Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.
Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe
This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat
This Baked Pecan Praline French Toast Will Impress Your Brunch Crew
Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick
Skillet Red Beans and Rice with Jalapeño Cornbread Recipe
Amawele's Cuisine Brings South African Flavors to San Francisco
The Damel Brings Senegalese and Bahian Flavors to Oakland
Watch: Despite Immense Odds, BBQ Pitmaster Matt Horn’s Optimism is Undefeated
A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor
New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>\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/yd8XLT1xA3I'\n title='//www.youtube.com/embed/yd8XLT1xA3I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat",
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"content": "\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=CgMFfL1n-y4&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\u003c/p>\n\u003cp>\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/CgMFfL1n-y4'\n title='//www.youtube.com/embed/CgMFfL1n-y4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=qggh1HrWzuk&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾ cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\u003c/p>\n\u003cp>\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/qggh1HrWzuk'\n title='//www.youtube.com/embed/qggh1HrWzuk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾ cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick",
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"content": "\u003cp>Want a grown-up version of a childhood favorite? Stefani Renée’s chow chow (or cha cha) grilled cheese hits the spot. Tangy vegetables bring a hint of spicy and sweet, while heaps of cheddar and gruyere on toasted sourdough delivers hot and gooey deliciousness. If self-care were a sandwich, it would be this one.\u003c/p>\n\u003cp>https://youtu.be/pozOgSEnx-M\u003c/p>\n\u003cp>\u003cstrong>Chow Chow \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>4 hours 20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>15 Minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>4 hours 35 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 pints\u003c/p>\n\u003cp>\u003cstrong>Chow Chow Grilled Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/p>\n\u003ch3>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Chow Chow (a.k.a. Cha Cha-Vegetable Relish)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A quarter wedge of medium green cabbage, chopped small\u003cbr>\n(about 2 ½ cups)\u003c/li>\n\u003cli>2 green tomatoes or 6 tomatillos, chopped\u003c/li>\n\u003cli>¼ cup each green, red, and yellow bell pepper, diced\u003c/li>\n\u003cli>Half red onion, diced\u003c/li>\n\u003cli>Half jalapeno seeded and diced (add more or less depending on the heat level you want. optional if you don’t want the heat)\u003c/li>\n\u003cli>3 cloves of garlic, crushed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon celery seed\u003c/li>\n\u003cli>½ teaspoon turmeric\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>½ teaspoon dry mustard\u003c/li>\n\u003cli>¼ teaspoon red pepper flakes (optional if you don’t want the heat)\u003c/li>\n\u003cli>⅛ teaspoon cumin\u003c/li>\n\u003cli>½ cup of rice vinegar\u003c/li>\n\u003cli>½ cup apple cider vinegar\u003c/li>\n\u003cli>⅓ cup of water\u003c/li>\n\u003cli>¼ cup sugar (plus more to taste if you want your relish a little sweeter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons mayonnaise (you can also use salted butter at room temperature)\u003c/li>\n\u003cli>2 tablespoon salted butter (if using mayonnaise)\u003c/li>\n\u003cli>4 slices thick cut sourdough bread\u003c/li>\n\u003cli>1 cup chow chow\u003c/li>\n\u003cli>1 cup medium cheddar cheese, shredded\u003c/li>\n\u003cli>1 cup Gruyere cheese, shredded\u003c/li>\n\u003cli>Freshly cracked black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>METHOD\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Making the Chow Chow\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop vegetables by hand for a thicker, coarser relish, or throw the vegetables in a food processor and pulse 7-10 times for a finer relish.\u003c/li>\n\u003cli>Toss the vegetables with the salt in a large non-reactive bowl until all of the vegetables are coated. Cover and chill at least 4 hours and up to overnight. Drain vegetables in a colander set over a bowl, and reserve the excess liquid.\u003c/li>\n\u003cli>Add both vinegars, sugar, the vegetable mixture and spices to a medium sized pot. Bring to a boil, then reduce heat to medium-low and simmer 10 to 15 minutes. The mixture should still have a bit of a crunch. Let cool about 1 hour.\u003c/li>\n\u003cli>With a slotted spoon, divide chow chow mixture between 2 pint-sized glass jars, and spoon pickling liquid over until chow chow is submerged. Cover and chill in the refrigerator. Chow Chow will last 4-6 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Spread the outside of each slice of bread with mayonnaise.\u003c/li>\n\u003cli>Cook the sandwiches one at a time. Add 1 tablespoon of butter to a hot skillet. Once melted, add 1 piece of bread, mayonnaise side facing down then evenly layer the cheeses, chow chow, more cheese (of course), cracked pepper and top slice of bread, mayonnaise side facing up.\u003c/li>\n\u003cli>Cook until golden on each side, about 3-5 minutes per side. Repeat the process for the second sandwich.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>4 hours 35 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 pints\u003c/p>\n\u003cp>\u003cstrong>Chow Chow Grilled Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/p>\n\u003ch3>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Chow Chow (a.k.a. Cha Cha-Vegetable Relish)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A quarter wedge of medium green cabbage, chopped small\u003cbr>\n(about 2 ½ cups)\u003c/li>\n\u003cli>2 green tomatoes or 6 tomatillos, chopped\u003c/li>\n\u003cli>¼ cup each green, red, and yellow bell pepper, diced\u003c/li>\n\u003cli>Half red onion, diced\u003c/li>\n\u003cli>Half jalapeno seeded and diced (add more or less depending on the heat level you want. optional if you don’t want the heat)\u003c/li>\n\u003cli>3 cloves of garlic, crushed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon celery seed\u003c/li>\n\u003cli>½ teaspoon turmeric\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>½ teaspoon dry mustard\u003c/li>\n\u003cli>¼ teaspoon red pepper flakes (optional if you don’t want the heat)\u003c/li>\n\u003cli>⅛ teaspoon cumin\u003c/li>\n\u003cli>½ cup of rice vinegar\u003c/li>\n\u003cli>½ cup apple cider vinegar\u003c/li>\n\u003cli>⅓ cup of water\u003c/li>\n\u003cli>¼ cup sugar (plus more to taste if you want your relish a little sweeter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons mayonnaise (you can also use salted butter at room temperature)\u003c/li>\n\u003cli>2 tablespoon salted butter (if using mayonnaise)\u003c/li>\n\u003cli>4 slices thick cut sourdough bread\u003c/li>\n\u003cli>1 cup chow chow\u003c/li>\n\u003cli>1 cup medium cheddar cheese, shredded\u003c/li>\n\u003cli>1 cup Gruyere cheese, shredded\u003c/li>\n\u003cli>Freshly cracked black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>METHOD\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Making the Chow Chow\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop vegetables by hand for a thicker, coarser relish, or throw the vegetables in a food processor and pulse 7-10 times for a finer relish.\u003c/li>\n\u003cli>Toss the vegetables with the salt in a large non-reactive bowl until all of the vegetables are coated. Cover and chill at least 4 hours and up to overnight. Drain vegetables in a colander set over a bowl, and reserve the excess liquid.\u003c/li>\n\u003cli>Add both vinegars, sugar, the vegetable mixture and spices to a medium sized pot. Bring to a boil, then reduce heat to medium-low and simmer 10 to 15 minutes. The mixture should still have a bit of a crunch. Let cool about 1 hour.\u003c/li>\n\u003cli>With a slotted spoon, divide chow chow mixture between 2 pint-sized glass jars, and spoon pickling liquid over until chow chow is submerged. Cover and chill in the refrigerator. Chow Chow will last 4-6 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Spread the outside of each slice of bread with mayonnaise.\u003c/li>\n\u003cli>Cook the sandwiches one at a time. Add 1 tablespoon of butter to a hot skillet. Once melted, add 1 piece of bread, mayonnaise side facing down then evenly layer the cheeses, chow chow, more cheese (of course), cracked pepper and top slice of bread, mayonnaise side facing up.\u003c/li>\n\u003cli>Cook until golden on each side, about 3-5 minutes per side. Repeat the process for the second sandwich.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"title": "Skillet Red Beans and Rice with Jalapeño Cornbread Recipe",
"headTitle": "Skillet Red Beans and Rice with Jalapeño Cornbread Recipe | KQED",
"content": "\u003cp>Oakland chef and blogger \u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s twist on red beans and rice is a one-skillet meal made with pantry-friendly ingredients. Loaded with sausage, rice, tomatoes, kidney beans, and Creole spices, this stick-to-your-ribs Southern-inspired recipe can be served as a side dish or as a main course and is sure to become a favorite weeknight meal.\u003c/p>\n\u003cp>https://youtu.be/5zjAYVqJTTE\u003c/p>\n\u003cp>\u003cstrong>Skillet Red Beans and Rice\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>35 Minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>50 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003ch2>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Red Beans & Rice\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>8 ounces of Andouille sausage (or other smoked link sausage), cut into ½ inch slices\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>2 tablespoons neutral oil (like canola, vegetable, grape seed)\u003c/li>\n\u003cli>1 tablespoon of salted butter\u003c/li>\n\u003cli>1 small white or yellow onion, diced\u003c/li>\n\u003cli>½ green bell pepper, diced\u003c/li>\n\u003cli>2 celery ribs, diced\u003c/li>\n\u003cli>3 plump garlic cloves, chopped\u003c/li>\n\u003cli>2 teaspoons fresh thyme\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon dried basil\u003c/li>\n\u003cli>¼ teaspoon dried oregano\u003c/li>\n\u003cli>¼ teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon of Louisiana style hot sauce (like Crystals)\u003c/li>\n\u003cli>½ cup of long grain rice, rinsed\u003c/li>\n\u003cli>5 oz diced tomatoes, do not drain\u003c/li>\n\u003cli>5 oz kidney beans, drained and rinsed\u003c/li>\n\u003cli>¾ cup of chicken broth\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cem>Jalapeño Cornbread\u003c/em>\u003c/h3>\n\u003cul>\n\u003cli>½ cup of cornmeal\u003c/li>\n\u003cli>½ cup of flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>1 small jalapeno, seeded and chopped\u003c/li>\n\u003cli>¼ cup of salted butter, melted and cooled\u003c/li>\n\u003cli>1 egg, lightly beaten\u003c/li>\n\u003cli>¼ cup buttermilk or milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°\u003c/li>\n\u003cli>In a 10-inch cast iron skillet or other oven-safe skillet, lightly brown sausage over medium heat. Remove sausage from pan and set to the side.\u003c/li>\n\u003cli>In the same skillet, add oil and butter. Add the trinity: onion, bell pepper, celery. Sauté for about 5 minutes, stirring often. Add garlic and cook for another minute\u003c/li>\n\u003cli>Add all of the seasonings and rice. Stir to coat trinity and rice grains.\u003c/li>\n\u003cli>Add in tomatoes, beans, and sausage, and stir. Pour in the chicken broth and and stir to scrape up browned bits from the bottom of the skillet.\u003c/li>\n\u003cli>Place the skillet in the oven and cook for 20 minutes.\u003c/li>\n\u003cli>While the red beans and rice are in the oven, grab a medium-sized bowl and combine all of the dry ingredients for the cornbread, including the sugar. Add the jalapenos and stir. In a small bowl, add the buttermilk, egg, butter and lightly beat. Add the wet mixture to the dry mixture and stir until combined. Add a tablespoon more of buttermilk if needed. Batter should not be runny.\u003c/li>\n\u003cli>After 20 minutes, remove the red beans and rice from the oven and drop spoonfuls of the cornbread mixture on top. Place back in the oven and cook for another 15 minutes, until cornbread is golden brown and the rice is tender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"subhead": "Rice and beans, but make it art. Stefani Renee's twist on a comfort food classic is a quick and easy dinnertime treat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland chef and blogger \u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s twist on red beans and rice is a one-skillet meal made with pantry-friendly ingredients. Loaded with sausage, rice, tomatoes, kidney beans, and Creole spices, this stick-to-your-ribs Southern-inspired recipe can be served as a side dish or as a main course and is sure to become a favorite weeknight meal.\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/5zjAYVqJTTE'\n title='//www.youtube.com/embed/5zjAYVqJTTE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Skillet Red Beans and Rice\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>35 Minutes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>50 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong> 4\u003c/p>\n\u003ch2>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Red Beans & Rice\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>8 ounces of Andouille sausage (or other smoked link sausage), cut into ½ inch slices\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>2 tablespoons neutral oil (like canola, vegetable, grape seed)\u003c/li>\n\u003cli>1 tablespoon of salted butter\u003c/li>\n\u003cli>1 small white or yellow onion, diced\u003c/li>\n\u003cli>½ green bell pepper, diced\u003c/li>\n\u003cli>2 celery ribs, diced\u003c/li>\n\u003cli>3 plump garlic cloves, chopped\u003c/li>\n\u003cli>2 teaspoons fresh thyme\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon dried basil\u003c/li>\n\u003cli>¼ teaspoon dried oregano\u003c/li>\n\u003cli>¼ teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon of Louisiana style hot sauce (like Crystals)\u003c/li>\n\u003cli>½ cup of long grain rice, rinsed\u003c/li>\n\u003cli>5 oz diced tomatoes, do not drain\u003c/li>\n\u003cli>5 oz kidney beans, drained and rinsed\u003c/li>\n\u003cli>¾ cup of chicken broth\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cem>Jalapeño Cornbread\u003c/em>\u003c/h3>\n\u003cul>\n\u003cli>½ cup of cornmeal\u003c/li>\n\u003cli>½ cup of flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>1 small jalapeno, seeded and chopped\u003c/li>\n\u003cli>¼ cup of salted butter, melted and cooled\u003c/li>\n\u003cli>1 egg, lightly beaten\u003c/li>\n\u003cli>¼ cup buttermilk or milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°\u003c/li>\n\u003cli>In a 10-inch cast iron skillet or other oven-safe skillet, lightly brown sausage over medium heat. Remove sausage from pan and set to the side.\u003c/li>\n\u003cli>In the same skillet, add oil and butter. Add the trinity: onion, bell pepper, celery. Sauté for about 5 minutes, stirring often. Add garlic and cook for another minute\u003c/li>\n\u003cli>Add all of the seasonings and rice. Stir to coat trinity and rice grains.\u003c/li>\n\u003cli>Add in tomatoes, beans, and sausage, and stir. Pour in the chicken broth and and stir to scrape up browned bits from the bottom of the skillet.\u003c/li>\n\u003cli>Place the skillet in the oven and cook for 20 minutes.\u003c/li>\n\u003cli>While the red beans and rice are in the oven, grab a medium-sized bowl and combine all of the dry ingredients for the cornbread, including the sugar. Add the jalapenos and stir. In a small bowl, add the buttermilk, egg, butter and lightly beat. Add the wet mixture to the dry mixture and stir until combined. Add a tablespoon more of buttermilk if needed. Batter should not be runny.\u003c/li>\n\u003cli>After 20 minutes, remove the red beans and rice from the oven and drop spoonfuls of the cornbread mixture on top. Place back in the oven and cook for another 15 minutes, until cornbread is golden brown and the rice is tender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amawele's Cuisine Brings South African Flavors to San Francisco",
"title": "Amawele's Cuisine Brings South African Flavors to San Francisco",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CEDNb4BhMxA/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CK2ZqsrhL5U/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CGD1oywBSuc/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CIL92LdhP6w/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And as for the future? Says Wendy, “We just want to move forward.” \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">For authentic Durban South African cuisine, head over to \u003ca href=\"https://amaweles.com/\">Amaweles.com\u003c/a>. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"disqusTitle": "The Damel Brings Senegalese and Bahian Flavors to Oakland",
"title": "The Damel Brings Senegalese and Bahian Flavors to Oakland",
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"content": "\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/Content-Description_DotD_The-Damel.pdf\">\u003cem>Download video content description.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Oumar Diouf, born in Meckhe, Senegal, never imagined himself becoming a chef. In fact, it wasn’t customary for boys and men in Senegal to learn how to cook. But after his father passed away, his mother became the sole provider for the family's six children, and she spent long hours working, returning home late to cook dinner. This caused enough heartache and tribulation for Oumar to step in and support his mother in the kitchen.\u003c/p>\n\u003cp>Despite the cultural backlash and mockery from his friends, he knew that cooking was his family’s saving grace. One day his mother told him, “You never know when you're going to need this, because life is long. You're helping me and you're getting knowledge.”\u003c/p>\n\u003cfigure id=\"attachment_139667\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139667 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg\" alt=\"Oumar Diouf with siblings in Senegal.\" width=\"800\" height=\"601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-768x577.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf, at center, with siblings in Senegal. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those words later rang true when Oumar left Senegal to play professional soccer in Argentina at the age of 22. After being let go due to an injury, he soon rediscovered his love for cooking. It was in Argentina where he learned about empanadas and the complex flavors wrapped into each savory pastry, which would later become a best-selling dish at The Damel, his brick-and-mortar restaurant in downtown Oakland.\u003c/p>\n\u003cp>But Oumar picked up another important experience before coming to the Bay Area. In 2008, three years after he'd moved to Argentina, he successfully opened a restaurant in Necochea, a small town off the coast of Buenos Aires. Despite his success in Argentina, it left him unfulfilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While on vacation in Brazil that same year, Oumar noticed something familiar in the sea of people, and their clothing and cuisines. He felt a sense of comfort. He was home.\u003c/p>\n\u003cp>“I decided to move to Brazil to pursue the idea of finding out more why Brazilian food was so similar to African food. I ended up traveling to Bahia and that's where I kind of like, 'Wow, this is so cool,' because 80% of their culture in food and everything is African-descendant.”\u003c/p>\n\u003cfigure id=\"attachment_139671\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139671 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg\" alt=\"Oumar Diouf as a boy in Senegal.\" width=\"800\" height=\"659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-768x633.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf as a boy in Senegal, with his mother. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of those dishes is called \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\" target=\"_blank\" rel=\"noopener noreferrer\">Acarajé\u003c/a>, which is similar to Senegal’s Àkàrà. Àkàrà, a West African dish, is a bean fritter made from cowpeas. The beans are washed and soaked overnight, then blended with red habanero peppers, onions, red bell peppers, and salt. The mixture is then scooped with a ladle into hot bubbling oil, where it's fried to a golden brown.\u003c/p>\n\u003cp>https://www.instagram.com/p/CIHfWLZBHDF/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>Acarajé is made in much the same way, with the variation of being fried in palm oil and stuffed with cassava puréed with coconut milk, and topped with Brazilian vinaigrette salsa. Acarajé is currently a staple at The Damel, where customers rave about the bold yet delicious flavors at play.\u003c/p>\n\u003cp>When Oumar moved to Oakland in 2017, he began an Afro-Brazilian catering business that quickly flourished after he catered a lunch for Salesforce. In May 2019, he opened his restaurant, The Damel, which features dishes from his travels to Argentina, Brazil, and home country Senegal. Along with best-selling Acarajé, it's known for Oumar's \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\">empanadas\u003c/a>.\u003c/p>\n\u003cp>https://www.instagram.com/p/CC_TjfEB1Oh/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>The Damel’s empanadas are like no other—in fact, the dough is imported directly from Argentina to provide the most authentic flavor. “The ground beef is one of the most popular ones,\" Oumar explains. \"The ground beef, I'm making it in a way that nobody makes it here. We take the fat out, and we put a lot of flavor in it. So it makes you want to eat more, yet feel guilt-free, because it’s healthy. Although it has Argentinian influences, I bring my own touch to it. So far, we got a recipe that people love.”\u003c/p>\n\u003cfigure id=\"attachment_139668\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139668 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg\" alt=\"Oumar Diouf in the kitchen of The Damel.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf in the kitchen of The Damel. \u003ccite>(Kyle Sykes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Oumar is on a mission beyond his brick and mortar. He developed a food truck that serves customers across the Bay who cannot visit his restaurant. Despite the circumstances of COVID-19, The Damel continues to strive forward; Oumar plans to open 10 more restaurants by 2022. He's also launched a foundation, and hopes to build homes and playgrounds for orphaned children in need.\u003c/p>\n\u003cp>“Whenever I travel to Senegal, I am disheartened because I see a lot of children in the streets begging…when they're supposed to be playing and learning,\" Oumar says. \"I already built one park, and I am planning on building more parks in each city that I know. It’ll be a place where kids can spend their time…instead of the streets.”\u003c/p>\n\u003cp>What started as a way to support his mother and provide for his family has gone beyond the family kitchen table. Oumar has successfully brought cross-cultural flavors to the Bay Area that leave customers coming back time and again.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Damel, 1312 Broadway, Oakland. More details \u003ca href=\"https://www.thedamel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/Content-Description_DotD_The-Damel.pdf\">\u003cem>Download video content description.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Oumar Diouf, born in Meckhe, Senegal, never imagined himself becoming a chef. In fact, it wasn’t customary for boys and men in Senegal to learn how to cook. But after his father passed away, his mother became the sole provider for the family's six children, and she spent long hours working, returning home late to cook dinner. This caused enough heartache and tribulation for Oumar to step in and support his mother in the kitchen.\u003c/p>\n\u003cp>Despite the cultural backlash and mockery from his friends, he knew that cooking was his family’s saving grace. One day his mother told him, “You never know when you're going to need this, because life is long. You're helping me and you're getting knowledge.”\u003c/p>\n\u003cfigure id=\"attachment_139667\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139667 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg\" alt=\"Oumar Diouf with siblings in Senegal.\" width=\"800\" height=\"601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel6-768x577.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf, at center, with siblings in Senegal. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those words later rang true when Oumar left Senegal to play professional soccer in Argentina at the age of 22. After being let go due to an injury, he soon rediscovered his love for cooking. It was in Argentina where he learned about empanadas and the complex flavors wrapped into each savory pastry, which would later become a best-selling dish at The Damel, his brick-and-mortar restaurant in downtown Oakland.\u003c/p>\n\u003cp>But Oumar picked up another important experience before coming to the Bay Area. In 2008, three years after he'd moved to Argentina, he successfully opened a restaurant in Necochea, a small town off the coast of Buenos Aires. Despite his success in Argentina, it left him unfulfilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While on vacation in Brazil that same year, Oumar noticed something familiar in the sea of people, and their clothing and cuisines. He felt a sense of comfort. He was home.\u003c/p>\n\u003cp>“I decided to move to Brazil to pursue the idea of finding out more why Brazilian food was so similar to African food. I ended up traveling to Bahia and that's where I kind of like, 'Wow, this is so cool,' because 80% of their culture in food and everything is African-descendant.”\u003c/p>\n\u003cfigure id=\"attachment_139671\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139671 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg\" alt=\"Oumar Diouf as a boy in Senegal.\" width=\"800\" height=\"659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel2-768x633.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf as a boy in Senegal, with his mother. \u003ccite>(Courtesy Oumar Diuof)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of those dishes is called \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\" target=\"_blank\" rel=\"noopener noreferrer\">Acarajé\u003c/a>, which is similar to Senegal’s Àkàrà. Àkàrà, a West African dish, is a bean fritter made from cowpeas. The beans are washed and soaked overnight, then blended with red habanero peppers, onions, red bell peppers, and salt. The mixture is then scooped with a ladle into hot bubbling oil, where it's fried to a golden brown.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Acarajé is made in much the same way, with the variation of being fried in palm oil and stuffed with cassava puréed with coconut milk, and topped with Brazilian vinaigrette salsa. Acarajé is currently a staple at The Damel, where customers rave about the bold yet delicious flavors at play.\u003c/p>\n\u003cp>When Oumar moved to Oakland in 2017, he began an Afro-Brazilian catering business that quickly flourished after he catered a lunch for Salesforce. In May 2019, he opened his restaurant, The Damel, which features dishes from his travels to Argentina, Brazil, and home country Senegal. Along with best-selling Acarajé, it's known for Oumar's \u003ca href=\"https://www.thedamel.com/online-ordering/the-damel/menu\">empanadas\u003c/a>.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Damel’s empanadas are like no other—in fact, the dough is imported directly from Argentina to provide the most authentic flavor. “The ground beef is one of the most popular ones,\" Oumar explains. \"The ground beef, I'm making it in a way that nobody makes it here. We take the fat out, and we put a lot of flavor in it. So it makes you want to eat more, yet feel guilt-free, because it’s healthy. Although it has Argentinian influences, I bring my own touch to it. So far, we got a recipe that people love.”\u003c/p>\n\u003cfigure id=\"attachment_139668\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139668 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg\" alt=\"Oumar Diouf in the kitchen of The Damel.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Damel5.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oumar Diouf in the kitchen of The Damel. \u003ccite>(Kyle Sykes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Oumar is on a mission beyond his brick and mortar. He developed a food truck that serves customers across the Bay who cannot visit his restaurant. Despite the circumstances of COVID-19, The Damel continues to strive forward; Oumar plans to open 10 more restaurants by 2022. He's also launched a foundation, and hopes to build homes and playgrounds for orphaned children in need.\u003c/p>\n\u003cp>“Whenever I travel to Senegal, I am disheartened because I see a lot of children in the streets begging…when they're supposed to be playing and learning,\" Oumar says. \"I already built one park, and I am planning on building more parks in each city that I know. It’ll be a place where kids can spend their time…instead of the streets.”\u003c/p>\n\u003cp>What started as a way to support his mother and provide for his family has gone beyond the family kitchen table. Oumar has successfully brought cross-cultural flavors to the Bay Area that leave customers coming back time and again.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Damel, 1312 Broadway, Oakland. More details \u003ca href=\"https://www.thedamel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a crisp fall day at the end of October, Mandela Parkway in industrial West Oakland was buzzing with a very long line of people on a mission.\u003c/p>\n\u003cp>After four years of planning, \u003ca href=\"https://www.hornbarbecue.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Horn Barbecue\u003c/a> was finally about to open its doors to the public as a brick-and-mortar restaurant. Starting from the entrance, the line stretched down multiple blocks; walking it from end to end took almost five minutes.\u003c/p>\n\u003cp>The day was filled with a level of anticipation and energy not seen since the start of shelter in place. Some brought lawn chairs, blankets and books for their waits in line. All were masked and socially distant, but a sense of togetherness pervaded; these were Horn Barbecue devotees bonding over the essential love of food.\u003c/p>\n\u003ch2>Early Attempts\u003c/h2>\n\u003cp>Matt Horn’s journey to opening Horn Barbecue started during his childhood in Fresno, California, where he learned about barbecuing from family gatherings. After attending Valley Forge Military Academy, Horn moved to Los Angeles around 2006, where he latched on to the idea of opening a food truck—but didn’t quite know what to serve.[pullquote size='medium' align='right' citation='Matt Horn']‘We have to understand that what’s for us in life, is for us and nobody can take that away.’[/pullquote]\u003c/p>\n\u003cp>“I was putting the cart before the horse,” he says.\u003c/p>\n\u003cp>A family friend who had worked with barbecue inspired him to start learning how to smoke meats. He practiced in his grandparents’ backyard on an old smoker, describing those early attempts as “bad barbecue.”\u003c/p>\n\u003cp>“I had pursued so many different things passionately and it did not work out,” he remembers. And yet, he says, “We have to understand that what’s for us in life, is for us and nobody can take that away.”\u003c/p>\n\u003cp>Sometimes that determination meant not getting very much validation. “We were doing the farmer’s market, we would only maybe get 10 or 12, maybe 15 customers a day,” he says of his early pop-ups in L.A. “I told my wife that whether people come and buy the food, or if they don’t, I’m still going to cook it.”\u003c/p>\n\u003cp>[aside postID='bayareabites_139725']From L.A., he looked to find a more permanent home for his endeavors, and he reached out to several breweries in the Bay Area. Just one got back to him, and so by default, West Oakland’s Ale Industries became Horn Barbecue’s pop-up home. But that’s where Matt Horn’s perseverance paid off.\u003c/p>\n\u003cp>The Ale Industries events became legendary, with the type of lines typically reserved for central-Texas style barbecue—in Texas. Here was a Californian responsible for three-hour waits for oak wood smoked meats, and people were singing high praises.\u003c/p>\n\u003cp>https://youtu.be/Jeaoviro40s\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/Horn-BBQ-Content-Description.pdf\">\u003cem>Download Content Description\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>The Long Awaited Day\u003c/h2>\n\u003cp>The rising demand for Horn’s barbecue made it clear: it was time to open a brick-and-mortar location. In August 2019, he secured a legendary Oakland spot, the former site of Tanya Holland’s Brown Sugar Kitchen, once also a destination with long waits.\u003c/p>\n\u003cp>The next steps, however, weren’t so easy. Horn’s dedication to his dream would be tested time and time again. Among other renovations, Horn had to build a clear glass enclosure inside the restaurant to house what would become California’s first indoor smoker.[aside postID='bayareabites_139388']\u003c/p>\n\u003cp>“I was instructed the only way for me to be able to have my offset smoker was I would have to put it inside the restaurant,” he says. “The restaurant was already a small space, so I had to get creative.” He ended up building a massive 26-foot-wide hood indoors to accommodate the smoker.\u003c/p>\n\u003cp>Later, the county, city and fire department reversed course. “We were told that we were able to have smokers outside now, after all the work had been done,” he says, per usual, unfazed.\u003c/p>\n\u003cp>Horn Barbecue was slated for a September 2020 opening date, but constantly changing pandemic restrictions delayed plans for an entire month. On Oct. 24, the long-awaited day finally arrived.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At 10:59am, Horn and his employees busied themselves with final preparations. “One minute!” he yelled to the brigade.\u003c/p>\n\u003cp>“One minute!” they yelled back in hearty unison.\u003c/p>\n\u003cp>The smell of the meats and smoke stoked the anticipation both inside and out. Just 30 seconds before the doors opened, Etta James’ “At Last” began wailing through the restaurant speakers as Horn welcomed in the mob of patient BBQ lovers.\u003c/p>\n\u003cp>His first customer—a barbecue fanatic—had arrived at 6am. “What can I get for you?” Horn asked, knife in hand. He was masked, but undoubtedly beaming.\u003c/p>\n\u003cp>One by one, he offered the crowd his favorites: pulled pork, brisket, sausage links, turkey breast, and beef and pork ribs. He and his staff cut each item in front of the customer to ensure they walked away with the juiciest, freshest servings. Meals were rounded out with the usual-barbecue-sides-suspects of collard greens, mac and cheese, beans, potato salad, and coleslaw. Horn’s wife and partner Nina’s own recipe for banana pudding provided a sweet finish. Guests were elated.\u003c/p>\n\u003ch2>Pivoting in a Pandemic\u003c/h2>\n\u003cp>For its first few weeks the hours-long lines persisted. Even in the middle of a pandemic, people were able to sit down and eat in Horn Barbecue’s new outdoor area. But when Governor Gavin Newsom instituted a purple-tier stay-at-home order for Oakland, Horn was forced to do just take-out.\u003c/p>\n\u003cp>Nobody said opening a restaurant would be easy, but on top of everything that led him to this moment, Horn has had to contend with a pandemic—and with dining rules that are constantly changing. \"We’re having a hard time, but we’re going to stay focused,” he says.\u003c/p>\n\u003cp>“You don’t know what tomorrow is going to bring,” he says. “At times it can be discouraging. But when you have somebody come through those doors and ... you have people try your food for the first time or you hear people saying, ‘Hey man, this is my fifth time. I was here last week.’ That’s what keeps you hopeful.”\u003c/p>\n\u003cp>Horn shares these experiences with most restaurant owners. Between the moments of humble gratitude are frustrations. He’s personally taking all staff members’ temperatures, constantly monitoring hand-washing, and trying to quell fears on both sides of the slicing counter.\u003c/p>\n\u003cfigure id=\"attachment_139769\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"wp-image-139769 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200.jpg\" alt=\"\" width=\"1200\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-768x432.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At Horn Barbecue, the meat is sliced to order in front of the customer. \u003ccite>(Cecilia Phillips)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have to be able to create an environment where people are safe,” he says, “but then also still be able to enjoy the craft that I love. I’m like, ‘Okay, how do I still find the play in the midst of this storm and all these ups and downs?’”\u003c/p>\n\u003cp>It’s his faith, determination and discipline that prevented Horn from giving up a long time ago. What sort of character traits a person would have to possess to try to open a second restaurant during a pandemic have yet to be decided upon. But whatever they are, he has them.\u003c/p>\n\u003cp>Superfans will remember that Horn had a secondary pop-up concept he began publicizing early in 2020 called \u003ca href=\"https://sf.eater.com/2020/1/30/21115801/kowbird-matt-horn-fried-chicken-sandwich-oakland\" target=\"_blank\" rel=\"noopener noreferrer\">Kowbird\u003c/a>. The Southern-style fried chicken sandwich pop-up that Horn put on in his—ahem—spare time, was slated to open in “Oakland Assembly” (that constantly evolving and devolving food hall rumored to be opening in the summer of this year) in Jack London Square. Only time and vaccination efforts will tell when any type of indoor food market can realistically consider opening.\u003c/p>\n\u003cp>“If I can give anybody any advice in terms of right now with the pandemic,” he says, “keep moving forward because without momentum, you die.”\u003c/p>\n\u003cp>It seems Horn lives by his own advice: he’s hoping for an early 2021 opening for Kowbird in a yet-to-be-determined location. The wait for Horn Barbecue is over, but as it turns out, that was just the beginning.\u003c/p>\n\u003cp>\u003ci>Horn Barbecue is currently open Thursday–Sunday from 11am to sellout for to-go orders. Pre-ordering is now available through the restaurant’s \u003ca href=\"https://www.instagram.com/hornbarbecue/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I was putting the cart before the horse,” he says.\u003c/p>\n\u003cp>A family friend who had worked with barbecue inspired him to start learning how to smoke meats. He practiced in his grandparents’ backyard on an old smoker, describing those early attempts as “bad barbecue.”\u003c/p>\n\u003cp>“I had pursued so many different things passionately and it did not work out,” he remembers. And yet, he says, “We have to understand that what’s for us in life, is for us and nobody can take that away.”\u003c/p>\n\u003cp>Sometimes that determination meant not getting very much validation. “We were doing the farmer’s market, we would only maybe get 10 or 12, maybe 15 customers a day,” he says of his early pop-ups in L.A. “I told my wife that whether people come and buy the food, or if they don’t, I’m still going to cook it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>From L.A., he looked to find a more permanent home for his endeavors, and he reached out to several breweries in the Bay Area. Just one got back to him, and so by default, West Oakland’s Ale Industries became Horn Barbecue’s pop-up home. But that’s where Matt Horn’s perseverance paid off.\u003c/p>\n\u003cp>The Ale Industries events became legendary, with the type of lines typically reserved for central-Texas style barbecue—in Texas. Here was a Californian responsible for three-hour waits for oak wood smoked meats, and people were singing high praises.\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/Jeaoviro40s'\n title='//www.youtube.com/embed/Jeaoviro40s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/Horn-BBQ-Content-Description.pdf\">\u003cem>Download Content Description\u003c/em>\u003c/a>\u003c/p>\n\u003ch2>The Long Awaited Day\u003c/h2>\n\u003cp>The rising demand for Horn’s barbecue made it clear: it was time to open a brick-and-mortar location. In August 2019, he secured a legendary Oakland spot, the former site of Tanya Holland’s Brown Sugar Kitchen, once also a destination with long waits.\u003c/p>\n\u003cp>The next steps, however, weren’t so easy. Horn’s dedication to his dream would be tested time and time again. Among other renovations, Horn had to build a clear glass enclosure inside the restaurant to house what would become California’s first indoor smoker.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I was instructed the only way for me to be able to have my offset smoker was I would have to put it inside the restaurant,” he says. “The restaurant was already a small space, so I had to get creative.” He ended up building a massive 26-foot-wide hood indoors to accommodate the smoker.\u003c/p>\n\u003cp>Later, the county, city and fire department reversed course. “We were told that we were able to have smokers outside now, after all the work had been done,” he says, per usual, unfazed.\u003c/p>\n\u003cp>Horn Barbecue was slated for a September 2020 opening date, but constantly changing pandemic restrictions delayed plans for an entire month. On Oct. 24, the long-awaited day finally arrived.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At 10:59am, Horn and his employees busied themselves with final preparations. “One minute!” he yelled to the brigade.\u003c/p>\n\u003cp>“One minute!” they yelled back in hearty unison.\u003c/p>\n\u003cp>The smell of the meats and smoke stoked the anticipation both inside and out. Just 30 seconds before the doors opened, Etta James’ “At Last” began wailing through the restaurant speakers as Horn welcomed in the mob of patient BBQ lovers.\u003c/p>\n\u003cp>His first customer—a barbecue fanatic—had arrived at 6am. “What can I get for you?” Horn asked, knife in hand. He was masked, but undoubtedly beaming.\u003c/p>\n\u003cp>One by one, he offered the crowd his favorites: pulled pork, brisket, sausage links, turkey breast, and beef and pork ribs. He and his staff cut each item in front of the customer to ensure they walked away with the juiciest, freshest servings. Meals were rounded out with the usual-barbecue-sides-suspects of collard greens, mac and cheese, beans, potato salad, and coleslaw. Horn’s wife and partner Nina’s own recipe for banana pudding provided a sweet finish. Guests were elated.\u003c/p>\n\u003ch2>Pivoting in a Pandemic\u003c/h2>\n\u003cp>For its first few weeks the hours-long lines persisted. Even in the middle of a pandemic, people were able to sit down and eat in Horn Barbecue’s new outdoor area. But when Governor Gavin Newsom instituted a purple-tier stay-at-home order for Oakland, Horn was forced to do just take-out.\u003c/p>\n\u003cp>Nobody said opening a restaurant would be easy, but on top of everything that led him to this moment, Horn has had to contend with a pandemic—and with dining rules that are constantly changing. \"We’re having a hard time, but we’re going to stay focused,” he says.\u003c/p>\n\u003cp>“You don’t know what tomorrow is going to bring,” he says. “At times it can be discouraging. But when you have somebody come through those doors and ... you have people try your food for the first time or you hear people saying, ‘Hey man, this is my fifth time. I was here last week.’ That’s what keeps you hopeful.”\u003c/p>\n\u003cp>Horn shares these experiences with most restaurant owners. Between the moments of humble gratitude are frustrations. He’s personally taking all staff members’ temperatures, constantly monitoring hand-washing, and trying to quell fears on both sides of the slicing counter.\u003c/p>\n\u003cfigure id=\"attachment_139769\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"wp-image-139769 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200.jpg\" alt=\"\" width=\"1200\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/Matt-and-customer_1200-768x432.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At Horn Barbecue, the meat is sliced to order in front of the customer. \u003ccite>(Cecilia Phillips)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have to be able to create an environment where people are safe,” he says, “but then also still be able to enjoy the craft that I love. I’m like, ‘Okay, how do I still find the play in the midst of this storm and all these ups and downs?’”\u003c/p>\n\u003cp>It’s his faith, determination and discipline that prevented Horn from giving up a long time ago. What sort of character traits a person would have to possess to try to open a second restaurant during a pandemic have yet to be decided upon. But whatever they are, he has them.\u003c/p>\n\u003cp>Superfans will remember that Horn had a secondary pop-up concept he began publicizing early in 2020 called \u003ca href=\"https://sf.eater.com/2020/1/30/21115801/kowbird-matt-horn-fried-chicken-sandwich-oakland\" target=\"_blank\" rel=\"noopener noreferrer\">Kowbird\u003c/a>. The Southern-style fried chicken sandwich pop-up that Horn put on in his—ahem—spare time, was slated to open in “Oakland Assembly” (that constantly evolving and devolving food hall rumored to be opening in the summer of this year) in Jack London Square. Only time and vaccination efforts will tell when any type of indoor food market can realistically consider opening.\u003c/p>\n\u003cp>“If I can give anybody any advice in terms of right now with the pandemic,” he says, “keep moving forward because without momentum, you die.”\u003c/p>\n\u003cp>It seems Horn lives by his own advice: he’s hoping for an early 2021 opening for Kowbird in a yet-to-be-determined location. The wait for Horn Barbecue is over, but as it turns out, that was just the beginning.\u003c/p>\n\u003cp>\u003ci>Horn Barbecue is currently open Thursday–Sunday from 11am to sellout for to-go orders. Pre-ordering is now available through the restaurant’s \u003ca href=\"https://www.instagram.com/hornbarbecue/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor",
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"content": "\u003cp>With the never-ending news cycle, it can be tricky to remember to savor a moment—or a historical milestone—as it happens. The East Bay’s \u003ca href=\"https://koolficreamery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery’s\u003c/a> aims to do just that with its new flavor, Kamala Blossom.\u003c/p>\n\u003cp>Priti Rama Narayanan, the company’s co-founder and chief ice cream engineer, clearly remembers the day the Supreme Court struck down the Defense of Marriage Act in 2013. It was the day she proposed to her wife. She also remembers how then-California Attorney General Kamala Harris performed the first federally recognized gay wedding in her home state.\u003c/p>\n\u003cp>“We felt validated in some way,” Narayanan says.\u003c/p>\n\u003cp>She and her wife, Madhuri Anji, who is Indo-German, co-founded Koolfi Creamery in 2018, drawing from their own mixed-South Indian roots to create a uniquely Bay Area ice cream company. Their latest flavor, Kamala Blossom, is a tribute to the vice president-elect in the form of a delicious, pink lotus seed-rose flavor.\u003c/p>\n\u003cp>“It's been a really difficult four years,” Narayanan says. “But that shouldn't take away from our ability or our desire to celebrate this historic inauguration of Kamala Harris as the first of so many things: first woman, first Indian American and first Black woman.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flavor has deep roots. Narayanan recalls that her father, who grew up in a village in southern India, told her about how he used to go swimming in a pond to find and munch on lotus seeds. As a child in Mumbai, Narayanan grew up eating them in popped form, like popcorn. She had always wanted to use them in an ice cream flavor, but struggled to figure out exactly how to showcase the “slightly nutmeg-y” taste.\u003c/p>\n\u003cfigure id=\"attachment_139741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'She's my primary taste-tester,' says Koolfi Creamery co-founder Priti Rama Narayanan (left) of her wife Madhuri Anji (right). \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe Biden picked Harris as his VP, the choice was clear. The name Kamala, which means ‘pink lotus’ in Sanskrit, prompted Narayanan to experiment with rose water and come up with the flavor. “Her name was the seed for making this ice cream,” she says.\u003c/p>\n\u003cp>The Kamala Blossom flavor has been available since the beginning of December and can be \u003ca href=\"https://koolficreamery.com/orderonline/\" target=\"_blank\" rel=\"noopener noreferrer\">found online\u003c/a> and in \u003ca href=\"https://koolficreamery.com/find-us/\" target=\"_blank\" rel=\"noopener noreferrer\">select markets and cafes\u003c/a>.\u003c/p>\n\u003cp>“It’s been extremely popular, and is the most popular flavor to date,” Narayanan says. After selling out of the first batch, she and Anji made another. “I think the flavor is very quintessentially a Desi flavor,” she adds, noting that it’s mild and sweet.\u003c/p>\n\u003cp>“All the flavors we make are like a two-tone silk sari,” Narayanan says, “with a first flavor that hits your palate and another flavor that follows it.” She’s considering making Kamala Blossom a permanent fixture of her brand.\u003c/p>\n\u003cfigure id=\"attachment_139740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139740\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-2048x1536.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'An homage to the strength, ambition and feminine power of our first Madam Vice President, we are thrilled to introduce Kamala Blossom,' wrote \u003ca href=\"https://www.instagram.com/p/CImiKiDhLeD/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery\u003c/a> in an Instagram post introducing the new flavor. \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Narayanan’s venture into ice cream came in part as a result of an unexpected accident. One evening, in 2014, she and Anji were walking in San Francisco after a performance by comedian \u003ca href=\"http://www.harikondabolu.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hari Kondabolu\u003c/a> when they were hit by a bus.\u003c/p>\n\u003cp>“They took us to the E.R. at SF General, and the nurses were so funny, saying, ‘We can’t say anyone threw you under the bus anymore,’” says Narayanan. The incident was traumatic, but it gave her a break for the first time in a long while, allowing her the space and time to think about what she really wanted to do. “I should be doing something I like,” she thought at the time. And for her, the thing that kept popping up was Koolfi. “Why not take all the flavors that we grew up with and incorporate that into a fusion version of flavors?”\u003c/p>\n\u003cp>In 2018, the partners started Koolfi Creamery. And while it’s not a traditional Indian koolfi made of milk boiled down with spices, Koolfi Creamery uses a French custard base combined with unique flavors like \u003ca href=\"https://koolficreamery.com/flavors/\" target=\"_blank\" rel=\"noopener noreferrer\">Bombay butterscotch and jackfruit pudding\u003c/a>.\u003c/p>\n\u003cp>Narayanan sees her own Bay Area story as woven into that of VP-elect Harris. “I’m really proud of Kamala and particularly her mom, Shyamala [Gopalan Harris], for stepping out of the norm to be in this relationship,” she says, referring to her marriage to Harris’ father, Jamaican-born economist Donald Harris.\u003c/p>\n\u003cp>She sees acts of courage in relationships as a benefit to society. The act of “being who you are and being comfortable with that,” Narayanan says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anji echoes this sentiment: “To see someone who is biracial and of Indian heritage, like me, so visibly support gay marriage truly mattered to me, and I think someone who stands for equality and fairness is much needed in D.C. right now.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the never-ending news cycle, it can be tricky to remember to savor a moment—or a historical milestone—as it happens. The East Bay’s \u003ca href=\"https://koolficreamery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery’s\u003c/a> aims to do just that with its new flavor, Kamala Blossom.\u003c/p>\n\u003cp>Priti Rama Narayanan, the company’s co-founder and chief ice cream engineer, clearly remembers the day the Supreme Court struck down the Defense of Marriage Act in 2013. It was the day she proposed to her wife. She also remembers how then-California Attorney General Kamala Harris performed the first federally recognized gay wedding in her home state.\u003c/p>\n\u003cp>“We felt validated in some way,” Narayanan says.\u003c/p>\n\u003cp>She and her wife, Madhuri Anji, who is Indo-German, co-founded Koolfi Creamery in 2018, drawing from their own mixed-South Indian roots to create a uniquely Bay Area ice cream company. Their latest flavor, Kamala Blossom, is a tribute to the vice president-elect in the form of a delicious, pink lotus seed-rose flavor.\u003c/p>\n\u003cp>“It's been a really difficult four years,” Narayanan says. “But that shouldn't take away from our ability or our desire to celebrate this historic inauguration of Kamala Harris as the first of so many things: first woman, first Indian American and first Black woman.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The flavor has deep roots. Narayanan recalls that her father, who grew up in a village in southern India, told her about how he used to go swimming in a pond to find and munch on lotus seeds. As a child in Mumbai, Narayanan grew up eating them in popped form, like popcorn. She had always wanted to use them in an ice cream flavor, but struggled to figure out exactly how to showcase the “slightly nutmeg-y” taste.\u003c/p>\n\u003cfigure id=\"attachment_139741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'She's my primary taste-tester,' says Koolfi Creamery co-founder Priti Rama Narayanan (left) of her wife Madhuri Anji (right). \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe Biden picked Harris as his VP, the choice was clear. The name Kamala, which means ‘pink lotus’ in Sanskrit, prompted Narayanan to experiment with rose water and come up with the flavor. “Her name was the seed for making this ice cream,” she says.\u003c/p>\n\u003cp>The Kamala Blossom flavor has been available since the beginning of December and can be \u003ca href=\"https://koolficreamery.com/orderonline/\" target=\"_blank\" rel=\"noopener noreferrer\">found online\u003c/a> and in \u003ca href=\"https://koolficreamery.com/find-us/\" target=\"_blank\" rel=\"noopener noreferrer\">select markets and cafes\u003c/a>.\u003c/p>\n\u003cp>“It’s been extremely popular, and is the most popular flavor to date,” Narayanan says. After selling out of the first batch, she and Anji made another. “I think the flavor is very quintessentially a Desi flavor,” she adds, noting that it’s mild and sweet.\u003c/p>\n\u003cp>“All the flavors we make are like a two-tone silk sari,” Narayanan says, “with a first flavor that hits your palate and another flavor that follows it.” She’s considering making Kamala Blossom a permanent fixture of her brand.\u003c/p>\n\u003cfigure id=\"attachment_139740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139740\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-2048x1536.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'An homage to the strength, ambition and feminine power of our first Madam Vice President, we are thrilled to introduce Kamala Blossom,' wrote \u003ca href=\"https://www.instagram.com/p/CImiKiDhLeD/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery\u003c/a> in an Instagram post introducing the new flavor. \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Narayanan’s venture into ice cream came in part as a result of an unexpected accident. One evening, in 2014, she and Anji were walking in San Francisco after a performance by comedian \u003ca href=\"http://www.harikondabolu.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hari Kondabolu\u003c/a> when they were hit by a bus.\u003c/p>\n\u003cp>“They took us to the E.R. at SF General, and the nurses were so funny, saying, ‘We can’t say anyone threw you under the bus anymore,’” says Narayanan. The incident was traumatic, but it gave her a break for the first time in a long while, allowing her the space and time to think about what she really wanted to do. “I should be doing something I like,” she thought at the time. And for her, the thing that kept popping up was Koolfi. “Why not take all the flavors that we grew up with and incorporate that into a fusion version of flavors?”\u003c/p>\n\u003cp>In 2018, the partners started Koolfi Creamery. And while it’s not a traditional Indian koolfi made of milk boiled down with spices, Koolfi Creamery uses a French custard base combined with unique flavors like \u003ca href=\"https://koolficreamery.com/flavors/\" target=\"_blank\" rel=\"noopener noreferrer\">Bombay butterscotch and jackfruit pudding\u003c/a>.\u003c/p>\n\u003cp>Narayanan sees her own Bay Area story as woven into that of VP-elect Harris. “I’m really proud of Kamala and particularly her mom, Shyamala [Gopalan Harris], for stepping out of the norm to be in this relationship,” she says, referring to her marriage to Harris’ father, Jamaican-born economist Donald Harris.\u003c/p>\n\u003cp>She sees acts of courage in relationships as a benefit to society. The act of “being who you are and being comfortable with that,” Narayanan says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anji echoes this sentiment: “To see someone who is biracial and of Indian heritage, like me, so visibly support gay marriage truly mattered to me, and I think someone who stands for equality and fairness is much needed in D.C. right now.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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