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"title": "Richmond’s Coziest Red Sauce Italian Comes Courtesy of a Mexican American Family",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, \u003c/span>\u003ca href=\"https://www.davidspastaspizzas.com/\">\u003cspan style=\"font-weight: 400\">David’s Pastas & Pizzas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is your prototypical red sauce Italian joint. Tucked away in a stretch of working-class Richmond populated by auto shops and unmarked warehouses, the restaurant has built up a strong local following for its thin-crust pizzas and heaping platters of chicken parmesan and fettuccine Alfredo. It’s the kind of place where the whole family can fill up on nostalgic, comforting carbs for $40 or $50.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Of course, this is the Bay Area, so it shouldn’t come as any surprise that the kitchen team working behind the scenes is entirely Latino—or, in this case, that the whole restaurant is owned and operated by a Mexican American family with deep roots in the Richmond-San Pablo area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Co-owner David Guillen, Jr. says the way his father, David Guillen, Sr., got into Italian cooking is a classic immigrant tale: Shortly after arriving in the United States in the late ’90s, the Jalisco native landed a job as a dishwasher at an Italian restaurant in Orinda—a gig he secured thanks to the recommendation of some Salvadoran neighbors that he’d befriended. David Sr. had never had any particular interest in Italian food prior to that, but he started studying the recipes in earnest, slowly working his way up the line until he became the lead cook. Eventually, In 2017, he and his brother opened their own restaurant, \u003c/span>\u003ca href=\"https://www.famigliaitalianrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Famiglia Italian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in Pinole.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, David Sr. has split off to open a small Italian family restaurant of his own. David Jr. works the front of the house and manages the business side of things, but the recipes are David Sr.’s alone—a culmination of his 20-plus years of slinging ravioli and spaghetti carbonara. Open since December of last year, the restaurant also occupies a somewhat rarefied niche here in the East Bay: The menu focuses almost exclusively on the kind of red sauce classics that dominate the Italian American enclaves of the East Coast but have become something of an endangered species in these parts. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917561\" class=\"wp-caption alignnone\" style=\"max-width: 2547px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917561\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-scaled.jpg\" alt=\"Raviol and sliced chicken in a pool of creamy, orange marinara sauce.\" width=\"2547\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-scaled.jpg 2547w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-800x804.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-1020x1025.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-160x161.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-768x772.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-1528x1536.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-2038x2048.jpg 2038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-1920x1930.jpg 1920w\" sizes=\"(max-width: 2547px) 100vw, 2547px\">\u003cfigcaption class=\"wp-caption-text\">Cheese ravioli comes in a glistening pool of creamy marinara. \u003ccite>(Courtesy of David's Pastas & Pizzas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">So, one of the most popular dishes at David’s Pastas & Pizzas is its extra-creamy, extra-garlicky version of fettuccine Alfredo—the kind of retro pasta dish you’d be hard-pressed to find at any of the Bay Area’s stylish temples of Cal-Italian or hyper-regional Italian cooking. Another is David Sr.’s own invention, the “Richmond Special,” which coats a massive portion of penne, sausage, chicken and shrimp with his signature creamy marinara (i.e., marinara sauce spiked with lobster bisque). The restaurant also serves a hearty and satisfyingly workmanlike version of chicken parmesan—a couple of enormous, oozily cheese-laden cutlets piled atop a boatload of red sauce penne.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, if red sauce Italian is a dying art in many parts of the Bay Area, David’s Pastas & Pizzas is just one example of how Mexican Americans and other Latino cooks are the ones helping to keep it alive. David Jr. says he knows of at least two or three other Latino-run Italian restaurants in the Richmond-San Pablo area alone. They all offer the same kinds of Italian American classics you can find at David’s.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is partly just a matter of catering to local tastes. David Jr. estimates that a little more than half of his customers are Latino, many of them second-generation folks in their 20s or 30s. “Hispanics in Richmond, we all love pizza,” he says, recounting how when he was a kid his family would supplement his mother’s Mexican home cooking with frequent excursions to Domino’s, Pizza Hut and Little Caesars. Even though his dad worked at an Italian restaurant, “fancy” Italian food was never part of his life.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917563\" class=\"wp-caption alignnone\" style=\"max-width: 616px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917563\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/davids-pastas_guillen-family.jpeg\" alt=\"A family portrait: a young man with his arms around the shoulders of his parents on each side of him.\" width=\"616\" height=\"628\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/davids-pastas_guillen-family.jpeg 616w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/davids-pastas_guillen-family-160x163.jpeg 160w\" sizes=\"(max-width: 616px) 100vw, 616px\">\u003cfigcaption class=\"wp-caption-text\">A family photo: David Guillen, Sr; David Guillen, Jr.; and Maria Guillen Cruz. \u003ccite>(Courtesy of David Guillen, Jr.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In fact, David Jr. says, the Guillens had to whittle their menu down from the dozens of pasta dishes in his father’s repertoire, prioritizing the ones that locals would be familiar with. But even with a menu made up almost entirely of crowd pleasers, David Jr. finds he always has to encourage customers to step a bit outside of their pizza-and-lasagna comfort zone—to try the carbonara, for instance, or the seafood-loaded spaghetti di mare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To further cater to their customer base of Mexican families, the Guillens have started tapping more directly into their Jaliscan roots. A few weeks ago, they started offering a brief “cenaduría” menu on Friday and Saturday nights, serving the kinds of dishes that you might find in the Guillens’ hometown of San Juan de los Lagos in Jalisco. David Jr. explains that his mother, Maria Guillen Cruz, cooks all of the Mexican specials.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far, the rotating menu has included things like red pork pozole, crispy tacos and tortas ahogadas, or “drowned sandwiches,” the sauce-drenched specialty of the state of Jalisco. Guillen Cruz’s version—a nod to a specific torta stand in San Juan de los Lagos—features roast pork loin, onions, queso panela and an unconscionable amount of spicy chipotle-tomato sauce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917579\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917579\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/Torta-Ahogada_-scaled.jpg\" alt=\"A sandwich drenched in bright orange sauce.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s torta ahogada is a specialty of the owners’ hometown of San Juan de los Lagos in Jalisco, Mexico. \u003ccite>(Courtesy of David's Pastas & Pizzas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the Richmond-San Pablo area, it actually isn’t unusual for a restaurant to serve a full-fledged Mexican menu right alongside a comprehensive lineup of pizzas. But the Guillens say they aren’t trying to compete with the dozens of high-quality taquerias and taco trucks in the area. Instead, Guillen Cruz is staying focused on a small number of Jaliscan specialties like the wet tortas, which are relatively rare in the Bay. The idea is to allow the Mexican families who come in on the weekend to enjoy a nice, home-style meal while their kids can still get a pizza. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13915646,arts_13909648,arts_13913355']Even just the name “cenaduría,” referring to a kind of informal supper club in Mexico, is nostalgic for a lot of the restaurant’s customers, David Jr. says. So many of them tell him it reminds them of the late-night food stands they used to visit in their hometowns.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Starting in September, the Guillens will be bringing that hometown feeling to the \u003ca href=\"https://www.instagram.com/fleamarket_n_richmondca/?hl=en\">Richmond flea market\u003c/a> on Sundays with a new side venture, Tacos Doña Mari, named after Guillen Cruz. Their specialty will be tacos encebollados, a kind of thinly-sliced-steak-and-onion taco that David Jr. hasn’t seen much of in Northern California. He’s hoping it’ll wind up being the Bay Area’s “next quesabirria”—the \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">next big thing\u003c/a>.\u003c/span>\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.davidspastaspizzas.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">David’s Pastas & Pizzas\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open Mon.–Thur. 11am to 9pm and Fri.–Sat. 11am to 10pm at 1025 13th St. in Richmond.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, \u003c/span>\u003ca href=\"https://www.davidspastaspizzas.com/\">\u003cspan style=\"font-weight: 400\">David’s Pastas & Pizzas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is your prototypical red sauce Italian joint. Tucked away in a stretch of working-class Richmond populated by auto shops and unmarked warehouses, the restaurant has built up a strong local following for its thin-crust pizzas and heaping platters of chicken parmesan and fettuccine Alfredo. It’s the kind of place where the whole family can fill up on nostalgic, comforting carbs for $40 or $50.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Of course, this is the Bay Area, so it shouldn’t come as any surprise that the kitchen team working behind the scenes is entirely Latino—or, in this case, that the whole restaurant is owned and operated by a Mexican American family with deep roots in the Richmond-San Pablo area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Co-owner David Guillen, Jr. says the way his father, David Guillen, Sr., got into Italian cooking is a classic immigrant tale: Shortly after arriving in the United States in the late ’90s, the Jalisco native landed a job as a dishwasher at an Italian restaurant in Orinda—a gig he secured thanks to the recommendation of some Salvadoran neighbors that he’d befriended. David Sr. had never had any particular interest in Italian food prior to that, but he started studying the recipes in earnest, slowly working his way up the line until he became the lead cook. Eventually, In 2017, he and his brother opened their own restaurant, \u003c/span>\u003ca href=\"https://www.famigliaitalianrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Famiglia Italian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in Pinole.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, David Sr. has split off to open a small Italian family restaurant of his own. David Jr. works the front of the house and manages the business side of things, but the recipes are David Sr.’s alone—a culmination of his 20-plus years of slinging ravioli and spaghetti carbonara. Open since December of last year, the restaurant also occupies a somewhat rarefied niche here in the East Bay: The menu focuses almost exclusively on the kind of red sauce classics that dominate the Italian American enclaves of the East Coast but have become something of an endangered species in these parts. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917561\" class=\"wp-caption alignnone\" style=\"max-width: 2547px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917561\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-scaled.jpg\" alt=\"Raviol and sliced chicken in a pool of creamy, orange marinara sauce.\" width=\"2547\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-scaled.jpg 2547w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-800x804.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-1020x1025.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-160x161.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-768x772.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-1528x1536.jpg 1528w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-2038x2048.jpg 2038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Cheese-Ravioli-creamy-marinara_-1920x1930.jpg 1920w\" sizes=\"(max-width: 2547px) 100vw, 2547px\">\u003cfigcaption class=\"wp-caption-text\">Cheese ravioli comes in a glistening pool of creamy marinara. \u003ccite>(Courtesy of David's Pastas & Pizzas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">So, one of the most popular dishes at David’s Pastas & Pizzas is its extra-creamy, extra-garlicky version of fettuccine Alfredo—the kind of retro pasta dish you’d be hard-pressed to find at any of the Bay Area’s stylish temples of Cal-Italian or hyper-regional Italian cooking. Another is David Sr.’s own invention, the “Richmond Special,” which coats a massive portion of penne, sausage, chicken and shrimp with his signature creamy marinara (i.e., marinara sauce spiked with lobster bisque). The restaurant also serves a hearty and satisfyingly workmanlike version of chicken parmesan—a couple of enormous, oozily cheese-laden cutlets piled atop a boatload of red sauce penne.\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\">Indeed, if red sauce Italian is a dying art in many parts of the Bay Area, David’s Pastas & Pizzas is just one example of how Mexican Americans and other Latino cooks are the ones helping to keep it alive. David Jr. says he knows of at least two or three other Latino-run Italian restaurants in the Richmond-San Pablo area alone. They all offer the same kinds of Italian American classics you can find at David’s.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is partly just a matter of catering to local tastes. David Jr. estimates that a little more than half of his customers are Latino, many of them second-generation folks in their 20s or 30s. “Hispanics in Richmond, we all love pizza,” he says, recounting how when he was a kid his family would supplement his mother’s Mexican home cooking with frequent excursions to Domino’s, Pizza Hut and Little Caesars. Even though his dad worked at an Italian restaurant, “fancy” Italian food was never part of his life.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917563\" class=\"wp-caption alignnone\" style=\"max-width: 616px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917563\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/davids-pastas_guillen-family.jpeg\" alt=\"A family portrait: a young man with his arms around the shoulders of his parents on each side of him.\" width=\"616\" height=\"628\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/davids-pastas_guillen-family.jpeg 616w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/davids-pastas_guillen-family-160x163.jpeg 160w\" sizes=\"(max-width: 616px) 100vw, 616px\">\u003cfigcaption class=\"wp-caption-text\">A family photo: David Guillen, Sr; David Guillen, Jr.; and Maria Guillen Cruz. \u003ccite>(Courtesy of David Guillen, Jr.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In fact, David Jr. says, the Guillens had to whittle their menu down from the dozens of pasta dishes in his father’s repertoire, prioritizing the ones that locals would be familiar with. But even with a menu made up almost entirely of crowd pleasers, David Jr. finds he always has to encourage customers to step a bit outside of their pizza-and-lasagna comfort zone—to try the carbonara, for instance, or the seafood-loaded spaghetti di mare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To further cater to their customer base of Mexican families, the Guillens have started tapping more directly into their Jaliscan roots. A few weeks ago, they started offering a brief “cenaduría” menu on Friday and Saturday nights, serving the kinds of dishes that you might find in the Guillens’ hometown of San Juan de los Lagos in Jalisco. David Jr. explains that his mother, Maria Guillen Cruz, cooks all of the Mexican specials.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So far, the rotating menu has included things like red pork pozole, crispy tacos and tortas ahogadas, or “drowned sandwiches,” the sauce-drenched specialty of the state of Jalisco. Guillen Cruz’s version—a nod to a specific torta stand in San Juan de los Lagos—features roast pork loin, onions, queso panela and an unconscionable amount of spicy chipotle-tomato sauce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917579\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917579\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/Torta-Ahogada_-scaled.jpg\" alt=\"A sandwich drenched in bright orange sauce.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Torta-Ahogada_-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s torta ahogada is a specialty of the owners’ hometown of San Juan de los Lagos in Jalisco, Mexico. \u003ccite>(Courtesy of David's Pastas & Pizzas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the Richmond-San Pablo area, it actually isn’t unusual for a restaurant to serve a full-fledged Mexican menu right alongside a comprehensive lineup of pizzas. But the Guillens say they aren’t trying to compete with the dozens of high-quality taquerias and taco trucks in the area. Instead, Guillen Cruz is staying focused on a small number of Jaliscan specialties like the wet tortas, which are relatively rare in the Bay. The idea is to allow the Mexican families who come in on the weekend to enjoy a nice, home-style meal while their kids can still get a pizza. \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>Even just the name “cenaduría,” referring to a kind of informal supper club in Mexico, is nostalgic for a lot of the restaurant’s customers, David Jr. says. So many of them tell him it reminds them of the late-night food stands they used to visit in their hometowns.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Starting in September, the Guillens will be bringing that hometown feeling to the \u003ca href=\"https://www.instagram.com/fleamarket_n_richmondca/?hl=en\">Richmond flea market\u003c/a> on Sundays with a new side venture, Tacos Doña Mari, named after Guillen Cruz. Their specialty will be tacos encebollados, a kind of thinly-sliced-steak-and-onion taco that David Jr. hasn’t seen much of in Northern California. He’s hoping it’ll wind up being the Bay Area’s “next quesabirria”—the \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">next big thing\u003c/a>.\u003c/span>\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.davidspastaspizzas.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">David’s Pastas & Pizzas\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open Mon.–Thur. 11am to 9pm and Fri.–Sat. 11am to 10pm at 1025 13th St. in Richmond.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Bay Area Liquor Company Is Mixing West Coast Hops with Oaxacan Mezcal",
"headTitle": "This Bay Area Liquor Company Is Mixing West Coast Hops with Oaxacan Mezcal | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Known as “hop bombs” by “hop heads,” IPAs are impossible to escape in this era of craft microbreweries and taprooms. If you’re a beer drinker who grew up on the West Coast, you’ve undoubtedly had a taste of a hops-heavy ale at some point. Often plastered with aggressive labels like “Pernicious,” “Head Hunter,” “Workhorse” and “Palate Wrecker,” \u003c/span>\u003ca href=\"https://firstwefeast.com/drink/2015/03/history-of-the-west-coast-ipa\">\u003cspan style=\"font-weight: 400\">a truly “dank” West Coast IPA is unmistakable\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with its distinct aromas of bitter citrus, pine cone and, sometimes, a little splash of marijuana.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hops lifestyle isn’t for everyone—especially drinkers who prefer lighter beers or spirit-based cocktails. \u003c/span>\u003cspan style=\"font-weight: 400\">But in the Bay Area there are many alternatives to the norm, and finding a way to make unexpected blends for a diverse audience often happens organically. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s how Bay Area beer enthusiast Fred Baptista brewed up an idea to mix his love of hops with another of his favorite alcohols: mezcal. The result, \u003c/span>\u003ca href=\"https://www.hopmez.com/\">\u003cspan style=\"font-weight: 400\">Hop Mez, is what Baptista claims is the first and only hops-distilled mezcal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Triple-distilled with Centennial hops (a \u003c/span>\u003ca href=\"https://www.summitbrewing.com/hop-variety-specifics-centennial/\">\u003cspan style=\"font-weight: 400\">common IPA ingredient\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> known for its earthy, floral characteristics), Hop Mez attempts to balance hoppy West Coast traditions with the heat of mezcal from Mexico’s southernmost region. The offbeat process uses agave mash for two distillations and introduces hops—an ingredient historically unaffiliated with mezcal—during the third.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I wanted to connect California with Oaxaca,” says Baptista, who is the co-founder of a regional liquor import business, \u003ca href=\"http://frijolotes.com/\">Frijolotes\u003c/a>, which distributes Hop Mez. “I’m a beer geek. I like beers that are native to California, like the [Anchor Steam] California Common, so I took that knowledge down to Oaxaca to brew with Don Celso [Martínez López] at his palenque.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Frijolotes unofficially began in 1997, when Baptista and his eventual business partner, Young Jung, were students at San Francisco State University. The two friends took a road trip down to El Salvador, where Baptista’s family had immigrated from. While passing through Mexico, Baptista and Jung fell in love with the range of spirits that they encountered there. Back then, Baptista tells me, mezcal wasn’t as popular in the U.S. and even Mexico, but he enjoyed finding “very off-the-radar stuff” at pulquerias, where he would taste whatever mezcals and other spirits were available.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Baptista and Jung (who went on to own a wine shop) finally teamed up to combine their skills and interests by opening Frijolotes, a liquor import company. Their first objective? To identify a small-batch mezcalero who could provide a distinctive mezcal for them to introduce to Bay Area customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s when they revisited Mexico with an emphasis on Oaxaca, the mezcal capital of the world. Eventually, they met Celso Martínez López, a fourth-generation mezcalero from Santiago Matatlán. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[López] has customers [in Oaxaca], but he wanted a wider audience. He proposed working together to bring his brand to the U.S.,” says Baptista. “He’s been making it for almost 20 years. This isn’t industrial. It’s a celebratory spirit, and it has an element of tradition with the Zapotecs. There’s a spiritual ritual to making it. And there’s a very attached ritual to even drinking mezcal.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">López specializes in a rare espadín-based mezcal known as “pechuga,” which involves a raw turkey hanging above a copper pot during the second distillation phase.\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=MmORqahYia4\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not a type of mezcal I’d ever heard of, but having seen first-hand the complex process of a mezcal palenque in Oaxaca, I can only imagine the amount of careful craft and precision it requires. Even when there isn’t a turkey involved, the agave plants used to make mezcal must be grown for as long as 20 years. They are then cut down and baked in the earth using pits that employ charcoal, wood and clay. Unlike many jimadores (tequila makers) who have largely adopted modern technology in order to mass-produce their liquors, most mezcaleros still use old-world, small-batch methods. That level of extreme attention and expertise is what drew the interest of Baptista and Jung and inspired them to start Frijolotes with a mission to provide unique, eclectic flavor profiles to U.S. consumers, particularly here in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://frijolotes.com/\">\u003cspan style=\"font-weight: 400\">Frijolotes started out by importing López’s flagship mezcal, La Jicarita\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which utilizes his family’s “pechuga” recipe. But in 2020, during the initial wave of the pandemic, Baptista decided to pivot—and expand. That’s when he decided to experiment with making his own mezcal that stemmed from his love of beers and home brewing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I put hops in a coffee cone and poured mezcal through it,” says Baptista. “It seemed like a natural stage with my interest in beer and mezcal, having been around all of it and how they’re both made.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having already developed a palate for mezcal throughout his life and through his relationship with el maestro López, Baptista was inspired to mix the two worlds, each with their own specific origins, profiles and traditions. He drove his California homebrewing kit and a variety of hops down to Oaxaca and began to brew at López’s palenque.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The result is Hop Mez. Though the fiery bite of the mezcal is a bit tamed and the powerful punch of the hops doesn’t hit as fully as it would in a full-bodied IPA, there are subtle traces of both in each sip. \u003c/span>\u003ca href=\"https://www.mezcalistas.com/hop-mez-tasting-notes/\">\u003cspan style=\"font-weight: 400\">One reviewer on the mezcal-focused blog Mezcalistas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> writes, “The obvious question is whether this smells or tastes like hops—strangely it doesn’t.” He notes the mezcal’s scents as “\u003c/span>\u003cspan style=\"font-weight: 400\">pippin apple, hibiscus and pickled capers”\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">an oddly accurate description.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917402\" class=\"wp-caption alignnone\" style=\"max-width: 1638px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917402\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/HopMez.jpeg\" alt='A sleek black liquor bottle with the label \"Hop Mez\".' width=\"1638\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez.jpeg 1638w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-800x1000.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-1020x1275.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-160x200.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-768x960.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-1229x1536.jpeg 1229w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Hop Mez claims to be the world’s first hop-distilled mezcal. \u003ccite>(Courtesy of Young Jung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Born from experimentation and free-mindedness, the spirit embodies what Frijolotes’ founders say is part of their mission as immigrant-raised liquor importers and spirit makers in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I immigrated from Korea when I was 8 years old,” says Jung. “If you or your parents are immigrants, something is percolating inside of us that we want to share with our surrounding communities. There’s a pride about sharing something you grew up with.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13914895,arts_13914400,arts_13902507']For Jung, that sense of cultural connection is expressed through another new Frijolotes spirit: Bok Gin. The Korean-inspired gin incorporates ingredients such as sesame seeds, kelp, Korean perilla leaves, gochujang and ginger.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Together, the duo—along with the indispensable partnership they’ve developed with López in Oaxaca—hope to combine their variety of original ideas, mixed backgrounds, diverse skill sets and selective ingredients to bring Frijolotes to the Bay Area and beyond.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s not completely Oaxacan, it’s not completely Mexican,” Baptista says of Hop Mez. “It’s something new.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s that pioneering mentality that has made the Bay Area, and California at large, who we are—a spirited, eclectic people worth celebrating. And that’s something I’ll always drink to.\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>\u003ca href=\"https://www.instagram.com/hopmez/\">\u003ci>\u003cspan style=\"font-weight: 400\">Hop Mez\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is currently available at select Bay Area locations, including \u003ca href=\"https://www.northbraebottleshop.com/\">Northbrae Bottle Shop\u003c/a> in Berkeley and \u003ca href=\"https://thejugshop.com/store/\">the Jug Shop\u003c/a> and \u003ca href=\"https://healthyspiritssf.com/\">Healthy Spirits\u003c/a> in San Francisco. \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/bok.gin/\">\u003ci>\u003cspan style=\"font-weight: 400\">Bok Gin\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is available at \u003ca href=\"https://vintagewines.biz/\">Vintage Wine & Spirits\u003c/a> in Mill Valley and \u003ca href=\"https://www.wildhawksf.com/\">Wild Hawk\u003c/a> in San Francisco. For more updates, follow \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/frijolotes/\">\u003ci>\u003cspan style=\"font-weight: 400\">Frijolotes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on Instagram.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Frijolote’s new products include a hop-centric mezcal and a Korean-inspired gin.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Known as “hop bombs” by “hop heads,” IPAs are impossible to escape in this era of craft microbreweries and taprooms. If you’re a beer drinker who grew up on the West Coast, you’ve undoubtedly had a taste of a hops-heavy ale at some point. Often plastered with aggressive labels like “Pernicious,” “Head Hunter,” “Workhorse” and “Palate Wrecker,” \u003c/span>\u003ca href=\"https://firstwefeast.com/drink/2015/03/history-of-the-west-coast-ipa\">\u003cspan style=\"font-weight: 400\">a truly “dank” West Coast IPA is unmistakable\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with its distinct aromas of bitter citrus, pine cone and, sometimes, a little splash of marijuana.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hops lifestyle isn’t for everyone—especially drinkers who prefer lighter beers or spirit-based cocktails. \u003c/span>\u003cspan style=\"font-weight: 400\">But in the Bay Area there are many alternatives to the norm, and finding a way to make unexpected blends for a diverse audience often happens organically. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s how Bay Area beer enthusiast Fred Baptista brewed up an idea to mix his love of hops with another of his favorite alcohols: mezcal. The result, \u003c/span>\u003ca href=\"https://www.hopmez.com/\">\u003cspan style=\"font-weight: 400\">Hop Mez, is what Baptista claims is the first and only hops-distilled mezcal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Triple-distilled with Centennial hops (a \u003c/span>\u003ca href=\"https://www.summitbrewing.com/hop-variety-specifics-centennial/\">\u003cspan style=\"font-weight: 400\">common IPA ingredient\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> known for its earthy, floral characteristics), Hop Mez attempts to balance hoppy West Coast traditions with the heat of mezcal from Mexico’s southernmost region. The offbeat process uses agave mash for two distillations and introduces hops—an ingredient historically unaffiliated with mezcal—during the third.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I wanted to connect California with Oaxaca,” says Baptista, who is the co-founder of a regional liquor import business, \u003ca href=\"http://frijolotes.com/\">Frijolotes\u003c/a>, which distributes Hop Mez. “I’m a beer geek. I like beers that are native to California, like the [Anchor Steam] California Common, so I took that knowledge down to Oaxaca to brew with Don Celso [Martínez López] at his palenque.”\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\">Frijolotes unofficially began in 1997, when Baptista and his eventual business partner, Young Jung, were students at San Francisco State University. The two friends took a road trip down to El Salvador, where Baptista’s family had immigrated from. While passing through Mexico, Baptista and Jung fell in love with the range of spirits that they encountered there. Back then, Baptista tells me, mezcal wasn’t as popular in the U.S. and even Mexico, but he enjoyed finding “very off-the-radar stuff” at pulquerias, where he would taste whatever mezcals and other spirits were available.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Baptista and Jung (who went on to own a wine shop) finally teamed up to combine their skills and interests by opening Frijolotes, a liquor import company. Their first objective? To identify a small-batch mezcalero who could provide a distinctive mezcal for them to introduce to Bay Area customers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s when they revisited Mexico with an emphasis on Oaxaca, the mezcal capital of the world. Eventually, they met Celso Martínez López, a fourth-generation mezcalero from Santiago Matatlán. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[López] has customers [in Oaxaca], but he wanted a wider audience. He proposed working together to bring his brand to the U.S.,” says Baptista. “He’s been making it for almost 20 years. This isn’t industrial. It’s a celebratory spirit, and it has an element of tradition with the Zapotecs. There’s a spiritual ritual to making it. And there’s a very attached ritual to even drinking mezcal.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">López specializes in a rare espadín-based mezcal known as “pechuga,” which involves a raw turkey hanging above a copper pot during the second distillation phase.\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/MmORqahYia4'\n title='//www.youtube.com/embed/MmORqahYia4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">It’s not a type of mezcal I’d ever heard of, but having seen first-hand the complex process of a mezcal palenque in Oaxaca, I can only imagine the amount of careful craft and precision it requires. Even when there isn’t a turkey involved, the agave plants used to make mezcal must be grown for as long as 20 years. They are then cut down and baked in the earth using pits that employ charcoal, wood and clay. Unlike many jimadores (tequila makers) who have largely adopted modern technology in order to mass-produce their liquors, most mezcaleros still use old-world, small-batch methods. That level of extreme attention and expertise is what drew the interest of Baptista and Jung and inspired them to start Frijolotes with a mission to provide unique, eclectic flavor profiles to U.S. consumers, particularly here in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://frijolotes.com/\">\u003cspan style=\"font-weight: 400\">Frijolotes started out by importing López’s flagship mezcal, La Jicarita\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which utilizes his family’s “pechuga” recipe. But in 2020, during the initial wave of the pandemic, Baptista decided to pivot—and expand. That’s when he decided to experiment with making his own mezcal that stemmed from his love of beers and home brewing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I put hops in a coffee cone and poured mezcal through it,” says Baptista. “It seemed like a natural stage with my interest in beer and mezcal, having been around all of it and how they’re both made.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having already developed a palate for mezcal throughout his life and through his relationship with el maestro López, Baptista was inspired to mix the two worlds, each with their own specific origins, profiles and traditions. He drove his California homebrewing kit and a variety of hops down to Oaxaca and began to brew at López’s palenque.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The result is Hop Mez. Though the fiery bite of the mezcal is a bit tamed and the powerful punch of the hops doesn’t hit as fully as it would in a full-bodied IPA, there are subtle traces of both in each sip. \u003c/span>\u003ca href=\"https://www.mezcalistas.com/hop-mez-tasting-notes/\">\u003cspan style=\"font-weight: 400\">One reviewer on the mezcal-focused blog Mezcalistas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> writes, “The obvious question is whether this smells or tastes like hops—strangely it doesn’t.” He notes the mezcal’s scents as “\u003c/span>\u003cspan style=\"font-weight: 400\">pippin apple, hibiscus and pickled capers”\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">an oddly accurate description.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917402\" class=\"wp-caption alignnone\" style=\"max-width: 1638px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917402\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/HopMez.jpeg\" alt='A sleek black liquor bottle with the label \"Hop Mez\".' width=\"1638\" height=\"2048\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez.jpeg 1638w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-800x1000.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-1020x1275.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-160x200.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-768x960.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/HopMez-1229x1536.jpeg 1229w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Hop Mez claims to be the world’s first hop-distilled mezcal. \u003ccite>(Courtesy of Young Jung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Born from experimentation and free-mindedness, the spirit embodies what Frijolotes’ founders say is part of their mission as immigrant-raised liquor importers and spirit makers in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I immigrated from Korea when I was 8 years old,” says Jung. “If you or your parents are immigrants, something is percolating inside of us that we want to share with our surrounding communities. There’s a pride about sharing something you grew up with.”\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>For Jung, that sense of cultural connection is expressed through another new Frijolotes spirit: Bok Gin. The Korean-inspired gin incorporates ingredients such as sesame seeds, kelp, Korean perilla leaves, gochujang and ginger.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Together, the duo—along with the indispensable partnership they’ve developed with López in Oaxaca—hope to combine their variety of original ideas, mixed backgrounds, diverse skill sets and selective ingredients to bring Frijolotes to the Bay Area and beyond.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s not completely Oaxacan, it’s not completely Mexican,” Baptista says of Hop Mez. “It’s something new.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s that pioneering mentality that has made the Bay Area, and California at large, who we are—a spirited, eclectic people worth celebrating. And that’s something I’ll always drink to.\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>\u003ca href=\"https://www.instagram.com/hopmez/\">\u003ci>\u003cspan style=\"font-weight: 400\">Hop Mez\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is currently available at select Bay Area locations, including \u003ca href=\"https://www.northbraebottleshop.com/\">Northbrae Bottle Shop\u003c/a> in Berkeley and \u003ca href=\"https://thejugshop.com/store/\">the Jug Shop\u003c/a> and \u003ca href=\"https://healthyspiritssf.com/\">Healthy Spirits\u003c/a> in San Francisco. \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/bok.gin/\">\u003ci>\u003cspan style=\"font-weight: 400\">Bok Gin\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is available at \u003ca href=\"https://vintagewines.biz/\">Vintage Wine & Spirits\u003c/a> in Mill Valley and \u003ca href=\"https://www.wildhawksf.com/\">Wild Hawk\u003c/a> in San Francisco. For more updates, follow \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/frijolotes/\">\u003ci>\u003cspan style=\"font-weight: 400\">Frijolotes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on Instagram.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Anula’s Cafe, Downtown Oakland’s Home Away From Home, Closes After 13 Years",
"headTitle": "Anula’s Cafe, Downtown Oakland’s Home Away From Home, Closes After 13 Years | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">It was like a jazz funeral on the last day of regular lunch service at Anula’s, the little Sri Lankan-Jamaican lunch spot that provided a home away from home for Downtown Oakland’s beleaguered office workers for the past 13 years. A line of megafans spilled outside, the kind of line that makes passersby stop and ask, “What’s going on?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The atmosphere was chatty and warm—the first time the cafe felt like this since COVID drained away most of the regulars. Ken, a longtime customer who lined up early this Thursday, known among the faithful as lamb curry/Brussels sprouts day, put his affection like this: “Anula is like the Sri Lankan auntie that you never had.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He’s referring, of course, to Anula Edirisinghe, the one-woman force behind the cafe who is retiring at the end of the week. Even as the line spilled out into Franklin St., Edirisinghe took time to speak with her customers, reminiscing about the past and asking everybody about their children, school life or work, age depending. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Edirisinghe’s daughter, Maya Rapier, and ex-husband, Phil Rapier, showed up to join the throng. “I’ve never seen a crowd like this,” says Maya, who would know: In typical family restaurant fashion, she helped her mother run the cafe all throughout high school. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This crowd may have been Rapier’s accidental doing—her Twitter thread celebrating her mom’s legacy went \u003c/span>\u003ca href=\"https://twitter.com/raindropx510/status/1554325213038292992?s=20&t=McpYnxbWNZLdQklE8gmNIQ\">\u003cspan style=\"font-weight: 400\">locally viral\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier in the week. ”Even if all you buy is a smoothie or a hot chai, it would mean so much. She’s given her life to her cafe,” Rapier wrote. “She loves feeding people and she loves making people happy. Plz help me make her happy this week.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917188\" class=\"wp-caption alignnone\" style=\"max-width: 1228px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917188\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/FZIiG9wUYAA8knb.jpg\" alt=\"Anula Edirisinghe and her daughter Maya Rapier pose in front of Anula's Cafe; the sign in the window advertises the restaurant's offerings: "espresso, gourmet sandwiches, daily hot meal specials," and so on.\" width=\"1228\" height=\"1818\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb.jpg 1228w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-800x1184.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-1020x1510.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-160x237.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-768x1137.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-1038x1536.jpg 1038w\" sizes=\"(max-width: 1228px) 100vw, 1228px\">\u003cfigcaption class=\"wp-caption-text\">Anula Edirisinghe (right) and her daughter Maya Rapier pose for a picture in front of Anula’s Cafe. \u003ccite>(Thalía Gochez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Anula’s is the kind of place where people come for the company, but that’s not to say the food is lacking. Much feted is \u003c/span>\u003ca href=\"https://eastbayexpress.com/a-destination-deli-1/\">\u003cspan style=\"font-weight: 400\">Anula’s jerk chicken\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which bathes moist drumsticks in a herby sauce with a strong hit of bitter smokiness, served over a bed of rice and beans. The chicken is a Tuesday item: At Anula’s, every workday has its own menu of one vegetarian and one non-veg dish, which repeat in a cycle basically unchanged since the cafe’s beginnings. Today’s specials, brussel sprouts or lamb curry served over fragrant turmeric rice, were so popular that they sold out mid-lunch, and Edirisinghe had to turn dozens of customers away.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I only use good ingredients in my food, you know,” Edirisinghe says when asked what her secret sauce was, “lots of organic.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“She was spending good money to buy quality ingredients,” says Rapier, recounting her weekly shopping trips to the Berkeley Bowl with her mom to source fresh vegetables. “I always encouraged her to raise the price,” which is currently $13.50 for a generous combo plate, “but she just didn’t have the heart to do it.”\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7tucLNB_fJ/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Anula’s Cafe opened up in 2009, after Edirisinghe found a cheap storefront through Craigslist on the bottom floor of the Financial Center Building, across from the Tribune Tower. She had no experience with the food service industry before her impulse buy: She ran a flower shop two blocks down the street for fifteen years until her friends, impressed by her home cooking, encouraged her to make it a business. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Edirisinghe herself is Sri Lankan, born a little outside of the island’s capital of Colombo, she put many Jamaican staples on the menu of her new cafe: jerk chicken, patties, rice and peas.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“My mother-in-law taught me,” Edirisinghe says, referring to the mother of her ex-husband, Phil, who is Caribbean-Canadian. “I like Jamaican food—Sri Lankan food is too hard to cook!” Still, she has some Sri Lankan favorites up on the chalkboard: veggie roti, chana masala and, once a month, the elaborate preparation of jackfruit, coconut sambol and rice wrapped in a banana leaf known as lamprais. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B71fZiBhjWb/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That menu has basically stayed the same since the cafe first opened. “She was just so stubborn about changing the menu, because she just didn’t want to disappoint her long term customers,” Rapier says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She always thought of the community first when she made business decisions, and not just when it came to the menus and prices. For example, Edirisinghe, for many years, would hire refugee women from the nearby International Rescue Committee offices to provide them stable employment in their new city.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Repaying the favor, the community gave back. Business was brisk, by all accounts, until the pandemic hit. The cafe shuttered for two years, until February 2022, when Edirisinghe felt that it was safe to reopen. But without office workers she struggled to turn a profit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13916312,arts_13910410,bayareabites_136429']The cafe has no kitchen, so Edirisinghe leases space at a commissary kitchen a few blocks away, below the Ramada hotel, to cook in the mornings. When that kitchen’s rent spiked, she felt she had no option but to throw in the towel and take an early retirement. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I’m sad, but I’m looking forward to a break,” Edirisinghe says. “I want to go on a trip back to Sri Lanka with my daughter.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Edirisinghe is keeping her catering business, and some of her faithful regulars have already commissioned her for birthday parties, office functions and formal events. They’re worried for her—ever since Edirisinghe went behind on her mortgage payments in 2018 and lost her house, her toehold on the city has weakened. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Edirisinghe herself isn’t planning on leaving the community she has formed around her restaurant anytime soon. “I’m Oakland,” she said to a customer who asked about her future plans. “I’m staying here only.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Anula’s Cafe (1319 Franklin St) is throwing a farewell party on Saturday, Aug. 6, from noon–3pm. \u003c/span>\u003c/i>\u003c/p>\n\n",
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"title": "Anula’s Cafe, Downtown Oakland’s Home Away From Home, Closes After 13 Years | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">It was like a jazz funeral on the last day of regular lunch service at Anula’s, the little Sri Lankan-Jamaican lunch spot that provided a home away from home for Downtown Oakland’s beleaguered office workers for the past 13 years. A line of megafans spilled outside, the kind of line that makes passersby stop and ask, “What’s going on?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The atmosphere was chatty and warm—the first time the cafe felt like this since COVID drained away most of the regulars. Ken, a longtime customer who lined up early this Thursday, known among the faithful as lamb curry/Brussels sprouts day, put his affection like this: “Anula is like the Sri Lankan auntie that you never had.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He’s referring, of course, to Anula Edirisinghe, the one-woman force behind the cafe who is retiring at the end of the week. Even as the line spilled out into Franklin St., Edirisinghe took time to speak with her customers, reminiscing about the past and asking everybody about their children, school life or work, age depending. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Edirisinghe’s daughter, Maya Rapier, and ex-husband, Phil Rapier, showed up to join the throng. “I’ve never seen a crowd like this,” says Maya, who would know: In typical family restaurant fashion, she helped her mother run the cafe all throughout high school. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This crowd may have been Rapier’s accidental doing—her Twitter thread celebrating her mom’s legacy went \u003c/span>\u003ca href=\"https://twitter.com/raindropx510/status/1554325213038292992?s=20&t=McpYnxbWNZLdQklE8gmNIQ\">\u003cspan style=\"font-weight: 400\">locally viral\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier in the week. ”Even if all you buy is a smoothie or a hot chai, it would mean so much. She’s given her life to her cafe,” Rapier wrote. “She loves feeding people and she loves making people happy. Plz help me make her happy this week.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917188\" class=\"wp-caption alignnone\" style=\"max-width: 1228px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917188\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/FZIiG9wUYAA8knb.jpg\" alt=\"Anula Edirisinghe and her daughter Maya Rapier pose in front of Anula's Cafe; the sign in the window advertises the restaurant's offerings: "espresso, gourmet sandwiches, daily hot meal specials," and so on.\" width=\"1228\" height=\"1818\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb.jpg 1228w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-800x1184.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-1020x1510.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-160x237.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-768x1137.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/FZIiG9wUYAA8knb-1038x1536.jpg 1038w\" sizes=\"(max-width: 1228px) 100vw, 1228px\">\u003cfigcaption class=\"wp-caption-text\">Anula Edirisinghe (right) and her daughter Maya Rapier pose for a picture in front of Anula’s Cafe. \u003ccite>(Thalía Gochez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Anula’s is the kind of place where people come for the company, but that’s not to say the food is lacking. Much feted is \u003c/span>\u003ca href=\"https://eastbayexpress.com/a-destination-deli-1/\">\u003cspan style=\"font-weight: 400\">Anula’s jerk chicken\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which bathes moist drumsticks in a herby sauce with a strong hit of bitter smokiness, served over a bed of rice and beans. The chicken is a Tuesday item: At Anula’s, every workday has its own menu of one vegetarian and one non-veg dish, which repeat in a cycle basically unchanged since the cafe’s beginnings. Today’s specials, brussel sprouts or lamb curry served over fragrant turmeric rice, were so popular that they sold out mid-lunch, and Edirisinghe had to turn dozens of customers away.\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\">“I only use good ingredients in my food, you know,” Edirisinghe says when asked what her secret sauce was, “lots of organic.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“She was spending good money to buy quality ingredients,” says Rapier, recounting her weekly shopping trips to the Berkeley Bowl with her mom to source fresh vegetables. “I always encouraged her to raise the price,” which is currently $13.50 for a generous combo plate, “but she just didn’t have the heart to do it.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Anula’s Cafe opened up in 2009, after Edirisinghe found a cheap storefront through Craigslist on the bottom floor of the Financial Center Building, across from the Tribune Tower. She had no experience with the food service industry before her impulse buy: She ran a flower shop two blocks down the street for fifteen years until her friends, impressed by her home cooking, encouraged her to make it a business. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though Edirisinghe herself is Sri Lankan, born a little outside of the island’s capital of Colombo, she put many Jamaican staples on the menu of her new cafe: jerk chicken, patties, rice and peas.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“My mother-in-law taught me,” Edirisinghe says, referring to the mother of her ex-husband, Phil, who is Caribbean-Canadian. “I like Jamaican food—Sri Lankan food is too hard to cook!” Still, she has some Sri Lankan favorites up on the chalkboard: veggie roti, chana masala and, once a month, the elaborate preparation of jackfruit, coconut sambol and rice wrapped in a banana leaf known as lamprais. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">That menu has basically stayed the same since the cafe first opened. “She was just so stubborn about changing the menu, because she just didn’t want to disappoint her long term customers,” Rapier says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She always thought of the community first when she made business decisions, and not just when it came to the menus and prices. For example, Edirisinghe, for many years, would hire refugee women from the nearby International Rescue Committee offices to provide them stable employment in their new city.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Repaying the favor, the community gave back. Business was brisk, by all accounts, until the pandemic hit. The cafe shuttered for two years, until February 2022, when Edirisinghe felt that it was safe to reopen. But without office workers she struggled to turn a profit. \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 cafe has no kitchen, so Edirisinghe leases space at a commissary kitchen a few blocks away, below the Ramada hotel, to cook in the mornings. When that kitchen’s rent spiked, she felt she had no option but to throw in the towel and take an early retirement. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I’m sad, but I’m looking forward to a break,” Edirisinghe says. “I want to go on a trip back to Sri Lanka with my daughter.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Edirisinghe is keeping her catering business, and some of her faithful regulars have already commissioned her for birthday parties, office functions and formal events. They’re worried for her—ever since Edirisinghe went behind on her mortgage payments in 2018 and lost her house, her toehold on the city has weakened. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Edirisinghe herself isn’t planning on leaving the community she has formed around her restaurant anytime soon. “I’m Oakland,” she said to a customer who asked about her future plans. “I’m staying here only.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Anula’s Cafe (1319 Franklin St) is throwing a farewell party on Saturday, Aug. 6, from noon–3pm. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Preeti Mistry Wants to Show That Wine Pairing Isn’t Just for White Food",
"headTitle": "Preeti Mistry Wants to Show That Wine Pairing Isn’t Just for White Food | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For as long as Preeti Mistry has been a professional cook, restaurant people have talked about the same handful of cuisines in the context of wine pairing: French. Italian. Maybe some take on California cuisine that’s also rooted in European fine dining traditions. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wouldn’t it be something, Mistry thought, if you could go out to a fancy wine dinner and the restaurant served you something more interesting—and less stereotypically Eurocentric—than a plate of braised short ribs over polenta?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the idea behind the former \u003c/span>\u003ca href=\"https://www.juhubeachclub.com/\">\u003cspan style=\"font-weight: 400\">Juhu Beach Club\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> chef’s new collaboration with Healdsburg-based \u003c/span>\u003ca href=\"https://www.jwine.com/\">\u003cspan style=\"font-weight: 400\">J Vineyards & Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: “\u003c/span>\u003ca href=\"https://www.jwine.com/shifting-the-lens.html\">\u003cspan style=\"font-weight: 400\">Shifting the Lens\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” a chef’s residency program that aims to recenter the conversation around food and wine pairing, and fine dining in general, while giving the spotlight to chefs of color. The summer-long series features a different BIPOC woman as a guest chef each month, who will create a five- to seven-course tasting menu with wine pairings to serve at J Winery’s elegant “Bubble Room” dining room. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jenny Dorsey, a Chinese American fine dining chef who runs a \u003c/span>\u003ca href=\"https://www.studioatao.org/about-us\">\u003cspan style=\"font-weight: 400\">nonprofit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> dedicated to inspiring social change in the food industry, \u003c/span>\u003ca href=\"https://www.jwine.com/shifting-the-lens-chef-jenny-dorsey.html\">\u003cspan style=\"font-weight: 400\">kicked the series off in July\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, Mistry themself is taking over for the month of August. Their residency will run Thursday through Sunday from Aug. 18–28, with seatings between 11am and 4pm each day, plus a special \u003c/span>\u003ca href=\"https://www.exploretock.com/jvineyardswinery/event/338918/dinner-and-conversation-with-chef-preeti-mistry?_ga=2.206849232.214939539.1659568774-764472049.1658153707\">\u003cspan style=\"font-weight: 400\">VIP dinner and Q&A session\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Saturday, Aug. 20.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917180\" class=\"wp-caption alignnone\" style=\"max-width: 2208px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917180\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/Chefs-in-Kitchen.jpg\" alt=\"Three chefs huddle around a plate a food, adding sauces and garnishes.\" width=\"2208\" height=\"1472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen.jpg 2208w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-1920x1280.jpg 1920w\" sizes=\"(max-width: 2208px) 100vw, 2208px\">\u003cfigcaption class=\"wp-caption-text\">Mistry (right) and Jenny Dorsey (center) are two of the chefs featured in the Shifting the Lens residency series. Here, they finish plating a dish along with J Winery chef Forest Kellogg. \u003ccite>(Courtesy of J Vineyards & Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea, Mistry says, is to counter the narrative that food and wine pairing is an art that only applies to white, European cuisines—and not to, say, Chinese food or Mexican food or soul food. For instance, for the longest time the conventional wisdom around Indian food has been that you shouldn’t even bother with wine. “Just drink beer or cocktails” is the advice you’ll typically get, Mistry explains. The other typical approach would be to pair Indian food with a very sweet, fruit-forward wine like a Syrah or a Gewurztraminer—“to throw sweetness at the spice,” as Mistry puts it. “‘Meh,’ I say. So basic.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instead, Mistry prefers to serve acidic, structured red wines and floral white wines with Indian food—Pinot Noirs and Chardonnays, for instance. “I don’t want the wine to envelop the food and mask the flavors,” Mistry says. “I want the wine to stand up to the food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The tasting menu format also gives Mistry the opportunity to present dishes that are more prettily plated and nuanced than what they used to serve at their more casual restaurants—food that’s a little bit “fancier.” Dishes might include khichdi, deep-fried Jimmy Nardello peppers with chickpea batter and a tomato rasam soup poured tableside. It’ll be a mostly vegetarian menu with one meat course, Mistry says.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917181\" class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917181\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/STL_Preeti_Dish.jpg\" alt=\"Liquid is poured into a pani puri.\" width=\"1200\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-800x400.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-1020x510.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-160x80.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-768x384.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">An elegant take on pani puri. \u003ccite>(Courtesy of J Vineyard & Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">J Winery’s head winemaker, Nicole Hitchcock, has also created a special “Shifted Lens” brut rosé that’s available for purchase as part of the personalized gift boxes that each resident chef put together.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mistry is known for being an outspoken critic of the ways the American restaurant industry has long been dominated—to its detriment—by white, male fine dining chefs. In fact, one of Mistry’s long-term goals is to create a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/7/24/21337715/preeti-mistry-farmer-radical-family-farms-juhu-beach-club-blue-hill-stone-barns\">\u003cspan style=\"font-weight: 400\">farm-based restaurant with an extensive BIPOC-focused chef’s residency program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> similar to the one they’ve created in Healdsburg.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The part that stuck with me was who gets these opportunities,” Mistry says. “The Bubble Room is a very beautiful room, very elegant. It might make some people nervous if they’re not used to these types of spaces.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917182\" class=\"wp-caption alignnone\" style=\"max-width: 2208px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917182\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/J-Bubble-Room-2.jpg\" alt=\"An elegant dining room with chandeliers and white tablecloths.\" width=\"2208\" height=\"1472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2.jpg 2208w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2208px) 100vw, 2208px\">\u003cfigcaption class=\"wp-caption-text\">The wine pairing meals will take place in J Winery’s elegant Bubble Room. \u003ccite>(Courtesy of J Vineyards & Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But why shouldn’t chefs of color who aren’t cooking Eurocentric cuisines also have access to those kinds of spaces? For the residency program, Mistry actively sought out BIPOC women chefs who are doing meaningful social justice work beyond what they put on the plate. In addition to Dorsey, New York City-based chef \u003c/span>\u003ca href=\"https://www.instagram.com/shenarrigreens/?hl=en\">\u003cspan style=\"font-weight: 400\">Shenarri Freeman\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, who cooks vegan soul food, will close out this year’s inaugural series in September.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13916965,arts_13895601,arts_13906189']“In my early twenties, coming to Sonoma, I was enamored with both wine and fine dining. But there was a significant part of that world that didn’t love me back,” Mistry says. “This is an opportunity to actually do something about it and bring people in.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mistry believes the residency program is a chance to do things differently—and better—than much of the industry at large. The chefs who participate in the program are fairly compensated, Mistry says. And while the Bubble Room’s own kitchen is helmed by a white man, the whole kitchen team spends two weeks working shoulder to shoulder with each guest chef, learning not just how to execute the menu but also the cultural history of the dishes, and how to correctly pronounce “zongzi,” for instance. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We spend so much time complaining about cultural appropriation,” Mistry says. “But there is a way to appreciate other cultures and do it right.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Preeti Mistry’s “Shifting the Lens” residency at J Winery (\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">11447 Old Redwood Hwy, \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Healdsburg) will run from Aug. 18–28, with seatings for the $200 tasting menu Thursday through Sunday between 11am and 4pm. The \u003c/span>\u003c/i>\u003ca href=\"https://www.exploretock.com/jvineyardswinery/event/338918/dinner-and-conversation-with-chef-preeti-mistry?_ga=2.48522790.1624968386.1659479532-764472049.1658153707\">\u003ci>\u003cspan style=\"font-weight: 400\">VIP dinner\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> ($250) is on Saturday, Aug. 20, 6–9pm. Make reservations in advance via \u003c/span>\u003c/i>\u003ca href=\"https://www.exploretock.com/jvineyardswinery/\">\u003ci>\u003cspan style=\"font-weight: 400\">Tock\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> or the \u003c/span>\u003c/i>\u003ca href=\"https://www.jwine.com/shifting-the-lens.html\">\u003ci>\u003cspan style=\"font-weight: 400\">J Winery website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For as long as Preeti Mistry has been a professional cook, restaurant people have talked about the same handful of cuisines in the context of wine pairing: French. Italian. Maybe some take on California cuisine that’s also rooted in European fine dining traditions. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wouldn’t it be something, Mistry thought, if you could go out to a fancy wine dinner and the restaurant served you something more interesting—and less stereotypically Eurocentric—than a plate of braised short ribs over polenta?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the idea behind the former \u003c/span>\u003ca href=\"https://www.juhubeachclub.com/\">\u003cspan style=\"font-weight: 400\">Juhu Beach Club\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> chef’s new collaboration with Healdsburg-based \u003c/span>\u003ca href=\"https://www.jwine.com/\">\u003cspan style=\"font-weight: 400\">J Vineyards & Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: “\u003c/span>\u003ca href=\"https://www.jwine.com/shifting-the-lens.html\">\u003cspan style=\"font-weight: 400\">Shifting the Lens\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” a chef’s residency program that aims to recenter the conversation around food and wine pairing, and fine dining in general, while giving the spotlight to chefs of color. The summer-long series features a different BIPOC woman as a guest chef each month, who will create a five- to seven-course tasting menu with wine pairings to serve at J Winery’s elegant “Bubble Room” dining room. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jenny Dorsey, a Chinese American fine dining chef who runs a \u003c/span>\u003ca href=\"https://www.studioatao.org/about-us\">\u003cspan style=\"font-weight: 400\">nonprofit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> dedicated to inspiring social change in the food industry, \u003c/span>\u003ca href=\"https://www.jwine.com/shifting-the-lens-chef-jenny-dorsey.html\">\u003cspan style=\"font-weight: 400\">kicked the series off in July\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, Mistry themself is taking over for the month of August. Their residency will run Thursday through Sunday from Aug. 18–28, with seatings between 11am and 4pm each day, plus a special \u003c/span>\u003ca href=\"https://www.exploretock.com/jvineyardswinery/event/338918/dinner-and-conversation-with-chef-preeti-mistry?_ga=2.206849232.214939539.1659568774-764472049.1658153707\">\u003cspan style=\"font-weight: 400\">VIP dinner and Q&A session\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Saturday, Aug. 20.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917180\" class=\"wp-caption alignnone\" style=\"max-width: 2208px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917180\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/Chefs-in-Kitchen.jpg\" alt=\"Three chefs huddle around a plate a food, adding sauces and garnishes.\" width=\"2208\" height=\"1472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen.jpg 2208w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/Chefs-in-Kitchen-1920x1280.jpg 1920w\" sizes=\"(max-width: 2208px) 100vw, 2208px\">\u003cfigcaption class=\"wp-caption-text\">Mistry (right) and Jenny Dorsey (center) are two of the chefs featured in the Shifting the Lens residency series. Here, they finish plating a dish along with J Winery chef Forest Kellogg. \u003ccite>(Courtesy of J Vineyards & Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea, Mistry says, is to counter the narrative that food and wine pairing is an art that only applies to white, European cuisines—and not to, say, Chinese food or Mexican food or soul food. For instance, for the longest time the conventional wisdom around Indian food has been that you shouldn’t even bother with wine. “Just drink beer or cocktails” is the advice you’ll typically get, Mistry explains. The other typical approach would be to pair Indian food with a very sweet, fruit-forward wine like a Syrah or a Gewurztraminer—“to throw sweetness at the spice,” as Mistry puts it. “‘Meh,’ I say. So basic.”\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\">Instead, Mistry prefers to serve acidic, structured red wines and floral white wines with Indian food—Pinot Noirs and Chardonnays, for instance. “I don’t want the wine to envelop the food and mask the flavors,” Mistry says. “I want the wine to stand up to the food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The tasting menu format also gives Mistry the opportunity to present dishes that are more prettily plated and nuanced than what they used to serve at their more casual restaurants—food that’s a little bit “fancier.” Dishes might include khichdi, deep-fried Jimmy Nardello peppers with chickpea batter and a tomato rasam soup poured tableside. It’ll be a mostly vegetarian menu with one meat course, Mistry says.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917181\" class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917181\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/STL_Preeti_Dish.jpg\" alt=\"Liquid is poured into a pani puri.\" width=\"1200\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-800x400.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-1020x510.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-160x80.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/STL_Preeti_Dish-768x384.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">An elegant take on pani puri. \u003ccite>(Courtesy of J Vineyard & Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">J Winery’s head winemaker, Nicole Hitchcock, has also created a special “Shifted Lens” brut rosé that’s available for purchase as part of the personalized gift boxes that each resident chef put together.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mistry is known for being an outspoken critic of the ways the American restaurant industry has long been dominated—to its detriment—by white, male fine dining chefs. In fact, one of Mistry’s long-term goals is to create a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/7/24/21337715/preeti-mistry-farmer-radical-family-farms-juhu-beach-club-blue-hill-stone-barns\">\u003cspan style=\"font-weight: 400\">farm-based restaurant with an extensive BIPOC-focused chef’s residency program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> similar to the one they’ve created in Healdsburg.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The part that stuck with me was who gets these opportunities,” Mistry says. “The Bubble Room is a very beautiful room, very elegant. It might make some people nervous if they’re not used to these types of spaces.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917182\" class=\"wp-caption alignnone\" style=\"max-width: 2208px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13917182\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/J-Bubble-Room-2.jpg\" alt=\"An elegant dining room with chandeliers and white tablecloths.\" width=\"2208\" height=\"1472\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2.jpg 2208w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/J-Bubble-Room-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2208px) 100vw, 2208px\">\u003cfigcaption class=\"wp-caption-text\">The wine pairing meals will take place in J Winery’s elegant Bubble Room. \u003ccite>(Courtesy of J Vineyards & Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But why shouldn’t chefs of color who aren’t cooking Eurocentric cuisines also have access to those kinds of spaces? For the residency program, Mistry actively sought out BIPOC women chefs who are doing meaningful social justice work beyond what they put on the plate. In addition to Dorsey, New York City-based chef \u003c/span>\u003ca href=\"https://www.instagram.com/shenarrigreens/?hl=en\">\u003cspan style=\"font-weight: 400\">Shenarri Freeman\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, who cooks vegan soul food, will close out this year’s inaugural series in September.\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>“In my early twenties, coming to Sonoma, I was enamored with both wine and fine dining. But there was a significant part of that world that didn’t love me back,” Mistry says. “This is an opportunity to actually do something about it and bring people in.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mistry believes the residency program is a chance to do things differently—and better—than much of the industry at large. The chefs who participate in the program are fairly compensated, Mistry says. And while the Bubble Room’s own kitchen is helmed by a white man, the whole kitchen team spends two weeks working shoulder to shoulder with each guest chef, learning not just how to execute the menu but also the cultural history of the dishes, and how to correctly pronounce “zongzi,” for instance. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We spend so much time complaining about cultural appropriation,” Mistry says. “But there is a way to appreciate other cultures and do it right.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Preeti Mistry’s “Shifting the Lens” residency at J Winery (\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">11447 Old Redwood Hwy, \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Healdsburg) will run from Aug. 18–28, with seatings for the $200 tasting menu Thursday through Sunday between 11am and 4pm. The \u003c/span>\u003c/i>\u003ca href=\"https://www.exploretock.com/jvineyardswinery/event/338918/dinner-and-conversation-with-chef-preeti-mistry?_ga=2.48522790.1624968386.1659479532-764472049.1658153707\">\u003ci>\u003cspan style=\"font-weight: 400\">VIP dinner\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> ($250) is on Saturday, Aug. 20, 6–9pm. Make reservations in advance via \u003c/span>\u003c/i>\u003ca href=\"https://www.exploretock.com/jvineyardswinery/\">\u003ci>\u003cspan style=\"font-weight: 400\">Tock\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> or the \u003c/span>\u003c/i>\u003ca href=\"https://www.jwine.com/shifting-the-lens.html\">\u003ci>\u003cspan style=\"font-weight: 400\">J Winery website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "delirama-pastrami-berkeley-opening-hella-hungry",
"title": "Berkeley’s Delirama Is Putting Pastrami on Everything",
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"headTitle": "Berkeley’s Delirama Is Putting Pastrami on Everything | 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\">Although \u003c/span>\u003ca href=\"https://www.instagram.com/deliramaofficial/\">\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—a new, independently-owned deli in North Berkeley—won’t officially open its doors until Monday, August 8, the place is already poppin’ with pastrami.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s because it’s owned by Cash Caris and Anahita Cann, the innovative couple who delivered popular Oakland pop-ups \u003c/span>\u003ca href=\"https://www.instagram.com/pyrospastrami/\">\u003cspan style=\"font-weight: 400\">Pyro’s Pastrami\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/psychedelic_pizza_/\">\u003cspan style=\"font-weight: 400\">Psychedelic Pizza\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Both ventures earned an underground reputation for their \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=yonU4-77Pgg\">\u003cspan style=\"font-weight: 400\">unique, pastrami-loaded offerings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—pastrami pizza, pastrami bagels, pastrami cream cheese and even pastrami tacos. The pop-ups birthed a religious following of pastrami worshippers who have since been anticipating Delirama’s debut.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I stopped by to chat with Caris at the funky, retro-inspired Solano Avenue restaurant, we kept getting interrupted by hopeful patrons who thought the deli was open. One listened intently as Caris described the initial menu before promising to return for lunch on opening day, saving notes on her phone’s calendar. Another gentleman just kept peering in longingly from the street. Between the two of them, I’d never seen so much eagerness to consume pastrami.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CgU6I1ZPy5I/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the kind of gravity Delirama has. In just a few days, they’ll start serving their constellation of quirky, homestyle pastrami goodies like “the OG Sandwich”—beef pastrami (or a vegan version made with celery root) on rye, with Thousand Island dressing, gruyere cheese and coleslaw. The opening menu also includes a Hawaiian- and childhood-inspired “POG Juice” and fresh-baked bagels and bialys (a “cousin” of the bagel with an indentation in the middle that Delirama fills with caramelized onions and pastrami bits).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During my visit, Caris told me about the magic that goes into making pastrami—a laborious process that takes an average of 30 days—and his journey into the food industry over 15 years ago. He also hopped into the kitchen to make me one of his favorite dishes, the Reuben.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Pastrami] really is like a spiritual experience,” he told me while grilling fresh slices of meat to heavenly perfection. After one bite, I agreed.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917125\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917125\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1150-800x533.jpg\" alt=\"pastrami being cooked on the grill in Delirama's kitchen, with slices of bread being toasted nearby\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A “spiritual experience” being prepared by chef Cash Caris. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\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 style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>KQED: It seems like you’ve had a long love affair with pastrami. When did that begin?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">(Laughs) We’ve definitely had a long affair. The first pastrami I remember eating as a kid was from those 10-cent packs at Lucky’s. You could get thin cured meats for real cheap. My grandma would always get one pack of pastrami and I would fry it in a pan. Then, when I worked at Togo’s later on, when I was probably like 16, I saw pastrami again. I ate pastrami there every day for free. It was completely different from what I knew. I just got interested and started tinkering at home with it. I never made it in a restaurant, though, because it’s very time-consuming. When I got older, I did a cross country trip with Anahita. I started to think about different types of cuisines I could do for a food pop-up. I thought about doing tacos, American food, fresh Italian pasta, burgers. I can make it all. But the one thing I realized that I had the strongest connection to was pastrami. I could live without any of the others, but I would never want to live without pastrami, rye bread and mustard. \u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s your connection to the Bay Area, and how does your food reflect that?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was born and raised in the South Bay; I’ve spent the largest portion of my life in San Jose. I love it, but it’s not a place for pastrami right now, unfortunately. That time is nearing though. It’s something I want to do—open more Deliramas.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As far as pastrami fitting into the food scene, the Bay is so food-centric, but pastrami itself doesn’t exist much here. The fact that it’s not here as much as I want it to be, that’s what gave us our purpose. The Bay needs pastrami. We are putting in the time and love to provide it. Certain communities already know about pastrami, but we want to spread it. Doing this with craft and originality, that’s what it deserves. I’ll never use injection or anything in the meat to speed up the process. It is owed the time and energy that it takes. It’s not easily done. To make 2,000 pounds of it and flip it and constantly check it and watch the temperatures. It’s the hardest thing I’ve ever done, to be honest, but also the most rewarding. We want to integrate our California roots with the deli style of the East Coast.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s the most popular item that you’re bringing to your menu?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The OG [sandwich]. That’s the original, in California, in terms of pastrami. We use rye bread, Thousand Island dressing, coleslaw and gruyere cheese on pastrami. We also add “Dad’s mustard”—our house mustard. So many people have really gravitated towards it [at Pyro’s]. We’re giving them a peek into the [pastrami making] process and what goes into it. We’re not just ripping open a pack and steaming it and slicing it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I heard that you’re also planning to do pastrami tacos. I’m very intrigued.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have you had a Crunchy Taco Supreme at Taco Bell? It’s sort of like that, but not exactly. We take parts of the pastrami, those little bits and pieces that don’t go into the sandwich, and we cook it— adding aromatics and spices, lettuce, sour cream and shredded sharp cheddar. Nostalgia catches people’s eyes, so that’s why I mention Taco Bell. It also taps into my roots [as a Mexican American]. My family is from SoCal and the Bay, but my great great grandparents were from Mexico on my mom’s side. The tacos taste incredible, but we won’t add that to the menu until September. People have always been asking me to do tacos, so I think they’ll be popular.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917127\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg\" alt=\"a row of pastrami-topped bialys (a type of bagel) on a rack displayed for customers inside Delirama\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked bialys with pastrami await at Delirama. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I recently kicked it with the \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">\u003cb>Vegan Hood Chefs\u003c/b>\u003c/a>\u003cb>; I’m sure they’d be hyped to see your vegan options. Can you tell us how your vegan pastrami is made?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I used to live in Portland and was vegan. When we thought of Delirama, we knew we needed to have vegan options—at least 50% vegan and vegetarian on the menu—for the sake of the planet, the people. I didn’t want to use any soy or texturized protein. I wanted it all to be 100% plant-based and non-refined. Our vegan pastrami is made from celery root. It’s definitely a versatile root that is overlooked. We take the root, we brine it, smoke it, steam it. It’s chilled, then sliced super, super thin. It’s cooked al dente. We brine it again. It has this really great umami, smoky, salty savoriness. It makes for an amazing reuben sandwich. We throw it on our vegan rye, and our vegan Thousand Island sauce, get that all nice and melty with vegan cheese; it’s delicious. You feel good after it. A seitan is pure gluten and sodium. It’s like bread on bread. But this is fresh. You can never replace the meat fully, but it’s a delicious option and opens up the pastrami experience to people who wouldn’t expect to get something substantial at a deli. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Where are your favorite delis in the Bay?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A really well-done deli that comes to mind is \u003c/span>\u003ca href=\"https://oksdeli.com/\">\u003cspan style=\"font-weight: 400\">Ok’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They do everything from scratch and have extremely talented people working there. That’s up and coming for sure. It’s off Telegraph. They started as a pop-up as well. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There’s also \u003c/span>\u003ca href=\"https://www.picnicrotisserie.com/\">\u003cspan style=\"font-weight: 400\">Picnic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It isn’t a deli though. It’s a woman-owned rotisserie. They make pastrami, too. They serve it on a baguette with coleslaw. Their pastrami is underrated. They have some of the best pastrami in the Bay. I don’t think people know about it, to be honest. They don’t blast it out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco, we like the pastrami sandwich at \u003c/span>\u003ca href=\"https://www.thelittleredwindow.com/\">\u003cspan style=\"font-weight: 400\">Little Red Window\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. For nostalgia, we go to \u003c/span>\u003ca href=\"https://molinaridelisf.com/41085\">\u003cspan style=\"font-weight: 400\">Molinari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for sandwiches. We’re also going to check out the \u003c/span>\u003ca href=\"https://www.instagram.com/sandwich_saint/?hl=en\">\u003cspan style=\"font-weight: 400\">Saint Sandwich\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> shop next. We haven’t been yet, but we keep hearing great things about it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’ve operated successful pop-ups and now you’re about to open your first brick-and-mortar deli in a few days. How does it feel?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13913592,arts_13916044,arts_13914585']It’s emotional. We’re days away from opening and it almost doesn’t feel real. It’s here though, it’s gonna happen, but it’s still hard to believe. There have been a lot of roadblocks. We tried for a while to get a brick-and-mortar. We [previously] had another spot locked down, and it was ripped from underneath us. It was a local spot. We were paying back our [loans] and everything looked set, but it got sabotaged. If we didn’t find a new spot within 5 months, we wouldn’t have been able to survive. We had used up most of our capital. It was a scary feeling. To be here now is amazing. I’m confident in what we can do, and I have pure intentions with this brand and vision. It all happened for a reason. It was a blessing in disguise because we’re sitting here now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What early experiences have shaped your connection to the local food industry?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was a teenager, I raised some money to go to the SF Academy of Arts for Motion Picture and Television Production. But I needed a job. I didn’t have much experience, but I found a weird posting about an Israeli caterer in Santa Clara. It was a strange place with a dark, dingy kitchen. The couple running it didn’t speak English. But it smelled good. I was introduced to foods I’ve never seen before. Different spices and aromas. It took me by surprise. They hired me on the spot. I just washed dishes at first. I was young and without experience; I had to earn everything. Two months into it, the owner’s wife came over. She pointed at two bags of onions that needed to be chopped. That’s how I got into the kitchen, and I just stayed there. I eventually moved to an assistant on the hot line and kept moving up. We only communicated with body language the entire time. It was bonding, but not much guidance was given. Then I had to make a choice one day: Do I stay in the kitchen or keep making films? I was barely scraping by, but I just couldn’t stop thinking about the kitchen. So I went all in.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13917129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1136-800x533.jpg\" alt=\"a tray of sliced pastrami in the kitchen of Delirama, waiting to be used for sandwiches, pizzas, and more\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\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/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/deliramaofficial/\">\u003ci>\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (1746 Solano Ave, Berkeley) opens on Monday, August 8. Service will begin at 7 am until 3 pm (or until sold out). They will open every Mon., Thu. & Fri. 7 am–3 pm and Sat. & Sun. 9 am–5 pm (or until sold out).\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Pastrami pizza. Pastrami bagels. Even pastrami tacos.",
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"title": "Berkeley’s Delirama Is Putting Pastrami on Everything | 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\">Although \u003c/span>\u003ca href=\"https://www.instagram.com/deliramaofficial/\">\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—a new, independently-owned deli in North Berkeley—won’t officially open its doors until Monday, August 8, the place is already poppin’ with pastrami.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s because it’s owned by Cash Caris and Anahita Cann, the innovative couple who delivered popular Oakland pop-ups \u003c/span>\u003ca href=\"https://www.instagram.com/pyrospastrami/\">\u003cspan style=\"font-weight: 400\">Pyro’s Pastrami\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/psychedelic_pizza_/\">\u003cspan style=\"font-weight: 400\">Psychedelic Pizza\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Both ventures earned an underground reputation for their \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=yonU4-77Pgg\">\u003cspan style=\"font-weight: 400\">unique, pastrami-loaded offerings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—pastrami pizza, pastrami bagels, pastrami cream cheese and even pastrami tacos. The pop-ups birthed a religious following of pastrami worshippers who have since been anticipating Delirama’s debut.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I stopped by to chat with Caris at the funky, retro-inspired Solano Avenue restaurant, we kept getting interrupted by hopeful patrons who thought the deli was open. One listened intently as Caris described the initial menu before promising to return for lunch on opening day, saving notes on her phone’s calendar. Another gentleman just kept peering in longingly from the street. Between the two of them, I’d never seen so much eagerness to consume pastrami.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the kind of gravity Delirama has. In just a few days, they’ll start serving their constellation of quirky, homestyle pastrami goodies like “the OG Sandwich”—beef pastrami (or a vegan version made with celery root) on rye, with Thousand Island dressing, gruyere cheese and coleslaw. The opening menu also includes a Hawaiian- and childhood-inspired “POG Juice” and fresh-baked bagels and bialys (a “cousin” of the bagel with an indentation in the middle that Delirama fills with caramelized onions and pastrami bits).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During my visit, Caris told me about the magic that goes into making pastrami—a laborious process that takes an average of 30 days—and his journey into the food industry over 15 years ago. He also hopped into the kitchen to make me one of his favorite dishes, the Reuben.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Pastrami] really is like a spiritual experience,” he told me while grilling fresh slices of meat to heavenly perfection. After one bite, I agreed.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917125\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917125\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1150-800x533.jpg\" alt=\"pastrami being cooked on the grill in Delirama's kitchen, with slices of bread being toasted nearby\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A “spiritual experience” being prepared by chef Cash Caris. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\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 style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>KQED: It seems like you’ve had a long love affair with pastrami. When did that begin?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">(Laughs) We’ve definitely had a long affair. The first pastrami I remember eating as a kid was from those 10-cent packs at Lucky’s. You could get thin cured meats for real cheap. My grandma would always get one pack of pastrami and I would fry it in a pan. Then, when I worked at Togo’s later on, when I was probably like 16, I saw pastrami again. I ate pastrami there every day for free. It was completely different from what I knew. I just got interested and started tinkering at home with it. I never made it in a restaurant, though, because it’s very time-consuming. When I got older, I did a cross country trip with Anahita. I started to think about different types of cuisines I could do for a food pop-up. I thought about doing tacos, American food, fresh Italian pasta, burgers. I can make it all. But the one thing I realized that I had the strongest connection to was pastrami. I could live without any of the others, but I would never want to live without pastrami, rye bread and mustard. \u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s your connection to the Bay Area, and how does your food reflect that?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was born and raised in the South Bay; I’ve spent the largest portion of my life in San Jose. I love it, but it’s not a place for pastrami right now, unfortunately. That time is nearing though. It’s something I want to do—open more Deliramas.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As far as pastrami fitting into the food scene, the Bay is so food-centric, but pastrami itself doesn’t exist much here. The fact that it’s not here as much as I want it to be, that’s what gave us our purpose. The Bay needs pastrami. We are putting in the time and love to provide it. Certain communities already know about pastrami, but we want to spread it. Doing this with craft and originality, that’s what it deserves. I’ll never use injection or anything in the meat to speed up the process. It is owed the time and energy that it takes. It’s not easily done. To make 2,000 pounds of it and flip it and constantly check it and watch the temperatures. It’s the hardest thing I’ve ever done, to be honest, but also the most rewarding. We want to integrate our California roots with the deli style of the East Coast.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s the most popular item that you’re bringing to your menu?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The OG [sandwich]. That’s the original, in California, in terms of pastrami. We use rye bread, Thousand Island dressing, coleslaw and gruyere cheese on pastrami. We also add “Dad’s mustard”—our house mustard. So many people have really gravitated towards it [at Pyro’s]. We’re giving them a peek into the [pastrami making] process and what goes into it. We’re not just ripping open a pack and steaming it and slicing it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I heard that you’re also planning to do pastrami tacos. I’m very intrigued.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have you had a Crunchy Taco Supreme at Taco Bell? It’s sort of like that, but not exactly. We take parts of the pastrami, those little bits and pieces that don’t go into the sandwich, and we cook it— adding aromatics and spices, lettuce, sour cream and shredded sharp cheddar. Nostalgia catches people’s eyes, so that’s why I mention Taco Bell. It also taps into my roots [as a Mexican American]. My family is from SoCal and the Bay, but my great great grandparents were from Mexico on my mom’s side. The tacos taste incredible, but we won’t add that to the menu until September. People have always been asking me to do tacos, so I think they’ll be popular.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917127\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg\" alt=\"a row of pastrami-topped bialys (a type of bagel) on a rack displayed for customers inside Delirama\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked bialys with pastrami await at Delirama. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I recently kicked it with the \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">\u003cb>Vegan Hood Chefs\u003c/b>\u003c/a>\u003cb>; I’m sure they’d be hyped to see your vegan options. Can you tell us how your vegan pastrami is made?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I used to live in Portland and was vegan. When we thought of Delirama, we knew we needed to have vegan options—at least 50% vegan and vegetarian on the menu—for the sake of the planet, the people. I didn’t want to use any soy or texturized protein. I wanted it all to be 100% plant-based and non-refined. Our vegan pastrami is made from celery root. It’s definitely a versatile root that is overlooked. We take the root, we brine it, smoke it, steam it. It’s chilled, then sliced super, super thin. It’s cooked al dente. We brine it again. It has this really great umami, smoky, salty savoriness. It makes for an amazing reuben sandwich. We throw it on our vegan rye, and our vegan Thousand Island sauce, get that all nice and melty with vegan cheese; it’s delicious. You feel good after it. A seitan is pure gluten and sodium. It’s like bread on bread. But this is fresh. You can never replace the meat fully, but it’s a delicious option and opens up the pastrami experience to people who wouldn’t expect to get something substantial at a deli. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Where are your favorite delis in the Bay?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A really well-done deli that comes to mind is \u003c/span>\u003ca href=\"https://oksdeli.com/\">\u003cspan style=\"font-weight: 400\">Ok’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They do everything from scratch and have extremely talented people working there. That’s up and coming for sure. It’s off Telegraph. They started as a pop-up as well. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There’s also \u003c/span>\u003ca href=\"https://www.picnicrotisserie.com/\">\u003cspan style=\"font-weight: 400\">Picnic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It isn’t a deli though. It’s a woman-owned rotisserie. They make pastrami, too. They serve it on a baguette with coleslaw. Their pastrami is underrated. They have some of the best pastrami in the Bay. I don’t think people know about it, to be honest. They don’t blast it out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco, we like the pastrami sandwich at \u003c/span>\u003ca href=\"https://www.thelittleredwindow.com/\">\u003cspan style=\"font-weight: 400\">Little Red Window\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. For nostalgia, we go to \u003c/span>\u003ca href=\"https://molinaridelisf.com/41085\">\u003cspan style=\"font-weight: 400\">Molinari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for sandwiches. We’re also going to check out the \u003c/span>\u003ca href=\"https://www.instagram.com/sandwich_saint/?hl=en\">\u003cspan style=\"font-weight: 400\">Saint Sandwich\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> shop next. We haven’t been yet, but we keep hearing great things about it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’ve operated successful pop-ups and now you’re about to open your first brick-and-mortar deli in a few days. How does it feel?\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>It’s emotional. We’re days away from opening and it almost doesn’t feel real. It’s here though, it’s gonna happen, but it’s still hard to believe. There have been a lot of roadblocks. We tried for a while to get a brick-and-mortar. We [previously] had another spot locked down, and it was ripped from underneath us. It was a local spot. We were paying back our [loans] and everything looked set, but it got sabotaged. If we didn’t find a new spot within 5 months, we wouldn’t have been able to survive. We had used up most of our capital. It was a scary feeling. To be here now is amazing. I’m confident in what we can do, and I have pure intentions with this brand and vision. It all happened for a reason. It was a blessing in disguise because we’re sitting here now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What early experiences have shaped your connection to the local food industry?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was a teenager, I raised some money to go to the SF Academy of Arts for Motion Picture and Television Production. But I needed a job. I didn’t have much experience, but I found a weird posting about an Israeli caterer in Santa Clara. It was a strange place with a dark, dingy kitchen. The couple running it didn’t speak English. But it smelled good. I was introduced to foods I’ve never seen before. Different spices and aromas. It took me by surprise. They hired me on the spot. I just washed dishes at first. I was young and without experience; I had to earn everything. Two months into it, the owner’s wife came over. She pointed at two bags of onions that needed to be chopped. That’s how I got into the kitchen, and I just stayed there. I eventually moved to an assistant on the hot line and kept moving up. We only communicated with body language the entire time. It was bonding, but not much guidance was given. Then I had to make a choice one day: Do I stay in the kitchen or keep making films? I was barely scraping by, but I just couldn’t stop thinking about the kitchen. So I went all in.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13917129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1136-800x533.jpg\" alt=\"a tray of sliced pastrami in the kitchen of Delirama, waiting to be used for sandwiches, pizzas, and more\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\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/span>\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/deliramaofficial/\">\u003ci>\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (1746 Solano Ave, Berkeley) opens on Monday, August 8. Service will begin at 7 am until 3 pm (or until sold out). They will open every Mon., Thu. & Fri. 7 am–3 pm and Sat. & Sun. 9 am–5 pm (or until sold out).\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Farming Hope Believes Every San Franciscan Should Have Access to an Elevated Dining Experience",
"headTitle": "Farming Hope Believes Every San Franciscan Should Have Access to an Elevated Dining Experience | KQED",
"content": "\u003cp>\u003cb>\u003c/b>\u003cspan style=\"font-weight: 400\">In the age of social media, the food industry can sometimes feel like a popularity contest. Who delivers the most Instagrammable dishes? What exotic ingredients can be touted? Where can the most outrageous decor and cocktail menus be found? And I agree, food should be fun. There isn’t any shame in mindfully enjoying the Bay Area’s abundance of flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But food is also a baseline necessity, and accessibility to healthy, joyful food shouldn’t be an exclusive thing—but often it is. \u003c/span>\u003ca href=\"https://sfgov.org/scorecards/safety-net/homeless-population\">\u003cspan style=\"font-weight: 400\">As one of the nation’s leading per-capita regions for homelessness\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://tippingpoint.org/wp-content/uploads/2021/12/Taking-Count-2021-A-Study-on-Poverty-in-the-Bay-Area.pdf\">\u003cspan style=\"font-weight: 400\">income inequality\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, there is a warped sense of food in San Francisco. I’ve seen people eat out of trash cans in front of high-end restaurants and walked past people begging for meals while others take home leftovers provided by their generous employers. Though the experience of straddling those two extremes isn’t unique to the Bay Area, it’s more sharply edged around here.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This complex issue goes beyond any individual’s actions, of course, and the simple truth is this: All folks—regardless of age, background or life choices—deserve the benefits of our region’s wonderful culinary experiences. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When \u003c/span>\u003ca href=\"https://farminghope.org/\">\u003cspan style=\"font-weight: 400\">Farming Hope\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was established by \u003c/span>\u003ca href=\"https://dschool.stanford.edu/classes/feed-the-change-redesigning-food-systems\">\u003cspan style=\"font-weight: 400\">Stanford FEED Design School Incubator\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> graduates Kevin Madrigal and Jamie Stark in 2016, this kind of equity in the food ecosystem is the tenet they chose to build upon. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916972\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916972\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut.jpg\" alt=\"two men stand beside each other as founders of Farming Hope\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founders of Farming Hope Jamie Stark (left) and Kevin Madrigal pose for a portrait at Reffetorio. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a “garden-to-table” job training nonprofit, Farming Hope provides paid work opportunities to apprentices who might otherwise struggle to find stable, supportive employment in the food industry. Since it was founded in 2016, the organization has established various locations in San Francisco where it works with marginalized community members.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Based on three six-week training cycles at rotating venues—\u003c/span>\u003ca href=\"https://welcometomannys.com/\">\u003cspan style=\"font-weight: 400\">Manny’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the Mission, \u003c/span>\u003ca href=\"https://www.refettoriosanfrancisco.org/\">\u003cspan style=\"font-weight: 400\">Refettorio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Civic Center and \u003c/span>\u003ca href=\"https://farminghope.org/garden\">\u003cspan style=\"font-weight: 400\">a community garden\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Western Addition—the program passes down diverse skills, experiences and, most importantly, the love and knowledge of good, sustainable food to houseless, transitioning and formerly incarcerated individuals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our model was thinking about a modern soup kitchen,” says co-founder Madrigal, who currently serves as an advisor for Farming Hope. “It’s about actually being in community with each other, not just waiting to shove food down people’s throats then asking them to leave.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the span of six years, Farming Hope has been working to increase its services and adapt to the changing needs of those they serve. It’s something they’ve been able to sustain thanks to their tireless commitment to building community partnerships while providing regular event programming. An example of that is their weekly “in-house dinner.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It provides families a space to connect and share resources,” says Andie Sobrepeña, the program’s operations director. “We have food-insecure families who are invited. There is an area for kids, for parents, and we have volunteers and staff helping out. We do a three-course plated dinner and have volunteers serving the families restaurant style. It’s a really beautiful space. It’s less of a transactional experience of giving food and leaving. It’s a safe space intentionally built for families with a common ground to connect on. It’s meant to be a holistic experience, to break down barriers of who has access to nice dining experiences. We should all be comfortable in those spaces.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A San Francisco native who grew up working for her family’s independently owned business, \u003c/span>\u003ca href=\"http://www.foundationcafesf.com/#main\">\u003cspan style=\"font-weight: 400\">Foundation Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Sobrepeña is deeply committed to the nonprofit’s mission. Along with Kerry Rodgers, Sobrepeña is set to begin her tenure as Farming Hope’s co-executive director this August by launching a number of new programs to help apprentices navigate a COVID-impacted food industry.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\" citation=\"Andie Sobrepeña, on Farming Hope’s ‘in-house dinners’\"]“It’s meant to be a holistic experience, to break down barriers of who has access to nice dining experiences. We should all be comfortable in those spaces.”[/pullquote]One of those new initiatives is \u003ca href=\"https://www.instagram.com/p/CgdGCCgp6Hd/\">Feel Good Coffee\u003c/a>, a coffee pop-up at Manny’s on Thursdays and Fridays—a program Sobrepeña says will allow apprentices to accumulate more hours by adding a morning shift that previously didn’t exist. It’ll also give them a chance to learn about pastry making and coffee culture, including specialty latte preparation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Farming Hope is also rolling out a new guest chef dinner program, which will feature influential chefs working directly with apprentices to serve food insecure families and the general public. The first dinner was in June, featuring \u003ca href=\"https://www.instagram.com/goodgoodcultureclub/?hl=en\">Good Good Culture Club\u003c/a> chefs Brett Shaw and Kevin Keovanpheng and general manager Aimee Arcilla. The three restaurant industry veterans volunteered their time, collaborating with Farming Hope apprentices to create a menu that included halibut sashimi, green curry beef and calamansi chiffon cake. Former \u003cem>Top Chef\u003c/em> contestant \u003ca href=\"https://funraise.org/give/Farming-Hope/72c4f0be-8354-4138-bfb5-7a675bf10571/\">Tu David Phu is slated to be the next guest on August 8\u003c/a>.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13903133,arts_13907528,arts_13904861']Working with a panoply of eclectic chefs exposes apprentices to a wide set of beliefs and viewpoints in the kitchen, apart from Farming Hope’s own lessons.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The cool thing is that not everyone comes into our program wanting to be a chef, but no one regrets learning how to cook better,” Sobrepeña says. “It gives tools to learn how to eat healthier and support their personal values. There’s value in the garden-to-table process and understanding food systems, sustainability and cooking philosophies from different chefs. That all gets carried forward.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition, Farming Hope is in the process of formalizing an externship with Good Good Culture Club, where trainees can continue learning about service and cooking techniques in a real-world restaurant setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916971\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916971\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut.jpg\" alt=\"corn is being roasted on a stovetop by an apprentice in the kitchen of Reffetorio\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Burgos roasts corn at Reffetorio. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a reminder that the local food industry can provide much more than just a night out or good eats—it’s an active network of support and sustenance. Farming Hope embodies that by providing a livelihood and pathway forward for those who never thought they’d be creating a plate of crying tiger shrimp with coconut-makrut cream and crispy butter beans.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Food is such a connector and a baseline need for everyone that it breaks down barriers in ways that not every job training program can,” says Sobrepeña, “It helps that our team enters this with open eyes and hearts; we’re all ready for the challenges of this work.”\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\">You can visit Farming Hope at one of their two San Francisco locations: Manny’s (3092 16th St.) or Refettorio (149 Fell St.). \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/farminghope/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Check their Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for additional information on upcoming guest chefs and more.\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003c/b>\u003cspan style=\"font-weight: 400\">In the age of social media, the food industry can sometimes feel like a popularity contest. Who delivers the most Instagrammable dishes? What exotic ingredients can be touted? Where can the most outrageous decor and cocktail menus be found? And I agree, food should be fun. There isn’t any shame in mindfully enjoying the Bay Area’s abundance of flavors.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But food is also a baseline necessity, and accessibility to healthy, joyful food shouldn’t be an exclusive thing—but often it is. \u003c/span>\u003ca href=\"https://sfgov.org/scorecards/safety-net/homeless-population\">\u003cspan style=\"font-weight: 400\">As one of the nation’s leading per-capita regions for homelessness\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://tippingpoint.org/wp-content/uploads/2021/12/Taking-Count-2021-A-Study-on-Poverty-in-the-Bay-Area.pdf\">\u003cspan style=\"font-weight: 400\">income inequality\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, there is a warped sense of food in San Francisco. I’ve seen people eat out of trash cans in front of high-end restaurants and walked past people begging for meals while others take home leftovers provided by their generous employers. Though the experience of straddling those two extremes isn’t unique to the Bay Area, it’s more sharply edged around here.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This complex issue goes beyond any individual’s actions, of course, and the simple truth is this: All folks—regardless of age, background or life choices—deserve the benefits of our region’s wonderful culinary experiences. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When \u003c/span>\u003ca href=\"https://farminghope.org/\">\u003cspan style=\"font-weight: 400\">Farming Hope\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was established by \u003c/span>\u003ca href=\"https://dschool.stanford.edu/classes/feed-the-change-redesigning-food-systems\">\u003cspan style=\"font-weight: 400\">Stanford FEED Design School Incubator\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> graduates Kevin Madrigal and Jamie Stark in 2016, this kind of equity in the food ecosystem is the tenet they chose to build upon. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916972\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916972\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut.jpg\" alt=\"two men stand beside each other as founders of Farming Hope\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57457_003_KQEDArts_FarmingHope_07272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founders of Farming Hope Jamie Stark (left) and Kevin Madrigal pose for a portrait at Reffetorio. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a “garden-to-table” job training nonprofit, Farming Hope provides paid work opportunities to apprentices who might otherwise struggle to find stable, supportive employment in the food industry. Since it was founded in 2016, the organization has established various locations in San Francisco where it works with marginalized community members.\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\">Based on three six-week training cycles at rotating venues—\u003c/span>\u003ca href=\"https://welcometomannys.com/\">\u003cspan style=\"font-weight: 400\">Manny’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in the Mission, \u003c/span>\u003ca href=\"https://www.refettoriosanfrancisco.org/\">\u003cspan style=\"font-weight: 400\">Refettorio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Civic Center and \u003c/span>\u003ca href=\"https://farminghope.org/garden\">\u003cspan style=\"font-weight: 400\">a community garden\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Western Addition—the program passes down diverse skills, experiences and, most importantly, the love and knowledge of good, sustainable food to houseless, transitioning and formerly incarcerated individuals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our model was thinking about a modern soup kitchen,” says co-founder Madrigal, who currently serves as an advisor for Farming Hope. “It’s about actually being in community with each other, not just waiting to shove food down people’s throats then asking them to leave.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the span of six years, Farming Hope has been working to increase its services and adapt to the changing needs of those they serve. It’s something they’ve been able to sustain thanks to their tireless commitment to building community partnerships while providing regular event programming. An example of that is their weekly “in-house dinner.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It provides families a space to connect and share resources,” says Andie Sobrepeña, the program’s operations director. “We have food-insecure families who are invited. There is an area for kids, for parents, and we have volunteers and staff helping out. We do a three-course plated dinner and have volunteers serving the families restaurant style. It’s a really beautiful space. It’s less of a transactional experience of giving food and leaving. It’s a safe space intentionally built for families with a common ground to connect on. It’s meant to be a holistic experience, to break down barriers of who has access to nice dining experiences. We should all be comfortable in those spaces.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A San Francisco native who grew up working for her family’s independently owned business, \u003c/span>\u003ca href=\"http://www.foundationcafesf.com/#main\">\u003cspan style=\"font-weight: 400\">Foundation Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Sobrepeña is deeply committed to the nonprofit’s mission. Along with Kerry Rodgers, Sobrepeña is set to begin her tenure as Farming Hope’s co-executive director this August by launching a number of new programs to help apprentices navigate a COVID-impacted food industry.\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>One of those new initiatives is \u003ca href=\"https://www.instagram.com/p/CgdGCCgp6Hd/\">Feel Good Coffee\u003c/a>, a coffee pop-up at Manny’s on Thursdays and Fridays—a program Sobrepeña says will allow apprentices to accumulate more hours by adding a morning shift that previously didn’t exist. It’ll also give them a chance to learn about pastry making and coffee culture, including specialty latte preparation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Farming Hope is also rolling out a new guest chef dinner program, which will feature influential chefs working directly with apprentices to serve food insecure families and the general public. The first dinner was in June, featuring \u003ca href=\"https://www.instagram.com/goodgoodcultureclub/?hl=en\">Good Good Culture Club\u003c/a> chefs Brett Shaw and Kevin Keovanpheng and general manager Aimee Arcilla. The three restaurant industry veterans volunteered their time, collaborating with Farming Hope apprentices to create a menu that included halibut sashimi, green curry beef and calamansi chiffon cake. Former \u003cem>Top Chef\u003c/em> contestant \u003ca href=\"https://funraise.org/give/Farming-Hope/72c4f0be-8354-4138-bfb5-7a675bf10571/\">Tu David Phu is slated to be the next guest on August 8\u003c/a>.\u003cbr>\n\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>Working with a panoply of eclectic chefs exposes apprentices to a wide set of beliefs and viewpoints in the kitchen, apart from Farming Hope’s own lessons.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The cool thing is that not everyone comes into our program wanting to be a chef, but no one regrets learning how to cook better,” Sobrepeña says. “It gives tools to learn how to eat healthier and support their personal values. There’s value in the garden-to-table process and understanding food systems, sustainability and cooking philosophies from different chefs. That all gets carried forward.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition, Farming Hope is in the process of formalizing an externship with Good Good Culture Club, where trainees can continue learning about service and cooking techniques in a real-world restaurant setting.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916971\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916971\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut.jpg\" alt=\"corn is being roasted on a stovetop by an apprentice in the kitchen of Reffetorio\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/RS57462_006_KQEDArts_FarmingHope_07272022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Burgos roasts corn at Reffetorio. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a reminder that the local food industry can provide much more than just a night out or good eats—it’s an active network of support and sustenance. Farming Hope embodies that by providing a livelihood and pathway forward for those who never thought they’d be creating a plate of crying tiger shrimp with coconut-makrut cream and crispy butter beans.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Food is such a connector and a baseline need for everyone that it breaks down barriers in ways that not every job training program can,” says Sobrepeña, “It helps that our team enters this with open eyes and hearts; we’re all ready for the challenges of this work.”\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\">You can visit Farming Hope at one of their two San Francisco locations: Manny’s (3092 16th St.) or Refettorio (149 Fell St.). \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/farminghope/?hl=en\">\u003ci>\u003cspan style=\"font-weight: 400\">Check their Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for additional information on upcoming guest chefs and more.\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "azalina-malaysian-restaurant-reopening-tenderloin",
"title": "The Return of Azalina’s: The Groundbreaking Malaysian Restaurant Is Reborn in the Tenderloin",
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"headTitle": "The Return of Azalina’s: The Groundbreaking Malaysian Restaurant Is Reborn in the Tenderloin | KQED",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Azalina Eusope fought the good fight. As probably the Bay Area’s most famous Malaysian chef, she kept her two San Francisco restaurants open for as long as she could, \u003c/span>\u003ca href=\"https://sf.eater.com/21559441/sf-indoor-dining-shutdown-coronavirus-chef-reactions-mahila-benu-nari-eight-tables\">\u003cspan style=\"font-weight: 400\">burning through her personal savings to avoid layoffs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> during the roughest stretches of the pandemic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wasn’t enough: Last March, Eusope \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Inventive-Malaysian-restaurant-Mahila-permanently-16012250.php\">\u003cspan style=\"font-weight: 400\">closed Mahila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, her love letter to Mamak street food—the food of her people, Muslim Malysians who speak Tamil and have roots in India. She also shut down Azalina’s Malaysian, her more casual food stall in the Twitter building. It was a heartbreaking end of a chapter for a business that Eusope had built up over the course of a decade, one bowl of noodles and jar of fiery sambal at a time.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But now, Eusope, who describes herself as a fifth-generation street vendor, is ready to give it another go. In a little over a month, she’ll open a new incarnation of \u003c/span>\u003ca href=\"https://www.azalinas.com/\">\u003cspan style=\"font-weight: 400\">Azalina’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at 499 Ellis St. in the Tenderloin. The first day of service is tentatively slated for September 1.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For fans of Eusope’s bold-flavored food, Azalina’s 2.0 will be a reintroduction to many of the chef’s most popular dishes: smoky, wok-charred hokkien mee; coconut-filled sweet potato dumplings; and nests of steamed rice noodles known as rice hoppers. These are dishes you’d be hard-pressed to find at any other Malaysian restaurant in the Bay.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916803\" class=\"wp-caption alignnone\" style=\"max-width: 2038px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916803\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-scaled.jpg\" alt=\"In the foreground, a bowl of turmeric noodles topped with greens, scallions, a charred lemon, and a fried egg.\" width=\"2038\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-scaled.jpg 2038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-800x1005.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1020x1281.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-160x201.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-768x965.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1223x1536.jpg 1223w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1630x2048.jpg 1630w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1920x2412.jpg 1920w\" sizes=\"(max-width: 2038px) 100vw, 2038px\">\u003cfigcaption class=\"wp-caption-text\">Azalina Eusope’s mee mamak, one of her signature dishes at Mahila, will occasionally show up on the menu at the new Tenderloin location of Azalina’s. \u003ccite>(Jane Sim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There are 16 states in Malaysia. There are 30 million people,” Eusope says. But despite the amazing diversity of food in her home country, she says most Malaysian restaurants in the U.S. all serve the same 10 dishes. The new Azalina’s won’t be as tightly focused on Mamak dishes, specifically, but Eusope says her overarching goal will be the same: to expand the way that most Americans think about Malaysian food. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We’re not going to make another laksa. We’re not going to make another satay,” she says. “There are thousands of Malaysian dishes that people don’t know about.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At least to start, Eusope’s plan is to keep things simple. The new Azalina’s will be open for dinner Thursday through Sunday, with a prix-fixe tasting menu only—about five courses, with drink pairings included, for $100 a person. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Tenderloin restaurant only seats about 35 people, so the idea is to create an intimate dining experience. “Imagine you’re walking in the evening in the streets of Penang,” where, as Eusope explains, life doesn’t really start until nighttime. The dining room will be lit up with string lights, so diners feel like they’re sitting outside at one of the island’s open-air markets. And dinner will consist of the kinds of dishes you’d eat while wandering from food stall to food stall.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916804\" class=\"wp-caption alignnone\" style=\"max-width: 1186px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy.jpg\" alt=\"A color sketch of one section of the new Azalina's dining room. Text reads "Perspective of East Wall."\" width=\"1186\" height=\"821\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy.jpg 1186w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-800x554.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-1020x706.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-768x532.jpg 768w\" sizes=\"(max-width: 1186px) 100vw, 1186px\">\u003cfigcaption class=\"wp-caption-text\">A sketch of one section of the new Azalina’s dining room. \u003ccite>(Sketch by Lisa Klien; design created by Academy of Art students Patricia Hernandez, Lisa Klien, Jayden Lu and Krinal Patel with guidance from Tom Collom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dinner might include a plate of char kway teow, a sizzling stir-fried noodle dish. It might include Eusope’s wildly popular \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken\">\u003cspan style=\"font-weight: 400\">Mamak-style fried chicken\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or rice hoppers served with curry. There might be yong tau foo—fish paste stuffed inside of tofu and all kinds of different vegetables. There will probably be some kind of soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every dish will be paired with a drink, and Eusope plans to switch up the menu every two weeks or so. “We want to make it really fun,” she says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Originally, Eusope had planned to open a kopitiam, or Malaysian-Chinese coffee shop, called \u003c/span>\u003ca href=\"https://sf.eater.com/2020/8/10/21361781/azalina-eusope-uncle-sok-hee-malaysian-chinese-coffee-kopitiam-tenderloin-laksa-kaya-toast\">\u003cspan style=\"font-weight: 400\">Uncle Sok Hee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the Tenderloin location. The restaurant was meant to be a tribute to her father, a Penang street vendor who spent much of his life selling noodles in front of these coffee shops. Eusope remembers accompanying him as a kid, helping her father sell lottery tickets to the kopitiam customers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eusope won’t rule out the possibility of a stand-alone kopitiam at some point in the future, but she says the pandemic taught her to really treasure time with her family. She’s not sure if she’ll ever have the bandwidth again to run multiple restaurants at one time. (Eusope’s two children, now ages 20 and 22, both help out with the family business whenever they can.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916805\" class=\"wp-caption alignnone\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916805\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/bethaniehines-32-scaled.jpg\" alt=\"Chef Azalina Eusope poses for a portrait wearing a blue shirt and pink pants.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-1365x2048.jpg 1365w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Azalina Eusope describes herself as a fifth-generation Mamak street food vendor. \u003ccite>(Bethanie Hines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13908798,checkplease_20669']Still, she says the idea behind Uncle Sok Hee will live on at the new Azalina’s, where many of the dishes will be the kinds of things that you would find served at a kopitiam in Malaysia. That will be especially true when the restaurant starts weekend brunch service, when the $50 prix-fixe will include things like kaya toast cooked on a charcoal grill, hokkien mee and Malaysian-style coffee and tea brewed tableside. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“My goal has always been the same—to honor every single aspect of my experience growing up,” Eusope says. “Food is very emotional, right? I feel it whenever someone’s eating something, even the smell of it. It somehow triggers some kind of thing in our soul.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Azalina’s is located at 499 Ellis St. in San Francisco. The restaurant is tentatively slated to open on September 1. Reservations, available via Resy, will be required.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Azalina Eusope will serve rice hoppers and kaya toast in the space where she’d planned to open a Malaysian coffee shop.\r\n",
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"title": "The Return of Azalina’s: The Groundbreaking Malaysian Restaurant Is Reborn in the Tenderloin | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Azalina Eusope fought the good fight. As probably the Bay Area’s most famous Malaysian chef, she kept her two San Francisco restaurants open for as long as she could, \u003c/span>\u003ca href=\"https://sf.eater.com/21559441/sf-indoor-dining-shutdown-coronavirus-chef-reactions-mahila-benu-nari-eight-tables\">\u003cspan style=\"font-weight: 400\">burning through her personal savings to avoid layoffs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> during the roughest stretches of the pandemic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wasn’t enough: Last March, Eusope \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Inventive-Malaysian-restaurant-Mahila-permanently-16012250.php\">\u003cspan style=\"font-weight: 400\">closed Mahila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, her love letter to Mamak street food—the food of her people, Muslim Malysians who speak Tamil and have roots in India. She also shut down Azalina’s Malaysian, her more casual food stall in the Twitter building. It was a heartbreaking end of a chapter for a business that Eusope had built up over the course of a decade, one bowl of noodles and jar of fiery sambal at a time.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But now, Eusope, who describes herself as a fifth-generation street vendor, is ready to give it another go. In a little over a month, she’ll open a new incarnation of \u003c/span>\u003ca href=\"https://www.azalinas.com/\">\u003cspan style=\"font-weight: 400\">Azalina’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at 499 Ellis St. in the Tenderloin. The first day of service is tentatively slated for September 1.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For fans of Eusope’s bold-flavored food, Azalina’s 2.0 will be a reintroduction to many of the chef’s most popular dishes: smoky, wok-charred hokkien mee; coconut-filled sweet potato dumplings; and nests of steamed rice noodles known as rice hoppers. These are dishes you’d be hard-pressed to find at any other Malaysian restaurant in the Bay.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916803\" class=\"wp-caption alignnone\" style=\"max-width: 2038px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916803\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-scaled.jpg\" alt=\"In the foreground, a bowl of turmeric noodles topped with greens, scallions, a charred lemon, and a fried egg.\" width=\"2038\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-scaled.jpg 2038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-800x1005.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1020x1281.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-160x201.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-768x965.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1223x1536.jpg 1223w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1630x2048.jpg 1630w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Mee-Mamak-credit-Jane-Sim-1920x2412.jpg 1920w\" sizes=\"(max-width: 2038px) 100vw, 2038px\">\u003cfigcaption class=\"wp-caption-text\">Azalina Eusope’s mee mamak, one of her signature dishes at Mahila, will occasionally show up on the menu at the new Tenderloin location of Azalina’s. \u003ccite>(Jane Sim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There are 16 states in Malaysia. There are 30 million people,” Eusope says. But despite the amazing diversity of food in her home country, she says most Malaysian restaurants in the U.S. all serve the same 10 dishes. The new Azalina’s won’t be as tightly focused on Mamak dishes, specifically, but Eusope says her overarching goal will be the same: to expand the way that most Americans think about Malaysian food. \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\">“We’re not going to make another laksa. We’re not going to make another satay,” she says. “There are thousands of Malaysian dishes that people don’t know about.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At least to start, Eusope’s plan is to keep things simple. The new Azalina’s will be open for dinner Thursday through Sunday, with a prix-fixe tasting menu only—about five courses, with drink pairings included, for $100 a person. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Tenderloin restaurant only seats about 35 people, so the idea is to create an intimate dining experience. “Imagine you’re walking in the evening in the streets of Penang,” where, as Eusope explains, life doesn’t really start until nighttime. The dining room will be lit up with string lights, so diners feel like they’re sitting outside at one of the island’s open-air markets. And dinner will consist of the kinds of dishes you’d eat while wandering from food stall to food stall.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916804\" class=\"wp-caption alignnone\" style=\"max-width: 1186px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy.jpg\" alt=\"A color sketch of one section of the new Azalina's dining room. Text reads "Perspective of East Wall."\" width=\"1186\" height=\"821\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy.jpg 1186w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-800x554.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-1020x706.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/Rendered-Floor-Plan-5-copy-768x532.jpg 768w\" sizes=\"(max-width: 1186px) 100vw, 1186px\">\u003cfigcaption class=\"wp-caption-text\">A sketch of one section of the new Azalina’s dining room. \u003ccite>(Sketch by Lisa Klien; design created by Academy of Art students Patricia Hernandez, Lisa Klien, Jayden Lu and Krinal Patel with guidance from Tom Collom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dinner might include a plate of char kway teow, a sizzling stir-fried noodle dish. It might include Eusope’s wildly popular \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken\">\u003cspan style=\"font-weight: 400\">Mamak-style fried chicken\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or rice hoppers served with curry. There might be yong tau foo—fish paste stuffed inside of tofu and all kinds of different vegetables. There will probably be some kind of soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every dish will be paired with a drink, and Eusope plans to switch up the menu every two weeks or so. “We want to make it really fun,” she says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Originally, Eusope had planned to open a kopitiam, or Malaysian-Chinese coffee shop, called \u003c/span>\u003ca href=\"https://sf.eater.com/2020/8/10/21361781/azalina-eusope-uncle-sok-hee-malaysian-chinese-coffee-kopitiam-tenderloin-laksa-kaya-toast\">\u003cspan style=\"font-weight: 400\">Uncle Sok Hee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the Tenderloin location. The restaurant was meant to be a tribute to her father, a Penang street vendor who spent much of his life selling noodles in front of these coffee shops. Eusope remembers accompanying him as a kid, helping her father sell lottery tickets to the kopitiam customers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eusope won’t rule out the possibility of a stand-alone kopitiam at some point in the future, but she says the pandemic taught her to really treasure time with her family. She’s not sure if she’ll ever have the bandwidth again to run multiple restaurants at one time. (Eusope’s two children, now ages 20 and 22, both help out with the family business whenever they can.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916805\" class=\"wp-caption alignnone\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13916805\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/bethaniehines-32-scaled.jpg\" alt=\"Chef Azalina Eusope poses for a portrait wearing a blue shirt and pink pants.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/bethaniehines-32-1365x2048.jpg 1365w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Azalina Eusope describes herself as a fifth-generation Mamak street food vendor. \u003ccite>(Bethanie Hines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Still, she says the idea behind Uncle Sok Hee will live on at the new Azalina’s, where many of the dishes will be the kinds of things that you would find served at a kopitiam in Malaysia. That will be especially true when the restaurant starts weekend brunch service, when the $50 prix-fixe will include things like kaya toast cooked on a charcoal grill, hokkien mee and Malaysian-style coffee and tea brewed tableside. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“My goal has always been the same—to honor every single aspect of my experience growing up,” Eusope says. “Food is very emotional, right? I feel it whenever someone’s eating something, even the smell of it. It somehow triggers some kind of thing in our soul.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Azalina’s is located at 499 Ellis St. in San Francisco. The restaurant is tentatively slated to open on September 1. Reservations, available via Resy, will be required.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you love a good Choco Taco, we’ve got some bad news. The quirky ice cream treat is being discontinued.\u003c/p>\n\u003cp>You might still be able to get one from the remaining supplies in stores or from your local ice cream truck, but once they’re gone, don’t expect them to come back.\u003c/p>\n\u003cp>[aside postid='arts_13916301']“Over the past 2 years, we have experienced an unprecedented spike in demand across our portfolio and have had to make very tough decisions to ensure availability of our full portfolio nationwide,” a representative for the Klondike brand told NPR.\u003c/p>\n\u003cp>“A necessary but unfortunate part of this process is that we sometimes must discontinue products, even a beloved item like Choco Taco. We know this may be very disappointing, but we hope you’ll try one of our other great products, including Klondike Cones, Shakes, Sandwiches, and of course, our signature Bar available nationwide.”\u003c/p>\n\u003cp>Those other frozen treats might be good, but they are likely cold comfort to the people caught in the hold of the Choco Taco. After all, what is summer without the goodness that is vanilla ice cream in a waffle cone taco shell that’s dipped in chocolate and covered with peanuts?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Choco Tacos have been around \u003ca href=\"https://www.npr.org/sections/thesalt/2016/09/07/493010050/the-choco-taco-investigating-the-mystery-behind-a-classic-american-treat\" target=\"_blank\" rel=\"noopener noreferrer\">since 1983\u003c/a>, when Alan Drazen created them in Philadelphia. People have loved this fan favorite for nearly 40 years and as such, they’re mourning the loss on social media.\u003c/p>\n\u003cp>“I thought it would be here forever, and I always told myself I’ll have one later but later is here and a choco taco is not,” user\u003ca href=\"https://www.reddit.com/r/news/comments/w83waw/comment/ihnv2ho/?utm_source=share&utm_medium=web2x&context=3\" target=\"_blank\" rel=\"noopener noreferrer\"> FilthyGrunger wrote on Reddit. \u003c/a>“Its [sic] like losing a dog, but instead of a loving animal, it’s an ice cream filled taco topped with chocolate and nuts. Honestly, if there was anything I could say about its passing, I would say that the world didn’t just lose an ice cream taco, it lost its way.”\u003c/p>\n\u003cp>The outcry on Twitter was also loud, with some users wondering how a beloved item like the Choco Taco could be discontinued when other subpar packaged desserts were still being produced.\u003c/p>\n\u003cp>https://twitter.com/reallycooljohn/status/1551696911802957825\u003c/p>\n\u003cp>There are also quite a few folks who aren’t ready to say goodbye to the Choco Taco and expressed some desire to save it from the ice cream graveyard.\u003c/p>\n\u003cp>Reddit co-founder Alexis Ohanian is offering to keep the snack alive, tweeting this to Klondike’s parent company: “Dear Unilever—I’d like to buy the rights to your Choco Taco and keep it from melting away from future generations’ childhoods.”\u003c/p>\n\u003cp>https://twitter.com/alexisohanian/status/1551651861245075456\u003c/p>\n\u003cp>Sen. Chris Murphy, D-Conn., also said he wanted to save the dessert after hearing the news of its demise.\u003c/p>\n\u003cp>“Tomorrow I am introducing legislation to invoke the Defense Production Act to mandate the continued manufacture of Choco Tacos. Please call your Senator and demand they co-sponsor,” \u003ca href=\"https://twitter.com/ChrisMurphyCT/status/1551766436447719425\" target=\"_blank\" rel=\"noopener noreferrer\">Murphy tweeted\u003c/a> on Monday, apparently \u003ca href=\"https://twitter.com/ChrisMurphyCT/status/1551997803462856704\" target=\"_blank\" rel=\"noopener noreferrer\">at least half-kidding\u003c/a>.\u003c/p>\n\u003cp>https://twitter.com/ChrisMurphyCT/status/1551766436447719425\u003c/p>\n\u003cp>All hope might not be lost though. The Klondike Twitter account has replied to a few accounts saying the company hopes “to find a way to bring Choco Taco back to ice cream trucks in the coming years.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For this summer though, the question isn’t what would you do for a Klondike bar, but what would you do for a Choco Taco?\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=The+Choco+Taco+is+dead%2C+but+it+will+never+be+forgotten+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you love a good Choco Taco, we’ve got some bad news. The quirky ice cream treat is being discontinued.\u003c/p>\n\u003cp>You might still be able to get one from the remaining supplies in stores or from your local ice cream truck, but once they’re gone, don’t expect them to come back.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“Over the past 2 years, we have experienced an unprecedented spike in demand across our portfolio and have had to make very tough decisions to ensure availability of our full portfolio nationwide,” a representative for the Klondike brand told NPR.\u003c/p>\n\u003cp>“A necessary but unfortunate part of this process is that we sometimes must discontinue products, even a beloved item like Choco Taco. We know this may be very disappointing, but we hope you’ll try one of our other great products, including Klondike Cones, Shakes, Sandwiches, and of course, our signature Bar available nationwide.”\u003c/p>\n\u003cp>Those other frozen treats might be good, but they are likely cold comfort to the people caught in the hold of the Choco Taco. After all, what is summer without the goodness that is vanilla ice cream in a waffle cone taco shell that’s dipped in chocolate and covered with peanuts?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Choco Tacos have been around \u003ca href=\"https://www.npr.org/sections/thesalt/2016/09/07/493010050/the-choco-taco-investigating-the-mystery-behind-a-classic-american-treat\" target=\"_blank\" rel=\"noopener noreferrer\">since 1983\u003c/a>, when Alan Drazen created them in Philadelphia. People have loved this fan favorite for nearly 40 years and as such, they’re mourning the loss on social media.\u003c/p>\n\u003cp>“I thought it would be here forever, and I always told myself I’ll have one later but later is here and a choco taco is not,” user\u003ca href=\"https://www.reddit.com/r/news/comments/w83waw/comment/ihnv2ho/?utm_source=share&utm_medium=web2x&context=3\" target=\"_blank\" rel=\"noopener noreferrer\"> FilthyGrunger wrote on Reddit. \u003c/a>“Its [sic] like losing a dog, but instead of a loving animal, it’s an ice cream filled taco topped with chocolate and nuts. Honestly, if there was anything I could say about its passing, I would say that the world didn’t just lose an ice cream taco, it lost its way.”\u003c/p>\n\u003cp>The outcry on Twitter was also loud, with some users wondering how a beloved item like the Choco Taco could be discontinued when other subpar packaged desserts were still being produced.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Sen. Chris Murphy, D-Conn., also said he wanted to save the dessert after hearing the news of its demise.\u003c/p>\n\u003cp>“Tomorrow I am introducing legislation to invoke the Defense Production Act to mandate the continued manufacture of Choco Tacos. Please call your Senator and demand they co-sponsor,” \u003ca href=\"https://twitter.com/ChrisMurphyCT/status/1551766436447719425\" target=\"_blank\" rel=\"noopener noreferrer\">Murphy tweeted\u003c/a> on Monday, apparently \u003ca href=\"https://twitter.com/ChrisMurphyCT/status/1551997803462856704\" target=\"_blank\" rel=\"noopener noreferrer\">at least half-kidding\u003c/a>.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>All hope might not be lost though. The Klondike Twitter account has replied to a few accounts saying the company hopes “to find a way to bring Choco Taco back to ice cream trucks in the coming years.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For this summer though, the question isn’t what would you do for a Klondike bar, but what would you do for a Choco Taco?\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=The+Choco+Taco+is+dead%2C+but+it+will+never+be+forgotten+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"slug": "enter-the-wildly-cheesy-world-of-korean-corn-dogs-at-stix",
"title": "Enter the Wildly Cheesy World of Korean Corn Dogs at STIX",
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"headTitle": "Enter the Wildly Cheesy World of Korean Corn Dogs at STIX | 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\">Korean corn dogs are not for the faint of stomach. With eye-popping size and a multitude of customizable ingredients, the show-stopping dogs on a stick have earned their keep among Instagrammers and TikTokers from Seoul to San Francisco with their fun geometric shapes and extra-stretchy cheese fillings. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">even officially named 2021 “\u003c/span>\u003ca href=\"https://www.bonappetit.com/story/korean-corn-dogs\">\u003cspan style=\"font-weight: 400\">the Year of the Korean Corn Dog.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Popularized on social media through videos of the \u003ca href=\"https://www.instagram.com/p/B0BXjLZBq2j/\">slow-motion pull of cheese\u003c/a> with each bite, these corn dogs are a hyperized version of the American corn dog, with bigger, bolder and chewier options. You might get a ramen dog coated in panko with mozzarella cheese and wasabi mayo. Or, you can try a sugar-dusted fried-potato version with a beef wiener that’s drizzled with mustard. You can also mix up your options, like adding a half-beef, half-cheese filling, with Hot Cheetos crumbs and spicy mayo as dressing. There are no limits to the culinary imagination you can fit into your stomach. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CUVm_upPL9Q/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These stylized takes on the corn dog have been a staple in South Korea since 2016, but until recently they’ve been relatively elusive in the Bay. \u003ca href=\"https://www.instagram.com/myungranghotdogcupertino/?hl=en\">The Korean originator of these corn dogs, the Myungrang Hot Dog\u003c/a> chain, opened its first Bay Area location in Cupertino last summer, but \u003ca href=\"https://www.stixcorndogs.com/\">STIX\u003c/a>—a locally-owned take on the doggies—was the first to bring the craze to San Francisco proper in 2019. Between massive bites of a cornflake-and-sugar crusted corn dog, I caught up with STIX co-founder Emily Hui at her new shop in Burlingame to chat about how she brought one of social media’s biggest food trends to our region.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\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: How would you describe a Korean corn dog to someone who doesn’t know what it is?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We get a lot of customers who don’t know what it is, actually—but afterwards they love it. American corn dogs use cornmeal for batter, but Korean uses regular flour and primarily rice flour. With rice flour, it gives the dough a really light, crispy and slightly chewy texture that is similar to mochi. For the interior we use all-beef hot dogs or mozzarella cheese. We serve a combo dog as well, which is half and half. But what makes Korean corn dogs special is that after skewering the hot dogs and cheese, the corn dogs are rolled in different toppings. Depending on what the customer wants, we have panko, french fries, Hot Cheetos, cornflakes, sugar and various other toppings to add to the texture and flavor. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003ccenter>\u003ciframe loading=\"lazy\" width=\"981\" height=\"557\" src=\"https://www.youtube.com/embed/7hzzap33Bhs\" title=\"Best Sandwich in San Francisco\" frameborder=\"0\" allow=\"accelerometer; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/center>\n\u003cp>\u003cb>When did the original STIX in the Sunset District open, and when did you add the Burlingame location? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My husband [Michael] and I opened the Sunset location in 2019. My husband grew up in San Francisco and went to high school right up the street, at Lincoln. There are a lot of mom-and-pop shops around here. When we first visualized starting a business, we wanted to do something together, just for us. We wanted to create something that was all our own. The Sunset was the perfect location. It’s very family oriented and neighborhood friendly—it feels personal. We only do to-go orders from there, since it’s a smaller storefront. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We opened the Burlingame location in February [2022]. Downtown Burlingame is more high-end, and there’s big chains there. You can dine in at that location and the interior is remodeled. It seems like less people know what Korean corn dogs are, but they come in surprised and leave loving our food. It makes me feel really happy when we can introduce people to them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916486 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_0946-800x1299.jpg\" alt=\"menu displaying the many food and drink options available at STIX in Burlingame\" width=\"800\" height=\"1299\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-800x1299.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-1020x1656.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-160x260.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-768x1247.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-946x1536.jpg 946w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-1262x2048.jpg 1262w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-1920x3117.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-scaled.jpg 1577w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">STIX menu is a choose-your-own-adventure experience for adventurous foodies. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What inspired you to bring Korean corn dogs to the Bay Area?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I always wanted to open a restaurant but wasn’t sure what food to serve. I’m a foodie, so I’m on Instagram checking out the food trends and what new restaurants are out there. In 2018, the Korean corn dog was already starting to trend in the U.S. There were a few spots in LA but there wasn’t much in the Bay Area—and it was only in the South Bay. It’s funny because you think of San Francisco having a diverse foodie scene, but I was surprised that no one had opened a Korean corn dog restaurant. That’s when we decided to just do it ourselves. We had to bring it to San Francisco, and we did. It took trial and error to get the recipe right—the batter and the amount of it. But we eventually figured it out. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Do you know the origin of the Korean corn dog?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s originally from South Korea’s night market scene. Street food [in Asia] is just big—lots of fun, creative foods. The first time we tried the corn dog was actually on a trip to Asia in 2019. It was all over in Taiwan, Japan, Hong Kong. We ate one in Japan. It was wow, just really delicious and I wanted more.\u003c/span>\u003c/p>\n\u003cp>\u003cb>You also serve boba and french fries, in addition to corn dogs. What are some of your most popular side items?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13916044,arts_13914585,arts_13913985']We serve curly fries. The deluxe version has nacho cheese and Hot Cheetos crumbs. That’s on the menu because I just like curly fries a lot (laughs). I also love nacho cheese and Hot Cheetos. People really love it as well. For our drinks, we have varieties of lemonades like mango, strawberry, and the pink guava cooler, which is popular. It’s just a sweet and refreshing juice. We also have typical milk teas that are flavored. The house special is the banana milk. It’s blended with a fresh banana and milk; it’s very creamy and fresh. We added it to the menu because corn dogs are heavy, fried foods. So it’s nice to have a refreshing drink with it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s your personal favorite combo to order?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Potato is our best seller. It’s just a fun crust option and goes with anything. But I surprisingly like the regular. It’s panko covered. It’s crispy and not too heavy when you eat it. My husband likes the Flamin’ Hot Dog. It’s a Flamin’ Hot Cheetos corn dog. You can’t go wrong with that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Whenever you’re not eating Korean corn dogs, what are some of your favorite places for other Asian-inspired foods in the Bay Area?\u003c/b>\u003c/p>\n\u003cp>We really love ramen\u003cspan style=\"font-weight: 400\">—we go to HiroNori in San Mateo for that. There’s also a really good \u003ca href=\"https://www.kqed.org/checkplease/21299/check-please-you-gotta-try-this-reviews-swedish-pancakes-kalbijjim-lamb-beef-shawarma\">Korean braised beef dish at Daeho Kalbijjim & Beef Soup\u003c/a>. And for Japanese curry, we go to Volcano Kitchen. We try to support small, independent businesses in the area as much as we can.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916487 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_0983-800x533.jpg\" alt=\"neon signage displayed on the restaurant's wall that reads: "That's what cheese said!"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Decorations inside the shop. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\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\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp style=\"text-align: left\">\u003cem>\u003ca href=\"https://www.instagram.com/stixsf/?hl=en\">STIX\u003c/a> San Francisco (\u003cspan class=\"LrzXr\">1353 Taraval St.) \u003c/span>is open every day except Wednesday; STIX Burlingame (\u003cspan class=\"LrzXr\">355 Broadway)\u003c/span> is open every day except Tuesday. Check their page for specific hours, which vary from noon to 6:30 or 7 pm closing.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/article>\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>\u003cspan style=\"font-weight: 400\">Korean corn dogs are not for the faint of stomach. With eye-popping size and a multitude of customizable ingredients, the show-stopping dogs on a stick have earned their keep among Instagrammers and TikTokers from Seoul to San Francisco with their fun geometric shapes and extra-stretchy cheese fillings. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">even officially named 2021 “\u003c/span>\u003ca href=\"https://www.bonappetit.com/story/korean-corn-dogs\">\u003cspan style=\"font-weight: 400\">the Year of the Korean Corn Dog.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Popularized on social media through videos of the \u003ca href=\"https://www.instagram.com/p/B0BXjLZBq2j/\">slow-motion pull of cheese\u003c/a> with each bite, these corn dogs are a hyperized version of the American corn dog, with bigger, bolder and chewier options. You might get a ramen dog coated in panko with mozzarella cheese and wasabi mayo. Or, you can try a sugar-dusted fried-potato version with a beef wiener that’s drizzled with mustard. You can also mix up your options, like adding a half-beef, half-cheese filling, with Hot Cheetos crumbs and spicy mayo as dressing. There are no limits to the culinary imagination you can fit into your stomach. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">These stylized takes on the corn dog have been a staple in South Korea since 2016, but until recently they’ve been relatively elusive in the Bay. \u003ca href=\"https://www.instagram.com/myungranghotdogcupertino/?hl=en\">The Korean originator of these corn dogs, the Myungrang Hot Dog\u003c/a> chain, opened its first Bay Area location in Cupertino last summer, but \u003ca href=\"https://www.stixcorndogs.com/\">STIX\u003c/a>—a locally-owned take on the doggies—was the first to bring the craze to San Francisco proper in 2019. Between massive bites of a cornflake-and-sugar crusted corn dog, I caught up with STIX co-founder Emily Hui at her new shop in Burlingame to chat about how she brought one of social media’s biggest food trends to our region.\u003c/span>\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\">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: How would you describe a Korean corn dog to someone who doesn’t know what it is?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We get a lot of customers who don’t know what it is, actually—but afterwards they love it. American corn dogs use cornmeal for batter, but Korean uses regular flour and primarily rice flour. With rice flour, it gives the dough a really light, crispy and slightly chewy texture that is similar to mochi. For the interior we use all-beef hot dogs or mozzarella cheese. We serve a combo dog as well, which is half and half. But what makes Korean corn dogs special is that after skewering the hot dogs and cheese, the corn dogs are rolled in different toppings. Depending on what the customer wants, we have panko, french fries, Hot Cheetos, cornflakes, sugar and various other toppings to add to the texture and flavor. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003ccenter>\u003ciframe loading=\"lazy\" width=\"981\" height=\"557\" src=\"https://www.youtube.com/embed/7hzzap33Bhs\" title=\"Best Sandwich in San Francisco\" frameborder=\"0\" allow=\"accelerometer; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/center>\n\u003cp>\u003cb>When did the original STIX in the Sunset District open, and when did you add the Burlingame location? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My husband [Michael] and I opened the Sunset location in 2019. My husband grew up in San Francisco and went to high school right up the street, at Lincoln. There are a lot of mom-and-pop shops around here. When we first visualized starting a business, we wanted to do something together, just for us. We wanted to create something that was all our own. The Sunset was the perfect location. It’s very family oriented and neighborhood friendly—it feels personal. We only do to-go orders from there, since it’s a smaller storefront. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We opened the Burlingame location in February [2022]. Downtown Burlingame is more high-end, and there’s big chains there. You can dine in at that location and the interior is remodeled. It seems like less people know what Korean corn dogs are, but they come in surprised and leave loving our food. It makes me feel really happy when we can introduce people to them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916486 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_0946-800x1299.jpg\" alt=\"menu displaying the many food and drink options available at STIX in Burlingame\" width=\"800\" height=\"1299\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-800x1299.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-1020x1656.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-160x260.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-768x1247.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-946x1536.jpg 946w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-1262x2048.jpg 1262w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-1920x3117.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0946-scaled.jpg 1577w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">STIX menu is a choose-your-own-adventure experience for adventurous foodies. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What inspired you to bring Korean corn dogs to the Bay Area?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I always wanted to open a restaurant but wasn’t sure what food to serve. I’m a foodie, so I’m on Instagram checking out the food trends and what new restaurants are out there. In 2018, the Korean corn dog was already starting to trend in the U.S. There were a few spots in LA but there wasn’t much in the Bay Area—and it was only in the South Bay. It’s funny because you think of San Francisco having a diverse foodie scene, but I was surprised that no one had opened a Korean corn dog restaurant. That’s when we decided to just do it ourselves. We had to bring it to San Francisco, and we did. It took trial and error to get the recipe right—the batter and the amount of it. But we eventually figured it out. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Do you know the origin of the Korean corn dog?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s originally from South Korea’s night market scene. Street food [in Asia] is just big—lots of fun, creative foods. The first time we tried the corn dog was actually on a trip to Asia in 2019. It was all over in Taiwan, Japan, Hong Kong. We ate one in Japan. It was wow, just really delicious and I wanted more.\u003c/span>\u003c/p>\n\u003cp>\u003cb>You also serve boba and french fries, in addition to corn dogs. What are some of your most popular side items?\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>We serve curly fries. The deluxe version has nacho cheese and Hot Cheetos crumbs. That’s on the menu because I just like curly fries a lot (laughs). I also love nacho cheese and Hot Cheetos. People really love it as well. For our drinks, we have varieties of lemonades like mango, strawberry, and the pink guava cooler, which is popular. It’s just a sweet and refreshing juice. We also have typical milk teas that are flavored. The house special is the banana milk. It’s blended with a fresh banana and milk; it’s very creamy and fresh. We added it to the menu because corn dogs are heavy, fried foods. So it’s nice to have a refreshing drink with it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s your personal favorite combo to order?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Potato is our best seller. It’s just a fun crust option and goes with anything. But I surprisingly like the regular. It’s panko covered. It’s crispy and not too heavy when you eat it. My husband likes the Flamin’ Hot Dog. It’s a Flamin’ Hot Cheetos corn dog. You can’t go wrong with that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Whenever you’re not eating Korean corn dogs, what are some of your favorite places for other Asian-inspired foods in the Bay Area?\u003c/b>\u003c/p>\n\u003cp>We really love ramen\u003cspan style=\"font-weight: 400\">—we go to HiroNori in San Mateo for that. There’s also a really good \u003ca href=\"https://www.kqed.org/checkplease/21299/check-please-you-gotta-try-this-reviews-swedish-pancakes-kalbijjim-lamb-beef-shawarma\">Korean braised beef dish at Daeho Kalbijjim & Beef Soup\u003c/a>. And for Japanese curry, we go to Volcano Kitchen. We try to support small, independent businesses in the area as much as we can.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13916487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916487 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_0983-800x533.jpg\" alt=\"neon signage displayed on the restaurant's wall that reads: "That's what cheese said!"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_0983-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Decorations inside the shop. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"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\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp style=\"text-align: left\">\u003cem>\u003ca href=\"https://www.instagram.com/stixsf/?hl=en\">STIX\u003c/a> San Francisco (\u003cspan class=\"LrzXr\">1353 Taraval St.) \u003c/span>is open every day except Wednesday; STIX Burlingame (\u003cspan class=\"LrzXr\">355 Broadway)\u003c/span> is open every day except Tuesday. Check their page for specific hours, which vary from noon to 6:30 or 7 pm closing.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/article>\n\n\u003c/div>\u003c/p>",
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"title": "Taiwan Bento, a Pioneer of the East Bay’s Taiwanese Food Scene, Is Closing",
"headTitle": "Taiwan Bento, a Pioneer of the East Bay’s Taiwanese Food Scene, Is Closing | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When Stacy Tang first opened \u003c/span>\u003ca href=\"http://www.taiwanbento.us/\">\u003cspan style=\"font-weight: 400\">Taiwan Bento\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in downtown Oakland in 2014, customers routinely asked whether the restaurant served Thai food or Japanese takeout. No one seemed to have even heard of Taiwanese beef noodle soup, so Tang and her husband, Willy Wang, spent an inordinate amount of time each day explaining how Taiwan’s national dish differed from ramen or pho.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eight years later, the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">landscape of Taiwanese cuisine in the Bay Area is completely different\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, thanks in part to Tang’s scrappy little restaurant, which served many local, non-Taiwanese customers their first gua bao, their first classic Taiwanese pork chop over rice. “Right now, it’s easier to be yourself,” Tang says. “Because people know more about [Taiwanese food], you don’t need a lot of explanation.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s more than a little bittersweet, then, that Tang and Wang have decided to close Taiwan Bento at the end of this month, marking the end of an era for one of the real pioneers of Taiwanese food culture in the Bay Area. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897347\" class=\"wp-caption alignnone\" style=\"max-width: 1981px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897347\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Stacy Tang holds a steamed bun in the kitchen at her restaurant, Taiwan Bento.\" width=\"1981\" height=\"1321\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg 1981w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1920x1280.jpg 1920w\" sizes=\"(max-width: 1981px) 100vw, 1981px\">\u003cfigcaption class=\"wp-caption-text\">Stacy Tang (left) prepares some steamed bao at her Oakland restaurant, Taiwan Bento. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Tang, it’s closing due to a combination of factors. Of course, the pandemic has been brutal, and Tang says Taiwan Bento is still dealing with the same COVID-related staffing shortages and financial pressures that have put so many other local restaurants through the wringer. Still, she says of the pandemic, “We actually made it through it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">More immediately, Tang says she needs to take some time away from the industry in order to be with her family. Last year was especially tough: In Taiwan, her godfather passed away, and her mother underwent a major surgical procedure. But because of the daily pressures of running a restaurant, she never had a chance to plan a trip there. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I wasn’t able to see my family and take care of my mom,” she says. “That time with family—if you miss it, you miss it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the restaurant’s lease set to expire at the end of the month, Tang says she just couldn’t see herself committing to another five years. But looking back on it now, she says she’s proud of the business she built from the ground up. As a brand new immigrant who only moved to the United States in 2012, just two years before she opened the restaurant, she says the first few years were incredibly challenging because of how naive and inexperienced she was about running a business in the U.S. “Every day was overwhelming for me,” she says. At one point, when she was still tweaking the restaurant’s initial set of recipes, she says she became so stressed that she lost her sense of taste for nearly a month.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the South Bay has a fairly long, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">\u003cspan style=\"font-weight: 400\">established history of Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, there were almost none in the Oakland and Berkeley area back in the early and mid-2010s. Still, slowly but surely, the restaurant built up a following. It was one of the first non-boba shop businesses in the area to serve Taiwanese popcorn chicken—properly garnished, of course, with plenty of fried basil. It was one of the only East Bay restaurants where you could get Taiwanese-style beef noodle soup on a consistent basis. More recently, it became the first restaurant in Oakland that would occasionally serve \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">Taiwanese breakfast\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897876\" class=\"wp-caption alignnone\" style=\"max-width: 1761px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897876\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Overhead view of a takeout box with sticky rice rolls, scallion egg pancake, and other Taiwanese breakfast items from Taiwan Bento.\" width=\"1761\" height=\"1174\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg 1761w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w\" sizes=\"(max-width: 1761px) 100vw, 1761px\">\u003cfigcaption class=\"wp-caption-text\">Starting in 2021, Taiwan Bento hosted occasional Taiwanese breakfast pop-ups, where it would serve hard-to-find dishes such as fan tuan and dan bing. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, Tang says, she doesn’t have to justify or explain her Taiwanese menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13897272,arts_13897868,arts_13901982']“Now more and more people are coming, and they say, ‘gua bao’ or even ‘lu rou fan,’” she says, using the Mandarin names for dishes she used to have to translate using Westernized terms like “pork belly sandwich.” And after the restaurant was featured in an episode of KQED’s \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/21212/check-please-you-gotta-try-this-reviews-beef-hot-dog-best-indian-pizza-fried-pork-chop-bento\">\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">last year, it got an influx of older customers of all races—in their 60s, 70s and even 90s—who came to the restaurant wanting to try Taiwanese food for the first time.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Some became regulars,” Tang says. “That’s truly amazing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tang and Wang say they won’t rule out the possibility of opening some new incarnation of Taiwan Bento somewhere down the line, especially if they’re able to figure out a way to do it while striking a better work-life balance. For now, however, Tang is focused on helping her staff secure new jobs, saying final farewells and closing out the restaurant’s last two weeks of service right. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After that? She’ll be buying a one-way ticket to Taiwan.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.taiwanbento.us/\">Taiwan Bento\u003c/a> is open 11:30 am–8 pm at 412 22nd St. in Oakland. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When Stacy Tang first opened \u003c/span>\u003ca href=\"http://www.taiwanbento.us/\">\u003cspan style=\"font-weight: 400\">Taiwan Bento\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in downtown Oakland in 2014, customers routinely asked whether the restaurant served Thai food or Japanese takeout. No one seemed to have even heard of Taiwanese beef noodle soup, so Tang and her husband, Willy Wang, spent an inordinate amount of time each day explaining how Taiwan’s national dish differed from ramen or pho.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eight years later, the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">landscape of Taiwanese cuisine in the Bay Area is completely different\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, thanks in part to Tang’s scrappy little restaurant, which served many local, non-Taiwanese customers their first gua bao, their first classic Taiwanese pork chop over rice. “Right now, it’s easier to be yourself,” Tang says. “Because people know more about [Taiwanese food], you don’t need a lot of explanation.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s more than a little bittersweet, then, that Tang and Wang have decided to close Taiwan Bento at the end of this month, marking the end of an era for one of the real pioneers of Taiwanese food culture in the Bay Area. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897347\" class=\"wp-caption alignnone\" style=\"max-width: 1981px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897347\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Stacy Tang holds a steamed bun in the kitchen at her restaurant, Taiwan Bento.\" width=\"1981\" height=\"1321\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021.jpg 1981w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/048_KQEDArts_TaiwanBento_05082021-1920x1280.jpg 1920w\" sizes=\"(max-width: 1981px) 100vw, 1981px\">\u003cfigcaption class=\"wp-caption-text\">Stacy Tang (left) prepares some steamed bao at her Oakland restaurant, Taiwan Bento. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Tang, it’s closing due to a combination of factors. Of course, the pandemic has been brutal, and Tang says Taiwan Bento is still dealing with the same COVID-related staffing shortages and financial pressures that have put so many other local restaurants through the wringer. Still, she says of the pandemic, “We actually made it through it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">More immediately, Tang says she needs to take some time away from the industry in order to be with her family. Last year was especially tough: In Taiwan, her godfather passed away, and her mother underwent a major surgical procedure. But because of the daily pressures of running a restaurant, she never had a chance to plan a trip there. \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\">“I wasn’t able to see my family and take care of my mom,” she says. “That time with family—if you miss it, you miss it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With the restaurant’s lease set to expire at the end of the month, Tang says she just couldn’t see herself committing to another five years. But looking back on it now, she says she’s proud of the business she built from the ground up. As a brand new immigrant who only moved to the United States in 2012, just two years before she opened the restaurant, she says the first few years were incredibly challenging because of how naive and inexperienced she was about running a business in the U.S. “Every day was overwhelming for me,” she says. At one point, when she was still tweaking the restaurant’s initial set of recipes, she says she became so stressed that she lost her sense of taste for nearly a month.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the South Bay has a fairly long, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897830/taiwanese-restaurants-silicon-valley-cupertino-tech\">\u003cspan style=\"font-weight: 400\">established history of Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, there were almost none in the Oakland and Berkeley area back in the early and mid-2010s. Still, slowly but surely, the restaurant built up a following. It was one of the first non-boba shop businesses in the area to serve Taiwanese popcorn chicken—properly garnished, of course, with plenty of fried basil. It was one of the only East Bay restaurants where you could get Taiwanese-style beef noodle soup on a consistent basis. More recently, it became the first restaurant in Oakland that would occasionally serve \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">\u003cspan style=\"font-weight: 400\">Taiwanese breakfast\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897876\" class=\"wp-caption alignnone\" style=\"max-width: 1761px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897876\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg\" alt=\"Overhead view of a takeout box with sticky rice rolls, scallion egg pancake, and other Taiwanese breakfast items from Taiwan Bento.\" width=\"1761\" height=\"1174\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021.jpg 1761w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/005_KQEDArts_TaiwanBento_05082021-1536x1024.jpg 1536w\" sizes=\"(max-width: 1761px) 100vw, 1761px\">\u003cfigcaption class=\"wp-caption-text\">Starting in 2021, Taiwan Bento hosted occasional Taiwanese breakfast pop-ups, where it would serve hard-to-find dishes such as fan tuan and dan bing. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, Tang says, she doesn’t have to justify or explain her Taiwanese menu.\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>“Now more and more people are coming, and they say, ‘gua bao’ or even ‘lu rou fan,’” she says, using the Mandarin names for dishes she used to have to translate using Westernized terms like “pork belly sandwich.” And after the restaurant was featured in an episode of KQED’s \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/21212/check-please-you-gotta-try-this-reviews-beef-hot-dog-best-indian-pizza-fried-pork-chop-bento\">\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">last year, it got an influx of older customers of all races—in their 60s, 70s and even 90s—who came to the restaurant wanting to try Taiwanese food for the first time.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Some became regulars,” Tang says. “That’s truly amazing.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tang and Wang say they won’t rule out the possibility of opening some new incarnation of Taiwan Bento somewhere down the line, especially if they’re able to figure out a way to do it while striking a better work-life balance. For now, however, Tang is focused on helping her staff secure new jobs, saying final farewells and closing out the restaurant’s last two weeks of service right. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After that? She’ll be buying a one-way ticket to Taiwan.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.taiwanbento.us/\">Taiwan Bento\u003c/a> is open 11:30 am–8 pm at 412 22nd St. in Oakland. The restaurant’s last day of business will be Friday, July 29.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist",
"title": "Sucka Free Soul: The Vegan Hood Chefs Honor Southern Heritage With a Frisco Twist",
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"headTitle": "Sucka Free Soul: The Vegan Hood Chefs Honor Southern Heritage With a Frisco Twist | 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>I’ve been on a vegan kick lately. Maybe after visiting my family in Mexico—a trip that began with tacos al pastor, continued with tacos al pastor and ended with tacos al pastor—I subconsciously reverted to a cleaner, lighter diet upon my return to California. Luckily, the Bay Area is one of the country’s leading regions for vegan options, as evidenced by events like \u003ca href=\"https://www.kqed.org/arts/13915889/berkeley-vegan-food-festival-bizerkeley-vegan\">The Bizerkeley Food Festival\u003c/a> later this summer.\u003c/p>\n\u003cp>This week I linked up with \u003ca href=\"https://www.instagram.com/theveganhoodchefs/?hl=en\">The Vegan Hood Chefs\u003c/a>, a popular duo from San Francisco who serve bomb, Southern-inspired comfort foods while “revolutionizing hood nutrition.” They are part of a larger wave of Black vegan entrepreneurs in the Bay Area, including \u003ca href=\"https://souleyvegan.com/\">Souley Vegan\u003c/a> and \u003ca href=\"https://veganmob.biz/\">Vegan Mob\u003c/a>, who are redefining what vegan food can be for diverse communities.\u003c/p>\n\u003cp>Plant-based po’ boys with oyster mushrooms? Giant plates of jambalaya using vegan sausage, bell peppers, onions, garlic, rice and celery? Marinated chunks of breaded jackfruit fried in Cajun spices? The Vegan Hood Chefs have got it all. And like any true Bay Area hustlers, they’re everywhere with it, posting up in the Mission, Stockton, Oakland and beyond—anywhere they can serve their flavorful heritage to hungry folks who might not yet know the pleasures of veganism.\u003c/p>\n\u003cfigure id=\"attachment_13916056\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916056 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_1388-800x533.jpg\" alt='two plates of vegan french fries on a table outside in front of the Vegan Hood Chefs food truck. A printed slogan on the side of the truck says \"revolutionizing hood nutrition\"' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jambalaya fries, left, and birria fries, right, served by the Vegan Hood Chefs \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I met them in a parking lot on 18th and Valencia, \u003cspan style=\"font-weight: 400\">Ronnishia Johnson-Hasan \u003c/span>(a licensed clinical social worker, mother and family caretaker from Hunters Point) and her business partner, Rheema Calloway (chef, caretaker and community organizer from Lakeview), were blasting Bay Area anthems from a sound system and dishing up mounds of vegan goodies, including four varieties of “loaded” french fries: Jackfruit Birria (spiced jackfruit, cilantro, diced onions, and vegan cheese sauce), Surf and Turf (Konjac Root Skrimp and Lions Maine “steak” with creamy Alfredo sauce), Jambalaya (vegan parmesan garlic butter and vegan jambalaya) and Poke (coconut-marinated papaya, seaweed, wasabi mayo and hearts of palm “Krab”).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was more than enough to excite any vegan eater—whether full-time, part-time, or first-time. I took a seat with them to hear about how it all started.\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: When did you each begin your individual journeys as vegans?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: I started my transition into veganism in 2010, 2011. I was an undergrad at Texas Southern University, and we were roommates. I had hypertension blood pressure, so my boyfriend at the time educated me on a plant-based diet, my weight and overall health. I did more research and I started the process. I cut out red meat, and eventually over 10 to 12 years I became full vegan.\u003c/p>\n\u003cp>Rheema: We were best friends. When she started her transition in college I thought she was crazy—she was eating differently and cut all her hair off. But when we graduated and came home [to San Francisco], we started to learn more about food justice. She challenged me to do a fast with her, so we did it for 30 days. I realized how much energy I had and how good I felt afterward. I was a struggling pescatarian at first, and then around 2012 I transitioned to being vegan.\u003c/p>\n\u003cp>\u003cb>How did The Vegan Hood Chefs start?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: It started in 2017. We started this journey by wanting to eat healthy. We lived in a food desert as Black folks. Most of our work is in our own communities, which are food deserts, where people aren’t having conversations around veganism in a culturally connected way. We wanted our families and folks we love to join the conversation about food justice. And we didn’t see people like us leading those conversations.\u003c/p>\n\u003cp>At first, we started a food page on Instagram to raise awareness on what we were eating and cooking. We didn’t plan to start a business at all. Then, one of our friends at the time was hosting an event and their caterer backed out at the last minute, so she asked us to do it instead. At the time, we had a partner in culinary school—my cousin—and we figured we could try to do it together. My day job used a kitchen whenever we needed to cook for kids, so we used that. [That first event] we cooked for 200 people and it sold out. That spread through word of mouth and online and it took off from there. It just filled a need in the community around veganism and eating healthy as a healing practice in Black and Brown communities.\u003c/p>\n\u003cp>\u003cb>What’s an example of a dish on your menu that is popular?\u003c/b>\u003c/p>\n\u003cp>Rheema: The Sucka Free Poboy is special. We’re intentional about naming our items. It’s based on San Francisco [“Sucka Free City”] and how we speak here, but inspired by our grandmothers, who are both from Louisiana. We grew up eating this. Our Po’boy uses oyster mushrooms battered in the way our grandmothers would do it. It’s fried, with lettuce, tomatoes, purple cabbage, green onions and topped with our house sauce.\u003c/p>\n\u003cp>Ronnishia: Also, the bread we use is super awesome. It’s from Acme, a local bakery. \u003cspan style=\"font-weight: 400\">Our mushrooms are sourced by Far West Fungi!\u003c/span>\u003c/p>\n\u003cp>\u003cb>How does your food reflect your connection to the Bay Area?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: I’m from Hunters Point and Rheema is from Lakeview. It’s printed on our truck. We have a deep connection to our heritage and culture, but also to The City. A lot of families migrated here from the South to work in the shipyards, so there’s a deep relationship to places like Louisiana and Texas. We bring that out in our food with the names and ingredients we choose. We want you to get our experience as Black folks living in San Francisco.\u003c/p>\n\u003cp>Rheema: We’re all over the Bay, too. The beauty of the truck is that we get to honor who we are, but also meet people where they’re at. We’ve been from S.F. to Richmond to Oakland to Stockton to Sacramento to Santa Cruz to San Ramon to Sonoma County and back. It’s dope. We’re popping up everywhere. We also did that when we didn’t have the truck, but now it’s about giving more accessibility in our communities. We’ve also been partnering with Bay Area businesses like \u003cspan style=\"font-weight: 400\">Natrully Herbs\u003c/span> in Richmond, a Black-owned collaborative space with smoothies and alkaline foods, which is a step above vegan.\u003c/p>\n\u003cp>\u003cb>What challenges have you overcome with running an independent business?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: Lack of representation. We started off in this industry without any real knowledge around how to run a food business. Fortunately, we picked that up along the way. But it’s often difficult for communities of color to have the capital to start a business, even when we’re being innovative. It makes you doubt yourself. Lacking access to mentorship and support, we had to figure out how we do it all as we go.\u003c/p>\n\u003cp>Also, it’s difficult to be a Black woman in a male-dominated industry. It feels like we have to work 10 times as hard to be taken seriously and have the same opportunities. The food industry is fast-paced and changing, so there’s always a need to pivot and keep your business sustainable. During the pandemic we were affected—before we had a food truck—and we had to completely revamp our model from pop-ups and home events to using social media more and engaging our audience. It’s hard to find good, reliable staff too. That’s happening all over the food industry right now.\u003c/p>\n\u003cfigure id=\"attachment_13916057\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916057 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_1412-800x533.jpg\" alt=\"one side of the Vegan Hood Chefs' truck shares their mission, which is to honor the heritage, sacredness and practices of cultural foods\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Vegan Hood Chefs are on a mission to “honor the heritage, sacredness, and practices of cultural foods.” \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>When you’re not eating your own food, where do you go to grub on vegan dishes?\u003c/b>\u003c/p>\n\u003cp>Rheema: Our top favorite is Om Sabor, on Grove Street [in San Francisco]. It’s Latinx inspired and influenced. They make the best muthafuckin’ \u003cspan style=\"font-weight: 400\">krab sushi and food fusions\u003c/span>. The enchiladas there are hella good. They do vegan plates that you can share in groups. Golden Lotus, in Oakland. Comidadejen, Casa Borinqueña and \u003cspan style=\"font-weight: 400\">Koquito\u003c/span>, Puerto Rican-infused places.\u003c/p>\n\u003cp>Ronnishia: Malibu Burgers in Piedmont is good. We go to Wildseed a lot; they have a delicious mushroom pizza we love. There’s great Ethiopian food like Oasis Cafe in Fillmore. \u003ca href=\"https://www.caferomanat.com/\">\u003cspan style=\"font-weight: 400\">Café Romanat\u003c/span>\u003c/a> in Oakland. Vegan Solstice in Stockton, which hosts pop-ups. Vegan Heat, Black-owned, that’s a pop-up.\u003c/p>\n\u003cp>Rheema: Oh, what’s our favorite ice cream place called? \u003cspan style=\"font-weight: 400\">Kubè Nice Cream in Oakland\u003c/span>. They have this coconut and key lime ice cream. Oh my gosh. It’s hella good. Makes you wanna slap your momma.\u003c/p>\n\u003cp>\u003cb>What are you cooking up next?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: We’re working on a cookbook that should be coming out towards the end of this year. We’re working on more online content as well—we want to tap into creating more video content, to provide resources around how to shop and where to start being vegan. This work is something we really enjoy, and these are the conversations we have with people from our communities who visit our truck. We have a blog we utilize somewhat—which the Bizerkeley Vegan used to write for—but we haven’t been able to do that as much lately. Our main mission is to just keep connecting and educating our community, and to cook in as many ways as possible.\u003c/p>\n\u003cp>Rheema: We’re in the Mission a lot. You can’t miss us.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\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/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/theveganhoodchefs/\">\u003cspan style=\"font-weight: 400\">The Vegan Hood Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> regularly rotate menus and locations. Check their social media pages for updates on where they’ll be next.\u003c/span>\u003c/em>\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>I’ve been on a vegan kick lately. Maybe after visiting my family in Mexico—a trip that began with tacos al pastor, continued with tacos al pastor and ended with tacos al pastor—I subconsciously reverted to a cleaner, lighter diet upon my return to California. Luckily, the Bay Area is one of the country’s leading regions for vegan options, as evidenced by events like \u003ca href=\"https://www.kqed.org/arts/13915889/berkeley-vegan-food-festival-bizerkeley-vegan\">The Bizerkeley Food Festival\u003c/a> later this summer.\u003c/p>\n\u003cp>This week I linked up with \u003ca href=\"https://www.instagram.com/theveganhoodchefs/?hl=en\">The Vegan Hood Chefs\u003c/a>, a popular duo from San Francisco who serve bomb, Southern-inspired comfort foods while “revolutionizing hood nutrition.” They are part of a larger wave of Black vegan entrepreneurs in the Bay Area, including \u003ca href=\"https://souleyvegan.com/\">Souley Vegan\u003c/a> and \u003ca href=\"https://veganmob.biz/\">Vegan Mob\u003c/a>, who are redefining what vegan food can be for diverse communities.\u003c/p>\n\u003cp>Plant-based po’ boys with oyster mushrooms? Giant plates of jambalaya using vegan sausage, bell peppers, onions, garlic, rice and celery? Marinated chunks of breaded jackfruit fried in Cajun spices? The Vegan Hood Chefs have got it all. And like any true Bay Area hustlers, they’re everywhere with it, posting up in the Mission, Stockton, Oakland and beyond—anywhere they can serve their flavorful heritage to hungry folks who might not yet know the pleasures of veganism.\u003c/p>\n\u003cfigure id=\"attachment_13916056\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916056 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_1388-800x533.jpg\" alt='two plates of vegan french fries on a table outside in front of the Vegan Hood Chefs food truck. A printed slogan on the side of the truck says \"revolutionizing hood nutrition\"' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1388-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jambalaya fries, left, and birria fries, right, served by the Vegan Hood Chefs \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I met them in a parking lot on 18th and Valencia, \u003cspan style=\"font-weight: 400\">Ronnishia Johnson-Hasan \u003c/span>(a licensed clinical social worker, mother and family caretaker from Hunters Point) and her business partner, Rheema Calloway (chef, caretaker and community organizer from Lakeview), were blasting Bay Area anthems from a sound system and dishing up mounds of vegan goodies, including four varieties of “loaded” french fries: Jackfruit Birria (spiced jackfruit, cilantro, diced onions, and vegan cheese sauce), Surf and Turf (Konjac Root Skrimp and Lions Maine “steak” with creamy Alfredo sauce), Jambalaya (vegan parmesan garlic butter and vegan jambalaya) and Poke (coconut-marinated papaya, seaweed, wasabi mayo and hearts of palm “Krab”).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was more than enough to excite any vegan eater—whether full-time, part-time, or first-time. I took a seat with them to hear about how it all started.\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: When did you each begin your individual journeys as vegans?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: I started my transition into veganism in 2010, 2011. I was an undergrad at Texas Southern University, and we were roommates. I had hypertension blood pressure, so my boyfriend at the time educated me on a plant-based diet, my weight and overall health. I did more research and I started the process. I cut out red meat, and eventually over 10 to 12 years I became full vegan.\u003c/p>\n\u003cp>Rheema: We were best friends. When she started her transition in college I thought she was crazy—she was eating differently and cut all her hair off. But when we graduated and came home [to San Francisco], we started to learn more about food justice. She challenged me to do a fast with her, so we did it for 30 days. I realized how much energy I had and how good I felt afterward. I was a struggling pescatarian at first, and then around 2012 I transitioned to being vegan.\u003c/p>\n\u003cp>\u003cb>How did The Vegan Hood Chefs start?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: It started in 2017. We started this journey by wanting to eat healthy. We lived in a food desert as Black folks. Most of our work is in our own communities, which are food deserts, where people aren’t having conversations around veganism in a culturally connected way. We wanted our families and folks we love to join the conversation about food justice. And we didn’t see people like us leading those conversations.\u003c/p>\n\u003cp>At first, we started a food page on Instagram to raise awareness on what we were eating and cooking. We didn’t plan to start a business at all. Then, one of our friends at the time was hosting an event and their caterer backed out at the last minute, so she asked us to do it instead. At the time, we had a partner in culinary school—my cousin—and we figured we could try to do it together. My day job used a kitchen whenever we needed to cook for kids, so we used that. [That first event] we cooked for 200 people and it sold out. That spread through word of mouth and online and it took off from there. It just filled a need in the community around veganism and eating healthy as a healing practice in Black and Brown communities.\u003c/p>\n\u003cp>\u003cb>What’s an example of a dish on your menu that is popular?\u003c/b>\u003c/p>\n\u003cp>Rheema: The Sucka Free Poboy is special. We’re intentional about naming our items. It’s based on San Francisco [“Sucka Free City”] and how we speak here, but inspired by our grandmothers, who are both from Louisiana. We grew up eating this. Our Po’boy uses oyster mushrooms battered in the way our grandmothers would do it. It’s fried, with lettuce, tomatoes, purple cabbage, green onions and topped with our house sauce.\u003c/p>\n\u003cp>Ronnishia: Also, the bread we use is super awesome. It’s from Acme, a local bakery. \u003cspan style=\"font-weight: 400\">Our mushrooms are sourced by Far West Fungi!\u003c/span>\u003c/p>\n\u003cp>\u003cb>How does your food reflect your connection to the Bay Area?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: I’m from Hunters Point and Rheema is from Lakeview. It’s printed on our truck. We have a deep connection to our heritage and culture, but also to The City. A lot of families migrated here from the South to work in the shipyards, so there’s a deep relationship to places like Louisiana and Texas. We bring that out in our food with the names and ingredients we choose. We want you to get our experience as Black folks living in San Francisco.\u003c/p>\n\u003cp>Rheema: We’re all over the Bay, too. The beauty of the truck is that we get to honor who we are, but also meet people where they’re at. We’ve been from S.F. to Richmond to Oakland to Stockton to Sacramento to Santa Cruz to San Ramon to Sonoma County and back. It’s dope. We’re popping up everywhere. We also did that when we didn’t have the truck, but now it’s about giving more accessibility in our communities. We’ve also been partnering with Bay Area businesses like \u003cspan style=\"font-weight: 400\">Natrully Herbs\u003c/span> in Richmond, a Black-owned collaborative space with smoothies and alkaline foods, which is a step above vegan.\u003c/p>\n\u003cp>\u003cb>What challenges have you overcome with running an independent business?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: Lack of representation. We started off in this industry without any real knowledge around how to run a food business. Fortunately, we picked that up along the way. But it’s often difficult for communities of color to have the capital to start a business, even when we’re being innovative. It makes you doubt yourself. Lacking access to mentorship and support, we had to figure out how we do it all as we go.\u003c/p>\n\u003cp>Also, it’s difficult to be a Black woman in a male-dominated industry. It feels like we have to work 10 times as hard to be taken seriously and have the same opportunities. The food industry is fast-paced and changing, so there’s always a need to pivot and keep your business sustainable. During the pandemic we were affected—before we had a food truck—and we had to completely revamp our model from pop-ups and home events to using social media more and engaging our audience. It’s hard to find good, reliable staff too. That’s happening all over the food industry right now.\u003c/p>\n\u003cfigure id=\"attachment_13916057\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13916057 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/07/IMG_1412-800x533.jpg\" alt=\"one side of the Vegan Hood Chefs' truck shares their mission, which is to honor the heritage, sacredness and practices of cultural foods\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/07/IMG_1412-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Vegan Hood Chefs are on a mission to “honor the heritage, sacredness, and practices of cultural foods.” \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>When you’re not eating your own food, where do you go to grub on vegan dishes?\u003c/b>\u003c/p>\n\u003cp>Rheema: Our top favorite is Om Sabor, on Grove Street [in San Francisco]. It’s Latinx inspired and influenced. They make the best muthafuckin’ \u003cspan style=\"font-weight: 400\">krab sushi and food fusions\u003c/span>. The enchiladas there are hella good. They do vegan plates that you can share in groups. Golden Lotus, in Oakland. Comidadejen, Casa Borinqueña and \u003cspan style=\"font-weight: 400\">Koquito\u003c/span>, Puerto Rican-infused places.\u003c/p>\n\u003cp>Ronnishia: Malibu Burgers in Piedmont is good. We go to Wildseed a lot; they have a delicious mushroom pizza we love. There’s great Ethiopian food like Oasis Cafe in Fillmore. \u003ca href=\"https://www.caferomanat.com/\">\u003cspan style=\"font-weight: 400\">Café Romanat\u003c/span>\u003c/a> in Oakland. Vegan Solstice in Stockton, which hosts pop-ups. Vegan Heat, Black-owned, that’s a pop-up.\u003c/p>\n\u003cp>Rheema: Oh, what’s our favorite ice cream place called? \u003cspan style=\"font-weight: 400\">Kubè Nice Cream in Oakland\u003c/span>. They have this coconut and key lime ice cream. Oh my gosh. It’s hella good. Makes you wanna slap your momma.\u003c/p>\n\u003cp>\u003cb>What are you cooking up next?\u003c/b>\u003c/p>\n\u003cp>Ronnishia: We’re working on a cookbook that should be coming out towards the end of this year. We’re working on more online content as well—we want to tap into creating more video content, to provide resources around how to shop and where to start being vegan. This work is something we really enjoy, and these are the conversations we have with people from our communities who visit our truck. We have a blog we utilize somewhat—which the Bizerkeley Vegan used to write for—but we haven’t been able to do that as much lately. Our main mission is to just keep connecting and educating our community, and to cook in as many ways as possible.\u003c/p>\n\u003cp>Rheema: We’re in the Mission a lot. You can’t miss us.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\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/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>In today’s digital age, following a recipe from a book may seem pretty archaic. So if you’re not in the mood to read the ingredients and measurements, then a playlist might be for you.\u003c/p>\n\u003cp>[aside postid='arts_13914042']Noah Conk, a San Francisco-based designer, went to the effort of creating a curated playlist of his recipe for kimchi fried rice. The recipe is explained by a three-hour, 51-song playlist, with each song title describing a specific ingredient, measurement or instruction.\u003c/p>\n\u003cp>Some of the songs included are pretty general, like the first in the playlist: “Ingredients” by YNW Melly.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=b2uQYUgqoew\u003c/p>\n\u003cp>Others are more specific, like “Unsalted Butter” by The Long Winters.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=V-fU3Djv_ns\u003c/p>\n\u003cp>And of course, some have key details to the cooking process, and veer on the ambient, like “Medium Heat” by Rain & Chocolate.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=fAPrYobIzpI\u003c/p>\n\u003cp>“I basically went through the search function of searching for the word that I needed,” Conk explained. Currently, the playlist boasts more than 4,000 likes on Spotify.\u003c/p>\n\u003cp>Some songs are addendums to the playlist, due to audience demand, like “Butter” by BTS.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=WMweEpGlu_U\u003c/p>\n\u003cp>Conk had originally made the playlist \u003cem>without\u003c/em> the smash hit by the widely beloved K-Pop group. He soon realized his grave error: “I was like, how could I forget the ‘Butter’ song, in a kimchi fried rice recipe playlist?”\u003c/p>\n\u003cp>Conk picked kimchi fried rice because it’s a favorite comfort food of his.\u003c/p>\n\u003cp>[aside postid='arts_13915004']“Growing up,” he said, “I never really ate too much Korean food because I’m an adoptee,” he said. Reconnecting with his Korean roots in college, especially through food, allowed him to gain confidence in making his own recipe, inspired by YouTuber chef Chris Cho.\u003c/p>\n\u003cp>But his own preferences for the recipe also caused listeners to ask questions.\u003c/p>\n\u003cp>“They’re like, why unsalted butter?” Conk said. “It allows you to salt to taste. And the goal of butter is to bring out the subtle nuances of kimchi.”\u003c/p>\n\u003cp>After the instructions are through, listeners are greeted by Anderson .Paak’s “Winners Circle.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=3tcbxVU6inM\u003c/p>\n\u003cp>“You made it to the end, and you’re in the winner’s circle,” Conk explained. “You’re part of this collective of people who can make kimchi fried rice from a playlist. And it’s also a subtle nod to Anderson .Paak being Korean.”\u003c/p>\n\u003cp>Regardless of whether they’re winners or not, they’ll certainly have a delicious bowl of food to groove out with. You can try it out for yourself with the playlist here:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed?uri=spotify%3Aplaylist%3A2ZMYdEQsuj7AM6M2njdyL1\" width=\"100%\" height=\"380\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\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=A+kimchi+fried+rice+playlist+on+Spotify+teaches+you+how+to+make+the+dish&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“Growing up,” he said, “I never really ate too much Korean food because I’m an adoptee,” he said. Reconnecting with his Korean roots in college, especially through food, allowed him to gain confidence in making his own recipe, inspired by YouTuber chef Chris Cho.\u003c/p>\n\u003cp>But his own preferences for the recipe also caused listeners to ask questions.\u003c/p>\n\u003cp>“They’re like, why unsalted butter?” Conk said. “It allows you to salt to taste. And the goal of butter is to bring out the subtle nuances of kimchi.”\u003c/p>\n\u003cp>After the instructions are through, listeners are greeted by Anderson .Paak’s “Winners Circle.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3tcbxVU6inM'\n title='//www.youtube.com/embed/3tcbxVU6inM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“You made it to the end, and you’re in the winner’s circle,” Conk explained. “You’re part of this collective of people who can make kimchi fried rice from a playlist. And it’s also a subtle nod to Anderson .Paak being Korean.”\u003c/p>\n\u003cp>Regardless of whether they’re winners or not, they’ll certainly have a delicious bowl of food to groove out with. You can try it out for yourself with the playlist here:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed?uri=spotify%3Aplaylist%3A2ZMYdEQsuj7AM6M2njdyL1\" width=\"100%\" height=\"380\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\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=A+kimchi+fried+rice+playlist+on+Spotify+teaches+you+how+to+make+the+dish&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"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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},
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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