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"content": "\u003cfigure id=\"attachment_13924281\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13924281 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Anh-by-Andria-Lo-scaled.jpg\" alt=\"Anh Nguyen poses in a poppy orange long-sleeved tee and a stylish hat and boots, inside her restaurant Cam Anh.\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anh Nguyen strikes a pose in a banh mi-themed shirt created by the nonprofit Cut Fruit Collective to raise funds for her Oakland Chinatown business Cam Anh. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">To boost Oakland Chinatown restaurants struggling to survive the pandemic, Daphne Wu has helped raise tens of thousands of dollars through \u003ca href=\"https://www.gofundme.com/f/save-our-chinatowns\">emergency GoFundMe campaigns\u003c/a>, \u003ca href=\"https://www.cutfruitcollective.org/blogs/programs/pride-fortune-cookie-fundraiser\">fortune cookie bake sales\u003c/a> and the distribution of \u003ca href=\"https://sf.eater.com/2021/1/21/22241666/oakland-chinatown-save-our-chinatowns-lunar-new-year-fundraiser-zine-daphne-wu\">limited-edition zines\u003c/a>. Still, the co-founder of the Oakland-based nonprofit \u003ca href=\"https://www.cutfruitcollective.org/\">Cut Fruit Collective\u003c/a> says, recovery for the neighborhood has been slow.\u003c/span>\u003c/p>\n\u003cp>Now, just in time for Lunar New Year, Wu and her collaborators have put together their most stylish fundraising project yet: \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">a collection of swag\u003c/a> that includes a trucker hat, a tote bag and a banh mi–themed long-sleeved shirt. Each item features a longstanding Chinatown food business that will receive 100% of the profits from each sale.\u003c/p>\n\u003cp>Wu explains that most of Cut Fruit Collective’s past initiatives, extending back to when the group was called Save Our Chinatowns, were more akin to emergency relief funds or mutual aid. Inspired by the work of a New York City-based organization called \u003ca href=\"https://welcometochinatown.com/\">Welcome to Chinatown\u003c/a>, the new, auspiciously named Community Prosperity Collection was born out of the desire to co-create something with Chinatown merchants themselves.\u003c/p>\n\u003cp>As it turns out, Finnie Phung, the owner of Green Fish Seafood Market, had studied fashion design, so she worked with Cut Fruit Collective creative director Maya Kulkarni to design the collection’s Green Fish Seafood sweater and trucker hat. And both she and Cam Anh owner Anh Nguyen even helped model the merch.\u003c/p>\n\u003cfigure id=\"attachment_13924283\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13924283\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg\" alt=\"Woman poses in a trucker hat and a green sweatshirt, both promoting her business, Green Fish Seafood Market.\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Green Fish Seafood owner Finnie Phong models a trucker hat and sweater that she co-created with the nonprofit Cut Fruit Collective. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Needless to say, salvation rarely comes in the form of trucker hats alone. But the broader significance of the work of Oakland organizations like Cut Fruit Collective and \u003ca href=\"https://www.goodgoodeatz.com/\">Good Good Eatz\u003c/a> is the way they’re helping Chinatown stay relevant to younger generations of Asian Americans who are looking to connect, or reconnect, with their heritage. In the past, you wouldn’t have imagined that legacy Chinatown businesses, which have historically catered to an older, monolingual, first-generation immigrant customer base, would have hip, fashion-forward swag or a vibrant social media presence. Cut Fruit Collective’s mission, in a nutshell, is to help bridge that gap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even if they didn’t grow up in neighborhoods like this, they feel that connection,” Wu says of the younger folks who, for instance, make up most of Cut Fruit Collective’s \u003ca href=\"https://www.instagram.com/cutfruitcollective/?hl=en\">Instagram\u003c/a> following. “These neighborhoods help them explore their identities. And we can introduce them to these neighborhood shops that they might not be as bold to venture out to.”\u003c/p>\n\u003cp>The organization’s name alludes to the practice — ubiquitous in many cultures throughout Asia and the Pacific Islands — of sharing cut fruit as an act of hospitality. “It’s a love language for our communities,” Wu says.\u003c/p>\n\u003cp>That model of community care will also be on display next weekend during a Lantern Festival celebration in Oakland Chinatown’s Pacific Renaissance Plaza that Cut Fruit Collective is co-sponsoring on Sunday, Feb. 5, marking the end of this year’s Lunar New Year festivities. More than that, Wu says, it’ll be an effort to get people excited again about going to Chinatown in the evening time, when business in the neighborhood continues to be extremely slow.\u003c/p>\n\u003cp>So, Wu and her colleagues thought, “Why not bring an Asian night market to Oakland Chinatown?”\u003c/p>\n\u003cp>[aside postID='arts_13923548,arts_13903133']To create a celebratory vibe, local design firm Civic Design Studio will light up the plaza with paper lanterns and other light installations. AAPI Healers for Liberation will organize workshops and community healing activities, in light of the tragic mass shootings in Monterey Park and Half Moon Bay earlier this week. And of course, since it’s a night market, there will be food — mostly courtesy of four vendors from \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom\u003c/a>, a kitchen incubator for \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">immigrant and refugee chefs\u003c/a>.\u003c/p>\n\u003cp>The main focus, though, will be on encouraging customers to patronize Chinatown’s restaurants and other businesses. Toward that end, Cut Fruit Collective will create a scavenger hunt with prizes.\u003c/p>\n\u003cp>“It’s been so heavy for the past few years,” Wu says of the outlook and atmosphere in Chinatown. “We feel the Year of the Rabbit is the time to put forth a new vision.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Community Prosperity Collection merch is available for purchase via Cut Fruit Collective’s \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">website\u003c/a>. The Lantern Festival night market will take place on Sunday, Feb. 5. 3–8 p.m. at the Pacific Renaissance Plaza in Oakland Chinatown.\u003c/em>\u003c/p>\n\n",
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Still, the co-founder of the Oakland-based nonprofit \u003ca href=\"https://www.cutfruitcollective.org/\">Cut Fruit Collective\u003c/a> says, recovery for the neighborhood has been slow.\u003c/span>\u003c/p>\n\u003cp>Now, just in time for Lunar New Year, Wu and her collaborators have put together their most stylish fundraising project yet: \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">a collection of swag\u003c/a> that includes a trucker hat, a tote bag and a banh mi–themed long-sleeved shirt. Each item features a longstanding Chinatown food business that will receive 100% of the profits from each sale.\u003c/p>\n\u003cp>Wu explains that most of Cut Fruit Collective’s past initiatives, extending back to when the group was called Save Our Chinatowns, were more akin to emergency relief funds or mutual aid. Inspired by the work of a New York City-based organization called \u003ca href=\"https://welcometochinatown.com/\">Welcome to Chinatown\u003c/a>, the new, auspiciously named Community Prosperity Collection was born out of the desire to co-create something with Chinatown merchants themselves.\u003c/p>\n\u003cp>As it turns out, Finnie Phung, the owner of Green Fish Seafood Market, had studied fashion design, so she worked with Cut Fruit Collective creative director Maya Kulkarni to design the collection’s Green Fish Seafood sweater and trucker hat. And both she and Cam Anh owner Anh Nguyen even helped model the merch.\u003c/p>\n\u003cfigure id=\"attachment_13924283\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13924283\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg\" alt=\"Woman poses in a trucker hat and a green sweatshirt, both promoting her business, Green Fish Seafood Market.\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Green Fish Seafood owner Finnie Phong models a trucker hat and sweater that she co-created with the nonprofit Cut Fruit Collective. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Needless to say, salvation rarely comes in the form of trucker hats alone. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even if they didn’t grow up in neighborhoods like this, they feel that connection,” Wu says of the younger folks who, for instance, make up most of Cut Fruit Collective’s \u003ca href=\"https://www.instagram.com/cutfruitcollective/?hl=en\">Instagram\u003c/a> following. “These neighborhoods help them explore their identities. And we can introduce them to these neighborhood shops that they might not be as bold to venture out to.”\u003c/p>\n\u003cp>The organization’s name alludes to the practice — ubiquitous in many cultures throughout Asia and the Pacific Islands — of sharing cut fruit as an act of hospitality. “It’s a love language for our communities,” Wu says.\u003c/p>\n\u003cp>That model of community care will also be on display next weekend during a Lantern Festival celebration in Oakland Chinatown’s Pacific Renaissance Plaza that Cut Fruit Collective is co-sponsoring on Sunday, Feb. 5, marking the end of this year’s Lunar New Year festivities. More than that, Wu says, it’ll be an effort to get people excited again about going to Chinatown in the evening time, when business in the neighborhood continues to be extremely slow.\u003c/p>\n\u003cp>So, Wu and her colleagues thought, “Why not bring an Asian night market to Oakland Chinatown?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>To create a celebratory vibe, local design firm Civic Design Studio will light up the plaza with paper lanterns and other light installations. AAPI Healers for Liberation will organize workshops and community healing activities, in light of the tragic mass shootings in Monterey Park and Half Moon Bay earlier this week. And of course, since it’s a night market, there will be food — mostly courtesy of four vendors from \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom\u003c/a>, a kitchen incubator for \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">immigrant and refugee chefs\u003c/a>.\u003c/p>\n\u003cp>The main focus, though, will be on encouraging customers to patronize Chinatown’s restaurants and other businesses. Toward that end, Cut Fruit Collective will create a scavenger hunt with prizes.\u003c/p>\n\u003cp>“It’s been so heavy for the past few years,” Wu says of the outlook and atmosphere in Chinatown. “We feel the Year of the Rabbit is the time to put forth a new vision.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Community Prosperity Collection merch is available for purchase via Cut Fruit Collective’s \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">website\u003c/a>. The Lantern Festival night market will take place on Sunday, Feb. 5. 3–8 p.m. at the Pacific Renaissance Plaza in Oakland Chinatown.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Mung Bean Omelet, Anyone? Sky High Egg Prices Crack Open Market for Alternatives",
"headTitle": "Mung Bean Omelet, Anyone? Sky High Egg Prices Crack Open Market for Alternatives | KQED",
"content": "\u003cp>Americans love eggs. And it is a consuming love. We eat about 280 eggs a year (more than half an egg per day).\u003c/p>\n\u003cp>But lately, that love is costing us dearly: The price of eggs has roughly\u003ca href=\"https://fred.stlouisfed.org/series/APU0000708111\"> tripled\u003c/a> since the pandemic began and egg shortages are hitting parts of the country. That combination has created a rare window of opportunity for substitutes.\u003c/p>\n\u003ch3>Shell-shocked consumers\u003c/h3>\n\u003cp>The price of most food \u003ca href=\"https://www.bls.gov/news.release/cpi.nr0.htm\">has risen over the last year\u003c/a> and while that has caused a lot of shock and hardship for people across the country, the price of eggs has struck a particular chord. Eggs are often seen a cheap, reliable source of protein — a go-to when other things get expensive.\u003c/p>\n\u003cp>When the price of eggs goes up, people get emotional.\u003c/p>\n\u003cp>“It’s a hot button for consumers,” says Bill Lapp, president of \u003ca href=\"https://www.advancedeconomicsolutions.com/\">Advanced Economic Solutions\u003c/a>, a food industry consultant. “It’s similar to driving down the highway and seeing gas prices at $5.30.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, it’s not just emotional: \u003ca href=\"https://www.bls.gov/news.release/cpi.nr0.htm\">The price of eggs has risen more than the price of almost anything else in the economy.\u003c/a>\u003c/p>\n\u003cp>The reason? A lot of it has to do with the usual suspects: rising energy prices and rising prices for feed, packaging and labor.\u003c/p>\n\u003cp>[aside postid='bayareabites_111426']With eggs, though, there is another culprit: A devastating avian flu has killed millions of chickens over the last year. The supply of eggs in the US has plummeted and, in some places, it’s hard to get eggs at all.\u003c/p>\n\u003cp>“A lot of people are concerned with not being able to get eggs,” says Ron Kern, a chicken farmer in Nampa, Idaho.\u003c/p>\n\u003cp>He hears this from his customers: they go to the supermarket and there aren’t any eggs. “These huge freezers are empty,” he says. That has people worried that eggs might start being hard to find.\u003c/p>\n\u003cp>That eggsistential angst gave Kern an idea.\u003c/p>\n\u003ch3>Feeding time\u003c/h3>\n\u003cp>Kern runs \u003ca href=\"https://www.back-forty-farms.com/\">Back Forty Farms\u003c/a> in Nampa, Idaho, where it is 4 p.m. — time to feed the chickens.\u003c/p>\n\u003cp>Kern walks into the coop with a bucket of feed and hundreds of chickens rush in from all directions: fluttering down from their roosts, hustling in from outside.\u003c/p>\n\u003cp>As the chickens peck at their food, Ron Kern and his son Tony gather up the eggs — a mix of green, blue, white and brown. They are very careful with them. These eggs are valuable. Especially now.\u003c/p>\n\u003cfigure id=\"attachment_13924264\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13924264\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-800x557.png\" alt=\"Two men, warmly dressed, hold a blue bucket that’s about half full of multi-colored eggs.\" width=\"800\" height=\"557\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-800x557.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-1020x711.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-160x111.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-768x535.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM.png 1516w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ron Kern and his son Tony show off some of the eggs they’ve gathered outside of their chicken coop at Back Forty Farms in Nampa, Idaho. \u003ccite>(Stacey Vanek Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, these eggs would have been packaged into boxes and sold for about $3 a dozen, but these days, most of them go straight into a freeze dryer.\u003c/p>\n\u003ch3>Freeze dried gold dust\u003c/h3>\n\u003cp>Instead of selling fresh eggs, Kern now freeze dries most of them.\u003c/p>\n\u003cp>The freeze dryers are about the size of a mini fridge and a row of them hums away in a little building near Kern’s chicken coop.\u003c/p>\n\u003cp>The eggs Kern and his son just collected will be cleaned, cracked, whipped and poured into cookie sheets that go into the freeze dryers.\u003c/p>\n\u003cp>The freeze dryers reduce the eggs to a bright yellow powder. “Looks kind of like gold dust,” remarks Kern. “I guess it kind of is gold dust, right?”\u003c/p>\n\u003cfigure id=\"attachment_13924253\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13924253\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-800x1067.jpg\" alt=\"A vacuum packed bag of yellow food grains with a label reading FREEZE DRIED CHICKEN EGGS.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1535x2048.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1920x2561.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-scaled.jpg 1919w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A package of freeze dried chicken eggs costs about $20 a dozen. The eggs keep for more than 20 years, weigh almost nothing and store easily. They sell out as fast as Ron Kern can post them. \u003ccite>(Back Forty Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The proof is in the profits\u003c/h3>\n\u003cp>Kern charges about $20 a dozen for his freeze dried eggs. He tells me this is a good deal: the eggs weigh almost nothing, keep for decades, don’t lose any nutritional value and come in a little mylar envelope, which stores easily.\u003c/p>\n\u003cp>And, mostly, it gives customers peace of mind: whatever supply chain disasters, deadly flus, price spikes and shortages the economy might throw at us, they will still have their beloved breakfast dish.\u003c/p>\n\u003cp>The proof is in the profits. The moment Kern started selling his eggs online, orders poured in from all across the country.\u003c/p>\n\u003cp>“The demand went nuts,” he recalls. “Every single package that we put on our online store was sold within 30 seconds. They just … fly off the shelves,” He adds: “I’m not even a pun person, but there you go.”\u003c/p>\n\u003cfigure id=\"attachment_13924243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13924243\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-800x600.jpg\" alt=\"A coop of white and black chickens gathers around a feed bucket.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In one of the chicken coops on Back Forty Farms, the chickens come in for feeding time. \u003ccite>(Back Forty Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(Incidentally, nobody, \u003ca href=\"https://www.usda.gov/media/blog/2020/04/14/egg-stat-ic-about-eggs\">not even authors of government\u003c/a> reports, seems able to resist egg puns — they are ineggscapable.)\u003c/p>\n\u003ch3>Economics vs eggonomics\u003c/h3>\n\u003cp>Basic economics tells us that when the price of something rises, people will buy less of it: Demand goes down.\u003c/p>\n\u003cp>But eggonomics is a different story, says Bill Lapp. Even when the price of eggs go up, people buy them. This is what is called ‘inelastic demand’ in economics, meaning that it’s something people will buy no matter what.\u003c/p>\n\u003cp>Inelastic demand is usually reserved for necessities, like gasoline, electricity etc. Eggs are an exception.\u003c/p>\n\u003cp>“The demand for eggs is pretty inelastic,” says Lapp. “It’s a cheap source of protein, it’s convenient and consumers are very very fond of cracking that shell open and cooking their egg. The demand has been slow to change.”\u003c/p>\n\u003ch3>Any interest in a mung bean omelet?\u003c/h3>\n\u003cp>Demand might be slow to change, but supply is another story. The eggceptional circumstances around eggs over the last few years has created a major business opportunity for food companies.\u003c/p>\n\u003cp>[aside postid='bayareabites_115736']All kinds of egg alternatives have been cropping up: Not only freeze dried eggs, but also plant based egg products. Those are usually soy or bean based liquids that resemble scrambled eggs when you cook them up.\u003c/p>\n\u003cp>For the first time last year, egg alternatives were cheaper than real eggs. And, not surprisingly, sales of egg substitutes rose by nearly 20%, \u003ca href=\"https://www.iriworldwide.com/en-us\">according to Chicago based market research firm, IRI\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ju.st/\">JUST Egg\u003c/a>, which makes a mung-bean based scrambled egg product, has reportedly seen \u003ca href=\"https://www.bloomberg.com/news/articles/2023-01-18/plant-based-eggs-are-having-a-moment\">sales rise by about 17%\u003c/a> over the last year.\u003c/p>\n\u003cp>Right now, if you can make something that looks like an egg, tastes like an egg, and costs less than an egg, you can make a lot of money.\u003c/p>\n\u003ch3>An eggceptionally unscientific taste test\u003c/h3>\n\u003cp>[aside postid='bayareabites_114702']But do the substitute egg products actually taste like eggs? Do they have a shot at getting between Americans and their beloved eggs? I got some of my NPR colleagues together to try some of the eggternatives and see if they’ve managed to crack the code.\u003c/p>\n\u003cp>I don’t think eggs are going to lose their superstar status anytime soon (one of my colleagues remarked that the plant-based eggs tasted like potatoes, another colleague described them as “super interesting… but nothing like eggs”).\u003c/p>\n\u003ch3>That’s all, yolks\u003c/h3>\n\u003cp>But never fear, egg lovers! Science is moving quickly: \u003ca href=\"https://techcrunch.com/2022/05/17/yo-egg-restaurant-plant-based-eggs/\">The first plant based fried egg\u003c/a> has just been developed by a start up in Israel and investors are pouring billions of dollars into food start ups that are working to tackle the elusive egg.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One thing is for sure: If egg prices stay high and supply stays spotty, customers could start getting serious about looking for the eggsit.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2023 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Mung+bean+omelet%2C+anyone%3F+Sky+high+egg+prices+crack+open+market+for+alternatives&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Americans love eggs. And it is a consuming love. We eat about 280 eggs a year (more than half an egg per day).\u003c/p>\n\u003cp>But lately, that love is costing us dearly: The price of eggs has roughly\u003ca href=\"https://fred.stlouisfed.org/series/APU0000708111\"> tripled\u003c/a> since the pandemic began and egg shortages are hitting parts of the country. That combination has created a rare window of opportunity for substitutes.\u003c/p>\n\u003ch3>Shell-shocked consumers\u003c/h3>\n\u003cp>The price of most food \u003ca href=\"https://www.bls.gov/news.release/cpi.nr0.htm\">has risen over the last year\u003c/a> and while that has caused a lot of shock and hardship for people across the country, the price of eggs has struck a particular chord. Eggs are often seen a cheap, reliable source of protein — a go-to when other things get expensive.\u003c/p>\n\u003cp>When the price of eggs goes up, people get emotional.\u003c/p>\n\u003cp>“It’s a hot button for consumers,” says Bill Lapp, president of \u003ca href=\"https://www.advancedeconomicsolutions.com/\">Advanced Economic Solutions\u003c/a>, a food industry consultant. “It’s similar to driving down the highway and seeing gas prices at $5.30.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, it’s not just emotional: \u003ca href=\"https://www.bls.gov/news.release/cpi.nr0.htm\">The price of eggs has risen more than the price of almost anything else in the economy.\u003c/a>\u003c/p>\n\u003cp>The reason? A lot of it has to do with the usual suspects: rising energy prices and rising prices for feed, packaging and labor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>With eggs, though, there is another culprit: A devastating avian flu has killed millions of chickens over the last year. The supply of eggs in the US has plummeted and, in some places, it’s hard to get eggs at all.\u003c/p>\n\u003cp>“A lot of people are concerned with not being able to get eggs,” says Ron Kern, a chicken farmer in Nampa, Idaho.\u003c/p>\n\u003cp>He hears this from his customers: they go to the supermarket and there aren’t any eggs. “These huge freezers are empty,” he says. That has people worried that eggs might start being hard to find.\u003c/p>\n\u003cp>That eggsistential angst gave Kern an idea.\u003c/p>\n\u003ch3>Feeding time\u003c/h3>\n\u003cp>Kern runs \u003ca href=\"https://www.back-forty-farms.com/\">Back Forty Farms\u003c/a> in Nampa, Idaho, where it is 4 p.m. — time to feed the chickens.\u003c/p>\n\u003cp>Kern walks into the coop with a bucket of feed and hundreds of chickens rush in from all directions: fluttering down from their roosts, hustling in from outside.\u003c/p>\n\u003cp>As the chickens peck at their food, Ron Kern and his son Tony gather up the eggs — a mix of green, blue, white and brown. They are very careful with them. These eggs are valuable. Especially now.\u003c/p>\n\u003cfigure id=\"attachment_13924264\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13924264\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-800x557.png\" alt=\"Two men, warmly dressed, hold a blue bucket that’s about half full of multi-colored eggs.\" width=\"800\" height=\"557\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-800x557.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-1020x711.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-160x111.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM-768x535.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Screen-Shot-2023-01-26-at-11.12.14-AM.png 1516w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ron Kern and his son Tony show off some of the eggs they’ve gathered outside of their chicken coop at Back Forty Farms in Nampa, Idaho. \u003ccite>(Stacey Vanek Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, these eggs would have been packaged into boxes and sold for about $3 a dozen, but these days, most of them go straight into a freeze dryer.\u003c/p>\n\u003ch3>Freeze dried gold dust\u003c/h3>\n\u003cp>Instead of selling fresh eggs, Kern now freeze dries most of them.\u003c/p>\n\u003cp>The freeze dryers are about the size of a mini fridge and a row of them hums away in a little building near Kern’s chicken coop.\u003c/p>\n\u003cp>The eggs Kern and his son just collected will be cleaned, cracked, whipped and poured into cookie sheets that go into the freeze dryers.\u003c/p>\n\u003cp>The freeze dryers reduce the eggs to a bright yellow powder. “Looks kind of like gold dust,” remarks Kern. “I guess it kind of is gold dust, right?”\u003c/p>\n\u003cfigure id=\"attachment_13924253\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13924253\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-800x1067.jpg\" alt=\"A vacuum packed bag of yellow food grains with a label reading FREEZE DRIED CHICKEN EGGS.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1535x2048.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-1920x2561.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/egg-freeze-dried_vert-7ee637b3908d227a645868ef27dda23986d06158-scaled.jpg 1919w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A package of freeze dried chicken eggs costs about $20 a dozen. The eggs keep for more than 20 years, weigh almost nothing and store easily. They sell out as fast as Ron Kern can post them. \u003ccite>(Back Forty Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The proof is in the profits\u003c/h3>\n\u003cp>Kern charges about $20 a dozen for his freeze dried eggs. He tells me this is a good deal: the eggs weigh almost nothing, keep for decades, don’t lose any nutritional value and come in a little mylar envelope, which stores easily.\u003c/p>\n\u003cp>And, mostly, it gives customers peace of mind: whatever supply chain disasters, deadly flus, price spikes and shortages the economy might throw at us, they will still have their beloved breakfast dish.\u003c/p>\n\u003cp>The proof is in the profits. The moment Kern started selling his eggs online, orders poured in from all across the country.\u003c/p>\n\u003cp>“The demand went nuts,” he recalls. “Every single package that we put on our online store was sold within 30 seconds. They just … fly off the shelves,” He adds: “I’m not even a pun person, but there you go.”\u003c/p>\n\u003cfigure id=\"attachment_13924243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13924243\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-800x600.jpg\" alt=\"A coop of white and black chickens gathers around a feed bucket.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/img_4231-a66e176766e914fd62ce86141ae3d78eb9cd2431-scaled-e1674759704866.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In one of the chicken coops on Back Forty Farms, the chickens come in for feeding time. \u003ccite>(Back Forty Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(Incidentally, nobody, \u003ca href=\"https://www.usda.gov/media/blog/2020/04/14/egg-stat-ic-about-eggs\">not even authors of government\u003c/a> reports, seems able to resist egg puns — they are ineggscapable.)\u003c/p>\n\u003ch3>Economics vs eggonomics\u003c/h3>\n\u003cp>Basic economics tells us that when the price of something rises, people will buy less of it: Demand goes down.\u003c/p>\n\u003cp>But eggonomics is a different story, says Bill Lapp. Even when the price of eggs go up, people buy them. This is what is called ‘inelastic demand’ in economics, meaning that it’s something people will buy no matter what.\u003c/p>\n\u003cp>Inelastic demand is usually reserved for necessities, like gasoline, electricity etc. Eggs are an exception.\u003c/p>\n\u003cp>“The demand for eggs is pretty inelastic,” says Lapp. “It’s a cheap source of protein, it’s convenient and consumers are very very fond of cracking that shell open and cooking their egg. The demand has been slow to change.”\u003c/p>\n\u003ch3>Any interest in a mung bean omelet?\u003c/h3>\n\u003cp>Demand might be slow to change, but supply is another story. The eggceptional circumstances around eggs over the last few years has created a major business opportunity for food companies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>All kinds of egg alternatives have been cropping up: Not only freeze dried eggs, but also plant based egg products. Those are usually soy or bean based liquids that resemble scrambled eggs when you cook them up.\u003c/p>\n\u003cp>For the first time last year, egg alternatives were cheaper than real eggs. And, not surprisingly, sales of egg substitutes rose by nearly 20%, \u003ca href=\"https://www.iriworldwide.com/en-us\">according to Chicago based market research firm, IRI\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ju.st/\">JUST Egg\u003c/a>, which makes a mung-bean based scrambled egg product, has reportedly seen \u003ca href=\"https://www.bloomberg.com/news/articles/2023-01-18/plant-based-eggs-are-having-a-moment\">sales rise by about 17%\u003c/a> over the last year.\u003c/p>\n\u003cp>Right now, if you can make something that looks like an egg, tastes like an egg, and costs less than an egg, you can make a lot of money.\u003c/p>\n\u003ch3>An eggceptionally unscientific taste test\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>But do the substitute egg products actually taste like eggs? Do they have a shot at getting between Americans and their beloved eggs? I got some of my NPR colleagues together to try some of the eggternatives and see if they’ve managed to crack the code.\u003c/p>\n\u003cp>I don’t think eggs are going to lose their superstar status anytime soon (one of my colleagues remarked that the plant-based eggs tasted like potatoes, another colleague described them as “super interesting… but nothing like eggs”).\u003c/p>\n\u003ch3>That’s all, yolks\u003c/h3>\n\u003cp>But never fear, egg lovers! Science is moving quickly: \u003ca href=\"https://techcrunch.com/2022/05/17/yo-egg-restaurant-plant-based-eggs/\">The first plant based fried egg\u003c/a> has just been developed by a start up in Israel and investors are pouring billions of dollars into food start ups that are working to tackle the elusive egg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One thing is for sure: If egg prices stay high and supply stays spotty, customers could start getting serious about looking for the eggsit.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2023 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Mung+bean+omelet%2C+anyone%3F+Sky+high+egg+prices+crack+open+market+for+alternatives&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "MoAD’s New Chef-in-Residence Wants to Put Black Women Front and Center",
"headTitle": "MoAD’s New Chef-in-Residence Wants to Put Black Women Front and Center | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">The first time I met Jocelyn Jackson, back in 2015, the chef and food activist Bryant Terry was emceeing an Oakland food event where he introduced the organization that Jackson co-founded — \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> — as the Bay Area food movement’s “house band.” In other words, the group wasn’t always the headliner, but it often worked behind the scenes whenever there was an event or initiative at the intersection of food, art and social justice. One week Jackson and her collaborators might sling vegan tacos at an \u003ca href=\"https://eastbayexpress.com/luz-calvo-wants-to-decolonize-your-plate-2-1/\">anti-colonialist cookbook event\u003c/a>. Another week you’d find them in West Oakland giving away a \u003ca href=\"http://peopleskitchencollective.com/free-breakfast-program\">free hot breakfast\u003c/a> to anyone who wanted one. \u003c/span>\u003c/p>\n\u003cp>All of which is to say: Jackson has been deeply involved in the Bay Area food world for a long time. Or, as she says about the scene, “There is no stranger in this room. … We know each other. We’ve been there for each other — for years.”\u003c/p>\n\u003cp>So there’s some poetry to the fact that Jackson is now stepping into one of the Bay Area food movement’s most prominent, unique positions: At the start of this year, she became the \u003ca href=\"https://www.moadsf.org/\">Museum of the African Diaspora’s\u003c/a> second ever chef-in-residence — a role that Terry himself essentially created and held for seven years.\u003c/p>\n\u003cp>I spoke to Jackson by phone a couple of weeks into her new gig. Here are five things you can expect from the chef’s tenure at MoAD:\u003c/p>\n\u003ch2>\u003cb>1. MoAD’s chef-in-residence program will continue to be one of a kind. \u003c/b>\u003c/h2>\n\u003cp>If you’ve never heard of any other museum having a “chef-in-residence,” that’s because programs like MoAD’s, which focus on the ways that food, art and culture intersect in the Black diaspora, don’t really exist anywhere else — certainly not in such a comprehensive way. Jackson isn’t becoming the museum’s “chef” in the traditional sense of running a restaurant on its premises. Instead, like Terry before her, she’ll run a whole slate of food-related cultural programming all year round (more on the specifics of that programming in a minute).\u003c/p>\n\u003cfigure id=\"attachment_13923965\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923965\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/jocelynjackson_diasporadinner.jpg\" alt=\"Artistically arranged of food whose shape resembles the continent of Africa.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of food served by the People’s Kitchen Collective at one of MoAD’s Diaspora Dinners held in 2015. \u003ccite>(Fox Nakai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The Museum of the African Diaspora is about reflecting the beauty and wholeness of our people,” Jackson says. “It would be remiss to overlook that food is part of our artistry — it’s part of the way that our people find survival and celebration.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s not static when you’re doing a chef-in-residence,” she continues. “It’s not just something that you simply attend. It’s something that you do. I love that.”\u003c/p>\n\u003ch2>\u003cb>2. Black women will be front and center.\u003c/b>\u003c/h2>\n\u003cp>The tagline for Jackson’s \u003ca href=\"https://www.instagram.com/justuskitchen/?hl=en\">Instagram page\u003c/a> reads, “healing food experiences for Blk womxn.” Providing those kinds of culturally specific experiences — at group retreats, one-on-one sessions and more — has been the main focus of the chef’s company, \u003ca href=\"http://www.justuskitchen.com/\">Justus Kitchen\u003c/a>. It makes sense, then, that under Jackson’s stewardship, MoAD’s chef-in-residence program would make the experiences of Black women an even bigger priority.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\" citation=\"Jocelyn Jackson\"]“It would be remiss to overlook that food is part of our artistry — it’s part of the way that our people find survival and celebration.”[/pullquote]“It is front of mind in every choice,” Jackson says. “Within my own experience, it is essential to make choices from the perspective of Black womanhood in everything I do. When Black women get free, we all get free.”\u003c/p>\n\u003cp>Jackson says she isn’t quite ready to announce too many of the specifics in terms of how this focus will play out in terms of MoAD’s actual programming. But, just to cite one example, Jackson plans to continue the chef-in-residence program’s longstanding tradition of hosting “Diaspora Dinners” — big, celebratory meals at the museum, usually featuring a prominent guest chef. And this year the events will highlight two Black women in the food industry.\u003c/p>\n\u003cp>Jackson also has a partnership in the works with San Francisco’s \u003ca href=\"https://btwcsc.org/\">Booker T. Washington Community Service Center\u003c/a>, including what she describes as some “beautiful projects” with elders in the community. “Every elder is a library. I don’t want them to pass from this earth without sharing whatever they feel compelled to share with us,” Jackson says.\u003c/p>\n\u003cfigure id=\"attachment_13923968\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923968\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/blackfoodsummit_guests.jpg\" alt=\"Three smiling women dressed in all white sit at a table outdoors, awaiting the start of a meal.\" width=\"1920\" height=\"1081\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-1536x865.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">MoAD board member Jill Cowan and friends at the Black Food Summit, held in September of 2022. \u003ccite>(Tinashe Chidarikire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cb>3. The Black Food Summit will live on.\u003c/b>\u003c/h3>\n\u003cp>The capstone of Terry’s seven-year tenure at MoAD was the \u003ca href=\"https://www.kqed.org/arts/13918267/food-events-fall-2022\">Black Food Summit\u003c/a>, a gathering of amazing Black talent from all over the country, across all sectors of the food world — chefs, cookbook authors, photographers, food stylists and more — who came together for two days of workshops, rejuvenation and mutual support. The event was created to advance \u003ca href=\"https://www.kqed.org/arts/13900311/bryant-terry-four-color-books-imprint-food-media-diversity\">Terry’s vision of creating a pipeline\u003c/a> that would allow Black chefs, writers and artists to land the kinds of prestigious gigs that they’ve been shut out of historically.\u003c/p>\n\u003cp>Thankfully, the summit will live on. As Jackson notes, Terry himself will continue to have an advisory role at the museum, and “it makes all the sense in the world” for her to carry on the tradition that he started. Most likely, the first Black Food Summit under Jackson’s stewardship will happen sometime in 2024.\u003c/p>\n\u003ch2>\u003cb>4. Art and artists will get an even bigger spotlight during Jackson’s tenure. \u003c/b>\u003c/h2>\n\u003cp>[aside postID='arts_13900311,arts_13915489,arts_13900855']MoAD is, of course, a \u003ci>museum\u003c/i> first and foremost, and most visitors come to see the art. In that respect, Jackson makes for an ideal chef-in-residence: She’s a practicing artist herself, known for exploring both food and social justice in her work. A notable recent example: an art installation in which Jackson imagined the “\u003ca href=\"http://www.justuskitchen.com/fixed-price-menu\">fixed price menu\u003c/a>” of a meal that Philando Castile and Jeronimo Yanez — the Minnesota police officer who shot and killed Castile in 2016 — might have shared.\u003c/p>\n\u003cp>For that piece, part of Ava DuVernay’s \u003ca href=\"https://www.leapaction.org/\">Law Enforcement Accountability Project\u003c/a> (LEAP), Jackson says, “I was doing quilting. I was doing writing. I was doing sculpture. I could say in that moment, ‘I’ve been training for decades for this.’ As an attorney, as an environmental educator, as an artist — it’s like I got these credentials on purpose in reverse.”\u003c/p>\n\u003cp>The same could be said for Jackson’s new role as MoAD’s chef-in-residence. If anything, she says, her own art background means she’ll place even more of a focus on collaborating with the artists whose work is being featured at the museum, whether that be in terms of new art installations or conversations in which the artists talk about the food connections in their work.\u003c/p>\n\u003cfigure id=\"attachment_13923970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13923970 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/blackfoodsummit_plate.jpg\" alt=\"An abundant plate of food, including greens, beans and mac and cheese.\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dinner at the Black Food Summit. \u003ccite>(Tinashe Chidarikire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>5. Social justice will be the focus of everything she does at the museum.\u003c/b>\u003c/h2>\n\u003cp>It’s not lost on Jackson that she’s stepping into the role at a political moment when it’s become clear, as she puts it, that the long-term changes many hoped for during the widespread protests against police violence in 2020 haven’t really happened. “There was a boomerang effect, and lasting change has not occurred,” she says.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\" citation=\"Jocelyn Jackson\"]“Artists are first responders. Anyone in this industry of art has that shared responsibility.”[/pullquote]At the same time, Jackson says that her position at MoAD is something of an oasis. “I get to luxuriate in the environment of an organization that’s made by and for Black folks. I get to be calm and peaceful and authentic within that space.”\u003c/p>\n\u003cp>She recognizes that the art world at large isn’t like that. It wasn’t lost on her that the viral incident a couple of weeks ago in which a \u003ca href=\"https://www.sfgate.com/food/article/san-francisco-man-sprays-woman-17708160.php\">San Francisco gallery owner sprayed an unhoused woman with a hose\u003c/a> was also a reflection of the art world.\u003c/p>\n\u003cp>So how can an institution like MoAD play a role in changing that? “How do we present ourselves as warriors for justice? Artists are first responders,” Jackson says, referencing the term \u003ca href=\"https://www.artistasfirstresponder.com/\">coined by Oakland-based artist Ashara Ekundayo\u003c/a>. “Anyone in this industry of art has that shared responsibility.”\u003c/p>\n\u003cp>For Jackson, that mindset has to inform all of her chef-in-residence programming. “There’s nothing that isn’t related to social justice,” she says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Jocelyn Jackson’s first public event as MoAD’s chef-in-residence will be a \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-presents-two-black-cooks-in-the-kitchen-a-celebration-of-bryant-terry-and-welcome-to-jocelyn-jackson\">conversation with Bryant Terry\u003c/a>, her predecessor in the role. The free event will take place at the museum (685 Mission St. in San Francisco) on Feb. 11 at 2 p.m.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The first time I met Jocelyn Jackson, back in 2015, the chef and food activist Bryant Terry was emceeing an Oakland food event where he introduced the organization that Jackson co-founded — \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> — as the Bay Area food movement’s “house band.” In other words, the group wasn’t always the headliner, but it often worked behind the scenes whenever there was an event or initiative at the intersection of food, art and social justice. One week Jackson and her collaborators might sling vegan tacos at an \u003ca href=\"https://eastbayexpress.com/luz-calvo-wants-to-decolonize-your-plate-2-1/\">anti-colonialist cookbook event\u003c/a>. Another week you’d find them in West Oakland giving away a \u003ca href=\"http://peopleskitchencollective.com/free-breakfast-program\">free hot breakfast\u003c/a> to anyone who wanted one. \u003c/span>\u003c/p>\n\u003cp>All of which is to say: Jackson has been deeply involved in the Bay Area food world for a long time. Or, as she says about the scene, “There is no stranger in this room. … We know each other. We’ve been there for each other — for years.”\u003c/p>\n\u003cp>So there’s some poetry to the fact that Jackson is now stepping into one of the Bay Area food movement’s most prominent, unique positions: At the start of this year, she became the \u003ca href=\"https://www.moadsf.org/\">Museum of the African Diaspora’s\u003c/a> second ever chef-in-residence — a role that Terry himself essentially created and held for seven years.\u003c/p>\n\u003cp>I spoke to Jackson by phone a couple of weeks into her new gig. Here are five things you can expect from the chef’s tenure at MoAD:\u003c/p>\n\u003ch2>\u003cb>1. MoAD’s chef-in-residence program will continue to be one of a kind. \u003c/b>\u003c/h2>\n\u003cp>If you’ve never heard of any other museum having a “chef-in-residence,” that’s because programs like MoAD’s, which focus on the ways that food, art and culture intersect in the Black diaspora, don’t really exist anywhere else — certainly not in such a comprehensive way. Jackson isn’t becoming the museum’s “chef” in the traditional sense of running a restaurant on its premises. Instead, like Terry before her, she’ll run a whole slate of food-related cultural programming all year round (more on the specifics of that programming in a minute).\u003c/p>\n\u003cfigure id=\"attachment_13923965\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923965\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/jocelynjackson_diasporadinner.jpg\" alt=\"Artistically arranged of food whose shape resembles the continent of Africa.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/jocelynjackson_diasporadinner-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of food served by the People’s Kitchen Collective at one of MoAD’s Diaspora Dinners held in 2015. \u003ccite>(Fox Nakai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The Museum of the African Diaspora is about reflecting the beauty and wholeness of our people,” Jackson says. “It would be remiss to overlook that food is part of our artistry — it’s part of the way that our people find survival and celebration.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s not static when you’re doing a chef-in-residence,” she continues. “It’s not just something that you simply attend. It’s something that you do. I love that.”\u003c/p>\n\u003ch2>\u003cb>2. Black women will be front and center.\u003c/b>\u003c/h2>\n\u003cp>The tagline for Jackson’s \u003ca href=\"https://www.instagram.com/justuskitchen/?hl=en\">Instagram page\u003c/a> reads, “healing food experiences for Blk womxn.” Providing those kinds of culturally specific experiences — at group retreats, one-on-one sessions and more — has been the main focus of the chef’s company, \u003ca href=\"http://www.justuskitchen.com/\">Justus Kitchen\u003c/a>. It makes sense, then, that under Jackson’s stewardship, MoAD’s chef-in-residence program would make the experiences of Black women an even bigger priority.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“It is front of mind in every choice,” Jackson says. “Within my own experience, it is essential to make choices from the perspective of Black womanhood in everything I do. When Black women get free, we all get free.”\u003c/p>\n\u003cp>Jackson says she isn’t quite ready to announce too many of the specifics in terms of how this focus will play out in terms of MoAD’s actual programming. But, just to cite one example, Jackson plans to continue the chef-in-residence program’s longstanding tradition of hosting “Diaspora Dinners” — big, celebratory meals at the museum, usually featuring a prominent guest chef. And this year the events will highlight two Black women in the food industry.\u003c/p>\n\u003cp>Jackson also has a partnership in the works with San Francisco’s \u003ca href=\"https://btwcsc.org/\">Booker T. Washington Community Service Center\u003c/a>, including what she describes as some “beautiful projects” with elders in the community. “Every elder is a library. I don’t want them to pass from this earth without sharing whatever they feel compelled to share with us,” Jackson says.\u003c/p>\n\u003cfigure id=\"attachment_13923968\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923968\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/blackfoodsummit_guests.jpg\" alt=\"Three smiling women dressed in all white sit at a table outdoors, awaiting the start of a meal.\" width=\"1920\" height=\"1081\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_guests-1536x865.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">MoAD board member Jill Cowan and friends at the Black Food Summit, held in September of 2022. \u003ccite>(Tinashe Chidarikire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cb>3. The Black Food Summit will live on.\u003c/b>\u003c/h3>\n\u003cp>The capstone of Terry’s seven-year tenure at MoAD was the \u003ca href=\"https://www.kqed.org/arts/13918267/food-events-fall-2022\">Black Food Summit\u003c/a>, a gathering of amazing Black talent from all over the country, across all sectors of the food world — chefs, cookbook authors, photographers, food stylists and more — who came together for two days of workshops, rejuvenation and mutual support. The event was created to advance \u003ca href=\"https://www.kqed.org/arts/13900311/bryant-terry-four-color-books-imprint-food-media-diversity\">Terry’s vision of creating a pipeline\u003c/a> that would allow Black chefs, writers and artists to land the kinds of prestigious gigs that they’ve been shut out of historically.\u003c/p>\n\u003cp>Thankfully, the summit will live on. As Jackson notes, Terry himself will continue to have an advisory role at the museum, and “it makes all the sense in the world” for her to carry on the tradition that he started. Most likely, the first Black Food Summit under Jackson’s stewardship will happen sometime in 2024.\u003c/p>\n\u003ch2>\u003cb>4. Art and artists will get an even bigger spotlight during Jackson’s tenure. \u003c/b>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>MoAD is, of course, a \u003ci>museum\u003c/i> first and foremost, and most visitors come to see the art. In that respect, Jackson makes for an ideal chef-in-residence: She’s a practicing artist herself, known for exploring both food and social justice in her work. A notable recent example: an art installation in which Jackson imagined the “\u003ca href=\"http://www.justuskitchen.com/fixed-price-menu\">fixed price menu\u003c/a>” of a meal that Philando Castile and Jeronimo Yanez — the Minnesota police officer who shot and killed Castile in 2016 — might have shared.\u003c/p>\n\u003cp>For that piece, part of Ava DuVernay’s \u003ca href=\"https://www.leapaction.org/\">Law Enforcement Accountability Project\u003c/a> (LEAP), Jackson says, “I was doing quilting. I was doing writing. I was doing sculpture. I could say in that moment, ‘I’ve been training for decades for this.’ As an attorney, as an environmental educator, as an artist — it’s like I got these credentials on purpose in reverse.”\u003c/p>\n\u003cp>The same could be said for Jackson’s new role as MoAD’s chef-in-residence. If anything, she says, her own art background means she’ll place even more of a focus on collaborating with the artists whose work is being featured at the museum, whether that be in terms of new art installations or conversations in which the artists talk about the food connections in their work.\u003c/p>\n\u003cfigure id=\"attachment_13923970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13923970 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/blackfoodsummit_plate.jpg\" alt=\"An abundant plate of food, including greens, beans and mac and cheese.\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/blackfoodsummit_plate-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dinner at the Black Food Summit. \u003ccite>(Tinashe Chidarikire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>5. Social justice will be the focus of everything she does at the museum.\u003c/b>\u003c/h2>\n\u003cp>It’s not lost on Jackson that she’s stepping into the role at a political moment when it’s become clear, as she puts it, that the long-term changes many hoped for during the widespread protests against police violence in 2020 haven’t really happened. “There was a boomerang effect, and lasting change has not occurred,” she says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>At the same time, Jackson says that her position at MoAD is something of an oasis. “I get to luxuriate in the environment of an organization that’s made by and for Black folks. I get to be calm and peaceful and authentic within that space.”\u003c/p>\n\u003cp>She recognizes that the art world at large isn’t like that. It wasn’t lost on her that the viral incident a couple of weeks ago in which a \u003ca href=\"https://www.sfgate.com/food/article/san-francisco-man-sprays-woman-17708160.php\">San Francisco gallery owner sprayed an unhoused woman with a hose\u003c/a> was also a reflection of the art world.\u003c/p>\n\u003cp>So how can an institution like MoAD play a role in changing that? “How do we present ourselves as warriors for justice? Artists are first responders,” Jackson says, referencing the term \u003ca href=\"https://www.artistasfirstresponder.com/\">coined by Oakland-based artist Ashara Ekundayo\u003c/a>. “Anyone in this industry of art has that shared responsibility.”\u003c/p>\n\u003cp>For Jackson, that mindset has to inform all of her chef-in-residence programming. “There’s nothing that isn’t related to social justice,” she says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Jocelyn Jackson’s first public event as MoAD’s chef-in-residence will be a \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-presents-two-black-cooks-in-the-kitchen-a-celebration-of-bryant-terry-and-welcome-to-jocelyn-jackson\">conversation with Bryant Terry\u003c/a>, her predecessor in the role. The free event will take place at the museum (685 Mission St. in San Francisco) on Feb. 11 at 2 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Power Rangers-Inspired Ramen Shop Is Mastering the Art of Kick-Ass Noodles",
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"content": "\u003cp>\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/p>\n\u003cp>If you scan ramen threads on Reddit or Twitter, you’ll find the occasional hater who claims that the Bay Area’s ramen “sucks” or is “overrated” (particularly when compared to LA’s offerings). I don’t \u003ci>completely\u003c/i> disagree with those statements. Many times I’ve been told about a top ramen joint in NorCal only to be underwhelmed by spaghetti-like noodles or an odd ratio of toppings that overpower the actual ramen.\u003c/p>\n\u003cp>Occasionally, though, I’ll find a spot here that reminds me of the top-tier ramen I experienced during a trip to Tokyo, where each brothy spoonful delivered a soulful warmth that transcended any language barrier.\u003c/p>\n\u003cp>That’s exactly the kind of good vibe I found at \u003ca href=\"https://nokaramen.com/\">Noka Ramen\u003c/a> in Oakland’s Jack London Square. You may recall the restaurant going viral last fall, when its staff stopped a man from assaulting a woman inside the dining room — \u003ca href=\"https://twitter.com/ppirapokin/status/1581147164591329280\">while dressed up as Power Rangers\u003c/a>. As the story made the rounds on social media, it also brought attention to the eatery’s flamboyant staff and quirky decor. The establishment’s most essential element — its actual ramen — was given a well-deserved signal boost, too. They haven’t held back any punches since then.\u003c/p>\n\u003cp>Since it opened in the summer of 2022, Noka has been serving up some of the tastiest (and spiciest) ramen in the East Bay. The colorful shop has mastered the art of flavorful presentation, with its stylish Power Ranger–themed tiki drinks, anime playing in the background and over-the-top menu items like the Ikari Steak Ramen, which features slow–cooked beef rib confit, creamy spicy miso and a splash of 151 rum that’s been lit on fire ($36).\u003c/p>\n\u003cfigure id=\"attachment_13923844\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13923844\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_uniform-800x533.jpg\" alt=\"an employee at Noka Ramen wears his uniform while serving a customer\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A server at Noka Ramen embodies the restaurant’s stylish vibe. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But for me, it’s the simpler ramen dishes that keep me coming back for more. The spicy miso ramen, in particular, is one of the fiercest broths I’ve found in the Bay and packs more than enough heat (hack: order the shishito pepper appetizer and mix some of its spicy sauce into your bowl for an extra kick).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What helps Noka stand out from the competition is the vision of Pop-Kasem Saengsawang, the creative owner of a local Thai restaurant mini-empire that includes \u003ca href=\"https://www.instagram.com/thaifarmhouse/?hl=en\">Farmhouse Kitchen\u003c/a>, \u003ca href=\"https://www.instagram.com/sonandgarden/?hl=en\">Son & Garden\u003c/a> and \u003ca href=\"https://www.instagram.com/daughterthaikitchen/?hl=en\">Daughter Thai Kitchen\u003c/a>. With the help of Kenichi Ota, the consultant and teacher behind the Los Angeles-based \u003ca href=\"https://www.ramenschoolusa.com/\">Ramen School USA\u003c/a>, Saengsawang is now adding his own spin to the ramen circuit.\u003c/p>\n\u003cp>Here’s what the two collaborators and friends had to say about serving noodles on the docks of the Frisco Bay.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>ALAN CHAZARO: You both grew up in Asia before immigrating to California. What brought you here, and what has been your experience with the U.S. food industry?\u003c/b>\u003c/p>\n\u003cp>\u003cb>POP-KASEM SAENGSAWANG: \u003c/b>I’m originally from Thailand. I moved to the States with the hope of becoming Bill Gates (laughs). I was a computer scientist and moved here to continue my studies. During college, I had to start working and learn how to live on my own. I worked in a kitchen and served as a manager for six years and fell in love with food. I opened my first restaurant back then, but only nine months later it closed down (laughs). I was 26 years old. It was a Japanese sushi restaurant. My chef taught me a lot about raw fish, sauces and to care about the traditions. It was all new to me. One day my chef didn’t show up, and I realized that I didn’t understand it well enough, that I needed to learn more. Eventually I opened Farmhouse Kitchen. It was fun. My wife [Ing Kumo] and I enjoyed that, because it was totally us.\u003c/p>\n\u003cp>\u003cb>KENICHI OTA: \u003c/b>I came 18 years ago and started working at a Japanese grocery shop in San Jose. I eventually opened a ramen shop of my own, but I had some issues at the time and had to return to Japan, so I closed it down. Five years ago, after I returned, I wanted to enter the ramen market, but nobody was making the sort of ramen that I wanted to make. I decided that I could help others who wanted to learn how to make ramen. I thought, let’s try to support the restaurants who have a passion for Japanese food and products and who want to learn to make it. That’s when I started to do consulting and teaching.\u003c/p>\n\u003cp>\u003cb>Why did you decide to open Noka? Why ramen?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>After the pandemic, I learned a lot about comfort food and what people wanted. I was always dreaming about a noodle bar for so long. I grew up in Thailand, [where] the two key ingredients are rice and noodles. I had time to learn and study during [the pandemic]. I went to different noodle shops, tried to get a feel, talked to the chefs. But I didn’t have the answers until I found Ken. The way he taught me is to jump in and make it your own experience. I feel like it’s something that I really enjoyed and could adapt and turn into my own recipes. With his knowledge and help, we created a beautiful broth and chewy noodles. I didn’t want my ramen shop to feel like traditional ramen, so I added lobster, short ribs, those kinds of things to the menu. I didn’t want to mix with Thai or anything else, though. I wanted it to be Japanese ramen. Over many months, Ken returned to check the recipe and make it better. I’m super grateful for him.\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>For Japanese people, ramen is an important part of food. I started making ramen about 14 years ago. I was working at the grocery store and making ramen there. I was working with ramen chefs to make it and started going to outside events and pop-ups as well. People think ramen is just general. But it’s a whole process with many varieties and styles. It’s about details and careful directions, but the whole process is enjoyable. It’s not stressful for me. Making ramen is simply fun.\u003c/p>\n\u003cfigure id=\"attachment_13923843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13923843\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_spicy-800x1200.jpg\" alt=\"a bowl of spicy miso ramen, with spicy ground pork, egg, corn and more\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Spicy Miso Ramen (spicy ground pork, chili paste, bamboo shoot, corn, egg, thin noodles) is a personal favorite for this writer. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Where did the whole Power Rangers concept come from?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>The Power Rangers idea is about having fun, first of all. It’s also a good look. I grew up with Japanese cosplay, so I really enjoy the Power Rangers. The Power Rangers don’t have just one guy or person — it’s a team. That was our goal. Then my wife, Ing Kumo, created the Power Ranger cocktail. When we bring it out, the server might do the Power Ranger move (chops the air). We might as well wear it and have fun. For our shyest servers, they become different people when they wear it. Customers can’t see you. It changed the way they walked from when they would dress regularly. It just brings a unique experience to everyone — customers and workers. At first everyone laughed and didn’t want to wear it. But now they love to pick their colors each week: pink, black, green, white.\u003c/p>\n\u003cp>\u003cb>Noka Ramen \u003c/b>\u003ca href=\"https://twitter.com/ppirapokin/status/1581147164591329280\">\u003cb>went viral last year\u003c/b>\u003c/a>\u003cb> after an incident involving staff members dressed as Power Rangers — when your employees helped to end a physical altercation in public. How did you all deal with that and in what ways did it affect the community?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>The first couple of days I told everyone I don’t want to say that we were heroes. I don’t want to twist it since we weren’t really sure what was going on with the gentleman and lady who were fighting in our restaurant. Our goal is to protect our customers, always. The cosplay heroes were the story that day by coincidence. My manager pushed the guy out of the restaurant. It’s difficult because we don’t expect our staff to fight like that. It’s dangerous. There is one instance in San Francisco where a worker was stabbed because they ran after a customer who didn’t pay. I told everyone that we didn’t want to celebrate or share what happened because it’s a tricky situation. When \u003ca href=\"https://sf.eater.com/2022/10/18/23411764/noka-ramen-power-rangers-oakland\">the media came\u003c/a>, I didn’t want to put my workers in the spotlight. What if the man came back and tried to attack my workers? So we focused on what we serve, how we value the customers.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\" citation=\"Pop-Kasem Saengsawang\"]“Our goal is to protect our customers, always. It’s difficult because we don’t expect our staff to fight like that. It’s dangerous. … So we focused on what we serve, how we value the customers.”[/pullquote]We went to court as witnesses, and we had to make sure the woman who was attacked got the support she needed. We hired a lawyer to make sure that one of our employees wasn’t involved [with any charges]. We were just trying to protect ourselves and everyone. That guy who attacked went to other locations nearby; he was also at Plank, and the police were involved there and arrested him. We don’t want our employees to be in those situations, but we appreciate the community that keeps supporting us because they feel like it was a heroic thing. It turned out positive. In Oakland, we have many people who are protecting the community and making sure no one gets hurt here in this city.\u003c/p>\n\u003cp>\u003cb>That incident brought a lot of positive attention to Noka and put it on many people’s radars as a ramen destination. What are your thoughts on the ramen scene in the Bay Area, and what is Noka doing differently, besides dressing up as Power Rangers, to stand out?\u003c/b>\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>There is high-quality ramen in San Francisco, and there is a huge market in the Bay Area. It’s competitive for the United States. Noka is joining that market later, so Pop and I talked about concepts. We don’t need to only follow the exact authentic recipes. It’s not our goal. Our goal is to have ramen lovers come back; maybe they’re new to ramen. We focused on the mix of American people here and what we could do to make them like Noka. That’s how we approached it.\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>To my understanding, when people experience something and they enjoy it, they want to return because they liked it, whether it’s traditional or non-traditional. Some people grew up with ramen being cooked at home by mom. Noka Ramen can’t recreate that. Noka Ramen is about bringing a fun new experience. Ramen is about joy and we try our best to represent that feeling. Of course, we can’t replicate the most traditional. It can’t ever be exactly like home-cooked ramen. There are too many factors. So we focus on providing a good experience with noodles with love and joy. That’s the concept.\u003c/p>\n\u003cp>We don’t like to compare ourselves with others. Every ramen [shop] has their own unique story of making ramen. Some restaurants here are owned by Koreans, so they add kimchi. Some are Chinese-owned and have catfish or ingredients mixed from Chinese culture. That’s great. The generations that grew up with mixed cultures can adapt and adventure easier. But I told Ken that I wanted Noka to be Japanese without any Thai [influence].\u003c/p>\n\u003cfigure id=\"attachment_13923845\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13923845\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_sign-800x1200.jpg\" alt='a neon \"Noka\" sign hangs in front of the restaurant at night' width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Noka, which is the Thai owner’s ode to Japanese cosplay and culinary traditions, translates into “farmhouse.” \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the secret to making good ramen?\u003c/b>\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>My teaching program is about making everything from scratch and using premium ingredients. Everything from scratch, including appetizers and other dishes. Lots of people use [pre-made] concentrated stuff, and the broth isn’t as good. Or [they use] cheap ingredients. We use so many steps to make our ramen that it’s almost too much to follow (laughs).\u003c/p>\n\u003cp>[aside postID='arts_13922141,arts_13898743,arts_13908798']\u003cb>SAENGSAWANG: \u003c/b>We probably use about 40 pounds of bones or more in each batch of our broth, and it takes about six hours just to make the broth. Ken brought his technique to Noka, which is the high-pressure machine. We use that, too. Ken imported that from Japan. Traditional style uses an open-faced pot, but this high-pressure pot pushes all the ingredients into water and makes it super creamy. That makes it different and isn’t a common technique here. Ken’s [noodle] recipe is really unique. It’s high-end flour imported from Japan. I also purchased a noodle machine from Japan. Everything is written in Japanese and I can’t read it (laughs). Google Translate didn’t help. Ken came in and showed us the steps and how to operate it.\u003c/p>\n\u003cp>I thought you could just buy noodles and put it in a broth (laughs). Not at all. It’s all worth it though. I want our customers to eat with love. That’s our goal.\u003c/p>\n\u003cp>\u003cb>Besides Noka, where is your favorite place to get ramen in the Bay Area?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>My spot to go for ramen is Nagi Ramen in San Mateo.\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>Yes, Nagi is good. Very unique ramen. They come from Japan. I enjoy it. But also I have to say: Go Noka!\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://nokaramen.com/\">\u003ci>Noka Ramen\u003c/i>\u003c/a>\u003ci> is open Mon. through Fri. from 11 a.m.–2 pm and 5–9 p.m., and Sat. and Sun. from noon–3 p.m. and 5–9 p.m. The restaurant is located at 90 Franklin St. in Oakland.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\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/p>\n\u003cp>If you scan ramen threads on Reddit or Twitter, you’ll find the occasional hater who claims that the Bay Area’s ramen “sucks” or is “overrated” (particularly when compared to LA’s offerings). I don’t \u003ci>completely\u003c/i> disagree with those statements. Many times I’ve been told about a top ramen joint in NorCal only to be underwhelmed by spaghetti-like noodles or an odd ratio of toppings that overpower the actual ramen.\u003c/p>\n\u003cp>Occasionally, though, I’ll find a spot here that reminds me of the top-tier ramen I experienced during a trip to Tokyo, where each brothy spoonful delivered a soulful warmth that transcended any language barrier.\u003c/p>\n\u003cp>That’s exactly the kind of good vibe I found at \u003ca href=\"https://nokaramen.com/\">Noka Ramen\u003c/a> in Oakland’s Jack London Square. You may recall the restaurant going viral last fall, when its staff stopped a man from assaulting a woman inside the dining room — \u003ca href=\"https://twitter.com/ppirapokin/status/1581147164591329280\">while dressed up as Power Rangers\u003c/a>. As the story made the rounds on social media, it also brought attention to the eatery’s flamboyant staff and quirky decor. The establishment’s most essential element — its actual ramen — was given a well-deserved signal boost, too. They haven’t held back any punches since then.\u003c/p>\n\u003cp>Since it opened in the summer of 2022, Noka has been serving up some of the tastiest (and spiciest) ramen in the East Bay. The colorful shop has mastered the art of flavorful presentation, with its stylish Power Ranger–themed tiki drinks, anime playing in the background and over-the-top menu items like the Ikari Steak Ramen, which features slow–cooked beef rib confit, creamy spicy miso and a splash of 151 rum that’s been lit on fire ($36).\u003c/p>\n\u003cfigure id=\"attachment_13923844\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13923844\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_uniform-800x533.jpg\" alt=\"an employee at Noka Ramen wears his uniform while serving a customer\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_uniform.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A server at Noka Ramen embodies the restaurant’s stylish vibe. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But for me, it’s the simpler ramen dishes that keep me coming back for more. The spicy miso ramen, in particular, is one of the fiercest broths I’ve found in the Bay and packs more than enough heat (hack: order the shishito pepper appetizer and mix some of its spicy sauce into your bowl for an extra kick).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What helps Noka stand out from the competition is the vision of Pop-Kasem Saengsawang, the creative owner of a local Thai restaurant mini-empire that includes \u003ca href=\"https://www.instagram.com/thaifarmhouse/?hl=en\">Farmhouse Kitchen\u003c/a>, \u003ca href=\"https://www.instagram.com/sonandgarden/?hl=en\">Son & Garden\u003c/a> and \u003ca href=\"https://www.instagram.com/daughterthaikitchen/?hl=en\">Daughter Thai Kitchen\u003c/a>. With the help of Kenichi Ota, the consultant and teacher behind the Los Angeles-based \u003ca href=\"https://www.ramenschoolusa.com/\">Ramen School USA\u003c/a>, Saengsawang is now adding his own spin to the ramen circuit.\u003c/p>\n\u003cp>Here’s what the two collaborators and friends had to say about serving noodles on the docks of the Frisco Bay.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>ALAN CHAZARO: You both grew up in Asia before immigrating to California. What brought you here, and what has been your experience with the U.S. food industry?\u003c/b>\u003c/p>\n\u003cp>\u003cb>POP-KASEM SAENGSAWANG: \u003c/b>I’m originally from Thailand. I moved to the States with the hope of becoming Bill Gates (laughs). I was a computer scientist and moved here to continue my studies. During college, I had to start working and learn how to live on my own. I worked in a kitchen and served as a manager for six years and fell in love with food. I opened my first restaurant back then, but only nine months later it closed down (laughs). I was 26 years old. It was a Japanese sushi restaurant. My chef taught me a lot about raw fish, sauces and to care about the traditions. It was all new to me. One day my chef didn’t show up, and I realized that I didn’t understand it well enough, that I needed to learn more. Eventually I opened Farmhouse Kitchen. It was fun. My wife [Ing Kumo] and I enjoyed that, because it was totally us.\u003c/p>\n\u003cp>\u003cb>KENICHI OTA: \u003c/b>I came 18 years ago and started working at a Japanese grocery shop in San Jose. I eventually opened a ramen shop of my own, but I had some issues at the time and had to return to Japan, so I closed it down. Five years ago, after I returned, I wanted to enter the ramen market, but nobody was making the sort of ramen that I wanted to make. I decided that I could help others who wanted to learn how to make ramen. I thought, let’s try to support the restaurants who have a passion for Japanese food and products and who want to learn to make it. That’s when I started to do consulting and teaching.\u003c/p>\n\u003cp>\u003cb>Why did you decide to open Noka? Why ramen?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>After the pandemic, I learned a lot about comfort food and what people wanted. I was always dreaming about a noodle bar for so long. I grew up in Thailand, [where] the two key ingredients are rice and noodles. I had time to learn and study during [the pandemic]. I went to different noodle shops, tried to get a feel, talked to the chefs. But I didn’t have the answers until I found Ken. The way he taught me is to jump in and make it your own experience. I feel like it’s something that I really enjoyed and could adapt and turn into my own recipes. With his knowledge and help, we created a beautiful broth and chewy noodles. I didn’t want my ramen shop to feel like traditional ramen, so I added lobster, short ribs, those kinds of things to the menu. I didn’t want to mix with Thai or anything else, though. I wanted it to be Japanese ramen. Over many months, Ken returned to check the recipe and make it better. I’m super grateful for him.\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>For Japanese people, ramen is an important part of food. I started making ramen about 14 years ago. I was working at the grocery store and making ramen there. I was working with ramen chefs to make it and started going to outside events and pop-ups as well. People think ramen is just general. But it’s a whole process with many varieties and styles. It’s about details and careful directions, but the whole process is enjoyable. It’s not stressful for me. Making ramen is simply fun.\u003c/p>\n\u003cfigure id=\"attachment_13923843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13923843\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_spicy-800x1200.jpg\" alt=\"a bowl of spicy miso ramen, with spicy ground pork, egg, corn and more\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_spicy-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Spicy Miso Ramen (spicy ground pork, chili paste, bamboo shoot, corn, egg, thin noodles) is a personal favorite for this writer. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Where did the whole Power Rangers concept come from?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>The Power Rangers idea is about having fun, first of all. It’s also a good look. I grew up with Japanese cosplay, so I really enjoy the Power Rangers. The Power Rangers don’t have just one guy or person — it’s a team. That was our goal. Then my wife, Ing Kumo, created the Power Ranger cocktail. When we bring it out, the server might do the Power Ranger move (chops the air). We might as well wear it and have fun. For our shyest servers, they become different people when they wear it. Customers can’t see you. It changed the way they walked from when they would dress regularly. It just brings a unique experience to everyone — customers and workers. At first everyone laughed and didn’t want to wear it. But now they love to pick their colors each week: pink, black, green, white.\u003c/p>\n\u003cp>\u003cb>Noka Ramen \u003c/b>\u003ca href=\"https://twitter.com/ppirapokin/status/1581147164591329280\">\u003cb>went viral last year\u003c/b>\u003c/a>\u003cb> after an incident involving staff members dressed as Power Rangers — when your employees helped to end a physical altercation in public. How did you all deal with that and in what ways did it affect the community?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>The first couple of days I told everyone I don’t want to say that we were heroes. I don’t want to twist it since we weren’t really sure what was going on with the gentleman and lady who were fighting in our restaurant. Our goal is to protect our customers, always. The cosplay heroes were the story that day by coincidence. My manager pushed the guy out of the restaurant. It’s difficult because we don’t expect our staff to fight like that. It’s dangerous. There is one instance in San Francisco where a worker was stabbed because they ran after a customer who didn’t pay. I told everyone that we didn’t want to celebrate or share what happened because it’s a tricky situation. When \u003ca href=\"https://sf.eater.com/2022/10/18/23411764/noka-ramen-power-rangers-oakland\">the media came\u003c/a>, I didn’t want to put my workers in the spotlight. What if the man came back and tried to attack my workers? So we focused on what we serve, how we value the customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>We went to court as witnesses, and we had to make sure the woman who was attacked got the support she needed. We hired a lawyer to make sure that one of our employees wasn’t involved [with any charges]. We were just trying to protect ourselves and everyone. That guy who attacked went to other locations nearby; he was also at Plank, and the police were involved there and arrested him. We don’t want our employees to be in those situations, but we appreciate the community that keeps supporting us because they feel like it was a heroic thing. It turned out positive. In Oakland, we have many people who are protecting the community and making sure no one gets hurt here in this city.\u003c/p>\n\u003cp>\u003cb>That incident brought a lot of positive attention to Noka and put it on many people’s radars as a ramen destination. What are your thoughts on the ramen scene in the Bay Area, and what is Noka doing differently, besides dressing up as Power Rangers, to stand out?\u003c/b>\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>There is high-quality ramen in San Francisco, and there is a huge market in the Bay Area. It’s competitive for the United States. Noka is joining that market later, so Pop and I talked about concepts. We don’t need to only follow the exact authentic recipes. It’s not our goal. Our goal is to have ramen lovers come back; maybe they’re new to ramen. We focused on the mix of American people here and what we could do to make them like Noka. That’s how we approached it.\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>To my understanding, when people experience something and they enjoy it, they want to return because they liked it, whether it’s traditional or non-traditional. Some people grew up with ramen being cooked at home by mom. Noka Ramen can’t recreate that. Noka Ramen is about bringing a fun new experience. Ramen is about joy and we try our best to represent that feeling. Of course, we can’t replicate the most traditional. It can’t ever be exactly like home-cooked ramen. There are too many factors. So we focus on providing a good experience with noodles with love and joy. That’s the concept.\u003c/p>\n\u003cp>We don’t like to compare ourselves with others. Every ramen [shop] has their own unique story of making ramen. Some restaurants here are owned by Koreans, so they add kimchi. Some are Chinese-owned and have catfish or ingredients mixed from Chinese culture. That’s great. The generations that grew up with mixed cultures can adapt and adventure easier. But I told Ken that I wanted Noka to be Japanese without any Thai [influence].\u003c/p>\n\u003cfigure id=\"attachment_13923845\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13923845\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/noka_sign-800x1200.jpg\" alt='a neon \"Noka\" sign hangs in front of the restaurant at night' width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/noka_sign-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Noka, which is the Thai owner’s ode to Japanese cosplay and culinary traditions, translates into “farmhouse.” \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the secret to making good ramen?\u003c/b>\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>My teaching program is about making everything from scratch and using premium ingredients. Everything from scratch, including appetizers and other dishes. Lots of people use [pre-made] concentrated stuff, and the broth isn’t as good. Or [they use] cheap ingredients. We use so many steps to make our ramen that it’s almost too much to follow (laughs).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cb>SAENGSAWANG: \u003c/b>We probably use about 40 pounds of bones or more in each batch of our broth, and it takes about six hours just to make the broth. Ken brought his technique to Noka, which is the high-pressure machine. We use that, too. Ken imported that from Japan. Traditional style uses an open-faced pot, but this high-pressure pot pushes all the ingredients into water and makes it super creamy. That makes it different and isn’t a common technique here. Ken’s [noodle] recipe is really unique. It’s high-end flour imported from Japan. I also purchased a noodle machine from Japan. Everything is written in Japanese and I can’t read it (laughs). Google Translate didn’t help. Ken came in and showed us the steps and how to operate it.\u003c/p>\n\u003cp>I thought you could just buy noodles and put it in a broth (laughs). Not at all. It’s all worth it though. I want our customers to eat with love. That’s our goal.\u003c/p>\n\u003cp>\u003cb>Besides Noka, where is your favorite place to get ramen in the Bay Area?\u003c/b>\u003c/p>\n\u003cp>\u003cb>SAENGSAWANG: \u003c/b>My spot to go for ramen is Nagi Ramen in San Mateo.\u003c/p>\n\u003cp>\u003cb>OTA: \u003c/b>Yes, Nagi is good. Very unique ramen. They come from Japan. I enjoy it. But also I have to say: Go Noka!\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nokaramen.com/\">\u003ci>Noka Ramen\u003c/i>\u003c/a>\u003ci> is open Mon. through Fri. from 11 a.m.–2 pm and 5–9 p.m., and Sat. and Sun. from noon–3 p.m. and 5–9 p.m. The restaurant is located at 90 Franklin St. in Oakland.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Tangyuan Soup Is One of the Sweetest Lunar New Year Traditions",
"headTitle": "Tangyuan Soup Is One of the Sweetest Lunar New Year Traditions | KQED",
"content": "\u003cp>Annie Wang remembers eating hot tangyuan soup when she was a kid. On chilly nights — or whenever her parents felt the inclination to prepare them — she’d spoon the chewy, sticky-sweet glutinous rice balls into her mouth. She didn’t think of them as being associated with any particular holiday or cultural tradition. “They were just a treat,” Wang says.\u003c/p>\n\u003cp>For the past two years, Wang has run \u003ca href=\"https://www.instagram.com/anniestcakes/\">Annie’s T Cakes\u003c/a>, a home bakery that specializes in \u003ca href=\"https://www.kqed.org/arts/13908103/lunar-new-year-vegan-mooncake-biscuits-annies-t-cakes\">vegan Chinese and Taiwanese sweets\u003c/a>. The business has provided, among other things, an ongoing cultural education for the baker. Now, Wang knows that tangyuan are traditionally eaten during Lunar New Year — specifically to celebrate the Lantern Festival, which takes place on the 15th and final day of the holiday. She knows that the dessert symbolizes the big family gatherings that typically happen at this time of year because the word “tangyuan” sounds similar to the phrase “tuan yuan,” which means “reunion.”\u003c/p>\n\u003cp>And of course Wang also learned to make her own version, which Annie’s T Cakes will sell this year to help customers ring in the Year of the Rabbit (or the Year of the Cat, if you’re Vietnamese). The tangyuan soup kits can be \u003ca href=\"https://www.anniestcakes.com/\">preordered from now through Jan. 15\u003c/a>, and they’ll be available for pickup in Oakland in the days leading up to Lunar New Year, which falls on Jan. 22 this year.\u003c/p>\n\u003cfigure id=\"attachment_13923556\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923556\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg\" alt=\"Cross section of a tangyuan (glutinous rice ball) on a spoon, with the black sesame filling visible.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tangyuan come in four flavors: black sesame (pictured here), red bean, peanut and ube. \u003ccite>(Courtesy of Annie's T Cakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Bay Area dessert enthusiasts can buy decent frozen tangyuan all year round at their local 99 Ranch and other Asian grocery stores. Wang’s version is distinctive in part because her tangyuan are fully vegan — many old-school recipes call for the use of lard. And in addition to the most traditional flavors (red bean, peanut and, her favorite, black sesame), Wang has also added a nontraditional, Filipino-inspired ube filling to the lineup this year, using ube paste made by Filipino American chef Ace Boral of Oakland’s \u003ca href=\"https://www.instagram.com/bhk.oakland/?hl=en\">Baba’s House Kitchen\u003c/a>.\u003c/p>\n\u003cp>[aside postID='arts_13911775,arts_13915004']Wang says selling the tangyuan as part of a kit is her way of providing some cultural education for her customers, too. When you buy a package of tangyuan from the grocery store, it might only come with very basic instructions on how to boil the glutinous rice balls. Wang’s kits, on the other hand, also come with a packet of brown sugar, ginger and goji berries and instructions for how to use them to prepare the sweet soup that the tangyuan are traditionally served in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many Chinese families would already have these ingredients in their pantry, but for customers who are new to this holiday treat, Wang says she wants to provide “a window into how people usually eat [tangyuan] at home and share them with each other.”\u003c/p>\n\u003cp>“It’s a window into learning the culture of where something comes from,” Wang says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.anniestcakes.com/\">\u003ci>tangyuan soup kits from Annie’s T Cakes\u003c/i>\u003c/a>\u003ci> ($28 for a kit that includes 16 tangyuan) are available for preorder from now through Jan. 15. Pickup options are at Little Giant Ice Cream (1951 Telegraph Ave., Oakland) from Jan. 19–23 and at Baba’s House Kitchen (450 15th St., Oakland) from Jan. 20–21.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Annie Wang remembers eating hot tangyuan soup when she was a kid. On chilly nights — or whenever her parents felt the inclination to prepare them — she’d spoon the chewy, sticky-sweet glutinous rice balls into her mouth. She didn’t think of them as being associated with any particular holiday or cultural tradition. “They were just a treat,” Wang says.\u003c/p>\n\u003cp>For the past two years, Wang has run \u003ca href=\"https://www.instagram.com/anniestcakes/\">Annie’s T Cakes\u003c/a>, a home bakery that specializes in \u003ca href=\"https://www.kqed.org/arts/13908103/lunar-new-year-vegan-mooncake-biscuits-annies-t-cakes\">vegan Chinese and Taiwanese sweets\u003c/a>. The business has provided, among other things, an ongoing cultural education for the baker. Now, Wang knows that tangyuan are traditionally eaten during Lunar New Year — specifically to celebrate the Lantern Festival, which takes place on the 15th and final day of the holiday. She knows that the dessert symbolizes the big family gatherings that typically happen at this time of year because the word “tangyuan” sounds similar to the phrase “tuan yuan,” which means “reunion.”\u003c/p>\n\u003cp>And of course Wang also learned to make her own version, which Annie’s T Cakes will sell this year to help customers ring in the Year of the Rabbit (or the Year of the Cat, if you’re Vietnamese). The tangyuan soup kits can be \u003ca href=\"https://www.anniestcakes.com/\">preordered from now through Jan. 15\u003c/a>, and they’ll be available for pickup in Oakland in the days leading up to Lunar New Year, which falls on Jan. 22 this year.\u003c/p>\n\u003cfigure id=\"attachment_13923556\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923556\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg\" alt=\"Cross section of a tangyuan (glutinous rice ball) on a spoon, with the black sesame filling visible.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tangyuan come in four flavors: black sesame (pictured here), red bean, peanut and ube. \u003ccite>(Courtesy of Annie's T Cakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Bay Area dessert enthusiasts can buy decent frozen tangyuan all year round at their local 99 Ranch and other Asian grocery stores. Wang’s version is distinctive in part because her tangyuan are fully vegan — many old-school recipes call for the use of lard. And in addition to the most traditional flavors (red bean, peanut and, her favorite, black sesame), Wang has also added a nontraditional, Filipino-inspired ube filling to the lineup this year, using ube paste made by Filipino American chef Ace Boral of Oakland’s \u003ca href=\"https://www.instagram.com/bhk.oakland/?hl=en\">Baba’s House Kitchen\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Wang says selling the tangyuan as part of a kit is her way of providing some cultural education for her customers, too. When you buy a package of tangyuan from the grocery store, it might only come with very basic instructions on how to boil the glutinous rice balls. Wang’s kits, on the other hand, also come with a packet of brown sugar, ginger and goji berries and instructions for how to use them to prepare the sweet soup that the tangyuan are traditionally served in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many Chinese families would already have these ingredients in their pantry, but for customers who are new to this holiday treat, Wang says she wants to provide “a window into how people usually eat [tangyuan] at home and share them with each other.”\u003c/p>\n\u003cp>“It’s a window into learning the culture of where something comes from,” Wang says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.anniestcakes.com/\">\u003ci>tangyuan soup kits from Annie’s T Cakes\u003c/i>\u003c/a>\u003ci> ($28 for a kit that includes 16 tangyuan) are available for preorder from now through Jan. 15. Pickup options are at Little Giant Ice Cream (1951 Telegraph Ave., Oakland) from Jan. 19–23 and at Baba’s House Kitchen (450 15th St., Oakland) from Jan. 20–21.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A New Guatemalan Restaurant Brings Central American Flavors to El Cerrito",
"headTitle": "A New Guatemalan Restaurant Brings Central American Flavors to El Cerrito | KQED",
"content": "\u003cp>When Yury Aguilar and her husband Carlos Pool first started selling tamales from the trunk of their car back in 2015, it was hard for them to even imagine what it would be like to open an actual restaurant. An entire restaurant selling nothing but \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">traditional Guatemalan dishes like tamales de arroz and pepián de pollo\u003c/a>? How many customers could they count on to support something like that?\u003c/p>\n\u003cp>Quite a few, it turns out. After cultivating a loyal fanbase for their tamales in the Richmond area for the past seven years, the Aguilar family — Pool, Aguilar and several of her brothers and sisters — opened their first brick-and-mortar restaurant, \u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">Antojitos Guatemaltecos\u003c/a>, in El Cerrito this past December. The San Pablo Ave. storefront is an expansion of the family’s tamal cart business, which two of the Aguilar siblings continue to operate in Richmond.\u003c/p>\n\u003cp>Aguilar’s initial doubts were understandable: Despite the region’s growing Guatemalan population, the Bay Area doesn’t really have an established Guatemalan dining scene, apart from a handful of panaderías and \u003ca href=\"https://www.sfchronicle.com/eastbay/article/oakland-fruitvale-guatemala-neighborhood-17667201.php\">informal food stalls that have sprung up in Oakland’s Fruitvale neighborhood\u003c/a>. But no one should be sleeping on Guatemalan food, mostly because it’s delicious, with unique charms that set it apart from the Bay Area’s more widely recognized Mexican and Salvadoran food scenes.\u003c/p>\n\u003cfigure id=\"attachment_13923366\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923366\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg\" alt=\"Seven family members in matching black shirts pose inside their restaurant, Antojitos Guatemaltecos.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pictured from left to right inside Antojitos Guatemaltecos: Carlos Pool and Yury, Marleny, Yasmin, Edilma, Melany and Josue Aguilar. Not pictured is Azriel Aguilar, the seventh Aguilar sibling who helped open this family business. \u003ccite>(Courtesy of Antojitos Guatemaltecos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new Antojitos Guatemaltecos restaurant is the perfect place to cozy up to some of the greatest hits of the cuisine. If you haven’t had them before, you’ll want to start with a sampling of the Aguilars’ tamales, which have long been the staple of the business. They’re available not only in the exceptionally tender, jiggly Central American style, but also in lesser-known varieties that aren’t made with corn masa — \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">exquisitely flavorful rice tamales\u003c/a> and the potato tamales known as paches.\u003c/p>\n\u003cp>Now that the Aguilars have a full kitchen to work out of, they’re also able to offer hot food that’s cooked to order, not just reheated, for the first time. The best lunch I’ve eaten so far in 2023 was the restaurant’s churrasco chapin — Guatemala’s answer to a Mexican restaurant’s carne asada plate, Aguilar explains. It comes with a thin cut of well-seasoned steak, two slabs of sausage, rice, refried beans, fried plantains served with queso fresco and a dab of sour cream, a kind of savory potato salad that Guatemalans call ensalada rusa and thick, piping-hot corn tortillas. By any standard, it’s an elite-level lunch or dinner plate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other menu staples include the estofada de res, a kind of beef stew that Aguilar says she learned how to cook back in Guatemala when she was 13 years old, and started working at a restaurant that served dishes associated with the country’s indigenous Mam community. To drink, there’s agua de nance, a sweet, refreshing juice made from a tropical fruit that resembles a yellow cherry.\u003c/p>\n\u003cfigure id=\"attachment_13923367\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923367\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos_snacks.jpg\" alt=\"A display shelf stocked full of Central American chips and other snacks.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of Central American snacks, including an assortment of Tortrix brand chips and Diana jalapeño-flavored tortilla chips. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='arts_13913355,arts_13921650,arts_13921917']Perhaps most exciting to homesick Guatemalan immigrants, the restaurant has also started serving fried chicken that’s similar in style to Pollo Campero — a Central American chain so beloved that \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">Guatemalan Americans are known to stuff their suitcases with huge boxes of the chicken\u003c/a> every time they fly back from their home country. What distinguishes the fried chicken, Aguilar says, is that the batter is lighter than the typical American style, and they use a seasoning blend that they ship in from Guatemala.\u003c/p>\n\u003cp>In the month since Antojitos Guatemaltecos has opened, Aguilar says the most surprising thing is how diverse the customer base has been — not just Guatemalans, not just regulars from the tamal cart, but also locals from all different backgrounds who have poked their heads in the restaurant, curious about the cuisine.\u003c/p>\n\u003cp>“I was so afraid that people would not accept our food,” Aguilar says. “Guatemalan food is not popular in the world. But I’m very happy. People from everywhere have come.”\u003c/p>\n\u003cfigure id=\"attachment_13923368\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923368\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-exterior.jpg\" alt=\"Exterior of the Antojitos Guatemaltecos restaurant with a yellow facade and a handful of outdoor tables on the sidewalk.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Now open in El Cerrito. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Antojitos Guatemaltecos restaurant is open Tue.–Sat., from 9 a.m. to 9 p.m., at 11252 San Pablo Ave. in El Cerrito. The tamal cart is open Mon.–Sat., 3 p.m. to 9 p.m., outside Panadería Guatemalteca at 653 23rd St. in Richmond. Cash only.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Yury Aguilar and her husband Carlos Pool first started selling tamales from the trunk of their car back in 2015, it was hard for them to even imagine what it would be like to open an actual restaurant. An entire restaurant selling nothing but \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">traditional Guatemalan dishes like tamales de arroz and pepián de pollo\u003c/a>? How many customers could they count on to support something like that?\u003c/p>\n\u003cp>Quite a few, it turns out. After cultivating a loyal fanbase for their tamales in the Richmond area for the past seven years, the Aguilar family — Pool, Aguilar and several of her brothers and sisters — opened their first brick-and-mortar restaurant, \u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">Antojitos Guatemaltecos\u003c/a>, in El Cerrito this past December. The San Pablo Ave. storefront is an expansion of the family’s tamal cart business, which two of the Aguilar siblings continue to operate in Richmond.\u003c/p>\n\u003cp>Aguilar’s initial doubts were understandable: Despite the region’s growing Guatemalan population, the Bay Area doesn’t really have an established Guatemalan dining scene, apart from a handful of panaderías and \u003ca href=\"https://www.sfchronicle.com/eastbay/article/oakland-fruitvale-guatemala-neighborhood-17667201.php\">informal food stalls that have sprung up in Oakland’s Fruitvale neighborhood\u003c/a>. But no one should be sleeping on Guatemalan food, mostly because it’s delicious, with unique charms that set it apart from the Bay Area’s more widely recognized Mexican and Salvadoran food scenes.\u003c/p>\n\u003cfigure id=\"attachment_13923366\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923366\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg\" alt=\"Seven family members in matching black shirts pose inside their restaurant, Antojitos Guatemaltecos.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pictured from left to right inside Antojitos Guatemaltecos: Carlos Pool and Yury, Marleny, Yasmin, Edilma, Melany and Josue Aguilar. Not pictured is Azriel Aguilar, the seventh Aguilar sibling who helped open this family business. \u003ccite>(Courtesy of Antojitos Guatemaltecos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new Antojitos Guatemaltecos restaurant is the perfect place to cozy up to some of the greatest hits of the cuisine. If you haven’t had them before, you’ll want to start with a sampling of the Aguilars’ tamales, which have long been the staple of the business. They’re available not only in the exceptionally tender, jiggly Central American style, but also in lesser-known varieties that aren’t made with corn masa — \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">exquisitely flavorful rice tamales\u003c/a> and the potato tamales known as paches.\u003c/p>\n\u003cp>Now that the Aguilars have a full kitchen to work out of, they’re also able to offer hot food that’s cooked to order, not just reheated, for the first time. The best lunch I’ve eaten so far in 2023 was the restaurant’s churrasco chapin — Guatemala’s answer to a Mexican restaurant’s carne asada plate, Aguilar explains. It comes with a thin cut of well-seasoned steak, two slabs of sausage, rice, refried beans, fried plantains served with queso fresco and a dab of sour cream, a kind of savory potato salad that Guatemalans call ensalada rusa and thick, piping-hot corn tortillas. By any standard, it’s an elite-level lunch or dinner plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other menu staples include the estofada de res, a kind of beef stew that Aguilar says she learned how to cook back in Guatemala when she was 13 years old, and started working at a restaurant that served dishes associated with the country’s indigenous Mam community. To drink, there’s agua de nance, a sweet, refreshing juice made from a tropical fruit that resembles a yellow cherry.\u003c/p>\n\u003cfigure id=\"attachment_13923367\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923367\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos_snacks.jpg\" alt=\"A display shelf stocked full of Central American chips and other snacks.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of Central American snacks, including an assortment of Tortrix brand chips and Diana jalapeño-flavored tortilla chips. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Perhaps most exciting to homesick Guatemalan immigrants, the restaurant has also started serving fried chicken that’s similar in style to Pollo Campero — a Central American chain so beloved that \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">Guatemalan Americans are known to stuff their suitcases with huge boxes of the chicken\u003c/a> every time they fly back from their home country. What distinguishes the fried chicken, Aguilar says, is that the batter is lighter than the typical American style, and they use a seasoning blend that they ship in from Guatemala.\u003c/p>\n\u003cp>In the month since Antojitos Guatemaltecos has opened, Aguilar says the most surprising thing is how diverse the customer base has been — not just Guatemalans, not just regulars from the tamal cart, but also locals from all different backgrounds who have poked their heads in the restaurant, curious about the cuisine.\u003c/p>\n\u003cp>“I was so afraid that people would not accept our food,” Aguilar says. “Guatemalan food is not popular in the world. But I’m very happy. People from everywhere have come.”\u003c/p>\n\u003cfigure id=\"attachment_13923368\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923368\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-exterior.jpg\" alt=\"Exterior of the Antojitos Guatemaltecos restaurant with a yellow facade and a handful of outdoor tables on the sidewalk.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Now open in El Cerrito. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Antojitos Guatemaltecos restaurant is open Tue.–Sat., from 9 a.m. to 9 p.m., at 11252 San Pablo Ave. in El Cerrito. The tamal cart is open Mon.–Sat., 3 p.m. to 9 p.m., outside Panadería Guatemalteca at 653 23rd St. in Richmond. Cash only.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "dungeness-crab-fishing-filipino-american-treasure-island-san-francisco",
"title": "As a Filipino American, Dungeness Crab Was Part of My OG San Francisco Childhood",
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"headTitle": "As a Filipino American, Dungeness Crab Was Part of My OG San Francisco Childhood | KQED",
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"content": "\u003cp>\u003cstrong>\u003cem>Frisco Foodies 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]I[/dropcap] never learned how to fish when I was growing up in San Francisco, but I did learn how to go crabbing. We lived on Treasure Island — or T.I., as the locals call it — back when the man-made island was still an active naval base. All through my childhood, I was surrounded by the damp, salty smell of waves crashing upon an artificial seawall — the cawing of gulls, faint tapping of metal hooks on flagpoles and ever-present foghorn in the distance.\u003c/p>\n\u003cp>On winter nights, when the weather permitted, my friends and I would bundle up and walk out onto the wooden pier with a crab net, a package of defrosted chicken thighs ready to be strapped into the bait cage. As a kid, it was staying up late that made it exciting — the fattest Dungeness mostly fed at night. As a teenager, it was the camaraderie of wind-whipped faces and timing our beers to when we pulled up the net to examine our haul. I learned how to pick a stray crab up off a net — from behind — before it could scuttle away on the pier, then flip it over to see if we were lucky enough to get some roe out of the catch.\u003c/p>\n\u003cp>When our eyes started drooping and our stomachs started growling, we’d head back to the house for a feast.\u003c/p>\n\u003cfigure id=\"attachment_13923170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923170\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"Rocky Rivera watches from a camping chair while her cousin-in-law prepares a crab net.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Rivera watches while her cousin-in-law, Alyssa Tiglao (foreground), prepares the crab net at the Pacifica Municipal Pier. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every Filipino American knows that the first order of duty after placing the crabs in the sink is to cook the rice, which was the only other dish we’d prepare to make it a full meal. Someone would boil the water or fire up the oven, and then each household would cook the crab according to their preferred method. Most of us boiled them in seawater (or salted water) to season the meat. We learned to first freeze the crabs to make them sleepy, then throw them in a steamer pot so that they retained their natural salinity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My sister always took the additional step of cracking each joint and pouring melted butter with garlic, tarragon, chili flakes and lemongrass over the crabs, then placing them in a hot oven to roast. Those extra ten minutes elevated the whole experience.\u003c/p>\n\u003cp>When the crab was finally ready to eat, the rice pot went still steaming to the table, along with a saucer of tiltilan for each person so we could dip the crab into the mixture of cane vinegar, smashed garlic, salt and pepper before scooping up rice with our hands. Food always tasted better kamayan-style. After each delicious bite, we’d spoon crab liver and roe over the hot rice and savor the luxurious flavor that had only cost us our sleep and mild hypothermia — a cost we were always willing to pay. Each of us would eat at least three Dungeness apiece.\u003c/p>\n\u003cfigure id=\"attachment_13923173\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923173\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"Hands tying the rope knots on a crab net.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tying the rope knots on the crab net. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Filipinos, our connection with crabs is baked right into the culture. According to old folk tales, Tambanokano was a gigantic crab who was a child of the Sun and Moon. He lived in a hole in the bottom of the ocean and controlled the tides with his movement. He was so powerful that every time he opened and closed his eyes, a bolt of lightning would flash.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13921079,arts_13915581']\u003c/span>Sometimes when Tambanokano would argue with his parents, he became so upset with his mother, the Moon, that he would chase after her and try to swallow her. The villagers would come out with their drums and scare him away in order to save the Moon — an early explanation for what I assume were lunar eclipses.\u003c/p>\n\u003cp>I thought about those stories during the last dog days of summer this past year, on a day forecasted to be so hot that I’d schemed a coastal escape the night before. I wanted to get an early start toward Highway 1 from Oakland to beat the inland heat, so I called my cousin Nina in Pacifica, crossing my fingers that she was around for an impromptu beach day.\u003c/p>\n\u003cp>I parked at her place, migrating my beach bag to the backseat of her car while she recited, “Hail Mary, full of grace, let us find a parking space.” It must have worked because someone left, and Nina busted a U so fast on the 1, we got honked at. We waved them off. As locals, sometimes audacity is all we got when it comes to prime parking. By 11 a.m. the cars were so backed up along the 1 that they looked like a glittering snake on the cliffside.\u003c/p>\n\u003cfigure id=\"attachment_13923175\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13923175 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"One tiny crab scuttling along the edge of a crab net.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One tiny Dungeness crab — too small to keep — scuttles around the edge of the net. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside link1='https://youtu.be/4Ewc9krGDBQ?t=122,Watch: Fishing for the Best Catches at Pillar Point Harbor' hero='https://ww2.kqed.org/app/uploads/sites/2/2022/12/Screen-Shot-2022-12-30-at-4.32.13-PM-e1672447239257.png' heroURL='https://youtu.be/4Ewc9krGDBQ?t=122']After soaking up all the rays I could get, I decided to cool off in the surf, which was when a big wave sent something tumbling onto my legs. It was a full-grown Dungeness crab, so close to me I instinctively bent down to pick it up off the sand. In that split second, I thought, “Wait…what do I look like bringing in a whole-ass crab with no cooler to put it in? With my bare hands?!” In that moment of hesitation, the ocean washed the crab away. When I looked over at Nina, I saw a crab at her feet, too, right before it was carried away by an incoming wave.\u003c/p>\n\u003cp>All we could do was shake our heads at the Disney \u003ci>Moana\u003c/i>-like ocean experience. And to both of us?\u003c/p>\n\u003cp>In all the times my cousins and I played in the ocean together as kids, it had never gifted us a Dungeness to our feet. But now, thousands of miles away from our motherland, the ancestors were kind enough to show themselves through this duo of surfing crabs. Maybe the great Tambonokano was still working his magic on the tides and waves, after all.\u003c/p>\n\u003cfigure id=\"attachment_13923178\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923178\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"A toddler, bundled up in warm winter clothes, eats a cracker during a family crabbing trip.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author’s nephew, Kannon Scott-de Leon, on his first crabbing trip. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, our family’s crab tradition has been postponed later and later due to the spread of toxic algae in the warming western waters where the Dungeness crabs live. This year’s commercial crab season was supposed to start on Dec. 1, my birthday, before it got pushed back again to the 31st. We’ve played it safe and waited patiently, but the only redeeming quality about having a birthday in December is crab season. Real Frisco heads know this.\u003c/p>\n\u003cp>But with the price of everything in our city going up, and pollution pushing our annual crab feasts further back, this pastime could be soon over by the time my daughter is old enough to throw her own crab net into the Bay.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“Maybe that’s the mark of a real San Franciscan: that you love something that no longer exists, or that’s slipping away before your very eyes.”[/pullquote]\u003c/span>The wooden pier on Treasure Island where my family used to crab was condemned, then demolished, a couple years back, replaced by a small ferry pier. And catching Dungeness within the San Francisco Bay hasn’t been legal since the early 2000s anyway. Recently, a young architectural intern showed me a render of plans for the new T.I., in which glass-covered condo skyscrapers would replace the old aviation museum and soldier barracks. Even though those of us who grew up in the tiny island community always knew about the real estate potential and million-dollar view, it’s still strange to see the construction cranes \u003ca href=\"https://youtu.be/qJVTQi1KXzg\">making those changes a reality\u003c/a>.\u003c/p>\n\u003cp>Maybe that’s the mark of a real San Franciscan: that you love something that no longer exists, or that’s slipping away before your very eyes.\u003c/p>\n\u003cfigure id=\"attachment_13923179\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923179\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"A nighttime family portrait taken on the pier in Pacifica.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For Rocky Rivera, crab fishing has always been a family affair. Pictured from left to right: Alyssa Tiglao, Kannon Scott-de Leon, Mark Scott-de Leon, Makai Scott-de Leon, Nina Parks and Rivera. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet at the start of every crab season, I still splurge. On Christmas, when my sister is in town, we head over to Ranch 99 or the Pacific Supermarket on Alemany Ave. and prepare a whole platter in the way we know best, extra steps and all. We don’t forget to pick up some newspapers outside of the store — no one reads ’em anyway — and drape them over the table to absorb the butter and hold the shells.\u003c/p>\n\u003cp>I tell myself that with all the practice from childhood, I could have caught Tambanokano himself with my bare hands. But that magical crab wouldn’t have been pleased. Every responsible crabber knows that we only take what’s necessary and leave the rest for next year’s catch.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\">\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": "The author's memories of crab fishing on Treasure Island are in danger of becoming a relic of the past.",
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"title": "As a Filipino American, Dungeness Crab Was Part of My OG San Francisco Childhood | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Frisco Foodies 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\">I\u003c/span>\u003c/p>\u003cp> never learned how to fish when I was growing up in San Francisco, but I did learn how to go crabbing. We lived on Treasure Island — or T.I., as the locals call it — back when the man-made island was still an active naval base. All through my childhood, I was surrounded by the damp, salty smell of waves crashing upon an artificial seawall — the cawing of gulls, faint tapping of metal hooks on flagpoles and ever-present foghorn in the distance.\u003c/p>\n\u003cp>On winter nights, when the weather permitted, my friends and I would bundle up and walk out onto the wooden pier with a crab net, a package of defrosted chicken thighs ready to be strapped into the bait cage. As a kid, it was staying up late that made it exciting — the fattest Dungeness mostly fed at night. As a teenager, it was the camaraderie of wind-whipped faces and timing our beers to when we pulled up the net to examine our haul. I learned how to pick a stray crab up off a net — from behind — before it could scuttle away on the pier, then flip it over to see if we were lucky enough to get some roe out of the catch.\u003c/p>\n\u003cp>When our eyes started drooping and our stomachs started growling, we’d head back to the house for a feast.\u003c/p>\n\u003cfigure id=\"attachment_13923170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923170\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"Rocky Rivera watches from a camping chair while her cousin-in-law prepares a crab net.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61775_009_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Rivera watches while her cousin-in-law, Alyssa Tiglao (foreground), prepares the crab net at the Pacifica Municipal Pier. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every Filipino American knows that the first order of duty after placing the crabs in the sink is to cook the rice, which was the only other dish we’d prepare to make it a full meal. Someone would boil the water or fire up the oven, and then each household would cook the crab according to their preferred method. Most of us boiled them in seawater (or salted water) to season the meat. We learned to first freeze the crabs to make them sleepy, then throw them in a steamer pot so that they retained their natural salinity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My sister always took the additional step of cracking each joint and pouring melted butter with garlic, tarragon, chili flakes and lemongrass over the crabs, then placing them in a hot oven to roast. Those extra ten minutes elevated the whole experience.\u003c/p>\n\u003cp>When the crab was finally ready to eat, the rice pot went still steaming to the table, along with a saucer of tiltilan for each person so we could dip the crab into the mixture of cane vinegar, smashed garlic, salt and pepper before scooping up rice with our hands. Food always tasted better kamayan-style. After each delicious bite, we’d spoon crab liver and roe over the hot rice and savor the luxurious flavor that had only cost us our sleep and mild hypothermia — a cost we were always willing to pay. Each of us would eat at least three Dungeness apiece.\u003c/p>\n\u003cfigure id=\"attachment_13923173\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923173\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"Hands tying the rope knots on a crab net.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61768_005_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tying the rope knots on the crab net. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Filipinos, our connection with crabs is baked right into the culture. According to old folk tales, Tambanokano was a gigantic crab who was a child of the Sun and Moon. He lived in a hole in the bottom of the ocean and controlled the tides with his movement. He was so powerful that every time he opened and closed his eyes, a bolt of lightning would flash.\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>Sometimes when Tambanokano would argue with his parents, he became so upset with his mother, the Moon, that he would chase after her and try to swallow her. The villagers would come out with their drums and scare him away in order to save the Moon — an early explanation for what I assume were lunar eclipses.\u003c/p>\n\u003cp>I thought about those stories during the last dog days of summer this past year, on a day forecasted to be so hot that I’d schemed a coastal escape the night before. I wanted to get an early start toward Highway 1 from Oakland to beat the inland heat, so I called my cousin Nina in Pacifica, crossing my fingers that she was around for an impromptu beach day.\u003c/p>\n\u003cp>I parked at her place, migrating my beach bag to the backseat of her car while she recited, “Hail Mary, full of grace, let us find a parking space.” It must have worked because someone left, and Nina busted a U so fast on the 1, we got honked at. We waved them off. As locals, sometimes audacity is all we got when it comes to prime parking. By 11 a.m. the cars were so backed up along the 1 that they looked like a glittering snake on the cliffside.\u003c/p>\n\u003cfigure id=\"attachment_13923175\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13923175 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"One tiny crab scuttling along the edge of a crab net.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61783_022_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One tiny Dungeness crab — too small to keep — scuttles around the edge of the net. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>After soaking up all the rays I could get, I decided to cool off in the surf, which was when a big wave sent something tumbling onto my legs. It was a full-grown Dungeness crab, so close to me I instinctively bent down to pick it up off the sand. In that split second, I thought, “Wait…what do I look like bringing in a whole-ass crab with no cooler to put it in? With my bare hands?!” In that moment of hesitation, the ocean washed the crab away. When I looked over at Nina, I saw a crab at her feet, too, right before it was carried away by an incoming wave.\u003c/p>\n\u003cp>All we could do was shake our heads at the Disney \u003ci>Moana\u003c/i>-like ocean experience. And to both of us?\u003c/p>\n\u003cp>In all the times my cousins and I played in the ocean together as kids, it had never gifted us a Dungeness to our feet. But now, thousands of miles away from our motherland, the ancestors were kind enough to show themselves through this duo of surfing crabs. Maybe the great Tambonokano was still working his magic on the tides and waves, after all.\u003c/p>\n\u003cfigure id=\"attachment_13923178\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923178\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"A toddler, bundled up in warm winter clothes, eats a cracker during a family crabbing trip.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61769_003_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author’s nephew, Kannon Scott-de Leon, on his first crabbing trip. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past four years, our family’s crab tradition has been postponed later and later due to the spread of toxic algae in the warming western waters where the Dungeness crabs live. This year’s commercial crab season was supposed to start on Dec. 1, my birthday, before it got pushed back again to the 31st. We’ve played it safe and waited patiently, but the only redeeming quality about having a birthday in December is crab season. Real Frisco heads know this.\u003c/p>\n\u003cp>But with the price of everything in our city going up, and pollution pushing our annual crab feasts further back, this pastime could be soon over by the time my daughter is old enough to throw her own crab net into the Bay.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "“Maybe that’s the mark of a real San Franciscan: that you love something that no longer exists, or that’s slipping away before your very eyes.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>The wooden pier on Treasure Island where my family used to crab was condemned, then demolished, a couple years back, replaced by a small ferry pier. And catching Dungeness within the San Francisco Bay hasn’t been legal since the early 2000s anyway. Recently, a young architectural intern showed me a render of plans for the new T.I., in which glass-covered condo skyscrapers would replace the old aviation museum and soldier barracks. Even though those of us who grew up in the tiny island community always knew about the real estate potential and million-dollar view, it’s still strange to see the construction cranes \u003ca href=\"https://youtu.be/qJVTQi1KXzg\">making those changes a reality\u003c/a>.\u003c/p>\n\u003cp>Maybe that’s the mark of a real San Franciscan: that you love something that no longer exists, or that’s slipping away before your very eyes.\u003c/p>\n\u003cfigure id=\"attachment_13923179\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923179\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg\" alt=\"A nighttime family portrait taken on the pier in Pacifica.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/RS61788_024_KQEDArts_RockyRiveraCrabbing_12192022-qut-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For Rocky Rivera, crab fishing has always been a family affair. Pictured from left to right: Alyssa Tiglao, Kannon Scott-de Leon, Mark Scott-de Leon, Makai Scott-de Leon, Nina Parks and Rivera. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet at the start of every crab season, I still splurge. On Christmas, when my sister is in town, we head over to Ranch 99 or the Pacific Supermarket on Alemany Ave. and prepare a whole platter in the way we know best, extra steps and all. We don’t forget to pick up some newspapers outside of the store — no one reads ’em anyway — and drape them over the table to absorb the butter and hold the shells.\u003c/p>\n\u003cp>I tell myself that with all the practice from childhood, I could have caught Tambanokano himself with my bare hands. But that magical crab wouldn’t have been pleased. Every responsible crabber knows that we only take what’s necessary and leave the rest for next year’s catch.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\">\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": "Celebrate New Year's Eve with Purity — a More Inclusive Natural Winery",
"headTitle": "Celebrate New Year’s Eve with Purity — a More Inclusive Natural Winery | KQED",
"content": "\u003cp>“Fruitful,” “organic” and “natural” are words that often feel gimmicky, especially when they’re used to market wine. But at \u003ca href=\"https://www.puritywine.net/origins\">Purity Wine\u003c/a>, a small, unassuming warehouse bar and winery hidden along Richmond’s waterfront marina, those adjectives are mentioned genuinely to describe a growing, intergenerational community of natural winemakers.\u003c/p>\n\u003cp>“We were just fucking around, having fun,” says founder Noel Diaz. “It’s a mix of creatives. We don’t overthink anything. It has never been forced. It’s just natural.”\u003c/p>\n\u003cp>Earlier this year, the winery began throwing monthly “Wine Down” parties featuring local DJs, visual artists, foodmakers and other community members. The gatherings are curated by \u003ca href=\"https://www.instagram.com/bussdowncollective/\">Bussdown\u003c/a>, an umbrella of young creatives who host a variety of functions around the Bay Area, including vintage clothing markets and underground hip-hop events. After meeting Diaz and his wife Barrie Quan, who runs operations at Purity, Bussdown’s organizers happily entered the natural wine world as well.\u003c/p>\n\u003cp>Now, the fruits of their collective labor will culminate with the winery’s final party of the year, “NYE Wine Down” — a celebration that promises to pop more than a few bottles. The $75 event will include an entire night’s supply of natural wines, bites provided by \u003ca href=\"https://www.kqed.org/arts/13914042/smax-okonomiyaki-chopped-cheese-asian-american-pop-up-vallejo-san-francisco\">Asian American food pop-up SMAX\u003c/a> and, for the first 30 arrivals, a hand-painted, limited-edition bottle of Purity’s unreleased “Strawberry Bubblicious” pétillant naturel (or pét-nat) — a pink sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_13923097\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923097\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/purity_shido.jpg\" alt=\"A man crouches down to paint a wine bottle with a can of pink spray paint.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visual artist and label designer Shido paints bottles of “Strawberry Bubblicious” in preparation for Purity’s “NYE Wine Down.” \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The party is meant to share Purity’s intersectional culture of accessibility, joy, art, music, food and, of course, “natty wines” with old and new friends alike. That includes welcoming more \u003ca href=\"https://www.kqed.org/arts/13917165/preeti-mistry-wants-to-show-that-wine-pairing-isnt-just-for-white-food\">young folks of color who might have felt excluded from the wine scene in the past\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I’ve been in the natural wine business all my life,” Diaz says. “I’ve seen it progress from an obscure thing to a fad, and now there’s so many more people who have heard about it and are interested. I hope that allows for more inclusiveness.”\u003c/p>\n\u003cp>Diaz, whose parents were Mexican farm laborers in the Central Valley, began making natural wines over a decade ago. Since then, he’s made an active effort to expand the natural wine scene in fresh directions, partnering with small vineyards and non-traditional clients to increase the visibility and availability of natural wines.\u003c/p>\n\u003cp>Collaborations like 2021’s “Uncle Larry’s Natural Orange” with \u003ca href=\"https://sf.eater.com/2022/9/7/23341092/larry-june-purity-wine-collab\">San Francisco rapper Larry June\u003c/a> and 2020’s “\u003ca href=\"https://www.chrisjames.world/grapestreetestate\">Grape Street Estate\u003c/a>” with Los Angeles rapper 03 Greedo highlight Diaz’s vision to deliver natural wines to a wide range of consumers who might not typically go out of their way to find a bottle of Verdelho or Zinfandel.\u003c/p>\n\u003cfigure id=\"attachment_13923098\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923098\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/purity_naturalorange.jpg\" alt=\"Close-up of two wine bottles; the white and orange label on the left reads "Uncle Larry's Natural Orange" while the purple label on the right reads "Grape Street Estate."\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joog displays a bottle of Uncle Larry’s Natural Orange (left) and 03 Greedo’s Grape Street Estate — both made in collaboration with California-based rappers. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His unorthodox approach to winemaking is what attracted members of Bussdown, including SMAX’s \u003ca href=\"https://www.instagram.com/joogmac/?hl=en\">Joog\u003c/a> and visual artist \u003ca href=\"https://www.instagram.com/artbyshido/?hl=en\">Shido\u003c/a>, who have joined Diaz on the mission to demystify natural wines.\u003c/p>\n\u003cp>“We wanted to make the natural wine space more accessible to our community — POC, brown folks, creatives,” says Joog, a Filipino American from Vallejo who is \u003ca href=\"https://www.instagram.com/tallteesound/\">a musician in addition to running his food pop-up\u003c/a>. “That’s our main community. We’ve found that natural wine feels like it doesn’t belong to us. We wanted to change that naturally. There’s no pretense to it. We just want it open to anyone.”\u003c/p>\n\u003cp>They aren’t hyperbolizing, either. There’s an ultra chill, funky vibe at the Study Wine Bar inside Purity, which has become a hot spot for an eclectic swath of natty wine lovers around the East Bay. After opening in 2017 as a cooperative of five natural winemakers, Diaz has since grown his space into a loose collective of 14 small-batch wine producers who each subscribe to similar values of organic, zero-zero production (i.e., with zero additives).\u003c/p>\n\u003cp>For anyone who might be unfamiliar with or skeptical of natural wines, Joog — who is learning the craft from Diaz in his spare time — explains them simply as wines made with “fruit and finesse.”\u003c/p>\n\u003cp>“It’s about winemakers letting the fruits express themselves,” he says. “The product gets closer to the actual fruit. No additives, only organic farming, nothing added, just fermented fruit.”\u003c/p>\n\u003cp>“I have no wine background,” he continues. “Noel created a space for me, even if I didn’t know the technical parts. I come from drinking White Claws; it’s like mystery alcohol (laughs). It’s about unlearning those things and getting closer to the fruits grown here in California.”\u003c/p>\n\u003cp>[aside postID='arts_13917165,arts_13902507,arts_13921461']That appreciation for the natural, the unfiltered, the raw, is at the core of Purity Wine — not only for the products the winemakers deliver, but with their way of socializing, which aims to replace the perceived snobbery of a typical wine experience with purely welcoming vibes.\u003c/p>\n\u003cp>“This has been one of the more fruitful passion projects I got to do,” says Shido, who designs labels for the group. “We’re just vibing. It’s affirming to share that with others.”\u003c/p>\n\u003cp>Purity’s current wine collection includes the Yummo (a 2021 orange muscat), the Toesen One (a mix of grapes, blackberries, apples, and pluots from 2022) and the Orange Carbo Crush (a 2019 sparkling marsanne and roussanne blend).\u003c/p>\n\u003cp>This dynamic, multi-generational group is ten-toes down in the natural wine game, literally: Diaz and Shido both mashed grapes with their feet to make the Toesen One (a play on “chosen one”). It’s that “hippie” spirit, as Diaz puts it, that allows them to continue blending alternative ideas with quirky flavors and pouring up that positive energy for others. For one final time in 2022, they want to celebrate that with the public.\u003c/p>\n\u003cp>“Everyone gets to participate here,” says Diaz. “This is meant for us all to share and experience.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>The Study Wine Bar’s\u003c/i> \u003ca href=\"https://www.instagram.com/p/Cl6mAi1JMPg/?hl=en\">\u003ci>NYE Wine Down\u003c/i>\u003c/a>\u003ci> will take place at 1401 Marina Way in Richmond on Sat., Dec. 31 from 9 p.m. until the party ends. Tickets are $75 per person and include all wine and bites for the night. For tickets, Venmo @PurityWine and include your name and “NYE.”\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“Fruitful,” “organic” and “natural” are words that often feel gimmicky, especially when they’re used to market wine. But at \u003ca href=\"https://www.puritywine.net/origins\">Purity Wine\u003c/a>, a small, unassuming warehouse bar and winery hidden along Richmond’s waterfront marina, those adjectives are mentioned genuinely to describe a growing, intergenerational community of natural winemakers.\u003c/p>\n\u003cp>“We were just fucking around, having fun,” says founder Noel Diaz. “It’s a mix of creatives. We don’t overthink anything. It has never been forced. It’s just natural.”\u003c/p>\n\u003cp>Earlier this year, the winery began throwing monthly “Wine Down” parties featuring local DJs, visual artists, foodmakers and other community members. The gatherings are curated by \u003ca href=\"https://www.instagram.com/bussdowncollective/\">Bussdown\u003c/a>, an umbrella of young creatives who host a variety of functions around the Bay Area, including vintage clothing markets and underground hip-hop events. After meeting Diaz and his wife Barrie Quan, who runs operations at Purity, Bussdown’s organizers happily entered the natural wine world as well.\u003c/p>\n\u003cp>Now, the fruits of their collective labor will culminate with the winery’s final party of the year, “NYE Wine Down” — a celebration that promises to pop more than a few bottles. The $75 event will include an entire night’s supply of natural wines, bites provided by \u003ca href=\"https://www.kqed.org/arts/13914042/smax-okonomiyaki-chopped-cheese-asian-american-pop-up-vallejo-san-francisco\">Asian American food pop-up SMAX\u003c/a> and, for the first 30 arrivals, a hand-painted, limited-edition bottle of Purity’s unreleased “Strawberry Bubblicious” pétillant naturel (or pét-nat) — a pink sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_13923097\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923097\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/purity_shido.jpg\" alt=\"A man crouches down to paint a wine bottle with a can of pink spray paint.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_shido-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visual artist and label designer Shido paints bottles of “Strawberry Bubblicious” in preparation for Purity’s “NYE Wine Down.” \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The party is meant to share Purity’s intersectional culture of accessibility, joy, art, music, food and, of course, “natty wines” with old and new friends alike. That includes welcoming more \u003ca href=\"https://www.kqed.org/arts/13917165/preeti-mistry-wants-to-show-that-wine-pairing-isnt-just-for-white-food\">young folks of color who might have felt excluded from the wine scene in the past\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’ve been in the natural wine business all my life,” Diaz says. “I’ve seen it progress from an obscure thing to a fad, and now there’s so many more people who have heard about it and are interested. I hope that allows for more inclusiveness.”\u003c/p>\n\u003cp>Diaz, whose parents were Mexican farm laborers in the Central Valley, began making natural wines over a decade ago. Since then, he’s made an active effort to expand the natural wine scene in fresh directions, partnering with small vineyards and non-traditional clients to increase the visibility and availability of natural wines.\u003c/p>\n\u003cp>Collaborations like 2021’s “Uncle Larry’s Natural Orange” with \u003ca href=\"https://sf.eater.com/2022/9/7/23341092/larry-june-purity-wine-collab\">San Francisco rapper Larry June\u003c/a> and 2020’s “\u003ca href=\"https://www.chrisjames.world/grapestreetestate\">Grape Street Estate\u003c/a>” with Los Angeles rapper 03 Greedo highlight Diaz’s vision to deliver natural wines to a wide range of consumers who might not typically go out of their way to find a bottle of Verdelho or Zinfandel.\u003c/p>\n\u003cfigure id=\"attachment_13923098\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923098\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/purity_naturalorange.jpg\" alt=\"Close-up of two wine bottles; the white and orange label on the left reads "Uncle Larry's Natural Orange" while the purple label on the right reads "Grape Street Estate."\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/purity_naturalorange-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joog displays a bottle of Uncle Larry’s Natural Orange (left) and 03 Greedo’s Grape Street Estate — both made in collaboration with California-based rappers. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His unorthodox approach to winemaking is what attracted members of Bussdown, including SMAX’s \u003ca href=\"https://www.instagram.com/joogmac/?hl=en\">Joog\u003c/a> and visual artist \u003ca href=\"https://www.instagram.com/artbyshido/?hl=en\">Shido\u003c/a>, who have joined Diaz on the mission to demystify natural wines.\u003c/p>\n\u003cp>“We wanted to make the natural wine space more accessible to our community — POC, brown folks, creatives,” says Joog, a Filipino American from Vallejo who is \u003ca href=\"https://www.instagram.com/tallteesound/\">a musician in addition to running his food pop-up\u003c/a>. “That’s our main community. We’ve found that natural wine feels like it doesn’t belong to us. We wanted to change that naturally. There’s no pretense to it. We just want it open to anyone.”\u003c/p>\n\u003cp>They aren’t hyperbolizing, either. There’s an ultra chill, funky vibe at the Study Wine Bar inside Purity, which has become a hot spot for an eclectic swath of natty wine lovers around the East Bay. After opening in 2017 as a cooperative of five natural winemakers, Diaz has since grown his space into a loose collective of 14 small-batch wine producers who each subscribe to similar values of organic, zero-zero production (i.e., with zero additives).\u003c/p>\n\u003cp>For anyone who might be unfamiliar with or skeptical of natural wines, Joog — who is learning the craft from Diaz in his spare time — explains them simply as wines made with “fruit and finesse.”\u003c/p>\n\u003cp>“It’s about winemakers letting the fruits express themselves,” he says. “The product gets closer to the actual fruit. No additives, only organic farming, nothing added, just fermented fruit.”\u003c/p>\n\u003cp>“I have no wine background,” he continues. “Noel created a space for me, even if I didn’t know the technical parts. I come from drinking White Claws; it’s like mystery alcohol (laughs). It’s about unlearning those things and getting closer to the fruits grown here in California.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>That appreciation for the natural, the unfiltered, the raw, is at the core of Purity Wine — not only for the products the winemakers deliver, but with their way of socializing, which aims to replace the perceived snobbery of a typical wine experience with purely welcoming vibes.\u003c/p>\n\u003cp>“This has been one of the more fruitful passion projects I got to do,” says Shido, who designs labels for the group. “We’re just vibing. It’s affirming to share that with others.”\u003c/p>\n\u003cp>Purity’s current wine collection includes the Yummo (a 2021 orange muscat), the Toesen One (a mix of grapes, blackberries, apples, and pluots from 2022) and the Orange Carbo Crush (a 2019 sparkling marsanne and roussanne blend).\u003c/p>\n\u003cp>This dynamic, multi-generational group is ten-toes down in the natural wine game, literally: Diaz and Shido both mashed grapes with their feet to make the Toesen One (a play on “chosen one”). It’s that “hippie” spirit, as Diaz puts it, that allows them to continue blending alternative ideas with quirky flavors and pouring up that positive energy for others. For one final time in 2022, they want to celebrate that with the public.\u003c/p>\n\u003cp>“Everyone gets to participate here,” says Diaz. “This is meant for us all to share and experience.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The Study Wine Bar’s\u003c/i> \u003ca href=\"https://www.instagram.com/p/Cl6mAi1JMPg/?hl=en\">\u003ci>NYE Wine Down\u003c/i>\u003c/a>\u003ci> will take place at 1401 Marina Way in Richmond on Sat., Dec. 31 from 9 p.m. until the party ends. Tickets are $75 per person and include all wine and bites for the night. For tickets, Venmo @PurityWine and include your name and “NYE.”\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "An East Bay Chef's Japanese New Year Meals Celebrate Intergenerational Joy",
"headTitle": "An East Bay Chef’s Japanese New Year Meals Celebrate Intergenerational Joy | KQED",
"content": "\u003cp>As a teenager growing up in the East Bay, Yuji Ishikata veered away from formal schooling. Instead, he gained his education by working at local restaurants and grocery stores, including Berkeley Bowl and \u003ca href=\"https://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>. As a Yonsei — a fourth-generation Japanese American — that’s where he embraced his community of elders and peers while developing a love for culinary expression.\u003c/p>\n\u003cp>Now a chef with over 15 years of experience in the food industry, Ishikata is inviting others to experience the tight-knit traditions he was raised around. And for him, there’s nothing more representative of those traditions than Japanese New Year, which he’ll ring in with a \u003ca href=\"https://www.instagram.com/p/CmW4euKvEBN/?hl=en\">one-day pop-up\u003c/a> featuring dishes rooted in the childhood nostalgia and intergenerational joy inherent to the holiday.\u003c/p>\n\u003cp>“There’s so many different types of foods that represent different aspects of life in Japanese culture,” says Ishikata, who currently works as the Nutrition Program Chef at \u003ca href=\"https://j-sei.org/\">J-Sei\u003c/a>, a senior-focused Asian American cultural center. “I remember those smells. These are things my grandma, aunties and uncles cooked every New Year. I want to modernize it and introduce it to anyone who wants food that represents the Japanese New Year with love and soul put into it.”\u003c/p>\n\u003cfigure id=\"attachment_13923024\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923024\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/osechi_chefyuji.jpg\" alt=\"Chef in a baseball cap and a sleeve tattoo leans over a table of Japanese New Year's boxes that he's preparing.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yuji Ishikata cut his teeth in the food industry as an East Bay teen, working at places like Berkeley Bowl and Tokyo Fish Market. \u003ccite>(J-Sei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ishikata recalls an open-door policy among older Japanese immigrants and Japanese American neighbors who would serve special holiday dishes for friends and guests as a way to start the calendar year with community, intention and gratitude. That’s the spirit Ishikata is bringing to his New Year’s pop-up, a collaboration with Berkeley’s Tokyo Fish Market that he’s calling “\u003ca href=\"https://www.instagram.com/p/Clm30ckLEHb/\">Oshogatsu Offering.\u003c/a>”\u003c/p>\n\u003cp>The menu will offer four meal options: an ozoni soup kit, for making a fish broth–based mochi soup that Japanese households eat on New Year’s Day; hamachi kama (the fatty, oily collar of yellowtail fish marinated in sake pulp); a temaki hand roll kit — a create-your-own-adventure food experience that allows diners to make their own sushi with spicy tuna, salmon skin and roe, pickled plums, shiso and more; and the osechi ryori box, the traditional full-fledged holiday meal whose components — including chikuzenni (simmered chicken and root vegetables), umami no ebi (simmered shrimp) and namasu (daikon and carrot salad) — are served up in decorative boxes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s no accident that the foods are steeped in shareability and customization, a reflection of a generous collective mindset and language of exchange. In Ishikata’s rendition, an order of one of the large meals will feed four to six people; ordering all four meals can feed up to 20. The experience is meant to highlight the holiday’s flair as much as its large flavors.\u003c/p>\n\u003cfigure id=\"attachment_13923025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923025\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/osechi_salad.jpg\" alt=\"Many wooden boxes filled with traditional Japanese New Year's dishes, including colorful fish cakes, daikon and carrot salad, and sweet black soybeans.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Namasu (daikon and carrot salad), sweet black soybeans and other traditional New Year’s dishes. \u003ccite>(J-Sei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you open the box, it’s a celebratory time,” says Ishikata. “I want to be able to share this New Year’s thing because I want to make it special for everybody. It was always a big party.”\u003c/p>\n\u003cp>[aside postID='arts_13920714,arts_13921917,arts_13904788']Each meal is carefully prepared with attention to “Japanese aesthetics,” like floral patterns on the vegetables created with delicate knife-work meant to elicit the individual beauty of each ingredient. Ishikata is also deliberate with where he sources his produce, having built a relationship with Japanese-owned \u003ca href=\"https://www.goodeggs.com/hikarifarms\">Hikari Farms\u003c/a> in Watsonville. Though the farm’s founders are now 99 and 101 years old, Ishikata hopes to continue their legacy by working with the new owner who has inherited her family’s mission.\u003c/p>\n\u003cp>“As a chef, this is a special place to me. I’ve taken it seriously as my responsibility to represent for us, regardless of our ethnicity, to be that voice to show that our generation cares about these things,” he says. “If we don’t, who will?”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Oshogatsu Offering Japanese New Year’s meals are available to order at Tokyo Fish Market (1220 San Pablo Ave., Berkeley) from now through Dec. 24. Pickups will take place at J-Sei (1285 66th St., Emeryville) on Jan. 1, 2023, at noon, 1 p.m., and 2 p.m. Prices vary from $15–300. For further details or inquiries, contact Yuji Ishikata on \u003c/i>\u003ca href=\"https://www.instagram.com/ishikatanotabekata/?hl=en\">\u003ci>Instagram\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a teenager growing up in the East Bay, Yuji Ishikata veered away from formal schooling. Instead, he gained his education by working at local restaurants and grocery stores, including Berkeley Bowl and \u003ca href=\"https://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>. As a Yonsei — a fourth-generation Japanese American — that’s where he embraced his community of elders and peers while developing a love for culinary expression.\u003c/p>\n\u003cp>Now a chef with over 15 years of experience in the food industry, Ishikata is inviting others to experience the tight-knit traditions he was raised around. And for him, there’s nothing more representative of those traditions than Japanese New Year, which he’ll ring in with a \u003ca href=\"https://www.instagram.com/p/CmW4euKvEBN/?hl=en\">one-day pop-up\u003c/a> featuring dishes rooted in the childhood nostalgia and intergenerational joy inherent to the holiday.\u003c/p>\n\u003cp>“There’s so many different types of foods that represent different aspects of life in Japanese culture,” says Ishikata, who currently works as the Nutrition Program Chef at \u003ca href=\"https://j-sei.org/\">J-Sei\u003c/a>, a senior-focused Asian American cultural center. “I remember those smells. These are things my grandma, aunties and uncles cooked every New Year. I want to modernize it and introduce it to anyone who wants food that represents the Japanese New Year with love and soul put into it.”\u003c/p>\n\u003cfigure id=\"attachment_13923024\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923024\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/osechi_chefyuji.jpg\" alt=\"Chef in a baseball cap and a sleeve tattoo leans over a table of Japanese New Year's boxes that he's preparing.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_chefyuji-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Yuji Ishikata cut his teeth in the food industry as an East Bay teen, working at places like Berkeley Bowl and Tokyo Fish Market. \u003ccite>(J-Sei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ishikata recalls an open-door policy among older Japanese immigrants and Japanese American neighbors who would serve special holiday dishes for friends and guests as a way to start the calendar year with community, intention and gratitude. That’s the spirit Ishikata is bringing to his New Year’s pop-up, a collaboration with Berkeley’s Tokyo Fish Market that he’s calling “\u003ca href=\"https://www.instagram.com/p/Clm30ckLEHb/\">Oshogatsu Offering.\u003c/a>”\u003c/p>\n\u003cp>The menu will offer four meal options: an ozoni soup kit, for making a fish broth–based mochi soup that Japanese households eat on New Year’s Day; hamachi kama (the fatty, oily collar of yellowtail fish marinated in sake pulp); a temaki hand roll kit — a create-your-own-adventure food experience that allows diners to make their own sushi with spicy tuna, salmon skin and roe, pickled plums, shiso and more; and the osechi ryori box, the traditional full-fledged holiday meal whose components — including chikuzenni (simmered chicken and root vegetables), umami no ebi (simmered shrimp) and namasu (daikon and carrot salad) — are served up in decorative boxes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s no accident that the foods are steeped in shareability and customization, a reflection of a generous collective mindset and language of exchange. In Ishikata’s rendition, an order of one of the large meals will feed four to six people; ordering all four meals can feed up to 20. The experience is meant to highlight the holiday’s flair as much as its large flavors.\u003c/p>\n\u003cfigure id=\"attachment_13923025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923025\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/osechi_salad.jpg\" alt=\"Many wooden boxes filled with traditional Japanese New Year's dishes, including colorful fish cakes, daikon and carrot salad, and sweet black soybeans.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/osechi_salad-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Namasu (daikon and carrot salad), sweet black soybeans and other traditional New Year’s dishes. \u003ccite>(J-Sei)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you open the box, it’s a celebratory time,” says Ishikata. “I want to be able to share this New Year’s thing because I want to make it special for everybody. It was always a big party.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Each meal is carefully prepared with attention to “Japanese aesthetics,” like floral patterns on the vegetables created with delicate knife-work meant to elicit the individual beauty of each ingredient. Ishikata is also deliberate with where he sources his produce, having built a relationship with Japanese-owned \u003ca href=\"https://www.goodeggs.com/hikarifarms\">Hikari Farms\u003c/a> in Watsonville. Though the farm’s founders are now 99 and 101 years old, Ishikata hopes to continue their legacy by working with the new owner who has inherited her family’s mission.\u003c/p>\n\u003cp>“As a chef, this is a special place to me. I’ve taken it seriously as my responsibility to represent for us, regardless of our ethnicity, to be that voice to show that our generation cares about these things,” he says. “If we don’t, who will?”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Oshogatsu Offering Japanese New Year’s meals are available to order at Tokyo Fish Market (1220 San Pablo Ave., Berkeley) from now through Dec. 24. Pickups will take place at J-Sei (1285 66th St., Emeryville) on Jan. 1, 2023, at noon, 1 p.m., and 2 p.m. Prices vary from $15–300. For further details or inquiries, contact Yuji Ishikata on \u003c/i>\u003ca href=\"https://www.instagram.com/ishikatanotabekata/?hl=en\">\u003ci>Instagram\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you’re going to use Bay Area slang, use it right.\u003c/p>\n\u003cp>“Slap” is a term used in this region since the early 2000s to describe the sound of music laden with hard-hitting 808 drum machine beats and heavy bass lines. It’s not a word to describe a quality sandwich.\u003c/p>\n\u003cp>While language, especially slang, is full of words with multiple meanings, many folks from the soil have been on a mission to set the record straight on how the lingo should be used.\u003c/p>\n\u003cp>This week on Rightnowish, we’re diving deep into the etymology of the term and clarifying how it’s best applied.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC7779286777\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>This piece was originally published as a written article in January 2022, you can find that \u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\" target=\"_blank\" rel=\"noopener noreferrer\">by clicking here\u003c/a>.\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]=\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you’re going to use Bay Area slang, use it right.\u003c/p>\n\u003cp>“Slap” is a term used in this region since the early 2000s to describe the sound of music laden with hard-hitting 808 drum machine beats and heavy bass lines. It’s not a word to describe a quality sandwich.\u003c/p>\n\u003cp>While language, especially slang, is full of words with multiple meanings, many folks from the soil have been on a mission to set the record straight on how the lingo should be used.\u003c/p>\n\u003cp>This week on Rightnowish, we’re diving deep into the etymology of the term and clarifying how it’s best applied.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC7779286777\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>This piece was originally published as a written article in January 2022, you can find that \u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\" target=\"_blank\" rel=\"noopener noreferrer\">by clicking here\u003c/a>.\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cb>\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/b>\u003c/p>\n\u003cp>A group of true San Franciscans is easy to spot in the Bay Area wild. Usually, they’re wearing some OG Frisco gear — like an all-gold satin 49ers jacket and Giants fitted brim — and have someone rolling a blunt in the passenger seat of a nearby Buick or Chevy, doors open and music blaring onto the street.\u003c/p>\n\u003cp>That was the vibe at \u003ca href=\"https://www.instagram.com/bigmafiburgers/\">Big Mafi Burger\u003c/a>’s recent pop-up at \u003ca href=\"https://www.instagram.com/cookiessf/\">Cookies\u003c/a> in Hayward, where San Francisco rapper \u003ca href=\"https://www.instagram.com/cellski415/\">Cellski\u003c/a> came out to supply his culinary goods. Never one to pass up a Bay Area collaboration, \u003ca href=\"https://www.instagram.com/berner415/?hl=en\">Berner\u003c/a>, the S.F. rapper who co-owns Cookies, created his own recipe for the event: The Berner Burger featured jalapeños and barbecue sauce grilled and served on your choice of burger (turkey, beef, vegan) and bun (sesame, brioche, wheat) — all “mashed” into a stack of one, two or three flattened patties.\u003c/p>\n\u003cp>It’s not the first time \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">local rap artists have ventured into the food game\u003c/a>. Most recently, East Oakland’s \u003ca href=\"https://twitter.com/22NDWAYS/status/1590126226978791424\">ALLBLACK announced his “ALLBLACK Burger”\u003c/a> — featuring black buns, imported black cheddar, Hennessy and Patron sauce and candied brown sugar bacon — which sold out to fans at the rapper’s latest show. Still available at \u003ca href=\"https://www.instagram.com/ibsberkeley/?hl=en\">I.B.’s in Berkeley\u003c/a>, it goes to show how the rap game feeds the Bay in more ways than one.\u003c/p>\n\u003cp>Though I wasn’t able to catch ALLBLACK’s food debut, I came through to Cookies to show Big Mafi Burgers some love. The first bite was as saucy and flavorful as a ‘90s rap anthem. Here’s what the 415’s “Mr. Predicter” had to say about his love of music and food.\u003c/p>\n\u003cfigure id=\"attachment_13922640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922640\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-800x533.jpg\" alt='the rapper, Cellski, stands in front of a sign on the street that says \"Big Mafi Burgers\"' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SF rapper Cellski at Cookies for his Big Mafi Burger pop-up in Hayward. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cstrong>ALAN CHAZARO:\u003c/strong> Tell us about Big Mafi Burger. When did you open and what’s on your menu?\u003c/p>\n\u003cp>\u003cstrong>CELLSKI:\u003c/strong> We opened in October, but it’s an idea I came up with years ago. The food industry is real big right now so I decided to put my burger to the test. I’m using my grandmother’s recipe and wanted the world to taste that. She used to make the best muthafuckin’ burgers, rest in peace.\u003c/p>\n\u003cp>We use up to six spices — our beef recipe uses five and the turkey burger has extra seasoning. Our style is the mash burger. Everyone is doing the smash burger now, but we don’t smash it, we mash it. That’s our signature. I went with the mash style because of the sear and crust on the meat. When you mash it like that, you gotta turn it so [that] it spreads out and it cooks all the way down and then you get that crispy outer layer. Once you flip it and add that cheese? It all just melts in your mouth (laughs).\u003c/p>\n\u003cp>Our most popular item is The Big Mafi Burger, which has chopped onions and green bell peppers mixed in with the meat patty to bring out more flavor. That’s a hood burger from the projects that we used to do — like a seasoned meatloaf. I also use my secret sauce for that. I learned how to make sauce from Beep’s, my favorite burger spot in the neighborhood. It’s in Lakeview, where I grew up. A friend taught me how to make [the sauce] when she worked there back in the day. I added my own little whoop to it, made it my own.\u003c/p>\n\u003cp>\u003cstrong>Lakeview seems to produce a lot of good cooks — that’s also where a founding member of \u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">The Vegan Hood Chefs\u003c/a> is from.\u003c/strong>\u003c/p>\n\u003cp>They’re like little sisters to me. I spoke with them [about starting Big Mafi Burgers]. Anything I do, I study it before I jump in.\u003c/p>\n\u003cp>\u003cstrong>You have an album playfully titled \u003ca href=\"https://open.spotify.com/album/25MKCvouaBw8nNnBKcUyoJ\">\u003cb>\u003ci>Canadian Bacon & Hashbrowns\u003c/i>\u003c/b>\u003c/a>. When did you get involved in food-making? What’s your connection to it?\u003c/strong>\u003c/p>\n\u003cp>That all comes from my grandmother’s kitchen. Her and my mom cooked the best food in my life, and I learned from them both. My grandma’s tacos didn’t taste like nobody else’s. Her burgers. Her soul food. It was just different. I would sit in the kitchen with her when I could and learn her recipes. I knew she wouldn’t always be around so I wrote it down. I tried it. I perfected it. I even used to cook for her later in life. If you \u003cem>know me \u003c/em>know me, you know I can really get down in the kitchen.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=7eZGFh-_ZHg\u003c/p>\n\u003cp>\u003cstrong>You’ve had a long career in rap. How did you get started and what’s been your experience making music in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I started rapping back in the 90s. I’ve been around rap music all my life. My uncle was a drummer — his band practiced in my grandma’s garage and I was always around it. He gave me a drum machine when I was a kid and I just got into music and producing. I’ve done lots of projects with hella artists in the Bay. I’ve been in this game for 30 years. I put my first record out in 1995 [Mr. Predicter]. I was about 18 years old.\u003c/p>\n\u003cp>I grew up under \u003ca href=\"https://www.kqed.org/arts/13916721/sucka-free-history-with-dregs-one\">Cougnut, the greatest Frisco rapper ever\u003c/a>. He was young but I watched him do it. He put me on my first tour. Whenever he performed he let me come out and do my songs. That’s my big bro. Rest his soul. His mom and my mom was real close, even before rapping. It made sense when he made it big that I would come up with him.\u003c/p>\n\u003cp>Frisco Kid was another dude from my neighborhood, too. They was both my influences. Also, shout out Too $hort. Huey MC. The Miller and Budweiser — it used to be them two dudes battling back in the day. That’s real Frisco history right there. That’s some 1987 shit (laughs).\u003c/p>\n\u003cp>\u003cstrong>Why is supporting other locally-owned businesses — like Mistah Fab’s Dope Era Clothing and Berner’s Cookies — important to you?\u003c/strong>\u003c/p>\n\u003cp>We got a small community of Bay Area artists and influencers; we all try to stick together and push each other. It’s very important, even when there’s separation behind the scenes — neighborhood politics, shit like that. But I don’t deal with that, I’m older now. As far as the community of us out here, it’s beautiful. I’m just trying to boost people’s spirits up. That’s what I’m here for. I’m the big bro. I’ve been around Bern and Fab since the beginning of they shit. Bern and I started our brands around the same time. That’s my people.\u003c/p>\n\u003cp>\u003cstrong>There has been a wave of Bay Area rappers going into the food and beverage industry. Why do you think that is?\u003c/strong>\u003c/p>\n\u003cp>As you get older, things change. Rap is cool, but I’ve been doing it 30 years. I got to build businesses outside of that. My fans can come to this now. As a whole rap community, we get fans from each other, and that brings more awareness to what we’re all doing. You get older, you know. I’m in my 40s. We got our core fanbases but those checks ain’t what they used to be for me. It’s just different. I started a streetwear clothing line 10 years ago, \u003ca href=\"https://www.cbcbrand.com/shop-1?page=2\">Chemical Baby\u003c/a>. I also got an equity cannabis license with \u003ca href=\"https://www.2tookfarms.com/\">2Took Farms\u003c/a> and we distribute with Cookies. I’m juggling a few businesses, bro.\u003c/p>\n\u003cfigure id=\"attachment_13922642\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922642\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6208-800x533.jpg\" alt='a cook \"mashes\" a burger patty by flattening it with an iron press on the grill' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cook at Big Mafi Burger “mashes” two beef patties on the grill. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s next for Big Mafi Burgers?\u003c/strong>\u003c/p>\n\u003cp>We’re doing pop-ups right now but we’re working on getting a ghost kitchen in SoMa next year. We’ll be doing takeout from that location, and we’ll announce that at the start of 2023. Hopefully we can get us a brick-and-mortar one day. That’s our goal. But for now I’m also working on a deli, Celly’s Deli, and a soul food kitchen, Eassie Mae’s soul food, which are all my grandmother’s recipes. We’ll be running it all out of the same kitchen. People can come through and pick up, or get delivery.\u003c/p>\n\u003cp>We’re doing a pop-up with Vegan Mob in a few weeks with an all-vegan menu. We’re also doing First Fridays at Dope Era again. We sold out the first time. I’ll also be selling burgers in the 49ers parking lot. I’m performing at the game this Sunday [11/27], so they told me to pull up with the burgers. We do private parties and events, too. We’ll be off during the holidays but we’ll be back in January and then get into the new kitchen. Once we get in there we’ll be on a roll, baby.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigmafiburgers/\">\u003ci>Big Mafi Burgers\u003c/i>\u003c/a>\u003ci> is currently serving at pop-up events around the Bay. They will appear next at the Byxbee Park toy drive (2375 Embarcadero Rd, Palo Alto) on Dec. 16 from 11 a.m. to 5 p.m.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\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/b>\u003c/p>\n\u003cp>A group of true San Franciscans is easy to spot in the Bay Area wild. Usually, they’re wearing some OG Frisco gear — like an all-gold satin 49ers jacket and Giants fitted brim — and have someone rolling a blunt in the passenger seat of a nearby Buick or Chevy, doors open and music blaring onto the street.\u003c/p>\n\u003cp>That was the vibe at \u003ca href=\"https://www.instagram.com/bigmafiburgers/\">Big Mafi Burger\u003c/a>’s recent pop-up at \u003ca href=\"https://www.instagram.com/cookiessf/\">Cookies\u003c/a> in Hayward, where San Francisco rapper \u003ca href=\"https://www.instagram.com/cellski415/\">Cellski\u003c/a> came out to supply his culinary goods. Never one to pass up a Bay Area collaboration, \u003ca href=\"https://www.instagram.com/berner415/?hl=en\">Berner\u003c/a>, the S.F. rapper who co-owns Cookies, created his own recipe for the event: The Berner Burger featured jalapeños and barbecue sauce grilled and served on your choice of burger (turkey, beef, vegan) and bun (sesame, brioche, wheat) — all “mashed” into a stack of one, two or three flattened patties.\u003c/p>\n\u003cp>It’s not the first time \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">local rap artists have ventured into the food game\u003c/a>. Most recently, East Oakland’s \u003ca href=\"https://twitter.com/22NDWAYS/status/1590126226978791424\">ALLBLACK announced his “ALLBLACK Burger”\u003c/a> — featuring black buns, imported black cheddar, Hennessy and Patron sauce and candied brown sugar bacon — which sold out to fans at the rapper’s latest show. Still available at \u003ca href=\"https://www.instagram.com/ibsberkeley/?hl=en\">I.B.’s in Berkeley\u003c/a>, it goes to show how the rap game feeds the Bay in more ways than one.\u003c/p>\n\u003cp>Though I wasn’t able to catch ALLBLACK’s food debut, I came through to Cookies to show Big Mafi Burgers some love. The first bite was as saucy and flavorful as a ‘90s rap anthem. Here’s what the 415’s “Mr. Predicter” had to say about his love of music and food.\u003c/p>\n\u003cfigure id=\"attachment_13922640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922640\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-800x533.jpg\" alt='the rapper, Cellski, stands in front of a sign on the street that says \"Big Mafi Burgers\"' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SF rapper Cellski at Cookies for his Big Mafi Burger pop-up in Hayward. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cstrong>ALAN CHAZARO:\u003c/strong> Tell us about Big Mafi Burger. When did you open and what’s on your menu?\u003c/p>\n\u003cp>\u003cstrong>CELLSKI:\u003c/strong> We opened in October, but it’s an idea I came up with years ago. The food industry is real big right now so I decided to put my burger to the test. I’m using my grandmother’s recipe and wanted the world to taste that. She used to make the best muthafuckin’ burgers, rest in peace.\u003c/p>\n\u003cp>We use up to six spices — our beef recipe uses five and the turkey burger has extra seasoning. Our style is the mash burger. Everyone is doing the smash burger now, but we don’t smash it, we mash it. That’s our signature. I went with the mash style because of the sear and crust on the meat. When you mash it like that, you gotta turn it so [that] it spreads out and it cooks all the way down and then you get that crispy outer layer. Once you flip it and add that cheese? It all just melts in your mouth (laughs).\u003c/p>\n\u003cp>Our most popular item is The Big Mafi Burger, which has chopped onions and green bell peppers mixed in with the meat patty to bring out more flavor. That’s a hood burger from the projects that we used to do — like a seasoned meatloaf. I also use my secret sauce for that. I learned how to make sauce from Beep’s, my favorite burger spot in the neighborhood. It’s in Lakeview, where I grew up. A friend taught me how to make [the sauce] when she worked there back in the day. I added my own little whoop to it, made it my own.\u003c/p>\n\u003cp>\u003cstrong>Lakeview seems to produce a lot of good cooks — that’s also where a founding member of \u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">The Vegan Hood Chefs\u003c/a> is from.\u003c/strong>\u003c/p>\n\u003cp>They’re like little sisters to me. I spoke with them [about starting Big Mafi Burgers]. Anything I do, I study it before I jump in.\u003c/p>\n\u003cp>\u003cstrong>You have an album playfully titled \u003ca href=\"https://open.spotify.com/album/25MKCvouaBw8nNnBKcUyoJ\">\u003cb>\u003ci>Canadian Bacon & Hashbrowns\u003c/i>\u003c/b>\u003c/a>. When did you get involved in food-making? What’s your connection to it?\u003c/strong>\u003c/p>\n\u003cp>That all comes from my grandmother’s kitchen. Her and my mom cooked the best food in my life, and I learned from them both. My grandma’s tacos didn’t taste like nobody else’s. Her burgers. Her soul food. It was just different. I would sit in the kitchen with her when I could and learn her recipes. I knew she wouldn’t always be around so I wrote it down. I tried it. I perfected it. I even used to cook for her later in life. If you \u003cem>know me \u003c/em>know me, you know I can really get down in the kitchen.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7eZGFh-_ZHg'\n title='//www.youtube.com/embed/7eZGFh-_ZHg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>You’ve had a long career in rap. How did you get started and what’s been your experience making music in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I started rapping back in the 90s. I’ve been around rap music all my life. My uncle was a drummer — his band practiced in my grandma’s garage and I was always around it. He gave me a drum machine when I was a kid and I just got into music and producing. I’ve done lots of projects with hella artists in the Bay. I’ve been in this game for 30 years. I put my first record out in 1995 [Mr. Predicter]. I was about 18 years old.\u003c/p>\n\u003cp>I grew up under \u003ca href=\"https://www.kqed.org/arts/13916721/sucka-free-history-with-dregs-one\">Cougnut, the greatest Frisco rapper ever\u003c/a>. He was young but I watched him do it. He put me on my first tour. Whenever he performed he let me come out and do my songs. That’s my big bro. Rest his soul. His mom and my mom was real close, even before rapping. It made sense when he made it big that I would come up with him.\u003c/p>\n\u003cp>Frisco Kid was another dude from my neighborhood, too. They was both my influences. Also, shout out Too $hort. Huey MC. The Miller and Budweiser — it used to be them two dudes battling back in the day. That’s real Frisco history right there. That’s some 1987 shit (laughs).\u003c/p>\n\u003cp>\u003cstrong>Why is supporting other locally-owned businesses — like Mistah Fab’s Dope Era Clothing and Berner’s Cookies — important to you?\u003c/strong>\u003c/p>\n\u003cp>We got a small community of Bay Area artists and influencers; we all try to stick together and push each other. It’s very important, even when there’s separation behind the scenes — neighborhood politics, shit like that. But I don’t deal with that, I’m older now. As far as the community of us out here, it’s beautiful. I’m just trying to boost people’s spirits up. That’s what I’m here for. I’m the big bro. I’ve been around Bern and Fab since the beginning of they shit. Bern and I started our brands around the same time. That’s my people.\u003c/p>\n\u003cp>\u003cstrong>There has been a wave of Bay Area rappers going into the food and beverage industry. Why do you think that is?\u003c/strong>\u003c/p>\n\u003cp>As you get older, things change. Rap is cool, but I’ve been doing it 30 years. I got to build businesses outside of that. My fans can come to this now. As a whole rap community, we get fans from each other, and that brings more awareness to what we’re all doing. You get older, you know. I’m in my 40s. We got our core fanbases but those checks ain’t what they used to be for me. It’s just different. I started a streetwear clothing line 10 years ago, \u003ca href=\"https://www.cbcbrand.com/shop-1?page=2\">Chemical Baby\u003c/a>. I also got an equity cannabis license with \u003ca href=\"https://www.2tookfarms.com/\">2Took Farms\u003c/a> and we distribute with Cookies. I’m juggling a few businesses, bro.\u003c/p>\n\u003cfigure id=\"attachment_13922642\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922642\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6208-800x533.jpg\" alt='a cook \"mashes\" a burger patty by flattening it with an iron press on the grill' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cook at Big Mafi Burger “mashes” two beef patties on the grill. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s next for Big Mafi Burgers?\u003c/strong>\u003c/p>\n\u003cp>We’re doing pop-ups right now but we’re working on getting a ghost kitchen in SoMa next year. We’ll be doing takeout from that location, and we’ll announce that at the start of 2023. Hopefully we can get us a brick-and-mortar one day. That’s our goal. But for now I’m also working on a deli, Celly’s Deli, and a soul food kitchen, Eassie Mae’s soul food, which are all my grandmother’s recipes. We’ll be running it all out of the same kitchen. People can come through and pick up, or get delivery.\u003c/p>\n\u003cp>We’re doing a pop-up with Vegan Mob in a few weeks with an all-vegan menu. We’re also doing First Fridays at Dope Era again. We sold out the first time. I’ll also be selling burgers in the 49ers parking lot. I’m performing at the game this Sunday [11/27], so they told me to pull up with the burgers. We do private parties and events, too. We’ll be off during the holidays but we’ll be back in January and then get into the new kitchen. Once we get in there we’ll be on a roll, baby.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigmafiburgers/\">\u003ci>Big Mafi Burgers\u003c/i>\u003c/a>\u003ci> is currently serving at pop-up events around the Bay. They will appear next at the Byxbee Park toy drive (2375 Embarcadero Rd, Palo Alto) on Dec. 16 from 11 a.m. to 5 p.m.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Chef Avery Zeus is a whiz at combining flavors. They use that same energy when they bring queer people of color together at the monthly “Taco Tuesgay” pop-up event in Oakland. Zeus’ company, \u003ca href=\"https://conceptkitchen.space/home\">Concept Kitchen,\u003c/a> plans the catering for the event, but their main business is making sure that other QTIBIPOC-led food start-ups have the resources to succeed in the hospitality industry through kitchen access, booking services, and equipment for catering and street vending.\u003c/p>\n\u003cp>Rightnowish’s Corey Antonio Rose spoke to Chef Zeus about the importance of gathering space, even when it’s temporary, and why you shouldn’t rush the process when it comes to cooking.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC7615240668&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Read the \u003ca href=\"https://bit.ly/3BlM4ci\">transcript\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of Corey’s conversation with Chef Avery Zeus:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO: \u003c/b>\u003cspan style=\"font-weight: 400\">In what ways do you think food brings people together?\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">For me personally, I’d just like to create an experience like, yeah, I want people to like eat my food and stuff, but I don’t necessarily care if people are coming out for the food necessarily.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I just want like a community comfortable space where everyone can like kick it, and like kick back, you know?\u003c/span>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO:\u003c/b> \u003cspan style=\"font-weight: 400\">I see and so you see the food as just part of that bigger tapestry.\u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">I feel like the food is a way to invite people in\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">That’s why we did the open mic and stuff, for instance, you know what I’m saying? If I’m ever going to do pop-ups or anything like that, I just want people to come for the community.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO: \u003c/b>\u003cspan style=\"font-weight: 400\">There are not a lot of black owned, black queer-owned spaces where we can just go any day, any time and get our life. And so I’m wondering,\u003c/span> \u003cspan style=\"font-weight: 400\">what is the importance of a temporary space, even if it is just that, temporary?\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">We don’t have very – we actually, no, we don’t have space. We don’t have black queer spaces at all and I feel like it’s important because it’s like nothing like partying with your people, you know what I’m saying? It’s like a total different experience. I don’t care, I’m gonna do my thing. But it’s not the case for a lot of people, especially like us. I feel like it’s important that we have these spaces that are centered around us. I’ve even had conversations with people, they can’t even dance how they want to dance because they like, oh, these people can’t keep up or are these people going to judge me for doing this, that and other? We deserve to have these spaces to where we can just like, really like kiki and kick back. Most of the US is going through gentrification and we’re losing a lot of the culture in these spaces. So it’s very important, if we can, to continue to curate these events where it’s centered around Black people, POC. We need these spaces because we’re losing them. \u003c/span>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO: \u003c/b>\u003cspan style=\"font-weight: 400\">This is where the culture is created. \u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s like we need to keep the culture, you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO\u003c/b>\u003cspan style=\"font-weight: 400\">: LGBTQ-owned business are only a fraction of our economy, and transgender-owned businesses are an even smaller fraction of that fraction. As an independent chef, Avery understands the challenges for other Black and queer independent chefs: getting access to affordable kitchen spaces, tools, and other cooking gear. That led him to create Concept Kitchen: a ghost kitchen that provides all of those things.\u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY\u003c/b>\u003cspan style=\"font-weight: 400\">: It’s not accessible for people trying to get into business, you know, or like trying to run their business. \u003c/span>\u003cspan style=\"font-weight: 400\">You don’t want to spend all your money like pantry to prep in a kitchen because then you’re not really going to make anything right. And then also just equipment, like kitchen equipment is like extremely expensive. You know, like one little pan can cost you like $100, you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY\u003c/b>\u003cspan style=\"font-weight: 400\">: I feel like opportunity is not available to everyone. I’ve been blessed in the sense of getting opportunity just because like I feel like I have a really good community around me and stuff. And once people try out food like they’ll recommend it to someone else, which is awesome. Thank you so much. Like but that’s how that’s how it should be, you know.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So it’s like but the thing is, I also work a full time job. So sometimes I can’t take these opportunities and I want to give them to my homies or like give them to people who are looking for these opportunities. So that’s really what motivated me to create Concept Kitchen is like, yo, I want to provide this access to people like, you know, kitchen space. I want to give people opportunity. \u003c/span>\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]=\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Avery Zeus is a whiz at combining flavors. They use that same energy when they bring queer people of color together at the monthly “Taco Tuesgay” pop-up event in Oakland. Zeus’ company, \u003ca href=\"https://conceptkitchen.space/home\">Concept Kitchen,\u003c/a> plans the catering for the event, but their main business is making sure that other QTIBIPOC-led food start-ups have the resources to succeed in the hospitality industry through kitchen access, booking services, and equipment for catering and street vending.\u003c/p>\n\u003cp>Rightnowish’s Corey Antonio Rose spoke to Chef Zeus about the importance of gathering space, even when it’s temporary, and why you shouldn’t rush the process when it comes to cooking.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC7615240668&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>Read the \u003ca href=\"https://bit.ly/3BlM4ci\">transcript\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of Corey’s conversation with Chef Avery Zeus:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO: \u003c/b>\u003cspan style=\"font-weight: 400\">In what ways do you think food brings people together?\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">For me personally, I’d just like to create an experience like, yeah, I want people to like eat my food and stuff, but I don’t necessarily care if people are coming out for the food necessarily.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I just want like a community comfortable space where everyone can like kick it, and like kick back, you know?\u003c/span>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO:\u003c/b> \u003cspan style=\"font-weight: 400\">I see and so you see the food as just part of that bigger tapestry.\u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">I feel like the food is a way to invite people in\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">That’s why we did the open mic and stuff, for instance, you know what I’m saying? If I’m ever going to do pop-ups or anything like that, I just want people to come for the community.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO: \u003c/b>\u003cspan style=\"font-weight: 400\">There are not a lot of black owned, black queer-owned spaces where we can just go any day, any time and get our life. And so I’m wondering,\u003c/span> \u003cspan style=\"font-weight: 400\">what is the importance of a temporary space, even if it is just that, temporary?\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">We don’t have very – we actually, no, we don’t have space. We don’t have black queer spaces at all and I feel like it’s important because it’s like nothing like partying with your people, you know what I’m saying? It’s like a total different experience. I don’t care, I’m gonna do my thing. But it’s not the case for a lot of people, especially like us. I feel like it’s important that we have these spaces that are centered around us. I’ve even had conversations with people, they can’t even dance how they want to dance because they like, oh, these people can’t keep up or are these people going to judge me for doing this, that and other? We deserve to have these spaces to where we can just like, really like kiki and kick back. Most of the US is going through gentrification and we’re losing a lot of the culture in these spaces. So it’s very important, if we can, to continue to curate these events where it’s centered around Black people, POC. We need these spaces because we’re losing them. \u003c/span>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO: \u003c/b>\u003cspan style=\"font-weight: 400\">This is where the culture is created. \u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s like we need to keep the culture, you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>COREY ANTONIO\u003c/b>\u003cspan style=\"font-weight: 400\">: LGBTQ-owned business are only a fraction of our economy, and transgender-owned businesses are an even smaller fraction of that fraction. As an independent chef, Avery understands the challenges for other Black and queer independent chefs: getting access to affordable kitchen spaces, tools, and other cooking gear. That led him to create Concept Kitchen: a ghost kitchen that provides all of those things.\u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY\u003c/b>\u003cspan style=\"font-weight: 400\">: It’s not accessible for people trying to get into business, you know, or like trying to run their business. \u003c/span>\u003cspan style=\"font-weight: 400\">You don’t want to spend all your money like pantry to prep in a kitchen because then you’re not really going to make anything right. And then also just equipment, like kitchen equipment is like extremely expensive. You know, like one little pan can cost you like $100, you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>AVERY\u003c/b>\u003cspan style=\"font-weight: 400\">: I feel like opportunity is not available to everyone. I’ve been blessed in the sense of getting opportunity just because like I feel like I have a really good community around me and stuff. And once people try out food like they’ll recommend it to someone else, which is awesome. Thank you so much. Like but that’s how that’s how it should be, you know.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So it’s like but the thing is, I also work a full time job. So sometimes I can’t take these opportunities and I want to give them to my homies or like give them to people who are looking for these opportunities. So that’s really what motivated me to create Concept Kitchen is like, yo, I want to provide this access to people like, you know, kitchen space. I want to give people opportunity. \u003c/span>\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "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",
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"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.",
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"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",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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