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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Marin County doesn’t exactly have a reputation for being one of the Bay Area’s premier taco destinations. (Some might even call certain stretches of the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">\u003cspan style=\"font-weight: 400\">wealthy, predominantly white\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> county a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/14/21515020/quesabirria-tacos-marin-county-richmond-san-rafael\">\u003cspan style=\"font-weight: 400\">taco \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">desert\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> of sorts.) But no longer: Later this year, \u003c/span>\u003ca href=\"http://www.tacoseltucan.com/\">\u003cspan style=\"font-weight: 400\">El Tucán\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, one of the East Bay’s very best taquerias, will open a new outpost on the San Rafael waterfront that’s larger and even more ambitious than its original Richmond location. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like the original El Tucán, tacos at the new spot—called El Tucán Tacos and Beer—will feature all the hallmarks of the Tijuana style: handmade tortillas, a dollop of guacamole on every taco and, most importantly, meats that have been grilled over fire. The idea is for customers at the new taqueria to be able to enjoy some of the \u003c/span>\u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">\u003cspan style=\"font-weight: 400\">tastiest carne asada in the Bay\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on the waterfront deck, cold beer or michelada in hand. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to co-owner Alfredo Padilla, El Tucán Tacos and Beer should open in December or January, in the space previously occupied by \u003c/span>\u003ca href=\"https://www.facebook.com/pier15RestaurantandBar/\">\u003cspan style=\"font-weight: 400\">Pier 15\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a San Rafael institution that closed in the early months of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When El Tucán \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/5/20994943/tacos-el-tucan-tijuana-carne-asada-quesatacos-richmond\">\u003cspan style=\"font-weight: 400\">first burst onto Richmond’s much-vaunted Mexican food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> two years ago, the taqueria’s biggest point of distinction was its focus on Tijuana-style tacos—a rarity in the Bay Area. It was, and remains, one of a very small number of taquerias in the East Bay that grills its meats over fire instead of just on a flat-top. Its quesatacos, whose tortillas are gilded with a thin layer of brown, crispy cheese, can go toe to toe with any taco in the Bay Area.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903361\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903361\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg\" alt=\"Three tacos, topped with guacamole and crispy cheese, on a paper plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">El Tucán’s calling card is its Tijuana-style quesatacos. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant immediately drew long lines at all times of day and, according to Padilla, maintained its popularity even through the worst of the pandemic. “Being mostly a takeout restaurant helped us stay busy,” Padilla says.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When business did slow down during the very first month of shelter in place, that gave Padilla and his taqueros time to experiment with their menu a bit. For the first time, they started selling \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>—the cheesy, red-tinged birria tacos that are the Bay Area taco scene’s most famous Tijuana import—along with other “red tacos” prepared in the same style. They also added a well-griddled version of a \u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">California burrito\u003c/a>, that deliciously fry-stuffed SoCal classic. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903363\" class=\"wp-caption alignleft\" style=\"max-width: 1536px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903363\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/IMG_0017.jpg\" alt='Exterior of a restaurant with \"El Tucán Tacos and Beer\" signage.' width=\"1536\" height=\"2304\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1365x2048.jpg 1365w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the former Pier 15 space in San Rafael’s Canal neighborhood. \u003ccite>(Tony Tamayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of those new additions will be on the menu at the San Rafael restaurant, which is a joint venture between Padilla, his brother Edgar and a third partner, Victor Ceja. The new El Tucán is located in San Rafael’s Canal neighborhood, in what Padilla acknowledges is a bit of a weird location, “literally in the middle of an industrial area” surrounded by car dealerships. It’s one of the only restaurants that he’s aware of in the immediate vicinity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the neighborhood also has its share of perks. The Canal neighborhood is the heart of Marin County’s working class Latino and Mexican American community, much of which lives in the sprawl of apartment complexes just a few blocks away from the restaurant. There is, in this part of San Rafael, a built-in audience for superlative tacos.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Padilla is excited about the space itself, which at 2,000 square feet is much larger than the Richmond location. This will be Padilla’s first sit-down restaurant, with indoor seating available in the bar area and dining room, with an additional 40 seats out back on the deck facing the water. Along the side of the building, there will be a little taco window for customers who want to grab their food to go. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13899700,arts_13896221,arts_13895488']The larger space will give Padilla the chance to flesh out the menu a bit. Most excitingly, there will be Baja-style fried fish and fried shrimp tacos—another iconic category of Baja California foods that’s rarely done well here in the Bay. Unlike the Richmond taqueria, the new restaurant has a liquor license and plans to offer a dozen beers on tap, so it’ll also add some bar bites to the menu, such as chicken wings served with housemade salsa—like Buffalo wings with a Mexican twist, Padilla says. \u003c/span>\u003cspan style=\"font-weight: 400\">The restaurant will also serve five kinds of margaritas and five different micheladas, with both cocktails available as a flight.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Padilla, part of the reason he felt confident about the San Rafael expansion is that he often gets customers who drive across the bridge to Richmond from the North Bay just to eat at El Tucán—because of the lack of “good, authentic tacos” in the area, they tell him. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I think people are going to like the style that we have,” Padilla says.\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\">El Tucán Tacos and Beer will open in December or January at 15 Harbor Street in San Rafael. Check El Tucán’s \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/tacoseltucan/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> page for updates.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "El Tucán brings Tijuana-style flame-grilled meats and michelada flights to a historic waterfront spot.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Marin County doesn’t exactly have a reputation for being one of the Bay Area’s premier taco destinations. (Some might even call certain stretches of the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">\u003cspan style=\"font-weight: 400\">wealthy, predominantly white\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> county a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/14/21515020/quesabirria-tacos-marin-county-richmond-san-rafael\">\u003cspan style=\"font-weight: 400\">taco \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">desert\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> of sorts.) But no longer: Later this year, \u003c/span>\u003ca href=\"http://www.tacoseltucan.com/\">\u003cspan style=\"font-weight: 400\">El Tucán\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, one of the East Bay’s very best taquerias, will open a new outpost on the San Rafael waterfront that’s larger and even more ambitious than its original Richmond location. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like the original El Tucán, tacos at the new spot—called El Tucán Tacos and Beer—will feature all the hallmarks of the Tijuana style: handmade tortillas, a dollop of guacamole on every taco and, most importantly, meats that have been grilled over fire. The idea is for customers at the new taqueria to be able to enjoy some of the \u003c/span>\u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">\u003cspan style=\"font-weight: 400\">tastiest carne asada in the Bay\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on the waterfront deck, cold beer or michelada in hand. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to co-owner Alfredo Padilla, El Tucán Tacos and Beer should open in December or January, in the space previously occupied by \u003c/span>\u003ca href=\"https://www.facebook.com/pier15RestaurantandBar/\">\u003cspan style=\"font-weight: 400\">Pier 15\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a San Rafael institution that closed in the early months of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When El Tucán \u003c/span>\u003ca href=\"https://sf.eater.com/2019/12/5/20994943/tacos-el-tucan-tijuana-carne-asada-quesatacos-richmond\">\u003cspan style=\"font-weight: 400\">first burst onto Richmond’s much-vaunted Mexican food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> two years ago, the taqueria’s biggest point of distinction was its focus on Tijuana-style tacos—a rarity in the Bay Area. It was, and remains, one of a very small number of taquerias in the East Bay that grills its meats over fire instead of just on a flat-top. Its quesatacos, whose tortillas are gilded with a thin layer of brown, crispy cheese, can go toe to toe with any taco in the Bay Area.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903361\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903361\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg\" alt=\"Three tacos, topped with guacamole and crispy cheese, on a paper plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/eltucan_quesatacos_luketsai-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">El Tucán’s calling card is its Tijuana-style quesatacos. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant immediately drew long lines at all times of day and, according to Padilla, maintained its popularity even through the worst of the pandemic. “Being mostly a takeout restaurant helped us stay busy,” Padilla says.\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\">When business did slow down during the very first month of shelter in place, that gave Padilla and his taqueros time to experiment with their menu a bit. For the first time, they started selling \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>—the cheesy, red-tinged birria tacos that are the Bay Area taco scene’s most famous Tijuana import—along with other “red tacos” prepared in the same style. They also added a well-griddled version of a \u003ca href=\"https://twitter.com/theluketsai/status/1433962298717081605\">California burrito\u003c/a>, that deliciously fry-stuffed SoCal classic. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903363\" class=\"wp-caption alignleft\" style=\"max-width: 1536px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903363\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/IMG_0017.jpg\" alt='Exterior of a restaurant with \"El Tucán Tacos and Beer\" signage.' width=\"1536\" height=\"2304\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/IMG_0017-1365x2048.jpg 1365w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the former Pier 15 space in San Rafael’s Canal neighborhood. \u003ccite>(Tony Tamayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of those new additions will be on the menu at the San Rafael restaurant, which is a joint venture between Padilla, his brother Edgar and a third partner, Victor Ceja. The new El Tucán is located in San Rafael’s Canal neighborhood, in what Padilla acknowledges is a bit of a weird location, “literally in the middle of an industrial area” surrounded by car dealerships. It’s one of the only restaurants that he’s aware of in the immediate vicinity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the neighborhood also has its share of perks. The Canal neighborhood is the heart of Marin County’s working class Latino and Mexican American community, much of which lives in the sprawl of apartment complexes just a few blocks away from the restaurant. There is, in this part of San Rafael, a built-in audience for superlative tacos.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, Padilla is excited about the space itself, which at 2,000 square feet is much larger than the Richmond location. This will be Padilla’s first sit-down restaurant, with indoor seating available in the bar area and dining room, with an additional 40 seats out back on the deck facing the water. Along the side of the building, there will be a little taco window for customers who want to grab their food to go. \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 larger space will give Padilla the chance to flesh out the menu a bit. Most excitingly, there will be Baja-style fried fish and fried shrimp tacos—another iconic category of Baja California foods that’s rarely done well here in the Bay. Unlike the Richmond taqueria, the new restaurant has a liquor license and plans to offer a dozen beers on tap, so it’ll also add some bar bites to the menu, such as chicken wings served with housemade salsa—like Buffalo wings with a Mexican twist, Padilla says. \u003c/span>\u003cspan style=\"font-weight: 400\">The restaurant will also serve five kinds of margaritas and five different micheladas, with both cocktails available as a flight.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Padilla, part of the reason he felt confident about the San Rafael expansion is that he often gets customers who drive across the bridge to Richmond from the North Bay just to eat at El Tucán—because of the lack of “good, authentic tacos” in the area, they tell him. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I think people are going to like the style that we have,” Padilla says.\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\">El Tucán Tacos and Beer will open in December or January at 15 Harbor Street in San Rafael. Check El Tucán’s \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/tacoseltucan/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> page for updates.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Oakland Pop-Up Shines Spotlight on Immigrant and Refugee Chefs in Training",
"headTitle": "Oakland Pop-Up Shines Spotlight on Immigrant and Refugee Chefs in Training | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Wanda Kruda had been selling plantains and rice from her driveway for about a year when she decided that it was time to take her Oakland-based vegan Cuban food business, \u003ca href=\"https://www.instagram.com/primascorner/\">Prima’s Corner\u003c/a> (aka Rincón de la Prima), to the next level. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Kruda had been cooking almost all her life, including a stint at \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, the popular Arab bakery, in 2016. Her driveway pop-ups were ambitious affairs, often featuring live cumbia or hip-hop and even vegan cooking classes for kids. But she’d reached the limit of how far she could carry the business on her own. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903140\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903140\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/oaklandbloom_wanda-scaled.jpg\" alt=\"A Black woman wearing a face mask and black apron cuts up orange and red peppers on a small kitchen prep counter.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wanda Kruda preps vegetables in preparation for an Oakland Bloom pop-up. \u003ccite>(Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I tried to do it myself, but it’s a little hard,” Kruda says. “I need to build my relationship with the kitchen.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So, Kruda enrolled in the kitchen incubator program run by the nonprofit \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom\u003c/a>, where she’ll spend the next several months learning about “finances, marketing, cash flow—everything” while also building up her repertoire of recipes. She’ll be one of two Oakland Bloom chefs featured at a pop-up at \u003ca href=\"https://understoryoakland.com/\">Understory\u003c/a>, the incubator program’s partner restaurant, on Wednesday, Sept. 15, serving up a feast of cumin-dusted fried cauliflower “wings,” sweet plantains and lasagna-like Cuban pastelón. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The pop-up is part of a new beginning for Oakland Bloom, which has taken various forms since the immigrant- and refugee-focused kitchen incubator was founded in 2015, most prominently as a series of \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/116328/oakland-bloom-nurtures-refugee-chefs-at-night-market-pop-ups\">\u003cspan style=\"font-weight: 400\">night market–style pop-ups\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2017. The program was always limited by the fact that it never had a commercial kitchen space of its own, but when the pandemic derailed the restaurant originally slated to open at 528 8th Street in downtown Oakland, one of its majority investors offered to turn the space over to Oakland Bloom. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The result has been a dream project of sorts for social justice–minded food lovers: There’s Understory, which \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/Oakland-has-a-tropical-new-restaurant-where-16048131.php\">\u003cspan style=\"font-weight: 400\">opened in the space\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a worker-led restaurant, with a menu that rotates between the cuisines of its four founding “worker-leaders”—\u003ca href=\"https://www.berkeleyside.org/2021/06/15/understory-oakland-review\">Filipino, Mexican, Moroccan\u003c/a>. Meanwhile, as board member Diana Wu explains, Oakland Bloom now has a permanent home for its Open Test Kitchen incubator program, whose participants have consistent access to the kitchen and can host pop-ups at the restaurant several times a month.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903137\" class=\"wp-caption alignnone\" style=\"max-width: 2216px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13903137 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/Understory_interior.jpg\" alt=\"Interior of a restaurant with bright, tropical color, including a pink bar counter.\" width=\"2216\" height=\"1246\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior.jpg 2216w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-1920x1080.jpg 1920w\" sizes=\"(max-width: 2216px) 100vw, 2216px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Understory, which serves Filipino, Moroccan and Mexican food on days when it isn’t hosting pop-ups. \u003ccite>(Understory)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jenabi Pareja, one of Understory’s worker-leaders, says the incubator program takes roughly nine months to complete, as Oakland Bloom and Understory staff walk the trainees through every aspect of running a food business—recipe development, business plan formation, marketing, logo design and so on. Pop-ups like the one this Wednesday—and every Wednesday and Sunday for at least the next couple of weeks—provide hands-on experience for the chefs to see “the full fledge of what it’s like to run a restaurant,” Pareja says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The incubator’s first Understory-era graduating class, which included Hong Kong, Bosnian and Burmese chefs, completed the program earlier this summer, clearing the way for a new cohort of trainees, which includes the two chefs featured in Wednesday’s pop-up: Kruda (the vegan Cuban chef) and Nikki Garcia, who runs a Palestinian-Cuban fusion food business called \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/\">Asúkar\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garcia says she started out just serving her food to co-workers at Rainbow Grocery in San Francisco, fusing together flavors and ingredients from from her own Palestinian background and her husband’s Cuban heritage. The response was so enthusiastic that she decided to turn it into a business. She initially reached out to Oakland Bloom just to inquire about kitchen space; when they contacted her earlier this summer, it was to offer her a spot in the incubator program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Garcia, the hands-on training that Oakland Bloom has provided has been a game-changer. “I never worked in a kitchen or sold food in this quantity,” she says. “There were just a lot of things I wasn’t aware of.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903141\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903141\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/oaklandbloom_wings-scaled.jpg\" alt=\"Close-up of a tray of red, spice-stained chicken wings with a hint of charring.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Asúkar’s harissa chicken wings. \u003ccite>(Asúkar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For \u003c/span>\u003ca href=\"https://www.instagram.com/p/CTzq15lpy3w/\">\u003cspan style=\"font-weight: 400\">Wednesday’s pop-up\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Garcia will be selling several of Asúkar’s greatest Halal-friendly hits, including her harissa chicken wings, falafel salad and Palestinian samboosas filled with Cuban-style beef picadillio. Those offerings join Prima’s Corner’s, which in addition to appetizers like the plantains and the cauliflower wings will also include a full dinner plate featuring a dish that Kruda calls “moros y no cristianos”—her take on the classic black-bean-and-rice dish moros y cristianos, but made with brown rice instead of white.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One benefit of the regular pop-ups is that they give the chefs a chance to get immediate feedback on any recipe tweaks. At her first pop-up, Kruda says, customers went wild for her pastélon, in which strips of plantain are layered with vegan cheese and plant-based meat. But each time she makes it, it gets better and better. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13895067,bayareabites_116328']Ultimately, Oakland Bloom’s goal is to help chefs build sustainable businesses for themselves. In fact, Pareja says, one option is for chefs who graduate from the incubator program to have a pathway toward an ownership stake in Understory if they’re interested. At the moment the restaurant is still working out those details and formalizing the business’s status as a cooperative. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Kruda, for her part, has dreams of starting a Prima’s Corner vegan Cuban food truck. But she says she would also love to have some role at Understory after she completes the training, perhaps as a mentor to a future group of aspiring chefs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s awesome to have this kind of program for immigrants, for people who have an idea about their business but don’t know how to start,” Kruda says. “I think I can help other people like me.”\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>\u003ci>\u003cspan style=\"font-weight: 400\">The Oakland Bloom and Understory collaborative pop-up will take place at Understory (528 8th Street, Oakland) on Wednesday, Sept. 15, from 4–9pm. Customers can \u003c/span>\u003c/i>\u003ca href=\"https://understoryoakland.square.site/\">\u003ci>\u003cspan style=\"font-weight: 400\">pre-order online\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> or walk up to order at the restaurant. Follow \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/p/CTzq15lpy3w/\">\u003ci>\u003cspan style=\"font-weight: 400\">Oakland Bloom\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on Instagram for updates on future pop-ups.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Wanda Kruda had been selling plantains and rice from her driveway for about a year when she decided that it was time to take her Oakland-based vegan Cuban food business, \u003ca href=\"https://www.instagram.com/primascorner/\">Prima’s Corner\u003c/a> (aka Rincón de la Prima), to the next level. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Kruda had been cooking almost all her life, including a stint at \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, the popular Arab bakery, in 2016. Her driveway pop-ups were ambitious affairs, often featuring live cumbia or hip-hop and even vegan cooking classes for kids. But she’d reached the limit of how far she could carry the business on her own. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903140\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903140\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/oaklandbloom_wanda-scaled.jpg\" alt=\"A Black woman wearing a face mask and black apron cuts up orange and red peppers on a small kitchen prep counter.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wanda-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wanda Kruda preps vegetables in preparation for an Oakland Bloom pop-up. \u003ccite>(Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I tried to do it myself, but it’s a little hard,” Kruda says. “I need to build my relationship with the kitchen.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So, Kruda enrolled in the kitchen incubator program run by the nonprofit \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom\u003c/a>, where she’ll spend the next several months learning about “finances, marketing, cash flow—everything” while also building up her repertoire of recipes. She’ll be one of two Oakland Bloom chefs featured at a pop-up at \u003ca href=\"https://understoryoakland.com/\">Understory\u003c/a>, the incubator program’s partner restaurant, on Wednesday, Sept. 15, serving up a feast of cumin-dusted fried cauliflower “wings,” sweet plantains and lasagna-like Cuban pastelón. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The pop-up is part of a new beginning for Oakland Bloom, which has taken various forms since the immigrant- and refugee-focused kitchen incubator was founded in 2015, most prominently as a series of \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/116328/oakland-bloom-nurtures-refugee-chefs-at-night-market-pop-ups\">\u003cspan style=\"font-weight: 400\">night market–style pop-ups\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2017. The program was always limited by the fact that it never had a commercial kitchen space of its own, but when the pandemic derailed the restaurant originally slated to open at 528 8th Street in downtown Oakland, one of its majority investors offered to turn the space over to Oakland Bloom. \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\">The result has been a dream project of sorts for social justice–minded food lovers: There’s Understory, which \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/Oakland-has-a-tropical-new-restaurant-where-16048131.php\">\u003cspan style=\"font-weight: 400\">opened in the space\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a worker-led restaurant, with a menu that rotates between the cuisines of its four founding “worker-leaders”—\u003ca href=\"https://www.berkeleyside.org/2021/06/15/understory-oakland-review\">Filipino, Mexican, Moroccan\u003c/a>. Meanwhile, as board member Diana Wu explains, Oakland Bloom now has a permanent home for its Open Test Kitchen incubator program, whose participants have consistent access to the kitchen and can host pop-ups at the restaurant several times a month.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903137\" class=\"wp-caption alignnone\" style=\"max-width: 2216px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13903137 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/Understory_interior.jpg\" alt=\"Interior of a restaurant with bright, tropical color, including a pink bar counter.\" width=\"2216\" height=\"1246\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior.jpg 2216w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Understory_interior-1920x1080.jpg 1920w\" sizes=\"(max-width: 2216px) 100vw, 2216px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Understory, which serves Filipino, Moroccan and Mexican food on days when it isn’t hosting pop-ups. \u003ccite>(Understory)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jenabi Pareja, one of Understory’s worker-leaders, says the incubator program takes roughly nine months to complete, as Oakland Bloom and Understory staff walk the trainees through every aspect of running a food business—recipe development, business plan formation, marketing, logo design and so on. Pop-ups like the one this Wednesday—and every Wednesday and Sunday for at least the next couple of weeks—provide hands-on experience for the chefs to see “the full fledge of what it’s like to run a restaurant,” Pareja says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The incubator’s first Understory-era graduating class, which included Hong Kong, Bosnian and Burmese chefs, completed the program earlier this summer, clearing the way for a new cohort of trainees, which includes the two chefs featured in Wednesday’s pop-up: Kruda (the vegan Cuban chef) and Nikki Garcia, who runs a Palestinian-Cuban fusion food business called \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/\">Asúkar\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garcia says she started out just serving her food to co-workers at Rainbow Grocery in San Francisco, fusing together flavors and ingredients from from her own Palestinian background and her husband’s Cuban heritage. The response was so enthusiastic that she decided to turn it into a business. She initially reached out to Oakland Bloom just to inquire about kitchen space; when they contacted her earlier this summer, it was to offer her a spot in the incubator program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Garcia, the hands-on training that Oakland Bloom has provided has been a game-changer. “I never worked in a kitchen or sold food in this quantity,” she says. “There were just a lot of things I wasn’t aware of.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13903141\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13903141\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/oaklandbloom_wings-scaled.jpg\" alt=\"Close-up of a tray of red, spice-stained chicken wings with a hint of charring.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/oaklandbloom_wings-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Asúkar’s harissa chicken wings. \u003ccite>(Asúkar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For \u003c/span>\u003ca href=\"https://www.instagram.com/p/CTzq15lpy3w/\">\u003cspan style=\"font-weight: 400\">Wednesday’s pop-up\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Garcia will be selling several of Asúkar’s greatest Halal-friendly hits, including her harissa chicken wings, falafel salad and Palestinian samboosas filled with Cuban-style beef picadillio. Those offerings join Prima’s Corner’s, which in addition to appetizers like the plantains and the cauliflower wings will also include a full dinner plate featuring a dish that Kruda calls “moros y no cristianos”—her take on the classic black-bean-and-rice dish moros y cristianos, but made with brown rice instead of white.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One benefit of the regular pop-ups is that they give the chefs a chance to get immediate feedback on any recipe tweaks. At her first pop-up, Kruda says, customers went wild for her pastélon, in which strips of plantain are layered with vegan cheese and plant-based meat. But each time she makes it, it gets better and better. \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>Ultimately, Oakland Bloom’s goal is to help chefs build sustainable businesses for themselves. In fact, Pareja says, one option is for chefs who graduate from the incubator program to have a pathway toward an ownership stake in Understory if they’re interested. At the moment the restaurant is still working out those details and formalizing the business’s status as a cooperative. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Kruda, for her part, has dreams of starting a Prima’s Corner vegan Cuban food truck. But she says she would also love to have some role at Understory after she completes the training, perhaps as a mentor to a future group of aspiring chefs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s awesome to have this kind of program for immigrants, for people who have an idea about their business but don’t know how to start,” Kruda says. “I think I can help other people like me.”\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>\u003ci>\u003cspan style=\"font-weight: 400\">The Oakland Bloom and Understory collaborative pop-up will take place at Understory (528 8th Street, Oakland) on Wednesday, Sept. 15, from 4–9pm. Customers can \u003c/span>\u003c/i>\u003ca href=\"https://understoryoakland.square.site/\">\u003ci>\u003cspan style=\"font-weight: 400\">pre-order online\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> or walk up to order at the restaurant. Follow \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/p/CTzq15lpy3w/\">\u003ci>\u003cspan style=\"font-weight: 400\">Oakland Bloom\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on Instagram for updates on future pop-ups.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Japantown’s New Korean-Inspired Bakery Is Spreading the Gospel of Kalbijjim Croissants",
"headTitle": "Japantown’s New Korean-Inspired Bakery Is Spreading the Gospel of Kalbijjim Croissants | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When pastry chef Jina Kim first collaborated with \u003c/span>\u003ca href=\"https://www.instagram.com/daeho_official/?hl=en\">\u003cspan style=\"font-weight: 400\">Daeho Kalbijjim & Beef Soup\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier this year to create a \u003c/span>\u003ca href=\"https://sf.eater.com/2021/1/26/22249238/jina-bakes-daeho-kalbijjim-croissant-japantown-sf\">\u003cspan style=\"font-weight: 400\">croissant version\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of the restaurant’s runaway hit kalbijjim short rib stew, she’d hoped that the pastries would be a success. After all, Daeho’s spicy-sweet, \u003c/span>\u003ca href=\"https://www.instagram.com/p/CSpYvAlJAOS/\">\u003cspan style=\"font-weight: 400\">delightfully cheesy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> version of the Korean classic had become one of the most sought after dishes in San Francisco. What Kim didn’t necessarily anticipate, however, was that a half year after their debut, the kalbijjim croissants would have a dedicated following all their own—that customers would line up for an hour at Kim’s Japantown bakery, \u003c/span>\u003ca href=\"https://www.instagram.com/jinabakes/\">\u003cspan style=\"font-weight: 400\">Jina Bakes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, and, in some cases, snatch up a dozen of the meaty pastries in one fell swoop.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make no mistake: The kalbijjim croissants are poised to become the next big thing in the Bay Area pastry world. And now, Kim is ready to introduce local pastry lovers to her whole lineup of other creative Korean- and Japanese-inflected treats. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902817\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902817\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/jinabakes_exterior-scaled.jpg\" alt='A line of customers waits outside of a bakery; the sign above reads \"jina bakes.\"' width=\"2560\" height=\"1484\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-800x464.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-1020x591.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-160x93.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-768x445.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-1536x890.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-2048x1187.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-1920x1113.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The line of customers during Jina Bakes’ soft opening weekend. \u003ccite>(Jina Bakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a year of pandemic takeout boxes, construction delays and occasional in-person pop-ups, Jina Bakes finally opened its Japan Center storefront in late August. The bakery has been in “soft opening” mode on weekends only for the past two weeks, limiting both its hours of operation and the number of pastries that customers can purchase at one time. Starting next week, the shop will be open on Fridays as well, with the goal, Kim says, of eventually opening five days a week.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902819\" class=\"wp-caption alignright\" style=\"max-width: 1366px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902819\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo.jpg\" alt=\"A square croissant topped with stretchy Korean rice cake dusted with roasted soybean poweder.\" width=\"1366\" height=\"1627\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo.jpg 1366w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-800x953.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-1020x1215.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-160x191.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-768x915.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-1290x1536.jpg 1290w\" sizes=\"(max-width: 1366px) 100vw, 1366px\">\u003cfigcaption class=\"wp-caption-text\">The injeolmi croissant is inspired by one of the pastry chef’s favorite Korean treats. \u003ccite>(Christine Yoo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers who have been buying Jina Bakes’ pastries since the early days of the pandemic already know the bakery has a lot more to offer beyond its signature item. Prior to starting her business, Kim’s background had primarily been in French and Japanese pastry, but the wild, unexpected success of the kalbijjim croissant emboldened her to create other pastries that reflect her own heritage. “I started wanting to do more Korean things,” Kim says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, she’s added one additional Korean item inspired by injeolmi, a kind of sweet Korean sweet rice cake that was always Kim’s favorite special occasion treat. At Jina Bakes, she makes the rice cakes in-house, cuts them into squares and bakes them on top of square croissants, dusting the injeolmi afterwards with powdered sugar and roasted soybean powder. The best thing about these injeolmi croissants, Kim says, is that the rice cakes are wonderfully stretchy when they’re warm, so you get that gooey \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2ZdgaBdBhyE\">\u003cspan style=\"font-weight: 400\">“cheese pull” effect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that many Koreans and Korean Americans admire. (It’s part of the kalbijjim croissant’s appeal as well—and one of the reasons the bakery has a dedicated oven for reheating pastries.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902822\" class=\"wp-caption alignleft\" style=\"max-width: 2109px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902822\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/jinabakes_drinks-scaled.jpg\" alt=\"Three coffee drinks on a countertop, variously topped with whipped cream and honeycomb toffee candy.\" width=\"2109\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-scaled.jpg 2109w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1265x1536.jpg 1265w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1687x2048.jpg 1687w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1920x2331.jpg 1920w\" sizes=\"(max-width: 2109px) 100vw, 2109px\">\u003cfigcaption class=\"wp-caption-text\">A lineup of the bakery’s signature coffee drinks, including the Einspänner (left) and the honeycomb toffee latte (center). \u003ccite>(Jina Bakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other staples on the opening menu include a more traditionally French croissant, chocolate croissant and kouign-amann, plus a variety of cream puffs that feature Japanese flavors like matcha, hojicha and black sesame. It’s a pastry-heavy lineup for now, but Kim says she eventually wants to do more cakes and desserts, including individual-portion cakes—pound cakes, cheesecake slices and more.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With COVID concerns still very much front of mind, Jina Bakes won’t yet open up its indoor seating area. But eventually it should offer the kind of experience you’d expect at one of Seoul’s many stylish cafes, right down to the distinctly Korean coffee offerings. For instance, one of Kim’s honeycomb toffee latte is an iced latte that features chunks of housemade dalgona, a kind of Korean toffee that looks like pieces of honeycomb. (The trendy whipped coffee drink called “dalgona coffee” that went viral on \u003c/span>\u003ca href=\"https://www.latimes.com/food/story/2020-03-13/dalgona-iced-coffee-south-korea-isolation\">\u003cspan style=\"font-weight: 400\">Korean TikTok and Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> during the early stages of the pandemic was named after its resemblance to the dalgona candy. “This is the real dalgona coffee,” Kim says.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The bakery will also serve Einspänners, affogato-like espresso drinks topped with loads of whipped cream. Viennese in origin, the drinks are highly popular in South Korea right now, Kim says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13896729']Although \u003c/span>\u003ca href=\"https://sf.eater.com/21524071/japantown-japan-center-restaurants-sf-rent-negotiations-takara-kui-shin-bo\">\u003cspan style=\"font-weight: 400\">Japan Center food businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—and Japantown as a whole—have \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13896729/benkyodo-mochi-on-the-bridge-sf-japantown-covid\">\u003cspan style=\"font-weight: 400\">struggled during the pandemic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Kim did steady business with her biweekly “\u003c/span>\u003ca href=\"https://www.instagram.com/p/CGNhAbqjnqF/\">\u003cspan style=\"font-weight: 400\">quarantine boxes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” all through the most difficult months of the shutdown. Indeed, part of the reason she hasn’t been able to extend her hours yet is because she keeps selling out too quickly—after just two hours each day during the bakery’s first weekend of business.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her part, Kim says she’s been pleasantly surprised by the turnout and, especially, the wide range of customers who have shown up and stood in line to buy her pastries: “I was like, ‘Oh, how did they know about me?’”\u003c/span>\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>\u003ca href=\"https://www.instagram.com/jinabakes/\">\u003ci>\u003cspan style=\"font-weight: 400\">Jina Bakes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is located on the first floor of Japan Center West, at 1581 Webster Street, Ste. 150, in San Francisco. During its soft opening period, it’s open Saturdays and Sundays only (and Fridays, starting on Sept. 17), 10am–2pm (or until sold out). \u003c/span>\u003c/i>\u003c/p>\n\n",
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"title": "Japantown’s New Korean-Inspired Bakery Is Spreading the Gospel of Kalbijjim Croissants | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When pastry chef Jina Kim first collaborated with \u003c/span>\u003ca href=\"https://www.instagram.com/daeho_official/?hl=en\">\u003cspan style=\"font-weight: 400\">Daeho Kalbijjim & Beef Soup\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier this year to create a \u003c/span>\u003ca href=\"https://sf.eater.com/2021/1/26/22249238/jina-bakes-daeho-kalbijjim-croissant-japantown-sf\">\u003cspan style=\"font-weight: 400\">croissant version\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of the restaurant’s runaway hit kalbijjim short rib stew, she’d hoped that the pastries would be a success. After all, Daeho’s spicy-sweet, \u003c/span>\u003ca href=\"https://www.instagram.com/p/CSpYvAlJAOS/\">\u003cspan style=\"font-weight: 400\">delightfully cheesy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> version of the Korean classic had become one of the most sought after dishes in San Francisco. What Kim didn’t necessarily anticipate, however, was that a half year after their debut, the kalbijjim croissants would have a dedicated following all their own—that customers would line up for an hour at Kim’s Japantown bakery, \u003c/span>\u003ca href=\"https://www.instagram.com/jinabakes/\">\u003cspan style=\"font-weight: 400\">Jina Bakes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, and, in some cases, snatch up a dozen of the meaty pastries in one fell swoop.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make no mistake: The kalbijjim croissants are poised to become the next big thing in the Bay Area pastry world. And now, Kim is ready to introduce local pastry lovers to her whole lineup of other creative Korean- and Japanese-inflected treats. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902817\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902817\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/jinabakes_exterior-scaled.jpg\" alt='A line of customers waits outside of a bakery; the sign above reads \"jina bakes.\"' width=\"2560\" height=\"1484\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-800x464.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-1020x591.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-160x93.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-768x445.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-1536x890.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-2048x1187.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_exterior-1920x1113.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The line of customers during Jina Bakes’ soft opening weekend. \u003ccite>(Jina Bakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a year of pandemic takeout boxes, construction delays and occasional in-person pop-ups, Jina Bakes finally opened its Japan Center storefront in late August. The bakery has been in “soft opening” mode on weekends only for the past two weeks, limiting both its hours of operation and the number of pastries that customers can purchase at one time. Starting next week, the shop will be open on Fridays as well, with the goal, Kim says, of eventually opening five days a week.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902819\" class=\"wp-caption alignright\" style=\"max-width: 1366px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902819\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo.jpg\" alt=\"A square croissant topped with stretchy Korean rice cake dusted with roasted soybean poweder.\" width=\"1366\" height=\"1627\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo.jpg 1366w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-800x953.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-1020x1215.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-160x191.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-768x915.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_injeolmi_christinecyoo-1290x1536.jpg 1290w\" sizes=\"(max-width: 1366px) 100vw, 1366px\">\u003cfigcaption class=\"wp-caption-text\">The injeolmi croissant is inspired by one of the pastry chef’s favorite Korean treats. \u003ccite>(Christine Yoo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers who have been buying Jina Bakes’ pastries since the early days of the pandemic already know the bakery has a lot more to offer beyond its signature item. Prior to starting her business, Kim’s background had primarily been in French and Japanese pastry, but the wild, unexpected success of the kalbijjim croissant emboldened her to create other pastries that reflect her own heritage. “I started wanting to do more Korean things,” Kim says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, she’s added one additional Korean item inspired by injeolmi, a kind of sweet Korean sweet rice cake that was always Kim’s favorite special occasion treat. At Jina Bakes, she makes the rice cakes in-house, cuts them into squares and bakes them on top of square croissants, dusting the injeolmi afterwards with powdered sugar and roasted soybean powder. The best thing about these injeolmi croissants, Kim says, is that the rice cakes are wonderfully stretchy when they’re warm, so you get that gooey \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2ZdgaBdBhyE\">\u003cspan style=\"font-weight: 400\">“cheese pull” effect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that many Koreans and Korean Americans admire. (It’s part of the kalbijjim croissant’s appeal as well—and one of the reasons the bakery has a dedicated oven for reheating pastries.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902822\" class=\"wp-caption alignleft\" style=\"max-width: 2109px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902822\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/jinabakes_drinks-scaled.jpg\" alt=\"Three coffee drinks on a countertop, variously topped with whipped cream and honeycomb toffee candy.\" width=\"2109\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-scaled.jpg 2109w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1265x1536.jpg 1265w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1687x2048.jpg 1687w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/jinabakes_drinks-1920x2331.jpg 1920w\" sizes=\"(max-width: 2109px) 100vw, 2109px\">\u003cfigcaption class=\"wp-caption-text\">A lineup of the bakery’s signature coffee drinks, including the Einspänner (left) and the honeycomb toffee latte (center). \u003ccite>(Jina Bakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other staples on the opening menu include a more traditionally French croissant, chocolate croissant and kouign-amann, plus a variety of cream puffs that feature Japanese flavors like matcha, hojicha and black sesame. It’s a pastry-heavy lineup for now, but Kim says she eventually wants to do more cakes and desserts, including individual-portion cakes—pound cakes, cheesecake slices and more.\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\">With COVID concerns still very much front of mind, Jina Bakes won’t yet open up its indoor seating area. But eventually it should offer the kind of experience you’d expect at one of Seoul’s many stylish cafes, right down to the distinctly Korean coffee offerings. For instance, one of Kim’s honeycomb toffee latte is an iced latte that features chunks of housemade dalgona, a kind of Korean toffee that looks like pieces of honeycomb. (The trendy whipped coffee drink called “dalgona coffee” that went viral on \u003c/span>\u003ca href=\"https://www.latimes.com/food/story/2020-03-13/dalgona-iced-coffee-south-korea-isolation\">\u003cspan style=\"font-weight: 400\">Korean TikTok and Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> during the early stages of the pandemic was named after its resemblance to the dalgona candy. “This is the real dalgona coffee,” Kim says.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The bakery will also serve Einspänners, affogato-like espresso drinks topped with loads of whipped cream. Viennese in origin, the drinks are highly popular in South Korea right now, Kim says.\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>Although \u003c/span>\u003ca href=\"https://sf.eater.com/21524071/japantown-japan-center-restaurants-sf-rent-negotiations-takara-kui-shin-bo\">\u003cspan style=\"font-weight: 400\">Japan Center food businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—and Japantown as a whole—have \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13896729/benkyodo-mochi-on-the-bridge-sf-japantown-covid\">\u003cspan style=\"font-weight: 400\">struggled during the pandemic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Kim did steady business with her biweekly “\u003c/span>\u003ca href=\"https://www.instagram.com/p/CGNhAbqjnqF/\">\u003cspan style=\"font-weight: 400\">quarantine boxes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” all through the most difficult months of the shutdown. Indeed, part of the reason she hasn’t been able to extend her hours yet is because she keeps selling out too quickly—after just two hours each day during the bakery’s first weekend of business.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her part, Kim says she’s been pleasantly surprised by the turnout and, especially, the wide range of customers who have shown up and stood in line to buy her pastries: “I was like, ‘Oh, how did they know about me?’”\u003c/span>\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>\u003ca href=\"https://www.instagram.com/jinabakes/\">\u003ci>\u003cspan style=\"font-weight: 400\">Jina Bakes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is located on the first floor of Japan Center West, at 1581 Webster Street, Ste. 150, in San Francisco. During its soft opening period, it’s open Saturdays and Sundays only (and Fridays, starting on Sept. 17), 10am–2pm (or until sold out). \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Oakland’s Only Black-Owned Brewing Company Is Diversifying the Craft Beer Scene",
"headTitle": "Oakland’s Only Black-Owned Brewing Company Is Diversifying the Craft Beer Scene | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]E[/dropcap]ver seen a scraper bike mob pull up to a brewery in Jack London to get a taste of the latest saison? Up until recently, I hadn’t either. But with the arrival of \u003ca href=\"https://www.instagram.com/hellacoastal/?hl=en\">Hella Coastal\u003c/a>, Oakland’s only Black-owned brewing company, functions like this are bridging over into the region’s beer culture.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The whole idea stemmed from what we thought was missing in the community that could bring us all together,” says Mario Benjamin, co-founder of Hella Coastal. “We already enjoy making beer, so we might as well do something bigger than ourselves with it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Benjamin and his homie, Chaz Hubbard, started out brewing in their backyards as young fathers whose sons now attend the same school in Oakland. As the friends started brewing more often, they realized something was missing in the beer industry: Black folks. So, in December 2020, they decided to turn their years-long work into a legitimate brewing company, with the goal of emphasizing their local authenticity as an essential ingredient in their beer-making process.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And that’s exactly what they’ve done from the jump. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I discovered Hella Coastal at the start of this summer when they teamed up with Federation Brewing and \u003c/span>\u003ca href=\"https://scraperbiketeam.com/\">\u003cspan style=\"font-weight: 400\">The Original Scraper Bike Team\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to launch their Scraper Season Saison. The craft brew, which is made with fresh chamomile flowers to highlight summery notes of peach, citrus and peppercorn, is an ode to East Oakland’s iconic scraper bikes—those colorful and vibrant street bicycles that any true Baydestrian would recognize from the Hyphy Movement. For the first time ever, I felt like a beer was being made for those of us who grew up in Bay Area subcultures as people of color. I was hooked before I even took my first sip.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CO3GYLSM9O8/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The release party featured a live DJ slapping “Blow the Whistle” and “I Got 5 On It” while Baybe Champ—who started the scraper bike movement—and his crew hung around Federation’s outdoor patio in Jack London with their wheels on display, as the buzzed crowd rapped along. Because Hella Coastal doesn’t yet have a brick-and-mortar location of its own, the business has been collaborating with nearby breweries to produce its beers—and to offer events like this one, all themed to promote diversity and cultural accessibility within the majority-white mainstream beer world here in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve spent time in the craft brewery scene, you know there is a glaring absence of Black visibility. In fact, \u003c/span>\u003ca href=\"https://www.gearpatrol.com/food/drinks/a35562233/black-owned-breweries/#:~:text=Less%20than%201%25%20of%20the,That%20needs%20to%20change.&text=In%20the%20Brewers%20Association's%202019,of%20brewery%20owners%20were%20white.\">\u003cspan style=\"font-weight: 400\">less than 1% of breweries in the U.S. are Black-owned and operated\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Despite the Town’s much-vaunted diversity—and despite it being home to one of the nation’s first Black-owned beer companies, \u003c/span>\u003ca href=\"https://www.bizjournals.com/sanfrancisco/stories/1999/08/02/editorial1.html\">\u003cspan style=\"font-weight: 400\">Brother’s Brewing Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which had a short run during the late ’90s—Oakland is surprisingly no different. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“For the first time ever, I felt like a beer was being made for those of us who grew up in Bay Area subcultures as people of color.”[/pullquote]Historically, craft beer hasn’t been inviting for Black Americans, the owners of Hella Coastal say. Years of systemic racial segregation, economic displacement and practices such as redlining and blockbusting have made it so that white-owned businesses can succeed without even having to consider Black clientele. This feels especially true in the beer industry, which has long been dominated by big corporate names like Budweiser and Miller that have done very little to reach out to non-white beer drinkers. If anything, the artisanal craft beer scene of the past couple of decades has felt even less viable for those who don’t fit the stereotypical image of a European-heritage, flannel wearing, bearded fellow sipping on a pale ale. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Generally speaking, craft beer just isn’t being made or marketed with Black or brown customers in mind. Today, that might translate into someone from a historically Black West Oakland neighborhood going to the corner store to buy an affordably priced commercial malt liquor rather than driving to an upscale area to purchase a $9 pint of oatmeal stout—especially since those smaller, higher-end craft joints aren’t typically opening in Black neighborhoods. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the blindspot that Hella Coastal is putting into view. And with carefully thought out collaborations, they are addressing this disconnect in creative ways.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of that has to do with their choice of ingredients and niche themes for the beers they produce. But both Benjamin and Hubbard also hold strong convictions about giving back to their community in real ways, especially in light of the social injustices that have long prevented Black families like theirs from pursuing certain business opportunities.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As Black men, going to the banks and knowing the history of what our grandparents went through, we have to go all gas and no brakes,” says Benjamin. “We’re not doing this for no trend. We’re coming from a place where a lot of options aren’t guaranteed. We want to change that narrative. We’re building this for our kids, to create generational wealth. And we’re very grateful to be in this position right now.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their gratitude transcends rhetoric and slogans. A portion of the proceeds from Scraper Season Saison, for example, went to the Original Scraper Team’s nonprofit, which “empowers urban youth living in underserved communities through self-expression and creativity” by providing a space for teens and adolescents to build and customize their own scrapers. In addition, the art for the can was designed by a local artist, who was commissioned to paint her rendition of young Oaklanders popping wheelies on rainbow-rimmed bikes around Lake Merritt.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite being around for less than a year, Hella Coastal has already gotten its name out, collaborating with respected local brewers such as Drake’s, Oak Park (a Black-owned brewery in Sacramento), and Hunters Point Brewery (which is the Bay Area’s only other Black-owned brewery at the moment, located in the HP district of San Francisco). It’s how they spread love, the liquid way.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902654\" class=\"wp-caption alignnone\" style=\"max-width: 1080px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902654\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery.jpg\" alt=\"Two men making beer with professional brewing equipment; one wears a visor for protection.\" width=\"1080\" height=\"909\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery.jpg 1080w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-800x673.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-1020x859.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-160x135.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-768x646.jpg 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Making beer at Sacramento’s Oak Park Brewing. \u003ccite>(Hella Coastal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their partnership with Berkeley’s Rare Barrel was part of a national \u003c/span>\u003ca href=\"https://www.breathingconversations.com/\">\u003cspan style=\"font-weight: 400\">“Breathing Conversations” series\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in which brewers of all backgrounds united to raise awareness for social and racial issues by printing questions on cans and bottles to facilitate dialogues between diverse communities of beer drinkers. In this case, the Rare Barrel took it one step further by offering to donate $10,000 to an organization of Hella Coastal’s choice: Youth Spirit Artworks, a nonprofit that builds tiny homes for unhoused youth in East Oakland. Benjamin and Hubbard say they were happily surprised by the size of the check, and that they’ve been thankful for the support from these larger, more established (and usually white-owned) breweries who appear to be genuinely invested in creating more equity within the beer-making community.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\" citation=\"Mario Benjamin, co-founder Hella Coastal\"]“As Black men, going to the banks and knowing the history of what our grandparents went through, we have to go all gas and no brakes.”[/pullquote]At the moment, Hella Coastal does not have a physical brewery of its own, though they say they’re “one step away” in their licensing process from being able to open one. Once that becomes a reality, Benjamin and Hubbard plan to offer workshops and guest lectures, inspired by the work of Oakland-born groups like the Black Panther Party.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the meantime, they’re teaming up with breweries like Federation to help conceptualize, produce and distribute their thoughtful releases. This includes everything from their first-ever beer, “Bomba Nights”—a cinnamony coconut stout inspired by Benjamin’s Puerto Rican abuelita’s holiday coquitos—to their recent drop, “Shock G Forever Golden Ale”—which honored the passing of golden era hip hop legend, Gregory Jacobs, with ingredients that were selected by his Digital Underground partner, Money B. My personal favorite is the Fresh Pils—a smooth pilsner whose label design was inspired by the ’90s staple \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Fresh Prince of Bel Air. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With each release, the intention is clear: to promote the visibility of Black and brown experiences with a California lens, and to give back to marginalized populations. “Bomba Nights” raised money for victims of Hurricane Maria in Puerto Rico, while another collaboration of theirs, “Black is Beautiful,” contributed funds to \u003c/span>\u003ca href=\"https://www.campaignzero.org/\">\u003cspan style=\"font-weight: 400\">Campaign Zero\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—a movement that aims to end police violence by supporting policy change. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Hella Coastal, being socially involved isn’t just about pouring good beers; it’s about pouring resources into positive community actions, and demanding more in an industry with tremendous potential to bring people together.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There’s a little over 60 Black-owned breweries out of over 8,500 in the country. That’s a small number,” Hubbard explains. “We don’t only want to diversify the beer industry by producing it and normalizing us in this space, but we also need equity and ownership, that piece of the pie. This is for Black and brown folks. And maybe we can change some minds along the way, too—those who aren’t allies yet, they can become allies.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13900311,arts_13899700,arts_13896221']The brewery’s work has already made an impact on the Bay Area craft brew scene. Hella Coastal’s involvement with the \u003c/span>\u003ca href=\"https://drinkbaybeer.com/\">\u003cspan style=\"font-weight: 400\">Bay Area Brewers Guild\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, for instance, helped local brewers envision the \u003c/span>\u003ca href=\"https://inclusionbeerproject.com/\">\u003cspan style=\"font-weight: 400\">Inclusion Beer project\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in which participating breweries “are required to create a DE&I committee within their brewery regardless of size.” Hella Coastal’s work and advocacy with partner breweries has also created a blueprint for new pipelines into the industry. Most notably, they are currently raising funds with the Bay Area Brewers Guild to provide stipends for POC, nonbinary and women brewers to attend UC Davis’s brewing program, in hopes of further diversifying the field. In a profession that has been \u003c/span>\u003ca href=\"https://www.forbes.com/sites/hudsonlindenberger/2021/02/22/a-new-program-aims-to-improve-diversity-in-the-craft-beer-industry/?sh=224957313a8c\">\u003cspan style=\"font-weight: 400\">disproportionately and overwhelmingly white\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Hella Coastal is making waves—especially here in the Bay. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is much work to be done, but still, this gives hope. Hope that more brewers like Hella Coastal are able to change the beer industry. Hope that more hops will be brewed for various forms of cultural consumption—from \u003c/span>\u003ca href=\"https://www.instagram.com/p/CQRK1wKr-I6/?utm_source=ig_web_copy_link\">\u003cspan style=\"font-weight: 400\">Juneteenth\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to Puerto Rican Christmas. Hope that Hennessey and craft beer—a combination that Hella Coastal has already experimented with—are indeed mixable.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s to raising a glass (and a fist) to more independent craft beers (and revolutionary traditions) in hand.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\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\n",
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"excerpt": "Hella Coastal brings scraper bikes, Shock G tribute beers to a scene that has historically ignored Black customers",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">E\u003c/span>\u003c/p>\u003cp>ver seen a scraper bike mob pull up to a brewery in Jack London to get a taste of the latest saison? Up until recently, I hadn’t either. But with the arrival of \u003ca href=\"https://www.instagram.com/hellacoastal/?hl=en\">Hella Coastal\u003c/a>, Oakland’s only Black-owned brewing company, functions like this are bridging over into the region’s beer culture.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The whole idea stemmed from what we thought was missing in the community that could bring us all together,” says Mario Benjamin, co-founder of Hella Coastal. “We already enjoy making beer, so we might as well do something bigger than ourselves with it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Benjamin and his homie, Chaz Hubbard, started out brewing in their backyards as young fathers whose sons now attend the same school in Oakland. As the friends started brewing more often, they realized something was missing in the beer industry: Black folks. So, in December 2020, they decided to turn their years-long work into a legitimate brewing company, with the goal of emphasizing their local authenticity as an essential ingredient in their beer-making process.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And that’s exactly what they’ve done from the jump. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I discovered Hella Coastal at the start of this summer when they teamed up with Federation Brewing and \u003c/span>\u003ca href=\"https://scraperbiketeam.com/\">\u003cspan style=\"font-weight: 400\">The Original Scraper Bike Team\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to launch their Scraper Season Saison. The craft brew, which is made with fresh chamomile flowers to highlight summery notes of peach, citrus and peppercorn, is an ode to East Oakland’s iconic scraper bikes—those colorful and vibrant street bicycles that any true Baydestrian would recognize from the Hyphy Movement. For the first time ever, I felt like a beer was being made for those of us who grew up in Bay Area subcultures as people of color. I was hooked before I even took my first sip.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The release party featured a live DJ slapping “Blow the Whistle” and “I Got 5 On It” while Baybe Champ—who started the scraper bike movement—and his crew hung around Federation’s outdoor patio in Jack London with their wheels on display, as the buzzed crowd rapped along. Because Hella Coastal doesn’t yet have a brick-and-mortar location of its own, the business has been collaborating with nearby breweries to produce its beers—and to offer events like this one, all themed to promote diversity and cultural accessibility within the majority-white mainstream beer world here in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve spent time in the craft brewery scene, you know there is a glaring absence of Black visibility. In fact, \u003c/span>\u003ca href=\"https://www.gearpatrol.com/food/drinks/a35562233/black-owned-breweries/#:~:text=Less%20than%201%25%20of%20the,That%20needs%20to%20change.&text=In%20the%20Brewers%20Association's%202019,of%20brewery%20owners%20were%20white.\">\u003cspan style=\"font-weight: 400\">less than 1% of breweries in the U.S. are Black-owned and operated\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Despite the Town’s much-vaunted diversity—and despite it being home to one of the nation’s first Black-owned beer companies, \u003c/span>\u003ca href=\"https://www.bizjournals.com/sanfrancisco/stories/1999/08/02/editorial1.html\">\u003cspan style=\"font-weight: 400\">Brother’s Brewing Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which had a short run during the late ’90s—Oakland is surprisingly no different. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "“For the first time ever, I felt like a beer was being made for those of us who grew up in Bay Area subcultures as people of color.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Historically, craft beer hasn’t been inviting for Black Americans, the owners of Hella Coastal say. Years of systemic racial segregation, economic displacement and practices such as redlining and blockbusting have made it so that white-owned businesses can succeed without even having to consider Black clientele. This feels especially true in the beer industry, which has long been dominated by big corporate names like Budweiser and Miller that have done very little to reach out to non-white beer drinkers. If anything, the artisanal craft beer scene of the past couple of decades has felt even less viable for those who don’t fit the stereotypical image of a European-heritage, flannel wearing, bearded fellow sipping on a pale ale. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Generally speaking, craft beer just isn’t being made or marketed with Black or brown customers in mind. Today, that might translate into someone from a historically Black West Oakland neighborhood going to the corner store to buy an affordably priced commercial malt liquor rather than driving to an upscale area to purchase a $9 pint of oatmeal stout—especially since those smaller, higher-end craft joints aren’t typically opening in Black neighborhoods. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the blindspot that Hella Coastal is putting into view. And with carefully thought out collaborations, they are addressing this disconnect in creative ways.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of that has to do with their choice of ingredients and niche themes for the beers they produce. But both Benjamin and Hubbard also hold strong convictions about giving back to their community in real ways, especially in light of the social injustices that have long prevented Black families like theirs from pursuing certain business opportunities.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As Black men, going to the banks and knowing the history of what our grandparents went through, we have to go all gas and no brakes,” says Benjamin. “We’re not doing this for no trend. We’re coming from a place where a lot of options aren’t guaranteed. We want to change that narrative. We’re building this for our kids, to create generational wealth. And we’re very grateful to be in this position right now.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their gratitude transcends rhetoric and slogans. A portion of the proceeds from Scraper Season Saison, for example, went to the Original Scraper Team’s nonprofit, which “empowers urban youth living in underserved communities through self-expression and creativity” by providing a space for teens and adolescents to build and customize their own scrapers. In addition, the art for the can was designed by a local artist, who was commissioned to paint her rendition of young Oaklanders popping wheelies on rainbow-rimmed bikes around Lake Merritt.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite being around for less than a year, Hella Coastal has already gotten its name out, collaborating with respected local brewers such as Drake’s, Oak Park (a Black-owned brewery in Sacramento), and Hunters Point Brewery (which is the Bay Area’s only other Black-owned brewery at the moment, located in the HP district of San Francisco). It’s how they spread love, the liquid way.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902654\" class=\"wp-caption alignnone\" style=\"max-width: 1080px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902654\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery.jpg\" alt=\"Two men making beer with professional brewing equipment; one wears a visor for protection.\" width=\"1080\" height=\"909\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery.jpg 1080w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-800x673.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-1020x859.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-160x135.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/09/Hella-Coastal_Oak-Park-Brewery-768x646.jpg 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Making beer at Sacramento’s Oak Park Brewing. \u003ccite>(Hella Coastal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their partnership with Berkeley’s Rare Barrel was part of a national \u003c/span>\u003ca href=\"https://www.breathingconversations.com/\">\u003cspan style=\"font-weight: 400\">“Breathing Conversations” series\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in which brewers of all backgrounds united to raise awareness for social and racial issues by printing questions on cans and bottles to facilitate dialogues between diverse communities of beer drinkers. In this case, the Rare Barrel took it one step further by offering to donate $10,000 to an organization of Hella Coastal’s choice: Youth Spirit Artworks, a nonprofit that builds tiny homes for unhoused youth in East Oakland. Benjamin and Hubbard say they were happily surprised by the size of the check, and that they’ve been thankful for the support from these larger, more established (and usually white-owned) breweries who appear to be genuinely invested in creating more equity within the beer-making community.\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>At the moment, Hella Coastal does not have a physical brewery of its own, though they say they’re “one step away” in their licensing process from being able to open one. Once that becomes a reality, Benjamin and Hubbard plan to offer workshops and guest lectures, inspired by the work of Oakland-born groups like the Black Panther Party.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the meantime, they’re teaming up with breweries like Federation to help conceptualize, produce and distribute their thoughtful releases. This includes everything from their first-ever beer, “Bomba Nights”—a cinnamony coconut stout inspired by Benjamin’s Puerto Rican abuelita’s holiday coquitos—to their recent drop, “Shock G Forever Golden Ale”—which honored the passing of golden era hip hop legend, Gregory Jacobs, with ingredients that were selected by his Digital Underground partner, Money B. My personal favorite is the Fresh Pils—a smooth pilsner whose label design was inspired by the ’90s staple \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Fresh Prince of Bel Air. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With each release, the intention is clear: to promote the visibility of Black and brown experiences with a California lens, and to give back to marginalized populations. “Bomba Nights” raised money for victims of Hurricane Maria in Puerto Rico, while another collaboration of theirs, “Black is Beautiful,” contributed funds to \u003c/span>\u003ca href=\"https://www.campaignzero.org/\">\u003cspan style=\"font-weight: 400\">Campaign Zero\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—a movement that aims to end police violence by supporting policy change. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Hella Coastal, being socially involved isn’t just about pouring good beers; it’s about pouring resources into positive community actions, and demanding more in an industry with tremendous potential to bring people together.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There’s a little over 60 Black-owned breweries out of over 8,500 in the country. That’s a small number,” Hubbard explains. “We don’t only want to diversify the beer industry by producing it and normalizing us in this space, but we also need equity and ownership, that piece of the pie. This is for Black and brown folks. And maybe we can change some minds along the way, too—those who aren’t allies yet, they can become allies.”\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 brewery’s work has already made an impact on the Bay Area craft brew scene. Hella Coastal’s involvement with the \u003c/span>\u003ca href=\"https://drinkbaybeer.com/\">\u003cspan style=\"font-weight: 400\">Bay Area Brewers Guild\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, for instance, helped local brewers envision the \u003c/span>\u003ca href=\"https://inclusionbeerproject.com/\">\u003cspan style=\"font-weight: 400\">Inclusion Beer project\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in which participating breweries “are required to create a DE&I committee within their brewery regardless of size.” Hella Coastal’s work and advocacy with partner breweries has also created a blueprint for new pipelines into the industry. Most notably, they are currently raising funds with the Bay Area Brewers Guild to provide stipends for POC, nonbinary and women brewers to attend UC Davis’s brewing program, in hopes of further diversifying the field. In a profession that has been \u003c/span>\u003ca href=\"https://www.forbes.com/sites/hudsonlindenberger/2021/02/22/a-new-program-aims-to-improve-diversity-in-the-craft-beer-industry/?sh=224957313a8c\">\u003cspan style=\"font-weight: 400\">disproportionately and overwhelmingly white\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Hella Coastal is making waves—especially here in the Bay. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is much work to be done, but still, this gives hope. Hope that more brewers like Hella Coastal are able to change the beer industry. Hope that more hops will be brewed for various forms of cultural consumption—from \u003c/span>\u003ca href=\"https://www.instagram.com/p/CQRK1wKr-I6/?utm_source=ig_web_copy_link\">\u003cspan style=\"font-weight: 400\">Juneteenth\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to Puerto Rican Christmas. Hope that Hennessey and craft beer—a combination that Hella Coastal has already experimented with—are indeed mixable.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s to raising a glass (and a fist) to more independent craft beers (and revolutionary traditions) in hand.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "This Fall, Bay Area Food Events Emphasize Culture and Community",
"headTitle": "This Fall, Bay Area Food Events Emphasize Culture and Community | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">It’s no secret that fall is the real Bay Area summer, when temperatures push into the 80s and 90s—and, air quality permitting, food lovers loosen their pants and head outdoors for the region’s biggest and most highly anticipated food festivals. It’s stunt taco season. Fried food on a stick season. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/fallarts2021\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13901773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/FallArtsPreview2021_400x400_blue.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/FallArtsPreview2021_400x400_blue.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/FallArtsPreview2021_400x400_blue-160x160.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, of course, the delta variant had something to say about all that, and concerns about super spreader events put the kibosh on the largest of these in-person gatherings. Eat Real Fest was canceled \u003c/span>\u003ca href=\"https://www.instagram.com/p/CPTRnx3BvGp/\">\u003cspan style=\"font-weight: 400\">months ago\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003ca href=\"https://lacocinasf.org/event-calendar/sf-food-festival\">\u003cspan style=\"font-weight: 400\">La Cocina’s annual San Francisco Street Food Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> won’t be happening this October.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, this fall does offer some of the first opportunities food lovers have had in a year and a half to gather in person—mostly outdoors, with masks—with a few hundred other mooncake connoisseurs or vegan burrito enthusiasts. In fact, this year’s small but mighty slate of food festivals looks more community-oriented and culturally significant than ever. Feel more comfortable chilling out at home with a virtual event? We’ve got a few options for you as well.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cb>Reminder:\u003c/b> COVID precautions remain in flux. Proof of vaccination is a requirement for many indoor events. Before making plans, and again before arrival, be sure to check event websites for the latest protocols.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13901744\" class=\"wp-caption aligncenter\" style=\"max-width: 827px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901744\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley.jpg\" alt=\"Hand holding a burrito split open so you can see the cross section of the filling: rice, refried beans, avocado.\" width=\"827\" height=\"961\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley.jpg 827w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley-800x930.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley-160x186.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley-768x892.jpg 768w\" sizes=\"(max-width: 827px) 100vw, 827px\">\u003cfigcaption class=\"wp-caption-text\">A vegan burrito from De La Tierra Mexican Food. \u003ccite>(Erika Hazel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bizerkeley Food Festival\u003c/h2>\n\u003cp>\u003ci>2727 Milvia Street, Berkeley\u003cbr>\nSeptember 5, 2021, 11am–5pm\u003cbr>\n\u003ca href=\"https://www.thebizerkeleyvegan.com/foodfest\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Touted as Berkeley’s first ever dedicated vegan food festival, the Bizerkeley is the brainchild of Erika Hazel, a \u003ca href=\"https://www.thebizerkeleyvegan.com/\">vegan food blogger\u003c/a> and first-time festival organizer whose stated goal is to bring all of California’s most amazing vegan food to her adopted hometown—a daylong event held in Sports Basement’s spacious parking lot. In order to help attendees to experience the breadth and depth of today’s vegan scene, Hazel says the curated vendor lineup won’t include any duplicate cuisines: Brisbane-based \u003c/span>\u003ca href=\"https://chefreina.com/\">\u003cspan style=\"font-weight: 400\">Chef Reina\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will have the only booth selling Filipino food; \u003c/span>\u003ca href=\"https://www.calidawg.com/\">\u003cspan style=\"font-weight: 400\">Cali Dawg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a popular pop-up from the Central Coast, will be the only one selling vegan hot dogs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea, Hazel says, is to change the way that vegan food is perceived—even in famously vegan-friendly Berkeley. “It’s not just rabbit food,” she says. “It can be lasagna, ribs, hot dogs.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tickets ($5) for the masked, socially-distanced event must be purchased online in advance, with 50 percent of proceeds benefiting \u003c/span>\u003ca href=\"https://friendsofbacs.org/\">\u003cspan style=\"font-weight: 400\">Friends of Berkeley Animal Care Services\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. On the day of the event itself, everything will be sold a la carte, and each booth is required to offer at least one affordable $5 option.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901757\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901757\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg\" alt=\"Schoolchildren in face masks stringing up paper lanterns in Clinton Park, Oakland.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Children string up paper lanterns at Clinton Park during the 2020 edition of the Little Saigon Mid-Autumn Festival. \u003ccite>(Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oakland Little Saigon Mid-Autumn Festival\u003c/h2>\n\u003cp>\u003ci>Clinton Park, Oakland\u003cbr>\nSeptember 18, 2021, noon–5pm\u003cbr>\n\u003ca href=\"https://www.instagram.com/p/CTsCJRmJA9C/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To prepare for Eastlake Little Saigon’s big Mid-Autumn Festival celebration, the nonprofit Good Good Eatz and the Oakland Vietnamese Chamber of Commerce are distributing 2,000 colorful paper lanterns to four local schools so that the students can paint and decorate them. On Sept. 18, the lanterns will light up dozens of restaurants around Eastlake, acting as beacons to draw customers toward delicious pho and banh mi at neighborhood standards like Pho Vy, Pho Mekong and Cam Huong. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Continuing an \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13900641/pokemon-go-little-saigon-oakland-vietnamese-food\">\u003cspan style=\"font-weight: 400\">ongoing cross-promotion with Pokémon Go developer Niantic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, many of the restaurants and markets will be designated as Pokéstops, where players of the augmented reality game can accrue power-ups. In further keeping with the Vietnamese emphasis of Mid-Autumn Festival as a children’s holiday—like Halloween for Americans, Good Good Eatz co-founder Trinh Banh explains—kids will be able to go around and collect miniature mooncakes and other goodies from many of the participating merchants.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This will be a masked event, and COVID vaccination and testing will be available at Clinton Park.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901761\" class=\"wp-caption aligncenter\" style=\"max-width: 2006px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901761\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/gochujang_sarahkim-lee-scaled.jpg\" alt=\"Deep red gochujang Korean pepper paste in a traditional earthenware pot.\" width=\"2006\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-scaled.jpg 2006w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-800x1021.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1020x1302.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-160x204.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-768x980.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1204x1536.jpg 1204w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1605x2048.jpg 1605w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1920x2450.jpg 1920w\" sizes=\"(max-width: 2006px) 100vw, 2006px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gochujang in a traditional earthenware pot. \u003ccite>(Sarah Kim-Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>K-Food Gochujang Festival\u003c/h2>\n\u003cp>\u003ci>Presidio of San Francisco, Presidio Theatre Outdoor Plaza\u003cbr>\nSeptember 18, 2021, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.instagram.com/p/CTN-0DfJvbL/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco’s Korean Consulate was all set to bring back its in-person Chuseok Festival (i.e., Korean harvest festival) when the delta variant put a damper on plans for such a large gathering. The good news is that while the Chuseok Festival is going all virtual (see below), the organizers had at least one smaller outdoor event in their back pocket, and it’s a rare treat: a gochujang-making class, with all of the materials—including the onggi, or traditional earthenware vessel—provided free of charge. Perhaps best known to American diners as the hot pepper paste used in bibimbap, gochujang is something that many Korean families no longer know how to make in the traditional way, according to event organizer Sarah Kim-Lee. “It’s a dying art in a way,” she says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily enough for participants in the workshop, Sun-Young Chang, author of the pioneering cookbook \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">A Korean Mother’s Cooking Notes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, will walk them through the process of preparing the gochujang and wrapping it beautifully inside the onggi, and participants will bring home the finished product, which will need to ferment at home for three months before it’s ready to eat. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spots are extremely limited, so if you’d like to sign up, email Kim-Lee ASAP at koreancookingsf@gmail.com. It’s also fine to just come as a spectator, especially since there will be four local chefs on hand to demonstrate how to cook with gochujang. Proof of vaccination or negative COVID test will be required for admission.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901763\" class=\"wp-caption aligncenter\" style=\"max-width: 2038px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901763\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal.jpg\" alt='Colorfully painted bus with a \"SOMA Pilipinas\" sign in front.' width=\"2038\" height=\"1366\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal.jpg 2038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-1020x684.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-768x515.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-1536x1030.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-1920x1287.jpg 1920w\" sizes=\"(max-width: 2038px) 100vw, 2038px\">\u003cfigcaption class=\"wp-caption-text\">A colorfully painted “SOMA Pilipinas” bus marks the entrance to Kapwa Gardens, one of the Culture Crawl’s featured venues. \u003ccite>(Mogli Maureal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Undiscovered SF Culture Crawl 2021\u003c/h2>\n\u003cp>\u003ci>Mission Street between 3rd and 7th, San Francisco; virtual\u003cbr>\nOctober 16, 2021, noon–6pm\u003cbr>\n\u003ca href=\"https://www.undiscoveredsf.com/culture-crawl-2021\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In pre-COVID times, Undiscovered SF’s periodic night markets were a blast of local Filipino American culture at its finest and most rollicking—the DJs, b-boys, traditional folk dancers and, of course, a taste of the most delicious Filipino food the Bay Area has to offer. This year’s edition will be a bit of a hybrid: For social distancing reasons, the live events—the DJ sets and other performances, the food pop-ups, the streetwear and jewelry vendors—will be spread across three indoor and outdoor venues, together forming a “culture crawl” meant to encourage guests to explore all that the \u003c/span>\u003cspan style=\"font-weight: 400\">SOMA Pilipinas corridor has to offer. For those in it primarily for the lechon (or the sisig or the halo-halo), a food passport will allow customers to access one menu item at every vendor for one fixed price. Confirmed vendors include Jeepney Guy (the local lechon master) and Barya Kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, those who feel more comfortable avoiding the crowds don’t need to worry about missing out entirely: All of the performances and workshops will be livestreamed.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901766\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901766\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo.jpg\" alt=\"Woman dressed in traditional Korean clothing prepares a dish made with instant noodles.\" width=\"2048\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-1920x1440.jpg 1920w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003cfigcaption class=\"wp-caption-text\">A cook demonstrates how to make jjapaguri, a dish made with instant noodles, during the 2020 edition of the virtual Chuseok Festival. \u003ccite>(San Francisco Chuseok Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Chuseok Festival\u003c/h2>\n\u003cp>\u003ci>Virtual\u003cbr>\nOct. 20–Oct. 27, 2021\u003cbr>\n\u003ca href=\"https://koreancentersf.org/chuseok2021/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The organizers of San Francisco’s annual Chuseok Festival made a hard pivot just a couple of weeks ago, cancelling their plans for a large, extensive in-person event to instead focus their efforts on building an entire week’s worth of free, all-virtual festivities. Few of those plans have been finalized yet, but the organizers confirm that there will be a number of food and beverage workshops in the mix—perhaps a demonstration of how to make makgeolli, the milky Korean home brew, for instance. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902156\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/lumpia_districtsix.jpg\" alt=\"Two different kinds of lumpia in a cardboard takeout container.\" width=\"1000\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">LumpiaPalooza will be a celebration of all things lumpia. \u003ccite>(District Six)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>LumpiaPalooza\u003c/h2>\n\u003cp>\u003ci>District Six, 428 11th Street, San Francisco\u003cbr>\nOct. 23–Oct. 24, 2021\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/lumpiapalooza-tickets-165622835359?aff=ebdsoporgprofile\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In just before the end of Filipino American History Month, LumpiaPalooza is, of course, a celebration of all things lumpia. Ten different vendors, including Oakland’s \u003c/span>\u003ca href=\"https://www.instagram.com/thelumpiacompany/?hl=en\">\u003cspan style=\"font-weight: 400\">Lumpia Company\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and Hayward-based \u003c/span>\u003ca href=\"https://www.instagram.com/marleystreats/?hl=en\">\u003cspan style=\"font-weight: 400\">Marley’s Treats\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, will each offer their own signature version of the quintessential Filipino deep-fried treat—from traditional pork- and chicken-filled versions to dessert lumpia, vegan lumpia and unorthodox, hybridized creations inspired by cheeseburgers or elote. And, for the brave of heart, there will be a lumpia eating contest too. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Because of COVID safety concerns, this year’s LumpiaPalooza will be spread across two days to help reduce the crowds, and District Six’s 18,000-square-foot outdoor space should allow for plenty of social distancing. That said, folks should come expecting a party—especially with legendary hype man Fran Boogie hosting and Bay Area icon DJ Shortkut behind the decks.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902133\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902133\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/dia-display_unitycouncil-scaled.jpg\" alt=\"A Día de los Muertos family altar display featuring a skull wearing a face mask. \" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">This year’s Día de los Muertos Festival will be a socially distanced event. \u003ccite>(The Unity Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Día de los Muertos Festival and Fruitvale Restaurant Week\u003c/h2>\n\u003cp>\u003ci>International Boulevard, from Fruitvale Ave. to 40th Ave., Oakland\u003cbr>\nOct. 24–Oct. 31, 2021\u003cbr>\n\u003ca href=\"https://diaoakland.com/?ltclid=77d11583-837a-4d21-90d6-8c9422880804\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Normally one of the busiest and most lively days of the year in Oakland’s heavily Mexican and Latin American Fruitvale district, this year’s Día de los Muertos Festival will mark a \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">partial\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> return to the before-times celebration of this holiday honoring the dead. The jaw-droppingly athletic Aztec dancers, the sleek lowriders and the moving and intricately assembled ofrendas will all be back for this year’s festival, which takes place Oct. 31, says \u003c/span>\u003cspan style=\"font-weight: 400\">Itzel Diaz-Romo\u003c/span>\u003cspan style=\"font-weight: 400\">, the I\u003c/span>\u003cspan style=\"font-weight: 400\">nterim Director of Development & Communications for the \u003c/span>\u003cspan style=\"font-weight: 400\">Unity Council, which is organizing the event. The performances and displays will just be spread out throughout the district to prevent crowds from accumulating at any one place. COVID vaccines and testing will be available on site.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest difference, for food lovers, is that there won’t be any street vendors hawking tamales or pupusas this year. Instead, in an effort to support local restaurants, the week leading up to Día de los Muertos has been designated, as it was last year, as Fruitvale Restaurant Week. Details are still being finalized, but it’s likely that all participating restaurants will offer a $20 meal deal that includes a drink.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901765\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901765\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/Kimchi-Cookoff02-scaled.jpg\" alt=\"A collage of images from the 2020 Kimchi Cook-Off.\" width=\"2560\" height=\"1222\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-800x382.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-1020x487.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-160x76.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-768x367.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-1536x733.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-2048x977.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-1920x916.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A collage of images from the 2020 Kimchi Cook-Off. \u003ccite>(Kimchi Cook-Off)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Korean Kimchi Festival and Cook-Off\u003c/h2>\n\u003cp>\u003ci>The Culinary Institute of America at Copia, Napa\u003cbr>\nNovember 7, 2021\u003cbr>\n\u003ca href=\"https://www.facebook.com/KoreanKimchiFestivalinSF\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for a more hands-on food event, a kimchi cook-off might be just the thing. Part of an international series sponsored by the Jongga kimchi company in partnership with prominent culinary schools, this year’s Bay Area edition will take place at the CIA at Copia in downtown Napa, pitting eight finalists against each other to cook their own original recipes that incorporate kimchi. Top finishers will take home cash prizes. Kimchi enthusiasts who think they’ve got the right stuff simply need to submit an \u003c/span>\u003ca href=\"https://www.facebook.com/events/207820298049424/?ref=newsfeed\">\u003cspan style=\"font-weight: 400\">audition video\u003c/span>\u003c/a> to apply\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Festival director HJ Park says the original plan was to allow up to 200 audience members—each of whom would take home a DIY kimchi goodie bag—but since it’s an indoor event, those plans are up in the air. Either way, the whole competition will be livestreamed via the event’s \u003c/span>\u003ca href=\"https://www.facebook.com/KoreanKimchiFestivalinSF\">\u003cspan style=\"font-weight: 400\">Facebook page\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n",
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"excerpt": "In our fall preview of food events, you'll find lumpia, kimchi, pho, gochujang, banh mi and more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">It’s no secret that fall is the real Bay Area summer, when temperatures push into the 80s and 90s—and, air quality permitting, food lovers loosen their pants and head outdoors for the region’s biggest and most highly anticipated food festivals. It’s stunt taco season. Fried food on a stick season. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/fallarts2021\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-13901773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/FallArtsPreview2021_400x400_blue.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/FallArtsPreview2021_400x400_blue.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/FallArtsPreview2021_400x400_blue-160x160.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, of course, the delta variant had something to say about all that, and concerns about super spreader events put the kibosh on the largest of these in-person gatherings. Eat Real Fest was canceled \u003c/span>\u003ca href=\"https://www.instagram.com/p/CPTRnx3BvGp/\">\u003cspan style=\"font-weight: 400\">months ago\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003ca href=\"https://lacocinasf.org/event-calendar/sf-food-festival\">\u003cspan style=\"font-weight: 400\">La Cocina’s annual San Francisco Street Food Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> won’t be happening this October.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, this fall does offer some of the first opportunities food lovers have had in a year and a half to gather in person—mostly outdoors, with masks—with a few hundred other mooncake connoisseurs or vegan burrito enthusiasts. In fact, this year’s small but mighty slate of food festivals looks more community-oriented and culturally significant than ever. Feel more comfortable chilling out at home with a virtual event? We’ve got a few options for you as well.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cb>Reminder:\u003c/b> COVID precautions remain in flux. Proof of vaccination is a requirement for many indoor events. Before making plans, and again before arrival, be sure to check event websites for the latest protocols.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13901744\" class=\"wp-caption aligncenter\" style=\"max-width: 827px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901744\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley.jpg\" alt=\"Hand holding a burrito split open so you can see the cross section of the filling: rice, refried beans, avocado.\" width=\"827\" height=\"961\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley.jpg 827w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley-800x930.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley-160x186.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/De-La-Tierra-burrito_Bizerkeley-768x892.jpg 768w\" sizes=\"(max-width: 827px) 100vw, 827px\">\u003cfigcaption class=\"wp-caption-text\">A vegan burrito from De La Tierra Mexican Food. \u003ccite>(Erika Hazel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bizerkeley Food Festival\u003c/h2>\n\u003cp>\u003ci>2727 Milvia Street, Berkeley\u003cbr>\nSeptember 5, 2021, 11am–5pm\u003cbr>\n\u003ca href=\"https://www.thebizerkeleyvegan.com/foodfest\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\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\">Touted as Berkeley’s first ever dedicated vegan food festival, the Bizerkeley is the brainchild of Erika Hazel, a \u003ca href=\"https://www.thebizerkeleyvegan.com/\">vegan food blogger\u003c/a> and first-time festival organizer whose stated goal is to bring all of California’s most amazing vegan food to her adopted hometown—a daylong event held in Sports Basement’s spacious parking lot. In order to help attendees to experience the breadth and depth of today’s vegan scene, Hazel says the curated vendor lineup won’t include any duplicate cuisines: Brisbane-based \u003c/span>\u003ca href=\"https://chefreina.com/\">\u003cspan style=\"font-weight: 400\">Chef Reina\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will have the only booth selling Filipino food; \u003c/span>\u003ca href=\"https://www.calidawg.com/\">\u003cspan style=\"font-weight: 400\">Cali Dawg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a popular pop-up from the Central Coast, will be the only one selling vegan hot dogs.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea, Hazel says, is to change the way that vegan food is perceived—even in famously vegan-friendly Berkeley. “It’s not just rabbit food,” she says. “It can be lasagna, ribs, hot dogs.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tickets ($5) for the masked, socially-distanced event must be purchased online in advance, with 50 percent of proceeds benefiting \u003c/span>\u003ca href=\"https://friendsofbacs.org/\">\u003cspan style=\"font-weight: 400\">Friends of Berkeley Animal Care Services\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. On the day of the event itself, everything will be sold a la carte, and each booth is required to offer at least one affordable $5 option.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901757\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901757\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg\" alt=\"Schoolchildren in face masks stringing up paper lanterns in Clinton Park, Oakland.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Children string up paper lanterns at Clinton Park during the 2020 edition of the Little Saigon Mid-Autumn Festival. \u003ccite>(Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oakland Little Saigon Mid-Autumn Festival\u003c/h2>\n\u003cp>\u003ci>Clinton Park, Oakland\u003cbr>\nSeptember 18, 2021, noon–5pm\u003cbr>\n\u003ca href=\"https://www.instagram.com/p/CTsCJRmJA9C/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To prepare for Eastlake Little Saigon’s big Mid-Autumn Festival celebration, the nonprofit Good Good Eatz and the Oakland Vietnamese Chamber of Commerce are distributing 2,000 colorful paper lanterns to four local schools so that the students can paint and decorate them. On Sept. 18, the lanterns will light up dozens of restaurants around Eastlake, acting as beacons to draw customers toward delicious pho and banh mi at neighborhood standards like Pho Vy, Pho Mekong and Cam Huong. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Continuing an \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13900641/pokemon-go-little-saigon-oakland-vietnamese-food\">\u003cspan style=\"font-weight: 400\">ongoing cross-promotion with Pokémon Go developer Niantic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, many of the restaurants and markets will be designated as Pokéstops, where players of the augmented reality game can accrue power-ups. In further keeping with the Vietnamese emphasis of Mid-Autumn Festival as a children’s holiday—like Halloween for Americans, Good Good Eatz co-founder Trinh Banh explains—kids will be able to go around and collect miniature mooncakes and other goodies from many of the participating merchants.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This will be a masked event, and COVID vaccination and testing will be available at Clinton Park.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901761\" class=\"wp-caption aligncenter\" style=\"max-width: 2006px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901761\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/gochujang_sarahkim-lee-scaled.jpg\" alt=\"Deep red gochujang Korean pepper paste in a traditional earthenware pot.\" width=\"2006\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-scaled.jpg 2006w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-800x1021.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1020x1302.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-160x204.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-768x980.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1204x1536.jpg 1204w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1605x2048.jpg 1605w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/gochujang_sarahkim-lee-1920x2450.jpg 1920w\" sizes=\"(max-width: 2006px) 100vw, 2006px\">\u003cfigcaption class=\"wp-caption-text\">Homemade gochujang in a traditional earthenware pot. \u003ccite>(Sarah Kim-Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>K-Food Gochujang Festival\u003c/h2>\n\u003cp>\u003ci>Presidio of San Francisco, Presidio Theatre Outdoor Plaza\u003cbr>\nSeptember 18, 2021, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.instagram.com/p/CTN-0DfJvbL/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco’s Korean Consulate was all set to bring back its in-person Chuseok Festival (i.e., Korean harvest festival) when the delta variant put a damper on plans for such a large gathering. The good news is that while the Chuseok Festival is going all virtual (see below), the organizers had at least one smaller outdoor event in their back pocket, and it’s a rare treat: a gochujang-making class, with all of the materials—including the onggi, or traditional earthenware vessel—provided free of charge. Perhaps best known to American diners as the hot pepper paste used in bibimbap, gochujang is something that many Korean families no longer know how to make in the traditional way, according to event organizer Sarah Kim-Lee. “It’s a dying art in a way,” she says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily enough for participants in the workshop, Sun-Young Chang, author of the pioneering cookbook \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">A Korean Mother’s Cooking Notes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, will walk them through the process of preparing the gochujang and wrapping it beautifully inside the onggi, and participants will bring home the finished product, which will need to ferment at home for three months before it’s ready to eat. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spots are extremely limited, so if you’d like to sign up, email Kim-Lee ASAP at koreancookingsf@gmail.com. It’s also fine to just come as a spectator, especially since there will be four local chefs on hand to demonstrate how to cook with gochujang. Proof of vaccination or negative COVID test will be required for admission.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901763\" class=\"wp-caption aligncenter\" style=\"max-width: 2038px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901763\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal.jpg\" alt='Colorfully painted bus with a \"SOMA Pilipinas\" sign in front.' width=\"2038\" height=\"1366\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal.jpg 2038w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-1020x684.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-768x515.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-1536x1030.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/KapwaGardens1_MogliMaureal-1920x1287.jpg 1920w\" sizes=\"(max-width: 2038px) 100vw, 2038px\">\u003cfigcaption class=\"wp-caption-text\">A colorfully painted “SOMA Pilipinas” bus marks the entrance to Kapwa Gardens, one of the Culture Crawl’s featured venues. \u003ccite>(Mogli Maureal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Undiscovered SF Culture Crawl 2021\u003c/h2>\n\u003cp>\u003ci>Mission Street between 3rd and 7th, San Francisco; virtual\u003cbr>\nOctober 16, 2021, noon–6pm\u003cbr>\n\u003ca href=\"https://www.undiscoveredsf.com/culture-crawl-2021\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In pre-COVID times, Undiscovered SF’s periodic night markets were a blast of local Filipino American culture at its finest and most rollicking—the DJs, b-boys, traditional folk dancers and, of course, a taste of the most delicious Filipino food the Bay Area has to offer. This year’s edition will be a bit of a hybrid: For social distancing reasons, the live events—the DJ sets and other performances, the food pop-ups, the streetwear and jewelry vendors—will be spread across three indoor and outdoor venues, together forming a “culture crawl” meant to encourage guests to explore all that the \u003c/span>\u003cspan style=\"font-weight: 400\">SOMA Pilipinas corridor has to offer. For those in it primarily for the lechon (or the sisig or the halo-halo), a food passport will allow customers to access one menu item at every vendor for one fixed price. Confirmed vendors include Jeepney Guy (the local lechon master) and Barya Kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Meanwhile, those who feel more comfortable avoiding the crowds don’t need to worry about missing out entirely: All of the performances and workshops will be livestreamed.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901766\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901766\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo.jpg\" alt=\"Woman dressed in traditional Korean clothing prepares a dish made with instant noodles.\" width=\"2048\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/chuseokfestival2020_cookingdemo-1920x1440.jpg 1920w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003cfigcaption class=\"wp-caption-text\">A cook demonstrates how to make jjapaguri, a dish made with instant noodles, during the 2020 edition of the virtual Chuseok Festival. \u003ccite>(San Francisco Chuseok Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Chuseok Festival\u003c/h2>\n\u003cp>\u003ci>Virtual\u003cbr>\nOct. 20–Oct. 27, 2021\u003cbr>\n\u003ca href=\"https://koreancentersf.org/chuseok2021/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The organizers of San Francisco’s annual Chuseok Festival made a hard pivot just a couple of weeks ago, cancelling their plans for a large, extensive in-person event to instead focus their efforts on building an entire week’s worth of free, all-virtual festivities. Few of those plans have been finalized yet, but the organizers confirm that there will be a number of food and beverage workshops in the mix—perhaps a demonstration of how to make makgeolli, the milky Korean home brew, for instance. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902156\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/lumpia_districtsix.jpg\" alt=\"Two different kinds of lumpia in a cardboard takeout container.\" width=\"1000\" height=\"1000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix.jpg 1000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/lumpia_districtsix-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">LumpiaPalooza will be a celebration of all things lumpia. \u003ccite>(District Six)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>LumpiaPalooza\u003c/h2>\n\u003cp>\u003ci>District Six, 428 11th Street, San Francisco\u003cbr>\nOct. 23–Oct. 24, 2021\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/lumpiapalooza-tickets-165622835359?aff=ebdsoporgprofile\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In just before the end of Filipino American History Month, LumpiaPalooza is, of course, a celebration of all things lumpia. Ten different vendors, including Oakland’s \u003c/span>\u003ca href=\"https://www.instagram.com/thelumpiacompany/?hl=en\">\u003cspan style=\"font-weight: 400\">Lumpia Company\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and Hayward-based \u003c/span>\u003ca href=\"https://www.instagram.com/marleystreats/?hl=en\">\u003cspan style=\"font-weight: 400\">Marley’s Treats\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, will each offer their own signature version of the quintessential Filipino deep-fried treat—from traditional pork- and chicken-filled versions to dessert lumpia, vegan lumpia and unorthodox, hybridized creations inspired by cheeseburgers or elote. And, for the brave of heart, there will be a lumpia eating contest too. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Because of COVID safety concerns, this year’s LumpiaPalooza will be spread across two days to help reduce the crowds, and District Six’s 18,000-square-foot outdoor space should allow for plenty of social distancing. That said, folks should come expecting a party—especially with legendary hype man Fran Boogie hosting and Bay Area icon DJ Shortkut behind the decks.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13902133\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13902133\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/dia-display_unitycouncil-scaled.jpg\" alt=\"A Día de los Muertos family altar display featuring a skull wearing a face mask. \" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/dia-display_unitycouncil-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">This year’s Día de los Muertos Festival will be a socially distanced event. \u003ccite>(The Unity Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Día de los Muertos Festival and Fruitvale Restaurant Week\u003c/h2>\n\u003cp>\u003ci>International Boulevard, from Fruitvale Ave. to 40th Ave., Oakland\u003cbr>\nOct. 24–Oct. 31, 2021\u003cbr>\n\u003ca href=\"https://diaoakland.com/?ltclid=77d11583-837a-4d21-90d6-8c9422880804\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Normally one of the busiest and most lively days of the year in Oakland’s heavily Mexican and Latin American Fruitvale district, this year’s Día de los Muertos Festival will mark a \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">partial\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> return to the before-times celebration of this holiday honoring the dead. The jaw-droppingly athletic Aztec dancers, the sleek lowriders and the moving and intricately assembled ofrendas will all be back for this year’s festival, which takes place Oct. 31, says \u003c/span>\u003cspan style=\"font-weight: 400\">Itzel Diaz-Romo\u003c/span>\u003cspan style=\"font-weight: 400\">, the I\u003c/span>\u003cspan style=\"font-weight: 400\">nterim Director of Development & Communications for the \u003c/span>\u003cspan style=\"font-weight: 400\">Unity Council, which is organizing the event. The performances and displays will just be spread out throughout the district to prevent crowds from accumulating at any one place. COVID vaccines and testing will be available on site.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest difference, for food lovers, is that there won’t be any street vendors hawking tamales or pupusas this year. Instead, in an effort to support local restaurants, the week leading up to Día de los Muertos has been designated, as it was last year, as Fruitvale Restaurant Week. Details are still being finalized, but it’s likely that all participating restaurants will offer a $20 meal deal that includes a drink.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901765\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901765\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/Kimchi-Cookoff02-scaled.jpg\" alt=\"A collage of images from the 2020 Kimchi Cook-Off.\" width=\"2560\" height=\"1222\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-800x382.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-1020x487.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-160x76.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-768x367.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-1536x733.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-2048x977.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/Kimchi-Cookoff02-1920x916.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A collage of images from the 2020 Kimchi Cook-Off. \u003ccite>(Kimchi Cook-Off)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Korean Kimchi Festival and Cook-Off\u003c/h2>\n\u003cp>\u003ci>The Culinary Institute of America at Copia, Napa\u003cbr>\nNovember 7, 2021\u003cbr>\n\u003ca href=\"https://www.facebook.com/KoreanKimchiFestivalinSF\" target=\"_blank\" rel=\"noopener noreferrer\">Details here\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for a more hands-on food event, a kimchi cook-off might be just the thing. Part of an international series sponsored by the Jongga kimchi company in partnership with prominent culinary schools, this year’s Bay Area edition will take place at the CIA at Copia in downtown Napa, pitting eight finalists against each other to cook their own original recipes that incorporate kimchi. Top finishers will take home cash prizes. Kimchi enthusiasts who think they’ve got the right stuff simply need to submit an \u003c/span>\u003ca href=\"https://www.facebook.com/events/207820298049424/?ref=newsfeed\">\u003cspan style=\"font-weight: 400\">audition video\u003c/span>\u003c/a> to apply\u003cspan style=\"font-weight: 400\">.\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\">Festival director HJ Park says the original plan was to allow up to 200 audience members—each of whom would take home a DIY kimchi goodie bag—but since it’s an indoor event, those plans are up in the air. Either way, the whole competition will be livestreamed via the event’s \u003c/span>\u003ca href=\"https://www.facebook.com/KoreanKimchiFestivalinSF\">\u003cspan style=\"font-weight: 400\">Facebook page\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Year, Fruitvale's Annual Día de los Muertos Festival Will Focus on Boosting Local Restaurants",
"headTitle": "This Year, Fruitvale’s Annual Día de los Muertos Festival Will Focus on Boosting Local Restaurants | KQED",
"content": "\u003cp>Normally one of the busiest and most lively days of the year in Oakland’s heavily Mexican and Latin American Fruitvale district, this year’s Día de los Muertos Festival will mark a \u003ci>partial\u003c/i> return to the before-times celebration of this holiday honoring the dead. The jaw-droppingly athletic Aztec dancers, the sleek lowriders and the moving and intricately assembled ofrendas will all be back for this year’s festival, which takes place Oct. 31, says Itzel Diaz-Romo, the Interim Director of Development & Communications for the Unity Council, which is organizing the event. The performances and displays will just be spread out throughout the district to prevent crowds from accumulating at any one place. COVID vaccines and testing will be available on site.\u003c/p>\n\u003cp>The biggest difference, for food lovers, is that there won’t be any street vendors hawking tamales or pupusas this year. Instead, in an effort to support local restaurants, the week leading up to Día de los Muertos has been designated, as it was last year, as Fruitvale Restaurant Week. Details are still being finalized, but it’s likely that all participating restaurants will offer a $20 meal deal that includes a drink.\u003c/p>\n\u003cp>\u003cem>The Día de los Muertos Festival will take place on Oct. 31 throughout the Fruitvale district. Fruitvale Restaurant Week specials will run from Oct. 24–31. Details \u003ca href=\"https://diaoakland.com/?ltclid=77d11583-837a-4d21-90d6-8c9422880804\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Normally one of the busiest and most lively days of the year in Oakland’s heavily Mexican and Latin American Fruitvale district, this year’s Día de los Muertos Festival will mark a \u003ci>partial\u003c/i> return to the before-times celebration of this holiday honoring the dead. The jaw-droppingly athletic Aztec dancers, the sleek lowriders and the moving and intricately assembled ofrendas will all be back for this year’s festival, which takes place Oct. 31, says Itzel Diaz-Romo, the Interim Director of Development & Communications for the Unity Council, which is organizing the event. The performances and displays will just be spread out throughout the district to prevent crowds from accumulating at any one place. COVID vaccines and testing will be available on site.\u003c/p>\n\u003cp>The biggest difference, for food lovers, is that there won’t be any street vendors hawking tamales or pupusas this year. Instead, in an effort to support local restaurants, the week leading up to Día de los Muertos has been designated, as it was last year, as Fruitvale Restaurant Week. Details are still being finalized, but it’s likely that all participating restaurants will offer a $20 meal deal that includes a drink.\u003c/p>\n\u003cp>\u003cem>The Día de los Muertos Festival will take place on Oct. 31 throughout the Fruitvale district. Fruitvale Restaurant Week specials will run from Oct. 24–31. Details \u003ca href=\"https://diaoakland.com/?ltclid=77d11583-837a-4d21-90d6-8c9422880804\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In just before the end of Filipino American History Month, LumpiaPalooza is, of course, a celebration of all things lumpia. Ten different vendors, including Oakland’s \u003ca href=\"https://www.instagram.com/thelumpiacompany/?hl=en\">Lumpia Company\u003c/a> and Hayward-based \u003ca href=\"https://www.instagram.com/marleystreats/?hl=en\">Marley’s Treats\u003c/a>, will each offer their own signature version of the quintessential Filipino deep-fried treat—from traditional pork- and chicken-filled versions to dessert lumpia, vegan lumpia and unorthodox, hybridized creations inspired by cheeseburgers or elote. And, for the brave of heart, there will be a lumpia eating contest too.\u003c/p>\n\u003cp>Because of COVID safety concerns, this year’s LumpiaPalooza will be spread across two days to help reduce the crowds, and District Six’s 18,000-square-foot outdoor space should allow for plenty of social distancing. That said, folks should come expecting a party—especially with legendary hype man Fran Boogie hosting and Bay Area icon DJ Shortkut behind the decks.\u003c/p>\n\u003cp>\u003cem>LumpiaPalooza takes place at District Six (428 11th Street, San Francisco) on Oct. 23–24, 11am–4pm. Details \u003ca href=\"https://www.eventbrite.com/e/lumpiapalooza-tickets-165622835359?aff=ebdsoporgprofile\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Celebrate Mid-Autumn Festival With Mooncakes and Paper Lanterns",
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"content": "\u003cp>To prepare for Eastlake Little Saigon’s big Mid-Autumn Festival celebration, the nonprofit Good Good Eatz and the Oakland Vietnamese Chamber of Commerce are distributing 2,000 colorful paper lanterns to four local schools so that the students can paint and decorate them. On Sept. 18, the lanterns will light up dozens of restaurants around Eastlake, acting as beacons to draw customers toward delicious pho and banh mi at neighborhood standards like Pho Vy, Pho Mekong and Cam Huong.\u003c/p>\n\u003cp>Continuing an \u003ca href=\"https://www.kqed.org/arts/13900641/pokemon-go-little-saigon-oakland-vietnamese-food\">ongoing cross-promotion with Pokémon Go developer Niantic\u003c/a>, many of the restaurants and markets will be designated as Pokéstops, where players of the augmented reality game can accrue power-ups. In further keeping with the Vietnamese emphasis of Mid-Autumn Festival as a children’s holiday—like Halloween for Americans, Good Good Eatz co-founder Trinh Banh explains—kids will be able to go around and collect miniature mooncakes and other goodies from many of the participating merchants.\u003c/p>\n\u003cp>This will be a masked event, and COVID vaccination and testing will be available at Clinton Park.\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>\u003ci>Eastlake Little Saigon’s Mid-Autumn Festival celebration will take place on Sept. 18, noon–5pm at Clinton Park in Oakland. \u003ca href=\"https://www.instagram.com/p/CTsCJRmJA9C/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here.\u003c/a>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>To prepare for Eastlake Little Saigon’s big Mid-Autumn Festival celebration, the nonprofit Good Good Eatz and the Oakland Vietnamese Chamber of Commerce are distributing 2,000 colorful paper lanterns to four local schools so that the students can paint and decorate them. On Sept. 18, the lanterns will light up dozens of restaurants around Eastlake, acting as beacons to draw customers toward delicious pho and banh mi at neighborhood standards like Pho Vy, Pho Mekong and Cam Huong.\u003c/p>\n\u003cp>Continuing an \u003ca href=\"https://www.kqed.org/arts/13900641/pokemon-go-little-saigon-oakland-vietnamese-food\">ongoing cross-promotion with Pokémon Go developer Niantic\u003c/a>, many of the restaurants and markets will be designated as Pokéstops, where players of the augmented reality game can accrue power-ups. In further keeping with the Vietnamese emphasis of Mid-Autumn Festival as a children’s holiday—like Halloween for Americans, Good Good Eatz co-founder Trinh Banh explains—kids will be able to go around and collect miniature mooncakes and other goodies from many of the participating merchants.\u003c/p>\n\u003cp>This will be a masked event, and COVID vaccination and testing will be available at Clinton Park.\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>\u003ci>Eastlake Little Saigon’s Mid-Autumn Festival celebration will take place on Sept. 18, noon–5pm at Clinton Park in Oakland. \u003ca href=\"https://www.instagram.com/p/CTsCJRmJA9C/\" target=\"_blank\" rel=\"noopener noreferrer\">Details here.\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>In pre-COVID times, Undiscovered SF’s periodic night markets were a blast of local Filipino American culture at its finest and most rollicking—the DJs, b-boys, traditional folk dancers and, of course, a taste of the most delicious Filipino food the Bay Area has to offer. This year’s edition will be a bit of a hybrid: For social distancing reasons, the live events—the DJ sets and other performances, the food pop-ups, the streetwear and jewelry vendors—will be spread across three indoor and outdoor venues, together forming a “culture crawl” meant to encourage guests to explore all that the SOMA Pilipinas corridor has to offer. For those in it primarily for the lechon (or the sisig or the halo-halo), a food passport will allow customers to access one menu item at every vendor for one fixed price. Confirmed vendors include Jeepney Guy (the local lechon master) and Barya Kitchen.\u003c/p>\n\u003cp>Meanwhile, those who feel more comfortable avoiding the crowds don’t need to worry about missing out entirely: All of the performances and workshops will be livestreamed.\u003c/p>\n\u003cp>\u003cem>The in-person Undiscovered Culture Crawl will take place on Saturday, Oct. 16 from noon–6pm on \u003ci>Mission Street between 3rd and 7th, San Francisco. Details—including for the virtual events—\u003ca href=\"https://www.undiscoveredsf.com/culture-crawl-2021\">here\u003c/a>.\u003c/i>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In pre-COVID times, Undiscovered SF’s periodic night markets were a blast of local Filipino American culture at its finest and most rollicking—the DJs, b-boys, traditional folk dancers and, of course, a taste of the most delicious Filipino food the Bay Area has to offer. This year’s edition will be a bit of a hybrid: For social distancing reasons, the live events—the DJ sets and other performances, the food pop-ups, the streetwear and jewelry vendors—will be spread across three indoor and outdoor venues, together forming a “culture crawl” meant to encourage guests to explore all that the SOMA Pilipinas corridor has to offer. For those in it primarily for the lechon (or the sisig or the halo-halo), a food passport will allow customers to access one menu item at every vendor for one fixed price. Confirmed vendors include Jeepney Guy (the local lechon master) and Barya Kitchen.\u003c/p>\n\u003cp>Meanwhile, those who feel more comfortable avoiding the crowds don’t need to worry about missing out entirely: All of the performances and workshops will be livestreamed.\u003c/p>\n\u003cp>\u003cem>The in-person Undiscovered Culture Crawl will take place on Saturday, Oct. 16 from noon–6pm on \u003ci>Mission Street between 3rd and 7th, San Francisco. Details—including for the virtual events—\u003ca href=\"https://www.undiscoveredsf.com/culture-crawl-2021\">here\u003c/a>.\u003c/i>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Cult Favorite Taiwanese Pop-Up Lands a Standalone Restaurant in Emeryville",
"headTitle": "Cult Favorite Taiwanese Pop-Up Lands a Standalone Restaurant in Emeryville | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When Angie Lin and Tony Tung first broke into the Bay Area’s burgeoning brewery-based pop-up scene about three years ago, all the cool craft breweries were slinging burgers or tacos or nachos. No one seemed to be repping what they believed to be an equally transcendent pairing: craft beer and handmade, “craft” dumplings. \u003c/span>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003cspan style=\"font-weight: 400\">Good-to-Eat Dumplings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> stepped in to fill the void.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eventually, the wife-and-wife duo settled into a permanent gig popping up out of the kitchen at \u003c/span>\u003ca href=\"https://www.instagram.com/originalpattern/\">\u003cspan style=\"font-weight: 400\">Original Pattern Brewing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in Jack London Square, and slowly built up an avid cult following for its distinctly Taiwanese style of dumplings and bao, which also showcased fresh Northern California produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, they will have a standalone restaurant of their own. Opening toward the end of 2021 in the former Yuzu Ramen & Broffee location on 65th Street in Emeryville, the new Good-to-Eat Dumplings will be one of a small number of full-fledged Taiwanese restaurants in the Oakland and Berkeley area—one of the only places, in fact, where diners will be able to sit down for a family-style Taiwanese meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901990\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901990\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg\" alt=\"Three long, well-browned potsticker dumplings on a plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The pop-up’s most famous dish is probably its long potstickers. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with so many businesses, the turning point was the pandemic. Prior to that, Good-to-Eat had stayed fairly one-minded in its focus on dumplings with seasonal fillings; its most famous dish was its long potstickers. But once shelter in place hit and Good-to-Eat shifted to doing takeout exclusively, Lin says it only made sense to offer more complete meals: rice plates, noodle dishes and a variety of weekly specials. They served Taiwanese-style lion’s head meatballs, crispy fried pork chops and an appetizer they stylized as “\u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/16/21439018/good-to-eat-dumplings-taiwanese-caprese-tomatoes-soy-sauce-pop-up-oakland\">\u003cspan style=\"font-weight: 400\">Taiwanese caprese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”—a classic preparation from Tainan that combined ripe heirloom tomatoes, sugar and a gingery soy-sauce glaze. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Regulars were immediately enamored with the new dishes, and, as in-person dining slowly ramped up again, the restaurant stuck with the expanded menu. On any given weekend, Lin says, the dining room would fill up with families across three generations. Each group would order a spread of dishes sumptuous enough to cover the table and then some.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This is really what we love. This is why we are doing this,” Lin says. “We figured out that our food has this ability to bring people together like this.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901991\" class=\"wp-caption alignleft\" style=\"max-width: 1125px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901991\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg\" alt=\"Chef Tony Tung leans over the counter where there is a plate of stuffed cabbage rolls.\" width=\"1125\" height=\"1467\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg 1125w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-800x1043.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-1020x1330.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-768x1001.jpg 768w\" sizes=\"(max-width: 1125px) 100vw, 1125px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tony Tung plates up an order of Taiwanese cabbage rolls. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The problem was that their brewery kitchen was set up in the typical makeshift pop-up way. All of the dishes had to be prepped ahead of time at a commercial kitchen in downtown Oakland, which meant they weren’t able to make the menu as expansive and ambitious as they wanted it to be. Every time they added a new dish, they had to remove some other customer favorite.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chefs’ vision for the new Emeryville location, then, is to serve an even larger selection of traditional Taiwanese dishes beyond dumplings and bao, focusing on the kind of dishes that are both homey and elegant—and special enough that you’d normally only encounter them at a banquet or celebration meal. As Lin puts it, “We love to showcase how delicate traditional Taiwanese cooking is.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The aforementioned lion’s head meatballs, for instance, are stewed with just napa cabbage—no water—to yield an intensely flavorful broth. Lin and Tung will serve a chicken soup that gets slow-cooked in a clay pot for 24 hours. They’ll serve Taiwanese-style stuffed cabbage rolls. And they’ll be able to more regularly serve their labor-intensive pork belly gua bao, which include mustard leaves that they ferment in-house. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the same time, the restaurant will continue to serve all of its staples: the dumplings, the noodles, the various small plates.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At its core, then, the restaurant will be a place where customers will be able to sit down and enjoy a multi-course, family-style Taiwanese meal—a real rarity in this part of the East Bay, where almost all of the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897936/best-taiwanese-restaurants-sf-oakland-cupertino-bay-area\">\u003cspan style=\"font-weight: 400\">existing Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> focus on street foods or bento boxes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13901063,arts_13897936,arts_13897272']Meanwhile, Lin says she and Tung have formed a deep connection with their customers in the Jack London area over the past three years, which is why they have no intention of leaving. Instead, they’ll continue to run the pop-up spot as “Baohous by GTE,” with a streamlined menu focused on sandwich-style steamed bao during the week and a callback to their original dumpling pop-up menu on Sundays.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, the restaurant’s trajectory mirrors the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">growing mainstream embrace of the Bay Area’s Taiwanese food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in general. When they were first starting out, Lin and Tung were afraid that if they even included the word “Taiwanese” in their branding, customers would just wind up feeling confused. Now, Lin says she’s definitely going to make sure people know that Good-to-Eat Dumplings is Taiwanese.\u003c/span>\u003c/p>\n\u003cp>“Now everyone has much more awareness,” Lin says. “Food from Taiwan is a category that customers want to explore.”\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\">If all goes according to plan, Good-to-Eat Dumplings will open at 1298 65th Street in Emeryville as early as November 2021. For updates, follow the restaurant on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\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\">When Angie Lin and Tony Tung first broke into the Bay Area’s burgeoning brewery-based pop-up scene about three years ago, all the cool craft breweries were slinging burgers or tacos or nachos. No one seemed to be repping what they believed to be an equally transcendent pairing: craft beer and handmade, “craft” dumplings. \u003c/span>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003cspan style=\"font-weight: 400\">Good-to-Eat Dumplings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> stepped in to fill the void.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Eventually, the wife-and-wife duo settled into a permanent gig popping up out of the kitchen at \u003c/span>\u003ca href=\"https://www.instagram.com/originalpattern/\">\u003cspan style=\"font-weight: 400\">Original Pattern Brewing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, in Jack London Square, and slowly built up an avid cult following for its distinctly Taiwanese style of dumplings and bao, which also showcased fresh Northern California produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now, they will have a standalone restaurant of their own. Opening toward the end of 2021 in the former Yuzu Ramen & Broffee location on 65th Street in Emeryville, the new Good-to-Eat Dumplings will be one of a small number of full-fledged Taiwanese restaurants in the Oakland and Berkeley area—one of the only places, in fact, where diners will be able to sit down for a family-style Taiwanese meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901990\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901990\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg\" alt=\"Three long, well-browned potsticker dumplings on a plate.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_potstickers-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The pop-up’s most famous dish is probably its long potstickers. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with so many businesses, the turning point was the pandemic. Prior to that, Good-to-Eat had stayed fairly one-minded in its focus on dumplings with seasonal fillings; its most famous dish was its long potstickers. But once shelter in place hit and Good-to-Eat shifted to doing takeout exclusively, Lin says it only made sense to offer more complete meals: rice plates, noodle dishes and a variety of weekly specials. They served Taiwanese-style lion’s head meatballs, crispy fried pork chops and an appetizer they stylized as “\u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/16/21439018/good-to-eat-dumplings-taiwanese-caprese-tomatoes-soy-sauce-pop-up-oakland\">\u003cspan style=\"font-weight: 400\">Taiwanese caprese\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”—a classic preparation from Tainan that combined ripe heirloom tomatoes, sugar and a gingery soy-sauce glaze. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Regulars were immediately enamored with the new dishes, and, as in-person dining slowly ramped up again, the restaurant stuck with the expanded menu. On any given weekend, Lin says, the dining room would fill up with families across three generations. Each group would order a spread of dishes sumptuous enough to cover the table and then some.\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\">“This is really what we love. This is why we are doing this,” Lin says. “We figured out that our food has this ability to bring people together like this.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901991\" class=\"wp-caption alignleft\" style=\"max-width: 1125px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901991\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg\" alt=\"Chef Tony Tung leans over the counter where there is a plate of stuffed cabbage rolls.\" width=\"1125\" height=\"1467\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage.jpg 1125w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-800x1043.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-1020x1330.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/GTEDumplings_tonycabbage-768x1001.jpg 768w\" sizes=\"(max-width: 1125px) 100vw, 1125px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tony Tung plates up an order of Taiwanese cabbage rolls. \u003ccite>(Good-to-Eat Dumplings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The problem was that their brewery kitchen was set up in the typical makeshift pop-up way. All of the dishes had to be prepped ahead of time at a commercial kitchen in downtown Oakland, which meant they weren’t able to make the menu as expansive and ambitious as they wanted it to be. Every time they added a new dish, they had to remove some other customer favorite.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chefs’ vision for the new Emeryville location, then, is to serve an even larger selection of traditional Taiwanese dishes beyond dumplings and bao, focusing on the kind of dishes that are both homey and elegant—and special enough that you’d normally only encounter them at a banquet or celebration meal. As Lin puts it, “We love to showcase how delicate traditional Taiwanese cooking is.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The aforementioned lion’s head meatballs, for instance, are stewed with just napa cabbage—no water—to yield an intensely flavorful broth. Lin and Tung will serve a chicken soup that gets slow-cooked in a clay pot for 24 hours. They’ll serve Taiwanese-style stuffed cabbage rolls. And they’ll be able to more regularly serve their labor-intensive pork belly gua bao, which include mustard leaves that they ferment in-house. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the same time, the restaurant will continue to serve all of its staples: the dumplings, the noodles, the various small plates.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At its core, then, the restaurant will be a place where customers will be able to sit down and enjoy a multi-course, family-style Taiwanese meal—a real rarity in this part of the East Bay, where almost all of the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897936/best-taiwanese-restaurants-sf-oakland-cupertino-bay-area\">\u003cspan style=\"font-weight: 400\">existing Taiwanese restaurants\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> focus on street foods or bento boxes. \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>Meanwhile, Lin says she and Tung have formed a deep connection with their customers in the Jack London area over the past three years, which is why they have no intention of leaving. Instead, they’ll continue to run the pop-up spot as “Baohous by GTE,” with a streamlined menu focused on sandwich-style steamed bao during the week and a callback to their original dumpling pop-up menu on Sundays.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, the restaurant’s trajectory mirrors the \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">\u003cspan style=\"font-weight: 400\">growing mainstream embrace of the Bay Area’s Taiwanese food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in general. When they were first starting out, Lin and Tung were afraid that if they even included the word “Taiwanese” in their branding, customers would just wind up feeling confused. Now, Lin says she’s definitely going to make sure people know that Good-to-Eat Dumplings is Taiwanese.\u003c/span>\u003c/p>\n\u003cp>“Now everyone has much more awareness,” Lin says. “Food from Taiwan is a category that customers want to explore.”\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\">If all goes according to plan, Good-to-Eat Dumplings will open at 1298 65th Street in Emeryville as early as November 2021. For updates, follow the restaurant on \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/goodtoeatdumplings/\">\u003ci>\u003cspan style=\"font-weight: 400\">Instagram\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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"title": "The Face of SF’s Modern Filipino Food Movement Finally Has a Restaurant of His Own",
"headTitle": "The Face of SF’s Modern Filipino Food Movement Finally Has a Restaurant of His Own | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">If any chef in San Francisco has mastered the art of the pop-up, Francis Ang has. As the chef for \u003c/span>\u003ca href=\"https://www.pinoyheritage.com/\">\u003cspan style=\"font-weight: 400\">Pinoy Heritage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Filipino-Californian pop-up series he’s run with his wife Dian since 2016, Ang has slung countless little cardboard trays of sisig fried rice at food festivals and hosted communal kamayan feasts as warm and welcoming as a dinner party with friends. Even out of tiny, cobbled-together kitchens, he’s assembled the kind of precise, prettily plated tasting menu dishes that compare favorably to any Michelin-endorsed masterpiece.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And now, finally, Ang and his team are opening a full-fledged restaurant of their own. Located inside the brand new Kimpton Alton Hotel in Fisherman’s Wharf, \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/\">\u003cspan style=\"font-weight: 400\">Abacá\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opens today, Aug. 16, with an exciting, small plates–focused \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/menu\">\u003cspan style=\"font-weight: 400\">dinner menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from Ang and chef de cuisine Danica Aviles, as well as a panaderia serving Filipino breads and pastries during the morning and afternoon. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901351\" class=\"wp-caption alignright\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901351\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg\" alt=\"Longganisa pork sausage skewer, with egg yolk for dipping.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1920x2880.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Longganisa pork sausage skewer, with egg yolk for dipping. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea is to carry forward with Pinoy Heritage’s primary mission: to introduce lesser known, regionally specific Filipino dishes to Bay Area diners. In other words, Ang says, “We’re using Abacá as an opportunity to show that Filipino food is not just your typical adobo and pancit.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, Ang has become the face of the Bay Area’s modern \u003c/span>\u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">\u003cspan style=\"font-weight: 400\">Filipino food movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> over the course of the past five years, doing as much as anyone to expand diners’ understanding of what Filipino food is and has the potential to be. The driving force behind the Pinoy Heritage pop-ups was the series of extended research trips that Francis and Dian would take to the Philippines each year, traveling to as many of the country’s 7,000 individual islands as they could. On a trip to the southern island of Mindanao, for instance, they learned about chicken pyanggang, or grilled chicken blackened with coconut ash—a dish Ang had never even heard of during the 19 years he lived in the Philippines. Now it’s part of a whole section of of skewers on Abacá’s menu that’s meant as a nod to traditional Filipino barbecue.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What sets Ang apart from a lot of other Filipino chefs in the Bay Area, though, is that he isn’t only interested in serving dishes in their most straightforward form. His pop-ups are known for presenting traditional dishes with a touch of fine-dining elegance (Ang’s background, after all, was as a fine dining pastry chef)—for pushing the envelope on what modern, California-inflected Filipino food might look like.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of Ang’s favorite dishes on Abacá’s opening menu is a tomato and peach salad that doesn’t look Filipino at all. But, as Ang explains, “If you taste it, it brings you back.” The salad has an herb sauce that transports diners back to the Filipino wet markets. It has smoked fish in it, which transports them to the breakfast table, since Filipinos traditionally eat smoked fish with eggs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There’s no boundaries; there’s no rules,” Ang says. “We interpret Filipino food in our own way, knowing its history and past.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13898436,arts_13896138']For years, there has been talk about whether Filipino food has developed enough “mainstream” \u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">crossover appeal\u003c/a> in the Bay Area to support an upscale Filipino restaurant. The region has long been home to dozens upon dozens of superlative “mom-and-pop” Filipino restaurants catering mainly to the Filipino community, especially in the Daly City area. And it’s become a hotspot, too, for hip Filipino American joints slinging things like sisig burritos, creatively stuffed lumpia and loaded fries. But the few attempts at something approaching Filipino “fine dining” haven’t enjoyed a long shelf life: \u003ca href=\"https://www.yelp.com/biz/poleng-lounge-san-francisco\">Poleng Lounge\u003c/a> had a great run in the late aughts, but it never marketed itself as a purely Filipino restaurant—and felt more like a nightclub than a fine dining restaurant. Polk Street’s 1760 launched a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/3/3/21163675/1760-prix-fixe-filipino-39-dollars\">\u003cspan style=\"font-weight: 400\">promising and elegant three-course Filipino prix fixe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> last March only to have it get squashed by the pandemic shutdown just one month in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Abacá will serve as an interesting test case, then. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pinoy Heritage, for its part, was never purely a fine dining venture; some of its best pop-ups served straight-up street food. Even during the pandemic, Pinoy Heritage straddled both approaches: meal kits that allowed customers to assemble a bona fide fine dining tasting menu at home \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">value-oriented \u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/21/21449340/pinoy-heritage-kamayan-regional-filipino-feast-takeout\">\u003cspan style=\"font-weight: 400\">kamayan takeout feasts\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, each focused on a different region of the Philippines.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901352\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901352\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg\" alt=\"A trio of Filipino pastries, plated on top of banana leaves\" width=\"2560\" height=\"1706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A trio of pastries from Abacá’s panaderia. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Ang, Abacá will embrace all of those different aspects of the cuisine. What’s clear, though, is that the Bay Area has never had a Filipino restaurant quite like it, where diners might splurge on a $55 dry-aged ribeye served bistek style, craft cocktails (courtesy of Pacific Cocktail Haven’s Kevin Diedrich) and scallop pancit made with homemade noodles—where the attached bakery sells some of the prettiest laminated ensaymada you’ll ever see, and where hotel guests can even call in for room service.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Are we fine dining? It will be very, very fine,” Ang says. “But the idea is to have all the good stuff about fine dining, minus the stuffiness.”\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=\"https://www.restaurantabaca.com/\">Abacá \u003c/a>is now open, with both indoor and outdoor seating, at the Kimpton Alton Hotel (2700 Jones St., San Francisco). Dinner is served Monday through Saturday, 5–9pm; the panaderia is open 7am–2:30pm.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If any chef in San Francisco has mastered the art of the pop-up, Francis Ang has. As the chef for \u003c/span>\u003ca href=\"https://www.pinoyheritage.com/\">\u003cspan style=\"font-weight: 400\">Pinoy Heritage\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Filipino-Californian pop-up series he’s run with his wife Dian since 2016, Ang has slung countless little cardboard trays of sisig fried rice at food festivals and hosted communal kamayan feasts as warm and welcoming as a dinner party with friends. Even out of tiny, cobbled-together kitchens, he’s assembled the kind of precise, prettily plated tasting menu dishes that compare favorably to any Michelin-endorsed masterpiece.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And now, finally, Ang and his team are opening a full-fledged restaurant of their own. Located inside the brand new Kimpton Alton Hotel in Fisherman’s Wharf, \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/\">\u003cspan style=\"font-weight: 400\">Abacá\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opens today, Aug. 16, with an exciting, small plates–focused \u003c/span>\u003ca href=\"https://www.restaurantabaca.com/menu\">\u003cspan style=\"font-weight: 400\">dinner menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from Ang and chef de cuisine Danica Aviles, as well as a panaderia serving Filipino breads and pastries during the morning and afternoon. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901351\" class=\"wp-caption alignright\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901351\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg\" alt=\"Longganisa pork sausage skewer, with egg yolk for dipping.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_skewer-1920x2880.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Longganisa pork sausage skewer, with egg yolk for dipping. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea is to carry forward with Pinoy Heritage’s primary mission: to introduce lesser known, regionally specific Filipino dishes to Bay Area diners. In other words, Ang says, “We’re using Abacá as an opportunity to show that Filipino food is not just your typical adobo and pancit.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, Ang has become the face of the Bay Area’s modern \u003c/span>\u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">\u003cspan style=\"font-weight: 400\">Filipino food movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> over the course of the past five years, doing as much as anyone to expand diners’ understanding of what Filipino food is and has the potential to be. The driving force behind the Pinoy Heritage pop-ups was the series of extended research trips that Francis and Dian would take to the Philippines each year, traveling to as many of the country’s 7,000 individual islands as they could. On a trip to the southern island of Mindanao, for instance, they learned about chicken pyanggang, or grilled chicken blackened with coconut ash—a dish Ang had never even heard of during the 19 years he lived in the Philippines. Now it’s part of a whole section of of skewers on Abacá’s menu that’s meant as a nod to traditional Filipino barbecue.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What sets Ang apart from a lot of other Filipino chefs in the Bay Area, though, is that he isn’t only interested in serving dishes in their most straightforward form. His pop-ups are known for presenting traditional dishes with a touch of fine-dining elegance (Ang’s background, after all, was as a fine dining pastry chef)—for pushing the envelope on what modern, California-inflected Filipino food might look like.\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\">One of Ang’s favorite dishes on Abacá’s opening menu is a tomato and peach salad that doesn’t look Filipino at all. But, as Ang explains, “If you taste it, it brings you back.” The salad has an herb sauce that transports diners back to the Filipino wet markets. It has smoked fish in it, which transports them to the breakfast table, since Filipinos traditionally eat smoked fish with eggs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“There’s no boundaries; there’s no rules,” Ang says. “We interpret Filipino food in our own way, knowing its history and past.”\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 years, there has been talk about whether Filipino food has developed enough “mainstream” \u003ca href=\"https://sanfran.com/finally-the-bay-areas-filipino-food-scene-takes-star-turn\">crossover appeal\u003c/a> in the Bay Area to support an upscale Filipino restaurant. The region has long been home to dozens upon dozens of superlative “mom-and-pop” Filipino restaurants catering mainly to the Filipino community, especially in the Daly City area. And it’s become a hotspot, too, for hip Filipino American joints slinging things like sisig burritos, creatively stuffed lumpia and loaded fries. But the few attempts at something approaching Filipino “fine dining” haven’t enjoyed a long shelf life: \u003ca href=\"https://www.yelp.com/biz/poleng-lounge-san-francisco\">Poleng Lounge\u003c/a> had a great run in the late aughts, but it never marketed itself as a purely Filipino restaurant—and felt more like a nightclub than a fine dining restaurant. Polk Street’s 1760 launched a \u003c/span>\u003ca href=\"https://sf.eater.com/2020/3/3/21163675/1760-prix-fixe-filipino-39-dollars\">\u003cspan style=\"font-weight: 400\">promising and elegant three-course Filipino prix fixe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> last March only to have it get squashed by the pandemic shutdown just one month in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Abacá will serve as an interesting test case, then. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pinoy Heritage, for its part, was never purely a fine dining venture; some of its best pop-ups served straight-up street food. Even during the pandemic, Pinoy Heritage straddled both approaches: meal kits that allowed customers to assemble a bona fide fine dining tasting menu at home \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">value-oriented \u003c/span>\u003ca href=\"https://sf.eater.com/2020/9/21/21449340/pinoy-heritage-kamayan-regional-filipino-feast-takeout\">\u003cspan style=\"font-weight: 400\">kamayan takeout feasts\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, each focused on a different region of the Philippines.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13901352\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13901352\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg\" alt=\"A trio of Filipino pastries, plated on top of banana leaves\" width=\"2560\" height=\"1706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/abaca_pastries-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A trio of pastries from Abacá’s panaderia. \u003ccite>(Melissa de Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Ang, Abacá will embrace all of those different aspects of the cuisine. What’s clear, though, is that the Bay Area has never had a Filipino restaurant quite like it, where diners might splurge on a $55 dry-aged ribeye served bistek style, craft cocktails (courtesy of Pacific Cocktail Haven’s Kevin Diedrich) and scallop pancit made with homemade noodles—where the attached bakery sells some of the prettiest laminated ensaymada you’ll ever see, and where hotel guests can even call in for room service.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Are we fine dining? It will be very, very fine,” Ang says. “But the idea is to have all the good stuff about fine dining, minus the stuffiness.”\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=\"https://www.restaurantabaca.com/\">Abacá \u003c/a>is now open, with both indoor and outdoor seating, at the Kimpton Alton Hotel (2700 Jones St., San Francisco). Dinner is served Monday through Saturday, 5–9pm; the panaderia is open 7am–2:30pm.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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