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"content": "\u003cp>\u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>The Golden State Warriors had a rough 2023-2024 campaign, but at least the music was slappin’.\u003c/p>\n\u003cp>During timeouts, breaks between quarters and sometimes even when the ball was in play, the Chase Center’s speakers would vibrate with the sounds of legendary Bay Area hip-hop artists. The person often on the turntables making it happen: \u003ca href=\"https://www.instagram.com/djdsharp/\" target=\"_blank\" rel=\"noopener\">DJ D Sharp\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956841\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956841\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-800x533.jpg\" alt=\"Man with headphones on looks into the camera with an upbeat expression. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">DJ D Sharp on the ones and twos at Chase Center. \u003ccite>(Squint)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He’s been the Warriors in-house DJ for a decade, providing the soundtrack for Steph, Klay, Draymond and company during their legendary run of four NBA championships. DJ D Sharp, clearly an essential part of the team, even has four NBA championship rings of his own.\u003c/p>\n\u003cp>Outside of the arena, DJ D Sharp is a radio show host for 106.1 KMEL and producer for Bay Area hip-hop artists. Over the past year, he’s produced projects for North Oakland’s \u003ca href=\"https://www.instagram.com/stspittin/\" target=\"_blank\" rel=\"noopener\">ST Spittin\u003c/a>, the East Bay collective \u003ca href=\"https://www.instagram.com/macarthurmaze/\" target=\"_blank\" rel=\"noopener\">MacArthur Maze\u003c/a> and a soon-to-be released project with East Oakland’s \u003ca href=\"https://www.instagram.com/firstnameian/\" target=\"_blank\" rel=\"noopener\">Ian Kelly\u003c/a>.\u003c/p>\n\u003cp>Raised in East Oakland himself, DJ D Sharp has been a producer and DJ since his teens. Given all his accomplishments, from working with the likes of Lauryn Hill and Kelly Rowland to making an appearance at the 2024 NBA All-Star Game, DJ D Sharp has a lot to be proud of. This week, we talk about providing a soundtrack for the Warriors’ dynasty while building a lasting legacy for his family and community.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC7887334509\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/p>\n\u003cp>[Music playing]\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, Host:\u003c/b>\u003cspan style=\"font-weight: 400\"> What’s up Rightnowish listeners, it’s your guy, Pendarvis Harshaw. Tapping in with my Warriors fans out there. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Sigh]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> What a season, talk about some highs and some lows, maybe the end of a dynasty. Who knows? Look, I’m not trying to wallow in the sad news– cause there’s always next year, right? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">At least there’s one thing we know for sure: in 2025 the NBA-All Stars game is coming to the Bay, so you know it’s gonna be lit with events in the Town and in Frisco and one person who is sure to be in the mix: DJ D Sharp.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He’s the Warriors in-house DJ, which means during a game, when there’s a break in the action or even sometimes while the ball is in play, you can hear him on the 1s and 2s. And every once in a while you can even look up and see him stunting on the jumbotron. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of being the Warriors DJ, he’s a hip-hop producer. Recently he’s done projects with North Oakland’s ST Spittin and the group, MacArthur Maze. He’s been producing for just about as long as he’s been a DJ– dating back to his teens. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">As a guy who was raised in East Oakland, DJ D Sharp says it’s been a dream being a part of the Warriors franchise.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp, guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> I don’t take none of it for granted. Like, it’s an amazing experience to deejay in front of 20,000 people every night and to get the love from the people too. It’s just amazing, bro. Like, I’m blessed. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> So for this episode, we chop it up about his journey to the Warriors, providing the soundtrack for a basketball dynasty and what legacy he’s building for the Town and his family, coming up after this. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Bringing you into the discussion today, excited to talk to you because you are at the helm of something very important: you provide the soundtrack to one of my favorite sports teams. And you’ve produced some really tight projects over the last couple of years out of, out of the East Bay. Let’s start at the start. What came first: deejaying or producing?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Deejaying most definitely came first. I was collecting records and like, the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yo! MTV Rap\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> era, like, it was just like, I loved it and I couldn’t, you know, step away from the TV. I was always tuned in, dialed in. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">What was the first piece of equipment you had?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp:\u003c/b>\u003cspan style=\"font-weight: 400\"> The first piece of equipment I had was my mom’s turn table. It was some off-brand name. I was on that thing learning. And then I was like, oh, I need a mixer and then I got a mixer from the homie down the street.\u003c/span> \u003cspan style=\"font-weight: 400\">But my pops is uh, he’s a musician and he played the keyboards and he had bands and all that kind of stuff. So he’d buy the latest drum machine, and then I’d just be playing on it, and then next thing you know, he’d forget about it and he giving it to me.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">I caught on a real fast to the point where I think that’s why people started giving me equipment, giving me records and giving me stuff because they were seeing it. They was like, yo, he got it. Like, take this and go play. Go, go, go, go, experiment with this and then come back to me. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">What age are we talking about here?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\"> 12. 13. 14.\u003c/span>\u003cb> I \u003c/b>\u003cspan style=\"font-weight: 400\">had homies in Richmond, who I would go spend a weekend, every other weekend with them. My boy Aaron ,we were the same age, so we would we would hang out and his brothers was deejays. So I go to they house and just get equipment. Like, I come home with records.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It was a community effort.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">It was a community effort for sure.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">So a lot of these factors pouring into you, a lot of Bay area energy. You said either in the town or in Richmond. You did mention that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yo! MTV Raps\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> having that influence on you as well.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp:\u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m wondering like, does this whole trope about, you know, all Bay area music all sounds the same and how like there’s an east coast sound and a west coast sound, did that ever play a part in you developing your style?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">When people heard me out deejaying and it’d be like the first question they asked me all the time was, was I from the east coast, “because you don’t you don’t deejay like these other cats. Like you, where are you from?” I’m like ‘I’m from East Oakland.’ Like, you know what I’m saying? They’d be like, “What?” I’d be like, ‘Yeah.’\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">You know, being from the Town, you know, it’s all about the knock. It’s all about the slump. It’s all about, you know,415’s. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">So I came from that but also came from the choppin’ samples and that side of hip hop is the drum breaks and stuff like that. So like I’m taking the drum breaking and adding 808 to it, you get what I’m saying, like, you know,Too $hort, like, “In The Trunk” Like you listen to “In The Trunk” that’s what that is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can hear it in my sound in a production, like, for me, I grew up loving Gang Starr as much as I love Ant Banks and Spice 1. I love Too $hort just as much as I loved Big Daddy Kane.\u003c/span> \u003cspan style=\"font-weight: 400\">I was just immersed in hip hop.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Those early days of getting into the game and you start working with some, some pretty heavyweight names in the industry.\u003c/span> \u003cspan style=\"font-weight: 400\">For a time period, you were tour deejay for Lauryn Hill?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yes! ‘Cause Kev Choice had tapped me to be the tour DJ for Lauryn because she tapped him to be the music director. Me and Kev go way back to Brookfield Elementary. You know, anytime he thinks of a DJ, anytime I think of, some, a multi instrumentalist, I think, of Kev. So we collab and we always look out for each other.\u003c/span> \u003cspan style=\"font-weight: 400\">So, yeah, Lauryn Hill was craz and it was a dope run, and I learned a lot from her. We all did.\u003c/span> \u003cspan style=\"font-weight: 400\">And I became a tour deejay all the way up until 2010, so you talking ten years.\u003c/span> \u003cspan style=\"font-weight: 400\">We toured heavy with will.i.am. And I saw will.i.am at a Warriors game. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And he was like, “You the Warriors Dj?” He was like “Oh okay, that’s whats up,” you know what I mean. So it all be a full circle moment.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Clip of promotional video] \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One more time, give it up for DJ D Sharp, come on!”\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> [basketball arena crowd cheers] \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You’ve mentioned The Warriors, you’ve been there over a dozen years now. \u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yes. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Bring me back to the start. How do you land that gig?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">God bless the dead DJ Solomon. He was the first deejay for the Warriors and I argue that he might have been the first deejay in the NBA. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">He taught me a lot. He was a peer but he was also a mentor and I met him at a Blackalicious show. He he approached me and he said, “Bro, like your scratching, bro, it’s so crazy. Like, I DJ for the Warriors and you know, we’d love to have you come and just do a 2 x 4 set with me.” I was like ‘Yeah it’s all good,’ we exchanged numbers.” We killed it. We had a good time. \u003c/span>\u003cspan style=\"font-weight: 400\">And then he was like, “Let’s do it again.”\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\"> And then he would do it with other deejays as well in the community. But then, he got busy, like, he was a part of the whole Serato situation. For those who don’t know, Serrato was the software used by DJs, just like, the number one software. But like, if you look back at the promo, bro is on the promo with like Z trip, DJ Jazzy Jeff, like Qbert, like with all the these heavy hitter deejays. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He got busy. So he couldn’t do a lot of games. So he would, like, send out these emails to a bunch of DJs and, and, you know, for some reason, it felt like I was always the one who answered the emails.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is when the Warriors sucked too, right. This is like pre, “we believe.” And then when “we believe” came like I was still filling in for him. But he did like all that playoff run and all that kind of stuff. And then up until 2012, he… man, yeah, he passed away, man, and then the Warriors offered me the gig.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Before the Dynasty and Steph, Klay and Dre like in the early days like what does it mean to be a part of the entertainment of a team that’s not performing too well?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">That was what it was all about. It was about the entertainment, right? because the team wasn’t good. So if you, if you, remember we had Thunder.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing, crowd cheering]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thunder was the mascot for the Warriors. Thunder was the highlight, you know, dunking and doing his thing and going all around the arena ya know what I mean? Thunder was the man.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Shout out Brett Yamaguchi, who was the head of all the entertainment. He made it where the entertainment was top notch. Like the t-shirt toss and like, the Warriors dance team and like all of that stuff, like, you know those timeouts, those breaks, those contests, like, all of that stuff was more exciting than the game itself \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[laughs]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> You get what I’m saying?\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Warriors chant]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I do remember the arena always being filled. Like, people will always show up for the warriors, like, regardless of the losing seasons and all of that kinda stuff. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m rolling. I’m sorry. Yeah. You’re like “it was always packed,” like, yeah, because people got free tickets from the library, from Lucky’s, Round Table. But yeah, those were good times. You know, there was no winning in sight. I couldn’t foresee a Steph, Klay, Dray, like, dynasty like we have now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">No one could bro. And that’s the, that’s the magic and the beauty of it all, right?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> Yeah. Do you have a certain song that you go to for a certain situation? like say, I don’t know, it’s 24 seconds left on the clock and the Warriors got the ball, they down, you know, a point and you want the crowd to get amped during that half, during that timeout right before the ball comes into play. Do you have a song that will play for folks?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">The only song that really that I go like, is a go to song when it’s cracking and is going stupid in there,I did like a house remix for the E-40 remix. So I do that a lot because it’s a lot of energy. “Everybody say Warriors, Warriors” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\"> I play that in moments like that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You deejay for the Warriors during this, like historical run, right, for this past decade. And when they play these clips as these players Steph, Klay, Dre go into the Hall of Fame, they’ll have those songs in the background as the clips play. Like, does that ever like, occur to you that you’re kind of laying the soundtrack for history?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, I think about it, you know ? Because it’s like, you know, I mean, I’ve had Steph, I’ve had Coach Kerr, I’ve had Loon, even GP too like, like I’ve had these brothers come up to me telling me, I make an impact. So it’s dope to hear that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">With that said, you’re a valued member of the team. You’ve got championship rings, multiple.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: yeah, \u003c/b>\u003cspan style=\"font-weight: 400\">No. It’s crazy. There’s one for each member of my family. Me, my wife and my two sons. We got four.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">For you personally this year,while, the team has had its ups and downs, and a lot of down, you personally have had some some pretty big highlights, All Sar, All Star 2024?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yes, I was tapped to go and do All Star 2024. I did the celebrity game and that was fun. You know, that experience is amazing and is coming to the Bay area.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You think that this means a lot to the entire Bay area, I’m assuming?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Oh for sure, for sure, man.I think the Bay is getting a bad rap right now from the homelessness to everything that’s going on with the crime and bippin’ and all that kind of stuff.\u003c/span> \u003cspan style=\"font-weight: 400\">But when you talk to people and you talk to family in other cities and other locations, like, this is going on across the country, across the world, like bippin’ is happening, like it’s worse in Atlanta as far as I know. But it don’t get amplified like it does here in the Bay for some reason.\u003c/span> \u003cspan style=\"font-weight: 400\">Oakland gets a bad rap, especially like, we been lost all of our teams. It’s like they trying to like, cleanse us of Oakland. It’s like, what are we doing? Like, no, Oakland is beautiful and it needs to be put on a pedestal.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp:\u003c/b>\u003cspan style=\"font-weight: 400\">It’s heartbreaking to see. But at the same time, I think Oakland gonna eventually end up being on top like we always are.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> Yeah, as you talk about it, it’s kind of wild to me that you see it on both sides like the professional, the sports team, you were there for the Warriors move away from the town and through the music. The music is always an underdog to the bigger cities. And so playing that role, you’re carrying a lot of weight there!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Again, I see us, like, rising from the ashes like we here, Like, this is what we do. So, yeah, we’ll be aight.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">So beyond basketball, you’re also part owner of the Oakland Roots soccer team. Like, how did how did that come to be?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">That sound crazy, don’t it, right? Shout out my sister, she hit me up. She was like, you know, “There’s rare opportunity to be a part of this, the growth of what’s going on with the Oakland Roots, Oakland Soul.” And she sent me the information and it was kind of like, a no brainer. And it’s going back to like, my kids, like, I’m looking at that. Like, I’m trying to set up something for them.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And on top of that, you look at Oakland Soul and you look at Oakland Roots, right. They are here. They are Oakland. You get what I’m saying? And I don’t, I don’t never see them, you know, packing up and going out. I only see them growing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My sons are humongous soccer fans, so they know all the players. They know everything about it. So, it was just a wonderful opportunity that I had to kind of just, I had to do it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">So you, where you are in your career again, both in the the DJ realm, the production realm, you also have these two little ones that you mentioned before, your children, and also your wife, I’m like, your family, what does it mean to them to see you in the position that you’re in?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">I tell you this about my boys, man, and one of the things I love the most, because they love music and they love basketball. I’m able to provide them resources that I didn’t have coming up, which is a blessing. I mean, these boys are playing AAU basketball, you know, karate, soccer league, they doing all the sports. \u003c/span>\u003cspan style=\"font-weight: 400\">They have a story within themselves, like, they were able to be in a parade twice. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>DJ D Sharp:\u003c/strong> So my whole family, we had our own car in a parade, and they waving to people and doing all this stuff, so it’s like, especially my 11 year old, to see his confidence. And, you know, I love it. Like, he’s a confident kid. He’s like, real headstrong. He knows what he wants and he he goes for it. That’s all I can ask, man.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Sounds like you’re passing on more than a championship ring.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s the whole thing about fatherhood, you just want, you want to give them what you didn’t have, but you also want to teach them things, valuable lessons you’ve learned and pass them on, so yeah.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Congrats to that!\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Thank you:\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, host: \u003c/b>One more time for DJ D Sharp. Thank you for your time, your story and your work!\u003c/p>\n\u003cp>All the info on his latest music projects can be found on his Instagram at DJD Sharp, all one word. Or check out his music on any streaming platform, under DJ D Sharp.\u003cb>\u003c/b>\u003c/p>\n\u003cp>This episode was hosted by me, Pendarvis Harshaw. Marisol Medina-Cadena produced this episode. Chris Egusa and Chris Hambrick both held it down for edits. We call that the Chris cross connection. Christopher Beale engineered this joint. The music you heard was courtesy of D Sharp. The Rightnowish team is also supported by Jen Chien, Ugur Dursun, Holly Kernan, Cesar Saldaña, and Katie Sprenger.\u003c/p>\n\u003cp>If you like what you hear and have the means to do so, we ask that you consider supporting dope local programming like this show. Visit KQED dot org slash donate. We appreciate ya.\u003c/p>\n\u003cp>Rightnowish is a KQED production. Until next time, peace\u003c/p>\n\u003cp>\u003cb>DJ D Sharp, guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> Thunder was the mascot for the Warriors. You probably know this story, Pen, the story about how they went to China and he never came back. Like, he got married and settled and had a family over there.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> I did not hear this story at all.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">I don’t know if it was PR or it was a fan. It’s crazy, look it up.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw, host\u003c/b>\u003cspan style=\"font-weight: 400\">: We did look it up. And buried on the Warriors official Youtube page, we found this: a 10 year old video explaining why the Dubs’ beloved mascot Thunder is no longer with the team.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Clip from “Thunder: Found in China”:\u003c/b> \u003cspan style=\"font-weight: 400\">I came to China with the Warriors for the NBA China Games in 2008, and I started dancing with Chinese fans like I had never danced before. I also met the love of my life here in China and never looked back and I’m not coming back.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Life, love, dunking and dancing, China has it all for me. At first there were struggles fitting in, but I found an inner peace. And I want you to know. While I miss you dearly, Warriors fans, you taught me what it was to be thunder. But now my home is China. Sincerely, Léijong \u003c/span>\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>The Golden State Warriors had a rough 2023-2024 campaign, but at least the music was slappin’.\u003c/p>\n\u003cp>During timeouts, breaks between quarters and sometimes even when the ball was in play, the Chase Center’s speakers would vibrate with the sounds of legendary Bay Area hip-hop artists. The person often on the turntables making it happen: \u003ca href=\"https://www.instagram.com/djdsharp/\" target=\"_blank\" rel=\"noopener\">DJ D Sharp\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956841\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956841\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-800x533.jpg\" alt=\"Man with headphones on looks into the camera with an upbeat expression. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DJDSharp-by-Squint-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">DJ D Sharp on the ones and twos at Chase Center. \u003ccite>(Squint)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He’s been the Warriors in-house DJ for a decade, providing the soundtrack for Steph, Klay, Draymond and company during their legendary run of four NBA championships. DJ D Sharp, clearly an essential part of the team, even has four NBA championship rings of his own.\u003c/p>\n\u003cp>Outside of the arena, DJ D Sharp is a radio show host for 106.1 KMEL and producer for Bay Area hip-hop artists. Over the past year, he’s produced projects for North Oakland’s \u003ca href=\"https://www.instagram.com/stspittin/\" target=\"_blank\" rel=\"noopener\">ST Spittin\u003c/a>, the East Bay collective \u003ca href=\"https://www.instagram.com/macarthurmaze/\" target=\"_blank\" rel=\"noopener\">MacArthur Maze\u003c/a> and a soon-to-be released project with East Oakland’s \u003ca href=\"https://www.instagram.com/firstnameian/\" target=\"_blank\" rel=\"noopener\">Ian Kelly\u003c/a>.\u003c/p>\n\u003cp>Raised in East Oakland himself, DJ D Sharp has been a producer and DJ since his teens. Given all his accomplishments, from working with the likes of Lauryn Hill and Kelly Rowland to making an appearance at the 2024 NBA All-Star Game, DJ D Sharp has a lot to be proud of. This week, we talk about providing a soundtrack for the Warriors’ dynasty while building a lasting legacy for his family and community.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC7887334509\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/div>",
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"content": "\u003cdiv class=\"post-content post-body\">\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/p>\n\u003cp>[Music playing]\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, Host:\u003c/b>\u003cspan style=\"font-weight: 400\"> What’s up Rightnowish listeners, it’s your guy, Pendarvis Harshaw. Tapping in with my Warriors fans out there. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Sigh]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> What a season, talk about some highs and some lows, maybe the end of a dynasty. Who knows? Look, I’m not trying to wallow in the sad news– cause there’s always next year, right? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">At least there’s one thing we know for sure: in 2025 the NBA-All Stars game is coming to the Bay, so you know it’s gonna be lit with events in the Town and in Frisco and one person who is sure to be in the mix: DJ D Sharp.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He’s the Warriors in-house DJ, which means during a game, when there’s a break in the action or even sometimes while the ball is in play, you can hear him on the 1s and 2s. And every once in a while you can even look up and see him stunting on the jumbotron. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of being the Warriors DJ, he’s a hip-hop producer. Recently he’s done projects with North Oakland’s ST Spittin and the group, MacArthur Maze. He’s been producing for just about as long as he’s been a DJ– dating back to his teens. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">As a guy who was raised in East Oakland, DJ D Sharp says it’s been a dream being a part of the Warriors franchise.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp, guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> I don’t take none of it for granted. Like, it’s an amazing experience to deejay in front of 20,000 people every night and to get the love from the people too. It’s just amazing, bro. Like, I’m blessed. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> So for this episode, we chop it up about his journey to the Warriors, providing the soundtrack for a basketball dynasty and what legacy he’s building for the Town and his family, coming up after this. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Bringing you into the discussion today, excited to talk to you because you are at the helm of something very important: you provide the soundtrack to one of my favorite sports teams. And you’ve produced some really tight projects over the last couple of years out of, out of the East Bay. Let’s start at the start. What came first: deejaying or producing?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Deejaying most definitely came first. I was collecting records and like, the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yo! MTV Rap\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> era, like, it was just like, I loved it and I couldn’t, you know, step away from the TV. I was always tuned in, dialed in. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">What was the first piece of equipment you had?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp:\u003c/b>\u003cspan style=\"font-weight: 400\"> The first piece of equipment I had was my mom’s turn table. It was some off-brand name. I was on that thing learning. And then I was like, oh, I need a mixer and then I got a mixer from the homie down the street.\u003c/span> \u003cspan style=\"font-weight: 400\">But my pops is uh, he’s a musician and he played the keyboards and he had bands and all that kind of stuff. So he’d buy the latest drum machine, and then I’d just be playing on it, and then next thing you know, he’d forget about it and he giving it to me.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">I caught on a real fast to the point where I think that’s why people started giving me equipment, giving me records and giving me stuff because they were seeing it. They was like, yo, he got it. Like, take this and go play. Go, go, go, go, experiment with this and then come back to me. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">What age are we talking about here?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\"> 12. 13. 14.\u003c/span>\u003cb> I \u003c/b>\u003cspan style=\"font-weight: 400\">had homies in Richmond, who I would go spend a weekend, every other weekend with them. My boy Aaron ,we were the same age, so we would we would hang out and his brothers was deejays. So I go to they house and just get equipment. Like, I come home with records.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It was a community effort.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">It was a community effort for sure.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">So a lot of these factors pouring into you, a lot of Bay area energy. You said either in the town or in Richmond. You did mention that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yo! MTV Raps\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> having that influence on you as well.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp:\u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m wondering like, does this whole trope about, you know, all Bay area music all sounds the same and how like there’s an east coast sound and a west coast sound, did that ever play a part in you developing your style?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">When people heard me out deejaying and it’d be like the first question they asked me all the time was, was I from the east coast, “because you don’t you don’t deejay like these other cats. Like you, where are you from?” I’m like ‘I’m from East Oakland.’ Like, you know what I’m saying? They’d be like, “What?” I’d be like, ‘Yeah.’\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">You know, being from the Town, you know, it’s all about the knock. It’s all about the slump. It’s all about, you know,415’s. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">So I came from that but also came from the choppin’ samples and that side of hip hop is the drum breaks and stuff like that. So like I’m taking the drum breaking and adding 808 to it, you get what I’m saying, like, you know,Too $hort, like, “In The Trunk” Like you listen to “In The Trunk” that’s what that is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can hear it in my sound in a production, like, for me, I grew up loving Gang Starr as much as I love Ant Banks and Spice 1. I love Too $hort just as much as I loved Big Daddy Kane.\u003c/span> \u003cspan style=\"font-weight: 400\">I was just immersed in hip hop.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Those early days of getting into the game and you start working with some, some pretty heavyweight names in the industry.\u003c/span> \u003cspan style=\"font-weight: 400\">For a time period, you were tour deejay for Lauryn Hill?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yes! ‘Cause Kev Choice had tapped me to be the tour DJ for Lauryn because she tapped him to be the music director. Me and Kev go way back to Brookfield Elementary. You know, anytime he thinks of a DJ, anytime I think of, some, a multi instrumentalist, I think, of Kev. So we collab and we always look out for each other.\u003c/span> \u003cspan style=\"font-weight: 400\">So, yeah, Lauryn Hill was craz and it was a dope run, and I learned a lot from her. We all did.\u003c/span> \u003cspan style=\"font-weight: 400\">And I became a tour deejay all the way up until 2010, so you talking ten years.\u003c/span> \u003cspan style=\"font-weight: 400\">We toured heavy with will.i.am. And I saw will.i.am at a Warriors game. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And he was like, “You the Warriors Dj?” He was like “Oh okay, that’s whats up,” you know what I mean. So it all be a full circle moment.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Clip of promotional video] \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One more time, give it up for DJ D Sharp, come on!”\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> [basketball arena crowd cheers] \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You’ve mentioned The Warriors, you’ve been there over a dozen years now. \u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yes. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Bring me back to the start. How do you land that gig?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">God bless the dead DJ Solomon. He was the first deejay for the Warriors and I argue that he might have been the first deejay in the NBA. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">He taught me a lot. He was a peer but he was also a mentor and I met him at a Blackalicious show. He he approached me and he said, “Bro, like your scratching, bro, it’s so crazy. Like, I DJ for the Warriors and you know, we’d love to have you come and just do a 2 x 4 set with me.” I was like ‘Yeah it’s all good,’ we exchanged numbers.” We killed it. We had a good time. \u003c/span>\u003cspan style=\"font-weight: 400\">And then he was like, “Let’s do it again.”\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\"> And then he would do it with other deejays as well in the community. But then, he got busy, like, he was a part of the whole Serato situation. For those who don’t know, Serrato was the software used by DJs, just like, the number one software. But like, if you look back at the promo, bro is on the promo with like Z trip, DJ Jazzy Jeff, like Qbert, like with all the these heavy hitter deejays. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">He got busy. So he couldn’t do a lot of games. So he would, like, send out these emails to a bunch of DJs and, and, you know, for some reason, it felt like I was always the one who answered the emails.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is when the Warriors sucked too, right. This is like pre, “we believe.” And then when “we believe” came like I was still filling in for him. But he did like all that playoff run and all that kind of stuff. And then up until 2012, he… man, yeah, he passed away, man, and then the Warriors offered me the gig.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Before the Dynasty and Steph, Klay and Dre like in the early days like what does it mean to be a part of the entertainment of a team that’s not performing too well?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">That was what it was all about. It was about the entertainment, right? because the team wasn’t good. So if you, if you, remember we had Thunder.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing, crowd cheering]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thunder was the mascot for the Warriors. Thunder was the highlight, you know, dunking and doing his thing and going all around the arena ya know what I mean? Thunder was the man.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Shout out Brett Yamaguchi, who was the head of all the entertainment. He made it where the entertainment was top notch. Like the t-shirt toss and like, the Warriors dance team and like all of that stuff, like, you know those timeouts, those breaks, those contests, like, all of that stuff was more exciting than the game itself \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[laughs]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> You get what I’m saying?\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Warriors chant]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I do remember the arena always being filled. Like, people will always show up for the warriors, like, regardless of the losing seasons and all of that kinda stuff. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m rolling. I’m sorry. Yeah. You’re like “it was always packed,” like, yeah, because people got free tickets from the library, from Lucky’s, Round Table. But yeah, those were good times. You know, there was no winning in sight. I couldn’t foresee a Steph, Klay, Dray, like, dynasty like we have now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">No one could bro. And that’s the, that’s the magic and the beauty of it all, right?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> Yeah. Do you have a certain song that you go to for a certain situation? like say, I don’t know, it’s 24 seconds left on the clock and the Warriors got the ball, they down, you know, a point and you want the crowd to get amped during that half, during that timeout right before the ball comes into play. Do you have a song that will play for folks?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">The only song that really that I go like, is a go to song when it’s cracking and is going stupid in there,I did like a house remix for the E-40 remix. So I do that a lot because it’s a lot of energy. “Everybody say Warriors, Warriors” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\"> I play that in moments like that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You deejay for the Warriors during this, like historical run, right, for this past decade. And when they play these clips as these players Steph, Klay, Dre go into the Hall of Fame, they’ll have those songs in the background as the clips play. Like, does that ever like, occur to you that you’re kind of laying the soundtrack for history?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, I think about it, you know ? Because it’s like, you know, I mean, I’ve had Steph, I’ve had Coach Kerr, I’ve had Loon, even GP too like, like I’ve had these brothers come up to me telling me, I make an impact. So it’s dope to hear that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">With that said, you’re a valued member of the team. You’ve got championship rings, multiple.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: yeah, \u003c/b>\u003cspan style=\"font-weight: 400\">No. It’s crazy. There’s one for each member of my family. Me, my wife and my two sons. We got four.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">For you personally this year,while, the team has had its ups and downs, and a lot of down, you personally have had some some pretty big highlights, All Sar, All Star 2024?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Yes, I was tapped to go and do All Star 2024. I did the celebrity game and that was fun. You know, that experience is amazing and is coming to the Bay area.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You think that this means a lot to the entire Bay area, I’m assuming?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Oh for sure, for sure, man.I think the Bay is getting a bad rap right now from the homelessness to everything that’s going on with the crime and bippin’ and all that kind of stuff.\u003c/span> \u003cspan style=\"font-weight: 400\">But when you talk to people and you talk to family in other cities and other locations, like, this is going on across the country, across the world, like bippin’ is happening, like it’s worse in Atlanta as far as I know. But it don’t get amplified like it does here in the Bay for some reason.\u003c/span> \u003cspan style=\"font-weight: 400\">Oakland gets a bad rap, especially like, we been lost all of our teams. It’s like they trying to like, cleanse us of Oakland. It’s like, what are we doing? Like, no, Oakland is beautiful and it needs to be put on a pedestal.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp:\u003c/b>\u003cspan style=\"font-weight: 400\">It’s heartbreaking to see. But at the same time, I think Oakland gonna eventually end up being on top like we always are.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> Yeah, as you talk about it, it’s kind of wild to me that you see it on both sides like the professional, the sports team, you were there for the Warriors move away from the town and through the music. The music is always an underdog to the bigger cities. And so playing that role, you’re carrying a lot of weight there!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Again, I see us, like, rising from the ashes like we here, Like, this is what we do. So, yeah, we’ll be aight.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">So beyond basketball, you’re also part owner of the Oakland Roots soccer team. Like, how did how did that come to be?\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">That sound crazy, don’t it, right? Shout out my sister, she hit me up. She was like, you know, “There’s rare opportunity to be a part of this, the growth of what’s going on with the Oakland Roots, Oakland Soul.” And she sent me the information and it was kind of like, a no brainer. And it’s going back to like, my kids, like, I’m looking at that. Like, I’m trying to set up something for them.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And on top of that, you look at Oakland Soul and you look at Oakland Roots, right. They are here. They are Oakland. You get what I’m saying? And I don’t, I don’t never see them, you know, packing up and going out. I only see them growing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">My sons are humongous soccer fans, so they know all the players. They know everything about it. So, it was just a wonderful opportunity that I had to kind of just, I had to do it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">So you, where you are in your career again, both in the the DJ realm, the production realm, you also have these two little ones that you mentioned before, your children, and also your wife, I’m like, your family, what does it mean to them to see you in the position that you’re in?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">I tell you this about my boys, man, and one of the things I love the most, because they love music and they love basketball. I’m able to provide them resources that I didn’t have coming up, which is a blessing. I mean, these boys are playing AAU basketball, you know, karate, soccer league, they doing all the sports. \u003c/span>\u003cspan style=\"font-weight: 400\">They have a story within themselves, like, they were able to be in a parade twice. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music playing]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>DJ D Sharp:\u003c/strong> So my whole family, we had our own car in a parade, and they waving to people and doing all this stuff, so it’s like, especially my 11 year old, to see his confidence. And, you know, I love it. Like, he’s a confident kid. He’s like, real headstrong. He knows what he wants and he he goes for it. That’s all I can ask, man.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Sounds like you’re passing on more than a championship ring.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s the whole thing about fatherhood, you just want, you want to give them what you didn’t have, but you also want to teach them things, valuable lessons you’ve learned and pass them on, so yeah.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">Congrats to that!\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">Thank you:\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, host: \u003c/b>One more time for DJ D Sharp. Thank you for your time, your story and your work!\u003c/p>\n\u003cp>All the info on his latest music projects can be found on his Instagram at DJD Sharp, all one word. Or check out his music on any streaming platform, under DJ D Sharp.\u003cb>\u003c/b>\u003c/p>\n\u003cp>This episode was hosted by me, Pendarvis Harshaw. Marisol Medina-Cadena produced this episode. Chris Egusa and Chris Hambrick both held it down for edits. We call that the Chris cross connection. Christopher Beale engineered this joint. The music you heard was courtesy of D Sharp. The Rightnowish team is also supported by Jen Chien, Ugur Dursun, Holly Kernan, Cesar Saldaña, and Katie Sprenger.\u003c/p>\n\u003cp>If you like what you hear and have the means to do so, we ask that you consider supporting dope local programming like this show. Visit KQED dot org slash donate. We appreciate ya.\u003c/p>\n\u003cp>Rightnowish is a KQED production. Until next time, peace\u003c/p>\n\u003cp>\u003cb>DJ D Sharp, guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> Thunder was the mascot for the Warriors. You probably know this story, Pen, the story about how they went to China and he never came back. Like, he got married and settled and had a family over there.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> I did not hear this story at all.\u003c/span>\u003c/p>\n\u003cp>\u003cb>DJ D Sharp: \u003c/b>\u003cspan style=\"font-weight: 400\">I don’t know if it was PR or it was a fan. It’s crazy, look it up.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw, host\u003c/b>\u003cspan style=\"font-weight: 400\">: We did look it up. And buried on the Warriors official Youtube page, we found this: a 10 year old video explaining why the Dubs’ beloved mascot Thunder is no longer with the team.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Clip from “Thunder: Found in China”:\u003c/b> \u003cspan style=\"font-weight: 400\">I came to China with the Warriors for the NBA China Games in 2008, and I started dancing with Chinese fans like I had never danced before. I also met the love of my life here in China and never looked back and I’m not coming back.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Life, love, dunking and dancing, China has it all for me. At first there were struggles fitting in, but I found an inner peace. And I want you to know. While I miss you dearly, Warriors fans, you taught me what it was to be thunder. But now my home is China. Sincerely, Léijong \u003c/span>\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>"
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"title": "On Katie Winnen’s TikTok, Plus-Size Fashion Is About Personality",
"headTitle": "On Katie Winnen’s TikTok, Plus-Size Fashion Is About Personality | KQED",
"content": "\u003cp>On \u003ca href=\"https://www.tiktok.com/@katieiswinnen?lang=en\">TikTok, Katie Winnen\u003c/a>’s 275,000-plus followers look to her for budget-friendly tips on how to accessorize a first-date outfit or find jeans for different plus-size body types.\u003c/p>\n\u003cp>Fittingly, her name lends itself to a positive affirmation that is her social handle (\u003ca href=\"https://www.tiktok.com/@katieiswinnen?lang=en\">@katieiswinnen\u003c/a>). Originally from the Peninsula, the Oakland-based influencer describes her out-loud style as grandma glam — think chunky sweaters, bold graphic tees and maximalist accessories interspersed with timeless basics. With her big smile and pink hair, she exudes a genuine confidence, and rejects toxic notions from her upbringing in the 1990s and 2000s, when thinness was considered the “ultimate accessory.”\u003c/p>\n\u003cfigure id=\"attachment_13957005\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957005\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754.jpg\" alt=\"\" width=\"1067\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754.jpg 1067w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-1024x1536.jpg 1024w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Bold graphic tees and accessories are a staple of Katie Winnen’s style. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Winnen, personal style reinforces a sense of self. “[Fashion] feels like such a fun way to explore how I show up in the world, and how we can express who we are to other people,” she tells KQED. “Whether we want to communicate things like our creativity or profession, there are so many things you can showcase through your style and what you wear.”\u003c/p>\n\u003cp>Though the \u003ca href=\"https://www.kqed.org/forum/2010101891829/evette-dionne-takes-on-fatphobia-in-weightless\">body positivity and body neutrality\u003c/a> movements have made strides in recent years, size-inclusive fashion still has a long way to go when it comes to availability, fit and style. Winnen says a lot of advice for plus-size women is outdated, focusing on hiding body parts rather than highlighting personality. That’s why, beyond the basic tips like seasonal guides or finding the right concert look, Winnen sees an overall need for a supportive environment for plus-sized people.\u003c/p>\n\u003ch2>Self-confidence first, clothes second\u003c/h2>\n\u003cp>Winnen started her fashion journey by looking inward — and not just into her closet. Her career rise has mirrored her quest to wholeheartedly accept herself. It all stems from a mental reframe Winnen puts this way: “Maybe my body isn’t the problem. Maybe people who have a problem with my body are a problem.”\u003c/p>\n\u003cfigure id=\"attachment_13957003\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957003\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725.jpg\" alt=\"A stylist with pink hair lifts up a lime green top from her clothing rack.\" width=\"1067\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725.jpg 1067w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-1024x1536.jpg 1024w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Katie Winnen says there’s a need for more plus-size fashion content. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prior to becoming a full-time TikTok creator in 2023, Winnen had been contributing to the platform for three years with some momentum. Her 30-day outfit challenge racked up 1.4 million views on one video alone, and accelerated everything. When she lost her day job upon moving to the East Bay, she made a gamble to turn plus-size content into her career.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I never had any intention to be an influencer. … I don’t like to be the center of attention,” says Winnen, laughing. “Having a lot of focus on me has always felt a little like — I’ve had to adjust to that. It was never something that I sought out, so when it started to happen, I was definitely surprised that people were connecting with me specifically.”\u003c/p>\n\u003cp>She wasn’t surprised, however, that they related to her message of self-acceptance and -expression. Plus-sized women are an underserved group. And though they make up \u003ca href=\"https://www.cnn.com/style/plus-size-fashion-brands-trends-body-positivity/index.html\">nearly 70% of U.S. women\u003c/a>, most mainstream brands fail to cater to them.\u003c/p>\n\u003cp>Winnen loves the creativity and joy in fashion, and for that reason she works to make fashion accessible to an audience dealing with \u003ca href=\"https://www.theguardian.com/commentisfree/2024/jan/12/prejudices-fatphobia-society-size-bodies\">fatphobic social stigma\u003c/a>. “Even if I get to the best place possible [with my body image], I’m still going to exist in a fatphobic society that’s going to make living in a larger body really hard,” says Winnen. “Understanding that was a reality helped me get further in having a positive relationship with myself.”\u003c/p>\n\u003cfigure id=\"attachment_13957004\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957004\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742.jpg\" alt=\"\" width=\"1600\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-1536x1024.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Katie Winnen decided to become a full-time content creator and stylist in 2023. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her videos, she spotlights small businesses that serve the plus-sized community, plays with fun concepts like astrology-based fashion and connects with clients one-on-one as a personal stylist.\u003c/p>\n\u003cp>Her savvy comes from experience in different levels of the fashion industry: She worked retail, got merchandising and design degrees from the Fashion Institute of Technology in New York and San Francisco State University, and worked for a plus-size ecommerce company before it folded.\u003c/p>\n\u003cp>“I don’t think people are just born with the ability to be stylish,” says Winnen. “It might come easier to some people, but I think for the most part, it’s just something you put time and energy into.”\u003c/p>\n\u003ch2>Breaking through size stigmas\u003c/h2>\n\u003cp>On social media, Winnen has found a positive feedback loop of encouragement and knowledge sharing. She credits other creators in the plus-sized community for breaking down concepts such as fat liberation and fat bias in straightforward ways. Local collective \u003ca href=\"https://www.instagram.com/fat_brunch/\">Fat Brunch\u003c/a> and creator \u003ca href=\"https://www.instagram.com/fiercefatfemme/?hl=en\">Fierce Fat Femme\u003c/a> come to mind when Winnen shouts out fellow Bay Area creators that take up space proudly.\u003c/p>\n\u003cfigure id=\"attachment_13957007\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957007\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771.jpg\" alt=\"\" width=\"1067\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771.jpg 1067w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-1024x1536.jpg 1024w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Katie Winnen says she’s found a supportive community of plus-size creators online. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She learned from other creators how to defend oneself from fatphobic comments (especially as a non-confrontational person). In turn, she’s offered resources on navigating dismissive or callous medical visits, to which she got an overwhelming response of people realizing they are not alone.\u003c/p>\n\u003cp>Winnen’s work has national and even global reach. A sizable portion of her audience is in Texas. When she worked remotely for a company based in Armenia, she was shocked to find out a colleague in Yerevan was already a fan.\u003c/p>\n\u003cp>“There’s a lot the industry has to shift and change,” says Winnen. “I feel hopeful we can get there, but in the meantime it’s really challenging.”\u003c/p>\n\u003cp>Winnen acknowledges that plus-size fashion intersects with evolving conversations around mental health, disability and accessibility. “I think in general, when we talk about inclusivity, size is usually left out,” says Winnen. “I think being fatphobic is very accepted still in a majority of places, even in progressive, inclusive places like the Bay Area.”\u003c/p>\n\u003cp>Her videos are her way of working towards a more accepting world. And when it comes to fashion, she reminds us that a little compliment goes a long way.\u003c/p>\n\u003cp>“If you see a plus-sized person in a great outfit, just know that they had to work so hard to make that happen,” she says. “I’m always blown away by the creativity and ability that these other creators have to make things work when you’re not given very much in the first place.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Katie Winnen is on \u003ca href=\"https://www.tiktok.com/@katieiswinnen?lang=en\">TikTok\u003c/a> and \u003ca href=\"https://www.instagram.com/katieiswinnen/\">Instagram.\u003c/a>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On \u003ca href=\"https://www.tiktok.com/@katieiswinnen?lang=en\">TikTok, Katie Winnen\u003c/a>’s 275,000-plus followers look to her for budget-friendly tips on how to accessorize a first-date outfit or find jeans for different plus-size body types.\u003c/p>\n\u003cp>Fittingly, her name lends itself to a positive affirmation that is her social handle (\u003ca href=\"https://www.tiktok.com/@katieiswinnen?lang=en\">@katieiswinnen\u003c/a>). Originally from the Peninsula, the Oakland-based influencer describes her out-loud style as grandma glam — think chunky sweaters, bold graphic tees and maximalist accessories interspersed with timeless basics. With her big smile and pink hair, she exudes a genuine confidence, and rejects toxic notions from her upbringing in the 1990s and 2000s, when thinness was considered the “ultimate accessory.”\u003c/p>\n\u003cfigure id=\"attachment_13957005\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957005\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754.jpg\" alt=\"\" width=\"1067\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754.jpg 1067w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2754-1024x1536.jpg 1024w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Bold graphic tees and accessories are a staple of Katie Winnen’s style. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Winnen, personal style reinforces a sense of self. “[Fashion] feels like such a fun way to explore how I show up in the world, and how we can express who we are to other people,” she tells KQED. “Whether we want to communicate things like our creativity or profession, there are so many things you can showcase through your style and what you wear.”\u003c/p>\n\u003cp>Though the \u003ca href=\"https://www.kqed.org/forum/2010101891829/evette-dionne-takes-on-fatphobia-in-weightless\">body positivity and body neutrality\u003c/a> movements have made strides in recent years, size-inclusive fashion still has a long way to go when it comes to availability, fit and style. Winnen says a lot of advice for plus-size women is outdated, focusing on hiding body parts rather than highlighting personality. That’s why, beyond the basic tips like seasonal guides or finding the right concert look, Winnen sees an overall need for a supportive environment for plus-sized people.\u003c/p>\n\u003ch2>Self-confidence first, clothes second\u003c/h2>\n\u003cp>Winnen started her fashion journey by looking inward — and not just into her closet. Her career rise has mirrored her quest to wholeheartedly accept herself. It all stems from a mental reframe Winnen puts this way: “Maybe my body isn’t the problem. Maybe people who have a problem with my body are a problem.”\u003c/p>\n\u003cfigure id=\"attachment_13957003\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957003\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725.jpg\" alt=\"A stylist with pink hair lifts up a lime green top from her clothing rack.\" width=\"1067\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725.jpg 1067w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2725-1024x1536.jpg 1024w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Katie Winnen says there’s a need for more plus-size fashion content. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prior to becoming a full-time TikTok creator in 2023, Winnen had been contributing to the platform for three years with some momentum. Her 30-day outfit challenge racked up 1.4 million views on one video alone, and accelerated everything. When she lost her day job upon moving to the East Bay, she made a gamble to turn plus-size content into her career.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I never had any intention to be an influencer. … I don’t like to be the center of attention,” says Winnen, laughing. “Having a lot of focus on me has always felt a little like — I’ve had to adjust to that. It was never something that I sought out, so when it started to happen, I was definitely surprised that people were connecting with me specifically.”\u003c/p>\n\u003cp>She wasn’t surprised, however, that they related to her message of self-acceptance and -expression. Plus-sized women are an underserved group. And though they make up \u003ca href=\"https://www.cnn.com/style/plus-size-fashion-brands-trends-body-positivity/index.html\">nearly 70% of U.S. women\u003c/a>, most mainstream brands fail to cater to them.\u003c/p>\n\u003cp>Winnen loves the creativity and joy in fashion, and for that reason she works to make fashion accessible to an audience dealing with \u003ca href=\"https://www.theguardian.com/commentisfree/2024/jan/12/prejudices-fatphobia-society-size-bodies\">fatphobic social stigma\u003c/a>. “Even if I get to the best place possible [with my body image], I’m still going to exist in a fatphobic society that’s going to make living in a larger body really hard,” says Winnen. “Understanding that was a reality helped me get further in having a positive relationship with myself.”\u003c/p>\n\u003cfigure id=\"attachment_13957004\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957004\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742.jpg\" alt=\"\" width=\"1600\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2742-1536x1024.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Katie Winnen decided to become a full-time content creator and stylist in 2023. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her videos, she spotlights small businesses that serve the plus-sized community, plays with fun concepts like astrology-based fashion and connects with clients one-on-one as a personal stylist.\u003c/p>\n\u003cp>Her savvy comes from experience in different levels of the fashion industry: She worked retail, got merchandising and design degrees from the Fashion Institute of Technology in New York and San Francisco State University, and worked for a plus-size ecommerce company before it folded.\u003c/p>\n\u003cp>“I don’t think people are just born with the ability to be stylish,” says Winnen. “It might come easier to some people, but I think for the most part, it’s just something you put time and energy into.”\u003c/p>\n\u003ch2>Breaking through size stigmas\u003c/h2>\n\u003cp>On social media, Winnen has found a positive feedback loop of encouragement and knowledge sharing. She credits other creators in the plus-sized community for breaking down concepts such as fat liberation and fat bias in straightforward ways. Local collective \u003ca href=\"https://www.instagram.com/fat_brunch/\">Fat Brunch\u003c/a> and creator \u003ca href=\"https://www.instagram.com/fiercefatfemme/?hl=en\">Fierce Fat Femme\u003c/a> come to mind when Winnen shouts out fellow Bay Area creators that take up space proudly.\u003c/p>\n\u003cfigure id=\"attachment_13957007\" class=\"wp-caption aligncenter\" style=\"max-width: 1067px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957007\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771.jpg\" alt=\"\" width=\"1067\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771.jpg 1067w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/F93A2771-1024x1536.jpg 1024w\" sizes=\"(max-width: 1067px) 100vw, 1067px\">\u003cfigcaption class=\"wp-caption-text\">Katie Winnen says she’s found a supportive community of plus-size creators online. \u003ccite>(DA Mission)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She learned from other creators how to defend oneself from fatphobic comments (especially as a non-confrontational person). In turn, she’s offered resources on navigating dismissive or callous medical visits, to which she got an overwhelming response of people realizing they are not alone.\u003c/p>\n\u003cp>Winnen’s work has national and even global reach. A sizable portion of her audience is in Texas. When she worked remotely for a company based in Armenia, she was shocked to find out a colleague in Yerevan was already a fan.\u003c/p>\n\u003cp>“There’s a lot the industry has to shift and change,” says Winnen. “I feel hopeful we can get there, but in the meantime it’s really challenging.”\u003c/p>\n\u003cp>Winnen acknowledges that plus-size fashion intersects with evolving conversations around mental health, disability and accessibility. “I think in general, when we talk about inclusivity, size is usually left out,” says Winnen. “I think being fatphobic is very accepted still in a majority of places, even in progressive, inclusive places like the Bay Area.”\u003c/p>\n\u003cp>Her videos are her way of working towards a more accepting world. And when it comes to fashion, she reminds us that a little compliment goes a long way.\u003c/p>\n\u003cp>“If you see a plus-sized person in a great outfit, just know that they had to work so hard to make that happen,” she says. “I’m always blown away by the creativity and ability that these other creators have to make things work when you’re not given very much in the first place.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Katie Winnen is on \u003ca href=\"https://www.tiktok.com/@katieiswinnen?lang=en\">TikTok\u003c/a> and \u003ca href=\"https://www.instagram.com/katieiswinnen/\">Instagram.\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A New Salvadoran Cookbook Celebrates the Stories of Diaspora",
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"content": "\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954899,arts_13928571,arts_13899237']\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "for-our-children-documentary-police-brutality-oscar-grant-wanda-johnson",
"title": "'For Our Children' Urges a Renewed Focus on Police Brutality",
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"headTitle": "‘For Our Children’ Urges a Renewed Focus on Police Brutality | KQED",
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"content": "\u003cp>In the current national discourse, once-prevalent concerns about police brutality have taken a backseat to conflict overseas, domestic abortion bans and a presidential candidate who is facing multiple court cases. And yet, four years after the summer of 2020’s nationwide protests and calls for accountability, the issue of officers using excessive force persists at an alarming rate.\u003c/p>\n\u003cp>According to data collected by the nonprofit \u003ca href=\"https://mappingpoliceviolence.us/\" target=\"_blank\" rel=\"noopener\">Mapping Police Violence\u003c/a>, 2023 brought the highest in the past decade, and 2024 is on a similar pace.\u003c/p>\n\u003cfigure id=\"attachment_13956735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956735 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-800x533.jpg\" alt=\"Woman with video camera sits in the middle of a room surrounded by four other women, all laughing and smiling. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593.jpg 1728w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Débora Souza Silva, shown sitting on the ground with her camera, documents a discussion among mothers who’ve lost children to police brutality. \u003ccite>(Courtesy of Débora Souza Silva)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area-based journalist and filmmaker \u003ca href=\"https://www.debsilva.com/\" target=\"_blank\" rel=\"noopener\">Débora Souza Silva\u003c/a> sees this as a call to action. She’s urging others to refocus their collective attention on police brutality by listening to the stories of the survivors and readdressing the issue’s root causes.\u003c/p>\n\u003cp>Souza Silva’s documentary film, \u003cem>For Our Children\u003c/em>, gives audiences an intimate look at the lives of those who’ve experienced police brutality, and the toll it takes on their families.\u003c/p>\n\u003cp>\u003cem>For Our Children\u003c/em> was acquired by \u003ca href=\"https://variety.com/2024/film/news/for-our-children-netflix-1235983377/\" target=\"_blank\" rel=\"noopener\">Array Releasing\u003c/a> and will begin streaming on Netflix on May 10. On Wednesday, May 1, Oakland’s \u003ca href=\"https://73279.formovietickets.com:2235/T.ASP?WCI=BT&RtsPurchaseId=81e2aba6-529e-415d-ab9a-0ec7dd6d588b&Page=PickTickets&SHOWID=61653\" target=\"_blank\" rel=\"noopener\">Grand Lake Theatre\u003c/a> will host a premiere and Q&A session with Souza Silva and select people featured in the movie, including Rev. Wanda Johnson, mother of the late \u003ca href=\"https://www.kqed.org/news/tag/oscar-grant-10-years\" target=\"_blank\" rel=\"noopener\">Oscar Grant.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After Grant was killed at the Fruitvale BART station by former BART police officer Johannes Mehserle in 2009, Rev. Johnson and family founded the \u003ca href=\"https://oscargrantfoundation.org/wandaspeaks/\" target=\"_blank\" rel=\"noopener\">Oscar Grant Foundation\u003c/a>, and began working with mothers around the nation whose children were killed by police.\u003c/p>\n\u003cp>The 90-minute film opens with Rev. Johnson hosting an event during which mothers of those killed by police eat, pray, and grieve together, while taking time to intentionally say the names of their loved ones.\u003c/p>\n\u003cp>Rev. Johnson points out the relatives of \u003ca href=\"https://apnews.com/article/shootings-police-us-news-st-louis-michael-brown-9aa32033692547699a3b61da8fd1fc62\" target=\"_blank\" rel=\"noopener\">Michael Brown\u003c/a>, \u003ca href=\"https://apnews.com/hub/eric-garner\" target=\"_blank\" rel=\"noopener\">Eric Garner\u003c/a> and \u003ca href=\"https://apnews.com/hub/sandra-bland\" target=\"_blank\" rel=\"noopener\">Sandra Bland\u003c/a>. Some women dress in their Sunday’s best, while others wear shirts with airbrushed faces on them. Rev. Johnson steps to the center of the room and declares that despite mourning and dealing with grief, “You’ve got to make your child’s name known… fight for your child. Hallelujah.”\u003c/p>\n\u003cfigure id=\"attachment_13956770\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956770 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-800x1067.jpg\" alt=\"Woman with video camera kneels down to document three individuals standing in front of a mural.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383.jpg 864w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Débora Souza Silva films as the family of Oscar Grant stands in front of a mural created in his honor at Fruitvale BART Station in Oakland. \u003ccite>(Courtesy of Débora Souza Silva )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exemplifying that fight in \u003cem>For Our Children\u003c/em> is the story of Angela Williams, from Troy, Ala., the mother of a teenager named Ulysses. In the aftermath of her son surviving a beating by local police that left his face disfigured, Williams says that though Ulysses is fortunate to be alive, he “was emotionally killed.”\u003c/p>\n\u003cp>After Williams contacts Rev. Johnson, the two work with a team of lawyers and community members to understand what really led to the altercation between officers and Ulysses, and how to attain justice for the young man.\u003c/p>\n\u003cp>Souza Silva is tenacious about the systemic forces that encourage police violence; she also knows the way toward real change is by being there after the headlines are gone and the TV cameras have moved on to the next story.\u003c/p>\n\u003cp>“The film is a study in sustained and compassionate listening,” Souza Silva says in a statement about the film. “Rather than reduce these women to a one-dimensional portrait of grief, we have immersed ourselves into the mothers’ homes and communities, attempting to create an intimate, nuanced and honest portrait of their lives, their struggles and their resiliency.”\u003c/p>\n\u003cp>If something is going to change when it comes to police brutality in America, it’s going to take the masses hearing from those closest to the issue. And who knows this story more intimately than those who’ve been directly impacted?\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘For Our Children’ screens at the Grand Lake Theatre in Oakland, followed by a panel discussion and Q&A with the filmmakers and Rev. Wanda Johnson, on Wednesday, May 1 at 7:15 p.m. \u003ca href=\"https://73279.formovietickets.com:2235/T.ASP?WCI=BT&RtsPurchaseId=81e2aba6-529e-415d-ab9a-0ec7dd6d588b&Page=PickTickets&SHOWID=61653\">Details here\u003c/a>. The film will be available for streaming on Netflix starting May 10.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the current national discourse, once-prevalent concerns about police brutality have taken a backseat to conflict overseas, domestic abortion bans and a presidential candidate who is facing multiple court cases. And yet, four years after the summer of 2020’s nationwide protests and calls for accountability, the issue of officers using excessive force persists at an alarming rate.\u003c/p>\n\u003cp>According to data collected by the nonprofit \u003ca href=\"https://mappingpoliceviolence.us/\" target=\"_blank\" rel=\"noopener\">Mapping Police Violence\u003c/a>, 2023 brought the highest in the past decade, and 2024 is on a similar pace.\u003c/p>\n\u003cfigure id=\"attachment_13956735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956735 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-800x533.jpg\" alt=\"Woman with video camera sits in the middle of a room surrounded by four other women, all laughing and smiling. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_4593.jpg 1728w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Débora Souza Silva, shown sitting on the ground with her camera, documents a discussion among mothers who’ve lost children to police brutality. \u003ccite>(Courtesy of Débora Souza Silva)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area-based journalist and filmmaker \u003ca href=\"https://www.debsilva.com/\" target=\"_blank\" rel=\"noopener\">Débora Souza Silva\u003c/a> sees this as a call to action. She’s urging others to refocus their collective attention on police brutality by listening to the stories of the survivors and readdressing the issue’s root causes.\u003c/p>\n\u003cp>Souza Silva’s documentary film, \u003cem>For Our Children\u003c/em>, gives audiences an intimate look at the lives of those who’ve experienced police brutality, and the toll it takes on their families.\u003c/p>\n\u003cp>\u003cem>For Our Children\u003c/em> was acquired by \u003ca href=\"https://variety.com/2024/film/news/for-our-children-netflix-1235983377/\" target=\"_blank\" rel=\"noopener\">Array Releasing\u003c/a> and will begin streaming on Netflix on May 10. On Wednesday, May 1, Oakland’s \u003ca href=\"https://73279.formovietickets.com:2235/T.ASP?WCI=BT&RtsPurchaseId=81e2aba6-529e-415d-ab9a-0ec7dd6d588b&Page=PickTickets&SHOWID=61653\" target=\"_blank\" rel=\"noopener\">Grand Lake Theatre\u003c/a> will host a premiere and Q&A session with Souza Silva and select people featured in the movie, including Rev. Wanda Johnson, mother of the late \u003ca href=\"https://www.kqed.org/news/tag/oscar-grant-10-years\" target=\"_blank\" rel=\"noopener\">Oscar Grant.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After Grant was killed at the Fruitvale BART station by former BART police officer Johannes Mehserle in 2009, Rev. Johnson and family founded the \u003ca href=\"https://oscargrantfoundation.org/wandaspeaks/\" target=\"_blank\" rel=\"noopener\">Oscar Grant Foundation\u003c/a>, and began working with mothers around the nation whose children were killed by police.\u003c/p>\n\u003cp>The 90-minute film opens with Rev. Johnson hosting an event during which mothers of those killed by police eat, pray, and grieve together, while taking time to intentionally say the names of their loved ones.\u003c/p>\n\u003cp>Rev. Johnson points out the relatives of \u003ca href=\"https://apnews.com/article/shootings-police-us-news-st-louis-michael-brown-9aa32033692547699a3b61da8fd1fc62\" target=\"_blank\" rel=\"noopener\">Michael Brown\u003c/a>, \u003ca href=\"https://apnews.com/hub/eric-garner\" target=\"_blank\" rel=\"noopener\">Eric Garner\u003c/a> and \u003ca href=\"https://apnews.com/hub/sandra-bland\" target=\"_blank\" rel=\"noopener\">Sandra Bland\u003c/a>. Some women dress in their Sunday’s best, while others wear shirts with airbrushed faces on them. Rev. Johnson steps to the center of the room and declares that despite mourning and dealing with grief, “You’ve got to make your child’s name known… fight for your child. Hallelujah.”\u003c/p>\n\u003cfigure id=\"attachment_13956770\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956770 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-800x1067.jpg\" alt=\"Woman with video camera kneels down to document three individuals standing in front of a mural.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3383.jpg 864w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Débora Souza Silva films as the family of Oscar Grant stands in front of a mural created in his honor at Fruitvale BART Station in Oakland. \u003ccite>(Courtesy of Débora Souza Silva )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exemplifying that fight in \u003cem>For Our Children\u003c/em> is the story of Angela Williams, from Troy, Ala., the mother of a teenager named Ulysses. In the aftermath of her son surviving a beating by local police that left his face disfigured, Williams says that though Ulysses is fortunate to be alive, he “was emotionally killed.”\u003c/p>\n\u003cp>After Williams contacts Rev. Johnson, the two work with a team of lawyers and community members to understand what really led to the altercation between officers and Ulysses, and how to attain justice for the young man.\u003c/p>\n\u003cp>Souza Silva is tenacious about the systemic forces that encourage police violence; she also knows the way toward real change is by being there after the headlines are gone and the TV cameras have moved on to the next story.\u003c/p>\n\u003cp>“The film is a study in sustained and compassionate listening,” Souza Silva says in a statement about the film. “Rather than reduce these women to a one-dimensional portrait of grief, we have immersed ourselves into the mothers’ homes and communities, attempting to create an intimate, nuanced and honest portrait of their lives, their struggles and their resiliency.”\u003c/p>\n\u003cp>If something is going to change when it comes to police brutality in America, it’s going to take the masses hearing from those closest to the issue. And who knows this story more intimately than those who’ve been directly impacted?\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘For Our Children’ screens at the Grand Lake Theatre in Oakland, followed by a panel discussion and Q&A with the filmmakers and Rev. Wanda Johnson, on Wednesday, May 1 at 7:15 p.m. \u003ca href=\"https://73279.formovietickets.com:2235/T.ASP?WCI=BT&RtsPurchaseId=81e2aba6-529e-415d-ab9a-0ec7dd6d588b&Page=PickTickets&SHOWID=61653\">Details here\u003c/a>. The film will be available for streaming on Netflix starting May 10.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When photographers come together to show their work, the stories flow.\u003c/p>\n\u003cp>That’s sure to be the case at the Oakland Photo Workshop on Friday, May 3, as \u003ca href=\"https://www.instagram.com/camerasandcoffeeclub/\">the Oakland Street Photography Collective \u003c/a>and the \u003ca href=\"https://www.instagram.com/eastbayphotocollective/\">East Bay Photo Collective\u003c/a> host “NOTICE.” The event will feature work from top-tier Bay Area street photographers from the Oakland Street Photography Collective, and is curated by pablo circa and Demondre Ward (who are also members of the Oakland Street Photography Collective).\u003c/p>\n\u003cp>In addition to celebrating the visual art mounted on the walls of the community gallery space in Oakland’s Chinatown, the event will see the group releasing a new zine and partying to the sounds of a DJ set from \u003ca href=\"https://www.instagram.com/ovrkast/\" target=\"_blank\" rel=\"noopener\">OVRKAST\u003c/a>.\u003c/p>\n\u003cp>A social media post describing the show explains, “Through the lens of talented photographers, ‘NOTICE’ prompts us to reconsider our perspectives and appreciate the intricate details that often elude our attention.”\u003c/p>\n\u003cfigure id=\"attachment_13956624\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956624 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-800x800.jpg\" alt=\"A person in a bucket hat and dress shirt hold up a printed photo of themselves. \" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-2048x2048.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-1920x1920.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An attendee at an East Bay Photo Collective event called “Swaptastic,” holds up a printed portrait of themselves. \u003ccite>(Malcolm Wallace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On display that evening will be the artwork of photographers\u003ca href=\"https://www.instagram.com/rough_thesis/\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/a>\u003ca href=\"https://www.instagram.com/pablocirca/\" target=\"_blank\" rel=\"noopener\">pablo circa\u003c/a>, \u003ca href=\"https://www.instagram.com/ruffdraft/\" target=\"_blank\" rel=\"noopener\">Brandon Ruffin\u003c/a>, \u003ca href=\"https://www.instagram.com/ariel_mason_/\" target=\"_blank\" rel=\"noopener\">Ariel Mason\u003c/a>, \u003ca href=\"https://www.instagram.com/bradleyfowl/\" target=\"_blank\" rel=\"noopener\">Bradley Fowl\u003c/a>, \u003ca href=\"https://www.instagram.com/elbooi/\" target=\"_blank\" rel=\"noopener\">Elvin Catley\u003c/a> \u003ca href=\"https://www.instagram.com/tareweezy/\" target=\"_blank\" rel=\"noopener\">Tare Sang\u003c/a>, \u003ca href=\"https://www.instagram.com/rudimarr/\" target=\"_blank\" rel=\"noopener\">Rudi Tcruz\u003c/a>, \u003ca href=\"https://www.instagram.com/dre.wick/\" target=\"_blank\" rel=\"noopener\">Demondre Ward \u003c/a>and \u003ca href=\"https://www.instagram.com/00hsh00t/\" target=\"_blank\" rel=\"noopener\">Kristian Salum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/rough_thesis/\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">Najee Tobin\u003c/span>\u003c/a>, whose art will also be showing, is part of the East Bay Photo Collective’s gallery team. A Vallejo-raised artist who focuses on portrait photography with elements of fine art, Tobin says the group’s work is an important part of the landscape for local photographers.\u003c/p>\n\u003cfigure id=\"attachment_13956623\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956623 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-800x533.jpg\" alt=\"The five members of the East Bay Photo Collective pose for a photograph. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay Photo Collective (left to right: Jenny Sampson, Anita Gay, Najee Tobin, Jyoti Liggin, and Vince Donavan ). \u003ccite>(Malcolm Wallace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“\u003cspan style=\"font-weight: 400\">It’s an easygoing, supportive space where you’re allowed to experiment,” Tobin says of the collective, pointing out the frequent barriers to entry — financial or otherwise — when it comes to doing photography in academia or the world of fine art. ” They just want to see the work, that’s what’s important to me.”\u003c/span>\u003c/p>\n\u003cp>The East Bay Photo Collective hosts workshops on specific photography topics throughout the year. The group also holds an annual gear sale, where cameras and accessories are donated, cleaned up and sold for a low price to aspiring photographers.\u003c/p>\n\u003cfigure id=\"attachment_13956622\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956622 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-800x533.jpg\" alt=\"a black and white photo of a woman standing in a gallery looking at framed images mounted on a wall. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aja Cooper, daughter of the late photographer Raymond Cooper, takes a look at her dad’s work. \u003ccite>(Malcolm Wallace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this month the collective held a closing reception for an exhibition that featured photos from the archives of Raymond Cooper, the late Oakland photographer whose images of the Town during the ’70s and ’80s were \u003ca href=\"https://www.kqed.org/arts/13953013/raymond-cooper-oakland-photography-1970s-east-bay-photo-collective\" target=\"_blank\" rel=\"noopener\">rescued from a trash can in 2021\u003c/a>.\u003c/p>\n\u003cp>“I see a lot of my friends and fellow photographers in his archives,” says Tobin, reflecting on the event and Cooper’s work. “It was nice to see somebody celebrated for doing what we do.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘NOTICE,’ a show highlighting the work of the Oakland Street Photography Collective, takes place on Friday, May 3, from 6 p.m. to 9 p.m. at the Oakland Photo Workshop (312 8th Street, Oakland).\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When photographers come together to show their work, the stories flow.\u003c/p>\n\u003cp>That’s sure to be the case at the Oakland Photo Workshop on Friday, May 3, as \u003ca href=\"https://www.instagram.com/camerasandcoffeeclub/\">the Oakland Street Photography Collective \u003c/a>and the \u003ca href=\"https://www.instagram.com/eastbayphotocollective/\">East Bay Photo Collective\u003c/a> host “NOTICE.” The event will feature work from top-tier Bay Area street photographers from the Oakland Street Photography Collective, and is curated by pablo circa and Demondre Ward (who are also members of the Oakland Street Photography Collective).\u003c/p>\n\u003cp>In addition to celebrating the visual art mounted on the walls of the community gallery space in Oakland’s Chinatown, the event will see the group releasing a new zine and partying to the sounds of a DJ set from \u003ca href=\"https://www.instagram.com/ovrkast/\" target=\"_blank\" rel=\"noopener\">OVRKAST\u003c/a>.\u003c/p>\n\u003cp>A social media post describing the show explains, “Through the lens of talented photographers, ‘NOTICE’ prompts us to reconsider our perspectives and appreciate the intricate details that often elude our attention.”\u003c/p>\n\u003cfigure id=\"attachment_13956624\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956624 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-800x800.jpg\" alt=\"A person in a bucket hat and dress shirt hold up a printed photo of themselves. \" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-2048x2048.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EB-34-1920x1920.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An attendee at an East Bay Photo Collective event called “Swaptastic,” holds up a printed portrait of themselves. \u003ccite>(Malcolm Wallace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On display that evening will be the artwork of photographers\u003ca href=\"https://www.instagram.com/rough_thesis/\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/a>\u003ca href=\"https://www.instagram.com/pablocirca/\" target=\"_blank\" rel=\"noopener\">pablo circa\u003c/a>, \u003ca href=\"https://www.instagram.com/ruffdraft/\" target=\"_blank\" rel=\"noopener\">Brandon Ruffin\u003c/a>, \u003ca href=\"https://www.instagram.com/ariel_mason_/\" target=\"_blank\" rel=\"noopener\">Ariel Mason\u003c/a>, \u003ca href=\"https://www.instagram.com/bradleyfowl/\" target=\"_blank\" rel=\"noopener\">Bradley Fowl\u003c/a>, \u003ca href=\"https://www.instagram.com/elbooi/\" target=\"_blank\" rel=\"noopener\">Elvin Catley\u003c/a> \u003ca href=\"https://www.instagram.com/tareweezy/\" target=\"_blank\" rel=\"noopener\">Tare Sang\u003c/a>, \u003ca href=\"https://www.instagram.com/rudimarr/\" target=\"_blank\" rel=\"noopener\">Rudi Tcruz\u003c/a>, \u003ca href=\"https://www.instagram.com/dre.wick/\" target=\"_blank\" rel=\"noopener\">Demondre Ward \u003c/a>and \u003ca href=\"https://www.instagram.com/00hsh00t/\" target=\"_blank\" rel=\"noopener\">Kristian Salum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/rough_thesis/\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">Najee Tobin\u003c/span>\u003c/a>, whose art will also be showing, is part of the East Bay Photo Collective’s gallery team. A Vallejo-raised artist who focuses on portrait photography with elements of fine art, Tobin says the group’s work is an important part of the landscape for local photographers.\u003c/p>\n\u003cfigure id=\"attachment_13956623\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956623 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-800x533.jpg\" alt=\"The five members of the East Bay Photo Collective pose for a photograph. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-141-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay Photo Collective (left to right: Jenny Sampson, Anita Gay, Najee Tobin, Jyoti Liggin, and Vince Donavan ). \u003ccite>(Malcolm Wallace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“\u003cspan style=\"font-weight: 400\">It’s an easygoing, supportive space where you’re allowed to experiment,” Tobin says of the collective, pointing out the frequent barriers to entry — financial or otherwise — when it comes to doing photography in academia or the world of fine art. ” They just want to see the work, that’s what’s important to me.”\u003c/span>\u003c/p>\n\u003cp>The East Bay Photo Collective hosts workshops on specific photography topics throughout the year. The group also holds an annual gear sale, where cameras and accessories are donated, cleaned up and sold for a low price to aspiring photographers.\u003c/p>\n\u003cfigure id=\"attachment_13956622\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956622 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-800x533.jpg\" alt=\"a black and white photo of a woman standing in a gallery looking at framed images mounted on a wall. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/EBCO-FEB-24-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Aja Cooper, daughter of the late photographer Raymond Cooper, takes a look at her dad’s work. \u003ccite>(Malcolm Wallace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Earlier this month the collective held a closing reception for an exhibition that featured photos from the archives of Raymond Cooper, the late Oakland photographer whose images of the Town during the ’70s and ’80s were \u003ca href=\"https://www.kqed.org/arts/13953013/raymond-cooper-oakland-photography-1970s-east-bay-photo-collective\" target=\"_blank\" rel=\"noopener\">rescued from a trash can in 2021\u003c/a>.\u003c/p>\n\u003cp>“I see a lot of my friends and fellow photographers in his archives,” says Tobin, reflecting on the event and Cooper’s work. “It was nice to see somebody celebrated for doing what we do.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘NOTICE,’ a show highlighting the work of the Oakland Street Photography Collective, takes place on Friday, May 3, from 6 p.m. to 9 p.m. at the Oakland Photo Workshop (312 8th Street, Oakland).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">We all know \u003ca href=\"https://ballotpedia.org/Rent_is_2_Damn_High\">the rent is too damn high\u003c/a>, but let’s talk about the electricity bill for a minute. \u003c/span>\u003c/p>\n\u003cp>In November, the California Public Utilities Commission approved a rate increase for PG&E customers of approximately 12.8%, or what \u003ca style=\"color: #41a62a\" href=\"https://www.pge.com/en/regulation/general-rate-case.html\" target=\"_blank\" rel=\"noopener\"> PG&E\u003c/a> said should be about an increase of $32.50 for an average bill.\u003c/p>\n\u003cp>For many, this news didn’t hit home until it was reflected in their monthly bill this year. And then questions popped up. Namely, what can be done to lower the cost of electricity?\u003c/p>\n\u003cfigure id=\"attachment_13956427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956427\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg\" alt=\"Students sit in a classroom, taking notes as Nia Jones speaks about climate change and clean energy. \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to a classroom of students about climate change and clean energy. \u003ccite>(M. Mensah Webb, MS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Enter Nia Jones. She’s a clean energy advocate. In fact, her nickname is the \u003ca href=\"https://www.energyqueen19.com/\" target=\"_blank\" rel=\"noopener\">Energy Queen\u003c/a>. She’s originally from Washington, D.C., and currently based in Oakland. She’s got two immediate goals: to inform people about what’s happening to their energy bill, and to show them how it connects to the bigger picture. \u003c/span>\u003c/p>\n\u003cp>Over the past few months, Jones has hosted discussions on the topic at public libraries around Oakland; \u003cspan style=\"font-weight: 400\">on Tuesday, May 7, she’ll be at \u003ca href=\"https://linktr.ee/kinfolx\" target=\"_blank\" rel=\"noopener\">Kinfolx Cafe\u003c/a> discussing all things electricity.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In line with the cafe’s ongoing series of teach-in sessions, where local practitioners share insight on their area of expertise, Jones will discuss lowering electricity costs, the future of electric cars, and ways to use solar power to not only generate energy, but revenue as well.\u003c/p>\n\u003cfigure id=\"attachment_13956428\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956428\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg\" alt=\"Nia Jones speaking to a room full of attendees at the annual Megawatt conference.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to attendees of the annual Megawatt conference. \u003ccite>(Njeri Bennet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jones\u003c/span> has a master’s degree in \u003cspan style=\"font-weight: 400\">energy and resources\u003c/span> from UC Berkeley, and she’s spoken at the United Nations Climate Change Conferences in Egypt and Dubai. But right now she’s focusing her work on the Bay Area.\u003c/p>\n\u003cp>“Oakland has so much potential, in my opinion, to be a leader, and be a real clean community, a sustainable community,” Jones says.\u003c/p>\n\u003cp>As an example, she mentions the \u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.actransit.org/zeb#:~:text=AC%20Transit%20is%20moving%20from,will%20be%20zero%20emission%20buses.\" target=\"_blank\" rel=\"noopener\">AC Transit bus system\u003c/a>, where one out of every 10 buses is a clean energy vehicle. (By 2040, the agency aims to operate a 100% clean energy fleet.) Expanding from there, she says the state has shown the ability to take innovative approaches to energy usage, from its prevalence of electric vehicles to the mass installation of rooftop solar panels. \u003c/span>\u003c/p>\n\u003cp>And while she’s focused locally, Jones knows it’s imperative to broaden the conversation to the national level by looking at how the federal government is supporting energy innovation.\u003c/p>\n\u003cp>“There is legislation and money for us to take advantage of,” Jones tells me during a recent phone call. “And when I say ‘\u003cem>us\u003c/em>,’ I mean Black and Brown communities that are historically disadvantaged when it comes to energy.”\u003c/p>\n\u003cp>Jones adds that her aim is to discuss the concept of “energy justice.” To guide people through the topic, she uses acronyms, like “A.R.C.” Jones tells me that the \u003cspan style=\"font-weight: 400\">A stands for affordable energy, and the R for reliable energy, and the C for clean energy.\u003c/span>\u003c/p>\n\u003cp>Through her unique methodology, Jones is looking to demystify what’s going on with energy. At the same time, she plans on giving gift cards to folks who attend. They’ll not only walk away with a new perspective on how energy works, but also some financial assistance to go toward keeping the lights on.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Nia Jones speaks on clean energy and lowering your electricity bill on Tuesday, May 7, at \u003ca href=\"https://www.instagram.com/kinfolxoak/\">Kinfolx Cafe\u003c/a> in Oakland. The event starts at 6:30pm and is free to all.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">We all know \u003ca href=\"https://ballotpedia.org/Rent_is_2_Damn_High\">the rent is too damn high\u003c/a>, but let’s talk about the electricity bill for a minute. \u003c/span>\u003c/p>\n\u003cp>In November, the California Public Utilities Commission approved a rate increase for PG&E customers of approximately 12.8%, or what \u003ca style=\"color: #41a62a\" href=\"https://www.pge.com/en/regulation/general-rate-case.html\" target=\"_blank\" rel=\"noopener\"> PG&E\u003c/a> said should be about an increase of $32.50 for an average bill.\u003c/p>\n\u003cp>For many, this news didn’t hit home until it was reflected in their monthly bill this year. And then questions popped up. Namely, what can be done to lower the cost of electricity?\u003c/p>\n\u003cfigure id=\"attachment_13956427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956427\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg\" alt=\"Students sit in a classroom, taking notes as Nia Jones speaks about climate change and clean energy. \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to a classroom of students about climate change and clean energy. \u003ccite>(M. Mensah Webb, MS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Enter Nia Jones. She’s a clean energy advocate. In fact, her nickname is the \u003ca href=\"https://www.energyqueen19.com/\" target=\"_blank\" rel=\"noopener\">Energy Queen\u003c/a>. She’s originally from Washington, D.C., and currently based in Oakland. She’s got two immediate goals: to inform people about what’s happening to their energy bill, and to show them how it connects to the bigger picture. \u003c/span>\u003c/p>\n\u003cp>Over the past few months, Jones has hosted discussions on the topic at public libraries around Oakland; \u003cspan style=\"font-weight: 400\">on Tuesday, May 7, she’ll be at \u003ca href=\"https://linktr.ee/kinfolx\" target=\"_blank\" rel=\"noopener\">Kinfolx Cafe\u003c/a> discussing all things electricity.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In line with the cafe’s ongoing series of teach-in sessions, where local practitioners share insight on their area of expertise, Jones will discuss lowering electricity costs, the future of electric cars, and ways to use solar power to not only generate energy, but revenue as well.\u003c/p>\n\u003cfigure id=\"attachment_13956428\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956428\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg\" alt=\"Nia Jones speaking to a room full of attendees at the annual Megawatt conference.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to attendees of the annual Megawatt conference. \u003ccite>(Njeri Bennet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jones\u003c/span> has a master’s degree in \u003cspan style=\"font-weight: 400\">energy and resources\u003c/span> from UC Berkeley, and she’s spoken at the United Nations Climate Change Conferences in Egypt and Dubai. But right now she’s focusing her work on the Bay Area.\u003c/p>\n\u003cp>“Oakland has so much potential, in my opinion, to be a leader, and be a real clean community, a sustainable community,” Jones says.\u003c/p>\n\u003cp>As an example, she mentions the \u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.actransit.org/zeb#:~:text=AC%20Transit%20is%20moving%20from,will%20be%20zero%20emission%20buses.\" target=\"_blank\" rel=\"noopener\">AC Transit bus system\u003c/a>, where one out of every 10 buses is a clean energy vehicle. (By 2040, the agency aims to operate a 100% clean energy fleet.) Expanding from there, she says the state has shown the ability to take innovative approaches to energy usage, from its prevalence of electric vehicles to the mass installation of rooftop solar panels. \u003c/span>\u003c/p>\n\u003cp>And while she’s focused locally, Jones knows it’s imperative to broaden the conversation to the national level by looking at how the federal government is supporting energy innovation.\u003c/p>\n\u003cp>“There is legislation and money for us to take advantage of,” Jones tells me during a recent phone call. “And when I say ‘\u003cem>us\u003c/em>,’ I mean Black and Brown communities that are historically disadvantaged when it comes to energy.”\u003c/p>\n\u003cp>Jones adds that her aim is to discuss the concept of “energy justice.” To guide people through the topic, she uses acronyms, like “A.R.C.” Jones tells me that the \u003cspan style=\"font-weight: 400\">A stands for affordable energy, and the R for reliable energy, and the C for clean energy.\u003c/span>\u003c/p>\n\u003cp>Through her unique methodology, Jones is looking to demystify what’s going on with energy. At the same time, she plans on giving gift cards to folks who attend. They’ll not only walk away with a new perspective on how energy works, but also some financial assistance to go toward keeping the lights on.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Nia Jones speaks on clean energy and lowering your electricity bill on Tuesday, May 7, at \u003ca href=\"https://www.instagram.com/kinfolxoak/\">Kinfolx Cafe\u003c/a> in Oakland. The event starts at 6:30pm and is free to all.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets",
"headTitle": "How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets | KQED",
"content": "\u003cp>\u003cem>\u003cstrong>Editor’s note:\u003c/strong> This story is part of KQED’s \u003ca href=\"https://www.kqed.org/youthtakeover\">Youth Takeover\u003c/a>. Throughout the week of April 22-26, we’re publishing content by high school students from all over the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Ever since I was five years old, one of my favorite traditions has been going to the Grand Lake Farmers Market with my dad every Saturday morning. \u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Nadege.headshot.jpg\" alt=\"\" width=\"160\" height=\"184\">\u003c/p>\n\u003cp>The market has been open since 1998 near the shore of Lake Merritt in Oakland, and it’s the perfect place to find almost anything you can think of — organic produce, fresh flowers and hot meals cooked to order while you wait. When I came with my dad, we’d order fresh gaufres from the Belgian waffle vendor, then browse the ripe nectarines and strawberries that were in season. Sometimes, we’d get rotisserie chicken and potatoes for lunch from one of the food trucks.\u003c/p>\n\u003cp>I even tried dim sum for the first time. One Saturday we noticed a stand called \u003ca href=\"https://www.instagram.com/trugourmet\">Tru Gourmet\u003c/a> that sold all kinds of steamed dumplings and buns. We ordered dumplings and crispy chicken wings, which turned out to be our favorite. Then we found somewhere near the booth to eat it all standing up.\u003c/p>\n\u003cp>That was about 10 years ago. As it turns out, Tru Gourmet is still around, setting up its stand at the Grand Lake Farmers Market — and \u003ca href=\"http://trugourmet.com/locations/\">two other farmers markets around the Bay Area\u003c/a> — every week. When I visited their tent on a recent Saturday, the line was so long that it almost crossed in front of the vendor next door. Inside, the cooks were busy heating the dumplings in bamboo steamers. Everything smelled so good, it was hard to choose. When I finally bit into a savory scallion pancake and delighted in the softness of a juicy pork bun, I urged my dad to order seconds.\u003c/p>\n\u003cfigure id=\"attachment_13956337\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956337\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg\" alt='A display showing different kinds of dim sum available, all arranged in bamboo steamers. A sign on the table reads, \"Cash Only.\"' width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of the different kinds of dim sum available at Tru Gourmet’s Grand Lake Farmers Market stand on a recent Saturday. \u003ccite>(Nadege Mulamba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I realize now is that it isn’t very typical for dim sum to be sold at a farmers market — in fact, Tru Gourmet seems to be the only business doing it regularly here in the Bay Area. It made me curious: What made these chefs decide to set up their business outdoors instead of selling their dumplings inside a more traditional dim sum restaurant? And why doesn’t it seem like very many others are doing it?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the opportunity to interview the owner, Olivia Liu, who shared her story of how the business started.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>KQED: When did you start this business? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Olivia Liu\u003c/b>: Tru Gourmet started with my mom, Cathy Tsui, back in August 2008.\u003c/p>\n\u003cp>\u003cb>Wow, almost sixteen years! Why did you want to create dim sum at the farmers market? \u003c/b>\u003c/p>\n\u003cp>My mother and I had a weekly tradition of dining on dim sum and visiting our local farmers markets, which gave us the idea to combine those two and start a family business. Dim sum translates into “touch of the heart.” Our goal is to touch your heart with handcrafted dim sum made from our hearts. [At Tru Gourmet,] you will find traditional dumplings one might see at popular dim sum houses and modern-day creations that aim to expand one’s view of dim sum, like black truffle shrimp dumplings or spiny lobster dumplings. We also have vegan dumplings such as our kale dumpling and bok choy dumpling, and seasonal [specials] like our asparagus dumpling.\u003c/p>\n\u003cp>We are proud to source most of our produce from the farmers markets we attend.\u003c/p>\n\u003cp>\u003cb>Did you know of any other businesses that were selling dim sum at farmers markets at that time?\u003c/b>\u003c/p>\n\u003cp>Back in 2008, we could have been the only ones. We have never seen [any other] dim sum at any farmers market, but it is common in food festivals.\u003c/p>\n\u003cfigure id=\"attachment_13956335\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956335\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg\" alt=\"A young woman in a white chef's jacket serves dim sum to a guest at a fancy gala.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Gourmet’s Olivia Liu serves dim sum at an event at the Headlands Center for the Arts in Sausalito. \u003ccite>(Andria Lo, courtesy of Headlands Center for the Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>About 10 years ago, my dad and I actually had chicken wings at your Grand Lake market stand. They were so good, and I was sad that you only seemed to sell them once every two months. Do you guys still sell those?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.instagram.com/p/C5-9z0xrCd0/\">spicy crispy chicken wings\u003c/a> are definitely popular, and we also make spicy crispy \u003ca href=\"https://www.instagram.com/p/C5a6fWNr0cl/\">salmon\u003c/a>. We rotate our special every week, which is why it’s only served once in a while. My mother made these wings for me as a child, and they were my absolute favorite! I knew we had to put them on the menu.\u003c/p>\n\u003cp>\u003cb>Are there any challenges with making dim sum work at the farmers market? Do you have to change certain recipes to make it work?\u003c/b>\u003c/p>\n\u003cp>We had never worked at a farmers market before, so we learned how to adapt and improve along the way. In our 15 years of business, we have learned ways to operate more efficiently and effectively, especially in setting up our booth.\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>We have a commissary kitchen we work out of to prepare all of the dim sum. The dumplings are wrapped in the kitchen, and we steam everything fresh at the farmers markets.\u003c/p>\n\u003cp>\u003cb>What is your favorite memory from running this business? Was there a specific customer that stood out to you? \u003c/b>\u003c/p>\n\u003cp>It’s building relationships with my customers. So many regulars come every week and make my dim sum part of their weekly ritual. There have also been many regulars who moved away but make it a priority to stop by whenever they are visiting. Countless mothers ate my dim sum while pregnant, and I saw these babies grow up. Whenever a child wants my food for their birthday party, or if I cater a bar or bat mitzvah, quinceañera, holiday party or wedding, it feels so special to be included in their special day. Any time a first-time customer comes back after they try the dim sum to tell me how much they enjoyed it, it is one of my favorite things. The food industry is a labor of love, and it is incredibly gratifying to receive excellent feedback.\u003c/p>\n\u003cp>One rainy winter day when I first joined the Grand Lake Farmers Market, one of my regular customers, Jefferson, brought me a cup of tea because he saw me shivering in the cold. It was a small gesture, but it meant so much to me, and I still remember it over 10 years later.\u003c/p>\n\u003cfigure id=\"attachment_13956336\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956336\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg\" alt=\"A stack of scallion pancakes on a white plate.\" width=\"1920\" height=\"2379\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-800x991.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1020x1264.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-768x952.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1240x1536.jpg 1240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1653x2048.jpg 1653w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A stack of crispy, savory scallion pancakes. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s really sweet!\u003c/b>\u003c/p>\n\u003cp>Yes, and during the wildfires, a customer named Linda gave me and my mother masks because she was concerned since we work outdoors. Knowing I am more than just a food vendor to these customers warms my heart. Being a part of this amazing community is such a special thing.\u003c/p>\n\u003cp>[People from] all walks of life enjoy my dim sum, from babies to their grandparents, people who have never had it or those with food sensitivities. We have vegetarian, vegan, gluten-free, seafood and meat options. There is something for everyone. Everyone loves dim sum!\u003c/p>\n\u003cp>\u003cb>What’s your favorite item on your menu? \u003c/b>\u003c/p>\n\u003cp>A VIP client of mine hired me to cater her mother’s birthday dinner. She had requested that I make something with black truffles. That is when the black truffle shrimp dumpling was born. It is my personal favorite dumpling and has also become a favorite for many regulars. It’s special how we add black truffle to the shrimp filling, and we also add black truffle to the top of the dumpling.\u003c/p>\n\u003cp>But the traditional shrimp dumpling might be [better] for you if you are a purist. Some would say the shrimp dumpling is how to tell if a dim sum house is good or not.\u003c/p>\n\u003cfigure id=\"attachment_13956334\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg\" alt=\"Two varieties of dim sum on a paper plate. One of them is topped with black truffle shavings.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tru Gourmet’s more modern, creative dim sum items include a shrimp dumpling that incorporates black truffles. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the best thing about selling at the farmers market? \u003c/b>\u003c/p>\n\u003cp>I love working at the farmers market! It’s such a wonderful community. Most of my customers are regulars who come every week, rain or shine. I appreciate their support. Even during the beginning of COVID, regulars came every week. It was because of them that I was able to stay in business.\u003c/p>\n\u003cp>We have been in business for 15 years and hope for another 15 years to come.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://trugourmet.com/\">\u003ci>Tru Gourmet Dim Sum\u003c/i>\u003c/a>\u003ci> is open at the Grand Lake Farmers Market (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003ci>You can also find them at the Marin Farmers Market (3501 Civic Center Dr., San Rafael) on Sundays from 8 a.m. to 1 p.m., and at the California Avenue Farmers Market (400 California Ave., Palo Alto) on Sundays from 9 a.m. to 1 p.m.\u003c/i>\u003cbr>\n\u003cem>\u003cbr>\nNadege Mulamba is a senior at Oakland Technical High School enjoys listening to music, writing and baking in her free time. She is passionate about screenwriting and wants to major in film.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Editor’s note:\u003c/strong> This story is part of KQED’s \u003ca href=\"https://www.kqed.org/youthtakeover\">Youth Takeover\u003c/a>. Throughout the week of April 22-26, we’re publishing content by high school students from all over the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Ever since I was five years old, one of my favorite traditions has been going to the Grand Lake Farmers Market with my dad every Saturday morning. \u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Nadege.headshot.jpg\" alt=\"\" width=\"160\" height=\"184\">\u003c/p>\n\u003cp>The market has been open since 1998 near the shore of Lake Merritt in Oakland, and it’s the perfect place to find almost anything you can think of — organic produce, fresh flowers and hot meals cooked to order while you wait. When I came with my dad, we’d order fresh gaufres from the Belgian waffle vendor, then browse the ripe nectarines and strawberries that were in season. Sometimes, we’d get rotisserie chicken and potatoes for lunch from one of the food trucks.\u003c/p>\n\u003cp>I even tried dim sum for the first time. One Saturday we noticed a stand called \u003ca href=\"https://www.instagram.com/trugourmet\">Tru Gourmet\u003c/a> that sold all kinds of steamed dumplings and buns. We ordered dumplings and crispy chicken wings, which turned out to be our favorite. Then we found somewhere near the booth to eat it all standing up.\u003c/p>\n\u003cp>That was about 10 years ago. As it turns out, Tru Gourmet is still around, setting up its stand at the Grand Lake Farmers Market — and \u003ca href=\"http://trugourmet.com/locations/\">two other farmers markets around the Bay Area\u003c/a> — every week. When I visited their tent on a recent Saturday, the line was so long that it almost crossed in front of the vendor next door. Inside, the cooks were busy heating the dumplings in bamboo steamers. Everything smelled so good, it was hard to choose. When I finally bit into a savory scallion pancake and delighted in the softness of a juicy pork bun, I urged my dad to order seconds.\u003c/p>\n\u003cfigure id=\"attachment_13956337\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956337\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg\" alt='A display showing different kinds of dim sum available, all arranged in bamboo steamers. A sign on the table reads, \"Cash Only.\"' width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of the different kinds of dim sum available at Tru Gourmet’s Grand Lake Farmers Market stand on a recent Saturday. \u003ccite>(Nadege Mulamba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I realize now is that it isn’t very typical for dim sum to be sold at a farmers market — in fact, Tru Gourmet seems to be the only business doing it regularly here in the Bay Area. It made me curious: What made these chefs decide to set up their business outdoors instead of selling their dumplings inside a more traditional dim sum restaurant? And why doesn’t it seem like very many others are doing it?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had the opportunity to interview the owner, Olivia Liu, who shared her story of how the business started.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>KQED: When did you start this business? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Olivia Liu\u003c/b>: Tru Gourmet started with my mom, Cathy Tsui, back in August 2008.\u003c/p>\n\u003cp>\u003cb>Wow, almost sixteen years! Why did you want to create dim sum at the farmers market? \u003c/b>\u003c/p>\n\u003cp>My mother and I had a weekly tradition of dining on dim sum and visiting our local farmers markets, which gave us the idea to combine those two and start a family business. Dim sum translates into “touch of the heart.” Our goal is to touch your heart with handcrafted dim sum made from our hearts. [At Tru Gourmet,] you will find traditional dumplings one might see at popular dim sum houses and modern-day creations that aim to expand one’s view of dim sum, like black truffle shrimp dumplings or spiny lobster dumplings. We also have vegan dumplings such as our kale dumpling and bok choy dumpling, and seasonal [specials] like our asparagus dumpling.\u003c/p>\n\u003cp>We are proud to source most of our produce from the farmers markets we attend.\u003c/p>\n\u003cp>\u003cb>Did you know of any other businesses that were selling dim sum at farmers markets at that time?\u003c/b>\u003c/p>\n\u003cp>Back in 2008, we could have been the only ones. We have never seen [any other] dim sum at any farmers market, but it is common in food festivals.\u003c/p>\n\u003cfigure id=\"attachment_13956335\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956335\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg\" alt=\"A young woman in a white chef's jacket serves dim sum to a guest at a fancy gala.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Gourmet’s Olivia Liu serves dim sum at an event at the Headlands Center for the Arts in Sausalito. \u003ccite>(Andria Lo, courtesy of Headlands Center for the Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>About 10 years ago, my dad and I actually had chicken wings at your Grand Lake market stand. They were so good, and I was sad that you only seemed to sell them once every two months. Do you guys still sell those?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.instagram.com/p/C5-9z0xrCd0/\">spicy crispy chicken wings\u003c/a> are definitely popular, and we also make spicy crispy \u003ca href=\"https://www.instagram.com/p/C5a6fWNr0cl/\">salmon\u003c/a>. We rotate our special every week, which is why it’s only served once in a while. My mother made these wings for me as a child, and they were my absolute favorite! I knew we had to put them on the menu.\u003c/p>\n\u003cp>\u003cb>Are there any challenges with making dim sum work at the farmers market? Do you have to change certain recipes to make it work?\u003c/b>\u003c/p>\n\u003cp>We had never worked at a farmers market before, so we learned how to adapt and improve along the way. In our 15 years of business, we have learned ways to operate more efficiently and effectively, especially in setting up our booth.\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>We have a commissary kitchen we work out of to prepare all of the dim sum. The dumplings are wrapped in the kitchen, and we steam everything fresh at the farmers markets.\u003c/p>\n\u003cp>\u003cb>What is your favorite memory from running this business? Was there a specific customer that stood out to you? \u003c/b>\u003c/p>\n\u003cp>It’s building relationships with my customers. So many regulars come every week and make my dim sum part of their weekly ritual. There have also been many regulars who moved away but make it a priority to stop by whenever they are visiting. Countless mothers ate my dim sum while pregnant, and I saw these babies grow up. Whenever a child wants my food for their birthday party, or if I cater a bar or bat mitzvah, quinceañera, holiday party or wedding, it feels so special to be included in their special day. Any time a first-time customer comes back after they try the dim sum to tell me how much they enjoyed it, it is one of my favorite things. The food industry is a labor of love, and it is incredibly gratifying to receive excellent feedback.\u003c/p>\n\u003cp>One rainy winter day when I first joined the Grand Lake Farmers Market, one of my regular customers, Jefferson, brought me a cup of tea because he saw me shivering in the cold. It was a small gesture, but it meant so much to me, and I still remember it over 10 years later.\u003c/p>\n\u003cfigure id=\"attachment_13956336\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956336\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg\" alt=\"A stack of scallion pancakes on a white plate.\" width=\"1920\" height=\"2379\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-800x991.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1020x1264.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-768x952.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1240x1536.jpg 1240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1653x2048.jpg 1653w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A stack of crispy, savory scallion pancakes. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s really sweet!\u003c/b>\u003c/p>\n\u003cp>Yes, and during the wildfires, a customer named Linda gave me and my mother masks because she was concerned since we work outdoors. Knowing I am more than just a food vendor to these customers warms my heart. Being a part of this amazing community is such a special thing.\u003c/p>\n\u003cp>[People from] all walks of life enjoy my dim sum, from babies to their grandparents, people who have never had it or those with food sensitivities. We have vegetarian, vegan, gluten-free, seafood and meat options. There is something for everyone. Everyone loves dim sum!\u003c/p>\n\u003cp>\u003cb>What’s your favorite item on your menu? \u003c/b>\u003c/p>\n\u003cp>A VIP client of mine hired me to cater her mother’s birthday dinner. She had requested that I make something with black truffles. That is when the black truffle shrimp dumpling was born. It is my personal favorite dumpling and has also become a favorite for many regulars. It’s special how we add black truffle to the shrimp filling, and we also add black truffle to the top of the dumpling.\u003c/p>\n\u003cp>But the traditional shrimp dumpling might be [better] for you if you are a purist. Some would say the shrimp dumpling is how to tell if a dim sum house is good or not.\u003c/p>\n\u003cfigure id=\"attachment_13956334\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg\" alt=\"Two varieties of dim sum on a paper plate. One of them is topped with black truffle shavings.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tru Gourmet’s more modern, creative dim sum items include a shrimp dumpling that incorporates black truffles. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the best thing about selling at the farmers market? \u003c/b>\u003c/p>\n\u003cp>I love working at the farmers market! It’s such a wonderful community. Most of my customers are regulars who come every week, rain or shine. I appreciate their support. Even during the beginning of COVID, regulars came every week. It was because of them that I was able to stay in business.\u003c/p>\n\u003cp>We have been in business for 15 years and hope for another 15 years to come.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://trugourmet.com/\">\u003ci>Tru Gourmet Dim Sum\u003c/i>\u003c/a>\u003ci> is open at the Grand Lake Farmers Market (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003ci>You can also find them at the Marin Farmers Market (3501 Civic Center Dr., San Rafael) on Sundays from 8 a.m. to 1 p.m., and at the California Avenue Farmers Market (400 California Ave., Palo Alto) on Sundays from 9 a.m. to 1 p.m.\u003c/i>\u003cbr>\n\u003cem>\u003cbr>\nNadege Mulamba is a senior at Oakland Technical High School enjoys listening to music, writing and baking in her free time. She is passionate about screenwriting and wants to major in film.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "late-night-taiwanese-beef-noodle-soup-stinky-tofu-oakland-chinatown",
"title": "This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.",
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"content": "\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955884,arts_13951914,arts_13952823']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\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>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "deep-sea-fishing-filipino-roots-and-belonging-where-we-are",
"title": "Deep Sea Fishing, Filipino Roots and Belonging ‘Where We Are’",
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"headTitle": "Deep Sea Fishing, Filipino Roots and Belonging ‘Where We Are’ | KQED",
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"content": "\u003cp>\u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>Like all good sailing stories, Adonis’ love for the ocean begins with a shipwreck followed by a face-to-face meeting with a huge eel. It involves the search for personal identity and the need to pad pockets with paper. Just like many other aspects of Adonis’ life, it centers community.\u003c/p>\n\u003cp>Adonis is a DJ who is immersed in downtown Oakland’s nightlife scene. They currently work with \u003ca href=\"https://www.instagram.com/clubablunt510/\" target=\"_blank\" rel=\"noopener\">Club A.B.L.U.N.T. \u003c/a>(Asian Black Latinx Uniting with Native Tribes) throwing parties that center queer folks at venues around Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13956076\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956076 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47%E2%80%AFPM-800x1191.png\" alt=\"Adonis stands behind a set of turntables while DJing at an event in Oakland. \" width=\"800\" height=\"1191\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-800x1191.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-160x238.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-768x1143.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis stands behind a set of turntables while DJing at an event in Oakland. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When they’re not on the turntables, Adonis spends significant portions of their summers doing deep-sea commercial fishing in Alaska. Adonis sees it as a way to pay bills, build community, and learn more about their Filipino roots.\u003c/p>\n\u003cp>Adopted from Cebu City as a child and raised in Maine, Adonis’ quest to learn more about their heritage has taken them across oceans and seas. They’ve taken trips to visit the Philippines, and have studied the Filipino martial art of \u003ca href=\"https://www.eskabodaan.net/\">Eskabo Daan\u003c/a>.\u003c/p>\n\u003cp>This week we discuss how it all intertwines — the search for self, love of community, deep sea fishing and appreciation of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13956077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956077 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18%E2%80%AFPM-800x1023.png\" alt=\"A pile of fish appear in the foreground of a photo of two people in a boat on a body of water.\" width=\"800\" height=\"1023\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-800x1023.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1020x1304.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-160x205.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-768x982.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1201x1536.png 1201w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM.png 1234w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis and a friend bundled up on a cold but successful day of deep sea fishing in Alaska. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC1228855841\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, Host: \u003c/b>\u003cspan style=\"font-weight: 400\">Welcome to Rightnowish, it’s your host, Pendarvis Harshaw. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ok, we all know that one person who has a damn good life story to tell. You know, that one person who has seen some wild things and has had some extraordinary experiences, someone like today’s guest. Their name is Adonis.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis is a deep sea diver, a nightclub DJ, a commercial fisherman, and a highly-trained martial artIst, plus they also have a day job. Still, through all of these experiences, they have the ability to find community anywhere, be it in a sea of people in a crowded club or literally in the middle of the ocean. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to the Bay Area, Adonis has participated in collectives that have been influential in Oakland’s vibrant, queer nightlife. Each one brings much-needed representation and exposure for queer, BIPOC DJs and performers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis told me some amazing stories about exploration, friendship, and getting connected to the roots of their Filipino identity. I invite you all to enjoy this ride, right after this message.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> You have this wonderful story of your fascination with the ocean and the seafaring creatures of the world. Where does it all begin? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis, Guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> I really think a big part of this story, for me, is being an adoptee. Uh, my parents were from Maine, or, and they live there now. And so I went to Maine, and I started to be a bit rebellious, they might say. And so there was a punk scene in Maine, it got me traveling around. I had lived in Guatemala in Quetzaltenango. I was going to this school called Proyecto Lingüístico de Quetzalteco.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There had been a post online. It was called riseup.net, which is what all the anarchists use. It was encrypted, uh, encrypted email. And so there was a group that I had been in at the time, which was for women and trans women and non binary folks to connect around shared interests of travel, punk, whatever, music. And so, there was a call out that there was an anarchist sailing meetup in, uh, Rio Dulce, in Guatemala. I wasn’t on the internet like that, so I reached out on my little computer, actually probably I had a library computer, and tried to figure out who was going from our crews.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There were two spots and, or maybe three spots, and me and a couple friends, who also used to live here in Oakland, we all, we grabbed those spots out of many people ‘cause of our charisma and good looks, I imagine. And so we all got down to Guatemala, however we got down there, and, uh, jumped onto, into these workshops. People had brought their boats, there was people from Spain, people from Canada,\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I really got to see the ocean in a very specific way through sailing. And we were going from Rio Dulce to the Las Islas de la Bahia in Honduras. I forget which one. I think it was Utila. And the boat just fell apart in the storm. Like, the tiller, which is how you control the rudder of the boat, just snapped off. Everything just fell apart and we had to limp back. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And they were like, “Oh, I’m so sorry. Like, this was supposed to be really cool for you.” And I was so seasick. This was the first, I was like throwing up everywhere. I couldn’t keep food down. It was four days of just trying to get to this place that was not far away. And I, we got back to land and like, “We understand if you want to get off,” and I just looked at them and I was like, ‘That was the most amazing thing I’ve ever done in my life.’ \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You said you had come in contact with an eel..\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">Right, so eventually, we finally made it to Utila. We had to go back, because we were eventually going to go up to Cuba and I think this was 2012. And, um, from where, where I’m from, if you’re in Maine, if you are in the ocean, it’s probably because you fell in and you’ll maybe die there. You just don’t do that. There’s a lot of sailors there. They’re like, “No, no, no, we don’t go swimming here, that’s how you die.” And so I had that in my head, that’s what would happen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We get to the Bay Islands and they’re like, oh, we’re going scuba or not scuba diving, uh, “We’re going snorkeling.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> And I was like, ‘That sounds boring.’ And they’re like, “Oh no, we just crossed this really razor sharp reef over here in our flippers walking backwards. And then you jump in and it’s really beautiful.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And, uh, they finally convinced me. I put on these flippers and so I flopped in, and the reef is just this like, It felt iridescent. The sun was coming through the water. There was just colors everywhere, fish flying around my face. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Um, I looked down and there’s this emerald pile of something on the ground. I’m like, ‘What is that?’ I knew I could dive a little bit. And so, I dove down as deep as I could. And I got close enough and I was like, ‘Oh, that’s a moray eel.’ It was a, like, 15 to 20-foot long moray eel and it had a head that was maybe the size of my own head and it was opening its mouth up and down, up and down with these razor sharp teeth and I was so enamored with this beautiful thing in front of me. I just put my face into it and I stared at it.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t even know how long I had been down there for. So we go back up, and they’re like, “What the hell are you doing down there?” And I was like, ‘Did you guys see that?’ They were like, “Yeah, and that thing could bite you. Like, you just don’t do that.” But I was so enthralled, and I was like, I can’t stop. And so for the days that we were there still repairing our boats, every day I went down there to just look at things. And from that day forward, um, my life became sailboats. And then after that, I would sail for about four years, having my own vessel, um, going up to Alaska and fishing up there, uh, going, taking other people’s boats to Cuba back in the day and helping people get down to Panama, going through Panama canal, all over. So that’s really how it all began. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It could almost seem conflicting to some, where it’s like, wait, you fell in love with the eel specifically, the fish, and then you in turn become a hunter and later become a fisherman. And what, what’s the connection between the two? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was on these boats with these really amazing women who were sailors, and they all sailed together. They would go to different parts of the world, meet back up, and these women were like, I was like, ‘what do you guys do for work?’ And they were like, “Oh, we are commercial fishermen in Alaska.” And I was like, ‘So I can just go up there and make thousands of dollars salmon fishing?’ And they were like, “This is the best kept secret. You should come up there and we’ll help you get a job.”\u003c/span> \u003cspan style=\"font-weight: 400\">So these women actually helped place me into these positions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I know Native folks, and I know a couple of like, uh, Black folks, even that came up from Oakland in the 70s that fished up there. But people who were actually running boats or crew, it’s very rare to see people of color up there. And so there’s a whole lineage of Filipinos that were up there in this cannery, which I now fish for. There’s actually a little hut that’s called San Paquita and Caul and that’s where all the Filipinos would hang out at. Um, and it’s still there to this day, and there’s graffiti all over it in this old cannery. And it also has this very huge connection to my life and understanding my own identity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was adopted from Cebu City.\u003c/span> \u003cspan style=\"font-weight: 400\">I didn’t feel like I had this connection, right? I was like, oh, I don’t know how to speak these languages. I don’t know what my people were doing. I don’t feel connected to my bloodline. And so to have that all tied back together with, I mean, our people were sailors, how did we get there?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can look at the Bajau people. Those people are spearfishing. They make their own goggles, they were making their own flippers out of whatever they had around, and they were diving down there for 5, 6, 7, 8, 10 minutes getting food. And they’re still more or less nomadic people that live on boats in the Philippines.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I was doing these things, I was like, ‘Oh, this is what my people did. Oh, I can sail. Oh, I know how to fish,’ like, these are skills and talents that live in my blood. And so I created that, like, art from that, just even, like, the art of sailing, knowing how to sail well, and knowing how to fish well, and knowing how to create lures, and knowing how to cast nets. That lives in my body and so I get to express it. Even though I’m not in the Philippines, it was beautiful to feel like I could integrate my mind and body into skills that I feel my people were amazing at. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> That common thread of things that are, that have been present in your ancestors showing up through you through multiple ways, you have a wide array of talents and fishing is just one of them\u003c/span> \u003cspan style=\"font-weight: 400\">and you’re deeply involved in the community and a number of different groups. I wanted to bring the discussion to the work that you do in Oakland in the nightlife and, and your involvement in it. And so if we could get a little bit of background on yourself as a DJ, tell me about that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">What was cool about that is that I met this person, and we decided to make art together. And so we created We Are The Ones We’ve Been Waiting For. And\u003c/span> \u003cspan style=\"font-weight: 400\">I started working here as a wardrobe stylist and set design, um, when I came to the Bay Area. And so, I would use those skills I was learning in the commercial world, in the commercial industries, and bring it to We Are the Ones, which was highlighting the narratives of, um, Black and brown trans folks in the bay. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the three to five years that We Are The Ones was organizing together, um, we just had some really beautiful parties, a lot of amazing people came through who are now, like, doing really well out here in nightlife. And so now I’m with Club ABlunt, which stands for \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> Asian, Black, Latinos, United with Native Tribes. And that was a collective that my very good friend, Melanique Robichaud, or Black, she started with these other women in the 90s, in the early 90s. And so once We Are The Ones went its direction and a few of us went another direction, and so it’s now me and, uh, Aura and DJ Brown Amy and Black who are working together to do a very similar, similar thing. it just feels like we’re now out of the underground and we’re, we’ve been at the Oakland museum at the, I’m going to be representing then at the SF library.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We’ve been able to pull much bigger, uh, artists as well. People want it. Like, we had Susie Analog at Counterpulse for Oakland Pride and so it’s been really beautiful to feel united on a, on a more global front.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> So much about Oakland in general, specifically downtown Oakland, the nightlife scene-how would you describe what’s going on right now in Oakland’s queer nightlife scene for folks of color?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">You know, so I feel like I took off a year and a half from going out, and I was like, okay, I’m gonna work on some other projects. It’s been really beautiful to reintegrate into nightlife because, and especially into queer and gay nightlife, which is something that I hadn’t really done. I was creating those events for people, and now I’m going to other people’s events at bars that I really had never spent time in. So, like, I mean, The Port’s about to close down, or like, going to the White Horse, or going to Fluid, which is a new place that’s doing really well. It’s really beautiful and seeing that just proliferate. Because a lot of the times I’m like, ‘SF actually doesn’t really care about us.’ SF feels really gatekeep-y and it’s just pulling all this talent from other parts of the world when there’s so much talent here in the Bay. It’s so nice to see this talent in Oakland.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m noticing this common thread of community and it brings me to wonder, like, when you think of the concept of belonging, what comes to mind?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I guess, as an adoptee, again, I didn’t feel like I belonged. But I feel like I just had to kind of alter my mindset. And be like, I do belong, and I can be here with you, can you be here with me? And when we ask these questions, and I think we really have to look internally and accept ourselves and love ourselves, to know that if anything, we belong where we are.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And no one can take that away from you. They can try, and they will and it gets violent, but no- I think that’s why we even choose to fight back, is because we understand we belong. And that’s why I do the work that I do, or even just be kind to people because I’m like, ‘You belong and your life should also be filled with ease and grace.’\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">When I think about, you said like, it’s a way of fighting, you literally are trained in martial arts as well. And even through that further community, further sense of belonging, maybe we could start with, um, what led you to martial arts and then we could talk about belonging in that as well.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I mean I danced for a very long time in my life. I played instruments and I think all of those things are connected to the soul of just, you know, being Cebuano, being Visayan, and so I was like, ‘I’m gonna find another art,’ and so I chose-I was like, oh, I’ll try martial arts. So I went on the internet. There wasn’t many places I found, but one stood out, which was called Eskabodan. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I first walked in, I knew it was a place I belonged to. The school was doing really well at the time on Polk Street and so I stayed. I still train with Grandmaster Kastor today, and he is also a legend. I mean, and now I’m training for my second degree black belt. And I also am assisting him in teaching when we travel to Europe.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s been really beautiful to feel another, another type of community here that is very Filipino and very rooted in a Filipino art and very rooted in martial arts. It’s like dancing and it’s a total meditation, which makes me feel really calm and it makes me feel confident.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so when I’m in a place that I think at one point that I would have felt nervous about being in, for my own safety of my body or emotional safety or whatever. I can remind myself that I can be calm and I can remember that I do belong here and that I don’t really have to be afraid.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was in Paris actually, coming back from a seminar that we were teaching and, uh, some young kid ripped, tried to rip my necklace off of my, off of my body. And I have never had to use any of my skills that way. And I just remember my knee jerk reaction was to grab them, twist, twist their wrists in a certain way, and then I saw, I saw it. I saw all the openings. I saw where I could have caused this person harm, or taken them out in a certain way. And all I did was I just like, put them on the ground.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> [laughs] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And I was like, ‘That’s mine. Please give it back,’ and he did. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like, time felt like it slowed down, and I was like, oh, this is what I do this for. I do this so I can protect myself, and I can also protect my friends, and I can be confident in the world, which is what I feel like a lot of the work that I’ve done in general is about. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s beautiful, because I’m watching my daughter do martial arts now and I’m like, ‘I wonder will this actually sink in,’ you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> It really sinks in. And once it sinks in, it feels like, you can only learn, it’s, it’s like a lesson in life. There’s always more to learn, but the stuff that you learn is priceless and it will always be with you.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">The folks who raised you, your parents, what do they think of your journey, of all the skills that you’ve acquired, all the places that you’ve been, this person that you’ve become? Do they appreciate all of that?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> They do. They’ve always loved me and told me that I was doing a great job. You know, so I was raised by white people, and so I feel like they have this thing where they’re like, “You can do whatever you want in the world.” And so I was told that and, you know, I actually really appreciate that from them.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I mean a lot of my friends, they were told that they were basically demons and-for being queer or gay or being trans or whatever and just demonized for their beliefs or kicked out of their house. My parents would never have done that to me. I didn’t even know parents were like that ‘cause my parents weren’t like that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now just through the traditions that I practice and the ways that I view the world. I understand, even though they’re not my birth parents, but both my birth parents and my adoptive parents are the most important things-that they, one my birth parents brought me into the world and then these people raised me. Now I appreciate them, and they have, and what I realize is that they have always loved and appreciated me. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> All of the things that you do from the martial arts to the fishing, DJing, community building, if there were a way to succinctly tie them all together, how would you explain what the common thread is?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I believe as an artist I have this very specific desire to live in a very specific way. And at first it was the thrill of traveling and then the thrill of creating art, and then the thrill of learning, and then the, uh, and just having this lust for experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I want other people to be able to experience life this way if they want to. I have allowed myself to do that, and I also believe that you should do that. And so, when we get together, what does that look like? Or, like, let’s talk about it, let’s sing about it, let’s write about it, let’s draw about it, let’s what, how do we feel alive? There’s something there that is, like, about living to me. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It seems to be the thread of my life right now is that, you know, you have one life, but there are many lives to be lived within it and you are another example of that. And so, yeah, thank you. Thank you for that reminder.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\"> Seriously, thank you.Thank you, thank you, thank you. Big shoutout to Adonis, I appreciate your wisdom and it’s extremely clear that your many experiences have shaped your ability to find and build community wherever you go.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more info on queer nightlife in Oakland, Club ABLUNT’s instagram account is clubablunt510. That’s spelled like club A-B-L-U-N-T, and that’s 510 as in the area code.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis can be found on Instagram at bodegavendetta It’s spelled B-O-D-E-G-A V-E-N-D-E-T-T-A.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This episode was hosted by me, Pendarvis Harshaw. It was produced by Sheree Bishop and Marisol Medina-Cadena. Chris Hambrick is our editor. Brendan Willard is our engineer\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Rightnowish team is also supported by Jen Chien, Katie Sprenger, Cesar Saldaña, Ugur Dursun and Holly Kernan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rightnowish is a KQED production. Until next time, peace!\u003c/span>\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>Like all good sailing stories, Adonis’ love for the ocean begins with a shipwreck followed by a face-to-face meeting with a huge eel. It involves the search for personal identity and the need to pad pockets with paper. Just like many other aspects of Adonis’ life, it centers community.\u003c/p>\n\u003cp>Adonis is a DJ who is immersed in downtown Oakland’s nightlife scene. They currently work with \u003ca href=\"https://www.instagram.com/clubablunt510/\" target=\"_blank\" rel=\"noopener\">Club A.B.L.U.N.T. \u003c/a>(Asian Black Latinx Uniting with Native Tribes) throwing parties that center queer folks at venues around Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13956076\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956076 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47%E2%80%AFPM-800x1191.png\" alt=\"Adonis stands behind a set of turntables while DJing at an event in Oakland. \" width=\"800\" height=\"1191\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-800x1191.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-160x238.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-768x1143.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis stands behind a set of turntables while DJing at an event in Oakland. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When they’re not on the turntables, Adonis spends significant portions of their summers doing deep-sea commercial fishing in Alaska. Adonis sees it as a way to pay bills, build community, and learn more about their Filipino roots.\u003c/p>\n\u003cp>Adopted from Cebu City as a child and raised in Maine, Adonis’ quest to learn more about their heritage has taken them across oceans and seas. They’ve taken trips to visit the Philippines, and have studied the Filipino martial art of \u003ca href=\"https://www.eskabodaan.net/\">Eskabo Daan\u003c/a>.\u003c/p>\n\u003cp>This week we discuss how it all intertwines — the search for self, love of community, deep sea fishing and appreciation of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13956077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956077 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18%E2%80%AFPM-800x1023.png\" alt=\"A pile of fish appear in the foreground of a photo of two people in a boat on a body of water.\" width=\"800\" height=\"1023\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-800x1023.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1020x1304.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-160x205.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-768x982.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1201x1536.png 1201w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM.png 1234w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis and a friend bundled up on a cold but successful day of deep sea fishing in Alaska. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC1228855841\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/div>",
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"content": "\u003cdiv class=\"post-content post-body\">\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, Host: \u003c/b>\u003cspan style=\"font-weight: 400\">Welcome to Rightnowish, it’s your host, Pendarvis Harshaw. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ok, we all know that one person who has a damn good life story to tell. You know, that one person who has seen some wild things and has had some extraordinary experiences, someone like today’s guest. Their name is Adonis.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis is a deep sea diver, a nightclub DJ, a commercial fisherman, and a highly-trained martial artIst, plus they also have a day job. Still, through all of these experiences, they have the ability to find community anywhere, be it in a sea of people in a crowded club or literally in the middle of the ocean. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to the Bay Area, Adonis has participated in collectives that have been influential in Oakland’s vibrant, queer nightlife. Each one brings much-needed representation and exposure for queer, BIPOC DJs and performers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis told me some amazing stories about exploration, friendship, and getting connected to the roots of their Filipino identity. I invite you all to enjoy this ride, right after this message.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> You have this wonderful story of your fascination with the ocean and the seafaring creatures of the world. Where does it all begin? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis, Guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> I really think a big part of this story, for me, is being an adoptee. Uh, my parents were from Maine, or, and they live there now. And so I went to Maine, and I started to be a bit rebellious, they might say. And so there was a punk scene in Maine, it got me traveling around. I had lived in Guatemala in Quetzaltenango. I was going to this school called Proyecto Lingüístico de Quetzalteco.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There had been a post online. It was called riseup.net, which is what all the anarchists use. It was encrypted, uh, encrypted email. And so there was a group that I had been in at the time, which was for women and trans women and non binary folks to connect around shared interests of travel, punk, whatever, music. And so, there was a call out that there was an anarchist sailing meetup in, uh, Rio Dulce, in Guatemala. I wasn’t on the internet like that, so I reached out on my little computer, actually probably I had a library computer, and tried to figure out who was going from our crews.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There were two spots and, or maybe three spots, and me and a couple friends, who also used to live here in Oakland, we all, we grabbed those spots out of many people ‘cause of our charisma and good looks, I imagine. And so we all got down to Guatemala, however we got down there, and, uh, jumped onto, into these workshops. People had brought their boats, there was people from Spain, people from Canada,\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I really got to see the ocean in a very specific way through sailing. And we were going from Rio Dulce to the Las Islas de la Bahia in Honduras. I forget which one. I think it was Utila. And the boat just fell apart in the storm. Like, the tiller, which is how you control the rudder of the boat, just snapped off. Everything just fell apart and we had to limp back. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And they were like, “Oh, I’m so sorry. Like, this was supposed to be really cool for you.” And I was so seasick. This was the first, I was like throwing up everywhere. I couldn’t keep food down. It was four days of just trying to get to this place that was not far away. And I, we got back to land and like, “We understand if you want to get off,” and I just looked at them and I was like, ‘That was the most amazing thing I’ve ever done in my life.’ \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You said you had come in contact with an eel..\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">Right, so eventually, we finally made it to Utila. We had to go back, because we were eventually going to go up to Cuba and I think this was 2012. And, um, from where, where I’m from, if you’re in Maine, if you are in the ocean, it’s probably because you fell in and you’ll maybe die there. You just don’t do that. There’s a lot of sailors there. They’re like, “No, no, no, we don’t go swimming here, that’s how you die.” And so I had that in my head, that’s what would happen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We get to the Bay Islands and they’re like, oh, we’re going scuba or not scuba diving, uh, “We’re going snorkeling.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> And I was like, ‘That sounds boring.’ And they’re like, “Oh no, we just crossed this really razor sharp reef over here in our flippers walking backwards. And then you jump in and it’s really beautiful.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And, uh, they finally convinced me. I put on these flippers and so I flopped in, and the reef is just this like, It felt iridescent. The sun was coming through the water. There was just colors everywhere, fish flying around my face. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Um, I looked down and there’s this emerald pile of something on the ground. I’m like, ‘What is that?’ I knew I could dive a little bit. And so, I dove down as deep as I could. And I got close enough and I was like, ‘Oh, that’s a moray eel.’ It was a, like, 15 to 20-foot long moray eel and it had a head that was maybe the size of my own head and it was opening its mouth up and down, up and down with these razor sharp teeth and I was so enamored with this beautiful thing in front of me. I just put my face into it and I stared at it.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t even know how long I had been down there for. So we go back up, and they’re like, “What the hell are you doing down there?” And I was like, ‘Did you guys see that?’ They were like, “Yeah, and that thing could bite you. Like, you just don’t do that.” But I was so enthralled, and I was like, I can’t stop. And so for the days that we were there still repairing our boats, every day I went down there to just look at things. And from that day forward, um, my life became sailboats. And then after that, I would sail for about four years, having my own vessel, um, going up to Alaska and fishing up there, uh, going, taking other people’s boats to Cuba back in the day and helping people get down to Panama, going through Panama canal, all over. So that’s really how it all began. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It could almost seem conflicting to some, where it’s like, wait, you fell in love with the eel specifically, the fish, and then you in turn become a hunter and later become a fisherman. And what, what’s the connection between the two? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was on these boats with these really amazing women who were sailors, and they all sailed together. They would go to different parts of the world, meet back up, and these women were like, I was like, ‘what do you guys do for work?’ And they were like, “Oh, we are commercial fishermen in Alaska.” And I was like, ‘So I can just go up there and make thousands of dollars salmon fishing?’ And they were like, “This is the best kept secret. You should come up there and we’ll help you get a job.”\u003c/span> \u003cspan style=\"font-weight: 400\">So these women actually helped place me into these positions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I know Native folks, and I know a couple of like, uh, Black folks, even that came up from Oakland in the 70s that fished up there. But people who were actually running boats or crew, it’s very rare to see people of color up there. And so there’s a whole lineage of Filipinos that were up there in this cannery, which I now fish for. There’s actually a little hut that’s called San Paquita and Caul and that’s where all the Filipinos would hang out at. Um, and it’s still there to this day, and there’s graffiti all over it in this old cannery. And it also has this very huge connection to my life and understanding my own identity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was adopted from Cebu City.\u003c/span> \u003cspan style=\"font-weight: 400\">I didn’t feel like I had this connection, right? I was like, oh, I don’t know how to speak these languages. I don’t know what my people were doing. I don’t feel connected to my bloodline. And so to have that all tied back together with, I mean, our people were sailors, how did we get there?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can look at the Bajau people. Those people are spearfishing. They make their own goggles, they were making their own flippers out of whatever they had around, and they were diving down there for 5, 6, 7, 8, 10 minutes getting food. And they’re still more or less nomadic people that live on boats in the Philippines.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I was doing these things, I was like, ‘Oh, this is what my people did. Oh, I can sail. Oh, I know how to fish,’ like, these are skills and talents that live in my blood. And so I created that, like, art from that, just even, like, the art of sailing, knowing how to sail well, and knowing how to fish well, and knowing how to create lures, and knowing how to cast nets. That lives in my body and so I get to express it. Even though I’m not in the Philippines, it was beautiful to feel like I could integrate my mind and body into skills that I feel my people were amazing at. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> That common thread of things that are, that have been present in your ancestors showing up through you through multiple ways, you have a wide array of talents and fishing is just one of them\u003c/span> \u003cspan style=\"font-weight: 400\">and you’re deeply involved in the community and a number of different groups. I wanted to bring the discussion to the work that you do in Oakland in the nightlife and, and your involvement in it. And so if we could get a little bit of background on yourself as a DJ, tell me about that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">What was cool about that is that I met this person, and we decided to make art together. And so we created We Are The Ones We’ve Been Waiting For. And\u003c/span> \u003cspan style=\"font-weight: 400\">I started working here as a wardrobe stylist and set design, um, when I came to the Bay Area. And so, I would use those skills I was learning in the commercial world, in the commercial industries, and bring it to We Are the Ones, which was highlighting the narratives of, um, Black and brown trans folks in the bay. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the three to five years that We Are The Ones was organizing together, um, we just had some really beautiful parties, a lot of amazing people came through who are now, like, doing really well out here in nightlife. And so now I’m with Club ABlunt, which stands for \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> Asian, Black, Latinos, United with Native Tribes. And that was a collective that my very good friend, Melanique Robichaud, or Black, she started with these other women in the 90s, in the early 90s. And so once We Are The Ones went its direction and a few of us went another direction, and so it’s now me and, uh, Aura and DJ Brown Amy and Black who are working together to do a very similar, similar thing. it just feels like we’re now out of the underground and we’re, we’ve been at the Oakland museum at the, I’m going to be representing then at the SF library.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We’ve been able to pull much bigger, uh, artists as well. People want it. Like, we had Susie Analog at Counterpulse for Oakland Pride and so it’s been really beautiful to feel united on a, on a more global front.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> So much about Oakland in general, specifically downtown Oakland, the nightlife scene-how would you describe what’s going on right now in Oakland’s queer nightlife scene for folks of color?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">You know, so I feel like I took off a year and a half from going out, and I was like, okay, I’m gonna work on some other projects. It’s been really beautiful to reintegrate into nightlife because, and especially into queer and gay nightlife, which is something that I hadn’t really done. I was creating those events for people, and now I’m going to other people’s events at bars that I really had never spent time in. So, like, I mean, The Port’s about to close down, or like, going to the White Horse, or going to Fluid, which is a new place that’s doing really well. It’s really beautiful and seeing that just proliferate. Because a lot of the times I’m like, ‘SF actually doesn’t really care about us.’ SF feels really gatekeep-y and it’s just pulling all this talent from other parts of the world when there’s so much talent here in the Bay. It’s so nice to see this talent in Oakland.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m noticing this common thread of community and it brings me to wonder, like, when you think of the concept of belonging, what comes to mind?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I guess, as an adoptee, again, I didn’t feel like I belonged. But I feel like I just had to kind of alter my mindset. And be like, I do belong, and I can be here with you, can you be here with me? And when we ask these questions, and I think we really have to look internally and accept ourselves and love ourselves, to know that if anything, we belong where we are.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And no one can take that away from you. They can try, and they will and it gets violent, but no- I think that’s why we even choose to fight back, is because we understand we belong. And that’s why I do the work that I do, or even just be kind to people because I’m like, ‘You belong and your life should also be filled with ease and grace.’\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">When I think about, you said like, it’s a way of fighting, you literally are trained in martial arts as well. And even through that further community, further sense of belonging, maybe we could start with, um, what led you to martial arts and then we could talk about belonging in that as well.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I mean I danced for a very long time in my life. I played instruments and I think all of those things are connected to the soul of just, you know, being Cebuano, being Visayan, and so I was like, ‘I’m gonna find another art,’ and so I chose-I was like, oh, I’ll try martial arts. So I went on the internet. There wasn’t many places I found, but one stood out, which was called Eskabodan. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I first walked in, I knew it was a place I belonged to. The school was doing really well at the time on Polk Street and so I stayed. I still train with Grandmaster Kastor today, and he is also a legend. I mean, and now I’m training for my second degree black belt. And I also am assisting him in teaching when we travel to Europe.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s been really beautiful to feel another, another type of community here that is very Filipino and very rooted in a Filipino art and very rooted in martial arts. It’s like dancing and it’s a total meditation, which makes me feel really calm and it makes me feel confident.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so when I’m in a place that I think at one point that I would have felt nervous about being in, for my own safety of my body or emotional safety or whatever. I can remind myself that I can be calm and I can remember that I do belong here and that I don’t really have to be afraid.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was in Paris actually, coming back from a seminar that we were teaching and, uh, some young kid ripped, tried to rip my necklace off of my, off of my body. And I have never had to use any of my skills that way. And I just remember my knee jerk reaction was to grab them, twist, twist their wrists in a certain way, and then I saw, I saw it. I saw all the openings. I saw where I could have caused this person harm, or taken them out in a certain way. And all I did was I just like, put them on the ground.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> [laughs] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And I was like, ‘That’s mine. Please give it back,’ and he did. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like, time felt like it slowed down, and I was like, oh, this is what I do this for. I do this so I can protect myself, and I can also protect my friends, and I can be confident in the world, which is what I feel like a lot of the work that I’ve done in general is about. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s beautiful, because I’m watching my daughter do martial arts now and I’m like, ‘I wonder will this actually sink in,’ you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> It really sinks in. And once it sinks in, it feels like, you can only learn, it’s, it’s like a lesson in life. There’s always more to learn, but the stuff that you learn is priceless and it will always be with you.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">The folks who raised you, your parents, what do they think of your journey, of all the skills that you’ve acquired, all the places that you’ve been, this person that you’ve become? Do they appreciate all of that?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> They do. They’ve always loved me and told me that I was doing a great job. You know, so I was raised by white people, and so I feel like they have this thing where they’re like, “You can do whatever you want in the world.” And so I was told that and, you know, I actually really appreciate that from them.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I mean a lot of my friends, they were told that they were basically demons and-for being queer or gay or being trans or whatever and just demonized for their beliefs or kicked out of their house. My parents would never have done that to me. I didn’t even know parents were like that ‘cause my parents weren’t like that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now just through the traditions that I practice and the ways that I view the world. I understand, even though they’re not my birth parents, but both my birth parents and my adoptive parents are the most important things-that they, one my birth parents brought me into the world and then these people raised me. Now I appreciate them, and they have, and what I realize is that they have always loved and appreciated me. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> All of the things that you do from the martial arts to the fishing, DJing, community building, if there were a way to succinctly tie them all together, how would you explain what the common thread is?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I believe as an artist I have this very specific desire to live in a very specific way. And at first it was the thrill of traveling and then the thrill of creating art, and then the thrill of learning, and then the, uh, and just having this lust for experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I want other people to be able to experience life this way if they want to. I have allowed myself to do that, and I also believe that you should do that. And so, when we get together, what does that look like? Or, like, let’s talk about it, let’s sing about it, let’s write about it, let’s draw about it, let’s what, how do we feel alive? There’s something there that is, like, about living to me. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It seems to be the thread of my life right now is that, you know, you have one life, but there are many lives to be lived within it and you are another example of that. And so, yeah, thank you. Thank you for that reminder.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\"> Seriously, thank you.Thank you, thank you, thank you. Big shoutout to Adonis, I appreciate your wisdom and it’s extremely clear that your many experiences have shaped your ability to find and build community wherever you go.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more info on queer nightlife in Oakland, Club ABLUNT’s instagram account is clubablunt510. That’s spelled like club A-B-L-U-N-T, and that’s 510 as in the area code.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis can be found on Instagram at bodegavendetta It’s spelled B-O-D-E-G-A V-E-N-D-E-T-T-A.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This episode was hosted by me, Pendarvis Harshaw. It was produced by Sheree Bishop and Marisol Medina-Cadena. Chris Hambrick is our editor. Brendan Willard is our engineer\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Rightnowish team is also supported by Jen Chien, Katie Sprenger, Cesar Saldaña, Ugur Dursun and Holly Kernan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rightnowish is a KQED production. Until next time, peace!\u003c/span>\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>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>"
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"title": "The Oakland Library's Main Branch to Close for Six Months for Repairs",
"headTitle": "The Oakland Library’s Main Branch to Close for Six Months for Repairs | KQED",
"content": "\u003cp>The main branch of the \u003ca href=\"https://www.kqed.org/news/tag/oakland-public-library\">Oakland Public Library\u003c/a> will soon be closed for approximately six months in order to address needed repairs, the library announced Wednesday.\u003c/p>\n\u003cp>The closure of the branch, on 14th Street in downtown Oakland, will start on May 27 and last through November 2024. Other branches of the library will remain open during the main branch’s closure, including the nearby Asian Branch on 9th Street. \u003c/p>\n\u003cp>Planned improvements to the library building, built in 1950, include a new roof, a new heating and cooling system, repairs to skylights, improvements to lighting and flooring, and “critical electrical system upgrades.”\u003c/p>\n\u003cp>“There is never a good time to close,” said the library’s director Jamie Turbak in a statement. “However, these infrastructure upgrades underscore the critical need to invest in the future of the Main Library and are long overdue.” \u003c/p>\n\u003cp>[aside postID='arts_13938083']A $4.2 million portion of the cost for the repairs will be funded in part by the California State Library’s Building Forward Library Facilities Improvement Program. As part of the terms of the grant, the City of Oakland matched those funds through Measures KK and U, which were approved by the Oakland City Council in October 2023.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aside from the main branch, the Oakland Public Library operates 16 other branches, as well as the Oakland Tool Lending Library and the African American Museum & Library at Oakland.\u003c/p>\n\u003cp>In addition to access to books, computers, physical media and other services, the library branch hosts community events such as computer help sessions, job search assistance, mental health outreach, crafting activities and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The library has set up a \u003ca href=\"https://oaklandlibrary.org/main-library-closure/\">frequently asked questions page\u003c/a> regarding the closure.\u003c/p>\n\n",
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"excerpt": "The 74-year-old building on 14th Street in downtown Oakland will close from May 27 to November.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The main branch of the \u003ca href=\"https://www.kqed.org/news/tag/oakland-public-library\">Oakland Public Library\u003c/a> will soon be closed for approximately six months in order to address needed repairs, the library announced Wednesday.\u003c/p>\n\u003cp>The closure of the branch, on 14th Street in downtown Oakland, will start on May 27 and last through November 2024. Other branches of the library will remain open during the main branch’s closure, including the nearby Asian Branch on 9th Street. \u003c/p>\n\u003cp>Planned improvements to the library building, built in 1950, include a new roof, a new heating and cooling system, repairs to skylights, improvements to lighting and flooring, and “critical electrical system upgrades.”\u003c/p>\n\u003cp>“There is never a good time to close,” said the library’s director Jamie Turbak in a statement. “However, these infrastructure upgrades underscore the critical need to invest in the future of the Main Library and are long overdue.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>A $4.2 million portion of the cost for the repairs will be funded in part by the California State Library’s Building Forward Library Facilities Improvement Program. As part of the terms of the grant, the City of Oakland matched those funds through Measures KK and U, which were approved by the Oakland City Council in October 2023.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the main branch, the Oakland Public Library operates 16 other branches, as well as the Oakland Tool Lending Library and the African American Museum & Library at Oakland.\u003c/p>\n\u003cp>In addition to access to books, computers, physical media and other services, the library branch hosts community events such as computer help sessions, job search assistance, mental health outreach, crafting activities and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The library has set up a \u003ca href=\"https://oaklandlibrary.org/main-library-closure/\">frequently asked questions page\u003c/a> regarding the closure.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "bay-area-rappers-food-lyrics-illustrations-e-40-larry-june",
"title": "Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)",
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"content": "\u003cp>[dropcap]W[/dropcap]hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — a distinguishable pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13907726,arts_13934248']\u003c/span>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13938479']\u003c/span>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n",
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"excerpt": "A brief look at some of the Bay Area’s most notoriously hungry rappers — and the foods they’ve lyricized about.",
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"title": "Bay Area Rappers and Food Lyrics | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">W\u003c/span>\u003c/p>\u003cp>hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — a distinguishable pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\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>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\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>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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