Berkeley Rap Icon Lyrics Born Now Has His Own Cooking Show
Berkeley’s Delirama Is Putting Pastrami on Everything
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"content": "\u003cp>New York has Katz’s. L.A. has Langer’s. The Bay Area, on the other hand, has never really had a true destination pastrami spot — at least not until \u003ca href=\"https://www.kqed.org/arts/13917120/delirama-pastrami-berkeley-opening-hella-hungry\">Delirama opened\u003c/a> its cheery Solano Avenue storefront in \u003ca href=\"https://www.kqed.org/arts/tag/berkeley\">Berkeley\u003c/a> two summers ago. Biting into the restaurant’s “OG” sandwich for the first time, I could imagine a future, 10 or 20 years from now, when Delirama would be exactly that: the kind of beloved neighborhood institution that out-of-towners would plan road trips around.\u003c/p>\n\u003cp>Now, that pastrami-scented fever dream has been put on hold, as the deli has closed, according to an announcement posted on \u003ca href=\"https://www.instagram.com/p/C2cvTALxHyy/\">Instagram\u003c/a> today.\u003c/p>\n\u003cp>Delirama was a labor of love for Cash Caris and Anahita Cann, who started the pop-up \u003ca href=\"https://www.instagram.com/pyrospastrami/?hl=en\">Pyro’s Pastrami\u003c/a> in 2020 as a vehicle for Caris’ lifelong love affair with the Jewish deli smoked meat staple. The couple opened their brick-and-mortar storefront in August of 2022, with an all-things-pastrami menu — pastrami pizza! pastrami tacos! pastrami-fat potato chips! — that drew lines around the block from day one.\u003c/p>\n\u003cfigure id=\"attachment_13950839\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950839\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line.jpg\" alt=\"A long line of customers wait outside Delirama restaurant.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In its early days, Delirama often attracted long lines during the lunch rush. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a rare instance where reality lived up to hype. A pastrami sandwich at Delirama became my go-to leisurely “island day” lunch, for those rare occasions when, say, my family was out of town and I had no responsibilities to attend to. I’d snag a seat at the window and luxuriate over one of Caris’ two-handed sandwiches: thick slices of butter-griddled rye bread, a swipe of mustard and a big pile of lusciously fatty, crisp-edged pastrami.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13917120,arts_13921917']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Keeping a small restaurant afloat is always a precarious enterprise, but Delirama was pushed to the brink by a particularly disastrous turn of events: Last March, a \u003ca href=\"https://abc7news.com/delirama-berkeley-bay-area-power-outages-gofundme-pg-e/13038723/\">four-day power outage\u003c/a> caused all of the food in their walk-in fridge to spoil, including 2,000 pounds of the brisket Caris brines and smokes to make the restaurant’s pastrami. At the time, Caris told the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/spoiled-pastrami-delirama-17858366.php\">\u003ci>Chronicle\u003c/i>\u003c/a> they’d been counting on that pastrami to generate $100,000 of revenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Delirama held on for another 10 months after that, diversifying its menu with additional non-pastrami items and, more recently, rolling out a budget version of its signature pastrami sandwich bulked up by a layer of those pastrami-fat chips. In the end, it wasn’t enough.\u003c/p>\n\u003cp>“The truth is that what I was trying to do was impossible and the longer I did it the more apparent it became,” Caris wrote in the Instagram post announcing the closure.\u003c/p>\n\u003cfigure id=\"attachment_13921981\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921981\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og.jpg\" alt=\"A massive sandwich overflowing with pastrami and slaw.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another view of the OG. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which isn’t to say that his dream of a pastrami empire is necessarily over. The deli’s planned expansion into Oakland, \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/delirama-oakland-18375892.php\">Delirama Jr.\u003c/a>, appears to still be on track for later this year. For now, Caris and Cann haven’t given up the Solano Avenue space either, but are instead planning to transition it into some\u003ca href=\"https://www.instagram.com/p/C2cvTALxHyy/c/17972485691662429/r/18018311552012808/\"> new, non-deli restaurant concept\u003c/a>. And who knows? In the past, Caris has said he \u003ca href=\"https://www.kqed.org/arts/13917120/delirama-pastrami-berkeley-opening-hella-hungry\">would love to bring Delirama to San Jose\u003c/a>, where he grew up.\u003c/p>\n\u003cp>What’s clear, however, is that Delirama was a successful proof of concept in at least one sense: Its popularity — along with the sizable local followings for established pastrami institutions like Saul’s in Berkeley and The Refuge on the Peninsula — showed that there’s a real hunger for high-quality pastrami in the Bay.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, a bit of good news: Until Caris and Cann finalize their new plans for the space, the Solano Avenue spot will continue to sell fresh rye bread and pastrami by the pound, Friday through Sunday, 11 a.m.–3 p.m.\u003c/p>\n\n",
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"title": "Delirama, the Bay Area’s Top Pastrami Shop, Has Closed | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>New York has Katz’s. L.A. has Langer’s. The Bay Area, on the other hand, has never really had a true destination pastrami spot — at least not until \u003ca href=\"https://www.kqed.org/arts/13917120/delirama-pastrami-berkeley-opening-hella-hungry\">Delirama opened\u003c/a> its cheery Solano Avenue storefront in \u003ca href=\"https://www.kqed.org/arts/tag/berkeley\">Berkeley\u003c/a> two summers ago. Biting into the restaurant’s “OG” sandwich for the first time, I could imagine a future, 10 or 20 years from now, when Delirama would be exactly that: the kind of beloved neighborhood institution that out-of-towners would plan road trips around.\u003c/p>\n\u003cp>Now, that pastrami-scented fever dream has been put on hold, as the deli has closed, according to an announcement posted on \u003ca href=\"https://www.instagram.com/p/C2cvTALxHyy/\">Instagram\u003c/a> today.\u003c/p>\n\u003cp>Delirama was a labor of love for Cash Caris and Anahita Cann, who started the pop-up \u003ca href=\"https://www.instagram.com/pyrospastrami/?hl=en\">Pyro’s Pastrami\u003c/a> in 2020 as a vehicle for Caris’ lifelong love affair with the Jewish deli smoked meat staple. The couple opened their brick-and-mortar storefront in August of 2022, with an all-things-pastrami menu — pastrami pizza! pastrami tacos! pastrami-fat potato chips! — that drew lines around the block from day one.\u003c/p>\n\u003cfigure id=\"attachment_13950839\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950839\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line.jpg\" alt=\"A long line of customers wait outside Delirama restaurant.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/delirama-line-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In its early days, Delirama often attracted long lines during the lunch rush. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a rare instance where reality lived up to hype. A pastrami sandwich at Delirama became my go-to leisurely “island day” lunch, for those rare occasions when, say, my family was out of town and I had no responsibilities to attend to. I’d snag a seat at the window and luxuriate over one of Caris’ two-handed sandwiches: thick slices of butter-griddled rye bread, a swipe of mustard and a big pile of lusciously fatty, crisp-edged pastrami.\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>Keeping a small restaurant afloat is always a precarious enterprise, but Delirama was pushed to the brink by a particularly disastrous turn of events: Last March, a \u003ca href=\"https://abc7news.com/delirama-berkeley-bay-area-power-outages-gofundme-pg-e/13038723/\">four-day power outage\u003c/a> caused all of the food in their walk-in fridge to spoil, including 2,000 pounds of the brisket Caris brines and smokes to make the restaurant’s pastrami. At the time, Caris told the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/spoiled-pastrami-delirama-17858366.php\">\u003ci>Chronicle\u003c/i>\u003c/a> they’d been counting on that pastrami to generate $100,000 of revenue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Delirama held on for another 10 months after that, diversifying its menu with additional non-pastrami items and, more recently, rolling out a budget version of its signature pastrami sandwich bulked up by a layer of those pastrami-fat chips. In the end, it wasn’t enough.\u003c/p>\n\u003cp>“The truth is that what I was trying to do was impossible and the longer I did it the more apparent it became,” Caris wrote in the Instagram post announcing the closure.\u003c/p>\n\u003cfigure id=\"attachment_13921981\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13921981\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og.jpg\" alt=\"A massive sandwich overflowing with pastrami and slaw.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/11/delirama_og-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another view of the OG. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which isn’t to say that his dream of a pastrami empire is necessarily over. The deli’s planned expansion into Oakland, \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/delirama-oakland-18375892.php\">Delirama Jr.\u003c/a>, appears to still be on track for later this year. For now, Caris and Cann haven’t given up the Solano Avenue space either, but are instead planning to transition it into some\u003ca href=\"https://www.instagram.com/p/C2cvTALxHyy/c/17972485691662429/r/18018311552012808/\"> new, non-deli restaurant concept\u003c/a>. And who knows? In the past, Caris has said he \u003ca href=\"https://www.kqed.org/arts/13917120/delirama-pastrami-berkeley-opening-hella-hungry\">would love to bring Delirama to San Jose\u003c/a>, where he grew up.\u003c/p>\n\u003cp>What’s clear, however, is that Delirama was a successful proof of concept in at least one sense: Its popularity — along with the sizable local followings for established pastrami institutions like Saul’s in Berkeley and The Refuge on the Peninsula — showed that there’s a real hunger for high-quality pastrami in the Bay.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the meantime, a bit of good news: Until Caris and Cann finalize their new plans for the space, the Solano Avenue spot will continue to sell fresh rye bread and pastrami by the pound, Friday through Sunday, 11 a.m.–3 p.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Berkeley Rap Icon Lyrics Born Now Has His Own Cooking Show",
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"content": "\u003cp>\u003cstrong>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>Saul’s Deli, a bustling Jewish delicatessen serving North Berkeley since 1986, isn’t where you’d expect to kick it with a rap legend. But it’s where Tsutomu Shimura — better known as Lyrics Born, the pioneering Japanese and Jewish American rapper — chose to meet me for lunch on a calm, sunny Wednesday.\u003c/p>\n\u003cp>Shimura is a certified hip-hop veteran. As a founding member of the Bay Area rap group \u003ca href=\"https://www.kqed.org/arts/13929861/latyrx-lateef-lyrics-born-solesides-quannum\">Latryx\u003c/a>, he was one of the first Asian American emcees to gain national fame in the early ’90s. His career stretches across decades with an impressive longevity that only \u003ca href=\"https://www.kqed.org/arts/13932488/e-40-way-magazine-street-renamed-vallejo\">E-40\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13922548/too-short-way-oakland-street-renamed\">Too $hort\u003c/a> could scoff at. Shimura was the first Asian American rapper to release more than 10 studio albums. He’s so prolific that on the day of our hangout, he also released a song, “\u003ca href=\"https://www.youtube.com/watch?v=eb9epoQCnuA\">Heaven and Armageddon\u003c/a>.”\u003c/p>\n\u003cp>And still, Shimura makes room for his latest creative appetite: food.\u003c/p>\n\u003cfigure id=\"attachment_13934217\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934217 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED.jpg\" alt=\"A bagel with pastrami and a green sauce.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The author’s’s salami egg bagel with added pastrami. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I like to try new things when I’m cooking, just like I would in a song,” he tells me while enjoying an order of trout, eggs and onions with extra pastrami. “It’s creative, there’s no rules. And you’ll probably like what I make, even if you’ve never heard of it before.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\">Having appeared on KQED’s \u003ci>Check, Please! Bay Area\u003c/i>\u003c/a>, he’s no stranger to the culinary game. The saucy wordsmith has never been afraid of being front and center, either. So it makes sense that the deep-voiced lyricist and diehard foodie — who grew up in Berkeley with an appreciation for the Bay’s culturally diverse cuisines — now has his own online food series, \u003ca href=\"https://www.youtube.com/playlist?list=PLuFEwujFCNdkNoLfIIOKOwYb1bHpR0v_g\">\u003ci>Dinner In Place\u003c/i>\u003c/a>.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=SK2yFPkrwhs\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The show was born in the pandemic when Shimura was unable to tour internationally as frequently as he was accustomed to. A simple Instagram post of him making pasta with clams blew up, and requests from friends, family and fans flooded his inbox: \u003ci>When’s the next one?\u003c/i>\u003c/p>\n\u003cp>Shimura admits he was simply sharing his cooking out of boredom. But he quickly discovered that while on a path to dieting and home cooking in his spare time, he could share his journey with others.\u003c/p>\n\u003cp>Now, \u003ci>Dinner In Place \u003c/i>is entering its fourth season. The show focuses on multiculturalism and culinary innovation with a range of guests — including Señor Sisig chef Gil Payumo and \u003ca href=\"https://www.kqed.org/bayareabites/136410/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland\">Sobre Mesa\u003c/a> chef Nelson German — tied together by Shimura’s trademark baritone narration.\u003c/p>\n\u003cp>Over a plate of open-faced salami egg bagels (with extra pastrami, following Shimura’s lead), I tuned in to the hip-hop icon as he reflected on his love of food, music and wellness as a nourishing therapy.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: Many of us know you for your music career. But now you’re doing \u003c/b>\u003cb>\u003ci>Dinner In Place\u003c/i>\u003c/b>\u003cb>. How did your journey into making food videos begin?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Lyrics Born:\u003c/b> During the pandemic, I had nothing but time on my hands. Prior to that, to be honest, I was feeling pretty burnt out artistically. Up to 2019, I was doing at least 100 [tour] dates a year. I was exhausted, bro. Putting out albums every 18 months for 20 years straight. I didn’t realize how tired I truly was. When everything shut down I was like wait a minute. No flight? No studio sessions? No gig? I’m sleeping in my own bed for more than a week? I love this. My lifestyle was such that six months prior to lockdown I was having health issues. Soreness, coughing. Shit like that. But then I started having anxiety.\u003c/p>\n\u003cfigure id=\"attachment_13934210\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934210 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED.jpg\" alt=\"The facade of a restaurant painted bright red.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saul’s has been a Berkeley institution since 1986. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So a few months before lockdown, I started to change my diet and exercise. I was up to 225 pounds, and I couldn’t do what I used to on stage, and that was upsetting. I literally couldn’t perform like I used to. So one of the best things I could’ve done was just drop some weight. I started to eat differently and exercise more, and so sliding into quarantine I had some momentum and control over my life. I was at home and started cooking more, since I had been eating out and on the go for years. Because of my health journey, I started to do plant-based stuff. I like to use social media, so I just shot the shit. No editing, just narrating as I went in real time. Everyone was at home also, and it was just a hit. I wasn’t writing anything else, and I didn’t want to do anything with music, so it gave me a new creative outlet instantly.\u003c/p>\n\u003cp>As time went on I started throwing in things from my childhood and travels, and it became weekly. It was cultural, and it was also conceptual like music. Like, wouldn’t it be cool if we took some vegan ground beef and turned it into a kung pao and then made that into a sloppy joe in between two Taiwanese pancakes and just called that a Kung Pao Sloppy Joe? You know what I mean?\u003c/p>\n\u003cfigure id=\"attachment_13934216\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934216 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED.jpg\" alt=\"A plate with homefries and other food on it.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lyrics Born’s plate of trout, eggs and onion. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s definitely a rapper’s creative mind at work, just remixing hella ingredients.\u003c/b>\u003c/p>\n\u003cp>That’s all it was. I had time and headspace, and there was nothing else competing with my creativity. It was fun.\u003c/p>\n\u003cp>\u003cb>Bay Area hip-hop has so many anthems — “I Got 5 On It,” “Tell Me When to Go,” “Thizzle Dance.” You put those songs on and Bay Area people will flock to the dance floor and know exactly what to do. What’s the equivalent of that for our region’s food?\u003c/b>\u003c/p>\n\u003cp>There are a few restaurants in Berkeley. That’s what I know, so I’ll speak to that. Everett and Jones is one of them. They’ve been around since I was a kid in multiple locations. The one in Berkeley is the best, truth be told. People will have varying opinions on it all, but I also think Le Cheval — a longtime Vietnamese restaurant in Berkeley that unfortunately closed, where many people would go. Chez Panisse, of course.\u003c/p>\n\u003cp>And in Oakland, you have guys like Chef Nelson from Sobre Mesa. He just reopened \u003ca href=\"https://www.instagram.com/alamaroakland/\">alaMar\u003c/a> with a new Dominican menu. The Bay needs that. Oakland is special because it has that diversity. There’s room, space and audience for it.\u003c/p>\n\u003cp>\u003cb>I noticed you’ve invited local chefs — like Chef Nelson — onto your show this season. What have been some favorite dishes you’ve learned how to make?\u003c/b>\u003c/p>\n\u003cp>We actually released one today that I really love. A “Locrio Japonese.” Japanese curry, stir-fried rice, grilled pork. Dominican and Japanese fusion.\u003c/p>\n\u003cfigure id=\"attachment_13934214\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934214 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED.jpg\" alt=\"A person cuts a pickle with a fork and knife.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pickled beets and cucumbers. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are these all your original food ideas? Are they just for your private consumption?\u003c/b>\u003c/p>\n\u003cp>We talk about it, bro. With every guest chef — I’ve even had my wife on for an episode — we talk about it, and if we have time, we demo it. I was able to demo the recipes at Señor Sisig and alaMar. Really generous, brilliant chefs. We’re actually doing a pop-up in alaMar, and we’ll be serving the actual dish. It was fun and cute during the pandemic, but I wanted to do more with it.\u003c/p>\n\u003cp>\u003cb>Now that you’re three decades into your career, having broken barriers like becoming the first Asian American rapper to perform at events like Coachella and Lollapalooza, what stands out to you — and how does food play into it all?\u003c/b>\u003c/p>\n\u003cp>The first couple decades of my career I never reflected. I never looked back, I was thinking about what’s next. It wasn’t until I made my greatest hits album that I was forced to reflect. Doing \u003cem>Dinner in Place\u003c/em> and cooking has really led me down a path that I just totally took for granted. I didn’t realize how special it was to make sushi with my father who I saw maybe once a year. And when I saw him, I was young at the time, and we’d make sushi together, or maybe go out for Korean barbecue in Japan. He spent some time in New York City, but he had health issues and went back to Japan. The last 15 years of his life were in Japan, and I’d go back when I could. Even though he was immobile, we still cooked. It was something I did with him.\u003c/p>\n\u003cp>But when I got back, my son asked if I could roll sushi, and I was like fuck yeah, I can. Because I did it with my father. Let me start there. It opened up chapters in my life I could revisit. I didn’t consider that to be significant until later. Same with my grandma. She would take me to Jewish delis in L.A. with that side of the family. I grew up in places like Saul’s. \u003ci>Let’s deli.\u003c/i> That’s a Jewish thing.\u003c/p>\n\u003cp>\u003cb>And you did it all while staying true to yourself and highlighting your heritage.\u003c/b>\u003c/p>\n\u003cp>Thank you. Rappers? Entertainers? There weren’t many who looked like me who were visible. We had a few here and there. And there were people before me, for sure. But \u003ca href=\"https://www.kqed.org/arts/13933283/undiscovered-sf-2023-filipino-culture-festival-food-hip-hop-anniversary-soma\">it was mostly DJs and breakdancers\u003c/a>. We were mostly in the background. But there was nobody — since hip-hop was so young — who I could look to in the way someone can look at me now and say, \u003ci>So that’s how you do it\u003c/i>. To have a 30-year career as an Asian American rapper in hip-hop and to see that path as possible.[pullquote size=\"large\" align=\"right\" citation=\"Lyrics Born\"]“In my experience, being mixed is normal. Everything else is different.”[/pullquote]\u003c/p>\n\u003cp>Those lessons exist now, but they didn’t really exist for me. I mean, hip-hop is turning 50 years old. I’ve been around for 30 of those. I took a lot of my cues from studying my peers, but also the previous generation of artists outside of hip-hop. Sammy Davis Jr. James Brown. Those were long careers. There’s a multitude of mountains you have to simultaneously climb. It’s hard for anyone.\u003c/p>\n\u003cp>The other layer is doing it as a person of color in a system that isn’t built for you to succeed. You’re fighting parallel battles. Then being Asian American, there was even less context as a performer. When I first started touring, I swear to god there were places where I was the only Asian American in the city. But it still sold out. It was about the music. And that’s why food is also so liberating. In my experience, being mixed is normal. Everything else is different.\u003c/p>\n\u003cp>\u003cb>That’s part of the beauty of growing up in the Bay Area, right?\u003c/b>\u003c/p>\n\u003cp>I don’t think my career could have been possible anywhere outside of the Bay Area. My reality has always been multicultural. And that’s even more so now. Everyone I grew up with in Berkeley is mixed.\u003c/p>\n\u003cfigure id=\"attachment_13934213\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934213 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED.jpg\" alt=\"Two people laugh together at a booth in a restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lyrics Born sharing a meal — and reflections on his 30-year career in hip-hop — with KQED food writer Alan Chazaro. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>And you can just hustle your way into different situations and make it work.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13929861,arts_13930458,arts_13907726']\u003c/span>Bro, I never went to any culinary school. But I’m creative. And the food tastes good. I don’t give a shit about technique. About what is the way you’re supposed to do it. Just taste it. You’ll love it. You don’t need a chef’s coat. Whatever you wear isn’t gonna change the way you cook. I didn’t come from that. Yes, some of these guys can cook circles around me. But I’m a self-taught rapper. I didn’t take piano lessons or guitar lessons. I had a pen and paper and started writing down some words and hoped they rhymed to their own beat.\u003c/p>\n\u003cp>And real chefs understand that. They get the raw creativity, and that’s what it all is for me. The \u003ca href=\"https://www.youtube.com/watch?v=ko2k6RC4MCc\">sinigang ramen\u003c/a>. Nobody’s doing that or presenting it in the way we do. And I say that with pride, not to brag. We’re injecting something new into this. You’ll walk away feeling better, having learned something. And that’s important to me about the show. We wanna make great food, but what’s greater than expanding your horizons on different levels?\u003c/p>\n\u003cp>\u003cb>Is that part of growing up with immigrant parents? \u003c/b>\u003c/p>\n\u003cp>Totally. And the best part is that our experience [as children of immigrants] is mathematically going to be the dominant experience in this country. We’ll see more people like us — literally and figuratively. That’s not an opinion. That’s facts. It’s trending in a certain direction, and nothing can stop that. And we’ll be enjoying those flavors for a long time.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/playlist?list=PLuFEwujFCNdkNoLfIIOKOwYb1bHpR0v_g\">\u003cem>‘Dinner In Place’\u003c/em>\u003ci> is available to watch on YouTube on Lyrics Born’s channel\u003c/i>\u003c/a>\u003ci>. Season 4 is now streaming. \u003c/i>\u003ca href=\"https://www.instagram.com/lyricsborn/\">\u003ci>Lyrics Born\u003c/i>\u003c/a>\u003ci> will team up with chef Nelson German at \u003c/i>\u003ca href=\"https://www.instagram.com/alamaroakland/\">\u003ci>alaMar Dominican Kitchen\u003c/i>\u003c/a>\u003ci> (100 Grand Ave. #111, Oakland) for a live “Dinner In Place” pop-up on Thurs. Sep. 14 from 5 p.m. to closing.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>Saul’s Deli, a bustling Jewish delicatessen serving North Berkeley since 1986, isn’t where you’d expect to kick it with a rap legend. But it’s where Tsutomu Shimura — better known as Lyrics Born, the pioneering Japanese and Jewish American rapper — chose to meet me for lunch on a calm, sunny Wednesday.\u003c/p>\n\u003cp>Shimura is a certified hip-hop veteran. As a founding member of the Bay Area rap group \u003ca href=\"https://www.kqed.org/arts/13929861/latyrx-lateef-lyrics-born-solesides-quannum\">Latryx\u003c/a>, he was one of the first Asian American emcees to gain national fame in the early ’90s. His career stretches across decades with an impressive longevity that only \u003ca href=\"https://www.kqed.org/arts/13932488/e-40-way-magazine-street-renamed-vallejo\">E-40\u003c/a> and \u003ca href=\"https://www.kqed.org/arts/13922548/too-short-way-oakland-street-renamed\">Too $hort\u003c/a> could scoff at. Shimura was the first Asian American rapper to release more than 10 studio albums. He’s so prolific that on the day of our hangout, he also released a song, “\u003ca href=\"https://www.youtube.com/watch?v=eb9epoQCnuA\">Heaven and Armageddon\u003c/a>.”\u003c/p>\n\u003cp>And still, Shimura makes room for his latest creative appetite: food.\u003c/p>\n\u003cfigure id=\"attachment_13934217\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934217 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED.jpg\" alt=\"A bagel with pastrami and a green sauce.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-10-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The author’s’s salami egg bagel with added pastrami. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I like to try new things when I’m cooking, just like I would in a song,” he tells me while enjoying an order of trout, eggs and onions with extra pastrami. “It’s creative, there’s no rules. And you’ll probably like what I make, even if you’ve never heard of it before.”\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.youtube.com/watch?v=QjCJDQP1p-o\">Having appeared on KQED’s \u003ci>Check, Please! Bay Area\u003c/i>\u003c/a>, he’s no stranger to the culinary game. The saucy wordsmith has never been afraid of being front and center, either. So it makes sense that the deep-voiced lyricist and diehard foodie — who grew up in Berkeley with an appreciation for the Bay’s culturally diverse cuisines — now has his own online food series, \u003ca href=\"https://www.youtube.com/playlist?list=PLuFEwujFCNdkNoLfIIOKOwYb1bHpR0v_g\">\u003ci>Dinner In Place\u003c/i>\u003c/a>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SK2yFPkrwhs'\n title='//www.youtube.com/embed/SK2yFPkrwhs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>The show was born in the pandemic when Shimura was unable to tour internationally as frequently as he was accustomed to. A simple Instagram post of him making pasta with clams blew up, and requests from friends, family and fans flooded his inbox: \u003ci>When’s the next one?\u003c/i>\u003c/p>\n\u003cp>Shimura admits he was simply sharing his cooking out of boredom. But he quickly discovered that while on a path to dieting and home cooking in his spare time, he could share his journey with others.\u003c/p>\n\u003cp>Now, \u003ci>Dinner In Place \u003c/i>is entering its fourth season. The show focuses on multiculturalism and culinary innovation with a range of guests — including Señor Sisig chef Gil Payumo and \u003ca href=\"https://www.kqed.org/bayareabites/136410/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland\">Sobre Mesa\u003c/a> chef Nelson German — tied together by Shimura’s trademark baritone narration.\u003c/p>\n\u003cp>Over a plate of open-faced salami egg bagels (with extra pastrami, following Shimura’s lead), I tuned in to the hip-hop icon as he reflected on his love of food, music and wellness as a nourishing therapy.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: Many of us know you for your music career. But now you’re doing \u003c/b>\u003cb>\u003ci>Dinner In Place\u003c/i>\u003c/b>\u003cb>. How did your journey into making food videos begin?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Lyrics Born:\u003c/b> During the pandemic, I had nothing but time on my hands. Prior to that, to be honest, I was feeling pretty burnt out artistically. Up to 2019, I was doing at least 100 [tour] dates a year. I was exhausted, bro. Putting out albums every 18 months for 20 years straight. I didn’t realize how tired I truly was. When everything shut down I was like wait a minute. No flight? No studio sessions? No gig? I’m sleeping in my own bed for more than a week? I love this. My lifestyle was such that six months prior to lockdown I was having health issues. Soreness, coughing. Shit like that. But then I started having anxiety.\u003c/p>\n\u003cfigure id=\"attachment_13934210\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934210 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED.jpg\" alt=\"The facade of a restaurant painted bright red.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-01-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saul’s has been a Berkeley institution since 1986. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So a few months before lockdown, I started to change my diet and exercise. I was up to 225 pounds, and I couldn’t do what I used to on stage, and that was upsetting. I literally couldn’t perform like I used to. So one of the best things I could’ve done was just drop some weight. I started to eat differently and exercise more, and so sliding into quarantine I had some momentum and control over my life. I was at home and started cooking more, since I had been eating out and on the go for years. Because of my health journey, I started to do plant-based stuff. I like to use social media, so I just shot the shit. No editing, just narrating as I went in real time. Everyone was at home also, and it was just a hit. I wasn’t writing anything else, and I didn’t want to do anything with music, so it gave me a new creative outlet instantly.\u003c/p>\n\u003cp>As time went on I started throwing in things from my childhood and travels, and it became weekly. It was cultural, and it was also conceptual like music. Like, wouldn’t it be cool if we took some vegan ground beef and turned it into a kung pao and then made that into a sloppy joe in between two Taiwanese pancakes and just called that a Kung Pao Sloppy Joe? You know what I mean?\u003c/p>\n\u003cfigure id=\"attachment_13934216\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934216 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED.jpg\" alt=\"A plate with homefries and other food on it.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lyrics Born’s plate of trout, eggs and onion. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s definitely a rapper’s creative mind at work, just remixing hella ingredients.\u003c/b>\u003c/p>\n\u003cp>That’s all it was. I had time and headspace, and there was nothing else competing with my creativity. It was fun.\u003c/p>\n\u003cp>\u003cb>Bay Area hip-hop has so many anthems — “I Got 5 On It,” “Tell Me When to Go,” “Thizzle Dance.” You put those songs on and Bay Area people will flock to the dance floor and know exactly what to do. What’s the equivalent of that for our region’s food?\u003c/b>\u003c/p>\n\u003cp>There are a few restaurants in Berkeley. That’s what I know, so I’ll speak to that. Everett and Jones is one of them. They’ve been around since I was a kid in multiple locations. The one in Berkeley is the best, truth be told. People will have varying opinions on it all, but I also think Le Cheval — a longtime Vietnamese restaurant in Berkeley that unfortunately closed, where many people would go. Chez Panisse, of course.\u003c/p>\n\u003cp>And in Oakland, you have guys like Chef Nelson from Sobre Mesa. He just reopened \u003ca href=\"https://www.instagram.com/alamaroakland/\">alaMar\u003c/a> with a new Dominican menu. The Bay needs that. Oakland is special because it has that diversity. There’s room, space and audience for it.\u003c/p>\n\u003cp>\u003cb>I noticed you’ve invited local chefs — like Chef Nelson — onto your show this season. What have been some favorite dishes you’ve learned how to make?\u003c/b>\u003c/p>\n\u003cp>We actually released one today that I really love. A “Locrio Japonese.” Japanese curry, stir-fried rice, grilled pork. Dominican and Japanese fusion.\u003c/p>\n\u003cfigure id=\"attachment_13934214\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934214 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED.jpg\" alt=\"A person cuts a pickle with a fork and knife.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-06-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pickled beets and cucumbers. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are these all your original food ideas? Are they just for your private consumption?\u003c/b>\u003c/p>\n\u003cp>We talk about it, bro. With every guest chef — I’ve even had my wife on for an episode — we talk about it, and if we have time, we demo it. I was able to demo the recipes at Señor Sisig and alaMar. Really generous, brilliant chefs. We’re actually doing a pop-up in alaMar, and we’ll be serving the actual dish. It was fun and cute during the pandemic, but I wanted to do more with it.\u003c/p>\n\u003cp>\u003cb>Now that you’re three decades into your career, having broken barriers like becoming the first Asian American rapper to perform at events like Coachella and Lollapalooza, what stands out to you — and how does food play into it all?\u003c/b>\u003c/p>\n\u003cp>The first couple decades of my career I never reflected. I never looked back, I was thinking about what’s next. It wasn’t until I made my greatest hits album that I was forced to reflect. Doing \u003cem>Dinner in Place\u003c/em> and cooking has really led me down a path that I just totally took for granted. I didn’t realize how special it was to make sushi with my father who I saw maybe once a year. And when I saw him, I was young at the time, and we’d make sushi together, or maybe go out for Korean barbecue in Japan. He spent some time in New York City, but he had health issues and went back to Japan. The last 15 years of his life were in Japan, and I’d go back when I could. Even though he was immobile, we still cooked. It was something I did with him.\u003c/p>\n\u003cp>But when I got back, my son asked if I could roll sushi, and I was like fuck yeah, I can. Because I did it with my father. Let me start there. It opened up chapters in my life I could revisit. I didn’t consider that to be significant until later. Same with my grandma. She would take me to Jewish delis in L.A. with that side of the family. I grew up in places like Saul’s. \u003ci>Let’s deli.\u003c/i> That’s a Jewish thing.\u003c/p>\n\u003cp>\u003cb>And you did it all while staying true to yourself and highlighting your heritage.\u003c/b>\u003c/p>\n\u003cp>Thank you. Rappers? Entertainers? There weren’t many who looked like me who were visible. We had a few here and there. And there were people before me, for sure. But \u003ca href=\"https://www.kqed.org/arts/13933283/undiscovered-sf-2023-filipino-culture-festival-food-hip-hop-anniversary-soma\">it was mostly DJs and breakdancers\u003c/a>. We were mostly in the background. But there was nobody — since hip-hop was so young — who I could look to in the way someone can look at me now and say, \u003ci>So that’s how you do it\u003c/i>. To have a 30-year career as an Asian American rapper in hip-hop and to see that path as possible.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those lessons exist now, but they didn’t really exist for me. I mean, hip-hop is turning 50 years old. I’ve been around for 30 of those. I took a lot of my cues from studying my peers, but also the previous generation of artists outside of hip-hop. Sammy Davis Jr. James Brown. Those were long careers. There’s a multitude of mountains you have to simultaneously climb. It’s hard for anyone.\u003c/p>\n\u003cp>The other layer is doing it as a person of color in a system that isn’t built for you to succeed. You’re fighting parallel battles. Then being Asian American, there was even less context as a performer. When I first started touring, I swear to god there were places where I was the only Asian American in the city. But it still sold out. It was about the music. And that’s why food is also so liberating. In my experience, being mixed is normal. Everything else is different.\u003c/p>\n\u003cp>\u003cb>That’s part of the beauty of growing up in the Bay Area, right?\u003c/b>\u003c/p>\n\u003cp>I don’t think my career could have been possible anywhere outside of the Bay Area. My reality has always been multicultural. And that’s even more so now. Everyone I grew up with in Berkeley is mixed.\u003c/p>\n\u003cfigure id=\"attachment_13934213\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13934213 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED.jpg\" alt=\"Two people laugh together at a booth in a restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/230830-LRYICS-BORN-MD-05-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lyrics Born sharing a meal — and reflections on his 30-year career in hip-hop — with KQED food writer Alan Chazaro. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>And you can just hustle your way into different situations and make it work.\u003c/b>\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>Bro, I never went to any culinary school. But I’m creative. And the food tastes good. I don’t give a shit about technique. About what is the way you’re supposed to do it. Just taste it. You’ll love it. You don’t need a chef’s coat. Whatever you wear isn’t gonna change the way you cook. I didn’t come from that. Yes, some of these guys can cook circles around me. But I’m a self-taught rapper. I didn’t take piano lessons or guitar lessons. I had a pen and paper and started writing down some words and hoped they rhymed to their own beat.\u003c/p>\n\u003cp>And real chefs understand that. They get the raw creativity, and that’s what it all is for me. The \u003ca href=\"https://www.youtube.com/watch?v=ko2k6RC4MCc\">sinigang ramen\u003c/a>. Nobody’s doing that or presenting it in the way we do. And I say that with pride, not to brag. We’re injecting something new into this. You’ll walk away feeling better, having learned something. And that’s important to me about the show. We wanna make great food, but what’s greater than expanding your horizons on different levels?\u003c/p>\n\u003cp>\u003cb>Is that part of growing up with immigrant parents? \u003c/b>\u003c/p>\n\u003cp>Totally. And the best part is that our experience [as children of immigrants] is mathematically going to be the dominant experience in this country. We’ll see more people like us — literally and figuratively. That’s not an opinion. That’s facts. It’s trending in a certain direction, and nothing can stop that. And we’ll be enjoying those flavors for a long time.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/playlist?list=PLuFEwujFCNdkNoLfIIOKOwYb1bHpR0v_g\">\u003cem>‘Dinner In Place’\u003c/em>\u003ci> is available to watch on YouTube on Lyrics Born’s channel\u003c/i>\u003c/a>\u003ci>. Season 4 is now streaming. \u003c/i>\u003ca href=\"https://www.instagram.com/lyricsborn/\">\u003ci>Lyrics Born\u003c/i>\u003c/a>\u003ci> will team up with chef Nelson German at \u003c/i>\u003ca href=\"https://www.instagram.com/alamaroakland/\">\u003ci>alaMar Dominican Kitchen\u003c/i>\u003c/a>\u003ci> (100 Grand Ave. #111, Oakland) for a live “Dinner In Place” pop-up on Thurs. Sep. 14 from 5 p.m. to closing.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "delirama-pastrami-berkeley-opening-hella-hungry",
"title": "Berkeley’s Delirama Is Putting Pastrami on Everything",
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"headTitle": "Berkeley’s Delirama Is Putting Pastrami on Everything | KQED",
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"content": "\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although \u003c/span>\u003ca href=\"https://www.instagram.com/deliramaofficial/\">\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—a new, independently-owned deli in North Berkeley—won’t officially open its doors until Monday, August 8, the place is already poppin’ with pastrami.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s because it’s owned by Cash Caris and Anahita Cann, the innovative couple who delivered popular Oakland pop-ups \u003c/span>\u003ca href=\"https://www.instagram.com/pyrospastrami/\">\u003cspan style=\"font-weight: 400\">Pyro’s Pastrami\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/psychedelic_pizza_/\">\u003cspan style=\"font-weight: 400\">Psychedelic Pizza\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Both ventures earned an underground reputation for their \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=yonU4-77Pgg\">\u003cspan style=\"font-weight: 400\">unique, pastrami-loaded offerings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—pastrami pizza, pastrami bagels, pastrami cream cheese and even pastrami tacos. The pop-ups birthed a religious following of pastrami worshippers who have since been anticipating Delirama’s debut.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I stopped by to chat with Caris at the funky, retro-inspired Solano Avenue restaurant, we kept getting interrupted by hopeful patrons who thought the deli was open. One listened intently as Caris described the initial menu before promising to return for lunch on opening day, saving notes on her phone’s calendar. Another gentleman just kept peering in longingly from the street. Between the two of them, I’d never seen so much eagerness to consume pastrami.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CgU6I1ZPy5I/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the kind of gravity Delirama has. In just a few days, they’ll start serving their constellation of quirky, homestyle pastrami goodies like “the OG Sandwich”—beef pastrami (or a vegan version made with celery root) on rye, with Thousand Island dressing, gruyere cheese and coleslaw. The opening menu also includes a Hawaiian- and childhood-inspired “POG Juice” and fresh-baked bagels and bialys (a “cousin” of the bagel with an indentation in the middle that Delirama fills with caramelized onions and pastrami bits).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During my visit, Caris told me about the magic that goes into making pastrami—a laborious process that takes an average of 30 days—and his journey into the food industry over 15 years ago. He also hopped into the kitchen to make me one of his favorite dishes, the Reuben.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Pastrami] really is like a spiritual experience,” he told me while grilling fresh slices of meat to heavenly perfection. After one bite, I agreed.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917125\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917125\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1150-800x533.jpg\" alt=\"pastrami being cooked on the grill in Delirama's kitchen, with slices of bread being toasted nearby\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A “spiritual experience” being prepared by chef Cash Caris. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This interview has been edited for length and clarity.\u003c/span>\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>KQED: It seems like you’ve had a long love affair with pastrami. When did that begin?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">(Laughs) We’ve definitely had a long affair. The first pastrami I remember eating as a kid was from those 10-cent packs at Lucky’s. You could get thin cured meats for real cheap. My grandma would always get one pack of pastrami and I would fry it in a pan. Then, when I worked at Togo’s later on, when I was probably like 16, I saw pastrami again. I ate pastrami there every day for free. It was completely different from what I knew. I just got interested and started tinkering at home with it. I never made it in a restaurant, though, because it’s very time-consuming. When I got older, I did a cross country trip with Anahita. I started to think about different types of cuisines I could do for a food pop-up. I thought about doing tacos, American food, fresh Italian pasta, burgers. I can make it all. But the one thing I realized that I had the strongest connection to was pastrami. I could live without any of the others, but I would never want to live without pastrami, rye bread and mustard. \u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s your connection to the Bay Area, and how does your food reflect that?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was born and raised in the South Bay; I’ve spent the largest portion of my life in San Jose. I love it, but it’s not a place for pastrami right now, unfortunately. That time is nearing though. It’s something I want to do—open more Deliramas.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As far as pastrami fitting into the food scene, the Bay is so food-centric, but pastrami itself doesn’t exist much here. The fact that it’s not here as much as I want it to be, that’s what gave us our purpose. The Bay needs pastrami. We are putting in the time and love to provide it. Certain communities already know about pastrami, but we want to spread it. Doing this with craft and originality, that’s what it deserves. I’ll never use injection or anything in the meat to speed up the process. It is owed the time and energy that it takes. It’s not easily done. To make 2,000 pounds of it and flip it and constantly check it and watch the temperatures. It’s the hardest thing I’ve ever done, to be honest, but also the most rewarding. We want to integrate our California roots with the deli style of the East Coast.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s the most popular item that you’re bringing to your menu?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The OG [sandwich]. That’s the original, in California, in terms of pastrami. We use rye bread, Thousand Island dressing, coleslaw and gruyere cheese on pastrami. We also add “Dad’s mustard”—our house mustard. So many people have really gravitated towards it [at Pyro’s]. We’re giving them a peek into the [pastrami making] process and what goes into it. We’re not just ripping open a pack and steaming it and slicing it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I heard that you’re also planning to do pastrami tacos. I’m very intrigued.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have you had a Crunchy Taco Supreme at Taco Bell? It’s sort of like that, but not exactly. We take parts of the pastrami, those little bits and pieces that don’t go into the sandwich, and we cook it— adding aromatics and spices, lettuce, sour cream and shredded sharp cheddar. Nostalgia catches people’s eyes, so that’s why I mention Taco Bell. It also taps into my roots [as a Mexican American]. My family is from SoCal and the Bay, but my great great grandparents were from Mexico on my mom’s side. The tacos taste incredible, but we won’t add that to the menu until September. People have always been asking me to do tacos, so I think they’ll be popular.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917127\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg\" alt=\"a row of pastrami-topped bialys (a type of bagel) on a rack displayed for customers inside Delirama\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked bialys with pastrami await at Delirama. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I recently kicked it with the \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">\u003cb>Vegan Hood Chefs\u003c/b>\u003c/a>\u003cb>; I’m sure they’d be hyped to see your vegan options. Can you tell us how your vegan pastrami is made?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I used to live in Portland and was vegan. When we thought of Delirama, we knew we needed to have vegan options—at least 50% vegan and vegetarian on the menu—for the sake of the planet, the people. I didn’t want to use any soy or texturized protein. I wanted it all to be 100% plant-based and non-refined. Our vegan pastrami is made from celery root. It’s definitely a versatile root that is overlooked. We take the root, we brine it, smoke it, steam it. It’s chilled, then sliced super, super thin. It’s cooked al dente. We brine it again. It has this really great umami, smoky, salty savoriness. It makes for an amazing reuben sandwich. We throw it on our vegan rye, and our vegan Thousand Island sauce, get that all nice and melty with vegan cheese; it’s delicious. You feel good after it. A seitan is pure gluten and sodium. It’s like bread on bread. But this is fresh. You can never replace the meat fully, but it’s a delicious option and opens up the pastrami experience to people who wouldn’t expect to get something substantial at a deli. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Where are your favorite delis in the Bay?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A really well-done deli that comes to mind is \u003c/span>\u003ca href=\"https://oksdeli.com/\">\u003cspan style=\"font-weight: 400\">Ok’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They do everything from scratch and have extremely talented people working there. That’s up and coming for sure. It’s off Telegraph. They started as a pop-up as well. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There’s also \u003c/span>\u003ca href=\"https://www.picnicrotisserie.com/\">\u003cspan style=\"font-weight: 400\">Picnic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It isn’t a deli though. It’s a woman-owned rotisserie. They make pastrami, too. They serve it on a baguette with coleslaw. Their pastrami is underrated. They have some of the best pastrami in the Bay. I don’t think people know about it, to be honest. They don’t blast it out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco, we like the pastrami sandwich at \u003c/span>\u003ca href=\"https://www.thelittleredwindow.com/\">\u003cspan style=\"font-weight: 400\">Little Red Window\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. For nostalgia, we go to \u003c/span>\u003ca href=\"https://molinaridelisf.com/41085\">\u003cspan style=\"font-weight: 400\">Molinari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for sandwiches. We’re also going to check out the \u003c/span>\u003ca href=\"https://www.instagram.com/sandwich_saint/?hl=en\">\u003cspan style=\"font-weight: 400\">Saint Sandwich\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> shop next. We haven’t been yet, but we keep hearing great things about it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’ve operated successful pop-ups and now you’re about to open your first brick-and-mortar deli in a few days. How does it feel?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13913592,arts_13916044,arts_13914585']It’s emotional. We’re days away from opening and it almost doesn’t feel real. It’s here though, it’s gonna happen, but it’s still hard to believe. There have been a lot of roadblocks. We tried for a while to get a brick-and-mortar. We [previously] had another spot locked down, and it was ripped from underneath us. It was a local spot. We were paying back our [loans] and everything looked set, but it got sabotaged. If we didn’t find a new spot within 5 months, we wouldn’t have been able to survive. We had used up most of our capital. It was a scary feeling. To be here now is amazing. I’m confident in what we can do, and I have pure intentions with this brand and vision. It all happened for a reason. It was a blessing in disguise because we’re sitting here now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What early experiences have shaped your connection to the local food industry?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was a teenager, I raised some money to go to the SF Academy of Arts for Motion Picture and Television Production. But I needed a job. I didn’t have much experience, but I found a weird posting about an Israeli caterer in Santa Clara. It was a strange place with a dark, dingy kitchen. The couple running it didn’t speak English. But it smelled good. I was introduced to foods I’ve never seen before. Different spices and aromas. It took me by surprise. They hired me on the spot. I just washed dishes at first. I was young and without experience; I had to earn everything. Two months into it, the owner’s wife came over. She pointed at two bags of onions that needed to be chopped. That’s how I got into the kitchen, and I just stayed there. I eventually moved to an assistant on the hot line and kept moving up. We only communicated with body language the entire time. It was bonding, but not much guidance was given. Then I had to make a choice one day: Do I stay in the kitchen or keep making films? I was barely scraping by, but I just couldn’t stop thinking about the kitchen. So I went all in.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13917129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1136-800x533.jpg\" alt=\"a tray of sliced pastrami in the kitchen of Delirama, waiting to be used for sandwiches, pizzas, and more\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/deliramaofficial/\">\u003ci>\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (1746 Solano Ave, Berkeley) opens on Monday, August 8. Service will begin at 7 am until 3 pm (or until sold out). They will open every Mon., Thu. & Fri. 7 am–3 pm and Sat. & Sun. 9 am–5 pm (or until sold out).\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although \u003c/span>\u003ca href=\"https://www.instagram.com/deliramaofficial/\">\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—a new, independently-owned deli in North Berkeley—won’t officially open its doors until Monday, August 8, the place is already poppin’ with pastrami.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s because it’s owned by Cash Caris and Anahita Cann, the innovative couple who delivered popular Oakland pop-ups \u003c/span>\u003ca href=\"https://www.instagram.com/pyrospastrami/\">\u003cspan style=\"font-weight: 400\">Pyro’s Pastrami\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/psychedelic_pizza_/\">\u003cspan style=\"font-weight: 400\">Psychedelic Pizza\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Both ventures earned an underground reputation for their \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=yonU4-77Pgg\">\u003cspan style=\"font-weight: 400\">unique, pastrami-loaded offerings\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—pastrami pizza, pastrami bagels, pastrami cream cheese and even pastrami tacos. The pop-ups birthed a religious following of pastrami worshippers who have since been anticipating Delirama’s debut.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I stopped by to chat with Caris at the funky, retro-inspired Solano Avenue restaurant, we kept getting interrupted by hopeful patrons who thought the deli was open. One listened intently as Caris described the initial menu before promising to return for lunch on opening day, saving notes on her phone’s calendar. Another gentleman just kept peering in longingly from the street. Between the two of them, I’d never seen so much eagerness to consume pastrami.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the kind of gravity Delirama has. In just a few days, they’ll start serving their constellation of quirky, homestyle pastrami goodies like “the OG Sandwich”—beef pastrami (or a vegan version made with celery root) on rye, with Thousand Island dressing, gruyere cheese and coleslaw. The opening menu also includes a Hawaiian- and childhood-inspired “POG Juice” and fresh-baked bagels and bialys (a “cousin” of the bagel with an indentation in the middle that Delirama fills with caramelized onions and pastrami bits).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During my visit, Caris told me about the magic that goes into making pastrami—a laborious process that takes an average of 30 days—and his journey into the food industry over 15 years ago. He also hopped into the kitchen to make me one of his favorite dishes, the Reuben.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Pastrami] really is like a spiritual experience,” he told me while grilling fresh slices of meat to heavenly perfection. After one bite, I agreed.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917125\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917125\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1150-800x533.jpg\" alt=\"pastrami being cooked on the grill in Delirama's kitchen, with slices of bread being toasted nearby\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1150-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A “spiritual experience” being prepared by chef Cash Caris. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This interview has been edited for length and clarity.\u003c/span>\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>KQED: It seems like you’ve had a long love affair with pastrami. When did that begin?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">(Laughs) We’ve definitely had a long affair. The first pastrami I remember eating as a kid was from those 10-cent packs at Lucky’s. You could get thin cured meats for real cheap. My grandma would always get one pack of pastrami and I would fry it in a pan. Then, when I worked at Togo’s later on, when I was probably like 16, I saw pastrami again. I ate pastrami there every day for free. It was completely different from what I knew. I just got interested and started tinkering at home with it. I never made it in a restaurant, though, because it’s very time-consuming. When I got older, I did a cross country trip with Anahita. I started to think about different types of cuisines I could do for a food pop-up. I thought about doing tacos, American food, fresh Italian pasta, burgers. I can make it all. But the one thing I realized that I had the strongest connection to was pastrami. I could live without any of the others, but I would never want to live without pastrami, rye bread and mustard. \u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s your connection to the Bay Area, and how does your food reflect that?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was born and raised in the South Bay; I’ve spent the largest portion of my life in San Jose. I love it, but it’s not a place for pastrami right now, unfortunately. That time is nearing though. It’s something I want to do—open more Deliramas.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As far as pastrami fitting into the food scene, the Bay is so food-centric, but pastrami itself doesn’t exist much here. The fact that it’s not here as much as I want it to be, that’s what gave us our purpose. The Bay needs pastrami. We are putting in the time and love to provide it. Certain communities already know about pastrami, but we want to spread it. Doing this with craft and originality, that’s what it deserves. I’ll never use injection or anything in the meat to speed up the process. It is owed the time and energy that it takes. It’s not easily done. To make 2,000 pounds of it and flip it and constantly check it and watch the temperatures. It’s the hardest thing I’ve ever done, to be honest, but also the most rewarding. We want to integrate our California roots with the deli style of the East Coast.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s the most popular item that you’re bringing to your menu?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The OG [sandwich]. That’s the original, in California, in terms of pastrami. We use rye bread, Thousand Island dressing, coleslaw and gruyere cheese on pastrami. We also add “Dad’s mustard”—our house mustard. So many people have really gravitated towards it [at Pyro’s]. We’re giving them a peek into the [pastrami making] process and what goes into it. We’re not just ripping open a pack and steaming it and slicing it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I heard that you’re also planning to do pastrami tacos. I’m very intrigued.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have you had a Crunchy Taco Supreme at Taco Bell? It’s sort of like that, but not exactly. We take parts of the pastrami, those little bits and pieces that don’t go into the sandwich, and we cook it— adding aromatics and spices, lettuce, sour cream and shredded sharp cheddar. Nostalgia catches people’s eyes, so that’s why I mention Taco Bell. It also taps into my roots [as a Mexican American]. My family is from SoCal and the Bay, but my great great grandparents were from Mexico on my mom’s side. The tacos taste incredible, but we won’t add that to the menu until September. People have always been asking me to do tacos, so I think they’ll be popular.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13917127\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13917127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg\" alt=\"a row of pastrami-topped bialys (a type of bagel) on a rack displayed for customers inside Delirama\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1090-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freshly baked bialys with pastrami await at Delirama. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>I recently kicked it with the \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">\u003cb>Vegan Hood Chefs\u003c/b>\u003c/a>\u003cb>; I’m sure they’d be hyped to see your vegan options. Can you tell us how your vegan pastrami is made?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I used to live in Portland and was vegan. When we thought of Delirama, we knew we needed to have vegan options—at least 50% vegan and vegetarian on the menu—for the sake of the planet, the people. I didn’t want to use any soy or texturized protein. I wanted it all to be 100% plant-based and non-refined. Our vegan pastrami is made from celery root. It’s definitely a versatile root that is overlooked. We take the root, we brine it, smoke it, steam it. It’s chilled, then sliced super, super thin. It’s cooked al dente. We brine it again. It has this really great umami, smoky, salty savoriness. It makes for an amazing reuben sandwich. We throw it on our vegan rye, and our vegan Thousand Island sauce, get that all nice and melty with vegan cheese; it’s delicious. You feel good after it. A seitan is pure gluten and sodium. It’s like bread on bread. But this is fresh. You can never replace the meat fully, but it’s a delicious option and opens up the pastrami experience to people who wouldn’t expect to get something substantial at a deli. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Where are your favorite delis in the Bay?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A really well-done deli that comes to mind is \u003c/span>\u003ca href=\"https://oksdeli.com/\">\u003cspan style=\"font-weight: 400\">Ok’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They do everything from scratch and have extremely talented people working there. That’s up and coming for sure. It’s off Telegraph. They started as a pop-up as well. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There’s also \u003c/span>\u003ca href=\"https://www.picnicrotisserie.com/\">\u003cspan style=\"font-weight: 400\">Picnic\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It isn’t a deli though. It’s a woman-owned rotisserie. They make pastrami, too. They serve it on a baguette with coleslaw. Their pastrami is underrated. They have some of the best pastrami in the Bay. I don’t think people know about it, to be honest. They don’t blast it out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In San Francisco, we like the pastrami sandwich at \u003c/span>\u003ca href=\"https://www.thelittleredwindow.com/\">\u003cspan style=\"font-weight: 400\">Little Red Window\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. For nostalgia, we go to \u003c/span>\u003ca href=\"https://molinaridelisf.com/41085\">\u003cspan style=\"font-weight: 400\">Molinari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for sandwiches. We’re also going to check out the \u003c/span>\u003ca href=\"https://www.instagram.com/sandwich_saint/?hl=en\">\u003cspan style=\"font-weight: 400\">Saint Sandwich\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> shop next. We haven’t been yet, but we keep hearing great things about it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’ve operated successful pop-ups and now you’re about to open your first brick-and-mortar deli in a few days. How does it feel?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>It’s emotional. We’re days away from opening and it almost doesn’t feel real. It’s here though, it’s gonna happen, but it’s still hard to believe. There have been a lot of roadblocks. We tried for a while to get a brick-and-mortar. We [previously] had another spot locked down, and it was ripped from underneath us. It was a local spot. We were paying back our [loans] and everything looked set, but it got sabotaged. If we didn’t find a new spot within 5 months, we wouldn’t have been able to survive. We had used up most of our capital. It was a scary feeling. To be here now is amazing. I’m confident in what we can do, and I have pure intentions with this brand and vision. It all happened for a reason. It was a blessing in disguise because we’re sitting here now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What early experiences have shaped your connection to the local food industry?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I was a teenager, I raised some money to go to the SF Academy of Arts for Motion Picture and Television Production. But I needed a job. I didn’t have much experience, but I found a weird posting about an Israeli caterer in Santa Clara. It was a strange place with a dark, dingy kitchen. The couple running it didn’t speak English. But it smelled good. I was introduced to foods I’ve never seen before. Different spices and aromas. It took me by surprise. They hired me on the spot. I just washed dishes at first. I was young and without experience; I had to earn everything. Two months into it, the owner’s wife came over. She pointed at two bags of onions that needed to be chopped. That’s how I got into the kitchen, and I just stayed there. I eventually moved to an assistant on the hot line and kept moving up. We only communicated with body language the entire time. It was bonding, but not much guidance was given. Then I had to make a choice one day: Do I stay in the kitchen or keep making films? I was barely scraping by, but I just couldn’t stop thinking about the kitchen. So I went all in.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-13917129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/08/IMG_1136-800x533.jpg\" alt=\"a tray of sliced pastrami in the kitchen of Delirama, waiting to be used for sandwiches, pizzas, and more\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/08/IMG_1136-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/span>\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/deliramaofficial/\">\u003ci>\u003cspan style=\"font-weight: 400\">Delirama\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (1746 Solano Ave, Berkeley) opens on Monday, August 8. Service will begin at 7 am until 3 pm (or until sold out). They will open every Mon., Thu. & Fri. 7 am–3 pm and Sat. & Sun. 9 am–5 pm (or until sold out).\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
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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 />",
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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.",
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"source": "Commonwealth Club of California"
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
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},
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"id": "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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"hidden-brain": {
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"jerrybrown": {
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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"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"
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},
"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/",
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"source": "American Public Media"
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"masters-of-scale": {
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"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)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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": {
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"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"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
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"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.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"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",
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"meta": {
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},
"link": "/radio/program/planet-money",
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