The Exuberant Joy of an Indian Ice Cream Shop at 11 PM
Jerry Quits Ben & Jerry’s Over Stifled Independence on Social Issues
In San Francisco, Mitchell’s Ice Cream Is the People’s Choice
San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience
Nump’s Newest Single Is a Love Song Inspired by Halo Halo
San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop
Tracy's Popular Gas-Station Filipino Dessert Shop Is Moving
You Can Get Free Ice Cream on Tuesday — No Catch
Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City
Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats
Ube Ice Cream Tacos Are the Bay Area’s Homegrown Answer to the Choco Taco
This Filipino Gas Station Dessert Shop Is Among NorCal’s Most Delicious Secrets
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"slug": "sunnyvale-indian-ice-cream-pints-of-joy-late-night",
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"content": "\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2.jpg\" alt=\"Illustration: Two men eagerly eating many varieties of ice cream.\" class=\"wp-image-13990722\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">Pints of Joy is known for its wide selection of Indian-inspired ice cream flavors. The original Sunnyvale location stays open until 11 p.m. on weekends. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. 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. \u003c/em>\u003c/p>\n\n\n\n\u003cp>The line outside the Indian \u003ca href=\"https://www.kqed.org/arts/tag/ice-cream\">ice cream\u003c/a> shop is, in a word, outrageous. \u003c/p>\n\n\n\n\u003cp>Sandwiched between a dental office and an injection clinic in an anonymous Sunnyvale plaza, \u003ca href=\"https://pintsofjoy.com/\">Pints of Joy\u003c/a> doesn’t, at first glance, \u003cem>look\u003c/em> like it’d be the site of an exuberant after-hours party. And yet: There are at least 15 or 20 customers ahead of us in line when we pull up to the scoop shop at a quarter past 10 on a recent Friday night — and easily another 30 ice cream eaters seated inside, or at the handful of tables on the string light–bedecked courtyard, or just sprawled out on the decorative planter boxes in front. \u003c/p>\n\n\n\n\u003cp>Almost everyone appears to be South Asian. And because a good chunk of the crowd has come in big, boisterous groups of five or six, the place pulses with the electricity of happy late-night conversation. At one outdoor table, a multigenerational family — Boomer grandparents, Gen X kids, Gen Z grandkids — teases each other over waffle cones. Inside, a table of eight bespectacled men in their 20s gesticulate vigorously with their hands, in the thick of some lively discussion. (Speaking as two glasses-wearing Asians, we never felt more at home among our people than at this Sunnyvale ice cream shop.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove.jpg\" alt='Illustration: An ice cream shop lit up at night, with a long line of customers waiting outside. The sign reads, \"Pints of Joy.\"' class=\"wp-image-13990725\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">Shortly before closing on a Friday night, the line outside the shop still stretched 15 or 20 people deep. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The reason for Pints of Joy’s popularity isn’t \u003cem>just\u003c/em> the convenience of being an ice cream parlor that stays open until 11 p.m. on weekends. What sets the shop apart is its lineup of Indian-inspired flavors — a breathtaking array even among the Bay Area’s small handful of other \u003ca href=\"https://www.kqed.org/bayareabites/139737/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor\">new-school South Asian ice cream\u003c/a> brands. There are flavors named after traditional, spice-laden Indian desserts like ras malai, falooda and malai kulfi. There are tropical fruits I love (mango! jackfruit!) and others I’d never heard of, like chikoo — a grainy, vaguely pear-like fruit that folks in India sometimes \u003ca href=\"https://www.whetstonemagazine.com/journal/in-india-the-chikoo-fruit-spreads-its-sweet-legacy\">add to milkshakes or turn into dehydrated chips\u003c/a>. One flavor, the \u003ca href=\"https://pintsofjoy.com/collections/order-ahead/products/meetha-paan\">meetha paan\u003c/a>, even features fresh betel leaves. \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All told, there were nearly 30 flavors to choose from, all intriguing. For probably a third of them, I couldn’t even begin to imagine what the ice cream might taste like. On a busy night like this one, when it wasn’t possible for us to take our time sampling three or four different flavors before making up our minds, the shop’s four-scoop flight ($14.99), served on a handsome wooden tray, is a nice option — especially if you’re sharing with a couple of friends. \u003c/p>\n\n\n\n\u003cp>We wound up picking more or less at random, but all of the flavors we chose were a hit. The gulab jamun flavor is a fun, inspired twist on the syrup-soaked “Indian donuts,” with chunks of the sweet dough balls mixed into the ice cream itself. \u003c/p>\n\n\n\n\n\n\u003cp>Meanwhile, our scooper’s top recommendation is the Biscoff cookie flavor, which features crumbled bits of the crisp, caramelly cookies (a \u003ca href=\"https://www.thestatesman.com/inspiration-hub/biscoff-in-india-the-biscuit-that-lost-its-bite-1503544174.html\">popular treat in India\u003c/a>, it turns out). This winds up being our favorite; it’s extravagantly delicious, like a bolder, more texturally interesting cookies and cream.\u003c/p>\n\n\n\n\u003cp>In addition to the audaciousness of the flavors, the other distinguishing feature of the ice cream at Pints of Joy is that it doesn’t have any eggs in it, so the scoops aren’t as dense or creamy as the ones at some of my favorite high-end creameries, like Bi-Rite or Lush Gelato. The texture is lighter here; the ice cream melts a little bit faster. \u003c/p>\n\n\n\n\u003cp>The bonus is that the eggless approach makes for flavors that are more vivid and refreshing, perfect for the shop’s dazzling palette of tropical fruits. So, for the third scoop in our flight, I loved the intense, honeyed sweetness of the Alphonso mango ice cream, made with the pulp from real Indian mangoes, aka the “\u003ca href=\"https://www.kqed.org/arts/13990218/indian-mango-party-san-francisco-mission\">king of fruits\u003c/a>.” And the most provocative flavor of the night was the custard apple, aka sitaphal, which includes strands of the fruit’s creamy, delicate flesh. The flavor lies somewhere between a banana and a less pungent durian. \u003c/p>\n\n\n\n\u003cp>For Indian sweets lovers who want their frozen confections to taste \u003cem>even more \u003c/em>Indian, Pints of Joy also offers a selection of ice cream desserts modeled closely after traditional Indian sweets. The maximalist gajar halwa sundae comes dusted with almonds and crushed pistachios and has a layer of sticky-sweet carrot gelatin (the “gajar halwa”) on the bottom of the bowl. The mango mastani, meanwhile, is like if you took a mango lassi and added a scoop of mango ice cream, and also scattered a handful of Tutti-Frutti candy and nuts on top. \u003c/p>\n\n\n\n\u003cp>Suffice it to say, we’re on a bit of a sugar high by the end of the night. \u003c/p>\n\n\n\n\u003cp>All around us, though, the party rages on. Even as late as 10:45 p.m., we see children, maybe 8 or 9 years old, out past their bedtime, getting in line with their parents. The very last customer is a young South Asian woman in pajamas who sneaks in the door right as the store is closing up shop and walks out a few minutes later holding two pints in a plastic bag. She’s on the phone, probably letting friends or family know that her late-night mission was a success. \u003c/p>\n\n\n\n\u003cp>By this point, it’s well past 11 o’clock, and Pints of Joy has technically closed. But even halfway across the parking lot, we still hear the echoes of everyone’s happy chatter.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/pintsofjoyicecream/\">\u003cem>Pints of Joy\u003c/em>\u003c/a>\u003cem> is open Tuesday to Thursday 11 a.m.–9 p.m., Friday to Saturday 11 a.m.–11 p.m. and Sunday noon to 10 p.m. at 717 E. El Camino Real in Sunnyvale. The shop also has locations in \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/fremont\">\u003cem>Fremont\u003c/em>\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/best-ice-cream-parlour-in-palo-alto\">\u003cem>Palo Alto\u003c/em>\u003c/a>\u003cem> (at Rick’s Ice Cream).\u003c/em>\u003c/p>\n\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2.jpg\" alt=\"Illustration: Two men eagerly eating many varieties of ice cream.\" class=\"wp-image-13990722\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Pints of Joy is known for its wide selection of Indian-inspired ice cream flavors. The original Sunnyvale location stays open until 11 p.m. on weekends.\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>Sandwiched between a dental office and an injection clinic in an anonymous Sunnyvale plaza, \u003ca href=\"https://pintsofjoy.com/\">Pints of Joy\u003c/a> doesn’t, at first glance, \u003cem>look\u003c/em> like it’d be the site of an exuberant after-hours party. And yet: There are at least 15 or 20 customers ahead of us in line when we pull up to the scoop shop at a quarter past 10 on a recent Friday night — and easily another 30 ice cream eaters seated inside, or at the handful of tables on the string light–bedecked courtyard, or just sprawled out on the decorative planter boxes in front. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Almost everyone appears to be South Asian. And because a good chunk of the crowd has come in big, boisterous groups of five or six, the place pulses with the electricity of happy late-night conversation. At one outdoor table, a multigenerational family — Boomer grandparents, Gen X kids, Gen Z grandkids — teases each other over waffle cones. Inside, a table of eight bespectacled men in their 20s gesticulate vigorously with their hands, in the thick of some lively discussion. (Speaking as two glasses-wearing Asians, we never felt more at home among our people than at this Sunnyvale ice cream shop.)\u003c/p>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove.jpg\" alt=\"Illustration: An ice cream shop lit up at night, with a long line of customers waiting outside. The sign reads, "Pints of Joy."\" class=\"wp-image-13990725\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Shortly before closing on a Friday night, the line outside the shop still stretched 15 or 20 people deep.\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>The reason for Pints of Joy’s popularity isn’t \u003cem>just\u003c/em> the convenience of being an ice cream parlor that stays open until 11 p.m. on weekends. What sets the shop apart is its lineup of Indian-inspired flavors — a breathtaking array even among the Bay Area’s small handful of other \u003ca href=\"https://www.kqed.org/bayareabites/139737/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor\">new-school South Asian ice cream\u003c/a> brands. There are flavors named after traditional, spice-laden Indian desserts like ras malai, falooda and malai kulfi. There are tropical fruits I love (mango! jackfruit!) and others I’d never heard of, like chikoo — a grainy, vaguely pear-like fruit that folks in India sometimes \u003ca href=\"https://www.whetstonemagazine.com/journal/in-india-the-chikoo-fruit-spreads-its-sweet-legacy\">add to milkshakes or turn into dehydrated chips\u003c/a>. One flavor, the \u003ca href=\"https://pintsofjoy.com/collections/order-ahead/products/meetha-paan\">meetha paan\u003c/a>, even features fresh betel leaves. \u003c/p>\n",
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"innerHTML": "\n\u003cp>All told, there were nearly 30 flavors to choose from, all intriguing. For probably a third of them, I couldn’t even begin to imagine what the ice cream might taste like. On a busy night like this one, when it wasn’t possible for us to take our time sampling three or four different flavors before making up our minds, the shop’s four-scoop flight ($14.99), served on a handsome wooden tray, is a nice option — especially if you’re sharing with a couple of friends. \u003c/p>\n",
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"innerHTML": "\n\u003cp>We wound up picking more or less at random, but all of the flavors we chose were a hit. The gulab jamun flavor is a fun, inspired twist on the syrup-soaked “Indian donuts,” with chunks of the sweet dough balls mixed into the ice cream itself. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Meanwhile, our scooper’s top recommendation is the Biscoff cookie flavor, which features crumbled bits of the crisp, caramelly cookies (a \u003ca href=\"https://www.thestatesman.com/inspiration-hub/biscoff-in-india-the-biscuit-that-lost-its-bite-1503544174.html\">popular treat in India\u003c/a>, it turns out). This winds up being our favorite; it’s extravagantly delicious, like a bolder, more texturally interesting cookies and cream.\u003c/p>\n",
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"\n\u003cp>Meanwhile, our scooper’s top recommendation is the Biscoff cookie flavor, which features crumbled bits of the crisp, caramelly cookies (a \u003ca href=\"https://www.thestatesman.com/inspiration-hub/biscoff-in-india-the-biscuit-that-lost-its-bite-1503544174.html\">popular treat in India\u003c/a>, it turns out). This winds up being our favorite; it’s extravagantly delicious, like a bolder, more texturally interesting cookies and cream.\u003c/p>\n"
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"innerHTML": "\n\u003cp>In addition to the audaciousness of the flavors, the other distinguishing feature of the ice cream at Pints of Joy is that it doesn’t have any eggs in it, so the scoops aren’t as dense or creamy as the ones at some of my favorite high-end creameries, like Bi-Rite or Lush Gelato. The texture is lighter here; the ice cream melts a little bit faster. \u003c/p>\n",
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"\n\u003cp>In addition to the audaciousness of the flavors, the other distinguishing feature of the ice cream at Pints of Joy is that it doesn’t have any eggs in it, so the scoops aren’t as dense or creamy as the ones at some of my favorite high-end creameries, like Bi-Rite or Lush Gelato. The texture is lighter here; the ice cream melts a little bit faster. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The bonus is that the eggless approach makes for flavors that are more vivid and refreshing, perfect for the shop’s dazzling palette of tropical fruits. So, for the third scoop in our flight, I loved the intense, honeyed sweetness of the Alphonso mango ice cream, made with the pulp from real Indian mangoes, aka the “\u003ca href=\"https://www.kqed.org/arts/13990218/indian-mango-party-san-francisco-mission\">king of fruits\u003c/a>.” And the most provocative flavor of the night was the custard apple, aka sitaphal, which includes strands of the fruit’s creamy, delicate flesh. The flavor lies somewhere between a banana and a less pungent durian. \u003c/p>\n",
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"\n\u003cp>The bonus is that the eggless approach makes for flavors that are more vivid and refreshing, perfect for the shop’s dazzling palette of tropical fruits. So, for the third scoop in our flight, I loved the intense, honeyed sweetness of the Alphonso mango ice cream, made with the pulp from real Indian mangoes, aka the “\u003ca href=\"https://www.kqed.org/arts/13990218/indian-mango-party-san-francisco-mission\">king of fruits\u003c/a>.” And the most provocative flavor of the night was the custard apple, aka sitaphal, which includes strands of the fruit’s creamy, delicate flesh. The flavor lies somewhere between a banana and a less pungent durian. \u003c/p>\n"
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"innerHTML": "\n\u003cp>For Indian sweets lovers who want their frozen confections to taste \u003cem>even more \u003c/em>Indian, Pints of Joy also offers a selection of ice cream desserts modeled closely after traditional Indian sweets. The maximalist gajar halwa sundae comes dusted with almonds and crushed pistachios and has a layer of sticky-sweet carrot gelatin (the “gajar halwa”) on the bottom of the bowl. The mango mastani, meanwhile, is like if you took a mango lassi and added a scoop of mango ice cream, and also scattered a handful of Tutti-Frutti candy and nuts on top. \u003c/p>\n",
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"\n\u003cp>For Indian sweets lovers who want their frozen confections to taste \u003cem>even more \u003c/em>Indian, Pints of Joy also offers a selection of ice cream desserts modeled closely after traditional Indian sweets. The maximalist gajar halwa sundae comes dusted with almonds and crushed pistachios and has a layer of sticky-sweet carrot gelatin (the “gajar halwa”) on the bottom of the bowl. The mango mastani, meanwhile, is like if you took a mango lassi and added a scoop of mango ice cream, and also scattered a handful of Tutti-Frutti candy and nuts on top. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Suffice it to say, we’re on a bit of a sugar high by the end of the night. \u003c/p>\n",
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"innerHTML": "\n\u003cp>All around us, though, the party rages on. Even as late as 10:45 p.m., we see children, maybe 8 or 9 years old, out past their bedtime, getting in line with their parents. The very last customer is a young South Asian woman in pajamas who sneaks in the door right as the store is closing up shop and walks out a few minutes later holding two pints in a plastic bag. She’s on the phone, probably letting friends or family know that her late-night mission was a success. \u003c/p>\n",
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"\n\u003cp>All around us, though, the party rages on. Even as late as 10:45 p.m., we see children, maybe 8 or 9 years old, out past their bedtime, getting in line with their parents. The very last customer is a young South Asian woman in pajamas who sneaks in the door right as the store is closing up shop and walks out a few minutes later holding two pints in a plastic bag. She’s on the phone, probably letting friends or family know that her late-night mission was a success. \u003c/p>\n"
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"innerHTML": "\n\u003cp>By this point, it’s well past 11 o’clock, and Pints of Joy has technically closed. But even halfway across the parking lot, we still hear the echoes of everyone’s happy chatter.\u003c/p>\n",
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"\n\u003cp>By this point, it’s well past 11 o’clock, and Pints of Joy has technically closed. But even halfway across the parking lot, we still hear the echoes of everyone’s happy chatter.\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/pintsofjoyicecream/\">\u003cem>Pints of Joy\u003c/em>\u003c/a>\u003cem> is open Tuesday to Thursday 11 a.m.–9 p.m., Friday to Saturday 11 a.m.–11 p.m. and Sunday noon to 10 p.m. at 717 E. El Camino Real in Sunnyvale. The shop also has locations in \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/fremont\">\u003cem>Fremont\u003c/em>\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/best-ice-cream-parlour-in-palo-alto\">\u003cem>Palo Alto\u003c/em>\u003c/a>\u003cem> (at Rick’s Ice Cream).\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/pintsofjoyicecream/\">\u003cem>Pints of Joy\u003c/em>\u003c/a>\u003cem> is open Tuesday to Thursday 11 a.m.–9 p.m., Friday to Saturday 11 a.m.–11 p.m. and Sunday noon to 10 p.m. at 717 E. El Camino Real in Sunnyvale. The shop also has locations in \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/fremont\">\u003cem>Fremont\u003c/em>\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/best-ice-cream-parlour-in-palo-alto\">\u003cem>Palo Alto\u003c/em>\u003c/a>\u003cem> (at Rick’s Ice Cream).\u003c/em>\u003c/p>\n"
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2.jpg\" alt=\"Illustration: Two men eagerly eating many varieties of ice cream.\" class=\"wp-image-13990722\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">Pints of Joy is known for its wide selection of Indian-inspired ice cream flavors. The original Sunnyvale location stays open until 11 p.m. on weekends. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. 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. \u003c/em>\u003c/p>\n\n\n\n\u003cp>The line outside the Indian \u003ca href=\"https://www.kqed.org/arts/tag/ice-cream\">ice cream\u003c/a> shop is, in a word, outrageous. \u003c/p>\n\n\n\n\u003cp>Sandwiched between a dental office and an injection clinic in an anonymous Sunnyvale plaza, \u003ca href=\"https://pintsofjoy.com/\">Pints of Joy\u003c/a> doesn’t, at first glance, \u003cem>look\u003c/em> like it’d be the site of an exuberant after-hours party. And yet: There are at least 15 or 20 customers ahead of us in line when we pull up to the scoop shop at a quarter past 10 on a recent Friday night — and easily another 30 ice cream eaters seated inside, or at the handful of tables on the string light–bedecked courtyard, or just sprawled out on the decorative planter boxes in front. \u003c/p>\n\n\n\n\u003cp>Almost everyone appears to be South Asian. And because a good chunk of the crowd has come in big, boisterous groups of five or six, the place pulses with the electricity of happy late-night conversation. At one outdoor table, a multigenerational family — Boomer grandparents, Gen X kids, Gen Z grandkids — teases each other over waffle cones. Inside, a table of eight bespectacled men in their 20s gesticulate vigorously with their hands, in the thick of some lively discussion. (Speaking as two glasses-wearing Asians, we never felt more at home among our people than at this Sunnyvale ice cream shop.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove.jpg\" alt='Illustration: An ice cream shop lit up at night, with a long line of customers waiting outside. The sign reads, \"Pints of Joy.\"' class=\"wp-image-13990725\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/PintsOfLove-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-element-caption\">Shortly before closing on a Friday night, the line outside the shop still stretched 15 or 20 people deep. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The reason for Pints of Joy’s popularity isn’t \u003cem>just\u003c/em> the convenience of being an ice cream parlor that stays open until 11 p.m. on weekends. What sets the shop apart is its lineup of Indian-inspired flavors — a breathtaking array even among the Bay Area’s small handful of other \u003ca href=\"https://www.kqed.org/bayareabites/139737/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor\">new-school South Asian ice cream\u003c/a> brands. There are flavors named after traditional, spice-laden Indian desserts like ras malai, falooda and malai kulfi. There are tropical fruits I love (mango! jackfruit!) and others I’d never heard of, like chikoo — a grainy, vaguely pear-like fruit that folks in India sometimes \u003ca href=\"https://www.whetstonemagazine.com/journal/in-india-the-chikoo-fruit-spreads-its-sweet-legacy\">add to milkshakes or turn into dehydrated chips\u003c/a>. One flavor, the \u003ca href=\"https://pintsofjoy.com/collections/order-ahead/products/meetha-paan\">meetha paan\u003c/a>, even features fresh betel leaves. \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All told, there were nearly 30 flavors to choose from, all intriguing. For probably a third of them, I couldn’t even begin to imagine what the ice cream might taste like. On a busy night like this one, when it wasn’t possible for us to take our time sampling three or four different flavors before making up our minds, the shop’s four-scoop flight ($14.99), served on a handsome wooden tray, is a nice option — especially if you’re sharing with a couple of friends. \u003c/p>\n\n\n\n\u003cp>We wound up picking more or less at random, but all of the flavors we chose were a hit. The gulab jamun flavor is a fun, inspired twist on the syrup-soaked “Indian donuts,” with chunks of the sweet dough balls mixed into the ice cream itself. \u003c/p>\n\n\n\n\n\n\u003cp>Meanwhile, our scooper’s top recommendation is the Biscoff cookie flavor, which features crumbled bits of the crisp, caramelly cookies (a \u003ca href=\"https://www.thestatesman.com/inspiration-hub/biscoff-in-india-the-biscuit-that-lost-its-bite-1503544174.html\">popular treat in India\u003c/a>, it turns out). This winds up being our favorite; it’s extravagantly delicious, like a bolder, more texturally interesting cookies and cream.\u003c/p>\n\n\n\n\u003cp>In addition to the audaciousness of the flavors, the other distinguishing feature of the ice cream at Pints of Joy is that it doesn’t have any eggs in it, so the scoops aren’t as dense or creamy as the ones at some of my favorite high-end creameries, like Bi-Rite or Lush Gelato. The texture is lighter here; the ice cream melts a little bit faster. \u003c/p>\n\n\n\n\u003cp>The bonus is that the eggless approach makes for flavors that are more vivid and refreshing, perfect for the shop’s dazzling palette of tropical fruits. So, for the third scoop in our flight, I loved the intense, honeyed sweetness of the Alphonso mango ice cream, made with the pulp from real Indian mangoes, aka the “\u003ca href=\"https://www.kqed.org/arts/13990218/indian-mango-party-san-francisco-mission\">king of fruits\u003c/a>.” And the most provocative flavor of the night was the custard apple, aka sitaphal, which includes strands of the fruit’s creamy, delicate flesh. The flavor lies somewhere between a banana and a less pungent durian. \u003c/p>\n\n\n\n\u003cp>For Indian sweets lovers who want their frozen confections to taste \u003cem>even more \u003c/em>Indian, Pints of Joy also offers a selection of ice cream desserts modeled closely after traditional Indian sweets. The maximalist gajar halwa sundae comes dusted with almonds and crushed pistachios and has a layer of sticky-sweet carrot gelatin (the “gajar halwa”) on the bottom of the bowl. The mango mastani, meanwhile, is like if you took a mango lassi and added a scoop of mango ice cream, and also scattered a handful of Tutti-Frutti candy and nuts on top. \u003c/p>\n\n\n\n\u003cp>Suffice it to say, we’re on a bit of a sugar high by the end of the night. \u003c/p>\n\n\n\n\u003cp>All around us, though, the party rages on. Even as late as 10:45 p.m., we see children, maybe 8 or 9 years old, out past their bedtime, getting in line with their parents. The very last customer is a young South Asian woman in pajamas who sneaks in the door right as the store is closing up shop and walks out a few minutes later holding two pints in a plastic bag. She’s on the phone, probably letting friends or family know that her late-night mission was a success. \u003c/p>\n\n\n\n\u003cp>By this point, it’s well past 11 o’clock, and Pints of Joy has technically closed. But even halfway across the parking lot, we still hear the echoes of everyone’s happy chatter.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/pintsofjoyicecream/\">\u003cem>Pints of Joy\u003c/em>\u003c/a>\u003cem> is open Tuesday to Thursday 11 a.m.–9 p.m., Friday to Saturday 11 a.m.–11 p.m. and Sunday noon to 10 p.m. at 717 E. El Camino Real in Sunnyvale. The shop also has locations in \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/fremont\">\u003cem>Fremont\u003c/em>\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"https://pintsofjoy.com/pages/best-ice-cream-parlour-in-palo-alto\">\u003cem>Palo Alto\u003c/em>\u003c/a>\u003cem> (at Rick’s Ice Cream).\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Ben & Jerry’s co-founder Jerry Greenfield is leaving the ice cream brand after 47 years, saying that the independence it once had to speak up on social issues has been stifled by parent company Unilever.\u003c/p>\n\u003cp>In a letter that co-founder Ben Cohen posted on social media platform X on Greenfield’s behalf, Greenfield said that he felt the independence the brand had to speak on social issues and events was lost to Unilever.\u003c/p>\n\u003cp>[aside postid='bayareabites_12463']“For more than 20 years under their ownership, Ben & Jerry’s stood up and spoke out in support of peace, justice and human rights, not as abstract concepts, but in relation to real events happening in our world,” he wrote. “That independence existed in no small part because of the unique merger agreement Ben and I negotiated with Unilever, one that enshrined our social mission and values in the company’s governance structure in perpetuity. It’s profoundly disappointing to come to the conclusion that that independence, the very basis of our sale to Unilever, is gone.”\u003c/p>\n\u003cp>Greenfield said that the loss of independence was coming “at a time when our country’s current administration is attacking civil rights, voting rights, the rights of immigrants, women and the LGBTQ community.”\u003c/p>\n\u003cp>“Standing up for the values of justice, equity, and our shared humanity has never been more important, and yet Ben & Jerry’s has been silenced, sidelined for fear of upsetting those in power,” he said. “It’s easy to stand up and speak out when there’s nothing at risk. The real test of values is when times are challenging and you have something to lose.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Greenfield noted that Ben & Jerry’s, famous for its colorful ice cream containers with flavor names such as Cherry Garcia and Phish Food, “was always about more than just ice cream; it was a way to spread love and invite others into the fight for equity, justice and a better world.”\u003c/p>\n\u003cp>Unilever, based in London, is spinning off its ice cream business including Ben & Jerry’s into a stand-alone company called The Magnum Ice Cream Company. Greenfield and Cohen have been pushing for Ben & Jerry’s to be allowed to become an independently owned company again, saying in a letter to Magnum’s board that they don’t believe the brand should be part of a corporation that doesn’t support its founding mission.\u003c/p>\n\u003cp>[aside postid='bayareabites_121193']A spokesperson for Magnum said in a statement on Wednesday that it would be forever grateful to Greenfield for his contributions to Ben & Jerry’s and thanked him for his service, but was not aligned with his viewpoint.\u003c/p>\n\u003cp>“We disagree with his perspective and have sought to engage both co-founders in a constructive conversation on how to strengthen Ben & Jerry’s powerful values-based position in the world,” the spokesperson said.\u003c/p>\n\u003cp>Magnum said that it is still committed to Ben & Jerry’s mission and remains “focused on carrying forward the legacy of peace, love, and ice cream of this iconic, much-loved brand.”\u003c/p>\n\u003cfigure id=\"attachment_13955963\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13955963 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_.jpg\" alt=\"A woman's hand with pink painted nails holds two cones of ice cream in the air\" width=\"1500\" height=\"844\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-768x432.jpg 768w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Ben & Jerry’s flavors include options like Cherry Garcia and Phish Food — reflecting the hippie values of the company’s founders. \u003ccite>(Ben & Jerry's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ben & Jerry’s has been at odds with Unilever for a while. In March Ben & Jerry’s said that its CEO was unlawfully removed by Unilever in retaliation for the ice cream maker’s social and political activism.\u003c/p>\n\u003cp>In a federal court filing, Ben & Jerry’s said that Unilever informed its board on March 3 that it was removing and replacing Ben & Jerry’s CEO David Stever. Ben & Jerry’s said that violated its merger agreement with Unilever, which states that any decisions regarding a CEO’s removal must come after a consultation with an advisory committee from Ben & Jerry’s board.\u003c/p>\n\u003cp>Unilever said in a statement at the time that it hoped Ben & Jerry’s board would engage in the agreed-upon process.\u003c/p>\n\u003cp>Unilever acquired Ben & Jerry’s in 2000 for $326 million. At the time, Ben & Jerry’s said the partnership would help the progressive Vermont-based ice cream company expand its social mission.\u003c/p>\n\u003cp>[aside postid='arts_13981369']But lately, the marriage hasn’t been a happy one. In 2021, Ben & Jerry’s announced it would stop serving Israeli settlements in the occupied West Bank and contested east Jerusalem. The following year, Unilever sold its Israeli business to a local company that said it would sell Ben & Jerry’s under its Hebrew and Arabic name throughout Israel and the West Bank.\u003c/p>\n\u003cp>In March 2024 Unilever announced the spinoff of the ice cream business — including Ben & Jerry’s — by the end of 2025 as part of a larger restructuring. Unilever also owns personal hygiene brands like Dove soap and food brands like Hellmann’s mayonnaise.\u003c/p>\n\u003cp>But the acrimony continued. In November, Ben & Jerry’s sued Unilever in federal court in New York, accusing it of silencing Ben & Jerry’s statements in support of Palestinians in the Gaza war.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In its complaint, Ben & Jerry’s said Unilever also refused to let the company release a social media post that identified issues it believed would be challenged during President Donald Trump’s second term, including minimum wages, universal health care, abortion and climate change.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Greenfield noted that Ben & Jerry’s, famous for its colorful ice cream containers with flavor names such as Cherry Garcia and Phish Food, “was always about more than just ice cream; it was a way to spread love and invite others into the fight for equity, justice and a better world.”\u003c/p>\n\u003cp>Unilever, based in London, is spinning off its ice cream business including Ben & Jerry’s into a stand-alone company called The Magnum Ice Cream Company. Greenfield and Cohen have been pushing for Ben & Jerry’s to be allowed to become an independently owned company again, saying in a letter to Magnum’s board that they don’t believe the brand should be part of a corporation that doesn’t support its founding mission.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>A spokesperson for Magnum said in a statement on Wednesday that it would be forever grateful to Greenfield for his contributions to Ben & Jerry’s and thanked him for his service, but was not aligned with his viewpoint.\u003c/p>\n\u003cp>“We disagree with his perspective and have sought to engage both co-founders in a constructive conversation on how to strengthen Ben & Jerry’s powerful values-based position in the world,” the spokesperson said.\u003c/p>\n\u003cp>Magnum said that it is still committed to Ben & Jerry’s mission and remains “focused on carrying forward the legacy of peace, love, and ice cream of this iconic, much-loved brand.”\u003c/p>\n\u003cfigure id=\"attachment_13955963\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13955963 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_.jpg\" alt=\"A woman's hand with pink painted nails holds two cones of ice cream in the air\" width=\"1500\" height=\"844\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Ben.Jerrys.IceCream.free_-768x432.jpg 768w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Ben & Jerry’s flavors include options like Cherry Garcia and Phish Food — reflecting the hippie values of the company’s founders. \u003ccite>(Ben & Jerry's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ben & Jerry’s has been at odds with Unilever for a while. In March Ben & Jerry’s said that its CEO was unlawfully removed by Unilever in retaliation for the ice cream maker’s social and political activism.\u003c/p>\n\u003cp>In a federal court filing, Ben & Jerry’s said that Unilever informed its board on March 3 that it was removing and replacing Ben & Jerry’s CEO David Stever. Ben & Jerry’s said that violated its merger agreement with Unilever, which states that any decisions regarding a CEO’s removal must come after a consultation with an advisory committee from Ben & Jerry’s board.\u003c/p>\n\u003cp>Unilever said in a statement at the time that it hoped Ben & Jerry’s board would engage in the agreed-upon process.\u003c/p>\n\u003cp>Unilever acquired Ben & Jerry’s in 2000 for $326 million. At the time, Ben & Jerry’s said the partnership would help the progressive Vermont-based ice cream company expand its social mission.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>But lately, the marriage hasn’t been a happy one. In 2021, Ben & Jerry’s announced it would stop serving Israeli settlements in the occupied West Bank and contested east Jerusalem. The following year, Unilever sold its Israeli business to a local company that said it would sell Ben & Jerry’s under its Hebrew and Arabic name throughout Israel and the West Bank.\u003c/p>\n\u003cp>In March 2024 Unilever announced the spinoff of the ice cream business — including Ben & Jerry’s — by the end of 2025 as part of a larger restructuring. Unilever also owns personal hygiene brands like Dove soap and food brands like Hellmann’s mayonnaise.\u003c/p>\n\u003cp>But the acrimony continued. In November, Ben & Jerry’s sued Unilever in federal court in New York, accusing it of silencing Ben & Jerry’s statements in support of Palestinians in the Gaza war.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In its complaint, Ben & Jerry’s said Unilever also refused to let the company release a social media post that identified issues it believed would be challenged during President Donald Trump’s second term, including minimum wages, universal health care, abortion and climate change.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13966816\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells.jpg\" alt=\"Illustration: Two men eating ice cream outside an ice cream shop at night. The sign above reads, "Mitchell's Ice Cream."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A San Francisco classic since 1953, Mitchell’s Ice Cream’s Mission District shop is known for its tropical fruit flavors and its late-night hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>If you wondered what everyone in San Francisco was doing at 10:30 on a Friday night during the \u003ca href=\"https://www.kqed.org/science/1994643/yes-these-california-heat-waves-are-connected-to-climate-change-heres-how\">hottest week\u003c/a> of the entire year, I can offer some insight: Almost all of them were standing in line outside \u003ca href=\"https://www.instagram.com/mitchellsicecreamsanfran/?hl=en\">Mitchell’s Ice Cream\u003c/a>.\u003c/p>\n\u003cp>That’s what it felt like, anyway, when we pulled up to the classic Mission District scoop shop, sticky with the sweat of yet \u003ci>another\u003c/i> 90-degree October day. Even half an hour before closing time, there were probably three dozen eager ice cream eaters gathered on the sidewalk and crammed inside the shop — a 20-minute wait at a minimum after you grab your number from the ticket machine inside. Go on a weekend, almost any time of day, and it’s always the same. This is an ice cream shop for people who don’t mind standing in line.\u003c/p>\n\u003cp>Anyway, Mitchell’s enduring popularity — \u003ca href=\"https://mitchellsicecream.com/celebrating-70-years/\">now going on 71 years\u003c/a> — speaks for itself. On the night of our recent visit, the chatty, upbeat crowd consisted of almost every imaginable demographic: flocks of teens, big, multigenerational immigrant families (Arab, South Asian and Filipino American), jocks, nerds, lovey-dovey young couples and at least a handful of solo middle-aged men treating themselves to a late-night sundae (because why not).\u003c/p>\n\u003cp>And that’s because in the Bay Area ice cream scene, Mitchell’s has long been the people’s choice — the big-name San Francisco ice cream brand that most resonates with so many of our region’s multicultural communities.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some context: When it comes to ice cream, I’ve always been a texture snob, which means I usually gravitate toward newer-school shops that emphasize the extra-creaminess of their product — say, a \u003ca href=\"https://www.instagram.com/biritecreamery/\">Bi-Rite\u003c/a> or a \u003ca href=\"https://www.instagram.com/lushgelato\">Lush\u003c/a> \u003ca href=\"https://eastbayexpress.com/the-mad-science-of-gelato-1/\">Gelato\u003c/a>. Mitchell’s, on the other hand, makes pretty classic, old-fashioned hard scoop ice cream. What sets it apart is its near-encyclopedic selection of tropical fruit flavors you’d be hard-pressed to find anywhere else, at least in the same quality and sheer variety: mango, lychee, ube, avocado (treated properly here as a fruit, as it is throughout most of Asia), lucuma, coconut pineapple, jackfruit and more. Back in the ’60s and ’70s, it was the \u003ca href=\"https://www.sfgate.com/food/article/mitchells-ice-cream-has-Filipino-flavors-sf-16588683.php\">first ice cream shop to bring these tropical flavors to the Bay Area\u003c/a>, using fruit imported directly from Southeast Asia.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13966030,arts_13959808,arts_13956683']\u003c/span>\u003c/span>It’s no wonder, then, that in my heavily Latino neighborhood in Richmond, there are only two ice cream shops — and both of them sell Mitchell’s exclusively. And no wonder that the Bay Area’s Filipino American community has largely adopted the brand as its own. After all, what other local ice cream shop sells buko (young coconut), macapuno (“sweet, meaty coconut”) \u003ci>and \u003c/i>vegan roasted coconut flavors — all made with coconuts imported from the Philippines? And that’s before we even get to Mitchell’s two most iconic Filipino flavors, its mango and ube ice creams. The shop even sells a version of halo-halo, as a “sundae,” that’s as well regarded as many of the ones sold at proper Filipino restaurants. (In fact, for many years I labored under the illusion that Mitchell’s was actually owned by Filipinos. It isn’t.)\u003c/p>\n\u003cp>So when I’m in the mood to travel to that particular island of frozen-dessert paradise, Mitchell’s Ice Cream hits the spot like no other shop in the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13966817\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966817\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2.jpg\" alt=\"Illustration: Customers inside a busy ice cream shop.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Even at 10:30 p.m., you can expect long lines. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What we loved, too, was the controlled chaos of the place on a busy night — the patience with which the staff divvied out sample tastes to the crowd pressed up against the display case; the hulking Australian who marveled, as he watched his sundae getting made, “This guy’s a legend. Look at the size of that, it’s the size of a baby’s bottom!” This is the kind of place where a stranger will, unprompted, give you a glowing review of the lucuma ice cream — a butterscotch-like flavor made with a Peruvian fruit, the man explained. It’s next on my list to try.\u003c/p>\n\u003cp>This time, we stuck to the classics: a double scoop of avocado and ube, both luxurious in both their bright colors and the way the flavors were a true, sweet distillation of the original fruit. And then, because we were caught up in the whole celebratory spirit of the place, we got one of Mitchell’s exorbitantly sized banana split sundaes — something we hadn’t even thought about ordering in years.\u003c/p>\n\u003cp>What a joyous thing to eat! It came topped, old-school McDonald’s style, with strawberry sauce, peanuts and whipped cream, plus Maraschino cherries for good measure. For the ice cream, we’d chosen toasted almond (a more flavorful stand-in for vanilla) and mango (some of the best we’ve had in the States), adding a tropical twist to the all-American treat. And in the heat of the night, as we ate our sundae hunched over on the sidewalk, the strawberry sauce and the whipped cream and the melted parts of the ice cream slowly mixed together into the most delicious slurry.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/mitchellsicecreamsanfran/?hl=en\">\u003ci>Mitchell’s Ice Cream\u003c/i>\u003c/a>\u003ci> is open 11 a.m.–11 p.m. daily at 688 San Jose Ave. in San Francisco. \u003c/i>\u003c/p>\n\n",
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"excerpt": "The Mission District staple boasts long lines until 11 o’clock every night.",
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"title": "Mitchell’s Is SF's Great Late-Night Ice Cream Shop | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13966816\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells.jpg\" alt=\"Illustration: Two men eating ice cream outside an ice cream shop at night. The sign above reads, "Mitchell's Ice Cream."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A San Francisco classic since 1953, Mitchell’s Ice Cream’s Mission District shop is known for its tropical fruit flavors and its late-night hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>If you wondered what everyone in San Francisco was doing at 10:30 on a Friday night during the \u003ca href=\"https://www.kqed.org/science/1994643/yes-these-california-heat-waves-are-connected-to-climate-change-heres-how\">hottest week\u003c/a> of the entire year, I can offer some insight: Almost all of them were standing in line outside \u003ca href=\"https://www.instagram.com/mitchellsicecreamsanfran/?hl=en\">Mitchell’s Ice Cream\u003c/a>.\u003c/p>\n\u003cp>That’s what it felt like, anyway, when we pulled up to the classic Mission District scoop shop, sticky with the sweat of yet \u003ci>another\u003c/i> 90-degree October day. Even half an hour before closing time, there were probably three dozen eager ice cream eaters gathered on the sidewalk and crammed inside the shop — a 20-minute wait at a minimum after you grab your number from the ticket machine inside. Go on a weekend, almost any time of day, and it’s always the same. This is an ice cream shop for people who don’t mind standing in line.\u003c/p>\n\u003cp>Anyway, Mitchell’s enduring popularity — \u003ca href=\"https://mitchellsicecream.com/celebrating-70-years/\">now going on 71 years\u003c/a> — speaks for itself. On the night of our recent visit, the chatty, upbeat crowd consisted of almost every imaginable demographic: flocks of teens, big, multigenerational immigrant families (Arab, South Asian and Filipino American), jocks, nerds, lovey-dovey young couples and at least a handful of solo middle-aged men treating themselves to a late-night sundae (because why not).\u003c/p>\n\u003cp>And that’s because in the Bay Area ice cream scene, Mitchell’s has long been the people’s choice — the big-name San Francisco ice cream brand that most resonates with so many of our region’s multicultural communities.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some context: When it comes to ice cream, I’ve always been a texture snob, which means I usually gravitate toward newer-school shops that emphasize the extra-creaminess of their product — say, a \u003ca href=\"https://www.instagram.com/biritecreamery/\">Bi-Rite\u003c/a> or a \u003ca href=\"https://www.instagram.com/lushgelato\">Lush\u003c/a> \u003ca href=\"https://eastbayexpress.com/the-mad-science-of-gelato-1/\">Gelato\u003c/a>. Mitchell’s, on the other hand, makes pretty classic, old-fashioned hard scoop ice cream. What sets it apart is its near-encyclopedic selection of tropical fruit flavors you’d be hard-pressed to find anywhere else, at least in the same quality and sheer variety: mango, lychee, ube, avocado (treated properly here as a fruit, as it is throughout most of Asia), lucuma, coconut pineapple, jackfruit and more. Back in the ’60s and ’70s, it was the \u003ca href=\"https://www.sfgate.com/food/article/mitchells-ice-cream-has-Filipino-flavors-sf-16588683.php\">first ice cream shop to bring these tropical flavors to the Bay Area\u003c/a>, using fruit imported directly from Southeast Asia.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>It’s no wonder, then, that in my heavily Latino neighborhood in Richmond, there are only two ice cream shops — and both of them sell Mitchell’s exclusively. And no wonder that the Bay Area’s Filipino American community has largely adopted the brand as its own. After all, what other local ice cream shop sells buko (young coconut), macapuno (“sweet, meaty coconut”) \u003ci>and \u003c/i>vegan roasted coconut flavors — all made with coconuts imported from the Philippines? And that’s before we even get to Mitchell’s two most iconic Filipino flavors, its mango and ube ice creams. The shop even sells a version of halo-halo, as a “sundae,” that’s as well regarded as many of the ones sold at proper Filipino restaurants. (In fact, for many years I labored under the illusion that Mitchell’s was actually owned by Filipinos. It isn’t.)\u003c/p>\n\u003cp>So when I’m in the mood to travel to that particular island of frozen-dessert paradise, Mitchell’s Ice Cream hits the spot like no other shop in the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13966817\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966817\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2.jpg\" alt=\"Illustration: Customers inside a busy ice cream shop.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Mitchells-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Even at 10:30 p.m., you can expect long lines. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What we loved, too, was the controlled chaos of the place on a busy night — the patience with which the staff divvied out sample tastes to the crowd pressed up against the display case; the hulking Australian who marveled, as he watched his sundae getting made, “This guy’s a legend. Look at the size of that, it’s the size of a baby’s bottom!” This is the kind of place where a stranger will, unprompted, give you a glowing review of the lucuma ice cream — a butterscotch-like flavor made with a Peruvian fruit, the man explained. It’s next on my list to try.\u003c/p>\n\u003cp>This time, we stuck to the classics: a double scoop of avocado and ube, both luxurious in both their bright colors and the way the flavors were a true, sweet distillation of the original fruit. And then, because we were caught up in the whole celebratory spirit of the place, we got one of Mitchell’s exorbitantly sized banana split sundaes — something we hadn’t even thought about ordering in years.\u003c/p>\n\u003cp>What a joyous thing to eat! It came topped, old-school McDonald’s style, with strawberry sauce, peanuts and whipped cream, plus Maraschino cherries for good measure. For the ice cream, we’d chosen toasted almond (a more flavorful stand-in for vanilla) and mango (some of the best we’ve had in the States), adding a tropical twist to the all-American treat. And in the heat of the night, as we ate our sundae hunched over on the sidewalk, the strawberry sauce and the whipped cream and the melted parts of the ice cream slowly mixed together into the most delicious slurry.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/mitchellsicecreamsanfran/?hl=en\">\u003ci>Mitchell’s Ice Cream\u003c/i>\u003c/a>\u003ci> is open 11 a.m.–11 p.m. daily at 688 San Jose Ave. in San Francisco. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "late-night-boba-san-jose-sweet-gelato-tea-lounge",
"title": "San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience",
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"headTitle": "San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience | KQED",
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"content": "\u003cfigure id=\"attachment_13960436\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960436\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg\" alt=\"Illustration: A gray-haired man proudly holds up two boba drinks while two customers scarf down a bowl of tiramisu.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s Sweet Gelato Tea Lounge one of the Bay Area’s priciest — and most unique — boba shops. The owner, Tony, runs the place by sheer force of his personality.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Before my first visit to San Jose’s \u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">Sweet Gelato Tea Lounge\u003c/a>, I had never gone out for boba past 11 o’clock — never even knew that was an option, really, when even boba shops in Taipei mostly call it a night by 8 p.m.\u003c/p>\n\u003cp>So when I walked into this little storefront in the Vietnam Town shopping complex on a recent Friday night, I had to take a minute to let it all soak in. The vibey lights bathing the shop in a dim neon purple. The groups of Asian Zoomers and younger Millennials lounging in leather booths. The pastel-hued digital menu board with its vaguely (and not-so-vaguely) inappropriate drink names: the Pop Her Cherry, the PMS (Please Make Sweet), the Don’t Be a Hater and, unbelievably, the Lil Pee Pee.\u003c/p>\n\u003cp>The shop is open until 2 a.m. every night, and yes, I do believe that was a red Porsche parked right out front.\u003c/p>\n\u003cp>When all was said and done, we’d paid $50 (!) for a dessert and two drinks, including one called the “Boba Virgin.” Was it worth it? Your mileage may vary, but at the end of a very, very long night, we couldn’t stop laughing at the ballsiness of the place, and how we’d just taken part in a truly only-in-San-Jose experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, few people embody the Vietnam Town mall’s boot-strappy, go-big-or-go-home ethic better than Sweet Gelato’s owner, who introduces himself as Tony. A trim, energetic older Vietnamese man with salt-and-pepper hair, Tony runs the shop by sheer force of his personality. As soon as we walk in, he pulls us over, gesturing toward the menu, and says, “Forget about this. It doesn’t matter. If you don’t like your drink, you don’t pay. Simple as that.”\u003c/p>\n\u003cp>Never mind that we’re already willing customers standing in line to order drinks. Tony holds up his phone to show us an article listing Sweet Gelato Tea Lounge as one of the top boba shops in San Jose. He pulls up the shop’s Yelp page. “Look at how many reviews,” he says. (There are \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">more than 2,000\u003c/a>, for what it’s worth.)\u003c/p>\n\u003cfigure id=\"attachment_13960437\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960437\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg\" alt=\"Illustration: The brightly lit exterior of a boba shop called Sweet Gelato.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Tony likes to do, it seems, is to play boba sommelier, insisting that we not waste our time perusing the menu and instead just let him pick out something we’ll like based on our preferences. Do we like smoothies? Milk teas? Something fruity? How do we feel about strawberries? What about dragon fruit?\u003c/p>\n\u003cp>For someone like me, who’s prone to analyzing a menu for upwards of 10 minutes to engineer the ideal order, giving up control in this way feels more than a little bit stressful. But Tony seems so fired up about the dragon fruit that I warm up to the idea. And that’s how I wind up ordering the Boba Virgin, a vaguely tropical concoction of dragon fruit, pomegranate, basil seeds and both popping boba and the regular tapioca-based variety.\u003c/p>\n\u003cp>Tony decides to narrate my first sip. “Look at his face,” he says with palpable excitement. “Look at his face!” The drink is a bit sweet for my taste and doesn’t have any \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">discernible tea flavor\u003c/a>, but I feel too bad about letting Tony down to do anything but nod enthusiastically.\u003c/p>\n\u003cp>We also order a durian smoothie with boba, which costs $18 all by itself, and I’ve never seen anyone make a smoothie with as much vigor as Tony, putting his whole back and shoulders into it as he stirs with a spatula.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13959808,arts_13958466,arts_13957666']\u003c/span>\u003c/span>My biggest piece of advice? Don’t come to Sweet Gelato unprepared, or you’ll be steamrolled by the force of Tony’s charisma and salesmanship. This man could sell me any car in the used car lot. If he sold vacation packages, I’d wind up letting him send me anywhere in the world, via a mode of transportation of his own choosing. We asked one tentative question about the shop’s gelato and other dessert offerings, and before we knew what was happening, he’d taken out two spoons, offered us a taste of tiramisu, and closed the sale.\u003c/p>\n\u003cp>Were the drinks amazing enough to merit the highest prices I’ve ever encountered in a boba shop? I suppose that’s in the eye of the beholder. The durian smoothie was delicious, rich and super-buttery, and loaded with the fruit’s characteristically bold, pungent flavor. Like Tony promised, it was made with 100% \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">real durian\u003c/a>, and it showed.\u003c/p>\n\u003cp>Really, though, I think the reason the shop has garnered such a cult following (and \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">near-perfect Yelp rating\u003c/a>) has more to do with the shop’s odd quirks and Tony’s unique style of hospitality. A piece of paper taped to the display case previews not new drinks but simply new drink \u003ci>names \u003c/i>that he’s planning to release in the future. (A sample: LIFE (Living It Fiercely Everyday)”) And, in its own way, the entire process of ordering a drink and watching Tony make it (and then watching him watch you drink it!) is a kind of show in and of itself.\u003c/p>\n\u003cp>I haven’t encountered anything else like it in 30-plus years of boba drinking.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">\u003ci>Sweet Gelato Tea Lounge\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–2 a.m. daily at 972 Green St. Unit 7084 in San Jose. \u003c/i>\u003c/p>\n\n",
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"source": "The Midnight Diners",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13960436\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960436\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg\" alt=\"Illustration: A gray-haired man proudly holds up two boba drinks while two customers scarf down a bowl of tiramisu.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s Sweet Gelato Tea Lounge one of the Bay Area’s priciest — and most unique — boba shops. The owner, Tony, runs the place by sheer force of his personality.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Before my first visit to San Jose’s \u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">Sweet Gelato Tea Lounge\u003c/a>, I had never gone out for boba past 11 o’clock — never even knew that was an option, really, when even boba shops in Taipei mostly call it a night by 8 p.m.\u003c/p>\n\u003cp>So when I walked into this little storefront in the Vietnam Town shopping complex on a recent Friday night, I had to take a minute to let it all soak in. The vibey lights bathing the shop in a dim neon purple. The groups of Asian Zoomers and younger Millennials lounging in leather booths. The pastel-hued digital menu board with its vaguely (and not-so-vaguely) inappropriate drink names: the Pop Her Cherry, the PMS (Please Make Sweet), the Don’t Be a Hater and, unbelievably, the Lil Pee Pee.\u003c/p>\n\u003cp>The shop is open until 2 a.m. every night, and yes, I do believe that was a red Porsche parked right out front.\u003c/p>\n\u003cp>When all was said and done, we’d paid $50 (!) for a dessert and two drinks, including one called the “Boba Virgin.” Was it worth it? Your mileage may vary, but at the end of a very, very long night, we couldn’t stop laughing at the ballsiness of the place, and how we’d just taken part in a truly only-in-San-Jose experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, few people embody the Vietnam Town mall’s boot-strappy, go-big-or-go-home ethic better than Sweet Gelato’s owner, who introduces himself as Tony. A trim, energetic older Vietnamese man with salt-and-pepper hair, Tony runs the shop by sheer force of his personality. As soon as we walk in, he pulls us over, gesturing toward the menu, and says, “Forget about this. It doesn’t matter. If you don’t like your drink, you don’t pay. Simple as that.”\u003c/p>\n\u003cp>Never mind that we’re already willing customers standing in line to order drinks. Tony holds up his phone to show us an article listing Sweet Gelato Tea Lounge as one of the top boba shops in San Jose. He pulls up the shop’s Yelp page. “Look at how many reviews,” he says. (There are \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">more than 2,000\u003c/a>, for what it’s worth.)\u003c/p>\n\u003cfigure id=\"attachment_13960437\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960437\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg\" alt=\"Illustration: The brightly lit exterior of a boba shop called Sweet Gelato.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Tony likes to do, it seems, is to play boba sommelier, insisting that we not waste our time perusing the menu and instead just let him pick out something we’ll like based on our preferences. Do we like smoothies? Milk teas? Something fruity? How do we feel about strawberries? What about dragon fruit?\u003c/p>\n\u003cp>For someone like me, who’s prone to analyzing a menu for upwards of 10 minutes to engineer the ideal order, giving up control in this way feels more than a little bit stressful. But Tony seems so fired up about the dragon fruit that I warm up to the idea. And that’s how I wind up ordering the Boba Virgin, a vaguely tropical concoction of dragon fruit, pomegranate, basil seeds and both popping boba and the regular tapioca-based variety.\u003c/p>\n\u003cp>Tony decides to narrate my first sip. “Look at his face,” he says with palpable excitement. “Look at his face!” The drink is a bit sweet for my taste and doesn’t have any \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">discernible tea flavor\u003c/a>, but I feel too bad about letting Tony down to do anything but nod enthusiastically.\u003c/p>\n\u003cp>We also order a durian smoothie with boba, which costs $18 all by itself, and I’ve never seen anyone make a smoothie with as much vigor as Tony, putting his whole back and shoulders into it as he stirs with a spatula.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>My biggest piece of advice? Don’t come to Sweet Gelato unprepared, or you’ll be steamrolled by the force of Tony’s charisma and salesmanship. This man could sell me any car in the used car lot. If he sold vacation packages, I’d wind up letting him send me anywhere in the world, via a mode of transportation of his own choosing. We asked one tentative question about the shop’s gelato and other dessert offerings, and before we knew what was happening, he’d taken out two spoons, offered us a taste of tiramisu, and closed the sale.\u003c/p>\n\u003cp>Were the drinks amazing enough to merit the highest prices I’ve ever encountered in a boba shop? I suppose that’s in the eye of the beholder. The durian smoothie was delicious, rich and super-buttery, and loaded with the fruit’s characteristically bold, pungent flavor. Like Tony promised, it was made with 100% \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">real durian\u003c/a>, and it showed.\u003c/p>\n\u003cp>Really, though, I think the reason the shop has garnered such a cult following (and \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">near-perfect Yelp rating\u003c/a>) has more to do with the shop’s odd quirks and Tony’s unique style of hospitality. A piece of paper taped to the display case previews not new drinks but simply new drink \u003ci>names \u003c/i>that he’s planning to release in the future. (A sample: LIFE (Living It Fiercely Everyday)”) And, in its own way, the entire process of ordering a drink and watching Tony make it (and then watching him watch you drink it!) is a kind of show in and of itself.\u003c/p>\n\u003cp>I haven’t encountered anything else like it in 30-plus years of boba drinking.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">\u003ci>Sweet Gelato Tea Lounge\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–2 a.m. daily at 972 Green St. Unit 7084 in San Jose. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "nump-halo-halo-release-party-will-include-macs-by-icky",
"title": "Nump’s Newest Single Is a Love Song Inspired by Halo Halo",
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"content": "\u003cp>As summertime’s slow, relaxing pace descend upon us, one Filipino American rapper is here to remind us that sunny days are meant for partying — and ice cream.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/ceo_nump_beastmobile/?hl=en\">Nump\u003c/a>, the East Bay rapper of “I Gott Grapes” fame \u003ca href=\"https://www.kqed.org/arts/13924042/nump-hyphy-i-gott-grapes-interview\">who also engineered some of hyphy music’s biggest hits\u003c/a>, has mastered the art of riling others up with both his thumping basslines and romanticizing of purple-colored foods. The man who refers to himself as Manny Snackquiao delivers once again with his freshest single, “\u003ca href=\"https://www.instagram.com/p/C7NvFfpNy2c/\">Halo Halo\u003c/a>” — named after the Filipino cold treat that typically includes crushed ice, condensed milk, ube ice cream, leche flan and other sweet toppings.\u003c/p>\n\u003cp>The rapper’s latest effort, which features another Bay Area hyphy legend in Vallejo’s \u003ca href=\"https://www.instagram.com/babybash/?hl=en\">Baby Bash\u003c/a> and production from Houston’s \u003ca href=\"https://www.instagram.com/imixbrucebang/?hl=en\">Bruce Bang\u003c/a>, is adding an extra scoop of sweetness with a release party this Friday at the Union City Filipino-owned cafe \u003ca href=\"https://www.instagram.com/macs.by.icky/?hl=en\">Macs By Ickys\u003c/a> — equally cult-favored for its creation of the\u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\"> ube choco taco ice cream sandwich\u003c/a>.\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@jessehperez1/video/7367190323035950378\" data-video-id=\"7367190323035950378\">\n\u003csection>\u003ca title=\"@jessehperez1\" href=\"https://www.tiktok.com/@jessehperez1?refer=embed\" target=\"_blank\" rel=\"noopener\">@jessehperez1\u003c/a> New music May 24 – Halo Halo by Nump featuring Baby Bash. \u003ca title=\"halohalo\" href=\"https://www.tiktok.com/tag/halohalo?refer=embed\" target=\"_blank\" rel=\"noopener\">#halohalo\u003c/a> @Baby Bash \u003ca title=\"nump\" href=\"https://www.tiktok.com/tag/nump?refer=embed\" target=\"_blank\" rel=\"noopener\">#Nump\u003c/a> \u003ca title=\"filipino\" href=\"https://www.tiktok.com/tag/filipino?refer=embed\" target=\"_blank\" rel=\"noopener\">#filipino\u003c/a> \u003ca title=\"♬ original sound - JPerez\" href=\"https://www.tiktok.com/music/original-sound-7367190355119115051?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – JPerez\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>[tiktok]\u003c/p>\n\u003cp>During Nump’s appearance at the cafe, attendees can get a taste of halo halo soft serve, an original Macs By Icky flavor that is essentially a frozen swirl of halo halo goodness in a cup. If that’s not enough to make this the official Bay Area Filipino event of the summer, Nump will also give those in attendance a chance to appear in the official music video for his newest blap.\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_13940127,arts_13924042']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Leading up to the song’s release, \u003ca href=\"https://www.instagram.com/p/C7DgCrmt5iA/?hl=en\">Nump has been touring different dessert shops in search of halo halo\u003c/a>, going as far as Hawaii. His partnership with Macs By Icky formed organically when \u003ca href=\"https://www.instagram.com/p/C6rYXaLPFyx/?hl=en&img_index=1\">Nump posted on his Instagram page asking, “Who got the best halo halo?”\u003c/a> The masses responded by tagging Union City’s Filipino dessert destination. From there, the well-known lyricist reached out to the local business and quarterbacked the play.\u003c/p>\n\u003cp>The snippet of “\u003ca href=\"https://www.instagram.com/p/C69FL3npGmW/\">Halo Halo\u003c/a>” that can be heard on Nump’s page has a chill island love song vibe, and one can only assume that the entire song will be as sugary and delicious as the dessert itself. Consider this the kick-off anthem to start your “Hot Halo Halo Summer.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Nump’s “Halo Halo” release party will be hosted at Macs By Icky (3900 Smith St., Union City) on Fri., May 24 at 5 p.m. The music video filming will start at 6 p.m.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As summertime’s slow, relaxing pace descend upon us, one Filipino American rapper is here to remind us that sunny days are meant for partying — and ice cream.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/ceo_nump_beastmobile/?hl=en\">Nump\u003c/a>, the East Bay rapper of “I Gott Grapes” fame \u003ca href=\"https://www.kqed.org/arts/13924042/nump-hyphy-i-gott-grapes-interview\">who also engineered some of hyphy music’s biggest hits\u003c/a>, has mastered the art of riling others up with both his thumping basslines and romanticizing of purple-colored foods. The man who refers to himself as Manny Snackquiao delivers once again with his freshest single, “\u003ca href=\"https://www.instagram.com/p/C7NvFfpNy2c/\">Halo Halo\u003c/a>” — named after the Filipino cold treat that typically includes crushed ice, condensed milk, ube ice cream, leche flan and other sweet toppings.\u003c/p>\n\u003cp>The rapper’s latest effort, which features another Bay Area hyphy legend in Vallejo’s \u003ca href=\"https://www.instagram.com/babybash/?hl=en\">Baby Bash\u003c/a> and production from Houston’s \u003ca href=\"https://www.instagram.com/imixbrucebang/?hl=en\">Bruce Bang\u003c/a>, is adding an extra scoop of sweetness with a release party this Friday at the Union City Filipino-owned cafe \u003ca href=\"https://www.instagram.com/macs.by.icky/?hl=en\">Macs By Ickys\u003c/a> — equally cult-favored for its creation of the\u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\"> ube choco taco ice cream sandwich\u003c/a>.\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@jessehperez1/video/7367190323035950378\" data-video-id=\"7367190323035950378\">\n\u003csection>\u003ca title=\"@jessehperez1\" href=\"https://www.tiktok.com/@jessehperez1?refer=embed\" target=\"_blank\" rel=\"noopener\">@jessehperez1\u003c/a> New music May 24 – Halo Halo by Nump featuring Baby Bash. \u003ca title=\"halohalo\" href=\"https://www.tiktok.com/tag/halohalo?refer=embed\" target=\"_blank\" rel=\"noopener\">#halohalo\u003c/a> @Baby Bash \u003ca title=\"nump\" href=\"https://www.tiktok.com/tag/nump?refer=embed\" target=\"_blank\" rel=\"noopener\">#Nump\u003c/a> \u003ca title=\"filipino\" href=\"https://www.tiktok.com/tag/filipino?refer=embed\" target=\"_blank\" rel=\"noopener\">#filipino\u003c/a> \u003ca title=\"♬ original sound - JPerez\" href=\"https://www.tiktok.com/music/original-sound-7367190355119115051?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – JPerez\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During Nump’s appearance at the cafe, attendees can get a taste of halo halo soft serve, an original Macs By Icky flavor that is essentially a frozen swirl of halo halo goodness in a cup. If that’s not enough to make this the official Bay Area Filipino event of the summer, Nump will also give those in attendance a chance to appear in the official music video for his newest blap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Leading up to the song’s release, \u003ca href=\"https://www.instagram.com/p/C7DgCrmt5iA/?hl=en\">Nump has been touring different dessert shops in search of halo halo\u003c/a>, going as far as Hawaii. His partnership with Macs By Icky formed organically when \u003ca href=\"https://www.instagram.com/p/C6rYXaLPFyx/?hl=en&img_index=1\">Nump posted on his Instagram page asking, “Who got the best halo halo?”\u003c/a> The masses responded by tagging Union City’s Filipino dessert destination. From there, the well-known lyricist reached out to the local business and quarterbacked the play.\u003c/p>\n\u003cp>The snippet of “\u003ca href=\"https://www.instagram.com/p/C69FL3npGmW/\">Halo Halo\u003c/a>” that can be heard on Nump’s page has a chill island love song vibe, and one can only assume that the entire song will be as sugary and delicious as the dessert itself. Consider this the kick-off anthem to start your “Hot Halo Halo Summer.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Nump’s “Halo Halo” release party will be hosted at Macs By Icky (3900 Smith St., Union City) on Fri., May 24 at 5 p.m. The music video filming will start at 6 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a hot summer day, the sound of a paleta cart’s bells usually signals the arrival of bright red paletas de fresa, ice cream sandwiches and gumball-eyed Spider-Man popsicles.\u003c/p>\n\u003cp>But the ice pops inside \u003ca href=\"https://www.instagram.com/paletaplaneta/\">Paleta Planeta’s\u003c/a> galaxy-wrapped cart in San Jose are different. While the cart does sell some traditional Mexican fruit paletas, it also offers an ever-rotating selection of hybrid flavors like taro Oreo and avocado chocolate. Other flavors aren’t particularly Mexican, or what you’d think to put in a popsicle, at all — pumpkin pie, for instance.\u003c/p>\n\u003cp>The experimental approach has earned Paleta Planeta a cult following across the South Bay.\u003c/p>\n\u003cp>“Our paletas have traditional Mexican roots,” co-founder Mauricio Salazar says. “But we blend them with flavors from other cultures.”\u003c/p>\n\u003cp>Mauricio and his brother Luis Salazar started selling paletas from their parents’ garage in October 2021. They wanted to start their own business due to the uncertainty of the pandemic’s layoffs, and their cousins — third-generation paleteros in Texas — offered to teach them the basics. Now, the Salazars manufacture and sell their ice pops from a kitchen in the back of Zuñigas Restaurant in San Jose. While recipe development is a joint effort, Luis is the one who makes the paletas. Mauricio primarily handles events and social media. And Gabriel, their younger brother, helps with bookkeeping and invoicing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13958114,arts_13953266,arts_13957666']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When \u003ca href=\"https://www.instagram.com/ellis.creamery/?hl=en\">Ellis Creamery\u003c/a> first opened in 2021, the \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">Filipino dessert shop formerly hidden at the back of a Tracy gas station\u003c/a> didn’t necessarily expect to become a Bay Area internet sensation.\u003c/p>\n\u003cp>After all, the shop had modest beginnings: Filipina immigrant Marie Rabut juggled a full-time job in healthcare while baking and selling traditional island desserts from her home during the pandemic. One year later, her husband Khristian left his role as a consultant and bought a pre-existing dessert shop inside a local gas station to give Marie’s baked goods an unlikely brick-and-mortar outlet. They kept the shop’s name, Ellis Creamery, and went on to achieve viral fandom.\u003c/p>\n\u003cp>Customers have driven from all over Northern California to taste the couple’s \u003ca href=\"https://www.instagram.com/p/C2gHZHsPczv/?hl=en\">delicious, homestyle Pinoy treats\u003c/a>: heavenly ice cream scoops of Oreo-infused Ube Cookies and Cream; halo-halo topped with crushed meringue; buttercream silvanas; gargantuan ensaymadas and more. On its busiest days, the lines inside National Petroleum’s convenience shop would wrap around from the back counter through the front door.\u003c/p>\n\u003cp>Now, though, Ellis Creamery’s fairytale popularity inside a suburban gas station is entering a new chapter — and a new location.\u003c/p>\n\u003cfigure id=\"attachment_13957468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An ube pistachio cake at Ellis Creamery. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In late February 2024, the gas station’s owner informed the Rabuts that a cannabis dispensary was moving in. It meant Ellis Creamery would either have to significantly downsize their operations to make room, or else find a new location. The Filipino dessert makers reasoned that it would be better to find a new location rather than squeeze themselves further into the back corner of an already crowded space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Dispensary business is big money and we’re a small fry,” Khristian Rabut says. “They offered us to stay with a smaller counter, but I didn’t think that would work.”\u003c/p>\n\u003cp>As part of their month-to-month agreement, Ellis Creamery agreed to vacate the gas station in the first week of March.\u003c/p>\n\u003cp>Later this summer, Marie and Khristian plan to reopen inside a Tracy storefront that formerly housed a taco shop. Though the 10-year lease for the new location is significantly more expensive, the couple plans to utilize their new digs in a way that the small gas station’s back kitchen — a former Subway — didn’t allow.\u003c/p>\n\u003cfigure id=\"attachment_13957467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957467\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long lines were a common sight at Ellis Creamery’s gas station location. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re thinking of adding a popular coffee bread from the Philippines [kopi roti] and traditional rice cakes,” Khristian says. “We also can serve cakes every day; we can have slices of cakes to eat with coffee, lemonade, fruit teas. Our plan is to have limited seating with a place for [patrons] to enjoy the food.”\u003c/p>\n\u003cp>Khristian also rattles off ideas about shortbreads, lengua de gato (Filipino butter cookies) and uraro (cookies made from arrowroot flour). Such breakfast treats and beverages weren’t previously on offer inside the gas station due to limited space and lack of proper appliances, he tells me. They also never had seating available — until now. Though somewhat forced into the business expansion, the Rabuts are excited for the opportunity to continue serving the community and provide the area’s only full-blown Filipino cafe.\u003c/p>\n\u003cp>“We’re thankful for our staff and customers,” Marie says. “They have been very supportive, and are waiting for us [to open the new location].”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In order to make ends meet, the humble dessert makers have launched a crowdfunding campaign (which includes sweet treats in exchange for those who are able to contribute), while previous plans of expanding to San Jose have been put on pause for the time being. In the meantime, fans of Ellis Creamery can find their limited offerings at various outlets in Tracy — including \u003ca href=\"https://www.instagram.com/tracyharbourfishandchips/?hl=en\">Tracy Harbour Fish and Chips\u003c/a>, \u003ca href=\"https://www.hawaiianbarbecue.com/locations/tracy/\">L&L Hawaiian Barbecue\u003c/a> and \u003ca href=\"https://www.drinkbambu.com/properties/tracy\">Bambu Dessert Drinks \u003c/a>— as well as \u003ca href=\"https://www.instagram.com/groundstackcoffee/\">Groundstack Coffee\u003c/a> in Stockton.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"https://www.instagram.com/ellis.creamery/?hl=en\">Ellis Creamery\u003c/a> first opened in 2021, the \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">Filipino dessert shop formerly hidden at the back of a Tracy gas station\u003c/a> didn’t necessarily expect to become a Bay Area internet sensation.\u003c/p>\n\u003cp>After all, the shop had modest beginnings: Filipina immigrant Marie Rabut juggled a full-time job in healthcare while baking and selling traditional island desserts from her home during the pandemic. One year later, her husband Khristian left his role as a consultant and bought a pre-existing dessert shop inside a local gas station to give Marie’s baked goods an unlikely brick-and-mortar outlet. They kept the shop’s name, Ellis Creamery, and went on to achieve viral fandom.\u003c/p>\n\u003cp>Customers have driven from all over Northern California to taste the couple’s \u003ca href=\"https://www.instagram.com/p/C2gHZHsPczv/?hl=en\">delicious, homestyle Pinoy treats\u003c/a>: heavenly ice cream scoops of Oreo-infused Ube Cookies and Cream; halo-halo topped with crushed meringue; buttercream silvanas; gargantuan ensaymadas and more. On its busiest days, the lines inside National Petroleum’s convenience shop would wrap around from the back counter through the front door.\u003c/p>\n\u003cp>Now, though, Ellis Creamery’s fairytale popularity inside a suburban gas station is entering a new chapter — and a new location.\u003c/p>\n\u003cfigure id=\"attachment_13957468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An ube pistachio cake at Ellis Creamery. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In late February 2024, the gas station’s owner informed the Rabuts that a cannabis dispensary was moving in. It meant Ellis Creamery would either have to significantly downsize their operations to make room, or else find a new location. The Filipino dessert makers reasoned that it would be better to find a new location rather than squeeze themselves further into the back corner of an already crowded space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Dispensary business is big money and we’re a small fry,” Khristian Rabut says. “They offered us to stay with a smaller counter, but I didn’t think that would work.”\u003c/p>\n\u003cp>As part of their month-to-month agreement, Ellis Creamery agreed to vacate the gas station in the first week of March.\u003c/p>\n\u003cp>Later this summer, Marie and Khristian plan to reopen inside a Tracy storefront that formerly housed a taco shop. Though the 10-year lease for the new location is significantly more expensive, the couple plans to utilize their new digs in a way that the small gas station’s back kitchen — a former Subway — didn’t allow.\u003c/p>\n\u003cfigure id=\"attachment_13957467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957467\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long lines were a common sight at Ellis Creamery’s gas station location. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re thinking of adding a popular coffee bread from the Philippines [kopi roti] and traditional rice cakes,” Khristian says. “We also can serve cakes every day; we can have slices of cakes to eat with coffee, lemonade, fruit teas. Our plan is to have limited seating with a place for [patrons] to enjoy the food.”\u003c/p>\n\u003cp>Khristian also rattles off ideas about shortbreads, lengua de gato (Filipino butter cookies) and uraro (cookies made from arrowroot flour). Such breakfast treats and beverages weren’t previously on offer inside the gas station due to limited space and lack of proper appliances, he tells me. They also never had seating available — until now. Though somewhat forced into the business expansion, the Rabuts are excited for the opportunity to continue serving the community and provide the area’s only full-blown Filipino cafe.\u003c/p>\n\u003cp>“We’re thankful for our staff and customers,” Marie says. “They have been very supportive, and are waiting for us [to open the new location].”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In order to make ends meet, the humble dessert makers have launched a crowdfunding campaign (which includes sweet treats in exchange for those who are able to contribute), while previous plans of expanding to San Jose have been put on pause for the time being. In the meantime, fans of Ellis Creamery can find their limited offerings at various outlets in Tracy — including \u003ca href=\"https://www.instagram.com/tracyharbourfishandchips/?hl=en\">Tracy Harbour Fish and Chips\u003c/a>, \u003ca href=\"https://www.hawaiianbarbecue.com/locations/tracy/\">L&L Hawaiian Barbecue\u003c/a> and \u003ca href=\"https://www.drinkbambu.com/properties/tracy\">Bambu Dessert Drinks \u003c/a>— as well as \u003ca href=\"https://www.instagram.com/groundstackcoffee/\">Groundstack Coffee\u003c/a> in Stockton.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "You Can Get Free Ice Cream on Tuesday — No Catch",
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"content": "\u003cp>If free ice cream sounds like a rewarding encore to finishing your taxes, look no further: Ben & Jerry’s is giving away free ice cream at its storefronts for eight hours, from noon–8 p.m., on Tuesday, April 16.\u003c/p>\n\u003cp>Visitors get one cone or cup each per visit and, notably, can come back as many times as they want on Tuesday for more. There is no catch — just walk up and leave with any flavor of your choice.\u003c/p>\n\u003cp>The company started Free Cone Day at its U.S. shops in 1993, and boasts that by 2015, it began giving away over 1 million cones in a single day.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13933705']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Ben & Jerry’s has also given away free ice cream on special occasions to \u003ca href=\"https://www.sfchronicle.com/local/article/Ben-Jerry-s-giving-away-ice-cream-for-police-15350523.php\">support police accountability\u003c/a>, and to marijuana buyers to \u003ca href=\"https://www.usatoday.com/story/money/2019/04/19/4-20-ben-jerrys-offers-free-ice-some-california-pot-buyers/3520130002/\">raise awareness about racial inequities in the criminal justice system\u003c/a>. Earlier this year, \u003ca href=\"https://www.ufcw.org/actions/campaign/ben-jerrys-union/\">Ben & Jerry’s workers\u003c/a> in Vermont ratified their \u003ca href=\"https://www.rakevt.org/2024/01/18/ben-jerrys-workers-ratify-landmark-first-union-contract/\">first union contract\u003c/a>.\u003c/p>\n\u003cp>The annual free ice cream day went on hold during the pandemic, but returned in 2023.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>See the Ben & Jerry’s locations giving out free ice cream on April 16 below:\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nHaight-Ashbury (1480 Haight Street, San Francisco)\u003cbr>\nFisherman’s Wharf (Pier 41, San Francisco)\u003cbr>\nThe Argonaut Hotel (475 Jefferson Street, near Fisherman’s Wharf, San Francisco)\u003c/p>\n\u003cp>\u003cstrong>Oakland\u003c/strong>\u003cbr>\nJack London Square (505 Embarcadero W., Oakland)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003cbr>\nDowntown Napa (1136 Main St., Napa)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If free ice cream sounds like a rewarding encore to finishing your taxes, look no further: Ben & Jerry’s is giving away free ice cream at its storefronts for eight hours, from noon–8 p.m., on Tuesday, April 16.\u003c/p>\n\u003cp>Visitors get one cone or cup each per visit and, notably, can come back as many times as they want on Tuesday for more. There is no catch — just walk up and leave with any flavor of your choice.\u003c/p>\n\u003cp>The company started Free Cone Day at its U.S. shops in 1993, and boasts that by 2015, it began giving away over 1 million cones in a single day.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Ben & Jerry’s has also given away free ice cream on special occasions to \u003ca href=\"https://www.sfchronicle.com/local/article/Ben-Jerry-s-giving-away-ice-cream-for-police-15350523.php\">support police accountability\u003c/a>, and to marijuana buyers to \u003ca href=\"https://www.usatoday.com/story/money/2019/04/19/4-20-ben-jerrys-offers-free-ice-some-california-pot-buyers/3520130002/\">raise awareness about racial inequities in the criminal justice system\u003c/a>. Earlier this year, \u003ca href=\"https://www.ufcw.org/actions/campaign/ben-jerrys-union/\">Ben & Jerry’s workers\u003c/a> in Vermont ratified their \u003ca href=\"https://www.rakevt.org/2024/01/18/ben-jerrys-workers-ratify-landmark-first-union-contract/\">first union contract\u003c/a>.\u003c/p>\n\u003cp>The annual free ice cream day went on hold during the pandemic, but returned in 2023.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>See the Ben & Jerry’s locations giving out free ice cream on April 16 below:\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nHaight-Ashbury (1480 Haight Street, San Francisco)\u003cbr>\nFisherman’s Wharf (Pier 41, San Francisco)\u003cbr>\nThe Argonaut Hotel (475 Jefferson Street, near Fisherman’s Wharf, San Francisco)\u003c/p>\n\u003cp>\u003cstrong>Oakland\u003c/strong>\u003cbr>\nJack London Square (505 Embarcadero W., Oakland)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003cbr>\nDowntown Napa (1136 Main St., Napa)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City",
"headTitle": "Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City | KQED",
"content": "\u003cp>If any food craze has grown since the start of the pandemic, it’s the deliciously colorful injection of everyone’s favorite Filipino ingredient: \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">ube\u003c/a>. In recent years, the yam has made its purply splash in \u003ca href=\"https://www.kqed.org/news/11963721/how-sfs-rize-up-sourdough-puts-black-bakers-on-the-map\">sourdough bread\u003c/a>, lemonade, \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">tres leches cake\u003c/a>, cookies, grilled cheese sandwiches and good old-fashioned American holiday \u003ca href=\"https://www.kqed.org/arts/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady\">pies\u003c/a>.\u003c/p>\n\u003cp>As writer Jessica Reyes put it in a recent \u003ca href=\"https://www.pastemagazine.com/food/ube/ube-just-keeps-getting-more-popular\">\u003cem>Paste \u003c/em>article\u003c/a>, “Ube isn’t exactly the newest food trend anymore, but it’s getting more popular by the year.”\u003c/p>\n\u003cp>Among local foodmakers serving the sweet treat, \u003ca href=\"http://link\">Macs By Icky’s\u003c/a> creativity has stood out. The modest Union City pop-up has set trends with out-of-pocket desserts like its ube cannoli, ube muddy mix and — \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">its biggest viral creation\u003c/a> — the ube choco taco.\u003c/p>\n\u003cp>Now, the shop’s Filipino purveyors have been rewarded for their culinary ingenuity and community amplification with their first brick and mortar: Macs By Icky Cafe. The new storefront will have its grand opening in Union City on Saturday, Jan. 13, after a limited test run at the end of December.\u003c/p>\n\u003cfigure id=\"attachment_13929323\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929323\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg\" alt=\"Three ice cream tacos in assorted flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macs by Icky is known for its Bay Area take on the famous Klondike’s Choco Taco. The frozen treats are available in several flavors — including, most strikingly, a version that features crushed pistachios and ube ice cream (right). \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Macs By Icky began as a home kitchen project when Victoria Sablan casually made a batch of ube-infused treats to give to her pharmacy staff during National Nurses Week. After an explosion of requests for more, she launched the business as a side hustle with her husband, Frank, in 2019.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We couldn’t keep up with the demand at first. People [would] hunt us down at pop-up events,” Sablan says. Eventually, her passion grew into a regular pop-up series at Union City’s \u003ca href=\"https://www.instagram.com/birdhausbeergarden/\">Birdhaus\u003c/a> dubbed “UC The Vibes.”\u003c/p>\n\u003cp>The menu at the new cafe will feature many of the sugary items that initially put Macs By Icky on the map, including the aforementioned choco tacos. But the Sablans are also adding new desserts, beverages and even savory bites to the mix. New items include calamansi iced tea, cinnamon sugar croissant waffles, ube-vanilla swirl soft serve, dragon fruit lemonade, espresso drinks and tocino Spam sliders.\u003c/p>\n\u003cfigure id=\"attachment_13940210\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg\" alt=\"a breakfast sandwich with melting cheese displayed on a table\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the first time, Macs By Icky will be serving breakfast sandwiches and other savory items. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">traditional Filipino favorites like halo-halo and pandasal\u003c/a> will be copiously supplied as well. And for hypebeasts who enjoy being well fed, there will be a commemorative merch drop from \u003ca href=\"https://www.instagram.com/whocaressupplyco/?hl=en\">Who Cares? Supply Co.\u003c/a> (the prótegés of \u003ca href=\"https://www.kqed.org/arts/13935114/everybody-eats-streetwear-food-festival-savs-sf\">Bay Area Filipino streetwear savant, Mike Liwang\u003c/a>) on opening day.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13929263,arts_13938479']\u003c/span>The cafe is poetically located inside the Loyola Building, \u003ca href=\"https://www.eastbaytimes.com/2006/12/30/exhibit-honors-first-mayor-of-alvarado-prominent-filipino-wwii-vet-owned-auto-shop-and-restaurant/\">a historic building for local Filipinos\u003c/a> that formerly housed Paddy’s Coffee Shop, which Sablan frequented as a teenager. The Sablans first pursued the space on a whim in September of 2023, after being encouraged by friends. The couple didn’t anticipate starting the New Year with a new storefront, but when one thing led to another, they found themselves signing a lease on the same exact day as their dating anniversary.\u003c/p>\n\u003cp>At a time when restaurants and small businesses seem to be struggling more than ever, it’s an encouraging sign to see Macs By Icky — a homegrown, DIY operation in an overlooked East Bay suburb — taking a major step forward.\u003c/p>\n\u003cfigure id=\"attachment_13940209\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg\" alt=\"a young Filipino couple stands in their newly opened cafe\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Victoria Sablan and her husband, Frank, celebrate their opening of Macs By Icky Cafe in Union City. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the only thing sweeter than ube right now is the Sablans’ commitment to giving their hometown something to be proud of. They’ve already received tremendous community support throughout their announcement and soft opening, and they’re grateful for the love they’ve gotten from their diaspora and beyond.\u003c/p>\n\u003cp>“It feels right because it’s what we know, what we grew up around,” Sablan says. “We are grateful for the community that stands behind us. [The Loyola Building] is truly a gem in Union City. It’s a historic Filipino building in our city and we wanted to keep that history going.”\u003c/p>\n\u003cp>\u003ci>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/i>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://link\">Macs By Icky Cafe\u003c/a> (3900 Smith St., Union City) will host its grand opening on Sat., Jan. 13, from noon to 5 p.m. \u003ca href=\"https://www.eventbrite.com/e/macs-by-icky-cafe-grand-opening-tickets-767839046257\">RSVP here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Live’s “Desserts and DJs” event on Wednesday, Feb. 14, will feature Macs By Icky, as well as other Filipino food makers and DJs. \u003ca href=\"https://www.kqed.org/event/3948\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Ube-vanilla soft serve, tocino Spam sliders and calamansi iced tea headline the grand opening of Macs By Icky Cafe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If any food craze has grown since the start of the pandemic, it’s the deliciously colorful injection of everyone’s favorite Filipino ingredient: \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">ube\u003c/a>. In recent years, the yam has made its purply splash in \u003ca href=\"https://www.kqed.org/news/11963721/how-sfs-rize-up-sourdough-puts-black-bakers-on-the-map\">sourdough bread\u003c/a>, lemonade, \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">tres leches cake\u003c/a>, cookies, grilled cheese sandwiches and good old-fashioned American holiday \u003ca href=\"https://www.kqed.org/arts/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady\">pies\u003c/a>.\u003c/p>\n\u003cp>As writer Jessica Reyes put it in a recent \u003ca href=\"https://www.pastemagazine.com/food/ube/ube-just-keeps-getting-more-popular\">\u003cem>Paste \u003c/em>article\u003c/a>, “Ube isn’t exactly the newest food trend anymore, but it’s getting more popular by the year.”\u003c/p>\n\u003cp>Among local foodmakers serving the sweet treat, \u003ca href=\"http://link\">Macs By Icky’s\u003c/a> creativity has stood out. The modest Union City pop-up has set trends with out-of-pocket desserts like its ube cannoli, ube muddy mix and — \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">its biggest viral creation\u003c/a> — the ube choco taco.\u003c/p>\n\u003cp>Now, the shop’s Filipino purveyors have been rewarded for their culinary ingenuity and community amplification with their first brick and mortar: Macs By Icky Cafe. The new storefront will have its grand opening in Union City on Saturday, Jan. 13, after a limited test run at the end of December.\u003c/p>\n\u003cfigure id=\"attachment_13929323\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929323\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg\" alt=\"Three ice cream tacos in assorted flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macs by Icky is known for its Bay Area take on the famous Klondike’s Choco Taco. The frozen treats are available in several flavors — including, most strikingly, a version that features crushed pistachios and ube ice cream (right). \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Macs By Icky began as a home kitchen project when Victoria Sablan casually made a batch of ube-infused treats to give to her pharmacy staff during National Nurses Week. After an explosion of requests for more, she launched the business as a side hustle with her husband, Frank, in 2019.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We couldn’t keep up with the demand at first. People [would] hunt us down at pop-up events,” Sablan says. Eventually, her passion grew into a regular pop-up series at Union City’s \u003ca href=\"https://www.instagram.com/birdhausbeergarden/\">Birdhaus\u003c/a> dubbed “UC The Vibes.”\u003c/p>\n\u003cp>The menu at the new cafe will feature many of the sugary items that initially put Macs By Icky on the map, including the aforementioned choco tacos. But the Sablans are also adding new desserts, beverages and even savory bites to the mix. New items include calamansi iced tea, cinnamon sugar croissant waffles, ube-vanilla swirl soft serve, dragon fruit lemonade, espresso drinks and tocino Spam sliders.\u003c/p>\n\u003cfigure id=\"attachment_13940210\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg\" alt=\"a breakfast sandwich with melting cheese displayed on a table\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the first time, Macs By Icky will be serving breakfast sandwiches and other savory items. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">traditional Filipino favorites like halo-halo and pandasal\u003c/a> will be copiously supplied as well. And for hypebeasts who enjoy being well fed, there will be a commemorative merch drop from \u003ca href=\"https://www.instagram.com/whocaressupplyco/?hl=en\">Who Cares? Supply Co.\u003c/a> (the prótegés of \u003ca href=\"https://www.kqed.org/arts/13935114/everybody-eats-streetwear-food-festival-savs-sf\">Bay Area Filipino streetwear savant, Mike Liwang\u003c/a>) on opening day.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>The cafe is poetically located inside the Loyola Building, \u003ca href=\"https://www.eastbaytimes.com/2006/12/30/exhibit-honors-first-mayor-of-alvarado-prominent-filipino-wwii-vet-owned-auto-shop-and-restaurant/\">a historic building for local Filipinos\u003c/a> that formerly housed Paddy’s Coffee Shop, which Sablan frequented as a teenager. The Sablans first pursued the space on a whim in September of 2023, after being encouraged by friends. The couple didn’t anticipate starting the New Year with a new storefront, but when one thing led to another, they found themselves signing a lease on the same exact day as their dating anniversary.\u003c/p>\n\u003cp>At a time when restaurants and small businesses seem to be struggling more than ever, it’s an encouraging sign to see Macs By Icky — a homegrown, DIY operation in an overlooked East Bay suburb — taking a major step forward.\u003c/p>\n\u003cfigure id=\"attachment_13940209\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg\" alt=\"a young Filipino couple stands in their newly opened cafe\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Victoria Sablan and her husband, Frank, celebrate their opening of Macs By Icky Cafe in Union City. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the only thing sweeter than ube right now is the Sablans’ commitment to giving their hometown something to be proud of. They’ve already received tremendous community support throughout their announcement and soft opening, and they’re grateful for the love they’ve gotten from their diaspora and beyond.\u003c/p>\n\u003cp>“It feels right because it’s what we know, what we grew up around,” Sablan says. “We are grateful for the community that stands behind us. [The Loyola Building] is truly a gem in Union City. It’s a historic Filipino building in our city and we wanted to keep that history going.”\u003c/p>\n\u003cp>\u003ci>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/i>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://link\">Macs By Icky Cafe\u003c/a> (3900 Smith St., Union City) will host its grand opening on Sat., Jan. 13, from noon to 5 p.m. \u003ca href=\"https://www.eventbrite.com/e/macs-by-icky-cafe-grand-opening-tickets-767839046257\">RSVP here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Live’s “Desserts and DJs” event on Wednesday, Feb. 14, will feature Macs By Icky, as well as other Filipino food makers and DJs. \u003ca href=\"https://www.kqed.org/event/3948\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats",
"headTitle": "Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats | KQED",
"content": "\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After two weeks of driving around the Bay Area in pursuit of the region’s best cold desserts, one thing is clearer to me than ever: There are innumerably delicious ways to keep cool and refreshed around here during the notoriously hot months of September and October, from traditional ice cream parlors to funky pop-ups and soft serve stations inside Ethiopian cafes. You just need to know where to look.\u003c/p>\n\u003cp>To help with that, we’ve curated a short list of \u003ca href=\"https://www.kqed.org/arts/13933745/cold-food-hot-weather-sf-bay-area-fall-2023\">food businesses that can withstand any temperature\u003c/a> to deliver a rush of cold, sweet-toothed euphoria.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>Various East Bay locations\u003c/i>\u003c/p>\n\u003cp>Stephanie De La Cruz of De La Creamery is like a muralist when it comes to imagining her Mexican-forward ice creams. With splashes of bright color, a palette of spices and seasonal fruits and a complex sense of flavor, De La Creamery has become one of the Bay Area’s premier ice cream pop-ups. Exhibit A: “DLC ice cream nachos” — a party of ice cream (I chose the “piñata” flavor, which is like birthday cake but with generous chunks of crushed candy), house-made cinnamon churro chips, spicy salsa macha de cacahuète, chocolate or strawberry sauce and whipped cream. I can honestly say it’s one of the most transcendent ice cream experiences I’ve had — cool, sweet, spicy, delectable. For a more traditionalist approach, try her take on flavors like avocado, horchata, elote and cafe de olla — all concocted in De La Cruz’s experimental kitchen at the \u003ca href=\"https://loards.com/\">legendary local creamery Loard’s\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933724\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933724 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg\" alt=\"a scoop of guava Italian ice and an ice cream cone inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A birthday cake cone and a scoop of guava Italian ice inside the retro Double Rainbow in Benicia. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.beniciadoublerainbow.com/\">Double Rainbow\u003c/a>\u003c/h2>\n\u003cp>\u003ci>560 1st St. # A-105, Benicia\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you grew up in the Bay Area, Double Rainbow likely carries some nostalgic value for you. Though the creamery began as a small-time operation on Coney Island in the 1950s, the business migrated west and opened its first brick-and-mortar in San Francisco in 1976. The original location no longer exists, but the retro outpost in Benicia has been rocking its oversized ice cream sundae–shaped chairs and neon signage since 1995. You can order a childhood favorite like the bubble gum flavor, or you can mix it up with a grilled s’mores ice cream sandwich. Various waffle cones (including birthday cake, red velvet and lavender) keep things interesting. And if you’re like me, you might opt for a fruit freeze featuring Italian ice from \u003ca href=\"https://gunthersicecream.com/\">Gunther’s of Sacramento\u003c/a> (offered only at this location). As a bonus, Benicia’s quiet downtown offers a breezy walk with a gorgeous view of the Carquinez Strait as it flows out into San Pablo Bay.\u003c/p>\n\u003cfigure id=\"attachment_13933823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg\" alt=\"a cold dessert dish that includes mango sorbet, mango chunks and mochi-like balls on a wooden counter\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hong Kong-style Mango Chewy Ball dessert is a hit at Hui Lau Shan in Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.hkhls.com/en/\">Hui Lau Shan\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2282 Fulton St., Berkeley\u003c/i>\u003c/p>\n\u003cp>This tiny Hong Kongese storefront dishes out cold desserts two blocks from the Berkeley Art Museum. Though many Americans might be unaccustomed to ingredients like pomelo, \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">durian\u003c/a> and sago (tapioca pearl–like gelatinous balls), Hui Lau Shan’s lineup of icy treats shouldn’t go unnoticed. The flagship dessert is the Mango Chewy Ball — a bowl of mango slush, mango sorbet, fresh mango chunks and spoonfuls of its addicting “chewy balls,” which resemble mochi. For first-timers, the dessert is at once familiar and worlds apart from anything you’ve likely had — and is so good that it has spawned a series of local knockoffs.\u003c/p>\n\u003cfigure id=\"attachment_13933728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933728 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/swensens_alanchazaro.jpg\" alt=\"a generous scoop of cherry ice cream on a white counter inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bordeaux Cherry at Swensen’s is this author’s personal favorite. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://swensensofsf.com/\">Swensen’s\u003c/a>\u003c/h2>\n\u003cp>\u003ci>1999 Hyde St., San Francisco\u003c/i>\u003c/p>\n\u003cp>On a sleepy, tree-lined stretch of Union Street where the trolley scoots up and down steep inclines, you’ll find Swensen’s, an old-fashioned creamery that has been serving treats since 1948. The small interior has a quaint European vibe (note: there is no seating inside or outside), and even on a random Tuesday afternoon, there will likely be a line snaking out the door. But it’s worth the trek. Specializing in unique, nostalgic flavors like Swiss Orange Chip, the shop has also expanded its offerings over the decades to include lychee, Turkish coffee and their most popular order, Sticky Peanut Butter. My personal go-to is the Bordeaux Cherry, which doubles its potency when it’s served as a milkshake or — checks notes — a root beer float.\u003c/p>\n\u003cfigure id=\"attachment_13933830\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933830\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg\" alt=\"the author holds up a plastic cup of Tejuino, which is a Mexican beverage made with masa and lime ice cream\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a cup of tejuino, a cold Mexican beverage made from maize and helado de limón, at Nieves Cinco de Mayo in Oakland. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/nievescincodemayooak/\">Nieves Cinco de Mayo\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3340 E 12th St. Ste. 2, Oakland\u003c/i>\u003c/p>\n\u003cp>Located near Fruitvale BART, this old-school dessert kingdom serves your standard range of Mexican treats: helados (Mexican ice cream), gelatina (Mexican jello) and mangonadas (a smoothie-like mango beverage caked with chamoy). You won’t be upset with any of those. However, if you truly want to taste Mexico as a cold treat, I suggest the tejuino — a cold beverage mixture of masa (the maize dough used to make pupusas and tamales), helado de limón and a dash of salt. Commonly sold from DIY roadside stands in Mexico, it’s not a particularly popular drink in the States, but at Nieves Cinco de Mayo, it’s a hit. You’ll feel transported to a different country inside the shop with its colorful decor, bustling bakery and outdoor patio, where you can sit on a park bench and let your daily worries melt away while sipping on a tangy, liquified tortilla.\u003c/p>\n\u003cfigure id=\"attachment_13933725\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933725 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg\" alt=\"a scoop of purple ice cream is held up in front of a pink storefront in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be fooled by the size: This scoop of Ube Pandan at Garden Creamery in San Francisco packs a flavorful punch. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/gardencreamery/?hl=en\">Garden Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3566 20th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>If you’re in the mood for a lovingly sourced, vibrantly fresh, Asian- and Hawaiian-inspired ice cream experience, this Mission scoopery is for you. Pasteurized on-site and made with Straus barista milk, Garden Creamery’s rich seasonal flavors regularly rotate based on what’s available, while mainstay favorites include spiced chai, black sesame, genmaicha and vegan coconut pandan. They’re all tasty enough to elicit an out-of-body experience. When owners Erin and Donny aren’t at a farmer’s market handpicking ingredients, they’ll likely be behind the counter to tell you about their latest creations (see: this summer’s \u003ca href=\"https://www.instagram.com/p/CvljH5_Mgrd/?hl=en\">Li Hing Lychee Sorbet\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_13933727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933727 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg\" alt=\"two cups of overflowing soft serve ice cream topped with strawberry cake and baklava \" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decadent cups of soft serve (topped with strawberry pound cake on the right, baklava on the left) at MyGoodness in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/mygoodnessus/?hl=en\">MyGoodness\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2834 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>For all you soft-serve kings and queens, MyGoodness is swirling up a decadent storm along Lake Merritt’s shores. Launched in 2022, the small-scale business runs a long-term pop-up inside an Ethiopian cafe called Cafe Lakeview. What stands out here isn’t just the naked soft-serve ice cream; it’s the bold pairing of cold treats with other desserts like peach cobbler, strawberry pound cake, apple pie and German chocolate cake. Envision a generously piled cup of soft serve — with crumbling pieces of homemade apple pie or cake dumped on top. It’s not for the faint of mouth. During my visit, I opted for golden chunks of baklava — the flaky Turkish pastry layered with pistachios and honey — over classic vanilla.\u003c/p>\n\u003cfigure id=\"attachment_13933831\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933831\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg\" alt=\"two ice cream-based desserts with Indian toppings and ingredients are displayed on a steel table\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The Falooda Noodler (left) and Gulab Jamun Sundae (right) highlight the Indian-inspired cold desserts at Koolfi in San Leandro. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/koolficreamery/\">Koolfi Creamery \u003c/a>\u003c/h2>\n\u003cp>\u003ci>599 MacArthur Blvd., San Leandro\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For an Indian-owned creamery that proudly slings \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">Southern Indian kapi (coffee)\u003c/a> ice cream, swing by Koolfi in San Leandro. The specialty small-batch shop can scoop you anything from Mango Koolfi (made with Indian-imported mangoes) and Sweet Paan (betel leaf) to Bombay Butterscotch and Blueberry Goat Cheese. For an even more uniquely Indian experience, there’s the floral Gulab Jamun Sundae (in which the classic donut hole-esque dough ball marinated in sweet syrup gets buried under scoops of ice cream, rose petals and pistachios) or the Falooda Noodler (a sundae-like creation that includes rose water and vermicelli noodles).\u003c/p>\n\n",
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"excerpt": "8 sweet ways to stay cool this fall.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After two weeks of driving around the Bay Area in pursuit of the region’s best cold desserts, one thing is clearer to me than ever: There are innumerably delicious ways to keep cool and refreshed around here during the notoriously hot months of September and October, from traditional ice cream parlors to funky pop-ups and soft serve stations inside Ethiopian cafes. You just need to know where to look.\u003c/p>\n\u003cp>To help with that, we’ve curated a short list of \u003ca href=\"https://www.kqed.org/arts/13933745/cold-food-hot-weather-sf-bay-area-fall-2023\">food businesses that can withstand any temperature\u003c/a> to deliver a rush of cold, sweet-toothed euphoria.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>Various East Bay locations\u003c/i>\u003c/p>\n\u003cp>Stephanie De La Cruz of De La Creamery is like a muralist when it comes to imagining her Mexican-forward ice creams. With splashes of bright color, a palette of spices and seasonal fruits and a complex sense of flavor, De La Creamery has become one of the Bay Area’s premier ice cream pop-ups. Exhibit A: “DLC ice cream nachos” — a party of ice cream (I chose the “piñata” flavor, which is like birthday cake but with generous chunks of crushed candy), house-made cinnamon churro chips, spicy salsa macha de cacahuète, chocolate or strawberry sauce and whipped cream. I can honestly say it’s one of the most transcendent ice cream experiences I’ve had — cool, sweet, spicy, delectable. For a more traditionalist approach, try her take on flavors like avocado, horchata, elote and cafe de olla — all concocted in De La Cruz’s experimental kitchen at the \u003ca href=\"https://loards.com/\">legendary local creamery Loard’s\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933724\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933724 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg\" alt=\"a scoop of guava Italian ice and an ice cream cone inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A birthday cake cone and a scoop of guava Italian ice inside the retro Double Rainbow in Benicia. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.beniciadoublerainbow.com/\">Double Rainbow\u003c/a>\u003c/h2>\n\u003cp>\u003ci>560 1st St. # A-105, Benicia\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you grew up in the Bay Area, Double Rainbow likely carries some nostalgic value for you. Though the creamery began as a small-time operation on Coney Island in the 1950s, the business migrated west and opened its first brick-and-mortar in San Francisco in 1976. The original location no longer exists, but the retro outpost in Benicia has been rocking its oversized ice cream sundae–shaped chairs and neon signage since 1995. You can order a childhood favorite like the bubble gum flavor, or you can mix it up with a grilled s’mores ice cream sandwich. Various waffle cones (including birthday cake, red velvet and lavender) keep things interesting. And if you’re like me, you might opt for a fruit freeze featuring Italian ice from \u003ca href=\"https://gunthersicecream.com/\">Gunther’s of Sacramento\u003c/a> (offered only at this location). As a bonus, Benicia’s quiet downtown offers a breezy walk with a gorgeous view of the Carquinez Strait as it flows out into San Pablo Bay.\u003c/p>\n\u003cfigure id=\"attachment_13933823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg\" alt=\"a cold dessert dish that includes mango sorbet, mango chunks and mochi-like balls on a wooden counter\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hong Kong-style Mango Chewy Ball dessert is a hit at Hui Lau Shan in Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.hkhls.com/en/\">Hui Lau Shan\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2282 Fulton St., Berkeley\u003c/i>\u003c/p>\n\u003cp>This tiny Hong Kongese storefront dishes out cold desserts two blocks from the Berkeley Art Museum. Though many Americans might be unaccustomed to ingredients like pomelo, \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">durian\u003c/a> and sago (tapioca pearl–like gelatinous balls), Hui Lau Shan’s lineup of icy treats shouldn’t go unnoticed. The flagship dessert is the Mango Chewy Ball — a bowl of mango slush, mango sorbet, fresh mango chunks and spoonfuls of its addicting “chewy balls,” which resemble mochi. For first-timers, the dessert is at once familiar and worlds apart from anything you’ve likely had — and is so good that it has spawned a series of local knockoffs.\u003c/p>\n\u003cfigure id=\"attachment_13933728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933728 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/swensens_alanchazaro.jpg\" alt=\"a generous scoop of cherry ice cream on a white counter inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bordeaux Cherry at Swensen’s is this author’s personal favorite. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://swensensofsf.com/\">Swensen’s\u003c/a>\u003c/h2>\n\u003cp>\u003ci>1999 Hyde St., San Francisco\u003c/i>\u003c/p>\n\u003cp>On a sleepy, tree-lined stretch of Union Street where the trolley scoots up and down steep inclines, you’ll find Swensen’s, an old-fashioned creamery that has been serving treats since 1948. The small interior has a quaint European vibe (note: there is no seating inside or outside), and even on a random Tuesday afternoon, there will likely be a line snaking out the door. But it’s worth the trek. Specializing in unique, nostalgic flavors like Swiss Orange Chip, the shop has also expanded its offerings over the decades to include lychee, Turkish coffee and their most popular order, Sticky Peanut Butter. My personal go-to is the Bordeaux Cherry, which doubles its potency when it’s served as a milkshake or — checks notes — a root beer float.\u003c/p>\n\u003cfigure id=\"attachment_13933830\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933830\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg\" alt=\"the author holds up a plastic cup of Tejuino, which is a Mexican beverage made with masa and lime ice cream\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a cup of tejuino, a cold Mexican beverage made from maize and helado de limón, at Nieves Cinco de Mayo in Oakland. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/nievescincodemayooak/\">Nieves Cinco de Mayo\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3340 E 12th St. Ste. 2, Oakland\u003c/i>\u003c/p>\n\u003cp>Located near Fruitvale BART, this old-school dessert kingdom serves your standard range of Mexican treats: helados (Mexican ice cream), gelatina (Mexican jello) and mangonadas (a smoothie-like mango beverage caked with chamoy). You won’t be upset with any of those. However, if you truly want to taste Mexico as a cold treat, I suggest the tejuino — a cold beverage mixture of masa (the maize dough used to make pupusas and tamales), helado de limón and a dash of salt. Commonly sold from DIY roadside stands in Mexico, it’s not a particularly popular drink in the States, but at Nieves Cinco de Mayo, it’s a hit. You’ll feel transported to a different country inside the shop with its colorful decor, bustling bakery and outdoor patio, where you can sit on a park bench and let your daily worries melt away while sipping on a tangy, liquified tortilla.\u003c/p>\n\u003cfigure id=\"attachment_13933725\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933725 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg\" alt=\"a scoop of purple ice cream is held up in front of a pink storefront in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be fooled by the size: This scoop of Ube Pandan at Garden Creamery in San Francisco packs a flavorful punch. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/gardencreamery/?hl=en\">Garden Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3566 20th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>If you’re in the mood for a lovingly sourced, vibrantly fresh, Asian- and Hawaiian-inspired ice cream experience, this Mission scoopery is for you. Pasteurized on-site and made with Straus barista milk, Garden Creamery’s rich seasonal flavors regularly rotate based on what’s available, while mainstay favorites include spiced chai, black sesame, genmaicha and vegan coconut pandan. They’re all tasty enough to elicit an out-of-body experience. When owners Erin and Donny aren’t at a farmer’s market handpicking ingredients, they’ll likely be behind the counter to tell you about their latest creations (see: this summer’s \u003ca href=\"https://www.instagram.com/p/CvljH5_Mgrd/?hl=en\">Li Hing Lychee Sorbet\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_13933727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933727 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg\" alt=\"two cups of overflowing soft serve ice cream topped with strawberry cake and baklava \" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decadent cups of soft serve (topped with strawberry pound cake on the right, baklava on the left) at MyGoodness in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/mygoodnessus/?hl=en\">MyGoodness\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2834 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>For all you soft-serve kings and queens, MyGoodness is swirling up a decadent storm along Lake Merritt’s shores. Launched in 2022, the small-scale business runs a long-term pop-up inside an Ethiopian cafe called Cafe Lakeview. What stands out here isn’t just the naked soft-serve ice cream; it’s the bold pairing of cold treats with other desserts like peach cobbler, strawberry pound cake, apple pie and German chocolate cake. Envision a generously piled cup of soft serve — with crumbling pieces of homemade apple pie or cake dumped on top. It’s not for the faint of mouth. During my visit, I opted for golden chunks of baklava — the flaky Turkish pastry layered with pistachios and honey — over classic vanilla.\u003c/p>\n\u003cfigure id=\"attachment_13933831\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933831\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg\" alt=\"two ice cream-based desserts with Indian toppings and ingredients are displayed on a steel table\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The Falooda Noodler (left) and Gulab Jamun Sundae (right) highlight the Indian-inspired cold desserts at Koolfi in San Leandro. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/koolficreamery/\">Koolfi Creamery \u003c/a>\u003c/h2>\n\u003cp>\u003ci>599 MacArthur Blvd., San Leandro\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For an Indian-owned creamery that proudly slings \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">Southern Indian kapi (coffee)\u003c/a> ice cream, swing by Koolfi in San Leandro. The specialty small-batch shop can scoop you anything from Mango Koolfi (made with Indian-imported mangoes) and Sweet Paan (betel leaf) to Bombay Butterscotch and Blueberry Goat Cheese. For an even more uniquely Indian experience, there’s the floral Gulab Jamun Sundae (in which the classic donut hole-esque dough ball marinated in sweet syrup gets buried under scoops of ice cream, rose petals and pistachios) or the Falooda Noodler (a sundae-like creation that includes rose water and vermicelli noodles).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Ube Ice Cream Tacos Are the Bay Area’s Homegrown Answer to the Choco Taco",
"headTitle": "Ube Ice Cream Tacos Are the Bay Area’s Homegrown Answer to the Choco Taco | KQED",
"content": "\u003cp>The ube renaissance is real. And in the Bay Area, we’re at the epicenter of its deliciously purple core.\u003c/p>\n\u003cp>With the popular Filipino ingredient blitzing the food scene — appearing everywhere from the cover of \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">Abi Balingit’s viral cookbook, \u003ci>Mayumu\u003c/i>\u003c/a>, to the aisles of Trader Joe’s — the tropical yam has blown up to become, arguably, the biggest regional crossover hit since \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">the Mexican quesabirria craze\u003c/a>. Utilizing its distinct lilac color and starchy versatility, today’s Filipino American food makers have revolutionized the way ube is being presented to, and consumed by, anyone with a mouth — in the form of pretzels, breads, cookies, jams, cocktails and more.\u003c/p>\n\u003cp>Perhaps its most genius iteration to date? \u003ca href=\"https://www.instagram.com/macs.by.icky/\">Macs by Icky\u003c/a>‘s ube ice cream taco — a homemade waffle cone folded and dipped in ube white chocolate, then stuffed with ube ice cream and sprinkled with crushed pistachios. Naturally, it resembles \u003ca href=\"https://www.bonappetit.com/story/choco-taco-discontinued-klondike\">Klondike’s famously discontinued Choco Taco\u003c/a>.\u003c/p>\n\u003cp>The new Bay Area spinoff originated with Victoria Sablan, a Filipina American from Union City who remembers ordering Choco Tacos as a kid when Taco Bell and roving ice cream trucks prominently sold the frozen treat. Its discontinuation felt like losing a part of childhood. So Sablan decided to bring it back by adding her own vibrant touch: ube.\u003c/p>\n\u003cp>“Ube wasn’t as readily available as it is now,” Sablan says about her lifelong love of the delicacy. “You couldn’t just buy ube ice cream at any grocery store. It was a specialty. If I came home from school and there was ube, I didn’t want to share, and I didn’t ask where my parents got it from.”\u003c/p>\n\u003cfigure id=\"attachment_13929303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929303\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ube-cannoli.jpg\" alt=\"A tray of cannoli stuffed with ube cream and sprinkled with crushed pistachios. \" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ube features prominently across the Macs by Icky menu. Pictured here: ube pistachio cannoli. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sablan, who began baking as a young girl in a multi-generational immigrant home, has experimented with ube -based goods since high school. These days, her practice and creativity are paying off. In recent years, you can find her family-run side business, Macs by Icky, posted up around the Union City, Newark and Fremont area. An East Bay flavor come across in everything she does.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People have always called me Icky,” says Sablan, who has a full-time job in healthcare. “And ‘Macs’ is because I started out making macarons, and because of my husband — he likes Mac Dre.”\u003c/p>\n\u003cp>Her professional food efforts began accidentally in 2019 when Sablan made bags of “muddy mix” — a variation of “puppy chow,” the Midwestern sweet snack — for her pharmacy staff during nurse appreciation week. Shortly after, friends wanted more, so she \u003ca href=\"https://www.instagram.com/p/Cn6E62-uewo/\">playfully added ube and Oreo chunks\u003c/a> for an infusion she’d never tasted elsewhere. After that, friends and family clamored for more. She’s been using her imagination to create Filipinoized desserts ever since, from ube ricotta cannolis to “ubenana” (ube and banana) pudding.[pullquote size=\"large\" align=\"right\" citation=\"Victoria Sablan\"]‘Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.’[/pullquote]\u003c/p>\n\u003cp>As she enters her early 30s, Sablan — along with her husband, Frank, a Filipino-Chamorro who attended the same high school as her — are mashing the ube gas pedal with their uniquely Pinoy, extremely millennial creations. And they’re making a (purple) mark on Union City’s underground food scene.\u003c/p>\n\u003cp>“It’s popping off,” she says. “Especially in the Bay, where there’s hella Filipinos. We’re very open [as a community], so our friends become Filipino even if they’re not. Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.”\u003c/p>\n\u003cp>In addition to co-managing Macs By Icky on their spare weekends, Sablan and her husband also host monthly events for other foodmakers. Their flagship function, “\u003ca href=\"https://www.instagram.com/p/Cr_moMQvWDq/\">UC the Vibes\u003c/a>,” brings a rotating cast of established and emerging small businesses to Union City’s \u003ca href=\"https://www.birdhausbeergarden.com/\">Birdhaus Beer Garden\u003c/a> for a day party, which includes musical performances from local artists like popular Union City rapper \u003ca href=\"https://www.instagram.com/darrellmedellin/?hl=en\">Darrell Medellin\u003c/a>, along with live DJs, merch and, of course, food that smacks.\u003c/p>\n\u003cp>The community gathering began in 2021 when the Sablans were cited by the city for selling food without a permit. Since the couple was largely focused on their professional careers, they didn’t have much time or space to learn about the logistical and legal aspects of running a food business. After their experience with Alameda County’s health department, which Sablan says wasn’t easy, they decided to undergo their own entrepreneurial education in order to teach other community members how to level up their hustles professionally.\u003c/p>\n\u003cp>“Someone complained to Union City about us [selling food]. We honestly didn’t know,” says Sablan. “People sell tamales down the street, or small plates, so we didn’t think anything of it. There’s not any education on it. If you call the health department, they’re not that helpful and no one coaches you through it.”\u003c/p>\n\u003cfigure id=\"attachment_13929306\" class=\"wp-caption alignnone\" style=\"max-width: 1760px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929306\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ubenana-scaled.jpg\" alt=\"Small jars of purple banana-ube cream pudding, topped with crushed pistachios.\" width=\"1760\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-scaled.jpg 1760w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-800x1164.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1020x1484.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-160x233.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-768x1117.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1056x1536.jpg 1056w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1408x2048.jpg 1408w\" sizes=\"(max-width: 1760px) 100vw, 1760px\">\u003cfigcaption class=\"wp-caption-text\">‘Ubenana,’ the pop-up’s bright purple reinterpretation of a classic banana cream pudding. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Macs By Icky is adored in the local “food vending family,” regularly collaborating with and learning from successful pop-up hits like \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/pineapplewhips/\">Pineapple Whips\u003c/a> while simultaneously mentoring nascent, homegrown operations like \u003ca href=\"https://www.instagram.com/anthonyskitchen__/\">Anthony’s Kitchen\u003c/a> — a Hawaiian shrimp food slinger that got its at the Sablans’ events and has since expanded to other venues.\u003c/p>\n\u003cp>Like many immigrant-raised entrepreneurs, the Sablans have learned how to leverage their come-up in order to help feed other aspiring makers.\u003c/p>\n\u003cp>“We get vendors and coach them, walking them through how to get insurance and how to get a permit with the health department, so that after an event [like UC the Vibes] they can flourish and do it around the Bay Area if they want to,” Sablan says. “We want to offer our knowledge. There’s room for everyone to eat.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13926618,arts_13928804,arts_13919707']\u003c/span>A relatively small community with an outsized Filipino population, Union City hasn’t necessarily been known as a hub for exciting Bay Area cuisine in the past. Squished between Oakland and San Jose, and overshadowed by the larger neighboring communities of Hayward and Fremont, Union City is a place where many Bay Areans only go to visit extended family. That hasn’t stopped Macs By Icky — it has only gassed them up to go harder in the food game for their city.\u003c/p>\n\u003cp>At 6.64%, \u003ca href=\"https://www.asianjournal.com/usa/dateline-usa/pew-research-over-4-2m-filipino-americans-in-the-us/\">the Bay Area boasts the highest percentage of Filipino Americans per capita\u003c/a> of any metro region on the United States mainland, eclipsed only by Hawaii. And \u003ca href=\"https://www.pewresearch.org/social-trends/fact-sheet/asian-americans-filipinos-in-the-u-s/#top-10-u-s-metropolitan-areas-by-filipino-population-2019\">given that 50% of Filipino Americans were born in the U.S.\u003c/a>, compared to an average of 43% for other Asian diasporas, Fil Ams have mastered the art of cultural fusion and generational translation.\u003c/p>\n\u003cp>Union City is a textbook example. \u003ca href=\"https://zipatlas.com/us/ca/city-comparison/percentage-filipino-population.htm\">An impressive 20% of the city’s households are Filipino households\u003c/a>, making it pound for pound one of the most Filipino-saturated places in the nation — the ideal birthplace for a certified Bay Area dessert like the ube ice cream taco.\u003c/p>\n\u003cp>Rather than picking up shop and catering to trendier parts of the Bay, the Sablans are inviting other parts of the Bay to experience what their home city has got to offer, sometimes straight off their porch.\u003c/p>\n\u003cp>“[Union City] gets overlooked a lot, but it’s what we know,” says Sablan. “We like it here because we’re near both of our parents, our friends and his grandparents. Even though we’re fully established with our business now, we’re still doing it from home.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>The next edition of \u003c/i>\u003ca href=\"https://www.instagram.com/p/CsE3RrsyrZF/\">\u003ci>UC the Vibes\u003c/i>\u003c/a>\u003ci> will be held on Sun., May 21, at Birdhaus Beer Garden (3821 Smith St., Union City) from 11 a.m. to 4 p.m. The pop-up event will take a break in June, but return to Birdhaus on Sun., July 23.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Filipino pop-up Macs by Icky is making its mark on Union City's underground food scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ube renaissance is real. And in the Bay Area, we’re at the epicenter of its deliciously purple core.\u003c/p>\n\u003cp>With the popular Filipino ingredient blitzing the food scene — appearing everywhere from the cover of \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">Abi Balingit’s viral cookbook, \u003ci>Mayumu\u003c/i>\u003c/a>, to the aisles of Trader Joe’s — the tropical yam has blown up to become, arguably, the biggest regional crossover hit since \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">the Mexican quesabirria craze\u003c/a>. Utilizing its distinct lilac color and starchy versatility, today’s Filipino American food makers have revolutionized the way ube is being presented to, and consumed by, anyone with a mouth — in the form of pretzels, breads, cookies, jams, cocktails and more.\u003c/p>\n\u003cp>Perhaps its most genius iteration to date? \u003ca href=\"https://www.instagram.com/macs.by.icky/\">Macs by Icky\u003c/a>‘s ube ice cream taco — a homemade waffle cone folded and dipped in ube white chocolate, then stuffed with ube ice cream and sprinkled with crushed pistachios. Naturally, it resembles \u003ca href=\"https://www.bonappetit.com/story/choco-taco-discontinued-klondike\">Klondike’s famously discontinued Choco Taco\u003c/a>.\u003c/p>\n\u003cp>The new Bay Area spinoff originated with Victoria Sablan, a Filipina American from Union City who remembers ordering Choco Tacos as a kid when Taco Bell and roving ice cream trucks prominently sold the frozen treat. Its discontinuation felt like losing a part of childhood. So Sablan decided to bring it back by adding her own vibrant touch: ube.\u003c/p>\n\u003cp>“Ube wasn’t as readily available as it is now,” Sablan says about her lifelong love of the delicacy. “You couldn’t just buy ube ice cream at any grocery store. It was a specialty. If I came home from school and there was ube, I didn’t want to share, and I didn’t ask where my parents got it from.”\u003c/p>\n\u003cfigure id=\"attachment_13929303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929303\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ube-cannoli.jpg\" alt=\"A tray of cannoli stuffed with ube cream and sprinkled with crushed pistachios. \" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-cannoli-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ube features prominently across the Macs by Icky menu. Pictured here: ube pistachio cannoli. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sablan, who began baking as a young girl in a multi-generational immigrant home, has experimented with ube -based goods since high school. These days, her practice and creativity are paying off. In recent years, you can find her family-run side business, Macs by Icky, posted up around the Union City, Newark and Fremont area. An East Bay flavor come across in everything she does.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People have always called me Icky,” says Sablan, who has a full-time job in healthcare. “And ‘Macs’ is because I started out making macarons, and because of my husband — he likes Mac Dre.”\u003c/p>\n\u003cp>Her professional food efforts began accidentally in 2019 when Sablan made bags of “muddy mix” — a variation of “puppy chow,” the Midwestern sweet snack — for her pharmacy staff during nurse appreciation week. Shortly after, friends wanted more, so she \u003ca href=\"https://www.instagram.com/p/Cn6E62-uewo/\">playfully added ube and Oreo chunks\u003c/a> for an infusion she’d never tasted elsewhere. After that, friends and family clamored for more. She’s been using her imagination to create Filipinoized desserts ever since, from ube ricotta cannolis to “ubenana” (ube and banana) pudding.\u003c/p>\u003c/div>",
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"content": "‘Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As she enters her early 30s, Sablan — along with her husband, Frank, a Filipino-Chamorro who attended the same high school as her — are mashing the ube gas pedal with their uniquely Pinoy, extremely millennial creations. And they’re making a (purple) mark on Union City’s underground food scene.\u003c/p>\n\u003cp>“It’s popping off,” she says. “Especially in the Bay, where there’s hella Filipinos. We’re very open [as a community], so our friends become Filipino even if they’re not. Everyone in the Bay Area is a little Filipino. When other people see our foods, they trust our taste.”\u003c/p>\n\u003cp>In addition to co-managing Macs By Icky on their spare weekends, Sablan and her husband also host monthly events for other foodmakers. Their flagship function, “\u003ca href=\"https://www.instagram.com/p/Cr_moMQvWDq/\">UC the Vibes\u003c/a>,” brings a rotating cast of established and emerging small businesses to Union City’s \u003ca href=\"https://www.birdhausbeergarden.com/\">Birdhaus Beer Garden\u003c/a> for a day party, which includes musical performances from local artists like popular Union City rapper \u003ca href=\"https://www.instagram.com/darrellmedellin/?hl=en\">Darrell Medellin\u003c/a>, along with live DJs, merch and, of course, food that smacks.\u003c/p>\n\u003cp>The community gathering began in 2021 when the Sablans were cited by the city for selling food without a permit. Since the couple was largely focused on their professional careers, they didn’t have much time or space to learn about the logistical and legal aspects of running a food business. After their experience with Alameda County’s health department, which Sablan says wasn’t easy, they decided to undergo their own entrepreneurial education in order to teach other community members how to level up their hustles professionally.\u003c/p>\n\u003cp>“Someone complained to Union City about us [selling food]. We honestly didn’t know,” says Sablan. “People sell tamales down the street, or small plates, so we didn’t think anything of it. There’s not any education on it. If you call the health department, they’re not that helpful and no one coaches you through it.”\u003c/p>\n\u003cfigure id=\"attachment_13929306\" class=\"wp-caption alignnone\" style=\"max-width: 1760px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929306\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/ubenana-scaled.jpg\" alt=\"Small jars of purple banana-ube cream pudding, topped with crushed pistachios.\" width=\"1760\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-scaled.jpg 1760w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-800x1164.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1020x1484.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-160x233.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-768x1117.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1056x1536.jpg 1056w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ubenana-1408x2048.jpg 1408w\" sizes=\"(max-width: 1760px) 100vw, 1760px\">\u003cfigcaption class=\"wp-caption-text\">‘Ubenana,’ the pop-up’s bright purple reinterpretation of a classic banana cream pudding. \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Macs By Icky is adored in the local “food vending family,” regularly collaborating with and learning from successful pop-up hits like \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/pineapplewhips/\">Pineapple Whips\u003c/a> while simultaneously mentoring nascent, homegrown operations like \u003ca href=\"https://www.instagram.com/anthonyskitchen__/\">Anthony’s Kitchen\u003c/a> — a Hawaiian shrimp food slinger that got its at the Sablans’ events and has since expanded to other venues.\u003c/p>\n\u003cp>Like many immigrant-raised entrepreneurs, the Sablans have learned how to leverage their come-up in order to help feed other aspiring makers.\u003c/p>\n\u003cp>“We get vendors and coach them, walking them through how to get insurance and how to get a permit with the health department, so that after an event [like UC the Vibes] they can flourish and do it around the Bay Area if they want to,” Sablan says. “We want to offer our knowledge. There’s room for everyone to eat.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>A relatively small community with an outsized Filipino population, Union City hasn’t necessarily been known as a hub for exciting Bay Area cuisine in the past. Squished between Oakland and San Jose, and overshadowed by the larger neighboring communities of Hayward and Fremont, Union City is a place where many Bay Areans only go to visit extended family. That hasn’t stopped Macs By Icky — it has only gassed them up to go harder in the food game for their city.\u003c/p>\n\u003cp>At 6.64%, \u003ca href=\"https://www.asianjournal.com/usa/dateline-usa/pew-research-over-4-2m-filipino-americans-in-the-us/\">the Bay Area boasts the highest percentage of Filipino Americans per capita\u003c/a> of any metro region on the United States mainland, eclipsed only by Hawaii. And \u003ca href=\"https://www.pewresearch.org/social-trends/fact-sheet/asian-americans-filipinos-in-the-u-s/#top-10-u-s-metropolitan-areas-by-filipino-population-2019\">given that 50% of Filipino Americans were born in the U.S.\u003c/a>, compared to an average of 43% for other Asian diasporas, Fil Ams have mastered the art of cultural fusion and generational translation.\u003c/p>\n\u003cp>Union City is a textbook example. \u003ca href=\"https://zipatlas.com/us/ca/city-comparison/percentage-filipino-population.htm\">An impressive 20% of the city’s households are Filipino households\u003c/a>, making it pound for pound one of the most Filipino-saturated places in the nation — the ideal birthplace for a certified Bay Area dessert like the ube ice cream taco.\u003c/p>\n\u003cp>Rather than picking up shop and catering to trendier parts of the Bay, the Sablans are inviting other parts of the Bay to experience what their home city has got to offer, sometimes straight off their porch.\u003c/p>\n\u003cp>“[Union City] gets overlooked a lot, but it’s what we know,” says Sablan. “We like it here because we’re near both of our parents, our friends and his grandparents. Even though we’re fully established with our business now, we’re still doing it from home.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The next edition of \u003c/i>\u003ca href=\"https://www.instagram.com/p/CsE3RrsyrZF/\">\u003ci>UC the Vibes\u003c/i>\u003c/a>\u003ci> will be held on Sun., May 21, at Birdhaus Beer Garden (3821 Smith St., Union City) from 11 a.m. to 4 p.m. The pop-up event will take a break in June, but return to Birdhaus on Sun., July 23.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy",
"title": "This Filipino Gas Station Dessert Shop Is Among NorCal’s Most Delicious Secrets",
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"content": "\u003cp>[dropcap]Y[/dropcap]ou would never guess it, but there’s something transcendent about an otherwise bland National gas station on W. Grant Line Rd. in Tracy. On first appearance, it seems like any ordinary stop point in U.S. suburbia: People pull up in a hurry, fill up on petro, then hop back into their whips and speed off onto a multi-lane road on their way to whatever American Dream they are chasing.\u003c/p>\n\u003cp>But between a Black Bear Diner and RV Center, right along Interstate 205, hides a clandestine gem exploding with Pinoy favorites. Here, at \u003ca href=\"https://www.instagram.com/ellis.creamery/\">Ellis Creamery\u003c/a>, Khristian Rabut experiments with distinctly Filipino ingredients to perfect his ice cream recipes while his wife Marie provides a full lineup of Filipino baked goods.\u003c/p>\n\u003cp>The concept originally began in 2020, when Marie—who works full-time in healthcare—started a home-based business called Marie’s Kitchen as a way to explore her passion for baking. At the time, she wanted to supplement her income and provide a creative outlet. After gaining local recognition, she expanded her business and brought in her husband, Khristian, who purchased their brick-and-mortar gas station location in 2021, taking over the already existing Ellis Creamery. They also hired Khristian’s cousin, Carl Ongwico, to serve as the business’s in-house “ice cream expert.”\u003c/p>\n\u003cp>Together, the family is bringing some of the hottest (and coldest) treats from the Philippine islands to Northern California.\u003c/p>\n\u003cp>“We went back to food we knew in the Philippines,” Khristian says. “We tried to copy the way we remember eating in the Philippines. It gave us something to focus on during the pandemic, besides our day jobs.”\u003c/p>\n\u003cfigure id=\"attachment_13919720\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13919720\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/09/ellis_silvana-800x533.jpg\" alt=\"a Filipino cookie, known as a silvana, is sliced open to reveal layers of meringue and butter cream\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Filipino silvana is sliced open to reveal layers of meringue and butter cream. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khristian first immigrated to San Jose from Lucena, a territory in the Quezon province located south of Manila. He arrived in Silicon Valley in 2007 with a work visa as part of the tech industry’s massive influx of talent from around the globe. Initially, he worked as a consultant trainer with companies like PG&E, Cypress and Infineon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In California, he met Marie—also from Lucena—and the couple returned to their hometown to marry in 2009. When they moved back to San Jose, they realized the cost of living was steeper than they could afford, and with their first child on the way, they made the decision to move an hour east to the commuter city of Tracy in 2014. It’s a migratory trend that still continues today, nearly a decade later.\u003c/p>\n\u003cp>“[Tracy] is diverse. I’d guess there’s as many Latinos and Asians here as in the Bay,” Khristian says. “People are still moving in. We are one of the oldest, first residents in our area. Everyone on our street is new, all people who moved from the Bay. And most of them commute for work to the Bay.”\u003c/p>\n\u003cp>It’s a pattern that has created a cultural tapestry in Tracy where a small, family-owned operation like Ellis Creamery can thrive—despite being hidden inside an otherwise unremarkable gas station along a strip-mall lined road.\u003c/p>\n\u003cp>The convenience store at this particular National Petroleum location looks just like the ones you can find at any local gas station. Except, all the way in the back corner, there’s a full-blown bakery and ice cream counter where you can fill up on another kind of fuel: sugar. It’s an unexpected but deliciously welcome surprise.\u003c/p>\n\u003cp>Ellis Creamery isn’t where you go to get a scoop of vanilla or chocolate chip ice cream, though they serve that, too. Instead, it’s where you go when you’re in need of tropically-tinted, Pacific-inspired flavors. You might opt for a refreshing scoop of “Kalamansi sherbet”—an “Asian lime” flavor, as Khristian describes it, with enough tang, zip and acid to balance the sugary goodness you’re sure to consume during your visit.\u003c/p>\n\u003cp>Khristian notes how certain flavors like pistachio are popular, particularly among South Asian customers, he says. Other customers may be seeking specialty flavors, like “Ube Cookies and Cream”—a sundae-like original invention which includes a scoop of ube ice cream piled on top of homemade, Oreo-laced cookies and cream.\u003c/p>\n\u003cfigure id=\"attachment_13919722\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13919722\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/09/ellis_ice-cream-800x1200.jpg\" alt=\"the owner of Ellis Creamery holds up a clear cup of purple ube ice cream with an extra scoop of cookies-and-cream\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ube Cookies and Cream is one of Ellis Creamery’s original flavor mixes. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Nothing goes to waste in the Philippines,” Khristian tells me during my visit. “We like to mix things together. By adding something familiar like Oreos or bananas to ube, it not only becomes familiar to more people, but it keeps us from wasting any of our products.”\u003c/p>\n\u003cp>The concept of recycling what’s left over to enhance existing flavors is fully apparent in their version of halo-halo (Tagalog for “mixed”), the unofficial national dessert of the Philippines. The treat includes the usual shaved ice, ube ice cream, sweet kidney beans, coconut jelly and condensed milk—but, at Ellis Creamery, it also comes topped with crushed meringue, an ingredient that’s used in their other products: Filipino cakes and cookies such as Sans Rivals and Silvanas.\u003c/p>\n\u003cp>“Having the bakery is a business strategy,” Marie explains. “Ice cream is a seasonal business. We have to be strategic about how we sell during winter. If you look at most Filipino bakeries or ice cream shops, you might get some cookies and brownies, or ice cream. But here we offer more, we offer it all. And we’re using brands and flavors that we used to eat in the Philippines for authenticity.”\u003c/p>\n\u003cp>Marie heads the full-fledged baking side of the operation, coming up with recipes in the little bit of free time she has when she isn’t working her full-time role in nursing. Some of her favorites include the Sans Rival (a meringue cake with butter cream filling and crushed nuts such as pistachios covering the outer layer) and ensaymada (a Filipino-style sweet bread that begins as a butter bun brioche roll and ends as a decoratively covered dessert featuring some combination of ube buttercream, parmesan cheese, green tea frosting or dulce de leche).\u003c/p>\n\u003cp>The bakery does custom orders for large private events, and is known for its creative mix of cakes, savory items like pandesal and, starting this fall, meat-filled empanadas.\u003c/p>\n\u003cp>“For me, personally, I wanted to fulfill a family dream,” Khristian says. “Marie’s dream was always to own a shop—a pastry shop, to be known as a good baker. My goal was to fulfill that dream. We’re fortunate to have a knack for food and to be able to serve others our passion.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13898436,arts_13915581,arts_13901303']\u003c/span>During my time in the kitchen, I was introduced to more Filipino flavors and traditions than I’ve ever known. It felt like I was running a food marathon around the Pacific islands—with Khristian leading the way. Salty breads, crunchy rolls, savory fillings, sweet bites, cold spoonfuls. But it may have been the Silvanas that most left their mark on my taste buds.\u003c/p>\n\u003cp>The cake-like cookies are layered and crispy—covered in smashed nuts on the exterior—yet fluffy and chewy inside, creating a heavenly balance of hard and soft, easy and resistant, sweet and salty.\u003c/p>\n\u003cp>Also not lacking in size or flavor are the ensaymadas—a veritable overload of Filipino indulgence packed into a cupcake-sized goodie. The sheer amount of customizable ingredients and toppings alone are worth the drive to this hard-to-spot business. But I assure you, it’s there. And once you’ve gone, you’ll wish every gas station had an Ellis Creamery.\u003c/p>\n\u003cp>For many Bay Area residents, it’s hard to find the time (and gas funds, ironically) to make the drive over to a gas station in Tracy. Unfortunately, a business like Ellis Creamery doesn’t receive the same amount of attention or support as their hustle merits. The lack of foot traffic is a major hindrance.\u003c/p>\n\u003cp>But Ellis Creamery is ready to enter its second year of operation, and with that, they are ready to grow. In the meantime, the business is hitting up markets and events all over the Bay, from Daly City to Vallejo.\u003c/p>\n\u003cfigure id=\"attachment_13919724\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13919724\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/09/ellis_group-portrait-800x533.jpg\" alt=\"three Ellis Creamery workers display a tray of six ensaymadas, which are Filipino sweet rolls that resemble cupcakes\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Khristian Rabut (left), stands with his employees, Roxanne Simon (center) and Carl Ongwico (right) after making a fresh batch of ensaymadas together. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Tracy, we’re like a hidden secret,” Khristian says. “Most of our customers here are Asian. But when we do events in the Bay Area, we sell out fast, and many of our customers are diverse. For some of them, it’s their first time trying ube and we also get to introduce them to Filipino pastries.”\u003c/p>\n\u003cp>Though it isn’t yet official, they are currently in the process of filing the paperwork for a potential location in downtown San Jose. If all goes as planned, the new venue would be central to a large base of new clientele, particularly students at San Jose State University. It would give Ellis Creamery a foothold in Silicon Valley—the place where it all started for this Filipino couple with a sweet tooth.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/ellis.creamery/\">Ellis Creamery\u003c/a> is located inside the National gas station at \u003cspan class=\"LrzXr\">2420 W. Grant Line Rd., Tracy. It is open Tuesday–Saturday from 9am to 7 pm, and Sunday from noon to 5pm.\u003c/span>\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Upcoming pop-up events include a\u003cem> \u003ca href=\"https://www.instagram.com/reel/Ci1PJBWAJSR/?igshid=YmMyMTA2M2Y%3D\">Filipino American History event\u003c/a> (Pamanas Plantas, 1615B Solano Ave., Berkeley) on Oct. 8 and \u003c/em>\u003cem>the \u003ca href=\"https://www.kpsfopen.org/\">Kunal Patel San Francisco Open\u003c/a> (Goldman Tennis Center, \u003cspan class=\"LrzXr\">50 Bowling Green Dr., San Francisco\u003c/span>) Oct. 15–16.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">Y\u003c/span>\u003c/p>\u003cp>ou would never guess it, but there’s something transcendent about an otherwise bland National gas station on W. Grant Line Rd. in Tracy. On first appearance, it seems like any ordinary stop point in U.S. suburbia: People pull up in a hurry, fill up on petro, then hop back into their whips and speed off onto a multi-lane road on their way to whatever American Dream they are chasing.\u003c/p>\n\u003cp>But between a Black Bear Diner and RV Center, right along Interstate 205, hides a clandestine gem exploding with Pinoy favorites. Here, at \u003ca href=\"https://www.instagram.com/ellis.creamery/\">Ellis Creamery\u003c/a>, Khristian Rabut experiments with distinctly Filipino ingredients to perfect his ice cream recipes while his wife Marie provides a full lineup of Filipino baked goods.\u003c/p>\n\u003cp>The concept originally began in 2020, when Marie—who works full-time in healthcare—started a home-based business called Marie’s Kitchen as a way to explore her passion for baking. At the time, she wanted to supplement her income and provide a creative outlet. After gaining local recognition, she expanded her business and brought in her husband, Khristian, who purchased their brick-and-mortar gas station location in 2021, taking over the already existing Ellis Creamery. They also hired Khristian’s cousin, Carl Ongwico, to serve as the business’s in-house “ice cream expert.”\u003c/p>\n\u003cp>Together, the family is bringing some of the hottest (and coldest) treats from the Philippine islands to Northern California.\u003c/p>\n\u003cp>“We went back to food we knew in the Philippines,” Khristian says. “We tried to copy the way we remember eating in the Philippines. It gave us something to focus on during the pandemic, besides our day jobs.”\u003c/p>\n\u003cfigure id=\"attachment_13919720\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13919720\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/09/ellis_silvana-800x533.jpg\" alt=\"a Filipino cookie, known as a silvana, is sliced open to reveal layers of meringue and butter cream\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_silvana-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Filipino silvana is sliced open to reveal layers of meringue and butter cream. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khristian first immigrated to San Jose from Lucena, a territory in the Quezon province located south of Manila. He arrived in Silicon Valley in 2007 with a work visa as part of the tech industry’s massive influx of talent from around the globe. Initially, he worked as a consultant trainer with companies like PG&E, Cypress and Infineon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In California, he met Marie—also from Lucena—and the couple returned to their hometown to marry in 2009. When they moved back to San Jose, they realized the cost of living was steeper than they could afford, and with their first child on the way, they made the decision to move an hour east to the commuter city of Tracy in 2014. It’s a migratory trend that still continues today, nearly a decade later.\u003c/p>\n\u003cp>“[Tracy] is diverse. I’d guess there’s as many Latinos and Asians here as in the Bay,” Khristian says. “People are still moving in. We are one of the oldest, first residents in our area. Everyone on our street is new, all people who moved from the Bay. And most of them commute for work to the Bay.”\u003c/p>\n\u003cp>It’s a pattern that has created a cultural tapestry in Tracy where a small, family-owned operation like Ellis Creamery can thrive—despite being hidden inside an otherwise unremarkable gas station along a strip-mall lined road.\u003c/p>\n\u003cp>The convenience store at this particular National Petroleum location looks just like the ones you can find at any local gas station. Except, all the way in the back corner, there’s a full-blown bakery and ice cream counter where you can fill up on another kind of fuel: sugar. It’s an unexpected but deliciously welcome surprise.\u003c/p>\n\u003cp>Ellis Creamery isn’t where you go to get a scoop of vanilla or chocolate chip ice cream, though they serve that, too. Instead, it’s where you go when you’re in need of tropically-tinted, Pacific-inspired flavors. You might opt for a refreshing scoop of “Kalamansi sherbet”—an “Asian lime” flavor, as Khristian describes it, with enough tang, zip and acid to balance the sugary goodness you’re sure to consume during your visit.\u003c/p>\n\u003cp>Khristian notes how certain flavors like pistachio are popular, particularly among South Asian customers, he says. Other customers may be seeking specialty flavors, like “Ube Cookies and Cream”—a sundae-like original invention which includes a scoop of ube ice cream piled on top of homemade, Oreo-laced cookies and cream.\u003c/p>\n\u003cfigure id=\"attachment_13919722\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13919722\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/09/ellis_ice-cream-800x1200.jpg\" alt=\"the owner of Ellis Creamery holds up a clear cup of purple ube ice cream with an extra scoop of cookies-and-cream\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_ice-cream-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ube Cookies and Cream is one of Ellis Creamery’s original flavor mixes. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Nothing goes to waste in the Philippines,” Khristian tells me during my visit. “We like to mix things together. By adding something familiar like Oreos or bananas to ube, it not only becomes familiar to more people, but it keeps us from wasting any of our products.”\u003c/p>\n\u003cp>The concept of recycling what’s left over to enhance existing flavors is fully apparent in their version of halo-halo (Tagalog for “mixed”), the unofficial national dessert of the Philippines. The treat includes the usual shaved ice, ube ice cream, sweet kidney beans, coconut jelly and condensed milk—but, at Ellis Creamery, it also comes topped with crushed meringue, an ingredient that’s used in their other products: Filipino cakes and cookies such as Sans Rivals and Silvanas.\u003c/p>\n\u003cp>“Having the bakery is a business strategy,” Marie explains. “Ice cream is a seasonal business. We have to be strategic about how we sell during winter. If you look at most Filipino bakeries or ice cream shops, you might get some cookies and brownies, or ice cream. But here we offer more, we offer it all. And we’re using brands and flavors that we used to eat in the Philippines for authenticity.”\u003c/p>\n\u003cp>Marie heads the full-fledged baking side of the operation, coming up with recipes in the little bit of free time she has when she isn’t working her full-time role in nursing. Some of her favorites include the Sans Rival (a meringue cake with butter cream filling and crushed nuts such as pistachios covering the outer layer) and ensaymada (a Filipino-style sweet bread that begins as a butter bun brioche roll and ends as a decoratively covered dessert featuring some combination of ube buttercream, parmesan cheese, green tea frosting or dulce de leche).\u003c/p>\n\u003cp>The bakery does custom orders for large private events, and is known for its creative mix of cakes, savory items like pandesal and, starting this fall, meat-filled empanadas.\u003c/p>\n\u003cp>“For me, personally, I wanted to fulfill a family dream,” Khristian says. “Marie’s dream was always to own a shop—a pastry shop, to be known as a good baker. My goal was to fulfill that dream. We’re fortunate to have a knack for food and to be able to serve others our passion.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>During my time in the kitchen, I was introduced to more Filipino flavors and traditions than I’ve ever known. It felt like I was running a food marathon around the Pacific islands—with Khristian leading the way. Salty breads, crunchy rolls, savory fillings, sweet bites, cold spoonfuls. But it may have been the Silvanas that most left their mark on my taste buds.\u003c/p>\n\u003cp>The cake-like cookies are layered and crispy—covered in smashed nuts on the exterior—yet fluffy and chewy inside, creating a heavenly balance of hard and soft, easy and resistant, sweet and salty.\u003c/p>\n\u003cp>Also not lacking in size or flavor are the ensaymadas—a veritable overload of Filipino indulgence packed into a cupcake-sized goodie. The sheer amount of customizable ingredients and toppings alone are worth the drive to this hard-to-spot business. But I assure you, it’s there. And once you’ve gone, you’ll wish every gas station had an Ellis Creamery.\u003c/p>\n\u003cp>For many Bay Area residents, it’s hard to find the time (and gas funds, ironically) to make the drive over to a gas station in Tracy. Unfortunately, a business like Ellis Creamery doesn’t receive the same amount of attention or support as their hustle merits. The lack of foot traffic is a major hindrance.\u003c/p>\n\u003cp>But Ellis Creamery is ready to enter its second year of operation, and with that, they are ready to grow. In the meantime, the business is hitting up markets and events all over the Bay, from Daly City to Vallejo.\u003c/p>\n\u003cfigure id=\"attachment_13919724\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13919724\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/09/ellis_group-portrait-800x533.jpg\" alt=\"three Ellis Creamery workers display a tray of six ensaymadas, which are Filipino sweet rolls that resemble cupcakes\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/09/ellis_group-portrait-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Khristian Rabut (left), stands with his employees, Roxanne Simon (center) and Carl Ongwico (right) after making a fresh batch of ensaymadas together. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Tracy, we’re like a hidden secret,” Khristian says. “Most of our customers here are Asian. But when we do events in the Bay Area, we sell out fast, and many of our customers are diverse. For some of them, it’s their first time trying ube and we also get to introduce them to Filipino pastries.”\u003c/p>\n\u003cp>Though it isn’t yet official, they are currently in the process of filing the paperwork for a potential location in downtown San Jose. If all goes as planned, the new venue would be central to a large base of new clientele, particularly students at San Jose State University. It would give Ellis Creamery a foothold in Silicon Valley—the place where it all started for this Filipino couple with a sweet tooth.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/ellis.creamery/\">Ellis Creamery\u003c/a> is located inside the National gas station at \u003cspan class=\"LrzXr\">2420 W. Grant Line Rd., Tracy. It is open Tuesday–Saturday from 9am to 7 pm, and Sunday from noon to 5pm.\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Upcoming pop-up events include a\u003cem> \u003ca href=\"https://www.instagram.com/reel/Ci1PJBWAJSR/?igshid=YmMyMTA2M2Y%3D\">Filipino American History event\u003c/a> (Pamanas Plantas, 1615B Solano Ave., Berkeley) on Oct. 8 and \u003c/em>\u003cem>the \u003ca href=\"https://www.kpsfopen.org/\">Kunal Patel San Francisco Open\u003c/a> (Goldman Tennis Center, \u003cspan class=\"LrzXr\">50 Bowling Green Dr., San Francisco\u003c/span>) Oct. 15–16.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. 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.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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