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"slug": "comic-lost-cafes-coffee-shops-the-med-au-coquelet-gaylords-oakland-berkeley",
"title": "Please, Don’t Forget Me: Cafes We Have Lost",
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"content": "\u003cp>I was born and grew up in the East Bay. We have seen a lot of change in the last ten years. A lot of great new places have opened, but we have also lost so many beloved establishments. What I covet most are the big, spacious cafes where you could sit for hours and work or do nothing — or a little of both. This piece is a love letter to the places that raised me. They haunt me in the best way possible, and I miss them like crazy.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930738\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg\" alt=\"Illustration: A man and his young daughter stroll outside of a cafe whose green and white striped facade reads, "Caffe Mediterraneum." This is the lead panel for a comic titled "Please, Don't Forget Me: Cafes We Have Lost," by Briana Loewinsohn\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930736\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg\" alt=\"This panel is dated "1987." Balding father and young daughter order at the cafe counter where colorful flavored syrups are displayed in the back. The store employee is wearing a black t-shirt that says, "The Cure." "A cappuccino please," says the dad. "And a lime Italian soda, please," says the girl.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930735\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg\" alt=\"The father, wearing a green A's shirt, sits at a table in the cafe with his daughter, who looks down at her glass of soda.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930734\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg\" alt=\"The dad is now daydreaming. In a sepia-toned thought bubble he pictures the cafe as it was during the 1960s.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930733\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg\" alt=\"The daydream bubble now takes over the entire panel. Beatnik-looking types lounge in the cafe, smoking and drinking coffee. The dad in his younger days sports a big, poofy hairstyle and wears a vest over his green, 60s-style button-down.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930732\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg\" alt=\"Still in his daydream, the dad walks over to two African American men seated at another table. He daps up the one with a beard wearing a turtleneck. The other, in glasses, holds a cigarette over an ashtray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg\" alt=\"Still in the daydream, the dad now sits next to an attractive, smiling young woman holding a cigarette between her fingers. The two appear to be flirting.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930730\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg\" alt=\"Back in the present day, the dad stares off into space. Both his coffee cup and the soda glass are now empty. Just outside the panel, the daughter says, "Dad?" "Dad, our drinks are empty."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930780\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg\" alt=\"Roused from his daydream, the dad says, "Oh. Well, let's hit the road, girl." The two are still seated in the cafe. Above them, a plaque reads, "Caffe Mediteraneum, 1956–2022"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930728\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg\" alt=\"A handwritten note reads, "The Med was a place for poets and revolutionaries. Later it was a place for college students and ex-revolutionaries. My dad loved it no matter what. He loved it in the '60s, talking about People's Park with Bobby Seale. He loved it when he dragged us to see how Telegraph Avenue fared after the Rodney King riots. He loved it because it's what he knew. Berkeley native and divorcee, why would he go anywhere else? He took us because where else could we go and just BE for a minute. Where else can you take a kid if you have them all day one Saturday a month? The Ashby Flea Market and the Med. The single dad special. I thought those murals would never ever crumble. We all did."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930798\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg\" alt=\"Title panel for a comic shows a glass of foam-topped hot chocolate and a camcorder on a table against a brick wall. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Au Coquelet".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930761\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg\" alt=\"In this illustrated comic panel (labeled "1997"), we seen two teenage girls — a brunette and a blonde — through the viewfinder of a camcorder. The two girls are drawing in their sketchbooks. "Are you recording?" asks the brown-haired girl. "Yes. Tell us who the real Briana is," says the person holding the camcorder.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930760\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg\" alt=\"Still framed in the viewfinder, Briana says, "Okay. Well, Jacob — oh dang, it's...Ponytail Guy!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930759\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg\" alt=\"A young man with a blonde ponytail and a keychain attached to his gray pants walks past the three friends' table holding a tray. Briana (in a red shirt) covers her mouth and nudges her friend.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930758\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg\" alt=\"The two girls turn their attention back to their sketchpads. The camcorder guy — wearing glasses and a brown plaid shirt — says, "Hot chocolate time?" Briana says, "And avocado cheese sandwich?" Blonde-haired girl says, "I got five on it."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930757\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg\" alt=\"Briana peers at the cafe's counter display of baked goods: biscotti in a glass jar, a linzer torte with a wedge cut out of it, the last two remaining slices of a cheesecake.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930756\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg\" alt=\"Ponytail guy and a curly red-haired employee look on from behind the counter as Briana walks away with her sandwich and hot chocolate. "Thanks!" she says. On the counter are a few scattered coins and crumpled bills. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930755\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg\" alt=\"Seen through the camcorder viewfinder again, Briana walks back to her table. Off screen, Jacob says, "Watch Briana drop all this stuff!" "I hate you," Briana says in response.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930754\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg\" alt=\"A panned out view from outside the window shows the three friends laughing and chattering away. The awning above reads, "SOUP SALADS OMEL". Underneath, a plaque reads, "Au Coquelet, 1976–2020"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930753\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg\" alt=\"A handwritten note reads, "We ended up at Au Coquelet pretty regularly because it was only a couple blocks from: Mod Lang, Comic Relief, 2am Chinese (I never learned the real name of that place), Paper Heaven, and the UC Theater. It had a lot of tables filled with people who seemed like adults. Being adults. Having adult conversations. Au Coquelet had items that felt fancy like Linzer Torte and steamed almond milk. We drifted in, settled down. Drew, made fun of each other. Made fun of other patrons. Made fun of people playing Dungeons and Dragons. Played Dungeons and Dragons. We escaped our homes, planned for life after high school. We made each other laugh. I'll miss those nights without end."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930797\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg\" alt=\"Title panel for a comic shows a green sketchpad, a pencil and a white disposable coffee cup on a round table. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Gaylord's Caffe and Espresso".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg\" alt=\"In a comics panel labeled "2004," a woman wearing a similar red shirt — but older now, with shorter hair — walks into a coffee shop with a worried expression, holding a sketchpad. An older Black gentleman with a white beard sits on a bench near the entrance reading a newspaper. The lettering on the window, seen in reverse, is cut off but the visible portion reads, "GAYL...CAFFE...BREWING"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg\" alt=\"The woman — Briana as an adult — sits at a table and starts sketching. The older Black gentleman gets up to return his empty coffee cup.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg\" alt=\"2005: Now wearing a striped tank top, Briana sits in the same coffee shop but is now joined by a friend — an Asian guy wearing a "Math Olympiad" t-shirt. The two are laughing and talking as they draw. The same older Black gentleman from the previous panel sits on his bench reading the paper.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg\" alt=\"2006: The two friends are still drawing in the same coffee shop. The friend, now in a black T-shirt, waves at a man in an A's cap and orange jacket who is waving back from outside the window. Briana, now in a green shirt, says, "Bro. That's him. Don't say anything!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930772\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg\" alt=\"2014: The two friends are drawing in the same coffee shop, now joined by a toddler who climbs onto a chair to reach a Ms. Pac-Man arcade console. "Careful, Janie Bear," says the friend, now wearing glasses, jeans, flip flops, and a different black t-shirt. The toddler, who has short pigtails, says, "Uncle Thien! It's exciiiting." Briana, busy drawing, doesn't look up as she says, "She's fine, bro." \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930771\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg\" alt=\"2016: Briana stands on a stool to hang up a poster that reads, "Shirts + Prints by Thien and Briana" on the wall, probably of the same coffee shop. Holding a roll of masking tape, Thien (the friend) helps from below. A t-shirt pinned to a clothesline above depicts a man holding a bowling ball and reads, "Picture Me Bowling."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930770\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg\" alt=\"2017: Two kids — the younger one with red hair and freckles — sit in front of what appear to be cups of hot chocolate topped with giant mounds of whipped cream and sprinkles. The older sister says, "Sonny! It might be hot." Briana, older now with glasses and her hair in a bun, sits at the same table across from Thien, still drawing. "He's fine, Janie," she says.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930769\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg\" alt=\"Briana in glasses and overall shorts stands outside of the coffee shop with a sad look on her face. The sign on the door says, "CLOSED," and the window lettering now clearly reads, "Gaylord's Caffe Espresso, brewing since 1976!" A plaque overhead reads, "Gaylord's Caffe Espresso, 1976–2020."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930768\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg\" alt=\"A handwritten note reads, "I probably went to Gaylord's when I was little, but I don't remember it. When I moved back to the Bay in 2004 I had no one to draw with and nowhere to draw. Gaylord's was the spot. It had good hours and nice people. At first I drew alone, then I drew with my new bestie. We made comics and art. We lived our 20s and 30s at that cafe. I had kids, we drew, we hung our art and took it down, we were pals with the baristas and the regulars, we drew some more. And then in the early pandemic, it was closed. Without warning. We tried to buy the Ms. Pac-Man machine, but that never panned out."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\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>\u003cem>\u003ca href=\"https://www.instagram.com/brianabreaks/\">Briana Loewinsohn\u003c/a> is an American cartoonist. These days she teaches high school art and draws comic books. She is the author of the acclaimed graphic memoir \u003c/em>\u003ca href=\"https://www.kqed.org/arts/13926136/poignant-graphic-novel-ephemera-explores-an-oakland-artists-lonely-childhood\">EPHEMERA\u003c/a>\u003cem>. She lives in Oakland with her husband, daughter and son. If she doesn’t text you back, she is probably gardening.\u003c/em>\u003c/p>\n",
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"excerpt": "A love letter to the East Bay coffee shops that raised me.",
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"title": "Lost Coffee Shops of the East Bay: The Med, Gaylord's, Au Coquelet | KQED",
"description": "A love letter to the East Bay coffee shops that raised me.",
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"headline": "Please, Don’t Forget Me: Cafes We Have Lost",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was born and grew up in the East Bay. We have seen a lot of change in the last ten years. A lot of great new places have opened, but we have also lost so many beloved establishments. What I covet most are the big, spacious cafes where you could sit for hours and work or do nothing — or a little of both. This piece is a love letter to the places that raised me. They haunt me in the best way possible, and I miss them like crazy.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930738\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg\" alt=\"Illustration: A man and his young daughter stroll outside of a cafe whose green and white striped facade reads, "Caffe Mediterraneum." This is the lead panel for a comic titled "Please, Don't Forget Me: Cafes We Have Lost," by Briana Loewinsohn\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930736\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg\" alt=\"This panel is dated "1987." Balding father and young daughter order at the cafe counter where colorful flavored syrups are displayed in the back. The store employee is wearing a black t-shirt that says, "The Cure." "A cappuccino please," says the dad. "And a lime Italian soda, please," says the girl.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930735\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg\" alt=\"The father, wearing a green A's shirt, sits at a table in the cafe with his daughter, who looks down at her glass of soda.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930734\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg\" alt=\"The dad is now daydreaming. In a sepia-toned thought bubble he pictures the cafe as it was during the 1960s.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930733\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg\" alt=\"The daydream bubble now takes over the entire panel. Beatnik-looking types lounge in the cafe, smoking and drinking coffee. The dad in his younger days sports a big, poofy hairstyle and wears a vest over his green, 60s-style button-down.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930732\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg\" alt=\"Still in his daydream, the dad walks over to two African American men seated at another table. He daps up the one with a beard wearing a turtleneck. The other, in glasses, holds a cigarette over an ashtray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg\" alt=\"Still in the daydream, the dad now sits next to an attractive, smiling young woman holding a cigarette between her fingers. The two appear to be flirting.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930730\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg\" alt=\"Back in the present day, the dad stares off into space. Both his coffee cup and the soda glass are now empty. Just outside the panel, the daughter says, "Dad?" "Dad, our drinks are empty."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930780\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg\" alt=\"Roused from his daydream, the dad says, "Oh. Well, let's hit the road, girl." The two are still seated in the cafe. Above them, a plaque reads, "Caffe Mediteraneum, 1956–2022"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930728\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg\" alt=\"A handwritten note reads, "The Med was a place for poets and revolutionaries. Later it was a place for college students and ex-revolutionaries. My dad loved it no matter what. He loved it in the '60s, talking about People's Park with Bobby Seale. He loved it when he dragged us to see how Telegraph Avenue fared after the Rodney King riots. He loved it because it's what he knew. Berkeley native and divorcee, why would he go anywhere else? He took us because where else could we go and just BE for a minute. Where else can you take a kid if you have them all day one Saturday a month? The Ashby Flea Market and the Med. The single dad special. I thought those murals would never ever crumble. We all did."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930798\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg\" alt=\"Title panel for a comic shows a glass of foam-topped hot chocolate and a camcorder on a table against a brick wall. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Au Coquelet".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930761\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg\" alt=\"In this illustrated comic panel (labeled "1997"), we seen two teenage girls — a brunette and a blonde — through the viewfinder of a camcorder. The two girls are drawing in their sketchbooks. "Are you recording?" asks the brown-haired girl. "Yes. Tell us who the real Briana is," says the person holding the camcorder.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930760\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg\" alt=\"Still framed in the viewfinder, Briana says, "Okay. Well, Jacob — oh dang, it's...Ponytail Guy!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930759\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg\" alt=\"A young man with a blonde ponytail and a keychain attached to his gray pants walks past the three friends' table holding a tray. Briana (in a red shirt) covers her mouth and nudges her friend.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930758\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg\" alt=\"The two girls turn their attention back to their sketchpads. The camcorder guy — wearing glasses and a brown plaid shirt — says, "Hot chocolate time?" Briana says, "And avocado cheese sandwich?" Blonde-haired girl says, "I got five on it."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930757\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg\" alt=\"Briana peers at the cafe's counter display of baked goods: biscotti in a glass jar, a linzer torte with a wedge cut out of it, the last two remaining slices of a cheesecake.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930756\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg\" alt=\"Ponytail guy and a curly red-haired employee look on from behind the counter as Briana walks away with her sandwich and hot chocolate. "Thanks!" she says. On the counter are a few scattered coins and crumpled bills. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930755\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg\" alt=\"Seen through the camcorder viewfinder again, Briana walks back to her table. Off screen, Jacob says, "Watch Briana drop all this stuff!" "I hate you," Briana says in response.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930754\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg\" alt=\"A panned out view from outside the window shows the three friends laughing and chattering away. The awning above reads, "SOUP SALADS OMEL". Underneath, a plaque reads, "Au Coquelet, 1976–2020"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930753\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg\" alt=\"A handwritten note reads, "We ended up at Au Coquelet pretty regularly because it was only a couple blocks from: Mod Lang, Comic Relief, 2am Chinese (I never learned the real name of that place), Paper Heaven, and the UC Theater. It had a lot of tables filled with people who seemed like adults. Being adults. Having adult conversations. Au Coquelet had items that felt fancy like Linzer Torte and steamed almond milk. We drifted in, settled down. Drew, made fun of each other. Made fun of other patrons. Made fun of people playing Dungeons and Dragons. Played Dungeons and Dragons. We escaped our homes, planned for life after high school. We made each other laugh. I'll miss those nights without end."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930797\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg\" alt=\"Title panel for a comic shows a green sketchpad, a pencil and a white disposable coffee cup on a round table. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Gaylord's Caffe and Espresso".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg\" alt=\"In a comics panel labeled "2004," a woman wearing a similar red shirt — but older now, with shorter hair — walks into a coffee shop with a worried expression, holding a sketchpad. An older Black gentleman with a white beard sits on a bench near the entrance reading a newspaper. The lettering on the window, seen in reverse, is cut off but the visible portion reads, "GAYL...CAFFE...BREWING"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg\" alt=\"The woman — Briana as an adult — sits at a table and starts sketching. The older Black gentleman gets up to return his empty coffee cup.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg\" alt=\"2005: Now wearing a striped tank top, Briana sits in the same coffee shop but is now joined by a friend — an Asian guy wearing a "Math Olympiad" t-shirt. The two are laughing and talking as they draw. The same older Black gentleman from the previous panel sits on his bench reading the paper.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg\" alt=\"2006: The two friends are still drawing in the same coffee shop. The friend, now in a black T-shirt, waves at a man in an A's cap and orange jacket who is waving back from outside the window. Briana, now in a green shirt, says, "Bro. That's him. Don't say anything!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930772\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg\" alt=\"2014: The two friends are drawing in the same coffee shop, now joined by a toddler who climbs onto a chair to reach a Ms. Pac-Man arcade console. "Careful, Janie Bear," says the friend, now wearing glasses, jeans, flip flops, and a different black t-shirt. The toddler, who has short pigtails, says, "Uncle Thien! It's exciiiting." Briana, busy drawing, doesn't look up as she says, "She's fine, bro." \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930771\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg\" alt=\"2016: Briana stands on a stool to hang up a poster that reads, "Shirts + Prints by Thien and Briana" on the wall, probably of the same coffee shop. Holding a roll of masking tape, Thien (the friend) helps from below. A t-shirt pinned to a clothesline above depicts a man holding a bowling ball and reads, "Picture Me Bowling."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930770\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg\" alt=\"2017: Two kids — the younger one with red hair and freckles — sit in front of what appear to be cups of hot chocolate topped with giant mounds of whipped cream and sprinkles. The older sister says, "Sonny! It might be hot." Briana, older now with glasses and her hair in a bun, sits at the same table across from Thien, still drawing. "He's fine, Janie," she says.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930769\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg\" alt=\"Briana in glasses and overall shorts stands outside of the coffee shop with a sad look on her face. The sign on the door says, "CLOSED," and the window lettering now clearly reads, "Gaylord's Caffe Espresso, brewing since 1976!" A plaque overhead reads, "Gaylord's Caffe Espresso, 1976–2020."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930768\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg\" alt=\"A handwritten note reads, "I probably went to Gaylord's when I was little, but I don't remember it. When I moved back to the Bay in 2004 I had no one to draw with and nowhere to draw. Gaylord's was the spot. It had good hours and nice people. At first I drew alone, then I drew with my new bestie. We made comics and art. We lived our 20s and 30s at that cafe. I had kids, we drew, we hung our art and took it down, we were pals with the baristas and the regulars, we drew some more. And then in the early pandemic, it was closed. Without warning. We tried to buy the Ms. Pac-Man machine, but that never panned out."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\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>\u003cem>\u003ca href=\"https://www.instagram.com/brianabreaks/\">Briana Loewinsohn\u003c/a> is an American cartoonist. These days she teaches high school art and draws comic books. She is the author of the acclaimed graphic memoir \u003c/em>\u003ca href=\"https://www.kqed.org/arts/13926136/poignant-graphic-novel-ephemera-explores-an-oakland-artists-lonely-childhood\">EPHEMERA\u003c/a>\u003cem>. She lives in Oakland with her husband, daughter and son. If she doesn’t text you back, she is probably gardening.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "thien-pham-family-style-graphic-novel-food-memoir-vietnamese-refugee-san-jose-hella-hungry",
"title": "Thien Pham's Graphic Novel Is an Immigration Story Told Through Food",
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"headTitle": "Thien Pham’s Graphic Novel Is an Immigration Story Told Through Food | 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>Nothing sustains a community more than food. It’s where all memories of home begin, and it’s how anyone who has ever been separated from their roots finds a way back — eventually.\u003c/p>\n\u003cp>For \u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">Thien Pham\u003c/a>, an Oakland-based graphic novelist, \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">comics\u003c/a> \u003ca href=\"https://www.kqed.org/arts/13905153/underground-vietnamese-restaurants-social-media-san-jose\">artist\u003c/a> and high school educator, it took more than 40 years after fleeing his home country, Vietnam, to gather the right ingredients needed for his life’s work: \u003ci>Family Style\u003c/i>. Packed with life lessons about family, friendship, assimilation and \u003ca href=\"https://www.kqed.org/sanjosefood\">life in San Jose\u003c/a> as a refugee, the graphic novel also serves as a love letter to his most memorable meals, from Southeast Asia to Northern California.\u003c/p>\n\u003cp>Each chapter of the story presents a thematic dish that encapsulates Pham’s experience at the time, from the “Rice and Fish” he ate as a child refugee living on a boat to the luxurious “Steak and Potatoes” he enjoyed after first arriving to the United States — and many unexpected food combinations in between.\u003c/p>\n\u003cp>Though the book grapples with traumatic topics of forced migration and diasporic displacement, it’s largely centered on the joy of communal gathering, shared culinary knowledge and family-sustained recipes for dishes like his mother’s bánh cuốn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930698\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/family-style-thien-pham-pg058.jpg\" alt=\"Excerpted panels from a graphic novel: 1) Image of a thin rice crepe on a plate. Text reads, "Put the pork filling in the middle, then roll, fold the rice paper with the bamboo stick. 2) A woman reaches into a bowl, assembling the banch cuon. Text reads, "Top with the fried onions, garlic, and veggies." 3) She holds out a plate with the finished banh cuon. "Add fish sauce at the end. And that's it. Here, try it." 4) Another woman in a red blouse picks up a piece with chopsticks. 5) She eats it with her eyes closed in pleasure. "It tastes like home," she says. 6) The panel zooms out to show the two of them sitting in front of a small stall made up of various cooking implements. "So do you think you're ready to do this?" the woman who prepared the banh cuon asks.\" width=\"1920\" height=\"2326\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-800x969.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-1020x1236.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-768x930.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-1268x1536.jpg 1268w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-1691x2048.jpg 1691w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>There’s one poignant scene when Pham eats his first bag of potato chips with his family after they’ve worked as migrant field laborers picking strawberries. Later as an adult, he memorizes important dates in U.S. history in order to pass his citizenship test while eating lunch in the teacher’s lounge. Often, food is at the center of it all, helping to nourish Pham’s identity and feed his family’s aspirational immigrant dreams.\u003c/p>\n\u003cp>On the eve of his national book launch, I spoke with Pham about his memories of growing up in the Bay Area, his favorite San Jose restaurant and the beauty of being an immigrant.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: \u003c/b>\u003cb>\u003ci>Family Style \u003c/i>\u003c/b>\u003cb>is a graphic novel about food, family, diaspora, teenage angst, American assimilation and more. As a visual storyteller, where did you begin, and how long did it take to complete?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Thien Pham: \u003c/b>I’ve wanted to tell this family story for a long time, but there were things preventing me from it in the past. I never had a tight enough connection with my parents to get the full story, my art style wasn’t where I wanted it to be and I didn’t have a fresh enough perspective. Coming to America as a Vietnamese immigrant has been told before. It’s a universal immigration story, and I didn’t know how to tell it at the level I thought it could be. I needed time to figure it all out.\u003c/p>\n\u003cp>During the pandemic, it just intersected for me in a weird way. I finally spent time with my parents and talked to them about it all, and we were all old enough to talk about the truth. I also felt at that point my art was at a level that could do the story justice. When I talked to my mom, I realized that what I told her was mostly food related. As soon as I got that last piece, I knew that was the angle for me to approach it: immigration told through food. It was the missing piece; it was already inside me.\u003c/p>\n\u003cp>After that, I just did it page by page. It was fast, in terms of drawing comics; it wasn’t agonizing or dragged out. It’s not often I get that. Maybe two or three times in my life I’ve had that feeling. That’s one of the reasons this book is so special to me. Who knows if I’ll ever have all that coming together so perfectly again? At the end of the book, there are strips of me talking to my parents and explaining how the book was created. I wanted to capture that in the book. It was magical.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930695\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1.jpg\" alt='Panels excerpted from a graphic novel: 1) A boat pulls up to a larger freighter ship. 2) A man on the boat says, \"They said they can take us as far as they can, and give us food and water for some money...\" 3) The Vietnamese refugees on the boat look stunned to receive this news. 4) They line up to receive food from a man in a baseball cap. 5) When she reaches the front of the line, one woman says, \"We have five people. Can we get some more?\" as he hands her a plate of squid and a slice of watermelon. 6) The woman and her two small children look overwhelmed as someone approaches offering two additional plates of squid and rice.' width=\"1920\" height=\"2315\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-800x965.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-1020x1230.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-160x193.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-768x926.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-1274x1536.jpg 1274w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-1699x2048.jpg 1699w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cb>Your first graphic novel, \u003c/b>\u003cb>\u003ci>Sumo\u003c/i>\u003c/b>\u003cb>, was published over a decade ago. When did you realize you were ready to illustrate and write \u003c/b>\u003cb>\u003ci>Family Style\u003c/i>\u003c/b>\u003cb>?\u003c/b>\u003c/p>\n\u003cp>Everybody has stories in them, but it’s about recognizing when it’s time to share it. That’s crucial. I didn’t have any idea about my next big graphic novel. I would start and stop with things and nothing really stuck. I can only create when I feel a major emotional pull to do it. But between those graphic novels I’ve been drawing. I did short stories, \u003ca href=\"https://eastbayexpress.com/comic-strip-i-like-eating-2-1/\">food magazines\u003c/a>. I was always honing my craft. Through these smaller projects I really found how to tell stories in my own voice. By the time the inspiration finally hit me, I was ready in terms of art and storytelling. I was at the point I could tell the story in the style I wanted.\u003c/p>\n\u003cp>\u003cb>The book includes references to recipes related to your family’s experiences. What have you realized about the connection between food and family?\u003c/b>\u003c/p>\n\u003cp>I always wanted to cook my mom’s food. I missed it. During the pandemic, you couldn’t just go to Vietnamese restaurants, so I started learning how to do it. Every day I tried to make something my mom made me when I was a kid. This is a very metaphoric thing in the book. I thought these simple meals she used to make were easy and took no time, and they were delicious. She made meals in 15 minutes for the family in between her work shifts. But when she described to me how they were made, I realized simple meals are very, very nuanced, and there are so many more things to it I never thought about.\u003c/p>\n\u003cp>For example, something I thought was just fish sauce also had sugar and coconut soda and star anise. When I ate it I never picked up on those things. I realized how it mirrored our trip to America. My mom just says, “Yeah, we were on a boat and got here, and it was this and that.” But when you sit with the details, it’s like the nuance of a recipe with so much more happening. That made me realize that my parents were constantly trying to protect us when we were kids by making it look easy. Whether it’s not telling us about their hardships or making light of the work they did to provide dinner, they were trying to shield us. [pullquote size=\"large\" align=\"right\" citation=\"Thien Pham\"]“Immigration and refugees are always portrayed as sad and struggling. But there is also joy, opportunity and having each other.”[/pullquote]\u003c/p>\n\u003cp>Now, at 48 years old, I realize what an amazing cook and person my mom was. I think I always took that for granted.\u003c/p>\n\u003cp>\u003cb>What were the challenges of writing and illustrating \u003c/b>\u003cb>\u003ci>Family Style\u003c/i>\u003c/b>\u003cb>, which invariably deals with intense immigrant hardships?\u003c/b>\u003c/p>\n\u003cp>My dad surprised me when I asked him about how he maintained his hope through hardships: He said it wasn’t hard. Looking back, he’ll now admit it was tough, but in the moment he said it was so much joy and fun, even in the refugee camps while living in shacks with nothing. Because at least you have friends and family, and everyone is there and making the best of it. He recalls the refugee camps as some of his best times. When he told me that, it made me realize how immigration and refugees are always portrayed as sad and struggling. But there is also joy, opportunity and having each other. I wanted to write a story full of that hope and joy.\u003c/p>\n\u003cp>If there was a challenge, it was to convey some of the challenges while keeping a tone of joy. I didn’t want it to be about only the hardships, but seeing the fortunate side of things.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930702\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/family-style-thien-pham-pg121.jpg\" alt=\"Excerpted panels from a graphic novel: 1) Kids eating lunch at a table in the cafeteria. A smiling, gap-toothed boy says, "Hey Thien! How's your first day of school going?" 2) Thien, with a perplexed expression, responds, "Okay, but for some reason everyone's calling me 'Tin.' The gap-toothed boy responds, "Ha! That's your new name! At least it sorta sounds like your name. They call me 'Tony'!" 3) Thien examines a plastic-wrapped carton of food. "What's this?" 4) While chewing, gap-toothed boy responds, "It's called sals-buree steak. Try it. I think you'll like it!" 5) Thien warily peels back the plastic wrap. 6) As prepares to put a spork-ful in his mouth, he says, "You sure? It smells funny..." "Okay, here goes..."\" width=\"1920\" height=\"2307\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-800x961.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-1020x1226.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-160x192.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-768x923.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-1278x1536.jpg 1278w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-1704x2048.jpg 1704w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cb>Community is a major part of immigrant survival for any group. In your family’s case, you met Chu Nhan, a neighbor and social advocate, who helped you move into an apartment complex with other Viet families. I’m curious, what’s the Vietnamese community in the Bay Area currently like, and do these networks still exist for newcomers? So much has changed since your family’s arrival in 1980.\u003c/b>\u003c/p>\n\u003cp>For research, I went back to that exact apartment complex where we started. It’s still very much filled with immigrants. The immigrants aren’t only Vietnamese but Hispanic and Indian as well. So it’s more diverse, but it’s still there. It’s really great.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13905153,arts_13904835,arts_13926136']\u003c/span>That was one of the most defining moments of my childhood — to find a community of kids. When we first came here, we were latchkey kids in kindergarten and were home all the time. Our neighbors checked in on us, and our friends were all from around the street, and we just hung around until 9 at night when our parents finally came home from work.\u003c/p>\n\u003cp>In the Bay Area, I would say the South Bay is where most Vietnamese people live. But as I was writing this book and traveling around to promote it, I’m seeing Vietnamese immigrant populations all over the United States. I know of San Jose and Orange County, of course. But I recently discovered Houston has a huge population, and their food scene is amazing. Same with New Orleans. They brought Viet Cajun, which is one of my favorite things — those boils. There are pockets everywhere. I think that’s great. They all have their own flair and personality. California Vietnamese. Louisiana Vietnamese.\u003c/p>\n\u003cp>\u003cb>If you had to add a new chapter and dish to the book to reflect your current living situation, what would it be and why?\u003c/b>\u003c/p>\n\u003cp>I would definitely do a sushi chapter. I’m a huge sushi fan. Or tacos. I love tacos, too. The Jalisco Marisco truck in LA is one of my favorite things to eat. Or pasta. Spaghetti can be an amazing artisan experience.\u003c/p>\n\u003cp>\u003cb>As an immigrant living in the U.S., how have your experiences with food changed over time?\u003c/b>\u003c/p>\n\u003cp>I used to think Chili’s was high-end (laughs). I used to think that was making it in life. Then, when I first started dating my ex-wife, she took me to a Michelin-star restaurant in San Francisco. It blew my mind, and for so long I was looking for those beautifully refined restaurants. But I’ve journeyed back to my roots and discovered the nuance of phở or a birria taco. Those kinds of things.\u003c/p>\n\u003cp>\u003cb>You regularly contribute food-related comics to publications like \u003c/b>\u003ca href=\"https://www.kqed.org/author/tpham\">\u003cb>KQED\u003c/b>\u003c/a>\u003cb> and the \u003c/b>\u003ca href=\"https://eastbayexpress.com/author/thien-pham/\">\u003cb>\u003ci>East Bay Express\u003c/i>\u003c/b>\u003c/a>\u003cb>. You also grew up in \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">\u003cb>San Jose’s diverse immigrant food communities\u003c/b>\u003c/a>\u003cb>. You’re a true OG foodie. Where do you go to eat when you’re in the mood for a soul-satisfying meal?\u003c/b>\u003c/p>\n\u003cp>I go to San Jose every Saturday. I have two nephews who have a single mother, and since the oldest has been in fourth grade, I come to see them for phở. We’ve gone to the same place for 20 years now: \u003ca href=\"https://www.instagram.com/dacphucsanjose/\">Dac Phuc\u003c/a>. One of the nephews just got married and the other just graduated from San Jose State and got a job. And the restaurant has always been there. I think it’s the best hands down. Yelp doesn’t always agree; it’s not the most fancy place (laughs). But for me and my family, there’s no better phở. It’s nostalgia. [pullquote size=\"large\" align=\"right\" citation=\"Thien Pham\"]“It’s hard to be an immigrant in America, but it’s also the best. We walk through two cultures at once. We’re raised to eat everything. Other people are missing out.”[/pullquote]\u003c/p>\n\u003cp>I just went on a trip to Detroit, and when I got home, all I wanted was Dac Phuc. I feel the most at home there. Whenever I miss those Saturdays, it knocks me off kilter. We still do it every weekend. I love San Jose.\u003c/p>\n\u003cp>\u003cb>It’s a marathon to finish any sustained creative process, so I’m sure you’re recharging your battery. But when the time arrives, what other projects or potential book ideas do you have?\u003c/b>\u003c/p>\n\u003cp>When I finished \u003ci>Family Style\u003c/i> I was thinking of how to follow it up. A really cool way felt like the opposite of what I did. This book is about me as a child immigrating from Vietnam to America, but I’ve been here for 40 years now and have never been back to Vietnam. People tell me I need to eat Vietnamese food in Vietnam. I’m told I haven’t had the real thing yet.\u003c/p>\n\u003cp>Recently, I had a life changing event when my grandma passed away. She took care of me the most in Vietnam. My relatives told me that her house, the same house where I grew up, is still there and owned by my family. I want to go back and discover the history that I don’t know about in Vietnam. I want to try the food I love at the source. It’s hard to be an immigrant in America, but it’s also the best. We walk through two cultures at once. We’re raised to eat everything. Other people are missing out.\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>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci> will be reading excerpts from \u003c/i>Family Style\u003ci> at \u003ca href=\"https://www.eventbrite.com/e/thien-pham-in-store-launch-for-his-new-ya-graphic-novel-family-style-tickets-546643624797\">Mrs. Dalloway’s\u003c/a> (2904 College Ave., Berkeley) on Tues., June 20 at 7 p.m. He will also appear at the \u003ca href=\"https://portal.cca.edu/events-calendar/thien-pham/\">California College of Arts\u003c/a> (1111 8th St., San Francisco) on Fri., July 14 and Hicklebee’s Bookstore (1378 Lincoln Ave., San Jose) on Sun., July 16. \u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Pham is currently also doing a \u003ca href=\"https://www.eventbrite.com/e/cartoonists836m-exhibition-opening-tickets-612684324307\">four-month artist’s residency\u003c/a> and exhibition at 836M Gallery (836 Montgomery St., San Francisco), with a focus on the history of San Francisco’s neighborhoods.\u003c/i>\u003c/p>\n\n",
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"title": "Thien Pham's Graphic Novel 'Family Style' Tells His Immigration Story Through Food | KQED",
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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>Nothing sustains a community more than food. It’s where all memories of home begin, and it’s how anyone who has ever been separated from their roots finds a way back — eventually.\u003c/p>\n\u003cp>For \u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">Thien Pham\u003c/a>, an Oakland-based graphic novelist, \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">comics\u003c/a> \u003ca href=\"https://www.kqed.org/arts/13905153/underground-vietnamese-restaurants-social-media-san-jose\">artist\u003c/a> and high school educator, it took more than 40 years after fleeing his home country, Vietnam, to gather the right ingredients needed for his life’s work: \u003ci>Family Style\u003c/i>. Packed with life lessons about family, friendship, assimilation and \u003ca href=\"https://www.kqed.org/sanjosefood\">life in San Jose\u003c/a> as a refugee, the graphic novel also serves as a love letter to his most memorable meals, from Southeast Asia to Northern California.\u003c/p>\n\u003cp>Each chapter of the story presents a thematic dish that encapsulates Pham’s experience at the time, from the “Rice and Fish” he ate as a child refugee living on a boat to the luxurious “Steak and Potatoes” he enjoyed after first arriving to the United States — and many unexpected food combinations in between.\u003c/p>\n\u003cp>Though the book grapples with traumatic topics of forced migration and diasporic displacement, it’s largely centered on the joy of communal gathering, shared culinary knowledge and family-sustained recipes for dishes like his mother’s bánh cuốn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930698\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/family-style-thien-pham-pg058.jpg\" alt=\"Excerpted panels from a graphic novel: 1) Image of a thin rice crepe on a plate. Text reads, "Put the pork filling in the middle, then roll, fold the rice paper with the bamboo stick. 2) A woman reaches into a bowl, assembling the banch cuon. Text reads, "Top with the fried onions, garlic, and veggies." 3) She holds out a plate with the finished banh cuon. "Add fish sauce at the end. And that's it. Here, try it." 4) Another woman in a red blouse picks up a piece with chopsticks. 5) She eats it with her eyes closed in pleasure. "It tastes like home," she says. 6) The panel zooms out to show the two of them sitting in front of a small stall made up of various cooking implements. "So do you think you're ready to do this?" the woman who prepared the banh cuon asks.\" width=\"1920\" height=\"2326\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-800x969.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-1020x1236.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-768x930.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-1268x1536.jpg 1268w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg058-1691x2048.jpg 1691w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>There’s one poignant scene when Pham eats his first bag of potato chips with his family after they’ve worked as migrant field laborers picking strawberries. Later as an adult, he memorizes important dates in U.S. history in order to pass his citizenship test while eating lunch in the teacher’s lounge. Often, food is at the center of it all, helping to nourish Pham’s identity and feed his family’s aspirational immigrant dreams.\u003c/p>\n\u003cp>On the eve of his national book launch, I spoke with Pham about his memories of growing up in the Bay Area, his favorite San Jose restaurant and the beauty of being an immigrant.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: \u003c/b>\u003cb>\u003ci>Family Style \u003c/i>\u003c/b>\u003cb>is a graphic novel about food, family, diaspora, teenage angst, American assimilation and more. As a visual storyteller, where did you begin, and how long did it take to complete?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Thien Pham: \u003c/b>I’ve wanted to tell this family story for a long time, but there were things preventing me from it in the past. I never had a tight enough connection with my parents to get the full story, my art style wasn’t where I wanted it to be and I didn’t have a fresh enough perspective. Coming to America as a Vietnamese immigrant has been told before. It’s a universal immigration story, and I didn’t know how to tell it at the level I thought it could be. I needed time to figure it all out.\u003c/p>\n\u003cp>During the pandemic, it just intersected for me in a weird way. I finally spent time with my parents and talked to them about it all, and we were all old enough to talk about the truth. I also felt at that point my art was at a level that could do the story justice. When I talked to my mom, I realized that what I told her was mostly food related. As soon as I got that last piece, I knew that was the angle for me to approach it: immigration told through food. It was the missing piece; it was already inside me.\u003c/p>\n\u003cp>After that, I just did it page by page. It was fast, in terms of drawing comics; it wasn’t agonizing or dragged out. It’s not often I get that. Maybe two or three times in my life I’ve had that feeling. That’s one of the reasons this book is so special to me. Who knows if I’ll ever have all that coming together so perfectly again? At the end of the book, there are strips of me talking to my parents and explaining how the book was created. I wanted to capture that in the book. It was magical.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930695\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1.jpg\" alt='Panels excerpted from a graphic novel: 1) A boat pulls up to a larger freighter ship. 2) A man on the boat says, \"They said they can take us as far as they can, and give us food and water for some money...\" 3) The Vietnamese refugees on the boat look stunned to receive this news. 4) They line up to receive food from a man in a baseball cap. 5) When she reaches the front of the line, one woman says, \"We have five people. Can we get some more?\" as he hands her a plate of squid and a slice of watermelon. 6) The woman and her two small children look overwhelmed as someone approaches offering two additional plates of squid and rice.' width=\"1920\" height=\"2315\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-800x965.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-1020x1230.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-160x193.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-768x926.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-1274x1536.jpg 1274w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg006-1-1699x2048.jpg 1699w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cb>Your first graphic novel, \u003c/b>\u003cb>\u003ci>Sumo\u003c/i>\u003c/b>\u003cb>, was published over a decade ago. When did you realize you were ready to illustrate and write \u003c/b>\u003cb>\u003ci>Family Style\u003c/i>\u003c/b>\u003cb>?\u003c/b>\u003c/p>\n\u003cp>Everybody has stories in them, but it’s about recognizing when it’s time to share it. That’s crucial. I didn’t have any idea about my next big graphic novel. I would start and stop with things and nothing really stuck. I can only create when I feel a major emotional pull to do it. But between those graphic novels I’ve been drawing. I did short stories, \u003ca href=\"https://eastbayexpress.com/comic-strip-i-like-eating-2-1/\">food magazines\u003c/a>. I was always honing my craft. Through these smaller projects I really found how to tell stories in my own voice. By the time the inspiration finally hit me, I was ready in terms of art and storytelling. I was at the point I could tell the story in the style I wanted.\u003c/p>\n\u003cp>\u003cb>The book includes references to recipes related to your family’s experiences. What have you realized about the connection between food and family?\u003c/b>\u003c/p>\n\u003cp>I always wanted to cook my mom’s food. I missed it. During the pandemic, you couldn’t just go to Vietnamese restaurants, so I started learning how to do it. Every day I tried to make something my mom made me when I was a kid. This is a very metaphoric thing in the book. I thought these simple meals she used to make were easy and took no time, and they were delicious. She made meals in 15 minutes for the family in between her work shifts. But when she described to me how they were made, I realized simple meals are very, very nuanced, and there are so many more things to it I never thought about.\u003c/p>\n\u003cp>For example, something I thought was just fish sauce also had sugar and coconut soda and star anise. When I ate it I never picked up on those things. I realized how it mirrored our trip to America. My mom just says, “Yeah, we were on a boat and got here, and it was this and that.” But when you sit with the details, it’s like the nuance of a recipe with so much more happening. That made me realize that my parents were constantly trying to protect us when we were kids by making it look easy. Whether it’s not telling us about their hardships or making light of the work they did to provide dinner, they were trying to shield us. \u003c/p>\u003c/div>",
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"content": "“Immigration and refugees are always portrayed as sad and struggling. But there is also joy, opportunity and having each other.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, at 48 years old, I realize what an amazing cook and person my mom was. I think I always took that for granted.\u003c/p>\n\u003cp>\u003cb>What were the challenges of writing and illustrating \u003c/b>\u003cb>\u003ci>Family Style\u003c/i>\u003c/b>\u003cb>, which invariably deals with intense immigrant hardships?\u003c/b>\u003c/p>\n\u003cp>My dad surprised me when I asked him about how he maintained his hope through hardships: He said it wasn’t hard. Looking back, he’ll now admit it was tough, but in the moment he said it was so much joy and fun, even in the refugee camps while living in shacks with nothing. Because at least you have friends and family, and everyone is there and making the best of it. He recalls the refugee camps as some of his best times. When he told me that, it made me realize how immigration and refugees are always portrayed as sad and struggling. But there is also joy, opportunity and having each other. I wanted to write a story full of that hope and joy.\u003c/p>\n\u003cp>If there was a challenge, it was to convey some of the challenges while keeping a tone of joy. I didn’t want it to be about only the hardships, but seeing the fortunate side of things.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930702\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/family-style-thien-pham-pg121.jpg\" alt=\"Excerpted panels from a graphic novel: 1) Kids eating lunch at a table in the cafeteria. A smiling, gap-toothed boy says, "Hey Thien! How's your first day of school going?" 2) Thien, with a perplexed expression, responds, "Okay, but for some reason everyone's calling me 'Tin.' The gap-toothed boy responds, "Ha! That's your new name! At least it sorta sounds like your name. They call me 'Tony'!" 3) Thien examines a plastic-wrapped carton of food. "What's this?" 4) While chewing, gap-toothed boy responds, "It's called sals-buree steak. Try it. I think you'll like it!" 5) Thien warily peels back the plastic wrap. 6) As prepares to put a spork-ful in his mouth, he says, "You sure? It smells funny..." "Okay, here goes..."\" width=\"1920\" height=\"2307\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-800x961.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-1020x1226.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-160x192.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-768x923.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-1278x1536.jpg 1278w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/family-style-thien-pham-pg121-1704x2048.jpg 1704w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cb>Community is a major part of immigrant survival for any group. In your family’s case, you met Chu Nhan, a neighbor and social advocate, who helped you move into an apartment complex with other Viet families. I’m curious, what’s the Vietnamese community in the Bay Area currently like, and do these networks still exist for newcomers? So much has changed since your family’s arrival in 1980.\u003c/b>\u003c/p>\n\u003cp>For research, I went back to that exact apartment complex where we started. It’s still very much filled with immigrants. The immigrants aren’t only Vietnamese but Hispanic and Indian as well. So it’s more diverse, but it’s still there. It’s really great.\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>That was one of the most defining moments of my childhood — to find a community of kids. When we first came here, we were latchkey kids in kindergarten and were home all the time. Our neighbors checked in on us, and our friends were all from around the street, and we just hung around until 9 at night when our parents finally came home from work.\u003c/p>\n\u003cp>In the Bay Area, I would say the South Bay is where most Vietnamese people live. But as I was writing this book and traveling around to promote it, I’m seeing Vietnamese immigrant populations all over the United States. I know of San Jose and Orange County, of course. But I recently discovered Houston has a huge population, and their food scene is amazing. Same with New Orleans. They brought Viet Cajun, which is one of my favorite things — those boils. There are pockets everywhere. I think that’s great. They all have their own flair and personality. California Vietnamese. Louisiana Vietnamese.\u003c/p>\n\u003cp>\u003cb>If you had to add a new chapter and dish to the book to reflect your current living situation, what would it be and why?\u003c/b>\u003c/p>\n\u003cp>I would definitely do a sushi chapter. I’m a huge sushi fan. Or tacos. I love tacos, too. The Jalisco Marisco truck in LA is one of my favorite things to eat. Or pasta. Spaghetti can be an amazing artisan experience.\u003c/p>\n\u003cp>\u003cb>As an immigrant living in the U.S., how have your experiences with food changed over time?\u003c/b>\u003c/p>\n\u003cp>I used to think Chili’s was high-end (laughs). I used to think that was making it in life. Then, when I first started dating my ex-wife, she took me to a Michelin-star restaurant in San Francisco. It blew my mind, and for so long I was looking for those beautifully refined restaurants. But I’ve journeyed back to my roots and discovered the nuance of phở or a birria taco. Those kinds of things.\u003c/p>\n\u003cp>\u003cb>You regularly contribute food-related comics to publications like \u003c/b>\u003ca href=\"https://www.kqed.org/author/tpham\">\u003cb>KQED\u003c/b>\u003c/a>\u003cb> and the \u003c/b>\u003ca href=\"https://eastbayexpress.com/author/thien-pham/\">\u003cb>\u003ci>East Bay Express\u003c/i>\u003c/b>\u003c/a>\u003cb>. You also grew up in \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">\u003cb>San Jose’s diverse immigrant food communities\u003c/b>\u003c/a>\u003cb>. You’re a true OG foodie. Where do you go to eat when you’re in the mood for a soul-satisfying meal?\u003c/b>\u003c/p>\n\u003cp>I go to San Jose every Saturday. I have two nephews who have a single mother, and since the oldest has been in fourth grade, I come to see them for phở. We’ve gone to the same place for 20 years now: \u003ca href=\"https://www.instagram.com/dacphucsanjose/\">Dac Phuc\u003c/a>. One of the nephews just got married and the other just graduated from San Jose State and got a job. And the restaurant has always been there. I think it’s the best hands down. Yelp doesn’t always agree; it’s not the most fancy place (laughs). But for me and my family, there’s no better phở. It’s nostalgia. \u003c/p>\u003c/div>",
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"content": "“It’s hard to be an immigrant in America, but it’s also the best. We walk through two cultures at once. We’re raised to eat everything. Other people are missing out.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I just went on a trip to Detroit, and when I got home, all I wanted was Dac Phuc. I feel the most at home there. Whenever I miss those Saturdays, it knocks me off kilter. We still do it every weekend. I love San Jose.\u003c/p>\n\u003cp>\u003cb>It’s a marathon to finish any sustained creative process, so I’m sure you’re recharging your battery. But when the time arrives, what other projects or potential book ideas do you have?\u003c/b>\u003c/p>\n\u003cp>When I finished \u003ci>Family Style\u003c/i> I was thinking of how to follow it up. A really cool way felt like the opposite of what I did. This book is about me as a child immigrating from Vietnam to America, but I’ve been here for 40 years now and have never been back to Vietnam. People tell me I need to eat Vietnamese food in Vietnam. I’m told I haven’t had the real thing yet.\u003c/p>\n\u003cp>Recently, I had a life changing event when my grandma passed away. She took care of me the most in Vietnam. My relatives told me that her house, the same house where I grew up, is still there and owned by my family. I want to go back and discover the history that I don’t know about in Vietnam. I want to try the food I love at the source. It’s hard to be an immigrant in America, but it’s also the best. We walk through two cultures at once. We’re raised to eat everything. Other people are missing out.\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>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci> will be reading excerpts from \u003c/i>Family Style\u003ci> at \u003ca href=\"https://www.eventbrite.com/e/thien-pham-in-store-launch-for-his-new-ya-graphic-novel-family-style-tickets-546643624797\">Mrs. Dalloway’s\u003c/a> (2904 College Ave., Berkeley) on Tues., June 20 at 7 p.m. He will also appear at the \u003ca href=\"https://portal.cca.edu/events-calendar/thien-pham/\">California College of Arts\u003c/a> (1111 8th St., San Francisco) on Fri., July 14 and Hicklebee’s Bookstore (1378 Lincoln Ave., San Jose) on Sun., July 16. \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Pham is currently also doing a \u003ca href=\"https://www.eventbrite.com/e/cartoonists836m-exhibition-opening-tickets-612684324307\">four-month artist’s residency\u003c/a> and exhibition at 836M Gallery (836 Montgomery St., San Francisco), with a focus on the history of San Francisco’s neighborhoods.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Acorns Aren’t the Only Thing Korean and Ohlone Elders Have in Common",
"headTitle": "Acorns Aren’t the Only Thing Korean and Ohlone Elders Have in Common | KQED",
"content": "\u003cp>[dropcap]O[/dropcap]n a crisp Friday afternoon in November, an intimate group of community elders gathered at \u003ca href=\"https://www.kqed.org/arts/tag/cafe-ohlone\">Cafe Ohlone\u003c/a> for a multi-course outdoor feast made with ingredients native to Northern California: acorn flour and fernbrake, pickleweed and sweet huckleberries. Founders Vincent Medina and Louis Trevino greeted the group in the Ohlone Chochenyo language, and as the dappled Berkeley sunlight gave way to evening, they spoke of how important it was for colonized peoples to keep their cultures alive.\u003c/p>\n\u003cp>In many ways, it was a typical dinner service at the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13912976/cafe-ohlone-hearst-museum-opening-singing-trees\">only dedicated Ohlone restaurant\u003c/a>, except for one notable difference: Nearly all of the diners in attendance were Korean elders, many of them monolingual. They had come to Cafe Ohlone to break bread with Ohlone neighbors they had met for the first time that day — to savor both the Korean \u003ci>and\u003c/i> Ohlone ways of preparing shared cultural ingredients such as acorn, and to hear and share stories that showed the many points of commonality between their two communities.\u003c/p>\n\u003cp>“We both value respect for our elders, making sure that they’re taken care of and loved, and that their wisdom is carried on into the future,” Medina said in his introductory remarks. “Our peoples have also survived hard times, and so we always keep our cultures close.”\u003c/p>\n\u003cfigure id=\"attachment_13930528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930528\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_088.jpg\" alt=\"Two indigenous Ohlone men address a group of elderly Koreans while a female Korean translator looks on from the side. \" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medina (right) spoke of the many points of connection between the Korean and Ohlone cultures, including a respect for elders and resilience in the face of hardship. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “story sharing supper” was a collaboration between Cafe Ohlone and a Korean American community organization called \u003ca href=\"https://www.ssiyagi.com/\">Ssi Ya Gi\u003c/a> (pronounced “shee-ya-ghee,” meaning “Seed Story” in Korean), whose members are based in Los Angeles and the Bay Area. It was the second in-person event of its kind — and the first in the Bay Area — for a group born out of the heightened sense of isolation that many homebound, elderly Korean immigrants experienced during the pandemic.\u003c/p>\n\u003cp>Hannah Pae, a Los Angeles-based landscape designer who co-founded Ssi Ya Gi in 2021, recalls how her own grandmother was living at a nursing home when the first wave of COVID hit the United States. “During lockdown, when my family could not visit her, her health deteriorated. She wasn’t eating Korean food; people in the nursing home couldn’t speak Korean,” Pae says. “It was just heartbreaking to feel so helpless and see her health decline so rapidly because of the isolation.”\u003c/p>\n\u003cfigure id=\"attachment_13930531\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930531\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_115.jpg\" alt=\"On a dining table, a boat-shaped paper tray of Korean acorn jellies molded into the shape of actual acorns. Decorative lemons and walnuts in their shell form a centerpiece for the table.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acorn was served two ways: traditional Ohlone chilled acorn soup and, pictured here, Korean acorn jellies topped with soy sauce and scallions. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pae’s grandmother wound up passing away not long after the start of the pandemic. Driven by that painful experience, Pae started talking to Hyunch Sung, a landscape design colleague based in the East Bay, about putting together a project that would allow young Korean Americans to forge a “human-to-human connection” with seniors in their community to help alleviate some of that isolation. Eventually, the two of them teamed up a handful of other like-minded folks: plant designer Ginny Hwang, Yoon Ju Ellie Lee of the diasporic Korean arts collective \u003ca href=\"https://gyopo.us/\">GYOPO\u003c/a>, and community nonprofit consultant Grace Jiyun Lee, who’d spent those early months of the pandemic organizing hot meal deliveries for Korean elders through San Francisco’s Korean American Community Foundation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We knew we wanted to connect over food and plants,” Lee says. “We wanted to do this for our seniors but also for ourselves — as a learning for us and also [to share] information that would otherwise be lost with other interested community members.”\u003c/p>\n\u003cfigure id=\"attachment_13930530\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930530\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_031.jpg\" alt=\"A group of Korean elders seated at an outdoor wooden table toast each other with cups of makgeolli, a type of Korean rice alcohol.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean seniors toasted each other with cups of makgeolli, a milky-white rice liquor that’s traditional to Korea. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Power of a Zine\u003c/h2>\n\u003cp>What they came up with was a sort of cultural memory program that checked all of those boxes. First, Ssi Ya Gi volunteers would conduct extensive interviews with Korean elders about their food memories, as well as their lives at large. The interviews themselves — the act of \u003ci>really \u003c/i>listening to an elder’s story — helped provide some of the human connection that so many homebound seniors were missing during the pandemic. And because food is such an integral part of Korean culture, Ssi Yagi’s founders all agreed that it would make the perfect interview topic, providing a way to bridge language barriers and intergenerational barriers.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13899524,arts_13911528']\u003c/span>“We were thinking a lot about plants and food sustenance and the fact that historically, before the Industrial Revolution, Korea was a very agrarian country,” Lee explains. “So our seniors would have interesting stories about foods that they had in their childhood that couldn’t be found here — plants they would forage or grow in their home gardens.”\u003c/p>\n\u003cp>After the interviews, Ssi Ya Gi would collaborate with artists to create gorgeously illustrated zines based on each of the seniors’ food stories, both in English and translated back into Korean. The zines served a dual purpose: They made for lovely, personalized gifts to give back to those elders who had shared their stories. They also document a kind of oral history that’s too often lost to time and make those stories accessible to a whole new generation — starting with the zine-collecting folks in their 20s and 30s who make up the majority of Ssi Ya Gi’s \u003ca href=\"https://www.instagram.com/ssiyagi/?hl=en\">social media followers\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13930540\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930540\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_012.jpg\" alt=\"A young Korean American woman looks on while an elderly Korean man in a face mask reads a zine.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Myung Kwang Shik reads a zine about his own food memories — about jjajangmyeon and his family’s rice farm. Hannah Pae (left), the zine’s author and illustrator, looks on. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Pae, who wrote and illustrated four of the zines herself, the interview process was at times quite challenging, requiring a lot of “gentle digging” to get these older immigrants to open up about their past lives. “Some of our seniors, we found it to be a little bit difficult to ask them about their favorite food memory because there was so little food at that time,” she explains. For Korean immigrants who came of age during Japanese occupation, the Korean War and the war’s aftermath, the hardships were what dominated their memories of those times. In some cases, the stories they eventually shared with Ssi Ya Gi’s interviewers were things they’d never even discussed with their own family members.\u003c/p>\n\u003cp>One senior in Los Angeles’ Koreatown talked about how, as a single mother of five, she had supported her family by working as a dairy farmer. Another recalled the shop in her coastal hometown that specialized in all different cuts of boiled whale meat. (“It tasted similar to pork belly.”) Yet another reveled in the memory of eating freshly harvested rice from his family’s rice farm. “Shiny and greasy,” as the elder described it, Korea’s original rice was, in his memory, so much more delicious than the high-yield, modern-day rice strain that was introduced in the 1970s.\u003c/p>\n\u003cp>In total, Ssi Ya Gi has published 10 zines to date — \u003ca href=\"https://www.ssiyagi.com/portfolio-2\">all available for purchase\u003c/a> as a way to support the organization’s ongoing community work with Korean elders in both Los Angeles and the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13930547\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930547\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_151.jpg\" alt=\"A woman sits in front of a spread of Korean and Ohlone dishes, including a colorful salad flecked with berries and nuts, and a bowl of bright red Korean spicy beef soup.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ssi Ya Gi’s Yoon Ju Ellie Lee enjoys a spread of Ohlone and Korean dishes, including a bountiful Ohlone salad and a bowl of soul-warming Korean fernbrake soup. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Acorn Story\u003c/h2>\n\u003cp>The zines featured prominently at Ssi Ya Gi’s Cafe Ohlone dinner. Several elders whose stories had been memorialized in a zine were in attendance, and at one point, Myung Kwang Shik, the Los Angeles-based senior who’d shared the story of his family’s rice farm, stood up and proudly read a short excerpt from his zine. Mostly, Lee says, the dinner was one more way for the Ssi Ya Gi team to show their appreciation to these Korean elders who had entrusted them with their food memories.\u003c/p>\n\u003cp>It was also a part of the group’s plan to expand its work with elders to beyond just the Korean immigrant community. Ssi Ya Gi had hosted an earlier event at a community garden run by \u003ca href=\"https://www.cultivala.org/\">CultivaLA\u003c/a>, an urban agriculture nonprofit focused on providing healthy food access for the local Latinx community. The idea was to provide a forum for intercultural connection — to allow Latino and Korean elders to listen to each other’s stories.\u003c/p>\n\u003cfigure id=\"attachment_13930535\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930535\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_170.jpg\" alt=\"A elderly Korean woman in glasses looks on with a wistful expression on her face.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean elders listened with rapt attention as Cafe Ohlone’s founders spoke of the connections between their two cultures. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner at Cafe Ohlone was a strong point of evidence for the Ssi Ya Gi story-sharing model’s power for cross-cultural communication. The collaboration came about because Terremoto, the landscape design firm where Pae and fellow Ssi Ya Gi co-founder Hyunch Sung first met, had helped design \u003ca href=\"https://www.kqed.org/arts/13912976/cafe-ohlone-hearst-museum-opening-singing-trees\">Cafe Ohlone’s new space\u003c/a> at UC Berkeley’s Hearst Museum of Anthropology.\u003c/p>\n\u003cp>Having established a relationship with Medina and Trevino, Pae and Sung were struck by how many similarities there were between the Korean and Ohlone cultures. In addition to their mutual respect for elders and having both experienced the long-lasting effects of being colonized, Koreans and Ohlones also had a surprising number of food staples in common.\u003c/p>\n\u003cp>“There are so few cultures around the world who eat acorn,” Pae says. “We share acorn; we share fernbrake; we share buckwheat and mugwort. And we thought that this could be an incredible way to bridge our cultures.”\u003c/p>\n\u003cfigure id=\"attachment_13930536\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930536\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_181.jpg\" alt=\"Chia porridge topped with a scattering of berries and roasted hazelnuts. \" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For dessert, there was Ohlone-style chia porridge topped with sweet huckleberries. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To showcase those similarities, Cafe Ohlone and Ssi Ya Gi put together a feast cooked by local Korean chefs and the Cafe Ohlone team. The meal began with two different preparations of acorn: There was cold, velvety Ohlone black oak acorn soup, mild and refreshing. And then there were savory Korean acorn jellies, molded into the shape of actual acorns and topped with soy sauce, green onions and sesame seeds. [pullquote size=\"large\" align=\"right\" citation=\"Hannah Pae\"]“There are so few cultures around the world who eat acorn. … And we thought that this could be an incredible way to bridge our cultures.”[/pullquote]\u003c/p>\n\u003cp>A procession of similarly abundant dishes followed. A spread of variously pickled and fermented Korean banchan to be eaten with steamed rice. A colorful Ohlone salad of watercress, pickleweed, roasted hazelnuts and at least three different kinds of berries, luxuriously dressed in walnut oil and blackberry-bay laurel coulis. And, courtesy of Oakland’s \u003ca href=\"https://seoulgomtang.co/\">Seoul Gom Tang\u003c/a>, bowls of hot, soul-warming yukgaejang, a Korean spicy beef soup made with fernbrake — also a typical Ohlone ingredient — cooked until impossibly tender and delicious.\u003c/p>\n\u003cp>At one point, Cafe Ohlone’s Trevino demonstrated the traditional Ohlone method for removing the skin from acorns using a 100-year-old wooden basket, gently rocking it back and forth in order to toss the peeled acorns up into the air and catch them again. Though most of the Korean elders couldn’t understand what Trevino was saying until after the translator spoke, they watched with rapt attention, completely engrossed in what he was doing. Several of the older Korean ladies imitated his sifting motion, chattering excitedly among themselves.\u003c/p>\n\u003cfigure id=\"attachment_13930533\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930533\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_120.jpg\" alt=\"Man in glasses tosses acorns into the air using a small wooden basket.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Ohlone’s Louis Trevino demonstrates the traditional method for winnowing acorns. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13930532\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930532\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_118.jpg\" alt=\"Man in glasses tosses acorns into the air using a small wooden basket.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As it turns out, the technique is nearly identical to the one used in Korea. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one of them stood up and said, “We have that.” As it turns out, the traditional Korean method for winnowing acorns is almost entirely the same.\u003c/p>\n\u003cp>How many people could say they’ve shared in common an experience as specific as that?\u003c/p>\n\u003cp>Ssi Ya Gi’s founders say that’s precisely the kind of intercultural connection that they hope to foster. As Lee puts it, “Even though all of us in the collective are Korean American and our focus has been on interviewing Korean seniors, the themes are universal — and the desire to create community and retain cultural memories.”\u003c/p>\n\u003cfigure id=\"attachment_13930537\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930537\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_192.jpg\" alt=\"An elderly Korean woman in tinted glasses smiles as she shakes hands with an Ohlone man.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joanne Selby Kim, the subject of a zine about her memories of her father’s castella cakes, shakes hands with Medina at the end of the evening. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13930538\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930538\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_200.jpg\" alt=\"A Korean elder whimsically wears a colorful Ohlone blanket.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As the evening cooled, the Cafe Ohlone team passed out colorful Ohlone blankets to keep their Korean guests warm. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September, Ssi Ya Gi will continue that work by hosting a similar “listening supper” to celebrate Chuseok, the Korean harvest festival, in collaboration with the AAPI grassroots nonprofit \u003ca href=\"https://www.cutfruitcollective.org/\">Cut Fruit Collective\u003c/a>. Held in Oakland Chinatown, the event will bring together two different communities of elders — Korean and Chinese. Later this winter, the group will also host another event in Los Angeles to showcase oral histories that they’re collecting from both Korean and Latinx elders centered on the gochu, or chili pepper. The focus, once again, will be on cross-cultural exchange.\u003c/p>\n\u003cp>Back in Berkeley, the landmark Korean-Ohlone dinner wound down with laughter and embraces, as the Korean seniors thanked their Ohlone hosts for the delicious, one-of-a-kind meal.\u003c/p>\n\u003cp>“Come visit us again,” Cafe Ohlone’s Medina said as he leaned over to give one elderly Korean woman a hug. “We share so much in common.”\u003c/p>\n\u003cfigure id=\"attachment_13930539\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930539\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_238.jpg\" alt=\"A group photo features Ssi Ya Gi's staff of Korean American volunteers as well as the Ohlone co-owners of Cafe Ohlone.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Team Ssi Ya Gi + team Cafe Ohlone. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>For updates on Ssi Ya Gi’s upcoming events in both Los Angeles and the Bay Area (specific dates TBD), following them on \u003ca href=\"https://www.instagram.com/ssiyagi/\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Ssi Ya Gi used food memories to connect with elderly Korean immigrants isolated by the pandemic.",
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"twTitle": "Acorns Aren’t the Only Thing Korean and Ohlone Elders Have in Common",
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"description": "Ssi Ya Gi used food memories to connect with elderly Korean immigrants isolated by the pandemic.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">O\u003c/span>\u003c/p>\u003cp>n a crisp Friday afternoon in November, an intimate group of community elders gathered at \u003ca href=\"https://www.kqed.org/arts/tag/cafe-ohlone\">Cafe Ohlone\u003c/a> for a multi-course outdoor feast made with ingredients native to Northern California: acorn flour and fernbrake, pickleweed and sweet huckleberries. Founders Vincent Medina and Louis Trevino greeted the group in the Ohlone Chochenyo language, and as the dappled Berkeley sunlight gave way to evening, they spoke of how important it was for colonized peoples to keep their cultures alive.\u003c/p>\n\u003cp>In many ways, it was a typical dinner service at the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13912976/cafe-ohlone-hearst-museum-opening-singing-trees\">only dedicated Ohlone restaurant\u003c/a>, except for one notable difference: Nearly all of the diners in attendance were Korean elders, many of them monolingual. They had come to Cafe Ohlone to break bread with Ohlone neighbors they had met for the first time that day — to savor both the Korean \u003ci>and\u003c/i> Ohlone ways of preparing shared cultural ingredients such as acorn, and to hear and share stories that showed the many points of commonality between their two communities.\u003c/p>\n\u003cp>“We both value respect for our elders, making sure that they’re taken care of and loved, and that their wisdom is carried on into the future,” Medina said in his introductory remarks. “Our peoples have also survived hard times, and so we always keep our cultures close.”\u003c/p>\n\u003cfigure id=\"attachment_13930528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930528\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_088.jpg\" alt=\"Two indigenous Ohlone men address a group of elderly Koreans while a female Korean translator looks on from the side. \" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_088-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medina (right) spoke of the many points of connection between the Korean and Ohlone cultures, including a respect for elders and resilience in the face of hardship. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “story sharing supper” was a collaboration between Cafe Ohlone and a Korean American community organization called \u003ca href=\"https://www.ssiyagi.com/\">Ssi Ya Gi\u003c/a> (pronounced “shee-ya-ghee,” meaning “Seed Story” in Korean), whose members are based in Los Angeles and the Bay Area. It was the second in-person event of its kind — and the first in the Bay Area — for a group born out of the heightened sense of isolation that many homebound, elderly Korean immigrants experienced during the pandemic.\u003c/p>\n\u003cp>Hannah Pae, a Los Angeles-based landscape designer who co-founded Ssi Ya Gi in 2021, recalls how her own grandmother was living at a nursing home when the first wave of COVID hit the United States. “During lockdown, when my family could not visit her, her health deteriorated. She wasn’t eating Korean food; people in the nursing home couldn’t speak Korean,” Pae says. “It was just heartbreaking to feel so helpless and see her health decline so rapidly because of the isolation.”\u003c/p>\n\u003cfigure id=\"attachment_13930531\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930531\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_115.jpg\" alt=\"On a dining table, a boat-shaped paper tray of Korean acorn jellies molded into the shape of actual acorns. Decorative lemons and walnuts in their shell form a centerpiece for the table.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_115-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acorn was served two ways: traditional Ohlone chilled acorn soup and, pictured here, Korean acorn jellies topped with soy sauce and scallions. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pae’s grandmother wound up passing away not long after the start of the pandemic. Driven by that painful experience, Pae started talking to Hyunch Sung, a landscape design colleague based in the East Bay, about putting together a project that would allow young Korean Americans to forge a “human-to-human connection” with seniors in their community to help alleviate some of that isolation. Eventually, the two of them teamed up a handful of other like-minded folks: plant designer Ginny Hwang, Yoon Ju Ellie Lee of the diasporic Korean arts collective \u003ca href=\"https://gyopo.us/\">GYOPO\u003c/a>, and community nonprofit consultant Grace Jiyun Lee, who’d spent those early months of the pandemic organizing hot meal deliveries for Korean elders through San Francisco’s Korean American Community Foundation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We knew we wanted to connect over food and plants,” Lee says. “We wanted to do this for our seniors but also for ourselves — as a learning for us and also [to share] information that would otherwise be lost with other interested community members.”\u003c/p>\n\u003cfigure id=\"attachment_13930530\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930530\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_031.jpg\" alt=\"A group of Korean elders seated at an outdoor wooden table toast each other with cups of makgeolli, a type of Korean rice alcohol.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_031-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean seniors toasted each other with cups of makgeolli, a milky-white rice liquor that’s traditional to Korea. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Power of a Zine\u003c/h2>\n\u003cp>What they came up with was a sort of cultural memory program that checked all of those boxes. First, Ssi Ya Gi volunteers would conduct extensive interviews with Korean elders about their food memories, as well as their lives at large. The interviews themselves — the act of \u003ci>really \u003c/i>listening to an elder’s story — helped provide some of the human connection that so many homebound seniors were missing during the pandemic. And because food is such an integral part of Korean culture, Ssi Yagi’s founders all agreed that it would make the perfect interview topic, providing a way to bridge language barriers and intergenerational barriers.\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>“We were thinking a lot about plants and food sustenance and the fact that historically, before the Industrial Revolution, Korea was a very agrarian country,” Lee explains. “So our seniors would have interesting stories about foods that they had in their childhood that couldn’t be found here — plants they would forage or grow in their home gardens.”\u003c/p>\n\u003cp>After the interviews, Ssi Ya Gi would collaborate with artists to create gorgeously illustrated zines based on each of the seniors’ food stories, both in English and translated back into Korean. The zines served a dual purpose: They made for lovely, personalized gifts to give back to those elders who had shared their stories. They also document a kind of oral history that’s too often lost to time and make those stories accessible to a whole new generation — starting with the zine-collecting folks in their 20s and 30s who make up the majority of Ssi Ya Gi’s \u003ca href=\"https://www.instagram.com/ssiyagi/?hl=en\">social media followers\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13930540\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930540\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_012.jpg\" alt=\"A young Korean American woman looks on while an elderly Korean man in a face mask reads a zine.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_012-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Myung Kwang Shik reads a zine about his own food memories — about jjajangmyeon and his family’s rice farm. Hannah Pae (left), the zine’s author and illustrator, looks on. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Pae, who wrote and illustrated four of the zines herself, the interview process was at times quite challenging, requiring a lot of “gentle digging” to get these older immigrants to open up about their past lives. “Some of our seniors, we found it to be a little bit difficult to ask them about their favorite food memory because there was so little food at that time,” she explains. For Korean immigrants who came of age during Japanese occupation, the Korean War and the war’s aftermath, the hardships were what dominated their memories of those times. In some cases, the stories they eventually shared with Ssi Ya Gi’s interviewers were things they’d never even discussed with their own family members.\u003c/p>\n\u003cp>One senior in Los Angeles’ Koreatown talked about how, as a single mother of five, she had supported her family by working as a dairy farmer. Another recalled the shop in her coastal hometown that specialized in all different cuts of boiled whale meat. (“It tasted similar to pork belly.”) Yet another reveled in the memory of eating freshly harvested rice from his family’s rice farm. “Shiny and greasy,” as the elder described it, Korea’s original rice was, in his memory, so much more delicious than the high-yield, modern-day rice strain that was introduced in the 1970s.\u003c/p>\n\u003cp>In total, Ssi Ya Gi has published 10 zines to date — \u003ca href=\"https://www.ssiyagi.com/portfolio-2\">all available for purchase\u003c/a> as a way to support the organization’s ongoing community work with Korean elders in both Los Angeles and the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13930547\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930547\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_151.jpg\" alt=\"A woman sits in front of a spread of Korean and Ohlone dishes, including a colorful salad flecked with berries and nuts, and a bowl of bright red Korean spicy beef soup.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_151-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ssi Ya Gi’s Yoon Ju Ellie Lee enjoys a spread of Ohlone and Korean dishes, including a bountiful Ohlone salad and a bowl of soul-warming Korean fernbrake soup. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Acorn Story\u003c/h2>\n\u003cp>The zines featured prominently at Ssi Ya Gi’s Cafe Ohlone dinner. Several elders whose stories had been memorialized in a zine were in attendance, and at one point, Myung Kwang Shik, the Los Angeles-based senior who’d shared the story of his family’s rice farm, stood up and proudly read a short excerpt from his zine. Mostly, Lee says, the dinner was one more way for the Ssi Ya Gi team to show their appreciation to these Korean elders who had entrusted them with their food memories.\u003c/p>\n\u003cp>It was also a part of the group’s plan to expand its work with elders to beyond just the Korean immigrant community. Ssi Ya Gi had hosted an earlier event at a community garden run by \u003ca href=\"https://www.cultivala.org/\">CultivaLA\u003c/a>, an urban agriculture nonprofit focused on providing healthy food access for the local Latinx community. The idea was to provide a forum for intercultural connection — to allow Latino and Korean elders to listen to each other’s stories.\u003c/p>\n\u003cfigure id=\"attachment_13930535\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930535\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_170.jpg\" alt=\"A elderly Korean woman in glasses looks on with a wistful expression on her face.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_170-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean elders listened with rapt attention as Cafe Ohlone’s founders spoke of the connections between their two cultures. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner at Cafe Ohlone was a strong point of evidence for the Ssi Ya Gi story-sharing model’s power for cross-cultural communication. The collaboration came about because Terremoto, the landscape design firm where Pae and fellow Ssi Ya Gi co-founder Hyunch Sung first met, had helped design \u003ca href=\"https://www.kqed.org/arts/13912976/cafe-ohlone-hearst-museum-opening-singing-trees\">Cafe Ohlone’s new space\u003c/a> at UC Berkeley’s Hearst Museum of Anthropology.\u003c/p>\n\u003cp>Having established a relationship with Medina and Trevino, Pae and Sung were struck by how many similarities there were between the Korean and Ohlone cultures. In addition to their mutual respect for elders and having both experienced the long-lasting effects of being colonized, Koreans and Ohlones also had a surprising number of food staples in common.\u003c/p>\n\u003cp>“There are so few cultures around the world who eat acorn,” Pae says. “We share acorn; we share fernbrake; we share buckwheat and mugwort. And we thought that this could be an incredible way to bridge our cultures.”\u003c/p>\n\u003cfigure id=\"attachment_13930536\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930536\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_181.jpg\" alt=\"Chia porridge topped with a scattering of berries and roasted hazelnuts. \" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_181-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For dessert, there was Ohlone-style chia porridge topped with sweet huckleberries. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To showcase those similarities, Cafe Ohlone and Ssi Ya Gi put together a feast cooked by local Korean chefs and the Cafe Ohlone team. The meal began with two different preparations of acorn: There was cold, velvety Ohlone black oak acorn soup, mild and refreshing. And then there were savory Korean acorn jellies, molded into the shape of actual acorns and topped with soy sauce, green onions and sesame seeds. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A procession of similarly abundant dishes followed. A spread of variously pickled and fermented Korean banchan to be eaten with steamed rice. A colorful Ohlone salad of watercress, pickleweed, roasted hazelnuts and at least three different kinds of berries, luxuriously dressed in walnut oil and blackberry-bay laurel coulis. And, courtesy of Oakland’s \u003ca href=\"https://seoulgomtang.co/\">Seoul Gom Tang\u003c/a>, bowls of hot, soul-warming yukgaejang, a Korean spicy beef soup made with fernbrake — also a typical Ohlone ingredient — cooked until impossibly tender and delicious.\u003c/p>\n\u003cp>At one point, Cafe Ohlone’s Trevino demonstrated the traditional Ohlone method for removing the skin from acorns using a 100-year-old wooden basket, gently rocking it back and forth in order to toss the peeled acorns up into the air and catch them again. Though most of the Korean elders couldn’t understand what Trevino was saying until after the translator spoke, they watched with rapt attention, completely engrossed in what he was doing. Several of the older Korean ladies imitated his sifting motion, chattering excitedly among themselves.\u003c/p>\n\u003cfigure id=\"attachment_13930533\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930533\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_120.jpg\" alt=\"Man in glasses tosses acorns into the air using a small wooden basket.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_120-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Ohlone’s Louis Trevino demonstrates the traditional method for winnowing acorns. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13930532\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930532\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_118.jpg\" alt=\"Man in glasses tosses acorns into the air using a small wooden basket.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_118-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As it turns out, the technique is nearly identical to the one used in Korea. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one of them stood up and said, “We have that.” As it turns out, the traditional Korean method for winnowing acorns is almost entirely the same.\u003c/p>\n\u003cp>How many people could say they’ve shared in common an experience as specific as that?\u003c/p>\n\u003cp>Ssi Ya Gi’s founders say that’s precisely the kind of intercultural connection that they hope to foster. As Lee puts it, “Even though all of us in the collective are Korean American and our focus has been on interviewing Korean seniors, the themes are universal — and the desire to create community and retain cultural memories.”\u003c/p>\n\u003cfigure id=\"attachment_13930537\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930537\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_192.jpg\" alt=\"An elderly Korean woman in tinted glasses smiles as she shakes hands with an Ohlone man.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_192-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joanne Selby Kim, the subject of a zine about her memories of her father’s castella cakes, shakes hands with Medina at the end of the evening. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13930538\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930538\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_200.jpg\" alt=\"A Korean elder whimsically wears a colorful Ohlone blanket.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_200-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As the evening cooled, the Cafe Ohlone team passed out colorful Ohlone blankets to keep their Korean guests warm. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September, Ssi Ya Gi will continue that work by hosting a similar “listening supper” to celebrate Chuseok, the Korean harvest festival, in collaboration with the AAPI grassroots nonprofit \u003ca href=\"https://www.cutfruitcollective.org/\">Cut Fruit Collective\u003c/a>. Held in Oakland Chinatown, the event will bring together two different communities of elders — Korean and Chinese. Later this winter, the group will also host another event in Los Angeles to showcase oral histories that they’re collecting from both Korean and Latinx elders centered on the gochu, or chili pepper. The focus, once again, will be on cross-cultural exchange.\u003c/p>\n\u003cp>Back in Berkeley, the landmark Korean-Ohlone dinner wound down with laughter and embraces, as the Korean seniors thanked their Ohlone hosts for the delicious, one-of-a-kind meal.\u003c/p>\n\u003cp>“Come visit us again,” Cafe Ohlone’s Medina said as he leaned over to give one elderly Korean woman a hug. “We share so much in common.”\u003c/p>\n\u003cfigure id=\"attachment_13930539\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930539\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/OhloneKorean_HW_238.jpg\" alt=\"A group photo features Ssi Ya Gi's staff of Korean American volunteers as well as the Ohlone co-owners of Cafe Ohlone.\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/OhloneKorean_HW_238-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Team Ssi Ya Gi + team Cafe Ohlone. \u003ccite>(Courtesy of Hardy Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>For updates on Ssi Ya Gi’s upcoming events in both Los Angeles and the Bay Area (specific dates TBD), following them on \u003ca href=\"https://www.instagram.com/ssiyagi/\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Chilean Empanadas Have Been a Mission District Staple for 50 Years",
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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>There are certain restaurants in the Bay Area that, for a variety of reasons, are easy to miss — often old-school eateries without the buzz or viral TikTok and Instagram accounts to lure you in from afar.\u003c/p>\n\u003cp>But these modest establishments are just as capable of delivering culinary euphoria. In many cases, they also have decades’ worth of history waiting to be consumed. That’s exactly what the Mission’s \u003ca href=\"https://chilelindo.com/\">Chile Lindo\u003c/a> represents.\u003c/p>\n\u003cp>Ever since it opened in 1973, the small, independently-owned empanaderia has been a hideout for Chilean nationals. Many had come to California after being exiled from their native land under the harsh military dictatorship of Augusto Pinochet, who rose to power after a United States-backed military coup. Like many diasporas carrying trauma, they’ve found refuge in places like Chile Lindo.\u003c/p>\n\u003cp>Just one block east of the bustling 16th Street BART station, the shop blooms inside the Redstone Building, with a hand-painted advertisement for Chilean empanadas glossing the window. Since taking ownership in 1995, Paula Tejeda has seen her fair share of adversity, though. The restaurant’s original location is largely non-operational at the moment after a series of eviction notices, kitchen accidents and near closures throughout the pandemic. Yet somehow, Tejeda has found a way forward, as so many immigrants and children of immigrants do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week, with the support of the Mission Housing Development Agency, she opened a sister location, Chile Lindo Kitchen Culture, directly across the street.\u003c/p>\n\u003cfigure id=\"attachment_13930164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13930164 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_storefront-800x533.jpg\" alt=\"A Chilean food maker stands in front of her colorful shop on 16th Street in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tejeda stands in front of the original Chile Lindo on 16th Street. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the preservation of Chile’s culture isn’t always noticeable in the Bay Area — particularly when compared to other, more visible immigrant groups — Chileans maintain a deep reverence for their homeland, rallying around national treasures like soccer, empanadas and Chilean-style hotdogs, known as “completos.”\u003c/p>\n\u003cp>Few San Franciscans can speak to the unique history of Chile’s influence in the Mission like Tejeda can. There’s a reason her neighbors know her as “\u003ca href=\"https://missionlocal.org/2014/11/sometimes-its-not-all-about-the-empanadas/\">the Girl from Empanada\u003c/a>.” I stopped by Tejeda’s new shop to speak with her about gentrification, Chilean representation and the modern struggles of small business owners in San Francisco, all while she baked empanadas and prepared Chilenitos — cookie-sized Chilean pastries layered with wafers, dulce de leche and meringue.\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: What’s the history of Chile Lindo and how did you get involved in the Bay Area’s food scene?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Paula Tejeda:\u003c/b> Chile Lindo has been here since 1973. It was owned by a Chilean woman for over a decade. She sold it to another Chilean. [In 1995] I had just moved from New York City and didn’t have work. Before that, I went to Laney College and studied television production and had an internship at KTVU and KPIX. I was admitted to San Francisco State but dropped out and moved to Chile and then to NYC.\u003c/p>\n\u003cp>[Back in San Francisco,] I was running around the neighborhood selling sandwiches. The Women’s Initiative for Self-Employment was around, and they had a Latin branch called ALAS. People in the community told me to get a loan from the program, and one day I got a call that Chile Lindo was for sale. It was going to go to a Cuban, they told us, and they wanted a Chilean owner. It was rundown at the time. I didn’t have a penny to buy this. So I went to the program to get a loan, and [the owner] gave me the keys right away. Overnight, I was a business owner. I was running around the neighborhood with a basket [selling empanadas].\u003c/p>\n\u003cfigure id=\"attachment_13930161\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930161\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_empanadas-800x1200.jpg\" alt=\"a large baking tray of empanadas before entering the oven\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A fresh batch of Chilean empanadas. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>How have you maintained your love for Chilean food and managed to run your business for nearly three decades?\u003c/b>\u003c/p>\n\u003cp>In 2009 I joined the street food movement. I was known as “the Girl from Empanada.” I joined programs to learn about business loans and how to keep the business afloat. I had a vision to bridge the cultures of Chile and the United States. It’s always been my motivation in more ways than one. With Chile Lindo, with food, you can create a network and represent your culture. I wanted to sell food, but also to produce artists and to provide intercultural consultations.\u003c/p>\n\u003cp>After 28 years, I’ve become a reference [point] for the link between Chile, California, the Bay Area, local artists, the Mission and North Beach. That’s very much been my motivation to keep going. To persevere as entrepreneurs, we have so many projects all the time because it’s one of the only ways to endure the hardships and losses of each day. We’re motivated by something bigger, a vision to make a difference. That has always been my drive. I know I can be an ambassador for all things Chilean.\u003c/p>\n\u003cp>\u003cb>What distinguishes Chilean empanadas from neighboring varieties, including those from Argentina, Mexico, Puerto Rico or \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13926749/tasty-tings-jamaican-beef-patties-sf-oakland\">\u003cb>Jamaica\u003c/b>\u003c/a>\u003cb>?\u003c/b>\u003c/p>\n\u003cp>The idea of anything breaded is an international concept. Chilean empanadas are kind of renowned in South America because the Chileans made it their national food. You hear a lot about the asado in Argentina. Peru has a very unique and sophisticated cuisine. Mexico as well. But for Chileans, empanadas and wine are what they have to celebrate their independence. They celebrate for a month as if it happened yesterday.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\" citation=\"Paula Tejeda\"]“I had a vision to bridge the cultures of Chile and the United States.”[/pullquote]The original difference is that [a Chilean empanada is] larger and baked. The Argentinian [style] is often deep-fried and smaller. Ours uses onions, cumin, paprika, beef, raisins, olive and a slice of hard-boiled egg. That’s called a pino, or a picadillo in some other countries. It’s labor-intensive for each product. We have always taken pride in Chilean empanadas.\u003c/p>\n\u003cp>\u003cb>What other dishes do you serve that are also popular in Chile? \u003c/b>\u003c/p>\n\u003cp>We serve Chilean pastries, empanadas, coffee. I just added the Chilean hot dog to the menu. It’s called “el completo” and has mayo, chopped tomatoes and avocado.\u003c/p>\n\u003cp>But when I started at Chile Lindo, I used to prepare many traditional dishes. Sandwiches with pork, steak, avocado. A typical Chilean lunch is a nice filet of fish with potato salad and parsley. That’s universal. A Chilean salad is tomatoes with finely sliced onions and cilantro. Or celery with cubed avocado and lemon, olive oil, salt. They’re simple recipes with ingredients you can recognize anywhere but are slightly different from what you see here [in California]. Anything with avocado is Chilean.\u003c/p>\n\u003cfigure id=\"attachment_13930162\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930162\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_hot_dog-800x1200.jpg\" alt=\"A Chilean hotdog, which includes avocado, mayo, and chopped tomatoes, is held out by the foodmaker\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The “completo” is a beloved Chilean hot dog. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I imagine it’s more difficult than ever to operate a small food business in San Francisco. How do today’s neighborhood challenges compare to your previous decades here? What struggles are today’s business owners and food makers dealing with?\u003c/b>\u003c/p>\n\u003cp>The struggles have been one after the other, especially since COVID. Prices for rent and for payroll are going through the roof. When you sell a $3 coffee and have to pay $21 an hour, that’s hard. No one really works for less than $20 an hour [in SF]. Rents and city prices are outrageous, and it’s creating a cycle where everything is becoming unsustainable. We’ve lost customers, community, foot traffic. Buses to Silicon Valley, BART commuters, that’s all gone. That was a good part of my business.\u003c/p>\n\u003cp>There are many factors that have been building over the years, including mental health, not just homelessness. We blame the administrations, but this has been building for decades now. It’s the corporate takeovers and lack of human relationships. The new guard doesn’t even know who I am. When I call my new distributors, they don’t call back. I’m probably an account they don’t even want to bother with. Before, my rep knew me. They cared about me. We were a community. My landlord, I used to be able to call them. Now it’s run by a management company. If you’re one day late, you get a late fee. They don’t have the 25-year relationship I had with my former landlord. Phone calls, emails, all of this means you go back and forth trying, and what do you get? Not a person, but a phone and an automated prompt. We need a permit for our awning now. I’ve been here 28 years, and now I need a permit for my awning?\u003c/p>\n\u003cp>I had my parklet, a huge investment, during the pandemic. That was destroyed. It became a drug den with graffiti — I couldn’t keep up with it, the stress from the city that puts it on me if the vandalism isn’t cleaned up. We can’t keep repainting it. If we want to have a piano player? We need a permit. Outdoor tables? Health department. Some of these are legitimate, but for a sole proprietor, you’re one person doing operations, shopping, managing new staff, training, serving and financing. It’s not sustainable.\u003c/p>\n\u003cfigure id=\"attachment_13930163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930163\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_model-800x533.jpg\" alt=\"A small diorama replica of the restaurant Chile Lindo is displayed on the counter inside Chile Lindo\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A small diorama replica of the original Chile Lindo is displayed inside Chile Lindo Kitchen Culture. Art by Cindy De Losa. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s sad to hear. I often read about small businesses that can’t survive anymore in the Bay Area.\u003c/b>\u003c/p>\n\u003cp>It needs to be simplified for small business owners. Philz Coffee became what it became because he built it [in 2003]. If he tried to start today, would he be able to [do it] in our present situation? I don’t think so.\u003c/p>\n\u003cp>In terms of how much [small businesses] contribute, it’s a list of things: We create payroll. We train a new workforce, often students or immigrants. We buy locally from other small businesses. We provide a venue for arts that generates income for local bands and performers. We make the city interesting for tourists. We provide spaces for community members to come and go, to make friends. We pay taxes and licenses to the city. We give free food and coffee to the homeless community — we all do it, I’ve seen it with my own eyes and I do it myself. We clean sidewalks and pick up garbage. Those food delivery models? They depend on us.\u003c/p>\n\u003cp>It’s all such a fragile community. If we continue being eliminated, you are really hurting everyone; it’s a domino effect. People really need to become aware of how vulnerable we are and the reasons why so many small businesses are falling through the cracks.\u003c/p>\n\u003cp>\u003cb>Food is definitely a place for gathering safely. How is that embodied for you at Chile Lindo?\u003c/b>\u003c/p>\n\u003cp>When the pandemic hit, I had to reinvent myself completely. As we are recovering from the pandemic still, I’ve now opened my new kitchen and event space. I’ve decorated Kitchen Culture with paintings, posters, artesanias. It’s all traditional. Chile is a long country, a lot of what’s representative of the north is different from the central and southern parts. I tried to include it all. I also have memorabilia from the Mission. This is a space for music, meetings, poetry, jazz and some private parties. It’s a place where community groups can cater lunch. I’m organizing my own special events as well. I’m still figuring it out.\u003c/p>\n\u003cfigure id=\"attachment_13930160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930160\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_chilenitos-800x533.jpg\" alt=\"Chilean pastries are displayed on a marble counter top\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“Chilenitos” are a national dessert in Chile. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the Chilean community in the Bay Area like? Is there a particular restaurant or venue besides your own where Chileans can gather?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13926749,arts_13919032,arts_13929494']\u003c/span>There aren’t many Chilean restaurants in San Francisco. Some open and then they close. There used to be one in Berkeley called Cafe Valparaiso that was opened in support of those exiled during the dictatorship. They moved now. There used to be Sabores del Sur in Walnut Creek. They closed. Chileans don’t have such a strong presence, and they aren’t very knowledgeable of the strength of working as an immigrant group. It makes me crazy. There are some Chileans in Berkeley. There used to be a group in Stockton that got together. There’s a Chilean cultural group from the 1960s called \u003ca href=\"https://centrochilenolautaro.org/\">Chilean Centro Lautaro\u003c/a>. There are Chileans in Davis. There are Facebook groups. But we’re a little individualistic in nature, which makes us resilient and strong but [is] counterproductive in helping those in the community. The only thing that gets all the Chileans together is soccer.\u003c/p>\n\u003cp>There is also an older Chilean community here of intellectuals that goes back to the gold rush. The town of Marysville was the third largest city during the gold rush, and it was co-founded by \u003ca href=\"https://www.hmdb.org/m.asp?m=55758\">Jose Manuel Ramirez\u003c/a>, who was Chilean. He was already wealthy and was a part of the gold rush in Europe, then went back to Chile and hired miners, since Chile has always been a mining country. They found a lot of gold here. There’s a plaque on the sidewalk next to Francis Ford Copolla’s Cafe Zoetrope and film studios, for an area called \u003ca href=\"https://sf.curbed.com/2012/10/15/10317694/chilecito-or-san-franciscos-little-chile\">Chilecito (“Little Chile”)\u003c/a>, where the Chilean miners camped.\u003c/p>\n\u003cp>\u003cb>I never knew that. Thanks for sharing this unique Bay Area history. What’s next for you at Chile Lindo?\u003c/b>\u003c/p>\n\u003cp>I want to have a podcast or YouTube channel to share this kind of history. If I can outreach to the enormously diverse group of dreamers and entrepreneurs here, motivated by arts, I would like to interview people about food and the connections between Chile and California. Chile and California are actually parallel, with literally the same geography and Mediterranean weather, mountain ranges, the Pacific Ocean and the same distance from the equator. They’re a mirror image.\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>\u003ci>The original \u003c/i>\u003ca href=\"https://www.instagram.com/chilelindosf/\">\u003ci>Chile Lindo\u003c/i>\u003c/a>\u003ci> (2944 16th St., San Francisco\u003c/i>) \u003ci>is currently closed for renovation. Its newly opened sister location, Chile Lindo Kitchen Culture (2935 16th St.), is located across the street and is open from Thurs. to Sat. from 10 a.m. to 6 p.m. Kitchen Culture plans to host music, poetry, performances, and community conversations. It’s available for catering and private parties.\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>There are certain restaurants in the Bay Area that, for a variety of reasons, are easy to miss — often old-school eateries without the buzz or viral TikTok and Instagram accounts to lure you in from afar.\u003c/p>\n\u003cp>But these modest establishments are just as capable of delivering culinary euphoria. In many cases, they also have decades’ worth of history waiting to be consumed. That’s exactly what the Mission’s \u003ca href=\"https://chilelindo.com/\">Chile Lindo\u003c/a> represents.\u003c/p>\n\u003cp>Ever since it opened in 1973, the small, independently-owned empanaderia has been a hideout for Chilean nationals. Many had come to California after being exiled from their native land under the harsh military dictatorship of Augusto Pinochet, who rose to power after a United States-backed military coup. Like many diasporas carrying trauma, they’ve found refuge in places like Chile Lindo.\u003c/p>\n\u003cp>Just one block east of the bustling 16th Street BART station, the shop blooms inside the Redstone Building, with a hand-painted advertisement for Chilean empanadas glossing the window. Since taking ownership in 1995, Paula Tejeda has seen her fair share of adversity, though. The restaurant’s original location is largely non-operational at the moment after a series of eviction notices, kitchen accidents and near closures throughout the pandemic. Yet somehow, Tejeda has found a way forward, as so many immigrants and children of immigrants do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week, with the support of the Mission Housing Development Agency, she opened a sister location, Chile Lindo Kitchen Culture, directly across the street.\u003c/p>\n\u003cfigure id=\"attachment_13930164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13930164 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_storefront-800x533.jpg\" alt=\"A Chilean food maker stands in front of her colorful shop on 16th Street in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_storefront.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tejeda stands in front of the original Chile Lindo on 16th Street. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the preservation of Chile’s culture isn’t always noticeable in the Bay Area — particularly when compared to other, more visible immigrant groups — Chileans maintain a deep reverence for their homeland, rallying around national treasures like soccer, empanadas and Chilean-style hotdogs, known as “completos.”\u003c/p>\n\u003cp>Few San Franciscans can speak to the unique history of Chile’s influence in the Mission like Tejeda can. There’s a reason her neighbors know her as “\u003ca href=\"https://missionlocal.org/2014/11/sometimes-its-not-all-about-the-empanadas/\">the Girl from Empanada\u003c/a>.” I stopped by Tejeda’s new shop to speak with her about gentrification, Chilean representation and the modern struggles of small business owners in San Francisco, all while she baked empanadas and prepared Chilenitos — cookie-sized Chilean pastries layered with wafers, dulce de leche and meringue.\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: What’s the history of Chile Lindo and how did you get involved in the Bay Area’s food scene?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Paula Tejeda:\u003c/b> Chile Lindo has been here since 1973. It was owned by a Chilean woman for over a decade. She sold it to another Chilean. [In 1995] I had just moved from New York City and didn’t have work. Before that, I went to Laney College and studied television production and had an internship at KTVU and KPIX. I was admitted to San Francisco State but dropped out and moved to Chile and then to NYC.\u003c/p>\n\u003cp>[Back in San Francisco,] I was running around the neighborhood selling sandwiches. The Women’s Initiative for Self-Employment was around, and they had a Latin branch called ALAS. People in the community told me to get a loan from the program, and one day I got a call that Chile Lindo was for sale. It was going to go to a Cuban, they told us, and they wanted a Chilean owner. It was rundown at the time. I didn’t have a penny to buy this. So I went to the program to get a loan, and [the owner] gave me the keys right away. Overnight, I was a business owner. I was running around the neighborhood with a basket [selling empanadas].\u003c/p>\n\u003cfigure id=\"attachment_13930161\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930161\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_empanadas-800x1200.jpg\" alt=\"a large baking tray of empanadas before entering the oven\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_empanadas-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A fresh batch of Chilean empanadas. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>How have you maintained your love for Chilean food and managed to run your business for nearly three decades?\u003c/b>\u003c/p>\n\u003cp>In 2009 I joined the street food movement. I was known as “the Girl from Empanada.” I joined programs to learn about business loans and how to keep the business afloat. I had a vision to bridge the cultures of Chile and the United States. It’s always been my motivation in more ways than one. With Chile Lindo, with food, you can create a network and represent your culture. I wanted to sell food, but also to produce artists and to provide intercultural consultations.\u003c/p>\n\u003cp>After 28 years, I’ve become a reference [point] for the link between Chile, California, the Bay Area, local artists, the Mission and North Beach. That’s very much been my motivation to keep going. To persevere as entrepreneurs, we have so many projects all the time because it’s one of the only ways to endure the hardships and losses of each day. We’re motivated by something bigger, a vision to make a difference. That has always been my drive. I know I can be an ambassador for all things Chilean.\u003c/p>\n\u003cp>\u003cb>What distinguishes Chilean empanadas from neighboring varieties, including those from Argentina, Mexico, Puerto Rico or \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13926749/tasty-tings-jamaican-beef-patties-sf-oakland\">\u003cb>Jamaica\u003c/b>\u003c/a>\u003cb>?\u003c/b>\u003c/p>\n\u003cp>The idea of anything breaded is an international concept. Chilean empanadas are kind of renowned in South America because the Chileans made it their national food. You hear a lot about the asado in Argentina. Peru has a very unique and sophisticated cuisine. Mexico as well. But for Chileans, empanadas and wine are what they have to celebrate their independence. They celebrate for a month as if it happened yesterday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The original difference is that [a Chilean empanada is] larger and baked. The Argentinian [style] is often deep-fried and smaller. Ours uses onions, cumin, paprika, beef, raisins, olive and a slice of hard-boiled egg. That’s called a pino, or a picadillo in some other countries. It’s labor-intensive for each product. We have always taken pride in Chilean empanadas.\u003c/p>\n\u003cp>\u003cb>What other dishes do you serve that are also popular in Chile? \u003c/b>\u003c/p>\n\u003cp>We serve Chilean pastries, empanadas, coffee. I just added the Chilean hot dog to the menu. It’s called “el completo” and has mayo, chopped tomatoes and avocado.\u003c/p>\n\u003cp>But when I started at Chile Lindo, I used to prepare many traditional dishes. Sandwiches with pork, steak, avocado. A typical Chilean lunch is a nice filet of fish with potato salad and parsley. That’s universal. A Chilean salad is tomatoes with finely sliced onions and cilantro. Or celery with cubed avocado and lemon, olive oil, salt. They’re simple recipes with ingredients you can recognize anywhere but are slightly different from what you see here [in California]. Anything with avocado is Chilean.\u003c/p>\n\u003cfigure id=\"attachment_13930162\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930162\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_hot_dog-800x1200.jpg\" alt=\"A Chilean hotdog, which includes avocado, mayo, and chopped tomatoes, is held out by the foodmaker\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_hot_dog-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The “completo” is a beloved Chilean hot dog. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I imagine it’s more difficult than ever to operate a small food business in San Francisco. How do today’s neighborhood challenges compare to your previous decades here? What struggles are today’s business owners and food makers dealing with?\u003c/b>\u003c/p>\n\u003cp>The struggles have been one after the other, especially since COVID. Prices for rent and for payroll are going through the roof. When you sell a $3 coffee and have to pay $21 an hour, that’s hard. No one really works for less than $20 an hour [in SF]. Rents and city prices are outrageous, and it’s creating a cycle where everything is becoming unsustainable. We’ve lost customers, community, foot traffic. Buses to Silicon Valley, BART commuters, that’s all gone. That was a good part of my business.\u003c/p>\n\u003cp>There are many factors that have been building over the years, including mental health, not just homelessness. We blame the administrations, but this has been building for decades now. It’s the corporate takeovers and lack of human relationships. The new guard doesn’t even know who I am. When I call my new distributors, they don’t call back. I’m probably an account they don’t even want to bother with. Before, my rep knew me. They cared about me. We were a community. My landlord, I used to be able to call them. Now it’s run by a management company. If you’re one day late, you get a late fee. They don’t have the 25-year relationship I had with my former landlord. Phone calls, emails, all of this means you go back and forth trying, and what do you get? Not a person, but a phone and an automated prompt. We need a permit for our awning now. I’ve been here 28 years, and now I need a permit for my awning?\u003c/p>\n\u003cp>I had my parklet, a huge investment, during the pandemic. That was destroyed. It became a drug den with graffiti — I couldn’t keep up with it, the stress from the city that puts it on me if the vandalism isn’t cleaned up. We can’t keep repainting it. If we want to have a piano player? We need a permit. Outdoor tables? Health department. Some of these are legitimate, but for a sole proprietor, you’re one person doing operations, shopping, managing new staff, training, serving and financing. It’s not sustainable.\u003c/p>\n\u003cfigure id=\"attachment_13930163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930163\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_model-800x533.jpg\" alt=\"A small diorama replica of the restaurant Chile Lindo is displayed on the counter inside Chile Lindo\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_model.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A small diorama replica of the original Chile Lindo is displayed inside Chile Lindo Kitchen Culture. Art by Cindy De Losa. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s sad to hear. I often read about small businesses that can’t survive anymore in the Bay Area.\u003c/b>\u003c/p>\n\u003cp>It needs to be simplified for small business owners. Philz Coffee became what it became because he built it [in 2003]. If he tried to start today, would he be able to [do it] in our present situation? I don’t think so.\u003c/p>\n\u003cp>In terms of how much [small businesses] contribute, it’s a list of things: We create payroll. We train a new workforce, often students or immigrants. We buy locally from other small businesses. We provide a venue for arts that generates income for local bands and performers. We make the city interesting for tourists. We provide spaces for community members to come and go, to make friends. We pay taxes and licenses to the city. We give free food and coffee to the homeless community — we all do it, I’ve seen it with my own eyes and I do it myself. We clean sidewalks and pick up garbage. Those food delivery models? They depend on us.\u003c/p>\n\u003cp>It’s all such a fragile community. If we continue being eliminated, you are really hurting everyone; it’s a domino effect. People really need to become aware of how vulnerable we are and the reasons why so many small businesses are falling through the cracks.\u003c/p>\n\u003cp>\u003cb>Food is definitely a place for gathering safely. How is that embodied for you at Chile Lindo?\u003c/b>\u003c/p>\n\u003cp>When the pandemic hit, I had to reinvent myself completely. As we are recovering from the pandemic still, I’ve now opened my new kitchen and event space. I’ve decorated Kitchen Culture with paintings, posters, artesanias. It’s all traditional. Chile is a long country, a lot of what’s representative of the north is different from the central and southern parts. I tried to include it all. I also have memorabilia from the Mission. This is a space for music, meetings, poetry, jazz and some private parties. It’s a place where community groups can cater lunch. I’m organizing my own special events as well. I’m still figuring it out.\u003c/p>\n\u003cfigure id=\"attachment_13930160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13930160\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/chile_lindo_chilenitos-800x533.jpg\" alt=\"Chilean pastries are displayed on a marble counter top\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/chile_lindo_chilenitos.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“Chilenitos” are a national dessert in Chile. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the Chilean community in the Bay Area like? Is there a particular restaurant or venue besides your own where Chileans can gather?\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>There aren’t many Chilean restaurants in San Francisco. Some open and then they close. There used to be one in Berkeley called Cafe Valparaiso that was opened in support of those exiled during the dictatorship. They moved now. There used to be Sabores del Sur in Walnut Creek. They closed. Chileans don’t have such a strong presence, and they aren’t very knowledgeable of the strength of working as an immigrant group. It makes me crazy. There are some Chileans in Berkeley. There used to be a group in Stockton that got together. There’s a Chilean cultural group from the 1960s called \u003ca href=\"https://centrochilenolautaro.org/\">Chilean Centro Lautaro\u003c/a>. There are Chileans in Davis. There are Facebook groups. But we’re a little individualistic in nature, which makes us resilient and strong but [is] counterproductive in helping those in the community. The only thing that gets all the Chileans together is soccer.\u003c/p>\n\u003cp>There is also an older Chilean community here of intellectuals that goes back to the gold rush. The town of Marysville was the third largest city during the gold rush, and it was co-founded by \u003ca href=\"https://www.hmdb.org/m.asp?m=55758\">Jose Manuel Ramirez\u003c/a>, who was Chilean. He was already wealthy and was a part of the gold rush in Europe, then went back to Chile and hired miners, since Chile has always been a mining country. They found a lot of gold here. There’s a plaque on the sidewalk next to Francis Ford Copolla’s Cafe Zoetrope and film studios, for an area called \u003ca href=\"https://sf.curbed.com/2012/10/15/10317694/chilecito-or-san-franciscos-little-chile\">Chilecito (“Little Chile”)\u003c/a>, where the Chilean miners camped.\u003c/p>\n\u003cp>\u003cb>I never knew that. Thanks for sharing this unique Bay Area history. What’s next for you at Chile Lindo?\u003c/b>\u003c/p>\n\u003cp>I want to have a podcast or YouTube channel to share this kind of history. If I can outreach to the enormously diverse group of dreamers and entrepreneurs here, motivated by arts, I would like to interview people about food and the connections between Chile and California. Chile and California are actually parallel, with literally the same geography and Mediterranean weather, mountain ranges, the Pacific Ocean and the same distance from the equator. They’re a mirror image.\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>\u003ci>The original \u003c/i>\u003ca href=\"https://www.instagram.com/chilelindosf/\">\u003ci>Chile Lindo\u003c/i>\u003c/a>\u003ci> (2944 16th St., San Francisco\u003c/i>) \u003ci>is currently closed for renovation. Its newly opened sister location, Chile Lindo Kitchen Culture (2935 16th St.), is located across the street and is open from Thurs. to Sat. from 10 a.m. to 6 p.m. Kitchen Culture plans to host music, poetry, performances, and community conversations. It’s available for catering and private parties.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Bay Area’s Black Women Chefs Are All About Intergenerational Uplift",
"headTitle": "The Bay Area’s Black Women Chefs Are All About Intergenerational Uplift | KQED",
"content": "\u003cp>The food industry isn’t always known for being the most collegial or supportive place — not in this era of \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Oakland-chef-Charlie-Hallowell-steps-away-from-12458550.php\">#MeToo\u003c/a> and the \u003ca href=\"https://www.grubstreet.com/article/horses-restaurant-la-will-aghajanian-elizabeth-johnson-chef.html\">toxic\u003c/a>, \u003ca href=\"https://www.bonappetit.com/story/the-bear-hulu-toxic-restaurant-culture\">cutthroat\u003c/a> kitchen cultures that undergird some of our most \u003ca href=\"https://www.nytimes.com/2021/04/27/dining/blaine-wetzel-willows-inn-lummi-island-abuse.html\">highly regarded restaurants\u003c/a>. With a double whammy of misogyny and institutional racism, \u003ca href=\"https://sf.eater.com/21372187/bay-area-fine-dining-restaurants-racism-as-a-black-chef\">Black women chefs\u003c/a> often find themselves in an especially vulnerable position.\u003c/p>\n\u003cp>But a handful of the Bay Area’s most prominent Black women chefs are trying to flip the script on that narrative. Toward that end, they’ll come together in San Francisco’s Bayview neighborhood on Wednesday, June 7, for the \u003ca href=\"https://www.moadsf.org/\">Museum of the African Diaspora’s\u003c/a> annual “\u003ca href=\"https://www.moadsf.org/event/moad-chef-in-residence-jocelyn-jackson-presents-diaspora-dinner\">Diaspora Dinner\u003c/a>” — a blowout meal that celebrates Black women, foods from across the African diaspora and, especially, a spirit of intergenerational mentorship and collaboration.\u003c/p>\n\u003cp>Curated by \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">MoAD chef-in-residence Jocelyn Jackson\u003c/a>, the dinner will showcase that spirit through about as star-studded a lineup of culinary heavy hitters as you’re likely to find at any Bay Area food event. Representing Gen Z is \u003ca href=\"https://www.instagram.com/rahanna.bisseret.martinez/?hl=en\">Rahanna Bisseret Martinez\u003c/a>, the young Oakland chef whose recently released debut cookbook, \u003ca href=\"https://www.penguinrandomhouse.com/books/688139/flavorus-by-rahanna-bisseret-martinez/\">\u003ci>Flavor + Us\u003c/i>\u003c/a>, is the main occasion for the gathering. At just 19 years old, Bisseret Martinez, who came to prominence as a finalist on the first season of \u003ci>Top Chef Junior\u003c/i>, has interned at some of the world’s most celebrated restaurants, including Bay Area spots like Chez Panisse, Reem’s and Mister Jiu’s.\u003c/p>\n\u003cp>The rest of the event lineup consists of veteran chefs that Bisseret Martinez herself has looked up to as mentors in the food industry. She’ll be joined on the stage by \u003ca href=\"https://carlahall.com/\">Carla Hall\u003c/a>, one of \u003ci>Top Chef’s\u003c/i> most beloved contestants, for a conversation that will include reflections on their shared experiences in the world of televised cooking competitions — a genre that \u003ca href=\"https://www.kqed.org/arts/13928792/no-immigrants-no-spice-barbecue-yakitori-kebab-lechon-oakland\">hasn’t always treated its non-white contestants very kindly\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13930017\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930017\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/FlavorUs-food4.jpg\" alt=\"Hand pies displayed on a wooden board.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savory hand pies from Bisseret Martinez’s new cookbook, ‘Flavor + Us.’ \u003ccite>(Courtesy of Penguin Random House)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, the meal itself will be prepared by Sarah Kirnon, who, as chef of the now-shuttered Afro-Caribbean restaurant \u003ca href=\"https://www.kqed.org/arts/13910410/miss-ollies-oakland-closing\">Miss Ollie’s\u003c/a>, is a legendary figure in the Oakland food scene — an “icon,” as Bisseret Martinez puts it. Kirnon will cook a multi-course meal of Black diasporic dishes inspired by recipes from \u003ci>Flavor + Us\u003c/i>. Think roast lemon pepper chicken, jerk eggplant, sweet plantains, hibiscus punch and strawberry tres leches cake.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jackson, the evening’s host, has herself been \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">deeply involved in the Bay Area food scene\u003c/a> — and food activism — for many, many years.\u003c/p>\n\u003cp>“It really does feel like a foundational part of the Black community is a support across generations. There’s a real awareness that none of us do anything alone,” Jackson says. “We learn from the generation ahead of us — not only things about the world and how to navigate it, but also about how to flavor our foods. There are standards!”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13923936,arts_13910410,arts_13900311']\u003c/span>That kind of intergenerational support is one of the central themes of Bisseret Martinez’s cookbook, which documents the recipes and flavors that the young chef learned from the folks who came before her, whether it be her grandmother’s favorite way to prepare rice or a steaming technique that she picked up at Mister Jiu’s.\u003c/p>\n\u003cp>In fact, she says, she owes much of her career to events like the Diaspora Dinner. Years ago, she first met Bryant Terry, MoAD’s first chef-in-residence, at an earlier iteration of the event. He wound up becoming her mentor and published \u003ci>Flavor + Us \u003c/i>under his \u003ca href=\"https://www.kqed.org/arts/13900311/bryant-terry-four-color-books-imprint-food-media-diversity\">BIPOC-focused imprint\u003c/a>.\u003c/p>\n\u003cp>“That’s something I can never repay,” Bisseret Martinez says. “If those events hadn’t happened, I’d be in a very different situation right now.”\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>The Diaspora Dinner will be held at the Bayview neighborhood’s new \u003c/i>\u003ca href=\"https://sfpuc.org/learning/come-visit/southeast-community-center\">\u003ci>Southeast Community Center\u003c/i>\u003c/a>\u003ci> on Wednesday, June 7, from 6–9 p.m. \u003ca href=\"https://www.moadsf.org/event/moad-chef-in-residence-jocelyn-jackson-presents-diaspora-dinner\">Tickets\u003c/a> are $325 for MoAD members (for the general public, a $400 ticket price includes MoAD membership). COVID safety protocols will be in place: Guests will be asked to wear masks when not eating or drinking.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The food industry isn’t always known for being the most collegial or supportive place — not in this era of \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Oakland-chef-Charlie-Hallowell-steps-away-from-12458550.php\">#MeToo\u003c/a> and the \u003ca href=\"https://www.grubstreet.com/article/horses-restaurant-la-will-aghajanian-elizabeth-johnson-chef.html\">toxic\u003c/a>, \u003ca href=\"https://www.bonappetit.com/story/the-bear-hulu-toxic-restaurant-culture\">cutthroat\u003c/a> kitchen cultures that undergird some of our most \u003ca href=\"https://www.nytimes.com/2021/04/27/dining/blaine-wetzel-willows-inn-lummi-island-abuse.html\">highly regarded restaurants\u003c/a>. With a double whammy of misogyny and institutional racism, \u003ca href=\"https://sf.eater.com/21372187/bay-area-fine-dining-restaurants-racism-as-a-black-chef\">Black women chefs\u003c/a> often find themselves in an especially vulnerable position.\u003c/p>\n\u003cp>But a handful of the Bay Area’s most prominent Black women chefs are trying to flip the script on that narrative. Toward that end, they’ll come together in San Francisco’s Bayview neighborhood on Wednesday, June 7, for the \u003ca href=\"https://www.moadsf.org/\">Museum of the African Diaspora’s\u003c/a> annual “\u003ca href=\"https://www.moadsf.org/event/moad-chef-in-residence-jocelyn-jackson-presents-diaspora-dinner\">Diaspora Dinner\u003c/a>” — a blowout meal that celebrates Black women, foods from across the African diaspora and, especially, a spirit of intergenerational mentorship and collaboration.\u003c/p>\n\u003cp>Curated by \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">MoAD chef-in-residence Jocelyn Jackson\u003c/a>, the dinner will showcase that spirit through about as star-studded a lineup of culinary heavy hitters as you’re likely to find at any Bay Area food event. Representing Gen Z is \u003ca href=\"https://www.instagram.com/rahanna.bisseret.martinez/?hl=en\">Rahanna Bisseret Martinez\u003c/a>, the young Oakland chef whose recently released debut cookbook, \u003ca href=\"https://www.penguinrandomhouse.com/books/688139/flavorus-by-rahanna-bisseret-martinez/\">\u003ci>Flavor + Us\u003c/i>\u003c/a>, is the main occasion for the gathering. At just 19 years old, Bisseret Martinez, who came to prominence as a finalist on the first season of \u003ci>Top Chef Junior\u003c/i>, has interned at some of the world’s most celebrated restaurants, including Bay Area spots like Chez Panisse, Reem’s and Mister Jiu’s.\u003c/p>\n\u003cp>The rest of the event lineup consists of veteran chefs that Bisseret Martinez herself has looked up to as mentors in the food industry. She’ll be joined on the stage by \u003ca href=\"https://carlahall.com/\">Carla Hall\u003c/a>, one of \u003ci>Top Chef’s\u003c/i> most beloved contestants, for a conversation that will include reflections on their shared experiences in the world of televised cooking competitions — a genre that \u003ca href=\"https://www.kqed.org/arts/13928792/no-immigrants-no-spice-barbecue-yakitori-kebab-lechon-oakland\">hasn’t always treated its non-white contestants very kindly\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13930017\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13930017\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/FlavorUs-food4.jpg\" alt=\"Hand pies displayed on a wooden board.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/FlavorUs-food4-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savory hand pies from Bisseret Martinez’s new cookbook, ‘Flavor + Us.’ \u003ccite>(Courtesy of Penguin Random House)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, the meal itself will be prepared by Sarah Kirnon, who, as chef of the now-shuttered Afro-Caribbean restaurant \u003ca href=\"https://www.kqed.org/arts/13910410/miss-ollies-oakland-closing\">Miss Ollie’s\u003c/a>, is a legendary figure in the Oakland food scene — an “icon,” as Bisseret Martinez puts it. Kirnon will cook a multi-course meal of Black diasporic dishes inspired by recipes from \u003ci>Flavor + Us\u003c/i>. Think roast lemon pepper chicken, jerk eggplant, sweet plantains, hibiscus punch and strawberry tres leches cake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jackson, the evening’s host, has herself been \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">deeply involved in the Bay Area food scene\u003c/a> — and food activism — for many, many years.\u003c/p>\n\u003cp>“It really does feel like a foundational part of the Black community is a support across generations. There’s a real awareness that none of us do anything alone,” Jackson says. “We learn from the generation ahead of us — not only things about the world and how to navigate it, but also about how to flavor our foods. There are standards!”\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>That kind of intergenerational support is one of the central themes of Bisseret Martinez’s cookbook, which documents the recipes and flavors that the young chef learned from the folks who came before her, whether it be her grandmother’s favorite way to prepare rice or a steaming technique that she picked up at Mister Jiu’s.\u003c/p>\n\u003cp>In fact, she says, she owes much of her career to events like the Diaspora Dinner. Years ago, she first met Bryant Terry, MoAD’s first chef-in-residence, at an earlier iteration of the event. He wound up becoming her mentor and published \u003ci>Flavor + Us \u003c/i>under his \u003ca href=\"https://www.kqed.org/arts/13900311/bryant-terry-four-color-books-imprint-food-media-diversity\">BIPOC-focused imprint\u003c/a>.\u003c/p>\n\u003cp>“That’s something I can never repay,” Bisseret Martinez says. “If those events hadn’t happened, I’d be in a very different situation right now.”\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>The Diaspora Dinner will be held at the Bayview neighborhood’s new \u003c/i>\u003ca href=\"https://sfpuc.org/learning/come-visit/southeast-community-center\">\u003ci>Southeast Community Center\u003c/i>\u003c/a>\u003ci> on Wednesday, June 7, from 6–9 p.m. \u003ca href=\"https://www.moadsf.org/event/moad-chef-in-residence-jocelyn-jackson-presents-diaspora-dinner\">Tickets\u003c/a> are $325 for MoAD members (for the general public, a $400 ticket price includes MoAD membership). COVID safety protocols will be in place: Guests will be asked to wear masks when not eating or drinking.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Self-Taught Bay Area Pitmaster Is Slanging Saucy, Hawaiian-Inspired Barbecue",
"headTitle": "This Self-Taught Bay Area Pitmaster Is Slanging Saucy, Hawaiian-Inspired Barbecue | KQED",
"content": "\u003cp>No one has ever gone to Old Oakland’s \u003ca href=\"https://www.instagram.com/rusticales_oaklandarbor/?hl=en\">Sante Adairius\u003c/a> to grub on an island-style carnitas quesadilla. The narrow, wood-laden bar, whose quaint interior somehow reminds me of a scene from \u003ci>The\u003c/i> \u003ci>Lord of the Rings\u003c/i>, is better known for rustic ales.\u003c/p>\n\u003cp>But thanks to Olivier Grandvoinet and his pop-up, \u003ca href=\"https://www.instagram.com/islandbaycocina/\">Island Bay Cocina\u003c/a>, it’ll be possible to combine a German Maibock-style Günther with a bite of wood-smoked, guava-and-habanero-drenched pork this Saturday afternoon.\u003c/p>\n\u003cp>The pairing may sound uncommon. That’s because Grandvoinet — a mixed-race Black man who was born in Oregon, raised in Hawaii and came of age in San Francisco’s North Beach, where he mostly befriended immigrant and first-generation Latinos while attending high school in Potrero Hill — isn’t your average mainland American. His unique upbringing shows in his hard-to-categorize recipes. One thing is consistent, though: The man loves \u003ca href=\"https://www.kqed.org/bbq\">barbecuing\u003c/a>.\u003c/p>\n\u003cp>“I bring that Hawaiian spirit and a love for slow cooking,” says Grandvoinet. “I treat pork like it’s royalty, with the care it needs to be transformed into something special.”\u003c/p>\n\u003cp>After leaving his career in tech to pursue full-time food making during the pandemic, Grandvoinet has committed himself to the pursuit of soulful relaxation and liberated joy through serving his community — literally. And what food provides a more hands-off, share-your-plate, kick-back-and-enjoy-life’s-leisurely-pleasures vibe than wood-smoked barbecue?\u003c/p>\n\u003cfigure id=\"attachment_13929958\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13929958\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/island-bay-cocina-carnitas-800x600.jpg\" alt=\"a rack of carnitas in the smoker\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A rack of “carnitas” (which are smoked for 10 hours) being prepared for quesadillas. \u003ccite>(Courtesy of Olivier G.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Growing up, I felt a huge lack of barbecue from the Bay. Da’ Pitt on Divisadero was the best back in the day, but then it got replaced by some wack gentrified barbecue. I was bummed. I knew I needed to make some good barbecue,” Grandvoinet says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As someone who grew up in a single-parent home “eating food off EBT in a wealthy San Francisco neighborhood,” Grandvoinet became a tech worker to help his mom keep up with the rising costs of living. But after four years, Grandvoinet felt unfulfilled and tokenized in the industry. After a layoff during the pandemic, he never looked back and dove into life as an aspiring pitmaster. Like many late-twentysomethings, he used YouTube and the internet to learn his new craft. Now, Grandvoinet embraces his non-traditional approach to the pit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13911062,arts_13915646,arts_13929494']\u003c/span>What does that taste like? Besides his flagship “Fat Daddy Quesadilla” (which includes the aforementioned fat-slicked carnitas, crispy jack cheese, cilantro, onions and homemade guava habanero barbecue sauce), the “Big Kahuna” is Grandvoinet’s signature plate: a grilled all-beef hot dog topped with an intimidating amount of pulled pork, island slaw and barbecue sauce.\u003c/p>\n\u003cp>On other occasions, the chef might cook up Spam musubi (always under $5, he proudly emphasizes) or empanadas filled with chopped 14-hour brisket and diced jalapeños. Or he might serve a kalua pork sando with a side of five-cheese macaroni. And of course, he slangs hella racks of ribs, most notably at the popular San Francisco day party, “\u003ca href=\"https://www.instagram.com/rnbandribs/?hl=en\">R&B and Ribs\u003c/a>,” where he has been one of the rotating chefs since 2022.\u003c/p>\n\u003cp>When he’s not working as a self-taught chef, Grandvoinet tours the Bay Area to amplify other small food businesses through his social media channel, \u003ca href=\"https://www.instagram.com/oli_be_eatin/\">Oli Be Eatin\u003c/a>. His Mexican American sous chef and business partner, \u003ca href=\"https://www.instagram.com/drea.eats_/\">Drea Eats\u003c/a>, also contributes to the brand with her Latinx perspective and flavors. Together, they’re eating and cooking as a way to exchange cultural flavors.\u003c/p>\n\u003cfigure id=\"attachment_13929959\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13929959\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-800x600.jpg\" alt='a photo of \"the Big Kahuna\" which consists of a beef hot dog topped with pulled pork and island-style coleslaw' width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The “Big Kahuna” consists of a beef hot dog topped with pulled pork and island-style slaw. \u003ccite>(Courtesy of Olivier G. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I moved here [from Hawaii], I didn’t have a community to fall into. Most of my friends were Mexican American, Peruvian, Salvadoran. As a non-Latino, I never try to pose as something I’m not. But the cocina is where I learned so much about cooking — in the kitchen of my best friend’s home,” he says. \u003ci>\u003c/i>\u003c/p>\n\u003cp>From starting out in an immigrant’s cocina to supplying his own food concoctions for the Bay Area’s diverse masses at various locations around the region, Grandvoinet is simply on a quest to answer his own question: “Where’s the good barbecue at?”\u003c/p>\n\u003cp>\u003ci>\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/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/islandbaycocina/\">\u003ci>Island Bay Cocina\u003c/i>\u003c/a>\u003ci> will be at \u003c/i>\u003ca href=\"https://www.instagram.com/rusticales_oaklandarbor/\">\u003ci>Sante Adairius Oakland Arbor\u003c/i>\u003c/a>\u003ci> (460 8th St., Oakland) on Sat., June 3 from 2 p.m. to 8 p.m. or until sold out. Follow on \u003ca href=\"https://www.instagram.com/islandbaycocina/\">Instagram\u003c/a> for more information on future locations and events. For catering services, contact IslandBayCocina@gmail.com.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No one has ever gone to Old Oakland’s \u003ca href=\"https://www.instagram.com/rusticales_oaklandarbor/?hl=en\">Sante Adairius\u003c/a> to grub on an island-style carnitas quesadilla. The narrow, wood-laden bar, whose quaint interior somehow reminds me of a scene from \u003ci>The\u003c/i> \u003ci>Lord of the Rings\u003c/i>, is better known for rustic ales.\u003c/p>\n\u003cp>But thanks to Olivier Grandvoinet and his pop-up, \u003ca href=\"https://www.instagram.com/islandbaycocina/\">Island Bay Cocina\u003c/a>, it’ll be possible to combine a German Maibock-style Günther with a bite of wood-smoked, guava-and-habanero-drenched pork this Saturday afternoon.\u003c/p>\n\u003cp>The pairing may sound uncommon. That’s because Grandvoinet — a mixed-race Black man who was born in Oregon, raised in Hawaii and came of age in San Francisco’s North Beach, where he mostly befriended immigrant and first-generation Latinos while attending high school in Potrero Hill — isn’t your average mainland American. His unique upbringing shows in his hard-to-categorize recipes. One thing is consistent, though: The man loves \u003ca href=\"https://www.kqed.org/bbq\">barbecuing\u003c/a>.\u003c/p>\n\u003cp>“I bring that Hawaiian spirit and a love for slow cooking,” says Grandvoinet. “I treat pork like it’s royalty, with the care it needs to be transformed into something special.”\u003c/p>\n\u003cp>After leaving his career in tech to pursue full-time food making during the pandemic, Grandvoinet has committed himself to the pursuit of soulful relaxation and liberated joy through serving his community — literally. And what food provides a more hands-off, share-your-plate, kick-back-and-enjoy-life’s-leisurely-pleasures vibe than wood-smoked barbecue?\u003c/p>\n\u003cfigure id=\"attachment_13929958\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13929958\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/island-bay-cocina-carnitas-800x600.jpg\" alt=\"a rack of carnitas in the smoker\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-carnitas.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A rack of “carnitas” (which are smoked for 10 hours) being prepared for quesadillas. \u003ccite>(Courtesy of Olivier G.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Growing up, I felt a huge lack of barbecue from the Bay. Da’ Pitt on Divisadero was the best back in the day, but then it got replaced by some wack gentrified barbecue. I was bummed. I knew I needed to make some good barbecue,” Grandvoinet says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As someone who grew up in a single-parent home “eating food off EBT in a wealthy San Francisco neighborhood,” Grandvoinet became a tech worker to help his mom keep up with the rising costs of living. But after four years, Grandvoinet felt unfulfilled and tokenized in the industry. After a layoff during the pandemic, he never looked back and dove into life as an aspiring pitmaster. Like many late-twentysomethings, he used YouTube and the internet to learn his new craft. Now, Grandvoinet embraces his non-traditional approach to the pit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>What does that taste like? Besides his flagship “Fat Daddy Quesadilla” (which includes the aforementioned fat-slicked carnitas, crispy jack cheese, cilantro, onions and homemade guava habanero barbecue sauce), the “Big Kahuna” is Grandvoinet’s signature plate: a grilled all-beef hot dog topped with an intimidating amount of pulled pork, island slaw and barbecue sauce.\u003c/p>\n\u003cp>On other occasions, the chef might cook up Spam musubi (always under $5, he proudly emphasizes) or empanadas filled with chopped 14-hour brisket and diced jalapeños. Or he might serve a kalua pork sando with a side of five-cheese macaroni. And of course, he slangs hella racks of ribs, most notably at the popular San Francisco day party, “\u003ca href=\"https://www.instagram.com/rnbandribs/?hl=en\">R&B and Ribs\u003c/a>,” where he has been one of the rotating chefs since 2022.\u003c/p>\n\u003cp>When he’s not working as a self-taught chef, Grandvoinet tours the Bay Area to amplify other small food businesses through his social media channel, \u003ca href=\"https://www.instagram.com/oli_be_eatin/\">Oli Be Eatin\u003c/a>. His Mexican American sous chef and business partner, \u003ca href=\"https://www.instagram.com/drea.eats_/\">Drea Eats\u003c/a>, also contributes to the brand with her Latinx perspective and flavors. Together, they’re eating and cooking as a way to exchange cultural flavors.\u003c/p>\n\u003cfigure id=\"attachment_13929959\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13929959\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-800x600.jpg\" alt='a photo of \"the Big Kahuna\" which consists of a beef hot dog topped with pulled pork and island-style coleslaw' width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/island-bay-cocina-hot-dog.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The “Big Kahuna” consists of a beef hot dog topped with pulled pork and island-style slaw. \u003ccite>(Courtesy of Olivier G. )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I moved here [from Hawaii], I didn’t have a community to fall into. Most of my friends were Mexican American, Peruvian, Salvadoran. As a non-Latino, I never try to pose as something I’m not. But the cocina is where I learned so much about cooking — in the kitchen of my best friend’s home,” he says. \u003ci>\u003c/i>\u003c/p>\n\u003cp>From starting out in an immigrant’s cocina to supplying his own food concoctions for the Bay Area’s diverse masses at various locations around the region, Grandvoinet is simply on a quest to answer his own question: “Where’s the good barbecue at?”\u003c/p>\n\u003cp>\u003ci>\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/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/islandbaycocina/\">\u003ci>Island Bay Cocina\u003c/i>\u003c/a>\u003ci> will be at \u003c/i>\u003ca href=\"https://www.instagram.com/rusticales_oaklandarbor/\">\u003ci>Sante Adairius Oakland Arbor\u003c/i>\u003c/a>\u003ci> (460 8th St., Oakland) on Sat., June 3 from 2 p.m. to 8 p.m. or until sold out. Follow on \u003ca href=\"https://www.instagram.com/islandbaycocina/\">Instagram\u003c/a> for more information on future locations and events. For catering services, contact IslandBayCocina@gmail.com.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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",
"publishDate": 1685564107,
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"headTitle": "The Old-School San Francisco Sandwich That Stole My Heart | KQED",
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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": "“Roxie’s was community. It was sustenance. And it was open seven days a week.”",
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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",
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"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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"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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"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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"excerpt": "Filipino pop-up Macs by Icky is making its mark on Union City's underground food scene.",
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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>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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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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