003cp>The event — which will take place on May 13 at the Oakland Museum — is the brainchild of \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrants No Spice\u003c/a>, an Oakland-based nonprofit that supports immigrant food entrepreneurs and celebrates the diversity and joy that they bring to this country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is our common denominator and serves as a profound vehicle to inspire curiosity about another culture. We can learn so much about each other through the foods we eat if we do so mindfully,” says founder Vibha Gupta, an ER physician, mother and first-generation Indian American who lives in the East Bay.\u003c/p>\n\u003cfigure id=\"attachment_13928808\" class=\"wp-caption alignleft\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928808\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/yakitori_Laura-Kaur-scaled.jpg\" alt=\"A chef holds yakitori skewers over a Japanese charcoal grill.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Tadayuki Furui of San Francisco’s Family Cafe (now closed) carefully grills traditional Japanese yakitori skewers. \u003ccite>(Lara Kaur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gupta created the nonprofit as a response to the rise of racism and xenophobia during the Trump presidency. Laughing, she credits \u003ca href=\"https://www.youtube.com/watch?v=BOt5SmHf2aE\">one of Trevor Noah’s stand-up routines\u003c/a> — in which he says people who hate immigrants shouldn’t be allowed to eat their food — as her inspiration. Think \u003ca href=\"https://www.thedailybeast.com/obsessed/aggretsuko-is-one-of-netflixs-best-shows-heres-the-proof\">Aggretsuko rage-screaming\u003c/a> about her boss’ abuses, but in a more humanitarian way.\u003c/p>\n\u003cp>For Gupta, nothing is more American than barbecue, a culinary tradition that has always encompassed a wide range of different cultures. After all, the word barbecue itself comes from the Arawak word “\u003ca href=\"https://www.kqed.org/arts/13915646/barbacoa-mejia-richmond-flea-market\">barbacoa,\u003c/a>” which refers to the wooden structure that the \u003ca href=\"https://www.smithsonianmag.com/travel/what-became-of-the-taino-73824867/#:~:text=Their%20world%2C%20which%20had%20its,on%20the%20island%20of%20Hispaniola\">Taino-Arawak people of the Caribbean\u003c/a> used for cooking meat many centuries ago. What most Americans think of as barbecue today is an evolution of indigenous traditions, techniques brought over to the U.S. by enslaved Africans and, more recently, a host of different immigrant influences.\u003c/p>\n\u003cp>What better way to celebrate American diversity, then, than through the unifying lens of barbecue?\u003c/p>\n\u003cp>This year’s edition of BBQ Without Borders will celebrate immigrant food traditions with roots in Cuba, India and Japan, as chefs Lilly Duran of \u003ca href=\"https://www.kqed.org/arts/13925774/new-west-oakland-farmers-market-healthy-foods-harvindar-singh\">Oakland’s Clandestina Cocina\u003c/a>, Ron Dumra of Hayward’s \u003ca href=\"https://wahjeewah.live/\">Wah Jee Wah\u003c/a> and Tadayuki Furui of \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/S-F-s-charming-Family-Cafe-one-of-the-city-s-16764614.php\">Family Cafe North Beach\u003c/a> (now closed) will each showcase their own form of barbecue.\u003c/p>\n\u003cfigure id=\"attachment_13928823\" class=\"wp-caption alignright\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-scaled.jpg\" alt=\"Indian kebabs on a wooden board, with a plate of chutneys on the side.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Wah Jee Wah chef Ron Dumra shows off a selection of his Indian-style tikka kebabs. \u003ccite>(Lara Kaur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duran’s menu, for instance, will feature Cuban-style whole roast pig (lechon) and grilled fish. Dumra will serve his grilled Punjabi chicken tikka kebab. And Furui will offer a selection of yakitori skewers, including grilled chicken thigh, tsukune (meatball) and rice balls. All of the chefs will offer at least one vegetarian entrée, and, to top it all off, Third Culture Bakery will provide dessert.\u003c/p>\n\u003cp>The three featured chefs will also serve as the inspiration for an immersive “sanctuaries” exhibit that will be set up outdoors in the Oakland Museum’s garden. Each interactive structure will show how the chefs “cultivate home.” For instance, Duran’s sacred space is an exploration of the Cuban family home. Furui’s part of the exhibit will show how he finds solace and inspiration in his sewing and woodwork studio. For Dumra, a combination of his mother’s kitchen and his father’s Indian-style grills epitomizes the meaning of home. Each sanctuary space will feature personal found objects, important mementos and photographs that provide a deeper dive into who the chefs are and what immigration has meant for them.\u003c/p>\n\u003cp>In addition to the delicious barbecue and heartwarming cultural celebration, BBQ Without Borders also supports a good cause. The event is a fundraising partnership with Fruitvale’s \u003ca href=\"https://unitycouncil.org/\">Unity Council\u003c/a> to raise funds to support Bay Area front-line workers, especially those whose documentation status has put them in a vulnerable position during the pandemic. This Resilience Fund supports those folks via unrestricted $500 micro-grants.\u003c/p>\n\u003cp>As Gupta puts it, “This event is a way to inspire folks through their palates — to enjoy the food but also hopefully find a deeper connection to the immigrants who contribute in innumerable and invisible ways to the social fabric of this country.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>BBQ Without Borders 2023 will take place at the Oakland Museum (1000 Oak St., Oakland) on Sat., May 13, from 5 to 9 p.m. Tickets are $32–$125 and can be purchased via \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/bbq-without-borders-2023-tickets-593388891147\">\u003ci>Eventbrite\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>That’s the idea behind the second annual \u003ca href=\"https://www.eventbrite.com/e/bbq-without-borders-2023-tickets-593388891147\">BBQ Without Borders\u003c/a>, a food-based fundraiser that brings the community together to celebrate immigration through dance, music, art and, of course, barbecue.\u003c/p>\n\u003cp>Did someone say lechon, kebab and yakitori?\u003c/p>\n\u003cp>The event — which will take place on May 13 at the Oakland Museum — is the brainchild of \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrants No Spice\u003c/a>, an Oakland-based nonprofit that supports immigrant food entrepreneurs and celebrates the diversity and joy that they bring to this country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is our common denominator and serves as a profound vehicle to inspire curiosity about another culture. We can learn so much about each other through the foods we eat if we do so mindfully,” says founder Vibha Gupta, an ER physician, mother and first-generation Indian American who lives in the East Bay.\u003c/p>\n\u003cfigure id=\"attachment_13928808\" class=\"wp-caption alignleft\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928808\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/yakitori_Laura-Kaur-scaled.jpg\" alt=\"A chef holds yakitori skewers over a Japanese charcoal grill.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/yakitori_Laura-Kaur-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Tadayuki Furui of San Francisco’s Family Cafe (now closed) carefully grills traditional Japanese yakitori skewers. \u003ccite>(Lara Kaur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gupta created the nonprofit as a response to the rise of racism and xenophobia during the Trump presidency. Laughing, she credits \u003ca href=\"https://www.youtube.com/watch?v=BOt5SmHf2aE\">one of Trevor Noah’s stand-up routines\u003c/a> — in which he says people who hate immigrants shouldn’t be allowed to eat their food — as her inspiration. Think \u003ca href=\"https://www.thedailybeast.com/obsessed/aggretsuko-is-one-of-netflixs-best-shows-heres-the-proof\">Aggretsuko rage-screaming\u003c/a> about her boss’ abuses, but in a more humanitarian way.\u003c/p>\n\u003cp>For Gupta, nothing is more American than barbecue, a culinary tradition that has always encompassed a wide range of different cultures. After all, the word barbecue itself comes from the Arawak word “\u003ca href=\"https://www.kqed.org/arts/13915646/barbacoa-mejia-richmond-flea-market\">barbacoa,\u003c/a>” which refers to the wooden structure that the \u003ca href=\"https://www.smithsonianmag.com/travel/what-became-of-the-taino-73824867/#:~:text=Their%20world%2C%20which%20had%20its,on%20the%20island%20of%20Hispaniola\">Taino-Arawak people of the Caribbean\u003c/a> used for cooking meat many centuries ago. What most Americans think of as barbecue today is an evolution of indigenous traditions, techniques brought over to the U.S. by enslaved Africans and, more recently, a host of different immigrant influences.\u003c/p>\n\u003cp>What better way to celebrate American diversity, then, than through the unifying lens of barbecue?\u003c/p>\n\u003cp>This year’s edition of BBQ Without Borders will celebrate immigrant food traditions with roots in Cuba, India and Japan, as chefs Lilly Duran of \u003ca href=\"https://www.kqed.org/arts/13925774/new-west-oakland-farmers-market-healthy-foods-harvindar-singh\">Oakland’s Clandestina Cocina\u003c/a>, Ron Dumra of Hayward’s \u003ca href=\"https://wahjeewah.live/\">Wah Jee Wah\u003c/a> and Tadayuki Furui of \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/S-F-s-charming-Family-Cafe-one-of-the-city-s-16764614.php\">Family Cafe North Beach\u003c/a> (now closed) will each showcase their own form of barbecue.\u003c/p>\n\u003cfigure id=\"attachment_13928823\" class=\"wp-caption alignright\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-scaled.jpg\" alt=\"Indian kebabs on a wooden board, with a plate of chutneys on the side.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/wah-jee-wah_lara-kaur-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Wah Jee Wah chef Ron Dumra shows off a selection of his Indian-style tikka kebabs. \u003ccite>(Lara Kaur)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duran’s menu, for instance, will feature Cuban-style whole roast pig (lechon) and grilled fish. Dumra will serve his grilled Punjabi chicken tikka kebab. And Furui will offer a selection of yakitori skewers, including grilled chicken thigh, tsukune (meatball) and rice balls. All of the chefs will offer at least one vegetarian entrée, and, to top it all off, Third Culture Bakery will provide dessert.\u003c/p>\n\u003cp>The three featured chefs will also serve as the inspiration for an immersive “sanctuaries” exhibit that will be set up outdoors in the Oakland Museum’s garden. Each interactive structure will show how the chefs “cultivate home.” For instance, Duran’s sacred space is an exploration of the Cuban family home. Furui’s part of the exhibit will show how he finds solace and inspiration in his sewing and woodwork studio. For Dumra, a combination of his mother’s kitchen and his father’s Indian-style grills epitomizes the meaning of home. Each sanctuary space will feature personal found objects, important mementos and photographs that provide a deeper dive into who the chefs are and what immigration has meant for them.\u003c/p>\n\u003cp>In addition to the delicious barbecue and heartwarming cultural celebration, BBQ Without Borders also supports a good cause. The event is a fundraising partnership with Fruitvale’s \u003ca href=\"https://unitycouncil.org/\">Unity Council\u003c/a> to raise funds to support Bay Area front-line workers, especially those whose documentation status has put them in a vulnerable position during the pandemic. This Resilience Fund supports those folks via unrestricted $500 micro-grants.\u003c/p>\n\u003cp>As Gupta puts it, “This event is a way to inspire folks through their palates — to enjoy the food but also hopefully find a deeper connection to the immigrants who contribute in innumerable and invisible ways to the social fabric of this country.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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>BBQ Without Borders 2023 will take place at the Oakland Museum (1000 Oak St., Oakland) on Sat., May 13, from 5 to 9 p.m. Tickets are $32–$125 and can be purchased via \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/bbq-without-borders-2023-tickets-593388891147\">\u003ci>Eventbrite\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Time a Bay Area Coffee Boycott Helped Stop a Civil War",
"headTitle": "The Time a Bay Area Coffee Boycott Helped Stop a Civil War | KQED",
"content": "\u003cp>When you spot the red Folgers tin in the coffee aisle at your local supermarket, you might think of the iconic tagline that says, “The best part of wakin’ up is Folgers in your cup.” But what many coffee lovers might not remember is the time in the early ‘90s when Folgers Coffee was the target of a nation-wide boycott that started right here in San Francisco. The goal? To help stop a civil war in El Salvador.\u003c/p>\n\u003cp>With all of the newer, trendier coffee brands that now dominate the Bay Area, it’s easy to forget that Folgers has a long history in San Francisco. It was one of the “Big Three” coffee companies, along with Hills Brothers and MJB, that was founded in San Francisco in the late 19th century. These days, the company is probably best known for the convenience of its instant coffee and ground coffee blends. But in the beginning, Folgers built up its reputation as one of America’s leading coffee brands on the basis of quality.\u003c/p>\n\u003cp>“Good quality beans, roasted properly, produce good quality coffee — and that was the name of the game,” says Monika Trobits, a coffee historian and the author of \u003ca href=\"https://www.goodreads.com/book/show/52771645-bay-area-coffee\">\u003ci>Bay Area Coffee\u003c/i>\u003c/a>.\u003c/p>\n\u003cp>In those early years, the highest-quality green, unroasted coffee beans arriving at the Port of San Francisco came from Central America — including a large quantity that was imported from El Salvador. \u003cb>\u003c/b>\u003c/p>\n\u003cp>Around the same time, in the late 19th century, coffee had become one of the main sources of income for El Salvador’s wealthy landowner class. These coffee plantation owners were oligarchs who, over the course of the next 100 years, took more and more land from the country’s indigenous people, got rich off the crop and used that wealth to exert influence over the country’s politics and military. By the 1970s, socioeconomic inequality in El Salvador had become even more stark, and the country began to experience widespread civil unrest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Salvadorans needed agrarian reform, immediate education and healthcare,” explains Felix Kury, a retired San Francisco State lecturer who taught mental health courses in the Latin American Studies Department.\u003c/p>\n\u003cfigure id=\"attachment_13928589\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928589\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/felix-kury.jpg\" alt=\"Man in glasses shows an article that he's loaded onto his iPad.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Retired SF State lecturer Felix Kury was active in the grassroots movement advocating for political change in El Salvador. \u003ccite>(Sebastian Miño-Bucheli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Young Salvadorans like Kury began to leave their country to organize abroad, sending aid home or participating in direct protest actions such as occupying their local Salvadoran consulate. Back in El Salvador, left-leaning guerillas took to arms.\u003c/p>\n\u003cp>The 1980 \u003ca href=\"https://www.reuters.com/article/us-el-salvador-romero-idUSKCN1MY03P\">assassination of Archbishop Oscar Romero\u003c/a>, who was popular for denouncing violence and criticizing the Salvadoran military, proved to be the last straw that plunged the country into civil war.\u003c/p>\n\u003cp>“[A soldier] shot him right as he was lifting the hostia (communion bread)…en el momento más sagrada” — the most sacred moment, Kury recalls. “The murder of the bishop gave a signal to anyone that no one will be safe.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=o15gEAdlMUQ\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Meanwhile, in the U.S., Kury says, “All of us began to say, ‘What do we do? We have to go beyond working with Salvadorans to develop a movement.’”\u003c/p>\n\u003cp>Here in the Bay Area, Salvadorans like Kury joined other like-minded supporters to form the East Bay Interfaith Task Force on El Salvador. One day in November 1980, he recalls, Salvadoran port workers informed the task force that the U.S. government was bringing tanks and heavy artillery to the ports in Oakland — and that they planned to send those arms to support the military regime in El Salvador.\u003c/p>\n\u003cp>With the help of the International Longshore and Warehouse Union, the task force sprang into action, organizing a blockade that prevented ports all over the West Coast from sending arms to El Salvador. Similar to the United Farm Workers’ organizing efforts in the ‘60s, Salvadoran activists had begun to seek broad support for their movement. It was no longer just Salvadorans protesting the civil war — Chicanos and Americans showed up at the port too.\u003c/p>\n\u003cp>The blockade also set the stage for an even more ambitious protest action to hit El Salvador where it would hurt the most — the coffee industry that enabled the military regime’s most powerful members to build up their wealth.\u003c/p>\n\u003ch2>A Grassroots Movement\u003c/h2>\n\u003cp>Around this time, a media organization called the Central American Television Project was working to spread awareness about U.S. policy in Central America. In 1985, it hired Fred Ross Jr., a San Francisco-based labor organizer — who \u003ca href=\"https://www.berkeleyside.org/2022/12/01/fred-ross-jr-obituary\">passed away last year \u003c/a>— as its new executive director. The organization’s name changed to Neighbor to Neighbor, and under Ross’ direction, it took a grassroots approach to stopping U.S. aid to Nicaragua and El Salvador.\u003c/p>\n\u003cp>“This organization had people all over the country,” Ross’ widow, the labor attorney Margo Feinberg, recalls. “They impacted many congressional races to try to change the numbers in the legislature to cut back on the funding to El Salvador.”\u003c/p>\n\u003cfigure id=\"attachment_13928599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928599\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/savadoran-coffee-boycott.jpg\" alt='A flyer reads, \"The Death Squad\" and \"Boycott Salvadoran Coffee.\"' width=\"1920\" height=\"2485\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-800x1035.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-1020x1320.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-768x994.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-1187x1536.jpg 1187w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-1582x2048.jpg 1582w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Neighbor to Neighbor’s flyers in support of the Salvadoran coffee boycott. \u003ccite>(Courtesy of Neighbor to Neighbor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Feinberg, her late husband first witnessed the connection between what was happening to Salvadoran refugees and the U.S. role in the war when he worked as a public defender in San Francisco. Ross and his fellow organizers had already begun contemplating the idea of a coffee boycott when the murders of six Jesuit priests, a housekeeper and her daughter in 1989 \u003ca href=\"https://www.fredrossproject.org/fred-ross-jr-timeline\">propelled Neighbor to Neighbor to take immediate action\u003c/a>. The boycott’s main target was Folgers Coffee, for selling Salvadoran coffee beans.\u003c/p>\n\u003cp>At the time, around 60% of Salvadoran coffee harvests were shipped to the United States, the biggest buyer on the market. Neighbor to Neighbor argued that those coffee earnings were part of a vicious cycle of violence through which the wealthy plantation owners continued to finance the Salvadoran government and its death squads.\u003c/p>\n\u003cp>“Folgers claimed it only purchased 2% of its beans from El Salvador,” says Trobits, the coffee historian. “But Neighbor to Neighbor wanted them to not purchase any.”\u003c/p>\n\u003cfigure id=\"attachment_13928588\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928588\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249.jpg\" alt=\"Woman wearing glasses sits in front of a wall covered in old newspaper clippings and coffee advertisements.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area coffee historian Monika Trobits’ wall is decorated with old coffee advertisements. \u003ccite>(Sebastian Miño-Bucheli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trobits says once the news came out that a freighter carrying 34 tons of Salvadoran coffee beans was due to dock in San Francisco in February 1990, about a hundred Neighbor to Neighbor protesters gathered at Pier 96 in the Bayview to establish a picket line, with the support of the longshoremen’s union. \u003ca href=\"https://www.latimes.com/archives/la-xpm-1990-02-17-me-515-story.html\">Agents of the shipping company convinced the terminal operators\u003c/a> to offload all of the Colombian and Costa Rican coffee – but nothing from El Salvador.\u003c/p>\n\u003cp>“So the captain decided to move on, sailed up to Vancouver and met the same kind of resistance,” Trobits says, detailing the ship’s journey up and down the Pacific coast. “This freighter — and every one of those beans — ended up going back to El Salvador.”\u003c/p>\n\u003cfigure id=\"attachment_13928594\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928594\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/boycottfolgers2_001.jpg\" alt='Black-and-white image of protestors taking a knee, holding signs that read, \"Boycott Folgers\" and \"U.S. Out of El Salvador.\"' width=\"1920\" height=\"1443\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-800x601.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-1020x767.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-768x577.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-1536x1154.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Supporters of the Salvadoran coffee boycott form a picket line at Pier 80 in San Francisco in February 1990. \u003ccite>(Courtesy of Dennis Hearne / The Fred Ross Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neighbor to Neighbor kept its picket lines going for the next two years. Around the same time, the San Francisco Board of Supervisors also voted to boycott Salvadoran coffee beans, and the California state legislature formally protested the human rights violations against civilians by the Salvadoran military.\u003c/p>\n\u003cp>As a direct result of the boycotts, one of the grandsons from the Gamble family, which founded Procter & Gamble — Folgers’ parent company — pushed for the company to stop buying Salvadoran coffee. P&G, Nestlé and Kraft even took out ads in Salvadoran newspapers urging the government to negotiate a peace settlement.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=D8TZq_GLmR8&t=407s\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>All of this pressure eventually paid off: Hours before the New Year rang in for 1992, the Salvadoran president and the rebels signed a \u003ca href=\"https://www.latimes.com/archives/la-xpm-1992-01-01-mn-1052-story.html\">United Nations–sponsored peace accord\u003c/a>. The 12-year war in which 75,000 civilians died finally came to an end. Months later, Neighbor to Neighbor ended its two-year boycott.\u003c/p>\n\u003ch2>A Legacy of Coffee Activism\u003c/h2>\n\u003cp>It’s been 30 years since the last shots were fired, but the Salvadoran coffee protest’s legacy hasn’t lost its relevance. Feinberg says the boycott’s success made it a model for all types of organizing that have taken place since then.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13918088,arts_13899379,arts_13887962']\u003c/span>Today, coffee accounts for a much smaller portion of the Salvadoran economy, and the industry is no longer exclusively dominated by huge plantations — there are \u003ca href=\"https://web.archive.org/web/20090907031039/http://www.usaid.gov/stories/elsalvador/cs_elsalvador_coffee.pdf\">also smaller, more sustainability-focused farms \u003c/a>that now supply beans to some of the Bay Area’s trendier third-wave coffee shops. At least one of those shops specifically identifies as Salvadoran — \u003ca href=\"https://sf.eater.com/2021/5/20/22445160/abanico-new-coffee-shop-opens-mission-san-francisco\">Abanico Coffee Roasters\u003c/a> in San Francisco’s Mission District.\u003c/p>\n\u003cp>Meanwhile, the coffee world continues to be fertile ground for progressive activism. There were, for instance, \u003ca href=\"https://www.nytimes.com/2020/06/12/business/starbucks-blm-ban-reversed.html\">calls to boycott Starbucks\u003c/a> when it initially banned its employees from wearing Black Lives Matter attire. More recently, \u003ca href=\"https://www.npr.org/2022/06/30/1106884406/coffee-shop-starbucks-baristas-union-election-cafe\">baristas across the nation have been pushing to unionize their local shops\u003c/a>.\u003c/p>\n\u003cp>And, just like during the Salvadoran coffee boycott, the ethics of where a coffee company sources its beans continues to be an important issue. In fact, Trobits says there’s a sort of “fourth wave” of coffee happening right now that’s defined by ethical sourcing, how coffee growers respond to climate change, and baristas and other workers organizing to better their working conditions.\u003c/p>\n\u003cp>“We’re not at the end,” Trobits says of the movement to make the coffee world more just. “It will probably not ever be over because I don’t see the coffee is going away.”\u003c/p>\n\u003cp>Trobits says we’re all in this game, those of us who buy, sell or even just appreciate coffee. Like it or not, we all are.\u003c/p>\n\u003cp>\u003cem>Correction: The article originally stated that Archbishop Romero was assassinated in 1979 instead of 1980; it has been updated to clarify the timeline of El Salvador’s left-wing guerrilla movement.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you spot the red Folgers tin in the coffee aisle at your local supermarket, you might think of the iconic tagline that says, “The best part of wakin’ up is Folgers in your cup.” But what many coffee lovers might not remember is the time in the early ‘90s when Folgers Coffee was the target of a nation-wide boycott that started right here in San Francisco. The goal? To help stop a civil war in El Salvador.\u003c/p>\n\u003cp>With all of the newer, trendier coffee brands that now dominate the Bay Area, it’s easy to forget that Folgers has a long history in San Francisco. It was one of the “Big Three” coffee companies, along with Hills Brothers and MJB, that was founded in San Francisco in the late 19th century. These days, the company is probably best known for the convenience of its instant coffee and ground coffee blends. But in the beginning, Folgers built up its reputation as one of America’s leading coffee brands on the basis of quality.\u003c/p>\n\u003cp>“Good quality beans, roasted properly, produce good quality coffee — and that was the name of the game,” says Monika Trobits, a coffee historian and the author of \u003ca href=\"https://www.goodreads.com/book/show/52771645-bay-area-coffee\">\u003ci>Bay Area Coffee\u003c/i>\u003c/a>.\u003c/p>\n\u003cp>In those early years, the highest-quality green, unroasted coffee beans arriving at the Port of San Francisco came from Central America — including a large quantity that was imported from El Salvador. \u003cb>\u003c/b>\u003c/p>\n\u003cp>Around the same time, in the late 19th century, coffee had become one of the main sources of income for El Salvador’s wealthy landowner class. These coffee plantation owners were oligarchs who, over the course of the next 100 years, took more and more land from the country’s indigenous people, got rich off the crop and used that wealth to exert influence over the country’s politics and military. By the 1970s, socioeconomic inequality in El Salvador had become even more stark, and the country began to experience widespread civil unrest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Salvadorans needed agrarian reform, immediate education and healthcare,” explains Felix Kury, a retired San Francisco State lecturer who taught mental health courses in the Latin American Studies Department.\u003c/p>\n\u003cfigure id=\"attachment_13928589\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928589\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/felix-kury.jpg\" alt=\"Man in glasses shows an article that he's loaded onto his iPad.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/felix-kury-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Retired SF State lecturer Felix Kury was active in the grassroots movement advocating for political change in El Salvador. \u003ccite>(Sebastian Miño-Bucheli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Young Salvadorans like Kury began to leave their country to organize abroad, sending aid home or participating in direct protest actions such as occupying their local Salvadoran consulate. Back in El Salvador, left-leaning guerillas took to arms.\u003c/p>\n\u003cp>The 1980 \u003ca href=\"https://www.reuters.com/article/us-el-salvador-romero-idUSKCN1MY03P\">assassination of Archbishop Oscar Romero\u003c/a>, who was popular for denouncing violence and criticizing the Salvadoran military, proved to be the last straw that plunged the country into civil war.\u003c/p>\n\u003cp>“[A soldier] shot him right as he was lifting the hostia (communion bread)…en el momento más sagrada” — the most sacred moment, Kury recalls. “The murder of the bishop gave a signal to anyone that no one will be safe.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/o15gEAdlMUQ'\n title='//www.youtube.com/embed/o15gEAdlMUQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Meanwhile, in the U.S., Kury says, “All of us began to say, ‘What do we do? We have to go beyond working with Salvadorans to develop a movement.’”\u003c/p>\n\u003cp>Here in the Bay Area, Salvadorans like Kury joined other like-minded supporters to form the East Bay Interfaith Task Force on El Salvador. One day in November 1980, he recalls, Salvadoran port workers informed the task force that the U.S. government was bringing tanks and heavy artillery to the ports in Oakland — and that they planned to send those arms to support the military regime in El Salvador.\u003c/p>\n\u003cp>With the help of the International Longshore and Warehouse Union, the task force sprang into action, organizing a blockade that prevented ports all over the West Coast from sending arms to El Salvador. Similar to the United Farm Workers’ organizing efforts in the ‘60s, Salvadoran activists had begun to seek broad support for their movement. It was no longer just Salvadorans protesting the civil war — Chicanos and Americans showed up at the port too.\u003c/p>\n\u003cp>The blockade also set the stage for an even more ambitious protest action to hit El Salvador where it would hurt the most — the coffee industry that enabled the military regime’s most powerful members to build up their wealth.\u003c/p>\n\u003ch2>A Grassroots Movement\u003c/h2>\n\u003cp>Around this time, a media organization called the Central American Television Project was working to spread awareness about U.S. policy in Central America. In 1985, it hired Fred Ross Jr., a San Francisco-based labor organizer — who \u003ca href=\"https://www.berkeleyside.org/2022/12/01/fred-ross-jr-obituary\">passed away last year \u003c/a>— as its new executive director. The organization’s name changed to Neighbor to Neighbor, and under Ross’ direction, it took a grassroots approach to stopping U.S. aid to Nicaragua and El Salvador.\u003c/p>\n\u003cp>“This organization had people all over the country,” Ross’ widow, the labor attorney Margo Feinberg, recalls. “They impacted many congressional races to try to change the numbers in the legislature to cut back on the funding to El Salvador.”\u003c/p>\n\u003cfigure id=\"attachment_13928599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928599\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/savadoran-coffee-boycott.jpg\" alt='A flyer reads, \"The Death Squad\" and \"Boycott Salvadoran Coffee.\"' width=\"1920\" height=\"2485\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-800x1035.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-1020x1320.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-768x994.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-1187x1536.jpg 1187w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/savadoran-coffee-boycott-1582x2048.jpg 1582w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of Neighbor to Neighbor’s flyers in support of the Salvadoran coffee boycott. \u003ccite>(Courtesy of Neighbor to Neighbor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Feinberg, her late husband first witnessed the connection between what was happening to Salvadoran refugees and the U.S. role in the war when he worked as a public defender in San Francisco. Ross and his fellow organizers had already begun contemplating the idea of a coffee boycott when the murders of six Jesuit priests, a housekeeper and her daughter in 1989 \u003ca href=\"https://www.fredrossproject.org/fred-ross-jr-timeline\">propelled Neighbor to Neighbor to take immediate action\u003c/a>. The boycott’s main target was Folgers Coffee, for selling Salvadoran coffee beans.\u003c/p>\n\u003cp>At the time, around 60% of Salvadoran coffee harvests were shipped to the United States, the biggest buyer on the market. Neighbor to Neighbor argued that those coffee earnings were part of a vicious cycle of violence through which the wealthy plantation owners continued to finance the Salvadoran government and its death squads.\u003c/p>\n\u003cp>“Folgers claimed it only purchased 2% of its beans from El Salvador,” says Trobits, the coffee historian. “But Neighbor to Neighbor wanted them to not purchase any.”\u003c/p>\n\u003cfigure id=\"attachment_13928588\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928588\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249.jpg\" alt=\"Woman wearing glasses sits in front of a wall covered in old newspaper clippings and coffee advertisements.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/Monica-Trobits_CoffeeInterview03242023-2249-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area coffee historian Monika Trobits’ wall is decorated with old coffee advertisements. \u003ccite>(Sebastian Miño-Bucheli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trobits says once the news came out that a freighter carrying 34 tons of Salvadoran coffee beans was due to dock in San Francisco in February 1990, about a hundred Neighbor to Neighbor protesters gathered at Pier 96 in the Bayview to establish a picket line, with the support of the longshoremen’s union. \u003ca href=\"https://www.latimes.com/archives/la-xpm-1990-02-17-me-515-story.html\">Agents of the shipping company convinced the terminal operators\u003c/a> to offload all of the Colombian and Costa Rican coffee – but nothing from El Salvador.\u003c/p>\n\u003cp>“So the captain decided to move on, sailed up to Vancouver and met the same kind of resistance,” Trobits says, detailing the ship’s journey up and down the Pacific coast. “This freighter — and every one of those beans — ended up going back to El Salvador.”\u003c/p>\n\u003cfigure id=\"attachment_13928594\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13928594\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/boycottfolgers2_001.jpg\" alt='Black-and-white image of protestors taking a knee, holding signs that read, \"Boycott Folgers\" and \"U.S. Out of El Salvador.\"' width=\"1920\" height=\"1443\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-800x601.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-1020x767.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-768x577.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/boycottfolgers2_001-1536x1154.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Supporters of the Salvadoran coffee boycott form a picket line at Pier 80 in San Francisco in February 1990. \u003ccite>(Courtesy of Dennis Hearne / The Fred Ross Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neighbor to Neighbor kept its picket lines going for the next two years. Around the same time, the San Francisco Board of Supervisors also voted to boycott Salvadoran coffee beans, and the California state legislature formally protested the human rights violations against civilians by the Salvadoran military.\u003c/p>\n\u003cp>As a direct result of the boycotts, one of the grandsons from the Gamble family, which founded Procter & Gamble — Folgers’ parent company — pushed for the company to stop buying Salvadoran coffee. P&G, Nestlé and Kraft even took out ads in Salvadoran newspapers urging the government to negotiate a peace settlement.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/D8TZq_GLmR8'\n title='//www.youtube.com/embed/D8TZq_GLmR8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>All of this pressure eventually paid off: Hours before the New Year rang in for 1992, the Salvadoran president and the rebels signed a \u003ca href=\"https://www.latimes.com/archives/la-xpm-1992-01-01-mn-1052-story.html\">United Nations–sponsored peace accord\u003c/a>. The 12-year war in which 75,000 civilians died finally came to an end. Months later, Neighbor to Neighbor ended its two-year boycott.\u003c/p>\n\u003ch2>A Legacy of Coffee Activism\u003c/h2>\n\u003cp>It’s been 30 years since the last shots were fired, but the Salvadoran coffee protest’s legacy hasn’t lost its relevance. Feinberg says the boycott’s success made it a model for all types of organizing that have taken place since then.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Today, coffee accounts for a much smaller portion of the Salvadoran economy, and the industry is no longer exclusively dominated by huge plantations — there are \u003ca href=\"https://web.archive.org/web/20090907031039/http://www.usaid.gov/stories/elsalvador/cs_elsalvador_coffee.pdf\">also smaller, more sustainability-focused farms \u003c/a>that now supply beans to some of the Bay Area’s trendier third-wave coffee shops. At least one of those shops specifically identifies as Salvadoran — \u003ca href=\"https://sf.eater.com/2021/5/20/22445160/abanico-new-coffee-shop-opens-mission-san-francisco\">Abanico Coffee Roasters\u003c/a> in San Francisco’s Mission District.\u003c/p>\n\u003cp>Meanwhile, the coffee world continues to be fertile ground for progressive activism. There were, for instance, \u003ca href=\"https://www.nytimes.com/2020/06/12/business/starbucks-blm-ban-reversed.html\">calls to boycott Starbucks\u003c/a> when it initially banned its employees from wearing Black Lives Matter attire. More recently, \u003ca href=\"https://www.npr.org/2022/06/30/1106884406/coffee-shop-starbucks-baristas-union-election-cafe\">baristas across the nation have been pushing to unionize their local shops\u003c/a>.\u003c/p>\n\u003cp>And, just like during the Salvadoran coffee boycott, the ethics of where a coffee company sources its beans continues to be an important issue. In fact, Trobits says there’s a sort of “fourth wave” of coffee happening right now that’s defined by ethical sourcing, how coffee growers respond to climate change, and baristas and other workers organizing to better their working conditions.\u003c/p>\n\u003cp>“We’re not at the end,” Trobits says of the movement to make the coffee world more just. “It will probably not ever be over because I don’t see the coffee is going away.”\u003c/p>\n\u003cp>Trobits says we’re all in this game, those of us who buy, sell or even just appreciate coffee. Like it or not, we all are.\u003c/p>\n\u003cp>\u003cem>Correction: The article originally stated that Archbishop Romero was assassinated in 1979 instead of 1980; it has been updated to clarify the timeline of El Salvador’s left-wing guerrilla movement.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Reclaiming Cinco de Mayo with a Poblano-Style Dinner in Oakland",
"headTitle": "Reclaiming Cinco de Mayo with a Poblano-Style Dinner in Oakland | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to being Mexican American, or Chicanx, in California, there is a double consciousness that is fractured by our proximity to the U.S.-Mexico border. It’s a beautiful contradiction: to exist physically in one location, but to dream spiritually and psychologically of another home. Within our community, it’s often the role of artists and food makers to merge those worlds, inviting others to grapple with — and enjoy — the flavors and edges of the borderland we occupy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Such is the mission for Marisa Sanchez-Dunning, a 29-year-old Chicana from Berkeley who is launching \u003c/span>\u003ca href=\"https://www.ifonly-creative.com/shop/el-otro-lado\">\u003cspan style=\"font-weight: 400\">El Otro Lado\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, or “the other side” — a Cinco de Mayo dinner that will honor the food and history of the central Mexican city of Puebla. Puebla is where the battle of Cinco de Mayo took place against the French in 1862 and where the holiday is mostly celebrated in Mexico. (Most regions in Mexico don’t celebrate Cinco de Mayo since it represents a battle that holds minor significance in the country’s larger history.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13928472\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928472\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/space1-800x480.jpg\" alt=\"an outdoor patio in Oakland with Mexican cacti and warm colors\" width=\"800\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-800x480.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-1020x613.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-160x96.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-768x461.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-1536x922.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If Only Creative aspires to build spaces like “El Otro Lado” for minority-owned businesses. \u003ccite>(Courtesy of Marisa Sanchez-Dunning)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Puebla, it’s still a day of commemoration and celebration. Unlike the Americanized version of the event — which overuses stereotypical symbols of Mexicanidad like Corona beers, Tostitos salsa dip and sombreros — Sanchez-Dunning plans to highlight the day and her heritage with more dimension and accuracy. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To help make that happen, an array of diverse food makers from both countries will fly into Oakland for the event, each representing various facets of Mexican foods and cultures, from chocolates and pasteles to mezcal and moles.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“How can we do something bigger and better? What’s a milestone in the year I can take and reimagine? Within our community it was Cinco de Mayo,” says Sanchez-Dunning, who will host the event in partnership with her creative studio, \u003c/span>\u003ca href=\"https://www.instagram.com/ifonlycreative/\">\u003cspan style=\"font-weight: 400\">If Only Creative\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “I wanted to figure out what that would look like and make sense for a holiday that feels so Americanized. It just feels blindly celebrated without knowing where it stems from. How can we make this holiday better?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13928469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928469\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/delacreamery-800x550.jpg\" alt=\"a platter of colorful, Mexican-style ice creams \" width=\"800\" height=\"550\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1536x1057.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">De La Creamery will be supplying their small-batch Mexican helados. \u003ccite>(Andrea Arevalo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite the biases of our Californian palates, there won’t be any tacos or burritos — since those dishes aren’t typically associated with Puebla. That would be like serving New York-style pizza in New Orleans for Mardi Gras.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13919032,arts_13920076,arts_13918088']Instead, Portland’s \u003c/span>\u003ca href=\"https://www.instagram.com/lacasademamapdx/?hl=en\">\u003cspan style=\"font-weight: 400\">La Casa de Mamá\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — an all-vegan Mexican American bakery — will handle the main dishes. The menu will include vegan versions of classic Poblano favorites like chiles en nogada — a large Poblano pepper traditionally stuffed with ground meat and spices, then topped with sour cream and sprinkled with pomegranate seeds to form the tri-color of the Mexican flag. Pozole verde, tamalitos, cemitas, flautas and mole Poblano will round out the\u003ca href=\"https://www.instagram.com/p/CrLpqiuruZL/?hl=en\"> five-course meal\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other highlights will include drinking chocolates, agua fresca and Mexican coffee (from Austin’s \u003c/span>\u003ca href=\"https://www.instagram.com/hijita_co/\">\u003cspan style=\"font-weight: 400\">Hijita\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.instagram.com/drinkbawi/\">\u003cspan style=\"font-weight: 400\">Bawi Agua Fresca\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/mercadosinnombre/?hl=en\">\u003cspan style=\"font-weight: 400\">Mercado Sin Nombre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, respectively), specially-made \u003c/span>\u003ca href=\"https://www.instagram.com/paqueramezcal/\">\u003cspan style=\"font-weight: 400\">Paquera\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> mezcal imported directly from Mexico by the mezcalero himself and Mexican helados from the Bay Area’s own \u003c/span>\u003ca href=\"https://www.instagram.com/delacreamery/\">\u003cspan style=\"font-weight: 400\">De La Creamery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. San Francisco’s \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13919032/norte-54-modern-mexican-american-bakery-conchas-pan-dulce-san-francisco\">\u003cspan style=\"font-weight: 400\">Norte 54\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will serve Mexican cakes, and take-home “goodie bags” will include original art from L.A.’s Latina-owned brand, \u003c/span>\u003ca href=\"https://www.instagram.com/raggedytiff/?hl=en\">\u003cspan style=\"font-weight: 400\">Raggedy Tiff\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13928473\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928473\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/norte54-800x533.jpg\" alt=\"a plate of Mexican pastries are served on a wooden table top\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Norte 54’s pasteles will cap off the five-course dinner. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sanchez-Dunning hopes to turn El Otro Lado into a recurring series with rotating guests.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[If Only Creative] was born out of creative frustration, frustration in general. I felt like I was working for people who were not aligned with me — really wealthy white men. It wasn’t the vibe,” Sanchez-Dunning says about starting her creative agency in 2021 and taking the leap to host events like El Otro Lado. “This was [created from] my day-to-day rebellious daydreams.” \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12127869 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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>\u003cspan style=\"font-weight: 400\">El Otro Lado is happening on Fri., May 5 from 6 to 9:30 p.m at 4200 Piedmont Ave., Oakland. The full dinner menu with non-alcoholic beverages costs \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">$111.11 per guest\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">. Unlimited mezcal cocktails are also available for an optional $30. Tickets are available \u003ca href=\"https://linktr.ee/ifonlycreative\">online\u003c/a>.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "El Otro Lado celebrates the holiday's roots with a vegan dinner, mezcal cocktails, ice cream and more.",
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"title": "Reclaiming Cinco de Mayo with a Poblano-Style Dinner in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to being Mexican American, or Chicanx, in California, there is a double consciousness that is fractured by our proximity to the U.S.-Mexico border. It’s a beautiful contradiction: to exist physically in one location, but to dream spiritually and psychologically of another home. Within our community, it’s often the role of artists and food makers to merge those worlds, inviting others to grapple with — and enjoy — the flavors and edges of the borderland we occupy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Such is the mission for Marisa Sanchez-Dunning, a 29-year-old Chicana from Berkeley who is launching \u003c/span>\u003ca href=\"https://www.ifonly-creative.com/shop/el-otro-lado\">\u003cspan style=\"font-weight: 400\">El Otro Lado\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, or “the other side” — a Cinco de Mayo dinner that will honor the food and history of the central Mexican city of Puebla. Puebla is where the battle of Cinco de Mayo took place against the French in 1862 and where the holiday is mostly celebrated in Mexico. (Most regions in Mexico don’t celebrate Cinco de Mayo since it represents a battle that holds minor significance in the country’s larger history.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13928472\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928472\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/space1-800x480.jpg\" alt=\"an outdoor patio in Oakland with Mexican cacti and warm colors\" width=\"800\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-800x480.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-1020x613.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-160x96.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-768x461.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1-1536x922.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/space1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If Only Creative aspires to build spaces like “El Otro Lado” for minority-owned businesses. \u003ccite>(Courtesy of Marisa Sanchez-Dunning)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Puebla, it’s still a day of commemoration and celebration. Unlike the Americanized version of the event — which overuses stereotypical symbols of Mexicanidad like Corona beers, Tostitos salsa dip and sombreros — Sanchez-Dunning plans to highlight the day and her heritage with more dimension and accuracy. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To help make that happen, an array of diverse food makers from both countries will fly into Oakland for the event, each representing various facets of Mexican foods and cultures, from chocolates and pasteles to mezcal and moles.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“How can we do something bigger and better? What’s a milestone in the year I can take and reimagine? Within our community it was Cinco de Mayo,” says Sanchez-Dunning, who will host the event in partnership with her creative studio, \u003c/span>\u003ca href=\"https://www.instagram.com/ifonlycreative/\">\u003cspan style=\"font-weight: 400\">If Only Creative\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “I wanted to figure out what that would look like and make sense for a holiday that feels so Americanized. It just feels blindly celebrated without knowing where it stems from. How can we make this holiday better?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13928469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928469\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/delacreamery-800x550.jpg\" alt=\"a platter of colorful, Mexican-style ice creams \" width=\"800\" height=\"550\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1536x1057.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">De La Creamery will be supplying their small-batch Mexican helados. \u003ccite>(Andrea Arevalo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite the biases of our Californian palates, there won’t be any tacos or burritos — since those dishes aren’t typically associated with Puebla. That would be like serving New York-style pizza in New Orleans for Mardi Gras.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Instead, Portland’s \u003c/span>\u003ca href=\"https://www.instagram.com/lacasademamapdx/?hl=en\">\u003cspan style=\"font-weight: 400\">La Casa de Mamá\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — an all-vegan Mexican American bakery — will handle the main dishes. The menu will include vegan versions of classic Poblano favorites like chiles en nogada — a large Poblano pepper traditionally stuffed with ground meat and spices, then topped with sour cream and sprinkled with pomegranate seeds to form the tri-color of the Mexican flag. Pozole verde, tamalitos, cemitas, flautas and mole Poblano will round out the\u003ca href=\"https://www.instagram.com/p/CrLpqiuruZL/?hl=en\"> five-course meal\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other highlights will include drinking chocolates, agua fresca and Mexican coffee (from Austin’s \u003c/span>\u003ca href=\"https://www.instagram.com/hijita_co/\">\u003cspan style=\"font-weight: 400\">Hijita\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.instagram.com/drinkbawi/\">\u003cspan style=\"font-weight: 400\">Bawi Agua Fresca\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/mercadosinnombre/?hl=en\">\u003cspan style=\"font-weight: 400\">Mercado Sin Nombre\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, respectively), specially-made \u003c/span>\u003ca href=\"https://www.instagram.com/paqueramezcal/\">\u003cspan style=\"font-weight: 400\">Paquera\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> mezcal imported directly from Mexico by the mezcalero himself and Mexican helados from the Bay Area’s own \u003c/span>\u003ca href=\"https://www.instagram.com/delacreamery/\">\u003cspan style=\"font-weight: 400\">De La Creamery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. San Francisco’s \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13919032/norte-54-modern-mexican-american-bakery-conchas-pan-dulce-san-francisco\">\u003cspan style=\"font-weight: 400\">Norte 54\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will serve Mexican cakes, and take-home “goodie bags” will include original art from L.A.’s Latina-owned brand, \u003c/span>\u003ca href=\"https://www.instagram.com/raggedytiff/?hl=en\">\u003cspan style=\"font-weight: 400\">Raggedy Tiff\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13928473\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13928473\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/norte54-800x533.jpg\" alt=\"a plate of Mexican pastries are served on a wooden table top\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/norte54.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Norte 54’s pasteles will cap off the five-course dinner. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sanchez-Dunning hopes to turn El Otro Lado into a recurring series with rotating guests.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[If Only Creative] was born out of creative frustration, frustration in general. I felt like I was working for people who were not aligned with me — really wealthy white men. It wasn’t the vibe,” Sanchez-Dunning says about starting her creative agency in 2021 and taking the leap to host events like El Otro Lado. “This was [created from] my day-to-day rebellious daydreams.” \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12127869 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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>\u003cspan style=\"font-weight: 400\">El Otro Lado is happening on Fri., May 5 from 6 to 9:30 p.m at 4200 Piedmont Ave., Oakland. The full dinner menu with non-alcoholic beverages costs \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">$111.11 per guest\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">. Unlimited mezcal cocktails are also available for an optional $30. Tickets are available \u003ca href=\"https://linktr.ee/ifonlycreative\">online\u003c/a>.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
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"source": "Commonwealth Club of California"
},
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"title": "Forum",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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