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"bio": "Alan Chazaro is the author of \u003cem>This Is Not a Frank Ocean Cover Album\u003c/em> (Black Lawrence Press, 2019), \u003cem>Piñata Theory\u003c/em> (Black Lawrence Press, 2020), and \u003cem>Notes from the Eastern Span of the Bay Bridge\u003c/em> (Ghost City Press, 2021). He is a graduate of June Jordan’s Poetry for the People program at UC Berkeley and a former Lawrence Ferlinghetti Fellow at the University of San Francisco. He writes about sports, food, art, music, education, and culture while repping the Bay on \u003ca href=\"https://twitter.com/alan_chazaro\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/alan_chazaro/?hl=en\">Instagram\u003c/a> at @alan_chazaro.",
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"title": "A Farewell to the Oakland Coliseum's Quirky, Lovable Hot Dog Vendor",
"headTitle": "A Farewell to the Oakland Coliseum’s Quirky, Lovable Hot Dog Vendor | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">The Oakland Athletics are used to the departure of big personalities: Reggie Jackson. Rickey Henderson. Barry Zito. Yoenis Cespedes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Yet it’s not always the big-name players whom fans are saddest to see go.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Next season, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13914585/hal-the-hot-dog-guy-oakland-coliseum-hella-hungry\">\u003cspan style=\"font-weight: 400\">Hal Gordon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — better known as “\u003c/span>\u003ca href=\"https://twitter.com/ashotdog\">\u003cspan style=\"font-weight: 400\">Hal the Hot Dog Guy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” — will not return as the stadium’s most well-known food vendor. Gordon \u003c/span>\u003ca href=\"https://twitter.com/AsHotDog/status/1585008321811320832\">\u003cspan style=\"font-weight: 400\">first shared the news on Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to his loyal cadre of fans last week, announcing his decision to depart from the A’s after six seasons. As a graduate student in the process of earning his PhD in Economics at UC Berkeley, Gordon will transition away from the role that has brought him local fame and adoration: hawking hot dogs and being a friendly jokester.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with his well-known shticks, like shouting “Let’s ketchup!” in late innings whenever the A’s were losing, Gordon also cared for the fans and the city, often bringing \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13914585/hal-the-hot-dog-guy-oakland-coliseum-hella-hungry\">\u003cspan style=\"font-weight: 400\">his own array of extra condiments\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that are otherwise unavailable at the Coliseum — such as jalapeño mustard and capers — and supporting local charities by donating a portion of his tips.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since he’s working to complete his degree, Gordon had been hoping that the A’s would hire him long-term at closer to the salary that a PhD economist would make — \u003c/span>\u003ca href=\"https://twitter.com/AsHotDog/status/1585717211489935361\">\u003cspan style=\"font-weight: 400\">perhaps as the team’s in-house data scientist\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But he knew it was a long shot.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Creating this character and hearing people tell me I’ve become part of their experience [at the Coliseum] was just som\u003c/span>\u003cspan style=\"font-weight: 400\">ething that kept me going during grad school,” Gordon says. “I get it, I understand [the A’s] are in a tough spot. I was never an employee of the team. I’m the employee of a subcontractor. I’m sure the organization is more worried about keeping employees who have been there much longer than me. I gave my all and it just couldn’t be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fans have resorted to tweeting out their frustration, even asking A’s owner, Dave Kaval, to reconsider.\u003c/span>\u003c/p>\n\u003cp>https://twitter.com/MrChris80/status/1585721540506574848\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who have no connection to the Oakland A’s community, it may seem farcical to see fans getting so emotional about losing a food vendor. But if you’ve sat in the Coliseum, endured the recent onslaught of \u003c/span>\u003ca href=\"https://www.theguardian.com/sport/2022/aug/31/feral-cats-few-fans-and-lewd-acts-is-the-as-era-in-oakland-over\">\u003cspan style=\"font-weight: 400\">ridicule and scrutiny in the media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and ridden the rollercoaster of on-field disappointment that the Oakland A’s have embarrassingly served up, then you’d know how it feels to be losing out on a rare bright spot — even if it’s something as seemingly unremarkable as a fun-loving, community-focused hot dog server.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gordon isn’t the first beloved doggie slinger to win the hearts of green and gold fans. In 2019, Jimmy Graff, whom Gordon praised as his mentor and inspiration, \u003c/span>\u003ca href=\"https://www.usatoday.com/story/sports/mlb/2019/12/29/giants-athletics-popular-hot-dog-vendor-jimmy-graff-dies-49/2769223001/\">\u003cspan style=\"font-weight: 400\">passed away at age 49\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, leaving the A’s community distraught. In his place, Gordon rose in popularity and proudly continued Graff’s legacy as a goofy, carefree and passionate vendor — even dressing up in an old-timey striped uniform that Graff created — at one of \u003c/span>\u003ca href=\"https://ballparkdigest.com/2022/06/02/we-knew-things-at-the-coliseum-were-bad-but-the-as-say-theyre-worse/\">\u003cspan style=\"font-weight: 400\">Major League Baseball’s notoriously “worst” venues\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite the many flaws inside East Oakland’s dilapidated baseball cathedral, it’s the diehard fans and workers like Gordon — as well as Graff and many others before them — who have kept the experience vibrant over the years. This season, in particular, \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=WHZR75QjAIA\">\u003cspan style=\"font-weight: 400\">Gordon’s well-known love for hot dogs and pranks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has given attendees something to look forward to in an otherwise dismal campaign that ended with a last-place finish. By going beyond the call of duty to bring extra condiments on BART and creating his own chants, Gordon has gained the undying support of the Bay Area’s underdog baseball team — and those who call its stadium home.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I grew up at the Coliseum, so I’m familiar with hot dog vendors. When Hal came around, he was another one of those Coliseum charms. The position isn’t going away, but I will always remember those moments he gave us as a hawker with the A’s,” says Bryan Johansen. He’s the co-founder of \u003c/span>\u003ca href=\"https://lastdivebar.com/\">\u003cspan style=\"font-weight: 400\">Last Dive Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an online A’s apparel shop independently run by him and his two friends, Carl Moren and Paul Bailey, since 2019.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“Over time, Gordon’s Twitter feed has become a live photo gallery of real faces at the Coliseum. He is, quite literally, a man among the people.”[/pullquote]In 2020, Last Dive Bar teamed up with Gordon to create shirts with slogans like \u003c/span>\u003ca href=\"https://lastdivebar.com/products/gimme-an-a-tee\">\u003cspan style=\"font-weight: 400\">“Gimme an A!”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and “Hal’s My Pal” — all phrases popularized by Gordon and his fans during his tenure. Each tee is illustrated by \u003c/span>\u003ca href=\"https://twitter.com/AsFanByDesign\">\u003cspan style=\"font-weight: 400\">A’s Fan by Design\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, with proceeds going to the \u003c/span>\u003ca href=\"https://www.accfb.org/\">\u003cspan style=\"font-weight: 400\">Alameda County Community Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s all a reflection of your experiences [at the Coliseum],” Johansen says. “It’s about people’s connection to being a fan of their favorite team and their baseball stadium. Hal is a part of those aspects.”\u003c/span>\u003c/p>\n\u003cp>https://twitter.com/AsHotDog/status/1585433381122473984\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gordon embodies a sense of organic community that is strong among A’s fans, who’ve arguably endured more suffering than any of the remaining Bay Area sports franchises. Over time, Gordon’s Twitter feed has become a live photo gallery of real faces at the Coliseum in a way that sports media would never be able to portray. He is, quite literally, a man among the people. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The \u003c/span>\u003ca href=\"https://www.foxnews.com/sports/athletics-likely-leave-oakland-las-vegas-mlb-commissioner-says\">\u003cspan style=\"font-weight: 400\">dramatic turmoil surrounding the future of the Oakland A’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has allowed figures like Gordon to become even more noticeable. There’s a reason Gordon was embraced in Oakland and not, for instance, in San Francisco — where Gordon would occasionally vend as well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The blessing of being an A’s fan and working for the A’s is that there was so much room and oxygen to try new things and do new things,” he says. “I’ve gotten to know so many people there by name and by face, and have made so many friends. I know every single season ticket holder. That wouldn’t have been possible at almost any other stadium. It’s a blessing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Gordon, it’s about the friendships he’s made and the good memories he’s been a part of, especially during a time of negativity surrounding sports franchises in Oakland. It fueled him to do what he did during his time behind the proverbial food plate — especially when it came to younger fans.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\" citation=\"Hal Gordon\"]“I know every single season ticket holder. That wouldn’t have been possible at almost any other stadium.”[/pullquote]“Hal created lasting moments for my son and for the future generation of fans,” says Johansen. “My son knows his name. He’s not super into baseball, but he remembers names: Ramón [Laureano], [Tony] Kemp, Hal. Hal took the time to make the moment special for him and other kids.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the ways he has done that is by gifting homemade prank ketchup bottles that shoot out red string — another Gordon signature — to excitable young fans, including \u003c/span>\u003ca href=\"https://twitter.com/SandLot408/status/1585720636885696512\">\u003cspan style=\"font-weight: 400\">Johansen’s son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Gordon also gives away Hal the Hot Dog Guy trading cards, which kids and adults alike have been known to collect. (I have a few stashed away with my lifetime A’s memorabilia.)\u003c/span>\u003c/p>\n\u003cp>https://twitter.com/mushlederman/status/1587117212627742721\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When the games were over and the lights turned off, Gordon was often one of the last workers to leave the Coliseum. Often, he could be found at community events throughout the East Bay, too.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“He helped organize a great Fan Fest earlier this year with the Oakland 68s,” \u003c/span>\u003ca href=\"https://twitter.com/AlexEspinozaIV/status/1587537588310589440\">\u003cspan style=\"font-weight: 400\">tweeted Alex Espinoza of 95.7 The Game\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “Won’t be the same without him!”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13914585,arts_13920345']Mike Delia — \u003ca href=\"https://www.sfmta.com/blog/transit-driver-appreciation-day-meet-mr-boston\">a San Francisco public transit operator\u003c/a> — credits Gordon as the inspiration behind him creating his own MUNI-themed baseball cards. \u003c/span>\u003cspan style=\"font-weight: 400\">Another fan started \u003c/span>\u003ca href=\"https://twitter.com/jstemily/status/1587536959248793600\">\u003cspan style=\"font-weight: 400\">an online petition to keep Gordon at the Coliseum\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that has more than 250 signatures so far.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For every game of the A’s season, there’s a story about Gordon’s kindness or goofball antics to be told. Still, he knows the magic will remain, with or without his hot dogs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The most important part is that we were just having fun. Those of us at the stadium just had fun together,” says Gordon. “This East Bay community isn’t going anywhere. Those friendships, the people, the fandom — it’s bigger than the politics and whims of any one person.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Who can’t rally around that?\u003c/span>\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>\u003cem>A curated selection of photos were submitted by Oakland A’s fans in response to \u003ca href=\"https://twitter.com/alan_chazaro/status/1587502450436542464\">this Tweet\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13921226\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/hal-with-kid.jpg\" alt=\"Hot dog vendor in old-timey striped vest poses with a young A's fan.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13921225\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/hal-with-fans.jpg\" alt=\"Hot dog vendor holds a tray of condiments surrounded by smiling A's fans.\" width=\"1920\" height=\"1442\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-800x601.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-1020x766.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-768x577.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-1536x1154.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13921227\" 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The cart in front of the vendor reads, \"Fresh Hot Dogs.\"' width=\"900\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-fresh-hot-dogs.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-fresh-hot-dogs-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-fresh-hot-dogs-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-fresh-hot-dogs-768x1024.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/p>\n\n",
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"excerpt": "Hal the Hot Dog Guy won't return to the stadium next season.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The Oakland Athletics are used to the departure of big personalities: Reggie Jackson. Rickey Henderson. Barry Zito. Yoenis Cespedes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Yet it’s not always the big-name players whom fans are saddest to see go.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Next season, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13914585/hal-the-hot-dog-guy-oakland-coliseum-hella-hungry\">\u003cspan style=\"font-weight: 400\">Hal Gordon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — better known as “\u003c/span>\u003ca href=\"https://twitter.com/ashotdog\">\u003cspan style=\"font-weight: 400\">Hal the Hot Dog Guy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” — will not return as the stadium’s most well-known food vendor. Gordon \u003c/span>\u003ca href=\"https://twitter.com/AsHotDog/status/1585008321811320832\">\u003cspan style=\"font-weight: 400\">first shared the news on Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to his loyal cadre of fans last week, announcing his decision to depart from the A’s after six seasons. As a graduate student in the process of earning his PhD in Economics at UC Berkeley, Gordon will transition away from the role that has brought him local fame and adoration: hawking hot dogs and being a friendly jokester.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with his well-known shticks, like shouting “Let’s ketchup!” in late innings whenever the A’s were losing, Gordon also cared for the fans and the city, often bringing \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13914585/hal-the-hot-dog-guy-oakland-coliseum-hella-hungry\">\u003cspan style=\"font-weight: 400\">his own array of extra condiments\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that are otherwise unavailable at the Coliseum — such as jalapeño mustard and capers — and supporting local charities by donating a portion of his tips.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since he’s working to complete his degree, Gordon had been hoping that the A’s would hire him long-term at closer to the salary that a PhD economist would make — \u003c/span>\u003ca href=\"https://twitter.com/AsHotDog/status/1585717211489935361\">\u003cspan style=\"font-weight: 400\">perhaps as the team’s in-house data scientist\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But he knew it was a long shot.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Creating this character and hearing people tell me I’ve become part of their experience [at the Coliseum] was just som\u003c/span>\u003cspan style=\"font-weight: 400\">ething that kept me going during grad school,” Gordon says. “I get it, I understand [the A’s] are in a tough spot. I was never an employee of the team. I’m the employee of a subcontractor. I’m sure the organization is more worried about keeping employees who have been there much longer than me. I gave my all and it just couldn’t be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fans have resorted to tweeting out their frustration, even asking A’s owner, Dave Kaval, to reconsider.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who have no connection to the Oakland A’s community, it may seem farcical to see fans getting so emotional about losing a food vendor. But if you’ve sat in the Coliseum, endured the recent onslaught of \u003c/span>\u003ca href=\"https://www.theguardian.com/sport/2022/aug/31/feral-cats-few-fans-and-lewd-acts-is-the-as-era-in-oakland-over\">\u003cspan style=\"font-weight: 400\">ridicule and scrutiny in the media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and ridden the rollercoaster of on-field disappointment that the Oakland A’s have embarrassingly served up, then you’d know how it feels to be losing out on a rare bright spot — even if it’s something as seemingly unremarkable as a fun-loving, community-focused hot dog server.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gordon isn’t the first beloved doggie slinger to win the hearts of green and gold fans. In 2019, Jimmy Graff, whom Gordon praised as his mentor and inspiration, \u003c/span>\u003ca href=\"https://www.usatoday.com/story/sports/mlb/2019/12/29/giants-athletics-popular-hot-dog-vendor-jimmy-graff-dies-49/2769223001/\">\u003cspan style=\"font-weight: 400\">passed away at age 49\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, leaving the A’s community distraught. In his place, Gordon rose in popularity and proudly continued Graff’s legacy as a goofy, carefree and passionate vendor — even dressing up in an old-timey striped uniform that Graff created — at one of \u003c/span>\u003ca href=\"https://ballparkdigest.com/2022/06/02/we-knew-things-at-the-coliseum-were-bad-but-the-as-say-theyre-worse/\">\u003cspan style=\"font-weight: 400\">Major League Baseball’s notoriously “worst” venues\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite the many flaws inside East Oakland’s dilapidated baseball cathedral, it’s the diehard fans and workers like Gordon — as well as Graff and many others before them — who have kept the experience vibrant over the years. This season, in particular, \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=WHZR75QjAIA\">\u003cspan style=\"font-weight: 400\">Gordon’s well-known love for hot dogs and pranks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has given attendees something to look forward to in an otherwise dismal campaign that ended with a last-place finish. By going beyond the call of duty to bring extra condiments on BART and creating his own chants, Gordon has gained the undying support of the Bay Area’s underdog baseball team — and those who call its stadium home.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I grew up at the Coliseum, so I’m familiar with hot dog vendors. When Hal came around, he was another one of those Coliseum charms. The position isn’t going away, but I will always remember those moments he gave us as a hawker with the A’s,” says Bryan Johansen. He’s the co-founder of \u003c/span>\u003ca href=\"https://lastdivebar.com/\">\u003cspan style=\"font-weight: 400\">Last Dive Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an online A’s apparel shop independently run by him and his two friends, Carl Moren and Paul Bailey, since 2019.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "“Over time, Gordon’s Twitter feed has become a live photo gallery of real faces at the Coliseum. He is, quite literally, a man among the people.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>In 2020, Last Dive Bar teamed up with Gordon to create shirts with slogans like \u003c/span>\u003ca href=\"https://lastdivebar.com/products/gimme-an-a-tee\">\u003cspan style=\"font-weight: 400\">“Gimme an A!”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and “Hal’s My Pal” — all phrases popularized by Gordon and his fans during his tenure. Each tee is illustrated by \u003c/span>\u003ca href=\"https://twitter.com/AsFanByDesign\">\u003cspan style=\"font-weight: 400\">A’s Fan by Design\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, with proceeds going to the \u003c/span>\u003ca href=\"https://www.accfb.org/\">\u003cspan style=\"font-weight: 400\">Alameda County Community Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s all a reflection of your experiences [at the Coliseum],” Johansen says. “It’s about people’s connection to being a fan of their favorite team and their baseball stadium. Hal is a part of those aspects.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gordon embodies a sense of organic community that is strong among A’s fans, who’ve arguably endured more suffering than any of the remaining Bay Area sports franchises. Over time, Gordon’s Twitter feed has become a live photo gallery of real faces at the Coliseum in a way that sports media would never be able to portray. He is, quite literally, a man among the people. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The \u003c/span>\u003ca href=\"https://www.foxnews.com/sports/athletics-likely-leave-oakland-las-vegas-mlb-commissioner-says\">\u003cspan style=\"font-weight: 400\">dramatic turmoil surrounding the future of the Oakland A’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has allowed figures like Gordon to become even more noticeable. There’s a reason Gordon was embraced in Oakland and not, for instance, in San Francisco — where Gordon would occasionally vend as well.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The blessing of being an A’s fan and working for the A’s is that there was so much room and oxygen to try new things and do new things,” he says. “I’ve gotten to know so many people there by name and by face, and have made so many friends. I know every single season ticket holder. That wouldn’t have been possible at almost any other stadium. It’s a blessing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Gordon, it’s about the friendships he’s made and the good memories he’s been a part of, especially during a time of negativity surrounding sports franchises in Oakland. It fueled him to do what he did during his time behind the proverbial food plate — especially when it came to younger fans.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“Hal created lasting moments for my son and for the future generation of fans,” says Johansen. “My son knows his name. He’s not super into baseball, but he remembers names: Ramón [Laureano], [Tony] Kemp, Hal. Hal took the time to make the moment special for him and other kids.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the ways he has done that is by gifting homemade prank ketchup bottles that shoot out red string — another Gordon signature — to excitable young fans, including \u003c/span>\u003ca href=\"https://twitter.com/SandLot408/status/1585720636885696512\">\u003cspan style=\"font-weight: 400\">Johansen’s son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Gordon also gives away Hal the Hot Dog Guy trading cards, which kids and adults alike have been known to collect. (I have a few stashed away with my lifetime A’s memorabilia.)\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cspan style=\"font-weight: 400\">When the games were over and the lights turned off, Gordon was often one of the last workers to leave the Coliseum. Often, he could be found at community events throughout the East Bay, too.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“He helped organize a great Fan Fest earlier this year with the Oakland 68s,” \u003c/span>\u003ca href=\"https://twitter.com/AlexEspinozaIV/status/1587537588310589440\">\u003cspan style=\"font-weight: 400\">tweeted Alex Espinoza of 95.7 The Game\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “Won’t be the same without him!”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Mike Delia — \u003ca href=\"https://www.sfmta.com/blog/transit-driver-appreciation-day-meet-mr-boston\">a San Francisco public transit operator\u003c/a> — credits Gordon as the inspiration behind him creating his own MUNI-themed baseball cards. \u003c/span>\u003cspan style=\"font-weight: 400\">Another fan started \u003c/span>\u003ca href=\"https://twitter.com/jstemily/status/1587536959248793600\">\u003cspan style=\"font-weight: 400\">an online petition to keep Gordon at the Coliseum\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that has more than 250 signatures so far.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For every game of the A’s season, there’s a story about Gordon’s kindness or goofball antics to be told. Still, he knows the magic will remain, with or without his hot dogs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The most important part is that we were just having fun. Those of us at the stadium just had fun together,” says Gordon. “This East Bay community isn’t going anywhere. Those friendships, the people, the fandom — it’s bigger than the politics and whims of any one person.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Who can’t rally around that?\u003c/span>\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>\u003cem>A curated selection of photos were submitted by Oakland A’s fans in response to \u003ca href=\"https://twitter.com/alan_chazaro/status/1587502450436542464\">this Tweet\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13921226\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/hal-with-kid.jpg\" alt=\"Hot dog vendor in old-timey striped vest poses with a young A's fan.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-kid-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13921225\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/hal-with-fans.jpg\" alt=\"Hot dog vendor holds a tray of condiments surrounded by smiling A's fans.\" width=\"1920\" height=\"1442\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-800x601.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-1020x766.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-768x577.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-with-fans-1536x1154.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13921227\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/hal-young-fan-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-young-fan-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-young-fan-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-young-fan-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-young-fan.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13921229\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/hal-feelmore.jpg\" alt='Man in a green \"Binding Vote Szn\" t-shirt poses with a woman in a black baseball cap.' width=\"1200\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-feelmore.jpg 1200w, 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https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-trading-card-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-trading-card-768x1024.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13921228\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/hal-cutouts.jpg\" alt=\"Hot dog vendor and a fan pose dramatically next to cardboard cutouts of themselves.\" width=\"1200\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-cutouts.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-cutouts-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-cutouts-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-cutouts-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/hal-cutouts-768x768.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Julie Powell, Food Writer of ‘Julie & Julia,’ Dies at 49",
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"content": "\u003cp>Food writer Julie Powell, who became an internet darling after blogging for a year about making every recipe in Julia Child’s \u003cem>Mastering the Art of French Cooking\u003c/em>, leading to a book deal and a film adaptation, has died. She was 49.\u003c/p>\n\u003cp>Powell died of cardiac arrest Oct. 26 at her home in upstate New York, the \u003cem>New York Times\u003c/em> reported. Her death was confirmed by Judy Clain, Powell’s email and editor in chief of Little, Brown.\u003c/p>\n\u003cp>“She was a brilliant writer and a daring, original person and she will not be forgotten,” Clain said in a statement. “We are sending our deepest condolences to all who knew and loved Julie, whether personally or through the deep connections she forged with readers of her memoirs.”\u003c/p>\n\u003cp>Powell’s 2005 book \u003cem>Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen\u003c/em> became the hit, Nora Ephron-directed film \u003cem>Julie & Julia\u003c/em>, with the author portrayed in the movie by Amy Adams and Meryl Streep as Child.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=ozRK7VXQl-k\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her sophomore and last effort — titled \u003cem>Cleaving: A Story of Marriage, Meat and Obsession\u003c/em> — was a bit jarring in its honesty. Powell revealed she had an affair, the pain of loving two men at once, of her fondness for sadomasochism and even a bout of self-punishing sex with a stranger.\u003c/p>\n\u003cp>“People coming from the movie \u003cem>Julie & Julia\u003c/em> and picking up \u003cem>Cleaving\u003c/em> are going to be in for some emotional whiplash,” she told the Associated Press in 2009. “I don’t believe it’s going to be a Nora Ephron movie.”\u003c/p>\n\u003cp>Powell began her affair in 2004 as she was putting the finishing touches on her first book, a time she writes when she was “starry-eyed and vaguely discontented and had too much time on my hands.”\u003c/p>\n\u003cfigure id=\"attachment_13921198\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13921198\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/GettyImages-526172052-800x532.jpg\" alt=\"A woman dressed casually smiles while holding up a book. A sign behind her reads 'Cleaving, Julie Powell.'\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Julie Powell attending a ‘Cleaving’ book signing at Barnes and Noble in New York City. \u003ccite>(Lars Niki/ Corbis via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 2006, she had landed an apprenticeship at a butcher shop two hours north of New York City, which offered an escape from her crumbling marriage and a place to explore her childhood curiosity with butchers.\u003c/p>\n\u003cp>“The way they held a knife in their hand was like an extension of themselves,” she said. “I’m a very clumsy person. I don’t play sports. That kind of physical skill is really foreign to me, and I’m really envious of that.”\u003c/p>\n\u003cp>[aside postid='bayareabites_6046']The book explores the link between butchering and her own tortured romantic life. At one point, while cutting the connective tissue on a pig’s leg, she writes: “It’s sad, but a relief as well, to know that two things so closely bound together can separate with so little violence, leaving smooth surfaces instead of bloody shreds.”\u003c/p>\n\u003cp>Her book tapped into the growing interest in old school butchery and her experience slicing meat actually resulted in her eating less of it. She was an advocate for humanely raised and slaughtered animals.\u003c/p>\n\u003cp>“People want to get their hands dirty. People want to participate in the process. People want to know where their food is coming from,” Powell said. “People don’t want the mystery anymore.”\u003c/p>\n\u003cp>She is survived by her husband, Eric.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2022 Associate Press.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her sophomore and last effort — titled \u003cem>Cleaving: A Story of Marriage, Meat and Obsession\u003c/em> — was a bit jarring in its honesty. Powell revealed she had an affair, the pain of loving two men at once, of her fondness for sadomasochism and even a bout of self-punishing sex with a stranger.\u003c/p>\n\u003cp>“People coming from the movie \u003cem>Julie & Julia\u003c/em> and picking up \u003cem>Cleaving\u003c/em> are going to be in for some emotional whiplash,” she told the Associated Press in 2009. “I don’t believe it’s going to be a Nora Ephron movie.”\u003c/p>\n\u003cp>Powell began her affair in 2004 as she was putting the finishing touches on her first book, a time she writes when she was “starry-eyed and vaguely discontented and had too much time on my hands.”\u003c/p>\n\u003cfigure id=\"attachment_13921198\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13921198\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/11/GettyImages-526172052-800x532.jpg\" alt=\"A woman dressed casually smiles while holding up a book. A sign behind her reads 'Cleaving, Julie Powell.'\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Julie Powell attending a ‘Cleaving’ book signing at Barnes and Noble in New York City. \u003ccite>(Lars Niki/ Corbis via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 2006, she had landed an apprenticeship at a butcher shop two hours north of New York City, which offered an escape from her crumbling marriage and a place to explore her childhood curiosity with butchers.\u003c/p>\n\u003cp>“The way they held a knife in their hand was like an extension of themselves,” she said. “I’m a very clumsy person. I don’t play sports. That kind of physical skill is really foreign to me, and I’m really envious of that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The book explores the link between butchering and her own tortured romantic life. At one point, while cutting the connective tissue on a pig’s leg, she writes: “It’s sad, but a relief as well, to know that two things so closely bound together can separate with so little violence, leaving smooth surfaces instead of bloody shreds.”\u003c/p>\n\u003cp>Her book tapped into the growing interest in old school butchery and her experience slicing meat actually resulted in her eating less of it. She was an advocate for humanely raised and slaughtered animals.\u003c/p>\n\u003cp>“People want to get their hands dirty. People want to participate in the process. People want to know where their food is coming from,” Powell said. “People don’t want the mystery anymore.”\u003c/p>\n\u003cp>She is survived by her husband, Eric.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2022 Associate Press.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Food Altar for My Mom, Who Taught Me to Love to Eat",
"headTitle": "A Food Altar for My Mom, Who Taught Me to Love to Eat | KQED",
"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]W[/dropcap]hen I lost my mom in May of 2020, two months after lockdown, I couldn’t mourn in a normal way. Instead of hugs and in-person condolences, I received pings on my Venmo account from all my cousins telling me to order takeout instead of cooking. Not that I could have. I could barely stand up in the shower. The grief was so heavy amidst the isolation of shelter in place that all I can remember was the silence — and the occasional knock on the door for a flower shop delivery or a Caviar order.\u003c/p>\n\u003cp>I found a Filipino restaurant in Oakland called \u003ca href=\"https://tipunan.com/\">Tipunan\u003c/a> that delivered beef rib sinigang soup with the perfect amount of tamarind sourness and crispy pork belly karé karé, with its golden, peanut butter-based sauce and side of fermented shrimp paste to cut through the fat. Of all the condolences sent, this one felt the most appropriate. After all, I had learned to taste food through my mother’s hands when she \u003ci>subu\u003c/i>’d me as a baby and, later, through the cultural sensibilities I inherited from being born in the Philippines — acquiring a palate for things like ampalaya (bitter melon) and burong mustasa (fermented mustard greens).\u003c/p>\n\u003cp>I grew up quite literally in the middle of the Bay on Treasure Island Naval Base, but my mother was the true bridge between two cities, two hemispheres and two cultures.\u003c/p>\n\u003cp>She was also the one who taught me to be a foodie. I remember how my mom would fix plates of Filipino-style spaghetti for the construction workers working on our building, and how she’d take me to Pier 39 to eat Dungeness crab and clam chowder with oyster crackers, a cacophony of sea lions nearby. I remember perusing Japantown with her after her massage appointments, sipping toasted rice tea and eating green tea ice cream at Kintetsu Mall. I remember how she brought home sugarcane from the Alemany farmers market. My sisters and I would crunch down and suck up the sweet juice before spitting out the stalk like some kid version of chewing tobacco.\u003c/p>\n\u003cfigure id=\"attachment_13921119\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921119\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/rocky-treasure-island.jpg\" alt=\"A young girl with windswept hair dressed in all red; the pier and waterfront at Treasure Island is in the background.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author as a child at the waterfront on Treasure Island, where she grew up. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eldest of ten siblings, my mom always woke up at dawn to cook breakfast, most likely silog-style: vinegar-marinated milkfish or salted dried fish with rice and a side of fresh tomato, mango and onion. She’d go back to sleep while everyone else ate. She taught me my native language, Kapampangan, and told me that our people were the best chefs in the Philippines. She even used to brag about raising me a vegetarian — after all, we had access to canned veg-meat in our hometown years before it hit the American mainstream. (These days it would be more accurate to call us flexitarians. We Filipinos \u003ca href=\"https://www.kqed.org/arts/13914750/inay-dalisay-world-famous-lechon-vegan-filipino-play-bindlestiff\">have a hard time\u003c/a> parting with \u003ca href=\"https://www.kqed.org/arts/13915581/lechon-filipino-american-party-oriental-food-market-concord\">meat\u003c/a> entirely.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Throughout my adolescence, my mom expressed the truest love language of an Asian mother, bringing me cut cantaloupes, persimmons and mangoes to my room while I was doing my homework. “Tin … anak … mangan na ka (you eat now),” she’d say to me. It’s no wonder that Filipinos greet each other not with pleasantries, but with inquiries of whether you’ve eaten yet.\u003c/p>\n\u003cp>For me, being a foodie always meant that I enjoyed everyone else’s cooking — my mom’s, my sister’s, my grandma’s, my Tita Lita’s — but never dared to learn or replicate. Why would I when I could just enjoy the fruits of their labor? But now that my daughter is the same age I was when my family immigrated to San Francisco, I’ve learned to cook a few signature dishes: garlic noodles, made with copious amounts of butter, and my Lolo Pepé’s catfish adobo recipe, which my mother passed down to me — with no measurements, of course. It would depend on what was in Mom’s fridge that day. It always required a tomato soft enough to thicken the sauce undetected. But sometimes it would have pepperoncini or jalapeños in it. Sometimes lemongrass. My mother cooked it whenever my partner was in town because he was pescatarian and it was his favorite dish she made.\u003c/p>\n\u003cfigure id=\"attachment_13921125\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921125\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/food-altar_full-scaled.jpg\" alt=\"A home altar for honoring the ancestors, covered with framed photos, decorative skulls and food offerings.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The author’s home altar for honoring her ancestors. At the very top are framed photos of her mother and her father-in-law Danny. \u003ccite>(Fernando Godinez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom, my Lola Luz and my Tita Lita — who passed away in January — are all gone now. It’s up to my sisters, cousins and I to keep those food memories going, if only to thread our past with our future. These days, I try to continue the Kapampangan traditions with my kids while also incorporating our Americanized palates. I inherited a white-cheddar-and-thyme corn pudding recipe from Tita Lita, who cooked like a Filipina Ina Garten on steroids. Every year, she would roast a separate display turkey to serve alongside the cut pieces of the one she’d already carved — mainly for aesthetics but also to feed our huge family.\u003c/p>\n\u003cp>At her memorial this past January, I made the corn pudding for the family and silently noted the differences in taste due to my use of extra large eggs and the fact that I hadn’t let the batter come to room temperature before baking. Even in death, mine couldn’t compare. I plan on perfecting it this year, and every year after, for Turkey Day.\u003c/p>\n\u003cfigure id=\"attachment_13921122\" class=\"wp-caption alignnone\" style=\"max-width: 1125px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921122\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/Tita-Lita.jpg\" alt=\"An older woman in a red apron sets up a huge spread of food for an outdoor family gathering.\" width=\"1125\" height=\"844\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita.jpg 1125w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-768x576.jpg 768w\" sizes=\"(max-width: 1125px) 100vw, 1125px\">\u003cfigcaption class=\"wp-caption-text\">Tita Lita was like a Filipino Ina Garten, known for cooking up an enormous spread of food for family gatherings. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few months after my mom passed, during that brief moment in the pandemic when things opened up and closed just as fast, I was able to secure a tattoo appointment. In honor of my departed mom, I chose a young picture of her, along with a young San Francisco skyline — no Salesforce Tower in sight — with the Bay Bridge as a backdrop. At the bottom, in curlicued script, are the words “Frisco Queen.” The image represents a time when my mom came here to build a new life as a nurse, a choice to immigrate to this very place and make it our new home. Through every hardship, she was always there for her kids: She was the one who pulled me out of school on my birthday and took me shopping at the downtown FAO Schwartz (RIP), or at the dress shops on Mission after visits to the dentist. She was the one who handled things the first time I got stung by a bee, on the 14 Mission, slamming her thick nursing book once with a heavy thud.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“It was because of my mom that I am proud to be a first-generation immigrant daughter — that my identity, though split, could pledge no true allegiance to either side.”[/pullquote]\u003c/span>As the artist — another Frisco native, as we call ourselves — buzzed away at my right thigh, I meditated on the physical pain that felt like a conduit to what I was going through emotionally. It was cathartic. It was heartbreaking. But it was an emblem of survival for me, an homage to my mother and to the place she brought me that I now call home.\u003c/p>\n\u003cp>For much of my life, I wished I was “Born and Raised” like my friends who were delivered at St. Luke’s (RIP) or General Hospital in the city. But it was because of my mom that I am proud to be a first-generation immigrant daughter — that my identity, though split, could pledge no true allegiance to either side, but took only the best of both worlds: the Philippines \u003ci>and\u003c/i> Frisco.\u003c/p>\n\u003cfigure id=\"attachment_13921127\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/Mama-Tattoo.jpg\" alt='A thigh tattoo shows a young woman standing in front of the San Francisco skyline, with the words \"Frisco Queen\" written underneath in cursive.' width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tattoo to honor a true “Frisco Queen.” \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I moved out on my own after college in the early aughts, I created an altar in my home to honor my ancestors. It was a way for me to stay spiritually connected while rejecting colonizer-imposed Catholicism. At first, it only contained my pictures of my grandfather and my Aunt Agnes, who had passed away at 33. When we moved the altar to the outside balcony, the sugar skulls were soon invaded by pests, the ceremonial chocolate from Colombia eaten and the altar toppled by roof rats. After that, I moved it back inside. Now, it’s crowded with loved ones who passed within the last five years, the most impactful being my father-in-law, my Tita Lita and, of course, my mother.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13915581,arts_13913828']\u003c/span>I was too broken to make a food altar for my mother on Araw ng mga Patay (All Saints Day), the Filipino version of Día de los Muertos, the year she passed. I was too sad to even feed myself and instead ordered Tipunan again to comfort myself, the takeout cartons taking the place of the traditional catfish adobo she had taught me to make.\u003c/p>\n\u003cp>The last time she visited us in Oakland, my mother soared over the zoo in the gondola, laughing as she pointed out all the animals below she could prepare adobo-style. Toward the end of her life, as her health deteriorated, she began to only speak to me in Kapampangan. It was a gift that I was still able to understand her. Meanwhile, my Tita Lita, who famously never cooked Filipino food during the holidays, began to request it from us as she recovered from her first stroke, and again a decade later while succumbing to her next. And my father-in-law, Danny, used to order sisig for every family party after I requested it just one time, even though half of his biological children are now vegan.\u003c/p>\n\u003cfigure id=\"attachment_13921129\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/altar-sisig-scaled.jpg\" alt=\"Close-up of a section of a home altar, with a plate of Filipino sisig on display as an offering to the dead.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The plate of sisig is an offering to the author’s father-in-law, who insisted on ordering it for family parties even after many of his children became vegan. \u003ccite>(Fernando Godinez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The comfort of familiarity is too strong in the end, especially as we are close to death. And as immigrants and children of immigrants, our relationship to food is the strongest relationship we have to culture and lineage, because food is made and prepared with love when it is made at home.\u003c/p>\n\u003cp>This Día de los Muertos, I am returning to that food altar with my recently passed loved ones in mind. Persimmons for Mom and Tita Lita, their favorite winter fruit. A mango for my motherland (and the name of the enchi ball python we bought to celebrate \u003ca href=\"https://www.kqed.org/arts/13894648/rapper-and-activist-rocky-rivera-embraces-growth-in-her-first-book-snakeskin\">the release of my book\u003c/a> — and to keep future roof rats away). A plate of sisig for my father-in-law. A joint for my boy Dex, who just passed from cancer. And a plate of garlic noodles for the Frisco that only exists in my memories now, made with love by Yours Truly.\u003c/p>\n\u003cp>As we eat and savor each bite with our ancestors, remembering places and names that no longer exist on this earthly plane, we say thank you for the sustenance. And the memories. This will be our first holiday without many of them, and I can only hope to be half the foodie they were.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921131\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/mom-altar-scaled.jpg\" alt=\"A framed photo of an older Filipino woman in a polka dotted blouse.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\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>\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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"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\">W\u003c/span>\u003c/p>\u003cp>hen I lost my mom in May of 2020, two months after lockdown, I couldn’t mourn in a normal way. Instead of hugs and in-person condolences, I received pings on my Venmo account from all my cousins telling me to order takeout instead of cooking. Not that I could have. I could barely stand up in the shower. The grief was so heavy amidst the isolation of shelter in place that all I can remember was the silence — and the occasional knock on the door for a flower shop delivery or a Caviar order.\u003c/p>\n\u003cp>I found a Filipino restaurant in Oakland called \u003ca href=\"https://tipunan.com/\">Tipunan\u003c/a> that delivered beef rib sinigang soup with the perfect amount of tamarind sourness and crispy pork belly karé karé, with its golden, peanut butter-based sauce and side of fermented shrimp paste to cut through the fat. Of all the condolences sent, this one felt the most appropriate. After all, I had learned to taste food through my mother’s hands when she \u003ci>subu\u003c/i>’d me as a baby and, later, through the cultural sensibilities I inherited from being born in the Philippines — acquiring a palate for things like ampalaya (bitter melon) and burong mustasa (fermented mustard greens).\u003c/p>\n\u003cp>I grew up quite literally in the middle of the Bay on Treasure Island Naval Base, but my mother was the true bridge between two cities, two hemispheres and two cultures.\u003c/p>\n\u003cp>She was also the one who taught me to be a foodie. I remember how my mom would fix plates of Filipino-style spaghetti for the construction workers working on our building, and how she’d take me to Pier 39 to eat Dungeness crab and clam chowder with oyster crackers, a cacophony of sea lions nearby. I remember perusing Japantown with her after her massage appointments, sipping toasted rice tea and eating green tea ice cream at Kintetsu Mall. I remember how she brought home sugarcane from the Alemany farmers market. My sisters and I would crunch down and suck up the sweet juice before spitting out the stalk like some kid version of chewing tobacco.\u003c/p>\n\u003cfigure id=\"attachment_13921119\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921119\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/rocky-treasure-island.jpg\" alt=\"A young girl with windswept hair dressed in all red; the pier and waterfront at Treasure Island is in the background.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/rocky-treasure-island-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author as a child at the waterfront on Treasure Island, where she grew up. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The eldest of ten siblings, my mom always woke up at dawn to cook breakfast, most likely silog-style: vinegar-marinated milkfish or salted dried fish with rice and a side of fresh tomato, mango and onion. She’d go back to sleep while everyone else ate. She taught me my native language, Kapampangan, and told me that our people were the best chefs in the Philippines. She even used to brag about raising me a vegetarian — after all, we had access to canned veg-meat in our hometown years before it hit the American mainstream. (These days it would be more accurate to call us flexitarians. We Filipinos \u003ca href=\"https://www.kqed.org/arts/13914750/inay-dalisay-world-famous-lechon-vegan-filipino-play-bindlestiff\">have a hard time\u003c/a> parting with \u003ca href=\"https://www.kqed.org/arts/13915581/lechon-filipino-american-party-oriental-food-market-concord\">meat\u003c/a> entirely.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Throughout my adolescence, my mom expressed the truest love language of an Asian mother, bringing me cut cantaloupes, persimmons and mangoes to my room while I was doing my homework. “Tin … anak … mangan na ka (you eat now),” she’d say to me. It’s no wonder that Filipinos greet each other not with pleasantries, but with inquiries of whether you’ve eaten yet.\u003c/p>\n\u003cp>For me, being a foodie always meant that I enjoyed everyone else’s cooking — my mom’s, my sister’s, my grandma’s, my Tita Lita’s — but never dared to learn or replicate. Why would I when I could just enjoy the fruits of their labor? But now that my daughter is the same age I was when my family immigrated to San Francisco, I’ve learned to cook a few signature dishes: garlic noodles, made with copious amounts of butter, and my Lolo Pepé’s catfish adobo recipe, which my mother passed down to me — with no measurements, of course. It would depend on what was in Mom’s fridge that day. It always required a tomato soft enough to thicken the sauce undetected. But sometimes it would have pepperoncini or jalapeños in it. Sometimes lemongrass. My mother cooked it whenever my partner was in town because he was pescatarian and it was his favorite dish she made.\u003c/p>\n\u003cfigure id=\"attachment_13921125\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921125\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/food-altar_full-scaled.jpg\" alt=\"A home altar for honoring the ancestors, covered with framed photos, decorative skulls and food offerings.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/food-altar_full-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The author’s home altar for honoring her ancestors. At the very top are framed photos of her mother and her father-in-law Danny. \u003ccite>(Fernando Godinez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom, my Lola Luz and my Tita Lita — who passed away in January — are all gone now. It’s up to my sisters, cousins and I to keep those food memories going, if only to thread our past with our future. These days, I try to continue the Kapampangan traditions with my kids while also incorporating our Americanized palates. I inherited a white-cheddar-and-thyme corn pudding recipe from Tita Lita, who cooked like a Filipina Ina Garten on steroids. Every year, she would roast a separate display turkey to serve alongside the cut pieces of the one she’d already carved — mainly for aesthetics but also to feed our huge family.\u003c/p>\n\u003cp>At her memorial this past January, I made the corn pudding for the family and silently noted the differences in taste due to my use of extra large eggs and the fact that I hadn’t let the batter come to room temperature before baking. Even in death, mine couldn’t compare. I plan on perfecting it this year, and every year after, for Turkey Day.\u003c/p>\n\u003cfigure id=\"attachment_13921122\" class=\"wp-caption alignnone\" style=\"max-width: 1125px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921122\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/Tita-Lita.jpg\" alt=\"An older woman in a red apron sets up a huge spread of food for an outdoor family gathering.\" width=\"1125\" height=\"844\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita.jpg 1125w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Tita-Lita-768x576.jpg 768w\" sizes=\"(max-width: 1125px) 100vw, 1125px\">\u003cfigcaption class=\"wp-caption-text\">Tita Lita was like a Filipino Ina Garten, known for cooking up an enormous spread of food for family gatherings. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few months after my mom passed, during that brief moment in the pandemic when things opened up and closed just as fast, I was able to secure a tattoo appointment. In honor of my departed mom, I chose a young picture of her, along with a young San Francisco skyline — no Salesforce Tower in sight — with the Bay Bridge as a backdrop. At the bottom, in curlicued script, are the words “Frisco Queen.” The image represents a time when my mom came here to build a new life as a nurse, a choice to immigrate to this very place and make it our new home. Through every hardship, she was always there for her kids: She was the one who pulled me out of school on my birthday and took me shopping at the downtown FAO Schwartz (RIP), or at the dress shops on Mission after visits to the dentist. She was the one who handled things the first time I got stung by a bee, on the 14 Mission, slamming her thick nursing book once with a heavy thud.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "“It was because of my mom that I am proud to be a first-generation immigrant daughter — that my identity, though split, could pledge no true allegiance to either side.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>As the artist — another Frisco native, as we call ourselves — buzzed away at my right thigh, I meditated on the physical pain that felt like a conduit to what I was going through emotionally. It was cathartic. It was heartbreaking. But it was an emblem of survival for me, an homage to my mother and to the place she brought me that I now call home.\u003c/p>\n\u003cp>For much of my life, I wished I was “Born and Raised” like my friends who were delivered at St. Luke’s (RIP) or General Hospital in the city. But it was because of my mom that I am proud to be a first-generation immigrant daughter — that my identity, though split, could pledge no true allegiance to either side, but took only the best of both worlds: the Philippines \u003ci>and\u003c/i> Frisco.\u003c/p>\n\u003cfigure id=\"attachment_13921127\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/Mama-Tattoo.jpg\" alt='A thigh tattoo shows a young woman standing in front of the San Francisco skyline, with the words \"Frisco Queen\" written underneath in cursive.' width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/Mama-Tattoo-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tattoo to honor a true “Frisco Queen.” \u003ccite>(Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I moved out on my own after college in the early aughts, I created an altar in my home to honor my ancestors. It was a way for me to stay spiritually connected while rejecting colonizer-imposed Catholicism. At first, it only contained my pictures of my grandfather and my Aunt Agnes, who had passed away at 33. When we moved the altar to the outside balcony, the sugar skulls were soon invaded by pests, the ceremonial chocolate from Colombia eaten and the altar toppled by roof rats. After that, I moved it back inside. Now, it’s crowded with loved ones who passed within the last five years, the most impactful being my father-in-law, my Tita Lita and, of course, my mother.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>I was too broken to make a food altar for my mother on Araw ng mga Patay (All Saints Day), the Filipino version of Día de los Muertos, the year she passed. I was too sad to even feed myself and instead ordered Tipunan again to comfort myself, the takeout cartons taking the place of the traditional catfish adobo she had taught me to make.\u003c/p>\n\u003cp>The last time she visited us in Oakland, my mother soared over the zoo in the gondola, laughing as she pointed out all the animals below she could prepare adobo-style. Toward the end of her life, as her health deteriorated, she began to only speak to me in Kapampangan. It was a gift that I was still able to understand her. Meanwhile, my Tita Lita, who famously never cooked Filipino food during the holidays, began to request it from us as she recovered from her first stroke, and again a decade later while succumbing to her next. And my father-in-law, Danny, used to order sisig for every family party after I requested it just one time, even though half of his biological children are now vegan.\u003c/p>\n\u003cfigure id=\"attachment_13921129\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/altar-sisig-scaled.jpg\" alt=\"Close-up of a section of a home altar, with a plate of Filipino sisig on display as an offering to the dead.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/altar-sisig-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The plate of sisig is an offering to the author’s father-in-law, who insisted on ordering it for family parties even after many of his children became vegan. \u003ccite>(Fernando Godinez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The comfort of familiarity is too strong in the end, especially as we are close to death. And as immigrants and children of immigrants, our relationship to food is the strongest relationship we have to culture and lineage, because food is made and prepared with love when it is made at home.\u003c/p>\n\u003cp>This Día de los Muertos, I am returning to that food altar with my recently passed loved ones in mind. Persimmons for Mom and Tita Lita, their favorite winter fruit. A mango for my motherland (and the name of the enchi ball python we bought to celebrate \u003ca href=\"https://www.kqed.org/arts/13894648/rapper-and-activist-rocky-rivera-embraces-growth-in-her-first-book-snakeskin\">the release of my book\u003c/a> — and to keep future roof rats away). A plate of sisig for my father-in-law. A joint for my boy Dex, who just passed from cancer. And a plate of garlic noodles for the Frisco that only exists in my memories now, made with love by Yours Truly.\u003c/p>\n\u003cp>As we eat and savor each bite with our ancestors, remembering places and names that no longer exist on this earthly plane, we say thank you for the sustenance. And the memories. This will be our first holiday without many of them, and I can only hope to be half the foodie they were.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921131\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/mom-altar-scaled.jpg\" alt=\"A framed photo of an older Filipino woman in a polka dotted blouse.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/mom-altar-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\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>\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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"slug": "treats-by-b-cannabis-infused-cakes-cookies-pop-up-bakery-oakland-san-leandro-portland",
"title": "Gold-Covered Vegan Treats Sparkle for this East Bay Baker",
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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>It doesn’t get more saucy than Brea “Slim” Gladney. Walking into her family’s home in San Leandro — where they relocated to from East Oakland over a decade ago — you’ll find the Warriors game playing in the background and all the playerish vibes of someone who cooks up game for a living. Though Gladney currently resides in Portland, Oregon, she regularly returns home to tap in with her folks and distribute baked treats at various pop-ups, smoke shops and private functions through her business, \u003ca href=\"https://www.instagram.com/treatsbyb/\">Treats by B\u003c/a>.\u003c/p>\n\u003cp>What makes Gladney distinctive is her passion and creativity in the kitchen: peach cobbler dessert tacos, sherbet ube geode cakes, raspberry cupcakes with rose flower frosting, vegan fried chicken and waffle tacos, cannabis-infused cinnamon buns and more — often with gold flakes sprinkled generously as a garnish. For her, baking and cooking are artforms, which she often freestyles in the moment to make original, one-off goodies. Everything she makes is from scratch — the dough, frosting, butter, oils — and she customizes every detail to the customer’s needs and preferences (see: cannabis optional).\u003c/p>\n\u003cp>Like one of early her influences, Too $hort, Gladney is “out the trunk” with it, selling from inside her family’s home, posting up with tents in driveways and pulling up to smoker’s events to feed anyone who might have the munchies. “I’m on my Girl Scout shit,” Gladney says about the informal ways she distributes her baked creations to Bay Area treat-seekers.\u003c/p>\n\u003cp>During my visit to her family’s home, Gladney’s mother — a supportive advocate whom Gladney credits as her “number one fan, for sure” — was nearby, providing space and encouragement. It’s clear that happiness and homestyle comfort are major ingredients in anything made by “Slim,” whose pop-up business has been going for nearly a decade. Here’s what this foodmaker had to say about her journey so far.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>KQED: How did Treats by B start out and what sort of goods do you serve?\u003c/b>\u003c/p>\n\u003cp>It’s a business I started almost 10 years ago, a platform for myself to express my art through food. I have a bit of an art background — I’ve always needed some crayons or watercolors and paper, and I also went to the Art Institute of San Francisco for photography. I’ve always needed to do things with my hands, including baking and cooking.\u003c/p>\n\u003cp>[Treats by B] is basically founded on me creating outlandish things. I’m a kitchen creative. There isn’t really one thing that I’m limited to doing. I bake, cook, make medicinal products, butter, oils, infusions. It all goes hand in hand and is made from scratch. There’s no limit to what I might make and I’m finding ways to merge things: the chicken and waffle taco, for example. It’s savory and sweet, and dabbles into all my interests.\u003c/p>\n\u003cp>Edibles also go organically with my treats. I’m intrigued by that industry. I’ve been doing it for about eight years, and it gives me more opportunities to explore. My best friend encouraged me to turn what I do in the kitchen into a business and people started asking me about it, so I hit my cousin up who does graphic design. I’m from the Bay but this kind of got started in LA, when I was visiting down there. My cousin came up with the name, logo and pattern. Here we are a decade later with the same thing.\u003c/p>\n\u003cfigure id=\"attachment_13920854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg\" alt=\"a row of peach cobbler dessert tacos are lined up in Gladney's home kitchen\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A row of peach cobbler dessert tacos are lined up in Gladney’s home kitchen. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your approach to baking? It seems fluid and laid-back.\u003c/b>\u003c/p>\n\u003cp>It’s a freestyle for me. I don’t always know what I’m going to make. People ask me to make custom cakes. That’s my style. I like to give people something they might not always see. I’m not saying I’m the greatest cake decorator in the world, but I’m me. Depending on the day and what I have available, I’ll make something off that. Maybe I have matcha, crystals and glitter, so I’ll turn that into something. It’s more fun that way. It doesn’t limit me or give me strict boundaries. When you’re dealing with people’s orders, I like the idea of being custom, making it personal, because I can’t really make a mistake. If something has exact specifications, then there might be disappointment when they get it. I don’t want people to expect something that isn’t me.\u003c/p>\n\u003cp>\u003cb>You’ve lived in Portland for three years now, but you return to the Bay often. What’s it like to run your business from two cities, and how do you balance that?\u003c/b>\u003c/p>\n\u003cp>It works together, especially when it comes to business. Both places can be booming, but if one is doing better than the other, it gives me a chance to move around. I move where the money is. I initially got up to Portland after visiting a friend. I was making banana loafs at the time and thought it would be a good fit in Oregon after seeing someone already had theirs in store. Within six hours of me being there I was already smelling opportunities. We went around to different food carts and I noticed what was going on in the food scene. I felt like I had a chance to do something different and add to it all. I moved in after that.\u003c/p>\n\u003cp>My business is heavily based off \u003ca href=\"https://www.instagram.com/treatsbyb/\">my social media\u003c/a>. Being on a budget and trying to start a business, I was limited with resources, which made me more creative in the kitchen. A lot of my meals might’ve looked extravagant, but they were basic ingredients with a creative touch. Being in two places just helps me spread what I do, which I prefer.\u003c/p>\n\u003cp>\u003cb>You’re focused on plant-based options and vegan ingredients. What are the benefits of veganism and how did you first get into it?\u003c/b>\u003c/p>\n\u003cp>My good friend Lola has been vegan since high school. She pushed me in this direction. In 2014, I was on Facebook, and she posted a flyer about Vegan Street Fair in LA. I wanted to do it, so I reached out to the coordinators and got set up with that. From there I got accepted and paid my fee. I had never made anything vegan or plant-based in my life, but we’ve figured it out (laughs). I started small, but eventually was making stuff for events for thousands of people in my home kitchen. I’ve made over 2,000 vegan cupcakes in a week using my home oven. I’d go with a hundred cases of 12-count cupcakes to events. That’s a lot for one person in that type of kitchen. But I was passionate. Raspberry, banana, strawberry, green tea, coconut almond. I did it all through trial and error. That put knowledge in my belt for plant-based products. During that time, I started altering my own diet and went vegan myself.\u003c/p>\n\u003cp>Everything really kicked off and I decided to do strictly plant-based when I moved to Portland. I got connected with Jewan, from \u003ca href=\"https://www.instagram.com/itsplantbasedpapi/?hl=en\">Plant Based Papi\u003c/a>, and started doing vegan desserts there. The product was softer, sweeter, more moist. It even looked and tasted better. Plant-based products are slightly more expensive, but they last longer. Oat milk can last for about two months. Dairy milk has a short shelf time. It expires faster. Even my butter and frostings, the consistency came out better. I didn’t even tell my customers initially and they were raving about it, so I eventually told them (laughs).\u003c/p>\n\u003cp>https://www.instagram.com/p/CeekmYMvDv3/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cb>You do lots of custom, one-off treats — like your Pink Champagne Geode Cake (pictured above). Describe some of your favorite items and clients. What makes your creations distinct?\u003c/b>\u003c/p>\n\u003cp>There are two types of cakes I make: buttercream cakes (frosting) and fondant (fun 3D molds). A favorite client I make cakes for is \u003ca href=\"https://www.instagram.com/galore/?hl=en\">Galore\u003c/a>. They’re based in LA. I got connected with them a few years ago, I just reached out and they were totally with it. They gave me free range. They’d throw parties and some celebrities would attend, and they’d ask me to make cakes with people’s names on it and stuff like that. I’d make them in the Bay and take them all the way to LA for a weekend. I’ve worked with outlets like BET. I also did something for \u003ca href=\"https://www.instagram.com/victoriamonet/?hl=en\">Victoria Monét\u003c/a>’s birthday after she worked with Ariana Grande, who attended. I made a \u003ca href=\"https://www.pinterest.com/pin/505036545705530261/\">“Burn Book” cake\u003c/a> from Mean Girls and cupcakes that resembled Victoria’s work. I went to the party and met them both, and they were very happy with the product.\u003c/p>\n\u003cp>Oh, I’ve also shipped cakes from Portland to the Bay. Shipping cakes is a thing (laughs). I wasn’t sure how to make it work at first. \u003ca href=\"https://www.instagram.com/reel/CTvbzYMJuAs/?utm_source=ig_web_copy_link\">This one cake took two full days\u003c/a>, hand painted, and I used an airbrush to incorporate pieces that reflected the person’s lifestyle. They wanted guns, money, an eightball, an ashtray and other symbols about where they’re from. They had recently lost a family member, so I added that as well. That’s about $1,000 total. With shipping, labor, ingredients. It’s not cheap.\u003c/p>\n\u003cp>\u003cb>You’re heavily rooted in the Bay Area, having worked with local figures like Juan Toscano-Anderson before. What’s your connection to the culture here, beyond even just food?\u003c/b>\u003c/p>\n\u003cp>Juan was a client. His mom’s 50th birthday was on June 1, and I was on my way to Portland that day. \u003ca href=\"https://www.instagram.com/p/ByTeobeAxNf/?igshid=MDJmNzVkMjY%3D\">I finished the cake for his mom\u003c/a> right before leaving. She really loved that cake. Overall, I’ve just been around a lot of people here over the years. I used to do photography, so that helped me meet people in the scene. That got me out to shows for people like SchoolBoy Q, when I was working at Converse. I was shooting events and meeting people around the Bay. Shooting shows was a way for me to attend events on a different side of things. I’ve done 2 Chainz at Fox Theater, SZA in the City, Ab Soul, music festivals. It paid off because now I take all my own photos of the food. Staging, lighting, all that.\u003c/p>\n\u003cfigure id=\"attachment_13920855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920855\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg\" alt=\"Brea Gladney and her mother both stand in front of their home in San Leandro, while Brea holds one of her vegan fried chicken waffle tacos\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The baker and her mother stand in front of their home, where it all started for the Gladney 10 years ago. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What struggles do independent foodmakers like yourself face? Do you have advice for anyone interested in this profession?\u003c/b>\u003c/p>\n\u003cp>My 10-year-anniversary is next year. I started this business at my mom’s house in San Leandro. I was talking to my best friend one day, thinking about doing an event in LA. I had no idea about anything. It was about $700 for the permits. That’s when I started to learn about the different types of permits you need.\u003c/p>\n\u003cp>As far as running a business, you need to get some things to get started, but it wasn’t that complicated. I needed a kitchen, and I found out that I don’t necessarily need all the extra stuff to start off. I share that with other bakers who wanna start. If you go to the health department, you can get started from your house. You can get a permit based on the products you make and income you get. Since then I’ve been doing this for a long time, just trial and error. Self taught. And with my mom as my biggest sponsor.\u003c/p>\n\u003cp>\u003cb>What events do you have coming up? Where can people find you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13920483,arts_13919032,arts_13916044']\u003c/span>A lot of this happens here in the Bay, but also in Portland. When I’m in the Bay, just follow my posts and reach out. I’ve been doing \u003ca href=\"https://www.instagram.com/the_firemarket2/?hl=en\">The Fire Market\u003c/a> a few Saturdays a month recently. You can get things there that are [cannabis] infused, or not. I really appreciate that market. It’s very organized, a safe space and a lot of fun. It’s a community. We look out for each other, and it gives me a sort of home base outside of my home. Sometimes you have to be careful about letting everyone know where you’re at, especially as a woman.\u003c/p>\n\u003cp>Honestly, my goal is to never open anything full-time; I do not like the public like that (laughs). I like creating products and putting it out on my own timeline. I do have cookies that are plant-based, and those are really shipping friendly. You can get things like that at any time. Or you can make requests, and that’s cool, and that’s where the custom orders come in.\u003c/p>\n\u003cp>I love pop-ups, too. It’s kind of like a shoe release, and I post on my website where and when to get it. If you catch me, you catch me (laughs). I’ll have something really nice for you though. I’m currently working on a Cookies ’n Ube cake for my next event.\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>\u003cem>Treats by B is \u003ca href=\"https://www.treatsbybrea.com/\">available online\u003c/a>. Gladney’s next Bay Area appearances will be on Friday, Oct. 28 in San Leandro and Saturday, Oct. 29 at \u003ca href=\"https://www.instagram.com/the_firemarket/?hl=en\">The Fire Market\u003c/a> in East Oakland. \u003ca href=\"https://www.instagram.com/treatsbyb/\">Message her\u003c/a> for address information, future events and shipping queries.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Treats by B's outlandish vegan cakes, cookies and dessert tacos are a Bay Area original. ",
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"title": "Gold-Covered Vegan Treats Sparkle for this East Bay Baker | KQED",
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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>It doesn’t get more saucy than Brea “Slim” Gladney. Walking into her family’s home in San Leandro — where they relocated to from East Oakland over a decade ago — you’ll find the Warriors game playing in the background and all the playerish vibes of someone who cooks up game for a living. Though Gladney currently resides in Portland, Oregon, she regularly returns home to tap in with her folks and distribute baked treats at various pop-ups, smoke shops and private functions through her business, \u003ca href=\"https://www.instagram.com/treatsbyb/\">Treats by B\u003c/a>.\u003c/p>\n\u003cp>What makes Gladney distinctive is her passion and creativity in the kitchen: peach cobbler dessert tacos, sherbet ube geode cakes, raspberry cupcakes with rose flower frosting, vegan fried chicken and waffle tacos, cannabis-infused cinnamon buns and more — often with gold flakes sprinkled generously as a garnish. For her, baking and cooking are artforms, which she often freestyles in the moment to make original, one-off goodies. Everything she makes is from scratch — the dough, frosting, butter, oils — and she customizes every detail to the customer’s needs and preferences (see: cannabis optional).\u003c/p>\n\u003cp>Like one of early her influences, Too $hort, Gladney is “out the trunk” with it, selling from inside her family’s home, posting up with tents in driveways and pulling up to smoker’s events to feed anyone who might have the munchies. “I’m on my Girl Scout shit,” Gladney says about the informal ways she distributes her baked creations to Bay Area treat-seekers.\u003c/p>\n\u003cp>During my visit to her family’s home, Gladney’s mother — a supportive advocate whom Gladney credits as her “number one fan, for sure” — was nearby, providing space and encouragement. It’s clear that happiness and homestyle comfort are major ingredients in anything made by “Slim,” whose pop-up business has been going for nearly a decade. Here’s what this foodmaker had to say about her journey so far.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>KQED: How did Treats by B start out and what sort of goods do you serve?\u003c/b>\u003c/p>\n\u003cp>It’s a business I started almost 10 years ago, a platform for myself to express my art through food. I have a bit of an art background — I’ve always needed some crayons or watercolors and paper, and I also went to the Art Institute of San Francisco for photography. I’ve always needed to do things with my hands, including baking and cooking.\u003c/p>\n\u003cp>[Treats by B] is basically founded on me creating outlandish things. I’m a kitchen creative. There isn’t really one thing that I’m limited to doing. I bake, cook, make medicinal products, butter, oils, infusions. It all goes hand in hand and is made from scratch. There’s no limit to what I might make and I’m finding ways to merge things: the chicken and waffle taco, for example. It’s savory and sweet, and dabbles into all my interests.\u003c/p>\n\u003cp>Edibles also go organically with my treats. I’m intrigued by that industry. I’ve been doing it for about eight years, and it gives me more opportunities to explore. My best friend encouraged me to turn what I do in the kitchen into a business and people started asking me about it, so I hit my cousin up who does graphic design. I’m from the Bay but this kind of got started in LA, when I was visiting down there. My cousin came up with the name, logo and pattern. Here we are a decade later with the same thing.\u003c/p>\n\u003cfigure id=\"attachment_13920854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg\" alt=\"a row of peach cobbler dessert tacos are lined up in Gladney's home kitchen\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A row of peach cobbler dessert tacos are lined up in Gladney’s home kitchen. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your approach to baking? It seems fluid and laid-back.\u003c/b>\u003c/p>\n\u003cp>It’s a freestyle for me. I don’t always know what I’m going to make. People ask me to make custom cakes. That’s my style. I like to give people something they might not always see. I’m not saying I’m the greatest cake decorator in the world, but I’m me. Depending on the day and what I have available, I’ll make something off that. Maybe I have matcha, crystals and glitter, so I’ll turn that into something. It’s more fun that way. It doesn’t limit me or give me strict boundaries. When you’re dealing with people’s orders, I like the idea of being custom, making it personal, because I can’t really make a mistake. If something has exact specifications, then there might be disappointment when they get it. I don’t want people to expect something that isn’t me.\u003c/p>\n\u003cp>\u003cb>You’ve lived in Portland for three years now, but you return to the Bay often. What’s it like to run your business from two cities, and how do you balance that?\u003c/b>\u003c/p>\n\u003cp>It works together, especially when it comes to business. Both places can be booming, but if one is doing better than the other, it gives me a chance to move around. I move where the money is. I initially got up to Portland after visiting a friend. I was making banana loafs at the time and thought it would be a good fit in Oregon after seeing someone already had theirs in store. Within six hours of me being there I was already smelling opportunities. We went around to different food carts and I noticed what was going on in the food scene. I felt like I had a chance to do something different and add to it all. I moved in after that.\u003c/p>\n\u003cp>My business is heavily based off \u003ca href=\"https://www.instagram.com/treatsbyb/\">my social media\u003c/a>. Being on a budget and trying to start a business, I was limited with resources, which made me more creative in the kitchen. A lot of my meals might’ve looked extravagant, but they were basic ingredients with a creative touch. Being in two places just helps me spread what I do, which I prefer.\u003c/p>\n\u003cp>\u003cb>You’re focused on plant-based options and vegan ingredients. What are the benefits of veganism and how did you first get into it?\u003c/b>\u003c/p>\n\u003cp>My good friend Lola has been vegan since high school. She pushed me in this direction. In 2014, I was on Facebook, and she posted a flyer about Vegan Street Fair in LA. I wanted to do it, so I reached out to the coordinators and got set up with that. From there I got accepted and paid my fee. I had never made anything vegan or plant-based in my life, but we’ve figured it out (laughs). I started small, but eventually was making stuff for events for thousands of people in my home kitchen. I’ve made over 2,000 vegan cupcakes in a week using my home oven. I’d go with a hundred cases of 12-count cupcakes to events. That’s a lot for one person in that type of kitchen. But I was passionate. Raspberry, banana, strawberry, green tea, coconut almond. I did it all through trial and error. That put knowledge in my belt for plant-based products. During that time, I started altering my own diet and went vegan myself.\u003c/p>\n\u003cp>Everything really kicked off and I decided to do strictly plant-based when I moved to Portland. I got connected with Jewan, from \u003ca href=\"https://www.instagram.com/itsplantbasedpapi/?hl=en\">Plant Based Papi\u003c/a>, and started doing vegan desserts there. The product was softer, sweeter, more moist. It even looked and tasted better. Plant-based products are slightly more expensive, but they last longer. Oat milk can last for about two months. Dairy milk has a short shelf time. It expires faster. Even my butter and frostings, the consistency came out better. I didn’t even tell my customers initially and they were raving about it, so I eventually told them (laughs).\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>You do lots of custom, one-off treats — like your Pink Champagne Geode Cake (pictured above). Describe some of your favorite items and clients. What makes your creations distinct?\u003c/b>\u003c/p>\n\u003cp>There are two types of cakes I make: buttercream cakes (frosting) and fondant (fun 3D molds). A favorite client I make cakes for is \u003ca href=\"https://www.instagram.com/galore/?hl=en\">Galore\u003c/a>. They’re based in LA. I got connected with them a few years ago, I just reached out and they were totally with it. They gave me free range. They’d throw parties and some celebrities would attend, and they’d ask me to make cakes with people’s names on it and stuff like that. I’d make them in the Bay and take them all the way to LA for a weekend. I’ve worked with outlets like BET. I also did something for \u003ca href=\"https://www.instagram.com/victoriamonet/?hl=en\">Victoria Monét\u003c/a>’s birthday after she worked with Ariana Grande, who attended. I made a \u003ca href=\"https://www.pinterest.com/pin/505036545705530261/\">“Burn Book” cake\u003c/a> from Mean Girls and cupcakes that resembled Victoria’s work. I went to the party and met them both, and they were very happy with the product.\u003c/p>\n\u003cp>Oh, I’ve also shipped cakes from Portland to the Bay. Shipping cakes is a thing (laughs). I wasn’t sure how to make it work at first. \u003ca href=\"https://www.instagram.com/reel/CTvbzYMJuAs/?utm_source=ig_web_copy_link\">This one cake took two full days\u003c/a>, hand painted, and I used an airbrush to incorporate pieces that reflected the person’s lifestyle. They wanted guns, money, an eightball, an ashtray and other symbols about where they’re from. They had recently lost a family member, so I added that as well. That’s about $1,000 total. With shipping, labor, ingredients. It’s not cheap.\u003c/p>\n\u003cp>\u003cb>You’re heavily rooted in the Bay Area, having worked with local figures like Juan Toscano-Anderson before. What’s your connection to the culture here, beyond even just food?\u003c/b>\u003c/p>\n\u003cp>Juan was a client. His mom’s 50th birthday was on June 1, and I was on my way to Portland that day. \u003ca href=\"https://www.instagram.com/p/ByTeobeAxNf/?igshid=MDJmNzVkMjY%3D\">I finished the cake for his mom\u003c/a> right before leaving. She really loved that cake. Overall, I’ve just been around a lot of people here over the years. I used to do photography, so that helped me meet people in the scene. That got me out to shows for people like SchoolBoy Q, when I was working at Converse. I was shooting events and meeting people around the Bay. Shooting shows was a way for me to attend events on a different side of things. I’ve done 2 Chainz at Fox Theater, SZA in the City, Ab Soul, music festivals. It paid off because now I take all my own photos of the food. Staging, lighting, all that.\u003c/p>\n\u003cfigure id=\"attachment_13920855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920855\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg\" alt=\"Brea Gladney and her mother both stand in front of their home in San Leandro, while Brea holds one of her vegan fried chicken waffle tacos\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The baker and her mother stand in front of their home, where it all started for the Gladney 10 years ago. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What struggles do independent foodmakers like yourself face? Do you have advice for anyone interested in this profession?\u003c/b>\u003c/p>\n\u003cp>My 10-year-anniversary is next year. I started this business at my mom’s house in San Leandro. I was talking to my best friend one day, thinking about doing an event in LA. I had no idea about anything. It was about $700 for the permits. That’s when I started to learn about the different types of permits you need.\u003c/p>\n\u003cp>As far as running a business, you need to get some things to get started, but it wasn’t that complicated. I needed a kitchen, and I found out that I don’t necessarily need all the extra stuff to start off. I share that with other bakers who wanna start. If you go to the health department, you can get started from your house. You can get a permit based on the products you make and income you get. Since then I’ve been doing this for a long time, just trial and error. Self taught. And with my mom as my biggest sponsor.\u003c/p>\n\u003cp>\u003cb>What events do you have coming up? Where can people find you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>A lot of this happens here in the Bay, but also in Portland. When I’m in the Bay, just follow my posts and reach out. I’ve been doing \u003ca href=\"https://www.instagram.com/the_firemarket2/?hl=en\">The Fire Market\u003c/a> a few Saturdays a month recently. You can get things there that are [cannabis] infused, or not. I really appreciate that market. It’s very organized, a safe space and a lot of fun. It’s a community. We look out for each other, and it gives me a sort of home base outside of my home. Sometimes you have to be careful about letting everyone know where you’re at, especially as a woman.\u003c/p>\n\u003cp>Honestly, my goal is to never open anything full-time; I do not like the public like that (laughs). I like creating products and putting it out on my own timeline. I do have cookies that are plant-based, and those are really shipping friendly. You can get things like that at any time. Or you can make requests, and that’s cool, and that’s where the custom orders come in.\u003c/p>\n\u003cp>I love pop-ups, too. It’s kind of like a shoe release, and I post on my website where and when to get it. If you catch me, you catch me (laughs). I’ll have something really nice for you though. I’m currently working on a Cookies ’n Ube cake for my next event.\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>\u003cem>Treats by B is \u003ca href=\"https://www.treatsbybrea.com/\">available online\u003c/a>. Gladney’s next Bay Area appearances will be on Friday, Oct. 28 in San Leandro and Saturday, Oct. 29 at \u003ca href=\"https://www.instagram.com/the_firemarket/?hl=en\">The Fire Market\u003c/a> in East Oakland. \u003ca href=\"https://www.instagram.com/treatsbyb/\">Message her\u003c/a> for address information, future events and shipping queries.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "How to Make Your Own Delicious Diwali Desserts",
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"content": "\u003cp>This week, the Desi community around the Bay Area — and the world — is celebrating the Hindu festival of Diwali.\u003c/p>\n\u003cp>These five days of festivities honor more than just India’s Lunar New Year. Diwali celebrates light triumphing over darkness, knowledge overcoming ignorance and good defeating evil. It is a time for cleaning and decorating home, lighting symbolic candles and lamps, offering prayers to Lakshmi (the goddess of wealth) and — oh yes — families and friends coming together to feast.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_135190']\u003c/span>Desserts are a big deal during Diwali because celebrating with something sweet is considered good luck. Here, KQED Arts engagement producer Ria Garewal shares three of her family’s favorite Diwali dessert recipes. The focus of these dishes is entirely on balancing delicate flavor combinations. None require baking.\u003c/p>\n\u003cfigure id=\"attachment_13920774\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-1306244652-800x533.jpg\" alt=\"Crumbly white dessert rectangles topped with slivers of nuts.\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Malai Barfi. \u003ccite>(Getty Images Rangeecha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Malai Barfi\u003c/h2>\n\u003cp>Malai Barfi is the tres leches cake of the Indian world. These crumbly and satisfying bars are made with three kinds of milk and topped with nuts. There are a huge number of variations to experiment with — coconut, chocolate and even carrot — but here, Garewal sticks with a traditional recipe.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>400 grams paneer\u003cbr>\n1 can condensed milk\u003cbr>\n1/2 cup whole milk\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 cup milk powder\u003cbr>\n1 teaspoon cardamom powder\u003c/p>\n\u003cp>Method:\u003c/p>\n\u003col>\n\u003cli>Grate paneer very fine and set aside.\u003c/li>\n\u003cli>In saucepan, combine whole milk and sugar, then boil.\u003c/li>\n\u003cli>Add condensed milk and stir.\u003c/li>\n\u003cli>Once the mixture is boiling again, add the finely grated paneer and mix thoroughly.\u003c/li>\n\u003cli>Lower heat and add milk powder, a little at a time, while stirring.\u003c/li>\n\u003cli>Once the mixture has a consistency similar to thick porridge, turn off the heat.\u003c/li>\n\u003cli>Grease a small square cake pan with ghee.\u003c/li>\n\u003cli>Add mixture to pan in a layer 2–3 inches thick.\u003c/li>\n\u003cli>Sprinkle with ground pistachio nuts.\u003c/li>\n\u003cli>Cover with Saran wrap and leave to set for 2–3 hours at room temperature, or 20 minutes in the fridge.\u003c/li>\n\u003cli>Cut into squares and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_13920775\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-1421340189-800x533.jpg\" alt=\"Small round yellow dessert balls, each topped with two thin strips of almond.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Besan laddu, garnished with slivers of almonds. \u003ccite>(Getty Images KishoreJ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Besan Ladoo\u003c/h2>\n\u003cp>Probably the most universally popular dessert of Diwali, these sugary and aromatic dough balls are often created in group settings. Use this as an opportunity to join with family members and friends and make something mouthwatering together.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>2 cup besan flour\u003cbr>\n1/2 cup ghee\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup cashew nuts\u003cbr>\n3–4 pods cardamom\u003c/p>\n\u003cp>Method:\u003c/p>\n\u003col>\n\u003cli>Blend sugar and cardamom pods together in a grinder.\u003c/li>\n\u003cli>In a heavy-based saucepan add 1 1/2 tablespoons of ghee.\u003c/li>\n\u003cli>Once melted, add cashews. Heat until golden brown.\u003c/li>\n\u003cli>Once browned, pour cashews into a bowl and let them cool.\u003c/li>\n\u003cli>Put besan flour into the saucepan, gradually mixing in the rest of the ghee.\u003c/li>\n\u003cli>Once the mixture has darkened in color, reduce heat to lowest possible setting and continue to add ghee. Stir continuously until ghee is completely absorbed by the besan flour.\u003c/li>\n\u003cli>Remove mixture from heat and transfer to another pan to cool.\u003c/li>\n\u003cli>Once cooled, combine with the sugar mixture and roll small balls in the palm of your hand. Roll until smooth.\u003c/li>\n\u003cli>Once set, add cashews on top.\u003c/li>\n\u003cli>Enjoy this nutty sweet dessert!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_13920776\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-1340276605-800x533.jpg\" alt=\"A bowl of rice pudding viewed from above, surrounded by scattered petals.\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kheer. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kheer\u003c/h2>\n\u003cp>This rice pudding dish may look simple enough, but it is steeped in mythology. Some historians believe kheer to be one of the oldest dishes in the world, dating all the way back to 400 BC. Others believe it was created 2,000 years ago at the Lord Jagannath Temple in Odisha, where it was served as an offering. The reason it has lasted this long is simple: it is absolutely delicious, hot or cold.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 gallon whole milk\u003cbr>\n1 cup water\u003cbr>\n1/2 cup basmati rice\u003cbr>\n1/2 cup sugar\u003cbr>\n1 tablespoon ghee\u003cbr>\n1 teaspoon freshly ground cardamom\u003cbr>\nAssorted nuts\u003c/p>\n\u003cp>Method:\u003c/p>\n\u003col>\n\u003cli>Soak the rice for 20 minutes, then drain.\u003c/li>\n\u003cli>On a low heat, combine the rice and ghee, being careful not to let the rice brown.\u003c/li>\n\u003cli>In a large pot, heat the water, then add the milk. Stir frequently.\u003c/li>\n\u003cli>Once the milk is boiling, add the rice and sugar and reduce to a medium heat.\u003c/li>\n\u003cli>Add the sugar and cardamom and stir for 20 minutes.\u003c/li>\n\u003cli>Cover the mixture and simmer for 10 minutes.\u003c/li>\n\u003cli>The kheer should be thick and aromatic now. Garnish with chopped cashew and pistachio nuts, and serve with a side of ice cream.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>Happy Diwali, everyone!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Desserts are a big deal during Diwali because celebrating with something sweet is considered good luck. Here, KQED Arts engagement producer Ria Garewal shares three of her family’s favorite Diwali dessert recipes. The focus of these dishes is entirely on balancing delicate flavor combinations. None require baking.\u003c/p>\n\u003cfigure id=\"attachment_13920774\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-1306244652-800x533.jpg\" alt=\"Crumbly white dessert rectangles topped with slivers of nuts.\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Malai Barfi. \u003ccite>(Getty Images Rangeecha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Malai Barfi\u003c/h2>\n\u003cp>Malai Barfi is the tres leches cake of the Indian world. These crumbly and satisfying bars are made with three kinds of milk and topped with nuts. There are a huge number of variations to experiment with — coconut, chocolate and even carrot — but here, Garewal sticks with a traditional recipe.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>400 grams paneer\u003cbr>\n1 can condensed milk\u003cbr>\n1/2 cup whole milk\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 cup milk powder\u003cbr>\n1 teaspoon cardamom powder\u003c/p>\n\u003cp>Method:\u003c/p>\n\u003col>\n\u003cli>Grate paneer very fine and set aside.\u003c/li>\n\u003cli>In saucepan, combine whole milk and sugar, then boil.\u003c/li>\n\u003cli>Add condensed milk and stir.\u003c/li>\n\u003cli>Once the mixture is boiling again, add the finely grated paneer and mix thoroughly.\u003c/li>\n\u003cli>Lower heat and add milk powder, a little at a time, while stirring.\u003c/li>\n\u003cli>Once the mixture has a consistency similar to thick porridge, turn off the heat.\u003c/li>\n\u003cli>Grease a small square cake pan with ghee.\u003c/li>\n\u003cli>Add mixture to pan in a layer 2–3 inches thick.\u003c/li>\n\u003cli>Sprinkle with ground pistachio nuts.\u003c/li>\n\u003cli>Cover with Saran wrap and leave to set for 2–3 hours at room temperature, or 20 minutes in the fridge.\u003c/li>\n\u003cli>Cut into squares and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_13920775\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-1421340189-800x533.jpg\" alt=\"Small round yellow dessert balls, each topped with two thin strips of almond.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-1421340189-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Besan laddu, garnished with slivers of almonds. \u003ccite>(Getty Images KishoreJ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Besan Ladoo\u003c/h2>\n\u003cp>Probably the most universally popular dessert of Diwali, these sugary and aromatic dough balls are often created in group settings. Use this as an opportunity to join with family members and friends and make something mouthwatering together.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>2 cup besan flour\u003cbr>\n1/2 cup ghee\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup cashew nuts\u003cbr>\n3–4 pods cardamom\u003c/p>\n\u003cp>Method:\u003c/p>\n\u003col>\n\u003cli>Blend sugar and cardamom pods together in a grinder.\u003c/li>\n\u003cli>In a heavy-based saucepan add 1 1/2 tablespoons of ghee.\u003c/li>\n\u003cli>Once melted, add cashews. Heat until golden brown.\u003c/li>\n\u003cli>Once browned, pour cashews into a bowl and let them cool.\u003c/li>\n\u003cli>Put besan flour into the saucepan, gradually mixing in the rest of the ghee.\u003c/li>\n\u003cli>Once the mixture has darkened in color, reduce heat to lowest possible setting and continue to add ghee. Stir continuously until ghee is completely absorbed by the besan flour.\u003c/li>\n\u003cli>Remove mixture from heat and transfer to another pan to cool.\u003c/li>\n\u003cli>Once cooled, combine with the sugar mixture and roll small balls in the palm of your hand. Roll until smooth.\u003c/li>\n\u003cli>Once set, add cashews on top.\u003c/li>\n\u003cli>Enjoy this nutty sweet dessert!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_13920776\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-1340276605-800x533.jpg\" alt=\"A bowl of rice pudding viewed from above, surrounded by scattered petals.\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kheer. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kheer\u003c/h2>\n\u003cp>This rice pudding dish may look simple enough, but it is steeped in mythology. Some historians believe kheer to be one of the oldest dishes in the world, dating all the way back to 400 BC. Others believe it was created 2,000 years ago at the Lord Jagannath Temple in Odisha, where it was served as an offering. The reason it has lasted this long is simple: it is absolutely delicious, hot or cold.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 gallon whole milk\u003cbr>\n1 cup water\u003cbr>\n1/2 cup basmati rice\u003cbr>\n1/2 cup sugar\u003cbr>\n1 tablespoon ghee\u003cbr>\n1 teaspoon freshly ground cardamom\u003cbr>\nAssorted nuts\u003c/p>\n\u003cp>Method:\u003c/p>\n\u003col>\n\u003cli>Soak the rice for 20 minutes, then drain.\u003c/li>\n\u003cli>On a low heat, combine the rice and ghee, being careful not to let the rice brown.\u003c/li>\n\u003cli>In a large pot, heat the water, then add the milk. Stir frequently.\u003c/li>\n\u003cli>Once the milk is boiling, add the rice and sugar and reduce to a medium heat.\u003c/li>\n\u003cli>Add the sugar and cardamom and stir for 20 minutes.\u003c/li>\n\u003cli>Cover the mixture and simmer for 10 minutes.\u003c/li>\n\u003cli>The kheer should be thick and aromatic now. Garnish with chopped cashew and pistachio nuts, and serve with a side of ice cream.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>Happy Diwali, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Quiet Star Behind Just One Cookbook, the Internet's Favorite Japanese Recipe Blog",
"headTitle": "The Quiet Star Behind Just One Cookbook, the Internet’s Favorite Japanese Recipe Blog | KQED",
"content": "\u003cp>[dropcap]A[/dropcap]t first glance, Namiko “Nami” Hirasawa Chen is like any other friendly neighborhood mother. Her cheeks are flushed and crinkled with a smile, and her home is warm and open, smelling of fresh soap and whatever is cooking in the kitchen. Dressed in a loose gray shirt and dark blue apron wrapped neatly around her waist, she scurries back and forth between you and the kitchen, the pitter-patter of her bare feet across the wood floor ever present. Each time, she returns with a new snack and refreshment in hand.\u003c/p>\n\u003cp>As Nami steps up onto a small stool in front of the stove to poke at slivers of ginger cooking in sesame oil, she’s preparing a meal that will not only feed her family of four — but also her online audience of five million readers.\u003c/p>\n\u003cp>From her home, tucked away in rolling hills of lush shrub on the Peninsula, about 20 miles south of San Francisco, Nami runs the esteemed food blog, \u003ca href=\"https://www.justonecookbook.com/\">Just One Cookbook\u003c/a>. Here, she shares staples of Japanese home cooking, including savory classics like gyudon and fluffy loaves of shokupan. If you Google the name of any home-cooked Japanese dish, one of Nami’s recipes is often in the top search results — if not the very top listing. With over a thousand recipes, the blog is quite possibly the most popular English-language resource on Japanese cooking on the entire internet.\u003c/p>\n\u003cp>Though it has yet to achieve the same level of mainstream name recognition as the most famous recipe blogs (say, a \u003ca href=\"https://www.nytimes.com/2015/06/03/dining/maangchi-youtube-korean-julia-child.html\">Maangchi\u003c/a> or a \u003ca href=\"https://www.newyorker.com/culture/annals-of-gastronomy/an-unabashed-appreciation-of-smitten-kitchen-the-ur-food-blog\">Smitten Kitchen\u003c/a>), Just One Cookbook has a cult following of dedicated followers who turn to the blog on the weariest of evenings in search of simple, comforting Japanese meals — and are quick to sing its praises.\u003c/p>\n\u003cp>“[The recipes] always work and they work really well,” says \u003ca href=\"https://twitter.com/megmccarron\">Meghan McCarron\u003c/a>, senior correspondent at Eater, who recommended the blog in an \u003ca href=\"https://www.eater.com/2020/4/3/21203517/easy-cooking-recipes-tips-tricks-roast-chicken-vegetables-rice-beans\">early-pandemic guide\u003c/a> that she wrote for novices learning to cook at home for the first time. “I do think Just One Cookbook is one of the most authoritative and complete and ever-updating sources for how to do this kind of cooking that’s so homey, so satisfying.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area-based freelance writer \u003ca href=\"https://twitter.com/jjjjacq\">Jacquelyn Tran\u003c/a> is one of the many millennial digital natives who look to the internet for cooking inspiration and who refer to Nami as their default resource for Japanese recipes. “Every time I was curious about any recipe — she came up,” says Tran. “She became sort of a staple in my learning how to cook Japanese food and just cooking in general.”\u003c/p>\n\u003cfigure id=\"attachment_13920731\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman preps food in the kitchen while a man photographs what she's doing; there's a double exposure of this image.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twice a week, the Nami and Shen Chens’ home kitchen transforms into a photo set. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And \u003ca href=\"https://twitter.com/rzhongnotes?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">Rui Zhong\u003c/a>, a writer for World Politics Review, often returns to Nami’s \u003ca href=\"https://www.justonecookbook.com/simple-chicken-curry/\">curry dish\u003c/a> or \u003ca href=\"https://www.justonecookbook.com/somen-noodle-soup/\">somen noodle soup\u003c/a> which, like many of Just One Cookbook’s other recipes, are accessible and customizable, making use of things like store-bought curry cubes.\u003c/p>\n\u003cp>“She’s not Chrissy Teigen,” Zhong says. “The recipes are very no-frills and they’re approachable for someone at my cooking level, which is not terrible but not like a fancy home cook. She gives people the confidence that they can make their own stuff.”\u003c/p>\n\u003ch2>\u003cb>When Cooking Was a Chore\u003c/b>\u003c/h2>\n\u003cp>Raised in Yokohama, Japan, Nami grew up in a family that was embedded in the local restaurant scene. Her grandfather ran a Chinese restaurant and a Teppanyaki style steak house, something she says influenced her family’s “very picky” taste in food. Then, as an early teen, her mother inducted her into the kitchen. Together, around 4:30 every afternoon, they’d stand side by side, her mother rattling off orders and Nami hurrying to keep up.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\" citation=\"Rui Zhong\"]“The recipes are very no-frills and they’re approachable for someone at my cooking level … She gives people the confidence that they can make their own stuff.”[/pullquote]“It wasn’t a choice,” she says. “I wanted to read or something, but then my mom would say to come and help. So cooking was actually not my favorite thing — because it was a chore. There was no proper training or something like that. It was more like I just picked up from watching her.”\u003c/p>\n\u003cp>But when Nami turned 20 and was preparing to head to California alone to pursue her studies, those nights spent dreading cooking alongside her mother became her reprieve. Five thousand miles apart, her mother’s presence lingered in the air as Nami cooked the simple meals of her childhood. She’d make Japanese-style pasta and reminisce about her mother’s korroke — crispy croquettes breaded in panko and filled with soft potato mash and tender beef. No grocery store or restaurant could quite replicate her mother’s handiwork, so she stopped seeking that nostalgic taste outside.\u003c/p>\n\u003cfigure id=\"attachment_13920726\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920726\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut.jpg\" alt='A handwritten ingredient list for \"Taiwan mezesoba.\"' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Even as the author of the internet’s authoritative English-language Japanese cookbook, Nami still relies on handwritten ingredient lists. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon arriving in the States, Nami studied environmental studies with a focus on geography and geology at Saint Mary’s College in Moraga. She ate dorm food with gusto and spent free time exploring the American culture she had previously only experienced through film and television, rarely feeling homesick. After graduating, she found work as a digital map specialist and met Shen Chen, a colleague with a similar love for food. They began dating and married shortly after.\u003c/p>\n\u003cp>In 2011, both had left their mapping jobs and Shen was working for an online marketing company while Nami cared for their two children at home. She began to think about how she would compile her recipes in one place for her kids to use when they were old enough. It was also at this time that Shen’s friends had been asking her for simple Japanese meals to cook.\u003c/p>\n\u003cp>“So I was helping them by emailing. And that became too much work. So I was sharing on Facebook, and Facebook started to have kind of different UI,” says Nami. “And then somebody suggested, ‘Oh, you should start a food blog.’ And I never had a blog before. But I think that’s how we started.”\u003c/p>\n\u003cp>When Nami published \u003ca href=\"https://www.justonecookbook.com/first-post/\">her first entry\u003c/a> on New Year’s Day in 2011, she was excited but unsure. “I haven’t told anyone about this website yet,” she wrote in the post. “There’s so much to learn … but my 2011 resolution will be to continue adding new recipes to my collection and update my website.”\u003c/p>\n\u003cfigure id=\"attachment_13920736\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920736\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman carefully pours a separated egg yolk into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nami scoops an egg yolk onto a dish while her husband, Shen, looks on. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this time, the food blogging landscape was dominated by elaborate remixes of American mainstays like Caesar salad and roast chicken as well as the desire to infuse bacon into everything. Trends faded as quickly as they arrived, and the same could be said about the most popular sites of the time. The magazine \u003ci>Saveur\u003c/i> handed out awards to a number of blogs that have since become dormant or completely defunct.\u003c/p>\n\u003cp>So, when Nami was starting out, there was practically no one to model herself after. In the early 2010s, most blogs related to Japanese cuisine were review- and travel-centered: DIY Blogspot or WordPress pages with diary-like entries and photos of everyday life sprinkled with ruminations on ramen and sushi the writers had tried abroad. There was a \u003ca href=\"http://japanesesnackreviews.blogspot.com/2011/\">site\u003c/a> that documented Japanese hospital food, \u003ca href=\"https://lunchbreakjpn.wordpress.com/2012/10/25/school-lunch-for-october-25th-2012/\">another\u003c/a> that doted on school lunches of natto and miso soup — and yet very few that provided actual recipes for Japanese home cooking.\u003c/p>\n\u003cp>From the beginning, Shen pushed for a savvier approach. Because of his experience with SEM and SEO, he was particular about keywords, the site name \u003ci>and\u003c/i> the headers being used. He was wary of the typical “diary” style of blogging common during the time. Still, this inception period was certainly not the Just One Cookbook readers are familiar with today. Scrappy and born from a spark of earnest excitement, those early posts featured grainy photos that were taken in dim lighting at dinner. But after the first year, the blog gained traction and the couple began investing into better gear. Since Shen was still working full time, the two had to cram their photo shoots to weekends, when they’d often work until 2 in the morning.\u003c/p>\n\u003cp>The hardest part was that their growing success coincided with the growth of their children, whom they often had to sacrifice spending time with in order to work on the blog. Their friends also stopped calling, knowing that the couple would be busy creating content all weekend long.\u003c/p>\n\u003cp>“But when I put my mind [to something], I don’t give up,” says Nami. “I said, ‘We have to do this.’”\u003c/p>\n\u003cfigure id=\"attachment_13920723\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920723\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman uses her cellphone to take a photo of a picture of a bowl of noodles that's projected onto a large flat-screen monitor.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of what sets Just One Cookbook apart is how thorough the recipes are, with one or two photos that accompany each and every step of the cooking process. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>An Online Cook at Work \u003c/b>\u003c/h2>\n\u003cp>At the end of the day, Just One Cookbook’s popularity can be attributed almost entirely to the quality of the recipes themselves. Each one is crafted with a level of detail and care that sets it apart from the crowd of food blogs hustling to appease an evasive algorithm, increase output and play to trends. It isn’t one of those minimalistic recipe pages with little more than a polished image of the final dish and perhaps a few brief personal anecdotes sprinkled throughout. Few bloggers go through the painstaking effort that Nami does to document each step of the process of making a dish.\u003c/p>\n\u003cp>“She’s just so thorough,” says Eater writer McCarron, who notes that while food media has expanded across platforms like TikTok and YouTube, the written food blog format is unique in that it allows writers to be as longform as they’d like. “I think she’s such a great example of what a blog can do and why those long contextual recipe head notes are so helpful.”\u003c/p>\n\u003cp>Take, for example, her post on \u003ca href=\"https://www.justonecookbook.com/shio-ramen/\">shio ramen\u003c/a>. Aside from a very brief introduction, it’s all business. There’s a section that distinguishes this ramen style’s salt-based broth from other types and a detailed breakdown of the dish’s five most important components. Keeping in mind her varied audience, some of whom do not have ready access to Japanese ingredients, Nami offers alternatives, substitutions and resources early on. She includes a clear ingredient list, with time frames for each step of the cooking process. And she offers practical tips that strip away any sense of intimidation or mystique — “simmer the stock, do not boil.”\u003c/p>\n\u003cp>In another recipe, for \u003ca href=\"https://www.justonecookbook.com/crispy-baked-chicken/#h-what-is-chicken-katsu\">baked chicken katsu\u003c/a>, Nami walks readers through kannon-biraki, a traditional Japanese cutting technique used to achieve a tender and evenly cooked cutlet. She describes in great detail the proper way to score a chicken breast: “Stop before you cut all the way through the edge; then, open it like a book.”\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\"]“Her writing voice is warm and approachable but not overly sentimental … The focus remains on the food and its history rather than her own.”[/pullquote]At the bottom of each recipe page, a printable instruction manual includes one or two photos for each and every step of the process — even seemingly basic ones, like exactly how thinly she slices the ginger and what a stock should look like at various stages of simmering.\u003c/p>\n\u003cp>Because of this attention to detail, Just One Cookbook’s recipes are both exhaustive and flexible, comprehensive and moldable. Nami offers historical and cultural context for dishes that are simpler to make than they look — or that her extensive instructions at least make doable. Her writing voice is warm and approachable but not overly sentimental the way blog posts can often be. The focus remains on the food and its history rather than her own.\u003c/p>\n\u003cp>Even in \u003ca href=\"https://www.justonecookbook.com/moms-korokke-croquette/\">her self-described favorite recipe\u003c/a>, for Japanese croquettes, she doesn’t allow herself to indulge in much sentimentality. She simply remarks that this is the one meal she must have when visiting her parents. “It is the most delicious and comforting reminder of home,” she writes, before immediately diving into a list of key ingredients.\u003c/p>\n\u003cfigure id=\"attachment_13920721\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920721\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A husband and wife discuss the dish they are photographing while standing on either side of the kitchen island.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nami’s husband Shen Chen (left) quit his job in 2018 to help her with the blog full-time. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hectic pace of the blog’s early years finally began to ease up when Shen quit his marketing day job in 2018 to work on Just One Cookbook full time. Nowadays, Nami tests recipes on Mondays, Wednesdays and Fridays while juggling meetings and calls with Shen. On Tuesdays and Thursdays, they shoot photos and videos together from 9 a.m. until 3 p.m., when it’s time to pick up their kids.\u003c/p>\n\u003cp>[aside postID='arts_13915004,arts_13906189,arts_13905293']In the kitchen, the two work in perfect synchronicity. With her lips slightly pursed, Nami’s bubbly, nervous energy dissipates at the cutting board, where her ingredients are laid out. As she prepares a variety of toppings for \u003ca href=\"https://www.justonecookbook.com/mazesoba/\">mazemen\u003c/a>, a mixed noodle dish, she pauses in between each step so that Shen can take photos. The room is silent except for a few words mumbled between the two.\u003c/p>\n\u003cp>\u003ci>Click, chop. \u003c/i>“Move your hand.” \u003ci>Click and repeat. \u003c/i>\u003c/p>\n\u003cp>When the cooking is completed, the two arrange the noodles in front of a large window near the dining table and discuss what items would look good in the background. “Tea!” Nami says, running to a cabinet. “Tea, tea, tea!” she repeats, each word crescendoing as she nears her favorite part of the cooking process.\u003c/p>\n\u003cp>After all, if you ask Nami what she loves most about preparing a meal, it’s not the testing, the prepping or the stewing. “I actually prefer eating,” Nami laughs. “If somebody can cook, I’d rather do the dishwashing.” In that way, she’s not so different from many of her followers. She, too, is hesitant to call herself a chef.\u003c/p>\n\u003cfigure id=\"attachment_13920729\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920729\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman sits down to eat a bowl of sauceless, egg yolk-topped ramen arranged on a table next to the window.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to photograph — and then, finally, eat — the completed bowl of mazemen, a type of sauceless ramen. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the photos are squared away, we sit over bowls of noodles mixed with pork, green onion, pasteurized egg yolks and doubanjiang. Nami apologizes that the dish has gone cold, but upon first bite, it’s rich and hearty — the ground pork is savory and soft while the green onions add a fresh and crisp contrast. Tipping the bowl, I use my chopsticks to shovel every last morsel into my mouth: a move saved for an especially delicious home-cooked meal. It’s been ages since I’ve eaten cooking that wasn’t my own.\u003c/p>\n\u003cp>With a full belly, I offer to help with dishes and Nami vehemently refuses, waving her hand back and forth in a way that feels familiar and comforting. Just as she had greeted me at the start, she waves goodbye with a wide smile and shakes my hands.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I think my goal is to help other people cook Japanese food. So it doesn’t matter to me if I’m the center of attention. It doesn’t have to be me,” she says. “My website is doing well, helping others. I’m good.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">A\u003c/span>\u003c/p>\u003cp>t first glance, Namiko “Nami” Hirasawa Chen is like any other friendly neighborhood mother. Her cheeks are flushed and crinkled with a smile, and her home is warm and open, smelling of fresh soap and whatever is cooking in the kitchen. Dressed in a loose gray shirt and dark blue apron wrapped neatly around her waist, she scurries back and forth between you and the kitchen, the pitter-patter of her bare feet across the wood floor ever present. Each time, she returns with a new snack and refreshment in hand.\u003c/p>\n\u003cp>As Nami steps up onto a small stool in front of the stove to poke at slivers of ginger cooking in sesame oil, she’s preparing a meal that will not only feed her family of four — but also her online audience of five million readers.\u003c/p>\n\u003cp>From her home, tucked away in rolling hills of lush shrub on the Peninsula, about 20 miles south of San Francisco, Nami runs the esteemed food blog, \u003ca href=\"https://www.justonecookbook.com/\">Just One Cookbook\u003c/a>. Here, she shares staples of Japanese home cooking, including savory classics like gyudon and fluffy loaves of shokupan. If you Google the name of any home-cooked Japanese dish, one of Nami’s recipes is often in the top search results — if not the very top listing. With over a thousand recipes, the blog is quite possibly the most popular English-language resource on Japanese cooking on the entire internet.\u003c/p>\n\u003cp>Though it has yet to achieve the same level of mainstream name recognition as the most famous recipe blogs (say, a \u003ca href=\"https://www.nytimes.com/2015/06/03/dining/maangchi-youtube-korean-julia-child.html\">Maangchi\u003c/a> or a \u003ca href=\"https://www.newyorker.com/culture/annals-of-gastronomy/an-unabashed-appreciation-of-smitten-kitchen-the-ur-food-blog\">Smitten Kitchen\u003c/a>), Just One Cookbook has a cult following of dedicated followers who turn to the blog on the weariest of evenings in search of simple, comforting Japanese meals — and are quick to sing its praises.\u003c/p>\n\u003cp>“[The recipes] always work and they work really well,” says \u003ca href=\"https://twitter.com/megmccarron\">Meghan McCarron\u003c/a>, senior correspondent at Eater, who recommended the blog in an \u003ca href=\"https://www.eater.com/2020/4/3/21203517/easy-cooking-recipes-tips-tricks-roast-chicken-vegetables-rice-beans\">early-pandemic guide\u003c/a> that she wrote for novices learning to cook at home for the first time. “I do think Just One Cookbook is one of the most authoritative and complete and ever-updating sources for how to do this kind of cooking that’s so homey, so satisfying.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area-based freelance writer \u003ca href=\"https://twitter.com/jjjjacq\">Jacquelyn Tran\u003c/a> is one of the many millennial digital natives who look to the internet for cooking inspiration and who refer to Nami as their default resource for Japanese recipes. “Every time I was curious about any recipe — she came up,” says Tran. “She became sort of a staple in my learning how to cook Japanese food and just cooking in general.”\u003c/p>\n\u003cfigure id=\"attachment_13920731\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman preps food in the kitchen while a man photographs what she's doing; there's a double exposure of this image.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58856_037_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twice a week, the Nami and Shen Chens’ home kitchen transforms into a photo set. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And \u003ca href=\"https://twitter.com/rzhongnotes?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">Rui Zhong\u003c/a>, a writer for World Politics Review, often returns to Nami’s \u003ca href=\"https://www.justonecookbook.com/simple-chicken-curry/\">curry dish\u003c/a> or \u003ca href=\"https://www.justonecookbook.com/somen-noodle-soup/\">somen noodle soup\u003c/a> which, like many of Just One Cookbook’s other recipes, are accessible and customizable, making use of things like store-bought curry cubes.\u003c/p>\n\u003cp>“She’s not Chrissy Teigen,” Zhong says. “The recipes are very no-frills and they’re approachable for someone at my cooking level, which is not terrible but not like a fancy home cook. She gives people the confidence that they can make their own stuff.”\u003c/p>\n\u003ch2>\u003cb>When Cooking Was a Chore\u003c/b>\u003c/h2>\n\u003cp>Raised in Yokohama, Japan, Nami grew up in a family that was embedded in the local restaurant scene. Her grandfather ran a Chinese restaurant and a Teppanyaki style steak house, something she says influenced her family’s “very picky” taste in food. Then, as an early teen, her mother inducted her into the kitchen. Together, around 4:30 every afternoon, they’d stand side by side, her mother rattling off orders and Nami hurrying to keep up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“It wasn’t a choice,” she says. “I wanted to read or something, but then my mom would say to come and help. So cooking was actually not my favorite thing — because it was a chore. There was no proper training or something like that. It was more like I just picked up from watching her.”\u003c/p>\n\u003cp>But when Nami turned 20 and was preparing to head to California alone to pursue her studies, those nights spent dreading cooking alongside her mother became her reprieve. Five thousand miles apart, her mother’s presence lingered in the air as Nami cooked the simple meals of her childhood. She’d make Japanese-style pasta and reminisce about her mother’s korroke — crispy croquettes breaded in panko and filled with soft potato mash and tender beef. No grocery store or restaurant could quite replicate her mother’s handiwork, so she stopped seeking that nostalgic taste outside.\u003c/p>\n\u003cfigure id=\"attachment_13920726\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920726\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut.jpg\" alt='A handwritten ingredient list for \"Taiwan mezesoba.\"' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58864_045_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Even as the author of the internet’s authoritative English-language Japanese cookbook, Nami still relies on handwritten ingredient lists. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon arriving in the States, Nami studied environmental studies with a focus on geography and geology at Saint Mary’s College in Moraga. She ate dorm food with gusto and spent free time exploring the American culture she had previously only experienced through film and television, rarely feeling homesick. After graduating, she found work as a digital map specialist and met Shen Chen, a colleague with a similar love for food. They began dating and married shortly after.\u003c/p>\n\u003cp>In 2011, both had left their mapping jobs and Shen was working for an online marketing company while Nami cared for their two children at home. She began to think about how she would compile her recipes in one place for her kids to use when they were old enough. It was also at this time that Shen’s friends had been asking her for simple Japanese meals to cook.\u003c/p>\n\u003cp>“So I was helping them by emailing. And that became too much work. So I was sharing on Facebook, and Facebook started to have kind of different UI,” says Nami. “And then somebody suggested, ‘Oh, you should start a food blog.’ And I never had a blog before. But I think that’s how we started.”\u003c/p>\n\u003cp>When Nami published \u003ca href=\"https://www.justonecookbook.com/first-post/\">her first entry\u003c/a> on New Year’s Day in 2011, she was excited but unsure. “I haven’t told anyone about this website yet,” she wrote in the post. “There’s so much to learn … but my 2011 resolution will be to continue adding new recipes to my collection and update my website.”\u003c/p>\n\u003cfigure id=\"attachment_13920736\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920736\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman carefully pours a separated egg yolk into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58857_034_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nami scoops an egg yolk onto a dish while her husband, Shen, looks on. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this time, the food blogging landscape was dominated by elaborate remixes of American mainstays like Caesar salad and roast chicken as well as the desire to infuse bacon into everything. Trends faded as quickly as they arrived, and the same could be said about the most popular sites of the time. The magazine \u003ci>Saveur\u003c/i> handed out awards to a number of blogs that have since become dormant or completely defunct.\u003c/p>\n\u003cp>So, when Nami was starting out, there was practically no one to model herself after. In the early 2010s, most blogs related to Japanese cuisine were review- and travel-centered: DIY Blogspot or WordPress pages with diary-like entries and photos of everyday life sprinkled with ruminations on ramen and sushi the writers had tried abroad. There was a \u003ca href=\"http://japanesesnackreviews.blogspot.com/2011/\">site\u003c/a> that documented Japanese hospital food, \u003ca href=\"https://lunchbreakjpn.wordpress.com/2012/10/25/school-lunch-for-october-25th-2012/\">another\u003c/a> that doted on school lunches of natto and miso soup — and yet very few that provided actual recipes for Japanese home cooking.\u003c/p>\n\u003cp>From the beginning, Shen pushed for a savvier approach. Because of his experience with SEM and SEO, he was particular about keywords, the site name \u003ci>and\u003c/i> the headers being used. He was wary of the typical “diary” style of blogging common during the time. Still, this inception period was certainly not the Just One Cookbook readers are familiar with today. Scrappy and born from a spark of earnest excitement, those early posts featured grainy photos that were taken in dim lighting at dinner. But after the first year, the blog gained traction and the couple began investing into better gear. Since Shen was still working full time, the two had to cram their photo shoots to weekends, when they’d often work until 2 in the morning.\u003c/p>\n\u003cp>The hardest part was that their growing success coincided with the growth of their children, whom they often had to sacrifice spending time with in order to work on the blog. Their friends also stopped calling, knowing that the couple would be busy creating content all weekend long.\u003c/p>\n\u003cp>“But when I put my mind [to something], I don’t give up,” says Nami. “I said, ‘We have to do this.’”\u003c/p>\n\u003cfigure id=\"attachment_13920723\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920723\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman uses her cellphone to take a photo of a picture of a bowl of noodles that's projected onto a large flat-screen monitor.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58858_043_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of what sets Just One Cookbook apart is how thorough the recipes are, with one or two photos that accompany each and every step of the cooking process. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>An Online Cook at Work \u003c/b>\u003c/h2>\n\u003cp>At the end of the day, Just One Cookbook’s popularity can be attributed almost entirely to the quality of the recipes themselves. Each one is crafted with a level of detail and care that sets it apart from the crowd of food blogs hustling to appease an evasive algorithm, increase output and play to trends. It isn’t one of those minimalistic recipe pages with little more than a polished image of the final dish and perhaps a few brief personal anecdotes sprinkled throughout. Few bloggers go through the painstaking effort that Nami does to document each step of the process of making a dish.\u003c/p>\n\u003cp>“She’s just so thorough,” says Eater writer McCarron, who notes that while food media has expanded across platforms like TikTok and YouTube, the written food blog format is unique in that it allows writers to be as longform as they’d like. “I think she’s such a great example of what a blog can do and why those long contextual recipe head notes are so helpful.”\u003c/p>\n\u003cp>Take, for example, her post on \u003ca href=\"https://www.justonecookbook.com/shio-ramen/\">shio ramen\u003c/a>. Aside from a very brief introduction, it’s all business. There’s a section that distinguishes this ramen style’s salt-based broth from other types and a detailed breakdown of the dish’s five most important components. Keeping in mind her varied audience, some of whom do not have ready access to Japanese ingredients, Nami offers alternatives, substitutions and resources early on. She includes a clear ingredient list, with time frames for each step of the cooking process. And she offers practical tips that strip away any sense of intimidation or mystique — “simmer the stock, do not boil.”\u003c/p>\n\u003cp>In another recipe, for \u003ca href=\"https://www.justonecookbook.com/crispy-baked-chicken/#h-what-is-chicken-katsu\">baked chicken katsu\u003c/a>, Nami walks readers through kannon-biraki, a traditional Japanese cutting technique used to achieve a tender and evenly cooked cutlet. She describes in great detail the proper way to score a chicken breast: “Stop before you cut all the way through the edge; then, open it like a book.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>At the bottom of each recipe page, a printable instruction manual includes one or two photos for each and every step of the process — even seemingly basic ones, like exactly how thinly she slices the ginger and what a stock should look like at various stages of simmering.\u003c/p>\n\u003cp>Because of this attention to detail, Just One Cookbook’s recipes are both exhaustive and flexible, comprehensive and moldable. Nami offers historical and cultural context for dishes that are simpler to make than they look — or that her extensive instructions at least make doable. Her writing voice is warm and approachable but not overly sentimental the way blog posts can often be. The focus remains on the food and its history rather than her own.\u003c/p>\n\u003cp>Even in \u003ca href=\"https://www.justonecookbook.com/moms-korokke-croquette/\">her self-described favorite recipe\u003c/a>, for Japanese croquettes, she doesn’t allow herself to indulge in much sentimentality. She simply remarks that this is the one meal she must have when visiting her parents. “It is the most delicious and comforting reminder of home,” she writes, before immediately diving into a list of key ingredients.\u003c/p>\n\u003cfigure id=\"attachment_13920721\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920721\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A husband and wife discuss the dish they are photographing while standing on either side of the kitchen island.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58843_023_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nami’s husband Shen Chen (left) quit his job in 2018 to help her with the blog full-time. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hectic pace of the blog’s early years finally began to ease up when Shen quit his marketing day job in 2018 to work on Just One Cookbook full time. Nowadays, Nami tests recipes on Mondays, Wednesdays and Fridays while juggling meetings and calls with Shen. On Tuesdays and Thursdays, they shoot photos and videos together from 9 a.m. until 3 p.m., when it’s time to pick up their kids.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>In the kitchen, the two work in perfect synchronicity. With her lips slightly pursed, Nami’s bubbly, nervous energy dissipates at the cutting board, where her ingredients are laid out. As she prepares a variety of toppings for \u003ca href=\"https://www.justonecookbook.com/mazesoba/\">mazemen\u003c/a>, a mixed noodle dish, she pauses in between each step so that Shen can take photos. The room is silent except for a few words mumbled between the two.\u003c/p>\n\u003cp>\u003ci>Click, chop. \u003c/i>“Move your hand.” \u003ci>Click and repeat. \u003c/i>\u003c/p>\n\u003cp>When the cooking is completed, the two arrange the noodles in front of a large window near the dining table and discuss what items would look good in the background. “Tea!” Nami says, running to a cabinet. “Tea, tea, tea!” she repeats, each word crescendoing as she nears her favorite part of the cooking process.\u003c/p>\n\u003cp>After all, if you ask Nami what she loves most about preparing a meal, it’s not the testing, the prepping or the stewing. “I actually prefer eating,” Nami laughs. “If somebody can cook, I’d rather do the dishwashing.” In that way, she’s not so different from many of her followers. She, too, is hesitant to call herself a chef.\u003c/p>\n\u003cfigure id=\"attachment_13920729\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920729\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut.jpg\" alt=\"A woman sits down to eat a bowl of sauceless, egg yolk-topped ramen arranged on a table next to the window.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/RS58868_047_KQED_JustOneCookbook_09202022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to photograph — and then, finally, eat — the completed bowl of mazemen, a type of sauceless ramen. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the photos are squared away, we sit over bowls of noodles mixed with pork, green onion, pasteurized egg yolks and doubanjiang. Nami apologizes that the dish has gone cold, but upon first bite, it’s rich and hearty — the ground pork is savory and soft while the green onions add a fresh and crisp contrast. Tipping the bowl, I use my chopsticks to shovel every last morsel into my mouth: a move saved for an especially delicious home-cooked meal. It’s been ages since I’ve eaten cooking that wasn’t my own.\u003c/p>\n\u003cp>With a full belly, I offer to help with dishes and Nami vehemently refuses, waving her hand back and forth in a way that feels familiar and comforting. Just as she had greeted me at the start, she waves goodbye with a wide smile and shakes my hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I think my goal is to help other people cook Japanese food. So it doesn’t matter to me if I’m the center of attention. It doesn’t have to be me,” she says. “My website is doing well, helping others. I’m good.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Bay Area's First Vegan Puerto Rican Restaurant Doesn't Skimp on Flavor",
"headTitle": "The Bay Area’s First Vegan Puerto Rican Restaurant Doesn’t Skimp on Flavor | KQED",
"content": "\u003cp>When you step inside Lourdes Marquez-Nau’s new restaurant, \u003ca href=\"https://www.instagram.com/casaborinquena/\">Casa Borinqueña\u003c/a>, you’ll see Puerto Rican art hanging on its bright yellow walls, pilónes (indigenous wooden mortars) on the countertop and other cultural artifacts spread around the restaurant. You’ll see photographs that the chef captured — street scenes and beach landscapes in El Viejo San Juan and her hometown of Camuy. Even the restaurant’s logo is a statement of Puerto Rican pride: It’s a mock-up of Marquez-Nau’s grandmother’s home on the island.\u003c/p>\n\u003cp>What you won’t find at Casa Borinqueña, however, is any meat on the menu.\u003c/p>\n\u003cp>Since 2018, Marquez-Nau, who also goes by Chef Lulu, has offered vegan options at her pop-ups, especially after she adopted a vegan diet herself during the pandemic. But, the chef’s new North Oakland location will be a 100% plant-based Puerto Rican restaurant — the first of its kind in the Bay Area. \u003c/p>\n\u003cp>In the classic image of a Puerto Rican meal, a hefty amount of juicy, marinated meat gets paired with rice and beans. Casa Borinqueña was no different when it first started out. \u003c/p>\n\u003cp>At her pop-ups and catering gigs around the Bay Area, Marquez-Nau’s popular dishes included her arroz mamposteao (a Puerto Rican fried rice made with smoked ham or bacon) and her pernil, the cuisine’s famous slow-roasted marinated pork. These classics were some of the chef’s own childhood favorites, after all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During the pandemic, however, Marquez-Nau started reflecting on her health and the way her body was feeling. “I just said, ‘It’s time to start cutting things out of my diet,’” Marquez-Nau shares. “It was about my health and me not being able to [simply] go to the gym.” Fast forward to 2020, and the chef cut all animal products out of her diet. For a while she still served meat dishes at her pop-up, but in time the chef felt it was important to have her business honestly reflect who she was. She decided to make Casa Borinqueña completely vegan. \u003c/p>\n\u003cfigure id=\"attachment_13920584\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920584\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo.jpg\" alt=\"A plate of shrimp mofongo against a dark blue backdrop.\" width=\"1920\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-1536x1229.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lourdes Marquez-Nau says it’s the sofrito — not the meat — that provides the flavor to dishes like her shrimp mofongo, which she makes with plant-based shrimp. \u003ccite>(Nicola Parisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Marquez-Nau, the process of veganizing traditionally Puerto Rican recipes hasn’t been as difficult as you might predict. She explains that the base of all Puerto Rican cuisine isn’t the meat itself but the sofrito — a mixture of herbs and vegetables combined with cooking oil to enhance the flavor of almost every dish. \u003c/p>\n\u003cp>“Meat doesn’t have a flavor. We introduce the flavor,” says Marquez-Nau. “The texture of the meat may be different, but the flavor is there. It’s a matter of having the same approach [when cooking vegan food].” \u003c/p>\n\u003cp>The chef still infuses each dish with sofrito and sources 75% of her ingredients from Puerto Rico. The only difference is that Marquez-Nau now uses meat alternatives like the soy-based ones made by Impossible Foods. \u003c/p>\n\u003cp>“I wanted to stay traditional, so I treat vegan meat similar to how I would treat regular meat,” she shares. “Whatever [seasonings] I would use on my pork, I now use on my vegan pork.”\u003c/p>\n\u003cfigure id=\"attachment_13920585\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920585\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger.jpg\" alt=\"A vegan burger with mofongo (fried mashed plantains) serving as the bun.\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan burger features a mofongo “bun” and Impossible Foods plant-based beef patties. \u003ccite>(Nicola Parisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that she has a brick-and-mortar restaurant, Marquez-Nau will expand Casa Borinqueña’s menu with new items such as plant-based pastelón (a multi-layered dish akin to a Puerto Rican plantain lasagna), coffee sourced from the island and a kind of sweet, coiled pastry called pan de Mallorca. She’ll also serve the creamy coconut drink known as a coquito — an alcohol-free version until the restaurant receives its beer-and-wine license.\u003c/p>\n\u003cp>Part of Marquez-Nau’s motivation in opening the restaurant is how common health issues like diabetes and high cholesterol are within the Latin American community, much of which doesn’t have access to healthcare. Genetics contribute to this, but Marquez-Nau believes excessive meat consumption is also a big factor. That’s why she’s dedicated to making her plant-based food accessible to everyone, especially communities of color. After all, vegan food can cost a pretty penny. In hopes of helping to bridge that gap, the restaurant will implement a “Pay What You Can Tuesday” when it will serve dishes on a voluntary donation basis. \u003c/p>\n\u003cp>“There’s a huge disparity between healthy eating and communities of color because they can’t have access to healthy food,” says Marquez-Nau. “Why shouldn’t we give back as a vegan community?” \u003c/p>\n\u003cp>Although her transition to becoming a vegan chef has had a positive effect on Marquez-Nau’s well-being, she has often felt unsupported by her community. The responses she received from Puerto Ricans ranged from “how dare you do this to Puerto Rican cuisine” to “your business isn’t going to be successful.” At times, she felt as though she had been rejected from her own culture. \u003c/p>\n\u003cp>“It was just so negative. This was a difficult time in my life when I was going through a transition, and that feedback was really bad for me,” Marquez-Nau shares. “It had me questioning everything I was doing.” \u003c/p>\n\u003cp>Still, the chef stayed devoted to her plant-based brainchild, and, as a silver lining, she found that she had been embraced by a new group of people: vegans. “I got away from that and moved forward,” the chef says. “Whoever respects me and welcomes me are my kind of people.”\u003c/p>\n\u003cfigure id=\"attachment_13920586\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920586\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/casa-borinquena_facade.jpg\" alt='Yellow facade of a restaurant, with a sign that reads \"Casa Borinqueña.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The logo for the restaurant is an image of Marquez-Nau’s grandmother’s house in Puerto Rico. \u003ccite>(Paloma Cortes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='arts_13919177,arts_13910234,arts_13906738']For now, Marquez-Nau says, Casa Borinqueña is only being held back by the Alameda County Department of Environmental Health, which has kept the restaurant in limbo for the past six months. She’s hopeful, however, that she’ll be able to welcome the community into the space by the end of this year. \u003c/p>\n\u003cp>In the meantime, starting on Nov. 3, Casa Borinqueña will serve dinner three nights a week out of \u003ca href=\"https://plantedtable.com/\">Planted Table\u003c/a>, a plant-based meal delivery company based in Oakland’s Jack London neighborhood.\u003c/p>\n\u003cp>When the restaurant is finally able to hold its grand opening, Marquez-Nau plans to invite locals to celebrate not just Puerto Rican flavors but also the culture’s overall essence. There will be live bomba, drum circles and, of course, plenty of delicious vegan food.\u003c/p>\n\u003cp>“I want people to come and think this place feels like a home.”\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>\u003ca href=\"https://www.instagram.com/casaborinquena/\">\u003ci>Casa Borinqueña\u003c/i>\u003c/a>\u003ci> will open at 6211 Shattuck Ave. in Oakland in late 2022. Starting on Nov. 3, Marquez-Nau will offer both dine-in and pick-up service Thursday through Saturday, 5 p.m.–10 p.m., at \u003c/i>\u003ca href=\"https://www.instagram.com/plantedtable/?hl=en\">\u003ci>Planted Table\u003c/i>\u003c/a>\u003ci> (550 2nd St., Oakland).\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you step inside Lourdes Marquez-Nau’s new restaurant, \u003ca href=\"https://www.instagram.com/casaborinquena/\">Casa Borinqueña\u003c/a>, you’ll see Puerto Rican art hanging on its bright yellow walls, pilónes (indigenous wooden mortars) on the countertop and other cultural artifacts spread around the restaurant. You’ll see photographs that the chef captured — street scenes and beach landscapes in El Viejo San Juan and her hometown of Camuy. Even the restaurant’s logo is a statement of Puerto Rican pride: It’s a mock-up of Marquez-Nau’s grandmother’s home on the island.\u003c/p>\n\u003cp>What you won’t find at Casa Borinqueña, however, is any meat on the menu.\u003c/p>\n\u003cp>Since 2018, Marquez-Nau, who also goes by Chef Lulu, has offered vegan options at her pop-ups, especially after she adopted a vegan diet herself during the pandemic. But, the chef’s new North Oakland location will be a 100% plant-based Puerto Rican restaurant — the first of its kind in the Bay Area. \u003c/p>\n\u003cp>In the classic image of a Puerto Rican meal, a hefty amount of juicy, marinated meat gets paired with rice and beans. Casa Borinqueña was no different when it first started out. \u003c/p>\n\u003cp>At her pop-ups and catering gigs around the Bay Area, Marquez-Nau’s popular dishes included her arroz mamposteao (a Puerto Rican fried rice made with smoked ham or bacon) and her pernil, the cuisine’s famous slow-roasted marinated pork. These classics were some of the chef’s own childhood favorites, after all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the pandemic, however, Marquez-Nau started reflecting on her health and the way her body was feeling. “I just said, ‘It’s time to start cutting things out of my diet,’” Marquez-Nau shares. “It was about my health and me not being able to [simply] go to the gym.” Fast forward to 2020, and the chef cut all animal products out of her diet. For a while she still served meat dishes at her pop-up, but in time the chef felt it was important to have her business honestly reflect who she was. She decided to make Casa Borinqueña completely vegan. \u003c/p>\n\u003cfigure id=\"attachment_13920584\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920584\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo.jpg\" alt=\"A plate of shrimp mofongo against a dark blue backdrop.\" width=\"1920\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_shrimp-mofongo-1536x1229.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lourdes Marquez-Nau says it’s the sofrito — not the meat — that provides the flavor to dishes like her shrimp mofongo, which she makes with plant-based shrimp. \u003ccite>(Nicola Parisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Marquez-Nau, the process of veganizing traditionally Puerto Rican recipes hasn’t been as difficult as you might predict. She explains that the base of all Puerto Rican cuisine isn’t the meat itself but the sofrito — a mixture of herbs and vegetables combined with cooking oil to enhance the flavor of almost every dish. \u003c/p>\n\u003cp>“Meat doesn’t have a flavor. We introduce the flavor,” says Marquez-Nau. “The texture of the meat may be different, but the flavor is there. It’s a matter of having the same approach [when cooking vegan food].” \u003c/p>\n\u003cp>The chef still infuses each dish with sofrito and sources 75% of her ingredients from Puerto Rico. The only difference is that Marquez-Nau now uses meat alternatives like the soy-based ones made by Impossible Foods. \u003c/p>\n\u003cp>“I wanted to stay traditional, so I treat vegan meat similar to how I would treat regular meat,” she shares. “Whatever [seasonings] I would use on my pork, I now use on my vegan pork.”\u003c/p>\n\u003cfigure id=\"attachment_13920585\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920585\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger.jpg\" alt=\"A vegan burger with mofongo (fried mashed plantains) serving as the bun.\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_mofongo-burger-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan burger features a mofongo “bun” and Impossible Foods plant-based beef patties. \u003ccite>(Nicola Parisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that she has a brick-and-mortar restaurant, Marquez-Nau will expand Casa Borinqueña’s menu with new items such as plant-based pastelón (a multi-layered dish akin to a Puerto Rican plantain lasagna), coffee sourced from the island and a kind of sweet, coiled pastry called pan de Mallorca. She’ll also serve the creamy coconut drink known as a coquito — an alcohol-free version until the restaurant receives its beer-and-wine license.\u003c/p>\n\u003cp>Part of Marquez-Nau’s motivation in opening the restaurant is how common health issues like diabetes and high cholesterol are within the Latin American community, much of which doesn’t have access to healthcare. Genetics contribute to this, but Marquez-Nau believes excessive meat consumption is also a big factor. That’s why she’s dedicated to making her plant-based food accessible to everyone, especially communities of color. After all, vegan food can cost a pretty penny. In hopes of helping to bridge that gap, the restaurant will implement a “Pay What You Can Tuesday” when it will serve dishes on a voluntary donation basis. \u003c/p>\n\u003cp>“There’s a huge disparity between healthy eating and communities of color because they can’t have access to healthy food,” says Marquez-Nau. “Why shouldn’t we give back as a vegan community?” \u003c/p>\n\u003cp>Although her transition to becoming a vegan chef has had a positive effect on Marquez-Nau’s well-being, she has often felt unsupported by her community. The responses she received from Puerto Ricans ranged from “how dare you do this to Puerto Rican cuisine” to “your business isn’t going to be successful.” At times, she felt as though she had been rejected from her own culture. \u003c/p>\n\u003cp>“It was just so negative. This was a difficult time in my life when I was going through a transition, and that feedback was really bad for me,” Marquez-Nau shares. “It had me questioning everything I was doing.” \u003c/p>\n\u003cp>Still, the chef stayed devoted to her plant-based brainchild, and, as a silver lining, she found that she had been embraced by a new group of people: vegans. “I got away from that and moved forward,” the chef says. “Whoever respects me and welcomes me are my kind of people.”\u003c/p>\n\u003cfigure id=\"attachment_13920586\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920586\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/casa-borinquena_facade.jpg\" alt='Yellow facade of a restaurant, with a sign that reads \"Casa Borinqueña.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/casa-borinquena_facade-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The logo for the restaurant is an image of Marquez-Nau’s grandmother’s house in Puerto Rico. \u003ccite>(Paloma Cortes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>For now, Marquez-Nau says, Casa Borinqueña is only being held back by the Alameda County Department of Environmental Health, which has kept the restaurant in limbo for the past six months. She’s hopeful, however, that she’ll be able to welcome the community into the space by the end of this year. \u003c/p>\n\u003cp>In the meantime, starting on Nov. 3, Casa Borinqueña will serve dinner three nights a week out of \u003ca href=\"https://plantedtable.com/\">Planted Table\u003c/a>, a plant-based meal delivery company based in Oakland’s Jack London neighborhood.\u003c/p>\n\u003cp>When the restaurant is finally able to hold its grand opening, Marquez-Nau plans to invite locals to celebrate not just Puerto Rican flavors but also the culture’s overall essence. There will be live bomba, drum circles and, of course, plenty of delicious vegan food.\u003c/p>\n\u003cp>“I want people to come and think this place feels like a home.”\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>\u003ca href=\"https://www.instagram.com/casaborinquena/\">\u003ci>Casa Borinqueña\u003c/i>\u003c/a>\u003ci> will open at 6211 Shattuck Ave. in Oakland in late 2022. Starting on Nov. 3, Marquez-Nau will offer both dine-in and pick-up service Thursday through Saturday, 5 p.m.–10 p.m., at \u003c/i>\u003ca href=\"https://www.instagram.com/plantedtable/?hl=en\">\u003ci>Planted Table\u003c/i>\u003c/a>\u003ci> (550 2nd St., Oakland).\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "flor-martinez-zaragoza-instagram-influencer-activist-farm-workers-immigrants-daca-hella-hungry",
"title": "Meet The San Jose Influencer Using Her Platform to Support Farm Workers and Undocumented Immigrants",
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"headTitle": "Meet The San Jose Influencer Using Her Platform to Support Farm Workers and Undocumented Immigrants | KQED",
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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>\u003cspan style=\"font-weight: 400\">When most people think of Silicon Valley, they tend to think of the white-collar aspects — the self-driving Teslas, search engine startups and mega-billionaire corporations. But who is in those office buildings after hours, wiping down desks and taking out the trash? Who is cooking meals for campuses filled with six- and seven-figure earning employees? Who is tending the nearby fields and orchards? And why is \u003ca href=\"https://sanjosespotlight.com/joint-venture-report-highlights-silicon-valley-wealth-gaps-and-tech-booms-san-jose-santa-clara-county/\">the gap here between the affluent and working class, particularly in Spanish-speaking households\u003c/a>, among the worst in the nation?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Flor Martinez Zaragoza, a 27-year-old activist, influencer and community advocate — probably best known for her Instagram account, \u003c/span>\u003ca href=\"https://www.instagram.com/flowerinspanish/\">\u003cspan style=\"font-weight: 400\">@flowerinspanish\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, where she has 128,000 followers — has long been acutely aware of those discrepancies. She grew up in San Martin, a small town 25 miles south of San Jose that felt worlds apart from the ritzy tech campuses of Apple, Facebook and Google. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Living outside of the city, there’s a crazy cultural difference driving around [Highway] 101,” she says. “It’s all farmworkers from Gilroy towards Salinas. Then you get to San Jose, Oakland, SF and it’s more industrial.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an undocumented immigrant with \u003c/span>\u003ca href=\"https://www.kqed.org/news/11917125/bay-area-daca-recipients-have-mixed-emotions-on-10-year-anniversary\">Deferred Action for Childhood Arrivals\u003c/a>\u003cspan style=\"font-weight: 400\"> (DACA) status, Martinez Zaragoza picked grapes for wineries during her summers as a teenager, along with her family. Throughout her life, she has had to toggle between being an undocumented Mexicana with deep Bay Area roots and just trying to make ends meet in one of the world’s most expensive places to live. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For immigrants like her, it can feel impossible to voice any concerns, as they’re largely overshadowed by the larger forces of Silicon Valley and being undocumented. But \u003c/span>\u003cspan style=\"font-weight: 400\">Martinez Zaragoza is no longer keeping quiet about her community’s needs. In 2020 — as wildfires swept across Northern California, putting thousands of mostly undocumented farm workers in harm’s way — she began using social media as a tool to educate others about the hardships of a workforce population that is, and has been, aggressively exploited. It’s where she comes from.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since then, she has used her \u003ca href=\"https://www.tiktok.com/@flowerinspanish\">rising platform\u003c/a> to spotlight farm workers, undocumented business owners and independent, immigrant-owned restaurants around Northern and Central California. Her goal is to change California laws and improve pathways for thousands like her. I hung out with Flor at a few of her favorite restaurants around San Jo to learn more about her work and mission.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This interview has been edited for length and clarity.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>KQED: \u003c/b>\u003ca href=\"https://www.kqed.org/news/11923693/farmworkers-24-day-march-culminates-in-sacramento-pressuring-newsom-to-sign-union-bill\">\u003cb>You participated in a 24-day United Farm Workers march\u003c/b>\u003c/a>\u003cb> that ended in Sacramento — a protest that successfully pressured Governor Gavin Newsom to sign \u003c/b>\u003ca href=\"https://openstates.org/ca/bills/20212022/AB2183/\">\u003cb>a piece of legislation expanding farm workers’ union rights\u003c/b>\u003c/a>\u003cb>. Can you tell us about that bill and your role in it?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The bill, AB 2183, is for farm workers to vote for union representation freely and fairly without fear of intimidation or threat from employers. Many of them are undocumented. They’ve been able to unionize before, but [in the past] they’ve been fearful about it. Many leaders who work in the field would be dismissed or fired [for their involvement]. They didn’t have much protection: They had to vote on site, in the field. But now this bill allows farm workers to vote from home and use their voice without being targeted. They’re the most vulnerable workforce in the nation. That bill passed right before they were about to go on strike.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How did you get involved in this work?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I migrated to the U.S. [from Jalisco, México] when I was three, but I’ve lived in the Bay Area for most of my life. I’ve mostly lived in Gilroy and San Martin, near Morgan Hill, and I moved to San Jose six years ago. I used to be a farm worker when I was 14 years old. I worked in Gilroy, Watsonville and Santa Cruz, picking wine grapes with my parents and sister. I did it for a couple summers and then I had to focus on high school and stopped working in the fields. My grandpa was a \u003c/span>\u003ca href=\"https://video.kqed.org/video/oregon-experience-the-braceros/\">\u003cspan style=\"font-weight: 400\">bracero\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, too. He worked in Lodi, where we [recently] marched through. My grandpa broke his rib when he was working, and they sent him back to México. No compensation. They’re still treated like that today. If a worker gets hurt on the job, they don’t have work insurance. They’re so undervalued — sprayed with pesticides, without representation. They don’t have the money to get health care. There are lots of Mexicanos and Central Americans in the fields. They’re undocumented. There’s no hazard pay.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/ChfIb_jFZhL/\u003c/p>\n\u003cp>\u003cb>What’s your inspiration?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was probably about 12 years old when I started advocating for immigration reform. My mom has always been a big advocate for educational rights for marginalized students. I would go to district meetings and events and use my English to speak for the women who only spoke in Spanish. I was their voice, and it introduced me to public speaking and advocating for others at an early age. Seeing my mom speaking broken English for women who spoke no English … that inspired me. They fought for charter schools to support students who didn’t know English — they would just get put into special ed, and it impacted their futures. A group of Latina moms fought for smaller classes with more attention and resources. And they won. I was a part of that. They sent me to Nashville and I was part of a leadership convention summit. I was the youngest one there with other leaders around the country. I learned how to be a voice and help my people. I’ve just been non-stop ever since.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How has social media helped you to share your messages and experiences with others?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a tool that previous generations didn’t have. The bill that just passed for farmworkers was largely due to social media. The United Farm Workers introduced the bill, and the farmworkers supported it. Many people told me they learned about what was happening because of the content being put out on social media. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\" citation=\"Flor Martinez Zaragoza\"]“There’s no reason those who feed us should be hungry. They’re the lowest paid workforce in the nation.”[/pullquote]If some of us didn’t go hard on social media, lots of people wouldn’t be aware. TikTok platforms allow younger generations to listen and tell their story and others can be more active. I’ve seen the immense difference in how this younger generation stands up and makes videos. It’s about the education of people and spreading the message as influencers on [social media]. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’re vocal about supporting local businesses like \u003c/b>\u003ca href=\"https://www.instagram.com/tostadas.sj/\">\u003cb>Tostadas\u003c/b>\u003c/a>\u003cb> and its sister restaurants, the coffeeshop \u003c/b>\u003ca href=\"https://www.instagram.com/conazucarcafe/\">\u003cb>Con Azúcar Cafe\u003c/b>\u003c/a>\u003cb> and the newly opened \u003c/b>\u003ca href=\"https://www.instagram.com/tostadasprime/\">\u003cb>Tostadas Prime\u003c/b>\u003c/a>\u003cb>. What do you like about these restaurants?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These locations are Latino-owned. When we put money back into our communities instead of corporations, that’s a resource. Our communities don’t always have much of it. These places provide jobs for people, and they outsource their ingredients responsibly. Having a Latino coffee shop [like Con Azúcar] is important. There are thousands of Starbucks in San Jose. But you can go around the corner and keep the money in your community. These places are doing it responsibly and giving back. For example, they support my nonprofit, \u003c/span>\u003ca href=\"https://opencorporates.com/companies/us_ca/C4574861\">\u003cspan style=\"font-weight: 400\">Celebration Nation Inc\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. We have had multiple times when they let me borrow equipment for my toy drive. We help each other, repost our stuff, anything we need from each other. The owners have \u003c/span>\u003ca href=\"https://www.kqed.org/news/11917125/bay-area-daca-recipients-have-mixed-emotions-on-10-year-anniversary\">DACA\u003c/a>\u003cspan style=\"font-weight: 400\"> like me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tostadas is one of my favorite places. They’ve been around for a while. They have vegan options, and it’s very cultural. The pandemic took a hit on them, but they’re still around. \u003ca href=\"https://www.instagram.com/reel/CjtyUQrNYsG/?utm_source=ig_web_copy_link\">Tostadas Prime\u003c/a>] is more luxury. If people order a certain dish, a percentage will go to a nonprofit and help farm workers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These restaurants employ around 200 people. It’s important to put money back into our community. When we shop for food, it’s usually corporate. It’s a business and there are lots of chains. It takes a toll on our bodies and health. They’re mass producing on demand and introducing pesticides and poison. I’m vocal about eating organic. It helps us and the farm workers. Big corporations profit from us. We need to go back to how our ancestors were eating, harvesting whatever they could and sharing it with their neighbors, keeping it local and small batch. If San Jose had its own food system, that would be massive.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13920530\" class=\"wp-caption alignnone\" style=\"max-width: 1928px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920530\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/flor-mural.jpg\" alt=\"A young Latina stands in front of a mural painted inside a restaurant, depicting two undocumented Latino brothers shaking hands\" width=\"1928\" height=\"1271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural.jpg 1928w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-768x506.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-1536x1013.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-1920x1266.jpg 1920w\" sizes=\"(max-width: 1928px) 100vw, 1928px\">\u003cfigcaption class=\"wp-caption-text\">One of Martinez Zaragoza’s favorite restaurants, Tostadas, is owned by DACA recipient brothers Alex and Victor Garcia, portrayed here in a mural. \u003ccite>(Jordan Hayes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You mentioned your nonprofit. Tell us more about it.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I started a nonprofit [\u003ca href=\"https://www.celebration-nation.org/\">Celebration Nation\u003c/a>] to support farm workers. We have a food bank program for them. We serve about 10,000 workers every month, across six towns in California. It’s volunteer-run. It’s basically to fill the gap around food insecurity with farm workers. There’s no reason those who feed us should be hungry. They’re the lowest paid workforce in the nation. Their families suffer. [They usually get served] food that lacks nutrition, which leads to health issues in the future. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We serve different languages, including Triqui and Mixtec. We have translators to prevent language barriers for accessing food banks. There are lots of reasons that farm workers get excluded from assistance. Having worked in the field helps me to get trust and know what’s going on. I went viral in 2020 during the fires, smoke, heat waves, pandemic. \u003c/span>\u003ca href=\"https://www.instagram.com/p/CDzEYHhpbEC/?utm_source=ig_web_copy_link\">\u003cspan style=\"font-weight: 400\">I expressed my frustration during the conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, and \u003ca href=\"https://www.instagram.com/p/CEGjH1_pNjz/?utm_source=ig_web_copy_link\">I was telling people to pick their own vegetables\u003c/a>. I used to be a worker so I have insight into the details.\u003c/span>\u003c/p>\n\u003cp>Our next project is creating an educational program accessible on Web.3 and we will be utilizing blockchain technology to educate marginalized youth.\u003c/p>\n\u003cp>\u003cb>You currently have \u003c/b>\u003ca href=\"https://www.kqed.org/news/11917125/bay-area-daca-recipients-have-mixed-emotions-on-10-year-anniversary\">\u003cb>DACA\u003c/b>\u003c/a>\u003cb>. How has that impacted your life?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It has honestly helped me so much. It allowed me to get a driver’s license and a Social Security number. It shielded me from deportation. It lets me go about my day more comfortably. I have to renew it every two years. Having [Social Security] literally allows me to do business, to apply for loans, to apply for government grants. During the pandemic my event company was able to get a government grant because of my social. Also, I was able to get a stimulus check, unlike many farm workers who are undocumented. It definitely changed my life, and it sucks that it’s not available for more people. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CjV0S5PJM9k/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">DACA stopped accepting new applicants about two years ago. Trump was pushing the issue, trying to get rid of it every year. He left a lasting impact on the status of DACA, and \u003c/span>\u003ca href=\"https://www.texastribune.org/2021/07/16/new-article-1626468650daca-texas-judge/\">\u003cspan style=\"font-weight: 400\">a Texas judge ended applications\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. DACA doesn’t exist for the new generation. This month we’re waiting to see what happens — they’re supposed to \u003ca href=\"https://www.npr.org/2022/10/05/1127107147/an-appeals-court-rules-against-daca-but-the-program-continues-for-now\">share new information\u003c/a>. There is so much uncertainty, it sucks. We work for our communities, we’re contributing to the economy, doing our part for San Jose, providing jobs. This is people’s livelihoods. It’s about making an impact on the city, state, nation. We’re dreamers but we don’t sleep. \u003c/span>\u003c/p>\n\u003cp>\u003cb>What are you currently working on, and what’s on your mind?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13918088,arts_13920076,arts_13919032']I have a food company that’s coming soon. I haven’t announced it officially yet, but we’re going to sell chiles secos, spices, nuts and cultura from México. It’ll have its roots in México.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the end of the day I have DACA. I have to create my own path and be in control of my future. I have to make choices that help me and my community. DACA and immigration reform are important. Immigration reform could help 11 to 12 million people, including our parents and the next generation. I organize rallies in San Jose and collaborate with other social justice groups like \u003c/span>\u003ca href=\"https://www.pactsj.org/\">\u003cspan style=\"font-weight: 400\">PACT [People Acting in Community Together]\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’ve always included me and my mom. She’s in Mexico now and can’t come back. But when she was here she had a community with PACT and had an outlet to advocate as an immigrant mom. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I try to provide that for women in my nonprofit. We’re run by moms and volunteers. They have a community and they throw their own parties. I like to lead the way when I can and step up. I wouldn’t change it. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003cspan style=\"font-weight: 400\">Flor’s work can be seen \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/flowerinspanish/\">\u003ci>\u003cspan style=\"font-weight: 400\">online\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> and at her nonprofit, \u003c/span>\u003c/i>\u003ca href=\"https://www.celebration-nation.org/\">\u003ci>\u003cspan style=\"font-weight: 400\">Celebration Nation\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (3031 Tisch Way, 110 Plaza West, San Jose). \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/conazucarcafe/\">\u003ci>\u003cspan style=\"font-weight: 400\">Con Azúcar Cafe\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open M–F from 6 a.m. to 6 p.m. and Sat.–Sun. 7 a.m. to 6 p.m. (101 E Santa Clara St., San Jose). Tostadas has two locations in San Jose and a newly opened Tostadas Prime in Santa Clara. \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/tostadas.sj/\">\u003ci>\u003cspan style=\"font-weight: 400\">Check their page\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for updates. Special thanks to \u003ca href=\"https://www.instagram.com/imrealbasic/\">Jordan Hayes\u003c/a> for his photography and videography.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"title": "Meet The San Jose Influencer Using Her Platform to Support Farm Workers and Undocumented Immigrants | KQED",
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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>\u003cspan style=\"font-weight: 400\">When most people think of Silicon Valley, they tend to think of the white-collar aspects — the self-driving Teslas, search engine startups and mega-billionaire corporations. But who is in those office buildings after hours, wiping down desks and taking out the trash? Who is cooking meals for campuses filled with six- and seven-figure earning employees? Who is tending the nearby fields and orchards? And why is \u003ca href=\"https://sanjosespotlight.com/joint-venture-report-highlights-silicon-valley-wealth-gaps-and-tech-booms-san-jose-santa-clara-county/\">the gap here between the affluent and working class, particularly in Spanish-speaking households\u003c/a>, among the worst in the nation?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Flor Martinez Zaragoza, a 27-year-old activist, influencer and community advocate — probably best known for her Instagram account, \u003c/span>\u003ca href=\"https://www.instagram.com/flowerinspanish/\">\u003cspan style=\"font-weight: 400\">@flowerinspanish\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, where she has 128,000 followers — has long been acutely aware of those discrepancies. She grew up in San Martin, a small town 25 miles south of San Jose that felt worlds apart from the ritzy tech campuses of Apple, Facebook and Google. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Living outside of the city, there’s a crazy cultural difference driving around [Highway] 101,” she says. “It’s all farmworkers from Gilroy towards Salinas. Then you get to San Jose, Oakland, SF and it’s more industrial.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an undocumented immigrant with \u003c/span>\u003ca href=\"https://www.kqed.org/news/11917125/bay-area-daca-recipients-have-mixed-emotions-on-10-year-anniversary\">Deferred Action for Childhood Arrivals\u003c/a>\u003cspan style=\"font-weight: 400\"> (DACA) status, Martinez Zaragoza picked grapes for wineries during her summers as a teenager, along with her family. Throughout her life, she has had to toggle between being an undocumented Mexicana with deep Bay Area roots and just trying to make ends meet in one of the world’s most expensive places to live. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For immigrants like her, it can feel impossible to voice any concerns, as they’re largely overshadowed by the larger forces of Silicon Valley and being undocumented. But \u003c/span>\u003cspan style=\"font-weight: 400\">Martinez Zaragoza is no longer keeping quiet about her community’s needs. In 2020 — as wildfires swept across Northern California, putting thousands of mostly undocumented farm workers in harm’s way — she began using social media as a tool to educate others about the hardships of a workforce population that is, and has been, aggressively exploited. It’s where she comes from.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since then, she has used her \u003ca href=\"https://www.tiktok.com/@flowerinspanish\">rising platform\u003c/a> to spotlight farm workers, undocumented business owners and independent, immigrant-owned restaurants around Northern and Central California. Her goal is to change California laws and improve pathways for thousands like her. I hung out with Flor at a few of her favorite restaurants around San Jo to learn more about her work and mission.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This interview has been edited for length and clarity.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>KQED: \u003c/b>\u003ca href=\"https://www.kqed.org/news/11923693/farmworkers-24-day-march-culminates-in-sacramento-pressuring-newsom-to-sign-union-bill\">\u003cb>You participated in a 24-day United Farm Workers march\u003c/b>\u003c/a>\u003cb> that ended in Sacramento — a protest that successfully pressured Governor Gavin Newsom to sign \u003c/b>\u003ca href=\"https://openstates.org/ca/bills/20212022/AB2183/\">\u003cb>a piece of legislation expanding farm workers’ union rights\u003c/b>\u003c/a>\u003cb>. Can you tell us about that bill and your role in it?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The bill, AB 2183, is for farm workers to vote for union representation freely and fairly without fear of intimidation or threat from employers. Many of them are undocumented. They’ve been able to unionize before, but [in the past] they’ve been fearful about it. Many leaders who work in the field would be dismissed or fired [for their involvement]. They didn’t have much protection: They had to vote on site, in the field. But now this bill allows farm workers to vote from home and use their voice without being targeted. They’re the most vulnerable workforce in the nation. That bill passed right before they were about to go on strike.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How did you get involved in this work?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I migrated to the U.S. [from Jalisco, México] when I was three, but I’ve lived in the Bay Area for most of my life. I’ve mostly lived in Gilroy and San Martin, near Morgan Hill, and I moved to San Jose six years ago. I used to be a farm worker when I was 14 years old. I worked in Gilroy, Watsonville and Santa Cruz, picking wine grapes with my parents and sister. I did it for a couple summers and then I had to focus on high school and stopped working in the fields. My grandpa was a \u003c/span>\u003ca href=\"https://video.kqed.org/video/oregon-experience-the-braceros/\">\u003cspan style=\"font-weight: 400\">bracero\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, too. He worked in Lodi, where we [recently] marched through. My grandpa broke his rib when he was working, and they sent him back to México. No compensation. They’re still treated like that today. If a worker gets hurt on the job, they don’t have work insurance. They’re so undervalued — sprayed with pesticides, without representation. They don’t have the money to get health care. There are lots of Mexicanos and Central Americans in the fields. They’re undocumented. There’s no hazard pay.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>What’s your inspiration?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was probably about 12 years old when I started advocating for immigration reform. My mom has always been a big advocate for educational rights for marginalized students. I would go to district meetings and events and use my English to speak for the women who only spoke in Spanish. I was their voice, and it introduced me to public speaking and advocating for others at an early age. Seeing my mom speaking broken English for women who spoke no English … that inspired me. They fought for charter schools to support students who didn’t know English — they would just get put into special ed, and it impacted their futures. A group of Latina moms fought for smaller classes with more attention and resources. And they won. I was a part of that. They sent me to Nashville and I was part of a leadership convention summit. I was the youngest one there with other leaders around the country. I learned how to be a voice and help my people. I’ve just been non-stop ever since.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How has social media helped you to share your messages and experiences with others?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a tool that previous generations didn’t have. The bill that just passed for farmworkers was largely due to social media. The United Farm Workers introduced the bill, and the farmworkers supported it. Many people told me they learned about what was happening because of the content being put out on social media. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "“There’s no reason those who feed us should be hungry. They’re the lowest paid workforce in the nation.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>If some of us didn’t go hard on social media, lots of people wouldn’t be aware. TikTok platforms allow younger generations to listen and tell their story and others can be more active. I’ve seen the immense difference in how this younger generation stands up and makes videos. It’s about the education of people and spreading the message as influencers on [social media]. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’re vocal about supporting local businesses like \u003c/b>\u003ca href=\"https://www.instagram.com/tostadas.sj/\">\u003cb>Tostadas\u003c/b>\u003c/a>\u003cb> and its sister restaurants, the coffeeshop \u003c/b>\u003ca href=\"https://www.instagram.com/conazucarcafe/\">\u003cb>Con Azúcar Cafe\u003c/b>\u003c/a>\u003cb> and the newly opened \u003c/b>\u003ca href=\"https://www.instagram.com/tostadasprime/\">\u003cb>Tostadas Prime\u003c/b>\u003c/a>\u003cb>. What do you like about these restaurants?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These locations are Latino-owned. When we put money back into our communities instead of corporations, that’s a resource. Our communities don’t always have much of it. These places provide jobs for people, and they outsource their ingredients responsibly. Having a Latino coffee shop [like Con Azúcar] is important. There are thousands of Starbucks in San Jose. But you can go around the corner and keep the money in your community. These places are doing it responsibly and giving back. For example, they support my nonprofit, \u003c/span>\u003ca href=\"https://opencorporates.com/companies/us_ca/C4574861\">\u003cspan style=\"font-weight: 400\">Celebration Nation Inc\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. We have had multiple times when they let me borrow equipment for my toy drive. We help each other, repost our stuff, anything we need from each other. The owners have \u003c/span>\u003ca href=\"https://www.kqed.org/news/11917125/bay-area-daca-recipients-have-mixed-emotions-on-10-year-anniversary\">DACA\u003c/a>\u003cspan style=\"font-weight: 400\"> like me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tostadas is one of my favorite places. They’ve been around for a while. They have vegan options, and it’s very cultural. The pandemic took a hit on them, but they’re still around. \u003ca href=\"https://www.instagram.com/reel/CjtyUQrNYsG/?utm_source=ig_web_copy_link\">Tostadas Prime\u003c/a>] is more luxury. If people order a certain dish, a percentage will go to a nonprofit and help farm workers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These restaurants employ around 200 people. It’s important to put money back into our community. When we shop for food, it’s usually corporate. It’s a business and there are lots of chains. It takes a toll on our bodies and health. They’re mass producing on demand and introducing pesticides and poison. I’m vocal about eating organic. It helps us and the farm workers. Big corporations profit from us. We need to go back to how our ancestors were eating, harvesting whatever they could and sharing it with their neighbors, keeping it local and small batch. If San Jose had its own food system, that would be massive.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13920530\" class=\"wp-caption alignnone\" style=\"max-width: 1928px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920530\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/flor-mural.jpg\" alt=\"A young Latina stands in front of a mural painted inside a restaurant, depicting two undocumented Latino brothers shaking hands\" width=\"1928\" height=\"1271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural.jpg 1928w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-768x506.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-1536x1013.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/flor-mural-1920x1266.jpg 1920w\" sizes=\"(max-width: 1928px) 100vw, 1928px\">\u003cfigcaption class=\"wp-caption-text\">One of Martinez Zaragoza’s favorite restaurants, Tostadas, is owned by DACA recipient brothers Alex and Victor Garcia, portrayed here in a mural. \u003ccite>(Jordan Hayes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You mentioned your nonprofit. Tell us more about it.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I started a nonprofit [\u003ca href=\"https://www.celebration-nation.org/\">Celebration Nation\u003c/a>] to support farm workers. We have a food bank program for them. We serve about 10,000 workers every month, across six towns in California. It’s volunteer-run. It’s basically to fill the gap around food insecurity with farm workers. There’s no reason those who feed us should be hungry. They’re the lowest paid workforce in the nation. Their families suffer. [They usually get served] food that lacks nutrition, which leads to health issues in the future. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We serve different languages, including Triqui and Mixtec. We have translators to prevent language barriers for accessing food banks. There are lots of reasons that farm workers get excluded from assistance. Having worked in the field helps me to get trust and know what’s going on. I went viral in 2020 during the fires, smoke, heat waves, pandemic. \u003c/span>\u003ca href=\"https://www.instagram.com/p/CDzEYHhpbEC/?utm_source=ig_web_copy_link\">\u003cspan style=\"font-weight: 400\">I expressed my frustration during the conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, and \u003ca href=\"https://www.instagram.com/p/CEGjH1_pNjz/?utm_source=ig_web_copy_link\">I was telling people to pick their own vegetables\u003c/a>. I used to be a worker so I have insight into the details.\u003c/span>\u003c/p>\n\u003cp>Our next project is creating an educational program accessible on Web.3 and we will be utilizing blockchain technology to educate marginalized youth.\u003c/p>\n\u003cp>\u003cb>You currently have \u003c/b>\u003ca href=\"https://www.kqed.org/news/11917125/bay-area-daca-recipients-have-mixed-emotions-on-10-year-anniversary\">\u003cb>DACA\u003c/b>\u003c/a>\u003cb>. How has that impacted your life?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It has honestly helped me so much. It allowed me to get a driver’s license and a Social Security number. It shielded me from deportation. It lets me go about my day more comfortably. I have to renew it every two years. Having [Social Security] literally allows me to do business, to apply for loans, to apply for government grants. During the pandemic my event company was able to get a government grant because of my social. Also, I was able to get a stimulus check, unlike many farm workers who are undocumented. It definitely changed my life, and it sucks that it’s not available for more people. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">DACA stopped accepting new applicants about two years ago. Trump was pushing the issue, trying to get rid of it every year. He left a lasting impact on the status of DACA, and \u003c/span>\u003ca href=\"https://www.texastribune.org/2021/07/16/new-article-1626468650daca-texas-judge/\">\u003cspan style=\"font-weight: 400\">a Texas judge ended applications\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. DACA doesn’t exist for the new generation. This month we’re waiting to see what happens — they’re supposed to \u003ca href=\"https://www.npr.org/2022/10/05/1127107147/an-appeals-court-rules-against-daca-but-the-program-continues-for-now\">share new information\u003c/a>. There is so much uncertainty, it sucks. We work for our communities, we’re contributing to the economy, doing our part for San Jose, providing jobs. This is people’s livelihoods. It’s about making an impact on the city, state, nation. We’re dreamers but we don’t sleep. \u003c/span>\u003c/p>\n\u003cp>\u003cb>What are you currently working on, and what’s on your mind?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>I have a food company that’s coming soon. I haven’t announced it officially yet, but we’re going to sell chiles secos, spices, nuts and cultura from México. It’ll have its roots in México.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the end of the day I have DACA. I have to create my own path and be in control of my future. I have to make choices that help me and my community. DACA and immigration reform are important. Immigration reform could help 11 to 12 million people, including our parents and the next generation. I organize rallies in San Jose and collaborate with other social justice groups like \u003c/span>\u003ca href=\"https://www.pactsj.org/\">\u003cspan style=\"font-weight: 400\">PACT [People Acting in Community Together]\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’ve always included me and my mom. She’s in Mexico now and can’t come back. But when she was here she had a community with PACT and had an outlet to advocate as an immigrant mom. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I try to provide that for women in my nonprofit. We’re run by moms and volunteers. They have a community and they throw their own parties. I like to lead the way when I can and step up. I wouldn’t change it. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003cspan style=\"font-weight: 400\">Flor’s work can be seen \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/flowerinspanish/\">\u003ci>\u003cspan style=\"font-weight: 400\">online\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> and at her nonprofit, \u003c/span>\u003c/i>\u003ca href=\"https://www.celebration-nation.org/\">\u003ci>\u003cspan style=\"font-weight: 400\">Celebration Nation\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (3031 Tisch Way, 110 Plaza West, San Jose). \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/conazucarcafe/\">\u003ci>\u003cspan style=\"font-weight: 400\">Con Azúcar Cafe\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open M–F from 6 a.m. to 6 p.m. and Sat.–Sun. 7 a.m. to 6 p.m. (101 E Santa Clara St., San Jose). Tostadas has two locations in San Jose and a newly opened Tostadas Prime in Santa Clara. \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/tostadas.sj/\">\u003ci>\u003cspan style=\"font-weight: 400\">Check their page\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for updates. Special thanks to \u003ca href=\"https://www.instagram.com/imrealbasic/\">Jordan Hayes\u003c/a> for his photography and videography.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "2 Bay Area Bakers Create a Life-Size Han Solo Out of Bread",
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"content": "\u003cp>Han Solo may be a hunk, but “Pan Solo” is a hunk of bread.\u003c/p>\n\u003cp>That’s what a Bay Area bakery has dubbed its 6-foot bread sculpture of the \u003cem>Star Wars\u003c/em> character, as he appeared after being frozen in carbonite in \u003cem>The Empire Strikes Back\u003c/em>.\u003c/p>\n\u003cp>[aside postid='pop_83529']Hannalee Pervan and her mother, Catherine Pervan, co-owners of One House Bakery in Benicia, Calif., spent weeks molding, baking and assembling the life-sized sculpture using wood and two types of dough, including a type of yeastless dough with a higher sugar content that will last longer.\u003c/p>\n\u003cp>The two worked at night, after the day’s business was done. The lovingly crafted details show Han Solo’s anguished face and his hands straining to reach out.\u003c/p>\n\u003cp>Hannalee said she might have gotten a bit obsessed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Mom made me leave it because I was obsessing over the lips,” Hannalee told the \u003ca href=\"https://www.nytimes.com/2022/10/15/us/han-solo-bakery-sculpture.html?unlocked_article_code=R-Cn0eT33hXSF6Y3DIH2QVZp8Xgpo2nP2oVyFtYuq04jaPre1HHH-OqLzOdv_PuLpT5rF8M58jP5AhB38aBbDCvPCpfkAEDipm6r8ubdQrzbCEf-SkI8knBUHEBvgB3_hGZKwvaXruey8lR_jvdTxg5J_c6xWdPzDtzkmw9DvlasGTWv9CRATWD7T7NhxXQw_y_qCW7Q2JhOMIvQeeOSUaw9LxOAC9cNOZi30QT6glDt-jfnIPTKvLci0dNNH6ZOEmHYNOasVMlY03eftbHHT1yiCxLX45Z_zv8xfsDGg1zHqQbboyxkJupncF8BvBeIT5Z7grIPgNilZbMBeQ&smid=share-url\">\u003cem>New York Times\u003c/em>\u003c/a>. “She was like, ‘You need to walk away.’ ”\u003c/p>\n\u003cfigure id=\"attachment_13920464\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920464\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/ap22289699524752_wide-c27b0fb84aeed52fcfb3ce9bdafd41a2afb3dd90-800x450.jpg\" alt=\"A detailed sideview of a sculpture of 'Star Wars' character Han Solo, made out of bread.\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Catherine Pervan, co-owner of One House Bakery, told her daughter Hannalee she was obsessing over Pan Solo’s lips. \u003ccite>(Jose Carlos Fajardo/Bay Area News Group via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating Pan Solo was particularly meaningful, Hannalee told the paper, because she contracted COVID-19 in January 2021 and lost much of her senses of smell and taste.\u003c/p>\n\u003cp>“So just to find joy in a different part of food is really important,” she said.\u003c/p>\n\u003cp>The sculpture is now on display outside of the bakery, located about a half-hour’s drive north of San Francisco.\u003c/p>\n\u003cp>[aside postid='arts_13889379']Pan Solo is the bakery’s entry in the annual Downtown Benicia Main Street Scarecrow Contest. The public will get to vote on their favorites from among more than two dozen creations entered by local businesses.\u003c/p>\n\u003cp>The Pervans, who are big science-fiction and fantasy fans, entered another \u003cem>Star Wars\u003c/em>-themed creation in 2020 featuring the Mandalorian and Baby Yoda.\u003c/p>\n\u003cp>Unfortunately, Pan Solo won’t last forever. The dough eventually will be composted, not eaten.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So as a wise Jedi might warn: Don’t use the forks, Luke.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=2+California+bakers+create+a+life-size+Han+Solo+out+of+bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Mom made me leave it because I was obsessing over the lips,” Hannalee told the \u003ca href=\"https://www.nytimes.com/2022/10/15/us/han-solo-bakery-sculpture.html?unlocked_article_code=R-Cn0eT33hXSF6Y3DIH2QVZp8Xgpo2nP2oVyFtYuq04jaPre1HHH-OqLzOdv_PuLpT5rF8M58jP5AhB38aBbDCvPCpfkAEDipm6r8ubdQrzbCEf-SkI8knBUHEBvgB3_hGZKwvaXruey8lR_jvdTxg5J_c6xWdPzDtzkmw9DvlasGTWv9CRATWD7T7NhxXQw_y_qCW7Q2JhOMIvQeeOSUaw9LxOAC9cNOZi30QT6glDt-jfnIPTKvLci0dNNH6ZOEmHYNOasVMlY03eftbHHT1yiCxLX45Z_zv8xfsDGg1zHqQbboyxkJupncF8BvBeIT5Z7grIPgNilZbMBeQ&smid=share-url\">\u003cem>New York Times\u003c/em>\u003c/a>. “She was like, ‘You need to walk away.’ ”\u003c/p>\n\u003cfigure id=\"attachment_13920464\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920464\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/ap22289699524752_wide-c27b0fb84aeed52fcfb3ce9bdafd41a2afb3dd90-800x450.jpg\" alt=\"A detailed sideview of a sculpture of 'Star Wars' character Han Solo, made out of bread.\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Catherine Pervan, co-owner of One House Bakery, told her daughter Hannalee she was obsessing over Pan Solo’s lips. \u003ccite>(Jose Carlos Fajardo/Bay Area News Group via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating Pan Solo was particularly meaningful, Hannalee told the paper, because she contracted COVID-19 in January 2021 and lost much of her senses of smell and taste.\u003c/p>\n\u003cp>“So just to find joy in a different part of food is really important,” she said.\u003c/p>\n\u003cp>The sculpture is now on display outside of the bakery, located about a half-hour’s drive north of San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Pan Solo is the bakery’s entry in the annual Downtown Benicia Main Street Scarecrow Contest. The public will get to vote on their favorites from among more than two dozen creations entered by local businesses.\u003c/p>\n\u003cp>The Pervans, who are big science-fiction and fantasy fans, entered another \u003cem>Star Wars\u003c/em>-themed creation in 2020 featuring the Mandalorian and Baby Yoda.\u003c/p>\n\u003cp>Unfortunately, Pan Solo won’t last forever. The dough eventually will be composted, not eaten.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So as a wise Jedi might warn: Don’t use the forks, Luke.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=2+California+bakers+create+a+life-size+Han+Solo+out+of+bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Photo Exhibit Celebrates the Original Kasper's, a Unique Corner of Oakland History",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">There aren’t many old-school, immigrant-built, onion-slinging hot dog spots left in Oakland. But for anyone who grew up \u003c/span>\u003cspan style=\"font-weight: 400\">in the East Bay, Kasper’s (along with \u003c/span>\u003ca href=\"https://themonthly.com/kilduff1904/\">\u003cspan style=\"font-weight: 400\">family rival business, Casper’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">) has long been an unrivaled hot dog institution — rugged and reliable, like the blue-collar workers it has fed throughout the years.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And perhaps no other Kasper’s venue is as distinctly recognizable as the “Original Kasper’s” — a tiny, triangular outpost on 4521 Telegraph Ave. in Oakland.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even though the Temescal location closed its doors in 2003, it has remained as an iconic reminder of the area’s food and architectural history. Indeed, the uniquely located and oddly undersized flatiron building — originally a gas station — has endured for nearly two decades without any indication of what would happen next. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During that time, graffiti artists have turned it into a de facto outdoor gallery, nearby high-rise apartments have multiplied around it and rent prices in the zip code have skyrocketed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The history of the building itself isn’t hard to find, but the mystery of why the owner let it sit there for 14 years was intriguing,” says \u003c/span>\u003ca href=\"https://www.malcolmryder.com/\">\u003cspan style=\"font-weight: 400\">Malcolm Ryder\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a local photographer who has documented the building’s transformation since 2015. “As time went by, I paid more attention. The changes became the subject matter.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What results from Ryder’s obsession is a photo exhibit, playfully titled \u003c/span>\u003ca href=\"https://events.com/r/en_US/registration/13-ways-of-looking-at-kaspers-photo-series-opening-oakland-october-860362\">\u003cspan style=\"font-weight: 400\">“Thirteen Ways of Looking at Kasper’s,”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which will debut at the Oakland Public Library’s Temescal branch on Saturday, Oct. 15. Created in partnership with Oakland-based writer Constance Hale, the exhibit serves as an invitation for residents to engage with the many flavors and iterations of the iconic (and often neglected) Original Kasper’s.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13920347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920347\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-800x1610.jpg\" alt=\"a side profile of the oddly shaped flatiron Kasper's building shows the thin, graffiti-covered corner of the iconic Oakland building\" width=\"800\" height=\"1610\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-800x1610.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-1020x2052.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-160x322.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-768x1545.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-763x1536.jpg 763w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-1018x2048.jpg 1018w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-scaled.jpg 1272w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Original Kasper’s is known for its unique location and flatiron dimensions. \u003ccite>(Malcolm Ryder)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The series of shots, which span roughly seven years, are part of “\u003c/span>\u003ca href=\"https://www.oaktown.pictures/\">\u003cspan style=\"font-weight: 400\">Oaktown\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” a macro project that Ryder is compiling to trace the evolution of local spaces and businesses in the city. By zooming in on the ghost of Kasper’s on Telegraph, he’s putting larger questions about politics, social access, homelessness and public space into focus.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of his photographs, “Golden Arches,” is framed in a way that accentuates Kasper’s graffiti-splashed walls with a makeshift shelter of boxes and discarded materials on the side while the corporate symbol of a McDonald’s arch peeks out from across the street. From that angle, it’s hard to miss the discrepancy of economic realities and food access that has troubled Bay Area cities like Oakland in times of gentrification and residential displacement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13920137,arts_13918017,arts_13894423']The whole series reminds viewers that Kasper’s is more than a place that used to (and will soon again) serve hot dogs. It’s about connectivity to home, about representation and preservation, about feeding a sense of communal pride.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to honoring the longtime hot dog institution through a variety of poetic perspectives placed above the library’s bookshelves, the exhibit’s opening day event will include a slew of guests and hands-on activities. From Delency Parham (the \u003c/span>\u003ca href=\"https://soundcloud.com/hellablackpodcast\">\u003cspan style=\"font-weight: 400\">“Tales of the Town” podcast\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> maker of oral histories for Black Oaklanders) to \u003c/span>\u003ca href=\"https://www.commonsarchive.net/hearhere-community-billboard\">\u003cspan style=\"font-weight: 400\">Hear Here Community Billboard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (a roving vintage truck that displays local information for North Oakland residents), visitors will not only get to see Ryder’s documentation of Kasper’s but will also interact with the neighborhood’s current influencers and tastemakers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among the afternoon’s other highlights, a coloring book page of Kasper’s will be provided, allowing guests to interact with the building’s walls in the way graffiti artists have done in the past. And if those ingredients aren’t enough to appetize visitors, guests will have the chance to move actual pieces of the Kasper’s wall that were torn down for renovation and reassemble them, like a life-size jigsaw puzzle.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We hope we can get others to pay more attention to what may otherwise be perceived as blight or vandalism and to see the stories of those who have lived or eaten here,” Hale says.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13920348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920348\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-800x534.jpg\" alt=\"exhibit organizers, Connie Hale (left) and Malcolm Ryder (right), stand proudly in front of the current Kasper's building in Oakland\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-1920x1281.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Connie Hale (left) and Malcolm Ryder (right) stand in front of Original Kasper’s on Telegraph Ave. in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though exhibit organizers Ryder and Hale hoped to get Kasper’s hot dogs served at the event, they were unable to convince Kasper’s to supply the goods. Fans of the local chain can look forward to an even better consolation prize, however: The Temescal Kasper’s will reopen later this fall under the ownership of John and Vince Traverso, two brothers who own and operate \u003c/span>\u003ca href=\"https://sf.eater.com/2015/1/13/7540931/kingfish-pub-oakland-moving-video\">\u003cspan style=\"font-weight: 400\">the relocated Kingfish Pub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few blocks away.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We want to keep it as original as possible with an updated code in the 21st century,” John Traverso tells me while serving an IPA at the nearby pub.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reopened North Oakland venue will be the fifth Kasper’s in the Bay, with other locations in East Oakland, San Lorenzo, Castro Valley and Concord.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once that moment arrives, I know my wife—a lifetime Kasper’s and Casper’s loyalist—and I will be among the first in line to get served.\u003c/span>\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>\n\u003cp>\u003cem>\u003ca href=\"https://events.com/r/en_US/registration/13-ways-of-looking-at-kaspers-photo-series-opening-oakland-october-860362\">\u003cspan style=\"font-weight: 400\">“Thirteen Ways of Looking at Kasper’s”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will debut at the Oakland Public Library Temescal Branch (5205 Telegraph Ave., Oakland) on Saturday, Oct. 15 from 2 to 6 p.m. The photos will be on display until Jan. 15. Free.\u003c/span>\u003c/em>\u003c/p>\n\n",
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"excerpt": "As the iconic hot dog shop prepares to reopen, photographer Malcolm Ryder documents the evolution of the building and the neighborhood around it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There aren’t many old-school, immigrant-built, onion-slinging hot dog spots left in Oakland. But for anyone who grew up \u003c/span>\u003cspan style=\"font-weight: 400\">in the East Bay, Kasper’s (along with \u003c/span>\u003ca href=\"https://themonthly.com/kilduff1904/\">\u003cspan style=\"font-weight: 400\">family rival business, Casper’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">) has long been an unrivaled hot dog institution — rugged and reliable, like the blue-collar workers it has fed throughout the years.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And perhaps no other Kasper’s venue is as distinctly recognizable as the “Original Kasper’s” — a tiny, triangular outpost on 4521 Telegraph Ave. in Oakland.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even though the Temescal location closed its doors in 2003, it has remained as an iconic reminder of the area’s food and architectural history. Indeed, the uniquely located and oddly undersized flatiron building — originally a gas station — has endured for nearly two decades without any indication of what would happen next. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During that time, graffiti artists have turned it into a de facto outdoor gallery, nearby high-rise apartments have multiplied around it and rent prices in the zip code have skyrocketed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The history of the building itself isn’t hard to find, but the mystery of why the owner let it sit there for 14 years was intriguing,” says \u003c/span>\u003ca href=\"https://www.malcolmryder.com/\">\u003cspan style=\"font-weight: 400\">Malcolm Ryder\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a local photographer who has documented the building’s transformation since 2015. “As time went by, I paid more attention. The changes became the subject matter.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What results from Ryder’s obsession is a photo exhibit, playfully titled \u003c/span>\u003ca href=\"https://events.com/r/en_US/registration/13-ways-of-looking-at-kaspers-photo-series-opening-oakland-october-860362\">\u003cspan style=\"font-weight: 400\">“Thirteen Ways of Looking at Kasper’s,”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which will debut at the Oakland Public Library’s Temescal branch on Saturday, Oct. 15. Created in partnership with Oakland-based writer Constance Hale, the exhibit serves as an invitation for residents to engage with the many flavors and iterations of the iconic (and often neglected) Original Kasper’s.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13920347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920347\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-800x1610.jpg\" alt=\"a side profile of the oddly shaped flatiron Kasper's building shows the thin, graffiti-covered corner of the iconic Oakland building\" width=\"800\" height=\"1610\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-800x1610.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-1020x2052.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-160x322.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-768x1545.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-763x1536.jpg 763w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-1018x2048.jpg 1018w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_be_safe_malcolm_ryder-scaled.jpg 1272w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Original Kasper’s is known for its unique location and flatiron dimensions. \u003ccite>(Malcolm Ryder)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The series of shots, which span roughly seven years, are part of “\u003c/span>\u003ca href=\"https://www.oaktown.pictures/\">\u003cspan style=\"font-weight: 400\">Oaktown\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” a macro project that Ryder is compiling to trace the evolution of local spaces and businesses in the city. By zooming in on the ghost of Kasper’s on Telegraph, he’s putting larger questions about politics, social access, homelessness and public space into focus.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of his photographs, “Golden Arches,” is framed in a way that accentuates Kasper’s graffiti-splashed walls with a makeshift shelter of boxes and discarded materials on the side while the corporate symbol of a McDonald’s arch peeks out from across the street. From that angle, it’s hard to miss the discrepancy of economic realities and food access that has troubled Bay Area cities like Oakland in times of gentrification and residential displacement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The whole series reminds viewers that Kasper’s is more than a place that used to (and will soon again) serve hot dogs. It’s about connectivity to home, about representation and preservation, about feeding a sense of communal pride.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition to honoring the longtime hot dog institution through a variety of poetic perspectives placed above the library’s bookshelves, the exhibit’s opening day event will include a slew of guests and hands-on activities. From Delency Parham (the \u003c/span>\u003ca href=\"https://soundcloud.com/hellablackpodcast\">\u003cspan style=\"font-weight: 400\">“Tales of the Town” podcast\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> maker of oral histories for Black Oaklanders) to \u003c/span>\u003ca href=\"https://www.commonsarchive.net/hearhere-community-billboard\">\u003cspan style=\"font-weight: 400\">Hear Here Community Billboard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (a roving vintage truck that displays local information for North Oakland residents), visitors will not only get to see Ryder’s documentation of Kasper’s but will also interact with the neighborhood’s current influencers and tastemakers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among the afternoon’s other highlights, a coloring book page of Kasper’s will be provided, allowing guests to interact with the building’s walls in the way graffiti artists have done in the past. And if those ingredients aren’t enough to appetize visitors, guests will have the chance to move actual pieces of the Kasper’s wall that were torn down for renovation and reassemble them, like a life-size jigsaw puzzle.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We hope we can get others to pay more attention to what may otherwise be perceived as blight or vandalism and to see the stories of those who have lived or eaten here,” Hale says.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13920348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920348\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-800x534.jpg\" alt=\"exhibit organizers, Connie Hale (left) and Malcolm Ryder (right), stand proudly in front of the current Kasper's building in Oakland\" width=\"800\" height=\"534\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro-1920x1281.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/kaspers_portrait_alan_chazaro.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Connie Hale (left) and Malcolm Ryder (right) stand in front of Original Kasper’s on Telegraph Ave. in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though exhibit organizers Ryder and Hale hoped to get Kasper’s hot dogs served at the event, they were unable to convince Kasper’s to supply the goods. Fans of the local chain can look forward to an even better consolation prize, however: The Temescal Kasper’s will reopen later this fall under the ownership of John and Vince Traverso, two brothers who own and operate \u003c/span>\u003ca href=\"https://sf.eater.com/2015/1/13/7540931/kingfish-pub-oakland-moving-video\">\u003cspan style=\"font-weight: 400\">the relocated Kingfish Pub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few blocks away.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We want to keep it as original as possible with an updated code in the 21st century,” John Traverso tells me while serving an IPA at the nearby pub.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The reopened North Oakland venue will be the fifth Kasper’s in the Bay, with other locations in East Oakland, San Lorenzo, Castro Valley and Concord.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once that moment arrives, I know my wife—a lifetime Kasper’s and Casper’s loyalist—and I will be among the first in line to get served.\u003c/span>\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>\n\u003cp>\u003cem>\u003ca href=\"https://events.com/r/en_US/registration/13-ways-of-looking-at-kaspers-photo-series-opening-oakland-october-860362\">\u003cspan style=\"font-weight: 400\">“Thirteen Ways of Looking at Kasper’s”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will debut at the Oakland Public Library Temescal Branch (5205 Telegraph Ave., Oakland) on Saturday, Oct. 15 from 2 to 6 p.m. The photos will be on display until Jan. 15. Free.\u003c/span>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Why Everyone is Talking About Negroni Sbagliato — And How to Make Your Own",
"headTitle": "Why Everyone is Talking About Negroni Sbagliato — And How to Make Your Own | KQED",
"content": "\u003cp>Move over, Aperol spritz. The reign of Negroni sbagliato has just begun.\u003c/p>\n\u003cp>The cocktail — made with Campari, sweet vermouth, and sparkling wine instead of the traditional gin — has taken over social media, thanks to a \u003ca href=\"https://www.tiktok.com/@hbomax/video/7149523510589754670?_r=1&_t=8WQ7RsdTACM&is_from_webapp=v1&item_id=7149523510589754670\" target=\"_blank\" rel=\"noopener noreferrer\">behind-the-scenes interview\u003c/a> promoting \u003cem>House of the Dragon\u003c/em> on HBO’s TikTok account.\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@hbomax/video/7149523510589754670\" data-video-id=\"7149523510589754670\">\n\u003csection>\u003ca title=\"@hbomax\" href=\"https://www.tiktok.com/@hbomax?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">@hbomax\u003c/a> I’ll take one of each. \u003ca title=\"houseofthedragon\" href=\"https://www.tiktok.com/tag/houseofthedragon?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#houseofthedragon\u003c/a> \u003ca title=\"♬ a negroni sbagliato w prosecco l hbo max - hbomax\" href=\"https://www.tiktok.com/music/a-negroni-sbagliato-w-prosecco-l-hbo-max-7149523537730997035?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">♬ a negroni sbagliato w prosecco l hbo max – hbomax\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>[tiktok]\u003c/p>\n\u003cp>In the clip, stars Emma D’Arcy and Olivia Cooke — who play the feuding Princess Rhaenyra and Queen Alicent respectively — are asking each other about their drink of choice in real life.\u003c/p>\n\u003cp>D’Arcy, who’s nonbinary, says they prefer a Negroni, before adding “\u003cem>sbagliato\u003c/em>” in their signature breathy voice. The actor then raises their eyebrows, leans in closer, and flirtatiously explains that it means “with prosecco in it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cooke responds with an enthralled “Ooh, stunning.”\u003c/p>\n\u003cp>The interaction immediately went viral, especially among queer fans.\u003c/p>\n\u003cp>https://twitter.com/sckberry/status/1579469179534860294\u003c/p>\n\u003ch3>Bars are getting flooded with orders\u003c/h3>\n\u003cp>More than 15,000 TikTok videos have been posted using the original sound from the D’Arcy and Cooke interview, racking up millions of views.\u003c/p>\n\u003cp>Now, social media is full of people promising to rush to their local bar to order a “Negroni sbagliato with prosecco in it.” Mixologists and lifestyle accounts are \u003ca href=\"https://www.tiktok.com/@join_jules/video/7152252066084228395?_r=1&_t=8WQA8P9FPFi&is_from_webapp=v1&item_id=7152252066084228395\" target=\"_blank\" rel=\"noopener noreferrer\">sharing recipes.\u003c/a>\u003c/p>\n\u003cp>And bartenders are joking about needing to stock up on ingredients before there’s a shortage (which has happened before when other TikTok recipes went viral, with ingredients such as \u003ca href=\"https://www.eater.com/22832651/viral-tiktok-recipes-food-shortages\" target=\"_blank\" rel=\"noopener noreferrer\">Kewpie mayo and feta cheese\u003c/a>).\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@raynemcgowan/video/7152957536277286190\" data-video-id=\"7152957536277286190\">\n\u003csection>\u003ca title=\"@raynemcgowan\" href=\"https://www.tiktok.com/@raynemcgowan?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">@raynemcgowan\u003c/a> negroni 🔥 spagliato🔥🔥with prosecco in it 🥵 \u003ca title=\"wlwtiktok\" href=\"https://www.tiktok.com/tag/wlwtiktok?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#wlwtiktok\u003c/a> \u003ca title=\"lesbiansoftiktok\" href=\"https://www.tiktok.com/tag/lesbiansoftiktok?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#lesbiansoftiktok\u003c/a> \u003ca title=\"emmadarcy\" href=\"https://www.tiktok.com/tag/emmadarcy?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#emmadarcy\u003c/a> \u003ca title=\"cubbyholenyc\" href=\"https://www.tiktok.com/tag/cubbyholenyc?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#cubbyholenyc\u003c/a> \u003ca title=\"♬ original sound - Rayne McGowan\" href=\"https://www.tiktok.com/music/original-sound-7152957575422593834?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">♬ original sound – Rayne McGowan\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>[tiktok]\u003c/p>\n\u003ch3>But the meme is a bit of a misnomer\u003c/h3>\n\u003cp>While fans will forever know the meme as “Negroni… \u003cem>sbagliato… \u003c/em>with prosecco in it,” that’s not how someone would usually order it.\u003c/p>\n\u003cp>Sbagliato means “mistaken” or “broken” in Italian — a reference to substituting the gin in a traditional Negroni for sparkling wine. So saying “with prosecco” is \u003ca href=\"https://www.tiktok.com/@leah.kilpatrick/video/7152343541237452078?_r=1&_t=8WQA4RFHcEg&is_from_webapp=v1&item_id=7152343541237452078\" target=\"_blank\" rel=\"noopener noreferrer\">redundant\u003c/a>.\u003c/p>\n\u003cp>You can just order it as a sbagliato, experts say. Here’s \u003ca href=\"https://www.youtube.com/watch?v=_R5DKp2dwr0\" target=\"_blank\" rel=\"noopener noreferrer\">an example\u003c/a> of how to pronounce it.\u003c/p>\n\u003cp>https://twitter.com/jillboard/status/1579581191195619328\u003c/p>\n\u003ch3>How to make your own mistake\u003c/h3>\n\u003cp>If you want to give the sbagliato a whirl from the comfort of your own home — perhaps this Sunday while you’re watching \u003cem>House of the Dragon\u003c/em> — here’s what you’ll need.\u003c/p>\n\u003cp>The cocktail itself is simple. You’ll need three ingredients: Campari, sweet vermouth and prosecco. Some recipes suggest an equal 1:1:1 ratio, but you may want to adjust to your personal taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A quick recipe:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Add ice to your glass.\u003c/li>\n\u003cli>Pour in 1.5 oz of sweet vermouth.\u003c/li>\n\u003cli>Add 1.5 oz of Campari and stir.\u003c/li>\n\u003cli>Top off your glass with prosecco.\u003c/li>\n\u003cli>Add a slice of orange for garnish, if you’re so inclined.\u003c/li>\n\u003cli>Get in there and make Emma proud.\u003c/li>\n\u003c/ol>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Why+everyone+is+talking+about+Negroni+sbagliato+%E2%80%94+and+how+to+make+your+own&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, Aperol spritz. The reign of Negroni sbagliato has just begun.\u003c/p>\n\u003cp>The cocktail — made with Campari, sweet vermouth, and sparkling wine instead of the traditional gin — has taken over social media, thanks to a \u003ca href=\"https://www.tiktok.com/@hbomax/video/7149523510589754670?_r=1&_t=8WQ7RsdTACM&is_from_webapp=v1&item_id=7149523510589754670\" target=\"_blank\" rel=\"noopener noreferrer\">behind-the-scenes interview\u003c/a> promoting \u003cem>House of the Dragon\u003c/em> on HBO’s TikTok account.\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@hbomax/video/7149523510589754670\" data-video-id=\"7149523510589754670\">\n\u003csection>\u003ca title=\"@hbomax\" href=\"https://www.tiktok.com/@hbomax?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">@hbomax\u003c/a> I’ll take one of each. \u003ca title=\"houseofthedragon\" href=\"https://www.tiktok.com/tag/houseofthedragon?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#houseofthedragon\u003c/a> \u003ca title=\"♬ a negroni sbagliato w prosecco l hbo max - hbomax\" href=\"https://www.tiktok.com/music/a-negroni-sbagliato-w-prosecco-l-hbo-max-7149523537730997035?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">♬ a negroni sbagliato w prosecco l hbo max – hbomax\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003ch3>Bars are getting flooded with orders\u003c/h3>\n\u003cp>More than 15,000 TikTok videos have been posted using the original sound from the D’Arcy and Cooke interview, racking up millions of views.\u003c/p>\n\u003cp>Now, social media is full of people promising to rush to their local bar to order a “Negroni sbagliato with prosecco in it.” Mixologists and lifestyle accounts are \u003ca href=\"https://www.tiktok.com/@join_jules/video/7152252066084228395?_r=1&_t=8WQA8P9FPFi&is_from_webapp=v1&item_id=7152252066084228395\" target=\"_blank\" rel=\"noopener noreferrer\">sharing recipes.\u003c/a>\u003c/p>\n\u003cp>And bartenders are joking about needing to stock up on ingredients before there’s a shortage (which has happened before when other TikTok recipes went viral, with ingredients such as \u003ca href=\"https://www.eater.com/22832651/viral-tiktok-recipes-food-shortages\" target=\"_blank\" rel=\"noopener noreferrer\">Kewpie mayo and feta cheese\u003c/a>).\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@raynemcgowan/video/7152957536277286190\" data-video-id=\"7152957536277286190\">\n\u003csection>\u003ca title=\"@raynemcgowan\" href=\"https://www.tiktok.com/@raynemcgowan?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">@raynemcgowan\u003c/a> negroni 🔥 spagliato🔥🔥with prosecco in it 🥵 \u003ca title=\"wlwtiktok\" href=\"https://www.tiktok.com/tag/wlwtiktok?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#wlwtiktok\u003c/a> \u003ca title=\"lesbiansoftiktok\" href=\"https://www.tiktok.com/tag/lesbiansoftiktok?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#lesbiansoftiktok\u003c/a> \u003ca title=\"emmadarcy\" href=\"https://www.tiktok.com/tag/emmadarcy?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#emmadarcy\u003c/a> \u003ca title=\"cubbyholenyc\" href=\"https://www.tiktok.com/tag/cubbyholenyc?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">#cubbyholenyc\u003c/a> \u003ca title=\"♬ original sound - Rayne McGowan\" href=\"https://www.tiktok.com/music/original-sound-7152957575422593834?refer=embed\" target=\"_blank\" rel=\"noopener noreferrer\">♬ original sound – Rayne McGowan\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>But the meme is a bit of a misnomer\u003c/h3>\n\u003cp>While fans will forever know the meme as “Negroni… \u003cem>sbagliato… \u003c/em>with prosecco in it,” that’s not how someone would usually order it.\u003c/p>\n\u003cp>Sbagliato means “mistaken” or “broken” in Italian — a reference to substituting the gin in a traditional Negroni for sparkling wine. So saying “with prosecco” is \u003ca href=\"https://www.tiktok.com/@leah.kilpatrick/video/7152343541237452078?_r=1&_t=8WQA4RFHcEg&is_from_webapp=v1&item_id=7152343541237452078\" target=\"_blank\" rel=\"noopener noreferrer\">redundant\u003c/a>.\u003c/p>\n\u003cp>You can just order it as a sbagliato, experts say. Here’s \u003ca href=\"https://www.youtube.com/watch?v=_R5DKp2dwr0\" target=\"_blank\" rel=\"noopener noreferrer\">an example\u003c/a> of how to pronounce it.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003ch3>How to make your own mistake\u003c/h3>\n\u003cp>If you want to give the sbagliato a whirl from the comfort of your own home — perhaps this Sunday while you’re watching \u003cem>House of the Dragon\u003c/em> — here’s what you’ll need.\u003c/p>\n\u003cp>The cocktail itself is simple. You’ll need three ingredients: Campari, sweet vermouth and prosecco. Some recipes suggest an equal 1:1:1 ratio, but you may want to adjust to your personal taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A quick recipe:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Add ice to your glass.\u003c/li>\n\u003cli>Pour in 1.5 oz of sweet vermouth.\u003c/li>\n\u003cli>Add 1.5 oz of Campari and stir.\u003c/li>\n\u003cli>Top off your glass with prosecco.\u003c/li>\n\u003cli>Add a slice of orange for garnish, if you’re so inclined.\u003c/li>\n\u003cli>Get in there and make Emma proud.\u003c/li>\n\u003c/ol>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Why+everyone+is+talking+about+Negroni+sbagliato+%E2%80%94+and+how+to+make+your+own&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Oaxacan Elegance Is the Highlight at This Mexican American Pop-Up",
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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>Mexican food in the United States often gets simplified into a handful of basic, delicious categories: tacos, burritos and maybe tamales or enchiladas.\u003c/p>\n\u003cp>But if you peel away the regional layers of Mexican cuisine, you’ll begin to discover the limitless multiverses that exist. Corn or flour tortillas? Salsa-bathed burrito or grilled? Corn husk or banana leaf to wrap your tamales? Stewed or deep fried chicharron? And that doesn’t even begin to scratch the surface. In truth, Mexico is one of the most complex culinary regions of the world: Each pueblo or city has its own palate of flavors, techniques and local ingredients.\u003c/p>\n\u003cp>Perhaps more than any other region, Oaxaca is a delicious microcosm of this wildly vast kaleidoscope. From specialty sauces like Oaxacan black mole to pizza-like tlayudas, Oaxaca is viewed, within Mexico, as the country’s gem of culinary tradition, serving dishes that can only be found along the country’s southern coast.\u003c/p>\n\u003cp>As the rich flavors of Oaxacan food have gained an international following, chefs like Ramirez who have familial ties to that region feel an even deeper connection to the cuisine — and a desire to maintain the area’s indigenous history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s about pride, hella pride,” says chef Eder Ramirez, who runs a \u003ca href=\"https://www.instagram.com/pro_ve_cho/\">Oaxacan-inspired food pop-up, Provecho\u003c/a>, around the Bay Area. “As soon as I think about what it means to be Oaxacan, culturally, it’s pride. Our food is a part of that.”\u003c/p>\n\u003cfigure id=\"attachment_13920078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920078\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-800x533.jpg\" alt=\"Chef Eder Ramirez stands in the kitchen while giving a peace sign\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Eder Ramirez showcases his pride inside Low Bar’s kitchen. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His boldness and passion for Oaxacan traditions come across in the risks he takes in the kitchen. Known for experimentally-savvy dishes like confit leg of lamb with mint mole or pilte de pollo envuelto en yerba santa (chicken marinated in Mexican mother sauce, wrapped in yerba santa and encased in banana leaf), Ramirez is putting a multicultural, Northern Californian touch on family favorites.\u003c/p>\n\u003cp>I linked up with the Bay Area-based Oaxaqueño to learn about his connection to his homeland and how he uses Oaxacan inspiration to feed his community. Like Mexicans always say before enjoying a delicious meal, “provecho.”\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>KQED: How would you explain Oaxacan food for those who are unfamiliar with that region of Southern Mexican cuisine? We’re not just talking about tacos and burritos here.\u003c/b>\u003c/p>\n\u003cp>Southern Mexican food is personally my favorite. Oaxaca, but also the Yucatan. They have so many wild things that most people don’t know about — wild flavors. It’s special. They’re not heavily colonized so they’re not filled with bread and tons of fat. It relies more on herbs and freshness. It’s not as greasy. It’s floral. It’s hoja santa, hoja de agucate. It’s the difference of our pipian [a mole-like paste that uses pumpkin seeds and puréed greens] from others. Our pipian uses hoja santa. We also like to use guajes [river tamarind]; it’s a long pod, like a bean, but it’s a seed. These flavors are so unique. They almost seem foreign. That’s Oaxacan food for me.\u003c/p>\n\u003cp>\u003cb>What’s your connection to Oaxaca and how do you use that to inspire your work as a chef who serves a mix of clientele in the Bay Area?\u003c/b>\u003c/p>\n\u003cp>I’m from Madera in Central California — I was born here [in California] but got family over there [in Oaxaca]. I have immediate family there, in the Mixteca region. It’s funny, I have this one inspiration, Enrique Rivera, who was one of the first to put Mexican food on TV. He said, “I don’t need to make my grandmother’s dish.” I feel the same. He inspired me to think about Mexican food as something that can be elevated, not just tacos. At its core what I’m making is Oaxacan, but I’m also Californian. They are similar places in many ways. It’s about being resourceful with the bounty around you. Nowadays, everyone is getting their culinary game from Oaxaca. There’s a lot of hype for that region. But I didn’t know how special it all was until I left my home.\u003c/p>\n\u003cfigure id=\"attachment_13920079\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920079\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-800x1200.jpg\" alt=\"a white plate of raw tuna fish with floral and fruit garnishes\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna, passion fruit leche de tigre, kumquat and gooseberries are an example of elevated Oaxacan inspiration. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>When did you fall in love with cooking? When did it become your profession?\u003c/b>\u003c/p>\n\u003cp>Growing up, I always helped my grandmother — most of my family grew up doing farm labor — but my grandma was in the kitchen, making masa. I saw it as a chore. Once I arrived in the Bay Area in 2007, when I was 21, I started cooking for myself. Simple things: Trader Joe’s groceries. I was fresh here in San Francisco, a typical 20 year old, eating out. Going to the Mission to eat Mexican food — Farolito, Guadalajara. It felt different to me. What hit is that the Mexican food here just wasn’t the same. I don’t want to talk shit, but in the Valley, it’s a straight influx of Mexicans. It tastes like home cooking. Here, it didn’t feel like that to me. So I called my mom and spoke with my grandma to ask how to make certain dishes.\u003c/p>\n\u003cp>Around that time, I moved into a vegan household. I started trying more things, using meat substitutes. There weren’t too many vegan restaurants at the time back then. My journey started because I needed to cook for myself. How do I make a chile relleno but vegan? It pushed me to make food that is supposed to be super fatty but making it healthy. How do you do that? It was all home cooking.\u003c/p>\n\u003cp>I came to the Bay to do art, and I consider myself to be an artist still. I bounced around until a chef friend of mine invited me to work with her in 2016 at B Restaurant and Bar. They were doing oyster events, and it was all Mexicans and Central Americans in the kitchen. They took me in and put me on. I was watching YouTube; I didn’t go to culinary school. I was very creative and I wanted to learn. I get nerdy and obsess over things I want to become good at. The chef there gave me a chance as a line cook. I learned each day by just jumping in headstrong, without any formal training in restaurants.\u003c/p>\n\u003cp>After that, it felt really cool. It took off and I blossomed from there. My friends who were doing art shows asked me to sell food at their events. You just gotta have that Bay Area grind mentality where you’re working but also doing side work. I came up with a quick name [at the time]: Cocina Maiz. After that it became something I really liked and I started popping up regularly at \u003ca href=\"https://www.instagram.com/elismilehighclub/\">Eli’s Mile High Club\u003c/a>. If you want it, you can go get it. I just made it happen.\u003c/p>\n\u003cp>\u003cb>You add dashes of fusion to your dishes. What are some examples of dishes you’ve made that explore these cultural remixes, and why is that important to you?\u003c/b>\u003c/p>\n\u003cp>Technique is important. Watching my grandmother and remembering her cooking process — if you’ve been to a rancho, that is hard work. Making masa? That’s so much labor. And that’s just one aspect. You also have salsas and all that stuff. I gained all that growing up. Once I started working in other spaces, I began to learn other tools and techniques, like French fine dining or fast casual. That involved OG French brigade style. I learned about new things I was capable of making.\u003c/p>\n\u003cp>My oxtail dish, for example, that’s a very French thing to do. It’s braised with mezcal. I grew up eating caldo de res with bones in the soup. That’s Mexican. But the French thing to do is cutting it lengthwise and maybe add green sauce. I found that to be cool, but how would I do that with Mexican rice? So I made lamb chops with green mole — that felt European to me, lamb chops with mint sauce. Mexicans eat lamb, too — barbacoa, birria. But it’s prepared differently. We grew up eating borrego cooked in holes in the earth. But how can I do that in other contexts, Americanized? You’re constantly translating. You’re using other techniques for these things.\u003c/p>\n\u003cp>I just also happen to love Japanese food, so I allow that to pop up as tempura Baja tacos. There’s a lot of intersection with other cultures, and I want that to hit on that. I’m always trying to figure out how to do shit I like and bring that over into Mexican food without making it look like a Chevy’s (laughs).\u003c/p>\n\u003cfigure id=\"attachment_13920080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920080\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/provecho_memela_alanchazaro-800x1200.jpg\" alt=\"a blue plate displays a Oaxacan empanada, which resembles a Mexican quesadilla\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Provecho’s Oaxacan empanada is a quesadilla with quesillo and pistachio salsa macha. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You use the phrase “Native powered” on social media. I’m drawn to it. What does that concept mean for you?\u003c/b>\u003c/p>\n\u003cp>There’s different areas in Oaxaca. There are about eight areas. The two biggest groups are Mixtec and Zapotec. You’ll see lots of villages speaking indigenous languages there. My parents weren’t taught Mixteco, but I had family members who spoke Mixteco and Trique, which is a dialect of Mixteco. So I grew up around that. But because of heavy racism in the States, I felt ashamed of these things. I wouldn’t even want to wear my huaraches. Unless you have a strong circle of elders to tell you it’s OK, most of us don’t feel connected to those traditions here in the U.S. We don’t have the time to articulate our feelings.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\" citation=\"Eder Ramirez, Provecho\"]“We are byproducts of our ancestors, and it’s ingrained in our DNA to know certain things. … My way of teaching or showing or offering to others is to preserve culture, and for me, it’s through food. It’s gonna be Mexican as fuck.”[/pullquote]\u003c/span>It wasn’t until I got older and started educating myself, reading and researching about people who resisted. That’s what native powered means to me. A resistance. In the U.S. and Mexico, we don’t always see ourselves as indigenous. Some “Whitexicans” might want to claim their Spanish side more. But for me, Mexico is the world’s biggest reservation. Once you delve past the ritzy hotel towns, you see what it is. Once you get to these areas, you get to your ancestors. Milpas are where you grow corn, beans, squash — replenishing the Earth without destroying the soil. It’s the way to grow symbiotically. It’s everywhere in Mexico, and it looks like a mess, but it’s synergy.\u003c/p>\n\u003cp>That’s all about education, sharing, representation, connecting with the youth. Everyone has their gifts. We are byproducts of our ancestors, and it’s ingrained in our DNA to know certain things. They’re memories passed on. My way of teaching or showing or offering to others is to preserve culture, and for me, it’s through food. It’s gonna be Mexican as fuck.\u003c/p>\n\u003cp>\u003cb>Memelas are a common Oaxacan dish you make. What are they?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13919032,arts_13896221,arts_13913592']\u003c/span>I didn’t eat memelas growing up. I serve them, but because, since when you talk about Mexican food there’s so many regions, this is Oaxacan. When you get to Oaxaca, it goes even further into more regions. You have your moles, tlayudas, memelas, mezcal. That’s Oaxaca to most people. But every region in Oaxaca has their own ways of doing all of this.\u003c/p>\n\u003cp>Memelas are like picadas, or picadas Veracruzanas. It’s a thick tortilla with pinched sides, almost like a sope [a Mexican dish of a fried masa with mixed toppings; imagine an open-faced pupusa]. [Memelas are] even thinner, with pinched sides and a canal in the middle. You can eat them for breakfast or lunch. You add a little bit of oil and a Oaxacan lard mixed with pieces of chicharon, called asiento.Then some salsa y queso. I wanted to bring that, I wanted that to be my shit. My menu rotates, but I was told I should keep an item or two for consistency. Memelas are here to stay, and they’re Oaxacan.\u003c/p>\n\u003cp>\u003cb>How has the Bay Area influenced your cooking as a Mexican American?\u003c/b>\u003c/p>\n\u003cp>It’s not something I overtly think about, but it’s inherent in where I am. I’m using ingredients that are grown an hour north of me, in the North Bay. I get my fish from this region, too. And these things I make? They are sometimes a little extra. I’m doing a smoked pork belly taco… c’mon that’s extra as fuck. And what’s more extra than Bay Area culture? Bay Area culture is the most. You gotta have attitude; it’s not for the meek. You gotta have sazon in your energy. I can be calm and super chill, but when I do food, I am the most. I eat food like a motherfucker. Eating in East Oakland, everywhere.\u003c/p>\n\u003cp>You just get influenced by friends, by love, by your surroundings, and that’s all the Bay: this beautiful landscape. You drive past that gnarly part of the [Highway] 80 near Emeryville, then there’s this fuckin’ beautiful water right next to you. I pay a tax to be somewhere dope, and this place provides that. It shows up in what I cook.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003ca href=\"https://www.instagram.com/pro_ve_cho/\">\u003ci>Provecho\u003c/i>\u003c/a>\u003ci> rotates locations weekly. Tuesdays at \u003c/i>\u003ca href=\"https://www.instagram.com/lowbaroakland/\">\u003ci>Low Bar\u003c/i>\u003c/a>\u003ci> (2300 Webster St., Oakland) from 5 p.m. until sell out. One Friday every month at \u003c/i>\u003ca href=\"https://www.instagram.com/crybabyoakland/\">\u003ci>Cry Baby\u003c/i>\u003c/a>\u003ci> (1928 Telegraph Ave., Oakland) from 5 p.m. until sell out. Supper Club, in Rockridge, is Ramirez’s monthly underground food event; \u003c/i>\u003ca href=\"https://www.instagram.com/p/CinqZmZP4h9/?utm_source=ig_web_copy_link\">\u003ci>limited tickets\u003c/i>\u003c/a>\u003ci> must be purchased in advance. He also serves private meal orders.\u003c/i>\u003c/p>\n\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>Mexican food in the United States often gets simplified into a handful of basic, delicious categories: tacos, burritos and maybe tamales or enchiladas.\u003c/p>\n\u003cp>But if you peel away the regional layers of Mexican cuisine, you’ll begin to discover the limitless multiverses that exist. Corn or flour tortillas? Salsa-bathed burrito or grilled? Corn husk or banana leaf to wrap your tamales? Stewed or deep fried chicharron? And that doesn’t even begin to scratch the surface. In truth, Mexico is one of the most complex culinary regions of the world: Each pueblo or city has its own palate of flavors, techniques and local ingredients.\u003c/p>\n\u003cp>Perhaps more than any other region, Oaxaca is a delicious microcosm of this wildly vast kaleidoscope. From specialty sauces like Oaxacan black mole to pizza-like tlayudas, Oaxaca is viewed, within Mexico, as the country’s gem of culinary tradition, serving dishes that can only be found along the country’s southern coast.\u003c/p>\n\u003cp>As the rich flavors of Oaxacan food have gained an international following, chefs like Ramirez who have familial ties to that region feel an even deeper connection to the cuisine — and a desire to maintain the area’s indigenous history.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s about pride, hella pride,” says chef Eder Ramirez, who runs a \u003ca href=\"https://www.instagram.com/pro_ve_cho/\">Oaxacan-inspired food pop-up, Provecho\u003c/a>, around the Bay Area. “As soon as I think about what it means to be Oaxacan, culturally, it’s pride. Our food is a part of that.”\u003c/p>\n\u003cfigure id=\"attachment_13920078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920078\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-800x533.jpg\" alt=\"Chef Eder Ramirez stands in the kitchen while giving a peace sign\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_eder_ramirez_alanchazaro-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Eder Ramirez showcases his pride inside Low Bar’s kitchen. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His boldness and passion for Oaxacan traditions come across in the risks he takes in the kitchen. Known for experimentally-savvy dishes like confit leg of lamb with mint mole or pilte de pollo envuelto en yerba santa (chicken marinated in Mexican mother sauce, wrapped in yerba santa and encased in banana leaf), Ramirez is putting a multicultural, Northern Californian touch on family favorites.\u003c/p>\n\u003cp>I linked up with the Bay Area-based Oaxaqueño to learn about his connection to his homeland and how he uses Oaxacan inspiration to feed his community. Like Mexicans always say before enjoying a delicious meal, “provecho.”\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>KQED: How would you explain Oaxacan food for those who are unfamiliar with that region of Southern Mexican cuisine? We’re not just talking about tacos and burritos here.\u003c/b>\u003c/p>\n\u003cp>Southern Mexican food is personally my favorite. Oaxaca, but also the Yucatan. They have so many wild things that most people don’t know about — wild flavors. It’s special. They’re not heavily colonized so they’re not filled with bread and tons of fat. It relies more on herbs and freshness. It’s not as greasy. It’s floral. It’s hoja santa, hoja de agucate. It’s the difference of our pipian [a mole-like paste that uses pumpkin seeds and puréed greens] from others. Our pipian uses hoja santa. We also like to use guajes [river tamarind]; it’s a long pod, like a bean, but it’s a seed. These flavors are so unique. They almost seem foreign. That’s Oaxacan food for me.\u003c/p>\n\u003cp>\u003cb>What’s your connection to Oaxaca and how do you use that to inspire your work as a chef who serves a mix of clientele in the Bay Area?\u003c/b>\u003c/p>\n\u003cp>I’m from Madera in Central California — I was born here [in California] but got family over there [in Oaxaca]. I have immediate family there, in the Mixteca region. It’s funny, I have this one inspiration, Enrique Rivera, who was one of the first to put Mexican food on TV. He said, “I don’t need to make my grandmother’s dish.” I feel the same. He inspired me to think about Mexican food as something that can be elevated, not just tacos. At its core what I’m making is Oaxacan, but I’m also Californian. They are similar places in many ways. It’s about being resourceful with the bounty around you. Nowadays, everyone is getting their culinary game from Oaxaca. There’s a lot of hype for that region. But I didn’t know how special it all was until I left my home.\u003c/p>\n\u003cfigure id=\"attachment_13920079\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920079\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-800x1200.jpg\" alt=\"a white plate of raw tuna fish with floral and fruit garnishes\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_ceviche_alanchazaro-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna, passion fruit leche de tigre, kumquat and gooseberries are an example of elevated Oaxacan inspiration. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>When did you fall in love with cooking? When did it become your profession?\u003c/b>\u003c/p>\n\u003cp>Growing up, I always helped my grandmother — most of my family grew up doing farm labor — but my grandma was in the kitchen, making masa. I saw it as a chore. Once I arrived in the Bay Area in 2007, when I was 21, I started cooking for myself. Simple things: Trader Joe’s groceries. I was fresh here in San Francisco, a typical 20 year old, eating out. Going to the Mission to eat Mexican food — Farolito, Guadalajara. It felt different to me. What hit is that the Mexican food here just wasn’t the same. I don’t want to talk shit, but in the Valley, it’s a straight influx of Mexicans. It tastes like home cooking. Here, it didn’t feel like that to me. So I called my mom and spoke with my grandma to ask how to make certain dishes.\u003c/p>\n\u003cp>Around that time, I moved into a vegan household. I started trying more things, using meat substitutes. There weren’t too many vegan restaurants at the time back then. My journey started because I needed to cook for myself. How do I make a chile relleno but vegan? It pushed me to make food that is supposed to be super fatty but making it healthy. How do you do that? It was all home cooking.\u003c/p>\n\u003cp>I came to the Bay to do art, and I consider myself to be an artist still. I bounced around until a chef friend of mine invited me to work with her in 2016 at B Restaurant and Bar. They were doing oyster events, and it was all Mexicans and Central Americans in the kitchen. They took me in and put me on. I was watching YouTube; I didn’t go to culinary school. I was very creative and I wanted to learn. I get nerdy and obsess over things I want to become good at. The chef there gave me a chance as a line cook. I learned each day by just jumping in headstrong, without any formal training in restaurants.\u003c/p>\n\u003cp>After that, it felt really cool. It took off and I blossomed from there. My friends who were doing art shows asked me to sell food at their events. You just gotta have that Bay Area grind mentality where you’re working but also doing side work. I came up with a quick name [at the time]: Cocina Maiz. After that it became something I really liked and I started popping up regularly at \u003ca href=\"https://www.instagram.com/elismilehighclub/\">Eli’s Mile High Club\u003c/a>. If you want it, you can go get it. I just made it happen.\u003c/p>\n\u003cp>\u003cb>You add dashes of fusion to your dishes. What are some examples of dishes you’ve made that explore these cultural remixes, and why is that important to you?\u003c/b>\u003c/p>\n\u003cp>Technique is important. Watching my grandmother and remembering her cooking process — if you’ve been to a rancho, that is hard work. Making masa? That’s so much labor. And that’s just one aspect. You also have salsas and all that stuff. I gained all that growing up. Once I started working in other spaces, I began to learn other tools and techniques, like French fine dining or fast casual. That involved OG French brigade style. I learned about new things I was capable of making.\u003c/p>\n\u003cp>My oxtail dish, for example, that’s a very French thing to do. It’s braised with mezcal. I grew up eating caldo de res with bones in the soup. That’s Mexican. But the French thing to do is cutting it lengthwise and maybe add green sauce. I found that to be cool, but how would I do that with Mexican rice? So I made lamb chops with green mole — that felt European to me, lamb chops with mint sauce. Mexicans eat lamb, too — barbacoa, birria. But it’s prepared differently. We grew up eating borrego cooked in holes in the earth. But how can I do that in other contexts, Americanized? You’re constantly translating. You’re using other techniques for these things.\u003c/p>\n\u003cp>I just also happen to love Japanese food, so I allow that to pop up as tempura Baja tacos. There’s a lot of intersection with other cultures, and I want that to hit on that. I’m always trying to figure out how to do shit I like and bring that over into Mexican food without making it look like a Chevy’s (laughs).\u003c/p>\n\u003cfigure id=\"attachment_13920080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920080\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/provecho_memela_alanchazaro-800x1200.jpg\" alt=\"a blue plate displays a Oaxacan empanada, which resembles a Mexican quesadilla\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/provecho_memela_alanchazaro-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Provecho’s Oaxacan empanada is a quesadilla with quesillo and pistachio salsa macha. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You use the phrase “Native powered” on social media. I’m drawn to it. What does that concept mean for you?\u003c/b>\u003c/p>\n\u003cp>There’s different areas in Oaxaca. There are about eight areas. The two biggest groups are Mixtec and Zapotec. You’ll see lots of villages speaking indigenous languages there. My parents weren’t taught Mixteco, but I had family members who spoke Mixteco and Trique, which is a dialect of Mixteco. So I grew up around that. But because of heavy racism in the States, I felt ashamed of these things. I wouldn’t even want to wear my huaraches. Unless you have a strong circle of elders to tell you it’s OK, most of us don’t feel connected to those traditions here in the U.S. We don’t have the time to articulate our feelings.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "“We are byproducts of our ancestors, and it’s ingrained in our DNA to know certain things. … My way of teaching or showing or offering to others is to preserve culture, and for me, it’s through food. It’s gonna be Mexican as fuck.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>It wasn’t until I got older and started educating myself, reading and researching about people who resisted. That’s what native powered means to me. A resistance. In the U.S. and Mexico, we don’t always see ourselves as indigenous. Some “Whitexicans” might want to claim their Spanish side more. But for me, Mexico is the world’s biggest reservation. Once you delve past the ritzy hotel towns, you see what it is. Once you get to these areas, you get to your ancestors. Milpas are where you grow corn, beans, squash — replenishing the Earth without destroying the soil. It’s the way to grow symbiotically. It’s everywhere in Mexico, and it looks like a mess, but it’s synergy.\u003c/p>\n\u003cp>That’s all about education, sharing, representation, connecting with the youth. Everyone has their gifts. We are byproducts of our ancestors, and it’s ingrained in our DNA to know certain things. They’re memories passed on. My way of teaching or showing or offering to others is to preserve culture, and for me, it’s through food. It’s gonna be Mexican as fuck.\u003c/p>\n\u003cp>\u003cb>Memelas are a common Oaxacan dish you make. What are they?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>I didn’t eat memelas growing up. I serve them, but because, since when you talk about Mexican food there’s so many regions, this is Oaxacan. When you get to Oaxaca, it goes even further into more regions. You have your moles, tlayudas, memelas, mezcal. That’s Oaxaca to most people. But every region in Oaxaca has their own ways of doing all of this.\u003c/p>\n\u003cp>Memelas are like picadas, or picadas Veracruzanas. It’s a thick tortilla with pinched sides, almost like a sope [a Mexican dish of a fried masa with mixed toppings; imagine an open-faced pupusa]. [Memelas are] even thinner, with pinched sides and a canal in the middle. You can eat them for breakfast or lunch. You add a little bit of oil and a Oaxacan lard mixed with pieces of chicharon, called asiento.Then some salsa y queso. I wanted to bring that, I wanted that to be my shit. My menu rotates, but I was told I should keep an item or two for consistency. Memelas are here to stay, and they’re Oaxacan.\u003c/p>\n\u003cp>\u003cb>How has the Bay Area influenced your cooking as a Mexican American?\u003c/b>\u003c/p>\n\u003cp>It’s not something I overtly think about, but it’s inherent in where I am. I’m using ingredients that are grown an hour north of me, in the North Bay. I get my fish from this region, too. And these things I make? They are sometimes a little extra. I’m doing a smoked pork belly taco… c’mon that’s extra as fuck. And what’s more extra than Bay Area culture? Bay Area culture is the most. You gotta have attitude; it’s not for the meek. You gotta have sazon in your energy. I can be calm and super chill, but when I do food, I am the most. I eat food like a motherfucker. Eating in East Oakland, everywhere.\u003c/p>\n\u003cp>You just get influenced by friends, by love, by your surroundings, and that’s all the Bay: this beautiful landscape. You drive past that gnarly part of the [Highway] 80 near Emeryville, then there’s this fuckin’ beautiful water right next to you. I pay a tax to be somewhere dope, and this place provides that. It shows up in what I cook.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003ca href=\"https://www.instagram.com/pro_ve_cho/\">\u003ci>Provecho\u003c/i>\u003c/a>\u003ci> rotates locations weekly. Tuesdays at \u003c/i>\u003ca href=\"https://www.instagram.com/lowbaroakland/\">\u003ci>Low Bar\u003c/i>\u003c/a>\u003ci> (2300 Webster St., Oakland) from 5 p.m. until sell out. One Friday every month at \u003c/i>\u003ca href=\"https://www.instagram.com/crybabyoakland/\">\u003ci>Cry Baby\u003c/i>\u003c/a>\u003ci> (1928 Telegraph Ave., Oakland) from 5 p.m. until sell out. Supper Club, in Rockridge, is Ramirez’s monthly underground food event; \u003c/i>\u003ca href=\"https://www.instagram.com/p/CinqZmZP4h9/?utm_source=ig_web_copy_link\">\u003ci>limited tickets\u003c/i>\u003c/a>\u003ci> must be purchased in advance. He also serves private meal orders.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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