Is Chocolate Sourdough the Bay Area’s Most Delicious Secret?
Berkeley's Market Hall Foods Is Closing After 28 Years
A New Salvadoran Cookbook Celebrates the Stories of Diaspora
A New Foraging Walking Tour With Asian American Roots Springs to Life
A New Bay Area Food Festival Celebrates Chefs of Color and Diasporic Unity
The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant
MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner
How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets
2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit
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She didn’t know much about it and had no plans to become a professional baker.\u003c/p>\n\u003cp>In fact, after immigrating to Monterey Bay in 2009 to pursue her Master’s in International Studies, Moser became a part-time translator for half a decade before she ended up in Daly City with her husband, Robert, who grew up in the Bay Area.\u003c/p>\n\u003cp>So it’s especially noteworthy that Moser has established herself as one of the Bay Area’s brightest sourdough luminaries.\u003c/p>\n\u003cfigure id=\"attachment_13956816\" class=\"wp-caption alignleft\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg\" alt=\"\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anne Moser first learned how to bake sourdough when she reached the Bay Area in 2013. \u003ccite>(Courtesy Anne Moser)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I never baked sourdough before,” says Moser. “I started when I was here. I missed having bakeries I could walk to. I randomly ordered Chad Robertson’s book, \u003ci>Tartine Bread\u003c/i>, and gave it a try in 2013. I was just baking for my family, and it became too much bread, so we started giving it to neighbors and friends.”\u003c/p>\n\u003cp>Moser went on to become the masterful head baker and founder of \u003ca href=\"https://www.instagram.com/backhausbread/?hl=en\">Backhaus\u003c/a>, which began to sell loaves at local markets in 2016, eventually opening their first brick-and-mortar in downtown San Mateo. Now one of the Peninsula’s buzziest bread suppliers, the German-inspired “bakehouse” continues to rise like a loaf of naturally leavened dough. Last November, the couple opened their second location in Burlingame to much fanfare (and \u003ca href=\"https://www.sfgate.com/food/article/burlingame-bakery-backhaus-bakehouse-17902769.php\">a dash of name confusion\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps most impressive, though? Backhaus serves what might be the best sourdough bread I’ve ever eaten. And it’s not the kind of white-bread sourdough you may be envisioning. Actually, this sourdough is far from the run-of-the-mill loaf you can pick up at any bakery.\u003c/p>\n\u003cp>What Moser — who now refers to herself as \u003ca href=\"https://twitter.com/abagofflour?lang=en\">a “benevolent ruler over billions of wild yeast minions” on X\u003c/a> — has perfected is a true rarity of carb-laden, soul-mending, San Franciscan wonder: the chocolate sourdough mini-loaf.\u003c/p>\n\u003cp>“We decided on the small format because some people might eat it by themselves, but you don’t necessarily want a full size of that. If your loaf for the whole week is just chocolate, it can be limiting for the sandwiches you make,” Moser laughs. “But it’s good with cream cheese or your favorite preserve, almond butter or peanut butter.”\u003c/p>\n\u003cp>Admittedly, due to its small size, I was left desiring more. I would happily eat a larger portion — any day of the week. Moser tells me that (surprisingly) no one has ever asked her to bake a full-size loaf of the chocolate specialty bread, which is only available on weekends. But that’s the first thing that crossed my mind while eating it. (The second was to fantasize about turning it into chocolate sourdough French toast).\u003c/p>\n\u003cp>With an empyrean, almost-marshmallow-like fluff, the slightly-melted chocolate bits dissolve on your tongue while the chewy country sourdough loaf provides a fibrous counterbalance. The bread has the iconic acidity of supreme-tier sourdough — yet, inside and out, the small loaves are a dark brown shade that would make any Hershey’s bar blush.\u003c/p>\n\u003cfigure id=\"attachment_13956870\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956870\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg\" alt=\"a loaf of sliced open chocolate sourdough is displayed on a wooden table outdoors\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The chocolate slightly melts into the sourdough. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to sprinkling semisweet chips from Burlingame-based Guittard into the dough, Moser’s recipe adds cocoa powder and honey, giving the bread its lightly candied — but not overly sugary — piquancy. It’s both savory and filling. And though it’s certainly not the first time anyone has made chocolate sourdough, it’s the only Bay Area bakery (in my personal findings) that seems to be supplying the near-perfect combination on a regular basis.\u003c/p>\n\u003cp>[aside postID='arts_13953330,arts_13900855,arts_13879390']Of course, sourdough bread has long been one of the Bay Area’s most iconic foods. Since 1849, its distinctive tang has sustained gold rushers, trappers, thieves, railroad workers, immigrants, politicians, brothel-goers and, of course, modern day hipsters and food influencers. In recent years, sourdough has had a veritable renaissance, appearing in \u003ca href=\"https://www.sfgate.com/food/article/sourdough-doughnuts-bay-area-18588129.php\">doughnuts\u003c/a>, pizza, croissants, pretzels and just about anything else that local foodies can mold into an edible form (and yes, that includes \u003ca href=\"https://www.goodeggs.com/jackandremi/sourdough-toast-and-jam-ice-cream/6508a22d22152700116a3865\">scoops of ice cream\u003c/a>).\u003c/p>\n\u003cp>Now, Moser and her sourdough contemporaries — whether it be the old-school outposts like Boudin, the new-school leaders in Tartine and Arizmendi, or the cultishly experimentalist deviations of Rize Up — are \u003ci>still \u003c/i>finding ways to improve the unmistakably yeasty recipe.\u003c/p>\n\u003cp>Maybe that’s part of the mystic allure of sourdough — its undying, amoebic permutations across time, space and bakery continuums. As someone who has jumped through many sourdough portals that the Bay Area has presented in my lifetime, I had never encountered a chocolate-ized one. Until now.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Backhaus’ bakeries in San Mateo (32 E. 3rd Ave.) and Burlingame (261 California Dr.) are open every day except Monday, from 7:30 a.m. to 4 p.m. Chocolate sourdough mini-loaves are only available on Saturday and Sunday, in limited quantities on a first-come, first-served basis.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A Peninsula baker has perfected the combination of tangy sourdough and semi-sweet chocolate.","status":"publish","parent":0,"modified":1714603352,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":884},"headData":{"title":"The Bay Area's Best Chocolate Sourdough Is Served on Weekends Only | KQED","description":"A Peninsula baker has perfected the combination of tangy sourdough and semi-sweet chocolate.","ogTitle":"Is Chocolate Sourdough the Bay Area’s Most Delicious Secret?","ogDescription":"","ogImgId":"","twTitle":"Is Chocolate Sourdough the Bay Area’s Most Delicious Secret?","twDescription":"","twImgId":"","socialTitle":"The Bay Area's Best Chocolate Sourdough Is Served on Weekends Only %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is Chocolate Sourdough the Bay Area’s Most Delicious Secret?","datePublished":"2024-05-01T18:27:25.000Z","dateModified":"2024-05-01T22:42:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13956809","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956809/chocolate-sourdough-backhaus-san-mateo-burlingame","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before moving to California from Leipzig, Germany, Anne Moser had never considered making sourdough bread. She didn’t know much about it and had no plans to become a professional baker.\u003c/p>\n\u003cp>In fact, after immigrating to Monterey Bay in 2009 to pursue her Master’s in International Studies, Moser became a part-time translator for half a decade before she ended up in Daly City with her husband, Robert, who grew up in the Bay Area.\u003c/p>\n\u003cp>So it’s especially noteworthy that Moser has established herself as one of the Bay Area’s brightest sourdough luminaries.\u003c/p>\n\u003cfigure id=\"attachment_13956816\" class=\"wp-caption alignleft\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg\" alt=\"\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anne Moser first learned how to bake sourdough when she reached the Bay Area in 2013. \u003ccite>(Courtesy Anne Moser)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I never baked sourdough before,” says Moser. “I started when I was here. I missed having bakeries I could walk to. I randomly ordered Chad Robertson’s book, \u003ci>Tartine Bread\u003c/i>, and gave it a try in 2013. I was just baking for my family, and it became too much bread, so we started giving it to neighbors and friends.”\u003c/p>\n\u003cp>Moser went on to become the masterful head baker and founder of \u003ca href=\"https://www.instagram.com/backhausbread/?hl=en\">Backhaus\u003c/a>, which began to sell loaves at local markets in 2016, eventually opening their first brick-and-mortar in downtown San Mateo. Now one of the Peninsula’s buzziest bread suppliers, the German-inspired “bakehouse” continues to rise like a loaf of naturally leavened dough. Last November, the couple opened their second location in Burlingame to much fanfare (and \u003ca href=\"https://www.sfgate.com/food/article/burlingame-bakery-backhaus-bakehouse-17902769.php\">a dash of name confusion\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps most impressive, though? Backhaus serves what might be the best sourdough bread I’ve ever eaten. And it’s not the kind of white-bread sourdough you may be envisioning. Actually, this sourdough is far from the run-of-the-mill loaf you can pick up at any bakery.\u003c/p>\n\u003cp>What Moser — who now refers to herself as \u003ca href=\"https://twitter.com/abagofflour?lang=en\">a “benevolent ruler over billions of wild yeast minions” on X\u003c/a> — has perfected is a true rarity of carb-laden, soul-mending, San Franciscan wonder: the chocolate sourdough mini-loaf.\u003c/p>\n\u003cp>“We decided on the small format because some people might eat it by themselves, but you don’t necessarily want a full size of that. If your loaf for the whole week is just chocolate, it can be limiting for the sandwiches you make,” Moser laughs. “But it’s good with cream cheese or your favorite preserve, almond butter or peanut butter.”\u003c/p>\n\u003cp>Admittedly, due to its small size, I was left desiring more. I would happily eat a larger portion — any day of the week. Moser tells me that (surprisingly) no one has ever asked her to bake a full-size loaf of the chocolate specialty bread, which is only available on weekends. But that’s the first thing that crossed my mind while eating it. (The second was to fantasize about turning it into chocolate sourdough French toast).\u003c/p>\n\u003cp>With an empyrean, almost-marshmallow-like fluff, the slightly-melted chocolate bits dissolve on your tongue while the chewy country sourdough loaf provides a fibrous counterbalance. The bread has the iconic acidity of supreme-tier sourdough — yet, inside and out, the small loaves are a dark brown shade that would make any Hershey’s bar blush.\u003c/p>\n\u003cfigure id=\"attachment_13956870\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956870\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg\" alt=\"a loaf of sliced open chocolate sourdough is displayed on a wooden table outdoors\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The chocolate slightly melts into the sourdough. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to sprinkling semisweet chips from Burlingame-based Guittard into the dough, Moser’s recipe adds cocoa powder and honey, giving the bread its lightly candied — but not overly sugary — piquancy. It’s both savory and filling. And though it’s certainly not the first time anyone has made chocolate sourdough, it’s the only Bay Area bakery (in my personal findings) that seems to be supplying the near-perfect combination on a regular basis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13953330,arts_13900855,arts_13879390","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Of course, sourdough bread has long been one of the Bay Area’s most iconic foods. Since 1849, its distinctive tang has sustained gold rushers, trappers, thieves, railroad workers, immigrants, politicians, brothel-goers and, of course, modern day hipsters and food influencers. In recent years, sourdough has had a veritable renaissance, appearing in \u003ca href=\"https://www.sfgate.com/food/article/sourdough-doughnuts-bay-area-18588129.php\">doughnuts\u003c/a>, pizza, croissants, pretzels and just about anything else that local foodies can mold into an edible form (and yes, that includes \u003ca href=\"https://www.goodeggs.com/jackandremi/sourdough-toast-and-jam-ice-cream/6508a22d22152700116a3865\">scoops of ice cream\u003c/a>).\u003c/p>\n\u003cp>Now, Moser and her sourdough contemporaries — whether it be the old-school outposts like Boudin, the new-school leaders in Tartine and Arizmendi, or the cultishly experimentalist deviations of Rize Up — are \u003ci>still \u003c/i>finding ways to improve the unmistakably yeasty recipe.\u003c/p>\n\u003cp>Maybe that’s part of the mystic allure of sourdough — its undying, amoebic permutations across time, space and bakery continuums. As someone who has jumped through many sourdough portals that the Bay Area has presented in my lifetime, I had never encountered a chocolate-ized one. Until now.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Backhaus’ bakeries in San Mateo (32 E. 3rd Ave.) and Burlingame (261 California Dr.) are open every day except Monday, from 7:30 a.m. to 4 p.m. Chocolate sourdough mini-loaves are only available on Saturday and Sunday, in limited quantities on a first-come, first-served basis.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956809/chocolate-sourdough-backhaus-san-mateo-burlingame","authors":["11748"],"categories":["arts_1","arts_12276"],"tags":["arts_5400","arts_10278","arts_1297","arts_21881"],"featImg":"arts_13956818","label":"source_arts_13956809"},"arts_13956901":{"type":"posts","id":"arts_13956901","meta":{"index":"posts_1591205157","site":"arts","id":"13956901","score":null,"sort":[1714518854000]},"guestAuthors":[],"slug":"fourth-street-market-hall-foods-berkeley-closed","title":"Berkeley's Market Hall Foods Is Closing After 28 Years","publishDate":1714518854,"format":"standard","headTitle":"Berkeley’s Market Hall Foods Is Closing After 28 Years | KQED","labelTerm":{},"content":"\u003cp>Anyone who has ever perused the quaint aisles of specialty cheeses, imported pastas, organic jams and much more at \u003ca href=\"https://www.instagram.com/markethallfoods/\">Market Hall Foods\u003c/a> on Fourth Street in Berkeley will be saddened to hear that the 28-year specialty grocer will be shuttering next month. Market Hall’s flagship location in Rockridge will remain open.\u003c/p>\n\u003cp>Open since 1996, the upscale shop (formerly known as The Pasta Shop) has always been the kind of place where you’d run into local chefs stocking up on hard-to-find goods — a reliable little market where you could pop by for a quality lunch on the go. It’s also been \u003ca href=\"https://edibleeastbay.com/2017/11/15/market-hall-at-30/\">a cornerstone for locally-sourced ingredients and high-quality products\u003c/a> long before it became a national trend.\u003c/p>\n\u003cp>[aside postID='arts_13954342,arts_13931296']The market’s Berkeley location is slated for its final day on Sunday, May 26 (Memorial Day weekend). Customers will be able to continue shopping there for the next few weeks. After that, there won’t be any remaining grocery options in the Fourth Street shopping district proper, though a Trader Joe’s, a Whole Foods and Berkeley Bowl West all continue to operate nearby.\u003c/p>\n\u003cp>In a heartfelt \u003ca href=\"https://rockridgemarkethall.com/images/mf4_announcement.pdf\">public letter\u003c/a> released earlier today, co-owner Sara E. Wilson — who founded the original shop in Oakland in 1987 with her two brothers, Tony and Peter — stated a variety of post-COVID economic factors that has led to the difficult decision. “We recognize that this closure is the best way to ensure the strength of our overall business,” she says.\u003c/p>\n\u003cp>It’s the latest in an ongoing slew of small, local businesses having to unexpectedly pivot — either by downsizing or closing completely — due to various cost factors in an ever-expensive Bay Area economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Like many other retailers and food establishments, we have been experiencing new challenges post-COVID… with more people working from home, we could no longer rely on those customers.”\u003c/p>\n\u003cp>In addition to serving fewer customers than in the past, the letter also references how remaining customers ”have become more cautious with their spending and are buying fewer items.” They make clear that the building owners did not raise rent or anything of the sort, instead citing “shifts in customer patterns” as an unscalable financial barrier.\u003c/p>\n\u003cfigure id=\"attachment_13956921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg\" alt='Exterior facade of a specialty grocery store. The sign reads, \"Market Hall Foods on 4th.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop’s final day of business will be May 26. \u003ccite>(Courtesy of Market Hall Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson also cited how it has been challenging for the company “to cover increased wage and benefit costs” — a reference, perhaps, to the City of Berkeley’s recent increase of its minimum wage to $20 per hour.\u003c/p>\n\u003cp>Fortunately, the market’s sister location in Oakland’s Rockridge neighborhood will continue to operate. In her letter, Wilson notes that because the Rockridge location is centralized in a residential area, it has been able to better endure the challenges of a difficult economy.\u003c/p>\n\u003cp>Of the 48 employees — kitchen, bakery and retail — who will be affected by the closure, some will be transferring to the Oakland location, while others will receive severance packages. They were informed on April 30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For its final weekend in Berkeley, Market Hall Foods will host a “closing celebration,” with more details to be announced shortly.\u003c/p>\n\n","blocks":[],"excerpt":"The locally-adored Fourth St. market is unexpectedly shuttering due to post-COVID challenges.","status":"publish","parent":0,"modified":1714537959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":561},"headData":{"title":"Berkeley's Market Hall Foods Is Closing After 28 Years | KQED","description":"The locally-adored Fourth St. market is unexpectedly shuttering due to post-COVID challenges.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Berkeley's Market Hall Foods Is Closing After 28 Years","datePublished":"2024-04-30T23:14:14.000Z","dateModified":"2024-05-01T04:32:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13956901","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956901/fourth-street-market-hall-foods-berkeley-closed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who has ever perused the quaint aisles of specialty cheeses, imported pastas, organic jams and much more at \u003ca href=\"https://www.instagram.com/markethallfoods/\">Market Hall Foods\u003c/a> on Fourth Street in Berkeley will be saddened to hear that the 28-year specialty grocer will be shuttering next month. Market Hall’s flagship location in Rockridge will remain open.\u003c/p>\n\u003cp>Open since 1996, the upscale shop (formerly known as The Pasta Shop) has always been the kind of place where you’d run into local chefs stocking up on hard-to-find goods — a reliable little market where you could pop by for a quality lunch on the go. It’s also been \u003ca href=\"https://edibleeastbay.com/2017/11/15/market-hall-at-30/\">a cornerstone for locally-sourced ingredients and high-quality products\u003c/a> long before it became a national trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954342,arts_13931296","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The market’s Berkeley location is slated for its final day on Sunday, May 26 (Memorial Day weekend). Customers will be able to continue shopping there for the next few weeks. After that, there won’t be any remaining grocery options in the Fourth Street shopping district proper, though a Trader Joe’s, a Whole Foods and Berkeley Bowl West all continue to operate nearby.\u003c/p>\n\u003cp>In a heartfelt \u003ca href=\"https://rockridgemarkethall.com/images/mf4_announcement.pdf\">public letter\u003c/a> released earlier today, co-owner Sara E. Wilson — who founded the original shop in Oakland in 1987 with her two brothers, Tony and Peter — stated a variety of post-COVID economic factors that has led to the difficult decision. “We recognize that this closure is the best way to ensure the strength of our overall business,” she says.\u003c/p>\n\u003cp>It’s the latest in an ongoing slew of small, local businesses having to unexpectedly pivot — either by downsizing or closing completely — due to various cost factors in an ever-expensive Bay Area economy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Like many other retailers and food establishments, we have been experiencing new challenges post-COVID… with more people working from home, we could no longer rely on those customers.”\u003c/p>\n\u003cp>In addition to serving fewer customers than in the past, the letter also references how remaining customers ”have become more cautious with their spending and are buying fewer items.” They make clear that the building owners did not raise rent or anything of the sort, instead citing “shifts in customer patterns” as an unscalable financial barrier.\u003c/p>\n\u003cfigure id=\"attachment_13956921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg\" alt='Exterior facade of a specialty grocery store. The sign reads, \"Market Hall Foods on 4th.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop’s final day of business will be May 26. \u003ccite>(Courtesy of Market Hall Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson also cited how it has been challenging for the company “to cover increased wage and benefit costs” — a reference, perhaps, to the City of Berkeley’s recent increase of its minimum wage to $20 per hour.\u003c/p>\n\u003cp>Fortunately, the market’s sister location in Oakland’s Rockridge neighborhood will continue to operate. In her letter, Wilson notes that because the Rockridge location is centralized in a residential area, it has been able to better endure the challenges of a difficult economy.\u003c/p>\n\u003cp>Of the 48 employees — kitchen, bakery and retail — who will be affected by the closure, some will be transferring to the Oakland location, while others will receive severance packages. They were informed on April 30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For its final weekend in Berkeley, Market Hall Foods will host a “closing celebration,” with more details to be announced shortly.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956901/fourth-street-market-hall-foods-berkeley-closed","authors":["11748"],"categories":["arts_1","arts_12276","arts_235"],"tags":["arts_1270","arts_10331","arts_5569","arts_10278","arts_1297"],"featImg":"arts_13956906","label":"source_arts_13956901"},"arts_13956873":{"type":"posts","id":"arts_13956873","meta":{"index":"posts_1591205157","site":"arts","id":"13956873","score":null,"sort":[1714512251000]},"guestAuthors":[],"slug":"first-salvadoran-cookbook-salvisoul-oakland-popoca","title":"A New Salvadoran Cookbook Celebrates the Stories of Diaspora","publishDate":1714512251,"format":"standard","headTitle":"A New Salvadoran Cookbook Celebrates the Stories of Diaspora | KQED","labelTerm":{},"content":"\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954899,arts_13928571,arts_13899237']\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The author of 'SalviSoul,' the first Salvadoran cookbook from a major US publisher, comes to Oakland.","status":"publish","parent":0,"modified":1714594492,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1362},"headData":{"title":"'SalviSoul' Is the First Salvadoran Cookbook From a Major US Publisher | KQED","description":"The author of 'SalviSoul,' the first Salvadoran cookbook from a major US publisher, comes to Oakland.","ogTitle":"A New Salvadoran Cookbook Celebrates the Stories of Diaspora","ogDescription":"","ogImgId":"","twTitle":"A New Salvadoran Cookbook Celebrates the Stories of Diaspora","twDescription":"","twImgId":"","socialTitle":"'SalviSoul' Is the First Salvadoran Cookbook From a Major US Publisher %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"A New Salvadoran Cookbook Celebrates the Stories of Diaspora","datePublished":"2024-04-30T21:24:11.000Z","dateModified":"2024-05-01T20:14:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food/","sticky":false,"nprStoryId":"kqed-13956873","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956873/first-salvadoran-cookbook-salvisoul-oakland-popoca","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954899,arts_13928571,arts_13899237","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956873/first-salvadoran-cookbook-salvisoul-oakland-popoca","authors":["11666"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_16106","arts_10278","arts_1297","arts_1256","arts_5747","arts_4681","arts_1143","arts_21708","arts_22120","arts_585"],"featImg":"arts_13956880","label":"source_arts_13956873"},"arts_13956751":{"type":"posts","id":"arts_13956751","meta":{"index":"posts_1591205157","site":"arts","id":"13956751","score":null,"sort":[1714416690000]},"guestAuthors":[],"slug":"foraging-walking-tour-asian-american-sf-east-bay","title":"A New Foraging Walking Tour With Asian American Roots Springs to Life","publishDate":1714416690,"format":"standard","headTitle":"A New Foraging Walking Tour With Asian American Roots Springs to Life | KQED","labelTerm":{},"content":"\u003cp>It was dark out when Cindy Li’s mother first taught her how to forage. But they weren’t hunting for clusters of mushrooms in the moonlit depths of forests with bespoke baskets.\u003c/p>\n\u003cp>They were going through people’s trash.\u003c/p>\n\u003cp>“‘Look out for a long stick,’” Li remembers her mother telling her from the front seat of her Toyota as a 5-year-old Li pressed up against the window from her car seat.\u003c/p>\n\u003cp>23 years later, Li is trimming the shaggy tops of a wild fennel plant on a side street in San Francisco. It’s a sunny spring morning, and her shoulder bag is already full with tender bunches of miner’s lettuce, fiery orange nasturtium blossoms and stinging nettle, carefully wrapped in a dish cloth.\u003c/p>\n\u003cp>In May, Li will debut a series of \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform\">foraging walking tour\u003c/a>s and post-walk eating fests, which will include versions in San Francisco and the East Bay — and already have a 20-person waitlist.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The foraging world tends to be mostly white male–dominated,” Li says. “I’m really excited that I’m starting to see more younger people of color like me.”\u003c/p>\n\u003cp>Li’s foraging knowledge is intergenerational, she says, supplemented by learning from other foragers and research she’s done on her own. Over the past three years, she’s built up a popular social media account, “\u003ca href=\"https://www.instagram.com/cindydoedee/?hl=en\">cindydoedee\u003c/a>,” where she shares that knowledge with her followers in videos like “\u003ca href=\"https://www.instagram.com/p/C6KL6VFLoCv/?hl=en\">10 common edible plants to forage in San Francisco\u003c/a>” and “\u003ca href=\"https://www.instagram.com/p/C0w0janvkRP/?hl=en\">how to identify strawberry fruit tree (Arbutus unedo\u003c/a>).”\u003c/p>\n\u003cfigure id=\"attachment_13955150\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955150\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg\" alt=\"A spread of edible plants arranged on a rough wood surface.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A spread of nettle, Bermuda buttercups, nasturtium and other plants foraged in Golden Gate Park. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I accompany Li on a preview of her San Francisco walking tour in early April. On the menu is magnolia blossom and nettle tea, miner’s lettuce and nasturtium leaf pesto and strawberry tree fruit over ice cream.\u003c/p>\n\u003cp>“Look at all of this free food!” Li exclaims as we enter a clearing in Golden Gate Park.\u003c/p>\n\u003cp>Where a novice like me sees dirt, a circle of eucalyptus trees and patches of grass, Li sees tea, dinner and dessert.\u003c/p>\n\u003cp>With slices of orange preserved in resin dangling from her ears and a hat crocheted with sunflowers tucked over her head, Li looks completely at home in her foraging world.\u003c/p>\n\u003cp>But Li didn’t always feel like she could forage in the open.\u003c/p>\n\u003cp>Back in L.A., where she grew up, a five-year-old Li and her mother would search around their neighborhood on Sunday nights — the day before trash pickup when bins were choked with trash and loaded on the edge of driveways. That was also when the cover of darkness would keep Li and her mother out of sight from wary, white neighbors.\u003c/p>\n\u003cfigure id=\"attachment_13956115\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg\" alt=\"A woman in a knitted hat gazes upwards while standing in a grassy, wooded area.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Li has built up an enthusiastic following for the foraging videos she posts on social media. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Li remembers looking for old discarded brooms whose handles could be repurposed as a trellis for the long winding vines of cucumbers in their family garden. And when Li’s mother was making stir-fry and needed a lemon, Li would get on a bike her dad bought her from Walmart — spray-painted black because Li didn’t like that it was pink — and go out into the neighborhood to find one.\u003c/p>\n\u003cp>For Li, this very practical kind of foraging has always been wrapped up in her parents’ immigrant experience.\u003c/p>\n\u003cp>“I grew up with parents who immigrated from China,” Li says. “And they grew up during the Cultural Revolution, where they were foraging mostly for survival.”\u003c/p>\n\u003cp>Li’s parents became highly familiar with plant species out of necessity, but they also love and respect the natural world deeply, says Li. On Li’s social media, she posts videos of herself eating passion fruits from her dad’s massive garden and harvesting honey from a wild beehive he found in his basement.\u003c/p>\n\u003cfigure id=\"attachment_13956774\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956774\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg\" alt=\"A colorful spread of edible plants and flowers, arranged on a white tablecloth.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The bounty. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I spent most of my childhood in the backyard getting to know plants really well,” she says.\u003c/p>\n\u003cp>Li wants to share those deeper, complicated food histories that are also her family history with folks in the Bay Area.\u003c/p>\n\u003cp>“Foraging has a very complicated history, especially when it comes to race and culture in this country, Li said. “There are not a lot of foragers of color or Asian American foragers and that has a lot to do with foraging actually being an act that is banned in a lot of places today.”\u003c/p>\n\u003cp>The modern foraging scene is white-dominated, says Li, because anti-foraging laws have been historically rooted in racism, colonization and capitalism. Anti-foraging laws enacted since the early colonial period in the U.S. have \u003ca href=\"https://ir.lawnet.fordham.edu/cgi/viewcontent.cgi?article=2740&context=ulj\">disenfranchised Native folks\u003c/a> and later, during slavery, targeted Black folks, too.\u003c/p>\n\u003cp>With that legacy and its continued impacts in mind, Li wants to help other people of color reclaim these practices, together.\u003c/p>\n\u003cfigure id=\"attachment_13956775\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956775\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg\" alt=\"Red berries arranged on top of bowls of whipped cream and ice cream.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry tree fruits are delicious with ice cream. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I would love for people to walk away with a sense of abundance in the place that they live,” she says.\u003c/p>\n\u003cp>In Berkeley, Li snags a small handful of red fruits from the upper branches of a strawberry tree. They’re berry-red like the kind of strawberry that grows in patches on the ground, but they’re not juicy — they’re custardy, smooth and subtly sweet.\u003c/p>\n\u003cp>“They’d be great with vanilla ice cream,” she says.\u003c/p>\n\u003cp>Later, Li and I sit down at the table and dig our chopsticks into a foraged pesto that’s peppery from wild nasturtiums and tangy from mustard weed.\u003c/p>\n\u003cp>And it’s the best pesto I’ve ever had.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Signups for Cindy Li’s guided foraging walks can be found on this \u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform?usp=send_form\">\u003ci>Google sign-up sheet\u003c/i>\u003c/a>\u003ci>. Walks are offered at sliding scale from $5-$50, in addition to free community walks.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Cindy Li forages tea, dinner and dessert — and explains why there aren’t many foragers of color in the Bay.","status":"publish","parent":0,"modified":1714416933,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1039},"headData":{"title":"A Foraging Walking Tour With Asian American Roots in Berkeley and SF | KQED","description":"Cindy Li forages tea, dinner and dessert — and explains why there aren’t many foragers of color in the Bay.","ogTitle":"A New Foraging Walking Tour With Asian American Roots Springs to Life","ogDescription":"","ogImgId":"","twTitle":"A New Foraging Walking Tour With Asian American Roots Springs to Life","twDescription":"","twImgId":"","socialTitle":"A Foraging Walking Tour With Asian American Roots in Berkeley and SF %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"A New Foraging Walking Tour With Asian American Roots Springs to Life","datePublished":"2024-04-29T18:51:30.000Z","dateModified":"2024-04-29T18:55:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13956751","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956751/foraging-walking-tour-asian-american-sf-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was dark out when Cindy Li’s mother first taught her how to forage. But they weren’t hunting for clusters of mushrooms in the moonlit depths of forests with bespoke baskets.\u003c/p>\n\u003cp>They were going through people’s trash.\u003c/p>\n\u003cp>“‘Look out for a long stick,’” Li remembers her mother telling her from the front seat of her Toyota as a 5-year-old Li pressed up against the window from her car seat.\u003c/p>\n\u003cp>23 years later, Li is trimming the shaggy tops of a wild fennel plant on a side street in San Francisco. It’s a sunny spring morning, and her shoulder bag is already full with tender bunches of miner’s lettuce, fiery orange nasturtium blossoms and stinging nettle, carefully wrapped in a dish cloth.\u003c/p>\n\u003cp>In May, Li will debut a series of \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform\">foraging walking tour\u003c/a>s and post-walk eating fests, which will include versions in San Francisco and the East Bay — and already have a 20-person waitlist.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The foraging world tends to be mostly white male–dominated,” Li says. “I’m really excited that I’m starting to see more younger people of color like me.”\u003c/p>\n\u003cp>Li’s foraging knowledge is intergenerational, she says, supplemented by learning from other foragers and research she’s done on her own. Over the past three years, she’s built up a popular social media account, “\u003ca href=\"https://www.instagram.com/cindydoedee/?hl=en\">cindydoedee\u003c/a>,” where she shares that knowledge with her followers in videos like “\u003ca href=\"https://www.instagram.com/p/C6KL6VFLoCv/?hl=en\">10 common edible plants to forage in San Francisco\u003c/a>” and “\u003ca href=\"https://www.instagram.com/p/C0w0janvkRP/?hl=en\">how to identify strawberry fruit tree (Arbutus unedo\u003c/a>).”\u003c/p>\n\u003cfigure id=\"attachment_13955150\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955150\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg\" alt=\"A spread of edible plants arranged on a rough wood surface.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A spread of nettle, Bermuda buttercups, nasturtium and other plants foraged in Golden Gate Park. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I accompany Li on a preview of her San Francisco walking tour in early April. On the menu is magnolia blossom and nettle tea, miner’s lettuce and nasturtium leaf pesto and strawberry tree fruit over ice cream.\u003c/p>\n\u003cp>“Look at all of this free food!” Li exclaims as we enter a clearing in Golden Gate Park.\u003c/p>\n\u003cp>Where a novice like me sees dirt, a circle of eucalyptus trees and patches of grass, Li sees tea, dinner and dessert.\u003c/p>\n\u003cp>With slices of orange preserved in resin dangling from her ears and a hat crocheted with sunflowers tucked over her head, Li looks completely at home in her foraging world.\u003c/p>\n\u003cp>But Li didn’t always feel like she could forage in the open.\u003c/p>\n\u003cp>Back in L.A., where she grew up, a five-year-old Li and her mother would search around their neighborhood on Sunday nights — the day before trash pickup when bins were choked with trash and loaded on the edge of driveways. That was also when the cover of darkness would keep Li and her mother out of sight from wary, white neighbors.\u003c/p>\n\u003cfigure id=\"attachment_13956115\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg\" alt=\"A woman in a knitted hat gazes upwards while standing in a grassy, wooded area.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Li has built up an enthusiastic following for the foraging videos she posts on social media. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Li remembers looking for old discarded brooms whose handles could be repurposed as a trellis for the long winding vines of cucumbers in their family garden. And when Li’s mother was making stir-fry and needed a lemon, Li would get on a bike her dad bought her from Walmart — spray-painted black because Li didn’t like that it was pink — and go out into the neighborhood to find one.\u003c/p>\n\u003cp>For Li, this very practical kind of foraging has always been wrapped up in her parents’ immigrant experience.\u003c/p>\n\u003cp>“I grew up with parents who immigrated from China,” Li says. “And they grew up during the Cultural Revolution, where they were foraging mostly for survival.”\u003c/p>\n\u003cp>Li’s parents became highly familiar with plant species out of necessity, but they also love and respect the natural world deeply, says Li. On Li’s social media, she posts videos of herself eating passion fruits from her dad’s massive garden and harvesting honey from a wild beehive he found in his basement.\u003c/p>\n\u003cfigure id=\"attachment_13956774\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956774\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg\" alt=\"A colorful spread of edible plants and flowers, arranged on a white tablecloth.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The bounty. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I spent most of my childhood in the backyard getting to know plants really well,” she says.\u003c/p>\n\u003cp>Li wants to share those deeper, complicated food histories that are also her family history with folks in the Bay Area.\u003c/p>\n\u003cp>“Foraging has a very complicated history, especially when it comes to race and culture in this country, Li said. “There are not a lot of foragers of color or Asian American foragers and that has a lot to do with foraging actually being an act that is banned in a lot of places today.”\u003c/p>\n\u003cp>The modern foraging scene is white-dominated, says Li, because anti-foraging laws have been historically rooted in racism, colonization and capitalism. Anti-foraging laws enacted since the early colonial period in the U.S. have \u003ca href=\"https://ir.lawnet.fordham.edu/cgi/viewcontent.cgi?article=2740&context=ulj\">disenfranchised Native folks\u003c/a> and later, during slavery, targeted Black folks, too.\u003c/p>\n\u003cp>With that legacy and its continued impacts in mind, Li wants to help other people of color reclaim these practices, together.\u003c/p>\n\u003cfigure id=\"attachment_13956775\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956775\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg\" alt=\"Red berries arranged on top of bowls of whipped cream and ice cream.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry tree fruits are delicious with ice cream. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I would love for people to walk away with a sense of abundance in the place that they live,” she says.\u003c/p>\n\u003cp>In Berkeley, Li snags a small handful of red fruits from the upper branches of a strawberry tree. They’re berry-red like the kind of strawberry that grows in patches on the ground, but they’re not juicy — they’re custardy, smooth and subtly sweet.\u003c/p>\n\u003cp>“They’d be great with vanilla ice cream,” she says.\u003c/p>\n\u003cp>Later, Li and I sit down at the table and dig our chopsticks into a foraged pesto that’s peppery from wild nasturtiums and tangy from mustard weed.\u003c/p>\n\u003cp>And it’s the best pesto I’ve ever had.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Signups for Cindy Li’s guided foraging walks can be found on this \u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform?usp=send_form\">\u003ci>Google sign-up sheet\u003c/i>\u003c/a>\u003ci>. Walks are offered at sliding scale from $5-$50, in addition to free community walks.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956751/foraging-walking-tour-asian-american-sf-east-bay","authors":["11872"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_4672","arts_10278","arts_1297","arts_585"],"featImg":"arts_13955194","label":"source_arts_13956751"},"arts_13956017":{"type":"posts","id":"arts_13956017","meta":{"index":"posts_1591205157","site":"arts","id":"13956017","score":null,"sort":[1714149075000]},"guestAuthors":[],"slug":"poc-food-festival-san-francisco-berkeley","title":"A New Bay Area Food Festival Celebrates Chefs of Color and Diasporic Unity","publishDate":1714149075,"format":"standard","headTitle":"A New Bay Area Food Festival Celebrates Chefs of Color and Diasporic Unity | KQED","labelTerm":{},"content":"\u003cp>You’re at a food and wine festival in the Bay Area. But instead of the usual Chardonnay and chicken pairing, you’re drinking arak — an anise seed–based Palestinian spirit — and eating hearty Ethiopian sambussas in a space that is designated for diasporic, cross-communal celebration.\u003c/p>\n\u003cp>You might sip on \u003ca href=\"https://www.instagram.com/drinkkace/\">a Filipino and Taiwanese tea\u003c/a> founded by a pair of young AAPI entrepreneurs while enjoying bites from \u003ca href=\"https://www.kqed.org/event/1610\">Chef Nelson German — the Dominican savant behind Oakland’s alaMar and Sobre Mesa\u003c/a>. And since true nourishment requires more than just food and beverages, you can sneak off for a CBD sound bath, or keep your energy balanced at an R&B Soul Lounge, before returning for the afterparty.\u003c/p>\n\u003cp>That’s a snippet of the vision that San Francisco event organizer Gina Mariko Rosales has in mind for the first-ever \u003ca href=\"https://www.pocfoodandwine.com/\">POC Food and Wine Festival\u003c/a>.\u003c/p>\n\u003cp>“We want people to know up front that it’s a diverse space, and you’re welcome here,” Rosales says. “We’re already battling in the wine space. It doesn’t feel comfortable or safe for some people, and I knew I needed to create and name it so people would feel it’s a space for them. This is a celebration of the global majority. You gotta have big balls to do this shit. It’s not an easy feat.”\u003c/p>\n\u003cp>Having co-founded UNDISCOVERED SF’s Creative Night Market in SOMA Pilipinas, and with nearly a decade of experience working as an event specialist with Google, Rosales believes she has the savvy and background to execute such an ambitious three-day festival.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I had a huge desire to build a multicultural space to come together and meet each other, share resources, create collaborations that didn’t exist and expand our reach and make it bigger than any one cultural group. We need a space to come together,” she continues.\u003c/p>\n\u003cfigure id=\"attachment_13956309\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956309\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg\" alt=\"A woman in a red jacket stands before a lavish spread of drinks, appetizers and flowers.\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The festival is the brainchild of San Francisco event planner Gina Mariko Rosales. \u003ccite>(Melissa De Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all, the bodacious festival will include seven events happening across two venues in Berkeley and San Francisco from Thursday, May 2, through Sunday, May 5 (with Friday, May 3, as an off-day). The inaugural festivities will comprise a who’s who of Bay Area foodmakers and small business owners of color, all gathered at one intentional table.\u003c/p>\n\u003cp>The festival will kick off with a “Palestinian Family Meal” featuring one of the Bay Area’s most notable Palestinian chefs in Reem Assil (of \u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a>). Assil’s dishes — an array of mezzes, flatbreads, sweets and more served for large group enjoyment — will be paired with\u003ca href=\"https://www.terahwineco.com/\"> Terah Wine Co.\u003c/a> and Terra Sancta, a local winemaker and an importer of Middle Eastern wines and arak, respectively.\u003c/p>\n\u003cp>The opening night dinner underscores a mindful awareness to serve more than just good food. Rosales believes it’s also an opportunity to empower, uplift and educate around the various, complex politics that different Bay Area groups — often working in solidarity — must combat.\u003c/p>\n\u003cfigure id=\"attachment_13956598\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956598\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg\" alt=\"A bowl of Palestinian lamb dumplings in yogurt sauce, presented in a pale yellow bowl.\" width=\"1920\" height=\"2259\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-800x941.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1020x1200.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-160x188.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-768x904.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1305x1536.jpg 1305w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1741x2048.jpg 1741w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the festival’s Saturday main event, Reem’s will serve shish barak — lamb dumplings in yogurt sauce. \u003ccite>(Courtesy of Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Food is an entryway to culture,” Rosales says. “Everyone wants good food. That’s how you get people in, and then it’s up to you to teach a lesson.”\u003c/p>\n\u003cp>Other festival highlights will include Saturday’s “Main Dish,” a palate-friendly carousel of curated food-and-wine pairings from 14 participating chefs. Featured dishes include \u003ca href=\"https://www.instagram.com/cheftudavidphu\">Chef Tu David Phu\u003c/a>’s banh khot (a rich Vietnamese pancake) with caviar and velarde truffle, \u003ca href=\"https://www.instagram.com/tacossincero\">Tacos Sincero\u003c/a>’s charred sweet potato tostada with lime aioli, and salsa verde, and \u003ca href=\"https://www.instagram.com/tartsdefeybesse/\">Tarts de Feybesse\u003c/a>’s iÎle flottante — floating meringue in a custardy creme anglaise, infused with flavors from the Philippines.\u003c/p>\n\u003cp>The concept is to expose festival goers with as many diverse foodmakers as possible from the Bay Area’s impressive scene.\u003c/p>\n\u003cp>“Putting Ethiopia and the greater continent of Africa on the culinary map has always been our mission,” a representative for one participant, Oakland’s \u003ca href=\"https://www.instagram.com/cafecolucci/\">Cafe Colucci\u003c/a>, told KQED via email. “This is an opportunity to show our greater Bay Area community the power and importance of our diverse food environment.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954899,arts_13956178,arts_13929494']\u003c/span>A “Brown Is Beautiful” afterparty and a “Closing Family Meal” with \u003ca href=\"https://www.instagram.com/bigbadwolfsf/?hl=en\">Big Bad Wolf\u003c/a> — a popular cannabis-infused pop-up from first-generation Korean American chef Haeji Chun — will close out the festivities.\u003c/p>\n\u003cp>Think of that \u003ca href=\"https://www.youtube.com/watch?v=aQ1aEaRyR5A\">T.W.D.Y song, “Player’s Holiday”\u003c/a> — but add in lentil dips, old-world vino, DJs, marketplace vendors, diasporic snacks, CBD goods and botanicals distributed for and by people of color in an effort to heal and connect.\u003c/p>\n\u003cp>“The heart of what we want to get at with this festival is sharing culture. But this is also about Brown and Black joy,” says Rosales. “We need and deserve spaces where we are taken care of. We deserve nice things. We deserve beautiful experiences. We don’t always have to be struggling and hustling.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pocfoodandwine.com/events/\">The POC Food and Wine Festival\u003c/a> will take place from Thursday, May 2, through Sunday, May 5, at \u003ca href=\"https://www.fouronenine.com/\">Four One Nine\u003c/a> (419 10th St.) in San Francisco and \u003ca href=\"https://cielcreativespace.com/\">Ciel Creative Space\u003c/a> (935 Carleton St.) in Berkeley. \u003ca href=\"https://www.pocfoodandwine.com/tickets/\">Sliding-scale ticket options\u003c/a> are available. Attendees can select single events, entire days, the complete weekend package or the VIP package, depending on their budgets.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The first-ever 'POC Food and Wine Festival' features an array of foodmakers, winemakers and merchants of color.","status":"publish","parent":0,"modified":1714411377,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":967},"headData":{"title":"A New Bay Area Food Festival Celebrates Chefs of Color and Diasporic Unity | KQED","description":"The first-ever 'POC Food and Wine Festival' features an array of foodmakers, winemakers and merchants of color.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A New Bay Area Food Festival Celebrates Chefs of Color and Diasporic Unity","datePublished":"2024-04-26T16:31:15.000Z","dateModified":"2024-04-29T17:22:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13956017","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956017/poc-food-festival-san-francisco-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re at a food and wine festival in the Bay Area. But instead of the usual Chardonnay and chicken pairing, you’re drinking arak — an anise seed–based Palestinian spirit — and eating hearty Ethiopian sambussas in a space that is designated for diasporic, cross-communal celebration.\u003c/p>\n\u003cp>You might sip on \u003ca href=\"https://www.instagram.com/drinkkace/\">a Filipino and Taiwanese tea\u003c/a> founded by a pair of young AAPI entrepreneurs while enjoying bites from \u003ca href=\"https://www.kqed.org/event/1610\">Chef Nelson German — the Dominican savant behind Oakland’s alaMar and Sobre Mesa\u003c/a>. And since true nourishment requires more than just food and beverages, you can sneak off for a CBD sound bath, or keep your energy balanced at an R&B Soul Lounge, before returning for the afterparty.\u003c/p>\n\u003cp>That’s a snippet of the vision that San Francisco event organizer Gina Mariko Rosales has in mind for the first-ever \u003ca href=\"https://www.pocfoodandwine.com/\">POC Food and Wine Festival\u003c/a>.\u003c/p>\n\u003cp>“We want people to know up front that it’s a diverse space, and you’re welcome here,” Rosales says. “We’re already battling in the wine space. It doesn’t feel comfortable or safe for some people, and I knew I needed to create and name it so people would feel it’s a space for them. This is a celebration of the global majority. You gotta have big balls to do this shit. It’s not an easy feat.”\u003c/p>\n\u003cp>Having co-founded UNDISCOVERED SF’s Creative Night Market in SOMA Pilipinas, and with nearly a decade of experience working as an event specialist with Google, Rosales believes she has the savvy and background to execute such an ambitious three-day festival.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I had a huge desire to build a multicultural space to come together and meet each other, share resources, create collaborations that didn’t exist and expand our reach and make it bigger than any one cultural group. We need a space to come together,” she continues.\u003c/p>\n\u003cfigure id=\"attachment_13956309\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956309\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg\" alt=\"A woman in a red jacket stands before a lavish spread of drinks, appetizers and flowers.\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The festival is the brainchild of San Francisco event planner Gina Mariko Rosales. \u003ccite>(Melissa De Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all, the bodacious festival will include seven events happening across two venues in Berkeley and San Francisco from Thursday, May 2, through Sunday, May 5 (with Friday, May 3, as an off-day). The inaugural festivities will comprise a who’s who of Bay Area foodmakers and small business owners of color, all gathered at one intentional table.\u003c/p>\n\u003cp>The festival will kick off with a “Palestinian Family Meal” featuring one of the Bay Area’s most notable Palestinian chefs in Reem Assil (of \u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a>). Assil’s dishes — an array of mezzes, flatbreads, sweets and more served for large group enjoyment — will be paired with\u003ca href=\"https://www.terahwineco.com/\"> Terah Wine Co.\u003c/a> and Terra Sancta, a local winemaker and an importer of Middle Eastern wines and arak, respectively.\u003c/p>\n\u003cp>The opening night dinner underscores a mindful awareness to serve more than just good food. Rosales believes it’s also an opportunity to empower, uplift and educate around the various, complex politics that different Bay Area groups — often working in solidarity — must combat.\u003c/p>\n\u003cfigure id=\"attachment_13956598\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956598\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg\" alt=\"A bowl of Palestinian lamb dumplings in yogurt sauce, presented in a pale yellow bowl.\" width=\"1920\" height=\"2259\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-800x941.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1020x1200.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-160x188.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-768x904.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1305x1536.jpg 1305w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1741x2048.jpg 1741w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the festival’s Saturday main event, Reem’s will serve shish barak — lamb dumplings in yogurt sauce. \u003ccite>(Courtesy of Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Food is an entryway to culture,” Rosales says. “Everyone wants good food. That’s how you get people in, and then it’s up to you to teach a lesson.”\u003c/p>\n\u003cp>Other festival highlights will include Saturday’s “Main Dish,” a palate-friendly carousel of curated food-and-wine pairings from 14 participating chefs. Featured dishes include \u003ca href=\"https://www.instagram.com/cheftudavidphu\">Chef Tu David Phu\u003c/a>’s banh khot (a rich Vietnamese pancake) with caviar and velarde truffle, \u003ca href=\"https://www.instagram.com/tacossincero\">Tacos Sincero\u003c/a>’s charred sweet potato tostada with lime aioli, and salsa verde, and \u003ca href=\"https://www.instagram.com/tartsdefeybesse/\">Tarts de Feybesse\u003c/a>’s iÎle flottante — floating meringue in a custardy creme anglaise, infused with flavors from the Philippines.\u003c/p>\n\u003cp>The concept is to expose festival goers with as many diverse foodmakers as possible from the Bay Area’s impressive scene.\u003c/p>\n\u003cp>“Putting Ethiopia and the greater continent of Africa on the culinary map has always been our mission,” a representative for one participant, Oakland’s \u003ca href=\"https://www.instagram.com/cafecolucci/\">Cafe Colucci\u003c/a>, told KQED via email. “This is an opportunity to show our greater Bay Area community the power and importance of our diverse food environment.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954899,arts_13956178,arts_13929494","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>A “Brown Is Beautiful” afterparty and a “Closing Family Meal” with \u003ca href=\"https://www.instagram.com/bigbadwolfsf/?hl=en\">Big Bad Wolf\u003c/a> — a popular cannabis-infused pop-up from first-generation Korean American chef Haeji Chun — will close out the festivities.\u003c/p>\n\u003cp>Think of that \u003ca href=\"https://www.youtube.com/watch?v=aQ1aEaRyR5A\">T.W.D.Y song, “Player’s Holiday”\u003c/a> — but add in lentil dips, old-world vino, DJs, marketplace vendors, diasporic snacks, CBD goods and botanicals distributed for and by people of color in an effort to heal and connect.\u003c/p>\n\u003cp>“The heart of what we want to get at with this festival is sharing culture. But this is also about Brown and Black joy,” says Rosales. “We need and deserve spaces where we are taken care of. We deserve nice things. We deserve beautiful experiences. We don’t always have to be struggling and hustling.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pocfoodandwine.com/events/\">The POC Food and Wine Festival\u003c/a> will take place from Thursday, May 2, through Sunday, May 5, at \u003ca href=\"https://www.fouronenine.com/\">Four One Nine\u003c/a> (419 10th St.) in San Francisco and \u003ca href=\"https://cielcreativespace.com/\">Ciel Creative Space\u003c/a> (935 Carleton St.) in Berkeley. \u003ca href=\"https://www.pocfoodandwine.com/tickets/\">Sliding-scale ticket options\u003c/a> are available. Attendees can select single events, entire days, the complete weekend package or the VIP package, depending on their budgets.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956017/poc-food-festival-san-francisco-berkeley","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_835","arts_12276"],"tags":["arts_2438","arts_4672","arts_1270","arts_21727","arts_10278","arts_22068","arts_2855","arts_1297","arts_1720","arts_14985","arts_21682","arts_1146","arts_585"],"featImg":"arts_13956601","label":"source_arts_13956017"},"arts_13956683":{"type":"posts","id":"arts_13956683","meta":{"index":"posts_1591205157","site":"arts","id":"13956683","score":null,"sort":[1714084178000]},"guestAuthors":[],"slug":"late-night-filipino-food-24-hour-cafe-colma-lucky-chances","title":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","publishDate":1714084178,"format":"aside","headTitle":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13956692\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956692\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg\" alt=\"Illustration of three men devouring halo-halo and other Filipino food at a diner counter.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located inside Lucky Chances Casino in Colma, Cafe Colma serves tasty Filipino dishes 24/7. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week’s guest artist is local dentist (and \u003c/i>\u003ca href=\"https://www.kqed.org/arts/13915387/amateur-bbq-competition-comic-dentist-pleasant-hill\">\u003ci>barbecue champion\u003c/i>\u003c/a>\u003ci>) Raynato Castro.\u003c/i>\u003c/p>\n\u003cp>Generally speaking, there are two types of people in the Bay Area. Those who have never been to our region’s only 24-hour Filipino restaurant. And those for whom \u003ca href=\"https://www.luckychances.com/dining.aspx\">Cafe Colma\u003c/a> — the frenetic, perpetually crowded diner located inside the Lucky Chances Casino — is nothing short of a local icon.\u003c/p>\n\u003cp>To put it this way: Ever since we started this project, I’ve been jonesing for the kind of nostalgic late-night diner that I grew up loving on the East Coast. You know the kind, with the laminated placemat menus, the milkshakes and Monte Cristos, and endless 24-hour breakfast options that hit just right at 2 a.m. Who knew the closest thing to capturing that vibe would be this Filipino casino cafe?\u003c/p>\n\u003cp>Like any proper diner, Cafe Colma is the place you’d go for brunch with your mom and your siblings, or where the entire extended family might swing by after picking someone up from SFO. It’s also the last stop you’d make after a long night of dancing and/or drunken foolishness — for local Filipinos, that might be after the Asian rave lets out at Temple Nightclub (which is closing soon, \u003ca href=\"https://www.sfchronicle.com/bayarea/article/soma-nightclub-permanently-close-19398549.php\">R.I.P.\u003c/a>). It’s no coincidence that the lines at the restaurant hit their peak at around 2 or 3 a.m.\u003c/p>\n\u003cp>There was only about a 15-minute wait when we rolled in at around 11 o’clock on a recent Friday night, which gave us time to walk around the card room proper, with its bright lights, solemn pai gow tables and 90% Asian crowd. Every so often, a bleary-eyed poker player would turn around and inhale several spoonfuls of fried rice from the little wheeled cart placed next to the table for that purpose.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Viewed in that light, the existence of Cafe Colma is purely practical: fuel to keep the most degenerate gamblers going deep into the night. But if we came in expecting a meal of cheap, okay-enough carbs, what we found instead was surprisingly homey and comforting food — and, honestly, the most enjoyable Filipino meal we’d had in months.\u003c/p>\n\u003cfigure id=\"attachment_13956693\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956693\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg\" alt=\"In a brightly lit casino room, players sit around a card table. One is eating fried rice off of a little cart behind him.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can eat garlic fried rice while you’re gambling. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is equal parts Chinese, Filipino and diner-style American, so whether you’re craving pancakes, prime rib or stir-fried bitter melon with scrambled eggs, Cafe Colma has got you covered. At its heart, though, this is a Filipino spot. When we ordered way too much from that section of the menu, we were rewarded with hit after hit.\u003c/p>\n\u003cp>The be-all and end-all is the kare-kare, a version of the classic oxtail and peanut sauce dish that tasted like someone’s grandma made it. The oxtails and beef tripe were impossibly tender and savory, bathed in a creamy peanut sauce that’s spiked with salty, pungent bagoong (fermented shrimp paste) for extra oomph. If you’re a lover of soft, squishy foods — of picking up bones and sucking them clean — this is your Platonic ideal of a dish.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955884,arts_13956218,arts_13953224']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Filipino food is a perfect late-night food because it’s cuisine that understands how to use vinegar to cut into a heavy meal of fried meats. All told, we must have had at least three or four different vinegars on the table. There was a pink one to dress the tokwa’t baboy, a very Filipino “salad” of sorts, made up of boiled pig ears and fried tofu. And then two different vinegar-based sauces for the crispy pata — a positively prehistoric-looking pork leg with the kind of thick, impeccably crunchy skin that every serious pork lover craves. We made quick work of the pata with our bare hands, but the sauces were what made the dish: the bright and spicy vinegar spiked with chilies and raw garlic, and the thicker one that was earthy and slightly sweet, made with pork liver.\u003c/p>\n\u003cp>Of course, we couldn’t leave without trying two of Cafe Colma’s most famous signatures — first, its buttery silogs, or garlic rice breakfast plates, served with fried eggs and your choice of meat. We opted for a surf-and-turf combination of bangus (aka milkfish) and pork chop, and both were fried to juicy, full-flavored perfection. Finally, to finish, who could resist the siren call of ube ice cream–topped halo-halo served in big sundae cups, especially when offered to us after midnight? “You’d better make that two orders,” we said.\u003c/p>\n\u003cp>I used to be one of those food purists who believed that there was some objective measure of deliciousness you could use to judge restaurants, and that nothing else particularly mattered — not the atmosphere or the service or the time of day. But look: There are other Filipino restaurants that serve fried pork and garlic rice that’s better, or at least as good, as Cafe Colma’s. But sitting there at the counter as we spooned up the last bits of red bean and condensed milk from our halo-halo, a little drunk on nostalgia and the prospect of hitting a lucky run at the blackjack table, that prospect was hard to imagine.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.luckychances.com/dining.aspx\">\u003ci>Cafe Colma\u003c/i>\u003c/a>\u003ci> is open 24/7 inside \u003c/i>\u003ca href=\"https://www.instagram.com/luckychancescasino/?hl=en\">\u003ci>Lucky Chances Casino\u003c/i>\u003c/a>\u003ci> at 1700 Hillside Blvd. in Colma.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Go to Cafe Colma for delicious kare-kare and halo-halo at 3 a.m.","status":"publish","parent":0,"modified":1714084560,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":999},"headData":{"title":"Cafe Colma Is the 24-Hour Filipino Restaurant at Lucky Chances Casino | KQED","description":"Go to Cafe Colma for delicious kare-kare and halo-halo at 3 a.m.","ogTitle":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","ogDescription":"","ogImgId":"","twTitle":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","twDescription":"","twImgId":"","socialTitle":"Cafe Colma Is the 24-Hour Filipino Restaurant at Lucky Chances Casino %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","datePublished":"2024-04-25T22:29:38.000Z","dateModified":"2024-04-25T22:36:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"nprStoryId":"kqed-13956683","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956683/late-night-filipino-food-24-hour-cafe-colma-lucky-chances","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13956692\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956692\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg\" alt=\"Illustration of three men devouring halo-halo and other Filipino food at a diner counter.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located inside Lucky Chances Casino in Colma, Cafe Colma serves tasty Filipino dishes 24/7. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week’s guest artist is local dentist (and \u003c/i>\u003ca href=\"https://www.kqed.org/arts/13915387/amateur-bbq-competition-comic-dentist-pleasant-hill\">\u003ci>barbecue champion\u003c/i>\u003c/a>\u003ci>) Raynato Castro.\u003c/i>\u003c/p>\n\u003cp>Generally speaking, there are two types of people in the Bay Area. Those who have never been to our region’s only 24-hour Filipino restaurant. And those for whom \u003ca href=\"https://www.luckychances.com/dining.aspx\">Cafe Colma\u003c/a> — the frenetic, perpetually crowded diner located inside the Lucky Chances Casino — is nothing short of a local icon.\u003c/p>\n\u003cp>To put it this way: Ever since we started this project, I’ve been jonesing for the kind of nostalgic late-night diner that I grew up loving on the East Coast. You know the kind, with the laminated placemat menus, the milkshakes and Monte Cristos, and endless 24-hour breakfast options that hit just right at 2 a.m. Who knew the closest thing to capturing that vibe would be this Filipino casino cafe?\u003c/p>\n\u003cp>Like any proper diner, Cafe Colma is the place you’d go for brunch with your mom and your siblings, or where the entire extended family might swing by after picking someone up from SFO. It’s also the last stop you’d make after a long night of dancing and/or drunken foolishness — for local Filipinos, that might be after the Asian rave lets out at Temple Nightclub (which is closing soon, \u003ca href=\"https://www.sfchronicle.com/bayarea/article/soma-nightclub-permanently-close-19398549.php\">R.I.P.\u003c/a>). It’s no coincidence that the lines at the restaurant hit their peak at around 2 or 3 a.m.\u003c/p>\n\u003cp>There was only about a 15-minute wait when we rolled in at around 11 o’clock on a recent Friday night, which gave us time to walk around the card room proper, with its bright lights, solemn pai gow tables and 90% Asian crowd. Every so often, a bleary-eyed poker player would turn around and inhale several spoonfuls of fried rice from the little wheeled cart placed next to the table for that purpose.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Viewed in that light, the existence of Cafe Colma is purely practical: fuel to keep the most degenerate gamblers going deep into the night. But if we came in expecting a meal of cheap, okay-enough carbs, what we found instead was surprisingly homey and comforting food — and, honestly, the most enjoyable Filipino meal we’d had in months.\u003c/p>\n\u003cfigure id=\"attachment_13956693\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956693\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg\" alt=\"In a brightly lit casino room, players sit around a card table. One is eating fried rice off of a little cart behind him.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can eat garlic fried rice while you’re gambling. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is equal parts Chinese, Filipino and diner-style American, so whether you’re craving pancakes, prime rib or stir-fried bitter melon with scrambled eggs, Cafe Colma has got you covered. At its heart, though, this is a Filipino spot. When we ordered way too much from that section of the menu, we were rewarded with hit after hit.\u003c/p>\n\u003cp>The be-all and end-all is the kare-kare, a version of the classic oxtail and peanut sauce dish that tasted like someone’s grandma made it. The oxtails and beef tripe were impossibly tender and savory, bathed in a creamy peanut sauce that’s spiked with salty, pungent bagoong (fermented shrimp paste) for extra oomph. If you’re a lover of soft, squishy foods — of picking up bones and sucking them clean — this is your Platonic ideal of a dish.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955884,arts_13956218,arts_13953224","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Filipino food is a perfect late-night food because it’s cuisine that understands how to use vinegar to cut into a heavy meal of fried meats. All told, we must have had at least three or four different vinegars on the table. There was a pink one to dress the tokwa’t baboy, a very Filipino “salad” of sorts, made up of boiled pig ears and fried tofu. And then two different vinegar-based sauces for the crispy pata — a positively prehistoric-looking pork leg with the kind of thick, impeccably crunchy skin that every serious pork lover craves. We made quick work of the pata with our bare hands, but the sauces were what made the dish: the bright and spicy vinegar spiked with chilies and raw garlic, and the thicker one that was earthy and slightly sweet, made with pork liver.\u003c/p>\n\u003cp>Of course, we couldn’t leave without trying two of Cafe Colma’s most famous signatures — first, its buttery silogs, or garlic rice breakfast plates, served with fried eggs and your choice of meat. We opted for a surf-and-turf combination of bangus (aka milkfish) and pork chop, and both were fried to juicy, full-flavored perfection. Finally, to finish, who could resist the siren call of ube ice cream–topped halo-halo served in big sundae cups, especially when offered to us after midnight? “You’d better make that two orders,” we said.\u003c/p>\n\u003cp>I used to be one of those food purists who believed that there was some objective measure of deliciousness you could use to judge restaurants, and that nothing else particularly mattered — not the atmosphere or the service or the time of day. But look: There are other Filipino restaurants that serve fried pork and garlic rice that’s better, or at least as good, as Cafe Colma’s. But sitting there at the counter as we spooned up the last bits of red bean and condensed milk from our halo-halo, a little drunk on nostalgia and the prospect of hitting a lucky run at the blackjack table, that prospect was hard to imagine.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.luckychances.com/dining.aspx\">\u003ci>Cafe Colma\u003c/i>\u003c/a>\u003ci> is open 24/7 inside \u003c/i>\u003ca href=\"https://www.instagram.com/luckychancescasino/?hl=en\">\u003ci>Lucky Chances Casino\u003c/i>\u003c/a>\u003ci> at 1700 Hillside Blvd. in Colma.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956683/late-night-filipino-food-24-hour-cafe-colma-lucky-chances","authors":["11743","11907"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_14183","arts_1297","arts_8805","arts_21928"],"featImg":"arts_13956689","label":"source_arts_13956683"},"arts_13956497":{"type":"posts","id":"arts_13956497","meta":{"index":"posts_1591205157","site":"arts","id":"13956497","score":null,"sort":[1713913256000]},"guestAuthors":[],"slug":"moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf","title":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","publishDate":1713913256,"format":"standard","headTitle":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner | KQED","labelTerm":{},"content":"\u003cp>Long before Netflix released \u003ci>High on the Hog\u003c/i>, its award-winning food docu-series based on Dr. Jessica B. Harris’ book of the same name, Harris herself was already a living legend. Food historian, author of a dozen classic cookbooks and unofficial poet laureate of \u003ca href=\"https://twitter.com/strongblacklead/status/1400544874047307776?lang=en\">yams\u003c/a>, okra and black-eyed peas, Harris literally wrote the book on how diasporic African foodways shaped America. When the Smithsonian’s National Museum of African American History and Culture was planning its new cafeteria a few years back, Harris was the one the museum tapped to \u003ca href=\"https://www.nytimes.com/2016/11/28/dining/african-american-museum-sweet-home-cafe.html\">help conceptualize the menu\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956501\" class=\"wp-caption alignright\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956501\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg\" alt=\"Headshot of an African American woman in glasses seated inside an elegant restaurant.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Jessica B. Harris is this year’s featured speaker. \u003ccite>(Courtesy of Dr. Jessica B. Harris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so, when San Francisco’s Museum of the African Diaspora had to pick a featured speaker for this year’s splashy “\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">Diaspora Dinner\u003c/a>,” the museum’s \u003ca href=\"https://www.kqed.org/arts/13930013/moad-diaspora-dinner-bay-area-black-women-chefs-intergenerational-sf-bayview\">signature fundraising event\u003c/a>, inviting Harris was a no-brainer.\u003c/p>\n\u003cp>On Saturday, May 4, Harris will take the stage at MoAD for a conversation about the history of diasporic African food, moderated by chef Adrian Lipscombe. The talk will be the highlight of a blowout dinner featuring dishes from Harris’s cookbooks — all cooked under the supervision of MoAD chef-in-residence \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">Jocelyn Jackson\u003c/a>, who calls Harris “an incredible icon” to the Black community.\u003c/p>\n\u003cp>According to Harris, one of the main reasons she decided to write \u003ci>High on the Hog\u003c/i> in the first place was because in her cookbooks, “the headnotes for the recipes kept getting longer and longer, which indicated that there was more to be said.”\u003c/p>\n\u003cp>She has seen a late-career revival after producers Fabienne Toback and Karis Jagger optioned the \u003ci>High on the Hog\u003c/i> for Netflix\u003ci>, \u003c/i>introducing her work to a new generation. Like the book that inspired it, the show (which recently released a second season) takes viewers on a journey from the open-air markets of Benin, in West Africa, to the rice fields of South Carolina, the barbecue pits of Texas and beyond. It’s a culinary history that’s intertwined with the suffering that enslaved Africans faced — but also their resilience and ingenuity in maintaining their connection to Africa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID='arts_13923936,arts_13930013']The menu for MoAD’s Diaspora Dinner will also reflect that journey. While Jackson is keeping most of it a secret, she says one dish she plans to serve is acaraje, a Brazilian black-eyed pea fritter that’s usually stuffed with smoked shellfish and fried in palm oil. As Harris notes, it’s a dish that traces its roots back to southwestern Nigeria, where they eat a white bean fritter called akara.\u003c/p>\n\u003cp>“The bean has changed, but the oil remains red palm oil,” Harris explains. “There’s a lot of history in that.”\u003c/p>\n\u003cp>Ultimately, Harris’s vision of the future of food and community for the African diaspora is refreshingly hopeful. She sees young, Black fine-dining chefs using their training to find new ways to connect to their cultures, and she says, “Change is the most wonderful thing about food.”\u003c/p>\n\u003cfigure id=\"attachment_13956503\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956503\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg\" alt=\"Fried plantains topped with pumpkin seeds.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dish of fried plantains from last year’s Diaspora Dinner. \u003ccite>(Tinashe Chidarikire, courtesy of MoAD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as she acknowledges the way that a city like San Francisco has seen a \u003ca href=\"https://www.kqed.org/news/11952984/reparations-commentary\">tremendous exodus\u003c/a> of its Black population, Harris urges us to take an even broader view: “Yes, it’s displacement — but it is such a slim displacement in proportion to the ultimate displacement, which was the one from the African continent.”\u003c/p>\n\u003cp>“We will find ways to come together,” she says. “The communing of sitting at or around a table is cardinal to our existence — I think that is not going to be diminished. It may evolve, but it’s there.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>MoAD’s annual \u003c/i>\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">\u003ci>Diaspora Dinner\u003c/i>\u003c/a>\u003ci> will take place at the museum (685 Mission St., San Francisco) and the adjacent St. Regis Hotel on Saturday, May 4, from 6–9 p.m. General admission tickets are sold out at this time, but a handful of VIP tickets, which include a private meet-and-greet, are still available.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Food historian Dr. Jessica B. Harris is one of America’s foremost experts on diasporic African cuisine.","status":"publish","parent":0,"modified":1713913828,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":710},"headData":{"title":"MoAD's Diaspora Dinner Stars ‘High on the Hog’ Author | KQED","description":"Food historian Dr. Jessica B. Harris is one of America’s foremost experts on diasporic African cuisine.","ogTitle":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","ogDescription":"","ogImgId":"","twTitle":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","twDescription":"","twImgId":"","socialTitle":"MoAD's Diaspora Dinner Stars ‘High on the Hog’ Author %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","datePublished":"2024-04-23T23:00:56.000Z","dateModified":"2024-04-23T23:10:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13956497","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956497/moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Long before Netflix released \u003ci>High on the Hog\u003c/i>, its award-winning food docu-series based on Dr. Jessica B. Harris’ book of the same name, Harris herself was already a living legend. Food historian, author of a dozen classic cookbooks and unofficial poet laureate of \u003ca href=\"https://twitter.com/strongblacklead/status/1400544874047307776?lang=en\">yams\u003c/a>, okra and black-eyed peas, Harris literally wrote the book on how diasporic African foodways shaped America. When the Smithsonian’s National Museum of African American History and Culture was planning its new cafeteria a few years back, Harris was the one the museum tapped to \u003ca href=\"https://www.nytimes.com/2016/11/28/dining/african-american-museum-sweet-home-cafe.html\">help conceptualize the menu\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956501\" class=\"wp-caption alignright\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956501\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg\" alt=\"Headshot of an African American woman in glasses seated inside an elegant restaurant.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Jessica B. Harris is this year’s featured speaker. \u003ccite>(Courtesy of Dr. Jessica B. Harris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so, when San Francisco’s Museum of the African Diaspora had to pick a featured speaker for this year’s splashy “\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">Diaspora Dinner\u003c/a>,” the museum’s \u003ca href=\"https://www.kqed.org/arts/13930013/moad-diaspora-dinner-bay-area-black-women-chefs-intergenerational-sf-bayview\">signature fundraising event\u003c/a>, inviting Harris was a no-brainer.\u003c/p>\n\u003cp>On Saturday, May 4, Harris will take the stage at MoAD for a conversation about the history of diasporic African food, moderated by chef Adrian Lipscombe. The talk will be the highlight of a blowout dinner featuring dishes from Harris’s cookbooks — all cooked under the supervision of MoAD chef-in-residence \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">Jocelyn Jackson\u003c/a>, who calls Harris “an incredible icon” to the Black community.\u003c/p>\n\u003cp>According to Harris, one of the main reasons she decided to write \u003ci>High on the Hog\u003c/i> in the first place was because in her cookbooks, “the headnotes for the recipes kept getting longer and longer, which indicated that there was more to be said.”\u003c/p>\n\u003cp>She has seen a late-career revival after producers Fabienne Toback and Karis Jagger optioned the \u003ci>High on the Hog\u003c/i> for Netflix\u003ci>, \u003c/i>introducing her work to a new generation. Like the book that inspired it, the show (which recently released a second season) takes viewers on a journey from the open-air markets of Benin, in West Africa, to the rice fields of South Carolina, the barbecue pits of Texas and beyond. It’s a culinary history that’s intertwined with the suffering that enslaved Africans faced — but also their resilience and ingenuity in maintaining their connection to Africa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13923936,arts_13930013","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The menu for MoAD’s Diaspora Dinner will also reflect that journey. While Jackson is keeping most of it a secret, she says one dish she plans to serve is acaraje, a Brazilian black-eyed pea fritter that’s usually stuffed with smoked shellfish and fried in palm oil. As Harris notes, it’s a dish that traces its roots back to southwestern Nigeria, where they eat a white bean fritter called akara.\u003c/p>\n\u003cp>“The bean has changed, but the oil remains red palm oil,” Harris explains. “There’s a lot of history in that.”\u003c/p>\n\u003cp>Ultimately, Harris’s vision of the future of food and community for the African diaspora is refreshingly hopeful. She sees young, Black fine-dining chefs using their training to find new ways to connect to their cultures, and she says, “Change is the most wonderful thing about food.”\u003c/p>\n\u003cfigure id=\"attachment_13956503\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956503\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg\" alt=\"Fried plantains topped with pumpkin seeds.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dish of fried plantains from last year’s Diaspora Dinner. \u003ccite>(Tinashe Chidarikire, courtesy of MoAD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as she acknowledges the way that a city like San Francisco has seen a \u003ca href=\"https://www.kqed.org/news/11952984/reparations-commentary\">tremendous exodus\u003c/a> of its Black population, Harris urges us to take an even broader view: “Yes, it’s displacement — but it is such a slim displacement in proportion to the ultimate displacement, which was the one from the African continent.”\u003c/p>\n\u003cp>“We will find ways to come together,” she says. “The communing of sitting at or around a table is cardinal to our existence — I think that is not going to be diminished. It may evolve, but it’s there.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>MoAD’s annual \u003c/i>\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">\u003ci>Diaspora Dinner\u003c/i>\u003c/a>\u003ci> will take place at the museum (685 Mission St., San Francisco) and the adjacent St. Regis Hotel on Saturday, May 4, from 6–9 p.m. General admission tickets are sold out at this time, but a handful of VIP tickets, which include a private meet-and-greet, are still available.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956497/moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_2438","arts_1297","arts_1987","arts_1146","arts_14729","arts_585"],"featImg":"arts_13956500","label":"source_arts_13956497"},"arts_13956326":{"type":"posts","id":"arts_13956326","meta":{"index":"posts_1591205157","site":"arts","id":"13956326","score":null,"sort":[1713884513000]},"guestAuthors":[],"slug":"tru-gourmet-dim-sum-farmers-market-oakland","title":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","publishDate":1713884513,"format":"standard","headTitle":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets | KQED","labelTerm":{},"content":"\u003cp>\u003cem>\u003cstrong>Editor’s note:\u003c/strong> This story is part of KQED’s \u003ca href=\"https://www.kqed.org/youthtakeover\">Youth Takeover\u003c/a>. Throughout the week of April 22-26, we’re publishing content by high school students from all over the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Ever since I was five years old, one of my favorite traditions has been going to the Grand Lake Farmers Market with my dad every Saturday morning. \u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Nadege.headshot.jpg\" alt=\"\" width=\"160\" height=\"184\">\u003c/p>\n\u003cp>The market has been open since 1998 near the shore of Lake Merritt in Oakland, and it’s the perfect place to find almost anything you can think of — organic produce, fresh flowers and hot meals cooked to order while you wait. When I came with my dad, we’d order fresh gaufres from the Belgian waffle vendor, then browse the ripe nectarines and strawberries that were in season. Sometimes, we’d get rotisserie chicken and potatoes for lunch from one of the food trucks.\u003c/p>\n\u003cp>I even tried dim sum for the first time. One Saturday we noticed a stand called \u003ca href=\"https://www.instagram.com/trugourmet\">Tru Gourmet\u003c/a> that sold all kinds of steamed dumplings and buns. We ordered dumplings and crispy chicken wings, which turned out to be our favorite. Then we found somewhere near the booth to eat it all standing up.\u003c/p>\n\u003cp>That was about 10 years ago. As it turns out, Tru Gourmet is still around, setting up its stand at the Grand Lake Farmers Market — and \u003ca href=\"http://trugourmet.com/locations/\">two other farmers markets around the Bay Area\u003c/a> — every week. When I visited their tent on a recent Saturday, the line was so long that it almost crossed in front of the vendor next door. Inside, the cooks were busy heating the dumplings in bamboo steamers. Everything smelled so good, it was hard to choose. When I finally bit into a savory scallion pancake and delighted in the softness of a juicy pork bun, I urged my dad to order seconds.\u003c/p>\n\u003cfigure id=\"attachment_13956337\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956337\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg\" alt='A display showing different kinds of dim sum available, all arranged in bamboo steamers. A sign on the table reads, \"Cash Only.\"' width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of the different kinds of dim sum available at Tru Gourmet’s Grand Lake Farmers Market stand on a recent Saturday. \u003ccite>(Nadege Mulamba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I realize now is that it isn’t very typical for dim sum to be sold at a farmers market — in fact, Tru Gourmet seems to be the only business doing it regularly here in the Bay Area. It made me curious: What made these chefs decide to set up their business outdoors instead of selling their dumplings inside a more traditional dim sum restaurant? And why doesn’t it seem like very many others are doing it?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the opportunity to interview the owner, Olivia Liu, who shared her story of how the business started.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>KQED: When did you start this business? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Olivia Liu\u003c/b>: Tru Gourmet started with my mom, Cathy Tsui, back in August 2008.\u003c/p>\n\u003cp>\u003cb>Wow, almost sixteen years! Why did you want to create dim sum at the farmers market? \u003c/b>\u003c/p>\n\u003cp>My mother and I had a weekly tradition of dining on dim sum and visiting our local farmers markets, which gave us the idea to combine those two and start a family business. Dim sum translates into “touch of the heart.” Our goal is to touch your heart with handcrafted dim sum made from our hearts. [At Tru Gourmet,] you will find traditional dumplings one might see at popular dim sum houses and modern-day creations that aim to expand one’s view of dim sum, like black truffle shrimp dumplings or spiny lobster dumplings. We also have vegan dumplings such as our kale dumpling and bok choy dumpling, and seasonal [specials] like our asparagus dumpling.\u003c/p>\n\u003cp>We are proud to source most of our produce from the farmers markets we attend.\u003c/p>\n\u003cp>\u003cb>Did you know of any other businesses that were selling dim sum at farmers markets at that time?\u003c/b>\u003c/p>\n\u003cp>Back in 2008, we could have been the only ones. We have never seen [any other] dim sum at any farmers market, but it is common in food festivals.\u003c/p>\n\u003cfigure id=\"attachment_13956335\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956335\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg\" alt=\"A young woman in a white chef's jacket serves dim sum to a guest at a fancy gala.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Gourmet’s Olivia Liu serves dim sum at an event at the Headlands Center for the Arts in Sausalito. \u003ccite>(Andria Lo, courtesy of Headlands Center for the Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>About 10 years ago, my dad and I actually had chicken wings at your Grand Lake market stand. They were so good, and I was sad that you only seemed to sell them once every two months. Do you guys still sell those?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.instagram.com/p/C5-9z0xrCd0/\">spicy crispy chicken wings\u003c/a> are definitely popular, and we also make spicy crispy \u003ca href=\"https://www.instagram.com/p/C5a6fWNr0cl/\">salmon\u003c/a>. We rotate our special every week, which is why it’s only served once in a while. My mother made these wings for me as a child, and they were my absolute favorite! I knew we had to put them on the menu.\u003c/p>\n\u003cp>\u003cb>Are there any challenges with making dim sum work at the farmers market? Do you have to change certain recipes to make it work?\u003c/b>\u003c/p>\n\u003cp>We had never worked at a farmers market before, so we learned how to adapt and improve along the way. In our 15 years of business, we have learned ways to operate more efficiently and effectively, especially in setting up our booth.\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>We have a commissary kitchen we work out of to prepare all of the dim sum. The dumplings are wrapped in the kitchen, and we steam everything fresh at the farmers markets.\u003c/p>\n\u003cp>\u003cb>What is your favorite memory from running this business? Was there a specific customer that stood out to you? \u003c/b>\u003c/p>\n\u003cp>It’s building relationships with my customers. So many regulars come every week and make my dim sum part of their weekly ritual. There have also been many regulars who moved away but make it a priority to stop by whenever they are visiting. Countless mothers ate my dim sum while pregnant, and I saw these babies grow up. Whenever a child wants my food for their birthday party, or if I cater a bar or bat mitzvah, quinceañera, holiday party or wedding, it feels so special to be included in their special day. Any time a first-time customer comes back after they try the dim sum to tell me how much they enjoyed it, it is one of my favorite things. The food industry is a labor of love, and it is incredibly gratifying to receive excellent feedback.\u003c/p>\n\u003cp>One rainy winter day when I first joined the Grand Lake Farmers Market, one of my regular customers, Jefferson, brought me a cup of tea because he saw me shivering in the cold. It was a small gesture, but it meant so much to me, and I still remember it over 10 years later.\u003c/p>\n\u003cfigure id=\"attachment_13956336\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956336\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg\" alt=\"A stack of scallion pancakes on a white plate.\" width=\"1920\" height=\"2379\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-800x991.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1020x1264.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-768x952.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1240x1536.jpg 1240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1653x2048.jpg 1653w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A stack of crispy, savory scallion pancakes. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s really sweet!\u003c/b>\u003c/p>\n\u003cp>Yes, and during the wildfires, a customer named Linda gave me and my mother masks because she was concerned since we work outdoors. Knowing I am more than just a food vendor to these customers warms my heart. Being a part of this amazing community is such a special thing.\u003c/p>\n\u003cp>[People from] all walks of life enjoy my dim sum, from babies to their grandparents, people who have never had it or those with food sensitivities. We have vegetarian, vegan, gluten-free, seafood and meat options. There is something for everyone. Everyone loves dim sum!\u003c/p>\n\u003cp>\u003cb>What’s your favorite item on your menu? \u003c/b>\u003c/p>\n\u003cp>A VIP client of mine hired me to cater her mother’s birthday dinner. She had requested that I make something with black truffles. That is when the black truffle shrimp dumpling was born. It is my personal favorite dumpling and has also become a favorite for many regulars. It’s special how we add black truffle to the shrimp filling, and we also add black truffle to the top of the dumpling.\u003c/p>\n\u003cp>But the traditional shrimp dumpling might be [better] for you if you are a purist. Some would say the shrimp dumpling is how to tell if a dim sum house is good or not.\u003c/p>\n\u003cfigure id=\"attachment_13956334\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg\" alt=\"Two varieties of dim sum on a paper plate. One of them is topped with black truffle shavings.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tru Gourmet’s more modern, creative dim sum items include a shrimp dumpling that incorporates black truffles. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the best thing about selling at the farmers market? \u003c/b>\u003c/p>\n\u003cp>I love working at the farmers market! It’s such a wonderful community. Most of my customers are regulars who come every week, rain or shine. I appreciate their support. Even during the beginning of COVID, regulars came every week. It was because of them that I was able to stay in business.\u003c/p>\n\u003cp>We have been in business for 15 years and hope for another 15 years to come.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://trugourmet.com/\">\u003ci>Tru Gourmet Dim Sum\u003c/i>\u003c/a>\u003ci> is open at the Grand Lake Farmers Market (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003ci>You can also find them at the Marin Farmers Market (3501 Civic Center Dr., San Rafael) on Sundays from 8 a.m. to 1 p.m., and at the California Avenue Farmers Market (400 California Ave., Palo Alto) on Sundays from 9 a.m. to 1 p.m.\u003c/i>\u003cbr>\n\u003cem>\u003cbr>\nNadege Mulamba is a senior at Oakland Technical High School enjoys listening to music, writing and baking in her free time. She is passionate about screenwriting and wants to major in film.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Tru Gourmet has been selling its pork buns and shrimp dumplings outdoors for more than 15 years.","status":"publish","parent":0,"modified":1713824467,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1561},"headData":{"title":"How Tru Gourmet Brought Dim Sum to Bay Area Farmers Markets | KQED","description":"Tru Gourmet has been selling its pork buns and shrimp dumplings outdoors for more than 15 years.","ogTitle":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","ogDescription":"","ogImgId":"","twTitle":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","twDescription":"","twImgId":"","socialTitle":"How Tru Gourmet Brought Dim Sum to Bay Area Farmers Markets %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","datePublished":"2024-04-23T15:01:53.000Z","dateModified":"2024-04-22T22:21:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Nadege Mulamba","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13956326/tru-gourmet-dim-sum-farmers-market-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Editor’s note:\u003c/strong> This story is part of KQED’s \u003ca href=\"https://www.kqed.org/youthtakeover\">Youth Takeover\u003c/a>. Throughout the week of April 22-26, we’re publishing content by high school students from all over the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Ever since I was five years old, one of my favorite traditions has been going to the Grand Lake Farmers Market with my dad every Saturday morning. \u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Nadege.headshot.jpg\" alt=\"\" width=\"160\" height=\"184\">\u003c/p>\n\u003cp>The market has been open since 1998 near the shore of Lake Merritt in Oakland, and it’s the perfect place to find almost anything you can think of — organic produce, fresh flowers and hot meals cooked to order while you wait. When I came with my dad, we’d order fresh gaufres from the Belgian waffle vendor, then browse the ripe nectarines and strawberries that were in season. Sometimes, we’d get rotisserie chicken and potatoes for lunch from one of the food trucks.\u003c/p>\n\u003cp>I even tried dim sum for the first time. One Saturday we noticed a stand called \u003ca href=\"https://www.instagram.com/trugourmet\">Tru Gourmet\u003c/a> that sold all kinds of steamed dumplings and buns. We ordered dumplings and crispy chicken wings, which turned out to be our favorite. Then we found somewhere near the booth to eat it all standing up.\u003c/p>\n\u003cp>That was about 10 years ago. As it turns out, Tru Gourmet is still around, setting up its stand at the Grand Lake Farmers Market — and \u003ca href=\"http://trugourmet.com/locations/\">two other farmers markets around the Bay Area\u003c/a> — every week. When I visited their tent on a recent Saturday, the line was so long that it almost crossed in front of the vendor next door. Inside, the cooks were busy heating the dumplings in bamboo steamers. Everything smelled so good, it was hard to choose. When I finally bit into a savory scallion pancake and delighted in the softness of a juicy pork bun, I urged my dad to order seconds.\u003c/p>\n\u003cfigure id=\"attachment_13956337\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956337\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg\" alt='A display showing different kinds of dim sum available, all arranged in bamboo steamers. A sign on the table reads, \"Cash Only.\"' width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of the different kinds of dim sum available at Tru Gourmet’s Grand Lake Farmers Market stand on a recent Saturday. \u003ccite>(Nadege Mulamba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I realize now is that it isn’t very typical for dim sum to be sold at a farmers market — in fact, Tru Gourmet seems to be the only business doing it regularly here in the Bay Area. It made me curious: What made these chefs decide to set up their business outdoors instead of selling their dumplings inside a more traditional dim sum restaurant? And why doesn’t it seem like very many others are doing it?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had the opportunity to interview the owner, Olivia Liu, who shared her story of how the business started.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>KQED: When did you start this business? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Olivia Liu\u003c/b>: Tru Gourmet started with my mom, Cathy Tsui, back in August 2008.\u003c/p>\n\u003cp>\u003cb>Wow, almost sixteen years! Why did you want to create dim sum at the farmers market? \u003c/b>\u003c/p>\n\u003cp>My mother and I had a weekly tradition of dining on dim sum and visiting our local farmers markets, which gave us the idea to combine those two and start a family business. Dim sum translates into “touch of the heart.” Our goal is to touch your heart with handcrafted dim sum made from our hearts. [At Tru Gourmet,] you will find traditional dumplings one might see at popular dim sum houses and modern-day creations that aim to expand one’s view of dim sum, like black truffle shrimp dumplings or spiny lobster dumplings. We also have vegan dumplings such as our kale dumpling and bok choy dumpling, and seasonal [specials] like our asparagus dumpling.\u003c/p>\n\u003cp>We are proud to source most of our produce from the farmers markets we attend.\u003c/p>\n\u003cp>\u003cb>Did you know of any other businesses that were selling dim sum at farmers markets at that time?\u003c/b>\u003c/p>\n\u003cp>Back in 2008, we could have been the only ones. We have never seen [any other] dim sum at any farmers market, but it is common in food festivals.\u003c/p>\n\u003cfigure id=\"attachment_13956335\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956335\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg\" alt=\"A young woman in a white chef's jacket serves dim sum to a guest at a fancy gala.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Gourmet’s Olivia Liu serves dim sum at an event at the Headlands Center for the Arts in Sausalito. \u003ccite>(Andria Lo, courtesy of Headlands Center for the Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>About 10 years ago, my dad and I actually had chicken wings at your Grand Lake market stand. They were so good, and I was sad that you only seemed to sell them once every two months. Do you guys still sell those?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.instagram.com/p/C5-9z0xrCd0/\">spicy crispy chicken wings\u003c/a> are definitely popular, and we also make spicy crispy \u003ca href=\"https://www.instagram.com/p/C5a6fWNr0cl/\">salmon\u003c/a>. We rotate our special every week, which is why it’s only served once in a while. My mother made these wings for me as a child, and they were my absolute favorite! I knew we had to put them on the menu.\u003c/p>\n\u003cp>\u003cb>Are there any challenges with making dim sum work at the farmers market? Do you have to change certain recipes to make it work?\u003c/b>\u003c/p>\n\u003cp>We had never worked at a farmers market before, so we learned how to adapt and improve along the way. In our 15 years of business, we have learned ways to operate more efficiently and effectively, especially in setting up our booth.\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>We have a commissary kitchen we work out of to prepare all of the dim sum. The dumplings are wrapped in the kitchen, and we steam everything fresh at the farmers markets.\u003c/p>\n\u003cp>\u003cb>What is your favorite memory from running this business? Was there a specific customer that stood out to you? \u003c/b>\u003c/p>\n\u003cp>It’s building relationships with my customers. So many regulars come every week and make my dim sum part of their weekly ritual. There have also been many regulars who moved away but make it a priority to stop by whenever they are visiting. Countless mothers ate my dim sum while pregnant, and I saw these babies grow up. Whenever a child wants my food for their birthday party, or if I cater a bar or bat mitzvah, quinceañera, holiday party or wedding, it feels so special to be included in their special day. Any time a first-time customer comes back after they try the dim sum to tell me how much they enjoyed it, it is one of my favorite things. The food industry is a labor of love, and it is incredibly gratifying to receive excellent feedback.\u003c/p>\n\u003cp>One rainy winter day when I first joined the Grand Lake Farmers Market, one of my regular customers, Jefferson, brought me a cup of tea because he saw me shivering in the cold. It was a small gesture, but it meant so much to me, and I still remember it over 10 years later.\u003c/p>\n\u003cfigure id=\"attachment_13956336\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956336\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg\" alt=\"A stack of scallion pancakes on a white plate.\" width=\"1920\" height=\"2379\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-800x991.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1020x1264.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-768x952.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1240x1536.jpg 1240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1653x2048.jpg 1653w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A stack of crispy, savory scallion pancakes. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s really sweet!\u003c/b>\u003c/p>\n\u003cp>Yes, and during the wildfires, a customer named Linda gave me and my mother masks because she was concerned since we work outdoors. Knowing I am more than just a food vendor to these customers warms my heart. Being a part of this amazing community is such a special thing.\u003c/p>\n\u003cp>[People from] all walks of life enjoy my dim sum, from babies to their grandparents, people who have never had it or those with food sensitivities. We have vegetarian, vegan, gluten-free, seafood and meat options. There is something for everyone. Everyone loves dim sum!\u003c/p>\n\u003cp>\u003cb>What’s your favorite item on your menu? \u003c/b>\u003c/p>\n\u003cp>A VIP client of mine hired me to cater her mother’s birthday dinner. She had requested that I make something with black truffles. That is when the black truffle shrimp dumpling was born. It is my personal favorite dumpling and has also become a favorite for many regulars. It’s special how we add black truffle to the shrimp filling, and we also add black truffle to the top of the dumpling.\u003c/p>\n\u003cp>But the traditional shrimp dumpling might be [better] for you if you are a purist. Some would say the shrimp dumpling is how to tell if a dim sum house is good or not.\u003c/p>\n\u003cfigure id=\"attachment_13956334\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg\" alt=\"Two varieties of dim sum on a paper plate. One of them is topped with black truffle shavings.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tru Gourmet’s more modern, creative dim sum items include a shrimp dumpling that incorporates black truffles. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the best thing about selling at the farmers market? \u003c/b>\u003c/p>\n\u003cp>I love working at the farmers market! It’s such a wonderful community. Most of my customers are regulars who come every week, rain or shine. I appreciate their support. Even during the beginning of COVID, regulars came every week. It was because of them that I was able to stay in business.\u003c/p>\n\u003cp>We have been in business for 15 years and hope for another 15 years to come.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://trugourmet.com/\">\u003ci>Tru Gourmet Dim Sum\u003c/i>\u003c/a>\u003ci> is open at the Grand Lake Farmers Market (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003ci>You can also find them at the Marin Farmers Market (3501 Civic Center Dr., San Rafael) on Sundays from 8 a.m. to 1 p.m., and at the California Avenue Farmers Market (400 California Ave., Palo Alto) on Sundays from 9 a.m. to 1 p.m.\u003c/i>\u003cbr>\n\u003cem>\u003cbr>\nNadege Mulamba is a senior at Oakland Technical High School enjoys listening to music, writing and baking in her free time. She is passionate about screenwriting and wants to major in film.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956326/tru-gourmet-dim-sum-farmers-market-oakland","authors":["byline_arts_13956326"],"categories":["arts_1","arts_12276"],"tags":["arts_21727","arts_22099","arts_10278","arts_1297","arts_1785","arts_1143","arts_4533"],"featImg":"arts_13956333","label":"source_arts_13956326"},"arts_13956274":{"type":"posts","id":"arts_13956274","meta":{"index":"posts_1591205157","site":"arts","id":"13956274","score":null,"sort":[1713556171000]},"guestAuthors":[],"slug":"asian-art-museum-phoenix-kingdoms-ancient-chinese-cooking-wine-vessels","title":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","publishDate":1713556171,"format":"standard","headTitle":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum’s Newest Exhibit | KQED","labelTerm":{},"content":"\u003cp>A wine cooler, a five-pound gold cup and a whole lot of cauldrons are a few of the ancient items you can find at the Asian Art Museum’s new \u003ci>Phoenix Kingdoms\u003c/i> exhibit, which is open to the public from April 19 to July 22.\u003c/p>\n\u003cp>“At the beginning of the exhibit you seem to be going into a crack in time — a time tunnel — transporting you to the ancient world,” museum director Jay Xu said at a recent preview event.\u003c/p>\n\u003cp>Nicknamed “Hot Pot Time Machine” by associate communications director Zac Rose, the exhibit showcases over 150 artifacts from the Zhou Dynasty, all found in the tombs of the nobility.\u003c/p>\n\u003cp>Many of the tombs found in modern day Hubei province in central China were waterlogged by lakes and rivers, which will have you thinking, “Looks pretty good for a 2,000-year-old conjoined-pig food container.” Apparently, water submersion — and the absence of oxygen — was just what the doctor ordered for ancient, lacquered wood.\u003c/p>\n\u003cfigure id=\"attachment_13956280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg\" alt=\"Lidded box in the shape of conjoined pigs, made of laquered wood.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A food container in the shape of conjoined pigs, from China’s Warring States period (approximately 340 BCE). \u003ccite>(Jingzhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trove paints a picture of the lives of the rich and powerful in two vassal states known as Chu and Zeng, said museum curator Fan Jeremy Zhang during a tour of the exhibit. The two had an ongoing rivalry during the Warring States period in China, which lasted from around 475 BCE to 221 BCE.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955953,arts_13956218']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Evidently, the affluent dead in Chu and Zeng kept the party going in the next world with plenty of food and alcohol. According to Zhang, some researchers believe a contributing factor to the fall of the earlier Shang Dynasty was excessive partying and drinking — not from the alcohol, which was pretty low proof in pre-distillation times, but from the lead in the bronze drinking vessels. Not unlike those found throughout the exhibit.\u003c/p>\n\u003cp>“There are records that their parties lasted for days,” said Zhang.\u003c/p>\n\u003cp>In the belly of the exhibit, there are rows of wine vessels shaped like gourds, others adorned with dragons, buffalo and phoenixes — a common motif that gives the collection its name. There are food storage containers shaped like ducks and personal-sized cauldrons that would have heated meat-heavy dishes for individual nobles.\u003c/p>\n\u003cfigure id=\"attachment_13956278\" class=\"wp-caption alignnone\" style=\"max-width: 1916px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-%C2%A9-Suizhou-Municipal-Museum-scaled.jpg\" alt=\"Green ancient Chinese wine vessel with dragon carving.\" width=\"1916\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-scaled.jpg 1916w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-800x1069.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1020x1363.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-768x1026.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1150x1536.jpg 1150w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1533x2048.jpg 1533w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1920x2565.jpg 1920w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003cfigcaption class=\"wp-caption-text\">A wine vessel from approximately 1000 BCE, carved to resemble a dragon. \u003ccite>(Suizhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Phoenix Kingdoms\u003c/i> also features ceremonial musical instruments, weapons, clothing and jade carvings. But the highlights are the ornate cookware, which allows viewers to imagine steaming cauldrons of lamb and condensating vats of chilled wine — which was actually more like millet ale or pre-beer, said Zhang.\u003c/p>\n\u003cp>The gallery opens through a curtain of floor to ceiling tassels and ends with a broad, orange light panel like a digital sunrise.\u003c/p>\n\u003cp>“At the end you emerge in the modern world,” museum director Xu said, as we completed the tour. “Where it’s bright and sunny.”\u003c/p>\n\u003cp>And where you can go in search of more modern hot pot and wine — hold the lead.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://exhibitions.asianart.org/exhibitions/phoenix-kingdoms/\">Phoenix Kingdoms\u003c/a>\u003ci> is on view at the Asian Art Museum (200 Larkin St., San Francisco) from April 19 to July 22.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"‘Phoenix Kingdoms’ puts a spotlight on ancient Chinese cookware and other ceremonial antiquities.","status":"publish","parent":0,"modified":1713556361,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":566},"headData":{"title":"Ancient Chinese Cooking Vessels Star in Asian Art Museum Exhibit in SF | KQED","description":"‘Phoenix Kingdoms’ puts a spotlight on ancient Chinese cookware and other ceremonial antiquities.","ogTitle":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","ogDescription":"","ogImgId":"","twTitle":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","twDescription":"","twImgId":"","socialTitle":"Ancient Chinese Cooking Vessels Star in Asian Art Museum Exhibit in SF %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","datePublished":"2024-04-19T19:49:31.000Z","dateModified":"2024-04-19T19:52:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956274/asian-art-museum-phoenix-kingdoms-ancient-chinese-cooking-wine-vessels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A wine cooler, a five-pound gold cup and a whole lot of cauldrons are a few of the ancient items you can find at the Asian Art Museum’s new \u003ci>Phoenix Kingdoms\u003c/i> exhibit, which is open to the public from April 19 to July 22.\u003c/p>\n\u003cp>“At the beginning of the exhibit you seem to be going into a crack in time — a time tunnel — transporting you to the ancient world,” museum director Jay Xu said at a recent preview event.\u003c/p>\n\u003cp>Nicknamed “Hot Pot Time Machine” by associate communications director Zac Rose, the exhibit showcases over 150 artifacts from the Zhou Dynasty, all found in the tombs of the nobility.\u003c/p>\n\u003cp>Many of the tombs found in modern day Hubei province in central China were waterlogged by lakes and rivers, which will have you thinking, “Looks pretty good for a 2,000-year-old conjoined-pig food container.” Apparently, water submersion — and the absence of oxygen — was just what the doctor ordered for ancient, lacquered wood.\u003c/p>\n\u003cfigure id=\"attachment_13956280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg\" alt=\"Lidded box in the shape of conjoined pigs, made of laquered wood.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A food container in the shape of conjoined pigs, from China’s Warring States period (approximately 340 BCE). \u003ccite>(Jingzhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trove paints a picture of the lives of the rich and powerful in two vassal states known as Chu and Zeng, said museum curator Fan Jeremy Zhang during a tour of the exhibit. The two had an ongoing rivalry during the Warring States period in China, which lasted from around 475 BCE to 221 BCE.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955953,arts_13956218","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Evidently, the affluent dead in Chu and Zeng kept the party going in the next world with plenty of food and alcohol. According to Zhang, some researchers believe a contributing factor to the fall of the earlier Shang Dynasty was excessive partying and drinking — not from the alcohol, which was pretty low proof in pre-distillation times, but from the lead in the bronze drinking vessels. Not unlike those found throughout the exhibit.\u003c/p>\n\u003cp>“There are records that their parties lasted for days,” said Zhang.\u003c/p>\n\u003cp>In the belly of the exhibit, there are rows of wine vessels shaped like gourds, others adorned with dragons, buffalo and phoenixes — a common motif that gives the collection its name. There are food storage containers shaped like ducks and personal-sized cauldrons that would have heated meat-heavy dishes for individual nobles.\u003c/p>\n\u003cfigure id=\"attachment_13956278\" class=\"wp-caption alignnone\" style=\"max-width: 1916px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-%C2%A9-Suizhou-Municipal-Museum-scaled.jpg\" alt=\"Green ancient Chinese wine vessel with dragon carving.\" width=\"1916\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-scaled.jpg 1916w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-800x1069.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1020x1363.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-768x1026.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1150x1536.jpg 1150w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1533x2048.jpg 1533w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1920x2565.jpg 1920w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003cfigcaption class=\"wp-caption-text\">A wine vessel from approximately 1000 BCE, carved to resemble a dragon. \u003ccite>(Suizhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Phoenix Kingdoms\u003c/i> also features ceremonial musical instruments, weapons, clothing and jade carvings. But the highlights are the ornate cookware, which allows viewers to imagine steaming cauldrons of lamb and condensating vats of chilled wine — which was actually more like millet ale or pre-beer, said Zhang.\u003c/p>\n\u003cp>The gallery opens through a curtain of floor to ceiling tassels and ends with a broad, orange light panel like a digital sunrise.\u003c/p>\n\u003cp>“At the end you emerge in the modern world,” museum director Xu said, as we completed the tour. “Where it’s bright and sunny.”\u003c/p>\n\u003cp>And where you can go in search of more modern hot pot and wine — hold the lead.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://exhibitions.asianart.org/exhibitions/phoenix-kingdoms/\">Phoenix Kingdoms\u003c/a>\u003ci> is on view at the Asian Art Museum (200 Larkin St., San Francisco) from April 19 to July 22.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956274/asian-art-museum-phoenix-kingdoms-ancient-chinese-cooking-wine-vessels","authors":["11872"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_2250","arts_5391","arts_1297","arts_1146","arts_585"],"featImg":"arts_13956279","label":"source_arts_13956274"}},"programsReducer":{"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/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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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. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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