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"content": "\u003cp>At \u003ca href=\"https://www.instagram.com/chayakada.us/?hl=en\">Chayakada\u003c/a> in \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a>, chai baristas juggle a meter-long stream of tea through the air like master \u003ca href=\"https://www.youtube.com/watch?v=dGy0kbk6gYc\">waterbenders\u003c/a>, effortlessly filling each cup to the brim with hot, frothy chai.\u003c/p>\n\u003cp>On a recent Sunday afternoon, the shop was buzzing with late-2000s pop hits while friends sipped chai huddled around tables loaded with egg puffs and boardgames. Open since June, the cafe takes its name from the chaya kada, a kind of small tea shop or tea stall found in the state of Kerala, India. Chayakada \u003ca href=\"https://www.instagram.com/p/DKosIfpxmuB/\">claims to be the first one\u003c/a> in the United States — a small slice of South India tucked away in a South San José strip mall.\u003c/p>\n\u003cp>Owner Aleena Thomas got her start in the food business in 2023, when she quit her job as a program manager at Meta to open Bread Bae, a San José–based ghost kitchen operation focused on baked goods and chai from Kerala. Thomas grew up in Kuwait, but has fond memories of visiting her grandparents and uncles in Kerala. She became nostalgic for the food from her childhood and wanted to share it with others who might be feeling the same way. And while there were \u003ca href=\"https://tastecooking.com/the-rise-of-kerala-cuisine-in-america-cannot-go-unnoticed/\">other restaurants\u003c/a> specializing in the food of Kerala, there weren’t any Kerala-style chai bars.\u003c/p>\n\u003cp>“We didn’t have a single chaya kada in all of America. I was like, ‘Wow, this is crazy,’” says Thomas. “How come we don’t have one? I wanted to have that in the U.S.”\u003c/p>\n\u003cfigure id=\"attachment_13981957\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981957\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai.jpg\" alt=\"Overhead view of a cup of very frothy chai.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The special, meter-high pouring technique results in an extra-frothy cup of chai. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chaya kadas are known for meter chai, a style of tea preparation that involves pouring the tea from a great height to aerate the drink. Thomas suggests the pouring method may have started as a way to attract customers to the tea stalls. But the technique isn’t just for show — it helps create a thick layer of froth in the chai glass, imparting a smoother mouthfeel. The height of the pour also \u003ca href=\"https://www.thekitchn.com/does-pouring-height-make-a-difference-in-coffee-taste-255299\">cools the drink\u003c/a> to a temperature where the tongue can detect more flavors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Before we had coffee machines and frothers, you needed to get air into your beverages,” says Thomas. “Most of the people who do it are taller than I am and have longer arms. So their arm actually goes up to a meter. I don’t know if my wingspan is that large. We try to get it as far as we can.”\u003c/p>\n\u003cp>It isn’t just the eye-catching pour that makes Chayakada’s drinks special. The cafe is one of the \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">few Bay Area spots\u003c/a> sourcing its tea and coffee from small farms in India. The coffee is from \u003ca href=\"https://www.instagram.com/lemilscoffee/\">Le Mils\u003c/a>, a Bay Area roastery that gets its coffee beans from the owners’ family farm in Chikmanglur. Chayakada is also one of the only shops in the Bay Area that serves traditional Indian filter coffee, a sweet, chicory-infused drink.\u003c/p>\n\u003cfigure id=\"attachment_13981958\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981958\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs.jpg\" alt='A display tray of crispy, golden-brown pastries labeled \"Egg Puffs.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A tray of egg puffs, one of the traditional Kerala-style street snacks served at Chayakada. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the Kerala-style chai, Thomas believes a lot of people don’t see the full spectrum of the drink. “If somebody asks, ‘What’s your favorite chai?’’’ she says. “You’re like, I’m not really sure, what Starbucks gives me?” She wants people to understand that, as with coffee, you can alter a chai’s flavor intensity, roast level and sweetness. At Chayakada’s chai counter, you can also get your tea flavored with saffron, masala, white chocolate or salted caramel. For customers looking to take their chai game to the next level, Thomas offers tea blending and tasting workshops.\u003c/p>\n\u003cp>Chayakada serves the same street food snacks typically found in a traditional chaya kada in Kerala. Specifically, the menu is reflective of the cuisine of the Malayali people who are native to Kerala and make up a majority of its population. The most popular dish is a puff pastry that envelops a boiled egg and caramelized onions. A close second is the pazhampori, which Thomas likens to a plantain tempura. Heartier options include goat biryani, fish cutlets and slow-roasted beef sandwiches. There’s also a large selection of curries served alongside Kerala staples like porotta (a flaky flatbread) and kappa puzhukku (mashed tapioca).\u003c/p>\n\u003cfigure id=\"attachment_13981959\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981959\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich.jpg\" alt=\"Toasted sandwich filled with saucy shredded beef.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich-1536x865.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A Kerala-style sandwich filled with shredded, slow-roasted beef. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“There’s no other place doing this,” says Thomas. “So, I want to make sure authentic food is served first. Eventually, we could add some fusion flare. Right now, I want people to understand I’m not just Indian, we’re Malayali.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955884,arts_13912706,arts_13969923']\u003c/span>Thomas is a walking encyclopedia when it comes to the history of chaya kadas in Kerala. The tea shops first appeared in Kerala during the 19th century, when \u003ca href=\"https://www.keralatourism.org/munnar/munnar-history.php\">tea plantations were established in the rural town of Munnar\u003c/a>, and soon spread all across Kerala. “For every chaya kada, there’s a community that is built with it,” says Thomas. In particular, the tea stalls in Kerala have a history of being places of congregation where patrons commonly read the newspaper out loud, making them places for lively social and political discourse. The intermingling of people from different castes at chaya kadas is even credited with helping to ease caste barriers in the region.\u003c/p>\n\u003cp>Thomas continues the tradition of chaya kadas being more than a place to sip tea. “I have a 4-year-old,” says Thomas. With that parental mindset, she designed Chayakada so that guests of all ages could enjoy it. The shop features a mini library, foosball, boardgames and carrom — a popular Indian tabletop game. She has a Bring-Your-Own-Boardgame policy to encourage crowds to come in and kick back. She’s even hosted Charades nights, tea party–themed birthday parties and an Onam celebration.\u003c/p>\n\u003cfigure id=\"attachment_13981960\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981960\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner.jpg\" alt='A woman poses in front of a green plant wall with a neon sign that reads, \"Chai yeah.\"' width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner-1536x865.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thomas poses for a portrait inside Chayakada, her San Jose tea shop. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chayakada is only a few months old, but it has already hooked a community of regulars who pack the dining room during high tea for a late-afternoon snack. Thomas says that half of her customers come in already familiar with chaya kadas and Malayali cuisine. She enjoys having the opportunity to introduce the food to those unfamiliar.\u003c/p>\n\u003cp>“America is considered a coffee country,” says Thomas. “There’s millions of people who are tea drinkers. I really want to get chai to where coffee stands.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/chayakada.us/?hl=en\">\u003ci>Chayakada\u003c/i>\u003c/a>\u003ci> (117 Bernal Rd. Ste. 80, San Jose) is open Wednesday through Monday, 9 a.m.–9 p.m., except Mondays when the shop closes at 7 p.m.\u003c/i>\u003c/p>\n\n",
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"title": "The Bay Area’s First Kerala-Style Chai Shop Opens in San José | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At \u003ca href=\"https://www.instagram.com/chayakada.us/?hl=en\">Chayakada\u003c/a> in \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a>, chai baristas juggle a meter-long stream of tea through the air like master \u003ca href=\"https://www.youtube.com/watch?v=dGy0kbk6gYc\">waterbenders\u003c/a>, effortlessly filling each cup to the brim with hot, frothy chai.\u003c/p>\n\u003cp>On a recent Sunday afternoon, the shop was buzzing with late-2000s pop hits while friends sipped chai huddled around tables loaded with egg puffs and boardgames. Open since June, the cafe takes its name from the chaya kada, a kind of small tea shop or tea stall found in the state of Kerala, India. Chayakada \u003ca href=\"https://www.instagram.com/p/DKosIfpxmuB/\">claims to be the first one\u003c/a> in the United States — a small slice of South India tucked away in a South San José strip mall.\u003c/p>\n\u003cp>Owner Aleena Thomas got her start in the food business in 2023, when she quit her job as a program manager at Meta to open Bread Bae, a San José–based ghost kitchen operation focused on baked goods and chai from Kerala. Thomas grew up in Kuwait, but has fond memories of visiting her grandparents and uncles in Kerala. She became nostalgic for the food from her childhood and wanted to share it with others who might be feeling the same way. And while there were \u003ca href=\"https://tastecooking.com/the-rise-of-kerala-cuisine-in-america-cannot-go-unnoticed/\">other restaurants\u003c/a> specializing in the food of Kerala, there weren’t any Kerala-style chai bars.\u003c/p>\n\u003cp>“We didn’t have a single chaya kada in all of America. I was like, ‘Wow, this is crazy,’” says Thomas. “How come we don’t have one? I wanted to have that in the U.S.”\u003c/p>\n\u003cfigure id=\"attachment_13981957\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981957\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai.jpg\" alt=\"Overhead view of a cup of very frothy chai.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Saffron-Meter-Chai-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The special, meter-high pouring technique results in an extra-frothy cup of chai. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chaya kadas are known for meter chai, a style of tea preparation that involves pouring the tea from a great height to aerate the drink. Thomas suggests the pouring method may have started as a way to attract customers to the tea stalls. But the technique isn’t just for show — it helps create a thick layer of froth in the chai glass, imparting a smoother mouthfeel. The height of the pour also \u003ca href=\"https://www.thekitchn.com/does-pouring-height-make-a-difference-in-coffee-taste-255299\">cools the drink\u003c/a> to a temperature where the tongue can detect more flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Before we had coffee machines and frothers, you needed to get air into your beverages,” says Thomas. “Most of the people who do it are taller than I am and have longer arms. So their arm actually goes up to a meter. I don’t know if my wingspan is that large. We try to get it as far as we can.”\u003c/p>\n\u003cp>It isn’t just the eye-catching pour that makes Chayakada’s drinks special. The cafe is one of the \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">few Bay Area spots\u003c/a> sourcing its tea and coffee from small farms in India. The coffee is from \u003ca href=\"https://www.instagram.com/lemilscoffee/\">Le Mils\u003c/a>, a Bay Area roastery that gets its coffee beans from the owners’ family farm in Chikmanglur. Chayakada is also one of the only shops in the Bay Area that serves traditional Indian filter coffee, a sweet, chicory-infused drink.\u003c/p>\n\u003cfigure id=\"attachment_13981958\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981958\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs.jpg\" alt='A display tray of crispy, golden-brown pastries labeled \"Egg Puffs.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Egg-Puffs-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A tray of egg puffs, one of the traditional Kerala-style street snacks served at Chayakada. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the Kerala-style chai, Thomas believes a lot of people don’t see the full spectrum of the drink. “If somebody asks, ‘What’s your favorite chai?’’’ she says. “You’re like, I’m not really sure, what Starbucks gives me?” She wants people to understand that, as with coffee, you can alter a chai’s flavor intensity, roast level and sweetness. At Chayakada’s chai counter, you can also get your tea flavored with saffron, masala, white chocolate or salted caramel. For customers looking to take their chai game to the next level, Thomas offers tea blending and tasting workshops.\u003c/p>\n\u003cp>Chayakada serves the same street food snacks typically found in a traditional chaya kada in Kerala. Specifically, the menu is reflective of the cuisine of the Malayali people who are native to Kerala and make up a majority of its population. The most popular dish is a puff pastry that envelops a boiled egg and caramelized onions. A close second is the pazhampori, which Thomas likens to a plantain tempura. Heartier options include goat biryani, fish cutlets and slow-roasted beef sandwiches. There’s also a large selection of curries served alongside Kerala staples like porotta (a flaky flatbread) and kappa puzhukku (mashed tapioca).\u003c/p>\n\u003cfigure id=\"attachment_13981959\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981959\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich.jpg\" alt=\"Toasted sandwich filled with saucy shredded beef.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Roast-beef-sandwich-1536x865.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A Kerala-style sandwich filled with shredded, slow-roasted beef. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“There’s no other place doing this,” says Thomas. “So, I want to make sure authentic food is served first. Eventually, we could add some fusion flare. Right now, I want people to understand I’m not just Indian, we’re Malayali.”\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>Thomas is a walking encyclopedia when it comes to the history of chaya kadas in Kerala. The tea shops first appeared in Kerala during the 19th century, when \u003ca href=\"https://www.keralatourism.org/munnar/munnar-history.php\">tea plantations were established in the rural town of Munnar\u003c/a>, and soon spread all across Kerala. “For every chaya kada, there’s a community that is built with it,” says Thomas. In particular, the tea stalls in Kerala have a history of being places of congregation where patrons commonly read the newspaper out loud, making them places for lively social and political discourse. The intermingling of people from different castes at chaya kadas is even credited with helping to ease caste barriers in the region.\u003c/p>\n\u003cp>Thomas continues the tradition of chaya kadas being more than a place to sip tea. “I have a 4-year-old,” says Thomas. With that parental mindset, she designed Chayakada so that guests of all ages could enjoy it. The shop features a mini library, foosball, boardgames and carrom — a popular Indian tabletop game. She has a Bring-Your-Own-Boardgame policy to encourage crowds to come in and kick back. She’s even hosted Charades nights, tea party–themed birthday parties and an Onam celebration.\u003c/p>\n\u003cfigure id=\"attachment_13981960\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13981960\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner.jpg\" alt='A woman poses in front of a green plant wall with a neon sign that reads, \"Chai yeah.\"' width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/09/Aleena-Thomas-Owner-1536x865.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thomas poses for a portrait inside Chayakada, her San Jose tea shop. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chayakada is only a few months old, but it has already hooked a community of regulars who pack the dining room during high tea for a late-afternoon snack. Thomas says that half of her customers come in already familiar with chaya kadas and Malayali cuisine. She enjoys having the opportunity to introduce the food to those unfamiliar.\u003c/p>\n\u003cp>“America is considered a coffee country,” says Thomas. “There’s millions of people who are tea drinkers. I really want to get chai to where coffee stands.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/chayakada.us/?hl=en\">\u003ci>Chayakada\u003c/i>\u003c/a>\u003ci> (117 Bernal Rd. Ste. 80, San Jose) is open Wednesday through Monday, 9 a.m.–9 p.m., except Mondays when the shop closes at 7 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "heyma-yemeni-coffee-shop-berkeley-late-night",
"title": "A Yemeni Coffee Shop Keeps the Masses Well Caffeinated Until Midnight",
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"headTitle": "A Yemeni Coffee Shop Keeps the Masses Well Caffeinated Until Midnight | KQED",
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"content": "\u003cfigure id=\"attachment_13975912\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975912\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-1.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In Berkeley, Heyma Yemeni Coffee combines both traditional and contemporary aspects of Yemeni coffee culture. \u003ccite>(Wahab Algarmi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week they were joined by guest artist \u003c/i>\u003ca href=\"https://www.instagram.com/wahabalg/\">\u003ci>Wahab Algarmi\u003c/i>\u003c/a>\u003ci>, whose debut middle grade graphic novel, \u003c/i>\u003ca href=\"https://www.harpercollins.com/products/almost-sunset-wahab-algarmi?variant=42563431989282\">Almost Sunset\u003c/a>\u003ci>, is available in bookstores now. \u003c/i>\u003c/p>\n\u003cp>In a college town like Berkeley, a \u003ca href=\"https://www.kqed.org/arts/tag/coffee-shops\">coffee shop\u003c/a> open past 10 o’clock at night is a precious commodity. These days, night owl students looking for a place to caffeinate and park their laptops for a couple of hours are more than likely to find themselves at one type of cafe in particular: a Yemeni coffee house.\u003c/p>\n\u003cp>So when we dropped by \u003ca href=\"https://www.instagram.com/heymacoffee/\">Heyma Yemeni Coffee\u003c/a> on a late Sunday night shortly before finals week at UC Berkeley, it was both surprising and completely \u003ci>unsurprising\u003c/i> to see how packed the place was, with a throng of undergrads waiting in line to buy blistering-hot cups of coffee infused with cardamom and maybe a honey-soaked pastry for good measure.\u003c/p>\n\u003cp>If you’ve been paying attention to the local coffee scene, you might know that Heyma is one of the dozen or so \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/yemeni-coffee-shop-cafe-18270887.php\">Yemeni coffee shops\u003c/a> that have opened in the Bay Area, all in the past three years, at a rate that only seems to be accelerating. They all have a similar vibe, with their Arab design elements and menus heavy on spiced coffees and the same handful of Yemeni pastries.\u003c/p>\n\u003cp>At Heyma, the design is the first thing you notice — the cozy little alcoves lined with black-and-gold arabesque and, in the center of the room, the traditional U-shaped Majlis sofa, where a couple of college kids were sprawled out with their MacBooks. Still, at first glance, you might mistake the place for any other trendy Gen Z cafe or boba shop. The emphasis of the branding and the menu is skewed toward the kinds of flashy drinks and desserts currently popular on TikTok and Instagram: There are matcha lattes and Redbull mojitos, and we spotted at least three or four variations on \u003ca href=\"https://www.nytimes.com/2025/01/23/dining/dubai-chocolate-cant-get-knafeh-it.html\">Dubai chocolate\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13975914\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975914\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2.jpg\" alt='Illustration: The exterior of a busy coffee shop lit up at night. The sign says, \"Heyma Coffee & Tea\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heyma stays open until midnight on weekends. \u003ccite>(Wahab Algarmi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, it’s clear that this is a place of real cultural pride. Just inside the entrance, a large sign summarizes the long history of coffee in Yemen, where 15th century Sufi monks were believed to be the \u003ca href=\"https://www.undp.org/stories/yemeni-coffee-personal-us\">first people to cultivate it\u003c/a> as a beverage. Above the counter, a poem in untranslated Arabic — “\u003ca href=\"https://www.youtube.com/watch?v=LNxDY8jIpCE\">Love and Coffee\u003c/a>,” by the Yemeni poet Mutaher Ali Al-Eryani — celebrates the joy of the coffee harvest. At the bottom of the digital menu board, it says simply, “Free Palestine.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The demographics of the shop’s clientele reflects this mix of influences. During our visit, about half the customers were the same laptop-toting college kids you’ll find at any late-night cafe in Berkeley. The other half consisted of Arab Americans of all ages just hanging out, including one big family that came in at around 10 o’clock, kids clambering over the sofa, everyone dressed up as though they’d just come from the symphony. They ordered such a big spread of food, the staff brought it out in a wooden crate.\u003c/p>\n\u003cp>When the Arabic speaker in our group asked one of the shop’s young Yemeni American baristas whether they sell any drinks that are uniquely Yemeni, he was quick to recommend an off-menu limeade — just lime juice, water and sugar (perhaps a little bit of cream?), whirred in a blender until light and frothy. It’s the same drink you’ll find on any street corner in Yemen, we were told. And it was incredibly refreshing, easily the best drink we had all night.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13975308,arts_13954597,arts_13966812']\u003c/span>\u003c/span>Meanwhile, the most striking of the pastries was the honeycomb: dough balls stuffed with cream cheese, arranged into a pleasingly geometric cake-slice shape, drizzled with honey, and then blasted in the oven until everything puffs up golden-brown. It was fun pulling the balls apart at the table, like monkey bread; each bite struck a nice balance between sweet and savory. If you want a toasty carb bomb that’s purely savory, the oniony beef sambusas and boat-shaped cheese manakish both hit the spot.\u003c/p>\n\u003cp>Heyma also goes straight to the top of the list of places I’ll hit up when I’m in the mood for cake at 11 o’clock at night (which for me is at least two or three nights a week). Among the many Dubai chocolate riffs on the menu, we wound up ordering a slice of green and black Dubai chocolate cheesecake, which was as tasty as it was aesthetically pleasing (if perhaps not as pistachio-y as we would have liked). My favorite, though, was the saffron milk cake — one of the many tres-leches-like cakes that the shop sells. It came soaked through with milk and sweet condensed milk and topped with a layer of whipped cream, and was so impossibly moist and airy-light, I would have happily eaten two more slices.\u003c/p>\n\u003cp>Of course, you can’t talk about a Yemeni coffee shop without trying the coffee itself, even if it is 11 p.m. on a work night. And here’s where I have to admit my own hubris: In my desire to try a swath of the menu, I ordered — and finished — not one but two of Heyma’s coffee drinks. First, I had the cardamom and cinnamon–infused Heyma Latte, whose spiced sweetness reminded me of drinks I’ve had at other second-generation diasporic Yemeni and Palestinian cafes. And then the mufawaar, a more traditional medium-roast coffee brewed with cardamom and cream. It was wonderfully fragrant and, as it turns out, very, very strong.\u003c/p>\n\u003cp>I enjoyed both drinks very much at the time. And I enjoyed reminiscing about them, too, a little while later, when I lay in bed wide awake at 3 a.m.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/heymacoffee/\">\u003ci>Heyma Yemeni Coffee\u003c/i>\u003c/a>\u003ci> is open Monday through Thursday 7:30 a.m.–11:30 p.m., Friday 7:30 a.m.–midnight, Saturday 8 a.m.-midnight, and Sunday 8 a.m.–11 p.m. at 1122 University Ave. in Berkeley. \u003c/i>\u003c/p>\n\n",
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Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week they were joined by guest artist \u003c/i>\u003ca href=\"https://www.instagram.com/wahabalg/\">\u003ci>Wahab Algarmi\u003c/i>\u003c/a>\u003ci>, whose debut middle grade graphic novel, \u003c/i>\u003ca href=\"https://www.harpercollins.com/products/almost-sunset-wahab-algarmi?variant=42563431989282\">Almost Sunset\u003c/a>\u003ci>, is available in bookstores now. \u003c/i>\u003c/p>\n\u003cp>In a college town like Berkeley, a \u003ca href=\"https://www.kqed.org/arts/tag/coffee-shops\">coffee shop\u003c/a> open past 10 o’clock at night is a precious commodity. These days, night owl students looking for a place to caffeinate and park their laptops for a couple of hours are more than likely to find themselves at one type of cafe in particular: a Yemeni coffee house.\u003c/p>\n\u003cp>So when we dropped by \u003ca href=\"https://www.instagram.com/heymacoffee/\">Heyma Yemeni Coffee\u003c/a> on a late Sunday night shortly before finals week at UC Berkeley, it was both surprising and completely \u003ci>unsurprising\u003c/i> to see how packed the place was, with a throng of undergrads waiting in line to buy blistering-hot cups of coffee infused with cardamom and maybe a honey-soaked pastry for good measure.\u003c/p>\n\u003cp>If you’ve been paying attention to the local coffee scene, you might know that Heyma is one of the dozen or so \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/yemeni-coffee-shop-cafe-18270887.php\">Yemeni coffee shops\u003c/a> that have opened in the Bay Area, all in the past three years, at a rate that only seems to be accelerating. They all have a similar vibe, with their Arab design elements and menus heavy on spiced coffees and the same handful of Yemeni pastries.\u003c/p>\n\u003cp>At Heyma, the design is the first thing you notice — the cozy little alcoves lined with black-and-gold arabesque and, in the center of the room, the traditional U-shaped Majlis sofa, where a couple of college kids were sprawled out with their MacBooks. Still, at first glance, you might mistake the place for any other trendy Gen Z cafe or boba shop. The emphasis of the branding and the menu is skewed toward the kinds of flashy drinks and desserts currently popular on TikTok and Instagram: There are matcha lattes and Redbull mojitos, and we spotted at least three or four variations on \u003ca href=\"https://www.nytimes.com/2025/01/23/dining/dubai-chocolate-cant-get-knafeh-it.html\">Dubai chocolate\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13975914\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975914\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2.jpg\" alt='Illustration: The exterior of a busy coffee shop lit up at night. The sign says, \"Heyma Coffee & Tea\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/heyma-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heyma stays open until midnight on weekends. \u003ccite>(Wahab Algarmi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the same time, it’s clear that this is a place of real cultural pride. Just inside the entrance, a large sign summarizes the long history of coffee in Yemen, where 15th century Sufi monks were believed to be the \u003ca href=\"https://www.undp.org/stories/yemeni-coffee-personal-us\">first people to cultivate it\u003c/a> as a beverage. Above the counter, a poem in untranslated Arabic — “\u003ca href=\"https://www.youtube.com/watch?v=LNxDY8jIpCE\">Love and Coffee\u003c/a>,” by the Yemeni poet Mutaher Ali Al-Eryani — celebrates the joy of the coffee harvest. At the bottom of the digital menu board, it says simply, “Free Palestine.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The demographics of the shop’s clientele reflects this mix of influences. During our visit, about half the customers were the same laptop-toting college kids you’ll find at any late-night cafe in Berkeley. The other half consisted of Arab Americans of all ages just hanging out, including one big family that came in at around 10 o’clock, kids clambering over the sofa, everyone dressed up as though they’d just come from the symphony. They ordered such a big spread of food, the staff brought it out in a wooden crate.\u003c/p>\n\u003cp>When the Arabic speaker in our group asked one of the shop’s young Yemeni American baristas whether they sell any drinks that are uniquely Yemeni, he was quick to recommend an off-menu limeade — just lime juice, water and sugar (perhaps a little bit of cream?), whirred in a blender until light and frothy. It’s the same drink you’ll find on any street corner in Yemen, we were told. And it was incredibly refreshing, easily the best drink we had all night.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Meanwhile, the most striking of the pastries was the honeycomb: dough balls stuffed with cream cheese, arranged into a pleasingly geometric cake-slice shape, drizzled with honey, and then blasted in the oven until everything puffs up golden-brown. It was fun pulling the balls apart at the table, like monkey bread; each bite struck a nice balance between sweet and savory. If you want a toasty carb bomb that’s purely savory, the oniony beef sambusas and boat-shaped cheese manakish both hit the spot.\u003c/p>\n\u003cp>Heyma also goes straight to the top of the list of places I’ll hit up when I’m in the mood for cake at 11 o’clock at night (which for me is at least two or three nights a week). Among the many Dubai chocolate riffs on the menu, we wound up ordering a slice of green and black Dubai chocolate cheesecake, which was as tasty as it was aesthetically pleasing (if perhaps not as pistachio-y as we would have liked). My favorite, though, was the saffron milk cake — one of the many tres-leches-like cakes that the shop sells. It came soaked through with milk and sweet condensed milk and topped with a layer of whipped cream, and was so impossibly moist and airy-light, I would have happily eaten two more slices.\u003c/p>\n\u003cp>Of course, you can’t talk about a Yemeni coffee shop without trying the coffee itself, even if it is 11 p.m. on a work night. And here’s where I have to admit my own hubris: In my desire to try a swath of the menu, I ordered — and finished — not one but two of Heyma’s coffee drinks. First, I had the cardamom and cinnamon–infused Heyma Latte, whose spiced sweetness reminded me of drinks I’ve had at other second-generation diasporic Yemeni and Palestinian cafes. And then the mufawaar, a more traditional medium-roast coffee brewed with cardamom and cream. It was wonderfully fragrant and, as it turns out, very, very strong.\u003c/p>\n\u003cp>I enjoyed both drinks very much at the time. And I enjoyed reminiscing about them, too, a little while later, when I lay in bed wide awake at 3 a.m.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/heymacoffee/\">\u003ci>Heyma Yemeni Coffee\u003c/i>\u003c/a>\u003ci> is open Monday through Thursday 7:30 a.m.–11:30 p.m., Friday 7:30 a.m.–midnight, Saturday 8 a.m.-midnight, and Sunday 8 a.m.–11 p.m. at 1122 University Ave. in Berkeley. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "hijau-indonesian-coffee-pop-up-pandan-latte-san-jose",
"title": "An Indonesian Coffee Pop-up Brings Pandan Lattes to San Jose",
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"content": "\u003cp>Indonesian coffee shops are sprouting up in the Bay Area, introducing local caffeine hounds to aromatic, uniquely tropical drinks. The newest addition to the scene is Hijau, a coffee pop-up in San Jose known for crafting lattes with flavors like pineapple, coconut, lemongrass and ginger.\u003c/p>\n\u003cp>South Bay residents Lisa Maria and Ryan Prawiradjaja started Hijau in February of 2024. Maria was born and raised in Bekasi, the largest city in West Java, Indonesia, and immigrated to the United States 15 years ago for college. But when she was laid off from her job as a product manager at a tech startup last year, she decided to revisit an earlier dream. “I’ve always thought about starting a coffee shop,” Maria says. “My mom and dad were coffee roasters in the ’80s.”\u003c/p>\n\u003cp>Her parents’ business supplied roasted coffee beans to local vendors in Bekasi. Maria was too young to enjoy the beverage at the time, but she remembers the aroma of coffee in her childhood home. Now, she and her husband are continuing the tradition by bringing the smell of freshly brewed coffee into the life of their newborn daughter.\u003c/p>\n\u003cfigure id=\"attachment_13969932\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969932\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2.jpg\" alt=\"Overhead view of a latte with foam milk art, topped with a slice of roasted ginger.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by a traditional Indonesian hot drink, Hijau’s wedang latte comes topped with a slice of torched ginger. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So what exactly makes Hijau’s approach to coffee specifically Indonesian? For starters, some of the drinks are based on traditional Indonesian treats. As Maria puts it, “I think of coffee as my canvas to introduce Indonesian flavors.” Klepon, a pandan rice ball coated with shredded coconut and filled with molten palm sugar, inspired a latte made with pandan-infused palm sugar syrup, coconut milk and a coconut-flake garnish. Nastar, a bite-sized pineapple jam tart, gets reconstructed into a pineapple syrup–spiked latte humming with notes of clove and cinnamon. While the drinks are based on desserts, they’re not cloyingly sweet. Instead, they’re fine-tuned to allow the delicate flavors to shine through.\u003c/p>\n\u003cp>For other drinks, Maria and Prawiradjaja drew inspiration from wedang, a category of hot drinks that can be made with peanuts, mung beans or ginger. Hijau’s wedang latte is made by infusing palm sugar syrup with torched ginger and lemongrass. It’s influenced by wedang jahe, a hot ginger drink popular in the highlands. Maria describes it as a seasonal alternative to a pumpkin spice latte. “We don’t even have that kind of coffee flavor in Indonesia,” says Maria. “So I can take inspiration from what is existing and introduce that flavor in coffee.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pandan, an aromatic leaf commonly used in Southeast Asian cooking, is a buzzy ingredient at cafes and pastry shops around the Bay, but Maria felt that many renditions weren’t living up to the herb’s potential. “I was underwhelmed by the flavor,” says Maria, “I couldn’t taste the fragrance. I really wanted to represent it well.” Her pandan latte is subtle, grassy and bright green — it’s Maria’s favorite creation and the shop’s most popular drink.\u003c/p>\n\u003cfigure id=\"attachment_13969933\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969933\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte.jpg\" alt=\"Iced coffee drink mixed with green-tinted milk.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An iced pandan latte — Hijau’s most popular drink. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, you won’t come across many bakeries offering freshly baked nastar or restaurants serving klepon for dessert. “Indonesia is the fourth most populous country in the world and the largest economy in Southeast Asia,” says Maria. “Why aren’t there more Indonesian establishments here?” In the past few years, a handful of Indonesian restaurants have opened up and gotten some buzz for their takes on classic dishes like \u003ca href=\"https://www.kqed.org/arts/13908798/bakso-indonesian-street-food-noodle-soup-dgrobak-richmond\">bakso\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13962220/fikscue-best-indonesian-texas-barbecue-smoked-brisket-alameda\">beef rendang\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13963228,arts_13962220,arts_13929177']\u003c/span>\u003c/span>While Indonesia is one of the top coffee-producing countries in the world, its coffee is not as popular in the U.S. as the roasts coming from other, more well-known coffee regions (in South and Central America, for instance). Coffee beans from the Indonesian island of Sumatra have long been a staple at third-wave coffee shops, but until recently, there weren’t any cafes that used these beans exclusively or that specialized in Indonesian-inspired coffee drinks. So far there are only a couple other spots — most notably \u003ca href=\"https://www.kqed.org/arts/13963228/indonesian-high-tea-kopi-bar-sandai-walnut-creek\">Kopi Bar\u003c/a> in Walnut Creek and Kopiku in San Francisco, which both source Indonesian coffee beans through Beaneka Coffee, a local roastery. Hijau doesn’t use Indonesian beans yet but plans to in the next phase of the business.\u003c/p>\n\u003cp>Maria believes part of the reason Indonesian cuisine is underrepresented in the Bay Area is due to the relatively recent arrival of that immigrant community. It wasn’t until the ’80s and ’90s that there was a large wave of Indonesian immigration to the States, she explains.\u003c/p>\n\u003cp>“A lot of us put our roots down here,” says Maria. “More Indonesians are settling down in the U.S. and they want to keep the heritage and tastes of home here.”\u003c/p>\n\u003cfigure id=\"attachment_13969934\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk.jpg\" alt=\"Close-up of a barista pour milk into a coffee drink.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A barista pours milk into one of Hijau’s Indonesian-inspired specialty coffee drinks. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She hopes that Hijau inspires more Indonesians to start their own businesses in the Bay Area. Her goal is to hook coffee lovers with Indonesian flavors before introducing them to the terroir of coffee beans from across Indonesia — specifically, those produced through giling basah (wet grinding), a process that originated in Indonesia that creates a distinct woody, earthy flavor.\u003c/p>\n\u003cp>The couple plans to eventually open a brick-and-mortar coffee shop where they can continue to connect with the community. “It’s a bridge between my roots and future legacy,” says Maria. “I want our daughter to have her heritage represented when she grows up.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/wearehijau/\">\u003ci>Hijau\u003c/i>\u003c/a>\u003ci> pops up at the San Jose Rose Garden farmers market (577 Dana Ave) every Saturday. They’ll have two more pop-ups this winter — on Jan. 4 and 11, from 9 a.m.–1 p.m. — before taking a break until March 15, For more information about future pop-ups, check out Hijau’s \u003c/i>\u003ca href=\"https://www.instagram.com/wearehijau/\">\u003ci>Instagram page\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Indonesian coffee shops are sprouting up in the Bay Area, introducing local caffeine hounds to aromatic, uniquely tropical drinks. The newest addition to the scene is Hijau, a coffee pop-up in San Jose known for crafting lattes with flavors like pineapple, coconut, lemongrass and ginger.\u003c/p>\n\u003cp>South Bay residents Lisa Maria and Ryan Prawiradjaja started Hijau in February of 2024. Maria was born and raised in Bekasi, the largest city in West Java, Indonesia, and immigrated to the United States 15 years ago for college. But when she was laid off from her job as a product manager at a tech startup last year, she decided to revisit an earlier dream. “I’ve always thought about starting a coffee shop,” Maria says. “My mom and dad were coffee roasters in the ’80s.”\u003c/p>\n\u003cp>Her parents’ business supplied roasted coffee beans to local vendors in Bekasi. Maria was too young to enjoy the beverage at the time, but she remembers the aroma of coffee in her childhood home. Now, she and her husband are continuing the tradition by bringing the smell of freshly brewed coffee into the life of their newborn daughter.\u003c/p>\n\u003cfigure id=\"attachment_13969932\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969932\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2.jpg\" alt=\"Overhead view of a latte with foam milk art, topped with a slice of roasted ginger.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Wedang-Latte-2-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by a traditional Indonesian hot drink, Hijau’s wedang latte comes topped with a slice of torched ginger. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So what exactly makes Hijau’s approach to coffee specifically Indonesian? For starters, some of the drinks are based on traditional Indonesian treats. As Maria puts it, “I think of coffee as my canvas to introduce Indonesian flavors.” Klepon, a pandan rice ball coated with shredded coconut and filled with molten palm sugar, inspired a latte made with pandan-infused palm sugar syrup, coconut milk and a coconut-flake garnish. Nastar, a bite-sized pineapple jam tart, gets reconstructed into a pineapple syrup–spiked latte humming with notes of clove and cinnamon. While the drinks are based on desserts, they’re not cloyingly sweet. Instead, they’re fine-tuned to allow the delicate flavors to shine through.\u003c/p>\n\u003cp>For other drinks, Maria and Prawiradjaja drew inspiration from wedang, a category of hot drinks that can be made with peanuts, mung beans or ginger. Hijau’s wedang latte is made by infusing palm sugar syrup with torched ginger and lemongrass. It’s influenced by wedang jahe, a hot ginger drink popular in the highlands. Maria describes it as a seasonal alternative to a pumpkin spice latte. “We don’t even have that kind of coffee flavor in Indonesia,” says Maria. “So I can take inspiration from what is existing and introduce that flavor in coffee.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pandan, an aromatic leaf commonly used in Southeast Asian cooking, is a buzzy ingredient at cafes and pastry shops around the Bay, but Maria felt that many renditions weren’t living up to the herb’s potential. “I was underwhelmed by the flavor,” says Maria, “I couldn’t taste the fragrance. I really wanted to represent it well.” Her pandan latte is subtle, grassy and bright green — it’s Maria’s favorite creation and the shop’s most popular drink.\u003c/p>\n\u003cfigure id=\"attachment_13969933\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969933\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte.jpg\" alt=\"Iced coffee drink mixed with green-tinted milk.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Iced-Pandan-Latte-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An iced pandan latte — Hijau’s most popular drink. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, you won’t come across many bakeries offering freshly baked nastar or restaurants serving klepon for dessert. “Indonesia is the fourth most populous country in the world and the largest economy in Southeast Asia,” says Maria. “Why aren’t there more Indonesian establishments here?” In the past few years, a handful of Indonesian restaurants have opened up and gotten some buzz for their takes on classic dishes like \u003ca href=\"https://www.kqed.org/arts/13908798/bakso-indonesian-street-food-noodle-soup-dgrobak-richmond\">bakso\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13962220/fikscue-best-indonesian-texas-barbecue-smoked-brisket-alameda\">beef rendang\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>While Indonesia is one of the top coffee-producing countries in the world, its coffee is not as popular in the U.S. as the roasts coming from other, more well-known coffee regions (in South and Central America, for instance). Coffee beans from the Indonesian island of Sumatra have long been a staple at third-wave coffee shops, but until recently, there weren’t any cafes that used these beans exclusively or that specialized in Indonesian-inspired coffee drinks. So far there are only a couple other spots — most notably \u003ca href=\"https://www.kqed.org/arts/13963228/indonesian-high-tea-kopi-bar-sandai-walnut-creek\">Kopi Bar\u003c/a> in Walnut Creek and Kopiku in San Francisco, which both source Indonesian coffee beans through Beaneka Coffee, a local roastery. Hijau doesn’t use Indonesian beans yet but plans to in the next phase of the business.\u003c/p>\n\u003cp>Maria believes part of the reason Indonesian cuisine is underrepresented in the Bay Area is due to the relatively recent arrival of that immigrant community. It wasn’t until the ’80s and ’90s that there was a large wave of Indonesian immigration to the States, she explains.\u003c/p>\n\u003cp>“A lot of us put our roots down here,” says Maria. “More Indonesians are settling down in the U.S. and they want to keep the heritage and tastes of home here.”\u003c/p>\n\u003cfigure id=\"attachment_13969934\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk.jpg\" alt=\"Close-up of a barista pour milk into a coffee drink.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Pouring-Milk-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A barista pours milk into one of Hijau’s Indonesian-inspired specialty coffee drinks. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She hopes that Hijau inspires more Indonesians to start their own businesses in the Bay Area. Her goal is to hook coffee lovers with Indonesian flavors before introducing them to the terroir of coffee beans from across Indonesia — specifically, those produced through giling basah (wet grinding), a process that originated in Indonesia that creates a distinct woody, earthy flavor.\u003c/p>\n\u003cp>The couple plans to eventually open a brick-and-mortar coffee shop where they can continue to connect with the community. “It’s a bridge between my roots and future legacy,” says Maria. “I want our daughter to have her heritage represented when she grows up.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/wearehijau/\">\u003ci>Hijau\u003c/i>\u003c/a>\u003ci> pops up at the San Jose Rose Garden farmers market (577 Dana Ave) every Saturday. They’ll have two more pop-ups this winter — on Jan. 4 and 11, from 9 a.m.–1 p.m. — before taking a break until March 15, For more information about future pop-ups, check out Hijau’s \u003c/i>\u003ca href=\"https://www.instagram.com/wearehijau/\">\u003ci>Instagram page\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "oakland-bloom-open-test-kitchen-incubator-restaurant-understory",
"title": "An Immigrant-Focused Kitchen Incubator Opens a Restaurant in Oakland",
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"content": "\u003cp>Oakland’s newest restaurant features a rotating lineup of mostly immigrant and refugee chefs of color. It has a cafe program whose mission is to make specialty coffee more fun and accessible to marginalized communities. And it’s one of the only places in the Bay Area where an adventurous eater can snag vegan Nigerian and Palestinian Cuban fusion dishes on the regular.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/otk_eats/?hl=en\">Open Test Kitchen\u003c/a>, or OTK, also isn’t exactly a traditional restaurant. Rather, it’s an expansion on the nonprofit \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom’s\u003c/a> long-standing Open Test Kitchen incubator program, which has trained dozens of immigrant, refugee and working-class chefs of color over the past 10 years. Starting with a relaunch party on Saturday, Sept. 7, at the nonprofit’s 8th Street kitchen space in Oakland, the incubator will enter a new phase — as a full-fledged restaurant staffed by participants in the training program.\u003c/p>\n\u003cp>Of course, 528 8th St. was recently home to \u003ci>another\u003c/i> prominent social justice–oriented restaurant, \u003ca href=\"https://www.instagram.com/understoryoakland/\">Understory\u003c/a>, a worker-owned spot that operated \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">in partnership with Oakland Bloom’s incubator program\u003c/a> and even won a James Beard Award in 2022 for its \u003ca href=\"https://www.sfchronicle.com/food/article/understory-bay-area-radical-restaurant-17314790.php\">radical, worker-friendly business model\u003c/a>. In May, however, Understory \u003ca href=\"https://www.instagram.com/understoryoakland/p/C7VB5Esy4fH/?img_index=1\">announced that it was closing\u003c/a>, and launched a \u003ca href=\"https://www.gofundme.com/f/support-understory-workers-in-transition\">fundraiser\u003c/a> to work toward eventually rebuilding the business at a new location.\u003c/p>\n\u003cp>Diana Wu, Oakland Bloom’s executive director, says that when the nonprofit opened up the 8th Street kitchen space in 2020, Understory was “our first iteration of really thinking about alternative food business models.” During those first few years, Oakland Bloom’s Open Test Kitchen incubator program and Understory \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">operated in parallel\u003c/a>: Understory’s worker-owners helped train the kitchen incubator’s aspiring chefs, and then those trainees would take turns holding pop-ups at the restaurant, usually on Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_13963734\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963734\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion.jpg\" alt=\"A tostone slider on a plate.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Asúkar’s Palestian Cuban fusion dishes will be one of the featured cusines. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wu didn’t elaborate on the reason for Understory’s sudden departure, but said it made sense to her that a collective-owned restaurant with a strong identity would want to move into a space that is “wholly their own.” For Oakland Bloom, however, the transition provided an opportunity to rethink its training program’s relationship to the more public-facing restaurant dining room. What would it look like if the Open Test Kitchen program itself operated the restaurant, not just on Saturdays but throughout the week? “I think that’s what is exciting for me, just seeing how Open Test Kitchen is an umbrella under which different chefs can take off and experiment and really showcase their work,” Wu says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And so, after taking the summer off to think it through, Oakland Bloom will relaunch the new restaurant version of Open Test Kitchen this Saturday.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13903133,arts_13960933,news_11988111']\u003c/span>Which isn’t to say that OTK will be a direct replacement for Understory. Rather than a single restaurant concept with one unified menu, the Open Test Kitchen restaurant is still more of a cobbled-together patchwork of distinct food businesses — so, depending on what time or which day of the week a customer comes, they may find a completely different cuisine on the menu. Sitalbanat Muktari, one of the Open Test Kitchen chefs, likened it to a smaller-scale version of the \u003ca href=\"https://www.kqed.org/arts/13895067/la-cocina-municipal-marketplace-food-hall-opening-tenderloin\">food hall\u003c/a> that San Francisco’s La Cocina kitchen incubator ran in the Tenderloin until last fall.\u003c/p>\n\u003cp>“It’s like a mini public market, but because the place isn’t large enough, you’re not going to find all the chefs there at the same time,” Muktari says. “Hopefully in the future, we can get a bigger space.”\u003c/p>\n\u003cp>For the month of September, Muktari’s Northern Nigerian vegan food business, \u003ca href=\"https://www.instagram.com/thathausavegan/\">That Hausa Vegan\u003c/a>, will serve brunch on Sundays and dinner on Thursdays and Fridays, during which time customers will find things like grilled oyster mushroom suya and savory Nigerian hand pies on the menu. Other nights, Palestinian Cuban pop-up \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Asúkar\u003c/a> will serve fusion dishes like \u003ca href=\"https://www.instagram.com/p/Cxjo-eZLQyZ/?hl=en\">kufta tostone sliders\u003c/a>. And the coffee pop-up \u003ca href=\"https://www.instagram.com/cafeconcarino_oak/\">Café con Cariño\u003c/a> will operate a daily cafe, collaborating with other Open Test Kitchen chefs to offer multicultural lunch options — \u003ca href=\"https://www.instagram.com/primascorner/\">vegan Cuban dishes\u003c/a> and \u003ca href=\"https://www.instagram.com/rufiscacao/\">Oaxacan tamales\u003c/a> to start out. Meanwhile, Saturday nights will be reserved for special events and rotating pop-ups featuring some of the incubator’s \u003ca href=\"https://oaklandbloom.org/chef-stories/\">other vendors\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13963735\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963735\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino.jpg\" alt=\"A coffee shop owner in a face mask poses for a portrait behind the counter.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Café con Cariño’s Claudia Luz Suarez will run a coffee shop in the space in the mornings. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saturday’s launch party will spotlight several of those cuisines, with That Hausa Vegan, Asúkar and Café con Cariño providing the food and drink. Even more importantly, though, the Oakland Bloom incubator’s chefs hope to reestablish the restaurant as a real community hub. One of the chefs in the incubator program will perform a ceremonial blessing and limpia on the space. There will also be dancing, a DJ, a poetry reading and a community market.\u003c/p>\n\u003cp>“All of a sudden, this place that people really love [closed], and it’s like, okay, we’re all going through this transition. There’s also just a lot happening in the world, and our communities are really hurting,” says Café con Cariño co-founder Claudia Luz Suarez, who is also Oakland Bloom’s program director.\u003c/p>\n\u003cp>“We wanted to create an opening event that was rooted in really coming together and being intentional about what it means to step into a new era,” Suarez says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/C-wB85HyLeq/?img_index=1\">\u003ci>Open Test Kitchen’s launch party\u003c/i>\u003c/a>\u003ci> will be on Saturday, Sept. 7, 11 a.m.–4 p.m. at 528 8th St. in Oakland. Moving forward, the restaurant will be open for cafe hours Wednesday through Friday 8 a.m.–2 p.m., for dinner Wednesday–Saturday from 5–9 p.m., and Saturday–Sunday for weekend brunch 11 a.m.–3 p.m. Check the \u003c/i>\u003ca href=\"https://www.instagram.com/oaklandbloom/?hl=en\">\u003ci>Oakland Bloom\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/otk_eats/?hl=en\">\u003ci>Open Test Kitchen\u003c/i>\u003c/a>\u003ci> social media pages for updates on the restaurant’s weekly schedule.\u003c/i>\u003c/p>\n\n",
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"title": "An Immigrant-Focused Kitchen Incubator Opens a Restaurant in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland’s newest restaurant features a rotating lineup of mostly immigrant and refugee chefs of color. It has a cafe program whose mission is to make specialty coffee more fun and accessible to marginalized communities. And it’s one of the only places in the Bay Area where an adventurous eater can snag vegan Nigerian and Palestinian Cuban fusion dishes on the regular.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/otk_eats/?hl=en\">Open Test Kitchen\u003c/a>, or OTK, also isn’t exactly a traditional restaurant. Rather, it’s an expansion on the nonprofit \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom’s\u003c/a> long-standing Open Test Kitchen incubator program, which has trained dozens of immigrant, refugee and working-class chefs of color over the past 10 years. Starting with a relaunch party on Saturday, Sept. 7, at the nonprofit’s 8th Street kitchen space in Oakland, the incubator will enter a new phase — as a full-fledged restaurant staffed by participants in the training program.\u003c/p>\n\u003cp>Of course, 528 8th St. was recently home to \u003ci>another\u003c/i> prominent social justice–oriented restaurant, \u003ca href=\"https://www.instagram.com/understoryoakland/\">Understory\u003c/a>, a worker-owned spot that operated \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">in partnership with Oakland Bloom’s incubator program\u003c/a> and even won a James Beard Award in 2022 for its \u003ca href=\"https://www.sfchronicle.com/food/article/understory-bay-area-radical-restaurant-17314790.php\">radical, worker-friendly business model\u003c/a>. In May, however, Understory \u003ca href=\"https://www.instagram.com/understoryoakland/p/C7VB5Esy4fH/?img_index=1\">announced that it was closing\u003c/a>, and launched a \u003ca href=\"https://www.gofundme.com/f/support-understory-workers-in-transition\">fundraiser\u003c/a> to work toward eventually rebuilding the business at a new location.\u003c/p>\n\u003cp>Diana Wu, Oakland Bloom’s executive director, says that when the nonprofit opened up the 8th Street kitchen space in 2020, Understory was “our first iteration of really thinking about alternative food business models.” During those first few years, Oakland Bloom’s Open Test Kitchen incubator program and Understory \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">operated in parallel\u003c/a>: Understory’s worker-owners helped train the kitchen incubator’s aspiring chefs, and then those trainees would take turns holding pop-ups at the restaurant, usually on Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_13963734\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963734\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion.jpg\" alt=\"A tostone slider on a plate.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/azucar-fusion-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Asúkar’s Palestian Cuban fusion dishes will be one of the featured cusines. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wu didn’t elaborate on the reason for Understory’s sudden departure, but said it made sense to her that a collective-owned restaurant with a strong identity would want to move into a space that is “wholly their own.” For Oakland Bloom, however, the transition provided an opportunity to rethink its training program’s relationship to the more public-facing restaurant dining room. What would it look like if the Open Test Kitchen program itself operated the restaurant, not just on Saturdays but throughout the week? “I think that’s what is exciting for me, just seeing how Open Test Kitchen is an umbrella under which different chefs can take off and experiment and really showcase their work,” Wu says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And so, after taking the summer off to think it through, Oakland Bloom will relaunch the new restaurant version of Open Test Kitchen this Saturday.\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>Which isn’t to say that OTK will be a direct replacement for Understory. Rather than a single restaurant concept with one unified menu, the Open Test Kitchen restaurant is still more of a cobbled-together patchwork of distinct food businesses — so, depending on what time or which day of the week a customer comes, they may find a completely different cuisine on the menu. Sitalbanat Muktari, one of the Open Test Kitchen chefs, likened it to a smaller-scale version of the \u003ca href=\"https://www.kqed.org/arts/13895067/la-cocina-municipal-marketplace-food-hall-opening-tenderloin\">food hall\u003c/a> that San Francisco’s La Cocina kitchen incubator ran in the Tenderloin until last fall.\u003c/p>\n\u003cp>“It’s like a mini public market, but because the place isn’t large enough, you’re not going to find all the chefs there at the same time,” Muktari says. “Hopefully in the future, we can get a bigger space.”\u003c/p>\n\u003cp>For the month of September, Muktari’s Northern Nigerian vegan food business, \u003ca href=\"https://www.instagram.com/thathausavegan/\">That Hausa Vegan\u003c/a>, will serve brunch on Sundays and dinner on Thursdays and Fridays, during which time customers will find things like grilled oyster mushroom suya and savory Nigerian hand pies on the menu. Other nights, Palestinian Cuban pop-up \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Asúkar\u003c/a> will serve fusion dishes like \u003ca href=\"https://www.instagram.com/p/Cxjo-eZLQyZ/?hl=en\">kufta tostone sliders\u003c/a>. And the coffee pop-up \u003ca href=\"https://www.instagram.com/cafeconcarino_oak/\">Café con Cariño\u003c/a> will operate a daily cafe, collaborating with other Open Test Kitchen chefs to offer multicultural lunch options — \u003ca href=\"https://www.instagram.com/primascorner/\">vegan Cuban dishes\u003c/a> and \u003ca href=\"https://www.instagram.com/rufiscacao/\">Oaxacan tamales\u003c/a> to start out. Meanwhile, Saturday nights will be reserved for special events and rotating pop-ups featuring some of the incubator’s \u003ca href=\"https://oaklandbloom.org/chef-stories/\">other vendors\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13963735\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963735\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino.jpg\" alt=\"A coffee shop owner in a face mask poses for a portrait behind the counter.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/09/cafe-con-carino-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Café con Cariño’s Claudia Luz Suarez will run a coffee shop in the space in the mornings. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saturday’s launch party will spotlight several of those cuisines, with That Hausa Vegan, Asúkar and Café con Cariño providing the food and drink. Even more importantly, though, the Oakland Bloom incubator’s chefs hope to reestablish the restaurant as a real community hub. One of the chefs in the incubator program will perform a ceremonial blessing and limpia on the space. There will also be dancing, a DJ, a poetry reading and a community market.\u003c/p>\n\u003cp>“All of a sudden, this place that people really love [closed], and it’s like, okay, we’re all going through this transition. There’s also just a lot happening in the world, and our communities are really hurting,” says Café con Cariño co-founder Claudia Luz Suarez, who is also Oakland Bloom’s program director.\u003c/p>\n\u003cp>“We wanted to create an opening event that was rooted in really coming together and being intentional about what it means to step into a new era,” Suarez says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/C-wB85HyLeq/?img_index=1\">\u003ci>Open Test Kitchen’s launch party\u003c/i>\u003c/a>\u003ci> will be on Saturday, Sept. 7, 11 a.m.–4 p.m. at 528 8th St. in Oakland. Moving forward, the restaurant will be open for cafe hours Wednesday through Friday 8 a.m.–2 p.m., for dinner Wednesday–Saturday from 5–9 p.m., and Saturday–Sunday for weekend brunch 11 a.m.–3 p.m. Check the \u003c/i>\u003ca href=\"https://www.instagram.com/oaklandbloom/?hl=en\">\u003ci>Oakland Bloom\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/otk_eats/?hl=en\">\u003ci>Open Test Kitchen\u003c/i>\u003c/a>\u003ci> social media pages for updates on the restaurant’s weekly schedule.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Indonesian Coffee Shop Puts a Glam Twist on High Tea",
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"content": "\u003cfigure id=\"attachment_13963234\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963234\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert.jpg\" alt=\"A server in a formal black suit serves a platter of pale green rice cakes.\" width=\"1920\" height=\"2169\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-800x904.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-1020x1152.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-160x181.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-768x868.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-1360x1536.jpg 1360w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-1813x2048.jpg 1813w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server serves klepon, a kind of sweet Indonesian rice cake. The treats were part of one of Kopi Bar and Sandai’s Indonesian-inspired high tea events in Walnut Creek. \u003ccite>(Matchbook Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newest contender in the Bay Area’s frill-bedecked world of afternoon tea has all the accoutrements an Anglophile could ask for: dainty finger sandwiches, elegant three-tier cake stands piled high with fresh-baked cakes and pastries and, of course, actually good tea.\u003c/p>\n\u003cp>The only difference? At \u003ca href=\"https://www.instagram.com/kopibar.us/\">Kopi Bar\u003c/a> and \u003ca href=\"https://www.instagram.com/sandai.us/?hl=en\">SanDai’s\u003c/a> monthly Indonesian-inspired \u003ca href=\"https://www.instagram.com/p/C4LmpQuxfEr/\">high tea series\u003c/a> in Walnut Creek, finger sandwiches come spiced up with a hit of sambal. Scones and croissants are infused with pandan or rose syrup. And the tea itself comes sweetened with condensed milk by default, just like how you’d get it in Singapore or Malaysia.\u003c/p>\n\u003cp>The events are the brainchild of chef Nora Haron, and they’re very much in keeping with Haron’s overarching vision for Cali-\u003ca href=\"https://www.worldgastronomy.org/post/nusantara-cuisine-food-that-transcends-southeast-asia-s-borders\">Nusantara\u003c/a> cuisine — food that draws on the flavors of the region encompassing Indonesia, Malaysia and Singapore. In March of 2023, Haron and owner Amanda Toh Steckler opened Kopi Bar as an Indonesian-inspired coffee shop, specializing in croissants and other \u003ca href=\"https://www.instagram.com/p/C6umOYoLy0N/\">Western pastries that incorporate Nusantara flavors and ingredients\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13963231\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963231\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop.jpg\" alt=\"A three-tiered cake stand loaded with pastries and finger sandwiches.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-1920x1320.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The pastries and finger sandwiches are infused with Nusantara ingredients like pandan and sambal. \u003ccite>(Matchbook Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by coffee culture in Bali, she also creates original drinks for the shop, like a coconut cappuccino and the “Kopi Avocado” — a blend of fresh avocado, coconut condensed milk and espresso. “It’s so, so good, and we sell so much of it,” Haron says.\u003c/p>\n\u003cp>Just a week after Kopi Bar’s launch, Haron and Toh Steckler opened \u003ca href=\"https://www.instagram.com/sandai.us/?hl=en\">SanDai\u003c/a>, a full-fledged Nusantara Californian restaurant, right next door. It’s one of a handful of new spots in the East Bay serving modern, California-inflected interpretations of \u003ca href=\"https://www.kqed.org/arts/13962220/fikscue-best-indonesian-texas-barbecue-smoked-brisket-alameda\">Indonesian\u003c/a>, \u003ca href=\"https://www.kqed.org/arts/13895713/lion-dance-cafe-shawarmaji-vegan-shawarma-seitan-oakland\">Singaporean\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13953078/curry-puff-malaysian-damansara-sf-noe-valley\">Malaysian\u003c/a> food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The high tea events — which are really \u003ca href=\"https://www.thespruceeats.com/afternoon-vs-high-tea-difference-435327\">afternoon tea, if we’re being technical\u003c/a> — were born during a rough patch this past spring, when walk-in business had slowed to a trickle at both the coffee shop and restaurant. International Women’s Day was coming up on March 8, and Haron thought about the women in her life who love going out for afternoon tea. Back in Singapore, where she grew up, British-style tea parties were a hugely popular remnant of the island’s colonial history. She remembers attending a particularly grand high tea at Raffles Hotel where they served local foods — mee goreng and nasi lemak — along with little Western finger sandwiches and desserts. There, too, well-dressed guests would sip their tea with their pinkies out.\u003c/p>\n\u003cp>So, Haron thought, “I want to do a one-day high tea to celebrate women — just one day, let’s do it.” After she \u003ca href=\"https://www.instagram.com/p/C3-2ZMcP5fH/?img_index=1\">posted the event\u003c/a>, tickets sold out by the end of the day. Thinking she might be onto something, she scheduled a high tea service every week for the rest of March — and the entire run sold out in two days. Now held on a monthly basis, the high tea series continues to rank among the restaurant’s most popular events. Earlier this summer, after the new season of \u003ci>Bridgerton \u003c/i>came out, Haron put together two \u003ci>Bridgerton\u003c/i>-themed tea parties, and “Oh my God, that thing went nuts,” she says. The outfits alone were \u003ca href=\"https://www.instagram.com/p/C8VpXMvvaU-/?img_index=3\">a sight to behold\u003c/a>.\u003c/p>\n\u003cp>The newest edition of the series has a Bollywood theme. Haron says she had the Indian diaspora on her mind after watching recent footage of the ultra-glamorous, Bollywood star–studded \u003ca href=\"https://www.vanityfair.com/style/story/inside-600-million-dollar-ambani-wedding-jewels-stars-party\">Ambani wedding\u003c/a> (“I was obsessed with it!”) and because of Vice President Kamala Harris’s emergent presidential campaign. (Haron is of Indonesian-Indian descent; her grandfathers on both sides of the family were Indian.)\u003c/p>\n\u003cfigure id=\"attachment_13963238\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-scaled.jpg\" alt=\"Guests in formal attire seated at a long table covered with candles and three-tier cake stands.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The scene at a ‘Bridgerton’-inspired high tea earlier this summer. \u003ccite>(Matchbook Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More than anything, the Bollywood event is meant to be a lot of fun. The tea parties take place in SanDai’s sunny front room with open French doors, and Haron says she goes all out for the tablescapes and decor. For this edition, she expects many of the attendees will come decked out in their finest saris and lehengas. A Bollywood dance instructor will give guests a crash course in the expressive, high-energy moves they may have seen in their favorite Indian blockbusters.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13962220,arts_13953078,arts_13908798']\u003c/span>\u003c/span>Foodwise, Haron says the Indian theme nods to the deep influence of \u003ca href=\"https://www.kqed.org/arts/13916794/azalina-malaysian-restaurant-reopening-tenderloin\">Mamak (i.e. Tamil Muslim with roots in India) cuisine\u003c/a> in Malaysia and Singapore. As with her previous high tea events, Haron will serve a full three-tier spread of California-Indonesian pastries, cakes and finger sandwiches, except with more Indian flavors. The hot ginger tea with condensed milk will be spiked with cardamom. Finger sandwiches will feature chicken curry instead of chicken with sambal, and cucumber chutney instead of plain cucumber. There will also be samosas, mee goreng (a Mamak Malaysian noodle stir-fry) and lentils with roti. Nearby restaurant \u003ca href=\"https://www.instagram.com/the_essence_cuisine/\">The Essence\u003c/a> will supply a variety of Indian sweets.\u003c/p>\n\u003cp>The event is likely to sell out quickly, Haron says, but those who miss out this time can look forward to similarly sumptuous takes on afternoon tea in the coming months — a reprise of the Bollywood theme, perhaps, and an \u003ci>Arabian Nights\u003c/i>-inspired cross-cultural edition.\u003c/p>\n\u003cp>“And I would love to do a full-blown Indonesian one where everyone comes in their \u003ca href=\"https://www.tatlerasia.com/style/fashion/8-indonesian-women-who-nailed-the-trendy-kebaya-look\">kebaya\u003c/a>,” Haron says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.instagram.com/p/C-35gs8Ptrh/\">\u003ci>Bollywood High Tea\u003c/i>\u003c/a>\u003ci> at SanDai and Kopi Bar will take place on Sunday, Sept. 1, noon–2 p.m., at 1526 N. Main St. in Walnut Creek. A limited number of tickets ($65) are available online via \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/bollywood-high-tea-and-brunch-experience-walnut-creek-tickets-989719847707?aff=oddtdtcreator\">\u003ci>Eventbrite\u003c/i>\u003c/a>\u003ci>. The set menu includes a mimosa (or Prosecco) and a choice of coffee or tea. For updates on future high tea events, follow \u003c/i>\u003ca href=\"https://www.instagram.com/sandai.us/?hl=en\">\u003ci>SanDai\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/kopibar.us/\">\u003ci>Kopi Bar\u003c/i>\u003c/a>\u003ci> on Instagram.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13963234\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963234\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert.jpg\" alt=\"A server in a formal black suit serves a platter of pale green rice cakes.\" width=\"1920\" height=\"2169\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-800x904.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-1020x1152.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-160x181.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-768x868.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-1360x1536.jpg 1360w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/Server-plating-Klepon-Indo-Dessert-1813x2048.jpg 1813w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server serves klepon, a kind of sweet Indonesian rice cake. The treats were part of one of Kopi Bar and Sandai’s Indonesian-inspired high tea events in Walnut Creek. \u003ccite>(Matchbook Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newest contender in the Bay Area’s frill-bedecked world of afternoon tea has all the accoutrements an Anglophile could ask for: dainty finger sandwiches, elegant three-tier cake stands piled high with fresh-baked cakes and pastries and, of course, actually good tea.\u003c/p>\n\u003cp>The only difference? At \u003ca href=\"https://www.instagram.com/kopibar.us/\">Kopi Bar\u003c/a> and \u003ca href=\"https://www.instagram.com/sandai.us/?hl=en\">SanDai’s\u003c/a> monthly Indonesian-inspired \u003ca href=\"https://www.instagram.com/p/C4LmpQuxfEr/\">high tea series\u003c/a> in Walnut Creek, finger sandwiches come spiced up with a hit of sambal. Scones and croissants are infused with pandan or rose syrup. And the tea itself comes sweetened with condensed milk by default, just like how you’d get it in Singapore or Malaysia.\u003c/p>\n\u003cp>The events are the brainchild of chef Nora Haron, and they’re very much in keeping with Haron’s overarching vision for Cali-\u003ca href=\"https://www.worldgastronomy.org/post/nusantara-cuisine-food-that-transcends-southeast-asia-s-borders\">Nusantara\u003c/a> cuisine — food that draws on the flavors of the region encompassing Indonesia, Malaysia and Singapore. In March of 2023, Haron and owner Amanda Toh Steckler opened Kopi Bar as an Indonesian-inspired coffee shop, specializing in croissants and other \u003ca href=\"https://www.instagram.com/p/C6umOYoLy0N/\">Western pastries that incorporate Nusantara flavors and ingredients\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13963231\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963231\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop.jpg\" alt=\"A three-tiered cake stand loaded with pastries and finger sandwiches.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/sandai-high-tea-crop-1920x1320.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The pastries and finger sandwiches are infused with Nusantara ingredients like pandan and sambal. \u003ccite>(Matchbook Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by coffee culture in Bali, she also creates original drinks for the shop, like a coconut cappuccino and the “Kopi Avocado” — a blend of fresh avocado, coconut condensed milk and espresso. “It’s so, so good, and we sell so much of it,” Haron says.\u003c/p>\n\u003cp>Just a week after Kopi Bar’s launch, Haron and Toh Steckler opened \u003ca href=\"https://www.instagram.com/sandai.us/?hl=en\">SanDai\u003c/a>, a full-fledged Nusantara Californian restaurant, right next door. It’s one of a handful of new spots in the East Bay serving modern, California-inflected interpretations of \u003ca href=\"https://www.kqed.org/arts/13962220/fikscue-best-indonesian-texas-barbecue-smoked-brisket-alameda\">Indonesian\u003c/a>, \u003ca href=\"https://www.kqed.org/arts/13895713/lion-dance-cafe-shawarmaji-vegan-shawarma-seitan-oakland\">Singaporean\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13953078/curry-puff-malaysian-damansara-sf-noe-valley\">Malaysian\u003c/a> food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high tea events — which are really \u003ca href=\"https://www.thespruceeats.com/afternoon-vs-high-tea-difference-435327\">afternoon tea, if we’re being technical\u003c/a> — were born during a rough patch this past spring, when walk-in business had slowed to a trickle at both the coffee shop and restaurant. International Women’s Day was coming up on March 8, and Haron thought about the women in her life who love going out for afternoon tea. Back in Singapore, where she grew up, British-style tea parties were a hugely popular remnant of the island’s colonial history. She remembers attending a particularly grand high tea at Raffles Hotel where they served local foods — mee goreng and nasi lemak — along with little Western finger sandwiches and desserts. There, too, well-dressed guests would sip their tea with their pinkies out.\u003c/p>\n\u003cp>So, Haron thought, “I want to do a one-day high tea to celebrate women — just one day, let’s do it.” After she \u003ca href=\"https://www.instagram.com/p/C3-2ZMcP5fH/?img_index=1\">posted the event\u003c/a>, tickets sold out by the end of the day. Thinking she might be onto something, she scheduled a high tea service every week for the rest of March — and the entire run sold out in two days. Now held on a monthly basis, the high tea series continues to rank among the restaurant’s most popular events. Earlier this summer, after the new season of \u003ci>Bridgerton \u003c/i>came out, Haron put together two \u003ci>Bridgerton\u003c/i>-themed tea parties, and “Oh my God, that thing went nuts,” she says. The outfits alone were \u003ca href=\"https://www.instagram.com/p/C8VpXMvvaU-/?img_index=3\">a sight to behold\u003c/a>.\u003c/p>\n\u003cp>The newest edition of the series has a Bollywood theme. Haron says she had the Indian diaspora on her mind after watching recent footage of the ultra-glamorous, Bollywood star–studded \u003ca href=\"https://www.vanityfair.com/style/story/inside-600-million-dollar-ambani-wedding-jewels-stars-party\">Ambani wedding\u003c/a> (“I was obsessed with it!”) and because of Vice President Kamala Harris’s emergent presidential campaign. (Haron is of Indonesian-Indian descent; her grandfathers on both sides of the family were Indian.)\u003c/p>\n\u003cfigure id=\"attachment_13963238\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-scaled.jpg\" alt=\"Guests in formal attire seated at a long table covered with candles and three-tier cake stands.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/High-Tea-Guests-2-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The scene at a ‘Bridgerton’-inspired high tea earlier this summer. \u003ccite>(Matchbook Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More than anything, the Bollywood event is meant to be a lot of fun. The tea parties take place in SanDai’s sunny front room with open French doors, and Haron says she goes all out for the tablescapes and decor. For this edition, she expects many of the attendees will come decked out in their finest saris and lehengas. A Bollywood dance instructor will give guests a crash course in the expressive, high-energy moves they may have seen in their favorite Indian blockbusters.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Foodwise, Haron says the Indian theme nods to the deep influence of \u003ca href=\"https://www.kqed.org/arts/13916794/azalina-malaysian-restaurant-reopening-tenderloin\">Mamak (i.e. Tamil Muslim with roots in India) cuisine\u003c/a> in Malaysia and Singapore. As with her previous high tea events, Haron will serve a full three-tier spread of California-Indonesian pastries, cakes and finger sandwiches, except with more Indian flavors. The hot ginger tea with condensed milk will be spiked with cardamom. Finger sandwiches will feature chicken curry instead of chicken with sambal, and cucumber chutney instead of plain cucumber. There will also be samosas, mee goreng (a Mamak Malaysian noodle stir-fry) and lentils with roti. Nearby restaurant \u003ca href=\"https://www.instagram.com/the_essence_cuisine/\">The Essence\u003c/a> will supply a variety of Indian sweets.\u003c/p>\n\u003cp>The event is likely to sell out quickly, Haron says, but those who miss out this time can look forward to similarly sumptuous takes on afternoon tea in the coming months — a reprise of the Bollywood theme, perhaps, and an \u003ci>Arabian Nights\u003c/i>-inspired cross-cultural edition.\u003c/p>\n\u003cp>“And I would love to do a full-blown Indonesian one where everyone comes in their \u003ca href=\"https://www.tatlerasia.com/style/fashion/8-indonesian-women-who-nailed-the-trendy-kebaya-look\">kebaya\u003c/a>,” Haron says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.instagram.com/p/C-35gs8Ptrh/\">\u003ci>Bollywood High Tea\u003c/i>\u003c/a>\u003ci> at SanDai and Kopi Bar will take place on Sunday, Sept. 1, noon–2 p.m., at 1526 N. Main St. in Walnut Creek. A limited number of tickets ($65) are available online via \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/bollywood-high-tea-and-brunch-experience-walnut-creek-tickets-989719847707?aff=oddtdtcreator\">\u003ci>Eventbrite\u003c/i>\u003c/a>\u003ci>. The set menu includes a mimosa (or Prosecco) and a choice of coffee or tea. For updates on future high tea events, follow \u003c/i>\u003ca href=\"https://www.instagram.com/sandai.us/?hl=en\">\u003ci>SanDai\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/kopibar.us/\">\u003ci>Kopi Bar\u003c/i>\u003c/a>\u003ci> on Instagram.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Even while she dreamed of numbers at her job in corporate tech, Nadia Elgan would fawn over elegant hand-poured ceramics. On her honeymoon in Cuba, she made her husband take her to all the local pottery studios they passed. And after her daughter was born, something in her succumbed to that desire to make something with her hands. Her first time at the wheel while on a ceramics studio date night sealed the deal: It was love at first touch.\u003c/p>\n\u003cfigure id=\"attachment_13962376\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-13962376\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1020x1530.jpg\" alt=\"A ceramicist in a pink jumpsuit poses for a portrait while looking down at a large pink bowl.\" width=\"640\" height=\"960\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-scaled.jpg 1707w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Palestinian Filipina ceramicist Nadia Elgan left a career in corporate tech to start her own ceramics studio. \u003ccite>(Céline Steen, courtesy of Habibi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now throwing at her own studio, \u003ca href=\"https://habibiceramics.com/\">Habibi Ceramics\u003c/a>, the Campbell-based Palestinian Filipina ceramicist — “Pali-Pina” as she describes herself — has designed cups and plates for popular Bay Area restaurants and cafes like \u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a> and \u003ca href=\"https://www.thecaffeoak.com/\">the Caffè by Mr. Espresso\u003c/a>.\u003c/p>\n\u003cp>Lately, Elgan’s art has turned toward Gaza.\u003c/p>\n\u003cp>In June, she released her \u003ca href=\"https://www.instagram.com/p/C78ongDuU6o/\">Falastin series\u003c/a> at West Coast Craft’s summer crafts market. The \u003ca href=\"https://habibiceramics.com/products/keffiyeh-cup\">cups\u003c/a> and plates are polka-dotted in a black-and-white pattern reminiscent of a keffiyeh scarf, one of the most visible displays of Palestinian resistance. In an era dominated by mass production, she throws each piece by hand, imbuing it with a sense of place and purpose.\u003c/p>\n\u003cp>The keffiyeh-inspired Falastin collection is now available for purchase via \u003ca href=\"https://habibiceramics.com/products/keffiyeh-cup\">Habibi Ceramics’ website\u003c/a> and at superstar chef Reem Assil’s \u003ca href=\"https://www.reemscalifornia.com/\">two San Francisco restaurants\u003c/a>, on Mission Street and in the Ferry Building, with proceeds going toward the \u003ca href=\"https://www.mecaforpeace.org/\">Middle East Children’s Alliance\u003c/a>’s Gaza relief fund. In addition, Elgan will soon kick off a new series of Palestine-focused collaborations with Arab American chefs and artists, who will sell those pieces exclusively through their own storefronts. The initial set of cups for Assil, for instance, will display a \u003ca href=\"https://www.metmuseum.org/perspectives/articles/2024/07/tatreez-in-time\">Tatreez pattern\u003c/a>, a kind of Palestinian embroidery. That collection will be available later this fall at both Reem’s outposts. It will also include plates and a mezze bowl for zeit and zataar — a smaller version of a prior Habibi dish that \u003ca href=\"https://nymag.com/strategist/article/reem-assil-favorite-things.html\">caught Assil’s eye\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Elgan’s fall collection — which she’s calling the Habibi Passion Drops — will be co-curated by Antonio Diaz, the editor of \u003ca href=\"https://lifeandthyme.com/\">Life & Thyme magazine\u003c/a>, who helped connect the ceramicist with interested chefs. She’s also planning to include collaborations with coffee wizard \u003ca href=\"https://www.kqed.org/forum/2010101863628/dave-eggers-explores-the-american-dream-through-the-intricacies-of-coffee\">Mokhtar Alkhanshali\u003c/a> (of \u003ca href=\"https://www.instagram.com/portofmokha/?hl=en\">Port of Mokha\u003c/a>) and chef Fadi Kattan, who wrote \u003ci>Bethlehem: A Celebration of Palestinian Food\u003c/i>.\u003c/p>\n\u003cp>Since its June 8 release, the Falastin collection has already \u003ca href=\"https://www.instagram.com/p/C9gfnUfpJTb/?hl=en&img_index=1\">raised $29,000\u003c/a>, via the fundraising platform \u003ca href=\"https://www.instagram.com/_stillwerise/?hl=en\">Still We Rise\u003c/a>, to benefit organizations directly helping families in Palestine. Beyond that, Elgan’s biggest hope is for the Palestinian-inspired ceramics to inspire solidarity in joy, resistance in color, and celebration. “That’s really the heart of the collection,” she says. “To celebrate those traditions and create those connections.”\u003c/p>\n\u003cfigure id=\"attachment_13962379\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-13962379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1020x1360.jpg\" alt=\"Coffee cups with a black-and-white checked pattern, placed on top of a keffiyeh scarf with a similar design.\" width=\"640\" height=\"853\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Elgan drew inspiration from the keffiyeh scarf, a visible symbol of Palestinian resistance. \u003ccite>(Céline Steen, courtesy of Habibi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The timing of these releases is not lost on anyone who has watched the ongoing crisis in Palestine unfold. As the Israeli military offensive in the region continues, spreading into Lebanon and Jordan, the Palestinian death toll has reached nearly 40,000 with at least 15,000 children dead, according to \u003ca href=\"https://www.aljazeera.com/news/longform/2023/10/9/israel-hamas-war-in-maps-and-charts-live-tracker\">Gazan health officials\u003c/a>. That impact has been felt hard by the Bay’s diasporic Arabic communities.\u003c/p>\n\u003cp>Elgan herself grew up in Amman, Jordan; her family is from Jenin, in the West Bank. For her, these ceramics have been the way she’s found to express her sense of solidarity — and to share a side of Palestinian culture that’s too often overlooked.\u003c/p>\n\u003cp>“My art is my highest form of expression,” Elgan says. “I really want to highlight the joy Palestinians have when they host family and friends and connect around food.”\u003c/p>\n\u003cp>She understands that joy and has built a life around sharing it. Born in Southern California, she moved back to Los Angeles from Jordan when she was 13 years old. Eventually, she got a degree in international development from UC Berkeley before working at nonprofits and tech companies. In 2018, she took that first ceramics class and, shortly after, made a deal with Los Gatos’s \u003ca href=\"https://blossomhillcrafts.com/index.html#/\">Blossom Hill Crafts\u003c/a> to do side work in exchange for free studio time. It would be two or three in the morning when she’d finally leave the ceramics studio each night, losing track of time as she learned about glazing, throwing and the intricacies of wabi-sabi — the Japanese philosophy celebrating the beauty of imperfections.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13931303,arts_13954260,arts_13952460']\u003c/span>Then, during the pandemic, her restaurant collabs went major. The team at Campbell’s upscale \u003ca href=\"https://www.orchardcitykitchen.com/\">Orchard City Kitchen\u003c/a> had gorgeous cocktails that inspired Elgan; she pitched the team on cups that would represent the cocktails themselves. Their love of her designs gave her a surge of energy and inspiration. She’s since placed work at Berkeley’s \u003ca href=\"https://www.elaichico.com/\">Elaichi Co.\u003c/a>, Oaxaca’s \u003ca href=\"https://www.instagram.com/el_parian_atelier/\">El Parian Atelier\u003c/a> and many more, with North Beach’s \u003ca href=\"https://www.cassavasf.com/\">Cassava\u003c/a> soon to join the ranks. Even Madewell and Anthropologie are customers.\u003c/p>\n\u003cp>Mokhtar’s Alkhanshali says there’s no one like Elgan in the scene. “Nadia’s work not only honors the past but also pushes the boundaries of traditional pottery, making her a standout in her field,” he says.\u003c/p>\n\u003cp>The ongoing hardships for her community haven’t daunted Elgan’s success, nor her optimism. When she was growing up in Jordan, her sitti (grandmother) would look out the window and call for her home in Palestine. This vivid memory of her family looking so happy, so at peace, continues to guide her work.\u003c/p>\n\u003cp>“To be Palestinian means to be in a constant state of grief,” Elgan says. “It’s not just about property and land. Palestine is a part of our soul. The events since October 7 have been shattering. There’s a responsibility to preserve our culture and share our story.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Customers can order pieces from the Falastin collection \u003c/i>\u003ci>directly through the\u003c/i> \u003ci>Habibi\u003c/i>\u003ci> Ceramics \u003ca href=\"https://habibiceramics.com/\">website\u003c/a> or at participating restaurants.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Even while she dreamed of numbers at her job in corporate tech, Nadia Elgan would fawn over elegant hand-poured ceramics. On her honeymoon in Cuba, she made her husband take her to all the local pottery studios they passed. And after her daughter was born, something in her succumbed to that desire to make something with her hands. Her first time at the wheel while on a ceramics studio date night sealed the deal: It was love at first touch.\u003c/p>\n\u003cfigure id=\"attachment_13962376\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-13962376\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1020x1530.jpg\" alt=\"A ceramicist in a pink jumpsuit poses for a portrait while looking down at a large pink bowl.\" width=\"640\" height=\"960\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/nadia-elgan-portrait-scaled.jpg 1707w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Palestinian Filipina ceramicist Nadia Elgan left a career in corporate tech to start her own ceramics studio. \u003ccite>(Céline Steen, courtesy of Habibi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now throwing at her own studio, \u003ca href=\"https://habibiceramics.com/\">Habibi Ceramics\u003c/a>, the Campbell-based Palestinian Filipina ceramicist — “Pali-Pina” as she describes herself — has designed cups and plates for popular Bay Area restaurants and cafes like \u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a> and \u003ca href=\"https://www.thecaffeoak.com/\">the Caffè by Mr. Espresso\u003c/a>.\u003c/p>\n\u003cp>Lately, Elgan’s art has turned toward Gaza.\u003c/p>\n\u003cp>In June, she released her \u003ca href=\"https://www.instagram.com/p/C78ongDuU6o/\">Falastin series\u003c/a> at West Coast Craft’s summer crafts market. The \u003ca href=\"https://habibiceramics.com/products/keffiyeh-cup\">cups\u003c/a> and plates are polka-dotted in a black-and-white pattern reminiscent of a keffiyeh scarf, one of the most visible displays of Palestinian resistance. In an era dominated by mass production, she throws each piece by hand, imbuing it with a sense of place and purpose.\u003c/p>\n\u003cp>The keffiyeh-inspired Falastin collection is now available for purchase via \u003ca href=\"https://habibiceramics.com/products/keffiyeh-cup\">Habibi Ceramics’ website\u003c/a> and at superstar chef Reem Assil’s \u003ca href=\"https://www.reemscalifornia.com/\">two San Francisco restaurants\u003c/a>, on Mission Street and in the Ferry Building, with proceeds going toward the \u003ca href=\"https://www.mecaforpeace.org/\">Middle East Children’s Alliance\u003c/a>’s Gaza relief fund. In addition, Elgan will soon kick off a new series of Palestine-focused collaborations with Arab American chefs and artists, who will sell those pieces exclusively through their own storefronts. The initial set of cups for Assil, for instance, will display a \u003ca href=\"https://www.metmuseum.org/perspectives/articles/2024/07/tatreez-in-time\">Tatreez pattern\u003c/a>, a kind of Palestinian embroidery. That collection will be available later this fall at both Reem’s outposts. It will also include plates and a mezze bowl for zeit and zataar — a smaller version of a prior Habibi dish that \u003ca href=\"https://nymag.com/strategist/article/reem-assil-favorite-things.html\">caught Assil’s eye\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Elgan’s fall collection — which she’s calling the Habibi Passion Drops — will be co-curated by Antonio Diaz, the editor of \u003ca href=\"https://lifeandthyme.com/\">Life & Thyme magazine\u003c/a>, who helped connect the ceramicist with interested chefs. She’s also planning to include collaborations with coffee wizard \u003ca href=\"https://www.kqed.org/forum/2010101863628/dave-eggers-explores-the-american-dream-through-the-intricacies-of-coffee\">Mokhtar Alkhanshali\u003c/a> (of \u003ca href=\"https://www.instagram.com/portofmokha/?hl=en\">Port of Mokha\u003c/a>) and chef Fadi Kattan, who wrote \u003ci>Bethlehem: A Celebration of Palestinian Food\u003c/i>.\u003c/p>\n\u003cp>Since its June 8 release, the Falastin collection has already \u003ca href=\"https://www.instagram.com/p/C9gfnUfpJTb/?hl=en&img_index=1\">raised $29,000\u003c/a>, via the fundraising platform \u003ca href=\"https://www.instagram.com/_stillwerise/?hl=en\">Still We Rise\u003c/a>, to benefit organizations directly helping families in Palestine. Beyond that, Elgan’s biggest hope is for the Palestinian-inspired ceramics to inspire solidarity in joy, resistance in color, and celebration. “That’s really the heart of the collection,” she says. “To celebrate those traditions and create those connections.”\u003c/p>\n\u003cfigure id=\"attachment_13962379\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-13962379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1020x1360.jpg\" alt=\"Coffee cups with a black-and-white checked pattern, placed on top of a keffiyeh scarf with a similar design.\" width=\"640\" height=\"853\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/keffiyeh-cups.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Elgan drew inspiration from the keffiyeh scarf, a visible symbol of Palestinian resistance. \u003ccite>(Céline Steen, courtesy of Habibi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The timing of these releases is not lost on anyone who has watched the ongoing crisis in Palestine unfold. As the Israeli military offensive in the region continues, spreading into Lebanon and Jordan, the Palestinian death toll has reached nearly 40,000 with at least 15,000 children dead, according to \u003ca href=\"https://www.aljazeera.com/news/longform/2023/10/9/israel-hamas-war-in-maps-and-charts-live-tracker\">Gazan health officials\u003c/a>. That impact has been felt hard by the Bay’s diasporic Arabic communities.\u003c/p>\n\u003cp>Elgan herself grew up in Amman, Jordan; her family is from Jenin, in the West Bank. For her, these ceramics have been the way she’s found to express her sense of solidarity — and to share a side of Palestinian culture that’s too often overlooked.\u003c/p>\n\u003cp>“My art is my highest form of expression,” Elgan says. “I really want to highlight the joy Palestinians have when they host family and friends and connect around food.”\u003c/p>\n\u003cp>She understands that joy and has built a life around sharing it. Born in Southern California, she moved back to Los Angeles from Jordan when she was 13 years old. Eventually, she got a degree in international development from UC Berkeley before working at nonprofits and tech companies. In 2018, she took that first ceramics class and, shortly after, made a deal with Los Gatos’s \u003ca href=\"https://blossomhillcrafts.com/index.html#/\">Blossom Hill Crafts\u003c/a> to do side work in exchange for free studio time. It would be two or three in the morning when she’d finally leave the ceramics studio each night, losing track of time as she learned about glazing, throwing and the intricacies of wabi-sabi — the Japanese philosophy celebrating the beauty of imperfections.\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>Then, during the pandemic, her restaurant collabs went major. The team at Campbell’s upscale \u003ca href=\"https://www.orchardcitykitchen.com/\">Orchard City Kitchen\u003c/a> had gorgeous cocktails that inspired Elgan; she pitched the team on cups that would represent the cocktails themselves. Their love of her designs gave her a surge of energy and inspiration. She’s since placed work at Berkeley’s \u003ca href=\"https://www.elaichico.com/\">Elaichi Co.\u003c/a>, Oaxaca’s \u003ca href=\"https://www.instagram.com/el_parian_atelier/\">El Parian Atelier\u003c/a> and many more, with North Beach’s \u003ca href=\"https://www.cassavasf.com/\">Cassava\u003c/a> soon to join the ranks. Even Madewell and Anthropologie are customers.\u003c/p>\n\u003cp>Mokhtar’s Alkhanshali says there’s no one like Elgan in the scene. “Nadia’s work not only honors the past but also pushes the boundaries of traditional pottery, making her a standout in her field,” he says.\u003c/p>\n\u003cp>The ongoing hardships for her community haven’t daunted Elgan’s success, nor her optimism. When she was growing up in Jordan, her sitti (grandmother) would look out the window and call for her home in Palestine. This vivid memory of her family looking so happy, so at peace, continues to guide her work.\u003c/p>\n\u003cp>“To be Palestinian means to be in a constant state of grief,” Elgan says. “It’s not just about property and land. Palestine is a part of our soul. The events since October 7 have been shattering. There’s a responsibility to preserve our culture and share our story.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Customers can order pieces from the Falastin collection \u003c/i>\u003ci>directly through the\u003c/i> \u003ci>Habibi\u003c/i>\u003ci> Ceramics \u003ca href=\"https://habibiceramics.com/\">website\u003c/a> or at participating restaurants.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Hidden Cafe on the Peninsula Serves Rare Peruvian Coffee and Tea",
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"content": "\u003cp>For the average Bay Area caffeine seeker, Peruvian coffee and tea probably aren’t very high on the list of familiar options. Yet, Peru is \u003ca href=\"https://teajourney.pub/tea-in-peru/\">one of the highest tea-consuming nations in the Western Hemisphere\u003c/a>, largely due to the country’s high elevation. (In townships along the Andean peaks, tea made with coca leaves — of cocaine fame — is believed to prevent altitude sickness.) Peruvians have also become increasingly fond of coffee in recent years.\u003c/p>\n\u003cp>But many Bay Area residents probably have never even heard of Peru’s choice beverages, let alone know where to get them. And who can blame them? Though Peruvian cuisine has done extremely well in our region — from local restaurant chains like Limón to smaller mom-and-pop shops like El Cerrito’s El Mono — there isn’t much of a Peruvian cafe scene to speak of.\u003c/p>\n\u003cp>So when I came across \u003ca href=\"https://www.instagram.com/papachayperuviancoffee/\">Papachay\u003c/a>, a husband-and-wife-owned brick-and-mortar located on a sleepy back street in the Peninsula city of San Carlos, I made my trek over. (In Quechan, an indigenous language in Peru, papachay is akin to saying “what’s up?” to a male friend; “mamay” is used to greet women).\u003c/p>\n\u003cfigure id=\"attachment_13960416\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960416\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-scaled.jpg\" alt=\"a man prepares a cup of fresh coffee inside a Peruvian cafe\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Maximiliano Gambirazio, a Peruvian immigrant, has been operating Papachay for nearly 20 years. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The business is masterminded by Maximiliano Gambirazio (originally from Peru) and Juliana Zieira-Gambirazio (a Brazilian immigrant). Impressively, the couple started out in their San Carlos warehouse nearly 20 years ago, when they sold raw coffee beans to roasters before buying a roasting machine of their own and expanding their business to include wholesale roasted coffee. Now, they run a full-fledged cafe — which opened in 2018 — and pop up every Sunday at the \u003ca href=\"https://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>“It all started spreading by word of mouth. We would get notes under the door of people asking us to call [them] so they could visit to buy fresh brewed coffee,” Zieira-Gambirazio says. “That pushed us to open [the cafe], and we started getting a crowd of people. After that, we had some calls to the fire department because of the smoke coming from all the roasting we were doing. [The fire department] told us to put a sign that we’re coffee roasters. That brought us more people.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zieira-Gambirazio isn’t aware of any other strictly Peruvian cafes in the greater Bay Area. What Papachay is doing might be unmatched. That’s because the couple owns two coffee farms in Peru — in a highly elevated rainforest on the eastern slope of the Andes, near the small town of Villa Rica. With the help of a family, they source their organic coffee beans directly from these farms. Translation: they’re legit.\u003c/p>\n\u003cp>Specializing in Peruvian-origin coffee — as the massive “Peruvian Coffee” sign announces from the rooftop, like a 1920s hotel in Beverly Hills — the shop also sells Peruvian chocolate and Brazilian treats like pão de queijo (Brazilian cheese balls). But what caught my eye more than anything were the Peruvian teas. At its Sunday farmers market stand, the cafe brews emoliente, a mix of flax seed, plantain leaf, alfalfa sprout, toasted barley, Andean horsetail herb, cinnamon and cat’s claw bark. Native to Peru, the refreshing herbal drink is believed to help with digestive, circulatory and respiratory issues. The medicinal tea tastes earthy but not bitter, toasted but not burnt, balanced but not bland.\u003c/p>\n\u003cp>“Emoliente is a very common drink in Peru. You often see it being prepared and sold on the street. Everybody has their own recipe. We make ours from scratch,” says Zieira-Gambirazio.\u003c/p>\n\u003cfigure id=\"attachment_13960419\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960419\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-scaled.jpg\" alt=\"dried coffee fruit pulp \" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Cascara, the dried skin and pulp of discarded coffee cherries, is used to brew an increasingly popular beverage in Peru. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Papachay also serves cascara, a tea-like beverage made from boiling the skin and pulp of dried coffee fruit husks to make a drink that has recently become more popular in Peru.\u003c/p>\n\u003cp>“I don’t see many people having that in the Bay Area, or even in Peru, really,” she continues. “It’s new to Peruvians. It’s a mix of fruit flavor with a green tea texture on your tongue.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13932089,arts_13930727,arts_13928571']\u003c/span>\u003c/span>The reason you may have never heard of Peruvian cascara, or any other Peruvian coffee products for that matter, is due to the country’s internal political turmoil dating back to the 1980s, when \u003ca href=\"https://webarchive.archive.unhcr.org/20230521173955/https://www.refworld.org/docid/3f51fd694.html\">insurgent groups like Sendero Luminoso (the Shining Path) occupied isolated territories in Peru\u003c/a> that otherwise could have been used to cultivate coffee. Byproducts of the coffee industry such as cascara were therefore less available for decades. Instead, tea became popularized as the nation’s drink of choice, leading to emoliente’s rise.\u003c/p>\n\u003cp>When I first encountered Papachay at the Mountain View Farmers’ Market, a long line of coffee drinkers waited for their lattes and cold brew. Naturally, I ordered emoliente, something I’d never heard of until then. Though the drink is typically served hot, I asked to enjoy it with ice — something the owners were happy to do. After a few sips and light conversation with the friendly Latin Americans, they mentioned having a shop a few miles north.\u003c/p>\n\u003cfigure id=\"attachment_13960417\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960417\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-scaled.jpg\" alt=\"an imported coffee bag of Peruvian coffee beans\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Papachay imports their coffee beans directly from Villa Rica, Peru. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some days later, I made the drive over to their home base in San Carlos. That’s where I ordered cascara. It isn’t the kind of sugary morning drink you might find at Starbucks or Dunkin’ Donuts. Instead, the old-world beverage — which predates coffee itself — is a tangy mix of sweet and sour notes, most reminiscent of tamarind. Like emoliente, it’s consumed in Peru’s high-altitude areas and beloved for its health properties and organic freshness.\u003c/p>\n\u003cp>Although it provides a jolt of caffeine, it’s not meant to zap you awake with a quick rush of energy. Rather, Peruvian culture — and its teas — are meant for the long haul, for those steady uphill climbs (think Machu Picchu). Both cascara and emoliente share a smooth drinkability that doesn’t feel like it should be solely limited to a morning commute. In fact, most Peruvians prefer to drink cascara and emoliente in the evenings.\u003c/p>\n\u003cp>Perhaps I’ll start to do the same.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/papachayperuviancoffee/\">\u003ci>Papachay Peruvian Coffee\u003c/i>\u003c/a>\u003ci> (1431 Old County Rd., San Carlos) is open Mon. through Fri. from 7 a.m. to 2 p.m. Every Sunday, they can be found at the \u003ca href=\"https://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View Farmers’ Market\u003c/a> (600 W. Evelyn Ave., Mountain View) from 9 a.m. to 1 p.m.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Papachay is bringing Peru's high-altitude emoliente and cascara culture to the Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the average Bay Area caffeine seeker, Peruvian coffee and tea probably aren’t very high on the list of familiar options. Yet, Peru is \u003ca href=\"https://teajourney.pub/tea-in-peru/\">one of the highest tea-consuming nations in the Western Hemisphere\u003c/a>, largely due to the country’s high elevation. (In townships along the Andean peaks, tea made with coca leaves — of cocaine fame — is believed to prevent altitude sickness.) Peruvians have also become increasingly fond of coffee in recent years.\u003c/p>\n\u003cp>But many Bay Area residents probably have never even heard of Peru’s choice beverages, let alone know where to get them. And who can blame them? Though Peruvian cuisine has done extremely well in our region — from local restaurant chains like Limón to smaller mom-and-pop shops like El Cerrito’s El Mono — there isn’t much of a Peruvian cafe scene to speak of.\u003c/p>\n\u003cp>So when I came across \u003ca href=\"https://www.instagram.com/papachayperuviancoffee/\">Papachay\u003c/a>, a husband-and-wife-owned brick-and-mortar located on a sleepy back street in the Peninsula city of San Carlos, I made my trek over. (In Quechan, an indigenous language in Peru, papachay is akin to saying “what’s up?” to a male friend; “mamay” is used to greet women).\u003c/p>\n\u003cfigure id=\"attachment_13960416\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960416\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-scaled.jpg\" alt=\"a man prepares a cup of fresh coffee inside a Peruvian cafe\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3145-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Maximiliano Gambirazio, a Peruvian immigrant, has been operating Papachay for nearly 20 years. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The business is masterminded by Maximiliano Gambirazio (originally from Peru) and Juliana Zieira-Gambirazio (a Brazilian immigrant). Impressively, the couple started out in their San Carlos warehouse nearly 20 years ago, when they sold raw coffee beans to roasters before buying a roasting machine of their own and expanding their business to include wholesale roasted coffee. Now, they run a full-fledged cafe — which opened in 2018 — and pop up every Sunday at the \u003ca href=\"https://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>“It all started spreading by word of mouth. We would get notes under the door of people asking us to call [them] so they could visit to buy fresh brewed coffee,” Zieira-Gambirazio says. “That pushed us to open [the cafe], and we started getting a crowd of people. After that, we had some calls to the fire department because of the smoke coming from all the roasting we were doing. [The fire department] told us to put a sign that we’re coffee roasters. That brought us more people.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zieira-Gambirazio isn’t aware of any other strictly Peruvian cafes in the greater Bay Area. What Papachay is doing might be unmatched. That’s because the couple owns two coffee farms in Peru — in a highly elevated rainforest on the eastern slope of the Andes, near the small town of Villa Rica. With the help of a family, they source their organic coffee beans directly from these farms. Translation: they’re legit.\u003c/p>\n\u003cp>Specializing in Peruvian-origin coffee — as the massive “Peruvian Coffee” sign announces from the rooftop, like a 1920s hotel in Beverly Hills — the shop also sells Peruvian chocolate and Brazilian treats like pão de queijo (Brazilian cheese balls). But what caught my eye more than anything were the Peruvian teas. At its Sunday farmers market stand, the cafe brews emoliente, a mix of flax seed, plantain leaf, alfalfa sprout, toasted barley, Andean horsetail herb, cinnamon and cat’s claw bark. Native to Peru, the refreshing herbal drink is believed to help with digestive, circulatory and respiratory issues. The medicinal tea tastes earthy but not bitter, toasted but not burnt, balanced but not bland.\u003c/p>\n\u003cp>“Emoliente is a very common drink in Peru. You often see it being prepared and sold on the street. Everybody has their own recipe. We make ours from scratch,” says Zieira-Gambirazio.\u003c/p>\n\u003cfigure id=\"attachment_13960419\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960419\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-scaled.jpg\" alt=\"dried coffee fruit pulp \" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3173-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Cascara, the dried skin and pulp of discarded coffee cherries, is used to brew an increasingly popular beverage in Peru. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Papachay also serves cascara, a tea-like beverage made from boiling the skin and pulp of dried coffee fruit husks to make a drink that has recently become more popular in Peru.\u003c/p>\n\u003cp>“I don’t see many people having that in the Bay Area, or even in Peru, really,” she continues. “It’s new to Peruvians. It’s a mix of fruit flavor with a green tea texture on your tongue.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>The reason you may have never heard of Peruvian cascara, or any other Peruvian coffee products for that matter, is due to the country’s internal political turmoil dating back to the 1980s, when \u003ca href=\"https://webarchive.archive.unhcr.org/20230521173955/https://www.refworld.org/docid/3f51fd694.html\">insurgent groups like Sendero Luminoso (the Shining Path) occupied isolated territories in Peru\u003c/a> that otherwise could have been used to cultivate coffee. Byproducts of the coffee industry such as cascara were therefore less available for decades. Instead, tea became popularized as the nation’s drink of choice, leading to emoliente’s rise.\u003c/p>\n\u003cp>When I first encountered Papachay at the Mountain View Farmers’ Market, a long line of coffee drinkers waited for their lattes and cold brew. Naturally, I ordered emoliente, something I’d never heard of until then. Though the drink is typically served hot, I asked to enjoy it with ice — something the owners were happy to do. After a few sips and light conversation with the friendly Latin Americans, they mentioned having a shop a few miles north.\u003c/p>\n\u003cfigure id=\"attachment_13960417\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960417\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-scaled.jpg\" alt=\"an imported coffee bag of Peruvian coffee beans\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/IMG_3155-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Papachay imports their coffee beans directly from Villa Rica, Peru. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some days later, I made the drive over to their home base in San Carlos. That’s where I ordered cascara. It isn’t the kind of sugary morning drink you might find at Starbucks or Dunkin’ Donuts. Instead, the old-world beverage — which predates coffee itself — is a tangy mix of sweet and sour notes, most reminiscent of tamarind. Like emoliente, it’s consumed in Peru’s high-altitude areas and beloved for its health properties and organic freshness.\u003c/p>\n\u003cp>Although it provides a jolt of caffeine, it’s not meant to zap you awake with a quick rush of energy. Rather, Peruvian culture — and its teas — are meant for the long haul, for those steady uphill climbs (think Machu Picchu). Both cascara and emoliente share a smooth drinkability that doesn’t feel like it should be solely limited to a morning commute. In fact, most Peruvians prefer to drink cascara and emoliente in the evenings.\u003c/p>\n\u003cp>Perhaps I’ll start to do the same.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/papachayperuviancoffee/\">\u003ci>Papachay Peruvian Coffee\u003c/i>\u003c/a>\u003ci> (1431 Old County Rd., San Carlos) is open Mon. through Fri. from 7 a.m. to 2 p.m. Every Sunday, they can be found at the \u003ca href=\"https://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View Farmers’ Market\u003c/a> (600 W. Evelyn Ave., Mountain View) from 9 a.m. to 1 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Third-Generation Indian Coffee Roaster Carves Her Own Path in Berkeley",
"headTitle": "A Third-Generation Indian Coffee Roaster Carves Her Own Path in Berkeley | KQED",
"content": "\u003cp>[dropcap]W[/dropcap]hen many Americans think of Indian food, they probably conjure up the buttery scent of tikka masala — those grilled chunks of yogurt-marinated chicken drowned in red sauce. Or they might recall the earthy, kaleidoscopic aromas of cumin, coriander and turmeric from inside an Indian spice aisle. Maybe they imagine the sugary perfume of a hot cup of masala chai.\u003c/p>\n\u003cp>What I’d bet they don’t think of is\u003ca href=\"https://www.worldcoffeeportal.com/5THWAVE/Podcast/2023/A-conversation-with-tata-starbucks\"> coffee\u003c/a>.\u003c/p>\n\u003cp>But for Tanya Rao, owner of \u003ca href=\"https://www.instagram.com/kavericoffee/?hl=en\">Kaveri Coffee Works\u003c/a> — a small-scale, independent roasting business in Berkeley — coffee has been a family tradition for more than half a century. The Raos’ connection to coffee dates back to 1941, when Tanya’s grandfather, M.V. Rao, opened India Coffee Kiosk in Bangalore, India, in the Karnataka region — known for being the country’s largest coffee producer. When M.V. could no longer run the family trade, he passed it on to Tanya’s father, Mohan Rao. Ever since then, coffee has defined a sense of home and purpose for the men in Rao’s family.\u003c/p>\n\u003cp>No one, however, expected or groomed Tanya, the youngest daughter, to take up the mantle. Yet here she is.\u003c/p>\n\u003cp>“I was next in line to get married,” Rao says. “But instead I broke barriers and challenged the status quo by leaving my [former] career to travel and own my business.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, Rao is leading a new wave of Bay Area coffee makers with a focus on empowering women of color in the coffee industry, which can often feel male-centric and white-dominant. Even at Berkeley’s \u003ca href=\"https://www.corocoffee.com/\">CoRo, the beautifully collaborative space where Rao roasts her coffee\u003c/a>, there was a visible lack of women during the busy morning I visited. That’s not to say women roasters don’t exist, but to see an Indian woman in a room full of male coffee roasters was scorchingly noticeable to me. Data reveals a gender gap in the coffee industry, with men accumulating a far greater share of the profits. According to \u003ca href=\"https://www.ico.org/documents/cy2017-18/icc-122-11e-gender-equality.pdf\">a report from the International Coffee Organization\u003c/a>, 70% of coffee labor worldwide is provided by women, while only 20% of coffee farms are women-owned. Similarly, \u003ca href=\"https://www.zippia.com/coffee-roaster-jobs/demographics/\">the American coffee roasting industry is heavily male-dominated\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13932434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932434\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/kaveri_bags-800x533.jpg\" alt='two bags of \"specialty coffee of India\" sit inside a coffee roasting warehouse in Berkeley' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaveri Coffee Works owner Tanya Rao gets her coffee beans imported directly from growers in her native India. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Rao, however, those disparities are all a part of what fuels her mission to stand out as a radical coffee entrepreneur — one who is introducing Bay Areans to the delectable, relatively little-known world of Indian coffee beans.\u003c/p>\n\u003cp>Though Americans are more likely to associate India with its tea rather than its coffee, South India — particularly the southwestern state of Karnataka — \u003ci>is \u003c/i>known for having a rich coffee culture. Karnataka is where Rao’s grandfather founded his coffee business, and it’s also where a Sufi saint named Baba Budan is believed to have planted India’s first coffee seeds over 300 years ago. The region maintains a year-round high-altitude climate that is lush for coffee cultivation. In fact, it’s helped make India \u003ca href=\"https://www.nescafe.com/gb/understanding-coffee/coffee-producing-countries/#:~:text=Brazil,producer%20for%20over%20150%20years.\">the eighth largest coffee producer in the world\u003c/a>.\u003c/p>\n\u003cp>Yet in much of the Western world, Indian coffee is still largely unappreciated. British colonizers controlled India’s coffee industry for nearly 200 years until the Indian Independence Act was signed in 1947. As a result, most Indian coffee never made it to the Americas. Instead, it wound up being shipped to Europe, Australia and other parts of Asia, while a colonized Latin America developed its own coffee belt along the equator to supply the Western Hemisphere. Rao estimates that only 3% of coffee in the U.S. comes from India, while the majority of India’s coffee gets shipped to Italy.\u003c/p>\n\u003cp>But back in Karnataka? “Coffee is a part of our lives, a real luxury,” Rao says.\u003c/p>\n\u003ch2>\u003cb>Indian Coffee Revolution in the Bay\u003c/b>\u003c/h2>\n\u003cp>Stop me if you’ve heard this one before: A woman from Bangalore who grew up in a patriarchal capitalist society leaves her native country and defies traditional gender expectations to create her own coffee business in Berkeley.\u003c/p>\n\u003cp>Having emigrated from India at age 17, Rao began her winding path with a degree in computer science from the University of Virginia in 2001. It’s what her parents wanted her to do. And for years, she did it. She worked as a finance engineer, trying to “build the perfect American dream.” But everything changed when Rao visited San Francisco for the first time and, after falling in love with the culture here, quit her job to relocate to the Bay Area in 2008.\u003c/p>\n\u003cfigure id=\"attachment_13932435\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932435\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/kaveri_beans-800x1200.jpg\" alt=\"a woman scoops a handful of Indian coffee beans with her hands inside a roasting warehouse\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Rao holds up a handful of “monsooned” coffee beans, which originated along the southern coast of India. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here, she hiked toward self-discovery, leaving the financial sector behind to study outdoor recreation and tourism at San Francisco State, with an emphasis on social justice and cultural representation. Afterward, she became a women’s backpacking guide, which is about as far as she could’ve veered away from her life as someone with a prestigious career meant to appease her Indian family.\u003c/p>\n\u003cp>“The Bay Area is where people who are curious and want to try something new are,” Rao says. “I wanted something different.”\u003c/p>\n\u003cp>When Rao’s father, who had moved to New Jersey, fell ill, she left everything to take care of him, reconnecting with her childhood memories of coffee. Before his passing, he offered his stake in the family coffee business, which had grown from a humble roadside stand pouring cups of joe during World War II to one of the nation’s first private coffee businesses, rebranding itself as New India Coffee Works in the early ’80s. Rao declined. As a result, the family business wound up shuttering.\u003c/p>\n\u003cp>Instead, Rao decided to carry on her family’s legacy by launching Kaveri Coffee Works — named after a major river in Karnataka — in 2019. With her firsthand knowledge of both India’s coffee riches and the gaps in the Bay Area market for Indian coffee, she wanted to create a business that would bring attention to her home country’s scandalously overlooked brewing culture. She flew out to India to develop partnerships with women-owned farms around the Chikmagalur expanse of South India that now export their beans directly to Rao’s facility in Berkeley.\u003c/p>\n\u003cp>“I attribute the Bay’s entrepreneurial environment to me being able to turn my idea into a business,” Rao says. “I wouldn’t have been able to do this on the East Coast, and it would’ve looked very differently for me in India.”\u003c/p>\n\u003cfigure id=\"attachment_13932439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932439\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-800x600.jpg\" alt=\"a mural of an Indian woman making filter coffee in India\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A mural of a woman making Indian filter coffee in Karnataka. Painted by \u003ca href=\"https://geechugalu.wordpress.com/2021/10/31/enoch-dheeraj-ebenezer/\">Enoch Dheeraj Ebenezer\u003c/a>. \u003ccite>(Supriya Yelimeli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With virtually no other Indian specialty coffee makers in the Bay Area, Kaveri is filling a tall order. Surprisingly, for a region where Indian immigrants comprise \u003ca href=\"https://localnewsmatters.org/2022/08/26/ten-maps-that-show-where-asian-american-communities-reside-in-the-bay-area/\">the second largest Asian American community\u003c/a> (making the Bay Area the \u003ca href=\"https://www.worldatlas.com/articles/top-10-us-metropolitan-areas-with-the-highest-population-of-indians.html\">fifth largest Indian diaspora in the nation\u003c/a>), it’s quite rare to find a coffee maker who is strictly dedicated to roasting Indian coffee beans. In fact, Rao might be the only one.\u003c/p>\n\u003cp>“I’m not aware of any Indian coffee makers like her in the Bay Area,” says Supriya Yelimeli, a first-generation Indian American who grew up in Fremont and is now a journalist at \u003ca href=\"https://www.berkeleyside.org/author/supriya-yelimeli\">Berkeleyside\u003c/a>. “My experience with Indian coffee is attached to the home. My parents would get an egregious amount of Colombian coffee from Costco and use a drip coffee machine to try to replicate Indian filter coffee here. When I was growing up, they complained that they couldn’t get the kind of Indian coffee they wanted.”\u003c/p>\n\u003cp>Yelimeli, who also has family roots in Karnataka, draws a distinction between “Indian-grown” coffee and “Indian-style” coffee, which doesn’t necessarily need to be made with Indian-grown coffee beans. Often, it involves some combination of chicory and milk, with a ritualistic preparation that relies on “bisi bisi” (or “piping hot”) temperatures. Brewed using a steel filter, the coffee comes out milky and frothy, and is wildly popular among Indian coffee drinkers.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=PubmeU451L8\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Rao, for her part, mostly focuses on roasting Indian-grown coffee beans. But she also wants to use Kaveri as a platform to introduce customers to all different aspects of Indian coffee culture. In India, Rao explains, “pure coffee” is a drink largely reserved for the bourgeoisie. It’s expensive. But watered-down variations, like the chicory coffee, are still commonly consumed by the working classes of India. To make it, the coffee beans get diluted with ground chicory — a spice made from the root of a dandelion plant that was popular among French soldiers, and later adopted and brought to India by the British military. [pullquote size=\"large\" align=\"right\" citation=\"Supriya Yelimeli\"]“When I was growing up, [my parents] complained that they couldn’t get the kind of Indian coffee they wanted.”[/pullquote]\u003c/p>\n\u003cp>In some households, mixing hot water with just the chicory by itself is considered coffee, despite lacking any actual coffee grounds. Along with tea, chicory coffee is the most common (and affordable) drink you’ll find in the region.\u003c/p>\n\u003cp>Selling a version of Indian chicory coffee is just one of the ways that Kaveri Coffee Works pays homage to Rao’s roots in India, \u003ca href=\"https://perfectdailygrind.com/2017/10/indias-specialty-coffee-journey-from-chicory-to-the-chemex/#:~:text=Over%20time%2C%20chicory%20root%20also,%2C%20New%20Orleans%2C%20and%20more.\">where the chicory blend is still extremely common\u003c/a>. Rao offers an 80/20 pre-ground mix that customers can brew at home.\u003c/p>\n\u003cp>“It’s a part of my cultural identity,” she says.\u003c/p>\n\u003ch2>\u003cb>Monsooned Coffee and Espresso Liqueur\u003c/b>\u003c/h2>\n\u003cp>The chicory coffee is only one of the distinctive aspects of Indian coffee that Rao wants to bring to the Bay Area. She explains that in many countries, mass-produced coffee is grown as a “monocrop,” in fields dedicated only to growing coffee. Indian coffee, on the other hand, has maintained its organic essence through “intercropping.” In southern India, coffee is grown in a natural rainforest next to pepper vines, cardamon, citrus, jackfruit, mangoes and other companion crops that enrich the soil. This lends the coffee hints of earthy chocolate and nutty spices.\u003c/p>\n\u003cfigure id=\"attachment_13932436\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932436\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/kaveri_ground-coffee-800x1200.jpg\" alt=\"a woman scoops up chicory mix that she blends with her Indian coffee\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Rao adds chicory to her ground coffee to make a special “chicory blend,” which is popular in India. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because of Indian coffee’s high tolerance to extreme weather conditions, some farmers even expose their beans to monsoon storm conditions for weeks on end, allowing them to engorge and lose their natural acidity. The \u003ca href=\"https://www.goodfoodrevolution.com/monsooned-malabar-how-beards-clippers-and-monsoon-winds-gave-rise-to-a-new-type-of-coffee/\">monsooned malabar is a centuries-old method\u003c/a> that is uniquely specific to the coast of Karnataka — and one that’s become increasingly trendy in recent years. The result is a milder, mellower flavor than regular coffee, allowing for a laidback afternoon of sipping for pleasure rather than urgent morning functionality.\u003c/p>\n\u003cp>Though Kaveri doesn’t sell monsooned beans at the moment, Rao already has a supplier and is currently experimenting with a recipe for roasting these rare single-origin beans in a way that might translate successfully for Bay Area drinkers. Rao notes that since monsoon beans are typically used for espresso drinks, they don’t taste as good when served as a simple drip coffee. If all goes to plan, she’ll start offering batches of her monsoon beans later this month.\u003c/p>\n\u003cp>In addition to these traditional styles of Indian coffee, Rao embraces “the art as much as the science” of it all. She recently collaborated with Dissident Spirits Co., a new distillery in Richmond, to create an \u003ca href=\"https://shop.sipalkalirye.com/products/kaveri-espresso-liqueur\">espresso liqueur made by infusing vodka with Kaveri’s espresso beans\u003c/a>, then aging the boozy concoction in rum barrels. The liqueur might not be the sort of thing her family’s coffee company would have ever sold, but it’s yet another sign that Rao has developed her own personal relationship with coffee outside of what it would look and taste like back in India.\u003c/p>\n\u003cp>She credits Bay Area businesses like Dissident and CoRo for providing a pathway for her to creatively explore her ancestry through experimental coffee roasting. The Bay Area also has a strong ecosystem for start-ups and entrepreneurs, which Rao has utilized by attending master classes at CoRo and participating in coffee cupping classes at \u003ca href=\"https://www.instagram.com/thecrownoak/?hl=en\">the Crown Royal Coffee Lab & Tasting Room\u003c/a> in Oakland — “like wine tasting, but for coffee,” she explains.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13912706,arts_13930727,arts_13916794']\u003c/span>“I’m allowed to put on a different cultural persona here than I would in India,” she says.\u003c/p>\n\u003cp>In spite of Rao’s efforts, for the time being, Indian coffee remains relatively obscure in the Bay Area. Berkeleyside writer Yelimeli believes the reason it hasn’t yet filtered its way into the Bay Area has to do with the geography of where Indian coffee is produced — and the cultural implications of that geography.\u003c/p>\n\u003cp>“As far as Indian influence in the West goes, it usually comes from North India: Bollywood, Hindi language and other known cultural exports including chai. That’s all from the North,” she says. “Northern Indians don’t grow coffee so they don’t drink it as much.”\u003c/p>\n\u003cfigure id=\"attachment_13932441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932441\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-800x533.jpg\" alt=\"a commercial coffee shop named Gayathri Coffee in India\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Commercial coffee chains like Gayathri Coffee are becoming increasingly popular in Karnataka. \u003ccite>(Supriya Yelimeli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the emergence of Kaveri Coffee, Yelimeli hopes people’s awareness will start to change. Rao certainly thinks so. \u003ca href=\"https://kavericoffee.com/\">She currently only sells her coffee online\u003c/a> and at a fistful of Bay Area \u003ca href=\"https://kavericoffee.com/pages/locations\">markets and coffee shops\u003c/a>, including Albany’s \u003ca href=\"https://www.instagram.com/kitchenette625/\">Kitchenette\u003c/a> and CoRo’s own \u003ca href=\"https://www.corocoffeeroom.com/\">onsite cafe\u003c/a>. But she hopes to continue expanding her business without losing the hands-on intimacy of small-batch coffee roasting. Perhaps a brick-and-mortar is next.\u003c/p>\n\u003cp>“It’s my birthright and duty to serve Indian coffee in the Bay Area,” Rao says. “I’m thinking of ways to do it authentically. I don’t want anything to be lost in translation.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12127869 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/kavericoffee/?hl=en\">\u003ci>Kaveri Coffee\u003c/i>\u003c/a>\u003ci> can be found online and at select Bay Area locations, including CoRo (2322 Fifth St., Berkeley) and Rainbow Grocery Cooperative (1745 Folsom St., San Francisco). Rao will appear at this year’s \u003c/i>\u003ca href=\"https://www.sfcoffeefestival.com/\">\u003ci>San Francisco Coffee Festival \u003c/i>\u003c/a>\u003ci>(Fort Mason Center for Arts & Culture Festival Pavilion, 2 Marina Blvd., SF) on Nov. 11 and 12 from 9 a.m. to 4:30 p.m. \u003c/i>\u003ca href=\"https://www.sfcoffeefestival.com/tickets\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> are currently available at a discounted price.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">W\u003c/span>\u003c/p>\u003cp>hen many Americans think of Indian food, they probably conjure up the buttery scent of tikka masala — those grilled chunks of yogurt-marinated chicken drowned in red sauce. Or they might recall the earthy, kaleidoscopic aromas of cumin, coriander and turmeric from inside an Indian spice aisle. Maybe they imagine the sugary perfume of a hot cup of masala chai.\u003c/p>\n\u003cp>What I’d bet they don’t think of is\u003ca href=\"https://www.worldcoffeeportal.com/5THWAVE/Podcast/2023/A-conversation-with-tata-starbucks\"> coffee\u003c/a>.\u003c/p>\n\u003cp>But for Tanya Rao, owner of \u003ca href=\"https://www.instagram.com/kavericoffee/?hl=en\">Kaveri Coffee Works\u003c/a> — a small-scale, independent roasting business in Berkeley — coffee has been a family tradition for more than half a century. The Raos’ connection to coffee dates back to 1941, when Tanya’s grandfather, M.V. Rao, opened India Coffee Kiosk in Bangalore, India, in the Karnataka region — known for being the country’s largest coffee producer. When M.V. could no longer run the family trade, he passed it on to Tanya’s father, Mohan Rao. Ever since then, coffee has defined a sense of home and purpose for the men in Rao’s family.\u003c/p>\n\u003cp>No one, however, expected or groomed Tanya, the youngest daughter, to take up the mantle. Yet here she is.\u003c/p>\n\u003cp>“I was next in line to get married,” Rao says. “But instead I broke barriers and challenged the status quo by leaving my [former] career to travel and own my business.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Rao is leading a new wave of Bay Area coffee makers with a focus on empowering women of color in the coffee industry, which can often feel male-centric and white-dominant. Even at Berkeley’s \u003ca href=\"https://www.corocoffee.com/\">CoRo, the beautifully collaborative space where Rao roasts her coffee\u003c/a>, there was a visible lack of women during the busy morning I visited. That’s not to say women roasters don’t exist, but to see an Indian woman in a room full of male coffee roasters was scorchingly noticeable to me. Data reveals a gender gap in the coffee industry, with men accumulating a far greater share of the profits. According to \u003ca href=\"https://www.ico.org/documents/cy2017-18/icc-122-11e-gender-equality.pdf\">a report from the International Coffee Organization\u003c/a>, 70% of coffee labor worldwide is provided by women, while only 20% of coffee farms are women-owned. Similarly, \u003ca href=\"https://www.zippia.com/coffee-roaster-jobs/demographics/\">the American coffee roasting industry is heavily male-dominated\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13932434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932434\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/kaveri_bags-800x533.jpg\" alt='two bags of \"specialty coffee of India\" sit inside a coffee roasting warehouse in Berkeley' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_bags.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaveri Coffee Works owner Tanya Rao gets her coffee beans imported directly from growers in her native India. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Rao, however, those disparities are all a part of what fuels her mission to stand out as a radical coffee entrepreneur — one who is introducing Bay Areans to the delectable, relatively little-known world of Indian coffee beans.\u003c/p>\n\u003cp>Though Americans are more likely to associate India with its tea rather than its coffee, South India — particularly the southwestern state of Karnataka — \u003ci>is \u003c/i>known for having a rich coffee culture. Karnataka is where Rao’s grandfather founded his coffee business, and it’s also where a Sufi saint named Baba Budan is believed to have planted India’s first coffee seeds over 300 years ago. The region maintains a year-round high-altitude climate that is lush for coffee cultivation. In fact, it’s helped make India \u003ca href=\"https://www.nescafe.com/gb/understanding-coffee/coffee-producing-countries/#:~:text=Brazil,producer%20for%20over%20150%20years.\">the eighth largest coffee producer in the world\u003c/a>.\u003c/p>\n\u003cp>Yet in much of the Western world, Indian coffee is still largely unappreciated. British colonizers controlled India’s coffee industry for nearly 200 years until the Indian Independence Act was signed in 1947. As a result, most Indian coffee never made it to the Americas. Instead, it wound up being shipped to Europe, Australia and other parts of Asia, while a colonized Latin America developed its own coffee belt along the equator to supply the Western Hemisphere. Rao estimates that only 3% of coffee in the U.S. comes from India, while the majority of India’s coffee gets shipped to Italy.\u003c/p>\n\u003cp>But back in Karnataka? “Coffee is a part of our lives, a real luxury,” Rao says.\u003c/p>\n\u003ch2>\u003cb>Indian Coffee Revolution in the Bay\u003c/b>\u003c/h2>\n\u003cp>Stop me if you’ve heard this one before: A woman from Bangalore who grew up in a patriarchal capitalist society leaves her native country and defies traditional gender expectations to create her own coffee business in Berkeley.\u003c/p>\n\u003cp>Having emigrated from India at age 17, Rao began her winding path with a degree in computer science from the University of Virginia in 2001. It’s what her parents wanted her to do. And for years, she did it. She worked as a finance engineer, trying to “build the perfect American dream.” But everything changed when Rao visited San Francisco for the first time and, after falling in love with the culture here, quit her job to relocate to the Bay Area in 2008.\u003c/p>\n\u003cfigure id=\"attachment_13932435\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932435\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/kaveri_beans-800x1200.jpg\" alt=\"a woman scoops a handful of Indian coffee beans with her hands inside a roasting warehouse\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_beans-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Rao holds up a handful of “monsooned” coffee beans, which originated along the southern coast of India. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here, she hiked toward self-discovery, leaving the financial sector behind to study outdoor recreation and tourism at San Francisco State, with an emphasis on social justice and cultural representation. Afterward, she became a women’s backpacking guide, which is about as far as she could’ve veered away from her life as someone with a prestigious career meant to appease her Indian family.\u003c/p>\n\u003cp>“The Bay Area is where people who are curious and want to try something new are,” Rao says. “I wanted something different.”\u003c/p>\n\u003cp>When Rao’s father, who had moved to New Jersey, fell ill, she left everything to take care of him, reconnecting with her childhood memories of coffee. Before his passing, he offered his stake in the family coffee business, which had grown from a humble roadside stand pouring cups of joe during World War II to one of the nation’s first private coffee businesses, rebranding itself as New India Coffee Works in the early ’80s. Rao declined. As a result, the family business wound up shuttering.\u003c/p>\n\u003cp>Instead, Rao decided to carry on her family’s legacy by launching Kaveri Coffee Works — named after a major river in Karnataka — in 2019. With her firsthand knowledge of both India’s coffee riches and the gaps in the Bay Area market for Indian coffee, she wanted to create a business that would bring attention to her home country’s scandalously overlooked brewing culture. She flew out to India to develop partnerships with women-owned farms around the Chikmagalur expanse of South India that now export their beans directly to Rao’s facility in Berkeley.\u003c/p>\n\u003cp>“I attribute the Bay’s entrepreneurial environment to me being able to turn my idea into a business,” Rao says. “I wouldn’t have been able to do this on the East Coast, and it would’ve looked very differently for me in India.”\u003c/p>\n\u003cfigure id=\"attachment_13932439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932439\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-800x600.jpg\" alt=\"a mural of an Indian woman making filter coffee in India\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli1_mural.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A mural of a woman making Indian filter coffee in Karnataka. Painted by \u003ca href=\"https://geechugalu.wordpress.com/2021/10/31/enoch-dheeraj-ebenezer/\">Enoch Dheeraj Ebenezer\u003c/a>. \u003ccite>(Supriya Yelimeli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With virtually no other Indian specialty coffee makers in the Bay Area, Kaveri is filling a tall order. Surprisingly, for a region where Indian immigrants comprise \u003ca href=\"https://localnewsmatters.org/2022/08/26/ten-maps-that-show-where-asian-american-communities-reside-in-the-bay-area/\">the second largest Asian American community\u003c/a> (making the Bay Area the \u003ca href=\"https://www.worldatlas.com/articles/top-10-us-metropolitan-areas-with-the-highest-population-of-indians.html\">fifth largest Indian diaspora in the nation\u003c/a>), it’s quite rare to find a coffee maker who is strictly dedicated to roasting Indian coffee beans. In fact, Rao might be the only one.\u003c/p>\n\u003cp>“I’m not aware of any Indian coffee makers like her in the Bay Area,” says Supriya Yelimeli, a first-generation Indian American who grew up in Fremont and is now a journalist at \u003ca href=\"https://www.berkeleyside.org/author/supriya-yelimeli\">Berkeleyside\u003c/a>. “My experience with Indian coffee is attached to the home. My parents would get an egregious amount of Colombian coffee from Costco and use a drip coffee machine to try to replicate Indian filter coffee here. When I was growing up, they complained that they couldn’t get the kind of Indian coffee they wanted.”\u003c/p>\n\u003cp>Yelimeli, who also has family roots in Karnataka, draws a distinction between “Indian-grown” coffee and “Indian-style” coffee, which doesn’t necessarily need to be made with Indian-grown coffee beans. Often, it involves some combination of chicory and milk, with a ritualistic preparation that relies on “bisi bisi” (or “piping hot”) temperatures. Brewed using a steel filter, the coffee comes out milky and frothy, and is wildly popular among Indian coffee drinkers.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PubmeU451L8'\n title='//www.youtube.com/embed/PubmeU451L8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>Rao, for her part, mostly focuses on roasting Indian-grown coffee beans. But she also wants to use Kaveri as a platform to introduce customers to all different aspects of Indian coffee culture. In India, Rao explains, “pure coffee” is a drink largely reserved for the bourgeoisie. It’s expensive. But watered-down variations, like the chicory coffee, are still commonly consumed by the working classes of India. To make it, the coffee beans get diluted with ground chicory — a spice made from the root of a dandelion plant that was popular among French soldiers, and later adopted and brought to India by the British military. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In some households, mixing hot water with just the chicory by itself is considered coffee, despite lacking any actual coffee grounds. Along with tea, chicory coffee is the most common (and affordable) drink you’ll find in the region.\u003c/p>\n\u003cp>Selling a version of Indian chicory coffee is just one of the ways that Kaveri Coffee Works pays homage to Rao’s roots in India, \u003ca href=\"https://perfectdailygrind.com/2017/10/indias-specialty-coffee-journey-from-chicory-to-the-chemex/#:~:text=Over%20time%2C%20chicory%20root%20also,%2C%20New%20Orleans%2C%20and%20more.\">where the chicory blend is still extremely common\u003c/a>. Rao offers an 80/20 pre-ground mix that customers can brew at home.\u003c/p>\n\u003cp>“It’s a part of my cultural identity,” she says.\u003c/p>\n\u003ch2>\u003cb>Monsooned Coffee and Espresso Liqueur\u003c/b>\u003c/h2>\n\u003cp>The chicory coffee is only one of the distinctive aspects of Indian coffee that Rao wants to bring to the Bay Area. She explains that in many countries, mass-produced coffee is grown as a “monocrop,” in fields dedicated only to growing coffee. Indian coffee, on the other hand, has maintained its organic essence through “intercropping.” In southern India, coffee is grown in a natural rainforest next to pepper vines, cardamon, citrus, jackfruit, mangoes and other companion crops that enrich the soil. This lends the coffee hints of earthy chocolate and nutty spices.\u003c/p>\n\u003cfigure id=\"attachment_13932436\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932436\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/kaveri_ground-coffee-800x1200.jpg\" alt=\"a woman scoops up chicory mix that she blends with her Indian coffee\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/kaveri_ground-coffee-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Rao adds chicory to her ground coffee to make a special “chicory blend,” which is popular in India. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because of Indian coffee’s high tolerance to extreme weather conditions, some farmers even expose their beans to monsoon storm conditions for weeks on end, allowing them to engorge and lose their natural acidity. The \u003ca href=\"https://www.goodfoodrevolution.com/monsooned-malabar-how-beards-clippers-and-monsoon-winds-gave-rise-to-a-new-type-of-coffee/\">monsooned malabar is a centuries-old method\u003c/a> that is uniquely specific to the coast of Karnataka — and one that’s become increasingly trendy in recent years. The result is a milder, mellower flavor than regular coffee, allowing for a laidback afternoon of sipping for pleasure rather than urgent morning functionality.\u003c/p>\n\u003cp>Though Kaveri doesn’t sell monsooned beans at the moment, Rao already has a supplier and is currently experimenting with a recipe for roasting these rare single-origin beans in a way that might translate successfully for Bay Area drinkers. Rao notes that since monsoon beans are typically used for espresso drinks, they don’t taste as good when served as a simple drip coffee. If all goes to plan, she’ll start offering batches of her monsoon beans later this month.\u003c/p>\n\u003cp>In addition to these traditional styles of Indian coffee, Rao embraces “the art as much as the science” of it all. She recently collaborated with Dissident Spirits Co., a new distillery in Richmond, to create an \u003ca href=\"https://shop.sipalkalirye.com/products/kaveri-espresso-liqueur\">espresso liqueur made by infusing vodka with Kaveri’s espresso beans\u003c/a>, then aging the boozy concoction in rum barrels. The liqueur might not be the sort of thing her family’s coffee company would have ever sold, but it’s yet another sign that Rao has developed her own personal relationship with coffee outside of what it would look and taste like back in India.\u003c/p>\n\u003cp>She credits Bay Area businesses like Dissident and CoRo for providing a pathway for her to creatively explore her ancestry through experimental coffee roasting. The Bay Area also has a strong ecosystem for start-ups and entrepreneurs, which Rao has utilized by attending master classes at CoRo and participating in coffee cupping classes at \u003ca href=\"https://www.instagram.com/thecrownoak/?hl=en\">the Crown Royal Coffee Lab & Tasting Room\u003c/a> in Oakland — “like wine tasting, but for coffee,” she explains.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“I’m allowed to put on a different cultural persona here than I would in India,” she says.\u003c/p>\n\u003cp>In spite of Rao’s efforts, for the time being, Indian coffee remains relatively obscure in the Bay Area. Berkeleyside writer Yelimeli believes the reason it hasn’t yet filtered its way into the Bay Area has to do with the geography of where Indian coffee is produced — and the cultural implications of that geography.\u003c/p>\n\u003cp>“As far as Indian influence in the West goes, it usually comes from North India: Bollywood, Hindi language and other known cultural exports including chai. That’s all from the North,” she says. “Northern Indians don’t grow coffee so they don’t drink it as much.”\u003c/p>\n\u003cfigure id=\"attachment_13932441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932441\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-800x533.jpg\" alt=\"a commercial coffee shop named Gayathri Coffee in India\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/SupriyaYelimeli3_coffeeshop.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Commercial coffee chains like Gayathri Coffee are becoming increasingly popular in Karnataka. \u003ccite>(Supriya Yelimeli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the emergence of Kaveri Coffee, Yelimeli hopes people’s awareness will start to change. Rao certainly thinks so. \u003ca href=\"https://kavericoffee.com/\">She currently only sells her coffee online\u003c/a> and at a fistful of Bay Area \u003ca href=\"https://kavericoffee.com/pages/locations\">markets and coffee shops\u003c/a>, including Albany’s \u003ca href=\"https://www.instagram.com/kitchenette625/\">Kitchenette\u003c/a> and CoRo’s own \u003ca href=\"https://www.corocoffeeroom.com/\">onsite cafe\u003c/a>. But she hopes to continue expanding her business without losing the hands-on intimacy of small-batch coffee roasting. Perhaps a brick-and-mortar is next.\u003c/p>\n\u003cp>“It’s my birthright and duty to serve Indian coffee in the Bay Area,” Rao says. “I’m thinking of ways to do it authentically. I don’t want anything to be lost in translation.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12127869 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.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>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/kavericoffee/?hl=en\">\u003ci>Kaveri Coffee\u003c/i>\u003c/a>\u003ci> can be found online and at select Bay Area locations, including CoRo (2322 Fifth St., Berkeley) and Rainbow Grocery Cooperative (1745 Folsom St., San Francisco). Rao will appear at this year’s \u003c/i>\u003ca href=\"https://www.sfcoffeefestival.com/\">\u003ci>San Francisco Coffee Festival \u003c/i>\u003c/a>\u003ci>(Fort Mason Center for Arts & Culture Festival Pavilion, 2 Marina Blvd., SF) on Nov. 11 and 12 from 9 a.m. to 4:30 p.m. \u003c/i>\u003ca href=\"https://www.sfcoffeefestival.com/tickets\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> are currently available at a discounted price.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "comic-lost-cafes-coffee-shops-the-med-au-coquelet-gaylords-oakland-berkeley",
"title": "Please, Don’t Forget Me: Cafes We Have Lost",
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"headTitle": "Please, Don’t Forget Me: Cafes We Have Lost | KQED",
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"content": "\u003cp>I was born and grew up in the East Bay. We have seen a lot of change in the last ten years. A lot of great new places have opened, but we have also lost so many beloved establishments. What I covet most are the big, spacious cafes where you could sit for hours and work or do nothing — or a little of both. This piece is a love letter to the places that raised me. They haunt me in the best way possible, and I miss them like crazy.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930738\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg\" alt=\"Illustration: A man and his young daughter stroll outside of a cafe whose green and white striped facade reads, "Caffe Mediterraneum." This is the lead panel for a comic titled "Please, Don't Forget Me: Cafes We Have Lost," by Briana Loewinsohn\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930736\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg\" alt=\"This panel is dated "1987." Balding father and young daughter order at the cafe counter where colorful flavored syrups are displayed in the back. The store employee is wearing a black t-shirt that says, "The Cure." "A cappuccino please," says the dad. "And a lime Italian soda, please," says the girl.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930735\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg\" alt=\"The father, wearing a green A's shirt, sits at a table in the cafe with his daughter, who looks down at her glass of soda.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930734\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg\" alt=\"The dad is now daydreaming. In a sepia-toned thought bubble he pictures the cafe as it was during the 1960s.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930733\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg\" alt=\"The daydream bubble now takes over the entire panel. Beatnik-looking types lounge in the cafe, smoking and drinking coffee. The dad in his younger days sports a big, poofy hairstyle and wears a vest over his green, 60s-style button-down.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930732\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg\" alt=\"Still in his daydream, the dad walks over to two African American men seated at another table. He daps up the one with a beard wearing a turtleneck. The other, in glasses, holds a cigarette over an ashtray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg\" alt=\"Still in the daydream, the dad now sits next to an attractive, smiling young woman holding a cigarette between her fingers. The two appear to be flirting.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930730\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg\" alt=\"Back in the present day, the dad stares off into space. Both his coffee cup and the soda glass are now empty. Just outside the panel, the daughter says, "Dad?" "Dad, our drinks are empty."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930780\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg\" alt=\"Roused from his daydream, the dad says, "Oh. Well, let's hit the road, girl." The two are still seated in the cafe. Above them, a plaque reads, "Caffe Mediteraneum, 1956–2022"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930728\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg\" alt=\"A handwritten note reads, "The Med was a place for poets and revolutionaries. Later it was a place for college students and ex-revolutionaries. My dad loved it no matter what. He loved it in the '60s, talking about People's Park with Bobby Seale. He loved it when he dragged us to see how Telegraph Avenue fared after the Rodney King riots. He loved it because it's what he knew. Berkeley native and divorcee, why would he go anywhere else? He took us because where else could we go and just BE for a minute. Where else can you take a kid if you have them all day one Saturday a month? The Ashby Flea Market and the Med. The single dad special. I thought those murals would never ever crumble. We all did."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930798\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg\" alt=\"Title panel for a comic shows a glass of foam-topped hot chocolate and a camcorder on a table against a brick wall. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Au Coquelet".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930761\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg\" alt=\"In this illustrated comic panel (labeled "1997"), we seen two teenage girls — a brunette and a blonde — through the viewfinder of a camcorder. The two girls are drawing in their sketchbooks. "Are you recording?" asks the brown-haired girl. "Yes. Tell us who the real Briana is," says the person holding the camcorder.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930760\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg\" alt=\"Still framed in the viewfinder, Briana says, "Okay. Well, Jacob — oh dang, it's...Ponytail Guy!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930759\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg\" alt=\"A young man with a blonde ponytail and a keychain attached to his gray pants walks past the three friends' table holding a tray. Briana (in a red shirt) covers her mouth and nudges her friend.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930758\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg\" alt=\"The two girls turn their attention back to their sketchpads. The camcorder guy — wearing glasses and a brown plaid shirt — says, "Hot chocolate time?" Briana says, "And avocado cheese sandwich?" Blonde-haired girl says, "I got five on it."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930757\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg\" alt=\"Briana peers at the cafe's counter display of baked goods: biscotti in a glass jar, a linzer torte with a wedge cut out of it, the last two remaining slices of a cheesecake.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930756\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg\" alt=\"Ponytail guy and a curly red-haired employee look on from behind the counter as Briana walks away with her sandwich and hot chocolate. "Thanks!" she says. On the counter are a few scattered coins and crumpled bills. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930755\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg\" alt=\"Seen through the camcorder viewfinder again, Briana walks back to her table. Off screen, Jacob says, "Watch Briana drop all this stuff!" "I hate you," Briana says in response.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930754\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg\" alt=\"A panned out view from outside the window shows the three friends laughing and chattering away. The awning above reads, "SOUP SALADS OMEL". Underneath, a plaque reads, "Au Coquelet, 1976–2020"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930753\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg\" alt=\"A handwritten note reads, "We ended up at Au Coquelet pretty regularly because it was only a couple blocks from: Mod Lang, Comic Relief, 2am Chinese (I never learned the real name of that place), Paper Heaven, and the UC Theater. It had a lot of tables filled with people who seemed like adults. Being adults. Having adult conversations. Au Coquelet had items that felt fancy like Linzer Torte and steamed almond milk. We drifted in, settled down. Drew, made fun of each other. Made fun of other patrons. Made fun of people playing Dungeons and Dragons. Played Dungeons and Dragons. We escaped our homes, planned for life after high school. We made each other laugh. I'll miss those nights without end."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930797\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg\" alt=\"Title panel for a comic shows a green sketchpad, a pencil and a white disposable coffee cup on a round table. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Gaylord's Caffe and Espresso".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg\" alt=\"In a comics panel labeled "2004," a woman wearing a similar red shirt — but older now, with shorter hair — walks into a coffee shop with a worried expression, holding a sketchpad. An older Black gentleman with a white beard sits on a bench near the entrance reading a newspaper. The lettering on the window, seen in reverse, is cut off but the visible portion reads, "GAYL...CAFFE...BREWING"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg\" alt=\"The woman — Briana as an adult — sits at a table and starts sketching. The older Black gentleman gets up to return his empty coffee cup.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg\" alt=\"2005: Now wearing a striped tank top, Briana sits in the same coffee shop but is now joined by a friend — an Asian guy wearing a "Math Olympiad" t-shirt. The two are laughing and talking as they draw. The same older Black gentleman from the previous panel sits on his bench reading the paper.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg\" alt=\"2006: The two friends are still drawing in the same coffee shop. The friend, now in a black T-shirt, waves at a man in an A's cap and orange jacket who is waving back from outside the window. Briana, now in a green shirt, says, "Bro. That's him. Don't say anything!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930772\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg\" alt=\"2014: The two friends are drawing in the same coffee shop, now joined by a toddler who climbs onto a chair to reach a Ms. Pac-Man arcade console. "Careful, Janie Bear," says the friend, now wearing glasses, jeans, flip flops, and a different black t-shirt. The toddler, who has short pigtails, says, "Uncle Thien! It's exciiiting." Briana, busy drawing, doesn't look up as she says, "She's fine, bro." \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930771\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg\" alt=\"2016: Briana stands on a stool to hang up a poster that reads, "Shirts + Prints by Thien and Briana" on the wall, probably of the same coffee shop. Holding a roll of masking tape, Thien (the friend) helps from below. A t-shirt pinned to a clothesline above depicts a man holding a bowling ball and reads, "Picture Me Bowling."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930770\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg\" alt=\"2017: Two kids — the younger one with red hair and freckles — sit in front of what appear to be cups of hot chocolate topped with giant mounds of whipped cream and sprinkles. The older sister says, "Sonny! It might be hot." Briana, older now with glasses and her hair in a bun, sits at the same table across from Thien, still drawing. "He's fine, Janie," she says.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930769\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg\" alt=\"Briana in glasses and overall shorts stands outside of the coffee shop with a sad look on her face. The sign on the door says, "CLOSED," and the window lettering now clearly reads, "Gaylord's Caffe Espresso, brewing since 1976!" A plaque overhead reads, "Gaylord's Caffe Espresso, 1976–2020."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930768\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg\" alt=\"A handwritten note reads, "I probably went to Gaylord's when I was little, but I don't remember it. When I moved back to the Bay in 2004 I had no one to draw with and nowhere to draw. Gaylord's was the spot. It had good hours and nice people. At first I drew alone, then I drew with my new bestie. We made comics and art. We lived our 20s and 30s at that cafe. I had kids, we drew, we hung our art and took it down, we were pals with the baristas and the regulars, we drew some more. And then in the early pandemic, it was closed. Without warning. We tried to buy the Ms. Pac-Man machine, but that never panned out."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/brianabreaks/\">Briana Loewinsohn\u003c/a> is an American cartoonist. These days she teaches high school art and draws comic books. She is the author of the acclaimed graphic memoir \u003c/em>\u003ca href=\"https://www.kqed.org/arts/13926136/poignant-graphic-novel-ephemera-explores-an-oakland-artists-lonely-childhood\">EPHEMERA\u003c/a>\u003cem>. She lives in Oakland with her husband, daughter and son. If she doesn’t text you back, she is probably gardening.\u003c/em>\u003c/p>\n",
"blocks": [],
"excerpt": "A love letter to the East Bay coffee shops that raised me.",
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"title": "Lost Coffee Shops of the East Bay: The Med, Gaylord's, Au Coquelet | KQED",
"description": "A love letter to the East Bay coffee shops that raised me.",
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"headline": "Please, Don’t Forget Me: Cafes We Have Lost",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was born and grew up in the East Bay. We have seen a lot of change in the last ten years. A lot of great new places have opened, but we have also lost so many beloved establishments. What I covet most are the big, spacious cafes where you could sit for hours and work or do nothing — or a little of both. This piece is a love letter to the places that raised me. They haunt me in the best way possible, and I miss them like crazy.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930738\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg\" alt=\"Illustration: A man and his young daughter stroll outside of a cafe whose green and white striped facade reads, "Caffe Mediterraneum." This is the lead panel for a comic titled "Please, Don't Forget Me: Cafes We Have Lost," by Briana Loewinsohn\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930736\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg\" alt=\"This panel is dated "1987." Balding father and young daughter order at the cafe counter where colorful flavored syrups are displayed in the back. The store employee is wearing a black t-shirt that says, "The Cure." "A cappuccino please," says the dad. "And a lime Italian soda, please," says the girl.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930735\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg\" alt=\"The father, wearing a green A's shirt, sits at a table in the cafe with his daughter, who looks down at her glass of soda.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930734\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg\" alt=\"The dad is now daydreaming. In a sepia-toned thought bubble he pictures the cafe as it was during the 1960s.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930733\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg\" alt=\"The daydream bubble now takes over the entire panel. Beatnik-looking types lounge in the cafe, smoking and drinking coffee. The dad in his younger days sports a big, poofy hairstyle and wears a vest over his green, 60s-style button-down.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930732\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg\" alt=\"Still in his daydream, the dad walks over to two African American men seated at another table. He daps up the one with a beard wearing a turtleneck. The other, in glasses, holds a cigarette over an ashtray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg\" alt=\"Still in the daydream, the dad now sits next to an attractive, smiling young woman holding a cigarette between her fingers. The two appear to be flirting.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930730\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg\" alt=\"Back in the present day, the dad stares off into space. Both his coffee cup and the soda glass are now empty. Just outside the panel, the daughter says, "Dad?" "Dad, our drinks are empty."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930780\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg\" alt=\"Roused from his daydream, the dad says, "Oh. Well, let's hit the road, girl." The two are still seated in the cafe. Above them, a plaque reads, "Caffe Mediteraneum, 1956–2022"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_9-edit-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930728\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg\" alt=\"A handwritten note reads, "The Med was a place for poets and revolutionaries. Later it was a place for college students and ex-revolutionaries. My dad loved it no matter what. He loved it in the '60s, talking about People's Park with Bobby Seale. He loved it when he dragged us to see how Telegraph Avenue fared after the Rodney King riots. He loved it because it's what he knew. Berkeley native and divorcee, why would he go anywhere else? He took us because where else could we go and just BE for a minute. Where else can you take a kid if you have them all day one Saturday a month? The Ashby Flea Market and the Med. The single dad special. I thought those murals would never ever crumble. We all did."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Med_10_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930798\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg\" alt=\"Title panel for a comic shows a glass of foam-topped hot chocolate and a camcorder on a table against a brick wall. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Au Coquelet".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930761\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg\" alt=\"In this illustrated comic panel (labeled "1997"), we seen two teenage girls — a brunette and a blonde — through the viewfinder of a camcorder. The two girls are drawing in their sketchbooks. "Are you recording?" asks the brown-haired girl. "Yes. Tell us who the real Briana is," says the person holding the camcorder.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930760\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg\" alt=\"Still framed in the viewfinder, Briana says, "Okay. Well, Jacob — oh dang, it's...Ponytail Guy!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930759\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg\" alt=\"A young man with a blonde ponytail and a keychain attached to his gray pants walks past the three friends' table holding a tray. Briana (in a red shirt) covers her mouth and nudges her friend.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930758\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg\" alt=\"The two girls turn their attention back to their sketchpads. The camcorder guy — wearing glasses and a brown plaid shirt — says, "Hot chocolate time?" Briana says, "And avocado cheese sandwich?" Blonde-haired girl says, "I got five on it."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930757\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg\" alt=\"Briana peers at the cafe's counter display of baked goods: biscotti in a glass jar, a linzer torte with a wedge cut out of it, the last two remaining slices of a cheesecake.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930756\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg\" alt=\"Ponytail guy and a curly red-haired employee look on from behind the counter as Briana walks away with her sandwich and hot chocolate. "Thanks!" she says. On the counter are a few scattered coins and crumpled bills. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930755\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg\" alt=\"Seen through the camcorder viewfinder again, Briana walks back to her table. Off screen, Jacob says, "Watch Briana drop all this stuff!" "I hate you," Briana says in response.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930754\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg\" alt=\"A panned out view from outside the window shows the three friends laughing and chattering away. The awning above reads, "SOUP SALADS OMEL". Underneath, a plaque reads, "Au Coquelet, 1976–2020"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930753\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg\" alt=\"A handwritten note reads, "We ended up at Au Coquelet pretty regularly because it was only a couple blocks from: Mod Lang, Comic Relief, 2am Chinese (I never learned the real name of that place), Paper Heaven, and the UC Theater. It had a lot of tables filled with people who seemed like adults. Being adults. Having adult conversations. Au Coquelet had items that felt fancy like Linzer Torte and steamed almond milk. We drifted in, settled down. Drew, made fun of each other. Made fun of other patrons. Made fun of people playing Dungeons and Dragons. Played Dungeons and Dragons. We escaped our homes, planned for life after high school. We made each other laugh. I'll miss those nights without end."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Au_Coquelet_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930797\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg\" alt=\"Title panel for a comic shows a green sketchpad, a pencil and a white disposable coffee cup on a round table. The text reads, "Please, Don't Forget Me: Cafes We Have Lost" and underneath that, "Gaylord's Caffe and Espresso".\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_Title-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg\" alt=\"In a comics panel labeled "2004," a woman wearing a similar red shirt — but older now, with shorter hair — walks into a coffee shop with a worried expression, holding a sketchpad. An older Black gentleman with a white beard sits on a bench near the entrance reading a newspaper. The lettering on the window, seen in reverse, is cut off but the visible portion reads, "GAYL...CAFFE...BREWING"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg\" alt=\"The woman — Briana as an adult — sits at a table and starts sketching. The older Black gentleman gets up to return his empty coffee cup.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg\" alt=\"2005: Now wearing a striped tank top, Briana sits in the same coffee shop but is now joined by a friend — an Asian guy wearing a "Math Olympiad" t-shirt. The two are laughing and talking as they draw. The same older Black gentleman from the previous panel sits on his bench reading the paper.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg\" alt=\"2006: The two friends are still drawing in the same coffee shop. The friend, now in a black T-shirt, waves at a man in an A's cap and orange jacket who is waving back from outside the window. Briana, now in a green shirt, says, "Bro. That's him. Don't say anything!"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930772\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg\" alt=\"2014: The two friends are drawing in the same coffee shop, now joined by a toddler who climbs onto a chair to reach a Ms. Pac-Man arcade console. "Careful, Janie Bear," says the friend, now wearing glasses, jeans, flip flops, and a different black t-shirt. The toddler, who has short pigtails, says, "Uncle Thien! It's exciiiting." Briana, busy drawing, doesn't look up as she says, "She's fine, bro." \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_5-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930771\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg\" alt=\"2016: Briana stands on a stool to hang up a poster that reads, "Shirts + Prints by Thien and Briana" on the wall, probably of the same coffee shop. Holding a roll of masking tape, Thien (the friend) helps from below. A t-shirt pinned to a clothesline above depicts a man holding a bowling ball and reads, "Picture Me Bowling."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_6-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930770\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg\" alt=\"2017: Two kids — the younger one with red hair and freckles — sit in front of what appear to be cups of hot chocolate topped with giant mounds of whipped cream and sprinkles. The older sister says, "Sonny! It might be hot." Briana, older now with glasses and her hair in a bun, sits at the same table across from Thien, still drawing. "He's fine, Janie," she says.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930769\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg\" alt=\"Briana in glasses and overall shorts stands outside of the coffee shop with a sad look on her face. The sign on the door says, "CLOSED," and the window lettering now clearly reads, "Gaylord's Caffe Espresso, brewing since 1976!" A plaque overhead reads, "Gaylord's Caffe Espresso, 1976–2020."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_8-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13930768\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg\" alt=\"A handwritten note reads, "I probably went to Gaylord's when I was little, but I don't remember it. When I moved back to the Bay in 2004 I had no one to draw with and nowhere to draw. Gaylord's was the spot. It had good hours and nice people. At first I drew alone, then I drew with my new bestie. We made comics and art. We lived our 20s and 30s at that cafe. I had kids, we drew, we hung our art and took it down, we were pals with the baristas and the regulars, we drew some more. And then in the early pandemic, it was closed. Without warning. We tried to buy the Ms. Pac-Man machine, but that never panned out."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/CafesWeHaveLost_BL_Gaylord_s_9_Note-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" />\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/brianabreaks/\">Briana Loewinsohn\u003c/a> is an American cartoonist. These days she teaches high school art and draws comic books. She is the author of the acclaimed graphic memoir \u003c/em>\u003ca href=\"https://www.kqed.org/arts/13926136/poignant-graphic-novel-ephemera-explores-an-oakland-artists-lonely-childhood\">EPHEMERA\u003c/a>\u003cem>. She lives in Oakland with her husband, daughter and son. If she doesn’t text you back, she is probably gardening.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"order": 10
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"info": "Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.",
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"live-from-here-highlights": {
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"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
"airtime": "SAT 6pm-8pm, SUN 11am-1pm",
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"meta": {
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"link": "/radio/program/live-from-here-highlights",
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"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
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"marketplace": {
"id": "marketplace",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 13
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 12
},
"link": "/podcasts/onourwatch",
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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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"link": "/radio/program/on-the-media",
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},
"our-body-politic": {
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"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/our-body-politic",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
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},
"perspectives": {
"id": "perspectives",
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"tagline": "KQED's series of daily listener commentaries since 1991",
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"officialWebsiteLink": "/perspectives/",
"meta": {
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"order": 15
},
"link": "/perspectives",
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