Suds Francisco Fest Will Combine Funk, Fantastic Views and ... Fermentation?
This San Jose Brewery Turns Mushrooms Into Beer, Leftover Bread Into Miso
How Miso Helped Me Find My Community in San Francisco
Boochmania Pours Kombucha That Isn't Just for White Hippies
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"content": "\u003cp>To the uninitiated, “funk and fermentation” might sound more like a stinky hospital ward full of weird infections than it does like a party. But in fact, \u003ca href=\"https://www.tixr.com/groups/rooftoprhythms/events/rooftop-rhythms-sunday-199285\">Suds Francisco 2026: A Funk & Fermentation Festival\u003c/a> is a real-life Aug. 23 event where people brewin’ and people groovin’ collide. (Hopefully in a non-sticky way?)\u003c/p>\n\n\n\n\u003cp>On the groovin’ side is San Francisco rapper-producer \u003ca href=\"https://www.kqed.org/news/11958102/afterthought-love-letters-to-my-body\">Afterthought\u003c/a>, who’s set to perform with his big, eclectic backing band, the \u003ca href=\"https://www.instagram.com/topchefsband/?hl=en\">Top Chefs\u003c/a>. Expect a hearty dose of positive mental attitude, heartwarming vulnerability, and a blend of hip-hop, jazz, R&B and (yes) funk, that’ll leave you with the warm and tinglies before you’ve even tried any spicy kimchi.\u003c/p>\n\n\n\n\n\n\u003cp>Also on the bill is Katdelic, the latest project by former \u003ca href=\"https://www.kqed.org/arts/13839952/its-that-naughty-feeling-george-clinton-on-funks-enduring-appeal\">Parliament Funkadelic\u003c/a> member, RonKat Spearman. (The soulful and multitalented San Francisco resident is also playing the \u003ca href=\"https://boomboomroom.com/events/\">Boom Boom Room\u003c/a> the night before Suds Francisco, for those of you who prefer your funk in small, dark rooms.) Katdelic as a quintet prides itself on producing genre-bending party music, so get ready to move.\u003c/p>\n\n\n\n\u003cp>This rooftop party at Salesforce Park is hosted by the \u003ca href=\"https://drinkbay.beer/\">Bay Area Brewing Guild\u003c/a>, Bernal Heights’ \u003ca href=\"https://www.barebottle.com/\">Barebottle Brewing Company\u003c/a> and 26 other reputable independent breweries. As such, Suds Francisco will likely be this summer’s hottest party for Bay Area beer breweries, wineries, cideries, sake- and kombucha-makers, and the fans who love them. The fermentation foodies will be happy too, with a selection of artisanal pickles, kimchi, sourdough, sauerkraut and more to snack on.\u003c/p>\n\n\n\n\u003cp>Entrance is free, but tickets (starting at $85) are available for anyone wanting to indulge in unlimited tastings. Ticket proceeds benefit the Bay Area Brewing Guild, a nonprofit trade association that unites, showcases and supports independent craft breweries around the region.\u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Is funk and fermentation kind of a weird theme to build a festival around? Probably. But \u003ca href=\"https://www.kqed.org/arts/tag/fermentation\">fermentation\u003c/a> is undoubtedly having a moment right now, a natural end-point for the multitude of \u003ca href=\"https://www.kqed.org/arts/13879390/everything-you-need-to-know-about-sourdough-starters-but-were-afraid-to-ask\">sourdough obsessions\u003c/a> that started during the COVID pandemic. And yes, as Parliament noted all the way back in 1975, we’ve still gotta have that funk.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.tixr.com/groups/rooftoprhythms/events/rooftop-rhythms-sunday-199285\">Suds Francisco 2026: A Funk & Fermentation Festival\u003c/a>\u003c/em> \u003cem>takes place \u003cem>Aug. 23, 2–6 p.m\u003c/em>. at Salesforce Park (425 Mission St., San Francisco).\u003c/em>\u003c/p>\n\n",
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"content": "\u003cp>At \u003ca href=\"https://www.instagram.com/foxtalefermentationproject/\">Fox Tale Fermentation Project\u003c/a>, cashews are blended into vegan queso, sourdough bread gets transformed into miso and whole oysters are brewed into beer.\u003c/p>\n\u003cp>As its name suggests, the downtown San Jose brewery is known for its experimental approach to its beers, which are made by fermenting special ingredients like rose petals or loquats \u003ca href=\"https://www.instagram.com/p/CvdoSWQR4Cu/?img_index=1\">foraged from the local community\u003c/a>. Owners Wendy Neff and Felipe Bravo started tinkering with fermentation in their garage before opening the brick-and-mortar location last April. By combining Neff’s experience as the head of Facebook’s fermented foods program and Bravo’s experience as a professional brewer, the couple grew their passion project into a now-thriving business. \u003ca href=\"https://www.hopculture.com/best-new-craft-beer-breweries/\">Hop Culture Magazine\u003c/a> even named it one of the best new breweries in the entire country.\u003c/p>\n\u003cp>What sets Fox Tale apart is its focus on finding new ways to use local ingredients.\u003c/p>\n\u003cp>“There are so many amazing producers around here,” Neff says. “Especially independently owned farms and gardens that are creating beautiful things. We’re getting really unique items and things you can’t find through a large produce company.”\u003c/p>\n\u003cfigure id=\"attachment_13937545\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937545\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/fox-tale_owners-courtesy.jpg\" alt=\"A man and woman in black T-shirts pose for a photo in front of a large kettle for brewing beer.\" width=\"1920\" height=\"1285\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-768x514.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-1536x1028.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fox Tale owners Felipe Bravo (left) and Wendy Neff first started tinkering with fermentation in their Silicon Valley garage. \u003ccite>(Courtesy of Fox Tale Fermentation Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local gardens and beautiful produce aren’t typically associated with brewing beer. At Fox Tale, however, you can try a pale ale made with the tips of a grand fir tree or a black saison made with lacto-fermented oyster mushrooms. To make the latter beer, the \u003ca href=\"https://www.foxtalefermentationproject.com/shop/p/bottle-mkfh6-kpasp-p36hw-kssfk-gj6zs-l6pm7-m3xhl-bznkt\">Ouroboros\u003c/a>, Bravo also steeps actual oysters in the kettle — a technique that dates back to the 1800s when oyster shells were used to filter sediment when brewing stout beer. The Ouroboros is special because the fermentation develops the mushroom’s savory, seafood-like flavor, which in turn helps bring out the brininess of the oyster.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13935854,arts_13926565,arts_13925233']\u003c/span>\u003c/strong>\u003c/b>As Fox Tale’s chef and recipe developer, Neff extends this experimental approach to the brewery’s newly expanded vegan food menu, which visitors can enjoy at the cozy bar counter, with plants and warm-colored string lights hanging overhead.\u003c/p>\n\u003cp>One of the most popular menu items is the Tex-Mex style cashew queso, which Neff cultures with microbes to emulate the umami flavors present in dairy cheese. She uses cashews because they’re fatty and sweet like cheese, and then tops the queso with a salsa macha made with smoky pepitas, ancho chiles and vinegar made from tepache (a Mexican fermented pineapple drink). “The reason that I like fermentation,” Neff says, “is because it brings out dynamic flavors that things just don’t have on their own.”\u003c/p>\n\u003cp>Plant-based cheeses are often mocked for being poor imitations of cheese. But Fox Tale’s unctuous, golden-orange queso has a dense, creamy texture that I actually found superior to its dairy counterpart.\u003c/p>\n\u003cfigure id=\"attachment_13937546\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937546\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/fox-tale_fermented.jpg\" alt=\"A colorful plate of raw and pickled vegetables, dips and other assorted fermented foods.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house-fermented items platter is a must-order dish. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neff’s recipe development process varies from item to item, but the common denominator is her deep knowledge of fermentation. When she acquired quince and sugar rush peppers from a local farm, she combined them to make a fermented hot sauce that also includes rose hips, pink peppercorns and saffron — a floral mixture of ingredients inspired by Persian quince stew. Fox Tale’s sunflower spread, a staple of the house, combines fermented garlic, month-long fermented Meyer lemons, sunflower seeds and stinging nettle to create a tart, pungent dip. It’s served as part of the brewery’s house-fermented items platter — a must-order for first-time visitors who want to get a sense of the kitchen’s approach.\u003c/p>\n\u003cp>At Fox Tale, fermentation is more than just a way to develop interesting flavors, though. It also allows the kitchen to transform leftovers into something new, thus reducing food waste. For example, miso is traditionally made by fermenting soybeans, but Neff cleverly swaps out the soybeans for leftover sourdough bread, which has the high amounts of protein and starch needed to produce miso. In Neff’s golden chanterelle bucatini, the tangy, savory sourdough miso helps emulsify the liquids into a creamy sauce that pairs beautifully with black trumpet chili oil, tamari and roasted chanterelle mushrooms. What the dish shows, more broadly, is fermentation’s potential to turn something you would normally discard into something delicious — an approach that Neff and Bravo hope others will emulate.\u003c/p>\n\u003cfigure id=\"attachment_13937548\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937548\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/fox-tale_pasta-courtesy.jpg\" alt=\"A bowl of pasta topped with greens and golden chanterelle mushrooms.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso made with leftover sourdough bread forms the base for this golden chanterelle pasta dish. \u003ccite>(Courtesy of Fox Tale Fermentation Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, Neff says she has always wanted Fox Tale to be more than a place where she sells stuff to people. She and Bravo also wanted to create a welcoming space. Toward that end, they’ve created collaborative menu items using ingredients provided by local environmental nonprofits like \u003ca href=\"https://www.ourcityforest.org/\">Our City Forest\u003c/a>. They host open mic events and “Drink and Doodle” art nights. And they are slowly forming a community of like-minded people who are interested in sourcing locally, foraging and fermenting — learning about the food that’s growing all around them.\u003c/p>\n\u003cp>“It’s the biggest thing that keeps us going,” Neff says. “[We] get to be a space where people share themselves.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003c/p>\n\u003cp>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003ci>Fox Tale Fermentation Project\u003c/i>\u003c/a>\u003ci> is open Thu.–Mon. at 30 E. Santa Clara St. #120 in San Jose.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At \u003ca href=\"https://www.instagram.com/foxtalefermentationproject/\">Fox Tale Fermentation Project\u003c/a>, cashews are blended into vegan queso, sourdough bread gets transformed into miso and whole oysters are brewed into beer.\u003c/p>\n\u003cp>As its name suggests, the downtown San Jose brewery is known for its experimental approach to its beers, which are made by fermenting special ingredients like rose petals or loquats \u003ca href=\"https://www.instagram.com/p/CvdoSWQR4Cu/?img_index=1\">foraged from the local community\u003c/a>. Owners Wendy Neff and Felipe Bravo started tinkering with fermentation in their garage before opening the brick-and-mortar location last April. By combining Neff’s experience as the head of Facebook’s fermented foods program and Bravo’s experience as a professional brewer, the couple grew their passion project into a now-thriving business. \u003ca href=\"https://www.hopculture.com/best-new-craft-beer-breweries/\">Hop Culture Magazine\u003c/a> even named it one of the best new breweries in the entire country.\u003c/p>\n\u003cp>What sets Fox Tale apart is its focus on finding new ways to use local ingredients.\u003c/p>\n\u003cp>“There are so many amazing producers around here,” Neff says. “Especially independently owned farms and gardens that are creating beautiful things. We’re getting really unique items and things you can’t find through a large produce company.”\u003c/p>\n\u003cfigure id=\"attachment_13937545\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937545\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/fox-tale_owners-courtesy.jpg\" alt=\"A man and woman in black T-shirts pose for a photo in front of a large kettle for brewing beer.\" width=\"1920\" height=\"1285\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-768x514.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_owners-courtesy-1536x1028.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fox Tale owners Felipe Bravo (left) and Wendy Neff first started tinkering with fermentation in their Silicon Valley garage. \u003ccite>(Courtesy of Fox Tale Fermentation Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local gardens and beautiful produce aren’t typically associated with brewing beer. At Fox Tale, however, you can try a pale ale made with the tips of a grand fir tree or a black saison made with lacto-fermented oyster mushrooms. To make the latter beer, the \u003ca href=\"https://www.foxtalefermentationproject.com/shop/p/bottle-mkfh6-kpasp-p36hw-kssfk-gj6zs-l6pm7-m3xhl-bznkt\">Ouroboros\u003c/a>, Bravo also steeps actual oysters in the kettle — a technique that dates back to the 1800s when oyster shells were used to filter sediment when brewing stout beer. The Ouroboros is special because the fermentation develops the mushroom’s savory, seafood-like flavor, which in turn helps bring out the brininess of the oyster.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>As Fox Tale’s chef and recipe developer, Neff extends this experimental approach to the brewery’s newly expanded vegan food menu, which visitors can enjoy at the cozy bar counter, with plants and warm-colored string lights hanging overhead.\u003c/p>\n\u003cp>One of the most popular menu items is the Tex-Mex style cashew queso, which Neff cultures with microbes to emulate the umami flavors present in dairy cheese. She uses cashews because they’re fatty and sweet like cheese, and then tops the queso with a salsa macha made with smoky pepitas, ancho chiles and vinegar made from tepache (a Mexican fermented pineapple drink). “The reason that I like fermentation,” Neff says, “is because it brings out dynamic flavors that things just don’t have on their own.”\u003c/p>\n\u003cp>Plant-based cheeses are often mocked for being poor imitations of cheese. But Fox Tale’s unctuous, golden-orange queso has a dense, creamy texture that I actually found superior to its dairy counterpart.\u003c/p>\n\u003cfigure id=\"attachment_13937546\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937546\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/fox-tale_fermented.jpg\" alt=\"A colorful plate of raw and pickled vegetables, dips and other assorted fermented foods.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_fermented-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house-fermented items platter is a must-order dish. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Neff’s recipe development process varies from item to item, but the common denominator is her deep knowledge of fermentation. When she acquired quince and sugar rush peppers from a local farm, she combined them to make a fermented hot sauce that also includes rose hips, pink peppercorns and saffron — a floral mixture of ingredients inspired by Persian quince stew. Fox Tale’s sunflower spread, a staple of the house, combines fermented garlic, month-long fermented Meyer lemons, sunflower seeds and stinging nettle to create a tart, pungent dip. It’s served as part of the brewery’s house-fermented items platter — a must-order for first-time visitors who want to get a sense of the kitchen’s approach.\u003c/p>\n\u003cp>At Fox Tale, fermentation is more than just a way to develop interesting flavors, though. It also allows the kitchen to transform leftovers into something new, thus reducing food waste. For example, miso is traditionally made by fermenting soybeans, but Neff cleverly swaps out the soybeans for leftover sourdough bread, which has the high amounts of protein and starch needed to produce miso. In Neff’s golden chanterelle bucatini, the tangy, savory sourdough miso helps emulsify the liquids into a creamy sauce that pairs beautifully with black trumpet chili oil, tamari and roasted chanterelle mushrooms. What the dish shows, more broadly, is fermentation’s potential to turn something you would normally discard into something delicious — an approach that Neff and Bravo hope others will emulate.\u003c/p>\n\u003cfigure id=\"attachment_13937548\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937548\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/fox-tale_pasta-courtesy.jpg\" alt=\"A bowl of pasta topped with greens and golden chanterelle mushrooms.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/fox-tale_pasta-courtesy-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso made with leftover sourdough bread forms the base for this golden chanterelle pasta dish. \u003ccite>(Courtesy of Fox Tale Fermentation Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, Neff says she has always wanted Fox Tale to be more than a place where she sells stuff to people. She and Bravo also wanted to create a welcoming space. Toward that end, they’ve created collaborative menu items using ingredients provided by local environmental nonprofits like \u003ca href=\"https://www.ourcityforest.org/\">Our City Forest\u003c/a>. They host open mic events and “Drink and Doodle” art nights. And they are slowly forming a community of like-minded people who are interested in sourcing locally, foraging and fermenting — learning about the food that’s growing all around them.\u003c/p>\n\u003cp>“It’s the biggest thing that keeps us going,” Neff says. “[We] get to be a space where people share themselves.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003c/p>\n\u003cp>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003ci>Fox Tale Fermentation Project\u003c/i>\u003c/a>\u003ci> is open Thu.–Mon. at 30 E. Santa Clara St. #120 in San Jose.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "How Miso Helped Me Find My Community in San Francisco",
"headTitle": "How Miso Helped Me Find My Community in San Francisco | KQED",
"content": "\u003cfigure id=\"attachment_13934485\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934485\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED.jpg\" alt=\"A person sits on the hood of a car parked on the side of a street.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kofi Ansong grabs a seat in front of Aedan Koji Kitchen, the fermented foods shop that helped him cultivate his newfound passion for miso. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[dropcap]I[/dropcap] knew nothing about miso when I moved to San Francisco.\u003c/p>\n\u003cp>For the whole first year, I felt out of place meandering the city’s foggy hills and longed to feel at home — or, short of that, to at least recreate the life I had back in New England. Instead of reaching out to new acquaintances, I socialized primarily through FaceTime calls with friends back East. Instead of exploring the city’s food scene, I frequently Ubered to familiar chain restaurants like Shake Shack. And when I cooked for myself, it was exclusively a spaghetti recipe I’d learned in high school.\u003c/p>\n\u003cp>This was back in 2021, and as I grappled with my own displacement, I was also becoming aware of the displacement around me. My new neighbors in the Mission consisted of well-to-do transplants and the houseless people that I passed by every day, splayed out along the sidewalks. The worst thing about it was my sense that I was becoming numb to these sights of human suffering. Was I doing anything to make San Francisco a better place? If not, I felt leaving the Bay was the only contribution I could make.\u003c/p>\n\u003cp>Amidst these tormented thoughts, one day I noticed my neighbor was reselling the Japanese chef’s Maori Murota’s book \u003ci>Japanese Home Cooking\u003c/i>. Honestly, I had no intention of breaking our tacit vow to only ever nod silently at one another. But the book’s cover had a drawing of a bowl of ramen — the preferred meal of my favorite childhood manga character, Naruto. Immediately, I wanted nothing more but to forget my present worries, binge-watch the Chunin Exams arc and scarf down a big bowl of noodles. I finally introduced myself to the neighbor, an interior designer named Seth, and bought the book.\u003c/p>\n\u003cfigure id=\"attachment_13935911\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13935911\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi.jpg\" alt=\"The cover of a cookbook titled 'Japanese Home Cooking' by Maori Murota. The cover illustration depicts a pair of chopsticks lifting half a soft-boiled egg from a bowl of ramen noodles.\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The book that launched Ansong’s yearlong exploration of miso. \u003ccite>(Courtesy of Kofi Ansong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One obstacle remained: Murota’s instructions for preparing the broth, which called for hours of simmering and many different pots, intimidated novice-cook me. In contrast, Murota’s brown miso vegetable soup seemed more approachable, with a simple dashi base made by soaking shiitake mushrooms and kombu in water overnight. I was relieved that my local grocery store carried the soup’s key ingredient: brown miso paste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, I wasn’t sure what to expect. Growing up in the suburbs of Connecticut didn’t lend itself to exposure to Japanese cuisine. My mother cooked foods from our Ghanaian heritage like banku, a ball of corn dough served in rich stew, and I understood it was the fermenting of the corn’s starches that gave the banku its bittersweetness. This thick, salty paste, made from fermented soybeans, was something different.\u003c/p>\n\u003cp>As it turned out, the vegetables I’d selected for the soup emerged transformed and delicious after being steeped in the miso broth. The radishes had mellowed and were now earthy rather than spicy. Tender potatoes made the soup creamy. The broth itself was excellent, each sip full of savory umami yet still refreshing. In short, I was hooked on miso.\u003c/p>\n\u003cfigure id=\"attachment_13934483\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934483\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68712__RPT2207-KQED.jpg\" alt=\"A collection of mason jars of beans and preserves.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Miso ingredients and products at San Francisco’s Aedan Koji Kitchen. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I soon began exploring more dishes I could make with the seasoning paste. Murota’s book contains a recipe for Japanese curry, and I found that adding miso deepened the sweetness from the apple and brought out the stew’s mouth-watering aromas. On another occasion, when I was recovering from a cold, I soothed myself with a cup of steaming hot water mixed with miso. I liked the nutty concoction so much that I now alternate between it and tea for breakfast.\u003c/p>\n\u003cp>Miso’s brilliance comes from both its versatility and complexity. It has an intricate flavor, and it’s also easy and rewarding to use. And my success with these new recipes encouraged me to embrace changes that extended beyond cooking.\u003c/p>\n\u003cp>For example, I wanted to share my newfound interest with others — and FaceTiming my friends on the East Coast was no longer cutting it. Two classmates I vaguely knew from college had also moved to San Francisco, and I decided to invite them to my first dinner party. I prepared a pot of my miso curry.\u003c/p>\n\u003cp>Before I knew it, Jason and I were discussing the merits of our respective approaches to chopping onions. As I squeezed a packet of miso into the stew, Daniel lamented that he forgot to bring the miso he had been cooking with.\u003c/p>\n\u003cfigure id=\"attachment_13934484\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934484\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68722__RPT2326-KQED.jpg\" alt=\"People stick toothpicks into balls of rice covered in toppings.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rice balls topped with miso and other ingredients at Aedan Koji Kitchen. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once we realized we were all aspiring cooks, any initial awkwardness melted away. The conversation rapidly bounced around from miso to cooking more generally to cooking memes and, finally, to whatever crossed our minds. Once we started eating the curry, however, the only sounds were our collective “mmms,” “wows” and slurps. We finished the meal so satisfied that we decided to start a biweekly dinner series, which has since become a cornerstone of my time in the Bay. These home-cooked meals provide the stability and comfort I longed for.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13929177,arts_13920714,arts_13929836']\u003c/span>The dinners have also introduced me to a host of new foods and people. It turned out that the miso Daniel had forgotten to bring was from \u003ca href=\"https://www.aedansf.com/koji-kitchen\">Aedan Koji Kitchen\u003c/a>, a specialty shop in the Mission that makes and sells Japanese fermented foods. He claimed that it was the best miso he had ever eaten. Later that week I purchased a tub of their country miso, fermented with barley. Dumping a spoonful into a new batch of curry gave it a hint of seaweed taste. I thought to myself, \u003ci>yeah, Daniel was right\u003c/i>. It really was the best miso I’d ever had.\u003c/p>\n\u003cp>Eventually, I took Koji Kitchen’s \u003ca href=\"https://www.aedansf.com/classes\">miso-making course\u003c/a>, taught by the store’s friendly, theatrical owner, Mariko Grady. As participants in the class pressed freshly fermented soybeans into mason jars, Grady exclaimed that the blend of bacteria on our hands would render each person’s miso unique, gesturing her hands in a claw-like motion to impersonate our hand germs. She instructed us only to make miso when we are happy because vibes — along with the germs — wind up getting imparted into the miso.\u003c/p>\n\u003cfigure id=\"attachment_13934480\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934480\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68689__RPT1565-KQED.jpg\" alt=\"A person with a headband and glasses speaks in front of a group of people seated at a table in an indoor setting.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mariko Grady (center), owner of Aedan Koji Kitchen, explains the basics of making miso to the class. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Later, I learned that Grady had in fact co-founded a Japanese theater troupe with her college friends, and that she had acted with the troupe for 30 years before settling down in SF with her family. She never considered miso to be a big part of her life until she sold homemade miso to raise money for victims of the 2011 earthquake in Japan. The demand was so high that she embraced miso-making as a new career. She founded Aedan Fermented Foods as a farmers market stand in 2012 and opened her physical store in 2022. She’s now arguably the \u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-is-getting-a-new-store-devoted-to-17076201.php\">most widely\u003c/a> \u003ca href=\"https://www.insidehook.com/article/food-drink-san-francisco/mariko-grady-aedan-miso\">acclaimed\u003c/a> \u003ca href=\"https://www.foodandwine.com/seasonings/aedan-miso-san-francisco-koji\">miso maker\u003c/a> in the Bay. For Grady, making miso has never been a predictable or solitary journey; her actions unexpectedly changed her and those around her.\u003c/p>\n\u003cp>This has been my experience with miso as well: More than anything, my interest in miso has provided me with a hobby to anchor myself in this strange and new city. It has emboldened me to cook whatever intrigues me, to embrace change more generally and to invite friends to accompany me along the way.\u003c/p>\n\u003cfigure id=\"attachment_13934481\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934481\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68695__RPT1719-KQED.jpg\" alt=\"A person with a goatee smiles while holding a plastic container filled with a dark paste.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a container of miso during a class at Aedan Koji Kitchen. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just the other week, Jason and I took BART to Berkeley’s Tokyo Fish Market, determined to recreate a smoked toro, or tuna belly, that we had tried at a friend’s house. Back at my apartment, as the tendrils of smoke rose from the slices of blowtorched fish, Jason remarked that a day like this would have surprised him a year ago. I couldn’t have agreed more.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It had been over a year since I had Ubered to Shake Shack, and calling friends back East was no longer my default weekend activity. Because of miso, San Francisco has become a lot less lonely and a lot more tasty. And I am excited for whatever changes come next.\u003c/p>\n\n",
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"excerpt": "A year of dinner parties and miso-making classes finally made me feel like I belonged.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13934485\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934485\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED.jpg\" alt=\"A person sits on the hood of a car parked on the side of a street.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68729__RPT2423-Enhanced-NR-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kofi Ansong grabs a seat in front of Aedan Koji Kitchen, the fermented foods shop that helped him cultivate his newfound passion for miso. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp> knew nothing about miso when I moved to San Francisco.\u003c/p>\n\u003cp>For the whole first year, I felt out of place meandering the city’s foggy hills and longed to feel at home — or, short of that, to at least recreate the life I had back in New England. Instead of reaching out to new acquaintances, I socialized primarily through FaceTime calls with friends back East. Instead of exploring the city’s food scene, I frequently Ubered to familiar chain restaurants like Shake Shack. And when I cooked for myself, it was exclusively a spaghetti recipe I’d learned in high school.\u003c/p>\n\u003cp>This was back in 2021, and as I grappled with my own displacement, I was also becoming aware of the displacement around me. My new neighbors in the Mission consisted of well-to-do transplants and the houseless people that I passed by every day, splayed out along the sidewalks. The worst thing about it was my sense that I was becoming numb to these sights of human suffering. Was I doing anything to make San Francisco a better place? If not, I felt leaving the Bay was the only contribution I could make.\u003c/p>\n\u003cp>Amidst these tormented thoughts, one day I noticed my neighbor was reselling the Japanese chef’s Maori Murota’s book \u003ci>Japanese Home Cooking\u003c/i>. Honestly, I had no intention of breaking our tacit vow to only ever nod silently at one another. But the book’s cover had a drawing of a bowl of ramen — the preferred meal of my favorite childhood manga character, Naruto. Immediately, I wanted nothing more but to forget my present worries, binge-watch the Chunin Exams arc and scarf down a big bowl of noodles. I finally introduced myself to the neighbor, an interior designer named Seth, and bought the book.\u003c/p>\n\u003cfigure id=\"attachment_13935911\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13935911\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi.jpg\" alt=\"The cover of a cookbook titled 'Japanese Home Cooking' by Maori Murota. The cover illustration depicts a pair of chopsticks lifting half a soft-boiled egg from a bowl of ramen noodles.\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/japanese-cookbook-cover_kofi-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The book that launched Ansong’s yearlong exploration of miso. \u003ccite>(Courtesy of Kofi Ansong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One obstacle remained: Murota’s instructions for preparing the broth, which called for hours of simmering and many different pots, intimidated novice-cook me. In contrast, Murota’s brown miso vegetable soup seemed more approachable, with a simple dashi base made by soaking shiitake mushrooms and kombu in water overnight. I was relieved that my local grocery store carried the soup’s key ingredient: brown miso paste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, I wasn’t sure what to expect. Growing up in the suburbs of Connecticut didn’t lend itself to exposure to Japanese cuisine. My mother cooked foods from our Ghanaian heritage like banku, a ball of corn dough served in rich stew, and I understood it was the fermenting of the corn’s starches that gave the banku its bittersweetness. This thick, salty paste, made from fermented soybeans, was something different.\u003c/p>\n\u003cp>As it turned out, the vegetables I’d selected for the soup emerged transformed and delicious after being steeped in the miso broth. The radishes had mellowed and were now earthy rather than spicy. Tender potatoes made the soup creamy. The broth itself was excellent, each sip full of savory umami yet still refreshing. In short, I was hooked on miso.\u003c/p>\n\u003cfigure id=\"attachment_13934483\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934483\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68712__RPT2207-KQED.jpg\" alt=\"A collection of mason jars of beans and preserves.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68712__RPT2207-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Miso ingredients and products at San Francisco’s Aedan Koji Kitchen. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I soon began exploring more dishes I could make with the seasoning paste. Murota’s book contains a recipe for Japanese curry, and I found that adding miso deepened the sweetness from the apple and brought out the stew’s mouth-watering aromas. On another occasion, when I was recovering from a cold, I soothed myself with a cup of steaming hot water mixed with miso. I liked the nutty concoction so much that I now alternate between it and tea for breakfast.\u003c/p>\n\u003cp>Miso’s brilliance comes from both its versatility and complexity. It has an intricate flavor, and it’s also easy and rewarding to use. And my success with these new recipes encouraged me to embrace changes that extended beyond cooking.\u003c/p>\n\u003cp>For example, I wanted to share my newfound interest with others — and FaceTiming my friends on the East Coast was no longer cutting it. Two classmates I vaguely knew from college had also moved to San Francisco, and I decided to invite them to my first dinner party. I prepared a pot of my miso curry.\u003c/p>\n\u003cp>Before I knew it, Jason and I were discussing the merits of our respective approaches to chopping onions. As I squeezed a packet of miso into the stew, Daniel lamented that he forgot to bring the miso he had been cooking with.\u003c/p>\n\u003cfigure id=\"attachment_13934484\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934484\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68722__RPT2326-KQED.jpg\" alt=\"People stick toothpicks into balls of rice covered in toppings.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68722__RPT2326-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rice balls topped with miso and other ingredients at Aedan Koji Kitchen. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once we realized we were all aspiring cooks, any initial awkwardness melted away. The conversation rapidly bounced around from miso to cooking more generally to cooking memes and, finally, to whatever crossed our minds. Once we started eating the curry, however, the only sounds were our collective “mmms,” “wows” and slurps. We finished the meal so satisfied that we decided to start a biweekly dinner series, which has since become a cornerstone of my time in the Bay. These home-cooked meals provide the stability and comfort I longed for.\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>The dinners have also introduced me to a host of new foods and people. It turned out that the miso Daniel had forgotten to bring was from \u003ca href=\"https://www.aedansf.com/koji-kitchen\">Aedan Koji Kitchen\u003c/a>, a specialty shop in the Mission that makes and sells Japanese fermented foods. He claimed that it was the best miso he had ever eaten. Later that week I purchased a tub of their country miso, fermented with barley. Dumping a spoonful into a new batch of curry gave it a hint of seaweed taste. I thought to myself, \u003ci>yeah, Daniel was right\u003c/i>. It really was the best miso I’d ever had.\u003c/p>\n\u003cp>Eventually, I took Koji Kitchen’s \u003ca href=\"https://www.aedansf.com/classes\">miso-making course\u003c/a>, taught by the store’s friendly, theatrical owner, Mariko Grady. As participants in the class pressed freshly fermented soybeans into mason jars, Grady exclaimed that the blend of bacteria on our hands would render each person’s miso unique, gesturing her hands in a claw-like motion to impersonate our hand germs. She instructed us only to make miso when we are happy because vibes — along with the germs — wind up getting imparted into the miso.\u003c/p>\n\u003cfigure id=\"attachment_13934480\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934480\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68689__RPT1565-KQED.jpg\" alt=\"A person with a headband and glasses speaks in front of a group of people seated at a table in an indoor setting.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68689__RPT1565-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mariko Grady (center), owner of Aedan Koji Kitchen, explains the basics of making miso to the class. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Later, I learned that Grady had in fact co-founded a Japanese theater troupe with her college friends, and that she had acted with the troupe for 30 years before settling down in SF with her family. She never considered miso to be a big part of her life until she sold homemade miso to raise money for victims of the 2011 earthquake in Japan. The demand was so high that she embraced miso-making as a new career. She founded Aedan Fermented Foods as a farmers market stand in 2012 and opened her physical store in 2022. She’s now arguably the \u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-is-getting-a-new-store-devoted-to-17076201.php\">most widely\u003c/a> \u003ca href=\"https://www.insidehook.com/article/food-drink-san-francisco/mariko-grady-aedan-miso\">acclaimed\u003c/a> \u003ca href=\"https://www.foodandwine.com/seasonings/aedan-miso-san-francisco-koji\">miso maker\u003c/a> in the Bay. For Grady, making miso has never been a predictable or solitary journey; her actions unexpectedly changed her and those around her.\u003c/p>\n\u003cp>This has been my experience with miso as well: More than anything, my interest in miso has provided me with a hobby to anchor myself in this strange and new city. It has emboldened me to cook whatever intrigues me, to embrace change more generally and to invite friends to accompany me along the way.\u003c/p>\n\u003cfigure id=\"attachment_13934481\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934481\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68695__RPT1719-KQED.jpg\" alt=\"A person with a goatee smiles while holding a plastic container filled with a dark paste.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68695__RPT1719-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a container of miso during a class at Aedan Koji Kitchen. \u003ccite>(Raphael Timmons/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just the other week, Jason and I took BART to Berkeley’s Tokyo Fish Market, determined to recreate a smoked toro, or tuna belly, that we had tried at a friend’s house. Back at my apartment, as the tendrils of smoke rose from the slices of blowtorched fish, Jason remarked that a day like this would have surprised him a year ago. I couldn’t have agreed more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It had been over a year since I had Ubered to Shake Shack, and calling friends back East was no longer my default weekend activity. Because of miso, San Francisco has become a lot less lonely and a lot more tasty. And I am excited for whatever changes come next.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Boochmania Pours Kombucha That Isn't Just for White Hippies",
"headTitle": "Boochmania Pours Kombucha That Isn’t Just for White Hippies | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kombucha, in its original form, is \u003c/span>\u003ca href=\"http://www.montereybayseaweeds.com/the-seaweed-source/2018/12/20/real-kombucha-is-made-from-seaweed\">\u003cspan style=\"font-weight: 400\">a mix of hot tea (“cha”) and dried kelp (“kombu”) from northern Japan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, where the drink is still popularly consumed. Yet when we think of kombucha in California, we often envision the trope of an affluent, white, tech-working yogi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe there’s \u003cem>some\u003c/em> truth to that stereotype. A 2020 article about \u003c/span>\u003ca href=\"https://www.wellandgood.com/bipoc-owned-kombucha-brands/\">\u003cspan style=\"font-weight: 400\">the lack of diversely-represented kombucha brands\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that of the four brands that dominate the $1.8 billion global kombucha industry — and account for 85 percent of sales in the U.S. — “all but [one] are 100 percent white-owned.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So yes, commercial kombucha is undeniably white American–centric. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the tradition of fermentation is heavily rooted in food practices and beliefs that far predate modern capitalism and neo-hippies. Fermented ingredients — ranging from indigenous Central American elixirs like tepache and pulque to ancient concoctions from across Asia like kimchi and miso — have always been healthy for our bellies.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Simply, fermentation is the oldest technique that we know in the kitchen,” says Numan Karabiyik, a 32-year-old Turkish immigrant who co-owns San Francisco’s \u003c/span>\u003ca href=\"https://www.instagram.com/boochmaniasf/\">\u003cspan style=\"font-weight: 400\">Boochmania\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “It’s a trend now that people want to get into, but it has been a conservation technique for food materials that has always sustained people [because] it can extend shelf life and increase the nutrient value for food products.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Boochmania is at the forefront of a small movement driven by diverse makers in the Bay Area who are making those health benefits clearer — and more flavorful — than ever to a whole new audience of kombucha lovers.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926579\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926579\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_karabiyiks.jpg\" alt=\"The Turkish siblings who are crafting kombucha in San Francisco at Boochmania\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Karabiyik siblings, from left to right: Mustafa, Betul and Numan. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>An Ancient Technique\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a menu of fermented Mediterranean plates and fresh kombucha on tap, Boochmania opened at the end of 2022. The quaint space, which is neatly tucked along the corner of 3rd and Harrison Streets on an uphill slope, is Karabiyik’s flagship family-owned business. With the help of his older brother Mustafa and younger sister Betul (who arrived in the United States just one year ago), he keeps his fermented dreams afloat.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926578\" class=\"wp-caption alignleft\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926578\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_interior_detail-scaled.jpg\" alt=\"an array of Polaroid photographs showing Turkish family members at Boochman Kombucha in Berkeley\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">An array of photographs showing family members and friends at Boochman Kombucha, Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Karabiyik\u003c/span>\u003cspan style=\"font-weight: 400\"> began his culinary training in Izmir, Turkey, a port city that boasts the third largest population in the country. The city’s blend of Asian and Mediterranean influences helped shape his understanding of fermentation as a common, ancient practice, as did his internship at a contemporary Japanese restaurant called Zuma. There, Karabiyik picked up techniques for fermenting foods like miso and Japanese bread. “It amazed me how Japanese and Mediterranean cultures repurposed almost everything they used,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Combining these newly acquired techniques with his familiarity with Turkish foods — including yogurts, syrups, breads, wines and pickled vegetables, which all involve fermentation — he grew fascinated with the yeasty sublayer of gastronomy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wasn’t until Karabiyik relocated to the Bay Area and did an internship at San Francisco’s \u003c/span>\u003ca href=\"https://www.benusf.com/menu\">\u003cspan style=\"font-weight: 400\">Benu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, that he learned how to make kombucha. The high-end, Michelin-starred restaurant served the beverage as a palate cleanser as part of its $375 prix fixe menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[The process of fermenting foods and beverages] is extremely labor intensive and involves monetary resources that most immigrants don’t have,” says Karabiyik. “Many high-end restaurants in Europe and around the world have their own fermentation station or have an entire team dealing with that so the other workers can cook and do other things. If you do it wrong, your whole product can end up in the garbage.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There aren’t many immigrants, he tells me, who can afford to delve into kombucha making. But that didn’t stop him from brewing his own batches in his spare time after that initial introduction at Benu.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Mexican and Turkish Touches\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Boochmania, Karabiyik and his brother entered the local kombucha game by way of Berkeley, opening \u003c/span>\u003ca href=\"https://www.instagram.com/boochmankombucha/?hl=en\">\u003cspan style=\"font-weight: 400\">Boochman Kombucha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2019 with Denisse Padilla, a Mexican American single mother who grew up in nearby Pinole. At the time, Padilla had been looking to launch a food business and met the Karabiyik brothers while she and Mustafa were working at the International Education Center of Diablo Valley Community College for international students.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the time it opened, Boochman drew attention for being the \u003c/span>\u003ca href=\"https://sf.eater.com/2019/8/16/20809108/kombucha-bar-berkeley-bay-area\">\u003cspan style=\"font-weight: 400\">first kombucha taproom in the Bay Area\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the founders’ cultural influences and backgrounds largely went overlooked and underappreciated. And once the pandemic hit and supply shortages cut into their production, the taproom had to scale back on its most inventive kombucha flavors — including the ones that most clearly reflected the owners’ cultures.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926575\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926575\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_brewing.jpg\" alt=\"chamomile kombucha fermenting in a large jar\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chamomile kombucha fermenting in a large jar at Boochmania in SF. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We used to have a tamarindo flavor, which was really popular, but tamarind import stopped during COVID,” Padilla says while preparing a batch at the Berkeley location, where all of the kombucha sold at both sister businesses is produced.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With immigrant parents from the state of Chihuahua, Padilla is no stranger to Mexican classics, citing tamarindo, agua de jamaica and mangonadas as drinks she grew up with. Other Boochman flavors, like red prickly pear — or “tuna,” as it’s known in Mexico — offer subtle odes to childhood memories of her father.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“That’s hella Mexican,” she says. “It was my dad’s favorite fruit.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor didn’t sell with enough frequency, so it was discontinued — along with the bay leaf and beet kombuchas. Still, there are distinct multicultural undertones in the shop’s kombucha, as well as in the small plates at the new San Francisco location (which Padilla is not formally involved with).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13917398,arts_13920057,arts_13916044']Boochman and Boochmania both serve variations of pineapple and strawberry hops kombucha, which Padilla says is inspired by agua de pina and agua de fresa. They also use a Turkish tea as the base for their kombucha, as a way to “combine our cultures,” she says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Turkey is quite famous for tea consumption,” Karabiyik tells me. “Turkish tea is a great base — it’s light.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At one point, Karabiyik also used Marash, a spicy Turkish pepper, to flavor one of his kombuchas. But he says it became too difficult to find it in the United States with the proper USDA organic certification.\u003c/span>\u003cspan style=\"font-weight: 400\"> T\u003c/span>\u003cspan style=\"font-weight: 400\">hat hasn’t stopped him from infusing other Mexican and Mediterranean tastes. Current flavors that draw from the kombucha makers’ backgrounds include currant, clove and spicy mango. They’re some of the company’s best sellers, Karabiyik says.\u003c/span>\u003c/p>\n\u003cp>\u003cb>More Than Just Kombucha\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After starting from a micro scale at \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13925774/new-west-oakland-farmers-market-healthy-foods-harvindar-singh\">\u003cspan style=\"font-weight: 400\">local farmers markets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and small business incubators like Kitchen 812 and Certified Kitchens — where they began with a humble 15-gallon capacity per week — Padilla and the Karabiyiks have grown their business to two brick-and-mortar locations on both sides of the Bay Bridge, producing an estimated 500 gallons of kombucha per week, while also serving foods like lentil miso burgers with housemade lacto-fermented blueberry dressing over organic quinoa and seasonal veggies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926589\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926589\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_food.jpg\" alt=\"fermented foods, including kombucha and hummus, spread out on a table\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fermented foods at Boochmania in SF range from bread to hummus to kombucha. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">They’re not finished, though. Beyond perfecting how to harness living colonies of bacteria and yeast to make fizzy kombucha drinks and delicious meals, the immigrant-owned businesses are expanding to include a wider range of “zero waste” products. In an effort to recycle all of their discarded materials into reusable items, they’ve started to make candles, bath salts and soaps. One candle uses leftover rose petals from the kombucha-making process while another uses pineapple discards, and both can be re-used as miniature planters afterwards.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition, Karabiyik is researching how to make other fermented beverages from around the world, including chicha morada, a Peruvian staple made from Andean purple corn.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I try to learn from other cultures and relate it to the fermented culture,” he says. “Now it’s a big thing and celebrities are investing in that to make money. But looking at our cultures, we already have an understanding of that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After first falling in love with kombucha on tap at Berkeley Bowl about a decade ago, Padilla is also constantly seeking ways to infuse different influences into the craft. While working at farmers markets around the region, she often surveys her customers of diverse backgrounds on what flavors they most enjoy and what ingredients they would like to see as future seasonal releases.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with other local businesses like \u003c/span>\u003ca href=\"https://www.housekombucha.com/\">\u003cspan style=\"font-weight: 400\">House Kombucha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — an Asian woman–owned operation originally based in San Leandro, whose kombucha flavors also appeal to a diverse palate — Boochman Kombucha is hoping to widen the gateway into celebrating not just kombucha, but fermented and sustainably upcycled products in general.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whenever these makers come across a new, fresh idea (currently, their “Unicorn Tail” is an original mix of horsetail tea, blue spirulina and stevia leaf) in ways that remix their various homelands, Padilla wonders: \u003c/span>\u003cspan style=\"font-weight: 400\">“How did no one think of this?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926577\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926577\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_customers.jpg\" alt=\"two Turkish customers celebrating kombucha and food in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two Turkish customers celebrating kombucha and food at Boochmania, SF. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Boochmania (685 Harrison St., San Francisco) is open Tue. through Sat. from 9:30 a.m. to 6 p.m.; Boochman Kombucha (915 University Ave., Berkeley) is open Tue. through Fri. from 10 a.m. to 2 p.m.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Fermented tea drinks that taste like spicy mango and red prickly pear, courtesy of a family of Turkish immigrants and a local Latina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Kombucha, in its original form, is \u003c/span>\u003ca href=\"http://www.montereybayseaweeds.com/the-seaweed-source/2018/12/20/real-kombucha-is-made-from-seaweed\">\u003cspan style=\"font-weight: 400\">a mix of hot tea (“cha”) and dried kelp (“kombu”) from northern Japan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, where the drink is still popularly consumed. Yet when we think of kombucha in California, we often envision the trope of an affluent, white, tech-working yogi.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe there’s \u003cem>some\u003c/em> truth to that stereotype. A 2020 article about \u003c/span>\u003ca href=\"https://www.wellandgood.com/bipoc-owned-kombucha-brands/\">\u003cspan style=\"font-weight: 400\">the lack of diversely-represented kombucha brands\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that of the four brands that dominate the $1.8 billion global kombucha industry — and account for 85 percent of sales in the U.S. — “all but [one] are 100 percent white-owned.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So yes, commercial kombucha is undeniably white American–centric. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the tradition of fermentation is heavily rooted in food practices and beliefs that far predate modern capitalism and neo-hippies. Fermented ingredients — ranging from indigenous Central American elixirs like tepache and pulque to ancient concoctions from across Asia like kimchi and miso — have always been healthy for our bellies.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Simply, fermentation is the oldest technique that we know in the kitchen,” says Numan Karabiyik, a 32-year-old Turkish immigrant who co-owns San Francisco’s \u003c/span>\u003ca href=\"https://www.instagram.com/boochmaniasf/\">\u003cspan style=\"font-weight: 400\">Boochmania\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “It’s a trend now that people want to get into, but it has been a conservation technique for food materials that has always sustained people [because] it can extend shelf life and increase the nutrient value for food products.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Boochmania is at the forefront of a small movement driven by diverse makers in the Bay Area who are making those health benefits clearer — and more flavorful — than ever to a whole new audience of kombucha lovers.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926579\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926579\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_karabiyiks.jpg\" alt=\"The Turkish siblings who are crafting kombucha in San Francisco at Boochmania\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_karabiyiks-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Karabiyik siblings, from left to right: Mustafa, Betul and Numan. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>An Ancient Technique\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a menu of fermented Mediterranean plates and fresh kombucha on tap, Boochmania opened at the end of 2022. The quaint space, which is neatly tucked along the corner of 3rd and Harrison Streets on an uphill slope, is Karabiyik’s flagship family-owned business. With the help of his older brother Mustafa and younger sister Betul (who arrived in the United States just one year ago), he keeps his fermented dreams afloat.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926578\" class=\"wp-caption alignleft\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926578\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_interior_detail-scaled.jpg\" alt=\"an array of Polaroid photographs showing Turkish family members at Boochman Kombucha in Berkeley\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_interior_detail-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">An array of photographs showing family members and friends at Boochman Kombucha, Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Karabiyik\u003c/span>\u003cspan style=\"font-weight: 400\"> began his culinary training in Izmir, Turkey, a port city that boasts the third largest population in the country. The city’s blend of Asian and Mediterranean influences helped shape his understanding of fermentation as a common, ancient practice, as did his internship at a contemporary Japanese restaurant called Zuma. There, Karabiyik picked up techniques for fermenting foods like miso and Japanese bread. “It amazed me how Japanese and Mediterranean cultures repurposed almost everything they used,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Combining these newly acquired techniques with his familiarity with Turkish foods — including yogurts, syrups, breads, wines and pickled vegetables, which all involve fermentation — he grew fascinated with the yeasty sublayer of gastronomy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wasn’t until Karabiyik relocated to the Bay Area and did an internship at San Francisco’s \u003c/span>\u003ca href=\"https://www.benusf.com/menu\">\u003cspan style=\"font-weight: 400\">Benu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, that he learned how to make kombucha. The high-end, Michelin-starred restaurant served the beverage as a palate cleanser as part of its $375 prix fixe menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[The process of fermenting foods and beverages] is extremely labor intensive and involves monetary resources that most immigrants don’t have,” says Karabiyik. “Many high-end restaurants in Europe and around the world have their own fermentation station or have an entire team dealing with that so the other workers can cook and do other things. If you do it wrong, your whole product can end up in the garbage.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There aren’t many immigrants, he tells me, who can afford to delve into kombucha making. But that didn’t stop him from brewing his own batches in his spare time after that initial introduction at Benu.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Mexican and Turkish Touches\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Boochmania, Karabiyik and his brother entered the local kombucha game by way of Berkeley, opening \u003c/span>\u003ca href=\"https://www.instagram.com/boochmankombucha/?hl=en\">\u003cspan style=\"font-weight: 400\">Boochman Kombucha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in 2019 with Denisse Padilla, a Mexican American single mother who grew up in nearby Pinole. At the time, Padilla had been looking to launch a food business and met the Karabiyik brothers while she and Mustafa were working at the International Education Center of Diablo Valley Community College for international students.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the time it opened, Boochman drew attention for being the \u003c/span>\u003ca href=\"https://sf.eater.com/2019/8/16/20809108/kombucha-bar-berkeley-bay-area\">\u003cspan style=\"font-weight: 400\">first kombucha taproom in the Bay Area\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. But the founders’ cultural influences and backgrounds largely went overlooked and underappreciated. And once the pandemic hit and supply shortages cut into their production, the taproom had to scale back on its most inventive kombucha flavors — including the ones that most clearly reflected the owners’ cultures.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926575\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926575\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_brewing.jpg\" alt=\"chamomile kombucha fermenting in a large jar\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_brewing-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chamomile kombucha fermenting in a large jar at Boochmania in SF. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We used to have a tamarindo flavor, which was really popular, but tamarind import stopped during COVID,” Padilla says while preparing a batch at the Berkeley location, where all of the kombucha sold at both sister businesses is produced.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With immigrant parents from the state of Chihuahua, Padilla is no stranger to Mexican classics, citing tamarindo, agua de jamaica and mangonadas as drinks she grew up with. Other Boochman flavors, like red prickly pear — or “tuna,” as it’s known in Mexico — offer subtle odes to childhood memories of her father.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“That’s hella Mexican,” she says. “It was my dad’s favorite fruit.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor didn’t sell with enough frequency, so it was discontinued — along with the bay leaf and beet kombuchas. Still, there are distinct multicultural undertones in the shop’s kombucha, as well as in the small plates at the new San Francisco location (which Padilla is not formally involved with).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Boochman and Boochmania both serve variations of pineapple and strawberry hops kombucha, which Padilla says is inspired by agua de pina and agua de fresa. They also use a Turkish tea as the base for their kombucha, as a way to “combine our cultures,” she says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Turkey is quite famous for tea consumption,” Karabiyik tells me. “Turkish tea is a great base — it’s light.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At one point, Karabiyik also used Marash, a spicy Turkish pepper, to flavor one of his kombuchas. But he says it became too difficult to find it in the United States with the proper USDA organic certification.\u003c/span>\u003cspan style=\"font-weight: 400\"> T\u003c/span>\u003cspan style=\"font-weight: 400\">hat hasn’t stopped him from infusing other Mexican and Mediterranean tastes. Current flavors that draw from the kombucha makers’ backgrounds include currant, clove and spicy mango. They’re some of the company’s best sellers, Karabiyik says.\u003c/span>\u003c/p>\n\u003cp>\u003cb>More Than Just Kombucha\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After starting from a micro scale at \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13925774/new-west-oakland-farmers-market-healthy-foods-harvindar-singh\">\u003cspan style=\"font-weight: 400\">local farmers markets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and small business incubators like Kitchen 812 and Certified Kitchens — where they began with a humble 15-gallon capacity per week — Padilla and the Karabiyiks have grown their business to two brick-and-mortar locations on both sides of the Bay Bridge, producing an estimated 500 gallons of kombucha per week, while also serving foods like lentil miso burgers with housemade lacto-fermented blueberry dressing over organic quinoa and seasonal veggies.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926589\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926589\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_food.jpg\" alt=\"fermented foods, including kombucha and hummus, spread out on a table\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_food-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fermented foods at Boochmania in SF range from bread to hummus to kombucha. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">They’re not finished, though. Beyond perfecting how to harness living colonies of bacteria and yeast to make fizzy kombucha drinks and delicious meals, the immigrant-owned businesses are expanding to include a wider range of “zero waste” products. In an effort to recycle all of their discarded materials into reusable items, they’ve started to make candles, bath salts and soaps. One candle uses leftover rose petals from the kombucha-making process while another uses pineapple discards, and both can be re-used as miniature planters afterwards.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In addition, Karabiyik is researching how to make other fermented beverages from around the world, including chicha morada, a Peruvian staple made from Andean purple corn.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I try to learn from other cultures and relate it to the fermented culture,” he says. “Now it’s a big thing and celebrities are investing in that to make money. But looking at our cultures, we already have an understanding of that.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After first falling in love with kombucha on tap at Berkeley Bowl about a decade ago, Padilla is also constantly seeking ways to infuse different influences into the craft. While working at farmers markets around the region, she often surveys her customers of diverse backgrounds on what flavors they most enjoy and what ingredients they would like to see as future seasonal releases.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with other local businesses like \u003c/span>\u003ca href=\"https://www.housekombucha.com/\">\u003cspan style=\"font-weight: 400\">House Kombucha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — an Asian woman–owned operation originally based in San Leandro, whose kombucha flavors also appeal to a diverse palate — Boochman Kombucha is hoping to widen the gateway into celebrating not just kombucha, but fermented and sustainably upcycled products in general.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whenever these makers come across a new, fresh idea (currently, their “Unicorn Tail” is an original mix of horsetail tea, blue spirulina and stevia leaf) in ways that remix their various homelands, Padilla wonders: \u003c/span>\u003cspan style=\"font-weight: 400\">“How did no one think of this?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13926577\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13926577\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/boochmania_customers.jpg\" alt=\"two Turkish customers celebrating kombucha and food in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/boochmania_customers-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two Turkish customers celebrating kombucha and food at Boochmania, SF. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Boochmania (685 Harrison St., San Francisco) is open Tue. through Sat. from 9:30 a.m. to 6 p.m.; Boochman Kombucha (915 University Ave., Berkeley) is open Tue. through Fri. from 10 a.m. to 2 p.m.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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