The Bay Area’s Cutest Food Festival Is Throwing a Lumpia Party
Blockbuster Returns (Kinda!) to the Bay Area
Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats
2 Bay Area Bakers Create a Life-Size Han Solo Out of Bread
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"content": "\u003cp>Samantha Larot’s idea for the \u003ca href=\"https://www.instagram.com/harajukumarketplace/?hl=en%5C\">Harajuku Foodie Fest\u003c/a> was a simple one: By the summer of 2023, she’d been throwing successful food and craft pop-ups for much of the pandemic, starting with a handful of vendors outside her \u003ca href=\"https://aquarianplants.com/\">plant shop in Benicia\u003c/a> and eventually moving to the nearby City Park when she outgrew that space. She’d also been a lifelong lover of \u003ca href=\"https://www.kqed.org/arts/tag/anime\">anime\u003c/a>, Japanese art and “kawaii” culture — everything cute and pastel pink.\u003c/p>\n\u003cp>Why not combine the two?\u003c/p>\n\u003cp>So was born the first Harajuku Marketplace, in August of 2023, and it drew such a huge, enthusiastic crowd — more than 13,000 attendees from all over Northern California — that Larot knew she had to do it again. (“It was meant to be a one-off,” she says.) Now, Larot hosts the self-described “cutest foodie marketplace” in the Bay two to three times a month, both in Benicia and beyond, catering to the (very large) subset of Bay Area food lovers who also dabble in cosplay and Hello Kitty merch.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13935285,arts_13932574']\u003c/span>“They’re nostalgic characters for our [generation],” Larot says. “A lot of our parents who grew up in the ’90s bring their kids, so it’s fun for them too.”\u003c/p>\n\u003cp>The \u003ca href=\"https://www.eventbrite.com/e/lumpia-fest-tickets-1013205513967\">latest iteration of the festival\u003c/a>, which will be held at Daly City’s Cow Palace on Saturday, Jan. 18, will have an additional theme: It will double as a \u003ca href=\"https://www.kqed.org/arts/tag/lumpia\">lumpia\u003c/a> party. As Larot notes, one of the main differences between the Harajuku festival and other Bay Area manga or anime events is its emphasis on local street food vendors — 30 in all for Saturday’s event. It’s at least as much a food festival as it is an anime marketplace. As for the lumpia theme, Larot explains, “I’m Filipino. And I wanted to start including some of my culture.”\u003c/p>\n\u003cfigure id=\"attachment_13970239\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13970239\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite.jpg\" alt=\"Left: a food vendor shows off a box of lumpia. Right: a festival attendee dressed as a character from 'One Piece' holds a tray of skewered meats.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Left: A vendor at a past edition of Harajuku Lumpia Fest. Right: A festival attendee dressed as Monkey D. Luffy from ‘One Piece.’ \u003ccite>(Courtesy of Harajuku Marketplace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Harajuku Lumpia Fest, that means a whole host of Filipino food vendors, running the gamut from \u003ca href=\"https://www.instagram.com/lasangpinoy_tusoktusok/\">Lasang Pinoy\u003c/a>, a traditional street food vendor hawking meat skewers and classic lumpia Shanghai, to \u003ca href=\"https://www.instagram.com/lumpiabucket/\">Lumpia Bucket\u003c/a>, which is known for selling massive buckets of lumpia either layered with chicharon or overloaded, Jack in the Box–style, with \u003ca href=\"https://www.instagram.com/p/C-wfIqvRwnL/\">lettuce, sour cream and cheese\u003c/a>. Plenty of non-Filipino vendors, including longtime Harajuku favorites like Vallejo’s \u003ca href=\"https://www.instagram.com/sushiobsessionvallejo/?hl=en\">Sushi Obsession\u003c/a> (known for its “sushi nachos”), will also be in attendance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And since this \u003ci>is\u003c/i>, at the end of the day, an event focused on cute merch, the first 500 attendees will receive a free lumpia-themed tote bag, and the first 150 will receive a Lumpia Fest T-shirt.\u003c/p>\n\u003cp>On the art side of things, Larot says the Harajuku events are also much more locally focused than most anime conventions. “Some vendors will have \u003ci>Pokémon\u003c/i>, \u003ci>Sailor Moon\u003c/i> and Studio Ghibli,” she says. “But we also have local artists creating original artwork that you’re not going to find anywhere else.”\u003c/p>\n\u003cfigure id=\"attachment_13970240\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13970240\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-scaled.jpg\" alt=\"Two festival attendees dressed like anime characters.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1920x2880.jpg 1920w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Festival attendees are encouraged to come decked out in their most ‘kawaii’ outfits. \u003ccite>(Courtesy of Harajuku Marketplace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Jan. 18 festival is actually a makeup rain date after the original event was washed out by the spate of wet weather in mid-December (though the Cow Palace is an indoor space, many of the food vendors set up outside). Given the catastrophic wildfires that have swept through Los Angeles in the interim, the festival is also offering tickets that include a “The Bay Loves L.A.” fundraiser tote bag, with proceeds going toward fire relief.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Harajuku Lumpia Fest takes place on Saturday, Jan. 18, 10 a.m.–5 p.m., at Cow Palace (2600 Geneva Ave.) in Daly City. \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/lumpia-fest-tickets-1013205513967\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> start at $5 with online early registration.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Samantha Larot’s idea for the \u003ca href=\"https://www.instagram.com/harajukumarketplace/?hl=en%5C\">Harajuku Foodie Fest\u003c/a> was a simple one: By the summer of 2023, she’d been throwing successful food and craft pop-ups for much of the pandemic, starting with a handful of vendors outside her \u003ca href=\"https://aquarianplants.com/\">plant shop in Benicia\u003c/a> and eventually moving to the nearby City Park when she outgrew that space. She’d also been a lifelong lover of \u003ca href=\"https://www.kqed.org/arts/tag/anime\">anime\u003c/a>, Japanese art and “kawaii” culture — everything cute and pastel pink.\u003c/p>\n\u003cp>Why not combine the two?\u003c/p>\n\u003cp>So was born the first Harajuku Marketplace, in August of 2023, and it drew such a huge, enthusiastic crowd — more than 13,000 attendees from all over Northern California — that Larot knew she had to do it again. (“It was meant to be a one-off,” she says.) Now, Larot hosts the self-described “cutest foodie marketplace” in the Bay two to three times a month, both in Benicia and beyond, catering to the (very large) subset of Bay Area food lovers who also dabble in cosplay and Hello Kitty merch.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“They’re nostalgic characters for our [generation],” Larot says. “A lot of our parents who grew up in the ’90s bring their kids, so it’s fun for them too.”\u003c/p>\n\u003cp>The \u003ca href=\"https://www.eventbrite.com/e/lumpia-fest-tickets-1013205513967\">latest iteration of the festival\u003c/a>, which will be held at Daly City’s Cow Palace on Saturday, Jan. 18, will have an additional theme: It will double as a \u003ca href=\"https://www.kqed.org/arts/tag/lumpia\">lumpia\u003c/a> party. As Larot notes, one of the main differences between the Harajuku festival and other Bay Area manga or anime events is its emphasis on local street food vendors — 30 in all for Saturday’s event. It’s at least as much a food festival as it is an anime marketplace. As for the lumpia theme, Larot explains, “I’m Filipino. And I wanted to start including some of my culture.”\u003c/p>\n\u003cfigure id=\"attachment_13970239\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13970239\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite.jpg\" alt=\"Left: a food vendor shows off a box of lumpia. Right: a festival attendee dressed as a character from 'One Piece' holds a tray of skewered meats.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-composite-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Left: A vendor at a past edition of Harajuku Lumpia Fest. Right: A festival attendee dressed as Monkey D. Luffy from ‘One Piece.’ \u003ccite>(Courtesy of Harajuku Marketplace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Harajuku Lumpia Fest, that means a whole host of Filipino food vendors, running the gamut from \u003ca href=\"https://www.instagram.com/lasangpinoy_tusoktusok/\">Lasang Pinoy\u003c/a>, a traditional street food vendor hawking meat skewers and classic lumpia Shanghai, to \u003ca href=\"https://www.instagram.com/lumpiabucket/\">Lumpia Bucket\u003c/a>, which is known for selling massive buckets of lumpia either layered with chicharon or overloaded, Jack in the Box–style, with \u003ca href=\"https://www.instagram.com/p/C-wfIqvRwnL/\">lettuce, sour cream and cheese\u003c/a>. Plenty of non-Filipino vendors, including longtime Harajuku favorites like Vallejo’s \u003ca href=\"https://www.instagram.com/sushiobsessionvallejo/?hl=en\">Sushi Obsession\u003c/a> (known for its “sushi nachos”), will also be in attendance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And since this \u003ci>is\u003c/i>, at the end of the day, an event focused on cute merch, the first 500 attendees will receive a free lumpia-themed tote bag, and the first 150 will receive a Lumpia Fest T-shirt.\u003c/p>\n\u003cp>On the art side of things, Larot says the Harajuku events are also much more locally focused than most anime conventions. “Some vendors will have \u003ci>Pokémon\u003c/i>, \u003ci>Sailor Moon\u003c/i> and Studio Ghibli,” she says. “But we also have local artists creating original artwork that you’re not going to find anywhere else.”\u003c/p>\n\u003cfigure id=\"attachment_13970240\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13970240\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-scaled.jpg\" alt=\"Two festival attendees dressed like anime characters.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/harajuku-cosplay-1920x2880.jpg 1920w\" sizes=\"auto, (max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Festival attendees are encouraged to come decked out in their most ‘kawaii’ outfits. \u003ccite>(Courtesy of Harajuku Marketplace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Jan. 18 festival is actually a makeup rain date after the original event was washed out by the spate of wet weather in mid-December (though the Cow Palace is an indoor space, many of the food vendors set up outside). Given the catastrophic wildfires that have swept through Los Angeles in the interim, the festival is also offering tickets that include a “The Bay Loves L.A.” fundraiser tote bag, with proceeds going toward fire relief.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Harajuku Lumpia Fest takes place on Saturday, Jan. 18, 10 a.m.–5 p.m., at Cow Palace (2600 Geneva Ave.) in Daly City. \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/lumpia-fest-tickets-1013205513967\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> start at $5 with online early registration.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "blockbuster-returns-kinda-to-the-bay-area",
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"content": "\u003cp>In the summer of 1999, \u003ci>Deep Blue Sea\u003c/i> was released as a top-budget action blockbuster, wherein Samuel L. Jackson (spoiler alert) gets devoured by a ravenously brain-enhanced shark. It’s not the kind of cinema that garners awards; for most, the movie is now forgotten in the streaming age of endless new content.\u003c/p>\n\u003cp>But \u003ci>Deep Blue Sea\u003c/i> is exactly the sort of faint cinematic memory that Benicia resident Thomas Brungardt is hoping to add to his vintage VHS tape collection. With roughly 450 VHS tapes between him and his business partner, Tony Bernasconi, the duo sells old, odd films at \u003ca href=\"https://www.instagram.com/pocketmonkeyvintage/\">Pocket Monkey Vintage\u003c/a> in downtown Benicia.\u003c/p>\n\u003cp>Now, they’re taking their cinephile nostalgia to the next level by launching Benicia’s first and only \u003ca href=\"https://www.instagram.com/freeblockbusterbayarea/\">Free Blockbuster neighborhood kiosk\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13955368\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955368\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647.jpg\" alt=\"a refurbished news stand is displayed with old VHS tapes and DVDs inside with the two creators standing beside it\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thomas Brungardt (left) and Tony Bernasconi refurbished a donated newsrack and turned it into a community exchange program for VHS tapes and DVDs. \u003ccite>(Courtesy Thomas Brungardt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On April 1, Brungardt and Bernasconi launched the community lending program by installing a refurbished newsrack on First Street in front of Pocket Monkey Vintage. The outdoor newsrack, donated by the city’s 121-year-old newspaper \u003cem>\u003ca href=\"https://beniciaheraldonline.com/about/\">The Benicia Herald\u003c/a>\u003c/em>, is painted in the iconic blue-and-yellow theme of a Blockbuster video rental shop.\u003c/p>\n\u003cp>Think of it as one of those \u003ca href=\"https://littlefreelibrary.org/\">Little Free Libraries\u003c/a> where passersby take or leave a book. Except instead of books, strangers exchange movies like \u003ci>Indiana Jones\u003c/i>, \u003ci>Jurassic Park\u003c/i>, \u003ci>Titanic\u003c/i> and \u003ci>The Empire Strikes Back\u003c/i>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We love video rental stores,” Brungardt says. “I used to go to mom ‘n’ pop video stores and Blockbuster for cult classics. [Free Blockbuster] is for those who still like having the physical form, and for younger generations who haven’t used [VHS or DVD] before. We wanted a way for people to have that. It’s just about bringing that joy back.”\u003c/p>\n\u003cp>Brungardt and Bernasconi aren’t alone in their fondness for Blockbuster. In fact, \u003ca href=\"https://www.freeblockbuster.org/\">Free Blockbuster began in 2019\u003c/a> when a former Blockbuster employee in Los Angeles installed the first DIY community box in his neighborhood, and invited others to do the same in their own cities. There are now \u003ca href=\"https://thehill.com/homenews/nexstar_media_wire/3565102-miss-blockbuster-heres-how-you-can-kind-of-relive-the-magic/\">at least 340 reported locations\u003c/a> around the globe, with a handful already in the Bay Area. \u003c/p>\n\u003cp>So far, Brungardt says, younger people in particular have responded favorably. \u003c/p>\n\u003cp>“The younger generation has never seen a VCR or TV that is square,” says Brungardt. “They watch the movies and experience something new and they take out their phones and post it on TikTok. It’s quirky for them. A few young folks have turned into collectors now. It’s cool to expose them to what we had growing up. And their parents come by, too.”\u003c/p>\n\u003cfigure id=\"attachment_13955364\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955364\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642.jpg\" alt=\"a refurbished news stand is displayed with old VHS tapes and DVDs inside\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The formerly beat-up newsrack was donated by The Benicia Herald, and can be found in front of Pocket Monkey Vintage. \u003ccite>(Courtesy Thomas Brungardt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside Pocket Monkey Vintage, Brungardt and Bernasconi — who also operate \u003ca href=\"https://www.instagram.com/travelingmuseum/\">The Traveling Museum\u003c/a>, a roving collection of items from the ’80s, ’90s and aughts housed in a 1978 Ford van — have set up a makeshift watch room, where movie collectors can pop a VHS tape into a VCR and test out the quality of each tape. (They also have a vintage Playstation 1 on deck).\u003c/p>\n\u003cp>The two friends get most of their material from estate sales, where they buy boxes in bulk and sift until they find the good stuff. Many of their duplicates populate their Free Blockbuster box. They’re hoping other local movie lovers will also drop off any extras while taking something to add to their own collections.\u003c/p>\n\u003cp>For Brungardt and Bernasconi, it’s a basic act of kindness that also unleashes a childhood sense of satisfaction. There’s also something innately altruistic about trading VHS tapes and DVDs with strangers. It recalls the age-old adage that movie shops once preached — “Be Kind, Rewind” — a reminder to think about the next person in line.\u003c/p>\n\u003cp>“We’re not changing lives,” Brungardt admits. “Our goal is to spark nostalgia and bring happiness to others. If we can make someone happy for just 10 minutes a day, that’s what it’s about.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The newest \u003c/i>\u003ca href=\"https://www.instagram.com/freeblockbusterbayarea/\">\u003ci>Free Blockbuster Bay Area\u003c/i>\u003c/a>\u003ci> is located in front of Pocket Monkey Vintage (560 1st St, Benicia). \u003c/i>\u003ca href=\"https://www.instagram.com/travelingmuseum/\">\u003ci>Traveling Museum\u003c/i>\u003c/a>\u003ci> is a retro mobile that pops-up around the Bay Area; check their page for listings.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the summer of 1999, \u003ci>Deep Blue Sea\u003c/i> was released as a top-budget action blockbuster, wherein Samuel L. Jackson (spoiler alert) gets devoured by a ravenously brain-enhanced shark. It’s not the kind of cinema that garners awards; for most, the movie is now forgotten in the streaming age of endless new content.\u003c/p>\n\u003cp>But \u003ci>Deep Blue Sea\u003c/i> is exactly the sort of faint cinematic memory that Benicia resident Thomas Brungardt is hoping to add to his vintage VHS tape collection. With roughly 450 VHS tapes between him and his business partner, Tony Bernasconi, the duo sells old, odd films at \u003ca href=\"https://www.instagram.com/pocketmonkeyvintage/\">Pocket Monkey Vintage\u003c/a> in downtown Benicia.\u003c/p>\n\u003cp>Now, they’re taking their cinephile nostalgia to the next level by launching Benicia’s first and only \u003ca href=\"https://www.instagram.com/freeblockbusterbayarea/\">Free Blockbuster neighborhood kiosk\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13955368\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955368\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647.jpg\" alt=\"a refurbished news stand is displayed with old VHS tapes and DVDs inside with the two creators standing beside it\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3647-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thomas Brungardt (left) and Tony Bernasconi refurbished a donated newsrack and turned it into a community exchange program for VHS tapes and DVDs. \u003ccite>(Courtesy Thomas Brungardt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On April 1, Brungardt and Bernasconi launched the community lending program by installing a refurbished newsrack on First Street in front of Pocket Monkey Vintage. The outdoor newsrack, donated by the city’s 121-year-old newspaper \u003cem>\u003ca href=\"https://beniciaheraldonline.com/about/\">The Benicia Herald\u003c/a>\u003c/em>, is painted in the iconic blue-and-yellow theme of a Blockbuster video rental shop.\u003c/p>\n\u003cp>Think of it as one of those \u003ca href=\"https://littlefreelibrary.org/\">Little Free Libraries\u003c/a> where passersby take or leave a book. Except instead of books, strangers exchange movies like \u003ci>Indiana Jones\u003c/i>, \u003ci>Jurassic Park\u003c/i>, \u003ci>Titanic\u003c/i> and \u003ci>The Empire Strikes Back\u003c/i>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We love video rental stores,” Brungardt says. “I used to go to mom ‘n’ pop video stores and Blockbuster for cult classics. [Free Blockbuster] is for those who still like having the physical form, and for younger generations who haven’t used [VHS or DVD] before. We wanted a way for people to have that. It’s just about bringing that joy back.”\u003c/p>\n\u003cp>Brungardt and Bernasconi aren’t alone in their fondness for Blockbuster. In fact, \u003ca href=\"https://www.freeblockbuster.org/\">Free Blockbuster began in 2019\u003c/a> when a former Blockbuster employee in Los Angeles installed the first DIY community box in his neighborhood, and invited others to do the same in their own cities. There are now \u003ca href=\"https://thehill.com/homenews/nexstar_media_wire/3565102-miss-blockbuster-heres-how-you-can-kind-of-relive-the-magic/\">at least 340 reported locations\u003c/a> around the globe, with a handful already in the Bay Area. \u003c/p>\n\u003cp>So far, Brungardt says, younger people in particular have responded favorably. \u003c/p>\n\u003cp>“The younger generation has never seen a VCR or TV that is square,” says Brungardt. “They watch the movies and experience something new and they take out their phones and post it on TikTok. It’s quirky for them. A few young folks have turned into collectors now. It’s cool to expose them to what we had growing up. And their parents come by, too.”\u003c/p>\n\u003cfigure id=\"attachment_13955364\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955364\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642.jpg\" alt=\"a refurbished news stand is displayed with old VHS tapes and DVDs inside\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3642-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The formerly beat-up newsrack was donated by The Benicia Herald, and can be found in front of Pocket Monkey Vintage. \u003ccite>(Courtesy Thomas Brungardt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside Pocket Monkey Vintage, Brungardt and Bernasconi — who also operate \u003ca href=\"https://www.instagram.com/travelingmuseum/\">The Traveling Museum\u003c/a>, a roving collection of items from the ’80s, ’90s and aughts housed in a 1978 Ford van — have set up a makeshift watch room, where movie collectors can pop a VHS tape into a VCR and test out the quality of each tape. (They also have a vintage Playstation 1 on deck).\u003c/p>\n\u003cp>The two friends get most of their material from estate sales, where they buy boxes in bulk and sift until they find the good stuff. Many of their duplicates populate their Free Blockbuster box. They’re hoping other local movie lovers will also drop off any extras while taking something to add to their own collections.\u003c/p>\n\u003cp>For Brungardt and Bernasconi, it’s a basic act of kindness that also unleashes a childhood sense of satisfaction. There’s also something innately altruistic about trading VHS tapes and DVDs with strangers. It recalls the age-old adage that movie shops once preached — “Be Kind, Rewind” — a reminder to think about the next person in line.\u003c/p>\n\u003cp>“We’re not changing lives,” Brungardt admits. “Our goal is to spark nostalgia and bring happiness to others. If we can make someone happy for just 10 minutes a day, that’s what it’s about.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The newest \u003c/i>\u003ca href=\"https://www.instagram.com/freeblockbusterbayarea/\">\u003ci>Free Blockbuster Bay Area\u003c/i>\u003c/a>\u003ci> is located in front of Pocket Monkey Vintage (560 1st St, Benicia). \u003c/i>\u003ca href=\"https://www.instagram.com/travelingmuseum/\">\u003ci>Traveling Museum\u003c/i>\u003c/a>\u003ci> is a retro mobile that pops-up around the Bay Area; check their page for listings.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats",
"headTitle": "Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats | KQED",
"content": "\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After two weeks of driving around the Bay Area in pursuit of the region’s best cold desserts, one thing is clearer to me than ever: There are innumerably delicious ways to keep cool and refreshed around here during the notoriously hot months of September and October, from traditional ice cream parlors to funky pop-ups and soft serve stations inside Ethiopian cafes. You just need to know where to look.\u003c/p>\n\u003cp>To help with that, we’ve curated a short list of \u003ca href=\"https://www.kqed.org/arts/13933745/cold-food-hot-weather-sf-bay-area-fall-2023\">food businesses that can withstand any temperature\u003c/a> to deliver a rush of cold, sweet-toothed euphoria.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>Various East Bay locations\u003c/i>\u003c/p>\n\u003cp>Stephanie De La Cruz of De La Creamery is like a muralist when it comes to imagining her Mexican-forward ice creams. With splashes of bright color, a palette of spices and seasonal fruits and a complex sense of flavor, De La Creamery has become one of the Bay Area’s premier ice cream pop-ups. Exhibit A: “DLC ice cream nachos” — a party of ice cream (I chose the “piñata” flavor, which is like birthday cake but with generous chunks of crushed candy), house-made cinnamon churro chips, spicy salsa macha de cacahuète, chocolate or strawberry sauce and whipped cream. I can honestly say it’s one of the most transcendent ice cream experiences I’ve had — cool, sweet, spicy, delectable. For a more traditionalist approach, try her take on flavors like avocado, horchata, elote and cafe de olla — all concocted in De La Cruz’s experimental kitchen at the \u003ca href=\"https://loards.com/\">legendary local creamery Loard’s\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933724\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933724 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg\" alt=\"a scoop of guava Italian ice and an ice cream cone inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A birthday cake cone and a scoop of guava Italian ice inside the retro Double Rainbow in Benicia. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.beniciadoublerainbow.com/\">Double Rainbow\u003c/a>\u003c/h2>\n\u003cp>\u003ci>560 1st St. # A-105, Benicia\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you grew up in the Bay Area, Double Rainbow likely carries some nostalgic value for you. Though the creamery began as a small-time operation on Coney Island in the 1950s, the business migrated west and opened its first brick-and-mortar in San Francisco in 1976. The original location no longer exists, but the retro outpost in Benicia has been rocking its oversized ice cream sundae–shaped chairs and neon signage since 1995. You can order a childhood favorite like the bubble gum flavor, or you can mix it up with a grilled s’mores ice cream sandwich. Various waffle cones (including birthday cake, red velvet and lavender) keep things interesting. And if you’re like me, you might opt for a fruit freeze featuring Italian ice from \u003ca href=\"https://gunthersicecream.com/\">Gunther’s of Sacramento\u003c/a> (offered only at this location). As a bonus, Benicia’s quiet downtown offers a breezy walk with a gorgeous view of the Carquinez Strait as it flows out into San Pablo Bay.\u003c/p>\n\u003cfigure id=\"attachment_13933823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg\" alt=\"a cold dessert dish that includes mango sorbet, mango chunks and mochi-like balls on a wooden counter\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hong Kong-style Mango Chewy Ball dessert is a hit at Hui Lau Shan in Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.hkhls.com/en/\">Hui Lau Shan\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2282 Fulton St., Berkeley\u003c/i>\u003c/p>\n\u003cp>This tiny Hong Kongese storefront dishes out cold desserts two blocks from the Berkeley Art Museum. Though many Americans might be unaccustomed to ingredients like pomelo, \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">durian\u003c/a> and sago (tapioca pearl–like gelatinous balls), Hui Lau Shan’s lineup of icy treats shouldn’t go unnoticed. The flagship dessert is the Mango Chewy Ball — a bowl of mango slush, mango sorbet, fresh mango chunks and spoonfuls of its addicting “chewy balls,” which resemble mochi. For first-timers, the dessert is at once familiar and worlds apart from anything you’ve likely had — and is so good that it has spawned a series of local knockoffs.\u003c/p>\n\u003cfigure id=\"attachment_13933728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933728 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/swensens_alanchazaro.jpg\" alt=\"a generous scoop of cherry ice cream on a white counter inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bordeaux Cherry at Swensen’s is this author’s personal favorite. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://swensensofsf.com/\">Swensen’s\u003c/a>\u003c/h2>\n\u003cp>\u003ci>1999 Hyde St., San Francisco\u003c/i>\u003c/p>\n\u003cp>On a sleepy, tree-lined stretch of Union Street where the trolley scoots up and down steep inclines, you’ll find Swensen’s, an old-fashioned creamery that has been serving treats since 1948. The small interior has a quaint European vibe (note: there is no seating inside or outside), and even on a random Tuesday afternoon, there will likely be a line snaking out the door. But it’s worth the trek. Specializing in unique, nostalgic flavors like Swiss Orange Chip, the shop has also expanded its offerings over the decades to include lychee, Turkish coffee and their most popular order, Sticky Peanut Butter. My personal go-to is the Bordeaux Cherry, which doubles its potency when it’s served as a milkshake or — checks notes — a root beer float.\u003c/p>\n\u003cfigure id=\"attachment_13933830\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933830\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg\" alt=\"the author holds up a plastic cup of Tejuino, which is a Mexican beverage made with masa and lime ice cream\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a cup of tejuino, a cold Mexican beverage made from maize and helado de limón, at Nieves Cinco de Mayo in Oakland. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/nievescincodemayooak/\">Nieves Cinco de Mayo\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3340 E 12th St. Ste. 2, Oakland\u003c/i>\u003c/p>\n\u003cp>Located near Fruitvale BART, this old-school dessert kingdom serves your standard range of Mexican treats: helados (Mexican ice cream), gelatina (Mexican jello) and mangonadas (a smoothie-like mango beverage caked with chamoy). You won’t be upset with any of those. However, if you truly want to taste Mexico as a cold treat, I suggest the tejuino — a cold beverage mixture of masa (the maize dough used to make pupusas and tamales), helado de limón and a dash of salt. Commonly sold from DIY roadside stands in Mexico, it’s not a particularly popular drink in the States, but at Nieves Cinco de Mayo, it’s a hit. You’ll feel transported to a different country inside the shop with its colorful decor, bustling bakery and outdoor patio, where you can sit on a park bench and let your daily worries melt away while sipping on a tangy, liquified tortilla.\u003c/p>\n\u003cfigure id=\"attachment_13933725\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933725 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg\" alt=\"a scoop of purple ice cream is held up in front of a pink storefront in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be fooled by the size: This scoop of Ube Pandan at Garden Creamery in San Francisco packs a flavorful punch. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/gardencreamery/?hl=en\">Garden Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3566 20th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>If you’re in the mood for a lovingly sourced, vibrantly fresh, Asian- and Hawaiian-inspired ice cream experience, this Mission scoopery is for you. Pasteurized on-site and made with Straus barista milk, Garden Creamery’s rich seasonal flavors regularly rotate based on what’s available, while mainstay favorites include spiced chai, black sesame, genmaicha and vegan coconut pandan. They’re all tasty enough to elicit an out-of-body experience. When owners Erin and Donny aren’t at a farmer’s market handpicking ingredients, they’ll likely be behind the counter to tell you about their latest creations (see: this summer’s \u003ca href=\"https://www.instagram.com/p/CvljH5_Mgrd/?hl=en\">Li Hing Lychee Sorbet\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_13933727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933727 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg\" alt=\"two cups of overflowing soft serve ice cream topped with strawberry cake and baklava \" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decadent cups of soft serve (topped with strawberry pound cake on the right, baklava on the left) at MyGoodness in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/mygoodnessus/?hl=en\">MyGoodness\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2834 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>For all you soft-serve kings and queens, MyGoodness is swirling up a decadent storm along Lake Merritt’s shores. Launched in 2022, the small-scale business runs a long-term pop-up inside an Ethiopian cafe called Cafe Lakeview. What stands out here isn’t just the naked soft-serve ice cream; it’s the bold pairing of cold treats with other desserts like peach cobbler, strawberry pound cake, apple pie and German chocolate cake. Envision a generously piled cup of soft serve — with crumbling pieces of homemade apple pie or cake dumped on top. It’s not for the faint of mouth. During my visit, I opted for golden chunks of baklava — the flaky Turkish pastry layered with pistachios and honey — over classic vanilla.\u003c/p>\n\u003cfigure id=\"attachment_13933831\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933831\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg\" alt=\"two ice cream-based desserts with Indian toppings and ingredients are displayed on a steel table\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The Falooda Noodler (left) and Gulab Jamun Sundae (right) highlight the Indian-inspired cold desserts at Koolfi in San Leandro. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/koolficreamery/\">Koolfi Creamery \u003c/a>\u003c/h2>\n\u003cp>\u003ci>599 MacArthur Blvd., San Leandro\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For an Indian-owned creamery that proudly slings \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">Southern Indian kapi (coffee)\u003c/a> ice cream, swing by Koolfi in San Leandro. The specialty small-batch shop can scoop you anything from Mango Koolfi (made with Indian-imported mangoes) and Sweet Paan (betel leaf) to Bombay Butterscotch and Blueberry Goat Cheese. For an even more uniquely Indian experience, there’s the floral Gulab Jamun Sundae (in which the classic donut hole-esque dough ball marinated in sweet syrup gets buried under scoops of ice cream, rose petals and pistachios) or the Falooda Noodler (a sundae-like creation that includes rose water and vermicelli noodles).\u003c/p>\n\n",
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"excerpt": "8 sweet ways to stay cool this fall.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After two weeks of driving around the Bay Area in pursuit of the region’s best cold desserts, one thing is clearer to me than ever: There are innumerably delicious ways to keep cool and refreshed around here during the notoriously hot months of September and October, from traditional ice cream parlors to funky pop-ups and soft serve stations inside Ethiopian cafes. You just need to know where to look.\u003c/p>\n\u003cp>To help with that, we’ve curated a short list of \u003ca href=\"https://www.kqed.org/arts/13933745/cold-food-hot-weather-sf-bay-area-fall-2023\">food businesses that can withstand any temperature\u003c/a> to deliver a rush of cold, sweet-toothed euphoria.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>Various East Bay locations\u003c/i>\u003c/p>\n\u003cp>Stephanie De La Cruz of De La Creamery is like a muralist when it comes to imagining her Mexican-forward ice creams. With splashes of bright color, a palette of spices and seasonal fruits and a complex sense of flavor, De La Creamery has become one of the Bay Area’s premier ice cream pop-ups. Exhibit A: “DLC ice cream nachos” — a party of ice cream (I chose the “piñata” flavor, which is like birthday cake but with generous chunks of crushed candy), house-made cinnamon churro chips, spicy salsa macha de cacahuète, chocolate or strawberry sauce and whipped cream. I can honestly say it’s one of the most transcendent ice cream experiences I’ve had — cool, sweet, spicy, delectable. For a more traditionalist approach, try her take on flavors like avocado, horchata, elote and cafe de olla — all concocted in De La Cruz’s experimental kitchen at the \u003ca href=\"https://loards.com/\">legendary local creamery Loard’s\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933724\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933724 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg\" alt=\"a scoop of guava Italian ice and an ice cream cone inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A birthday cake cone and a scoop of guava Italian ice inside the retro Double Rainbow in Benicia. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.beniciadoublerainbow.com/\">Double Rainbow\u003c/a>\u003c/h2>\n\u003cp>\u003ci>560 1st St. # A-105, Benicia\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you grew up in the Bay Area, Double Rainbow likely carries some nostalgic value for you. Though the creamery began as a small-time operation on Coney Island in the 1950s, the business migrated west and opened its first brick-and-mortar in San Francisco in 1976. The original location no longer exists, but the retro outpost in Benicia has been rocking its oversized ice cream sundae–shaped chairs and neon signage since 1995. You can order a childhood favorite like the bubble gum flavor, or you can mix it up with a grilled s’mores ice cream sandwich. Various waffle cones (including birthday cake, red velvet and lavender) keep things interesting. And if you’re like me, you might opt for a fruit freeze featuring Italian ice from \u003ca href=\"https://gunthersicecream.com/\">Gunther’s of Sacramento\u003c/a> (offered only at this location). As a bonus, Benicia’s quiet downtown offers a breezy walk with a gorgeous view of the Carquinez Strait as it flows out into San Pablo Bay.\u003c/p>\n\u003cfigure id=\"attachment_13933823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg\" alt=\"a cold dessert dish that includes mango sorbet, mango chunks and mochi-like balls on a wooden counter\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hong Kong-style Mango Chewy Ball dessert is a hit at Hui Lau Shan in Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.hkhls.com/en/\">Hui Lau Shan\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2282 Fulton St., Berkeley\u003c/i>\u003c/p>\n\u003cp>This tiny Hong Kongese storefront dishes out cold desserts two blocks from the Berkeley Art Museum. Though many Americans might be unaccustomed to ingredients like pomelo, \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">durian\u003c/a> and sago (tapioca pearl–like gelatinous balls), Hui Lau Shan’s lineup of icy treats shouldn’t go unnoticed. The flagship dessert is the Mango Chewy Ball — a bowl of mango slush, mango sorbet, fresh mango chunks and spoonfuls of its addicting “chewy balls,” which resemble mochi. For first-timers, the dessert is at once familiar and worlds apart from anything you’ve likely had — and is so good that it has spawned a series of local knockoffs.\u003c/p>\n\u003cfigure id=\"attachment_13933728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933728 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/swensens_alanchazaro.jpg\" alt=\"a generous scoop of cherry ice cream on a white counter inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bordeaux Cherry at Swensen’s is this author’s personal favorite. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://swensensofsf.com/\">Swensen’s\u003c/a>\u003c/h2>\n\u003cp>\u003ci>1999 Hyde St., San Francisco\u003c/i>\u003c/p>\n\u003cp>On a sleepy, tree-lined stretch of Union Street where the trolley scoots up and down steep inclines, you’ll find Swensen’s, an old-fashioned creamery that has been serving treats since 1948. The small interior has a quaint European vibe (note: there is no seating inside or outside), and even on a random Tuesday afternoon, there will likely be a line snaking out the door. But it’s worth the trek. Specializing in unique, nostalgic flavors like Swiss Orange Chip, the shop has also expanded its offerings over the decades to include lychee, Turkish coffee and their most popular order, Sticky Peanut Butter. My personal go-to is the Bordeaux Cherry, which doubles its potency when it’s served as a milkshake or — checks notes — a root beer float.\u003c/p>\n\u003cfigure id=\"attachment_13933830\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933830\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg\" alt=\"the author holds up a plastic cup of Tejuino, which is a Mexican beverage made with masa and lime ice cream\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a cup of tejuino, a cold Mexican beverage made from maize and helado de limón, at Nieves Cinco de Mayo in Oakland. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/nievescincodemayooak/\">Nieves Cinco de Mayo\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3340 E 12th St. Ste. 2, Oakland\u003c/i>\u003c/p>\n\u003cp>Located near Fruitvale BART, this old-school dessert kingdom serves your standard range of Mexican treats: helados (Mexican ice cream), gelatina (Mexican jello) and mangonadas (a smoothie-like mango beverage caked with chamoy). You won’t be upset with any of those. However, if you truly want to taste Mexico as a cold treat, I suggest the tejuino — a cold beverage mixture of masa (the maize dough used to make pupusas and tamales), helado de limón and a dash of salt. Commonly sold from DIY roadside stands in Mexico, it’s not a particularly popular drink in the States, but at Nieves Cinco de Mayo, it’s a hit. You’ll feel transported to a different country inside the shop with its colorful decor, bustling bakery and outdoor patio, where you can sit on a park bench and let your daily worries melt away while sipping on a tangy, liquified tortilla.\u003c/p>\n\u003cfigure id=\"attachment_13933725\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933725 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg\" alt=\"a scoop of purple ice cream is held up in front of a pink storefront in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be fooled by the size: This scoop of Ube Pandan at Garden Creamery in San Francisco packs a flavorful punch. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/gardencreamery/?hl=en\">Garden Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3566 20th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>If you’re in the mood for a lovingly sourced, vibrantly fresh, Asian- and Hawaiian-inspired ice cream experience, this Mission scoopery is for you. Pasteurized on-site and made with Straus barista milk, Garden Creamery’s rich seasonal flavors regularly rotate based on what’s available, while mainstay favorites include spiced chai, black sesame, genmaicha and vegan coconut pandan. They’re all tasty enough to elicit an out-of-body experience. When owners Erin and Donny aren’t at a farmer’s market handpicking ingredients, they’ll likely be behind the counter to tell you about their latest creations (see: this summer’s \u003ca href=\"https://www.instagram.com/p/CvljH5_Mgrd/?hl=en\">Li Hing Lychee Sorbet\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_13933727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933727 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg\" alt=\"two cups of overflowing soft serve ice cream topped with strawberry cake and baklava \" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decadent cups of soft serve (topped with strawberry pound cake on the right, baklava on the left) at MyGoodness in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/mygoodnessus/?hl=en\">MyGoodness\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2834 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>For all you soft-serve kings and queens, MyGoodness is swirling up a decadent storm along Lake Merritt’s shores. Launched in 2022, the small-scale business runs a long-term pop-up inside an Ethiopian cafe called Cafe Lakeview. What stands out here isn’t just the naked soft-serve ice cream; it’s the bold pairing of cold treats with other desserts like peach cobbler, strawberry pound cake, apple pie and German chocolate cake. Envision a generously piled cup of soft serve — with crumbling pieces of homemade apple pie or cake dumped on top. It’s not for the faint of mouth. During my visit, I opted for golden chunks of baklava — the flaky Turkish pastry layered with pistachios and honey — over classic vanilla.\u003c/p>\n\u003cfigure id=\"attachment_13933831\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933831\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg\" alt=\"two ice cream-based desserts with Indian toppings and ingredients are displayed on a steel table\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The Falooda Noodler (left) and Gulab Jamun Sundae (right) highlight the Indian-inspired cold desserts at Koolfi in San Leandro. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/koolficreamery/\">Koolfi Creamery \u003c/a>\u003c/h2>\n\u003cp>\u003ci>599 MacArthur Blvd., San Leandro\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For an Indian-owned creamery that proudly slings \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">Southern Indian kapi (coffee)\u003c/a> ice cream, swing by Koolfi in San Leandro. The specialty small-batch shop can scoop you anything from Mango Koolfi (made with Indian-imported mangoes) and Sweet Paan (betel leaf) to Bombay Butterscotch and Blueberry Goat Cheese. For an even more uniquely Indian experience, there’s the floral Gulab Jamun Sundae (in which the classic donut hole-esque dough ball marinated in sweet syrup gets buried under scoops of ice cream, rose petals and pistachios) or the Falooda Noodler (a sundae-like creation that includes rose water and vermicelli noodles).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "2 Bay Area Bakers Create a Life-Size Han Solo Out of Bread",
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"content": "\u003cp>Han Solo may be a hunk, but “Pan Solo” is a hunk of bread.\u003c/p>\n\u003cp>That’s what a Bay Area bakery has dubbed its 6-foot bread sculpture of the \u003cem>Star Wars\u003c/em> character, as he appeared after being frozen in carbonite in \u003cem>The Empire Strikes Back\u003c/em>.\u003c/p>\n\u003cp>[aside postid='pop_83529']Hannalee Pervan and her mother, Catherine Pervan, co-owners of One House Bakery in Benicia, Calif., spent weeks molding, baking and assembling the life-sized sculpture using wood and two types of dough, including a type of yeastless dough with a higher sugar content that will last longer.\u003c/p>\n\u003cp>The two worked at night, after the day’s business was done. The lovingly crafted details show Han Solo’s anguished face and his hands straining to reach out.\u003c/p>\n\u003cp>Hannalee said she might have gotten a bit obsessed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Mom made me leave it because I was obsessing over the lips,” Hannalee told the \u003ca href=\"https://www.nytimes.com/2022/10/15/us/han-solo-bakery-sculpture.html?unlocked_article_code=R-Cn0eT33hXSF6Y3DIH2QVZp8Xgpo2nP2oVyFtYuq04jaPre1HHH-OqLzOdv_PuLpT5rF8M58jP5AhB38aBbDCvPCpfkAEDipm6r8ubdQrzbCEf-SkI8knBUHEBvgB3_hGZKwvaXruey8lR_jvdTxg5J_c6xWdPzDtzkmw9DvlasGTWv9CRATWD7T7NhxXQw_y_qCW7Q2JhOMIvQeeOSUaw9LxOAC9cNOZi30QT6glDt-jfnIPTKvLci0dNNH6ZOEmHYNOasVMlY03eftbHHT1yiCxLX45Z_zv8xfsDGg1zHqQbboyxkJupncF8BvBeIT5Z7grIPgNilZbMBeQ&smid=share-url\">\u003cem>New York Times\u003c/em>\u003c/a>. “She was like, ‘You need to walk away.’ ”\u003c/p>\n\u003cfigure id=\"attachment_13920464\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920464\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/ap22289699524752_wide-c27b0fb84aeed52fcfb3ce9bdafd41a2afb3dd90-800x450.jpg\" alt=\"A detailed sideview of a sculpture of 'Star Wars' character Han Solo, made out of bread.\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Catherine Pervan, co-owner of One House Bakery, told her daughter Hannalee she was obsessing over Pan Solo’s lips. \u003ccite>(Jose Carlos Fajardo/Bay Area News Group via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating Pan Solo was particularly meaningful, Hannalee told the paper, because she contracted COVID-19 in January 2021 and lost much of her senses of smell and taste.\u003c/p>\n\u003cp>“So just to find joy in a different part of food is really important,” she said.\u003c/p>\n\u003cp>The sculpture is now on display outside of the bakery, located about a half-hour’s drive north of San Francisco.\u003c/p>\n\u003cp>[aside postid='arts_13889379']Pan Solo is the bakery’s entry in the annual Downtown Benicia Main Street Scarecrow Contest. The public will get to vote on their favorites from among more than two dozen creations entered by local businesses.\u003c/p>\n\u003cp>The Pervans, who are big science-fiction and fantasy fans, entered another \u003cem>Star Wars\u003c/em>-themed creation in 2020 featuring the Mandalorian and Baby Yoda.\u003c/p>\n\u003cp>Unfortunately, Pan Solo won’t last forever. The dough eventually will be composted, not eaten.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So as a wise Jedi might warn: Don’t use the forks, Luke.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=2+California+bakers+create+a+life-size+Han+Solo+out+of+bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Hannalee Pervan and her mother, Catherine Pervan, co-owners of One House Bakery in Benicia, Calif., spent weeks molding, baking and assembling the life-sized sculpture using wood and two types of dough, including a type of yeastless dough with a higher sugar content that will last longer.\u003c/p>\n\u003cp>The two worked at night, after the day’s business was done. The lovingly crafted details show Han Solo’s anguished face and his hands straining to reach out.\u003c/p>\n\u003cp>Hannalee said she might have gotten a bit obsessed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Mom made me leave it because I was obsessing over the lips,” Hannalee told the \u003ca href=\"https://www.nytimes.com/2022/10/15/us/han-solo-bakery-sculpture.html?unlocked_article_code=R-Cn0eT33hXSF6Y3DIH2QVZp8Xgpo2nP2oVyFtYuq04jaPre1HHH-OqLzOdv_PuLpT5rF8M58jP5AhB38aBbDCvPCpfkAEDipm6r8ubdQrzbCEf-SkI8knBUHEBvgB3_hGZKwvaXruey8lR_jvdTxg5J_c6xWdPzDtzkmw9DvlasGTWv9CRATWD7T7NhxXQw_y_qCW7Q2JhOMIvQeeOSUaw9LxOAC9cNOZi30QT6glDt-jfnIPTKvLci0dNNH6ZOEmHYNOasVMlY03eftbHHT1yiCxLX45Z_zv8xfsDGg1zHqQbboyxkJupncF8BvBeIT5Z7grIPgNilZbMBeQ&smid=share-url\">\u003cem>New York Times\u003c/em>\u003c/a>. “She was like, ‘You need to walk away.’ ”\u003c/p>\n\u003cfigure id=\"attachment_13920464\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920464\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/ap22289699524752_wide-c27b0fb84aeed52fcfb3ce9bdafd41a2afb3dd90-800x450.jpg\" alt=\"A detailed sideview of a sculpture of 'Star Wars' character Han Solo, made out of bread.\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Catherine Pervan, co-owner of One House Bakery, told her daughter Hannalee she was obsessing over Pan Solo’s lips. \u003ccite>(Jose Carlos Fajardo/Bay Area News Group via AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating Pan Solo was particularly meaningful, Hannalee told the paper, because she contracted COVID-19 in January 2021 and lost much of her senses of smell and taste.\u003c/p>\n\u003cp>“So just to find joy in a different part of food is really important,” she said.\u003c/p>\n\u003cp>The sculpture is now on display outside of the bakery, located about a half-hour’s drive north of San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Pan Solo is the bakery’s entry in the annual Downtown Benicia Main Street Scarecrow Contest. The public will get to vote on their favorites from among more than two dozen creations entered by local businesses.\u003c/p>\n\u003cp>The Pervans, who are big science-fiction and fantasy fans, entered another \u003cem>Star Wars\u003c/em>-themed creation in 2020 featuring the Mandalorian and Baby Yoda.\u003c/p>\n\u003cp>Unfortunately, Pan Solo won’t last forever. The dough eventually will be composted, not eaten.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So as a wise Jedi might warn: Don’t use the forks, Luke.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=2+California+bakers+create+a+life-size+Han+Solo+out+of+bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"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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"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.",
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"possible": {
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"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.",
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},
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"tagline": "Art is where you find it",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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