The East Bay’s Most Enticing New Cafe? It’s at the Library
How a Small Team Is Bringing the AIDS Memorial Quilt into Sharp Focus
Harry’s Hofbrau Is a Late-Night Throwback for $20 Steak Dinners
Mxka Sings ‘R&B Tumbados’ for the Lover Girls
An East Bay Newcomer Slings Hand-Pulled Noodles and XLB Until Midnight
This Soul Food Spot in San Leandro Serves Some of the Tastiest Gumbo in the Bay
Piñata-Flavored Ice Cream Nachos and Other Unique Bay Area Frozen Treats
Gold-Covered Vegan Treats Sparkle for this East Bay Baker
Meet the East Bay Shop Cranking Out Warriors T-Shirts for the Finals
How One Black-Owned Printing Company Doubled its Footprint Overnight
Rightnowish: Darius Gomez and Dirty Pesos Clothing
Artists and Makers Lose Another East Bay Warehouse Space
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"content": "\u003cp>Last January, Iliana Berkowitz was paying her weekly visit to the main branch of the San Leandro Public \u003ca href=\"https://www.kqed.org/arts/tag/library\">Library\u003c/a> with her kids when she noticed that the little \u003ca href=\"https://www.sanleandro.org/552/Friends-of-the-San-Leandro-Library\">volunteer\u003c/a>-run cafe inside had been closed for some time. As it turns out, Berkowitz is the baker-owner of \u003ca href=\"https://www.instagram.com/as.kneaded.bakery/\">As Kneaded Bakery\u003c/a>, and she’d been looking for a place to open her first proper cafe. \u003c/p>\n\n\n\n\u003cp>“I had the vision right away for what I wanted to do,” she says. \u003c/p>\n\n\n\n\u003cp>Berkowitz reached out to the library director, who, it so happened, was at that moment about to put out a request for proposals for the vacant cafe space. One thing led to another, and, after a months-long process of bid submissions and lease negotiations, Berkowitz opened \u003ca href=\"https://www.instagram.com/as.kneaded.cafe/\">As Kneaded Cafe\u003c/a> this past February. Now, San Leandrans have a new spot where they can sit down and enjoy a slice of warm quiche, a sticky-chewy compost cookie or a sandwich served on one of the Bay Area’s best French baguettes — \u003cem>and \u003c/em>check out a couple of cozy \u003ca href=\"https://www.kqed.org/arts/13989727/5-best-books-summer-2026\">summer beach reads\u003c/a>, all in the same trip.\u003c/p>\n\n\n\n\u003cp>As Kneaded isn’t the only cafe in the Bay Area that’s located inside a public library, but it might be the one that’s most enticing to food enthusiasts, given its connection to a bona fide artisan breadmaker. Berkowitz has long made one of my favorite baguettes, baked in the true French style — no sourdough tang, but with a dark, crackly crust and deeply satisfying chew. Her smaller-sized demi-baguettes make a great vehicle for the cafe’s simple sandwiches: The “Chez Aline,” with ham, thin slices of watermelon radish and a thick smear of butter, is exactly the kind of thing you might buy at a corner bakery in Paris. As Kneaded also serves one of the tastiest versions of a quiche Lorraine I’ve had in recent memory — appealingly jiggly and juicy, with a buttery crust and a layer of crisp, caramelized cheese on top. (Just make sure you ask them to warm it up.) \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich.jpg\" alt=\"Overhead view of a baguette sandwich and a glass of lemonade.\" class=\"wp-image-13990915\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The very French ‘Chez Aline’ features ham, butter and watermelon radish. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The cafe has also given Berkowitz the chance to start a coffee program for the first time, with a full slate of espresso drinks. This isn’t one of those push-a-button coffee operations; the flat white I tried during my visit was excellent.\u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Berkowitz says once her bid was accepted, she toured other library cafes around the Bay Area for inspiration. (She was especially impressed by how efficiently \u003ca href=\"https://prologue-coffee.com/\">Prologue\u003c/a>, a Vietnamese American–owned coffee shop at the Walnut Creek library, is able to use its space.) There are, after all, some inherent challenges to running a cafe inside a library. The biggest is that the San Leandro library cafe space doesn’t have an actual kitchen — part of the reason why Berkowitz doesn’t serve hot sandwiches.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy.jpg\" alt=\"Exterior of a library with a cafe space in front.\" class=\"wp-image-13990917\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The cafe — seen here on the right — has a patio area and entrances both inside and outside the library. (Courtesy of As Kneaded Cafe)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The cafe is also affected by the flow of whatever might be happening at the library on a given day — and, in turn, by the funding cuts that have hit public libraries all over the Bay Area. Recently, for instance, the San Leandro city council voted to close the library on Mondays, starting in July. \u003c/p>\n\n\n\n\n\n\u003cp>“Right now, Mondays are a great day for us,” Berkowitz says. For now, the cafe will stay open on Mondays while the library remains closed, but she says she’ll have to keep an eye on it to see whether that continues to make sense.\u003c/p>\n\n\n\n\u003cp>For Berkowitz, the best part of having a proper, sit-down cafe for the first time is the opportunity for “extended hospitality” that she doesn’t have at her bakery, where the average customer only comes in for three or four minutes. Being inside the library only accentuates that sense of hospitality; Berkowitz says all kinds of people come through and wind up hanging out in the cafe. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white.jpg\" alt=\"A flat white coffee drink inside an airy, sunny cafe.\" class=\"wp-image-13990911\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The cafe offers a full slate of espresso drinks, including a very good flat white (pictured). (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“[The library] is such a beating heart of the community,” she says. People might be there to access social services, print out a document, attend a meeting on renters’ rights, or visit the nearby Wednesday farmers market — in addition to folks who make a special trip because they’re diehard fans of As Kneaded’s bread. \u003c/p>\n\n\n\n\u003cp>The upshot? “We’re seeing a lot more different types of people, and that’s really cool, actually,” Berkowitz says.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.askneadedcafe.com/\">As Kneaded Cafe\u003c/a> is open Tuesday through Thursday 9 a.m.–7 p.m. and Friday, Saturday and Monday 9 a.m.–5 p.m. at the main branch of the San Leandro Public Library (300 Estudillo Ave., San Leandro).\u003c/em>\u003c/p>\n\n",
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"innerHTML": "\n\u003cp>Berkowitz reached out to the library director, who, it so happened, was at that moment about to put out a request for proposals for the vacant cafe space. One thing led to another, and, after a months-long process of bid submissions and lease negotiations, Berkowitz opened \u003ca href=\"https://www.instagram.com/as.kneaded.cafe/\">As Kneaded Cafe\u003c/a> this past February. Now, San Leandrans have a new spot where they can sit down and enjoy a slice of warm quiche, a sticky-chewy compost cookie or a sandwich served on one of the Bay Area’s best French baguettes — \u003cem>and \u003c/em>check out a couple of cozy \u003ca href=\"https://www.kqed.org/arts/13989727/5-best-books-summer-2026\">summer beach reads\u003c/a>, all in the same trip.\u003c/p>\n",
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"\n\u003cp>Berkowitz reached out to the library director, who, it so happened, was at that moment about to put out a request for proposals for the vacant cafe space. One thing led to another, and, after a months-long process of bid submissions and lease negotiations, Berkowitz opened \u003ca href=\"https://www.instagram.com/as.kneaded.cafe/\">As Kneaded Cafe\u003c/a> this past February. Now, San Leandrans have a new spot where they can sit down and enjoy a slice of warm quiche, a sticky-chewy compost cookie or a sandwich served on one of the Bay Area’s best French baguettes — \u003cem>and \u003c/em>check out a couple of cozy \u003ca href=\"https://www.kqed.org/arts/13989727/5-best-books-summer-2026\">summer beach reads\u003c/a>, all in the same trip.\u003c/p>\n"
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"innerHTML": "\n\u003cp>As Kneaded isn’t the only cafe in the Bay Area that’s located inside a public library, but it might be the one that’s most enticing to food enthusiasts, given its connection to a bona fide artisan breadmaker. Berkowitz has long made one of my favorite baguettes, baked in the true French style — no sourdough tang, but with a dark, crackly crust and deeply satisfying chew. Her smaller-sized demi-baguettes make a great vehicle for the cafe’s simple sandwiches: The “Chez Aline,” with ham, thin slices of watermelon radish and a thick smear of butter, is exactly the kind of thing you might buy at a corner bakery in Paris. As Kneaded also serves one of the tastiest versions of a quiche Lorraine I’ve had in recent memory — appealingly jiggly and juicy, with a buttery crust and a layer of crisp, caramelized cheese on top. (Just make sure you ask them to warm it up.) \u003c/p>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich.jpg\" alt=\"Overhead view of a baguette sandwich and a glass of lemonade.\" class=\"wp-image-13990915\" />\u003cfigcaption class=\"wp-element-caption\">The very French ‘Chez Aline’ features ham, butter and watermelon radish. \u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>The cafe has also given Berkowitz the chance to start a coffee program for the first time, with a full slate of espresso drinks. This isn’t one of those push-a-button coffee operations; the flat white I tried during my visit was excellent.\u003c/p>\n",
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"innerHTML": "\n\u003cp>Berkowitz says once her bid was accepted, she toured other library cafes around the Bay Area for inspiration. (She was especially impressed by how efficiently \u003ca href=\"https://prologue-coffee.com/\">Prologue\u003c/a>, a Vietnamese American–owned coffee shop at the Walnut Creek library, is able to use its space.) There are, after all, some inherent challenges to running a cafe inside a library. The biggest is that the San Leandro library cafe space doesn’t have an actual kitchen — part of the reason why Berkowitz doesn’t serve hot sandwiches.\u003c/p>\n",
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"\n\u003cp>Berkowitz says once her bid was accepted, she toured other library cafes around the Bay Area for inspiration. (She was especially impressed by how efficiently \u003ca href=\"https://prologue-coffee.com/\">Prologue\u003c/a>, a Vietnamese American–owned coffee shop at the Walnut Creek library, is able to use its space.) There are, after all, some inherent challenges to running a cafe inside a library. The biggest is that the San Leandro library cafe space doesn’t have an actual kitchen — part of the reason why Berkowitz doesn’t serve hot sandwiches.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The cafe is also affected by the flow of whatever might be happening at the library on a given day — and, in turn, by the funding cuts that have hit public libraries all over the Bay Area. Recently, for instance, the San Leandro city council voted to close the library on Mondays, starting in July. \u003c/p>\n",
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"\n\u003cp>The cafe is also affected by the flow of whatever might be happening at the library on a given day — and, in turn, by the funding cuts that have hit public libraries all over the Bay Area. Recently, for instance, the San Leandro city council voted to close the library on Mondays, starting in July. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“Right now, Mondays are a great day for us,” Berkowitz says. For now, the cafe will stay open on Mondays while the library remains closed, but she says she’ll have to keep an eye on it to see whether that continues to make sense.\u003c/p>\n",
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"\n\u003cp>“Right now, Mondays are a great day for us,” Berkowitz says. For now, the cafe will stay open on Mondays while the library remains closed, but she says she’ll have to keep an eye on it to see whether that continues to make sense.\u003c/p>\n"
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"innerHTML": "\n\u003cp>For Berkowitz, the best part of having a proper, sit-down cafe for the first time is the opportunity for “extended hospitality” that she doesn’t have at her bakery, where the average customer only comes in for three or four minutes. Being inside the library only accentuates that sense of hospitality; Berkowitz says all kinds of people come through and wind up hanging out in the cafe. \u003c/p>\n",
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"\n\u003cp>For Berkowitz, the best part of having a proper, sit-down cafe for the first time is the opportunity for “extended hospitality” that she doesn’t have at her bakery, where the average customer only comes in for three or four minutes. Being inside the library only accentuates that sense of hospitality; Berkowitz says all kinds of people come through and wind up hanging out in the cafe. \u003c/p>\n"
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white.jpg\" alt=\"A flat white coffee drink inside an airy, sunny cafe.\" class=\"wp-image-13990911\" />\u003cfigcaption class=\"wp-element-caption\">The cafe offers a full slate of espresso drinks, including a very good flat white (pictured).\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>“[The library] is such a beating heart of the community,” she says. People might be there to access social services, print out a document, attend a meeting on renters’ rights, or visit the nearby Wednesday farmers market — in addition to folks who make a special trip because they’re diehard fans of As Kneaded’s bread. \u003c/p>\n",
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"\n\u003cp>“[The library] is such a beating heart of the community,” she says. People might be there to access social services, print out a document, attend a meeting on renters’ rights, or visit the nearby Wednesday farmers market — in addition to folks who make a special trip because they’re diehard fans of As Kneaded’s bread. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The upshot? “We’re seeing a lot more different types of people, and that’s really cool, actually,” Berkowitz says.\u003c/p>\n",
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"\n\u003cp>The upshot? “We’re seeing a lot more different types of people, and that’s really cool, actually,” Berkowitz says.\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003cem>\u003ca href=\"https://www.askneadedcafe.com/\">As Kneaded Cafe\u003c/a> is open Tuesday through Thursday 9 a.m.–7 p.m. and Friday, Saturday and Monday 9 a.m.–5 p.m. at the main branch of the San Leandro Public Library (300 Estudillo Ave., San Leandro).\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>\u003ca href=\"https://www.askneadedcafe.com/\">As Kneaded Cafe\u003c/a> is open Tuesday through Thursday 9 a.m.–7 p.m. and Friday, Saturday and Monday 9 a.m.–5 p.m. at the main branch of the San Leandro Public Library (300 Estudillo Ave., San Leandro).\u003c/em>\u003c/p>\n"
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last January, Iliana Berkowitz was paying her weekly visit to the main branch of the San Leandro Public \u003ca href=\"https://www.kqed.org/arts/tag/library\">Library\u003c/a> with her kids when she noticed that the little \u003ca href=\"https://www.sanleandro.org/552/Friends-of-the-San-Leandro-Library\">volunteer\u003c/a>-run cafe inside had been closed for some time. As it turns out, Berkowitz is the baker-owner of \u003ca href=\"https://www.instagram.com/as.kneaded.bakery/\">As Kneaded Bakery\u003c/a>, and she’d been looking for a place to open her first proper cafe. \u003c/p>\n\n\n\n\u003cp>“I had the vision right away for what I wanted to do,” she says. \u003c/p>\n\n\n\n\u003cp>Berkowitz reached out to the library director, who, it so happened, was at that moment about to put out a request for proposals for the vacant cafe space. One thing led to another, and, after a months-long process of bid submissions and lease negotiations, Berkowitz opened \u003ca href=\"https://www.instagram.com/as.kneaded.cafe/\">As Kneaded Cafe\u003c/a> this past February. Now, San Leandrans have a new spot where they can sit down and enjoy a slice of warm quiche, a sticky-chewy compost cookie or a sandwich served on one of the Bay Area’s best French baguettes — \u003cem>and \u003c/em>check out a couple of cozy \u003ca href=\"https://www.kqed.org/arts/13989727/5-best-books-summer-2026\">summer beach reads\u003c/a>, all in the same trip.\u003c/p>\n\n\n\n\u003cp>As Kneaded isn’t the only cafe in the Bay Area that’s located inside a public library, but it might be the one that’s most enticing to food enthusiasts, given its connection to a bona fide artisan breadmaker. Berkowitz has long made one of my favorite baguettes, baked in the true French style — no sourdough tang, but with a dark, crackly crust and deeply satisfying chew. Her smaller-sized demi-baguettes make a great vehicle for the cafe’s simple sandwiches: The “Chez Aline,” with ham, thin slices of watermelon radish and a thick smear of butter, is exactly the kind of thing you might buy at a corner bakery in Paris. As Kneaded also serves one of the tastiest versions of a quiche Lorraine I’ve had in recent memory — appealingly jiggly and juicy, with a buttery crust and a layer of crisp, caramelized cheese on top. (Just make sure you ask them to warm it up.) \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich.jpg\" alt=\"Overhead view of a baguette sandwich and a glass of lemonade.\" class=\"wp-image-13990915\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-sandwich-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The very French ‘Chez Aline’ features ham, butter and watermelon radish. (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The cafe has also given Berkowitz the chance to start a coffee program for the first time, with a full slate of espresso drinks. This isn’t one of those push-a-button coffee operations; the flat white I tried during my visit was excellent.\u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Berkowitz says once her bid was accepted, she toured other library cafes around the Bay Area for inspiration. (She was especially impressed by how efficiently \u003ca href=\"https://prologue-coffee.com/\">Prologue\u003c/a>, a Vietnamese American–owned coffee shop at the Walnut Creek library, is able to use its space.) There are, after all, some inherent challenges to running a cafe inside a library. The biggest is that the San Leandro library cafe space doesn’t have an actual kitchen — part of the reason why Berkowitz doesn’t serve hot sandwiches.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy.jpg\" alt=\"Exterior of a library with a cafe space in front.\" class=\"wp-image-13990917\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-cafe_courtesy-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The cafe — seen here on the right — has a patio area and entrances both inside and outside the library. (Courtesy of As Kneaded Cafe)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The cafe is also affected by the flow of whatever might be happening at the library on a given day — and, in turn, by the funding cuts that have hit public libraries all over the Bay Area. Recently, for instance, the San Leandro city council voted to close the library on Mondays, starting in July. \u003c/p>\n\n\n\n\n\n\u003cp>“Right now, Mondays are a great day for us,” Berkowitz says. For now, the cafe will stay open on Mondays while the library remains closed, but she says she’ll have to keep an eye on it to see whether that continues to make sense.\u003c/p>\n\n\n\n\u003cp>For Berkowitz, the best part of having a proper, sit-down cafe for the first time is the opportunity for “extended hospitality” that she doesn’t have at her bakery, where the average customer only comes in for three or four minutes. Being inside the library only accentuates that sense of hospitality; Berkowitz says all kinds of people come through and wind up hanging out in the cafe. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white.jpg\" alt=\"A flat white coffee drink inside an airy, sunny cafe.\" class=\"wp-image-13990911\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/as-kneaded-flat-white-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The cafe offers a full slate of espresso drinks, including a very good flat white (pictured). (Luke Tsai/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“[The library] is such a beating heart of the community,” she says. People might be there to access social services, print out a document, attend a meeting on renters’ rights, or visit the nearby Wednesday farmers market — in addition to folks who make a special trip because they’re diehard fans of As Kneaded’s bread. \u003c/p>\n\n\n\n\u003cp>The upshot? “We’re seeing a lot more different types of people, and that’s really cool, actually,” Berkowitz says.\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.askneadedcafe.com/\">As Kneaded Cafe\u003c/a> is open Tuesday through Thursday 9 a.m.–7 p.m. and Friday, Saturday and Monday 9 a.m.–5 p.m. at the main branch of the San Leandro Public Library (300 Estudillo Ave., San Leandro).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "How a Small Team Is Bringing the AIDS Memorial Quilt into Sharp Focus",
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"headTitle": "How a Small Team Is Bringing the AIDS Memorial Quilt into Sharp Focus | KQED",
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"content": "\u003cp>On a recent morning in an unmarked, unfinished San Leandro storefront, Michael Berg and Will Roczkos crouch over a bright blue block of \u003ca href=\"https://www.aidsmemorial.org/quilt\">AIDS Memorial Quilt\u003c/a> panels. Each of the eight panels in the block, made by people to honor their loved ones, contains an impressive array of creative embellishments: spray paint, rhinestones, intricate hand-stitching, and photos — inside plastic sleeves or printed right into the fabric.\u003c/p>\n\u003cp>Berg and Roczkos are the first two volunteers working on a redigitization project with Roddy Williams, the manager of the 54-ton quilt. The process includes photographing every block, entering metadata, and redesigning the current database. Funded by a grant from the Jonathan Logan Family Foundation, Williams expects the project to take eight months.\u003c/p>\n\u003cp>In much the same way that the HIV/AIDS pandemic has had a rolling, unending impact on millions worldwide since HIV was identified in 1981, the influence of the 500,000-panel quilt continues to evolve. Conceived by San Francisco activist \u003ca href=\"https://www.kqed.org/news/11950268/still-under-threat-on-harvey-milk-day-leading-activist-says-lgbtq-leaders-face-dangers-decades-after-assassination\">Cleve Jones\u003c/a>, the first AIDS Memorial Quilt panels were made in 1987. Each panel measures three by six feet, roughly the size of a human grave. \u003c/p>\n\u003cfigure id=\"attachment_13989055\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed.jpg\" alt=\"view into storage space with folded quilts stacked high on shelves\" width=\"1999\" height=\"1333\" class=\"size-full wp-image-13989055\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A San Leandro warehouse houses the AIDS Memorial Quilt. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Panels are then sewn into 12-by-12-foot blocks by Gert McMullin, the so-called \u003ca href=\"https://www.aidsmemorial.org/post/gert-mcmullin\">mother of the quilt\u003c/a>, who thoughtfully creates a miniature crazy quilt in every block, joining panels with similar colors and patterns. When publicly displayed, viewers can read panels from any side of the block.\u003c/p>\n\u003cp>While sections are always loaned out for public displays, most of the quilt is stored in a warehouse a 10-minute drive from the makeshift photography studio. Heavy quilt blocks catalogued and carefully folded sit in stacks on ceiling-high shelves. A few requisite ladders are scattered throughout the skylight-lit space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Survivors continue to make and send new quilt panels to the warehouse all the time. It’s also common for families cleaning out an attic to find a panel made many years ago and to contribute it now, including in the parcel notes and ephemera about the person who died of AIDS. \u003c/p>\n\u003cfigure id=\"attachment_13989060\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed.jpg\" alt=\"handwritten note from son to father on part of quilt, red hearts below\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989060\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A detail on a panel of the AIDS Memorial Quilt before it is photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Williams notes that some families make multiple panels for their loved one, like John Politano Jr.’s parents. Politano died of AIDS in 1986 at age 25, and his parents made a second panel in the late 1990s to continue his legacy. Currently, details on the second panel appear blurry online. But once new photos are taken and uploaded, anyone will be able to read their open letter to their child, which includes a moving description of the impact of public quilt exhibitions. \u003c/p>\n\u003cp>“Your first panel has faded through constant use, and that is okay. You see, if your panel did not get used, or was not seen by people from all over the country, then the message would not get out,” it reads. “AIDS is real, and real people die from AIDS. This new panel that Ma and I have made for you is different from the first, but the message is the same. \u003cem>You are our son, and we love you!\u003c/em>”\u003c/p>\n\u003ch2>An unfolding project\u003c/h2>\n\u003cp>Williams became the quilt’s manager 23 years ago in Atlanta, Georgia, where it was housed from 2001 until it returned to the Bay Area in 2021. The Library of Congress \u003ca href=\"https://blogs.loc.gov/folklife/2019/11/afc-is-acquiring-the-archival-collections-of-the-names-project-aids-memorial-quilt/\">assumed responsibility\u003c/a> for the over 200,000 photos, letters, news clippings, and other mementos that loved ones included when sending panels to the quilt caretakers.\u003c/p>\n\u003cp>In the U.S., more than 630,000 individuals have died of AIDS. Globally, the disease has killed 40 million people, with an additional estimated 40 million living with HIV. \u003c/p>\n\u003cp>In the past year, President Trump obliterated major global HIV/AIDS prevention and care programs by \u003ca href=\"https://www.npr.org/sections/goats-and-soda/2025/07/01/nx-s1-5452513/trump-usaid-foreign-aid-deaths\">shuttering USAID\u003c/a> and freezing foreign aid, which \u003ca href=\"https://www.npr.org/2026/04/23/g-s1-118221/hiv-aids-pepfar-trump-foreign-aid\">impacts projects like PEPFAR\u003c/a> (the President’s Emergency Plan for AIDS Relief), instituted in 2003. \u003c/p>\n\u003cfigure id=\"attachment_13989053\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed.jpg\" alt=\"older white man kneels and reaches across quilt\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989053\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Will Roczkos, with the National AIDS Memorial, helps clean panels of the AIDS Memorial Quilt before they are photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Quilt volunteer Roczkos noted that because of the current administration’s devastating actions, preserving the quilt and increasing accessibility to its handmade tributes feels more urgent than ever. “More people will die now,” he says, gesturing at a panel he’s gently cleaning with a tape roller, readying it for a photo.\u003c/p>\n\u003cp>Since its inception nearly 40 years ago, the quilt has been thoroughly documented, both the individual panels and the increasingly large-scale public displays. Even if someone has never seen the quilt panels on display, they may have a mental image of blocks spread across the National Mall in Washington, D.C. \u003c/p>\n\u003cp>During the first years of the COVID-19 pandemic, when physical exhibitions were suspended, database searches skyrocketed, with survivors of a new plague looking to the quilt for solace. (In 2020, McMullin and volunteers even \u003ca href=\"https://www.nbcnews.com/feature/nbc-out/extra-fabric-aids-memorial-quilt-used-coronavirus-masks-n1183501\">sewed cloth masks\u003c/a> using fabric leftover from quilt panels.)\u003c/p>\n\u003cp>Berg is one steward who’s worked on the project from the beginning. Over nearly 40 years, he’s held a variety of roles, including president of the board of directors for the NAMES Project, the quilt’s original moniker. He even photographed the quilt back in the late 1980s. \u003c/p>\n\u003cp>“Of course, the technology has improved,” he muses.\u003c/p>\n\u003cfigure id=\"attachment_13989058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed.jpg\" alt=\"older white man kneels beside quilt with lint roller\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989058\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Michael Berg, a volunteer, helps clean panels of the AIDS Memorial Quilt before they are photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, Williams has received several emails every week asking for high-quality photos of a loved one’s panel. While every panel is technically viewable online, small details are often blurry; the images were taken long ago, with lower-resolution cameras. \u003c/p>\n\u003cp>One evocative email from a parent asked whether Williams could share high-resolution photos from a quilt panel because a house fire had destroyed all other remaining photos of their son. Williams individually responds to every request by physically climbing a tall ladder, carrying a block to the floor, gently unfolding it, and photographing the desired panel.\u003c/p>\n\u003ch2>A stitched-together story\u003c/h2>\n\u003cp>To replace all of the images currently online with higher-resolution photos, Williams is \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSemDi4I0pS4mVBFM-M_LvI7zKgZARvEd1gG-h701y3S0wIvGw/viewform\">actively seeking support\u003c/a>. Volunteers work in pairs to clean each block and mount it vertically to be photographed. The work requires a lot of physicality, both kneeling over a block placed on an enormous stress mat, and moving around its circumference, bending and stretching to remove stray threads or tidy up the endless messiness of glitter. \u003c/p>\n\u003cp>Blocks with felt embellishments are managed separately, as pressed wool collects extensive debris, especially when displayed outdoors or on a lawn, and requires intensive cleaning.\u003c/p>\n\u003cfigure id=\"attachment_13989054\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed.jpg\" alt=\"photo flash umbrellas surround a large-scale quilt hanging on wall\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989054\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A panel of the AIDS Memorial Quilt hangs to be photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once a block is ready to be photographed, a cord is pulled taut through its grommets to vertically position it against a thick black background panel. Four large white numbers attached to one side of the backing panel are changed out, depicting each block number, the cataloging system for a project of this magnitude. Caretakers remove any last bits of dust or debris with yet another tape roller on a comically long-armed handle. \u003c/p>\n\u003cp>As seasoned volunteers like Berg and Roczkos fall into a rhythm, the entire per-block process can drop to between three and six minutes. Over two recent days at the studio space, the two men cleaned and mounted 90 blocks for photos.\u003c/p>\n\u003cp>This massive undertaking ensures that the physical panels, and all the lives they honor, will be preserved and accessible to all, for all time. \u003c/p>\n\u003cp>“This is how volunteers help tell the story of the quilt,” Williams says. \u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>To volunteer with the AIDS Memorial Quilt redigitization project, \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSemDi4I0pS4mVBFM-M_LvI7zKgZARvEd1gG-h701y3S0wIvGw/viewform\">click here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent morning in an unmarked, unfinished San Leandro storefront, Michael Berg and Will Roczkos crouch over a bright blue block of \u003ca href=\"https://www.aidsmemorial.org/quilt\">AIDS Memorial Quilt\u003c/a> panels. Each of the eight panels in the block, made by people to honor their loved ones, contains an impressive array of creative embellishments: spray paint, rhinestones, intricate hand-stitching, and photos — inside plastic sleeves or printed right into the fabric.\u003c/p>\n\u003cp>Berg and Roczkos are the first two volunteers working on a redigitization project with Roddy Williams, the manager of the 54-ton quilt. The process includes photographing every block, entering metadata, and redesigning the current database. Funded by a grant from the Jonathan Logan Family Foundation, Williams expects the project to take eight months.\u003c/p>\n\u003cp>In much the same way that the HIV/AIDS pandemic has had a rolling, unending impact on millions worldwide since HIV was identified in 1981, the influence of the 500,000-panel quilt continues to evolve. Conceived by San Francisco activist \u003ca href=\"https://www.kqed.org/news/11950268/still-under-threat-on-harvey-milk-day-leading-activist-says-lgbtq-leaders-face-dangers-decades-after-assassination\">Cleve Jones\u003c/a>, the first AIDS Memorial Quilt panels were made in 1987. Each panel measures three by six feet, roughly the size of a human grave. \u003c/p>\n\u003cfigure id=\"attachment_13989055\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed.jpg\" alt=\"view into storage space with folded quilts stacked high on shelves\" width=\"1999\" height=\"1333\" class=\"size-full wp-image-13989055\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-19-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A San Leandro warehouse houses the AIDS Memorial Quilt. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Panels are then sewn into 12-by-12-foot blocks by Gert McMullin, the so-called \u003ca href=\"https://www.aidsmemorial.org/post/gert-mcmullin\">mother of the quilt\u003c/a>, who thoughtfully creates a miniature crazy quilt in every block, joining panels with similar colors and patterns. When publicly displayed, viewers can read panels from any side of the block.\u003c/p>\n\u003cp>While sections are always loaned out for public displays, most of the quilt is stored in a warehouse a 10-minute drive from the makeshift photography studio. Heavy quilt blocks catalogued and carefully folded sit in stacks on ceiling-high shelves. A few requisite ladders are scattered throughout the skylight-lit space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Survivors continue to make and send new quilt panels to the warehouse all the time. It’s also common for families cleaning out an attic to find a panel made many years ago and to contribute it now, including in the parcel notes and ephemera about the person who died of AIDS. \u003c/p>\n\u003cfigure id=\"attachment_13989060\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed.jpg\" alt=\"handwritten note from son to father on part of quilt, red hearts below\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989060\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-31-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A detail on a panel of the AIDS Memorial Quilt before it is photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Williams notes that some families make multiple panels for their loved one, like John Politano Jr.’s parents. Politano died of AIDS in 1986 at age 25, and his parents made a second panel in the late 1990s to continue his legacy. Currently, details on the second panel appear blurry online. But once new photos are taken and uploaded, anyone will be able to read their open letter to their child, which includes a moving description of the impact of public quilt exhibitions. \u003c/p>\n\u003cp>“Your first panel has faded through constant use, and that is okay. You see, if your panel did not get used, or was not seen by people from all over the country, then the message would not get out,” it reads. “AIDS is real, and real people die from AIDS. This new panel that Ma and I have made for you is different from the first, but the message is the same. \u003cem>You are our son, and we love you!\u003c/em>”\u003c/p>\n\u003ch2>An unfolding project\u003c/h2>\n\u003cp>Williams became the quilt’s manager 23 years ago in Atlanta, Georgia, where it was housed from 2001 until it returned to the Bay Area in 2021. The Library of Congress \u003ca href=\"https://blogs.loc.gov/folklife/2019/11/afc-is-acquiring-the-archival-collections-of-the-names-project-aids-memorial-quilt/\">assumed responsibility\u003c/a> for the over 200,000 photos, letters, news clippings, and other mementos that loved ones included when sending panels to the quilt caretakers.\u003c/p>\n\u003cp>In the U.S., more than 630,000 individuals have died of AIDS. Globally, the disease has killed 40 million people, with an additional estimated 40 million living with HIV. \u003c/p>\n\u003cp>In the past year, President Trump obliterated major global HIV/AIDS prevention and care programs by \u003ca href=\"https://www.npr.org/sections/goats-and-soda/2025/07/01/nx-s1-5452513/trump-usaid-foreign-aid-deaths\">shuttering USAID\u003c/a> and freezing foreign aid, which \u003ca href=\"https://www.npr.org/2026/04/23/g-s1-118221/hiv-aids-pepfar-trump-foreign-aid\">impacts projects like PEPFAR\u003c/a> (the President’s Emergency Plan for AIDS Relief), instituted in 2003. \u003c/p>\n\u003cfigure id=\"attachment_13989053\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed.jpg\" alt=\"older white man kneels and reaches across quilt\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989053\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-34-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Will Roczkos, with the National AIDS Memorial, helps clean panels of the AIDS Memorial Quilt before they are photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Quilt volunteer Roczkos noted that because of the current administration’s devastating actions, preserving the quilt and increasing accessibility to its handmade tributes feels more urgent than ever. “More people will die now,” he says, gesturing at a panel he’s gently cleaning with a tape roller, readying it for a photo.\u003c/p>\n\u003cp>Since its inception nearly 40 years ago, the quilt has been thoroughly documented, both the individual panels and the increasingly large-scale public displays. Even if someone has never seen the quilt panels on display, they may have a mental image of blocks spread across the National Mall in Washington, D.C. \u003c/p>\n\u003cp>During the first years of the COVID-19 pandemic, when physical exhibitions were suspended, database searches skyrocketed, with survivors of a new plague looking to the quilt for solace. (In 2020, McMullin and volunteers even \u003ca href=\"https://www.nbcnews.com/feature/nbc-out/extra-fabric-aids-memorial-quilt-used-coronavirus-masks-n1183501\">sewed cloth masks\u003c/a> using fabric leftover from quilt panels.)\u003c/p>\n\u003cp>Berg is one steward who’s worked on the project from the beginning. Over nearly 40 years, he’s held a variety of roles, including president of the board of directors for the NAMES Project, the quilt’s original moniker. He even photographed the quilt back in the late 1980s. \u003c/p>\n\u003cp>“Of course, the technology has improved,” he muses.\u003c/p>\n\u003cfigure id=\"attachment_13989058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed.jpg\" alt=\"older white man kneels beside quilt with lint roller\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989058\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-27-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Michael Berg, a volunteer, helps clean panels of the AIDS Memorial Quilt before they are photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, Williams has received several emails every week asking for high-quality photos of a loved one’s panel. While every panel is technically viewable online, small details are often blurry; the images were taken long ago, with lower-resolution cameras. \u003c/p>\n\u003cp>One evocative email from a parent asked whether Williams could share high-resolution photos from a quilt panel because a house fire had destroyed all other remaining photos of their son. Williams individually responds to every request by physically climbing a tall ladder, carrying a block to the floor, gently unfolding it, and photographing the desired panel.\u003c/p>\n\u003ch2>A stitched-together story\u003c/h2>\n\u003cp>To replace all of the images currently online with higher-resolution photos, Williams is \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSemDi4I0pS4mVBFM-M_LvI7zKgZARvEd1gG-h701y3S0wIvGw/viewform\">actively seeking support\u003c/a>. Volunteers work in pairs to clean each block and mount it vertically to be photographed. The work requires a lot of physicality, both kneeling over a block placed on an enormous stress mat, and moving around its circumference, bending and stretching to remove stray threads or tidy up the endless messiness of glitter. \u003c/p>\n\u003cp>Blocks with felt embellishments are managed separately, as pressed wool collects extensive debris, especially when displayed outdoors or on a lawn, and requires intensive cleaning.\u003c/p>\n\u003cfigure id=\"attachment_13989054\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed.jpg\" alt=\"photo flash umbrellas surround a large-scale quilt hanging on wall\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13989054\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/04/260415-AIDSMemorialQuilt-26-BL_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A panel of the AIDS Memorial Quilt hangs to be photographed for an archiving project at a warehouse in San Leandro on April 15, 2026. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once a block is ready to be photographed, a cord is pulled taut through its grommets to vertically position it against a thick black background panel. Four large white numbers attached to one side of the backing panel are changed out, depicting each block number, the cataloging system for a project of this magnitude. Caretakers remove any last bits of dust or debris with yet another tape roller on a comically long-armed handle. \u003c/p>\n\u003cp>As seasoned volunteers like Berg and Roczkos fall into a rhythm, the entire per-block process can drop to between three and six minutes. Over two recent days at the studio space, the two men cleaned and mounted 90 blocks for photos.\u003c/p>\n\u003cp>This massive undertaking ensures that the physical panels, and all the lives they honor, will be preserved and accessible to all, for all time. \u003c/p>\n\u003cp>“This is how volunteers help tell the story of the quilt,” Williams says. \u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>To volunteer with the AIDS Memorial Quilt redigitization project, \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSemDi4I0pS4mVBFM-M_LvI7zKgZARvEd1gG-h701y3S0wIvGw/viewform\">click here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "harrys-hofbrau-late-night-inexpensive-meat-potatoes-san-leandro",
"title": "Harry’s Hofbrau Is a Late-Night Throwback for $20 Steak Dinners",
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"headTitle": "Harry’s Hofbrau Is a Late-Night Throwback for $20 Steak Dinners | KQED",
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"content": "\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>[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, ethnically 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, ethnically 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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"headTitle": "Mxka Sings ‘R&B Tumbados’ for the Lover Girls | KQED",
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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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"excerpt": "The San Leandro-raised singer is making waves with her soft, romantic take on Mexican regional music. ",
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"title": "Mxka Sings ‘R&B Tumbados’ for the Lover Girls | KQED",
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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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"title": "This Soul Food Spot in San Leandro Serves Some of the Tastiest Gumbo in the Bay",
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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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"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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"excerpt": "8 sweet ways to stay cool this fall.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Find more of KQED’s picks for the \u003ca href=\"https://www.kqed.org/fallguide2023\">best fall 2023 events here\u003c/a>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After two weeks of driving around the Bay Area in pursuit of the region’s best cold desserts, one thing is clearer to me than ever: There are innumerably delicious ways to keep cool and refreshed around here during the notoriously hot months of September and October, from traditional ice cream parlors to funky pop-ups and soft serve stations inside Ethiopian cafes. You just need to know where to look.\u003c/p>\n\u003cp>To help with that, we’ve curated a short list of \u003ca href=\"https://www.kqed.org/arts/13933745/cold-food-hot-weather-sf-bay-area-fall-2023\">food businesses that can withstand any temperature\u003c/a> to deliver a rush of cold, sweet-toothed euphoria.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/delacreamery/\">De La Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>Various East Bay locations\u003c/i>\u003c/p>\n\u003cp>Stephanie De La Cruz of De La Creamery is like a muralist when it comes to imagining her Mexican-forward ice creams. With splashes of bright color, a palette of spices and seasonal fruits and a complex sense of flavor, De La Creamery has become one of the Bay Area’s premier ice cream pop-ups. Exhibit A: “DLC ice cream nachos” — a party of ice cream (I chose the “piñata” flavor, which is like birthday cake but with generous chunks of crushed candy), house-made cinnamon churro chips, spicy salsa macha de cacahuète, chocolate or strawberry sauce and whipped cream. I can honestly say it’s one of the most transcendent ice cream experiences I’ve had — cool, sweet, spicy, delectable. For a more traditionalist approach, try her take on flavors like avocado, horchata, elote and cafe de olla — all concocted in De La Cruz’s experimental kitchen at the \u003ca href=\"https://loards.com/\">legendary local creamery Loard’s\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13933724\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933724 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg\" alt=\"a scoop of guava Italian ice and an ice cream cone inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/double_rainbow_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A birthday cake cone and a scoop of guava Italian ice inside the retro Double Rainbow in Benicia. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.beniciadoublerainbow.com/\">Double Rainbow\u003c/a>\u003c/h2>\n\u003cp>\u003ci>560 1st St. # A-105, Benicia\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you grew up in the Bay Area, Double Rainbow likely carries some nostalgic value for you. Though the creamery began as a small-time operation on Coney Island in the 1950s, the business migrated west and opened its first brick-and-mortar in San Francisco in 1976. The original location no longer exists, but the retro outpost in Benicia has been rocking its oversized ice cream sundae–shaped chairs and neon signage since 1995. You can order a childhood favorite like the bubble gum flavor, or you can mix it up with a grilled s’mores ice cream sandwich. Various waffle cones (including birthday cake, red velvet and lavender) keep things interesting. And if you’re like me, you might opt for a fruit freeze featuring Italian ice from \u003ca href=\"https://gunthersicecream.com/\">Gunther’s of Sacramento\u003c/a> (offered only at this location). As a bonus, Benicia’s quiet downtown offers a breezy walk with a gorgeous view of the Carquinez Strait as it flows out into San Pablo Bay.\u003c/p>\n\u003cfigure id=\"attachment_13933823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933823\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg\" alt=\"a cold dessert dish that includes mango sorbet, mango chunks and mochi-like balls on a wooden counter\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/huilaushan-mango_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hong Kong-style Mango Chewy Ball dessert is a hit at Hui Lau Shan in Berkeley. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.hkhls.com/en/\">Hui Lau Shan\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2282 Fulton St., Berkeley\u003c/i>\u003c/p>\n\u003cp>This tiny Hong Kongese storefront dishes out cold desserts two blocks from the Berkeley Art Museum. Though many Americans might be unaccustomed to ingredients like pomelo, \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">durian\u003c/a> and sago (tapioca pearl–like gelatinous balls), Hui Lau Shan’s lineup of icy treats shouldn’t go unnoticed. The flagship dessert is the Mango Chewy Ball — a bowl of mango slush, mango sorbet, fresh mango chunks and spoonfuls of its addicting “chewy balls,” which resemble mochi. For first-timers, the dessert is at once familiar and worlds apart from anything you’ve likely had — and is so good that it has spawned a series of local knockoffs.\u003c/p>\n\u003cfigure id=\"attachment_13933728\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933728 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/swensens_alanchazaro.jpg\" alt=\"a generous scoop of cherry ice cream on a white counter inside an ice cream parlor\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/swensens_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bordeaux Cherry at Swensen’s is this author’s personal favorite. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://swensensofsf.com/\">Swensen’s\u003c/a>\u003c/h2>\n\u003cp>\u003ci>1999 Hyde St., San Francisco\u003c/i>\u003c/p>\n\u003cp>On a sleepy, tree-lined stretch of Union Street where the trolley scoots up and down steep inclines, you’ll find Swensen’s, an old-fashioned creamery that has been serving treats since 1948. The small interior has a quaint European vibe (note: there is no seating inside or outside), and even on a random Tuesday afternoon, there will likely be a line snaking out the door. But it’s worth the trek. Specializing in unique, nostalgic flavors like Swiss Orange Chip, the shop has also expanded its offerings over the decades to include lychee, Turkish coffee and their most popular order, Sticky Peanut Butter. My personal go-to is the Bordeaux Cherry, which doubles its potency when it’s served as a milkshake or — checks notes — a root beer float.\u003c/p>\n\u003cfigure id=\"attachment_13933830\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933830\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg\" alt=\"the author holds up a plastic cup of Tejuino, which is a Mexican beverage made with masa and lime ice cream\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/nieves-cinco-de-mayo_alan_josh-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author holds a cup of tejuino, a cold Mexican beverage made from maize and helado de limón, at Nieves Cinco de Mayo in Oakland. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/nievescincodemayooak/\">Nieves Cinco de Mayo\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3340 E 12th St. Ste. 2, Oakland\u003c/i>\u003c/p>\n\u003cp>Located near Fruitvale BART, this old-school dessert kingdom serves your standard range of Mexican treats: helados (Mexican ice cream), gelatina (Mexican jello) and mangonadas (a smoothie-like mango beverage caked with chamoy). You won’t be upset with any of those. However, if you truly want to taste Mexico as a cold treat, I suggest the tejuino — a cold beverage mixture of masa (the maize dough used to make pupusas and tamales), helado de limón and a dash of salt. Commonly sold from DIY roadside stands in Mexico, it’s not a particularly popular drink in the States, but at Nieves Cinco de Mayo, it’s a hit. You’ll feel transported to a different country inside the shop with its colorful decor, bustling bakery and outdoor patio, where you can sit on a park bench and let your daily worries melt away while sipping on a tangy, liquified tortilla.\u003c/p>\n\u003cfigure id=\"attachment_13933725\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933725 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg\" alt=\"a scoop of purple ice cream is held up in front of a pink storefront in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/gardencreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be fooled by the size: This scoop of Ube Pandan at Garden Creamery in San Francisco packs a flavorful punch. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/gardencreamery/?hl=en\">Garden Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ci>3566 20th St., San Francisco\u003c/i>\u003c/p>\n\u003cp>If you’re in the mood for a lovingly sourced, vibrantly fresh, Asian- and Hawaiian-inspired ice cream experience, this Mission scoopery is for you. Pasteurized on-site and made with Straus barista milk, Garden Creamery’s rich seasonal flavors regularly rotate based on what’s available, while mainstay favorites include spiced chai, black sesame, genmaicha and vegan coconut pandan. They’re all tasty enough to elicit an out-of-body experience. When owners Erin and Donny aren’t at a farmer’s market handpicking ingredients, they’ll likely be behind the counter to tell you about their latest creations (see: this summer’s \u003ca href=\"https://www.instagram.com/p/CvljH5_Mgrd/?hl=en\">Li Hing Lychee Sorbet\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_13933727\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13933727 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg\" alt=\"two cups of overflowing soft serve ice cream topped with strawberry cake and baklava \" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mygoodnesscreamery_alanchazaro-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decadent cups of soft serve (topped with strawberry pound cake on the right, baklava on the left) at MyGoodness in Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/mygoodnessus/?hl=en\">MyGoodness\u003c/a>\u003c/h2>\n\u003cp>\u003ci>2834 Lakeshore Ave., Oakland\u003c/i>\u003c/p>\n\u003cp>For all you soft-serve kings and queens, MyGoodness is swirling up a decadent storm along Lake Merritt’s shores. Launched in 2022, the small-scale business runs a long-term pop-up inside an Ethiopian cafe called Cafe Lakeview. What stands out here isn’t just the naked soft-serve ice cream; it’s the bold pairing of cold treats with other desserts like peach cobbler, strawberry pound cake, apple pie and German chocolate cake. Envision a generously piled cup of soft serve — with crumbling pieces of homemade apple pie or cake dumped on top. It’s not for the faint of mouth. During my visit, I opted for golden chunks of baklava — the flaky Turkish pastry layered with pistachios and honey — over classic vanilla.\u003c/p>\n\u003cfigure id=\"attachment_13933831\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13933831\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg\" alt=\"two ice cream-based desserts with Indian toppings and ingredients are displayed on a steel table\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/koolfi_noodler_josh-1365x2048.jpg 1365w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The Falooda Noodler (left) and Gulab Jamun Sundae (right) highlight the Indian-inspired cold desserts at Koolfi in San Leandro. \u003ccite>(Joshua Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/koolficreamery/\">Koolfi Creamery \u003c/a>\u003c/h2>\n\u003cp>\u003ci>599 MacArthur Blvd., San Leandro\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For an Indian-owned creamery that proudly slings \u003ca href=\"https://www.kqed.org/arts/13932089/indian-coffee-roaster-kaveri-berkeley\">Southern Indian kapi (coffee)\u003c/a> ice cream, swing by Koolfi in San Leandro. The specialty small-batch shop can scoop you anything from Mango Koolfi (made with Indian-imported mangoes) and Sweet Paan (betel leaf) to Bombay Butterscotch and Blueberry Goat Cheese. For an even more uniquely Indian experience, there’s the floral Gulab Jamun Sundae (in which the classic donut hole-esque dough ball marinated in sweet syrup gets buried under scoops of ice cream, rose petals and pistachios) or the Falooda Noodler (a sundae-like creation that includes rose water and vermicelli noodles).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"headTitle": "Gold-Covered Vegan Treats Sparkle for this East Bay Baker | KQED",
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"content": "\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>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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"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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"content": "\u003cdiv class=\"post-body\">\u003cp>\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\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.edisoninternationalusa.com/about.html\" target=\"_blank\" rel=\"noopener\">Cheryl Edison\u003c/a> said she knew what was coming after the Ghost Ship Fire.\u003c/p>\n\u003cp>“Heads up,” Edison texted her boss the next day. “There’s been a big warehouse fire, and because our property is called a warehouse, there’s likely to be a backlash.”\u003c/p>\n\u003cp>Edison was a consultant, finding artists and makers to occupy a co-working space called \u003ca href=\"http://thefactory510.com/\" target=\"_blank\" rel=\"noopener\">Factory 510\u003c/a>, part of the \u003ca href=\"http://thegate510.com/the-team/\" target=\"_blank\" rel=\"noopener\">Gate 510\u003c/a> complex, which houses a number of retail, tech, maker, and artist spaces off Davis Street in San Leandro.\u003c/p>\n\u003cp>And Edison said her boss, \u003ca href=\"https://skbcos.com/expertise/#team_members\" target=\"_blank\" rel=\"noopener\">Steve Wong\u003c/a>, a property manager with the real estate merchant banker \u003ca href=\"https://skbcos.com/expertise/\" target=\"_blank\" rel=\"noopener\">ScanlanKemperBard \u003c/a>(SKB), based in Portland, texted her back.\u003c/p>\n\u003cp>“We have nothing to worry about. Our property is nothing like that (the Ghost Ship) property. We are concrete and steel beams, sprinklers throughout.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Edison was right. On the Monday morning after the fire, “came fire officials,” Edison said, “and representatives from the city of San Leandro, making a huge scene. I was called by tenants and members, I contacted SKB. And I said Steve, we have an issue here.”\u003c/p>\n\u003cp>\u003ca href=\"http://thegate510.com/about-the-gate/\" target=\"_blank\" rel=\"noopener\">Gate 510 \u003c/a>encompasses nearly a million square-feet of space. It was once a manufacturing plant for Dodges and Plymouths, and then Caterpillar tractors. Now there’s a Home Depot, a Ross Dress for Less and other retailers downstairs. Upstairs, SKB has built studios and offices for entrepreneurs, tech companies, artists, and makers.\u003c/p>\n\u003cp>Edison showed me around the huge modern looking space a few weeks ago. A few artists were there with her, packing their gear, because SKB terminated all the leases for Factory 510 as of Jan. 9.\u003c/p>\n\u003cfigure id=\"attachment_12644935\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12644935\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2017/01/004-800x600.jpg\" alt=\"Cheryl Edison stand by a giant mural that used to decorate a common area of Factory 510 that safety inspectors told her was a fire hazard\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-520x390.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheryl Edison stand by a giant mural that used to decorate a common area of Factory 510 that safety inspectors told her was a fire hazard \u003ccite>(Photo: Cy Musiker/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What happened here, is like saying we’ve got a problem with forest fires, so let’s just cut all the trees down,” said Andrew Johnstone, an artist who designs and builds huge sculptures, including the iconic Burning Man figure used at last summer’s Burning Man Festival. “That’s not how you deal with this.”\u003c/p>\n\u003cp>\u003cstrong>The City Building Official\u003c/strong>\u003c/p>\n\u003cp>But Jerry Smith Jr., San Leandro’s chief building official, said the inspection on Dec. 5 was routine and not a crackdown.\u003c/p>\n\u003cp>“There’s this perception,” Smith said in a phone interview, “because of the Ghost Ship fire, that we suddenly had this interest in the Gate. I was at the gate my first week here.\u003c/p>\n\u003cp>“It’s so complex,” Smith said. “It’s so far ahead of the code, that we regularly go through to figure out what they’re doing, how do we protect them, what’s the best way to do this.”\u003c/p>\n\u003cp>Smith is like many city officials after the Ghost Ship fire, eager to work with artists, entrepreneurs, and makers — all of whom bring innovation and taxes to their cities. “This city is pro-artist and pro-maker,” Smith said. But he added that he always worries that he could be overlooking a major safety hazard.\u003c/p>\n\u003cp>“When we do our job, nothing happens,” Smith said. “I have prevented more death and injury than any first responder in the history of mankind.”\u003c/p>\n\u003cp>Smith said what he found at Factory 510 was a neon art installation with bare wires tied to the building steel in an area designated as a refuge, a safe room to which people could go in the event of a fire.\u003c/p>\n\u003cp>“People would have gotten electrocuted,” Smith said. “And the neon was suspended over the top of the exit path. Can you imagine if we had an earthquake event. It would have shattered, you would have gotten a glass shower.”\u003c/p>\n\u003cp>Edison said Smith and the fire inspector told her that “anything that could loosely be called art was no longer something that could be permitted.”\u003c/p>\n\u003cp>Artist Nick Randell, who installed the neon said, “I did some wonderful installations here which I assure you were perfectly safe. I’ve been setting up neon in places for over 30 years and I have yet to electrocute anyone or burn anything down.”\u003c/p>\n\u003cp>Johnstone said the inspectors warned him that he had flammable paintings hanging on a wall, and he was ordered to remove them. That established, what he called, an impossible safety standard for a working artist.\u003c/p>\n\u003cp>\u003cstrong>The Landlord\u003c/strong>\u003c/p>\n\u003cp>Meanwhile SKB’s Steve Wong said in a phone interview that the inspection was only a minor factor in ending the company’s arrangement with Edison and the artists she was leasing to. “Part of Edison’s job was going away,” Wong said, “because she’d done such a good job of leasing the space.\u003c/p>\n\u003cp>“If anything the timing of it relative to the Oakland fire may have accelerated it by a few months,” Wong said. “And some of those folks leaving were short term tenants under Cheryl’s purview.”\u003c/p>\n\u003cp>Wong said SKB was happy with the work Edison did bringing in artists and tech entrepreneurs. But the company “needed to take a couple of steps back because of the additional scrutiny on fire and safety.”\u003c/p>\n\u003cp>\u003cstrong>A Plea For a Home\u003c/strong>\u003c/p>\n\u003cp>Back at Factory 510, neon artist Nick Randell takes the long view on his eviction. “This is just a temporary setback,” said Randell. “Our work is done here. Artists come in when a place is down at the heels. And once it gets successful they get rid of us.”\u003c/p>\n\u003cp>And despite losing her consultancy with SKB, Edison said “There are no villains here.”\u003c/p>\n\u003cp>The real problem, she said, is that cities still don’t understand how to take the Bay Area’s many under-used warehouses and “upcycle those buildings to allow them to be used safely and adequately for new uses.”\u003c/p>\n\u003cp>Edison paused a minute. “I’m not going to cry,” she said, tearing up for just a second.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m reaching out to the mayor of Alameda, the mayor of Berkeley, the mayor of Oakland,” Edison said. “Have you got a space for dozens and dozens of tech companies and artists, who play by the rules, who want to be safe, and need a place to make innovation thrive, and make an economy thrive? Just like we did here in San Leandro. We need a place to be.”\u003c/p>\n\n",
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"headline": "Artists and Makers Lose Another East Bay Warehouse Space",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.edisoninternationalusa.com/about.html\" target=\"_blank\" rel=\"noopener\">Cheryl Edison\u003c/a> said she knew what was coming after the Ghost Ship Fire.\u003c/p>\n\u003cp>“Heads up,” Edison texted her boss the next day. “There’s been a big warehouse fire, and because our property is called a warehouse, there’s likely to be a backlash.”\u003c/p>\n\u003cp>Edison was a consultant, finding artists and makers to occupy a co-working space called \u003ca href=\"http://thefactory510.com/\" target=\"_blank\" rel=\"noopener\">Factory 510\u003c/a>, part of the \u003ca href=\"http://thegate510.com/the-team/\" target=\"_blank\" rel=\"noopener\">Gate 510\u003c/a> complex, which houses a number of retail, tech, maker, and artist spaces off Davis Street in San Leandro.\u003c/p>\n\u003cp>And Edison said her boss, \u003ca href=\"https://skbcos.com/expertise/#team_members\" target=\"_blank\" rel=\"noopener\">Steve Wong\u003c/a>, a property manager with the real estate merchant banker \u003ca href=\"https://skbcos.com/expertise/\" target=\"_blank\" rel=\"noopener\">ScanlanKemperBard \u003c/a>(SKB), based in Portland, texted her back.\u003c/p>\n\u003cp>“We have nothing to worry about. Our property is nothing like that (the Ghost Ship) property. We are concrete and steel beams, sprinklers throughout.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Edison was right. On the Monday morning after the fire, “came fire officials,” Edison said, “and representatives from the city of San Leandro, making a huge scene. I was called by tenants and members, I contacted SKB. And I said Steve, we have an issue here.”\u003c/p>\n\u003cp>\u003ca href=\"http://thegate510.com/about-the-gate/\" target=\"_blank\" rel=\"noopener\">Gate 510 \u003c/a>encompasses nearly a million square-feet of space. It was once a manufacturing plant for Dodges and Plymouths, and then Caterpillar tractors. Now there’s a Home Depot, a Ross Dress for Less and other retailers downstairs. Upstairs, SKB has built studios and offices for entrepreneurs, tech companies, artists, and makers.\u003c/p>\n\u003cp>Edison showed me around the huge modern looking space a few weeks ago. A few artists were there with her, packing their gear, because SKB terminated all the leases for Factory 510 as of Jan. 9.\u003c/p>\n\u003cfigure id=\"attachment_12644935\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12644935\" src=\"http://ww2.kqed.org/arts/wp-content/uploads/sites/2/2017/01/004-800x600.jpg\" alt=\"Cheryl Edison stand by a giant mural that used to decorate a common area of Factory 510 that safety inspectors told her was a fire hazard\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004-520x390.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/01/004.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cheryl Edison stand by a giant mural that used to decorate a common area of Factory 510 that safety inspectors told her was a fire hazard \u003ccite>(Photo: Cy Musiker/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What happened here, is like saying we’ve got a problem with forest fires, so let’s just cut all the trees down,” said Andrew Johnstone, an artist who designs and builds huge sculptures, including the iconic Burning Man figure used at last summer’s Burning Man Festival. “That’s not how you deal with this.”\u003c/p>\n\u003cp>\u003cstrong>The City Building Official\u003c/strong>\u003c/p>\n\u003cp>But Jerry Smith Jr., San Leandro’s chief building official, said the inspection on Dec. 5 was routine and not a crackdown.\u003c/p>\n\u003cp>“There’s this perception,” Smith said in a phone interview, “because of the Ghost Ship fire, that we suddenly had this interest in the Gate. I was at the gate my first week here.\u003c/p>\n\u003cp>“It’s so complex,” Smith said. “It’s so far ahead of the code, that we regularly go through to figure out what they’re doing, how do we protect them, what’s the best way to do this.”\u003c/p>\n\u003cp>Smith is like many city officials after the Ghost Ship fire, eager to work with artists, entrepreneurs, and makers — all of whom bring innovation and taxes to their cities. “This city is pro-artist and pro-maker,” Smith said. But he added that he always worries that he could be overlooking a major safety hazard.\u003c/p>\n\u003cp>“When we do our job, nothing happens,” Smith said. “I have prevented more death and injury than any first responder in the history of mankind.”\u003c/p>\n\u003cp>Smith said what he found at Factory 510 was a neon art installation with bare wires tied to the building steel in an area designated as a refuge, a safe room to which people could go in the event of a fire.\u003c/p>\n\u003cp>“People would have gotten electrocuted,” Smith said. “And the neon was suspended over the top of the exit path. Can you imagine if we had an earthquake event. It would have shattered, you would have gotten a glass shower.”\u003c/p>\n\u003cp>Edison said Smith and the fire inspector told her that “anything that could loosely be called art was no longer something that could be permitted.”\u003c/p>\n\u003cp>Artist Nick Randell, who installed the neon said, “I did some wonderful installations here which I assure you were perfectly safe. I’ve been setting up neon in places for over 30 years and I have yet to electrocute anyone or burn anything down.”\u003c/p>\n\u003cp>Johnstone said the inspectors warned him that he had flammable paintings hanging on a wall, and he was ordered to remove them. That established, what he called, an impossible safety standard for a working artist.\u003c/p>\n\u003cp>\u003cstrong>The Landlord\u003c/strong>\u003c/p>\n\u003cp>Meanwhile SKB’s Steve Wong said in a phone interview that the inspection was only a minor factor in ending the company’s arrangement with Edison and the artists she was leasing to. “Part of Edison’s job was going away,” Wong said, “because she’d done such a good job of leasing the space.\u003c/p>\n\u003cp>“If anything the timing of it relative to the Oakland fire may have accelerated it by a few months,” Wong said. “And some of those folks leaving were short term tenants under Cheryl’s purview.”\u003c/p>\n\u003cp>Wong said SKB was happy with the work Edison did bringing in artists and tech entrepreneurs. But the company “needed to take a couple of steps back because of the additional scrutiny on fire and safety.”\u003c/p>\n\u003cp>\u003cstrong>A Plea For a Home\u003c/strong>\u003c/p>\n\u003cp>Back at Factory 510, neon artist Nick Randell takes the long view on his eviction. “This is just a temporary setback,” said Randell. “Our work is done here. Artists come in when a place is down at the heels. And once it gets successful they get rid of us.”\u003c/p>\n\u003cp>And despite losing her consultancy with SKB, Edison said “There are no villains here.”\u003c/p>\n\u003cp>The real problem, she said, is that cities still don’t understand how to take the Bay Area’s many under-used warehouses and “upcycle those buildings to allow them to be used safely and adequately for new uses.”\u003c/p>\n\u003cp>Edison paused a minute. “I’m not going to cry,” she said, tearing up for just a second.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’m reaching out to the mayor of Alameda, the mayor of Berkeley, the mayor of Oakland,” Edison said. “Have you got a space for dozens and dozens of tech companies and artists, who play by the rules, who want to be safe, and need a place to make innovation thrive, and make an economy thrive? Just like we did here in San Leandro. We need a place to be.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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