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"title": "Tacos and All-You-Can-Eat Ice Cream Are a Match Made in Heaven",
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"content": "\u003cp>Every September, when the Bay Area’s notorious autumn temperatures begin to heat up, ice cream — \u003ca href=\"https://www.kqed.org/forum/2010101894387/all-you-can-eat-unique-ice-cream-flavors-flourishing-in-the-bay\">and all of the creative ways it can be enjoyed\u003c/a> — becomes an imperative need. This Sunday, the cold dessert will reach an even higher level of transcendence — by pairing it with tacos. At least that’s the idea behind Tacolado, a unique mashup of an outdoor food festival organized by San Francisco’s \u003ca href=\"https://lacocinasf.org/\">La Cocina\u003c/a> kitchen incubator.\u003c/p>\n\u003cp>The ice cream-slash-taco-party fundraiser will feature sixteen chefs serving up an imaginative array of tacos, helados and cocktails in a unique pairing of comfort foods that are beloved in Mexico and beyond.\u003c/p>\n\u003cp>“Tacos are magic, and ice cream is just pure joy,” says Emiliana Puyana, La Cocina’s incubator program director. “Every good summer day had ice cream. It puts a smile on my face, always.”\u003c/p>\n\u003cp>The frozen sweets will be supplied by Häagen-Dazs, the event sponsor, as well as \u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>, a trending local pop-up. Owner Stephanie De La Cruz will be scooping vegan ice cream nachos, which feature homemade cinnamon tortilla chips, a scoop of vegan horchata ice cream and fresh berry puree. Premium ticket holders will also have a chance to try an ice cream taco — a first for De La Creamery — consisting of \u003ca href=\"https://www.kqed.org/arts/13933138/bolita-masa-berkeley-pop-up-farmers-market-tetelas-tamales\">a cinnamonized hard-shell tortilla from Bolita Masa\u003c/a>, vegan horchata ice cream and house-made fruit caviar.\u003c/p>\n\u003cfigure id=\"attachment_13928469\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13928469 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/delacreamery.jpg\" alt=\"a platter of colorful, Mexican-style ice creams\" width=\"1920\" height=\"1321\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1536x1057.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">De La Creamery will be supplying their small-batch Mexican helados. \u003ccite>(Andrea Arevalo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, for fans of all-you-can-eat food experiences, Häagen-Dazs will offer its \u003ca href=\"https://www.icecream.com/us/en/brands/haagen-dazs/products/butter-cookie-cone\">new butter cookie cones\u003c/a> — a line of pre-packaged, ice cream–filled cones — for unlimited consumption to all event-goers. (Insert “big eyes” and “open mouth” emojis here.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival will be just as much of a flavor destination for taco enthusiasts, too. A Cubano taco with pork, tropical slaw and crispy cheese from \u003ca href=\"https://www.instagram.com/clandestinaberkeley/\">Clandestina Cocina\u003c/a>? A Japanese karaage one from \u003ca href=\"https://www.instagram.com/tokachi_musubi/\">Tokachi Musubi\u003c/a>? How about a taco árabe with lamb from \u003ca href=\"https://www.instagram.com/deliciososf/\">Delicioso\u003c/a> — a take on the Poblano classic, which swaps out corn tortillas for folded pita bread?\u003c/p>\n\u003cp>For vendors like Kitiya Diparte of the Thai pop-up \u003ca href=\"https://www.instagram.com/kitiya_thai/\">Kitiya\u003c/a>, it’s a chance to test out new ideas — like their braised pork belly taco with pickled green papaya, cilantro and spicy sauce.\u003c/p>\n\u003cp>“During the pandemic, I diversified my business with my jarred sauces and curry pastes, so I’m looking forward to showcasing this sauce on my taco,” Diparte says.\u003c/p>\n\u003cp>For others like Aaron Stewart of \u003ca href=\"https://www.instagram.com/eastoaklandsmoke\">MexiQ\u003c/a>, a Mexican-inspired barbecue fusion pop-up rooted in East Oakland, it’s simply a chance to flex bold cuisine in a fresh, tortilla-wrapped context.\u003c/p>\n\u003cp>“As a classically French trained chef, I absolutely love the versatility of a taco,” says Stewart, who will be debuting his smoked lamb rib tacos rubbed in chipotle adobo and wrapped in banana leaves. “It’s going to be fun to take an ingredient like lamb ribs, which is usually reserved for fine dining, and put it in a street food–style taco.”\u003c/p>\n\u003cp>Tacolado will be La Cocina’s first big outdoor event since the pandemic. Despite the unexpected closure of its \u003ca href=\"https://sf.eater.com/2023/7/13/23793813/la-cocina-food-hall-closing\">Tenderloin food hall \u003c/a>earlier this fall, the new festival is a sign that the decades-strong community org doesn’t plan to slow down. The nonprofit has helped launch many of the Bay Area’s most exciting food businesses. Now, it’s merely ensuring that it continues to nourish the community — one scoop of ice cream and one taco bite at a 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>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/la-cocinas-tacolado-2023-presented-by-haagen-dazs-tickets-694247943287\">\u003ci>Tacolado\u003c/i>\u003c/a>\u003ci> is happening on Sun., Sept. 24 from 11 a.m. to 5 p.m at Spark Social (601 Mission Bay Blvd. North, San Francisco). It’s a ticketed event with various \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/la-cocinas-tacolado-2023-presented-by-haagen-dazs-tickets-694247943287\">\u003ci>packages ranging from $7 to $220\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "La Cocina’s new food festival has something sweet and savory for everyone.",
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"twTitle": "Tacos and All-You-Can-Eat Ice Cream Are a Match Made in Heaven",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every September, when the Bay Area’s notorious autumn temperatures begin to heat up, ice cream — \u003ca href=\"https://www.kqed.org/forum/2010101894387/all-you-can-eat-unique-ice-cream-flavors-flourishing-in-the-bay\">and all of the creative ways it can be enjoyed\u003c/a> — becomes an imperative need. This Sunday, the cold dessert will reach an even higher level of transcendence — by pairing it with tacos. At least that’s the idea behind Tacolado, a unique mashup of an outdoor food festival organized by San Francisco’s \u003ca href=\"https://lacocinasf.org/\">La Cocina\u003c/a> kitchen incubator.\u003c/p>\n\u003cp>The ice cream-slash-taco-party fundraiser will feature sixteen chefs serving up an imaginative array of tacos, helados and cocktails in a unique pairing of comfort foods that are beloved in Mexico and beyond.\u003c/p>\n\u003cp>“Tacos are magic, and ice cream is just pure joy,” says Emiliana Puyana, La Cocina’s incubator program director. “Every good summer day had ice cream. It puts a smile on my face, always.”\u003c/p>\n\u003cp>The frozen sweets will be supplied by Häagen-Dazs, the event sponsor, as well as \u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>, a trending local pop-up. Owner Stephanie De La Cruz will be scooping vegan ice cream nachos, which feature homemade cinnamon tortilla chips, a scoop of vegan horchata ice cream and fresh berry puree. Premium ticket holders will also have a chance to try an ice cream taco — a first for De La Creamery — consisting of \u003ca href=\"https://www.kqed.org/arts/13933138/bolita-masa-berkeley-pop-up-farmers-market-tetelas-tamales\">a cinnamonized hard-shell tortilla from Bolita Masa\u003c/a>, vegan horchata ice cream and house-made fruit caviar.\u003c/p>\n\u003cfigure id=\"attachment_13928469\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13928469 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/05/delacreamery.jpg\" alt=\"a platter of colorful, Mexican-style ice creams\" width=\"1920\" height=\"1321\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/delacreamery-1536x1057.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">De La Creamery will be supplying their small-batch Mexican helados. \u003ccite>(Andrea Arevalo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, for fans of all-you-can-eat food experiences, Häagen-Dazs will offer its \u003ca href=\"https://www.icecream.com/us/en/brands/haagen-dazs/products/butter-cookie-cone\">new butter cookie cones\u003c/a> — a line of pre-packaged, ice cream–filled cones — for unlimited consumption to all event-goers. (Insert “big eyes” and “open mouth” emojis here.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The festival will be just as much of a flavor destination for taco enthusiasts, too. A Cubano taco with pork, tropical slaw and crispy cheese from \u003ca href=\"https://www.instagram.com/clandestinaberkeley/\">Clandestina Cocina\u003c/a>? A Japanese karaage one from \u003ca href=\"https://www.instagram.com/tokachi_musubi/\">Tokachi Musubi\u003c/a>? How about a taco árabe with lamb from \u003ca href=\"https://www.instagram.com/deliciososf/\">Delicioso\u003c/a> — a take on the Poblano classic, which swaps out corn tortillas for folded pita bread?\u003c/p>\n\u003cp>For vendors like Kitiya Diparte of the Thai pop-up \u003ca href=\"https://www.instagram.com/kitiya_thai/\">Kitiya\u003c/a>, it’s a chance to test out new ideas — like their braised pork belly taco with pickled green papaya, cilantro and spicy sauce.\u003c/p>\n\u003cp>“During the pandemic, I diversified my business with my jarred sauces and curry pastes, so I’m looking forward to showcasing this sauce on my taco,” Diparte says.\u003c/p>\n\u003cp>For others like Aaron Stewart of \u003ca href=\"https://www.instagram.com/eastoaklandsmoke\">MexiQ\u003c/a>, a Mexican-inspired barbecue fusion pop-up rooted in East Oakland, it’s simply a chance to flex bold cuisine in a fresh, tortilla-wrapped context.\u003c/p>\n\u003cp>“As a classically French trained chef, I absolutely love the versatility of a taco,” says Stewart, who will be debuting his smoked lamb rib tacos rubbed in chipotle adobo and wrapped in banana leaves. “It’s going to be fun to take an ingredient like lamb ribs, which is usually reserved for fine dining, and put it in a street food–style taco.”\u003c/p>\n\u003cp>Tacolado will be La Cocina’s first big outdoor event since the pandemic. Despite the unexpected closure of its \u003ca href=\"https://sf.eater.com/2023/7/13/23793813/la-cocina-food-hall-closing\">Tenderloin food hall \u003c/a>earlier this fall, the new festival is a sign that the decades-strong community org doesn’t plan to slow down. The nonprofit has helped launch many of the Bay Area’s most exciting food businesses. Now, it’s merely ensuring that it continues to nourish the community — one scoop of ice cream and one taco bite at a 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>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/la-cocinas-tacolado-2023-presented-by-haagen-dazs-tickets-694247943287\">\u003ci>Tacolado\u003c/i>\u003c/a>\u003ci> is happening on Sun., Sept. 24 from 11 a.m. to 5 p.m at Spark Social (601 Mission Bay Blvd. North, San Francisco). It’s a ticketed event with various \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/la-cocinas-tacolado-2023-presented-by-haagen-dazs-tickets-694247943287\">\u003ci>packages ranging from $7 to $220\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "8-over-80-lena-turner",
"title": "How Lena Turner, a 93-Year-Old Japantown Legend, Brought Ramen to San Francisco",
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"headTitle": "How Lena Turner, a 93-Year-Old Japantown Legend, Brought Ramen to San Francisco | KQED",
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"content": "\u003cfigure id=\"attachment_13934930\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934930\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut.jpg\" alt=\"An older woman in a white shawl smiles while seated in front of a stack of old photos.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lena Turner, 93, sits inside her now-closed restaurant, Chika & Sake. Turner has been a restauranteur in San Francisco’s Japantown for almost five decades. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This story is part of the series \u003ca href=\"http://kqed.org/8over80\">8 Over 80\u003c/a>, celebrating artists and cultural figures over the age of 80 who continue to shape the greater Bay Area.\u003c/i>\u003c/p>\n\u003cp>[dropcap]O[/dropcap]f all the ways to sum up the remarkable life of legendary San Francisco Japantown restaurateur Lena Turner, perhaps the simplest one is this: She was born to do business.\u003c/p>\n\u003cp>Still spry and active at the age of 93, Turner has been a Japantown fixture for nearly 50 years. She’s best known for opening Sapporo-ya, almost certainly San Francisco’s first ramen shop, in 1976. At the time, it was one of just a handful of restaurants in the U.S. specializing in what was, for most Americans, an obscure noodle dish. Sapporo-ya was also the first restaurant to open in Japantown’s shiny new Japan Center mall, helping lay the foundation for the neighborhood’s vibrant Japanese food scene of today.\u003c/p>\n\u003cp>In the decades since, Turner has opened and closed at least a half a dozen other restaurants, mostly in Japantown — the last one, \u003ca href=\"https://sf.eater.com/2022/11/10/23451369/new-sake-koryori-bar-san-francisco-japantown-chika\">Chika & Sake\u003c/a>, closed earlier this year. Even well into her 90s, she’d show up for work every day, taste the food, make small talk with the regulars. Anyone who’s done business in Japantown for more than a minute knows her by name.\u003c/p>\n\u003cp>Over lunch at Sanraku, a quiet sushi restaurant on the edge of Union Square, Turner worries over me like I’m her own kin. The tonkatsu is quite good, she tells me — and, after we both order it, insists on trading to give me the larger portion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I like business,” Turner says. “I don’t like depending on someone else’s money.”\u003c/p>\n\u003cp>Even when she was a young girl growing up in World War II–era Japan, she was already showing signs of that entrepreneurial, can-do spirit: As American fire bombs rained down on Tokyo, Turner was the one who, at just 13 or 14 years old, dodged strafing bullets, scoured the black market and bartered with local farmers — all to secure food for her family.\u003c/p>\n\u003cfigure id=\"attachment_13934865\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934865\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut.jpg\" alt=\"An older woman looks off into the distance while standing in the doorway of a restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turner opened and closed at least a half a dozen restaurants over the course of her career, the most famous of which was Sapporo-ya, likely San Francisco’s first ramen shop. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of Japantown, not very many people know Turner’s name. But it’s for good reason that so many within the community look to her as a role model and an inspiration — and it isn’t \u003ci>just \u003c/i>because of her sharp business sense.\u003c/p>\n\u003cp>As her son, Eric Turner, told me again and again when asked to describe his mother: “She was fearless.”\u003c/p>\n\u003ch2>The smell of war\u003c/h2>\n\u003cp>Born in 1930, Turner (birth name Kamata Aoba) was the youngest daughter of a wealthy family in Tokyo’s Kojimachi district. Turner’s father, a professor, died when she was quite young, so by the time Japan entered World War II, her mother was teaching flower arrangement classes to support her three children.\u003c/p>\n\u003cp>Around that time, Hideki Tojo, Japan’s ultranationalist military leader (and, later, convicted war criminal) visited Turner’s junior high school, which his daughter also attended. His message to the teachers there? No more English was to be spoken or taught. And so, Turner says, “I could smell the war starting.”\u003c/p>\n\u003cp>[aside tag='8over80' label='More 8 Over 80']Before long, the American firebombing raids in Tokyo started in earnest. “Planes would come,” Turner recalls. “The sky is all red — everything burning, burning.” Soon, the family was forced to evacuate to an uncle’s house in the countryside.\u003c/p>\n\u003cp>Those two years Turner spent on the outskirts of Tokyo were a precursor to her long and distinguished career. Her brother had been drafted into the military, and her older sister, Midori, was very shy. But the family needed food to survive, so Turner — barely a teenager at the time — volunteered to travel back into the city to procure kimonos and other valuables from their home, jumping off the train before it reached the station so she could reuse the same ticket. These were dangerous excursions: Sometimes she’d dive onto the ground to avoid machine gun fire from war planes flying overhead.\u003c/p>\n\u003cp>Back in the countryside, Turner began to hone her business acumen, trading her cargo with local farmers in exchange for food and other necessities. It made sense, then, that after the war ended, Turner also became the family emissary to the black markets that many Japanese depended on for survival during those lean post-war years.\u003c/p>\n\u003cp>About a decade later, in 1956, Turner parlayed those early connections to buy up a large supply of mahjong dice and other trinkets and transported them to Brazil, where her brother had opened a Japanese souvenir shop — her first time dabbling in a big business venture.\u003c/p>\n\u003cfigure id=\"attachment_13934868\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934868\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut.jpg\" alt=\"Inside an album of old photos, a black-and-white photo of an Asian woman with tousled curls and hoop earrings.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A photo of a young, glamorous Lena Turner, from when she worked as a model in her 20s. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A legacy of love\u003c/h2>\n\u003cp>It would be another 20 years before she started her restaurant career in San Francisco — and in that time Turner lived a whole other life. In Tokyo in her 20s, she was a striking beauty who took on modeling jobs and went out dancing all the time. In photos from back then, she looks like a movie star — big, flashy hoop earrings, hair done up in stylishly tousled curls.\u003c/p>\n\u003cp>Naturally, all of the men in her life were in love with her. And so when Turner talks about those years now, she talks about a series of grand romances. There was the Russian, Alex, who would later go on to work for the KGB, and whom she credits for helping her to escape from her first, ill-fated marriage to an abusive Japanese man. She turned down Alex’s own proposal; a marriage would have included a move to the Soviet Union. (“I cannot stay in that cold place,” she remembers telling him.)\u003c/p>\n\u003cp>There was the handsome American Air Force pilot she met at a nightclub, whom she still talks about as her “best boyfriend,” with a dreamy look in her eye. And then there was Martin — poor Martin — the young Dutchman she fell in love with on the way to Brazil. He was working as an engineer on the boat, and by the end of the 42-day voyage, the two had gotten engaged. (“Every day I snuck into his room.”) Turner went back to Japan to wait for him, but right before he was supposed to visit, she got word that he had died in a tragic accident — hit by a car in Rotterdam. He was only 21.\u003c/p>\n\u003cp>It’s no wonder, then, that when I ask Turner what she hopes her lasting legacy will be, she doesn’t say anything about her restaurant empire or the various businesses that she has opened and closed. “Love,” she says instead. “And joy. That’s the best life I had. I’ve met very nice people.”\u003c/p>\n\u003cfigure id=\"attachment_13932218\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13932218\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED.jpg\" alt=\"A photo of a young woman wearing a dress and a swimsuit in a photo album.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">By the time she opened her first restaurant in San Francisco, Turner had lived a whole other life that was full of romance. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The accidental restaurateur\u003c/h2>\n\u003cp>It was love, finally, that brought Turner to the Bay Area in the early ’60s. She met her last husband, Jack Turner, an English jazz drummer, while she was helping her brother-in-law run a nightclub in Tokyo. The couple bounced around Oakland, Santa Monica and San José for a few years before Turner decided she would try to apply her business savvy in San Francisco’s Japantown.\u003c/p>\n\u003cp>“I didn’t have any money because musicians don’t make money,” she says. “My husband — you know, he’s an artist.”\u003c/p>\n\u003cp>[pullquote size='large']“I’m very good at sales. Anything I sell, everybody buys from me.”[/pullquote]It largely fell on Turner, then, to support her family. In Japantown, her first job was as a salesgirl selling reclining massage chairs, and she immediately found that all those years she’d spent negotiating with vendors on Tokyo’s black market had served her well. “I’m very good at sales,” she says. “Anything I sell, everybody buys from me. I sold \u003ci>a lot \u003c/i>of massage chairs.” For each one sold, she would get a $100 cash commission.\u003c/p>\n\u003cp>Encouraged by that success, Turner opened the first business of her own in 1969 — Kamata Pearls, a pearl oyster shop on Fisherman’s Wharf. Tourists would pay a couple bucks for an oyster from the tanks to see how many pearls were inside. Then, Turner would work her sales magic, convincing customers to turn their treasure into custom pendants or rings.\u003c/p>\n\u003cp>The business was so lucrative that copycats sprung up all along the Wharf and Pier 39, so, after a few years, Turner started looking for other opportunities. One of her jewelry contacts recommended her to Gido Shibata, the founder of the original Sapporo-ya in Los Angeles, likely the \u003ca href=\"https://www.sgvtribune.com/2016/07/25/where-restaurants-and-la-history-meet-at-delicious-little-tokyo/\">first ramen restaurant in America\u003c/a>. He was looking to expand to San Francisco and wanted Turner to partner with him.\u003c/p>\n\u003cp>It was a risky proposition. “I had never been a waitress,” Turner recalls. “I didn’t know anything about the restaurant business.” And ramen, specifically, was still an unknown quantity to American customers.\u003c/p>\n\u003cfigure id=\"attachment_13934871\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934871\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut.jpg\" alt=\"An older woman, seated, gestures with her hands as she tells a story. In front of her on the table is a stack of old photographs.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a stack of old photos in front of her, Turner reminisces about her early years in Japan. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner, forever undaunted, decided to give it a go. In the still-nascent Japan Center mall, she found a space that had previously been a training center for the Kikkoman soy sauce company. She brought in a ramen machine from Japan and set it up right next to the front window so passersby could see the noodles being made fresh every morning. Shibata sent a talented, hard-working chef, Yoshiaki, who got along with Turner so well that he wound up staying at the restaurant until she sold it in 2014. (“Forty years and we never got in a fight!” she exclaims.)\u003c/p>\n\u003cp>These days, there are at least six ramen shops within a one-block radius of the Japantown Peace Plaza. But when Sapporo-ya opened in 1976, it was the only one — and, as Turner recalls, the restaurant quickly became something of a sensation, with customers lining up outside before it opened each morning. At Sapporo-ya, the \u003ci>San Francisco Examiner \u003c/i>food critic Patricia Unterman wrote in her \u003ca href=\"https://www.newspapers.com/image/460907356/\">1983 review\u003c/a> of the restaurant, “the Japanese version of noodles and soup reaches new heights.” The dining room stayed busy late into the night — until 2 a.m. in those early years.\u003c/p>\n\u003cp>The restaurant’s success also helped mark a turning point for Japantown as a whole, on the heels of a \u003ca href=\"https://scholarworks.calstate.edu/downloads/dr26xz18v\">contentious redevelopment project\u003c/a>. When it first opened, the Japan Center mall had a decidedly corporate vibe, with much of its square footage dedicated to showrooms for big Japanese conglomerates like Hitachi and Mitsubishi. But with the advent of restaurants like Sapporo-ya and other small retail stores in the mid-’70s, the mall gradually shifted its focus to what we see today: mostly small local businesses rooted in Japanese and Japanese American cultural products.\u003c/p>\n\u003cfigure id=\"attachment_13934896\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934896\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/PostWebster_Restaurants.jpg\" alt=\"Color photograph of long two-story white building with dark trim and cars parked along curb\" width=\"2000\" height=\"1359\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-1020x693.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-1536x1044.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-1920x1305.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The view southwest from Post and Webster Streets circa 1978. A sign for Fuku-Sushi and Sopporo-ya hangs near the entrance to the Japan Center mall. \u003ccite>(\u003ca href=\"https://digitalsf.org/islandora/object/islandora%3A202581?solr_nav%5Bid%5D=8729f00417c1be1bd5b7&solr_nav%5Bpage%5D=9&solr_nav%5Boffset%5D=6\">San Francisco History Center, San Francisco Public Library\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Turner, the ramen shop was just the beginning. Within a couple of years, she’d opened a sushi restaurant called Fuku-Sushi in the same building, and then a bar and restaurant called Momiji. (By this point, the \u003ci>Examiner \u003c/i>was calling her “Japantown’s queen of sushi bars.”) For a while, she also had a fur coat business in the Japan Center, an outpost of her pearl shop in Redondo Beach, in Southern California, and another sushi restaurant, Nobuyuki, in the Outer Richmond. The Turner restaurant that recent Japantown visitors are probably most familiar with is \u003ca href=\"https://sf.eater.com/2020/10/23/21530789/takara-japantown-nari-japanese-comfort-food-outdoor-seating\">Takara\u003c/a>, a longtime Japan Center favorite for lunch bentos, which she bought a couple of years before the pandemic.\u003c/p>\n\u003cp>The glory years, though, were when Sapporo-ya and Fuku-Sushi were at the peak of their popularity, in the ’70s, ’80s and ’90s. Fuku, in particular, was a magnet for celebrities: Robin Williams, Keanu Reeves, Tony Curtis and Francis Ford Coppola all ate there. But while Turner collected their autographed photos to display, she was never especially starstruck. One time, she recalls, she came back to close the restaurant after having gone out dancing at the Tonga Room and her staff told her that Yoko Ono had stopped by — she’d requested a tatami room and walked into the restaurant barefoot. The time Keanu visited, Turner remembers one of her servers was so happy she burst into tears.\u003c/p>\n\u003cp>“I didn’t care,” Turner says. “I talked about the menu. I took his order.”\u003c/p>\n\u003cfigure id=\"attachment_13934949\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934949\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-scaled.jpg\" alt=\"A black-and-white photo in an old photo album shows a young chef in a headband straining noodles over a big pot.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">A photo of Yoshiaki, the ramen chef at Lena Turner’s restaurant Sapporo-ya, straining a batch of noodles during the restaurant’s early days. He and Turner worked together for nearly 40 years. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mostly, Turner is just happy that she was able to provide a good life for her two children. She says it as though that were an easy thing. But her son, Eric, a real estate agent in San Francisco, remembers his mother being a superhero-like figure. He was about 11 years old when she opened Sapporo-ya, and the family was living in San Rafael at the time. Turner would get up early in the morning to fry fresh chicken for sandwiches — to, as Eric puts it, “send us off to school with the best meal she could give us.” Then she would drive back and forth between San Rafael and the city, often twice a day, so that she could spend time with the kids when they got home from school before heading back to the restaurant at night.\u003c/p>\n\u003cp>“She never complained,” Eric recalls. “There was no hesitation.”\u003c/p>\n\u003cp>Mostly, Eric says, he’s inspired by how strong his mother has always been. Even starting in a new industry that she’d never had any experience with, she moved forward with complete confidence.\u003c/p>\n\u003cp>“I look back on her legacy as someone who had no fear,” Eric says. “She was all of five foot tall, 100 pounds — no worries. She was all guts.”\u003c/p>\n\u003cfigure id=\"attachment_13932219\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13932219\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED.jpg\" alt=\"Bottles and posters sit on shelves along a wall.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bottles of sake decorate the interior of the now-closed Chika & Sake, Turner’s final restaurant — at least for now. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The next chapter\u003c/h2>\n\u003cp>In recent years, the difficulties of the pandemic have soured Turner on the restaurant industry. At the height of lockdown, she and the other tenants of Japan Center West were entangled in \u003ca href=\"https://sf.eater.com/21524071/japantown-japan-center-restaurants-sf-rent-negotiations-takara-kui-shin-bo\">prolonged dispute with their landlord\u003c/a>, a Beverly Hills–based developer that refused to give tenants any discount on back rent or maintenance fees, demanding the full amount — close to $20,000 a month for Takara — even when businesses in the mall weren’t allowed to open. The situation was so grim that when I spoke to Turner at the time, she essentially pronounced the neighborhood dead. “\u003ca href=\"https://sf.eater.com/21524071/japantown-japan-center-restaurants-sf-rent-negotiations-takara-kui-shin-bo\">I think Japantown is no more\u003c/a>,” she told me.\u003c/p>\n\u003cp>In the end, she wound up \u003ca href=\"https://sf.eater.com/2021/1/29/22254711/takara-sf-japantown-permanent-closure-japan-center-kiss-seafood\">closing Takara\u003c/a>. She opened a new restaurant, \u003ca href=\"https://www.kqed.org/arts/13906456/aoba-japantown-japanese-restaurant-lena-turner-takara\">Sushi Aoba\u003c/a>, a few blocks away on Laguna Street, then later rebranded it as \u003ca href=\"https://sf.eater.com/2022/11/10/23451369/new-sake-koryori-bar-san-francisco-japantown-chika\">Chika & Sake\u003c/a>, partnering with a local sake expert. But neither project worked out the way that Turner had hoped, and by this past spring she’d shuttered the space altogether.\u003c/p>\n\u003cp>Still, even at 93, Turner shows no signs of wanting to retire. Over the course of the many weeks we communicated for this story, she spoke constantly about wanting to find some new project. She says she’s sworn off restaurants for good — that there’s no way to make any money doing it. The young people she sees crowding into Japantown every weekend? “They have ice cream — they don’t eat food, young people.”\u003c/p>\n\u003cp>Eric, her son, wouldn’t rule anything out. Who’s to say she won’t get the itch a few months from now to bring San Francisco some new dish the city has never seen? Or that she won’t dive head-first into a completely different business?\u003c/p>\n\u003cp>“I always want to do different things,” she says. “Nobody was doing ramen. Nobody was doing jewelry shops. So I want to do it.”\u003c/p>\n\u003cfigure id=\"attachment_13932215\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13932215\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED.jpg\" alt=\"An older person sits at counter indoors with posters hung on the wall behind them.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Turner sits for a portrait in her now-closed Japantown restaurant, Chika and Sake. Even at 93, she’s still contemplating her next business move. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mostly, she says, she feels gratitude for the amazing life that she has led — for all the people who have loved her, for this country that she now calls home. “When I hear the American national anthem, I am like this,” Turner says, clenching her fist on her chest. “This country raised me, not Japan.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When she talks, it’s easy to see the young girl who bravely dodged bullets and jumped off moving trains to provide for her family — who never turned down an adventure. That willingness to try new things has made her a bedrock of the neighborhood. Turner still walks down to the Japan Center every day from her home on Van Ness. Every day, she’ll run into someone she knows — someone who’ll call out, “Lena! Lena!” and have a piece of gossip to share. Every day, she has a new story to tell.\u003c/p>\n\n",
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"title": "How Lena Turner Brought Ramen to San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13934930\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934930\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut.jpg\" alt=\"An older woman in a white shawl smiles while seated in front of a stack of old photos.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-26-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lena Turner, 93, sits inside her now-closed restaurant, Chika & Sake. Turner has been a restauranteur in San Francisco’s Japantown for almost five decades. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This story is part of the series \u003ca href=\"http://kqed.org/8over80\">8 Over 80\u003c/a>, celebrating artists and cultural figures over the age of 80 who continue to shape the greater Bay Area.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">O\u003c/span>\u003c/p>\u003cp>f all the ways to sum up the remarkable life of legendary San Francisco Japantown restaurateur Lena Turner, perhaps the simplest one is this: She was born to do business.\u003c/p>\n\u003cp>Still spry and active at the age of 93, Turner has been a Japantown fixture for nearly 50 years. She’s best known for opening Sapporo-ya, almost certainly San Francisco’s first ramen shop, in 1976. At the time, it was one of just a handful of restaurants in the U.S. specializing in what was, for most Americans, an obscure noodle dish. Sapporo-ya was also the first restaurant to open in Japantown’s shiny new Japan Center mall, helping lay the foundation for the neighborhood’s vibrant Japanese food scene of today.\u003c/p>\n\u003cp>In the decades since, Turner has opened and closed at least a half a dozen other restaurants, mostly in Japantown — the last one, \u003ca href=\"https://sf.eater.com/2022/11/10/23451369/new-sake-koryori-bar-san-francisco-japantown-chika\">Chika & Sake\u003c/a>, closed earlier this year. Even well into her 90s, she’d show up for work every day, taste the food, make small talk with the regulars. Anyone who’s done business in Japantown for more than a minute knows her by name.\u003c/p>\n\u003cp>Over lunch at Sanraku, a quiet sushi restaurant on the edge of Union Square, Turner worries over me like I’m her own kin. The tonkatsu is quite good, she tells me — and, after we both order it, insists on trading to give me the larger portion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I like business,” Turner says. “I don’t like depending on someone else’s money.”\u003c/p>\n\u003cp>Even when she was a young girl growing up in World War II–era Japan, she was already showing signs of that entrepreneurial, can-do spirit: As American fire bombs rained down on Tokyo, Turner was the one who, at just 13 or 14 years old, dodged strafing bullets, scoured the black market and bartered with local farmers — all to secure food for her family.\u003c/p>\n\u003cfigure id=\"attachment_13934865\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934865\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut.jpg\" alt=\"An older woman looks off into the distance while standing in the doorway of a restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-14-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turner opened and closed at least a half a dozen restaurants over the course of her career, the most famous of which was Sapporo-ya, likely San Francisco’s first ramen shop. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of Japantown, not very many people know Turner’s name. But it’s for good reason that so many within the community look to her as a role model and an inspiration — and it isn’t \u003ci>just \u003c/i>because of her sharp business sense.\u003c/p>\n\u003cp>As her son, Eric Turner, told me again and again when asked to describe his mother: “She was fearless.”\u003c/p>\n\u003ch2>The smell of war\u003c/h2>\n\u003cp>Born in 1930, Turner (birth name Kamata Aoba) was the youngest daughter of a wealthy family in Tokyo’s Kojimachi district. Turner’s father, a professor, died when she was quite young, so by the time Japan entered World War II, her mother was teaching flower arrangement classes to support her three children.\u003c/p>\n\u003cp>Around that time, Hideki Tojo, Japan’s ultranationalist military leader (and, later, convicted war criminal) visited Turner’s junior high school, which his daughter also attended. His message to the teachers there? No more English was to be spoken or taught. And so, Turner says, “I could smell the war starting.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Before long, the American firebombing raids in Tokyo started in earnest. “Planes would come,” Turner recalls. “The sky is all red — everything burning, burning.” Soon, the family was forced to evacuate to an uncle’s house in the countryside.\u003c/p>\n\u003cp>Those two years Turner spent on the outskirts of Tokyo were a precursor to her long and distinguished career. Her brother had been drafted into the military, and her older sister, Midori, was very shy. But the family needed food to survive, so Turner — barely a teenager at the time — volunteered to travel back into the city to procure kimonos and other valuables from their home, jumping off the train before it reached the station so she could reuse the same ticket. These were dangerous excursions: Sometimes she’d dive onto the ground to avoid machine gun fire from war planes flying overhead.\u003c/p>\n\u003cp>Back in the countryside, Turner began to hone her business acumen, trading her cargo with local farmers in exchange for food and other necessities. It made sense, then, that after the war ended, Turner also became the family emissary to the black markets that many Japanese depended on for survival during those lean post-war years.\u003c/p>\n\u003cp>About a decade later, in 1956, Turner parlayed those early connections to buy up a large supply of mahjong dice and other trinkets and transported them to Brazil, where her brother had opened a Japanese souvenir shop — her first time dabbling in a big business venture.\u003c/p>\n\u003cfigure id=\"attachment_13934868\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934868\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut.jpg\" alt=\"Inside an album of old photos, a black-and-white photo of an Asian woman with tousled curls and hoop earrings.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-29-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A photo of a young, glamorous Lena Turner, from when she worked as a model in her 20s. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A legacy of love\u003c/h2>\n\u003cp>It would be another 20 years before she started her restaurant career in San Francisco — and in that time Turner lived a whole other life. In Tokyo in her 20s, she was a striking beauty who took on modeling jobs and went out dancing all the time. In photos from back then, she looks like a movie star — big, flashy hoop earrings, hair done up in stylishly tousled curls.\u003c/p>\n\u003cp>Naturally, all of the men in her life were in love with her. And so when Turner talks about those years now, she talks about a series of grand romances. There was the Russian, Alex, who would later go on to work for the KGB, and whom she credits for helping her to escape from her first, ill-fated marriage to an abusive Japanese man. She turned down Alex’s own proposal; a marriage would have included a move to the Soviet Union. (“I cannot stay in that cold place,” she remembers telling him.)\u003c/p>\n\u003cp>There was the handsome American Air Force pilot she met at a nightclub, whom she still talks about as her “best boyfriend,” with a dreamy look in her eye. And then there was Martin — poor Martin — the young Dutchman she fell in love with on the way to Brazil. He was working as an engineer on the boat, and by the end of the 42-day voyage, the two had gotten engaged. (“Every day I snuck into his room.”) Turner went back to Japan to wait for him, but right before he was supposed to visit, she got word that he had died in a tragic accident — hit by a car in Rotterdam. He was only 21.\u003c/p>\n\u003cp>It’s no wonder, then, that when I ask Turner what she hopes her lasting legacy will be, she doesn’t say anything about her restaurant empire or the various businesses that she has opened and closed. “Love,” she says instead. “And joy. That’s the best life I had. I’ve met very nice people.”\u003c/p>\n\u003cfigure id=\"attachment_13932218\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13932218\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED.jpg\" alt=\"A photo of a young woman wearing a dress and a swimsuit in a photo album.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67321_20230727-LenaTurner-18-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">By the time she opened her first restaurant in San Francisco, Turner had lived a whole other life that was full of romance. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The accidental restaurateur\u003c/h2>\n\u003cp>It was love, finally, that brought Turner to the Bay Area in the early ’60s. She met her last husband, Jack Turner, an English jazz drummer, while she was helping her brother-in-law run a nightclub in Tokyo. The couple bounced around Oakland, Santa Monica and San José for a few years before Turner decided she would try to apply her business savvy in San Francisco’s Japantown.\u003c/p>\n\u003cp>“I didn’t have any money because musicians don’t make money,” she says. “My husband — you know, he’s an artist.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>It largely fell on Turner, then, to support her family. In Japantown, her first job was as a salesgirl selling reclining massage chairs, and she immediately found that all those years she’d spent negotiating with vendors on Tokyo’s black market had served her well. “I’m very good at sales,” she says. “Anything I sell, everybody buys from me. I sold \u003ci>a lot \u003c/i>of massage chairs.” For each one sold, she would get a $100 cash commission.\u003c/p>\n\u003cp>Encouraged by that success, Turner opened the first business of her own in 1969 — Kamata Pearls, a pearl oyster shop on Fisherman’s Wharf. Tourists would pay a couple bucks for an oyster from the tanks to see how many pearls were inside. Then, Turner would work her sales magic, convincing customers to turn their treasure into custom pendants or rings.\u003c/p>\n\u003cp>The business was so lucrative that copycats sprung up all along the Wharf and Pier 39, so, after a few years, Turner started looking for other opportunities. One of her jewelry contacts recommended her to Gido Shibata, the founder of the original Sapporo-ya in Los Angeles, likely the \u003ca href=\"https://www.sgvtribune.com/2016/07/25/where-restaurants-and-la-history-meet-at-delicious-little-tokyo/\">first ramen restaurant in America\u003c/a>. He was looking to expand to San Francisco and wanted Turner to partner with him.\u003c/p>\n\u003cp>It was a risky proposition. “I had never been a waitress,” Turner recalls. “I didn’t know anything about the restaurant business.” And ramen, specifically, was still an unknown quantity to American customers.\u003c/p>\n\u003cfigure id=\"attachment_13934871\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934871\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut.jpg\" alt=\"An older woman, seated, gestures with her hands as she tells a story. In front of her on the table is a stack of old photographs.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-25-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a stack of old photos in front of her, Turner reminisces about her early years in Japan. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner, forever undaunted, decided to give it a go. In the still-nascent Japan Center mall, she found a space that had previously been a training center for the Kikkoman soy sauce company. She brought in a ramen machine from Japan and set it up right next to the front window so passersby could see the noodles being made fresh every morning. Shibata sent a talented, hard-working chef, Yoshiaki, who got along with Turner so well that he wound up staying at the restaurant until she sold it in 2014. (“Forty years and we never got in a fight!” she exclaims.)\u003c/p>\n\u003cp>These days, there are at least six ramen shops within a one-block radius of the Japantown Peace Plaza. But when Sapporo-ya opened in 1976, it was the only one — and, as Turner recalls, the restaurant quickly became something of a sensation, with customers lining up outside before it opened each morning. At Sapporo-ya, the \u003ci>San Francisco Examiner \u003c/i>food critic Patricia Unterman wrote in her \u003ca href=\"https://www.newspapers.com/image/460907356/\">1983 review\u003c/a> of the restaurant, “the Japanese version of noodles and soup reaches new heights.” The dining room stayed busy late into the night — until 2 a.m. in those early years.\u003c/p>\n\u003cp>The restaurant’s success also helped mark a turning point for Japantown as a whole, on the heels of a \u003ca href=\"https://scholarworks.calstate.edu/downloads/dr26xz18v\">contentious redevelopment project\u003c/a>. When it first opened, the Japan Center mall had a decidedly corporate vibe, with much of its square footage dedicated to showrooms for big Japanese conglomerates like Hitachi and Mitsubishi. But with the advent of restaurants like Sapporo-ya and other small retail stores in the mid-’70s, the mall gradually shifted its focus to what we see today: mostly small local businesses rooted in Japanese and Japanese American cultural products.\u003c/p>\n\u003cfigure id=\"attachment_13934896\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934896\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/PostWebster_Restaurants.jpg\" alt=\"Color photograph of long two-story white building with dark trim and cars parked along curb\" width=\"2000\" height=\"1359\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-1020x693.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-1536x1044.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/PostWebster_Restaurants-1920x1305.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The view southwest from Post and Webster Streets circa 1978. A sign for Fuku-Sushi and Sopporo-ya hangs near the entrance to the Japan Center mall. \u003ccite>(\u003ca href=\"https://digitalsf.org/islandora/object/islandora%3A202581?solr_nav%5Bid%5D=8729f00417c1be1bd5b7&solr_nav%5Bpage%5D=9&solr_nav%5Boffset%5D=6\">San Francisco History Center, San Francisco Public Library\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Turner, the ramen shop was just the beginning. Within a couple of years, she’d opened a sushi restaurant called Fuku-Sushi in the same building, and then a bar and restaurant called Momiji. (By this point, the \u003ci>Examiner \u003c/i>was calling her “Japantown’s queen of sushi bars.”) For a while, she also had a fur coat business in the Japan Center, an outpost of her pearl shop in Redondo Beach, in Southern California, and another sushi restaurant, Nobuyuki, in the Outer Richmond. The Turner restaurant that recent Japantown visitors are probably most familiar with is \u003ca href=\"https://sf.eater.com/2020/10/23/21530789/takara-japantown-nari-japanese-comfort-food-outdoor-seating\">Takara\u003c/a>, a longtime Japan Center favorite for lunch bentos, which she bought a couple of years before the pandemic.\u003c/p>\n\u003cp>The glory years, though, were when Sapporo-ya and Fuku-Sushi were at the peak of their popularity, in the ’70s, ’80s and ’90s. Fuku, in particular, was a magnet for celebrities: Robin Williams, Keanu Reeves, Tony Curtis and Francis Ford Coppola all ate there. But while Turner collected their autographed photos to display, she was never especially starstruck. One time, she recalls, she came back to close the restaurant after having gone out dancing at the Tonga Room and her staff told her that Yoko Ono had stopped by — she’d requested a tatami room and walked into the restaurant barefoot. The time Keanu visited, Turner remembers one of her servers was so happy she burst into tears.\u003c/p>\n\u003cp>“I didn’t care,” Turner says. “I talked about the menu. I took his order.”\u003c/p>\n\u003cfigure id=\"attachment_13934949\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934949\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-scaled.jpg\" alt=\"A black-and-white photo in an old photo album shows a young chef in a headband straining noodles over a big pot.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/20230727-LenaTurner-49-JY-qut-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">A photo of Yoshiaki, the ramen chef at Lena Turner’s restaurant Sapporo-ya, straining a batch of noodles during the restaurant’s early days. He and Turner worked together for nearly 40 years. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mostly, Turner is just happy that she was able to provide a good life for her two children. She says it as though that were an easy thing. But her son, Eric, a real estate agent in San Francisco, remembers his mother being a superhero-like figure. He was about 11 years old when she opened Sapporo-ya, and the family was living in San Rafael at the time. Turner would get up early in the morning to fry fresh chicken for sandwiches — to, as Eric puts it, “send us off to school with the best meal she could give us.” Then she would drive back and forth between San Rafael and the city, often twice a day, so that she could spend time with the kids when they got home from school before heading back to the restaurant at night.\u003c/p>\n\u003cp>“She never complained,” Eric recalls. “There was no hesitation.”\u003c/p>\n\u003cp>Mostly, Eric says, he’s inspired by how strong his mother has always been. Even starting in a new industry that she’d never had any experience with, she moved forward with complete confidence.\u003c/p>\n\u003cp>“I look back on her legacy as someone who had no fear,” Eric says. “She was all of five foot tall, 100 pounds — no worries. She was all guts.”\u003c/p>\n\u003cfigure id=\"attachment_13932219\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13932219\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED.jpg\" alt=\"Bottles and posters sit on shelves along a wall.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67327_20230727-LenaTurner-23-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bottles of sake decorate the interior of the now-closed Chika & Sake, Turner’s final restaurant — at least for now. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The next chapter\u003c/h2>\n\u003cp>In recent years, the difficulties of the pandemic have soured Turner on the restaurant industry. At the height of lockdown, she and the other tenants of Japan Center West were entangled in \u003ca href=\"https://sf.eater.com/21524071/japantown-japan-center-restaurants-sf-rent-negotiations-takara-kui-shin-bo\">prolonged dispute with their landlord\u003c/a>, a Beverly Hills–based developer that refused to give tenants any discount on back rent or maintenance fees, demanding the full amount — close to $20,000 a month for Takara — even when businesses in the mall weren’t allowed to open. The situation was so grim that when I spoke to Turner at the time, she essentially pronounced the neighborhood dead. “\u003ca href=\"https://sf.eater.com/21524071/japantown-japan-center-restaurants-sf-rent-negotiations-takara-kui-shin-bo\">I think Japantown is no more\u003c/a>,” she told me.\u003c/p>\n\u003cp>In the end, she wound up \u003ca href=\"https://sf.eater.com/2021/1/29/22254711/takara-sf-japantown-permanent-closure-japan-center-kiss-seafood\">closing Takara\u003c/a>. She opened a new restaurant, \u003ca href=\"https://www.kqed.org/arts/13906456/aoba-japantown-japanese-restaurant-lena-turner-takara\">Sushi Aoba\u003c/a>, a few blocks away on Laguna Street, then later rebranded it as \u003ca href=\"https://sf.eater.com/2022/11/10/23451369/new-sake-koryori-bar-san-francisco-japantown-chika\">Chika & Sake\u003c/a>, partnering with a local sake expert. But neither project worked out the way that Turner had hoped, and by this past spring she’d shuttered the space altogether.\u003c/p>\n\u003cp>Still, even at 93, Turner shows no signs of wanting to retire. Over the course of the many weeks we communicated for this story, she spoke constantly about wanting to find some new project. She says she’s sworn off restaurants for good — that there’s no way to make any money doing it. The young people she sees crowding into Japantown every weekend? “They have ice cream — they don’t eat food, young people.”\u003c/p>\n\u003cp>Eric, her son, wouldn’t rule anything out. Who’s to say she won’t get the itch a few months from now to bring San Francisco some new dish the city has never seen? Or that she won’t dive head-first into a completely different business?\u003c/p>\n\u003cp>“I always want to do different things,” she says. “Nobody was doing ramen. Nobody was doing jewelry shops. So I want to do it.”\u003c/p>\n\u003cfigure id=\"attachment_13932215\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13932215\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED.jpg\" alt=\"An older person sits at counter indoors with posters hung on the wall behind them.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/RS67307_20230727-LenaTurner-05-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Turner sits for a portrait in her now-closed Japantown restaurant, Chika and Sake. Even at 93, she’s still contemplating her next business move. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mostly, she says, she feels gratitude for the amazing life that she has led — for all the people who have loved her, for this country that she now calls home. “When I hear the American national anthem, I am like this,” Turner says, clenching her fist on her chest. “This country raised me, not Japan.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When she talks, it’s easy to see the young girl who bravely dodged bullets and jumped off moving trains to provide for her family — who never turned down an adventure. That willingness to try new things has made her a bedrock of the neighborhood. Turner still walks down to the Japan Center every day from her home on Van Ness. Every day, she’ll run into someone she knows — someone who’ll call out, “Lena! Lena!” and have a piece of gossip to share. Every day, she has a new story to tell.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "the-stud-will-reopen-in-a-new-location-in-early-2024",
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"content": "\u003cp>The Stud is reopening in San Francisco.\u003c/p>\n\u003cp>The legendary queer bar, founded in 1966 and closed for the past three years, will reopen in SOMA just three blocks from its previous location. Occupying two adjoining buildings at 1123-1125 Folsom Street, the Stud is projected to open its doors in early 2024.\u003c/p>\n\u003cp>At a press conference Tuesday morning, drag performers, politicians and members of the Stud’s ownership collective spoke of how the historic LGBTQ+ venue’s second act will bolster San Francisco’s post-pandemic recovery.\u003c/p>\n\u003cp>“We looked long and hard to find a place that was worthy of the Stud’s legacy — a place that could bring us all together. A place that would be at the heart of our queer community. And a place where we could also make a difference,” said Stud co-owner Honey Mahogany, who began her career as a drag performer before entering politics.\u003c/p>\n\u003cp>Now the San Francisco Democratic Party chair, Mahogany led Tuesday’s press conference in pink, puffy sleeves and a Beyoncé-esque blond wig, flanked by Mayor London Breed, Senator Scott Wiener and San Francisco Drag Laureate and Oasis nightclub owner D’Arcy Drollinger.\u003c/p>\n\u003cfigure id=\"attachment_13934300\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13934300\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-800x533.jpg\" alt=\"Two people, one wearing a cowboy hat, hug in an outdoor setting.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Per Sia (left) and Hollywood Texas embrace outside of the new location of The Stud, a longtime LGBTQ+ venue and worker-owned cooperative, on Folsom Street in the Leather and LGBTQ Cultural District in San Francisco on Sept. 5, 2023, after its closure at its former site in 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We all have heard the stories of the doom loop,” Mahogany continued, referencing news coverage focused on San Francisco’s homelessness and drug addiction crises. “South of Market, the mid-Market area has been really, really negatively impacted by the pandemic. And let’s be real, it’s always struggled a bit. But now this is an opportunity. It’s an opportunity to rebuild and build back better.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Stud, a designated San Francisco Legacy Business, has a rich six-decade history. It was one of the first gay bars that welcomed women; it nurtured hippie, punk and alternative subcultures; and it fostered the careers of \u003ca href=\"https://www.kqed.org/arts/13927233/heklina-dies-drag-legend-san-francsico\">boundary-pushing drag performers like the late Heklina\u003c/a>, who began her Trannyshack party there in the 1990s. [aside postid='arts_13880884']\u003c/p>\n\u003cp>The Stud’s ownership collective, comprised of over a dozen artists and activists, decided to close the glitter-curtained doors in May 2020, when COVID-19 shutdowns had brought nightlife to a halt — but vowed to one day return.\u003c/p>\n\u003cp>The Stud will take over two connected buildings that together constitute twice the size of its previous space. “It has twice as many bathrooms. Anyone who got stuck in the bottleneck of the bathroom line at the old Stud will be rejoicing at that news,” said Rachel Ryan, president of the ownership collective, to whoops from the crowd.\u003c/p>\n\u003cp>Ryan also announced that, while closing the old location, the owners discovered “treasure troves” of historical photos and ephemera — including original artwork and even Etta James’ performance contract — that will be displayed in the new building.\u003c/p>\n\u003cfigure id=\"attachment_13880907\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13880907\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg\" alt=\"A black-and-white photo of a drag queen nun and two mustached men partying.\" width=\"655\" height=\"434\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg 655w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins-160x106.jpg 160w\" sizes=\"(max-width: 655px) 100vw, 655px\">\u003cfigcaption class=\"wp-caption-text\">Partygoers at the Stud, including a Sister of Perpetual Indulgence, in 1991. \u003ccite>(Melissa Hawkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Stud collective is \u003ca href=\"https://givebutter.com/Stud2024\">currently crowdfunding\u003c/a> $500,000 for renovations that include a dressing room for performers, DJ booths and a top-shelf sound system. At the press conference, Mahogany discussed the high costs of rezoning and permitting in San Francisco.\u003c/p>\n\u003cp>“While I believe in the power of a collective, the thing is, we’re not all rich,” she said. “We are just everyday people who care a lot about our community, our neighborhood, and this bar. So we’re going to need everybody’s help to contribute to help us raise the funds.”\u003c/p>\n\u003cp>In her speech, Mayor Breed acknowledged that red tape makes doing business in San Francisco complicated and costly, and pledged to waive as many city fees as possible for the Stud.\u003c/p>\n\u003cp>“We have to do everything we can to get out of the way of small businesses,” she said. “Especially nightlife, which is an important part of not just our economic recovery, but our ability to have fun in San Francisco. We have to bring back the fun in our city, and nothing says fun like dancing the night away.”\u003c/p>\n\u003cfigure id=\"attachment_13934302\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13934302\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-800x533.jpg\" alt=\"A person with long hair and wearing a sport coat speaks into a row of microphones in the middle of a crowd.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco mayor London Breed speaks during a press conference to announce a new location of The Stud, a longtime LGBTQ+ venue, on Folsom Street in the Leather and LGBTQ Cultural District in San Francisco on Sept. 5, 2023, after its closure at its former site in 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Senator Wiener reminded the audience of San Francisco’s historical resilience, referencing how the city survived the assassinations of Mayor George Moscone and openly gay Supervisor Harvey Milk, and rallied mutual aid during the devastation of the \u003ca href=\"https://www.kqed.org/arts/13859408/aids-activism-san-francisco-1980s\">AIDS epidemic\u003c/a>.\u003c/p>\n\u003cp>Along with nightlife’s role in pandemic recovery, Wiener said, “it’s always been at the heart of San Francisco culture and our economy. And for a long time, San Francisco viewed nightlife as a problem to be managed.”\u003c/p>\n\u003cp>“San Francisco would not be San Francisco without nightlife,” he continued, “and it wouldn’t be San Francisco without the queer nightlife.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter 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>\n\u003cp>\u003cem>\u003ca href=\"https://givebutter.com/Stud2024\">Follow the Stud’s reopening updates\u003c/a> on its crowdfunding campaign.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Stud is reopening in San Francisco.\u003c/p>\n\u003cp>The legendary queer bar, founded in 1966 and closed for the past three years, will reopen in SOMA just three blocks from its previous location. Occupying two adjoining buildings at 1123-1125 Folsom Street, the Stud is projected to open its doors in early 2024.\u003c/p>\n\u003cp>At a press conference Tuesday morning, drag performers, politicians and members of the Stud’s ownership collective spoke of how the historic LGBTQ+ venue’s second act will bolster San Francisco’s post-pandemic recovery.\u003c/p>\n\u003cp>“We looked long and hard to find a place that was worthy of the Stud’s legacy — a place that could bring us all together. A place that would be at the heart of our queer community. And a place where we could also make a difference,” said Stud co-owner Honey Mahogany, who began her career as a drag performer before entering politics.\u003c/p>\n\u003cp>Now the San Francisco Democratic Party chair, Mahogany led Tuesday’s press conference in pink, puffy sleeves and a Beyoncé-esque blond wig, flanked by Mayor London Breed, Senator Scott Wiener and San Francisco Drag Laureate and Oasis nightclub owner D’Arcy Drollinger.\u003c/p>\n\u003cfigure id=\"attachment_13934300\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13934300\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-800x533.jpg\" alt=\"Two people, one wearing a cowboy hat, hug in an outdoor setting.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68560_230905-TheStudReopening-01-BL-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Per Sia (left) and Hollywood Texas embrace outside of the new location of The Stud, a longtime LGBTQ+ venue and worker-owned cooperative, on Folsom Street in the Leather and LGBTQ Cultural District in San Francisco on Sept. 5, 2023, after its closure at its former site in 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We all have heard the stories of the doom loop,” Mahogany continued, referencing news coverage focused on San Francisco’s homelessness and drug addiction crises. “South of Market, the mid-Market area has been really, really negatively impacted by the pandemic. And let’s be real, it’s always struggled a bit. But now this is an opportunity. It’s an opportunity to rebuild and build back better.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Stud, a designated San Francisco Legacy Business, has a rich six-decade history. It was one of the first gay bars that welcomed women; it nurtured hippie, punk and alternative subcultures; and it fostered the careers of \u003ca href=\"https://www.kqed.org/arts/13927233/heklina-dies-drag-legend-san-francsico\">boundary-pushing drag performers like the late Heklina\u003c/a>, who began her Trannyshack party there in the 1990s. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Stud’s ownership collective, comprised of over a dozen artists and activists, decided to close the glitter-curtained doors in May 2020, when COVID-19 shutdowns had brought nightlife to a halt — but vowed to one day return.\u003c/p>\n\u003cp>The Stud will take over two connected buildings that together constitute twice the size of its previous space. “It has twice as many bathrooms. Anyone who got stuck in the bottleneck of the bathroom line at the old Stud will be rejoicing at that news,” said Rachel Ryan, president of the ownership collective, to whoops from the crowd.\u003c/p>\n\u003cp>Ryan also announced that, while closing the old location, the owners discovered “treasure troves” of historical photos and ephemera — including original artwork and even Etta James’ performance contract — that will be displayed in the new building.\u003c/p>\n\u003cfigure id=\"attachment_13880907\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13880907\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg\" alt=\"A black-and-white photo of a drag queen nun and two mustached men partying.\" width=\"655\" height=\"434\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg 655w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins-160x106.jpg 160w\" sizes=\"(max-width: 655px) 100vw, 655px\">\u003cfigcaption class=\"wp-caption-text\">Partygoers at the Stud, including a Sister of Perpetual Indulgence, in 1991. \u003ccite>(Melissa Hawkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Stud collective is \u003ca href=\"https://givebutter.com/Stud2024\">currently crowdfunding\u003c/a> $500,000 for renovations that include a dressing room for performers, DJ booths and a top-shelf sound system. At the press conference, Mahogany discussed the high costs of rezoning and permitting in San Francisco.\u003c/p>\n\u003cp>“While I believe in the power of a collective, the thing is, we’re not all rich,” she said. “We are just everyday people who care a lot about our community, our neighborhood, and this bar. So we’re going to need everybody’s help to contribute to help us raise the funds.”\u003c/p>\n\u003cp>In her speech, Mayor Breed acknowledged that red tape makes doing business in San Francisco complicated and costly, and pledged to waive as many city fees as possible for the Stud.\u003c/p>\n\u003cp>“We have to do everything we can to get out of the way of small businesses,” she said. “Especially nightlife, which is an important part of not just our economic recovery, but our ability to have fun in San Francisco. We have to bring back the fun in our city, and nothing says fun like dancing the night away.”\u003c/p>\n\u003cfigure id=\"attachment_13934302\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13934302\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-800x533.jpg\" alt=\"A person with long hair and wearing a sport coat speaks into a row of microphones in the middle of a crowd.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS68569_230905-TheStudReopening-16-BL-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco mayor London Breed speaks during a press conference to announce a new location of The Stud, a longtime LGBTQ+ venue, on Folsom Street in the Leather and LGBTQ Cultural District in San Francisco on Sept. 5, 2023, after its closure at its former site in 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Senator Wiener reminded the audience of San Francisco’s historical resilience, referencing how the city survived the assassinations of Mayor George Moscone and openly gay Supervisor Harvey Milk, and rallied mutual aid during the devastation of the \u003ca href=\"https://www.kqed.org/arts/13859408/aids-activism-san-francisco-1980s\">AIDS epidemic\u003c/a>.\u003c/p>\n\u003cp>Along with nightlife’s role in pandemic recovery, Wiener said, “it’s always been at the heart of San Francisco culture and our economy. And for a long time, San Francisco viewed nightlife as a problem to be managed.”\u003c/p>\n\u003cp>“San Francisco would not be San Francisco without nightlife,” he continued, “and it wouldn’t be San Francisco without the queer nightlife.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter 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>\n\u003cp>\u003cem>\u003ca href=\"https://givebutter.com/Stud2024\">Follow the Stud’s reopening updates\u003c/a> on its crowdfunding campaign.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Cannabis Education for Teens Is This San Francisco Author’s Mission",
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"content": "\u003cp>“Go read and make up your own mind. Even if it’s not for you — which is OK — you’ll be able to see why it’s important not to keep it from everybody else.”\u003c/p>\n\u003cp>That’s what Joline Rivera, a Chicago-based Mexican American foodie and founder of \u003ca href=\"https://kitchentoke.com/\">\u003ci>Kitchen Toke\u003c/i>\u003c/a>, believes when it comes to cannabis. As the creator of an online magazine that centers on cannabis-infused recipes for healthy foods and beverages, she believes that the benefits of hemp abound.\u003c/p>\n\u003cp>Rivera is just one of the many personalities featured in \u003ca href=\"https://www.instagram.com/byrdwatch/?hl=en\">Caitlin Donohue\u003c/a>’s new book, \u003ca href=\"https://lernerbooks.com/shop/show/23086\">\u003ci>Weed: Cannabis Culture in the Americas\u003c/i>\u003c/a>. Donohue, who spent her formative years growing up in San Francisco during the 1980s and has spent the last decade living in Mexico as a \u003ca href=\"https://radionopal.com/programas/cronica/\">drug and culture reporter\u003c/a>, compiles years of her research, personal experiences and interviews with 17 diverse experts in the leafy world of cannabis to tell a continental story about the benefits of — and misunderstandings about — weed.\u003c/p>\n\u003cfigure id=\"attachment_13933922\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933922\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue4-800x600.jpeg\" alt=\"a teenager boy holds up a plant of cannabis\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-768x576.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-1536x1152.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-2048x1536.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One of the book’s interviewees is Alejo Schroeter, a teenage medical marijuana user who lives in Buenos Aires. \u003ccite>(Clara Gomila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Geared towards young adult readers, it’s written in a compact, accessible format that lends itself to broader discussions around race, social justice, policing, government, parenting, and how to moderate the use of any substance. With the book’s international launch on Sept. 5, I spoke with Donohue about writing \u003ci>Weed\u003c/i> for today’s teens.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Alan Chazaro:\u003c/b> Congratulations on publishing your second book for young adults. What’s your background as a reporter and how did that inform the way you approached this book and the subjects you chose to interview?\u003c/p>\n\u003cp>\u003cb>Caitlin Donohue:\u003c/b> I’ve been reporting on cannabis since I started my column [Herbwise] at the \u003ci>San Francisco Bay Guardian\u003c/i> in 2012. I moved to Mexico City a few years later. I have had a very unique experience of being able to see the world of cannabis — and cannabis prohibition in particular — on both sides of the U.S.-Mexico border. Seeing how it works on an international level inspired me to share it with young leaders and readers. The people I spoke with come from all over the Americas: Argentina, Jamaica, Mexico, Colombia, Canada, the U.S. They all have different experiences with a certain role that cannabis plays in society. A 14-year-old from Buenos Aires who takes it medicinally. An auto shop worker in LA who was incarcerated on cannabis charges. An architect from Mexico who constructs using hemp-based materials. A former NBA player, Al Harrington.\u003c/p>\n\u003cp>\u003cb>Al Harrington played for the Golden State Warriors when I was growing up. I never knew he was involved in the cannabis industry.\u003c/b>\u003c/p>\n\u003cp>He’s special because he’s one of the only people in the book who is from the legal, commercial cannabis industry in the U.S. When I tapped people for this, I wanted to show different parts of the cannabis spectrum. I found that people in the legal cannabis industry didn’t want to be involved in a project geared towards young readers and education, or around cannabis policing or any of that. But Al understood what I was doing right away. We talked about what cannabis means to him and how it entered his life as a teenager, not as personal consumption, but how him and his friends were criminalized around cannabis. Cops would line them up and search them for drugs, which I think is sadly a common experience for Black and brown people around the world. He understood why young people could use more information about it and how cannabis impacts our personal health.\u003c/p>\n\u003cfigure id=\"attachment_13933921\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933921\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue3-800x1067.jpeg\" alt=\"an NBA player stands next to his grandmother in a living room\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-800x1067.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-1020x1360.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-160x213.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-768x1024.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-1152x1536.jpeg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3.jpeg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Former NBA player, Al Harrington, is interviewed about cannabis in Donohue’s latest book. \u003ccite>(Courtesy of Al Harrington)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Your book explores various perspectives on the cannabis spectrum throughout the Americas. What’s a major takeaway you’ve had?\u003c/b>\u003c/p>\n\u003cp>I really wanted to make it clear in this book that even though we’re all talking about the same plant, it has different roles and levels of acceptance in other regions and countries. So much of it is about cannabis, but it’s also about prohibition. I wanted that point to come across about how prohibition isn’t linked to how dangerous drugs are. Most of the time it’s established as a tool of racism and classism, and leads to horrific violence which the power structures use to control very specific communities. This plant impacts all of us differently depending on who we are: our racial background, our neighborhoods, our gender, our social class, and so on. This book reminds us that we are all community members. We all use drugs in different ways for different purposes. I hope the book can be a starting point to talk about not just weed, but other issues impacting the lives of young people around the world.\u003c/p>\n\u003cp>\u003cb>What are some benefits of cannabis, and why should anyone who is against it consider softening their views on it as an illegal substance?\u003c/b>\u003c/p>\n\u003cp>I spoke with a nursing professor at the University of British Columbia, and she interviewed hundreds of young people about drugs in their life. She uses educational resources to teach kids about drugs in a harm-reduction perspective, rather than the traditional binary of abstinence versus addiction. She underlines the fact that we’re all drug users. Humans have always been drug users. It will never be about eliminating drug use. Even drugs that are more “recreational” in nature, it’s about being in touch with our bodies and minds.\u003c/p>\n\u003cp>For people looking to know about the health benefits of cannabis, there is a chapter about how its medicinal purposes can help to maintain a high quality of life. There are some conditions where people have used cannabis and it has proven to have dramatic results on improving their specific condition. There’s also a chapter in the book about the impacts of non-psychoactive cannabis in our lives. Hemp flour, hemp milk. There’s a lot of very positive examples of cannabis’ impact on a day-to-day basis.\u003c/p>\n\u003cfigure id=\"attachment_13933919\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933919\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue1-800x1200.jpg\" alt=\"a woman who authored a book on cannabis stands behind cannabis plants\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Caitlin Donohue, who has been reporting on drug and culture in the Americas for decades, is focused on young readers with her latest book, ‘Weed.’ \u003ccite>(Sandra Blow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Bay Area has always been an informal hub for weed usage and distribution — dating back to the counter-cultural movements of the 1960s in Berkeley, Oakland and San Francisco. Is there anything about the history of cannabis here that has gone overlooked?\u003c/b>\u003c/p>\n\u003cp>One part of the cannabis industry in the Bay Area is the role it played in the AIDS epidemic. In California it was an HIV/AIDS patient who really figured out how cannabis could help give appetites back, it helped with nausea. The queer community wanted to keep each other safe, and they weren’t necessarily concerned with cannabis being deemed illegal by the government. There was \u003ca href=\"https://www.sfchronicle.com/style/article/How-San-Francisco-s-HIV-AIDS-warriors-paved-the-13826035.php#photo-17309624\">a famed HIV/AIDS patients cannabis club [activist Dennis Peron’s Cannabis Buyers’ Club]\u003c/a> that was raided very publicly during the run-up to Proposition 215 [the first medical marijuana legislation in the country]. The cops and the state wanted to turn public opinion against medical marijuana, but voters decided to do it anyway. It’s another example of why it’s important to look at how drug prohibition impacts specific communities and how it falls on different people’s backs, and that has happened in Bay Area culture and communities for decades.\u003c/p>\n\u003cp>\u003cb>This book is geared towards young adults. What do you hope they gain from reading \u003ci>Weed: Cannabis Culture in the Americas\u003c/i>?\u003c/b>\u003c/p>\n\u003cp>I think kids are ready for so much more than we give them credit for. By covering up certain subjects it creates fear where there doesn’t need to be fear. When I was little, I had some D.A.R.E.-type of officer visit my classroom and I remember being so anxious and fearful for the rest of that day. I went straight home and waited for my mom. I told her about how bad drugs are and how people who do them are bad. Thank god my mom took the time to educate me on her own. When I inevitably tried weed, I didn’t have any paranoia or neurosis around it. It allowed me to develop a healthy relationship with cannabis — although I have had moments of problematic uses at times. But kids are capable. What’s more is that we’re setting them up for real confusion, particularly around marijuana. Right now there is gourmet weed being marketed on every level and the cannabis industry in California is massive. So it’s really time to be giving young people more tools to work with.\u003c/p>\n\u003cfigure id=\"attachment_13933923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933923\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue5-800x600.jpeg\" alt=\"a Peruvian family grows cannabis plants in a small green house\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-768x576.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-1536x1152.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-2048x1536.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peruvian cannabis activist Ana Álvarez is interviewed about her collective, Buscando Esperanza. \u003ccite>(Courtesy of Ana Álvarez and Buscando Esperanza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Did you encounter any challenges while writing this book?\u003c/b>\u003c/p>\n\u003cp>Honestly, my challenge might start now. Finding the platforms to share it, getting it into classrooms, getting people to care about it. We’re in a moment of hysteria in the United States. And a lot of it is directed at children’s literature. I looked closely at the list [of banned books] and it’s almost exclusively first-person accounts of being queer, non-binary or being a person of color. So I’ll be in good company. Of course, some people will freak out about seeing a book on weed for young readers. They think that by banning books about tough topics that those topics won’t enter the lives of kids, but that’s not the case. If they don’t learn about cannabis through a book, someone else will teach them. It’s about having a panorama of information.\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>\u003ci>Caitlin Donohue’s ‘\u003ca href=\"https://lernerbooks.com/shop/show/23086\">Weed: Cannabis Culture in the Americas\u003c/a>’ is available on Sept. 5. The author will be \u003ca href=\"https://www.greenapplebooks.com/event/9th-ave-caitlin-donohue-rhana-hashemi\">reading at Green Apple Books\u003c/a> (1231 9th Ave., San Francisco) with Bay Area drug educator Rhana Hashemi on Sept. 13 at 7 p.m.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“Go read and make up your own mind. Even if it’s not for you — which is OK — you’ll be able to see why it’s important not to keep it from everybody else.”\u003c/p>\n\u003cp>That’s what Joline Rivera, a Chicago-based Mexican American foodie and founder of \u003ca href=\"https://kitchentoke.com/\">\u003ci>Kitchen Toke\u003c/i>\u003c/a>, believes when it comes to cannabis. As the creator of an online magazine that centers on cannabis-infused recipes for healthy foods and beverages, she believes that the benefits of hemp abound.\u003c/p>\n\u003cp>Rivera is just one of the many personalities featured in \u003ca href=\"https://www.instagram.com/byrdwatch/?hl=en\">Caitlin Donohue\u003c/a>’s new book, \u003ca href=\"https://lernerbooks.com/shop/show/23086\">\u003ci>Weed: Cannabis Culture in the Americas\u003c/i>\u003c/a>. Donohue, who spent her formative years growing up in San Francisco during the 1980s and has spent the last decade living in Mexico as a \u003ca href=\"https://radionopal.com/programas/cronica/\">drug and culture reporter\u003c/a>, compiles years of her research, personal experiences and interviews with 17 diverse experts in the leafy world of cannabis to tell a continental story about the benefits of — and misunderstandings about — weed.\u003c/p>\n\u003cfigure id=\"attachment_13933922\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933922\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue4-800x600.jpeg\" alt=\"a teenager boy holds up a plant of cannabis\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-768x576.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-1536x1152.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-2048x1536.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue4-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">One of the book’s interviewees is Alejo Schroeter, a teenage medical marijuana user who lives in Buenos Aires. \u003ccite>(Clara Gomila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Geared towards young adult readers, it’s written in a compact, accessible format that lends itself to broader discussions around race, social justice, policing, government, parenting, and how to moderate the use of any substance. With the book’s international launch on Sept. 5, I spoke with Donohue about writing \u003ci>Weed\u003c/i> for today’s teens.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro:\u003c/b> Congratulations on publishing your second book for young adults. What’s your background as a reporter and how did that inform the way you approached this book and the subjects you chose to interview?\u003c/p>\n\u003cp>\u003cb>Caitlin Donohue:\u003c/b> I’ve been reporting on cannabis since I started my column [Herbwise] at the \u003ci>San Francisco Bay Guardian\u003c/i> in 2012. I moved to Mexico City a few years later. I have had a very unique experience of being able to see the world of cannabis — and cannabis prohibition in particular — on both sides of the U.S.-Mexico border. Seeing how it works on an international level inspired me to share it with young leaders and readers. The people I spoke with come from all over the Americas: Argentina, Jamaica, Mexico, Colombia, Canada, the U.S. They all have different experiences with a certain role that cannabis plays in society. A 14-year-old from Buenos Aires who takes it medicinally. An auto shop worker in LA who was incarcerated on cannabis charges. An architect from Mexico who constructs using hemp-based materials. A former NBA player, Al Harrington.\u003c/p>\n\u003cp>\u003cb>Al Harrington played for the Golden State Warriors when I was growing up. I never knew he was involved in the cannabis industry.\u003c/b>\u003c/p>\n\u003cp>He’s special because he’s one of the only people in the book who is from the legal, commercial cannabis industry in the U.S. When I tapped people for this, I wanted to show different parts of the cannabis spectrum. I found that people in the legal cannabis industry didn’t want to be involved in a project geared towards young readers and education, or around cannabis policing or any of that. But Al understood what I was doing right away. We talked about what cannabis means to him and how it entered his life as a teenager, not as personal consumption, but how him and his friends were criminalized around cannabis. Cops would line them up and search them for drugs, which I think is sadly a common experience for Black and brown people around the world. He understood why young people could use more information about it and how cannabis impacts our personal health.\u003c/p>\n\u003cfigure id=\"attachment_13933921\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933921\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue3-800x1067.jpeg\" alt=\"an NBA player stands next to his grandmother in a living room\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-800x1067.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-1020x1360.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-160x213.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-768x1024.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3-1152x1536.jpeg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue3.jpeg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Former NBA player, Al Harrington, is interviewed about cannabis in Donohue’s latest book. \u003ccite>(Courtesy of Al Harrington)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Your book explores various perspectives on the cannabis spectrum throughout the Americas. What’s a major takeaway you’ve had?\u003c/b>\u003c/p>\n\u003cp>I really wanted to make it clear in this book that even though we’re all talking about the same plant, it has different roles and levels of acceptance in other regions and countries. So much of it is about cannabis, but it’s also about prohibition. I wanted that point to come across about how prohibition isn’t linked to how dangerous drugs are. Most of the time it’s established as a tool of racism and classism, and leads to horrific violence which the power structures use to control very specific communities. This plant impacts all of us differently depending on who we are: our racial background, our neighborhoods, our gender, our social class, and so on. This book reminds us that we are all community members. We all use drugs in different ways for different purposes. I hope the book can be a starting point to talk about not just weed, but other issues impacting the lives of young people around the world.\u003c/p>\n\u003cp>\u003cb>What are some benefits of cannabis, and why should anyone who is against it consider softening their views on it as an illegal substance?\u003c/b>\u003c/p>\n\u003cp>I spoke with a nursing professor at the University of British Columbia, and she interviewed hundreds of young people about drugs in their life. She uses educational resources to teach kids about drugs in a harm-reduction perspective, rather than the traditional binary of abstinence versus addiction. She underlines the fact that we’re all drug users. Humans have always been drug users. It will never be about eliminating drug use. Even drugs that are more “recreational” in nature, it’s about being in touch with our bodies and minds.\u003c/p>\n\u003cp>For people looking to know about the health benefits of cannabis, there is a chapter about how its medicinal purposes can help to maintain a high quality of life. There are some conditions where people have used cannabis and it has proven to have dramatic results on improving their specific condition. There’s also a chapter in the book about the impacts of non-psychoactive cannabis in our lives. Hemp flour, hemp milk. There’s a lot of very positive examples of cannabis’ impact on a day-to-day basis.\u003c/p>\n\u003cfigure id=\"attachment_13933919\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933919\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue1-800x1200.jpg\" alt=\"a woman who authored a book on cannabis stands behind cannabis plants\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue1-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Caitlin Donohue, who has been reporting on drug and culture in the Americas for decades, is focused on young readers with her latest book, ‘Weed.’ \u003ccite>(Sandra Blow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Bay Area has always been an informal hub for weed usage and distribution — dating back to the counter-cultural movements of the 1960s in Berkeley, Oakland and San Francisco. Is there anything about the history of cannabis here that has gone overlooked?\u003c/b>\u003c/p>\n\u003cp>One part of the cannabis industry in the Bay Area is the role it played in the AIDS epidemic. In California it was an HIV/AIDS patient who really figured out how cannabis could help give appetites back, it helped with nausea. The queer community wanted to keep each other safe, and they weren’t necessarily concerned with cannabis being deemed illegal by the government. There was \u003ca href=\"https://www.sfchronicle.com/style/article/How-San-Francisco-s-HIV-AIDS-warriors-paved-the-13826035.php#photo-17309624\">a famed HIV/AIDS patients cannabis club [activist Dennis Peron’s Cannabis Buyers’ Club]\u003c/a> that was raided very publicly during the run-up to Proposition 215 [the first medical marijuana legislation in the country]. The cops and the state wanted to turn public opinion against medical marijuana, but voters decided to do it anyway. It’s another example of why it’s important to look at how drug prohibition impacts specific communities and how it falls on different people’s backs, and that has happened in Bay Area culture and communities for decades.\u003c/p>\n\u003cp>\u003cb>This book is geared towards young adults. What do you hope they gain from reading \u003ci>Weed: Cannabis Culture in the Americas\u003c/i>?\u003c/b>\u003c/p>\n\u003cp>I think kids are ready for so much more than we give them credit for. By covering up certain subjects it creates fear where there doesn’t need to be fear. When I was little, I had some D.A.R.E.-type of officer visit my classroom and I remember being so anxious and fearful for the rest of that day. I went straight home and waited for my mom. I told her about how bad drugs are and how people who do them are bad. Thank god my mom took the time to educate me on her own. When I inevitably tried weed, I didn’t have any paranoia or neurosis around it. It allowed me to develop a healthy relationship with cannabis — although I have had moments of problematic uses at times. But kids are capable. What’s more is that we’re setting them up for real confusion, particularly around marijuana. Right now there is gourmet weed being marketed on every level and the cannabis industry in California is massive. So it’s really time to be giving young people more tools to work with.\u003c/p>\n\u003cfigure id=\"attachment_13933923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933923\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/CDonohue5-800x600.jpeg\" alt=\"a Peruvian family grows cannabis plants in a small green house\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-768x576.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-1536x1152.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-2048x1536.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/CDonohue5-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peruvian cannabis activist Ana Álvarez is interviewed about her collective, Buscando Esperanza. \u003ccite>(Courtesy of Ana Álvarez and Buscando Esperanza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Did you encounter any challenges while writing this book?\u003c/b>\u003c/p>\n\u003cp>Honestly, my challenge might start now. Finding the platforms to share it, getting it into classrooms, getting people to care about it. We’re in a moment of hysteria in the United States. And a lot of it is directed at children’s literature. I looked closely at the list [of banned books] and it’s almost exclusively first-person accounts of being queer, non-binary or being a person of color. So I’ll be in good company. Of course, some people will freak out about seeing a book on weed for young readers. They think that by banning books about tough topics that those topics won’t enter the lives of kids, but that’s not the case. If they don’t learn about cannabis through a book, someone else will teach them. It’s about having a panorama of information.\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>\u003ci>Caitlin Donohue’s ‘\u003ca href=\"https://lernerbooks.com/shop/show/23086\">Weed: Cannabis Culture in the Americas\u003c/a>’ is available on Sept. 5. The author will be \u003ca href=\"https://www.greenapplebooks.com/event/9th-ave-caitlin-donohue-rhana-hashemi\">reading at Green Apple Books\u003c/a> (1231 9th Ave., San Francisco) with Bay Area drug educator Rhana Hashemi on Sept. 13 at 7 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "An Ancestral Celebration in Japantown — With a Twist",
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"content": "\u003cp>As a child, Laura Miyano celebrated Obon with her family in Sacramento County by wearing a pink kimono with red and black stripes, passed down by her mother. There were prayers, traditional songs, rehearsed dances and great uncles who drank whiskey and smoked cigars. \u003c/p>\n\u003cp>On Saturday, Miyano’s 12-year-old daughter Maile wore the same kimono, albeit at a slightly different Obon celebration in San Francisco’s Japantown known as BonPOP, which Miyano helped organize. \u003c/p>\n\u003cfigure id=\"attachment_13933957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED.jpg\" alt=\"Buddhist Church members Chiemi Silver and her mom Nanayo Silver help 11-year-old Maile Bellet dress in her grandmother’s kimono before KOHO’s BonPop Obon Festival in the Japantown East Mall in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933957\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church members Chiemi Silver and her mom Nanayo Silver help 11-year-old Maile Bellet dress in her grandmother’s kimono before KOHO’s BonPop Obon Festival in the Japantown East Mall in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our Obon reminds me of the one from when I was a kid, but, you know, it’s a bunch of aunties,” Miyano laughed. “We were like, ‘Let’s get everyone involved and make it fun!’”\u003c/p>\n\u003cp>Under Japantown’s Peace Pagoda and a setting sun, Miyano, her family and a large crowd of community members honored the ancestors with dancing and singing, but also pop songs and a fashion contest that “remixed” traditional Japanese yukata with contemporary pieces like sneakers.\u003c/p>\n\u003cp>“We want young people to learn traditional dances and the meaning of Obon, but to put their own spin on it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_13933964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED.jpg\" alt=\"KOHO founder Susie Kagami speaks on stage during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933964\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">KOHO founder Susie Kagami speaks on stage during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the stewardship of Susie Kagami, the Executive Director of KOHO SF, BonPOP aims to put a modern twist on the over 500-year-old Japanese holiday, when people all over Japan return to their familial villages to honor their ancestors. The hope is to reconnect young people with their culture by welcoming creative expression into an age-old tradition, says Kagami, who wore a floral yukata gathered above her knees — leather cowboy boots on full display.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“A lot of folks in the younger generation are starting to question their roots, and we should have a place for them to do that,” Kagami said.\u003c/p>\n\u003cfigure id=\"attachment_13933962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED.jpg\" alt=\"Japantown Task Force intern Kanata Chatana dances at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933962\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Japantown Task Force intern Kanata Chatana dances at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As dancers and elders got dressed in their yukatas, Eryn Kimura, a KOHO advisory board member alongside Miyano, reflected on how a history of displacement has weighed heavily on the Bay Area’s Japanese American community.\u003c/p>\n\u003cp>“That piece is always going to be looming, that lack of self-determination and ownership over your own space,” Kimura said. “And there’s also joy and something special about folks coming together and having these cultural events to anchor and soundboard their identity.”\u003c/p>\n\u003cfigure id=\"attachment_13933955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED.jpg\" alt=\"Karen Kai (left) and Keyana Stevens (right) stand on stage after winning the Yukata remix contest at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. Stevens created her outfit herself upon learning about the contest.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933955\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Karen Kai (left) and Keyana Stevens (right) stand on stage after winning the Yukata remix contest at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. Stevens created her outfit herself upon learning about the contest. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born and raised in San Francisco, Kenny Okakagi, 27, got involved with BonPOP through his clothing boutique shop in the Japantown mall called Chameleon Vintage.\u003c/p>\n\u003cp>“With Japanese Incarceration and Urban Renewal, not a lot of us live in Japantown anymore,” said Okagaki, who now lives in Oakland. “This event that brings people back to Japantown — and brings in new people, too — is a really beautiful thing.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>More photos below.\u003c/em> \u003c/strong>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_13933953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED.jpg\" alt=\"Buddhist Church member Aaron Lum carries his 7-year-old son Kazuhito Jue on his shoulders while dancing during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933953\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church member Aaron Lum carries his 7-year-old son Kazuhito Jue on his shoulders while dancing during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933963\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED.jpg\" alt=\"KOHO volunteers Eli Pehwan (left) and Khan Chu (right) hang memorial lanterns in the Japantown Peace Plaza during KOHO’s BonPop Obon in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933963\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">KOHO volunteers Eli Pehwan (left) and Khan Chu (right) hang memorial lanterns in the Japantown Peace Plaza during KOHO’s BonPop Obon in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933954\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED.jpg\" alt=\"Buddhist Church dance leader Karen Kai demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933954\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church dance leader Karen Kai demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED.jpg\" alt=\"Spectators watch Obon dancing at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933959\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Spectators watch Obon dancing at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933961\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED.jpg\" alt=\"GenRyu Arts founder Melody Takata plays taiko during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933961\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">GenRyu Arts founder Melody Takata plays taiko during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933958\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED.jpg\" alt=\"People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933958\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933960\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED.jpg\" alt=\"People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933960\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED.jpg\" alt=\"Buddhist Church dance leader Talia Low (center) demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933956\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church dance leader Talia Low (center) demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"blocks": [],
"excerpt": "As Japanese Americans celebrate Obon in the Bay Area, one J-Town organization invites change. ",
"status": "publish",
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"title": "PHOTOS: BonPOP Obon Celebration, Japantown San Francisco | KQED",
"description": "As Japanese Americans celebrate Obon in the Bay Area, KOHO SF invites change to the ancestral celebration.",
"ogTitle": "An Ancestral Celebration in Japantown — With a Twist",
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"socialTitle": "PHOTOS: BonPOP Obon Celebration, Japantown San Francisco%%page%% %%sep%% KQED",
"socialDescription": "As Japanese Americans celebrate Obon in the Bay Area, KOHO SF invites change to the ancestral celebration.",
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"headline": "An Ancestral Celebration in Japantown — With a Twist",
"datePublished": "2023-08-27T10:26:59-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a child, Laura Miyano celebrated Obon with her family in Sacramento County by wearing a pink kimono with red and black stripes, passed down by her mother. There were prayers, traditional songs, rehearsed dances and great uncles who drank whiskey and smoked cigars. \u003c/p>\n\u003cp>On Saturday, Miyano’s 12-year-old daughter Maile wore the same kimono, albeit at a slightly different Obon celebration in San Francisco’s Japantown known as BonPOP, which Miyano helped organize. \u003c/p>\n\u003cfigure id=\"attachment_13933957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED.jpg\" alt=\"Buddhist Church members Chiemi Silver and her mom Nanayo Silver help 11-year-old Maile Bellet dress in her grandmother’s kimono before KOHO’s BonPop Obon Festival in the Japantown East Mall in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933957\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68331_20230826-BonPop-26-JY-10-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church members Chiemi Silver and her mom Nanayo Silver help 11-year-old Maile Bellet dress in her grandmother’s kimono before KOHO’s BonPop Obon Festival in the Japantown East Mall in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our Obon reminds me of the one from when I was a kid, but, you know, it’s a bunch of aunties,” Miyano laughed. “We were like, ‘Let’s get everyone involved and make it fun!’”\u003c/p>\n\u003cp>Under Japantown’s Peace Pagoda and a setting sun, Miyano, her family and a large crowd of community members honored the ancestors with dancing and singing, but also pop songs and a fashion contest that “remixed” traditional Japanese yukata with contemporary pieces like sneakers.\u003c/p>\n\u003cp>“We want young people to learn traditional dances and the meaning of Obon, but to put their own spin on it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_13933964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED.jpg\" alt=\"KOHO founder Susie Kagami speaks on stage during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933964\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68372_20230826-BonPop-69-JY-2-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">KOHO founder Susie Kagami speaks on stage during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the stewardship of Susie Kagami, the Executive Director of KOHO SF, BonPOP aims to put a modern twist on the over 500-year-old Japanese holiday, when people all over Japan return to their familial villages to honor their ancestors. The hope is to reconnect young people with their culture by welcoming creative expression into an age-old tradition, says Kagami, who wore a floral yukata gathered above her knees — leather cowboy boots on full display.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“A lot of folks in the younger generation are starting to question their roots, and we should have a place for them to do that,” Kagami said.\u003c/p>\n\u003cfigure id=\"attachment_13933962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED.jpg\" alt=\"Japantown Task Force intern Kanata Chatana dances at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933962\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68361_20230826-BonPop-60-JY-7-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Japantown Task Force intern Kanata Chatana dances at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As dancers and elders got dressed in their yukatas, Eryn Kimura, a KOHO advisory board member alongside Miyano, reflected on how a history of displacement has weighed heavily on the Bay Area’s Japanese American community.\u003c/p>\n\u003cp>“That piece is always going to be looming, that lack of self-determination and ownership over your own space,” Kimura said. “And there’s also joy and something special about folks coming together and having these cultural events to anchor and soundboard their identity.”\u003c/p>\n\u003cfigure id=\"attachment_13933955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED.jpg\" alt=\"Karen Kai (left) and Keyana Stevens (right) stand on stage after winning the Yukata remix contest at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. Stevens created her outfit herself upon learning about the contest.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933955\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68317_20230826-BonPop-12-JY-9-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Karen Kai (left) and Keyana Stevens (right) stand on stage after winning the Yukata remix contest at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. Stevens created her outfit herself upon learning about the contest. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born and raised in San Francisco, Kenny Okakagi, 27, got involved with BonPOP through his clothing boutique shop in the Japantown mall called Chameleon Vintage.\u003c/p>\n\u003cp>“With Japanese Incarceration and Urban Renewal, not a lot of us live in Japantown anymore,” said Okagaki, who now lives in Oakland. “This event that brings people back to Japantown — and brings in new people, too — is a really beautiful thing.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>More photos below.\u003c/em> \u003c/strong>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_13933953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED.jpg\" alt=\"Buddhist Church member Aaron Lum carries his 7-year-old son Kazuhito Jue on his shoulders while dancing during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933953\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68313_20230826-BonPop-08-JY-3-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church member Aaron Lum carries his 7-year-old son Kazuhito Jue on his shoulders while dancing during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933963\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED.jpg\" alt=\"KOHO volunteers Eli Pehwan (left) and Khan Chu (right) hang memorial lanterns in the Japantown Peace Plaza during KOHO’s BonPop Obon in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933963\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68367_20230826-BonPop-66-JY-5-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">KOHO volunteers Eli Pehwan (left) and Khan Chu (right) hang memorial lanterns in the Japantown Peace Plaza during KOHO’s BonPop Obon in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933954\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED.jpg\" alt=\"Buddhist Church dance leader Karen Kai demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933954\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68314_20230826-BonPop-09-JY-8-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church dance leader Karen Kai demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED.jpg\" alt=\"Spectators watch Obon dancing at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933959\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68343_20230826-BonPop-44-JY-4-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Spectators watch Obon dancing at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933961\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED.jpg\" alt=\"GenRyu Arts founder Melody Takata plays taiko during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933961\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68353_20230826-BonPop-50-JY-6-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">GenRyu Arts founder Melody Takata plays taiko during KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933958\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED.jpg\" alt=\"People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933958\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68341_20230826-BonPop-36-JY-11-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933960\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED.jpg\" alt=\"People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933960\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68348_20230826-BonPop-45-JY-13-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">People dance in KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. This is KOHO’s second year holding Obon in Japantown, a traditional Japanese holiday that honors one’s ancestors. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13933956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED.jpg\" alt=\"Buddhist Church dance leader Talia Low (center) demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13933956\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS68320_20230826-BonPop-15-JY-12-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Buddhist Church dance leader Talia Low (center) demonstrates an Obon dance at KOHO’s BonPop Obon in the Japantown Peace Plaza in San Francisco on Saturday, August 26, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "Jazz Madman John Zorn Is Playing a 15-Show Residency in San Francisco",
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"content": "\u003cp>The saxophonist and composer John Zorn is known for merging Jewish music traditions with avant-garde jazz. And death metal. And easy listening, and just about everything else under the sun. His music comprises a prolific canon that he characterizes as “Radical Jewish Culture.”\u003c/p>\n\u003cp>He’s also known for rarely straying from his home base of New York. But when does leave New York, he brings half of New York with him.\u003c/p>\n\u003cp>That’s what it might seem like, at least, when Zorn settles in this week for a massive, career-spanning residency at the Great American Music Hall in San Francisco. Across 15 shows over five days, Zorn collaborates with daring Manhattan musicians like Laurie Anderson and Ikue Mori, and jazz luminaries like Bill Frisell and John Medeski.\u003c/p>\n\u003cfigure id=\"attachment_13933832\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933832\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/JohnZorn.conducting.2011-scaled.jpg\" alt=\"John Zorn conducts music from his 'Book of Angels' at New York's Lincoln Center in 2011. New York, March 30, 2011.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">John Zorn conducts music from his ‘Book of Angels’ at New York’s Lincoln Center in 2011. New York, March 30, 2011. \u003ccite>(Jack Vartoogian/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some West Coast artists join him on these dates as well. In one Sunday matinee show, Zorn presents his “game” piece of genre and improvisation, \u003ca href=\"https://www.youtube.com/watch?v=yp-oZbmsQVw\">Cobra\u003c/a>, utilizing hand signals, signs and other cues. That ensemble alone utilizes 14 participants, including Slayer drummer Dave Lombardo, experimental guitarist Fred Frith, Faith No More vocalist Mike Patton and most of the other members of experimental thrash-funk ensemble \u003ca href=\"https://www.kqed.org/arts/13864072/ticket-alert-mr-bungle-at-the-warfield-in-san-francisco\">Mr. Bungle\u003c/a>.\u003c/p>\n\u003cp>Sitting in with several other groups, including the stunning \u003ca href=\"https://youtu.be/1Wxqg4AcRrc?si=6aLog0Ws9EWedvHK&t=733\">Electric Masada\u003c/a> band, is the Santa Rosa-raised guitarist \u003ca href=\"https://www.kqed.org/arts/10314475/ugly-sounds-beautiful-sounds-and-everything-in-between-a-talk-with-guitarist-julian-lage\">Julian Lage\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each time John Zorn does a rare residency in the Bay Area, it’s an \u003cem>event\u003c/em>. It’s also unlike anything you’ve ever seen. The \u003ca href=\"https://bohemian.com/live-review-john-zorns-masada-at-yoshis/\">last time I saw him here\u003c/a>, 13 years ago, I walked directly to the box office afterward and bought a ticket to \u003ca href=\"https://bohemian.com/live-review-john-zorn-electric-masada-at-yoshis/\">see him again\u003c/a> the following night. Don’t say you weren’t warned.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘John Zorn at 70′ runs Aug. 30–Sept. 3 at the Great American Music Hall in San Francisco. (A solo organ performance by Zorn on Sept. 2 takes place at Grace Cathedral.) \u003ca href=\"https://gamh.com/shows-zorn70/\">Tickets and information here\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The saxophonist and composer John Zorn is known for merging Jewish music traditions with avant-garde jazz. And death metal. And easy listening, and just about everything else under the sun. His music comprises a prolific canon that he characterizes as “Radical Jewish Culture.”\u003c/p>\n\u003cp>He’s also known for rarely straying from his home base of New York. But when does leave New York, he brings half of New York with him.\u003c/p>\n\u003cp>That’s what it might seem like, at least, when Zorn settles in this week for a massive, career-spanning residency at the Great American Music Hall in San Francisco. Across 15 shows over five days, Zorn collaborates with daring Manhattan musicians like Laurie Anderson and Ikue Mori, and jazz luminaries like Bill Frisell and John Medeski.\u003c/p>\n\u003cfigure id=\"attachment_13933832\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933832\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/JohnZorn.conducting.2011-scaled.jpg\" alt=\"John Zorn conducts music from his 'Book of Angels' at New York's Lincoln Center in 2011. New York, March 30, 2011.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/JohnZorn.conducting.2011-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">John Zorn conducts music from his ‘Book of Angels’ at New York’s Lincoln Center in 2011. New York, March 30, 2011. \u003ccite>(Jack Vartoogian/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some West Coast artists join him on these dates as well. In one Sunday matinee show, Zorn presents his “game” piece of genre and improvisation, \u003ca href=\"https://www.youtube.com/watch?v=yp-oZbmsQVw\">Cobra\u003c/a>, utilizing hand signals, signs and other cues. That ensemble alone utilizes 14 participants, including Slayer drummer Dave Lombardo, experimental guitarist Fred Frith, Faith No More vocalist Mike Patton and most of the other members of experimental thrash-funk ensemble \u003ca href=\"https://www.kqed.org/arts/13864072/ticket-alert-mr-bungle-at-the-warfield-in-san-francisco\">Mr. Bungle\u003c/a>.\u003c/p>\n\u003cp>Sitting in with several other groups, including the stunning \u003ca href=\"https://youtu.be/1Wxqg4AcRrc?si=6aLog0Ws9EWedvHK&t=733\">Electric Masada\u003c/a> band, is the Santa Rosa-raised guitarist \u003ca href=\"https://www.kqed.org/arts/10314475/ugly-sounds-beautiful-sounds-and-everything-in-between-a-talk-with-guitarist-julian-lage\">Julian Lage\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each time John Zorn does a rare residency in the Bay Area, it’s an \u003cem>event\u003c/em>. It’s also unlike anything you’ve ever seen. The \u003ca href=\"https://bohemian.com/live-review-john-zorns-masada-at-yoshis/\">last time I saw him here\u003c/a>, 13 years ago, I walked directly to the box office afterward and bought a ticket to \u003ca href=\"https://bohemian.com/live-review-john-zorn-electric-masada-at-yoshis/\">see him again\u003c/a> the following night. Don’t say you weren’t warned.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘John Zorn at 70′ runs Aug. 30–Sept. 3 at the Great American Music Hall in San Francisco. (A solo organ performance by Zorn on Sept. 2 takes place at Grace Cathedral.) \u003ca href=\"https://gamh.com/shows-zorn70/\">Tickets and information here\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Bay Area Guide to Cold Dishes for Hot Weather",
"headTitle": "A Bay Area Guide to Cold Dishes for Hot Weather | KQED",
"content": "\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Heading into fall, there are certain fundamental truths every Bay Arean knows: that summer here is (mostly) a lie. That September tomatoes are sacrosanct. And that the hottest damned day of the year often falls on some random weekday in October. This is the season of \u003ci>not\u003c/i> lighting our stoves, when mostly all we want to do is drink aguas frescas inside an air-conditioned room.\u003c/p>\n\u003cp>Thankfully, our local food scene is well prepared for this seasonal scorching. Here are 10 of my favorite dishes to beat the heat.\u003c/p>\n\u003cfigure id=\"attachment_13933770\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933770\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT.jpg\" alt=\"A plate of cold soba with dipping sauce and a side of tempura.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slurping cold, slippery soba on a hot day is an A+ sensory experience. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Soba at Soba Ichi\u003c/h2>\n\u003cp>\u003cem>2311A Magnolia St., Oakland\u003c/em>\u003c/p>\n\u003cp>Hot days were simply \u003ci>made \u003c/i>for cold noodles — or is it the other way around? Either way, it’s hard for me to separate the two, and the few times a year when Bay Area temperatures edge toward triple digits, I start thinking about heading to West Oakland’s \u003ca href=\"https://www.instagram.com/sobaichi_oakland/?hl=en\">Soba Ichi\u003c/a> for a plate of soba. The restaurant serves these traditional buckwheat noodles a number of ways, of course, but my favorite is when the noodles are served cold with a dashi-based dipping sauce. Slurping those cold, slippery noodles while the sweat drips down your face: That’s an A+ sensory experience right there. An ice-cold lemon chu-hi also doesn’t hurt.\u003c/p>\n\u003cfigure id=\"attachment_13933775\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/pucquio-cebiche_LT.jpg\" alt=\"An elegantly plated Peruvian cebiche: raw fish topped with a crinkled piece of fried trout skin, with trout roe and assorted seaweeds arranged on the plate.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The trout cebiche is notable for its undercurrent of briny ocean umami. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche at Pucquio\u003c/h2>\n\u003cp>\u003cem>5337 College Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a sweltering hot day, sometimes the only thing I want to eat is chilled seafood — say, a simple poke bowl or a classic, caper-studded “Sicilian sashimi” from Swan Oyster Depot (if I didn’t have to wait in line for two hours). For me, the apex of this genre can be found at \u003ca href=\"https://www.pucquio.com/\">Pucquio\u003c/a>, an often-slept-on Peruvian joint where every cebiche on the menu is a stone cold killer. You’ll want to get a couple of them to share: The classic cebiche de pescado (made with rockfish during my recent visit) is bright and bracing, super-charged with a zip of citrusy ají limo chile heat. My favorite, though, is the comparatively mellow trout cebiche, which comes topped with crispy trout skin, as well as marinated trout roe that adds an undercurrent of briny ocean umami. Eat with a spoon so you can get a bit of each component in every bite.\u003c/p>\n\u003cfigure id=\"attachment_13933777\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933777\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT.jpg\" alt=\"A spread of Vietnamese spring roll fillings next to a plate covered with lettuce and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh herbs and vegetables keep Tigon’s bánh hỏi light and refreshing. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bánh Hỏi Dặc Biệt at Tigon\u003c/h2>\n\u003cp>\u003cem>10086 San Pablo Ave., El Cerrito\u003c/em>\u003c/p>\n\u003cp>You might already know that fresh spring rolls are a Vietnamese hot-weather staple — something about the combination of pliable rice paper wrapping, crisp lettuce, fresh herbs and, often, cold meat or shrimp that makes for such a refreshing bite. The bánh hỏi đặc biệt platter at El Cerrito’s criminally underrated \u003ca href=\"https://eatattigon.com/\">Tigon\u003c/a> takes this general principle and kicks it up eight or nine notches. The base of the platter is the tidy little rice noodle bundles known as bánh hỏi, on top of which the chef has arranged a huge spread of beef, chicken, shrimp, crispy egg rolls and fried bean curd. You dip a round of rice paper in warm water; arrange your meats, noodles and fresh herbs and vegetables on top; and voilà — a make-your-own spring roll party that’s festive and communal, without anyone having to break a sweat. Note well: The $38.50 đặc biệt platter is probably enough food to feed a family of four, but there’s also an option to pick just one or two proteins if you come in a smaller group.\u003c/p>\n\u003cfigure id=\"attachment_13933772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933772\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT.jpg\" alt=\"Hand holding a white plastic takeout container of saucy meat skewers arranged over a bed of white rice.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daly City’s Fil-Am Cuisine offers exquisite summer barbecue vibes all year round. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>BBQ Skewers at Fil-Am Cuisine\u003c/h2>\n\u003cp>\u003cem>66 School St., Daly City\u003c/em>\u003c/p>\n\u003cp>Every time I step inside this Daly City meat stick institution, the smell of a \u003ca href=\"https://www.kqed.org/arts/13915306/bbq-in-the-bay-series-intro-multicultural-barbecue-bay-area\">summer barbecue\u003c/a> hits me like a tidal wave of nostalgia. Fil-Am Cuisine boasts the same kind of sweet, charred meat and friendly Asian aunties that I associate with family get-togethers from when I was a kid. Even the prices seem like they’ve been time-warped from the early ’90s. Connoisseurs of crispy, carbonized edges, this is your spot. And whether you walk away with a fistful of skewered chicken or pork (why not both?), you can’t go wrong. Cash only.\u003c/p>\n\u003cfigure id=\"attachment_13933771\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933771\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/messob-veggie-combo_LT.jpg\" alt=\"An Ethiopian veggie combo: six colorful spreads dolloped on an injera-lined metal plate.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool, garlicky buticha — the scrambled egg–like dip in the front-left quadrant — is part of what makes Messob’s veggie combo one of the best around. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Buticha at Messob\u003c/h2>\n\u003cp>\u003cem>4301 Piedmont Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>My friend and \u003ca href=\"https://www.kqed.org/author/rgebreyesus\">former KQED food writer\u003c/a> Ruth Gebreyesus first \u003ca href=\"https://eastbayexpress.com/the-curious-history-of-the-eritrean-and-ethiopian-veggie-combo-2-1/\">turned me on to\u003c/a> the buticha at \u003ca href=\"https://www.facebook.com/messobethiopianrestaurant/\">Messob\u003c/a>. This easy-to-miss slip of an Ethiopian restaurant serves what might be my favorite veggie combo in the Bay — especially the iteration that comes with a scoop of cool, refreshing buticha. At lesser restaurants, this cold chickpea flour dip often resembles an onion-y hummus, or a bland egg salad of sorts. Messob’s buticha is more flavorful by several orders of magnitude, with a texture akin to soft-scrambled eggs and a garlicky punch that had me dipping my injera back into it again and again.\u003c/p>\n\u003cp>https://www.instagram.com/p/CctQwzzPfZE/\u003c/p>\n\u003ch2>Some Like It Harra at Reem’s\u003c/h2>\n\u003cp>\u003cem>2901 Mission St., San Francisco\u003c/em>\u003c/p>\n\u003cp>There’s something uniquely pleasing about scooping up a cool dip or spread with a hunk of warm, fresh bread. In some ways, that’s the whole organizing principle around \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, an Arab bakery where the hot pita alone is worth the trip to the Mission. One of my favorite ways to eat it is with \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/reem-assils-labneh\">labneh\u003c/a>, a strained yogurt dish that’s a classic hot-weather treat in much of the Arab world. For her “Some Like It Harra,” chef Reem Assil spices up the labneh with garlic chile morita oil, toasted sesame seeds and a jammy soft-boiled egg. Perfect for \u003ca href=\"https://www.instagram.com/p/CjHGICVJbv5/?hl=en\">pita dunking\u003c/a>. (\u003cem>Note: Reem’s Mission location is temporarily closed and is expected to reopen after Labor Day weekend. Its smaller kiosk in the Ferry Building remains open.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_13933779\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933779\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB.jpg\" alt=\"A Burmese tea leaf salad, premixing, with piles of various seeds and nuts arranged on the plate.\" width=\"1920\" height=\"1914\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-800x798.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-1020x1017.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-768x766.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-1536x1531.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mandalay’s fermented tea leaf salad is probably the most flavorful version in San Francisco. \u003ccite>(Courtesy of Mandalay/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tea Leaf Salad at Mandalay\u003c/h2>\n\u003cp>\u003cem>4348 California St., San Francisco\u003c/em>\u003c/p>\n\u003cp>If you tell me it’s so hot that you just want to eat salad for dinner, I’ll take that to mean we should go out for Burmese food. After all, Burmese tea leaf salads are one of the jewels of the Bay Area’s immigrant food scene. My favorite is \u003ca href=\"https://www.mandalaysf.com/\">Mandalay’s\u003c/a> extra-pungent version, which isn’t cut with any lettuce — just cabbage, a huge dollop of fermented tea leaves, lime, shrimp powder and an assortment of nuts, seeds and other crunchy-toasty things. Forget your boring tossed salads: Here’s a salad that manages to be refreshing, nutritious \u003ci>and \u003c/i>righteously funky.\u003c/p>\n\u003cfigure id=\"attachment_13933773\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/shugetsu-tsukemen_LT.jpg\" alt=\"A bowl of cold ramen noodles topped with grilled pork belly and a halved soft-boiled egg, with dipping broth served in a separate small bowl on the side.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For many ramen aficionados, tsukemen is the preferred choice for muggy days when you don’t want to drink a steaming-hot bowl of soup. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tsukemen at Shugetsu\u003c/h2>\n\u003cp>\u003cem>2944 S. Norfolk St., San Mateo\u003c/em>\u003c/p>\n\u003cp>I don’t know if there’s such a thing as “too hot for ramen,” but if I’m sweating even \u003ci>before\u003c/i> I sit down at the noodle counter, I’ll look to see if the menu includes tsukemen, or dipping noodles. Just like the best tsukemen shops in Tokyo, \u003ca href=\"https://shugetsu-ca.com/\">Shugetsu\u003c/a> lets you have whatever size bowl of thick, house-made noodles you want (regular, large or XL) for the same price, with the option to request them cold, as is traditional — both for cooling-off purposes and so that the noodles maintain their springy texture. The idea with tsukemen is to dip the noodles into a super-concentrated broth, too salty and intense to drink on its own, coating each bite with the perfect amount of flavor and fat. This is where Shugetsu shines: The rich, tangy dipping broth, blasted with dried-scallop umami, is simply fantastic. Pro tip: When you’ve slurped up your last noodle, ask the server for the “soup-wari,” a kettle of plain chicken soup that they pour into your remaining dipping broth — diluting it just enough so you can drink it like a normal, if uncommonly tasty, soup.\u003c/p>\n\u003cfigure id=\"attachment_13933776\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT.jpg\" alt=\"The cross section of a tuna salad sandwich made with thick slices of milkbread.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The conbini-style tuna salad sandwich features Kewpie-style mayonnaise and thick, bouncy milkbread. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Konbini Tuna Salad Sandwich at Ok’s Deli\u003c/h2>\n\u003cp>\u003cem>3932 Telegraph Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>Deli sandwich weather means a short break from our usual programming of cheesesteaks and hot pastrami: It’s cold cut weather. Egg salad weather. At Oakland’s newish \u003ca href=\"https://www.instagram.com/oksdeli/\">Ok’s Deli\u003c/a>, most of the sandwiches have some Asian American twist — and just about every one of them is a certified hit. Lately, I’ve been especially enamored with the deli’s take on a tuna salad sandwich, which takes all of the classic elements — line-caught tuna; pickles, onion and celery chopped super-fine; and lots and lots of mayo — and Asia-fies them ever so slightly through the lens of Japan’s incredible convenience store sandwiches. So, the house mayo is \u003ca href=\"https://thetakeout.com/my-chemical-dependence-on-japanese-kewpie-mayo-1798251538\">Kewpie\u003c/a>-adjacent. The bread is Ok’s delightfully bouncy house-made milk bread. And the sandwich, as a whole? Refreshing as a cool blast of convenience store AC.\u003c/p>\n\u003cfigure id=\"attachment_13933778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933778\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt.jpg\" alt=\"A steaming vessel of chicken ginseng soup with a whole cornish hen.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Fight fire with fire’ with BN Chicken’s soul-replenishing samgyetang. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Samgyetang at BN Chicken\u003c/h2>\n\u003cp>\u003cem>2725 El Camino Real, Santa Clara\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For those who like to zig when everyone else is zagging, consider that in Korea, it’s customary to eat samgyetang — a bubbling-hot chicken and ginseng soup — on the very hottest days of the year. The idea is that causing yourself to sweat \u003ci>more\u003c/i> actually cools you down; meanwhile, the medicinal properties of the soup’s ginseng, garlic and dried jujubes help refill your stamina bar. It’s “\u003ca href=\"https://tastecooking.com/summer-koreans-fight-fire-fire/\">fighting fire with fire\u003c/a>,” as Koreans are fond of saying. And there’s no better place to do it than at Santa Clara’s \u003ca href=\"http://bnchicken.com/\">BN Chicken\u003c/a>, an entire restaurant dedicated to the steamy, soul-replenishing pleasures of samgyetang. The soup comes in a stone bowl, which keeps things boiling-hot for the duration of your meal. Rip into the whole Cornish hen to dig into the glutinous rice and aromatics stuffed inside, and dip chunks of the tender meat in salt as you go. And if the hot soup approach isn’t working for you? Not to worry: BN Chicken also serves a top-notch version of the bracingly vinegary, ice-cold noodle soup known as naengmyeon.\u003c/p>\n\n",
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"headline": "A Bay Area Guide to Cold Dishes for Hot Weather",
"datePublished": "2023-08-24T10:25:02-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Heading into fall, there are certain fundamental truths every Bay Arean knows: that summer here is (mostly) a lie. That September tomatoes are sacrosanct. And that the hottest damned day of the year often falls on some random weekday in October. This is the season of \u003ci>not\u003c/i> lighting our stoves, when mostly all we want to do is drink aguas frescas inside an air-conditioned room.\u003c/p>\n\u003cp>Thankfully, our local food scene is well prepared for this seasonal scorching. Here are 10 of my favorite dishes to beat the heat.\u003c/p>\n\u003cfigure id=\"attachment_13933770\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933770\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT.jpg\" alt=\"A plate of cold soba with dipping sauce and a side of tempura.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/soba-ichi-cold-soba_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slurping cold, slippery soba on a hot day is an A+ sensory experience. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Soba at Soba Ichi\u003c/h2>\n\u003cp>\u003cem>2311A Magnolia St., Oakland\u003c/em>\u003c/p>\n\u003cp>Hot days were simply \u003ci>made \u003c/i>for cold noodles — or is it the other way around? Either way, it’s hard for me to separate the two, and the few times a year when Bay Area temperatures edge toward triple digits, I start thinking about heading to West Oakland’s \u003ca href=\"https://www.instagram.com/sobaichi_oakland/?hl=en\">Soba Ichi\u003c/a> for a plate of soba. The restaurant serves these traditional buckwheat noodles a number of ways, of course, but my favorite is when the noodles are served cold with a dashi-based dipping sauce. Slurping those cold, slippery noodles while the sweat drips down your face: That’s an A+ sensory experience right there. An ice-cold lemon chu-hi also doesn’t hurt.\u003c/p>\n\u003cfigure id=\"attachment_13933775\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933775\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/pucquio-cebiche_LT.jpg\" alt=\"An elegantly plated Peruvian cebiche: raw fish topped with a crinkled piece of fried trout skin, with trout roe and assorted seaweeds arranged on the plate.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/pucquio-cebiche_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The trout cebiche is notable for its undercurrent of briny ocean umami. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche at Pucquio\u003c/h2>\n\u003cp>\u003cem>5337 College Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a sweltering hot day, sometimes the only thing I want to eat is chilled seafood — say, a simple poke bowl or a classic, caper-studded “Sicilian sashimi” from Swan Oyster Depot (if I didn’t have to wait in line for two hours). For me, the apex of this genre can be found at \u003ca href=\"https://www.pucquio.com/\">Pucquio\u003c/a>, an often-slept-on Peruvian joint where every cebiche on the menu is a stone cold killer. You’ll want to get a couple of them to share: The classic cebiche de pescado (made with rockfish during my recent visit) is bright and bracing, super-charged with a zip of citrusy ají limo chile heat. My favorite, though, is the comparatively mellow trout cebiche, which comes topped with crispy trout skin, as well as marinated trout roe that adds an undercurrent of briny ocean umami. Eat with a spoon so you can get a bit of each component in every bite.\u003c/p>\n\u003cfigure id=\"attachment_13933777\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933777\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT.jpg\" alt=\"A spread of Vietnamese spring roll fillings next to a plate covered with lettuce and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/tigon-banh-hoi-2_LT-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh herbs and vegetables keep Tigon’s bánh hỏi light and refreshing. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bánh Hỏi Dặc Biệt at Tigon\u003c/h2>\n\u003cp>\u003cem>10086 San Pablo Ave., El Cerrito\u003c/em>\u003c/p>\n\u003cp>You might already know that fresh spring rolls are a Vietnamese hot-weather staple — something about the combination of pliable rice paper wrapping, crisp lettuce, fresh herbs and, often, cold meat or shrimp that makes for such a refreshing bite. The bánh hỏi đặc biệt platter at El Cerrito’s criminally underrated \u003ca href=\"https://eatattigon.com/\">Tigon\u003c/a> takes this general principle and kicks it up eight or nine notches. The base of the platter is the tidy little rice noodle bundles known as bánh hỏi, on top of which the chef has arranged a huge spread of beef, chicken, shrimp, crispy egg rolls and fried bean curd. You dip a round of rice paper in warm water; arrange your meats, noodles and fresh herbs and vegetables on top; and voilà — a make-your-own spring roll party that’s festive and communal, without anyone having to break a sweat. Note well: The $38.50 đặc biệt platter is probably enough food to feed a family of four, but there’s also an option to pick just one or two proteins if you come in a smaller group.\u003c/p>\n\u003cfigure id=\"attachment_13933772\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933772\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT.jpg\" alt=\"Hand holding a white plastic takeout container of saucy meat skewers arranged over a bed of white rice.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/fil-am-cuisine-skewers_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daly City’s Fil-Am Cuisine offers exquisite summer barbecue vibes all year round. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>BBQ Skewers at Fil-Am Cuisine\u003c/h2>\n\u003cp>\u003cem>66 School St., Daly City\u003c/em>\u003c/p>\n\u003cp>Every time I step inside this Daly City meat stick institution, the smell of a \u003ca href=\"https://www.kqed.org/arts/13915306/bbq-in-the-bay-series-intro-multicultural-barbecue-bay-area\">summer barbecue\u003c/a> hits me like a tidal wave of nostalgia. Fil-Am Cuisine boasts the same kind of sweet, charred meat and friendly Asian aunties that I associate with family get-togethers from when I was a kid. Even the prices seem like they’ve been time-warped from the early ’90s. Connoisseurs of crispy, carbonized edges, this is your spot. And whether you walk away with a fistful of skewered chicken or pork (why not both?), you can’t go wrong. Cash only.\u003c/p>\n\u003cfigure id=\"attachment_13933771\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933771\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/messob-veggie-combo_LT.jpg\" alt=\"An Ethiopian veggie combo: six colorful spreads dolloped on an injera-lined metal plate.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/messob-veggie-combo_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool, garlicky buticha — the scrambled egg–like dip in the front-left quadrant — is part of what makes Messob’s veggie combo one of the best around. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Buticha at Messob\u003c/h2>\n\u003cp>\u003cem>4301 Piedmont Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>My friend and \u003ca href=\"https://www.kqed.org/author/rgebreyesus\">former KQED food writer\u003c/a> Ruth Gebreyesus first \u003ca href=\"https://eastbayexpress.com/the-curious-history-of-the-eritrean-and-ethiopian-veggie-combo-2-1/\">turned me on to\u003c/a> the buticha at \u003ca href=\"https://www.facebook.com/messobethiopianrestaurant/\">Messob\u003c/a>. This easy-to-miss slip of an Ethiopian restaurant serves what might be my favorite veggie combo in the Bay — especially the iteration that comes with a scoop of cool, refreshing buticha. At lesser restaurants, this cold chickpea flour dip often resembles an onion-y hummus, or a bland egg salad of sorts. Messob’s buticha is more flavorful by several orders of magnitude, with a texture akin to soft-scrambled eggs and a garlicky punch that had me dipping my injera back into it again and again.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Some Like It Harra at Reem’s\u003c/h2>\n\u003cp>\u003cem>2901 Mission St., San Francisco\u003c/em>\u003c/p>\n\u003cp>There’s something uniquely pleasing about scooping up a cool dip or spread with a hunk of warm, fresh bread. In some ways, that’s the whole organizing principle around \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, an Arab bakery where the hot pita alone is worth the trip to the Mission. One of my favorite ways to eat it is with \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/reem-assils-labneh\">labneh\u003c/a>, a strained yogurt dish that’s a classic hot-weather treat in much of the Arab world. For her “Some Like It Harra,” chef Reem Assil spices up the labneh with garlic chile morita oil, toasted sesame seeds and a jammy soft-boiled egg. Perfect for \u003ca href=\"https://www.instagram.com/p/CjHGICVJbv5/?hl=en\">pita dunking\u003c/a>. (\u003cem>Note: Reem’s Mission location is temporarily closed and is expected to reopen after Labor Day weekend. Its smaller kiosk in the Ferry Building remains open.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_13933779\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933779\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB.jpg\" alt=\"A Burmese tea leaf salad, premixing, with piles of various seeds and nuts arranged on the plate.\" width=\"1920\" height=\"1914\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-800x798.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-1020x1017.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-768x766.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mandalay-tea-leaf-salad_courtesyFB-1536x1531.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mandalay’s fermented tea leaf salad is probably the most flavorful version in San Francisco. \u003ccite>(Courtesy of Mandalay/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tea Leaf Salad at Mandalay\u003c/h2>\n\u003cp>\u003cem>4348 California St., San Francisco\u003c/em>\u003c/p>\n\u003cp>If you tell me it’s so hot that you just want to eat salad for dinner, I’ll take that to mean we should go out for Burmese food. After all, Burmese tea leaf salads are one of the jewels of the Bay Area’s immigrant food scene. My favorite is \u003ca href=\"https://www.mandalaysf.com/\">Mandalay’s\u003c/a> extra-pungent version, which isn’t cut with any lettuce — just cabbage, a huge dollop of fermented tea leaves, lime, shrimp powder and an assortment of nuts, seeds and other crunchy-toasty things. Forget your boring tossed salads: Here’s a salad that manages to be refreshing, nutritious \u003ci>and \u003c/i>righteously funky.\u003c/p>\n\u003cfigure id=\"attachment_13933773\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933773\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/shugetsu-tsukemen_LT.jpg\" alt=\"A bowl of cold ramen noodles topped with grilled pork belly and a halved soft-boiled egg, with dipping broth served in a separate small bowl on the side.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/shugetsu-tsukemen_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For many ramen aficionados, tsukemen is the preferred choice for muggy days when you don’t want to drink a steaming-hot bowl of soup. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tsukemen at Shugetsu\u003c/h2>\n\u003cp>\u003cem>2944 S. Norfolk St., San Mateo\u003c/em>\u003c/p>\n\u003cp>I don’t know if there’s such a thing as “too hot for ramen,” but if I’m sweating even \u003ci>before\u003c/i> I sit down at the noodle counter, I’ll look to see if the menu includes tsukemen, or dipping noodles. Just like the best tsukemen shops in Tokyo, \u003ca href=\"https://shugetsu-ca.com/\">Shugetsu\u003c/a> lets you have whatever size bowl of thick, house-made noodles you want (regular, large or XL) for the same price, with the option to request them cold, as is traditional — both for cooling-off purposes and so that the noodles maintain their springy texture. The idea with tsukemen is to dip the noodles into a super-concentrated broth, too salty and intense to drink on its own, coating each bite with the perfect amount of flavor and fat. This is where Shugetsu shines: The rich, tangy dipping broth, blasted with dried-scallop umami, is simply fantastic. Pro tip: When you’ve slurped up your last noodle, ask the server for the “soup-wari,” a kettle of plain chicken soup that they pour into your remaining dipping broth — diluting it just enough so you can drink it like a normal, if uncommonly tasty, soup.\u003c/p>\n\u003cfigure id=\"attachment_13933776\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933776\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT.jpg\" alt=\"The cross section of a tuna salad sandwich made with thick slices of milkbread.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/oks-deli-tuna-salad_LT-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The conbini-style tuna salad sandwich features Kewpie-style mayonnaise and thick, bouncy milkbread. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Konbini Tuna Salad Sandwich at Ok’s Deli\u003c/h2>\n\u003cp>\u003cem>3932 Telegraph Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>Deli sandwich weather means a short break from our usual programming of cheesesteaks and hot pastrami: It’s cold cut weather. Egg salad weather. At Oakland’s newish \u003ca href=\"https://www.instagram.com/oksdeli/\">Ok’s Deli\u003c/a>, most of the sandwiches have some Asian American twist — and just about every one of them is a certified hit. Lately, I’ve been especially enamored with the deli’s take on a tuna salad sandwich, which takes all of the classic elements — line-caught tuna; pickles, onion and celery chopped super-fine; and lots and lots of mayo — and Asia-fies them ever so slightly through the lens of Japan’s incredible convenience store sandwiches. So, the house mayo is \u003ca href=\"https://thetakeout.com/my-chemical-dependence-on-japanese-kewpie-mayo-1798251538\">Kewpie\u003c/a>-adjacent. The bread is Ok’s delightfully bouncy house-made milk bread. And the sandwich, as a whole? Refreshing as a cool blast of convenience store AC.\u003c/p>\n\u003cfigure id=\"attachment_13933778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933778\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt.jpg\" alt=\"A steaming vessel of chicken ginseng soup with a whole cornish hen.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bn-chicken-samgyetang_lt-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Fight fire with fire’ with BN Chicken’s soul-replenishing samgyetang. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Samgyetang at BN Chicken\u003c/h2>\n\u003cp>\u003cem>2725 El Camino Real, Santa Clara\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those who like to zig when everyone else is zagging, consider that in Korea, it’s customary to eat samgyetang — a bubbling-hot chicken and ginseng soup — on the very hottest days of the year. The idea is that causing yourself to sweat \u003ci>more\u003c/i> actually cools you down; meanwhile, the medicinal properties of the soup’s ginseng, garlic and dried jujubes help refill your stamina bar. It’s “\u003ca href=\"https://tastecooking.com/summer-koreans-fight-fire-fire/\">fighting fire with fire\u003c/a>,” as Koreans are fond of saying. And there’s no better place to do it than at Santa Clara’s \u003ca href=\"http://bnchicken.com/\">BN Chicken\u003c/a>, an entire restaurant dedicated to the steamy, soul-replenishing pleasures of samgyetang. The soup comes in a stone bowl, which keeps things boiling-hot for the duration of your meal. Rip into the whole Cornish hen to dig into the glutinous rice and aromatics stuffed inside, and dip chunks of the tender meat in salt as you go. And if the hot soup approach isn’t working for you? Not to worry: BN Chicken also serves a top-notch version of the bracingly vinegary, ice-cold noodle soup known as naengmyeon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "chloe-sherman-renegades-book-1990s-san-francisco-lesbian-queer-trans",
"title": "Chloe Sherman’s ‘Renegades’ Beautifully Conveys Queer Life in 1990s San Francisco",
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"content": "\u003cp>At the outset of \u003ca href=\"https://www.chloeshermanphotography.com/\">Chloe Sherman\u003c/a>’s new photography book \u003cem>Renegades\u003c/em>, there are three forewords. One by fellow photographer \u003ca href=\"https://art21.org/artist/catherine-opie/\">Catherine Opie\u003c/a>, one by writer (and former Blatz vocalist) \u003ca href=\"https://www.goodreads.com/author/show/4059815.Anna_Joy_Springer\">Anna Joy Springer\u003c/a>, and one by Tribe 8 vocalist and author \u003ca href=\"https://www.instagram.com/lynneeboy/?hl=en\">Lynn Breedlove\u003c/a>. All pay tribute to \u003ca href=\"https://www.kqed.org/arts/13915084/chloe-sherman-renegade-san-francisco-1990s-schlomer-haus\">Sherman’s disarming photographic style\u003c/a> and her knack for preserving everyday moments in queer Bay Area history. Breedlove’s words, however, go one step further, viscerally reveling in the memory of what it was to be young, rebellious and queer in 1990s San Francisco.\u003c/p>\n\u003cp>[aside postid='arts_13915084']“We came from around the country and the planet, tired of the crusades to be seen and not killed, from rural places, big cities,” Breedlove writes. “Even NYC and LA looked askance at our out-of-line gender assertions, as we stabbed flags into the dirt, some of us already transitioning, adopting pronouns, audaciously insisting we were gorgeous, terrifying, trifling with normativities, flying in the face of cisterns, tossing dynamite at binaries, then rebuilding ourselves from the bits.”\u003c/p>\n\u003cp>Breedlove’s searing introduction wholly reflects the 58 pages of photographs in \u003cem>Renegades\u003c/em>. But in truth, the book would have had just as much impact — and still succeeded in painting the very same picture that Breedlove does — even if accompanied by no words at all. Sherman’s colorful, intimate, impulsive and affectionate photos speak loudly for the wild, untethered souls in them, as well as the era they were living through.\u003c/p>\n\u003cfigure id=\"attachment_13933329\" class=\"wp-caption aligncenter\" style=\"max-width: 1556px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/Cake-and-wig.png\" alt=\"An androgynous Black person wearing black t-shirt and jeans laughs closely to a white woman with long, messy, pink hair. They are both leaning over a mint green cake on a red table in a back yard.\" width=\"1556\" height=\"1030\" class=\"size-full wp-image-13933329\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig.png 1556w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-800x530.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-1020x675.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-160x106.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-768x508.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-1536x1017.png 1536w\" sizes=\"(max-width: 1556px) 100vw, 1556px\">\u003cfigcaption class=\"wp-caption-text\">Chloe Sherman, ’Birthday Cake With Wings,’ mid-90s. \u003ccite>(Hatje Cantz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The queer joy positively beams from these pictures, with a palpable and rollicking sense of newfound freedom and community. Viewing these images all in one sitting is like suddenly being invited into the coolest (and tightest) group of friends you’ve ever had. Those of Sherman’s pals who appear repeatedly — I don’t mind admitting that I grew rather attached to both \u003ca href=\"https://en.wikipedia.org/wiki/Harry_Dodge\">Harry Dodge\u003c/a> and Asia — begin to feel like characters to root for. Each appearance leaves a more detailed impression of their beautiful, unapologetic selves than the last.\u003c/p>\n\u003cp>[aside postid='arts_13902953']Sherman’s work also acts as a guide to queer San Francisco hotspots — some past (RIP \u003ca href=\"http://lostwomynsspace.blogspot.com/2014/07/red-doras-bearded-lady.html\">Bearded Lady Cafe\u003c/a>, \u003ca href=\"https://www.kqed.org/news/10501545/goodbye-lexington-owner-to-shut-doors-to-beloved-lesbian-bar\">The Lexington\u003c/a>), others still very present (hello \u003ca href=\"https://www.yelp.com/biz/hole-in-the-wall-saloon-san-francisco\">Hole in the Wall\u003c/a>, \u003ca href=\"https://www.yelp.com/biz/glama-rama-san-francisco-3\">Glamarama\u003c/a>, \u003ca href=\"http://www.blackandbluetattoo.com/\">Black & Blue Tattoo\u003c/a>). Well known figures from the city’s queer community also appear — including \u003ca href=\"https://www.kqed.org/arts/13835007/juanita-more-beloved-drag-mother-is-queering-san-francisco-politics\">Juanita More\u003c/a> looking like a silver screen goddess in 1999, \u003ca href=\"https://www.mothersf.com/home\">Mother\u003c/a> bar owner Malia Spanyol before she started running venues, and Lexington founder Lila Thirkield behind her brand new bar in 1998. Impossibly cool members of queercore bands like \u003ca href=\"https://en.wikipedia.org/wiki/Tribe_8\">Tribe 8\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Cypher_in_the_Snow\">Cypher in the Snow\u003c/a> also make appearances.\u003c/p>\n\u003cfigure id=\"attachment_13933364\" class=\"wp-caption aligncenter\" style=\"max-width: 1572px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM.png\" alt=\"A woman in a red satin dressing gown reclines on a bed, her black messy hair pulled back, her lips painted red. She is talking on a green landline telephone and smoking a cigarette. A leaf-shaped ashtray sits at her hip.\" width=\"1572\" height=\"1048\" class=\"size-full wp-image-13933364\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM.png 1572w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-1536x1024.png 1536w\" sizes=\"(max-width: 1572px) 100vw, 1572px\">\u003cfigcaption class=\"wp-caption-text\">Chloe Sherman, ‘Anna Joy Post Surgery at Home,’ 1997. \u003ccite>(Hatje Cantz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though featured frequently, \u003cem>Renegades\u003c/em> isn’t just about queer San Francisco nightlife in the ’90s. Some of the most impactful images are of messy bedrooms with graffitied walls, group outings in classic cars, idyllic picnics with sunbathing and snacks, and casual frolics on the beach. It’s a reminder that not so long ago, San Francisco was a place with affordable rent where young bohemians could live, thriving on minimal wages and maximum fun. That Sherman can take us back to that time so vividly is a gift to us all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/arts/wp-content/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>\u003cem>Chloe Sherman’s ‘\u003ca href=\"https://bookshop.org/p/books/chloe-sherman-renegades-chloe-sherman/19986751?\">Renegades\u003c/a>’ will be released by Hatje Cantz on Sept. 19, 2023.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A launch and signing event for the book will be held at the San Francisco bar \u003ca href=\"https://www.mothersf.com/home\">Mother\u003c/a> (3079 16th St.) on Friday, Aug. 25 at 6 p.m. Sherman will also be signing copies of ‘Renegades’ at San Francisco’s \u003ca href=\"https://www.fabulosabooks.com/\">Fabulosa Books\u003c/a> (489 Castro St.) on Thursday, Sept. 28.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Sherman will be in conversation at the San Francisco Public Library’s \u003ca href=\"https://sfpl.org/locations/main-library/rooms/koret-auditorium\">Koret Auditorium\u003c/a> (100 Larkin St.) on Thursday, Oct. 5 at 6 p.m.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the outset of \u003ca href=\"https://www.chloeshermanphotography.com/\">Chloe Sherman\u003c/a>’s new photography book \u003cem>Renegades\u003c/em>, there are three forewords. One by fellow photographer \u003ca href=\"https://art21.org/artist/catherine-opie/\">Catherine Opie\u003c/a>, one by writer (and former Blatz vocalist) \u003ca href=\"https://www.goodreads.com/author/show/4059815.Anna_Joy_Springer\">Anna Joy Springer\u003c/a>, and one by Tribe 8 vocalist and author \u003ca href=\"https://www.instagram.com/lynneeboy/?hl=en\">Lynn Breedlove\u003c/a>. All pay tribute to \u003ca href=\"https://www.kqed.org/arts/13915084/chloe-sherman-renegade-san-francisco-1990s-schlomer-haus\">Sherman’s disarming photographic style\u003c/a> and her knack for preserving everyday moments in queer Bay Area history. Breedlove’s words, however, go one step further, viscerally reveling in the memory of what it was to be young, rebellious and queer in 1990s San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“We came from around the country and the planet, tired of the crusades to be seen and not killed, from rural places, big cities,” Breedlove writes. “Even NYC and LA looked askance at our out-of-line gender assertions, as we stabbed flags into the dirt, some of us already transitioning, adopting pronouns, audaciously insisting we were gorgeous, terrifying, trifling with normativities, flying in the face of cisterns, tossing dynamite at binaries, then rebuilding ourselves from the bits.”\u003c/p>\n\u003cp>Breedlove’s searing introduction wholly reflects the 58 pages of photographs in \u003cem>Renegades\u003c/em>. But in truth, the book would have had just as much impact — and still succeeded in painting the very same picture that Breedlove does — even if accompanied by no words at all. Sherman’s colorful, intimate, impulsive and affectionate photos speak loudly for the wild, untethered souls in them, as well as the era they were living through.\u003c/p>\n\u003cfigure id=\"attachment_13933329\" class=\"wp-caption aligncenter\" style=\"max-width: 1556px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/Cake-and-wig.png\" alt=\"An androgynous Black person wearing black t-shirt and jeans laughs closely to a white woman with long, messy, pink hair. They are both leaning over a mint green cake on a red table in a back yard.\" width=\"1556\" height=\"1030\" class=\"size-full wp-image-13933329\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig.png 1556w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-800x530.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-1020x675.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-160x106.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-768x508.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Cake-and-wig-1536x1017.png 1536w\" sizes=\"(max-width: 1556px) 100vw, 1556px\">\u003cfigcaption class=\"wp-caption-text\">Chloe Sherman, ’Birthday Cake With Wings,’ mid-90s. \u003ccite>(Hatje Cantz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The queer joy positively beams from these pictures, with a palpable and rollicking sense of newfound freedom and community. Viewing these images all in one sitting is like suddenly being invited into the coolest (and tightest) group of friends you’ve ever had. Those of Sherman’s pals who appear repeatedly — I don’t mind admitting that I grew rather attached to both \u003ca href=\"https://en.wikipedia.org/wiki/Harry_Dodge\">Harry Dodge\u003c/a> and Asia — begin to feel like characters to root for. Each appearance leaves a more detailed impression of their beautiful, unapologetic selves than the last.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Sherman’s work also acts as a guide to queer San Francisco hotspots — some past (RIP \u003ca href=\"http://lostwomynsspace.blogspot.com/2014/07/red-doras-bearded-lady.html\">Bearded Lady Cafe\u003c/a>, \u003ca href=\"https://www.kqed.org/news/10501545/goodbye-lexington-owner-to-shut-doors-to-beloved-lesbian-bar\">The Lexington\u003c/a>), others still very present (hello \u003ca href=\"https://www.yelp.com/biz/hole-in-the-wall-saloon-san-francisco\">Hole in the Wall\u003c/a>, \u003ca href=\"https://www.yelp.com/biz/glama-rama-san-francisco-3\">Glamarama\u003c/a>, \u003ca href=\"http://www.blackandbluetattoo.com/\">Black & Blue Tattoo\u003c/a>). Well known figures from the city’s queer community also appear — including \u003ca href=\"https://www.kqed.org/arts/13835007/juanita-more-beloved-drag-mother-is-queering-san-francisco-politics\">Juanita More\u003c/a> looking like a silver screen goddess in 1999, \u003ca href=\"https://www.mothersf.com/home\">Mother\u003c/a> bar owner Malia Spanyol before she started running venues, and Lexington founder Lila Thirkield behind her brand new bar in 1998. Impossibly cool members of queercore bands like \u003ca href=\"https://en.wikipedia.org/wiki/Tribe_8\">Tribe 8\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Cypher_in_the_Snow\">Cypher in the Snow\u003c/a> also make appearances.\u003c/p>\n\u003cfigure id=\"attachment_13933364\" class=\"wp-caption aligncenter\" style=\"max-width: 1572px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM.png\" alt=\"A woman in a red satin dressing gown reclines on a bed, her black messy hair pulled back, her lips painted red. She is talking on a green landline telephone and smoking a cigarette. A leaf-shaped ashtray sits at her hip.\" width=\"1572\" height=\"1048\" class=\"size-full wp-image-13933364\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM.png 1572w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Screen-Shot-2023-08-17-at-11.51.05-AM-1536x1024.png 1536w\" sizes=\"(max-width: 1572px) 100vw, 1572px\">\u003cfigcaption class=\"wp-caption-text\">Chloe Sherman, ‘Anna Joy Post Surgery at Home,’ 1997. \u003ccite>(Hatje Cantz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though featured frequently, \u003cem>Renegades\u003c/em> isn’t just about queer San Francisco nightlife in the ’90s. Some of the most impactful images are of messy bedrooms with graffitied walls, group outings in classic cars, idyllic picnics with sunbathing and snacks, and casual frolics on the beach. It’s a reminder that not so long ago, San Francisco was a place with affordable rent where young bohemians could live, thriving on minimal wages and maximum fun. That Sherman can take us back to that time so vividly is a gift to us all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/arts/wp-content/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>\u003cem>Chloe Sherman’s ‘\u003ca href=\"https://bookshop.org/p/books/chloe-sherman-renegades-chloe-sherman/19986751?\">Renegades\u003c/a>’ will be released by Hatje Cantz on Sept. 19, 2023.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A launch and signing event for the book will be held at the San Francisco bar \u003ca href=\"https://www.mothersf.com/home\">Mother\u003c/a> (3079 16th St.) on Friday, Aug. 25 at 6 p.m. Sherman will also be signing copies of ‘Renegades’ at San Francisco’s \u003ca href=\"https://www.fabulosabooks.com/\">Fabulosa Books\u003c/a> (489 Castro St.) on Thursday, Sept. 28.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Sherman will be in conversation at the San Francisco Public Library’s \u003ca href=\"https://sfpl.org/locations/main-library/rooms/koret-auditorium\">Koret Auditorium\u003c/a> (100 Larkin St.) on Thursday, Oct. 5 at 6 p.m.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "How a San Francisco Family Helped Bring Japanese Denim to the U.S.",
"headTitle": "How a San Francisco Family Helped Bring Japanese Denim to the U.S. | KQED",
"content": "\u003cp>Japanese denim brand Kapital has a global following that includes \u003ca href=\"https://www.reddit.com/r/asaprocky/comments/1336c87/kapital_japanese_brand/\">A$AP Rocky\u003c/a> and Oklahoma City Thunder point guard \u003ca href=\"https://pausemag.co.uk/2021/03/spotted-shai-gilgeous-alexander-in-kapital-patchwork-zeal/\">Shai Gilgeous-Alexander\u003c/a> — so what makes it so special?\u003c/p>\n\u003cp>Thirtytwo-year-old Rue Critchfield explains it to me as we sit on a wooden staircase in the back patio of \u003ca href=\"https://cottonsheep.com/\">Cotton Sheep\u003c/a>, the San Francisco boutique he helps manage with his mother Eiko Mizuhara, sister Aria Mizuhara and father Victor Critchfield. Their store has carried the brand since 2004 and was the first in the United States to do so.\u003c/p>\n\u003cp>“The machines [Kapital] uses to create denim are the old looms that Americans used to use. You have to literally watch over them, they don’t just crank out rolls of fabric at the speed that modern machines do,” Rue tells me. “And they use real Japanese indigo. Sometimes it’s even the plant version, not the chemicalized dye.”\u003c/p>\n\u003cp>“We’re probably the one store where we encourage customers to touch everything,” he adds. “So you can feel the quality.”\u003c/p>\n\u003cfigure id=\"attachment_13933467\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933467\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-800x533.jpg\" alt=\"A 32-year-old Asian American man in glasses sits in front of a display of high-end Japanese denim.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rue Critchfield sits for a portrait inside his family’s business, Cotton Sheep, in San Francisco on Tuesday, August 15, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rue speaks with a gentle and understanding tone. He’s wearing a pair of canvas-colored Kapital carpenter pants (he tells me some pairs from the brand have been in his closet since high school), and his dad’s worn-in denim chore coat. It’s vintage, from years ago when his dad was a picker.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“When I was three, my parents bought a van and traveled through America buying vintage sneakers and Levi’s from thrift stores and flea markets to ship to Japan after they realized the Japanese market was crazy for American vintage,” explains Rue. “I remember I had maybe eight VHS tapes I’d watch on repeat on a tiny portable TV in the back of the van while my parents were picking.”\u003c/p>\n\u003cp>After a few years of this, Eiko and Victor decided to open Cotton Sheep. Eiko studied fashion at the Mode Gakuen in Nagoya, Japan, and worked as a stylist for TV companies in Tokyo in her youth. With the couple’s experience as pickers, it seemed like a natural next step.\u003c/p>\n\u003cp>“I think this sensibility of importing from one culture to the other, in order to provide things that one country has that the other wants, comes from my parent’s picking days,” Rue says. “This store is just a reversal of that.”\u003c/p>\n\u003cfigure id=\"attachment_13933264\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933264\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-800x533.jpg\" alt=\"Two people wearing hats looks at wares in a modern-looking clothing store.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Employee Marco Verdin (right) helps Benny Raygoza (left) shop for bandanas at Cotton Sheep in San Francisco on August 15, 2023. Cotton Sheep imports denim and cotton items from Japan. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cotton Sheep’s racks are jumbled with tweed coats, patchwork pants, patterned denim, silver jewelry and colorful side-bags from Kapital, Japanese bag-making company Porter, and Japanese jewelry designer Masato. It’s busy, in the way a vintage shop would be. The interior is covered by wood paneling that gives the feeling of a cozy wood cabin. The design of it, Rue tells me, is completely Eiko’s own.\u003c/p>\n\u003cp>“She had this vision: ‘I want California mixed with Georgia O’Keeffe’s home,” says Rue. “She got these big redwood slabs and flew in two Japanese carpenters. She housed them while they built it.”\u003c/p>\n\u003cp>Although Cotton Sheep is now known for being the first store states-side to carry Kapital, becoming a stockist for the brand wasn’t easy.\u003c/p>\n\u003cp>“When my mom first approached Kapital, they actually refused. They said, ‘We’ve never sold out of the country — we don’t know how it’ll be received or how you’ll style it,’” says Rue.\u003c/p>\n\u003cp>Stylistically, Kapital’s clothing features psychedelic patchwork, asymmetric and exaggerated cuts, and traditional Japanese denim-making techniques — like \u003cem>sashiko\u003c/em> stitching and \u003cem>boro\u003c/em> distressing — that the U.S. hadn’t seen prior.\u003c/p>\n\u003cfigure id=\"attachment_13933466\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933466\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clothes hang on the walls at Cotton Sheep in San Francisco on Friday, July 28, 2023. Cotton Sheep’s merchandise consists of imported Japanese cotton and denim. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Eiko wasn’t discouraged. After several asks, she negotiated a trip to Kapital’s showroom to just look at the clothes without buying.\u003c/p>\n\u003cp>“Most buyers are rushing during showroom time — they’re throwing things, not taking care. But my mom would button and fold everything nicely again after looking,” says Rue. “So Kiro [Hirata], Kapital’s owner, he’s observing and says, ‘If it’s her, I trust her. Let’s give it a shot — let’s make her our first international buyer.’”\u003c/p>\n\u003cp>Cotton Sheep found success early, but as Rue notes, it mostly carried what Eiko specialized in: womenswear. That is, until Rue graduated from nearby UC Berkeley and began working at the family store full-time.\u003c/p>\n\u003cp>“When I started ten years ago, we had maybe a three-foot-wide section of menswear,” says Rue. “Eventually, I convinced my mom to let me go to showrooms in Japan to bring more, and I started curating the men’s side. It’s funny — now that’s most of what we carry.”\u003c/p>\n\u003cfigure id=\"attachment_13933470\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933470\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adrian Vicente (center) browses at Cotton Sheep with his friends in San Francisco on Tuesday, August 15, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is one benefit of the store being family-owned: It evolves each time one of the family members steps in to help manage it, as it did when Rue’s 26-year-old sister Aria took the helm for a period a few years back.\u003c/p>\n\u003cp>“Aria connected our store — which before had an older clientele — to her aesthetic that appeals to the younger generation who are almost more hypebeast-y,” says Rue. He pauses to laugh: “I remember my mom was so confused. ‘Who are these kids coming in with all this cash? How are they buying $1,000 jackets?’”\u003c/p>\n\u003cp>Being family-owned also means the family gets to have more intimate relationships with their customers — who include local fashion enthusiasts like San Francisco \u003ca href=\"https://www.instagram.com/p/CrhSaLZpD2A/\">rap star Larry June\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933469\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933469\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-800x533.jpg\" alt=\"A close-up shot of a gift box filled with high-end denim. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rue Critchfield wraps a gift at his family’s store, Cotton Sheep in San Francisco on Tuesday, August 15, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve got customers I’ve sold to for 10 years. I know everything they own,” says Rue. “Sometimes during a showroom, I’ll text one of my customers like, ‘Hey, there’s some crazy stuff coming in — would this interest you?’ It’s very personal.”\u003c/p>\n\u003cp>Perhaps most importantly of all — considering father-son duo Toshikiyo and Kiro Hirata run Kapital — being family-owned might be what allowed Cotton Sheep to become the brand’s first international stockist in the first place.\u003c/p>\n\u003cp>“I think they saw we weren’t a corporation,” says Rue. “I believe they don’t want their products to go to just whoever.” [aside postid='arts_13932870']\u003c/p>\n\u003cp>If being family-owned has one downside, though, it’s the matter of succession. What will become of the store as they age? At least for now, Rue remains unconcerned.\u003c/p>\n\u003cp>“We can’t all work here forever. But how can you sell something so precious like this?” says Rue. “It’ll be interesting to see what happens, but for the time being nothing will change. And that’s exciting.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter 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>\u003cem>\u003ca href=\"https://cottonsheep.com/\">Cotton Sheep\u003c/a> is located at 572 Hayes St., San Francisco. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Japanese denim brand Kapital has a global following that includes \u003ca href=\"https://www.reddit.com/r/asaprocky/comments/1336c87/kapital_japanese_brand/\">A$AP Rocky\u003c/a> and Oklahoma City Thunder point guard \u003ca href=\"https://pausemag.co.uk/2021/03/spotted-shai-gilgeous-alexander-in-kapital-patchwork-zeal/\">Shai Gilgeous-Alexander\u003c/a> — so what makes it so special?\u003c/p>\n\u003cp>Thirtytwo-year-old Rue Critchfield explains it to me as we sit on a wooden staircase in the back patio of \u003ca href=\"https://cottonsheep.com/\">Cotton Sheep\u003c/a>, the San Francisco boutique he helps manage with his mother Eiko Mizuhara, sister Aria Mizuhara and father Victor Critchfield. Their store has carried the brand since 2004 and was the first in the United States to do so.\u003c/p>\n\u003cp>“The machines [Kapital] uses to create denim are the old looms that Americans used to use. You have to literally watch over them, they don’t just crank out rolls of fabric at the speed that modern machines do,” Rue tells me. “And they use real Japanese indigo. Sometimes it’s even the plant version, not the chemicalized dye.”\u003c/p>\n\u003cp>“We’re probably the one store where we encourage customers to touch everything,” he adds. “So you can feel the quality.”\u003c/p>\n\u003cfigure id=\"attachment_13933467\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933467\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-800x533.jpg\" alt=\"A 32-year-old Asian American man in glasses sits in front of a display of high-end Japanese denim.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67966_20230815-CottonSheep-38-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rue Critchfield sits for a portrait inside his family’s business, Cotton Sheep, in San Francisco on Tuesday, August 15, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rue speaks with a gentle and understanding tone. He’s wearing a pair of canvas-colored Kapital carpenter pants (he tells me some pairs from the brand have been in his closet since high school), and his dad’s worn-in denim chore coat. It’s vintage, from years ago when his dad was a picker.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“When I was three, my parents bought a van and traveled through America buying vintage sneakers and Levi’s from thrift stores and flea markets to ship to Japan after they realized the Japanese market was crazy for American vintage,” explains Rue. “I remember I had maybe eight VHS tapes I’d watch on repeat on a tiny portable TV in the back of the van while my parents were picking.”\u003c/p>\n\u003cp>After a few years of this, Eiko and Victor decided to open Cotton Sheep. Eiko studied fashion at the Mode Gakuen in Nagoya, Japan, and worked as a stylist for TV companies in Tokyo in her youth. With the couple’s experience as pickers, it seemed like a natural next step.\u003c/p>\n\u003cp>“I think this sensibility of importing from one culture to the other, in order to provide things that one country has that the other wants, comes from my parent’s picking days,” Rue says. “This store is just a reversal of that.”\u003c/p>\n\u003cfigure id=\"attachment_13933264\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933264\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-800x533.jpg\" alt=\"Two people wearing hats looks at wares in a modern-looking clothing store.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67975_20230815-CottonSheep-46-JY-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Employee Marco Verdin (right) helps Benny Raygoza (left) shop for bandanas at Cotton Sheep in San Francisco on August 15, 2023. Cotton Sheep imports denim and cotton items from Japan. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cotton Sheep’s racks are jumbled with tweed coats, patchwork pants, patterned denim, silver jewelry and colorful side-bags from Kapital, Japanese bag-making company Porter, and Japanese jewelry designer Masato. It’s busy, in the way a vintage shop would be. The interior is covered by wood paneling that gives the feeling of a cozy wood cabin. The design of it, Rue tells me, is completely Eiko’s own.\u003c/p>\n\u003cp>“She had this vision: ‘I want California mixed with Georgia O’Keeffe’s home,” says Rue. “She got these big redwood slabs and flew in two Japanese carpenters. She housed them while they built it.”\u003c/p>\n\u003cp>Although Cotton Sheep is now known for being the first store states-side to carry Kapital, becoming a stockist for the brand wasn’t easy.\u003c/p>\n\u003cp>“When my mom first approached Kapital, they actually refused. They said, ‘We’ve never sold out of the country — we don’t know how it’ll be received or how you’ll style it,’” says Rue.\u003c/p>\n\u003cp>Stylistically, Kapital’s clothing features psychedelic patchwork, asymmetric and exaggerated cuts, and traditional Japanese denim-making techniques — like \u003cem>sashiko\u003c/em> stitching and \u003cem>boro\u003c/em> distressing — that the U.S. hadn’t seen prior.\u003c/p>\n\u003cfigure id=\"attachment_13933466\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933466\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67395_20230728-CottonSheep-19-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clothes hang on the walls at Cotton Sheep in San Francisco on Friday, July 28, 2023. Cotton Sheep’s merchandise consists of imported Japanese cotton and denim. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, Eiko wasn’t discouraged. After several asks, she negotiated a trip to Kapital’s showroom to just look at the clothes without buying.\u003c/p>\n\u003cp>“Most buyers are rushing during showroom time — they’re throwing things, not taking care. But my mom would button and fold everything nicely again after looking,” says Rue. “So Kiro [Hirata], Kapital’s owner, he’s observing and says, ‘If it’s her, I trust her. Let’s give it a shot — let’s make her our first international buyer.’”\u003c/p>\n\u003cp>Cotton Sheep found success early, but as Rue notes, it mostly carried what Eiko specialized in: womenswear. That is, until Rue graduated from nearby UC Berkeley and began working at the family store full-time.\u003c/p>\n\u003cp>“When I started ten years ago, we had maybe a three-foot-wide section of menswear,” says Rue. “Eventually, I convinced my mom to let me go to showrooms in Japan to bring more, and I started curating the men’s side. It’s funny — now that’s most of what we carry.”\u003c/p>\n\u003cfigure id=\"attachment_13933470\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933470\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67979_20230815-CottonSheep-51-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adrian Vicente (center) browses at Cotton Sheep with his friends in San Francisco on Tuesday, August 15, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is one benefit of the store being family-owned: It evolves each time one of the family members steps in to help manage it, as it did when Rue’s 26-year-old sister Aria took the helm for a period a few years back.\u003c/p>\n\u003cp>“Aria connected our store — which before had an older clientele — to her aesthetic that appeals to the younger generation who are almost more hypebeast-y,” says Rue. He pauses to laugh: “I remember my mom was so confused. ‘Who are these kids coming in with all this cash? How are they buying $1,000 jackets?’”\u003c/p>\n\u003cp>Being family-owned also means the family gets to have more intimate relationships with their customers — who include local fashion enthusiasts like San Francisco \u003ca href=\"https://www.instagram.com/p/CrhSaLZpD2A/\">rap star Larry June\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933469\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933469\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-800x533.jpg\" alt=\"A close-up shot of a gift box filled with high-end denim. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67972_20230815-CottonSheep-44-JY-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rue Critchfield wraps a gift at his family’s store, Cotton Sheep in San Francisco on Tuesday, August 15, 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve got customers I’ve sold to for 10 years. I know everything they own,” says Rue. “Sometimes during a showroom, I’ll text one of my customers like, ‘Hey, there’s some crazy stuff coming in — would this interest you?’ It’s very personal.”\u003c/p>\n\u003cp>Perhaps most importantly of all — considering father-son duo Toshikiyo and Kiro Hirata run Kapital — being family-owned might be what allowed Cotton Sheep to become the brand’s first international stockist in the first place.\u003c/p>\n\u003cp>“I think they saw we weren’t a corporation,” says Rue. “I believe they don’t want their products to go to just whoever.” \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If being family-owned has one downside, though, it’s the matter of succession. What will become of the store as they age? At least for now, Rue remains unconcerned.\u003c/p>\n\u003cp>“We can’t all work here forever. But how can you sell something so precious like this?” says Rue. “It’ll be interesting to see what happens, but for the time being nothing will change. And that’s exciting.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter 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>\u003cem>\u003ca href=\"https://cottonsheep.com/\">Cotton Sheep\u003c/a> is located at 572 Hayes St., San Francisco. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "adorned-florist-jessica-cotrim-on-letting-our-intuition-bloom",
"title": "Adorned: Florist Jessica Cotrim on Letting Our Intuition Bloom",
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"headTitle": "Adorned: Florist Jessica Cotrim on Letting Our Intuition Bloom | KQED",
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"content": "\u003cp>\u003ca href=\"#episode-transcript\">\u003ci>\u003cspan style=\"font-weight: 400\">View the full episode transcript.\u003c/span>\u003c/i>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dahlia is San Francisco’s official flower and it’s also a favorite for the Excelsior raised floral designer, Jessica Alicia Cotrim. Her love for San Francisco and her neighborhood is on full display when you walk into her cozy shop, \u003ca href=\"https://www.beijaflordesigns.com/about-designer\">Beija Flor Flower Gallery\u003c/a>. Between the hanging dried roses, there’s Muni inspired artwork and pieces flaunting the 415 area code. The register table is adorned with hella stickers promoting local businesses and creatives. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Besides repping her San Francisco pride, Cotrim’s store honors her Brazilian and Salvadoran roots. When the words “beija” and “flor” are paired together in Brazilian Portuguese, it translates to hummingbird.\u003c/span>\u003cspan style=\"font-weight: 400\"> Cotrim says the symbolism of the hummingbird in Salvadoran and other Latino cultures represents the spirits of loved ones that have passed on. In this way, her business Beija Flor, honors her family’s lineage that shaped her craftsmanship and work ethic.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13933382\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933382 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-800x533.jpg\" alt=\"A person with long black hair wearing a gold niners jacket and dress leans over buckets of flowers in a bright interior space. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Alicia Cotrim prepares flowers for an arrangement at Beija Flor Gallery in San Francisco’s Excelsior neighborhood on July 27, 2023, a storefront and gallery with local art she owns and operates. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When creating custom bouquets, Cotrim seeks to match customers’ energy and desires with flowers and she does that by tapping into her ancestral intuition to bring forth healing floral experiences. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">Dahlias are really good for grounding. The solidago… is known for encouragement, good luck, and success. So if you have that around, it might help you bring in financial stability. Yellow snapdragons are symbolically known for creativity… Eucalyptus is symbolically known for purification,” Cotrim informs me as I pick out stems for my own bouquet.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13933384\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933384\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Alicia Cotrim cuts eucalyptus for a bouquet. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jessica got started in the floral industry through a city job training program, known as New Door Ventures.\u003c/span>\u003cb> “\u003c/b>\u003cspan style=\"font-weight: 400\">When I started working with flowers, my first job did really upscale events and deliveries. I would see how happy [flowers] would make people. But I noticed really early on that it was a very specific type of people,” recalls Cotrim. “I just felt like there was more that flowers could do for our community that wasn’t really being done. I try to make sure that my people can always afford to bring in that little luxury into their lives and into their homes.”\u003cbr>\n[aside tag ='adorned' label= 'More From the Adorned Series' num='5']\u003c/span>\u003cspan style=\"font-weight: 400\">With the high costs of running a business, Jessica’s doing what she can to promote accessibility while still paying the bills. Cotrim sells $20 bouquets at pop up events around San Francisco. At her store, clients can also create bundles ranging from $10-50. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her flower offerings range in price. So, in addition to designing for high end weddings and banquets, s\u003c/span>\u003cspan style=\"font-weight: 400\">he even offers delivered bouquets throughout the Bay Area starting at $70. And whenever she has leftover flowers from events, she puts out a bucket with a sign “Flowers for the Hood” offering them for free. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of Rightnowish, Jessica Alicia Cotrim talks to me about the ways flowers can promote wellness and how we can cultivate our intuition with the help of our flower friends. \u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC8573961372&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">And if you want to mostly just like, gather them and then we can go back and, like, design them a little bit better. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Ok\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Yeah. That sounds like a plan. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena:\u003c/b>\u003cspan style=\"font-weight: 400\"> Hey Rightnowish listeners, welcome to the third episode of Adorned. Today we’re taking time to smell the roses and make bouquets with the help of Jessica Alicia Cotrim. She’s a floral designer and the owner of Beija Flor Flower Gallery in the Excelsior neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> The Excelsior in San Francisco is just really special to me, especially seeing how much it has changed and will continue to change. Just owning this store, this studio, in the neighborhood that I grew up in, it just makes it that it was a way for me to like, hold space in my community. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b> \u003cb>Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Jessica’s custom flower arrangements also help folks express their emotions. If you need flowers for your altar, or to leave at the gravesite of your loved ones, She got you. If you want to celebrate your homies new promotion by sending them a bouquet, she got you too. Or maybe you just want to buy yourself some flowers, give yourself some TLC because you deserve that! Jessica can\u003c/span> \u003cspan style=\"font-weight: 400\">absolutely help with that\u003c/span>\u003cb>. \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Whether it’s making elaborate arrangements for weddings or small bundles for a casual customer…Jessica takes her craft seriously. She knows that flowers can truly transform one’s space and mood. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b> \u003cspan style=\"font-weight: 400\">Sometimes when you’re, like ,in a city setting, it’s really hard to get those moments,\u003c/span> \u003cspan style=\"font-weight: 400\">getting out in nature,\u003c/span> \u003cspan style=\"font-weight: 400\">unless you, like intentionally, like drive somewhere for it. So I think, like, flower shops and creating bouquets of cut flowers are like a really nice way to like, get your hands in nature and creating with nature while still being within, like, the city setting.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">In this episode, Jessica talks to me about the power of adorning our spaces with colorful flowers and how creating bouquets can help our intuition blossom. I’m your host Marisol Medina-Cadena. That conversation coming up right after this. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m looking at these sunflowers that you have toward the entrance of the shop. They’re really calling to me. You work with so many beautiful flowers. Do you have a favorite flower? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> Growing up sunflowers were actually my favorite flowers, I actually have one tattooed on my finger [laughs] So they… they still hold the spot as like one of my favorites. But as I started working with flowers, it’s just really hard to pick one. So now I’ve developed a list of my top five favorites. So when people ask me. like what my favorite flower is, I just have to say them all. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So sunflowers are still on there. Dahlias. I’m in love with, um, there’s just so many different types of dahlias, and they’re also like the official flower of San Francisco, which is the reason that I like them a lot. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then roses, but specifically light pink roses. For some reason, they just, like, bring this, like, softness to my space that I feel like I need sometimes. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Black calla lilies I love. I just think they’re, like, super unique and elegant…like a balance to remind you that like there is darkness in the world, but it’s beautiful too. And then my fifth favorite flower would be the King Protea. It just… it dries really beautifully. Yeah, it holds a lot of power. It’s kind of shaped like a crown. So it kind of reminds me of like royalty and power. So those are definitely my top five.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena:\u003c/b>\u003cspan style=\"font-weight: 400\"> Do you have suggestions for, like, places or how to use flowers in our homes to kind of bring a different mood or an energy? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">I think any room in the house should have flowers and can have flowers. I think that, you know, just their presence will bring like a little bit of a more, like, homier feel but somewhere near the entrance when you’re, when your guests are coming in or when you’re coming home at the end of the day, maybe having like a little table or something near your door and having an arrangement there is really special because they’re kind of like greeting you and creating like the energy for the space. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bathrooms are really popular, like having like a nice small, bud vase, usually maybe something fragrant and whatnot. and like, kitchens are also another one where people love to have flowers a lot of times like, you know, just like on a counter you have like an island or something having like, a little vase of flowers somewhere in your kitchen. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then I would say like your bedroom, like having something near your bed, maybe something a little more intentional, like looking into like the different symbolisms of flowers and having, like, eucalyptus or lavender or, like, flowers that help promote, like, rest and ease your mind at the end of the day and having that, like, near your like, your bed is definitely like, a great idea. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Why is that… that flowers, like, really have this impact on like, our mental health and and our wellness?\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b> \u003cspan style=\"font-weight: 400\">The most basic reason is just that they’re really pretty to look at and they’re like the colors of them and how unique they are and how they’re such a gift from the earth. Like, they’re not trying. They’re just beautiful. And I think that people kind of pick up on that energy. And I think it subconsciously reminds people that things are just beautiful. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Buying flowers for yourself, I think that that’s like a really great thing that people can do to cheer themselves up. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Aside from buckets of fresh flowers, Jessica has adorned her shop with artwork made by her friends and other local artists. There’s spray painted canvases with the city’s 415 area code and collages with the old school transfer tickets Muni used to give. The space is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">steeped\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> in San Francisco imagery, making it feel like a love letter to the city. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">But Jessica doesn’t just rep her Frisco roots. She hangs a Brazilian flag and one from El Salvador in the shop to celebrate her mixed identity. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">You know, you always hear, like, people that are um born here but have family or like, first generation saying like, “no soy ni de aqui ni de alla.” When I think of myself, I think of me being from El Salvador, Brazil and San Francisco. And I feel like for me it’s like I’m split between three “no soy ni de aqui, ni de alla, ni de alla!” So I try to just bring all of it in and like, represent all of it as much as I can so that I don’t feel like I’m leaving out any of my culture and anything that I do. And so I just try to represent that everywhere. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b> \u003cb>Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Let’s talk about the name of the place, Beija Flor. I know it has layers of meaning for you. Can you tell us what’s the story behind it? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. So Beija Flor is a Portuguese word, Brazilian, Portuguese. And it basically means hummingbird. But when you take the two words apart, it also means to kiss a flower. So beija and flor and it kind of just came to me one day that it was just really powerful to me because my dad, being from Brazil and me not being as close to that side of my family as I am to my Salvadorian side. So just kind of trying to bring in that connection a little more. And just how significant like hummingbirds are overall in like Salvadorian culture, Mexican culture, Brazilian culture. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So yeah, definitely just the connection to like the afterlife and just like the spirit of people that aren’t here anymore is what I think of when I come across hummingbirds or when I think of hummingbirds. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b> \u003cb>Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Were flowers kind of always a part of your life? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> When my grandma first came into the country in the 80s, she actually worked at a flower shop in San Francisco. She’s always told me that. So I kind of always knew that there was like a little background of, like flower shop work there. And like, when she comes in here, she’s always like, “Oh, like I used to clean the leaves and the petals or do this or that or whatever.” So there’s that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And my grandma on my dad’s side, and I think this is one of the reasons why sunflowers are my favorite flowers, is my grandma’s house in Brazil always had, like, really big, tall sunflowers in the front. She passed away a few years ago, so it’s kind of like I just associate sunflowers with her. That’s a really early memory of flowers for me. So I guess, like connections to my grandmothers a lot. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">On your web site, you talk a lot about how when you’re designing floral arrangements, you also, like, tap into your ancestral intuition. And that really, like, resonated with me. And I’d love to hear you explain that or say more. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">I definitely think about it in like the spiritual way of your ancestors energy being around you. So yeah I feel like sometimes when I’m choosing to put like a rose next to a dahlia or something in a specific arrangement. And I’m not really, like, thinking about it. It’s just like a flow that’s coming out of me. And it’s just, it just comes out that way. I think it’s because of the way that like I appreciate flowers and and that and just like this this wisdom that’s in me but that it’s been passed down like through like from my people and from my culture. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So just like a really deep lineage of creativity and diversity and ways of doing things and thinking about things. And I feel like sometimes it’s not like a conscious decision. It’s just you’re this way because of your ancestors and that’s why your work comes out that way. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Hearing you talk about your intuition, I’m realizing, like, I feel a little separate from that right now. And I’m wondering, like, do you have maybe some advice about how I could cultivate that intuition again through flowers?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">One thing that I could definitely recommend is like visiting like a flower shop or, you know, looking up like local floral classes or like just being in a space where there is a variety of flowers for you to choose from and just kind of like spending your time with them or like, you know, just like admiring them and getting your hands dirty with them. So like letting yourself be attracted to different ones without not so much thinking like, oh, what will the end result be? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But just kind of like choosing flowers that are sticking out to you for, you know, for whatever reason… just be open to the fact that the decisions that you’re going to that you’re going to be making, even if you’re not thinking about the end result too much, is the right decision for you because you’re making it from a place that’s guided by like all this history.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Can we get our hands on some flowers and like, make a small bouquet together…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> If you want, we can like have you choose some and then I can tell you what the different energies that you’re putting into, like, the bouquet that you’re making and whatnot. So we could definitely do that yeah. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\"> I choose some flowers that I’m drawn to…Jessica says they’ll each serve a different purpose in my bouquet, so the solidago I find will be my filler flower. It’s a green stem with clusters of bushy golden flowers. My secondary flower is called a snapdragon. I pick really tall ones to give the arrangement some height. I also select some eucalyptus to add some texture. Lastly, I pick two different colored dahlias as my focal flowers, including one that’s a deep plum purple. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> the main thing you have here is the dahlias. So you’re attracted to like a very, like, elegant flower…which actually, this is funny because this was your intention, spiritual evolution. So what you’re trying to do is, like, tie in with like, your spiritual side and your intuition a little more. Dahlias are really good for, like, grounding and whatever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The solidago, which is like the filler flower that you chose. That is known for, like, encouragement, good luck, success. So if you like, have that around, it might, like, help you bring in, like, financial stability and that kind of thing. And then the little yellow snapdragons, these are symbolically known for, like, creativity, which I think is really cool because you’re like, trying to be creative with the flowers right now. And then for the eucalyptus that we’re working with for the… the greenery, eucalyptus is symbolically known for like purification and the magical powers that is… that it has is for healing. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Cool\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">It sounds like what I was called to are things that I’m trying to channel. So it was like this nice….Like I put out that energy and that’s what I got back. I’m attracting it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, definitely.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music] \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Mariosl Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Next, Jessica shows me how to assemble the individual stems I picked into an elegant bouquet. First, we start by removing all the leaves and petals on the lower parts of the stems ‘cause petals in the vase water ends up creating bacteria and we don’t want that.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[sounds of flowers being clipped and placed inside a vase]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">So then once you have that stripped, the next thing I do is to go through and look at it and just make sure that nothing on it is like dying. So, like, let’s say it was like a rose you would cut, you would pluck off all the like wilting petals and whatever, which actually also is known to help flowers last longer because you’re kind of taking away the little parts of the flower and might be spending too much energy trying to heal or bring back. So if you take off like a leaf or a petal that is dying, you’re letting the flower concentrate on like… on the good parts, and then it’ll help it, like, last a little longer because it’s not wasting energy trying to bring that back. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So once you have, like, your stems and you’re like, okay, this seems like it’s ready to work with, um, I like to start with the greens because you kind of like, create this base. So you, um, yeah, you grab your greens so that, um, you have a little, like fluff to work with. After the greenery, I will go for the filler flower next because you’re still kind of creating like this little nest where you’re going to put like the focal flowers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And since both of what we have left is dahlias. They’re both technically focal flowers, but since these are a little smaller, I would go with… in with these next. So usually I’m putting in like the larger flower last.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Because it’s, like, really like the star of the show. So once you have like everything kind of shape, then, you know, like where there’s space to really show off their focal flower. So I would do the little flower, the littler dahlias first.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">They’re kind of like a sunrise color, which I think is why I was drawn to them, because they really pop with the yellow snapdragons. The snapdragons, almost kind of like this highlighter yellow. But then these are more soft. And so it’s this nice play.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">A little, like, sorbet, like sunset type of situation going on. And then you’re going to put it in like the darkness of the night. It’s like this whole process of the sun going down that you have going on. I love it. Yeah.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Clinking sounds of flowers being arranged in a vase]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol: \u003c/b>\u003cspan style=\"font-weight: 400\">I kind of like the way like the flowers kind of hug each other. Just based on, like, where you put them. I like that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, they definitely, like, play with each other and, like, um, just kind of like, vibe off each other. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">I like it, I’m happy with it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b> \u003cspan style=\"font-weight: 400\">It looks really beautiful. It’s definitely giving that, like, end of the day, like, all the vibes you need to get, like, a nice rest. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Yeah, I love it. It’s so beautiful \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Do you ever name your bouquets?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> You know, on my website, um, certain, like, arrangements have names that I’ve put just to be able to, like, recognize them. But when I’m doing, like, hand ties and stuff like that, not really. you should give it a name.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">I really like what you’re saying about sorbet. I don’t know. Is it cheesy to call her sorbet? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">No, I think it goes! sorbet. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Sorbet, I’m really feeling the sorbet. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> Dahlia sorbet? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Dahlia sorbet!\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. You did a great job. I love it. Thank you. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">As soon as I got home, I placed the flower bouquet in a glass vase to rest on my altar. With Jessica’s guidance on changing the water every 2 days and trimming the dead leaves, my bouquet lasted me a good 10 days. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">For me, putting flowers on my altar is a two fold offering, one to myself and one to my ancestors. It’s a way to tell them, I’m thinking of you. This abundance is for you and in turn is a mirror to remind myself there is beauty around me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So big, big Thank you to Jessica Alica Cotrim for having me into your space and showing me the ways of the floral world. I learned so much from you! \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If you, RIghtnowish listeners, also want to learn from Jessica, she offers in person workshops on how to make your hand tied bouquets/ so be sure to follow her on instagram to stay in the loop for upcoming dates. Her handle is @beijiflorgallery \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And For those of you who want to order yourself or a loved one a bouquet for pickup or delivery you can order directly on Jessica’s website at \u003c/span>\u003ca href=\"https://www.beijaflordesigns.com/flwrbookingform\">\u003cspan style=\"font-weight: 400\">https://www.beijaflordesigns.com\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (beija is spelled B-E-I-J-A)\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now time to give thanks to the whole squad that makes this show possible. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Xorje Olivares produced this episode.\u003c/span>\u003cspan style=\"font-weight: 400\">Chris Hambrick is our editor. \u003c/span>\u003cspan style=\"font-weight: 400\">Our engineer is Christopher Beale. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Rightnowish team also includes Pendarvis Harshaw, Sheree Bishop, and Ryce Stoughtenborough . \u003c/span>\u003cspan style=\"font-weight: 400\">Additional support from Jen Chien, Katie Sprenger, Cesar Saldaña, and Holly Kernan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m your host Marisol Medina-Cadena. Thanks so much for listening. If you enjoyed it, share the episode with a friend, or hit me up on twitter @marisolreports to let me know what your favorite flower is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rightnowish is a KQED production.\u003c/span>\u003cbr>\n\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]=\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Jessica Cotrim is adorning her San Francisco Excelsior district community with floral beauty.",
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"title": "Adorned: Florist Jessica Cotrim on Letting Our Intuition Bloom | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"#episode-transcript\">\u003ci>\u003cspan style=\"font-weight: 400\">View the full episode transcript.\u003c/span>\u003c/i>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dahlia is San Francisco’s official flower and it’s also a favorite for the Excelsior raised floral designer, Jessica Alicia Cotrim. Her love for San Francisco and her neighborhood is on full display when you walk into her cozy shop, \u003ca href=\"https://www.beijaflordesigns.com/about-designer\">Beija Flor Flower Gallery\u003c/a>. Between the hanging dried roses, there’s Muni inspired artwork and pieces flaunting the 415 area code. The register table is adorned with hella stickers promoting local businesses and creatives. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Besides repping her San Francisco pride, Cotrim’s store honors her Brazilian and Salvadoran roots. When the words “beija” and “flor” are paired together in Brazilian Portuguese, it translates to hummingbird.\u003c/span>\u003cspan style=\"font-weight: 400\"> Cotrim says the symbolism of the hummingbird in Salvadoran and other Latino cultures represents the spirits of loved ones that have passed on. In this way, her business Beija Flor, honors her family’s lineage that shaped her craftsmanship and work ethic.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13933382\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933382 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-800x533.jpg\" alt=\"A person with long black hair wearing a gold niners jacket and dress leans over buckets of flowers in a bright interior space. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67351_230727-BeijaFlorGallery-16-BL-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Alicia Cotrim prepares flowers for an arrangement at Beija Flor Gallery in San Francisco’s Excelsior neighborhood on July 27, 2023, a storefront and gallery with local art she owns and operates. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When creating custom bouquets, Cotrim seeks to match customers’ energy and desires with flowers and she does that by tapping into her ancestral intuition to bring forth healing floral experiences. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">Dahlias are really good for grounding. The solidago… is known for encouragement, good luck, and success. So if you have that around, it might help you bring in financial stability. Yellow snapdragons are symbolically known for creativity… Eucalyptus is symbolically known for purification,” Cotrim informs me as I pick out stems for my own bouquet.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13933384\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933384\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/RS67343_230727-BeijaFlorGallery-09-BL-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Alicia Cotrim cuts eucalyptus for a bouquet. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jessica got started in the floral industry through a city job training program, known as New Door Ventures.\u003c/span>\u003cb> “\u003c/b>\u003cspan style=\"font-weight: 400\">When I started working with flowers, my first job did really upscale events and deliveries. I would see how happy [flowers] would make people. But I noticed really early on that it was a very specific type of people,” recalls Cotrim. “I just felt like there was more that flowers could do for our community that wasn’t really being done. I try to make sure that my people can always afford to bring in that little luxury into their lives and into their homes.”\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003cspan style=\"font-weight: 400\">With the high costs of running a business, Jessica’s doing what she can to promote accessibility while still paying the bills. Cotrim sells $20 bouquets at pop up events around San Francisco. At her store, clients can also create bundles ranging from $10-50. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her flower offerings range in price. So, in addition to designing for high end weddings and banquets, s\u003c/span>\u003cspan style=\"font-weight: 400\">he even offers delivered bouquets throughout the Bay Area starting at $70. And whenever she has leftover flowers from events, she puts out a bucket with a sign “Flowers for the Hood” offering them for free. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of Rightnowish, Jessica Alicia Cotrim talks to me about the ways flowers can promote wellness and how we can cultivate our intuition with the help of our flower friends. \u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC8573961372&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/div>",
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"content": "\u003cdiv class=\"post-content post-body\">\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">And if you want to mostly just like, gather them and then we can go back and, like, design them a little bit better. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Ok\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Yeah. That sounds like a plan. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena:\u003c/b>\u003cspan style=\"font-weight: 400\"> Hey Rightnowish listeners, welcome to the third episode of Adorned. Today we’re taking time to smell the roses and make bouquets with the help of Jessica Alicia Cotrim. She’s a floral designer and the owner of Beija Flor Flower Gallery in the Excelsior neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> The Excelsior in San Francisco is just really special to me, especially seeing how much it has changed and will continue to change. Just owning this store, this studio, in the neighborhood that I grew up in, it just makes it that it was a way for me to like, hold space in my community. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b> \u003cb>Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Jessica’s custom flower arrangements also help folks express their emotions. If you need flowers for your altar, or to leave at the gravesite of your loved ones, She got you. If you want to celebrate your homies new promotion by sending them a bouquet, she got you too. Or maybe you just want to buy yourself some flowers, give yourself some TLC because you deserve that! Jessica can\u003c/span> \u003cspan style=\"font-weight: 400\">absolutely help with that\u003c/span>\u003cb>. \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Whether it’s making elaborate arrangements for weddings or small bundles for a casual customer…Jessica takes her craft seriously. She knows that flowers can truly transform one’s space and mood. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b> \u003cspan style=\"font-weight: 400\">Sometimes when you’re, like ,in a city setting, it’s really hard to get those moments,\u003c/span> \u003cspan style=\"font-weight: 400\">getting out in nature,\u003c/span> \u003cspan style=\"font-weight: 400\">unless you, like intentionally, like drive somewhere for it. So I think, like, flower shops and creating bouquets of cut flowers are like a really nice way to like, get your hands in nature and creating with nature while still being within, like, the city setting.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">In this episode, Jessica talks to me about the power of adorning our spaces with colorful flowers and how creating bouquets can help our intuition blossom. I’m your host Marisol Medina-Cadena. That conversation coming up right after this. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m looking at these sunflowers that you have toward the entrance of the shop. They’re really calling to me. You work with so many beautiful flowers. Do you have a favorite flower? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> Growing up sunflowers were actually my favorite flowers, I actually have one tattooed on my finger [laughs] So they… they still hold the spot as like one of my favorites. But as I started working with flowers, it’s just really hard to pick one. So now I’ve developed a list of my top five favorites. So when people ask me. like what my favorite flower is, I just have to say them all. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So sunflowers are still on there. Dahlias. I’m in love with, um, there’s just so many different types of dahlias, and they’re also like the official flower of San Francisco, which is the reason that I like them a lot. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then roses, but specifically light pink roses. For some reason, they just, like, bring this, like, softness to my space that I feel like I need sometimes. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Black calla lilies I love. I just think they’re, like, super unique and elegant…like a balance to remind you that like there is darkness in the world, but it’s beautiful too. And then my fifth favorite flower would be the King Protea. It just… it dries really beautifully. Yeah, it holds a lot of power. It’s kind of shaped like a crown. So it kind of reminds me of like royalty and power. So those are definitely my top five.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena:\u003c/b>\u003cspan style=\"font-weight: 400\"> Do you have suggestions for, like, places or how to use flowers in our homes to kind of bring a different mood or an energy? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">I think any room in the house should have flowers and can have flowers. I think that, you know, just their presence will bring like a little bit of a more, like, homier feel but somewhere near the entrance when you’re, when your guests are coming in or when you’re coming home at the end of the day, maybe having like a little table or something near your door and having an arrangement there is really special because they’re kind of like greeting you and creating like the energy for the space. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bathrooms are really popular, like having like a nice small, bud vase, usually maybe something fragrant and whatnot. and like, kitchens are also another one where people love to have flowers a lot of times like, you know, just like on a counter you have like an island or something having like, a little vase of flowers somewhere in your kitchen. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And then I would say like your bedroom, like having something near your bed, maybe something a little more intentional, like looking into like the different symbolisms of flowers and having, like, eucalyptus or lavender or, like, flowers that help promote, like, rest and ease your mind at the end of the day and having that, like, near your like, your bed is definitely like, a great idea. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Why is that… that flowers, like, really have this impact on like, our mental health and and our wellness?\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b> \u003cspan style=\"font-weight: 400\">The most basic reason is just that they’re really pretty to look at and they’re like the colors of them and how unique they are and how they’re such a gift from the earth. Like, they’re not trying. They’re just beautiful. And I think that people kind of pick up on that energy. And I think it subconsciously reminds people that things are just beautiful. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Buying flowers for yourself, I think that that’s like a really great thing that people can do to cheer themselves up. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Aside from buckets of fresh flowers, Jessica has adorned her shop with artwork made by her friends and other local artists. There’s spray painted canvases with the city’s 415 area code and collages with the old school transfer tickets Muni used to give. The space is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">steeped\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> in San Francisco imagery, making it feel like a love letter to the city. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">But Jessica doesn’t just rep her Frisco roots. She hangs a Brazilian flag and one from El Salvador in the shop to celebrate her mixed identity. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">You know, you always hear, like, people that are um born here but have family or like, first generation saying like, “no soy ni de aqui ni de alla.” When I think of myself, I think of me being from El Salvador, Brazil and San Francisco. And I feel like for me it’s like I’m split between three “no soy ni de aqui, ni de alla, ni de alla!” So I try to just bring all of it in and like, represent all of it as much as I can so that I don’t feel like I’m leaving out any of my culture and anything that I do. And so I just try to represent that everywhere. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b> \u003cb>Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Let’s talk about the name of the place, Beija Flor. I know it has layers of meaning for you. Can you tell us what’s the story behind it? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. So Beija Flor is a Portuguese word, Brazilian, Portuguese. And it basically means hummingbird. But when you take the two words apart, it also means to kiss a flower. So beija and flor and it kind of just came to me one day that it was just really powerful to me because my dad, being from Brazil and me not being as close to that side of my family as I am to my Salvadorian side. So just kind of trying to bring in that connection a little more. And just how significant like hummingbirds are overall in like Salvadorian culture, Mexican culture, Brazilian culture. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So yeah, definitely just the connection to like the afterlife and just like the spirit of people that aren’t here anymore is what I think of when I come across hummingbirds or when I think of hummingbirds. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b> \u003cb>Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Were flowers kind of always a part of your life? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> When my grandma first came into the country in the 80s, she actually worked at a flower shop in San Francisco. She’s always told me that. So I kind of always knew that there was like a little background of, like flower shop work there. And like, when she comes in here, she’s always like, “Oh, like I used to clean the leaves and the petals or do this or that or whatever.” So there’s that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And my grandma on my dad’s side, and I think this is one of the reasons why sunflowers are my favorite flowers, is my grandma’s house in Brazil always had, like, really big, tall sunflowers in the front. She passed away a few years ago, so it’s kind of like I just associate sunflowers with her. That’s a really early memory of flowers for me. So I guess, like connections to my grandmothers a lot. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">On your web site, you talk a lot about how when you’re designing floral arrangements, you also, like, tap into your ancestral intuition. And that really, like, resonated with me. And I’d love to hear you explain that or say more. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">I definitely think about it in like the spiritual way of your ancestors energy being around you. So yeah I feel like sometimes when I’m choosing to put like a rose next to a dahlia or something in a specific arrangement. And I’m not really, like, thinking about it. It’s just like a flow that’s coming out of me. And it’s just, it just comes out that way. I think it’s because of the way that like I appreciate flowers and and that and just like this this wisdom that’s in me but that it’s been passed down like through like from my people and from my culture. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So just like a really deep lineage of creativity and diversity and ways of doing things and thinking about things. And I feel like sometimes it’s not like a conscious decision. It’s just you’re this way because of your ancestors and that’s why your work comes out that way. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena\u003c/b>\u003cspan style=\"font-weight: 400\">: Hearing you talk about your intuition, I’m realizing, like, I feel a little separate from that right now. And I’m wondering, like, do you have maybe some advice about how I could cultivate that intuition again through flowers?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">One thing that I could definitely recommend is like visiting like a flower shop or, you know, looking up like local floral classes or like just being in a space where there is a variety of flowers for you to choose from and just kind of like spending your time with them or like, you know, just like admiring them and getting your hands dirty with them. So like letting yourself be attracted to different ones without not so much thinking like, oh, what will the end result be? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But just kind of like choosing flowers that are sticking out to you for, you know, for whatever reason… just be open to the fact that the decisions that you’re going to that you’re going to be making, even if you’re not thinking about the end result too much, is the right decision for you because you’re making it from a place that’s guided by like all this history.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Can we get our hands on some flowers and like, make a small bouquet together…\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> If you want, we can like have you choose some and then I can tell you what the different energies that you’re putting into, like, the bouquet that you’re making and whatnot. So we could definitely do that yeah. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\"> I choose some flowers that I’m drawn to…Jessica says they’ll each serve a different purpose in my bouquet, so the solidago I find will be my filler flower. It’s a green stem with clusters of bushy golden flowers. My secondary flower is called a snapdragon. I pick really tall ones to give the arrangement some height. I also select some eucalyptus to add some texture. Lastly, I pick two different colored dahlias as my focal flowers, including one that’s a deep plum purple. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> the main thing you have here is the dahlias. So you’re attracted to like a very, like, elegant flower…which actually, this is funny because this was your intention, spiritual evolution. So what you’re trying to do is, like, tie in with like, your spiritual side and your intuition a little more. Dahlias are really good for, like, grounding and whatever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The solidago, which is like the filler flower that you chose. That is known for, like, encouragement, good luck, success. So if you like, have that around, it might, like, help you bring in, like, financial stability and that kind of thing. And then the little yellow snapdragons, these are symbolically known for, like, creativity, which I think is really cool because you’re like, trying to be creative with the flowers right now. And then for the eucalyptus that we’re working with for the… the greenery, eucalyptus is symbolically known for like purification and the magical powers that is… that it has is for healing. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Cool\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">It sounds like what I was called to are things that I’m trying to channel. So it was like this nice….Like I put out that energy and that’s what I got back. I’m attracting it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, definitely.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music] \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Mariosl Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Next, Jessica shows me how to assemble the individual stems I picked into an elegant bouquet. First, we start by removing all the leaves and petals on the lower parts of the stems ‘cause petals in the vase water ends up creating bacteria and we don’t want that.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[sounds of flowers being clipped and placed inside a vase]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">So then once you have that stripped, the next thing I do is to go through and look at it and just make sure that nothing on it is like dying. So, like, let’s say it was like a rose you would cut, you would pluck off all the like wilting petals and whatever, which actually also is known to help flowers last longer because you’re kind of taking away the little parts of the flower and might be spending too much energy trying to heal or bring back. So if you take off like a leaf or a petal that is dying, you’re letting the flower concentrate on like… on the good parts, and then it’ll help it, like, last a little longer because it’s not wasting energy trying to bring that back. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So once you have, like, your stems and you’re like, okay, this seems like it’s ready to work with, um, I like to start with the greens because you kind of like, create this base. So you, um, yeah, you grab your greens so that, um, you have a little, like fluff to work with. After the greenery, I will go for the filler flower next because you’re still kind of creating like this little nest where you’re going to put like the focal flowers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And since both of what we have left is dahlias. They’re both technically focal flowers, but since these are a little smaller, I would go with… in with these next. So usually I’m putting in like the larger flower last.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Because it’s, like, really like the star of the show. So once you have like everything kind of shape, then, you know, like where there’s space to really show off their focal flower. So I would do the little flower, the littler dahlias first.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">They’re kind of like a sunrise color, which I think is why I was drawn to them, because they really pop with the yellow snapdragons. The snapdragons, almost kind of like this highlighter yellow. But then these are more soft. And so it’s this nice play.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">A little, like, sorbet, like sunset type of situation going on. And then you’re going to put it in like the darkness of the night. It’s like this whole process of the sun going down that you have going on. I love it. Yeah.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Clinking sounds of flowers being arranged in a vase]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol: \u003c/b>\u003cspan style=\"font-weight: 400\">I kind of like the way like the flowers kind of hug each other. Just based on, like, where you put them. I like that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, they definitely, like, play with each other and, like, um, just kind of like, vibe off each other. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol\u003c/b>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">I like it, I’m happy with it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b> \u003cspan style=\"font-weight: 400\">It looks really beautiful. It’s definitely giving that, like, end of the day, like, all the vibes you need to get, like, a nice rest. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Yeah, I love it. It’s so beautiful \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Do you ever name your bouquets?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> You know, on my website, um, certain, like, arrangements have names that I’ve put just to be able to, like, recognize them. But when I’m doing, like, hand ties and stuff like that, not really. you should give it a name.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">I really like what you’re saying about sorbet. I don’t know. Is it cheesy to call her sorbet? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">No, I think it goes! sorbet. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Sorbet, I’m really feeling the sorbet. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim:\u003c/b>\u003cspan style=\"font-weight: 400\"> Dahlia sorbet? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">Dahlia sorbet!\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jessica Cotrim: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. You did a great job. I love it. Thank you. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Marisol Medina-Cadena: \u003c/b>\u003cspan style=\"font-weight: 400\">As soon as I got home, I placed the flower bouquet in a glass vase to rest on my altar. With Jessica’s guidance on changing the water every 2 days and trimming the dead leaves, my bouquet lasted me a good 10 days. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">For me, putting flowers on my altar is a two fold offering, one to myself and one to my ancestors. It’s a way to tell them, I’m thinking of you. This abundance is for you and in turn is a mirror to remind myself there is beauty around me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So big, big Thank you to Jessica Alica Cotrim for having me into your space and showing me the ways of the floral world. I learned so much from you! \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If you, RIghtnowish listeners, also want to learn from Jessica, she offers in person workshops on how to make your hand tied bouquets/ so be sure to follow her on instagram to stay in the loop for upcoming dates. Her handle is @beijiflorgallery \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And For those of you who want to order yourself or a loved one a bouquet for pickup or delivery you can order directly on Jessica’s website at \u003c/span>\u003ca href=\"https://www.beijaflordesigns.com/flwrbookingform\">\u003cspan style=\"font-weight: 400\">https://www.beijaflordesigns.com\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (beija is spelled B-E-I-J-A)\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now time to give thanks to the whole squad that makes this show possible. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Xorje Olivares produced this episode.\u003c/span>\u003cspan style=\"font-weight: 400\">Chris Hambrick is our editor. \u003c/span>\u003cspan style=\"font-weight: 400\">Our engineer is Christopher Beale. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Rightnowish team also includes Pendarvis Harshaw, Sheree Bishop, and Ryce Stoughtenborough . \u003c/span>\u003cspan style=\"font-weight: 400\">Additional support from Jen Chien, Katie Sprenger, Cesar Saldaña, and Holly Kernan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m your host Marisol Medina-Cadena. Thanks so much for listening. If you enjoyed it, share the episode with a friend, or hit me up on twitter @marisolreports to let me know what your favorite flower is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rightnowish is a KQED production.\u003c/span>\u003cbr>\n\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>=\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>"
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"title": "Your Favorite Filipino American Chef Was Probably a DJ or B-Boy Back in the Day",
"headTitle": "Your Favorite Filipino American Chef Was Probably a DJ or B-Boy Back in the Day | KQED",
"content": "\u003cp>You can’t tell the story of \u003ca href=\"https://www.kqed.org/bayareahiphop\">Bay Area hip-hop\u003c/a> without a tip of the cap to all of the Filipino Americans who helped shape the scene — from the legion of \u003ca href=\"https://www.kqed.org/arts/13812554/how-daly-citys-filipino-mobile-dj-scene-changed-hip-hop-forever\">mobile DJ crews\u003c/a> and B-boys/B-girls to the influential \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">emcees\u003c/a>, \u003ca href=\"https://www.kqed.org/arts/13924042/nump-hyphy-i-gott-grapes-interview\">producers\u003c/a> and graffiti artists. It makes sense, then, that the 2023 edition of \u003ca href=\"https://www.undiscoveredsf.com/\">Undiscovered SF\u003c/a>, San Francisco’s preeminent Filipino American culture fest, is framed as a months-long celebration of hip-hop. This year is \u003ca href=\"https://www.kqed.org/arts/13932076/bay-area-hip-hop-50th-anniversary-celebrations\">hip-hop’s 50th anniversary\u003c/a>, after all.\u003c/p>\n\u003cp>Still, when the block party kicks off in the SoMa Pilipinas cultural district on Aug. 19, one of the biggest draws will be the same thing that attracts a crowd to any big Filipino gathering: the food.\u003c/p>\n\u003cp>And as Desi Danganan — executive director of \u003ca href=\"https://www.kultivatelabs.org/\">Kultivate Labs\u003c/a>, the nonprofit that organizes the event — explains it, the Bay Area’s vibrant Fil-Am food scene today is itself deeply rooted in the community’s ties to hip-hop. Back in the ’80s, among Filipino Americans in the Bay, “everyone and their mom was a DJ,” Danganan recalls. Then there was a stretch of time when it seemed like everyone became a club promoter. Danganan remembers when he was in his twenties, the promotion crews running the nightclubs in SoMa were 90% Filipino.\u003c/p>\n\u003cp>These days? Those same folks are operating some of the region’s most popular food trucks and pop-up restaurants.\u003c/p>\n\u003cp>“All of a sudden, the new DJ was the chef,” Danganan says. “Chefs started popping up, rave-style, in places that weren’t necessarily kitchens.” He describes something akin to a DJ/dancer/club promoter to chef pipeline: Alex Retodo was a club promoter before he started rolling lumpia at \u003ca href=\"https://www.thelumpiacompany.com/\">the Lumpia Company\u003c/a>, which he co-owns with E-40. Evan Kidera was a rapper before he co-founded \u003ca href=\"https://www.instagram.com/senorsisig\">Señor Sisig\u003c/a> — arguably the single \u003ca href=\"https://sf.eater.com/2019/11/4/20946482/senor-sisig-filipino-open-mission-sf\">most famous Bay Area food truck\u003c/a>. The couple behind Filipino-Japanese pop-up \u003ca href=\"https://www.instagram.com/oxandtiger/\">Ox and Tiger\u003c/a> were dancers before they were chefs. So were the co-founders of the Chase Center food stall \u003ca href=\"http://www.instagram.com/thesarapshop\">Sarap Shop\u003c/a>. And Undiscovered SF booked Rod Reyes, of the San Jose–based food truck \u003ca href=\"https://www.instagram.com/baryakitchen\">Barya Kitchen\u003c/a>, as a DJ for one of the festival’s earliest incarnations, before he’d even started his food business.\u003c/p>\n\u003cfigure id=\"attachment_13933294\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933294\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food.jpg\" alt=\"Pork sisig served with a slice of lemon and a mound of white rice.\" width=\"1920\" height=\"2511\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-800x1046.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-1020x1334.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-768x1004.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-1174x1536.jpg 1174w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-1566x2048.jpg 1566w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of pork sisig from a previous edition of Undiscovered SF. The annual festival has always celebrated the Bay Area’s Filipino street food scene. \u003ccite>(Courtesy of Kultivate Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kind of trajectory that Danganan describes isn’t uniquely Filipino, of course. Some of it is rooted in the \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">entrepreneurial spirit and hustle culture\u003c/a> that undergirds the whole Bay Area hip-hop scene. And if the Bay Area’s Filipino American community produced some of the most \u003ca href=\"https://www.kqed.org/arts/10777508/top-5-tracks-born-from-the-bay-areas-filipino-mobile-dj-scene\">legendary DJs in hip-hop history\u003c/a>, it’s only natural that that kind of creativity would also translate into other artistic endeavors. “They’re really gifted at taking ingredients and \u003ca href=\"https://www.kqed.org/arts/13898436/uncle-tito-filipino-comfort-food-soma-opening\">remixing them\u003c/a> to create something new,” Danganan explains — say, a bacon cheeseburger lumpia or a sisig burrito. The only difference? “Now they’re not beats. They’re flavors.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13907726,arts_13905208,arts_13923127']\u003c/span>All of the aforementioned DJ- or dancer-turned-chefs — and many more — will be on hand to sling food for at least one iteration of this year’s Undiscovered SF block party. Organizers decided hip-hop’s big birthday was too monumental to limit to a single afternoon, so it’ll host three separate parties over the course of the next three months. Each one will have a specific theme: Aug. 19 will be “Classics and Throwbacks.” Sept. 16 will focus on “The Future.” And Oct. 21 will be “The Present.”\u003c/p>\n\u003cp>Food highlights at \u003ca href=\"https://www.undiscoveredsf.com/\">Aug. 19’s kickoff event\u003c/a> will include Señor Sisig and \u003ca href=\"https://www.kqed.org/arts/13926749/tasty-tings-jamaican-beef-patties-sf-oakland\">Tasty Tings\u003c/a>, whose Jamaican-Filipina-Chinese-Creole owner incorporates Filipino ingredients like longaniza pork into her Jamaican patties. The September and October lineups will include Barya Kitchen and a special collaboration between Ox and Tiger, Sarap Shop and lechon specialist \u003ca href=\"https://www.instagram.com/jeepneyguy/\">Jeepney Guy\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933297\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933297\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs.jpg\" alt=\"A paper tray of turon (banana lumpia) topped with ube ice cream and sprinkled with ube crumbles.\" width=\"1920\" height=\"1279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-1536x1023.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turontastic’s take on turon, or banana lumpia, topped with ube ice cream. \u003ccite>(Courtesy of Kultivate Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Danganan, one of the local Filipino food scene’s newest trends is the proliferation of sweets shops and bakery pop-ups, many of which cropped up during the pandemic. This, too, will be reflected at Undiscovered SF: There will be plenty of ube treats to be had.\u003c/p>\n\u003cp>Most of the offerings will come from small local purveyors, with one notable exception. In a classic case of knowing your audience, representatives from SPAM HQ will be on hand to pass out free samples of the brand’s new flavor — maple-flavored Spam — to the assembled crowd of \u003ca href=\"https://www.theatlantic.com/podcasts/archive/2022/03/spam-wwii-history-hormel-canned-meat/629416/\">noted canned meat lovers\u003c/a>.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.undiscoveredsf.com/\">\u003ci>Undiscovered SF\u003c/i>\u003c/a>\u003ci> will host block parties in the SoMa Pilipinas cultural district, at and around The Parks @5M (44 Mary St., San Francisco) on Aug. 19, Sep. 16 and Oct. 21, from noon to 6 p.m.. The all-ages event is free and open to the public, but you can reserve a free ticket (and commemorative pin) \u003c/i>\u003ca href=\"https://www.undiscoveredsf.com/store/undiscovered-block-party-pin-2023\">\u003ci>online\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Undiscovered SF celebrates the hip-hop origins of the Bay Area Filipino food scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can’t tell the story of \u003ca href=\"https://www.kqed.org/bayareahiphop\">Bay Area hip-hop\u003c/a> without a tip of the cap to all of the Filipino Americans who helped shape the scene — from the legion of \u003ca href=\"https://www.kqed.org/arts/13812554/how-daly-citys-filipino-mobile-dj-scene-changed-hip-hop-forever\">mobile DJ crews\u003c/a> and B-boys/B-girls to the influential \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">emcees\u003c/a>, \u003ca href=\"https://www.kqed.org/arts/13924042/nump-hyphy-i-gott-grapes-interview\">producers\u003c/a> and graffiti artists. It makes sense, then, that the 2023 edition of \u003ca href=\"https://www.undiscoveredsf.com/\">Undiscovered SF\u003c/a>, San Francisco’s preeminent Filipino American culture fest, is framed as a months-long celebration of hip-hop. This year is \u003ca href=\"https://www.kqed.org/arts/13932076/bay-area-hip-hop-50th-anniversary-celebrations\">hip-hop’s 50th anniversary\u003c/a>, after all.\u003c/p>\n\u003cp>Still, when the block party kicks off in the SoMa Pilipinas cultural district on Aug. 19, one of the biggest draws will be the same thing that attracts a crowd to any big Filipino gathering: the food.\u003c/p>\n\u003cp>And as Desi Danganan — executive director of \u003ca href=\"https://www.kultivatelabs.org/\">Kultivate Labs\u003c/a>, the nonprofit that organizes the event — explains it, the Bay Area’s vibrant Fil-Am food scene today is itself deeply rooted in the community’s ties to hip-hop. Back in the ’80s, among Filipino Americans in the Bay, “everyone and their mom was a DJ,” Danganan recalls. Then there was a stretch of time when it seemed like everyone became a club promoter. Danganan remembers when he was in his twenties, the promotion crews running the nightclubs in SoMa were 90% Filipino.\u003c/p>\n\u003cp>These days? Those same folks are operating some of the region’s most popular food trucks and pop-up restaurants.\u003c/p>\n\u003cp>“All of a sudden, the new DJ was the chef,” Danganan says. “Chefs started popping up, rave-style, in places that weren’t necessarily kitchens.” He describes something akin to a DJ/dancer/club promoter to chef pipeline: Alex Retodo was a club promoter before he started rolling lumpia at \u003ca href=\"https://www.thelumpiacompany.com/\">the Lumpia Company\u003c/a>, which he co-owns with E-40. Evan Kidera was a rapper before he co-founded \u003ca href=\"https://www.instagram.com/senorsisig\">Señor Sisig\u003c/a> — arguably the single \u003ca href=\"https://sf.eater.com/2019/11/4/20946482/senor-sisig-filipino-open-mission-sf\">most famous Bay Area food truck\u003c/a>. The couple behind Filipino-Japanese pop-up \u003ca href=\"https://www.instagram.com/oxandtiger/\">Ox and Tiger\u003c/a> were dancers before they were chefs. So were the co-founders of the Chase Center food stall \u003ca href=\"http://www.instagram.com/thesarapshop\">Sarap Shop\u003c/a>. And Undiscovered SF booked Rod Reyes, of the San Jose–based food truck \u003ca href=\"https://www.instagram.com/baryakitchen\">Barya Kitchen\u003c/a>, as a DJ for one of the festival’s earliest incarnations, before he’d even started his food business.\u003c/p>\n\u003cfigure id=\"attachment_13933294\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933294\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food.jpg\" alt=\"Pork sisig served with a slice of lemon and a mound of white rice.\" width=\"1920\" height=\"2511\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-800x1046.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-1020x1334.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-160x209.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-768x1004.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-1174x1536.jpg 1174w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/KultivateLabs_Undscvrd_food-1566x2048.jpg 1566w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of pork sisig from a previous edition of Undiscovered SF. The annual festival has always celebrated the Bay Area’s Filipino street food scene. \u003ccite>(Courtesy of Kultivate Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kind of trajectory that Danganan describes isn’t uniquely Filipino, of course. Some of it is rooted in the \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">entrepreneurial spirit and hustle culture\u003c/a> that undergirds the whole Bay Area hip-hop scene. And if the Bay Area’s Filipino American community produced some of the most \u003ca href=\"https://www.kqed.org/arts/10777508/top-5-tracks-born-from-the-bay-areas-filipino-mobile-dj-scene\">legendary DJs in hip-hop history\u003c/a>, it’s only natural that that kind of creativity would also translate into other artistic endeavors. “They’re really gifted at taking ingredients and \u003ca href=\"https://www.kqed.org/arts/13898436/uncle-tito-filipino-comfort-food-soma-opening\">remixing them\u003c/a> to create something new,” Danganan explains — say, a bacon cheeseburger lumpia or a sisig burrito. The only difference? “Now they’re not beats. They’re flavors.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>All of the aforementioned DJ- or dancer-turned-chefs — and many more — will be on hand to sling food for at least one iteration of this year’s Undiscovered SF block party. Organizers decided hip-hop’s big birthday was too monumental to limit to a single afternoon, so it’ll host three separate parties over the course of the next three months. Each one will have a specific theme: Aug. 19 will be “Classics and Throwbacks.” Sept. 16 will focus on “The Future.” And Oct. 21 will be “The Present.”\u003c/p>\n\u003cp>Food highlights at \u003ca href=\"https://www.undiscoveredsf.com/\">Aug. 19’s kickoff event\u003c/a> will include Señor Sisig and \u003ca href=\"https://www.kqed.org/arts/13926749/tasty-tings-jamaican-beef-patties-sf-oakland\">Tasty Tings\u003c/a>, whose Jamaican-Filipina-Chinese-Creole owner incorporates Filipino ingredients like longaniza pork into her Jamaican patties. The September and October lineups will include Barya Kitchen and a special collaboration between Ox and Tiger, Sarap Shop and lechon specialist \u003ca href=\"https://www.instagram.com/jeepneyguy/\">Jeepney Guy\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933297\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933297\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs.jpg\" alt=\"A paper tray of turon (banana lumpia) topped with ube ice cream and sprinkled with ube crumbles.\" width=\"1920\" height=\"1279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/Turontastic_photo-from-Kultivate-Labs-1536x1023.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turontastic’s take on turon, or banana lumpia, topped with ube ice cream. \u003ccite>(Courtesy of Kultivate Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Danganan, one of the local Filipino food scene’s newest trends is the proliferation of sweets shops and bakery pop-ups, many of which cropped up during the pandemic. This, too, will be reflected at Undiscovered SF: There will be plenty of ube treats to be had.\u003c/p>\n\u003cp>Most of the offerings will come from small local purveyors, with one notable exception. In a classic case of knowing your audience, representatives from SPAM HQ will be on hand to pass out free samples of the brand’s new flavor — maple-flavored Spam — to the assembled crowd of \u003ca href=\"https://www.theatlantic.com/podcasts/archive/2022/03/spam-wwii-history-hormel-canned-meat/629416/\">noted canned meat lovers\u003c/a>.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.undiscoveredsf.com/\">\u003ci>Undiscovered SF\u003c/i>\u003c/a>\u003ci> will host block parties in the SoMa Pilipinas cultural district, at and around The Parks @5M (44 Mary St., San Francisco) on Aug. 19, Sep. 16 and Oct. 21, from noon to 6 p.m.. The all-ages event is free and open to the public, but you can reserve a free ticket (and commemorative pin) \u003c/i>\u003ca href=\"https://www.undiscoveredsf.com/store/undiscovered-block-party-pin-2023\">\u003ci>online\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Why Hina Yakitori Won’t Reopen in San Francisco",
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"content": "\u003cp>When \u003ca href=\"https://www.instagram.com/hinayakitori/\">Hina Yakitori\u003c/a> first opened on Divisadero Street in 2019, San Francisco’s general dining public had a hard time making heads or tails of the place. Here, it seemed, was a restaurant specializing in the kind of grilled chicken skewers you could find for $5 or $6 a pop at any izakaya in town. But at Hina, there wasn’t any a la carte menu at all — just an “omakase style” tasting menu that would run you well over $100 a person for about half a pasture-raised chicken’s worth of food.\u003c/p>\n\u003cp>As far as anyone could tell, it was the \u003ca href=\"https://sf.eater.com/2019/9/26/20883995/hina-yakitori-sf-open-japanese-chicken-skewer-restaurant-omakase\">first restaurant of its kind in the U.S.\u003c/a>\u003c/p>\n\u003cp>Of course, even back in 2019, anyone who’d eaten at a high-end yakitori restaurant in Japan understood, immediately, what kind of restaurant Hina was striving to be. And anyone who had eaten at chef Tommy Cleary’s earlier, more casual version of Hina in Oakland understood that Cleary was a chicken magician — and that once you saw, \u003ca href=\"https://eastbayexpress.com/hina-yakitori-in-oakland-works-magic-with-whole-chickens-and-a-charcoal-grill-2-1/\">as I’d seen\u003c/a>, how delicious he could make the “crisp-edged, earthy chicken heart and the fatty, cartilaginous tail,” you could never again think of grilled chicken as a boring menu option.\u003c/p>\n\u003cp>But now, after four years and a host of accolades, Hina Yakitori — or this iteration of it, at least — is shutting it down. Last week, the restaurant announced that its \u003ca href=\"https://www.instagram.com/p/CvizrtXpWnY/\">last day of dinner service will be Aug. 31\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933019\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933019\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/hina_tommy-cleary.jpg\" alt=\"A yakitori chef in a baseball cap and apron turns chicken skewers over a smoky charcoal gril.\" width=\"1920\" height=\"2539\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-800x1058.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-1020x1349.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-768x1016.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-1162x1536.jpg 1162w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-1549x2048.jpg 1549w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tommy Cleary has been on the vanguard of a burgeoning yakitori movement here in the U.S. \u003ccite>(Courtesy of Hina Yakitori)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cleary says the ownership group’s decision to close can largely be attributed to a particularly brutal July when, for the first time in the four years since Hina opened, the restaurant had empty seats even on Friday and Saturday nights. “It just fell off a cliff,” he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And at least anecdotally, it isn’t just Hina that’s struggling. Cleary says all of his friends who run restaurants in San Francisco have seen similar drop-offs in business. Even at the buzziest, most highly acclaimed fine-dining restaurants, Cleary says, “you can just walk in.”\u003c/p>\n\u003cp>While it’s hard to pinpoint a single root cause, Cleary says he can’t help but feel like Hina’s recent doldrums are somehow connected to the broader narrative about San Francisco that’s getting blasted out in the media and \u003ca href=\"https://sfstandard.com/2022/06/04/total-recall-the-wechat-infowars-over-chesa-boudin/\">across WeChat group chats\u003c/a> right now — that the whole city has turned into some kind of \u003ca href=\"https://www.kqed.org/news/11880951/sf-leaders-say-robbery-and-theft-are-down-despite-narratives-of-rampant-crime\">lawless wasteland\u003c/a>. “The image that’s portrayed of San Francisco is not a good one,” he says. “For people outside the area, it’s like a punching bag.”\u003c/p>\n\u003cfigure id=\"attachment_13933022\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933022\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/hina_crackling.jpg\" alt=\"A square of crispy chicken skin topped with caviar.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A non-skewer course featured crispy chicken skin topped with caviar. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a restaurant like Hina — a destination, special occasion spot for most diners — the downtick in out-of-town visitors has taken its toll. For instance, Cleary says he used to get a big chunk of business from overseas Chinese tourists, but all of that has dried up in the past year. “Even my uncle in Japan was like, ‘What’s going on in San Francisco?’”\u003c/p>\n\u003cp>Now, Cleary says he’s certain he doesn’t want to open another restaurant in San Francisco in the foreseeable future. But that doesn’t necessarily mean the end of the road for Hina. Cleary says he’s mulling over four different options at this point: He might reopen Hina more or less as it was — a tiny, boutique, omakase-style yakitori restaurant. Alternatively, he might open a more casual 40- or 50-seat izakaya. Or he might revive the fried chicken sandwich concept that he’d pivoted to during the height of the pandemic, when his \u003ca href=\"https://sf.eater.com/2021/1/21/22241119/hina-yakitori-yagenbori-nashville-hot-chicken-japanese-shichimi-togarashi\">take on Nashville hot chicken\u003c/a>, seasoned with a Japanese shichimi togarashi spice blend, was one of San Francisco’s most delicious lunchtime takeout options. Whichever restaurant concept he settles on, he’ll look for a space somewhere in the East Bay or in the San Mateo area, where he grew up.\u003c/p>\n\u003cfigure id=\"attachment_13907206\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13907206\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/12/hina_sandwich_LT-scaled.jpg\" alt=\"A fried chicken sandwich in a plastic takeout container.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Cleary’s Yogenbori fried chicken sandwich is a Tokyo-Nashville hybrid. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth option would be the most unexpected: Cleary is getting married in Thailand this winter, and he says he might just pack everything up and move there outright. Hina Yakitori would do pretty well in Thailand, he thinks.\u003c/p>\n\u003cp>What has felt especially bittersweet, Cleary says, is how many longtime customers rushed to make reservations after the initial closure \u003ca href=\"https://www.instagram.com/p/CvizrtXpWnY/\">announcement\u003c/a>. Within a day and half, they were fully booked for the rest of the month — a last gasp of business that came too late to save the restaurant.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13907197,arts_13926203,arts_13929494']\u003c/span>Meanwhile, Cleary had already planned a whole month’s worth of\u003ca href=\"https://www.instagram.com/p/CvgpFjIr1M6/?img_index=1\"> special collaboration dinners\u003c/a> in August featuring yakitori chefs from around the country. The original idea was to hype the restaurant up during this sluggish stretch, but the dinners were also meant to be a showcase for the burgeoning yakitori movement here in the U.S. These days, a growing number of pop-ups and restaurants are helping to expand people’s consciousness of the wide range of artistry one can achieve with hot charcoal and skewered chicken parts.\u003c/p>\n\u003cp>Take one of the guest chefs, Ozzie Mendoza Diaz, a Puerto Rican chef who did street-side yakitori pop-ups in New Orleans for years and is now in the process of opening a yakitori-focused izakaya called \u003ca href=\"https://www.instagram.com/fowlmouth_pr/\">Fowlmouth\u003c/a> on the island, in San Juan. A self-taught chef, Mendoza Diaz says he was inspired by the similarity between yakitori and pinchos — Puerto Rico’s own version of grilled meat on a stick. “Meat on a stick is cross-cultural as hell,” he tells me. And so his take on yakitori expresses traditional Puerto Rican flavors through the lens of techniques that are distinctly Japanese: His chicken oyster skewer with pigeon pea miso is a play on Puerto Rican arroz con gandules; his “pincho de pega’o” rice cake skewer celebrates Puerto Rican and Japanese people’s mutual love for the crunchy rice at the bottom of the pot.\u003c/p>\n\u003cp>https://www.instagram.com/p/CU71KkZFrxT/\u003c/p>\n\u003cp>While Hina is already completely booked for its Aug. 17 collab dinner with Mendoza Diaz — as it is through the end of its run — diners desperate for one last meal can still put themselves \u003ca href=\"https://www.exploretock.com/hinayakitori\">on a waitlist\u003c/a>.\u003c/p>\n\u003cp>Hina, of course, has been on the vanguard of this new yakitori movement. Though the guest chef dinners weren’t originally planned as an out-with-a-bang farewell celebration, Cleary believes they’ll show how vibrant and diverse the American yakitori scene is becoming — and how much it’s already grown since Hina first opened on Divisadero with the city’s unlikeliest omakase menu.\u003c/p>\n\u003cp>“We were almost there,” Cleary says. “The whole idea was to elevate that style to show people that yakitori is not just a cheap street food. It’s up there with people who do sushi — it’s just as respectable.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/hinayakitori/\">\u003ci>Hina Yakitori’s\u003c/i>\u003c/a>\u003ci> last official day of business at 808 Divisadero St., San Francisco, is Aug. 31. The standard omakase-style yakitori tasting menu is $165 per person; the special collaboration dinners are $200 per person. While the restaurant is currently fully booked through the end of its run, customers can put themselves on a waitlist through \u003c/i>\u003ca href=\"https://www.exploretock.com/hinayakitori\">\u003ci>Tock\u003c/i>\u003c/a>\u003ci>. \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"https://www.instagram.com/hinayakitori/\">Hina Yakitori\u003c/a> first opened on Divisadero Street in 2019, San Francisco’s general dining public had a hard time making heads or tails of the place. Here, it seemed, was a restaurant specializing in the kind of grilled chicken skewers you could find for $5 or $6 a pop at any izakaya in town. But at Hina, there wasn’t any a la carte menu at all — just an “omakase style” tasting menu that would run you well over $100 a person for about half a pasture-raised chicken’s worth of food.\u003c/p>\n\u003cp>As far as anyone could tell, it was the \u003ca href=\"https://sf.eater.com/2019/9/26/20883995/hina-yakitori-sf-open-japanese-chicken-skewer-restaurant-omakase\">first restaurant of its kind in the U.S.\u003c/a>\u003c/p>\n\u003cp>Of course, even back in 2019, anyone who’d eaten at a high-end yakitori restaurant in Japan understood, immediately, what kind of restaurant Hina was striving to be. And anyone who had eaten at chef Tommy Cleary’s earlier, more casual version of Hina in Oakland understood that Cleary was a chicken magician — and that once you saw, \u003ca href=\"https://eastbayexpress.com/hina-yakitori-in-oakland-works-magic-with-whole-chickens-and-a-charcoal-grill-2-1/\">as I’d seen\u003c/a>, how delicious he could make the “crisp-edged, earthy chicken heart and the fatty, cartilaginous tail,” you could never again think of grilled chicken as a boring menu option.\u003c/p>\n\u003cp>But now, after four years and a host of accolades, Hina Yakitori — or this iteration of it, at least — is shutting it down. Last week, the restaurant announced that its \u003ca href=\"https://www.instagram.com/p/CvizrtXpWnY/\">last day of dinner service will be Aug. 31\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933019\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933019\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/hina_tommy-cleary.jpg\" alt=\"A yakitori chef in a baseball cap and apron turns chicken skewers over a smoky charcoal gril.\" width=\"1920\" height=\"2539\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-800x1058.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-1020x1349.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-768x1016.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-1162x1536.jpg 1162w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_tommy-cleary-1549x2048.jpg 1549w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Tommy Cleary has been on the vanguard of a burgeoning yakitori movement here in the U.S. \u003ccite>(Courtesy of Hina Yakitori)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cleary says the ownership group’s decision to close can largely be attributed to a particularly brutal July when, for the first time in the four years since Hina opened, the restaurant had empty seats even on Friday and Saturday nights. “It just fell off a cliff,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And at least anecdotally, it isn’t just Hina that’s struggling. Cleary says all of his friends who run restaurants in San Francisco have seen similar drop-offs in business. Even at the buzziest, most highly acclaimed fine-dining restaurants, Cleary says, “you can just walk in.”\u003c/p>\n\u003cp>While it’s hard to pinpoint a single root cause, Cleary says he can’t help but feel like Hina’s recent doldrums are somehow connected to the broader narrative about San Francisco that’s getting blasted out in the media and \u003ca href=\"https://sfstandard.com/2022/06/04/total-recall-the-wechat-infowars-over-chesa-boudin/\">across WeChat group chats\u003c/a> right now — that the whole city has turned into some kind of \u003ca href=\"https://www.kqed.org/news/11880951/sf-leaders-say-robbery-and-theft-are-down-despite-narratives-of-rampant-crime\">lawless wasteland\u003c/a>. “The image that’s portrayed of San Francisco is not a good one,” he says. “For people outside the area, it’s like a punching bag.”\u003c/p>\n\u003cfigure id=\"attachment_13933022\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933022\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/hina_crackling.jpg\" alt=\"A square of crispy chicken skin topped with caviar.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/hina_crackling-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A non-skewer course featured crispy chicken skin topped with caviar. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a restaurant like Hina — a destination, special occasion spot for most diners — the downtick in out-of-town visitors has taken its toll. For instance, Cleary says he used to get a big chunk of business from overseas Chinese tourists, but all of that has dried up in the past year. “Even my uncle in Japan was like, ‘What’s going on in San Francisco?’”\u003c/p>\n\u003cp>Now, Cleary says he’s certain he doesn’t want to open another restaurant in San Francisco in the foreseeable future. But that doesn’t necessarily mean the end of the road for Hina. Cleary says he’s mulling over four different options at this point: He might reopen Hina more or less as it was — a tiny, boutique, omakase-style yakitori restaurant. Alternatively, he might open a more casual 40- or 50-seat izakaya. Or he might revive the fried chicken sandwich concept that he’d pivoted to during the height of the pandemic, when his \u003ca href=\"https://sf.eater.com/2021/1/21/22241119/hina-yakitori-yagenbori-nashville-hot-chicken-japanese-shichimi-togarashi\">take on Nashville hot chicken\u003c/a>, seasoned with a Japanese shichimi togarashi spice blend, was one of San Francisco’s most delicious lunchtime takeout options. Whichever restaurant concept he settles on, he’ll look for a space somewhere in the East Bay or in the San Mateo area, where he grew up.\u003c/p>\n\u003cfigure id=\"attachment_13907206\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13907206\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/12/hina_sandwich_LT-scaled.jpg\" alt=\"A fried chicken sandwich in a plastic takeout container.\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/12/hina_sandwich_LT-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Cleary’s Yogenbori fried chicken sandwich is a Tokyo-Nashville hybrid. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth option would be the most unexpected: Cleary is getting married in Thailand this winter, and he says he might just pack everything up and move there outright. Hina Yakitori would do pretty well in Thailand, he thinks.\u003c/p>\n\u003cp>What has felt especially bittersweet, Cleary says, is how many longtime customers rushed to make reservations after the initial closure \u003ca href=\"https://www.instagram.com/p/CvizrtXpWnY/\">announcement\u003c/a>. Within a day and half, they were fully booked for the rest of the month — a last gasp of business that came too late to save the restaurant.\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>Meanwhile, Cleary had already planned a whole month’s worth of\u003ca href=\"https://www.instagram.com/p/CvgpFjIr1M6/?img_index=1\"> special collaboration dinners\u003c/a> in August featuring yakitori chefs from around the country. The original idea was to hype the restaurant up during this sluggish stretch, but the dinners were also meant to be a showcase for the burgeoning yakitori movement here in the U.S. These days, a growing number of pop-ups and restaurants are helping to expand people’s consciousness of the wide range of artistry one can achieve with hot charcoal and skewered chicken parts.\u003c/p>\n\u003cp>Take one of the guest chefs, Ozzie Mendoza Diaz, a Puerto Rican chef who did street-side yakitori pop-ups in New Orleans for years and is now in the process of opening a yakitori-focused izakaya called \u003ca href=\"https://www.instagram.com/fowlmouth_pr/\">Fowlmouth\u003c/a> on the island, in San Juan. A self-taught chef, Mendoza Diaz says he was inspired by the similarity between yakitori and pinchos — Puerto Rico’s own version of grilled meat on a stick. “Meat on a stick is cross-cultural as hell,” he tells me. And so his take on yakitori expresses traditional Puerto Rican flavors through the lens of techniques that are distinctly Japanese: His chicken oyster skewer with pigeon pea miso is a play on Puerto Rican arroz con gandules; his “pincho de pega’o” rice cake skewer celebrates Puerto Rican and Japanese people’s mutual love for the crunchy rice at the bottom of the pot.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While Hina is already completely booked for its Aug. 17 collab dinner with Mendoza Diaz — as it is through the end of its run — diners desperate for one last meal can still put themselves \u003ca href=\"https://www.exploretock.com/hinayakitori\">on a waitlist\u003c/a>.\u003c/p>\n\u003cp>Hina, of course, has been on the vanguard of this new yakitori movement. Though the guest chef dinners weren’t originally planned as an out-with-a-bang farewell celebration, Cleary believes they’ll show how vibrant and diverse the American yakitori scene is becoming — and how much it’s already grown since Hina first opened on Divisadero with the city’s unlikeliest omakase menu.\u003c/p>\n\u003cp>“We were almost there,” Cleary says. “The whole idea was to elevate that style to show people that yakitori is not just a cheap street food. It’s up there with people who do sushi — it’s just as respectable.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/hinayakitori/\">\u003ci>Hina Yakitori’s\u003c/i>\u003c/a>\u003ci> last official day of business at 808 Divisadero St., San Francisco, is Aug. 31. The standard omakase-style yakitori tasting menu is $165 per person; the special collaboration dinners are $200 per person. While the restaurant is currently fully booked through the end of its run, customers can put themselves on a waitlist through \u003c/i>\u003ca href=\"https://www.exploretock.com/hinayakitori\">\u003ci>Tock\u003c/i>\u003c/a>\u003ci>. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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