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Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist (and rotisserie chicken enthusiast) \u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>Briana Loewinsohn\u003c/i>\u003c/a>\u003ci> joined them in the hofbrau line.\u003c/i>\u003c/p>\n\u003cp>It’s been a couple of decades since I’ve eaten at the EPCOT Center’s \u003ca href=\"https://www.eater.com/2015/8/26/9192203/epcot-world-showcase-ranked\">themed dining pavilions\u003c/a>. But \u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">Harry’s Hofbrau\u003c/a> in \u003ca href=\"https://www.kqed.org/arts/tag/san-leandro\">San Leandro\u003c/a> might be the closest I’ve gotten to its pleasantly cheesy theme-park vibe while dining out in the Bay.\u003c/p>\n\u003cp>At Harry’s, you’re greeted at the door by a procession of jolly statues (a paunchy, mustachioed chef; a beer chugger in lederhosen), all gussied up in leprechaun green if you come the week before St. Patrick’s Day, as we did. The restaurant is \u003ci>huge\u003c/i>, nostalgically appointed in the style of a German hunting lodge, and perpetually decked out with colorful streamers, balloons and twinkle lights for Christmas, or St. Patty’s, or Thanksgiving. You wait in a long cafeteria queue, and when you finally reach the front, one of the knife-wielding maestros in a jaunty white chef’s toque hands you a plastic tray with a plate piled high with gravy-drenched sliced meats.\u003c/p>\n\u003cp>It is perfection, in its way.\u003c/p>\n\u003cp>Above all else, Harry’s is a restaurant that doesn’t take itself too seriously. It’s a proper hofbrau — one of the last in a dying breed of cafeteria-style restaurants, mostly unique to the Bay Area, that specialize in freshly carved roasted meats and inexpensive draft beer. It also happens to be one of the few remaining places in the Bay where you can get a big steak (or roast turkey, or corned-beef-and-cabbage) dinner for around $20.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of special relevance to our interests, the place stays open late, too — until 11 p.m. on weekends.\u003c/p>\n\u003cp>That said, the crowd at Harry’s, at a little past 9 p.m. on a recent Friday, didn’t exactly \u003ci>feel\u003c/i> like a crowd. There wasn’t much of a line at this late hour, and because the cavernous dining room is so big, only about a third of the tables were occupied. It was one of the more diverse dining rooms I’ve been in for a while, ethically and racially (an even split between Black, white, Latino and Asian), if not in terms of age. Indeed, apart from one lone table of teens, our middle-aged crew appeared to be the only party in the entire restaurant under the age of 60. One cushy booth was occupied by a group of older ladies in matching custodial uniforms. A number of solo diners quietly ate their plates of roast beef and mashed potatoes by themselves — tired and contemplative at the end of a long workday, it seemed.\u003c/p>\n\u003cp>This, too, is part of the restaurant’s charm. The San Leandro hofbrau — along with the original Redwood City location, which dates back to the 1950s — is one of the few Bay Area restaurants where you can walk in with a group of 10 or 15 at 10 o’clock on a Saturday night and have everyone seated and enjoying a hot meal within a matter of minutes. For a big, casual family reunion, last-minute birthday party or after-work group-decompression session, Harry’s is an easy crowdpleaser.\u003c/p>\n\u003cfigure id=\"attachment_13988037\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13988037\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg\" alt=\"Illustration: Two men sit in a leather booth over a large spread of roast meats and mashed potatoes.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There isn’t much of a crowd at Harry’s Hofbrau late at night — which makes is perfect for an impromptu gathering. The restaurant stays open until 11 p.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The heart of the carvery is the cafeteria-style steam table counter where diners can choose from a dizzying array of roasted meats, the most popular of which are the turkey (for a Thanksgiving anytime vibe), the roast beef and the corned beef — normally a Thursday dinner special, but served all week long in the lead-up to St. Patrick’s Day.\u003c/p>\n\u003cp>The most devoted Harry’s loyalist in our group stuck with her usual rotisserie chicken dinner, which she described as being just like the more famous turkey dinner “but cheaper \u003ci>and\u003c/i> tastier.” For about $17, you get a half a chicken, a huge mound of mashed potatoes soaked in your choice of beef or turkey gravy (both excellent), a dinner roll and an additional side of your choosing. While you don’t come to a place like Harry’s expecting complicated spices or pasture-raised birds, the dark meat on that chicken was tender and succulent, the gravy made up for the slight dryness of the breast, and the skin was especially well seasoned and delicious — all in all, several steps up from a Boston Market (or your local equivalent).\u003c/p>\n\u003cp>The house-cured corned beef and cabbage, meanwhile, was just fine — sliced thick, generously portioned, and tasty enough, especially when drenched in the house au jus. The accompanying cabbage, carrots and potatoes were just plainly boiled, though. You’ll have to doctor them up with salt and butter at the table if you find them bland.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13987415,arts_13963093,arts_13953224']\u003c/span>\u003c/span>My favorite, by far, was the Santa Maria–style tri tip — a nod to California’s own homegrown style of barbecue — which Harry’s serves as a special on Friday nights. Even carved off the small nub of the roast left over at the end of the night, the thin slices of beef were still perfectly tender and pink, with a pronounced smoky flavor that lingered on the tongue. It was fantastic soaked in au jus, with a dab of the bottled horseradish cream available on each table.\u003c/p>\n\u003cp>(Pro tip: You can always ask for more au jus or gravy. Don’t make the same mistake I did, confidently walking up to a dispenser in the dining area to pour myself a tub. Those are hot \u003ci>coffee \u003c/i>dispensers, not au jus or gravy dispensers — though I can’t be the only one who’s suggested that those would be an amazing amenity.)\u003c/p>\n\u003cp>The restaurant’s other signature is its mashed potatoes, which aren’t “gourmet” in any way, but look just like a version you might see on a 1950s picture postcard, and taste just as rich and nostalgic. While none of the other side dishes we tried were strictly \u003ci>delicious\u003c/i>, the range of hot and cold options on the steam table is another part of what makes the Harry’s experience fun and vaguely buffet-like. For balance, I’d recommend getting some kind of green vegetable: I liked the mixed grilled veggies (exactly like you’d get at a backyard cookout) better than the limp Caesar salad with oddly soft croutons.\u003c/p>\n\u003cp>You’ll want to save a little bit of room for dessert too. Even though my tablemates mocked my enthusiasm for the blueberry pie — which they, in their ignorance, deemed too thick-crusted and overly sweet — I can never resist ordering a slice. This night’s specimen was especially perfect-looking, like a cartoon drawing of a slice of pie, with its crinkly sparkly-sugar topping and thick filling of glistening berries.\u003c/p>\n\u003cp>I polished off most of the pie by myself, with a cup of strong hot coffee. Like just about everything else at Harry’s, it tasted like the most pleasant memory.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">\u003ci>Harry’s Hofbrau\u003c/i>\u003c/a>\u003ci> is open Sunday to Thursday 11 a.m.–10 p.m. and Friday to Saturday 11 a.m.–11 p.m. at 14900 E. 14th St. in San Leandro. The restaurant’s \u003c/i>\u003ca href=\"https://www.instagram.com/harryshofbraurwc/\">\u003ci>other location\u003c/i>\u003c/a>\u003ci>, at 1909 El Camino Real in Redwood City, is open until 11 p.m. one additional night, on Thursdays.\u003c/i>\u003c/p>\n\n",
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"title": "Harry’s Hofbrau Is a Late-Night Throwback for $20 Steak Dinners | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13988036\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13988036\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1.jpg\" alt=\"Illustration: Diners point at the dishes they want at a cafeteria-style counter. Chefs in white toques serve them their food.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_1-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">With locations in San Leandro and Redwood City, Harry’s Hofbrau is one of the last in a dying breed of cafeteria-style restaurants specializing in freshly carved roasted meats. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, guest artist (and rotisserie chicken enthusiast) \u003c/i>\u003ca href=\"https://www.instagram.com/brianabreaks/?hl=en\">\u003ci>Briana Loewinsohn\u003c/i>\u003c/a>\u003ci> joined them in the hofbrau line.\u003c/i>\u003c/p>\n\u003cp>It’s been a couple of decades since I’ve eaten at the EPCOT Center’s \u003ca href=\"https://www.eater.com/2015/8/26/9192203/epcot-world-showcase-ranked\">themed dining pavilions\u003c/a>. But \u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">Harry’s Hofbrau\u003c/a> in \u003ca href=\"https://www.kqed.org/arts/tag/san-leandro\">San Leandro\u003c/a> might be the closest I’ve gotten to its pleasantly cheesy theme-park vibe while dining out in the Bay.\u003c/p>\n\u003cp>At Harry’s, you’re greeted at the door by a procession of jolly statues (a paunchy, mustachioed chef; a beer chugger in lederhosen), all gussied up in leprechaun green if you come the week before St. Patrick’s Day, as we did. The restaurant is \u003ci>huge\u003c/i>, nostalgically appointed in the style of a German hunting lodge, and perpetually decked out with colorful streamers, balloons and twinkle lights for Christmas, or St. Patty’s, or Thanksgiving. You wait in a long cafeteria queue, and when you finally reach the front, one of the knife-wielding maestros in a jaunty white chef’s toque hands you a plastic tray with a plate piled high with gravy-drenched sliced meats.\u003c/p>\n\u003cp>It is perfection, in its way.\u003c/p>\n\u003cp>Above all else, Harry’s is a restaurant that doesn’t take itself too seriously. It’s a proper hofbrau — one of the last in a dying breed of cafeteria-style restaurants, mostly unique to the Bay Area, that specialize in freshly carved roasted meats and inexpensive draft beer. It also happens to be one of the few remaining places in the Bay where you can get a big steak (or roast turkey, or corned-beef-and-cabbage) dinner for around $20.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, of special relevance to our interests, the place stays open late, too — until 11 p.m. on weekends.\u003c/p>\n\u003cp>That said, the crowd at Harry’s, at a little past 9 p.m. on a recent Friday, didn’t exactly \u003ci>feel\u003c/i> like a crowd. There wasn’t much of a line at this late hour, and because the cavernous dining room is so big, only about a third of the tables were occupied. It was one of the more diverse dining rooms I’ve been in for a while, ethically and racially (an even split between Black, white, Latino and Asian), if not in terms of age. Indeed, apart from one lone table of teens, our middle-aged crew appeared to be the only party in the entire restaurant under the age of 60. One cushy booth was occupied by a group of older ladies in matching custodial uniforms. A number of solo diners quietly ate their plates of roast beef and mashed potatoes by themselves — tired and contemplative at the end of a long workday, it seemed.\u003c/p>\n\u003cp>This, too, is part of the restaurant’s charm. The San Leandro hofbrau — along with the original Redwood City location, which dates back to the 1950s — is one of the few Bay Area restaurants where you can walk in with a group of 10 or 15 at 10 o’clock on a Saturday night and have everyone seated and enjoying a hot meal within a matter of minutes. For a big, casual family reunion, last-minute birthday party or after-work group-decompression session, Harry’s is an easy crowdpleaser.\u003c/p>\n\u003cfigure id=\"attachment_13988037\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13988037\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg\" alt=\"Illustration: Two men sit in a leather booth over a large spread of roast meats and mashed potatoes.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Harrys_Hofbrau_2-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There isn’t much of a crowd at Harry’s Hofbrau late at night — which makes is perfect for an impromptu gathering. The restaurant stays open until 11 p.m. on weekends. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The heart of the carvery is the cafeteria-style steam table counter where diners can choose from a dizzying array of roasted meats, the most popular of which are the turkey (for a Thanksgiving anytime vibe), the roast beef and the corned beef — normally a Thursday dinner special, but served all week long in the lead-up to St. Patrick’s Day.\u003c/p>\n\u003cp>The most devoted Harry’s loyalist in our group stuck with her usual rotisserie chicken dinner, which she described as being just like the more famous turkey dinner “but cheaper \u003ci>and\u003c/i> tastier.” For about $17, you get a half a chicken, a huge mound of mashed potatoes soaked in your choice of beef or turkey gravy (both excellent), a dinner roll and an additional side of your choosing. While you don’t come to a place like Harry’s expecting complicated spices or pasture-raised birds, the dark meat on that chicken was tender and succulent, the gravy made up for the slight dryness of the breast, and the skin was especially well seasoned and delicious — all in all, several steps up from a Boston Market (or your local equivalent).\u003c/p>\n\u003cp>The house-cured corned beef and cabbage, meanwhile, was just fine — sliced thick, generously portioned, and tasty enough, especially when drenched in the house au jus. The accompanying cabbage, carrots and potatoes were just plainly boiled, though. You’ll have to doctor them up with salt and butter at the table if you find them bland.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>My favorite, by far, was the Santa Maria–style tri tip — a nod to California’s own homegrown style of barbecue — which Harry’s serves as a special on Friday nights. Even carved off the small nub of the roast left over at the end of the night, the thin slices of beef were still perfectly tender and pink, with a pronounced smoky flavor that lingered on the tongue. It was fantastic soaked in au jus, with a dab of the bottled horseradish cream available on each table.\u003c/p>\n\u003cp>(Pro tip: You can always ask for more au jus or gravy. Don’t make the same mistake I did, confidently walking up to a dispenser in the dining area to pour myself a tub. Those are hot \u003ci>coffee \u003c/i>dispensers, not au jus or gravy dispensers — though I can’t be the only one who’s suggested that those would be an amazing amenity.)\u003c/p>\n\u003cp>The restaurant’s other signature is its mashed potatoes, which aren’t “gourmet” in any way, but look just like a version you might see on a 1950s picture postcard, and taste just as rich and nostalgic. While none of the other side dishes we tried were strictly \u003ci>delicious\u003c/i>, the range of hot and cold options on the steam table is another part of what makes the Harry’s experience fun and vaguely buffet-like. For balance, I’d recommend getting some kind of green vegetable: I liked the mixed grilled veggies (exactly like you’d get at a backyard cookout) better than the limp Caesar salad with oddly soft croutons.\u003c/p>\n\u003cp>You’ll want to save a little bit of room for dessert too. Even though my tablemates mocked my enthusiasm for the blueberry pie — which they, in their ignorance, deemed too thick-crusted and overly sweet — I can never resist ordering a slice. This night’s specimen was especially perfect-looking, like a cartoon drawing of a slice of pie, with its crinkly sparkly-sugar topping and thick filling of glistening berries.\u003c/p>\n\u003cp>I polished off most of the pie by myself, with a cup of strong hot coffee. Like just about everything else at Harry’s, it tasted like the most pleasant memory.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/harryshofbrausanleandro/\">\u003ci>Harry’s Hofbrau\u003c/i>\u003c/a>\u003ci> is open Sunday to Thursday 11 a.m.–10 p.m. and Friday to Saturday 11 a.m.–11 p.m. at 14900 E. 14th St. in San Leandro. The restaurant’s \u003c/i>\u003ca href=\"https://www.instagram.com/harryshofbraurwc/\">\u003ci>other location\u003c/i>\u003c/a>\u003ci>, at 1909 El Camino Real in Redwood City, is open until 11 p.m. one additional night, on Thursdays.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "mxka-corridos-r-b-empire-como-te-va",
"title": "Mxka Sings ‘R&B Tumbados’ for the Lover Girls",
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"content": "\u003cp>It was girls-to-the-front when \u003ca href=\"https://www.instagram.com/mxka.mami/\">Mxka\u003c/a> took the stage last month at the \u003ca href=\"https://www.kqed.org/arts/13986591/lovers-lane-mission-san-francisco-valentines-day-festival\">Lovers Lane\u003c/a> block party in San Francisco’s Mission district. At the annual Valentine’s Day celebration of Chicano culture, friends grinned and swayed arm-in-arm as Mxka’s honeyed voice soared over the rapid strum of her band’s acoustic guitars. Rosary necklace glinting in the sun and coquettish red dress billowing, she sang defiantly in Spanglish about a dude who underestimated her: “Las malas no caen tan fácil / come on, bro” (“Baddies don’t fall that easily / come on, bro”).\u003c/p>\n\u003cp>Raised in San Leandro, Mxka (pronounced Moka) is making waves with her distinctly Bay Area take on \u003ca href=\"https://www.kqed.org/news/12034651/k-onda-april\">corridos tumbados\u003c/a>, the regional Mexican music style that hit the U.S. mainstream in recent years with the rise of Peso Pluma and Natanael Cano. While the genre’s largely male listenership tends to gravitate towards artists with hard, macho lyrics, Mxka’s romantic subject matter and R&B-inflected delivery is drawing an audience of women that haven’t seen themselves reflected in the music style they love.\u003c/p>\n\u003cp>“It’s very, very, \u003ca href=\"https://apnews.com/article/mexican-regional-music-women-becky-g-belinda-e4f45e10f12ee5e3706b735dae0e33a3\">very few women\u003c/a> that are in this space, let alone Black women,” Mxka says during a recent interview at EMPIRE’s studios in San Francisco as she’s getting ready for a video shoot for an acoustic version of her song “La Vuelta.” “I’ve been getting a lot of support after I was told that I wouldn’t.”\u003c/p>\n\u003cp>https://youtu.be/Oe6UoP9klno?si=a0-bToxNqdq4-3pU\u003c/p>\n\u003cp>The child of a Mexican mother from Mexico City and a Black American father from Louisiana, Mxka identifies as Blaxican. She grew up immersed in the performing arts, trying out dance and theater before turning her efforts towards singing in Spanish. She eventually moved to LA and linked up with producer Stylolive, a frequent collaborator of fellow Bay Area corrido singer \u003ca href=\"https://www.kqed.org/arts/13953430/oakland-delaciio-regional-mexican-music\">DELACiiO\u003c/a>. She and Stylolive worked together on \u003ca href=\"https://youtu.be/Pdwha8Fetvc?si=ZOtjK8SVrLPJ4PJY\">bilingual house and dance pop\u003c/a> before Mxka decided to go all in on Mexican regional music, with guitarist Zahid Ayala as her ace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Mxka’s new single, “Cómo Te Va?,” she pleads with an ex as lush strings swell under her yearning vocal runs. “It came obviously from a personal experience,” she says of the song, “where it was definitely like, ‘OK, maybe it was my fault that everything turned out the way it did. But if you are open to it, I’m here.’”\u003c/p>\n\u003cp>https://youtu.be/snTlxetUUVo?si=A5G9t5KqMN3dRuGK\u003c/p>\n\u003cp>Mxka grew up immersed in Mexican culture and would frequently make trips back to her family’s hometown of Los Reyes La Paz. As for singing in Spanish, though, she faced a learning curve — not to mention the stigma of the “\u003ca href=\"https://www.nbcnews.com/news/latino/latino-no-sabo-kids-push-back-spanish-language-shaming-rcna105170\">no sabo kid\u003c/a>” label for children of immigrants who aren’t fluent. But Mxka took heart that one of Latin music’s greatest singers, Selena, also \u003ca href=\"https://www.wbur.org/anythingforselena/2021/02/10/spanglish-english\">struggled with the language\u003c/a> while proudly embracing her bicultural Tejana identity.\u003c/p>\n\u003cp>“She just practiced, and look at her,” Mxka says. “So it’s like, if she can do it, I can do it, too. And so I hope to be the same [inspiration] for other kids that feel like that.”\u003c/p>\n\u003cfigure id=\"attachment_13987486\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987486\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mxka records a music video with guitarist Zahid Ayala Ramirez at Empire in San Francisco on March 9, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mxka joins a growing wave of California artists helping to shape Mexican regional music, including San Bernadino-raised chart-toppers Fuerza Regida, whose corridos tumbados carry the high-octane energy of trap music, and San Francisco’s \u003ca href=\"https://www.kqed.org/arts/13963789/la-dona-los-altos-de-la-soledad\">La Doña\u003c/a>, whose “\u003ca href=\"https://youtu.be/PasQ1qT6MiQ?si=5vyz_t-vZ1qOnBqn\">Corrido Palestina\u003c/a>” captures the fire of protest movements. With her distinctively soft, soulful take on corridos, which she calls R&B tumbados, Mxka brings her own flavor to the growing scene.\u003c/p>\n\u003cp>“Especially when you’re messing with traditional sounds, people are not always going to be super keen at first,” she says. “But I feel like in order to push the culture forward, we do have to try new things. I feel the California artists have definitely been doing that.”\u003c/p>\n\u003cfigure id=\"attachment_13987485\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987485\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED.jpg\" alt=\"\" width=\"1333\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1333px) 100vw, 1333px\">\u003cfigcaption class=\"wp-caption-text\">Mxka poses for a portrait in San Francisco on March 9, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mxka is now back in the Bay and signed to EMPIRE, the powerhouse San Francisco-based record label which now has a regional Mexican music division. She has a 12-song mixtape in the works, blending corridos, pop and Brazilian baile funk, which she expects to release in time for the summer season of beach trips and day parties.\u003c/p>\n\u003cp>After years of having to explain herself and her cultural influences, Mxka says she’s grateful to have the support of a team that gets her vision, and to immerse herself in her hometown’s bubbling creative scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I feel like there’s a lot of exciting things happening in Oakland and San Francisco,” she says. “It’s starting to become this place where more things are happening in the industry.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was girls-to-the-front when \u003ca href=\"https://www.instagram.com/mxka.mami/\">Mxka\u003c/a> took the stage last month at the \u003ca href=\"https://www.kqed.org/arts/13986591/lovers-lane-mission-san-francisco-valentines-day-festival\">Lovers Lane\u003c/a> block party in San Francisco’s Mission district. At the annual Valentine’s Day celebration of Chicano culture, friends grinned and swayed arm-in-arm as Mxka’s honeyed voice soared over the rapid strum of her band’s acoustic guitars. Rosary necklace glinting in the sun and coquettish red dress billowing, she sang defiantly in Spanglish about a dude who underestimated her: “Las malas no caen tan fácil / come on, bro” (“Baddies don’t fall that easily / come on, bro”).\u003c/p>\n\u003cp>Raised in San Leandro, Mxka (pronounced Moka) is making waves with her distinctly Bay Area take on \u003ca href=\"https://www.kqed.org/news/12034651/k-onda-april\">corridos tumbados\u003c/a>, the regional Mexican music style that hit the U.S. mainstream in recent years with the rise of Peso Pluma and Natanael Cano. While the genre’s largely male listenership tends to gravitate towards artists with hard, macho lyrics, Mxka’s romantic subject matter and R&B-inflected delivery is drawing an audience of women that haven’t seen themselves reflected in the music style they love.\u003c/p>\n\u003cp>“It’s very, very, \u003ca href=\"https://apnews.com/article/mexican-regional-music-women-becky-g-belinda-e4f45e10f12ee5e3706b735dae0e33a3\">very few women\u003c/a> that are in this space, let alone Black women,” Mxka says during a recent interview at EMPIRE’s studios in San Francisco as she’s getting ready for a video shoot for an acoustic version of her song “La Vuelta.” “I’ve been getting a lot of support after I was told that I wouldn’t.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Oe6UoP9klno'\n title='//www.youtube.com/embed/Oe6UoP9klno'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The child of a Mexican mother from Mexico City and a Black American father from Louisiana, Mxka identifies as Blaxican. She grew up immersed in the performing arts, trying out dance and theater before turning her efforts towards singing in Spanish. She eventually moved to LA and linked up with producer Stylolive, a frequent collaborator of fellow Bay Area corrido singer \u003ca href=\"https://www.kqed.org/arts/13953430/oakland-delaciio-regional-mexican-music\">DELACiiO\u003c/a>. She and Stylolive worked together on \u003ca href=\"https://youtu.be/Pdwha8Fetvc?si=ZOtjK8SVrLPJ4PJY\">bilingual house and dance pop\u003c/a> before Mxka decided to go all in on Mexican regional music, with guitarist Zahid Ayala as her ace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Mxka’s new single, “Cómo Te Va?,” she pleads with an ex as lush strings swell under her yearning vocal runs. “It came obviously from a personal experience,” she says of the song, “where it was definitely like, ‘OK, maybe it was my fault that everything turned out the way it did. But if you are open to it, I’m here.’”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/snTlxetUUVo'\n title='//www.youtube.com/embed/snTlxetUUVo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Mxka grew up immersed in Mexican culture and would frequently make trips back to her family’s hometown of Los Reyes La Paz. As for singing in Spanish, though, she faced a learning curve — not to mention the stigma of the “\u003ca href=\"https://www.nbcnews.com/news/latino/latino-no-sabo-kids-push-back-spanish-language-shaming-rcna105170\">no sabo kid\u003c/a>” label for children of immigrants who aren’t fluent. But Mxka took heart that one of Latin music’s greatest singers, Selena, also \u003ca href=\"https://www.wbur.org/anythingforselena/2021/02/10/spanglish-english\">struggled with the language\u003c/a> while proudly embracing her bicultural Tejana identity.\u003c/p>\n\u003cp>“She just practiced, and look at her,” Mxka says. “So it’s like, if she can do it, I can do it, too. And so I hope to be the same [inspiration] for other kids that feel like that.”\u003c/p>\n\u003cfigure id=\"attachment_13987486\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987486\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-09-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mxka records a music video with guitarist Zahid Ayala Ramirez at Empire in San Francisco on March 9, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mxka joins a growing wave of California artists helping to shape Mexican regional music, including San Bernadino-raised chart-toppers Fuerza Regida, whose corridos tumbados carry the high-octane energy of trap music, and San Francisco’s \u003ca href=\"https://www.kqed.org/arts/13963789/la-dona-los-altos-de-la-soledad\">La Doña\u003c/a>, whose “\u003ca href=\"https://youtu.be/PasQ1qT6MiQ?si=5vyz_t-vZ1qOnBqn\">Corrido Palestina\u003c/a>” captures the fire of protest movements. With her distinctively soft, soulful take on corridos, which she calls R&B tumbados, Mxka brings her own flavor to the growing scene.\u003c/p>\n\u003cp>“Especially when you’re messing with traditional sounds, people are not always going to be super keen at first,” she says. “But I feel like in order to push the culture forward, we do have to try new things. I feel the California artists have definitely been doing that.”\u003c/p>\n\u003cfigure id=\"attachment_13987485\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987485\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED.jpg\" alt=\"\" width=\"1333\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/260309-MXKA-06-BL-KQED-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1333px) 100vw, 1333px\">\u003cfigcaption class=\"wp-caption-text\">Mxka poses for a portrait in San Francisco on March 9, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mxka is now back in the Bay and signed to EMPIRE, the powerhouse San Francisco-based record label which now has a regional Mexican music division. She has a 12-song mixtape in the works, blending corridos, pop and Brazilian baile funk, which she expects to release in time for the summer season of beach trips and day parties.\u003c/p>\n\u003cp>After years of having to explain herself and her cultural influences, Mxka says she’s grateful to have the support of a team that gets her vision, and to immerse herself in her hometown’s bubbling creative scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“I feel like there’s a lot of exciting things happening in Oakland and San Francisco,” she says. “It’s starting to become this place where more things are happening in the industry.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "hand-pulled-chinese-noodles-late-night-dao-artisan-noodle-san-leandro",
"title": "An East Bay Newcomer Slings Hand-Pulled Noodles and XLB Until Midnight",
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"headTitle": "An East Bay Newcomer Slings Hand-Pulled Noodles and XLB Until Midnight | KQED",
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"content": "\u003cfigure id=\"attachment_13983728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983728\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1.jpg\" alt=\"Illustration: Man devours a bowl of Chinese noodles while his companion prepares to eat a soup dumpling. On the table are other assorted dishes: a cucumber salad, a steamer of soup dumplings, beef pancake, and bowl of salmon fried rice.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of food at Dao Artisan Noodle. The San Leandro restaurant specializes in Lanzhou-style hand-pulled noodles and other dough-based Northern Chinese dishes. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Tucked away in an unassuming suburban neighborhood in San Leandro, the 88 Manor Market shopping plaza had all but shut down for the night by the time we pulled up at 10:30 p.m. on a recent Friday. The Asian grocery, the chicken phở spot next door, the boba shop, the beauty parlor — all already closed for hours. Just a single storefront was still brightly lit up, bustling with a packed dining room full of hungry customers bent over steamers full of juicy soup dumplings and piping-hot bowls of noodles — an enticing offer as our fall evening grew chillier.\u003c/p>\n\u003cp>The restaurant is called \u003ca href=\"https://www.instagram.com/daoartisannoodle/\">Dao Artisan Noodle\u003c/a>, and while it’s only been open for a couple of months, it seems to have already established itself as \u003ci>the\u003c/i> place to grab a late-night bite in San Leandro, especially if you’re a noodle-loving Asian American (or other Asian food enthusiast).\u003c/p>\n\u003cp>We have the good fortune to be experiencing something of a noodle renaissance here in the Bay Area, where until recently Chinese restaurants specializing in handmade noodles were a relative rarity. Now, it feels like every few weeks there’s another new restaurant rolling out fresh \u003ca href=\"https://sf.eater.com/2021/1/25/22245029/huangcheng-noodle-house-opening-photos-oakland-shanxi-knife-cut-noodles\">Shanxi knife-cut noodles\u003c/a>, spicy \u003ca href=\"https://maps.apple.com/place?place-id=I39F1A23B05035EC0&address=358+11th+St%2C+Oakland%2C+CA++94607%2C+United+States&coordinate=37.8015093%2C-122.2702454&name=Mr+Liu+Noodle+House&_provider=9902\">Chongqing noodles\u003c/a> or the kind of stretchy \u003ca href=\"https://www.instagram.com/impression_of_lanzhou/?hl=en\">Lanzhou hand-pulled noodles\u003c/a> that you’ll find at Dao Artisan Noodle. And Dao is the only East Bay spot we’re aware of that’s selling hand-pulled noodles and handmade xiao long bao (XLB) until midnight every night.\u003c/p>\n\u003cp>Lanzhou noodles might be the flashiest of the Chinese regional styles — maybe you’ve seen videos of veteran noodle masters acrobatically twisting and stretching the dough, then \u003ca href=\"https://www.tiktok.com/@lanfulanzhoulamian/video/7560248389233855751\">dividing it between their fingertips over and over\u003c/a>, like \u003ca href=\"https://www.youtube.com/watch?v=O_6CtXa1_sA\">Cat’s Cradle virtuosos\u003c/a>, until they’ve formed a pile of bouncy, impossibly thin noodles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During the day, the whole song and dance of the noodle-making is one of Dao’s selling points, as diners can watch the chefs make the dumplings and noodles by hand inside the restaurant’s glass-encased show kitchen. By the time we sat down to eat, those uncles and aunties had long gone home, which also meant that the menu options were a little bit more limited. Instead of being able to choose between five different noodle shapes and thicknesses (ranging from “thin” to “knife cut”), only the “regular” round noodles, roughly the shape and thickness of bucatini, were available.\u003c/p>\n\u003cp>But what excellent noodles they were, with a Goldilocks-like level of chewiness, neither too soggy nor distractingly al dente — just right for slurping and soaking up the savoriness of the braised beef noodle soup that I ordered. The chunks of meat were tender; the beefy, clean-tasting broth had a pleasant undercurrent heat. It was an ideal bowl of comfort food.\u003c/p>\n\u003cp>We also liked the soupless, oil-slicked beef short rib noodles, which had a tongue-tingling mala flavor profile and came with a big, showy hunk of meat on the bone.\u003c/p>\n\u003cfigure id=\"attachment_13983727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983727\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2.jpg\" alt='Illustration: Exterior of a restaurant at night. The bright neon-lit sign reads \"Dao Artisan Noodle.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dao has a broader, more varied menu than your standard noodle shop, though its specialties are its dough-based items. Apart from the noodles, Dao’s biggest selling point is its xiao long bao (aka soup dumplings), which come six to an order and are clearly handmade — thin-skinned and intricately pleated if a little rustic in appearance, and about 30 percent larger and plumper than I expected. None of that weak-hearted XLB-in-a-little-cupcake-sleeve here: These are soup dumplings you can pick up with your chopsticks and jiggle and bounce on your plate without a drop of the broth inside — the hot, savory, perfectly seasoned broth — leaking out.\u003c/p>\n\u003cp>Another surprise favorite: Dao’s beef wrap rolls, which look like the same meat-stuffed pancakes you can get at any number of Chinese restaurants in the Bay — except that the hoisin-soaked beef inside is much tenderer and more luxuriously fatty.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13983249,arts_13980212,arts_13969092']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Dao’s classic Northern Chinese noodle and dumpling offerings are tasty enough to satisfy the most persnickety traditionalist. But the restaurant also has an edgy, modern streak that adds a dash of fun and whimsy to the menu — uni soft-boiled eggs and bright red, lychee-shaped fried shrimp balls. The cucumber salad we ordered had been drizzled in chili oil, like we expected, but also something sweet (condensed milk??) we couldn’t quite identify — a “secret recipe,” the server told us. Somehow the flavors worked. And one of our favorite dishes was a bowl of subtly earthy crab roe–infused salmon fried rice, which came topped with large chunks of skin-on salmon and a scattering of pleasantly crunchy flying fish eggs — a veritable bargain for $14.\u003c/p>\n\u003cp>In fact, almost everything on the menu costs less than $15, making it easy to take a chance and try something new.\u003c/p>\n\u003cp>On the sidewalk outside, the restaurant had even put out a signboard advertising the soft launch of its newest creation: pistachio-topped \u003ca href=\"https://www.kqed.org/news/12060700/dubai-chocolate-recipe-pistachios-climate-change-california\">\u003ci>Dubai chocolate\u003c/i>\u003c/a> xiao long bao. And sure, the whole concept of dessert XLB might be an abomination to the dumpling gods (I am nothing if not a traditionalist in this regard). But everything we’ve eaten at Dao so far has been a hit. In other words, I look forward to one of \u003ci>you\u003c/i> biting the bullet to taste these little bundles of melted chocolate. I can’t wait to hear how they are.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/daoartisannoodle/\">\u003ci>Dao Artisan Noodle\u003c/i>\u003c/a>\u003ci> is open 10:30 a.m.–midnight daily at 15032 Farnsworth St. in San Leandro.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13983728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983728\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1.jpg\" alt=\"Illustration: Man devours a bowl of Chinese noodles while his companion prepares to eat a soup dumpling. On the table are other assorted dishes: a cucumber salad, a steamer of soup dumplings, beef pancake, and bowl of salmon fried rice.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of food at Dao Artisan Noodle. The San Leandro restaurant specializes in Lanzhou-style hand-pulled noodles and other dough-based Northern Chinese dishes. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Tucked away in an unassuming suburban neighborhood in San Leandro, the 88 Manor Market shopping plaza had all but shut down for the night by the time we pulled up at 10:30 p.m. on a recent Friday. The Asian grocery, the chicken phở spot next door, the boba shop, the beauty parlor — all already closed for hours. Just a single storefront was still brightly lit up, bustling with a packed dining room full of hungry customers bent over steamers full of juicy soup dumplings and piping-hot bowls of noodles — an enticing offer as our fall evening grew chillier.\u003c/p>\n\u003cp>The restaurant is called \u003ca href=\"https://www.instagram.com/daoartisannoodle/\">Dao Artisan Noodle\u003c/a>, and while it’s only been open for a couple of months, it seems to have already established itself as \u003ci>the\u003c/i> place to grab a late-night bite in San Leandro, especially if you’re a noodle-loving Asian American (or other Asian food enthusiast).\u003c/p>\n\u003cp>We have the good fortune to be experiencing something of a noodle renaissance here in the Bay Area, where until recently Chinese restaurants specializing in handmade noodles were a relative rarity. Now, it feels like every few weeks there’s another new restaurant rolling out fresh \u003ca href=\"https://sf.eater.com/2021/1/25/22245029/huangcheng-noodle-house-opening-photos-oakland-shanxi-knife-cut-noodles\">Shanxi knife-cut noodles\u003c/a>, spicy \u003ca href=\"https://maps.apple.com/place?place-id=I39F1A23B05035EC0&address=358+11th+St%2C+Oakland%2C+CA++94607%2C+United+States&coordinate=37.8015093%2C-122.2702454&name=Mr+Liu+Noodle+House&_provider=9902\">Chongqing noodles\u003c/a> or the kind of stretchy \u003ca href=\"https://www.instagram.com/impression_of_lanzhou/?hl=en\">Lanzhou hand-pulled noodles\u003c/a> that you’ll find at Dao Artisan Noodle. And Dao is the only East Bay spot we’re aware of that’s selling hand-pulled noodles and handmade xiao long bao (XLB) until midnight every night.\u003c/p>\n\u003cp>Lanzhou noodles might be the flashiest of the Chinese regional styles — maybe you’ve seen videos of veteran noodle masters acrobatically twisting and stretching the dough, then \u003ca href=\"https://www.tiktok.com/@lanfulanzhoulamian/video/7560248389233855751\">dividing it between their fingertips over and over\u003c/a>, like \u003ca href=\"https://www.youtube.com/watch?v=O_6CtXa1_sA\">Cat’s Cradle virtuosos\u003c/a>, until they’ve formed a pile of bouncy, impossibly thin noodles.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the day, the whole song and dance of the noodle-making is one of Dao’s selling points, as diners can watch the chefs make the dumplings and noodles by hand inside the restaurant’s glass-encased show kitchen. By the time we sat down to eat, those uncles and aunties had long gone home, which also meant that the menu options were a little bit more limited. Instead of being able to choose between five different noodle shapes and thicknesses (ranging from “thin” to “knife cut”), only the “regular” round noodles, roughly the shape and thickness of bucatini, were available.\u003c/p>\n\u003cp>But what excellent noodles they were, with a Goldilocks-like level of chewiness, neither too soggy nor distractingly al dente — just right for slurping and soaking up the savoriness of the braised beef noodle soup that I ordered. The chunks of meat were tender; the beefy, clean-tasting broth had a pleasant undercurrent heat. It was an ideal bowl of comfort food.\u003c/p>\n\u003cp>We also liked the soupless, oil-slicked beef short rib noodles, which had a tongue-tingling mala flavor profile and came with a big, showy hunk of meat on the bone.\u003c/p>\n\u003cfigure id=\"attachment_13983727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13983727\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2.jpg\" alt='Illustration: Exterior of a restaurant at night. The bright neon-lit sign reads \"Dao Artisan Noodle.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/11/daonoodles-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dao has a broader, more varied menu than your standard noodle shop, though its specialties are its dough-based items. Apart from the noodles, Dao’s biggest selling point is its xiao long bao (aka soup dumplings), which come six to an order and are clearly handmade — thin-skinned and intricately pleated if a little rustic in appearance, and about 30 percent larger and plumper than I expected. None of that weak-hearted XLB-in-a-little-cupcake-sleeve here: These are soup dumplings you can pick up with your chopsticks and jiggle and bounce on your plate without a drop of the broth inside — the hot, savory, perfectly seasoned broth — leaking out.\u003c/p>\n\u003cp>Another surprise favorite: Dao’s beef wrap rolls, which look like the same meat-stuffed pancakes you can get at any number of Chinese restaurants in the Bay — except that the hoisin-soaked beef inside is much tenderer and more luxuriously fatty.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Dao’s classic Northern Chinese noodle and dumpling offerings are tasty enough to satisfy the most persnickety traditionalist. But the restaurant also has an edgy, modern streak that adds a dash of fun and whimsy to the menu — uni soft-boiled eggs and bright red, lychee-shaped fried shrimp balls. The cucumber salad we ordered had been drizzled in chili oil, like we expected, but also something sweet (condensed milk??) we couldn’t quite identify — a “secret recipe,” the server told us. Somehow the flavors worked. And one of our favorite dishes was a bowl of subtly earthy crab roe–infused salmon fried rice, which came topped with large chunks of skin-on salmon and a scattering of pleasantly crunchy flying fish eggs — a veritable bargain for $14.\u003c/p>\n\u003cp>In fact, almost everything on the menu costs less than $15, making it easy to take a chance and try something new.\u003c/p>\n\u003cp>On the sidewalk outside, the restaurant had even put out a signboard advertising the soft launch of its newest creation: pistachio-topped \u003ca href=\"https://www.kqed.org/news/12060700/dubai-chocolate-recipe-pistachios-climate-change-california\">\u003ci>Dubai chocolate\u003c/i>\u003c/a> xiao long bao. And sure, the whole concept of dessert XLB might be an abomination to the dumpling gods (I am nothing if not a traditionalist in this regard). But everything we’ve eaten at Dao so far has been a hit. In other words, I look forward to one of \u003ci>you\u003c/i> biting the bullet to taste these little bundles of melted chocolate. I can’t wait to hear how they are.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/daoartisannoodle/\">\u003ci>Dao Artisan Noodle\u003c/i>\u003c/a>\u003ci> is open 10:30 a.m.–midnight daily at 15032 Farnsworth St. in San Leandro.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "late-night-soul-food-gumbo-san-leandro-nellas-place",
"title": "This Soul Food Spot in San Leandro Serves Some of the Tastiest Gumbo in the Bay",
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"headTitle": "This Soul Food Spot in San Leandro Serves Some of the Tastiest Gumbo in the Bay | KQED",
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"content": "\u003cfigure id=\"attachment_13969095\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969095\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1.jpg\" alt=\"Illustration: Two men devour several plates of soul food: gumbo, a fried seafood platter, smothered pork chops.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nella’s Place has a quiet, down-home elegance. The San Leandro soul food spot also serves some of the Bay Area’s tastiest gumbo. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Walking into \u003ca href=\"https://www.instagram.com/nellasplace1/\">Nella’s Place\u003c/a>, a soul food restaurant on a quiet corner in San Leandro, feels like stepping into the living room of a particularly stylish auntie. The color scheme is all silver and white: bedazzled vases, three-ring chandeliers, curtains and tablecloths. Some of it is brand new with the tags still on, like you’re at a furniture showroom. The speakers play a steady stream of smooth R&B slow jams from the 1970s — deep cuts from the likes of Rose Royce and The Stylistics.\u003c/p>\n\u003cp>All in all, the place has a quiet, down-home, distinctly grown-up kind of elegance. Oh, and also: There’s a pot of gumbo simmering on the stove, and you swear it smells better than anything you’ve smelled before.\u003c/p>\n\u003cp>We had driven down to Nella’s — which until recently went by “Sistas Soul Food Kafe” — late on a Friday night expressly because we were in the mood for soul food. The restaurant is open until 10 p.m. and does its last call at 9:30 (we made it just in time) — so it’s pushing up against the border of what might rightfully be categorized as a late-night food spot. Then again, with so many Bay Area soul food spots turning their lights out by 8 o’clock, the ability to get a hold of a plate of smothered turkey wings after 9 felt downright miraculous.\u003c/p>\n\u003cp>On the night of our visit, there was a steady stream of takeout customers all the way up until closing time. Almost all of them were older Black men, in their 60s or 70s, stopping in by themselves to pick up a late dinner — in my experience, a sure sign that the food was going to be a hit.\u003c/p>\n\u003cfigure id=\"attachment_13969099\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969099\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg\" alt=\"Illustration: Exterior of a restaurant at night. The sign reads, "Nella's Place" in ornate lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is located on a quiet corner in San Leandro. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It certainly didn’t disappoint. Start with the restaurant’s signature gumbo, which even in its smaller “lunch”-size portion came in an enormous bowl filled to the brim with andouille sausage, chicken slow-simmered long enough that even the bones had nearly disintegrated, and a big, generous pile of crab legs. And the broth! It was dark and smoky, savory and briny like the sea. I don’t want to say it was the best gumbo I’ve ever eaten in the Bay, but it’s hard for me to recall a better version. We licked the bowl clean even though we knew it meant we’d never finish all the other food we’d ordered.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what a spread it was. There were pork chops smothered in a thick, savory gravy, the meat still tender and juicy after being batter-fried — on the saltier side, but delicious over white rice. (The owner also brought over a sample of her turkey chops — the breast sliced into thick “chops” and prepared the same way — and we liked those even better.) There was a sublimely oozy version of mac and cheese, made with the big, extra-wide elbows and spiked with jalapeños. There was even crisp stir-fried cabbage — a refreshing vegetable addition to an otherwise heavy meal.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13968142,arts_13953702,arts_13952384']\u003c/span>\u003c/span>Of course we had to try the fried fish too, and the basa was top-tier, light and crisp without a hint of extra grease. It went especially well with Nella’s potato salad, which had been blended until it was smooth and airy-light, almost like whipped potatoes, with that bright, classic Southern flavor profile.\u003c/p>\n\u003cp>At that point, we didn’t really have room for dessert, but it was hard to resist the charms of the banana pudding cake, which was phenomenal — moist and not too sweet, and studded with soft Nilla Wafers.\u003c/p>\n\u003cp>We were properly stuffed, then, with a big clamshell container of leftovers under each arm, when we stumbled out into the night, the smell of gumbo and pork gravy on our breaths. We listened to the voices of the old men busting each other’s chops inside the Black barbershop next door and made plans to come back soon — even if it was just for a slice of cake.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nellasplace.com/\">\u003ci>Nella’s Place\u003c/i>\u003c/a>\u003ci> is open Wednesday through Sunday 5 –10 p.m. at 571 Bancroft Ave. in San Leandro. Last call for food orders is at 9:30.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Nella’s Place is the rare soul food spot that’s open fairly late.",
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"title": "Nella's Place in San Leandro Serves Some of the Best Gumbo in the Bay | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13969095\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969095\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1.jpg\" alt=\"Illustration: Two men devour several plates of soul food: gumbo, a fried seafood platter, smothered pork chops.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nella’s Place has a quiet, down-home elegance. The San Leandro soul food spot also serves some of the Bay Area’s tastiest gumbo. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Walking into \u003ca href=\"https://www.instagram.com/nellasplace1/\">Nella’s Place\u003c/a>, a soul food restaurant on a quiet corner in San Leandro, feels like stepping into the living room of a particularly stylish auntie. The color scheme is all silver and white: bedazzled vases, three-ring chandeliers, curtains and tablecloths. Some of it is brand new with the tags still on, like you’re at a furniture showroom. The speakers play a steady stream of smooth R&B slow jams from the 1970s — deep cuts from the likes of Rose Royce and The Stylistics.\u003c/p>\n\u003cp>All in all, the place has a quiet, down-home, distinctly grown-up kind of elegance. Oh, and also: There’s a pot of gumbo simmering on the stove, and you swear it smells better than anything you’ve smelled before.\u003c/p>\n\u003cp>We had driven down to Nella’s — which until recently went by “Sistas Soul Food Kafe” — late on a Friday night expressly because we were in the mood for soul food. The restaurant is open until 10 p.m. and does its last call at 9:30 (we made it just in time) — so it’s pushing up against the border of what might rightfully be categorized as a late-night food spot. Then again, with so many Bay Area soul food spots turning their lights out by 8 o’clock, the ability to get a hold of a plate of smothered turkey wings after 9 felt downright miraculous.\u003c/p>\n\u003cp>On the night of our visit, there was a steady stream of takeout customers all the way up until closing time. Almost all of them were older Black men, in their 60s or 70s, stopping in by themselves to pick up a late dinner — in my experience, a sure sign that the food was going to be a hit.\u003c/p>\n\u003cfigure id=\"attachment_13969099\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13969099\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg\" alt=\"Illustration: Exterior of a restaurant at night. The sign reads, "Nella's Place" in ornate lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/12/Nellasplace-2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is located on a quiet corner in San Leandro. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It certainly didn’t disappoint. Start with the restaurant’s signature gumbo, which even in its smaller “lunch”-size portion came in an enormous bowl filled to the brim with andouille sausage, chicken slow-simmered long enough that even the bones had nearly disintegrated, and a big, generous pile of crab legs. And the broth! It was dark and smoky, savory and briny like the sea. I don’t want to say it was the best gumbo I’ve ever eaten in the Bay, but it’s hard for me to recall a better version. We licked the bowl clean even though we knew it meant we’d never finish all the other food we’d ordered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what a spread it was. There were pork chops smothered in a thick, savory gravy, the meat still tender and juicy after being batter-fried — on the saltier side, but delicious over white rice. (The owner also brought over a sample of her turkey chops — the breast sliced into thick “chops” and prepared the same way — and we liked those even better.) There was a sublimely oozy version of mac and cheese, made with the big, extra-wide elbows and spiked with jalapeños. There was even crisp stir-fried cabbage — a refreshing vegetable addition to an otherwise heavy meal.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Of course we had to try the fried fish too, and the basa was top-tier, light and crisp without a hint of extra grease. It went especially well with Nella’s potato salad, which had been blended until it was smooth and airy-light, almost like whipped potatoes, with that bright, classic Southern flavor profile.\u003c/p>\n\u003cp>At that point, we didn’t really have room for dessert, but it was hard to resist the charms of the banana pudding cake, which was phenomenal — moist and not too sweet, and studded with soft Nilla Wafers.\u003c/p>\n\u003cp>We were properly stuffed, then, with a big clamshell container of leftovers under each arm, when we stumbled out into the night, the smell of gumbo and pork gravy on our breaths. We listened to the voices of the old men busting each other’s chops inside the Black barbershop next door and made plans to come back soon — even if it was just for a slice of cake.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nellasplace.com/\">\u003ci>Nella’s Place\u003c/i>\u003c/a>\u003ci> is open Wednesday through Sunday 5 –10 p.m. at 571 Bancroft Ave. in San Leandro. Last call for food orders is at 9:30.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats",
"headTitle": "Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats | KQED",
"content": "\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After two weeks of driving around the Bay Area in pursuit of the region’s best cold desserts, one thing is clearer to me than ever: There are innumerably delicious ways to keep cool and refreshed around here during the notoriously hot months of September and October, from traditional ice cream parlors to funky pop-ups and soft serve stations inside Ethiopian cafes. You just need to know where to look.\u003c/p>\n\u003cp>To help with that, we’ve curated a short list of \u003ca href=\"https://www.kqed.org/arts/13933745/cold-food-hot-weather-sf-bay-area-fall-2023\">food businesses that can withstand any temperature\u003c/a> to deliver a rush of cold, sweet-toothed euphoria.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>Various East Bay locations\u003c/i>\u003c/p>\n\u003cp>Stephanie De La Cruz of De La Creamery is like a muralist when it comes to imagining her Mexican-forward ice creams. With splashes of bright color, a palette of spices and seasonal fruits and a complex sense of flavor, De La Creamery has become one of the Bay Area’s premier ice cream pop-ups. Exhibit A: “DLC ice cream nachos” — a party of ice cream (I chose the “piñata” flavor, which is like birthday cake but with generous chunks of crushed candy), house-made cinnamon churro chips, spicy salsa macha de cacahuète, chocolate or strawberry sauce and whipped cream. I can honestly say it’s one of the most transcendent ice cream experiences I’ve had — cool, sweet, spicy, delectable. For a more traditionalist approach, try her take on flavors like avocado, horchata, elote and cafe de olla — all concocted in De La Cruz’s experimental kitchen at the \u003ca href=\"https://loards.com/\">legendary local creamery Loard’s\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933724\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933724 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg\" alt=\"a scoop of guava Italian ice and an ice cream cone inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A birthday cake cone and a scoop of guava Italian ice inside the retro Double Rainbow in Benicia. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.beniciadoublerainbow.com/\">Double Rainbow\u003c/a>\u003c/h2>\n\u003cp>\u003ci>560 1st St. # A-105, Benicia\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you grew up in the Bay Area, Double Rainbow likely carries some nostalgic value for you. Though the creamery began as a small-time operation on Coney Island in the 1950s, the business migrated west and opened its first brick-and-mortar in San Francisco in 1976. The original location no longer exists, but the retro outpost in Benicia has been rocking its oversized ice cream sundae–shaped chairs and neon signage since 1995. You can order a childhood favorite like the bubble gum flavor, or you can mix it up with a grilled s’mores ice cream sandwich. Various waffle cones (including birthday cake, red velvet and lavender) keep things interesting. And if you’re like me, you might opt for a fruit freeze featuring Italian ice from \u003ca href=\"https://gunthersicecream.com/\">Gunther’s of Sacramento\u003c/a> (offered only at this location). As a bonus, Benicia’s quiet downtown offers a breezy walk with a gorgeous view of the Carquinez Strait as it flows out into San Pablo Bay.\u003c/p>\n\u003cfigure id=\"attachment_13933823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg\" alt=\"a cold dessert dish that includes mango sorbet, mango chunks and mochi-like balls on a wooden counter\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hong Kong-style Mango Chewy Ball dessert is a hit at Hui Lau Shan in Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.hkhls.com/en/\">Hui Lau Shan\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2282 Fulton St., Berkeley\u003c/i>\u003c/p>\n\u003cp>This tiny Hong Kongese storefront dishes out cold desserts two blocks from the Berkeley Art Museum. Though many Americans might be unaccustomed to ingredients like pomelo, \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">durian\u003c/a> and sago (tapioca pearl–like gelatinous balls), Hui Lau Shan’s lineup of icy treats shouldn’t go unnoticed. The flagship dessert is the Mango Chewy Ball — a bowl of mango slush, mango sorbet, fresh mango chunks and spoonfuls of its addicting “chewy balls,” which resemble mochi. For first-timers, the dessert is at once familiar and worlds apart from anything you’ve likely had — and is so good that it has spawned a series of local knockoffs.\u003c/p>\n\u003cfigure id=\"attachment_13933728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933728 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/swensens_alanchazaro.jpg\" alt=\"a generous scoop of cherry ice cream on a white counter inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bordeaux Cherry at Swensen’s is this author’s personal favorite. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://swensensofsf.com/\">Swensen’s\u003c/a>\u003c/h2>\n\u003cp>\u003ci>1999 Hyde St., San Francisco\u003c/i>\u003c/p>\n\u003cp>On a sleepy, tree-lined stretch of Union Street where the trolley scoots up and down steep inclines, you’ll find Swensen’s, an old-fashioned creamery that has been serving treats since 1948. The small interior has a quaint European vibe (note: there is no seating inside or outside), and even on a random Tuesday afternoon, there will likely be a line snaking out the door. But it’s worth the trek. Specializing in unique, nostalgic flavors like Swiss Orange Chip, the shop has also expanded its offerings over the decades to include lychee, Turkish coffee and their most popular order, Sticky Peanut Butter. My personal go-to is the Bordeaux Cherry, which doubles its potency when it’s served as a milkshake or — checks notes — a root beer float.\u003c/p>\n\u003cfigure id=\"attachment_13933830\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933830\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg\" alt=\"the author holds up a plastic cup of Tejuino, which is a Mexican beverage made with masa and lime ice cream\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a cup of tejuino, a cold Mexican beverage made from maize and helado de limón, at Nieves Cinco de Mayo in Oakland. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/nievescincodemayooak/\">Nieves Cinco de Mayo\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3340 E 12th St. Ste. 2, Oakland\u003c/i>\u003c/p>\n\u003cp>Located near Fruitvale BART, this old-school dessert kingdom serves your standard range of Mexican treats: helados (Mexican ice cream), gelatina (Mexican jello) and mangonadas (a smoothie-like mango beverage caked with chamoy). You won’t be upset with any of those. However, if you truly want to taste Mexico as a cold treat, I suggest the tejuino — a cold beverage mixture of masa (the maize dough used to make pupusas and tamales), helado de limón and a dash of salt. Commonly sold from DIY roadside stands in Mexico, it’s not a particularly popular drink in the States, but at Nieves Cinco de Mayo, it’s a hit. You’ll feel transported to a different country inside the shop with its colorful decor, bustling bakery and outdoor patio, where you can sit on a park bench and let your daily worries melt away while sipping on a tangy, liquified tortilla.\u003c/p>\n\u003cfigure id=\"attachment_13933725\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933725 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg\" alt=\"a scoop of purple ice cream is held up in front of a pink storefront in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be fooled by the size: This scoop of Ube Pandan at Garden Creamery in San Francisco packs a flavorful punch. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/gardencreamery/?hl=en\">Garden Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3566 20th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>If you’re in the mood for a lovingly sourced, vibrantly fresh, Asian- and Hawaiian-inspired ice cream experience, this Mission scoopery is for you. Pasteurized on-site and made with Straus barista milk, Garden Creamery’s rich seasonal flavors regularly rotate based on what’s available, while mainstay favorites include spiced chai, black sesame, genmaicha and vegan coconut pandan. They’re all tasty enough to elicit an out-of-body experience. When owners Erin and Donny aren’t at a farmer’s market handpicking ingredients, they’ll likely be behind the counter to tell you about their latest creations (see: this summer’s \u003ca href=\"https://www.instagram.com/p/CvljH5_Mgrd/?hl=en\">Li Hing Lychee Sorbet\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_13933727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933727 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg\" alt=\"two cups of overflowing soft serve ice cream topped with strawberry cake and baklava \" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decadent cups of soft serve (topped with strawberry pound cake on the right, baklava on the left) at MyGoodness in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/mygoodnessus/?hl=en\">MyGoodness\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2834 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>For all you soft-serve kings and queens, MyGoodness is swirling up a decadent storm along Lake Merritt’s shores. Launched in 2022, the small-scale business runs a long-term pop-up inside an Ethiopian cafe called Cafe Lakeview. What stands out here isn’t just the naked soft-serve ice cream; it’s the bold pairing of cold treats with other desserts like peach cobbler, strawberry pound cake, apple pie and German chocolate cake. Envision a generously piled cup of soft serve — with crumbling pieces of homemade apple pie or cake dumped on top. It’s not for the faint of mouth. During my visit, I opted for golden chunks of baklava — the flaky Turkish pastry layered with pistachios and honey — over classic vanilla.\u003c/p>\n\u003cfigure id=\"attachment_13933831\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933831\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg\" alt=\"two ice cream-based desserts with Indian toppings and ingredients are displayed on a steel table\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The Falooda Noodler (left) and Gulab Jamun Sundae (right) highlight the Indian-inspired cold desserts at Koolfi in San Leandro. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/koolficreamery/\">Koolfi Creamery \u003c/a>\u003c/h2>\n\u003cp>\u003ci>599 MacArthur Blvd., San Leandro\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For an Indian-owned creamery that proudly slings \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">Southern Indian kapi (coffee)\u003c/a> ice cream, swing by Koolfi in San Leandro. The specialty small-batch shop can scoop you anything from Mango Koolfi (made with Indian-imported mangoes) and Sweet Paan (betel leaf) to Bombay Butterscotch and Blueberry Goat Cheese. For an even more uniquely Indian experience, there’s the floral Gulab Jamun Sundae (in which the classic donut hole-esque dough ball marinated in sweet syrup gets buried under scoops of ice cream, rose petals and pistachios) or the Falooda Noodler (a sundae-like creation that includes rose water and vermicelli noodles).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After two weeks of driving around the Bay Area in pursuit of the region’s best cold desserts, one thing is clearer to me than ever: There are innumerably delicious ways to keep cool and refreshed around here during the notoriously hot months of September and October, from traditional ice cream parlors to funky pop-ups and soft serve stations inside Ethiopian cafes. You just need to know where to look.\u003c/p>\n\u003cp>To help with that, we’ve curated a short list of \u003ca href=\"https://www.kqed.org/arts/13933745/cold-food-hot-weather-sf-bay-area-fall-2023\">food businesses that can withstand any temperature\u003c/a> to deliver a rush of cold, sweet-toothed euphoria.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>Various East Bay locations\u003c/i>\u003c/p>\n\u003cp>Stephanie De La Cruz of De La Creamery is like a muralist when it comes to imagining her Mexican-forward ice creams. With splashes of bright color, a palette of spices and seasonal fruits and a complex sense of flavor, De La Creamery has become one of the Bay Area’s premier ice cream pop-ups. Exhibit A: “DLC ice cream nachos” — a party of ice cream (I chose the “piñata” flavor, which is like birthday cake but with generous chunks of crushed candy), house-made cinnamon churro chips, spicy salsa macha de cacahuète, chocolate or strawberry sauce and whipped cream. I can honestly say it’s one of the most transcendent ice cream experiences I’ve had — cool, sweet, spicy, delectable. For a more traditionalist approach, try her take on flavors like avocado, horchata, elote and cafe de olla — all concocted in De La Cruz’s experimental kitchen at the \u003ca href=\"https://loards.com/\">legendary local creamery Loard’s\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933724\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933724 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg\" alt=\"a scoop of guava Italian ice and an ice cream cone inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A birthday cake cone and a scoop of guava Italian ice inside the retro Double Rainbow in Benicia. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.beniciadoublerainbow.com/\">Double Rainbow\u003c/a>\u003c/h2>\n\u003cp>\u003ci>560 1st St. # A-105, Benicia\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you grew up in the Bay Area, Double Rainbow likely carries some nostalgic value for you. Though the creamery began as a small-time operation on Coney Island in the 1950s, the business migrated west and opened its first brick-and-mortar in San Francisco in 1976. The original location no longer exists, but the retro outpost in Benicia has been rocking its oversized ice cream sundae–shaped chairs and neon signage since 1995. You can order a childhood favorite like the bubble gum flavor, or you can mix it up with a grilled s’mores ice cream sandwich. Various waffle cones (including birthday cake, red velvet and lavender) keep things interesting. And if you’re like me, you might opt for a fruit freeze featuring Italian ice from \u003ca href=\"https://gunthersicecream.com/\">Gunther’s of Sacramento\u003c/a> (offered only at this location). As a bonus, Benicia’s quiet downtown offers a breezy walk with a gorgeous view of the Carquinez Strait as it flows out into San Pablo Bay.\u003c/p>\n\u003cfigure id=\"attachment_13933823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg\" alt=\"a cold dessert dish that includes mango sorbet, mango chunks and mochi-like balls on a wooden counter\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hong Kong-style Mango Chewy Ball dessert is a hit at Hui Lau Shan in Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.hkhls.com/en/\">Hui Lau Shan\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2282 Fulton St., Berkeley\u003c/i>\u003c/p>\n\u003cp>This tiny Hong Kongese storefront dishes out cold desserts two blocks from the Berkeley Art Museum. Though many Americans might be unaccustomed to ingredients like pomelo, \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">durian\u003c/a> and sago (tapioca pearl–like gelatinous balls), Hui Lau Shan’s lineup of icy treats shouldn’t go unnoticed. The flagship dessert is the Mango Chewy Ball — a bowl of mango slush, mango sorbet, fresh mango chunks and spoonfuls of its addicting “chewy balls,” which resemble mochi. For first-timers, the dessert is at once familiar and worlds apart from anything you’ve likely had — and is so good that it has spawned a series of local knockoffs.\u003c/p>\n\u003cfigure id=\"attachment_13933728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933728 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/swensens_alanchazaro.jpg\" alt=\"a generous scoop of cherry ice cream on a white counter inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bordeaux Cherry at Swensen’s is this author’s personal favorite. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://swensensofsf.com/\">Swensen’s\u003c/a>\u003c/h2>\n\u003cp>\u003ci>1999 Hyde St., San Francisco\u003c/i>\u003c/p>\n\u003cp>On a sleepy, tree-lined stretch of Union Street where the trolley scoots up and down steep inclines, you’ll find Swensen’s, an old-fashioned creamery that has been serving treats since 1948. The small interior has a quaint European vibe (note: there is no seating inside or outside), and even on a random Tuesday afternoon, there will likely be a line snaking out the door. But it’s worth the trek. Specializing in unique, nostalgic flavors like Swiss Orange Chip, the shop has also expanded its offerings over the decades to include lychee, Turkish coffee and their most popular order, Sticky Peanut Butter. My personal go-to is the Bordeaux Cherry, which doubles its potency when it’s served as a milkshake or — checks notes — a root beer float.\u003c/p>\n\u003cfigure id=\"attachment_13933830\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933830\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg\" alt=\"the author holds up a plastic cup of Tejuino, which is a Mexican beverage made with masa and lime ice cream\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a cup of tejuino, a cold Mexican beverage made from maize and helado de limón, at Nieves Cinco de Mayo in Oakland. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/nievescincodemayooak/\">Nieves Cinco de Mayo\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3340 E 12th St. Ste. 2, Oakland\u003c/i>\u003c/p>\n\u003cp>Located near Fruitvale BART, this old-school dessert kingdom serves your standard range of Mexican treats: helados (Mexican ice cream), gelatina (Mexican jello) and mangonadas (a smoothie-like mango beverage caked with chamoy). You won’t be upset with any of those. However, if you truly want to taste Mexico as a cold treat, I suggest the tejuino — a cold beverage mixture of masa (the maize dough used to make pupusas and tamales), helado de limón and a dash of salt. Commonly sold from DIY roadside stands in Mexico, it’s not a particularly popular drink in the States, but at Nieves Cinco de Mayo, it’s a hit. You’ll feel transported to a different country inside the shop with its colorful decor, bustling bakery and outdoor patio, where you can sit on a park bench and let your daily worries melt away while sipping on a tangy, liquified tortilla.\u003c/p>\n\u003cfigure id=\"attachment_13933725\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933725 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg\" alt=\"a scoop of purple ice cream is held up in front of a pink storefront in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be fooled by the size: This scoop of Ube Pandan at Garden Creamery in San Francisco packs a flavorful punch. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/gardencreamery/?hl=en\">Garden Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3566 20th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>If you’re in the mood for a lovingly sourced, vibrantly fresh, Asian- and Hawaiian-inspired ice cream experience, this Mission scoopery is for you. Pasteurized on-site and made with Straus barista milk, Garden Creamery’s rich seasonal flavors regularly rotate based on what’s available, while mainstay favorites include spiced chai, black sesame, genmaicha and vegan coconut pandan. They’re all tasty enough to elicit an out-of-body experience. When owners Erin and Donny aren’t at a farmer’s market handpicking ingredients, they’ll likely be behind the counter to tell you about their latest creations (see: this summer’s \u003ca href=\"https://www.instagram.com/p/CvljH5_Mgrd/?hl=en\">Li Hing Lychee Sorbet\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_13933727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933727 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg\" alt=\"two cups of overflowing soft serve ice cream topped with strawberry cake and baklava \" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decadent cups of soft serve (topped with strawberry pound cake on the right, baklava on the left) at MyGoodness in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/mygoodnessus/?hl=en\">MyGoodness\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2834 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>For all you soft-serve kings and queens, MyGoodness is swirling up a decadent storm along Lake Merritt’s shores. Launched in 2022, the small-scale business runs a long-term pop-up inside an Ethiopian cafe called Cafe Lakeview. What stands out here isn’t just the naked soft-serve ice cream; it’s the bold pairing of cold treats with other desserts like peach cobbler, strawberry pound cake, apple pie and German chocolate cake. Envision a generously piled cup of soft serve — with crumbling pieces of homemade apple pie or cake dumped on top. It’s not for the faint of mouth. During my visit, I opted for golden chunks of baklava — the flaky Turkish pastry layered with pistachios and honey — over classic vanilla.\u003c/p>\n\u003cfigure id=\"attachment_13933831\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933831\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg\" alt=\"two ice cream-based desserts with Indian toppings and ingredients are displayed on a steel table\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The Falooda Noodler (left) and Gulab Jamun Sundae (right) highlight the Indian-inspired cold desserts at Koolfi in San Leandro. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/koolficreamery/\">Koolfi Creamery \u003c/a>\u003c/h2>\n\u003cp>\u003ci>599 MacArthur Blvd., San Leandro\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For an Indian-owned creamery that proudly slings \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">Southern Indian kapi (coffee)\u003c/a> ice cream, swing by Koolfi in San Leandro. The specialty small-batch shop can scoop you anything from Mango Koolfi (made with Indian-imported mangoes) and Sweet Paan (betel leaf) to Bombay Butterscotch and Blueberry Goat Cheese. For an even more uniquely Indian experience, there’s the floral Gulab Jamun Sundae (in which the classic donut hole-esque dough ball marinated in sweet syrup gets buried under scoops of ice cream, rose petals and pistachios) or the Falooda Noodler (a sundae-like creation that includes rose water and vermicelli noodles).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "treats-by-b-cannabis-infused-cakes-cookies-pop-up-bakery-oakland-san-leandro-portland",
"title": "Gold-Covered Vegan Treats Sparkle for this East Bay Baker",
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"content": "\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>It doesn’t get more saucy than Brea “Slim” Gladney. Walking into her family’s home in San Leandro — where they relocated to from East Oakland over a decade ago — you’ll find the Warriors game playing in the background and all the playerish vibes of someone who cooks up game for a living. Though Gladney currently resides in Portland, Oregon, she regularly returns home to tap in with her folks and distribute baked treats at various pop-ups, smoke shops and private functions through her business, \u003ca href=\"https://www.instagram.com/treatsbyb/\">Treats by B\u003c/a>.\u003c/p>\n\u003cp>What makes Gladney distinctive is her passion and creativity in the kitchen: peach cobbler dessert tacos, sherbet ube geode cakes, raspberry cupcakes with rose flower frosting, vegan fried chicken and waffle tacos, cannabis-infused cinnamon buns and more — often with gold flakes sprinkled generously as a garnish. For her, baking and cooking are artforms, which she often freestyles in the moment to make original, one-off goodies. Everything she makes is from scratch — the dough, frosting, butter, oils — and she customizes every detail to the customer’s needs and preferences (see: cannabis optional).\u003c/p>\n\u003cp>Like one of early her influences, Too $hort, Gladney is “out the trunk” with it, selling from inside her family’s home, posting up with tents in driveways and pulling up to smoker’s events to feed anyone who might have the munchies. “I’m on my Girl Scout shit,” Gladney says about the informal ways she distributes her baked creations to Bay Area treat-seekers.\u003c/p>\n\u003cp>During my visit to her family’s home, Gladney’s mother — a supportive advocate whom Gladney credits as her “number one fan, for sure” — was nearby, providing space and encouragement. It’s clear that happiness and homestyle comfort are major ingredients in anything made by “Slim,” whose pop-up business has been going for nearly a decade. Here’s what this foodmaker had to say about her journey so far.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>KQED: How did Treats by B start out and what sort of goods do you serve?\u003c/b>\u003c/p>\n\u003cp>It’s a business I started almost 10 years ago, a platform for myself to express my art through food. I have a bit of an art background — I’ve always needed some crayons or watercolors and paper, and I also went to the Art Institute of San Francisco for photography. I’ve always needed to do things with my hands, including baking and cooking.\u003c/p>\n\u003cp>[Treats by B] is basically founded on me creating outlandish things. I’m a kitchen creative. There isn’t really one thing that I’m limited to doing. I bake, cook, make medicinal products, butter, oils, infusions. It all goes hand in hand and is made from scratch. There’s no limit to what I might make and I’m finding ways to merge things: the chicken and waffle taco, for example. It’s savory and sweet, and dabbles into all my interests.\u003c/p>\n\u003cp>Edibles also go organically with my treats. I’m intrigued by that industry. I’ve been doing it for about eight years, and it gives me more opportunities to explore. My best friend encouraged me to turn what I do in the kitchen into a business and people started asking me about it, so I hit my cousin up who does graphic design. I’m from the Bay but this kind of got started in LA, when I was visiting down there. My cousin came up with the name, logo and pattern. Here we are a decade later with the same thing.\u003c/p>\n\u003cfigure id=\"attachment_13920854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg\" alt=\"a row of peach cobbler dessert tacos are lined up in Gladney's home kitchen\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A row of peach cobbler dessert tacos are lined up in Gladney’s home kitchen. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your approach to baking? It seems fluid and laid-back.\u003c/b>\u003c/p>\n\u003cp>It’s a freestyle for me. I don’t always know what I’m going to make. People ask me to make custom cakes. That’s my style. I like to give people something they might not always see. I’m not saying I’m the greatest cake decorator in the world, but I’m me. Depending on the day and what I have available, I’ll make something off that. Maybe I have matcha, crystals and glitter, so I’ll turn that into something. It’s more fun that way. It doesn’t limit me or give me strict boundaries. When you’re dealing with people’s orders, I like the idea of being custom, making it personal, because I can’t really make a mistake. If something has exact specifications, then there might be disappointment when they get it. I don’t want people to expect something that isn’t me.\u003c/p>\n\u003cp>\u003cb>You’ve lived in Portland for three years now, but you return to the Bay often. What’s it like to run your business from two cities, and how do you balance that?\u003c/b>\u003c/p>\n\u003cp>It works together, especially when it comes to business. Both places can be booming, but if one is doing better than the other, it gives me a chance to move around. I move where the money is. I initially got up to Portland after visiting a friend. I was making banana loafs at the time and thought it would be a good fit in Oregon after seeing someone already had theirs in store. Within six hours of me being there I was already smelling opportunities. We went around to different food carts and I noticed what was going on in the food scene. I felt like I had a chance to do something different and add to it all. I moved in after that.\u003c/p>\n\u003cp>My business is heavily based off \u003ca href=\"https://www.instagram.com/treatsbyb/\">my social media\u003c/a>. Being on a budget and trying to start a business, I was limited with resources, which made me more creative in the kitchen. A lot of my meals might’ve looked extravagant, but they were basic ingredients with a creative touch. Being in two places just helps me spread what I do, which I prefer.\u003c/p>\n\u003cp>\u003cb>You’re focused on plant-based options and vegan ingredients. What are the benefits of veganism and how did you first get into it?\u003c/b>\u003c/p>\n\u003cp>My good friend Lola has been vegan since high school. She pushed me in this direction. In 2014, I was on Facebook, and she posted a flyer about Vegan Street Fair in LA. I wanted to do it, so I reached out to the coordinators and got set up with that. From there I got accepted and paid my fee. I had never made anything vegan or plant-based in my life, but we’ve figured it out (laughs). I started small, but eventually was making stuff for events for thousands of people in my home kitchen. I’ve made over 2,000 vegan cupcakes in a week using my home oven. I’d go with a hundred cases of 12-count cupcakes to events. That’s a lot for one person in that type of kitchen. But I was passionate. Raspberry, banana, strawberry, green tea, coconut almond. I did it all through trial and error. That put knowledge in my belt for plant-based products. During that time, I started altering my own diet and went vegan myself.\u003c/p>\n\u003cp>Everything really kicked off and I decided to do strictly plant-based when I moved to Portland. I got connected with Jewan, from \u003ca href=\"https://www.instagram.com/itsplantbasedpapi/?hl=en\">Plant Based Papi\u003c/a>, and started doing vegan desserts there. The product was softer, sweeter, more moist. It even looked and tasted better. Plant-based products are slightly more expensive, but they last longer. Oat milk can last for about two months. Dairy milk has a short shelf time. It expires faster. Even my butter and frostings, the consistency came out better. I didn’t even tell my customers initially and they were raving about it, so I eventually told them (laughs).\u003c/p>\n\u003cp>https://www.instagram.com/p/CeekmYMvDv3/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cb>You do lots of custom, one-off treats — like your Pink Champagne Geode Cake (pictured above). Describe some of your favorite items and clients. What makes your creations distinct?\u003c/b>\u003c/p>\n\u003cp>There are two types of cakes I make: buttercream cakes (frosting) and fondant (fun 3D molds). A favorite client I make cakes for is \u003ca href=\"https://www.instagram.com/galore/?hl=en\">Galore\u003c/a>. They’re based in LA. I got connected with them a few years ago, I just reached out and they were totally with it. They gave me free range. They’d throw parties and some celebrities would attend, and they’d ask me to make cakes with people’s names on it and stuff like that. I’d make them in the Bay and take them all the way to LA for a weekend. I’ve worked with outlets like BET. I also did something for \u003ca href=\"https://www.instagram.com/victoriamonet/?hl=en\">Victoria Monét\u003c/a>’s birthday after she worked with Ariana Grande, who attended. I made a \u003ca href=\"https://www.pinterest.com/pin/505036545705530261/\">“Burn Book” cake\u003c/a> from Mean Girls and cupcakes that resembled Victoria’s work. I went to the party and met them both, and they were very happy with the product.\u003c/p>\n\u003cp>Oh, I’ve also shipped cakes from Portland to the Bay. Shipping cakes is a thing (laughs). I wasn’t sure how to make it work at first. \u003ca href=\"https://www.instagram.com/reel/CTvbzYMJuAs/?utm_source=ig_web_copy_link\">This one cake took two full days\u003c/a>, hand painted, and I used an airbrush to incorporate pieces that reflected the person’s lifestyle. They wanted guns, money, an eightball, an ashtray and other symbols about where they’re from. They had recently lost a family member, so I added that as well. That’s about $1,000 total. With shipping, labor, ingredients. It’s not cheap.\u003c/p>\n\u003cp>\u003cb>You’re heavily rooted in the Bay Area, having worked with local figures like Juan Toscano-Anderson before. What’s your connection to the culture here, beyond even just food?\u003c/b>\u003c/p>\n\u003cp>Juan was a client. His mom’s 50th birthday was on June 1, and I was on my way to Portland that day. \u003ca href=\"https://www.instagram.com/p/ByTeobeAxNf/?igshid=MDJmNzVkMjY%3D\">I finished the cake for his mom\u003c/a> right before leaving. She really loved that cake. Overall, I’ve just been around a lot of people here over the years. I used to do photography, so that helped me meet people in the scene. That got me out to shows for people like SchoolBoy Q, when I was working at Converse. I was shooting events and meeting people around the Bay. Shooting shows was a way for me to attend events on a different side of things. I’ve done 2 Chainz at Fox Theater, SZA in the City, Ab Soul, music festivals. It paid off because now I take all my own photos of the food. Staging, lighting, all that.\u003c/p>\n\u003cfigure id=\"attachment_13920855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920855\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg\" alt=\"Brea Gladney and her mother both stand in front of their home in San Leandro, while Brea holds one of her vegan fried chicken waffle tacos\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The baker and her mother stand in front of their home, where it all started for the Gladney 10 years ago. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What struggles do independent foodmakers like yourself face? Do you have advice for anyone interested in this profession?\u003c/b>\u003c/p>\n\u003cp>My 10-year-anniversary is next year. I started this business at my mom’s house in San Leandro. I was talking to my best friend one day, thinking about doing an event in LA. I had no idea about anything. It was about $700 for the permits. That’s when I started to learn about the different types of permits you need.\u003c/p>\n\u003cp>As far as running a business, you need to get some things to get started, but it wasn’t that complicated. I needed a kitchen, and I found out that I don’t necessarily need all the extra stuff to start off. I share that with other bakers who wanna start. If you go to the health department, you can get started from your house. You can get a permit based on the products you make and income you get. Since then I’ve been doing this for a long time, just trial and error. Self taught. And with my mom as my biggest sponsor.\u003c/p>\n\u003cp>\u003cb>What events do you have coming up? Where can people find you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13920483,arts_13919032,arts_13916044']\u003c/span>A lot of this happens here in the Bay, but also in Portland. When I’m in the Bay, just follow my posts and reach out. I’ve been doing \u003ca href=\"https://www.instagram.com/the_firemarket2/?hl=en\">The Fire Market\u003c/a> a few Saturdays a month recently. You can get things there that are [cannabis] infused, or not. I really appreciate that market. It’s very organized, a safe space and a lot of fun. It’s a community. We look out for each other, and it gives me a sort of home base outside of my home. Sometimes you have to be careful about letting everyone know where you’re at, especially as a woman.\u003c/p>\n\u003cp>Honestly, my goal is to never open anything full-time; I do not like the public like that (laughs). I like creating products and putting it out on my own timeline. I do have cookies that are plant-based, and those are really shipping friendly. You can get things like that at any time. Or you can make requests, and that’s cool, and that’s where the custom orders come in.\u003c/p>\n\u003cp>I love pop-ups, too. It’s kind of like a shoe release, and I post on my website where and when to get it. If you catch me, you catch me (laughs). I’ll have something really nice for you though. I’m currently working on a Cookies ’n Ube cake for my next event.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Treats by B is \u003ca href=\"https://www.treatsbybrea.com/\">available online\u003c/a>. Gladney’s next Bay Area appearances will be on Friday, Oct. 28 in San Leandro and Saturday, Oct. 29 at \u003ca href=\"https://www.instagram.com/the_firemarket/?hl=en\">The Fire Market\u003c/a> in East Oakland. \u003ca href=\"https://www.instagram.com/treatsbyb/\">Message her\u003c/a> for address information, future events and shipping queries.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Treats by B's outlandish vegan cakes, cookies and dessert tacos are a Bay Area original. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>It doesn’t get more saucy than Brea “Slim” Gladney. Walking into her family’s home in San Leandro — where they relocated to from East Oakland over a decade ago — you’ll find the Warriors game playing in the background and all the playerish vibes of someone who cooks up game for a living. Though Gladney currently resides in Portland, Oregon, she regularly returns home to tap in with her folks and distribute baked treats at various pop-ups, smoke shops and private functions through her business, \u003ca href=\"https://www.instagram.com/treatsbyb/\">Treats by B\u003c/a>.\u003c/p>\n\u003cp>What makes Gladney distinctive is her passion and creativity in the kitchen: peach cobbler dessert tacos, sherbet ube geode cakes, raspberry cupcakes with rose flower frosting, vegan fried chicken and waffle tacos, cannabis-infused cinnamon buns and more — often with gold flakes sprinkled generously as a garnish. For her, baking and cooking are artforms, which she often freestyles in the moment to make original, one-off goodies. Everything she makes is from scratch — the dough, frosting, butter, oils — and she customizes every detail to the customer’s needs and preferences (see: cannabis optional).\u003c/p>\n\u003cp>Like one of early her influences, Too $hort, Gladney is “out the trunk” with it, selling from inside her family’s home, posting up with tents in driveways and pulling up to smoker’s events to feed anyone who might have the munchies. “I’m on my Girl Scout shit,” Gladney says about the informal ways she distributes her baked creations to Bay Area treat-seekers.\u003c/p>\n\u003cp>During my visit to her family’s home, Gladney’s mother — a supportive advocate whom Gladney credits as her “number one fan, for sure” — was nearby, providing space and encouragement. It’s clear that happiness and homestyle comfort are major ingredients in anything made by “Slim,” whose pop-up business has been going for nearly a decade. Here’s what this foodmaker had to say about her journey so far.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cb>KQED: How did Treats by B start out and what sort of goods do you serve?\u003c/b>\u003c/p>\n\u003cp>It’s a business I started almost 10 years ago, a platform for myself to express my art through food. I have a bit of an art background — I’ve always needed some crayons or watercolors and paper, and I also went to the Art Institute of San Francisco for photography. I’ve always needed to do things with my hands, including baking and cooking.\u003c/p>\n\u003cp>[Treats by B] is basically founded on me creating outlandish things. I’m a kitchen creative. There isn’t really one thing that I’m limited to doing. I bake, cook, make medicinal products, butter, oils, infusions. It all goes hand in hand and is made from scratch. There’s no limit to what I might make and I’m finding ways to merge things: the chicken and waffle taco, for example. It’s savory and sweet, and dabbles into all my interests.\u003c/p>\n\u003cp>Edibles also go organically with my treats. I’m intrigued by that industry. I’ve been doing it for about eight years, and it gives me more opportunities to explore. My best friend encouraged me to turn what I do in the kitchen into a business and people started asking me about it, so I hit my cousin up who does graphic design. I’m from the Bay but this kind of got started in LA, when I was visiting down there. My cousin came up with the name, logo and pattern. Here we are a decade later with the same thing.\u003c/p>\n\u003cfigure id=\"attachment_13920854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920854\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg\" alt=\"a row of peach cobbler dessert tacos are lined up in Gladney's home kitchen\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_dessert-tacos-closeup.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A row of peach cobbler dessert tacos are lined up in Gladney’s home kitchen. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your approach to baking? It seems fluid and laid-back.\u003c/b>\u003c/p>\n\u003cp>It’s a freestyle for me. I don’t always know what I’m going to make. People ask me to make custom cakes. That’s my style. I like to give people something they might not always see. I’m not saying I’m the greatest cake decorator in the world, but I’m me. Depending on the day and what I have available, I’ll make something off that. Maybe I have matcha, crystals and glitter, so I’ll turn that into something. It’s more fun that way. It doesn’t limit me or give me strict boundaries. When you’re dealing with people’s orders, I like the idea of being custom, making it personal, because I can’t really make a mistake. If something has exact specifications, then there might be disappointment when they get it. I don’t want people to expect something that isn’t me.\u003c/p>\n\u003cp>\u003cb>You’ve lived in Portland for three years now, but you return to the Bay often. What’s it like to run your business from two cities, and how do you balance that?\u003c/b>\u003c/p>\n\u003cp>It works together, especially when it comes to business. Both places can be booming, but if one is doing better than the other, it gives me a chance to move around. I move where the money is. I initially got up to Portland after visiting a friend. I was making banana loafs at the time and thought it would be a good fit in Oregon after seeing someone already had theirs in store. Within six hours of me being there I was already smelling opportunities. We went around to different food carts and I noticed what was going on in the food scene. I felt like I had a chance to do something different and add to it all. I moved in after that.\u003c/p>\n\u003cp>My business is heavily based off \u003ca href=\"https://www.instagram.com/treatsbyb/\">my social media\u003c/a>. Being on a budget and trying to start a business, I was limited with resources, which made me more creative in the kitchen. A lot of my meals might’ve looked extravagant, but they were basic ingredients with a creative touch. Being in two places just helps me spread what I do, which I prefer.\u003c/p>\n\u003cp>\u003cb>You’re focused on plant-based options and vegan ingredients. What are the benefits of veganism and how did you first get into it?\u003c/b>\u003c/p>\n\u003cp>My good friend Lola has been vegan since high school. She pushed me in this direction. In 2014, I was on Facebook, and she posted a flyer about Vegan Street Fair in LA. I wanted to do it, so I reached out to the coordinators and got set up with that. From there I got accepted and paid my fee. I had never made anything vegan or plant-based in my life, but we’ve figured it out (laughs). I started small, but eventually was making stuff for events for thousands of people in my home kitchen. I’ve made over 2,000 vegan cupcakes in a week using my home oven. I’d go with a hundred cases of 12-count cupcakes to events. That’s a lot for one person in that type of kitchen. But I was passionate. Raspberry, banana, strawberry, green tea, coconut almond. I did it all through trial and error. That put knowledge in my belt for plant-based products. During that time, I started altering my own diet and went vegan myself.\u003c/p>\n\u003cp>Everything really kicked off and I decided to do strictly plant-based when I moved to Portland. I got connected with Jewan, from \u003ca href=\"https://www.instagram.com/itsplantbasedpapi/?hl=en\">Plant Based Papi\u003c/a>, and started doing vegan desserts there. The product was softer, sweeter, more moist. It even looked and tasted better. Plant-based products are slightly more expensive, but they last longer. Oat milk can last for about two months. Dairy milk has a short shelf time. It expires faster. Even my butter and frostings, the consistency came out better. I didn’t even tell my customers initially and they were raving about it, so I eventually told them (laughs).\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>You do lots of custom, one-off treats — like your Pink Champagne Geode Cake (pictured above). Describe some of your favorite items and clients. What makes your creations distinct?\u003c/b>\u003c/p>\n\u003cp>There are two types of cakes I make: buttercream cakes (frosting) and fondant (fun 3D molds). A favorite client I make cakes for is \u003ca href=\"https://www.instagram.com/galore/?hl=en\">Galore\u003c/a>. They’re based in LA. I got connected with them a few years ago, I just reached out and they were totally with it. They gave me free range. They’d throw parties and some celebrities would attend, and they’d ask me to make cakes with people’s names on it and stuff like that. I’d make them in the Bay and take them all the way to LA for a weekend. I’ve worked with outlets like BET. I also did something for \u003ca href=\"https://www.instagram.com/victoriamonet/?hl=en\">Victoria Monét\u003c/a>’s birthday after she worked with Ariana Grande, who attended. I made a \u003ca href=\"https://www.pinterest.com/pin/505036545705530261/\">“Burn Book” cake\u003c/a> from Mean Girls and cupcakes that resembled Victoria’s work. I went to the party and met them both, and they were very happy with the product.\u003c/p>\n\u003cp>Oh, I’ve also shipped cakes from Portland to the Bay. Shipping cakes is a thing (laughs). I wasn’t sure how to make it work at first. \u003ca href=\"https://www.instagram.com/reel/CTvbzYMJuAs/?utm_source=ig_web_copy_link\">This one cake took two full days\u003c/a>, hand painted, and I used an airbrush to incorporate pieces that reflected the person’s lifestyle. They wanted guns, money, an eightball, an ashtray and other symbols about where they’re from. They had recently lost a family member, so I added that as well. That’s about $1,000 total. With shipping, labor, ingredients. It’s not cheap.\u003c/p>\n\u003cp>\u003cb>You’re heavily rooted in the Bay Area, having worked with local figures like Juan Toscano-Anderson before. What’s your connection to the culture here, beyond even just food?\u003c/b>\u003c/p>\n\u003cp>Juan was a client. His mom’s 50th birthday was on June 1, and I was on my way to Portland that day. \u003ca href=\"https://www.instagram.com/p/ByTeobeAxNf/?igshid=MDJmNzVkMjY%3D\">I finished the cake for his mom\u003c/a> right before leaving. She really loved that cake. Overall, I’ve just been around a lot of people here over the years. I used to do photography, so that helped me meet people in the scene. That got me out to shows for people like SchoolBoy Q, when I was working at Converse. I was shooting events and meeting people around the Bay. Shooting shows was a way for me to attend events on a different side of things. I’ve done 2 Chainz at Fox Theater, SZA in the City, Ab Soul, music festivals. It paid off because now I take all my own photos of the food. Staging, lighting, all that.\u003c/p>\n\u003cfigure id=\"attachment_13920855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920855\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg\" alt=\"Brea Gladney and her mother both stand in front of their home in San Leandro, while Brea holds one of her vegan fried chicken waffle tacos\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/treats-by-b_mom.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The baker and her mother stand in front of their home, where it all started for the Gladney 10 years ago. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What struggles do independent foodmakers like yourself face? Do you have advice for anyone interested in this profession?\u003c/b>\u003c/p>\n\u003cp>My 10-year-anniversary is next year. I started this business at my mom’s house in San Leandro. I was talking to my best friend one day, thinking about doing an event in LA. I had no idea about anything. It was about $700 for the permits. That’s when I started to learn about the different types of permits you need.\u003c/p>\n\u003cp>As far as running a business, you need to get some things to get started, but it wasn’t that complicated. I needed a kitchen, and I found out that I don’t necessarily need all the extra stuff to start off. I share that with other bakers who wanna start. If you go to the health department, you can get started from your house. You can get a permit based on the products you make and income you get. Since then I’ve been doing this for a long time, just trial and error. Self taught. And with my mom as my biggest sponsor.\u003c/p>\n\u003cp>\u003cb>What events do you have coming up? Where can people find you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>A lot of this happens here in the Bay, but also in Portland. When I’m in the Bay, just follow my posts and reach out. I’ve been doing \u003ca href=\"https://www.instagram.com/the_firemarket2/?hl=en\">The Fire Market\u003c/a> a few Saturdays a month recently. You can get things there that are [cannabis] infused, or not. I really appreciate that market. It’s very organized, a safe space and a lot of fun. It’s a community. We look out for each other, and it gives me a sort of home base outside of my home. Sometimes you have to be careful about letting everyone know where you’re at, especially as a woman.\u003c/p>\n\u003cp>Honestly, my goal is to never open anything full-time; I do not like the public like that (laughs). I like creating products and putting it out on my own timeline. I do have cookies that are plant-based, and those are really shipping friendly. You can get things like that at any time. Or you can make requests, and that’s cool, and that’s where the custom orders come in.\u003c/p>\n\u003cp>I love pop-ups, too. It’s kind of like a shoe release, and I post on my website where and when to get it. If you catch me, you catch me (laughs). I’ll have something really nice for you though. I’m currently working on a Cookies ’n Ube cake for my next event.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Treats by B is \u003ca href=\"https://www.treatsbybrea.com/\">available online\u003c/a>. Gladney’s next Bay Area appearances will be on Friday, Oct. 28 in San Leandro and Saturday, Oct. 29 at \u003ca href=\"https://www.instagram.com/the_firemarket/?hl=en\">The Fire Market\u003c/a> in East Oakland. \u003ca href=\"https://www.instagram.com/treatsbyb/\">Message her\u003c/a> for address information, future events and shipping queries.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Meet the East Bay Shop Cranking Out Warriors T-Shirts for the Finals",
"headTitle": "Meet the East Bay Shop Cranking Out Warriors T-Shirts for the Finals | KQED",
"content": "\u003cp>Jeremy Castro couldn’t stand watching Warriors fans \u003ca href=\"https://www.youtube.com/watch?v=g6NbSFIH7tU\" rel=\"noopener noreferrer\" target=\"_blank\">throw their gold promotional shirts\u003c/a> at NBA analyst and noted Warriors hater Charles Barkley on national TV. After all, he’s trying to cut waste from his San Leandro screen printing shop.\u003c/p>\n\u003cp>“That’s not what they’re for,” says Castro, a day after the Warriors eliminated the Dallas Mavericks and fans unleashed on Barkley outside of San Francisco’s Chase Center.\u003c/p>\n\u003cp>It’s a Friday afternoon, and in the humming warehouse of Castro’s shop \u003ca href=\"https://www.instagram.com/brandmarinade/?hl=en\" rel=\"noopener noreferrer\" target=\"_blank\">Brand Marinade\u003c/a>, production has started on the NBA Finals variation of “Gold Blooded” shirts that will be draped over 18,000 seats before each Warriors home game. Golden State faces the Boston Celtics in search of its fourth title in eight seasons, with Game 1 on Thursday, June 2, at Chase Center.\u003c/p>\n\u003cp>In the world of sports merchandising, Brand Marinade is a relatively small, local operation working around the clock to meet demand for its largest contract yet. Rooted in the Bay Area with a hip-hop background, the company is a natural fit with the Warriors—even while navigating supply issues and reacting quickly to wins and losses. \u003c/p>\n\u003cfigure id=\"attachment_13914243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914243\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rich Diaz prepares Warriors finals t-shirts to print on the sleeve at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Having people wear something with pride is my passion,” says Castro, 45, who believes an arena flooded in gold can provide a home-court advantage. He may be right: the Warriors are 9-0 at home this postseason.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It takes five days for Castro’s team to print 20,000 shirts—two-plus days if they work through the night, rotating shifts. But, as he puts it, “The energy from the shirts is exponential.”\u003c/p>\n\u003ch2>Predicting Wins and Losses\u003c/h2>\n\u003cp>If you’re struggling to find an extra-large gold shirt this summer, Todd Schneiderman is to blame. His Nashville-based company, Something Inked, is the Warriors’ promotions partner. In January, the vice president of sales evaluated the national sports landscape and purchased large quantities of color shirts. The Warriors’ gold shirts could have easily been gold Michigan Wolverines championship shirts, or gold Nashville Predators playoff shirts, or gold Indiana Pacers… (actually, never mind). This year, blue shirts expected to be printed for the Los Angeles Clippers, who missed the playoffs, ended up with Mavericks fans for the series against the Warriors.\u003c/p>\n\u003cp>The promotional shirts are extra large because, as Castro explains, “A fat guy can squeeze into it, a small person can swear it into a dress or to bed, women can cut it up as a halter top. Then you don’t have to deal with the size issue, which is the biggest challenge with T-shirts.”\u003c/p>\n\u003cfigure id=\"attachment_13914238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914238\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An employee folds Warriors finals t-shirts at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a Las Vegas odds-maker, Schneiderman projects game outcomes to help printers have enough time to produce inventory while limiting waste. During the West finals, after the Warriors took a 3-0 series lead, Castro printed a “pre-buy” batch of shirts in case the Warriors lost Game 4—they did—and the series returned to Chase Center for Game 5. The risk is that if the Warriors had won Game 4 to end the series, shirts made for Game 5 would likely have been given away at Finals watch parties. The biggest risk, of course, is printing championship apparel in advance for a team that loses the title. Those shirts are trashed or shipped to other countries.\u003c/p>\n\u003cp>“I am kind of numb to it at this point,” says Schneiderman of having production determined by a Stephen Curry three-pointer or Draymond Green blocked shot. “It’s more of a sick-to-the-stomach feeling. The same thing happened with the Grizzlies, when the Warriors had that crap game (prompting a Game 6 at Chase Center).”\u003c/p>\n\u003cp>Schneiderman couldn’t procure enough gold shirts for the entire playoffs, so fans received black “Gold Blooded” shirts for the first two rounds. “It didn’t have the same effect,” he admits. \u003c/p>\n\u003cp>For Warriors shirt orders, Schneiderman typically works with Blue Frog, a shop in San Leandro. When Blue Frog had a backlog of orders, the print company outsourced much of the Warriors project to Brand Marinade. Castro, who founded Brand Marinade in 2009 and had never received an order this large, put less time-sensitive orders on hold and jumped at the chance.\u003c/p>\n\u003cfigure id=\"attachment_13914241\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914241\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeremy Castro, the owner of Brand Marinade, poses for a portrait at the screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An East Bay Operation\u003c/h2>\n\u003cp>Over the past decade, Castro estimates 50% of local print shops have closed or left the Bay Area for cheaper rent. Supply-chain bottlenecks, compounded by the coronavirus shutdown and subsequent restrictions, have put a premium on printing locally to reduce delivery time.\u003c/p>\n\u003cp>On Friday in San Leandro, an eight-color, 10-station press prints the new “Gold Blooded” design—provided by the Warriors—to the front of the gold shirts. The freshly printed logo is then cured with a dryer, after which the shirts are stacked and moved to another press that prints a shoulder sleeve logo of that round’s playoff sponsor. Before the shirts leave the warehouse, they’re folded and boxed for distribution at Chase Center, where they’re neatly placed on seats before fans enter the arena. \u003c/p>\n\u003cp>On a high shelf in the warehouse, Castro points to a small screen printer once used by his uncle to teach inmates at San Quentin State Prison. Castro was gifted the printer, and as an Alameda High School math teacher in 2003, he used it to make spirit week shirts for the campus.\u003c/p>\n\u003cp>The Alameda native has been hooked by the power of apparel ever since.\u003c/p>\n\u003cfigure id=\"attachment_13914239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914239\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Screens for Too Short line a shelf at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2020, when Mali Watkins, a Black man, was wrestled to the ground and arrested by Alameda police for dancing in the street, Castro printed “Dancing In The Street For Justice” shirts in protest. During the coronavirus quarantine that same year, he converted shirt inventory to masks and donated them throughout Oakland with NFL star Marshawn Lynch. When wildfires ravaged the state, Castro donated color-coded shirts to help organize volunteers.\u003c/p>\n\u003cp>Brand Marinade’s high-profile clients include Lynch, whose Beast Mode apparel is synonymous with Oakland culture; Oakland rapper Too Short; and Ruff Ryders, the label of the late East Coast rapper DMX. An influx of prospective corporate contracts gives Castro hope that he’ll reach a goal of 50 employees, and move out of the 15,000-square-foot warehouse.\u003c/p>\n\u003ch2>The Championship Grind\u003c/h2>\n\u003cp>If Golden State reaches a potential title-clinching game, Castro plans to hold a staff viewing party in the warehouse. Should the Warriors prevail, Brand Marinade would start 36 consecutive hours of printing to meet the demands of retail, as well as a victory parade.\u003c/p>\n\u003cfigure id=\"attachment_13914240\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914240\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Employees fold piles of Warriors finals t-shirts at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manager Nick Hankins is one of the few Brand Marinade employees who has experienced the championship grind, having worked for a Sacramento shop that produced postseason gear during the San Francisco Giants’ 2012 championship run.\u003c/p>\n\u003cp>As for keeping a positive attitude through the arduous and often monotonous process, workers rely on “jokes, music and snacks,” Hankins says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“It can be physically challenging on the production side,” he adds. “This is one of the biggest projects anyone has seen here.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jeremy Castro couldn’t stand watching Warriors fans \u003ca href=\"https://www.youtube.com/watch?v=g6NbSFIH7tU\" rel=\"noopener noreferrer\" target=\"_blank\">throw their gold promotional shirts\u003c/a> at NBA analyst and noted Warriors hater Charles Barkley on national TV. After all, he’s trying to cut waste from his San Leandro screen printing shop.\u003c/p>\n\u003cp>“That’s not what they’re for,” says Castro, a day after the Warriors eliminated the Dallas Mavericks and fans unleashed on Barkley outside of San Francisco’s Chase Center.\u003c/p>\n\u003cp>It’s a Friday afternoon, and in the humming warehouse of Castro’s shop \u003ca href=\"https://www.instagram.com/brandmarinade/?hl=en\" rel=\"noopener noreferrer\" target=\"_blank\">Brand Marinade\u003c/a>, production has started on the NBA Finals variation of “Gold Blooded” shirts that will be draped over 18,000 seats before each Warriors home game. Golden State faces the Boston Celtics in search of its fourth title in eight seasons, with Game 1 on Thursday, June 2, at Chase Center.\u003c/p>\n\u003cp>In the world of sports merchandising, Brand Marinade is a relatively small, local operation working around the clock to meet demand for its largest contract yet. Rooted in the Bay Area with a hip-hop background, the company is a natural fit with the Warriors—even while navigating supply issues and reacting quickly to wins and losses. \u003c/p>\n\u003cfigure id=\"attachment_13914243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914243\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/006_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rich Diaz prepares Warriors finals t-shirts to print on the sleeve at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Having people wear something with pride is my passion,” says Castro, 45, who believes an arena flooded in gold can provide a home-court advantage. He may be right: the Warriors are 9-0 at home this postseason.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It takes five days for Castro’s team to print 20,000 shirts—two-plus days if they work through the night, rotating shifts. But, as he puts it, “The energy from the shirts is exponential.”\u003c/p>\n\u003ch2>Predicting Wins and Losses\u003c/h2>\n\u003cp>If you’re struggling to find an extra-large gold shirt this summer, Todd Schneiderman is to blame. His Nashville-based company, Something Inked, is the Warriors’ promotions partner. In January, the vice president of sales evaluated the national sports landscape and purchased large quantities of color shirts. The Warriors’ gold shirts could have easily been gold Michigan Wolverines championship shirts, or gold Nashville Predators playoff shirts, or gold Indiana Pacers… (actually, never mind). This year, blue shirts expected to be printed for the Los Angeles Clippers, who missed the playoffs, ended up with Mavericks fans for the series against the Warriors.\u003c/p>\n\u003cp>The promotional shirts are extra large because, as Castro explains, “A fat guy can squeeze into it, a small person can swear it into a dress or to bed, women can cut it up as a halter top. Then you don’t have to deal with the size issue, which is the biggest challenge with T-shirts.”\u003c/p>\n\u003cfigure id=\"attachment_13914238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914238\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/003_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An employee folds Warriors finals t-shirts at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a Las Vegas odds-maker, Schneiderman projects game outcomes to help printers have enough time to produce inventory while limiting waste. During the West finals, after the Warriors took a 3-0 series lead, Castro printed a “pre-buy” batch of shirts in case the Warriors lost Game 4—they did—and the series returned to Chase Center for Game 5. The risk is that if the Warriors had won Game 4 to end the series, shirts made for Game 5 would likely have been given away at Finals watch parties. The biggest risk, of course, is printing championship apparel in advance for a team that loses the title. Those shirts are trashed or shipped to other countries.\u003c/p>\n\u003cp>“I am kind of numb to it at this point,” says Schneiderman of having production determined by a Stephen Curry three-pointer or Draymond Green blocked shot. “It’s more of a sick-to-the-stomach feeling. The same thing happened with the Grizzlies, when the Warriors had that crap game (prompting a Game 6 at Chase Center).”\u003c/p>\n\u003cp>Schneiderman couldn’t procure enough gold shirts for the entire playoffs, so fans received black “Gold Blooded” shirts for the first two rounds. “It didn’t have the same effect,” he admits. \u003c/p>\n\u003cp>For Warriors shirt orders, Schneiderman typically works with Blue Frog, a shop in San Leandro. When Blue Frog had a backlog of orders, the print company outsourced much of the Warriors project to Brand Marinade. Castro, who founded Brand Marinade in 2009 and had never received an order this large, put less time-sensitive orders on hold and jumped at the chance.\u003c/p>\n\u003cfigure id=\"attachment_13914241\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914241\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/027_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeremy Castro, the owner of Brand Marinade, poses for a portrait at the screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An East Bay Operation\u003c/h2>\n\u003cp>Over the past decade, Castro estimates 50% of local print shops have closed or left the Bay Area for cheaper rent. Supply-chain bottlenecks, compounded by the coronavirus shutdown and subsequent restrictions, have put a premium on printing locally to reduce delivery time.\u003c/p>\n\u003cp>On Friday in San Leandro, an eight-color, 10-station press prints the new “Gold Blooded” design—provided by the Warriors—to the front of the gold shirts. The freshly printed logo is then cured with a dryer, after which the shirts are stacked and moved to another press that prints a shoulder sleeve logo of that round’s playoff sponsor. Before the shirts leave the warehouse, they’re folded and boxed for distribution at Chase Center, where they’re neatly placed on seats before fans enter the arena. \u003c/p>\n\u003cp>On a high shelf in the warehouse, Castro points to a small screen printer once used by his uncle to teach inmates at San Quentin State Prison. Castro was gifted the printer, and as an Alameda High School math teacher in 2003, he used it to make spirit week shirts for the campus.\u003c/p>\n\u003cp>The Alameda native has been hooked by the power of apparel ever since.\u003c/p>\n\u003cfigure id=\"attachment_13914239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914239\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/018_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Screens for Too Short line a shelf at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2020, when Mali Watkins, a Black man, was wrestled to the ground and arrested by Alameda police for dancing in the street, Castro printed “Dancing In The Street For Justice” shirts in protest. During the coronavirus quarantine that same year, he converted shirt inventory to masks and donated them throughout Oakland with NFL star Marshawn Lynch. When wildfires ravaged the state, Castro donated color-coded shirts to help organize volunteers.\u003c/p>\n\u003cp>Brand Marinade’s high-profile clients include Lynch, whose Beast Mode apparel is synonymous with Oakland culture; Oakland rapper Too Short; and Ruff Ryders, the label of the late East Coast rapper DMX. An influx of prospective corporate contracts gives Castro hope that he’ll reach a goal of 50 employees, and move out of the 15,000-square-foot warehouse.\u003c/p>\n\u003ch2>The Championship Grind\u003c/h2>\n\u003cp>If Golden State reaches a potential title-clinching game, Castro plans to hold a staff viewing party in the warehouse. Should the Warriors prevail, Brand Marinade would start 36 consecutive hours of printing to meet the demands of retail, as well as a victory parade.\u003c/p>\n\u003cfigure id=\"attachment_13914240\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" class=\"size-medium wp-image-13914240\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/021_KQEDArts_WarriorsFinalsTShirts_05272022.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Employees fold piles of Warriors finals t-shirts at Brand Marinade screen printing shop in San Leandro on May 27, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manager Nick Hankins is one of the few Brand Marinade employees who has experienced the championship grind, having worked for a Sacramento shop that produced postseason gear during the San Francisco Giants’ 2012 championship run.\u003c/p>\n\u003cp>As for keeping a positive attitude through the arduous and often monotonous process, workers rely on “jokes, music and snacks,” Hankins says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It can be physically challenging on the production side,” he adds. “This is one of the biggest projects anyone has seen here.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "how-one-black-owned-printing-company-doubled-its-footprint-overnight",
"title": "How One Black-Owned Printing Company Doubled its Footprint Overnight",
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"content": "\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">A\u003c/span>ll it took was a worldwide pandemic, nationwide protests of racial injustice and one huge purchase order to change a Black-owned East Bay clothing business—possibly forever.\u003c/p>\n\u003cp>Y’all remember the summer of 2020, right? That’s when it started. Before the natural disaster that is this election season and prior to the manmade disaster that is California’s annual wildfire season.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2018/05/OGPenn.Cap_-160x184.jpg\" alt=\"\" width=\"160\" height=\"184\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2018/05/OGPenn.Cap_-160x184.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2018/05/OGPenn.Cap_.jpg 180w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003c/p>\n\u003cp>Back when people got fed up with police brutality, groups of artists \u003ca href=\"https://www.kqed.org/news/11824301/black-lives-matter-painted-tall-on-san-francisco-streets\" target=\"_blank\" rel=\"noopener noreferrer\">painted “Black Lives Matter”\u003c/a> on the streets of major American cities and high-ranking officials from the Democratic party \u003ca href=\"https://www.kqed.org/arts/13881731/a-front-row-seat-at-the-woke-theatre\" target=\"_blank\" rel=\"noopener noreferrer\">posed for photos in Kente Cloth\u003c/a>. You recall: that bygone period in time when companies and celebrities issued \u003ca href=\"https://twitter.com/calebsaysthings/status/1269443711621947394\" target=\"_blank\" rel=\"noopener noreferrer\">vague “statements of solidarity”\u003c/a> with the Black Lives Matter movement once they realized posturing themselves on the right side of history would do well for their bottom line.\u003c/p>\n\u003cp>In the midst of all of that, a certain multinational Fortune 500 company made a politically incorrect blunder. It was so public, and the backlash so strong, that the company figured the best way to save face was to not only order a huge shipment of Black Lives Matter-inspired shirts for their employees, but also hire a Black-owned printing company to make them.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.bigprintingonline.com/bptc/shop/home\" target=\"_blank\" rel=\"noopener noreferrer\">Big Printing T-shirt Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13886659\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886659\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/BP_KQED_5-800x422.jpeg\" alt=\"Dawaud Muhammad in the Big Printing factory in San Leandro.\" width=\"800\" height=\"422\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-800x422.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-1020x538.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-768x405.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-1536x810.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-2048x1080.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-1920x1013.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dawaud Muhammad in the Big Printing factory in San Leandro. \u003ccite>(Lauren J. Richardson of LacedMedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">W\u003c/span>ith headquarters in San Leandro, Big Printing is the backbone to some of the most \u003ca href=\"https://www.instagram.com/bigprinting/\" target=\"_blank\" rel=\"noopener noreferrer\">prominent street brands\u003c/a> in the clothing game, all around the nation. Locally, they print \u003ca href=\"https://www.instagram.com/philthyrichfod/\" target=\"_blank\" rel=\"noopener noreferrer\">Philthy Rich’s FOD line\u003c/a>, \u003ca href=\"https://www.instagram.com/realbeedaweeda/\" target=\"_blank\" rel=\"noopener noreferrer\">Beeda Weeda’s Mackin’ & Mobbin’\u003c/a> and \u003ca href=\"https://www.instagram.com/fabbydavisjr1/\" target=\"_blank\" rel=\"noopener noreferrer\">Mistah Fab’s DOPE ERA\u003c/a>, as well as the rapper \u003ca href=\"https://www.instagram.com/cookie_money/\" target=\"_blank\" rel=\"noopener noreferrer\">Cookie Money\u003c/a>. Threads have been assembled in their factory and landed on the backs of Snoop Dogg, Andre Ward and Marshawn Lynch.\u003c/p>\n\u003cp>But success isn’t an overnight shipment. The company has been at it for over two decades. And their origin story is about as authentically 1990s East Oakland as one can get.\u003c/p>\n\u003cp>In 1994, a 19-year-old ambitious teenager named Dawaud Muhammad was “looking for a hustle that wasn’t involved in the street life” when \u003ca href=\"https://www.kqed.org/arts/13877570/a-tribute-to-soul-beat-tv-the-black-owned-network-of-east-oakland\" target=\"_blank\" rel=\"noopener noreferrer\">Soul Beat\u003c/a>‘s footage of the \u003ca href=\"https://www.kqed.org/news/11690787/when-oakland-was-a-chocolate-city-a-brief-history-of-festival-at-the-lake\" target=\"_blank\" rel=\"noopener noreferrer\">Festival at The Lake\u003c/a> caught his eye—specifically a guy selling T-shirts.\u003c/p>\n\u003cp>Long story short: he met the guy, got some shirts wholesale and started a small business. Dawaud chose an animated brown-skinned man with a stern face and small afro as his logo. I’d go on to see the image all throughout my childhood.\u003c/p>\n\u003cfigure id=\"attachment_13886730\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886730\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-800x791.png\" alt=\"V White and Mac Dre in Big Pimpin' turf clothes.\" width=\"800\" height=\"791\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-800x791.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-1020x1008.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-160x158.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-768x759.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM.png 1198w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">V White and Mac Dre in Big Pimpin’ Turf Clothes. \u003ccite>(Big Printing Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Initially, the company was called Big Pimpin’ Turf Clothes. There’s photos of \u003ca href=\"https://www.instagram.com/p/Bk4SSxVjKr0/?utm_source=ig_web_copy_link\" target=\"_blank\" rel=\"noopener noreferrer\">V White (formerly known as V-Dal) of the Delinquents and the late Mac Dre\u003c/a>, as well as images of \u003ca href=\"https://www.instagram.com/p/CDRd4FXnMZA/\" target=\"_blank\" rel=\"noopener noreferrer\">Master P\u003c/a>, all sporting early renditions of the gear.\u003c/p>\n\u003cp>I recall versions of the shirts that were made for specifically for Oakland neighborhoods, like the Shady 80s or the Murda Dubbs (Murder Doves). (And it was deeper than just clothing: A childhood friend of mine, Marcell (RIP), once put hands on someone for wearing the shirt of a ‘hood he wasn’t really from. Made the kid take the shirt off in the middle of Dimond Park.)\u003c/p>\n\u003cp>Along the way, Big Pimpin’ blossomed. Dawaud started out selling the shirts out of his trunk. He moved on to cultural hubs like T’s Wauzi, a record store in the Eastmont Mall. And then he landed in places like the Solano Mall, Sacramento’s Arden Fair Mall and San Leandro’s Bayfair Mall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That last location proved to be immensely important. Not just because of how popular that mall used to be back in the day, but because it was the place where Dawaud would meet Kesney, who’s now the chief financial officer of Big Printing—as well as Dawaud’s partner in marriage.\u003c/p>\n\u003cp>Kesney came from a different background than Dawaud, who grew up on 86th Avenue and Birch Street in East Oakland. She’s from the East Bay suburb of Benicia. A Howard University grad who was working in Silicon Valley, her financial management expertis. e would prove to be key.\u003c/p>\n\u003cp>With her savviness, Big Pimpin’ Turf Clothes rebranded itself as Big Printing. It also grew from a single press in Dawaud’s grandmother’s house to multiple presses.\u003c/p>\n\u003cp>Dawaud and Kesney were married at the turn of the millennium, got a loft across the street from McClymonds High School in West Oakland in 2002, and in 2004 acquired an automatic press. So in 2005, they relocated to 900 Doolittle Drive in San Leandro.\u003c/p>\n\u003cfigure id=\"attachment_13886729\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886729\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/IMG_1468-800x600.jpg\" alt=\"New threads fresh off the Big Printing press for the Detroit-based clothing company BossTooDeath\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">New threads fresh off the Big Printing press for the Detroit-based clothing company BossTooDeath. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with the acquisition of two embroidery machines, that move allowed the business to go from a 1,500-square-foot spot to a 2,500-square-foot location in the same area. Two years later they doubled in size to 5,000 square feet, still in San Leandro.\u003c/p>\n\u003cp>As the company grew, they honed the focus of their clientele: motorcycle clubs, churches and startup streetwear brands.\u003c/p>\n\u003cp>Social media, specifically Instagram and its paid ads, allowed the company to find customers from all around the country. “We found a lot more of ‘\u003cem>us\u003c/em>,'” says Dawaud, in reference to his community of African American entrepreneurs.\u003c/p>\n\u003cp>“We were happy and grateful to be a three-press shop with some embroidery,” says Kesney. “But as we began to work toward our niche market of developing brands, we began to see this need for our community.” Kesney says the business was a magnet for young African American folks who “had great vision, cool ideas and just needed a little bit of help to bring it to life.”\u003c/p>\n\u003cfigure id=\"attachment_13886731\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/BP_KQED_7-800x450.jpeg\" alt=\"Kesney Muhammad checking her phone in the Big Printing reception area \" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kesney Muhammad checks her phone in the Big Printing reception area. \u003ccite>( Lauren J. Richardson of LacedMedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">C\u003c/span>ontractually, Big Printing can’t reveal the name of the giant Fortune 500 company that placed the huge Black Lives Matter order. But years of doing business has led Kesney to understanding the importance of this purchase order, and how it is a step toward finding a remedy to the economic divide that exists in America.\u003c/p>\n\u003cp>Talking with her about it brought up issues I was familiar with, like the disparity in wealth between Black and white households, as well as the U.S. unemployment rate, which is always worse for African Americans than just about any other demographic. But until I talked to Kesney, I didn’t know that so few Black-owned businesses actually have employees.\u003c/p>\n\u003cp>Citing the U.S. Census 2012 Survey of Business Owners, \u003ca href=\"https://blackdemographics.com/economics/black-owned-businesses/\" target=\"_blank\" rel=\"noopener noreferrer\">BlackDemographics.com\u003c/a> reports that approximately 95% of African American businesses don’t have a staff, aside from the owner or partnership.\u003c/p>\n\u003cp>Couple that with the \u003ca href=\"https://www.nber.org/papers/w27309.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">National Bureau of Economic Research’s\u003c/a> analysis that during the early stages of COVID-19, “African-American businesses were hit especially hard, experiencing a 41 percent drop,” and you start to see how important it is for small, Black-owned businesses to be integrated into larger businesses’ supply chain.\u003c/p>\n\u003cp>Big Printing took some early licks this year when business slowed down in China, but otherwise they weren’t phased by COVID-19. If anything, the pandemic brought business to their door. “The business started to skyrocket,” says Dawaud, noting that they got a few people thanking them for simply being open.\u003c/p>\n\u003cp>But nothing was like the big order they received at the start of the summer.\u003c/p>\n\u003cp>“I don’t know anybody who’s done 100,000 shirts,” says Dawaud, proudly reflecting on the order his company fulfilled.\u003c/p>\n\u003cp>“We have a business,” says Kesney, in a grounding tone. “We work for the money that we earn. We do a damn good job for every client we go out and print. Just the chance to bid on this type of order is great for us, and well-deserved.”\u003c/p>\n\u003cfigure id=\"attachment_13886732\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886732\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/IMG_1465-800x600.jpg\" alt=\"Hats being embroidered at the Big Printing HQ\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hats being embroidered at the Big Printing HQ. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 25 years of steady growth, the giant order allowed Big Printing to increase their staff by nearly 20%, acquire new machinery and double their physical footprint, in just three weeks.\u003c/p>\n\u003cp>The beneficiaries of this investment will be the owners and employees, as well as the numerous members of the community the business serves, which is heavily African American.\u003c/p>\n\u003cp>Kesney and Dawaud understand that ripple effect. They also understand the waves of woes that Africans Americans face when it comes to inequalities, particularly economic inequality, in the United States.\u003c/p>\n\u003cp>To that, Dawaud says, “You can make a statement, or you can make a donation. But you really don’t have to go that far to make a difference. All you really have to do is go to your procurement department and ask them, ‘Are we doing any business with Black vendors?’ If not, then make a conscious effort to see about changing that.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Big Printing, in the East Bay for over 25 years, is using a large corporate purchase order to invest in the Black community.",
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"title": "How One Black-Owned Printing Company Doubled its Footprint Overnight | KQED",
"description": "Big Printing, in the East Bay for over 25 years, is using a large corporate purchase order to invest in the Black community.",
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"headline": "How One Black-Owned Printing Company Doubled its Footprint Overnight",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">A\u003c/span>ll it took was a worldwide pandemic, nationwide protests of racial injustice and one huge purchase order to change a Black-owned East Bay clothing business—possibly forever.\u003c/p>\n\u003cp>Y’all remember the summer of 2020, right? That’s when it started. Before the natural disaster that is this election season and prior to the manmade disaster that is California’s annual wildfire season.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2018/05/OGPenn.Cap_-160x184.jpg\" alt=\"\" width=\"160\" height=\"184\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2018/05/OGPenn.Cap_-160x184.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2018/05/OGPenn.Cap_.jpg 180w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003c/p>\n\u003cp>Back when people got fed up with police brutality, groups of artists \u003ca href=\"https://www.kqed.org/news/11824301/black-lives-matter-painted-tall-on-san-francisco-streets\" target=\"_blank\" rel=\"noopener noreferrer\">painted “Black Lives Matter”\u003c/a> on the streets of major American cities and high-ranking officials from the Democratic party \u003ca href=\"https://www.kqed.org/arts/13881731/a-front-row-seat-at-the-woke-theatre\" target=\"_blank\" rel=\"noopener noreferrer\">posed for photos in Kente Cloth\u003c/a>. You recall: that bygone period in time when companies and celebrities issued \u003ca href=\"https://twitter.com/calebsaysthings/status/1269443711621947394\" target=\"_blank\" rel=\"noopener noreferrer\">vague “statements of solidarity”\u003c/a> with the Black Lives Matter movement once they realized posturing themselves on the right side of history would do well for their bottom line.\u003c/p>\n\u003cp>In the midst of all of that, a certain multinational Fortune 500 company made a politically incorrect blunder. It was so public, and the backlash so strong, that the company figured the best way to save face was to not only order a huge shipment of Black Lives Matter-inspired shirts for their employees, but also hire a Black-owned printing company to make them.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.bigprintingonline.com/bptc/shop/home\" target=\"_blank\" rel=\"noopener noreferrer\">Big Printing T-shirt Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13886659\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886659\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/BP_KQED_5-800x422.jpeg\" alt=\"Dawaud Muhammad in the Big Printing factory in San Leandro.\" width=\"800\" height=\"422\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-800x422.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-1020x538.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-768x405.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-1536x810.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-2048x1080.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_5-1920x1013.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dawaud Muhammad in the Big Printing factory in San Leandro. \u003ccite>(Lauren J. Richardson of LacedMedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">W\u003c/span>ith headquarters in San Leandro, Big Printing is the backbone to some of the most \u003ca href=\"https://www.instagram.com/bigprinting/\" target=\"_blank\" rel=\"noopener noreferrer\">prominent street brands\u003c/a> in the clothing game, all around the nation. Locally, they print \u003ca href=\"https://www.instagram.com/philthyrichfod/\" target=\"_blank\" rel=\"noopener noreferrer\">Philthy Rich’s FOD line\u003c/a>, \u003ca href=\"https://www.instagram.com/realbeedaweeda/\" target=\"_blank\" rel=\"noopener noreferrer\">Beeda Weeda’s Mackin’ & Mobbin’\u003c/a> and \u003ca href=\"https://www.instagram.com/fabbydavisjr1/\" target=\"_blank\" rel=\"noopener noreferrer\">Mistah Fab’s DOPE ERA\u003c/a>, as well as the rapper \u003ca href=\"https://www.instagram.com/cookie_money/\" target=\"_blank\" rel=\"noopener noreferrer\">Cookie Money\u003c/a>. Threads have been assembled in their factory and landed on the backs of Snoop Dogg, Andre Ward and Marshawn Lynch.\u003c/p>\n\u003cp>But success isn’t an overnight shipment. The company has been at it for over two decades. And their origin story is about as authentically 1990s East Oakland as one can get.\u003c/p>\n\u003cp>In 1994, a 19-year-old ambitious teenager named Dawaud Muhammad was “looking for a hustle that wasn’t involved in the street life” when \u003ca href=\"https://www.kqed.org/arts/13877570/a-tribute-to-soul-beat-tv-the-black-owned-network-of-east-oakland\" target=\"_blank\" rel=\"noopener noreferrer\">Soul Beat\u003c/a>‘s footage of the \u003ca href=\"https://www.kqed.org/news/11690787/when-oakland-was-a-chocolate-city-a-brief-history-of-festival-at-the-lake\" target=\"_blank\" rel=\"noopener noreferrer\">Festival at The Lake\u003c/a> caught his eye—specifically a guy selling T-shirts.\u003c/p>\n\u003cp>Long story short: he met the guy, got some shirts wholesale and started a small business. Dawaud chose an animated brown-skinned man with a stern face and small afro as his logo. I’d go on to see the image all throughout my childhood.\u003c/p>\n\u003cfigure id=\"attachment_13886730\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886730\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-800x791.png\" alt=\"V White and Mac Dre in Big Pimpin' turf clothes.\" width=\"800\" height=\"791\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-800x791.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-1020x1008.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-160x158.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM-768x759.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/Screen-Shot-2020-09-23-at-10.02.09-AM.png 1198w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">V White and Mac Dre in Big Pimpin’ Turf Clothes. \u003ccite>(Big Printing Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Initially, the company was called Big Pimpin’ Turf Clothes. There’s photos of \u003ca href=\"https://www.instagram.com/p/Bk4SSxVjKr0/?utm_source=ig_web_copy_link\" target=\"_blank\" rel=\"noopener noreferrer\">V White (formerly known as V-Dal) of the Delinquents and the late Mac Dre\u003c/a>, as well as images of \u003ca href=\"https://www.instagram.com/p/CDRd4FXnMZA/\" target=\"_blank\" rel=\"noopener noreferrer\">Master P\u003c/a>, all sporting early renditions of the gear.\u003c/p>\n\u003cp>I recall versions of the shirts that were made for specifically for Oakland neighborhoods, like the Shady 80s or the Murda Dubbs (Murder Doves). (And it was deeper than just clothing: A childhood friend of mine, Marcell (RIP), once put hands on someone for wearing the shirt of a ‘hood he wasn’t really from. Made the kid take the shirt off in the middle of Dimond Park.)\u003c/p>\n\u003cp>Along the way, Big Pimpin’ blossomed. Dawaud started out selling the shirts out of his trunk. He moved on to cultural hubs like T’s Wauzi, a record store in the Eastmont Mall. And then he landed in places like the Solano Mall, Sacramento’s Arden Fair Mall and San Leandro’s Bayfair Mall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That last location proved to be immensely important. Not just because of how popular that mall used to be back in the day, but because it was the place where Dawaud would meet Kesney, who’s now the chief financial officer of Big Printing—as well as Dawaud’s partner in marriage.\u003c/p>\n\u003cp>Kesney came from a different background than Dawaud, who grew up on 86th Avenue and Birch Street in East Oakland. She’s from the East Bay suburb of Benicia. A Howard University grad who was working in Silicon Valley, her financial management expertis. e would prove to be key.\u003c/p>\n\u003cp>With her savviness, Big Pimpin’ Turf Clothes rebranded itself as Big Printing. It also grew from a single press in Dawaud’s grandmother’s house to multiple presses.\u003c/p>\n\u003cp>Dawaud and Kesney were married at the turn of the millennium, got a loft across the street from McClymonds High School in West Oakland in 2002, and in 2004 acquired an automatic press. So in 2005, they relocated to 900 Doolittle Drive in San Leandro.\u003c/p>\n\u003cfigure id=\"attachment_13886729\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886729\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/IMG_1468-800x600.jpg\" alt=\"New threads fresh off the Big Printing press for the Detroit-based clothing company BossTooDeath\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1468-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">New threads fresh off the Big Printing press for the Detroit-based clothing company BossTooDeath. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with the acquisition of two embroidery machines, that move allowed the business to go from a 1,500-square-foot spot to a 2,500-square-foot location in the same area. Two years later they doubled in size to 5,000 square feet, still in San Leandro.\u003c/p>\n\u003cp>As the company grew, they honed the focus of their clientele: motorcycle clubs, churches and startup streetwear brands.\u003c/p>\n\u003cp>Social media, specifically Instagram and its paid ads, allowed the company to find customers from all around the country. “We found a lot more of ‘\u003cem>us\u003c/em>,'” says Dawaud, in reference to his community of African American entrepreneurs.\u003c/p>\n\u003cp>“We were happy and grateful to be a three-press shop with some embroidery,” says Kesney. “But as we began to work toward our niche market of developing brands, we began to see this need for our community.” Kesney says the business was a magnet for young African American folks who “had great vision, cool ideas and just needed a little bit of help to bring it to life.”\u003c/p>\n\u003cfigure id=\"attachment_13886731\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886731\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/BP_KQED_7-800x450.jpeg\" alt=\"Kesney Muhammad checking her phone in the Big Printing reception area \" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/BP_KQED_7.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kesney Muhammad checks her phone in the Big Printing reception area. \u003ccite>( Lauren J. Richardson of LacedMedia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-size: 4.6875em;float: left;line-height: 0.733em;padding: 0.05em 0.1em 0 0;font-family: times, serif, georgia\">C\u003c/span>ontractually, Big Printing can’t reveal the name of the giant Fortune 500 company that placed the huge Black Lives Matter order. But years of doing business has led Kesney to understanding the importance of this purchase order, and how it is a step toward finding a remedy to the economic divide that exists in America.\u003c/p>\n\u003cp>Talking with her about it brought up issues I was familiar with, like the disparity in wealth between Black and white households, as well as the U.S. unemployment rate, which is always worse for African Americans than just about any other demographic. But until I talked to Kesney, I didn’t know that so few Black-owned businesses actually have employees.\u003c/p>\n\u003cp>Citing the U.S. Census 2012 Survey of Business Owners, \u003ca href=\"https://blackdemographics.com/economics/black-owned-businesses/\" target=\"_blank\" rel=\"noopener noreferrer\">BlackDemographics.com\u003c/a> reports that approximately 95% of African American businesses don’t have a staff, aside from the owner or partnership.\u003c/p>\n\u003cp>Couple that with the \u003ca href=\"https://www.nber.org/papers/w27309.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">National Bureau of Economic Research’s\u003c/a> analysis that during the early stages of COVID-19, “African-American businesses were hit especially hard, experiencing a 41 percent drop,” and you start to see how important it is for small, Black-owned businesses to be integrated into larger businesses’ supply chain.\u003c/p>\n\u003cp>Big Printing took some early licks this year when business slowed down in China, but otherwise they weren’t phased by COVID-19. If anything, the pandemic brought business to their door. “The business started to skyrocket,” says Dawaud, noting that they got a few people thanking them for simply being open.\u003c/p>\n\u003cp>But nothing was like the big order they received at the start of the summer.\u003c/p>\n\u003cp>“I don’t know anybody who’s done 100,000 shirts,” says Dawaud, proudly reflecting on the order his company fulfilled.\u003c/p>\n\u003cp>“We have a business,” says Kesney, in a grounding tone. “We work for the money that we earn. We do a damn good job for every client we go out and print. Just the chance to bid on this type of order is great for us, and well-deserved.”\u003c/p>\n\u003cfigure id=\"attachment_13886732\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13886732\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2020/09/IMG_1465-800x600.jpg\" alt=\"Hats being embroidered at the Big Printing HQ\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/09/IMG_1465-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hats being embroidered at the Big Printing HQ. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 25 years of steady growth, the giant order allowed Big Printing to increase their staff by nearly 20%, acquire new machinery and double their physical footprint, in just three weeks.\u003c/p>\n\u003cp>The beneficiaries of this investment will be the owners and employees, as well as the numerous members of the community the business serves, which is heavily African American.\u003c/p>\n\u003cp>Kesney and Dawaud understand that ripple effect. They also understand the waves of woes that Africans Americans face when it comes to inequalities, particularly economic inequality, in the United States.\u003c/p>\n\u003cp>To that, Dawaud says, “You can make a statement, or you can make a donation. But you really don’t have to go that far to make a difference. All you really have to do is go to your procurement department and ask them, ‘Are we doing any business with Black vendors?’ If not, then make a conscious effort to see about changing that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>I’ve seen Dirty Pesos hoodies and shirts all around town, as well as in music videos. But it took me a while before I realized who the designer was.\u003c/p>\n\u003cp>I don’t recall when it all clicked, but when it did, I was like: \u003cem>Oh! I know Darius Gomez!\u003c/em>\u003c/p>\n\u003cp>I mean, it feels like everyone in the Bay knows Darius Gomez. He’s the son of longtime radio personality and community culture keeper Chuy Gomez. Back in the day, his pops used to bring him on the \u003ca href=\"https://www.youtube.com/watch?v=P50nSukq4jc\" target=\"_blank\" rel=\"noopener\">California Music Channel\u003c/a>, which I used to watch after middle school; I feel like I grew up with Darius.\u003c/p>\n\u003cfigure id=\"attachment_13857506\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13857506\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-800x600.jpg\" alt=\"Darius Gomez showing his Dirty Pesos patches.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Darius Gomez showing his Dirty Pesos patches. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Far removed from the kid some might remember from the TV screen, Darius’ latest move is evidence of his maturation. After starting as an intern at \u003ca href=\"http://agwscreenworks.com/?page_id=29\">AGW Screen works\u003c/a> in San Leandro when he was 19, Darius launched his own clothing brand \u003ca href=\"https://dirtypesosworldwide.com/\">Dirty Pesos Worldwide\u003c/a> just about four years ago. Inspired by other Bay Area brands like \u003ca href=\"https://shmoplife.com/\">Shmoplife\u003c/a> and \u003ca href=\"https://cookiessf.com/\">Cookies SF\u003c/a>, Darius decided to put his ideas to work.\u003c/p>\n\u003cp>“The first two years were slow,” Darius told me when I met up with him in his warehouse, but “as soon as I dropped these hoodies, that’s when things just started flying off the shelf.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now 26, Darius has seen his clothes land on the backs of some the Bay’s top athletes and artists, including L.A. Rams player Marcus Peters and East Oakland rapper ALLBLACK.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For this week’s episode of \u003ca href=\"https://www.kqed.org/arts/tag/rightnowish\" target=\"_blank\" rel=\"noopener\">Rightnowish\u003c/a>, I talked to Darius about his clothing line, what his family thinks about his success and how it feels to have his clothes worn by some of the tightest and brightest out of the Bay Area. To hear our convo, click the link above!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve seen Dirty Pesos hoodies and shirts all around town, as well as in music videos. But it took me a while before I realized who the designer was.\u003c/p>\n\u003cp>I don’t recall when it all clicked, but when it did, I was like: \u003cem>Oh! I know Darius Gomez!\u003c/em>\u003c/p>\n\u003cp>I mean, it feels like everyone in the Bay knows Darius Gomez. He’s the son of longtime radio personality and community culture keeper Chuy Gomez. Back in the day, his pops used to bring him on the \u003ca href=\"https://www.youtube.com/watch?v=P50nSukq4jc\" target=\"_blank\" rel=\"noopener\">California Music Channel\u003c/a>, which I used to watch after middle school; I feel like I grew up with Darius.\u003c/p>\n\u003cfigure id=\"attachment_13857506\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13857506\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-800x600.jpg\" alt=\"Darius Gomez showing his Dirty Pesos patches.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/05/image_from_ios-1-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Darius Gomez showing his Dirty Pesos patches. \u003ccite>(Pendarvis Harshaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Far removed from the kid some might remember from the TV screen, Darius’ latest move is evidence of his maturation. After starting as an intern at \u003ca href=\"http://agwscreenworks.com/?page_id=29\">AGW Screen works\u003c/a> in San Leandro when he was 19, Darius launched his own clothing brand \u003ca href=\"https://dirtypesosworldwide.com/\">Dirty Pesos Worldwide\u003c/a> just about four years ago. Inspired by other Bay Area brands like \u003ca href=\"https://shmoplife.com/\">Shmoplife\u003c/a> and \u003ca href=\"https://cookiessf.com/\">Cookies SF\u003c/a>, Darius decided to put his ideas to work.\u003c/p>\n\u003cp>“The first two years were slow,” Darius told me when I met up with him in his warehouse, but “as soon as I dropped these hoodies, that’s when things just started flying off the shelf.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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