The Only Ukrainian Restaurant in Wine Country Pops Open for One Month This Summer
Have You Spotted These Edwardian Chocolate Bunnies in San Francisco?
Beloved African and Caribbean Market Is Opening a New Restaurant in Oakland
The Curry Puff of Spiral Dreams, From Malaysia to SF With Love
For the Finest Sprinkles and Cookie Decorating Supplies, Drive to Daly City
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"content": "\u003cp>\u003ca href=\"https://www.annavoloshyna.com\">Anna Voloshyna\u003c/a> never dreamed of opening a restaurant. The chef and author has been busy planning a tour for her second cookbook, hosting events \u003ca href=\"https://www.kqed.org/news/11908537/ukrainian-chef-in-sf-finds-comfort-cooking-traditional-food-and-raises-thousands-in-relief-aid\">and fundraisers\u003c/a>, and running her IACP award-winning \u003ca href=\"https://www.instagram.com/annavoloshynacooks/\">Instagram\u003c/a> account, all celebrating the cooking of her native Ukraine. But she got talked into a residency at \u003ca href=\"https://rotationnapa.com\">Rotation by Feast It Forward\u003c/a> at Oxbow Public Market in Napa, which means she’s effectively opening the only Ukrainian restaurant in wine country — if only for the month of July. \u003c/p>\n\n\n\n\u003cp>“People have been bugging me forever,” Voloshyna says. “Like, ‘Where can we try your food?’” Or any Ukrainian food, anywhere across the Bay Area, for that matter? \u003c/p>\n\n\n\n\u003cp>Northern California is home to a few small food businesses that proudly rep Ukraine, including \u003ca href=\"https://lelekasf.com\">Leleka\u003c/a> focusing on dumpling delivery in SF, San Mateo and Sunnyvale; \u003ca href=\"https://nataliasdacha.com\">Natalia’s Dacha\u003c/a> serving honey cakes at Napa County farmers markets; and the \u003ca href=\"https://borschmobile.com\">Borsch Mobile\u003c/a> truck bringing beet soup to the people across the Bay Area. And plenty of restaurants serve more broadly Eastern European–inspired menus with similar dishes. But given the context of the ongoing Russian war against Ukraine, Voloshyna has doubled down on specifically showcasing the hearty dishes and fermented flavors of her home country, and can’t wait to serve a sit-down dinner experience. \u003c/p>\n\n\n\n\u003cp>“This is the place where Ukrainian cuisine and culture will be celebrated, and I will shout about it nonstop for the whole month,” she says. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry.jpg\" alt=\"Portrait of a smiling chef holding a glass of white wine inside her restaurant.\" class=\"wp-image-13991033\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Voloshyna will be the guest chef at Rotation by Feast It Forward, a new restaurant that hosts star chefs from around the country. Her second cookbook, ‘Ukraine,’ comes out in October 2026. (Jason Perry)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Rotation is a new project from Katie Hamilton Shaffer of Feast It Forward, the events space and media network across the street from Oxbow. She took over a restaurant in a corner of the market, welcoming star guest chefs from across the country. The month-long chef residencies kicked off in February with Martin Yan from SF, followed by Tristen Epps from Houston and Lee Anne Wong from Honolulu, showcasing Chinese, Trinidadian, and Hawaiian flavors, respectively. None of these chefs phoned it in — Voloshyna’s staying in a cottage in Napa for the month, along with her husband and little wolf of a dog. She’ll be shopping the farmers market and working closely in the kitchen with Rotation executive chef Jeff Mosher and his team. \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They’re throwing down a full menu, focusing on classics presented in a modern and refined way, Voloshyna says. A meal might start with beet-pickled deviled eggs with smoked trout roe, varenyky (dumplings) stuffed with farmer cheese and confit pork belly, and kholodnyk (chilled borsch) with refreshing raw veggies. Diners won’t want to miss the quintessential chicken Kyiv — “with a crispy crust and inside garlic butter — what’s not to love?” Voloshyna says. She’s already fermenting beet kvass to season the shpundra (braised short ribs), best served over banosh (polenta) with brynza sheep cheese and crispy onions. The grilled squash with preserved lemons comes from her first cookbook; the roasted eggplant with herbed yogurt will be in her second. And sour cream, pickles and fresh dill scatter across everything. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1429\" height=\"2000\" data-id=\"13991038\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry.jpg\" alt=\"Bright purple deviled eggs topped with orange fish roe.\" class=\"wp-image-13991038\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry.jpg 1429w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry-160x224.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry-768x1075.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry-1097x1536.jpg 1097w\" sizes=\"auto, (max-width: 1429px) 100vw, 1429px\">\u003cfigcaption class=\"wp-element-caption\">Beet-pickled deviled eggs topped with trout roe. (Jason Perry)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1429\" height=\"2000\" data-id=\"13991035\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry.jpg\" alt=\"Purple braised short rib over a bed of polenta with sliced radishes sprinkled on top.\" class=\"wp-image-13991035\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry.jpg 1429w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry-160x224.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry-768x1075.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry-1097x1536.jpg 1097w\" sizes=\"auto, (max-width: 1429px) 100vw, 1429px\">\u003cfigcaption class=\"wp-element-caption\">Braised short ribs seasoned with fermented beets. (Jason Perry)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>Desserts include a sunflower semifreddo inspired by childhood snacks of sunflower halva: “That flavor is carved into my brain,” Voloshyna says. She grew up in a small town named Snihurivka in the south, a couple of hours from Odesa, surrounded by “fields and fields” of sunflowers. Despite the war, Ukraine remains a leading exporter of sunflower oil, so those cooking and finishing oils are foundational flavors, and the flowers shine as a national symbol of resilience. \u003c/p>\n\n\n\n\u003cp>Rotation serves its own menu at lunch, although Voloshyna will slide in at least one special — khachapuri. The Georgian cheese boats are now wildly popular across Ukraine. Shaffer, the owner, curates the wine list, focusing on locals from Napa and Sonoma, and cocktails include a signature old fashioned with bourbon washed in duck fat. \u003c/p>\n\n\n\n\u003cp>Rotation is located toward the back of Oxbow, across from Hog Island Oyster Co. It’s not simply a market stall; it’s a generous restaurant with 5,000 square feet and 125 seats, centered on an open kitchen with a wood-fired oven. Voloshyna plans to set up a cookbook display for anyone who wants to buy a signed copy of her first cookbook, \u003ca href=\"https://omnivorebooks.myshopify.com/products/pre-order-ukrainian-anna-voloshyna-budmo-recipes-from-a-ukrainian-kitchen\">\u003cem>Budmo!\u003c/em>\u003c/a> (“cheers!” in Ukrainian), or preorder her second. \u003c/p>\n\n\n\n\n\n\u003cp>When Voloshyna published \u003ca href=\"https://omnivorebooks.myshopify.com/products/pre-order-ukrainian-anna-voloshyna-budmo-recipes-from-a-ukrainian-kitchen\">\u003cem>Budmo!\u003c/em>\u003c/a> in the fall of 2022, Russia had already been occupying Ukraine since 2014. It launched the full-scale invasion in February 2022, bringing even more bittersweet meaning to this collection of recipes celebrating the foods Voloshyna grew up with. Since then, she spent three years researching her second book \u003ca href=\"https://www.barnesandnoble.com/w/ukraine-anna-voloshyna/1149390099?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPOTM2NjE5NzQzMzkyNDU5AAGnwGp82l-bSB-MR4FT3SOHQn3QaGD0Q4D_H-jUHLVsdBStaUfpj3osn0YufHI_aem_1dx-xXKjUhwTLE2P_AaQxw\">\u003cem>Ukraïne\u003c/em>\u003c/a>, which comes out this October, traveling to many regions and near the frontline, gathering recipes, essays and photos. At a time when her country is fighting for its existence, she believes in the importance of calling even the most humble bowl of borsch Ukrainian. “We need to remember the roots and honor the culture,” she says. \u003c/p>\n\n\n\n\u003cp>Whether folks are tasting her food at the restaurant or trying one of her recipes at home, Voloshyna hopes to help them understand and appreciate Ukrainian cooking. “Because of this war, we remembered who we are as a nation,” she says. “Food is one way to showcase, ‘This is who we are.’ We want to show that to the world. We are not Russia. We are Ukraine.” \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://rotationnapa.com\">\u003cem>Rotation by Feast It Forward\u003c/em>\u003c/a>\u003cem> is open Monday and Tuesday noon–3 p.m.; Wednesday, Thursday and Sunday noon–8 p.m.; and Friday and Saturday noon–9 p.m. \u003c/em>\u003ca href=\"https://rotationnapa.com/chef/chef-anna-voloshyna\">\u003cem>Anna Voloshyna\u003c/em>\u003c/a>\u003cem> will be in residency for the month of July, and \u003c/em>\u003ca href=\"https://www.opentable.com/r/rotation-by-feast-it-forward-napa\">\u003cem>reservations\u003c/em>\u003c/a>\u003cem> are live.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"innerHTML": "\n\u003cp>They’re throwing down a full menu, focusing on classics presented in a modern and refined way, Voloshyna says. A meal might start with beet-pickled deviled eggs with smoked trout roe, varenyky (dumplings) stuffed with farmer cheese and confit pork belly, and kholodnyk (chilled borsch) with refreshing raw veggies. Diners won’t want to miss the quintessential chicken Kyiv — “with a crispy crust and inside garlic butter — what’s not to love?” Voloshyna says. She’s already fermenting beet kvass to season the shpundra (braised short ribs), best served over banosh (polenta) with brynza sheep cheese and crispy onions. The grilled squash with preserved lemons comes from her first cookbook; the roasted eggplant with herbed yogurt will be in her second. And sour cream, pickles and fresh dill scatter across everything. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Desserts include a sunflower semifreddo inspired by childhood snacks of sunflower halva: “That flavor is carved into my brain,” Voloshyna says. She grew up in a small town named Snihurivka in the south, a couple of hours from Odesa, surrounded by “fields and fields” of sunflowers. Despite the war, Ukraine remains a leading exporter of sunflower oil, so those cooking and finishing oils are foundational flavors, and the flowers shine as a national symbol of resilience. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Rotation serves its own menu at lunch, although Voloshyna will slide in at least one special — khachapuri. The Georgian cheese boats are now wildly popular across Ukraine. Shaffer, the owner, curates the wine list, focusing on locals from Napa and Sonoma, and cocktails include a signature old fashioned with bourbon washed in duck fat. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Rotation is located toward the back of Oxbow, across from Hog Island Oyster Co. It’s not simply a market stall; it’s a generous restaurant with 5,000 square feet and 125 seats, centered on an open kitchen with a wood-fired oven. Voloshyna plans to set up a cookbook display for anyone who wants to buy a signed copy of her first cookbook, \u003ca href=\"https://omnivorebooks.myshopify.com/products/pre-order-ukrainian-anna-voloshyna-budmo-recipes-from-a-ukrainian-kitchen\">\u003cem>Budmo!\u003c/em>\u003c/a> (“cheers!” in Ukrainian), or preorder her second. \u003c/p>\n",
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"innerHTML": "\n\u003cp>When Voloshyna published \u003ca href=\"https://omnivorebooks.myshopify.com/products/pre-order-ukrainian-anna-voloshyna-budmo-recipes-from-a-ukrainian-kitchen\">\u003cem>Budmo!\u003c/em>\u003c/a> in the fall of 2022, Russia had already been occupying Ukraine since 2014. It launched the full-scale invasion in February 2022, bringing even more bittersweet meaning to this collection of recipes celebrating the foods Voloshyna grew up with. Since then, she spent three years researching her second book \u003ca href=\"https://www.barnesandnoble.com/w/ukraine-anna-voloshyna/1149390099?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPOTM2NjE5NzQzMzkyNDU5AAGnwGp82l-bSB-MR4FT3SOHQn3QaGD0Q4D_H-jUHLVsdBStaUfpj3osn0YufHI_aem_1dx-xXKjUhwTLE2P_AaQxw\">\u003cem>Ukraïne\u003c/em>\u003c/a>, which comes out this October, traveling to many regions and near the frontline, gathering recipes, essays and photos. At a time when her country is fighting for its existence, she believes in the importance of calling even the most humble bowl of borsch Ukrainian. “We need to remember the roots and honor the culture,” she says. \u003c/p>\n",
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"\n\u003cp>When Voloshyna published \u003ca href=\"https://omnivorebooks.myshopify.com/products/pre-order-ukrainian-anna-voloshyna-budmo-recipes-from-a-ukrainian-kitchen\">\u003cem>Budmo!\u003c/em>\u003c/a> in the fall of 2022, Russia had already been occupying Ukraine since 2014. It launched the full-scale invasion in February 2022, bringing even more bittersweet meaning to this collection of recipes celebrating the foods Voloshyna grew up with. Since then, she spent three years researching her second book \u003ca href=\"https://www.barnesandnoble.com/w/ukraine-anna-voloshyna/1149390099?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPOTM2NjE5NzQzMzkyNDU5AAGnwGp82l-bSB-MR4FT3SOHQn3QaGD0Q4D_H-jUHLVsdBStaUfpj3osn0YufHI_aem_1dx-xXKjUhwTLE2P_AaQxw\">\u003cem>Ukraïne\u003c/em>\u003c/a>, which comes out this October, traveling to many regions and near the frontline, gathering recipes, essays and photos. At a time when her country is fighting for its existence, she believes in the importance of calling even the most humble bowl of borsch Ukrainian. “We need to remember the roots and honor the culture,” she says. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Whether folks are tasting her food at the restaurant or trying one of her recipes at home, Voloshyna hopes to help them understand and appreciate Ukrainian cooking. “Because of this war, we remembered who we are as a nation,” she says. “Food is one way to showcase, ‘This is who we are.’ We want to show that to the world. We are not Russia. We are Ukraine.” \u003c/p>\n",
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"\n\u003cp>Whether folks are tasting her food at the restaurant or trying one of her recipes at home, Voloshyna hopes to help them understand and appreciate Ukrainian cooking. “Because of this war, we remembered who we are as a nation,” she says. “Food is one way to showcase, ‘This is who we are.’ We want to show that to the world. We are not Russia. We are Ukraine.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://rotationnapa.com\">\u003cem>Rotation by Feast It Forward\u003c/em>\u003c/a>\u003cem> is open Monday and Tuesday noon–3 p.m.; Wednesday, Thursday and Sunday noon–8 p.m.; and Friday and Saturday noon–9 p.m. \u003c/em>\u003ca href=\"https://rotationnapa.com/chef/chef-anna-voloshyna\">\u003cem>Anna Voloshyna\u003c/em>\u003c/a>\u003cem> will be in residency for the month of July, and \u003c/em>\u003ca href=\"https://www.opentable.com/r/rotation-by-feast-it-forward-napa\">\u003cem>reservations\u003c/em>\u003c/a>\u003cem> are live.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://rotationnapa.com\">\u003cem>Rotation by Feast It Forward\u003c/em>\u003c/a>\u003cem> is open Monday and Tuesday noon–3 p.m.; Wednesday, Thursday and Sunday noon–8 p.m.; and Friday and Saturday noon–9 p.m. \u003c/em>\u003ca href=\"https://rotationnapa.com/chef/chef-anna-voloshyna\">\u003cem>Anna Voloshyna\u003c/em>\u003c/a>\u003cem> will be in residency for the month of July, and \u003c/em>\u003ca href=\"https://www.opentable.com/r/rotation-by-feast-it-forward-napa\">\u003cem>reservations\u003c/em>\u003c/a>\u003cem> are live.\u003c/em>\u003c/p>\n"
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"excerpt": "Cookbook author Anna Voloshyna takes residence in Oxbow Public Market, and she’s bringing the buttery chicken Kyiv. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.annavoloshyna.com\">Anna Voloshyna\u003c/a> never dreamed of opening a restaurant. The chef and author has been busy planning a tour for her second cookbook, hosting events \u003ca href=\"https://www.kqed.org/news/11908537/ukrainian-chef-in-sf-finds-comfort-cooking-traditional-food-and-raises-thousands-in-relief-aid\">and fundraisers\u003c/a>, and running her IACP award-winning \u003ca href=\"https://www.instagram.com/annavoloshynacooks/\">Instagram\u003c/a> account, all celebrating the cooking of her native Ukraine. But she got talked into a residency at \u003ca href=\"https://rotationnapa.com\">Rotation by Feast It Forward\u003c/a> at Oxbow Public Market in Napa, which means she’s effectively opening the only Ukrainian restaurant in wine country — if only for the month of July. \u003c/p>\n\n\n\n\u003cp>“People have been bugging me forever,” Voloshyna says. “Like, ‘Where can we try your food?’” Or any Ukrainian food, anywhere across the Bay Area, for that matter? \u003c/p>\n\n\n\n\u003cp>Northern California is home to a few small food businesses that proudly rep Ukraine, including \u003ca href=\"https://lelekasf.com\">Leleka\u003c/a> focusing on dumpling delivery in SF, San Mateo and Sunnyvale; \u003ca href=\"https://nataliasdacha.com\">Natalia’s Dacha\u003c/a> serving honey cakes at Napa County farmers markets; and the \u003ca href=\"https://borschmobile.com\">Borsch Mobile\u003c/a> truck bringing beet soup to the people across the Bay Area. And plenty of restaurants serve more broadly Eastern European–inspired menus with similar dishes. But given the context of the ongoing Russian war against Ukraine, Voloshyna has doubled down on specifically showcasing the hearty dishes and fermented flavors of her home country, and can’t wait to serve a sit-down dinner experience. \u003c/p>\n\n\n\n\u003cp>“This is the place where Ukrainian cuisine and culture will be celebrated, and I will shout about it nonstop for the whole month,” she says. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry.jpg\" alt=\"Portrait of a smiling chef holding a glass of white wine inside her restaurant.\" class=\"wp-image-13991033\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/anna-voloshyna_jason-perry-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Voloshyna will be the guest chef at Rotation by Feast It Forward, a new restaurant that hosts star chefs from around the country. Her second cookbook, ‘Ukraine,’ comes out in October 2026. (Jason Perry)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Rotation is a new project from Katie Hamilton Shaffer of Feast It Forward, the events space and media network across the street from Oxbow. She took over a restaurant in a corner of the market, welcoming star guest chefs from across the country. The month-long chef residencies kicked off in February with Martin Yan from SF, followed by Tristen Epps from Houston and Lee Anne Wong from Honolulu, showcasing Chinese, Trinidadian, and Hawaiian flavors, respectively. None of these chefs phoned it in — Voloshyna’s staying in a cottage in Napa for the month, along with her husband and little wolf of a dog. She’ll be shopping the farmers market and working closely in the kitchen with Rotation executive chef Jeff Mosher and his team. \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They’re throwing down a full menu, focusing on classics presented in a modern and refined way, Voloshyna says. A meal might start with beet-pickled deviled eggs with smoked trout roe, varenyky (dumplings) stuffed with farmer cheese and confit pork belly, and kholodnyk (chilled borsch) with refreshing raw veggies. Diners won’t want to miss the quintessential chicken Kyiv — “with a crispy crust and inside garlic butter — what’s not to love?” Voloshyna says. She’s already fermenting beet kvass to season the shpundra (braised short ribs), best served over banosh (polenta) with brynza sheep cheese and crispy onions. The grilled squash with preserved lemons comes from her first cookbook; the roasted eggplant with herbed yogurt will be in her second. And sour cream, pickles and fresh dill scatter across everything. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1429\" height=\"2000\" data-id=\"13991038\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry.jpg\" alt=\"Bright purple deviled eggs topped with orange fish roe.\" class=\"wp-image-13991038\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry.jpg 1429w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry-160x224.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry-768x1075.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/deviled-eggs_jason-perry-1097x1536.jpg 1097w\" sizes=\"auto, (max-width: 1429px) 100vw, 1429px\">\u003cfigcaption class=\"wp-element-caption\">Beet-pickled deviled eggs topped with trout roe. (Jason Perry)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1429\" height=\"2000\" data-id=\"13991035\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry.jpg\" alt=\"Purple braised short rib over a bed of polenta with sliced radishes sprinkled on top.\" class=\"wp-image-13991035\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry.jpg 1429w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry-160x224.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry-768x1075.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/06/short-rib_jason-perry-1097x1536.jpg 1097w\" sizes=\"auto, (max-width: 1429px) 100vw, 1429px\">\u003cfigcaption class=\"wp-element-caption\">Braised short ribs seasoned with fermented beets. (Jason Perry)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>Desserts include a sunflower semifreddo inspired by childhood snacks of sunflower halva: “That flavor is carved into my brain,” Voloshyna says. She grew up in a small town named Snihurivka in the south, a couple of hours from Odesa, surrounded by “fields and fields” of sunflowers. Despite the war, Ukraine remains a leading exporter of sunflower oil, so those cooking and finishing oils are foundational flavors, and the flowers shine as a national symbol of resilience. \u003c/p>\n\n\n\n\u003cp>Rotation serves its own menu at lunch, although Voloshyna will slide in at least one special — khachapuri. The Georgian cheese boats are now wildly popular across Ukraine. Shaffer, the owner, curates the wine list, focusing on locals from Napa and Sonoma, and cocktails include a signature old fashioned with bourbon washed in duck fat. \u003c/p>\n\n\n\n\u003cp>Rotation is located toward the back of Oxbow, across from Hog Island Oyster Co. It’s not simply a market stall; it’s a generous restaurant with 5,000 square feet and 125 seats, centered on an open kitchen with a wood-fired oven. Voloshyna plans to set up a cookbook display for anyone who wants to buy a signed copy of her first cookbook, \u003ca href=\"https://omnivorebooks.myshopify.com/products/pre-order-ukrainian-anna-voloshyna-budmo-recipes-from-a-ukrainian-kitchen\">\u003cem>Budmo!\u003c/em>\u003c/a> (“cheers!” in Ukrainian), or preorder her second. \u003c/p>\n\n\n\n\n\n\u003cp>When Voloshyna published \u003ca href=\"https://omnivorebooks.myshopify.com/products/pre-order-ukrainian-anna-voloshyna-budmo-recipes-from-a-ukrainian-kitchen\">\u003cem>Budmo!\u003c/em>\u003c/a> in the fall of 2022, Russia had already been occupying Ukraine since 2014. It launched the full-scale invasion in February 2022, bringing even more bittersweet meaning to this collection of recipes celebrating the foods Voloshyna grew up with. Since then, she spent three years researching her second book \u003ca href=\"https://www.barnesandnoble.com/w/ukraine-anna-voloshyna/1149390099?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPOTM2NjE5NzQzMzkyNDU5AAGnwGp82l-bSB-MR4FT3SOHQn3QaGD0Q4D_H-jUHLVsdBStaUfpj3osn0YufHI_aem_1dx-xXKjUhwTLE2P_AaQxw\">\u003cem>Ukraïne\u003c/em>\u003c/a>, which comes out this October, traveling to many regions and near the frontline, gathering recipes, essays and photos. At a time when her country is fighting for its existence, she believes in the importance of calling even the most humble bowl of borsch Ukrainian. “We need to remember the roots and honor the culture,” she says. \u003c/p>\n\n\n\n\u003cp>Whether folks are tasting her food at the restaurant or trying one of her recipes at home, Voloshyna hopes to help them understand and appreciate Ukrainian cooking. “Because of this war, we remembered who we are as a nation,” she says. “Food is one way to showcase, ‘This is who we are.’ We want to show that to the world. We are not Russia. We are Ukraine.” \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003ca href=\"https://rotationnapa.com\">\u003cem>Rotation by Feast It Forward\u003c/em>\u003c/a>\u003cem> is open Monday and Tuesday noon–3 p.m.; Wednesday, Thursday and Sunday noon–8 p.m.; and Friday and Saturday noon–9 p.m. \u003c/em>\u003ca href=\"https://rotationnapa.com/chef/chef-anna-voloshyna\">\u003cem>Anna Voloshyna\u003c/em>\u003c/a>\u003cem> will be in residency for the month of July, and \u003c/em>\u003ca href=\"https://www.opentable.com/r/rotation-by-feast-it-forward-napa\">\u003cem>reservations\u003c/em>\u003c/a>\u003cem> are live.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Stroll through the Stonestown \u003ca href=\"https://www.kqed.org/arts/tag/farmers-market\">Farmers Market\u003c/a> on a sunny spring morning, and you might spot a stall smothered in chocolate. Behold, an array of bars, bonbons, chocolate caramels, dipped figs and — a particular treat for this time of year — a matching pair of remarkably detailed chocolate bunnies. The male bunny sports a waistcoat and walking stick; the female bunny swishes her skirt and carries a parasol.\u003c/p>\n\u003cp>“They’re in their Easter Sunday best,” says the maker, David Upchurch.\u003c/p>\n\u003cp>Upchurch was originally an architect before he fell in love with pastry in Paris and career-changed into chocolate. During the recession, starting in 2009, he trained at City College of San Francisco and San Francisco Baking Institute. For the next five years, he worked at Recchiuti Confections, the craft chocolate tastemaker with a reputation for pulling fresh flavors from the farmers market. Upchurch started his own super-small-batch business during lockdown in 2020. Today, he shares a tiny production kitchen in SoMa while applying for a cottage license to work out of his home in Noe Valley.\u003c/p>\n\u003cfigure id=\"attachment_13974476\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974476\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED.jpg\" alt=\"A man in pink shirt and glasses shows chocolates to a small boy at his farmers market stand.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upchurch, right, shows Lorenzo Paniagua, age 6, different types of chocolate at his farmers market stand. \u003ccite>(Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He found the first male bunny while online shopping. As one does, Upchurch was doing a deep dive on eBay, shopping for antique chocolate molds. He scrolled across a dealer based in Brussels, who had a wide selection of molds from the early 20th century. He ordered a dozen, and the one of a male rabbit quickly became a favorite. It was made by Anton Reiche in Dresden, Germany, around 1920, Upchurch believes, according to its catalog number. “He’s extremely dapper,” Upchurch says. Many molds are designed to be perfectly symmetrical, but this rabbit has movement. “For lack of a better reference, he’s posed like a Neoclassical figure.”\u003c/p>\n\u003cp>He found the exact mate while browsing \u003ca href=\"https://omnivorebooks.myshopify.com\">Omnivore Books\u003c/a>. Like any good resident of Noe Valley, Upchurch likes chatting with bookmonger Celia Sack, owner of the only cookbook shop in San Francisco, which also carries vintage menus and assorted antiques. When he spotted the female bunny on her website, he scurried over. “It was total kismet,” Upchurch says. They’re a matching pair, from the exact same maker and time period. If anything, the female bunny was in even better shape. “She aged more gracefully.”\u003c/p>\n\u003cfigure id=\"attachment_13974477\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974477\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED.jpg\" alt=\"A man smiles at the elaborate chocolate bunny that he holds in the palm of his hand.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upchurch gazes lovingly at one of the chocolate bunnies he says reminds him of Mary Poppins. \u003ccite>(Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upchurch affectionately calls his rabbits Bert and Mary, after the chimney sweep and nanny in \u003cem>Mary Poppins\u003c/em>. Let’s call it loose inspiration because of course we’re hopping countries and years a smidge: \u003cem>Mary Poppins\u003c/em> is set in London in 1910 during the Edwardian era — King Edward ruled from 1901 to 1910, and the era continued until 1914. So technically these molds were made just after, but the bunnies do wear old-fashioned clothes. “The lady bunny reminds me of Mary Poppins with her flowing skirt, parasol and boots,” Upchurch says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You may buy one of these bunnies in either milk or dark chocolate. Upchurch has a passion for sourcing more interesting and nuanced chocolate from \u003ca href=\"https://www.conexionchocolate.com/\">Conexión\u003c/a> in Ecuador, instead of the ubiquitous Valrhona from France or Callebaut from Belgium. The milk chocolate is 40 percent cacao, with a pretty caramel color and flavor, and rich mouthfeel thanks to milk from grass-fed cows in the Andes. The dark chocolate is 64 percent cacao, with light bitterness and nutty and citrusy notes of pecan and lemon.\u003c/p>\n\u003cfigure id=\"attachment_13974641\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974641\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed.jpg\" alt='A display of chocolate Easter bunnies wrapped in plastic. A chalkboard sign reads, \"Bunnies for Easter. Antique molds.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upchurch’s farmers market stand, where he sells his Edwardian-style chocolate bunnies during Easter season.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13939223,arts_13956809,arts_13925984']\u003c/span>\u003c/span>The molds are made of tin, and it’s tricky working with antiques. Upchurch tempers the chocolate and starts brushing each mold by hand to hit every nook and cranny. He pours in a light layer, clamps the halves shut and turns to coat. Then he pours in a thick layer, lets the chocolate set for several minutes and turns out the excess, ultimately leaving a sturdy shell to set for several hours. The molds aren’t symmetrical, and they don’t always want to close tidily. Does it get messy? Of course. Upchurch has also invested in new plastic molds, available in the same pattern. They don’t have the same depth of detail, but they’re so much faster and easier to use.\u003c/p>\n\u003cp>He only makes a few dozen bunnies every year, so catch them if you can. Upchurch sells at the Stonestown Farmers Market on Sundays and Marin Farmers Market on Thursdays, as well as through a couple of shops like \u003ca href=\"https://www.chocolatecoveredsf.com\">Chocolate Covered\u003c/a> and \u003ca href=\"https://www.instagram.com/collagesf/\">Collage Gallery\u003c/a>. The rabbits are priced at $29 each, and yes of course, that’s more than your everyday drugstore bunny. Consider the quality and freshness of the chocolate, responsibly sourced from a farming cooperative and all shaped by hand. They stand about 7 inches tall and 3 inches around, so you’re holding between 5 to 7 ounces of good chocolate.\u003c/p>\n\u003cfigure id=\"attachment_13974478\" class=\"wp-caption alignnone\" style=\"max-width: 1333px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974478\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED.jpg\" alt=\"An ornate chocolate bunny held in front of a colorful spring bouquet.\" width=\"1333\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1333px) 100vw, 1333px\">\u003cfigcaption class=\"wp-caption-text\">A close-up of “Mary,” who stands about 7 inches tall. \u003ccite>(Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the bunnies surely sell out, do not despair. Upchurch has a few other Easter treats, including smash eggs, caramel eggs and peanut butter bunny bars. Of course, there are also many talented confectioners in the Bay Area, happy to help fill baskets — \u003ca href=\"https://www.dandelionchocolate.com/products/easter-egg\">Dandelion\u003c/a> has marshmallow eggs, and \u003ca href=\"https://www.recchiuti.com/products/easter-eggs\">Recchiuti\u003c/a> offers ganache eggs, along with \u003ca href=\"https://www.elbowchocolates.com/easter-8-piece-chocolates.html\">Christopher Elbow\u003c/a>’s spaceship bunnies, \u003ca href=\"https://www.socolachocolates.com/collections/all/products/easter-egg-hunt-bars\">Socola\u003c/a>’s egg hunt bars, \u003ca href=\"https://www.formosachocolates.com/products/spring-2025-bonbon-collection\">Formosa\u003c/a>’s bonbon chicks and many more.\u003c/p>\n\u003cp>Yet there’s something so enchanting about an early 20th century chocolate bunny, hopping between our elegant Edwardian homes painted in pastel colors in misty San Francisco. “Oh absolutely,” Upchurch agrees. “They’re very much at home here.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>David Upchurch Chocolatier sells at the \u003c/i>\u003ca href=\"https://www.agriculturalinstitute.org/stonestown\">\u003ci>Stonestown Farmers Market\u003c/i>\u003c/a>\u003ci> in San Francisco on Sundays from 9 a.m.–1 p.m. and at the \u003c/i>\u003ca href=\"https://www.agriculturalinstitute.org/thursday-marin\">\u003ci>Marin Farmers Market\u003c/i>\u003c/a>\u003ci> in San Rafael on Thursdays from 8 a.m.–1 p.m. A limited number of chocolate bunnies are available until sold out.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stroll through the Stonestown \u003ca href=\"https://www.kqed.org/arts/tag/farmers-market\">Farmers Market\u003c/a> on a sunny spring morning, and you might spot a stall smothered in chocolate. Behold, an array of bars, bonbons, chocolate caramels, dipped figs and — a particular treat for this time of year — a matching pair of remarkably detailed chocolate bunnies. The male bunny sports a waistcoat and walking stick; the female bunny swishes her skirt and carries a parasol.\u003c/p>\n\u003cp>“They’re in their Easter Sunday best,” says the maker, David Upchurch.\u003c/p>\n\u003cp>Upchurch was originally an architect before he fell in love with pastry in Paris and career-changed into chocolate. During the recession, starting in 2009, he trained at City College of San Francisco and San Francisco Baking Institute. For the next five years, he worked at Recchiuti Confections, the craft chocolate tastemaker with a reputation for pulling fresh flavors from the farmers market. Upchurch started his own super-small-batch business during lockdown in 2020. Today, he shares a tiny production kitchen in SoMa while applying for a cottage license to work out of his home in Noe Valley.\u003c/p>\n\u003cfigure id=\"attachment_13974476\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974476\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED.jpg\" alt=\"A man in pink shirt and glasses shows chocolates to a small boy at his farmers market stand.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-7-KQED-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upchurch, right, shows Lorenzo Paniagua, age 6, different types of chocolate at his farmers market stand. \u003ccite>(Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He found the first male bunny while online shopping. As one does, Upchurch was doing a deep dive on eBay, shopping for antique chocolate molds. He scrolled across a dealer based in Brussels, who had a wide selection of molds from the early 20th century. He ordered a dozen, and the one of a male rabbit quickly became a favorite. It was made by Anton Reiche in Dresden, Germany, around 1920, Upchurch believes, according to its catalog number. “He’s extremely dapper,” Upchurch says. Many molds are designed to be perfectly symmetrical, but this rabbit has movement. “For lack of a better reference, he’s posed like a Neoclassical figure.”\u003c/p>\n\u003cp>He found the exact mate while browsing \u003ca href=\"https://omnivorebooks.myshopify.com\">Omnivore Books\u003c/a>. Like any good resident of Noe Valley, Upchurch likes chatting with bookmonger Celia Sack, owner of the only cookbook shop in San Francisco, which also carries vintage menus and assorted antiques. When he spotted the female bunny on her website, he scurried over. “It was total kismet,” Upchurch says. They’re a matching pair, from the exact same maker and time period. If anything, the female bunny was in even better shape. “She aged more gracefully.”\u003c/p>\n\u003cfigure id=\"attachment_13974477\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974477\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED.jpg\" alt=\"A man smiles at the elaborate chocolate bunny that he holds in the palm of his hand.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-13-KQED-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upchurch gazes lovingly at one of the chocolate bunnies he says reminds him of Mary Poppins. \u003ccite>(Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upchurch affectionately calls his rabbits Bert and Mary, after the chimney sweep and nanny in \u003cem>Mary Poppins\u003c/em>. Let’s call it loose inspiration because of course we’re hopping countries and years a smidge: \u003cem>Mary Poppins\u003c/em> is set in London in 1910 during the Edwardian era — King Edward ruled from 1901 to 1910, and the era continued until 1914. So technically these molds were made just after, but the bunnies do wear old-fashioned clothes. “The lady bunny reminds me of Mary Poppins with her flowing skirt, parasol and boots,” Upchurch says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You may buy one of these bunnies in either milk or dark chocolate. Upchurch has a passion for sourcing more interesting and nuanced chocolate from \u003ca href=\"https://www.conexionchocolate.com/\">Conexión\u003c/a> in Ecuador, instead of the ubiquitous Valrhona from France or Callebaut from Belgium. The milk chocolate is 40 percent cacao, with a pretty caramel color and flavor, and rich mouthfeel thanks to milk from grass-fed cows in the Andes. The dark chocolate is 64 percent cacao, with light bitterness and nutty and citrusy notes of pecan and lemon.\u003c/p>\n\u003cfigure id=\"attachment_13974641\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974641\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed.jpg\" alt='A display of chocolate Easter bunnies wrapped in plastic. A chalkboard sign reads, \"Bunnies for Easter. Antique molds.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EdwardianChocolateBunnies_GC-25_qed-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upchurch’s farmers market stand, where he sells his Edwardian-style chocolate bunnies during Easter season.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>The molds are made of tin, and it’s tricky working with antiques. Upchurch tempers the chocolate and starts brushing each mold by hand to hit every nook and cranny. He pours in a light layer, clamps the halves shut and turns to coat. Then he pours in a thick layer, lets the chocolate set for several minutes and turns out the excess, ultimately leaving a sturdy shell to set for several hours. The molds aren’t symmetrical, and they don’t always want to close tidily. Does it get messy? Of course. Upchurch has also invested in new plastic molds, available in the same pattern. They don’t have the same depth of detail, but they’re so much faster and easier to use.\u003c/p>\n\u003cp>He only makes a few dozen bunnies every year, so catch them if you can. Upchurch sells at the Stonestown Farmers Market on Sundays and Marin Farmers Market on Thursdays, as well as through a couple of shops like \u003ca href=\"https://www.chocolatecoveredsf.com\">Chocolate Covered\u003c/a> and \u003ca href=\"https://www.instagram.com/collagesf/\">Collage Gallery\u003c/a>. The rabbits are priced at $29 each, and yes of course, that’s more than your everyday drugstore bunny. Consider the quality and freshness of the chocolate, responsibly sourced from a farming cooperative and all shaped by hand. They stand about 7 inches tall and 3 inches around, so you’re holding between 5 to 7 ounces of good chocolate.\u003c/p>\n\u003cfigure id=\"attachment_13974478\" class=\"wp-caption alignnone\" style=\"max-width: 1333px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13974478\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED.jpg\" alt=\"An ornate chocolate bunny held in front of a colorful spring bouquet.\" width=\"1333\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/20250410_EDWARDIANCHOCOLATEBUNNIES_GC-17-KQED-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1333px) 100vw, 1333px\">\u003cfigcaption class=\"wp-caption-text\">A close-up of “Mary,” who stands about 7 inches tall. \u003ccite>(Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the bunnies surely sell out, do not despair. Upchurch has a few other Easter treats, including smash eggs, caramel eggs and peanut butter bunny bars. Of course, there are also many talented confectioners in the Bay Area, happy to help fill baskets — \u003ca href=\"https://www.dandelionchocolate.com/products/easter-egg\">Dandelion\u003c/a> has marshmallow eggs, and \u003ca href=\"https://www.recchiuti.com/products/easter-eggs\">Recchiuti\u003c/a> offers ganache eggs, along with \u003ca href=\"https://www.elbowchocolates.com/easter-8-piece-chocolates.html\">Christopher Elbow\u003c/a>’s spaceship bunnies, \u003ca href=\"https://www.socolachocolates.com/collections/all/products/easter-egg-hunt-bars\">Socola\u003c/a>’s egg hunt bars, \u003ca href=\"https://www.formosachocolates.com/products/spring-2025-bonbon-collection\">Formosa\u003c/a>’s bonbon chicks and many more.\u003c/p>\n\u003cp>Yet there’s something so enchanting about an early 20th century chocolate bunny, hopping between our elegant Edwardian homes painted in pastel colors in misty San Francisco. “Oh absolutely,” Upchurch agrees. “They’re very much at home here.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>David Upchurch Chocolatier sells at the \u003c/i>\u003ca href=\"https://www.agriculturalinstitute.org/stonestown\">\u003ci>Stonestown Farmers Market\u003c/i>\u003c/a>\u003ci> in San Francisco on Sundays from 9 a.m.–1 p.m. and at the \u003c/i>\u003ca href=\"https://www.agriculturalinstitute.org/thursday-marin\">\u003ci>Marin Farmers Market\u003c/i>\u003c/a>\u003ci> in San Rafael on Thursdays from 8 a.m.–1 p.m. A limited number of chocolate bunnies are available until sold out.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "man-must-wak-west-african-market-a-new-restaurant-oakland-lake-merritt",
"title": "Beloved African and Caribbean Market Is Opening a New Restaurant in Oakland",
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"content": "\u003cp>A few weeks ago on a formerly quiet corner near Lake Merritt, anyone buzzing by on 18th Street might have spotted a freshly painted building in juicy mango yellow. A small crowd gathered around a colorful mural while tables and umbrellas spilled across the parking lot and the smoky scent of jollof rice and jerk chicken filled the air.\u003c/p>\n\u003cp>Welcome to the new flagship for \u003ca href=\"https://manmustwak.net\">Man Must Wak\u003c/a>, one of the few African and Caribbean markets in the Bay Area. The store celebrated the grand opening of its new Oakland location on Saturday, June 15, and announced plans to build out a fast-casual restaurant on the premises by summer 2025. “This is a decades-long dream,” says owner Queenkay Amamgbo. “I wanted a place where I could have a kitchen and a parking lot.”\u003c/p>\n\u003cp>Man Must Wak has been serving the community for 26 years. “It’s one of the first African grocery stores in the Bay Area,” says Kemi Tijaniqudus of \u003ca href=\"https://thejollofkitchen.com\">Jollof Kitchen\u003c/a>, the Nigerian food truck. “That’s where I started going since the minute I stepped into this country.” She’s one of many local chefs who are regulars, along with Frantz Felix of \u003ca href=\"https://www.kqed.org/arts/13936332/tchaka-haitian-restaurant-oakland\">T’chaka\u003c/a> and Roxanne Mosley of \u003ca href=\"https://sweetfingersrestaurant.com\">Sweet Fingers\u003c/a>. The original market on 8th Street in Old Oakland is the place to go for hard-to-find ingredients that offer a taste of home, like goat, stockfish, egusi (melon seeds) and plantain chips.\u003c/p>\n\u003cp>Amamgbo, the owner, grew up in Lagos and comes from the Igbo tribe of southeast Nigeria. She moved to the States when she was 18 to live with an aunt in Washington, D.C., before continuing to Hollywood to pursue a career in acting. There she met her first husband Charles Emeka Amamgbo, a businessman headed to Holland or back to Nigeria. The couple compromised and settled in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13960959\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960959\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed.jpg\" alt=\"Afro-Caribbean market Man Must Wak's bright yellow storefront with a mural depicting a woman strolling through a bustling African outdoor market.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The market’s new location — just a couple of blocks away from Lake Merritt — will eventually feature a fast-casual restaurant. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charles opened the original Man Must Wak in downtown Oakland in 1998. Amamgbo says he was tired of working for European companies and loved serving the West African community. “He liked to help people. People came in for advice and to seek solace,” Amamgbo says. “I learned a lot from him, that you should have a safe space for people to come to.” The name Man Must Wak literally means “man must eat” in Nigerian Pidgin, so it’s slang for a universal truth: “Whether you’re paying with EBT or an Amex Black Card, we’ve all gotta eat.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Charles died from leukemia in 2007 at only 43 years old. Amamgbo became a young widow at 33, with their two little boys then six and three. She had been busy working a corporate job and taking care of a sick husband. She knew the vendors and customers at the market but hadn’t looked at the books. When she inherited Man Must Wak, she realized the business was $100,000 in debt, had not paid taxes for four or five years, and was behind on payments to vendors.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13936332,arts_13960580']\u003c/span>\u003c/span>She ran Man Must Wak by herself as a single mom for the next decade, with the support of close family and friends and loyal employees. In the beginning, she heard some people placed bets on how many months she would last before she closed shop and moved back to L.A. “I just went tunnel-vision and focused on survival mode,” Amamgbo says. “It’s through tragedy or loss that you know who really cares about you.”\u003c/p>\n\u003cp>Years later, a lady from church told Amamgbo to get coffee with this “really nice guy.” Amamgbo recognized Dennis Itua, a former customer who had moved away for a few years. She liked his dimples and creative streak as an interior designer, but wasn’t convinced — “he was very quiet.” When they did finally get together, Itua said, “You just be your Oprah, and I’ll be your Stedman,” referring to the TV star’s longtime partner. A couple of years ago, when the real Stedman Graham came into Man Must Wak, Itua happened to be in the shop to casually greet the celebrity. Shoppers in the store were delighted and it blew up on Facebook.\u003c/p>\n\u003cfigure id=\"attachment_13960860\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960860\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL.jpg\" alt=\"A married couple shares a laugh while standing behind the counter inside the market they run.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Amamgbo and husband Dennis Itua stand behind the counter at the E. 18th Street location of Man Must Wak. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple got married in 2017, and Itua has been an integral part of the business ever since. Along with their three boys: Chika Amamgbo (22 years old) recently graduated from Howard University, Lota Amamgbo (19) is going to study arts at SF State and Ero Itua (20) is at film school in L.A. They’ve all worked weekends and summers stocking shelves and bagging groceries. “We want to build a strong, solid legacy,” Amamgbo says. “You don’t have to work here, but this is going to be something you can be part of and run.”\u003c/p>\n\u003cp>The new market by Lake Merritt will eventually be triple the size of the original. Amamgbo took out an SBA loan to buy the entire standalone building. The market itself is 7,500 square feet, the parking lot is 2,000 square feet and they plan to build out and up, adding an extension and rooftop deck. For now, they started with a fresh coat of yellow paint and rolled in shelves. Amamgbo’s nephew, the artist Gabriel Olubori Babaoye, painted the mural on the storefront, inspired by an African woman wading through a bustling market. The big renovation is still to come, but the vision for the fast-casual restaurant is a hot bar lined with steaming trays of grilled meats, fried rice and more. So you’ll swing through the door, hit the hot bar right in the center, peruse the market over to the left, and snag a seat at one of the tables outside.\u003c/p>\n\u003cfigure id=\"attachment_13960962\" class=\"wp-caption alignnone\" style=\"max-width: 1600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960962\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize.jpg\" alt=\"Meat cooking on a grill.\" width=\"1600\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-1536x1024.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Meat sizzling on the grill during Man Must Wak’s grand opening event on June 15, 2024. \u003ccite>(Joseph Sintum Photography, courtesy of Man Must Wak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13960946\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960946\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed.jpg\" alt=\"A woman shows off a bag of Scotch bonnet peppers.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Amamgbo shows off a package of frozen Scotch bonnet peppers — just one of the many Afro-Caribbean specialty ingredients her market carries. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They plan to add the restaurant by summer 2025. Itua, the chef of the family, grew up in hospitality — his father owned hotels, restaurants and bakeries in Nigeria. He’s been cooking behind the scenes for years, handling all of the prepared foods and catering. “It’ll be a fusion of African and Caribbean cuisine,” Amamgbo says. “The best of both worlds.” She’s already talking big game about their jollof rice. “The best Nigerian jollof rice. Period.” Itua’s specialty is a whole fish which he seasons and grills “to perfection.” Jamaican favorites will include curry goat and jerk chicken, along with spinach sauce, okra sauce and moi moi (bean pudding).\u003c/p>\n\u003cp>For longtime fans of the Man Must Wak, it’ll be exciting to swing by and try hot items for the first time. And for a whole new audience of Oakland diners, it’s a rare opportunity to taste West African home cooking in a central location. Star chef Pierre Thiam, who just made the \u003ca href=\"https://www.instagram.com/p/C8J_y75yhdm/?hl=en&img_index=1\">James Beard Cookbook Hall of Fame\u003c/a>, says he can’t wait. “West African cuisine is finally getting recognized worldwide,” Thiam says. He cites restaurants like \u003ca href=\"https://www.tatiananyc.com\">Tatiana\u003c/a> in New York, an impossible-to-get reservation, and \u003ca href=\"https://guide.michelin.com/us/en/greater-london/london/restaurant/ikoyi\">Ikoyi\u003c/a> and \u003ca href=\"https://guide.michelin.com/us/en/greater-london/london/restaurant/akoko\">Akoko\u003c/a> in London, which finally snagged Michelin stars, and insists it’s just as important to have an accessible market and restaurant in the heart of Oakland.\u003c/p>\n\u003cp>“She’s a strong personality. She’s a queen,” he says of Amamgbo. “You have to respect that … Culture is so powerful, and that really is a blessing for us West Africans to have a place like that, and it’s a blessing for others who haven’t experienced it before.”\u003c/p>\n\u003cfigure id=\"attachment_13960964\" class=\"wp-caption alignnone\" style=\"max-width: 1999px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960964\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed.jpg\" alt=\"A man and woman stand in front of the yellow mural that decorates the front of their Afro-Caribbean market.\" width=\"1999\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">Amamgbo and Itua stand in front of their new Lake Merritt storefront. The restaurant portion of the business is expected to open in summer 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, while the restaurant is still in the works, Amamgbo plans to get this party started. The new market is already fully open for business, and Itua will be firing up the grill for more events in the parking lot this summer.\u003c/p>\n\u003cp>“We are your home away from home, a place where you go to feel loved and accepted,” Amamgbo says. “You’re not judged for being too loud, because we are loud.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Man Must Wak’s new market and forthcoming restaurant is located at 401 E. 18th St. in Oakland, near Lake Merritt; its current hours are 9:30 a.m. to 6:30 p.m. daily. The original Old Oakland location remains open 9:30 a.m. to 6:30 p.m. daily at 547 8th St. Follow the market’s \u003c/i>\u003ca href=\"https://www.instagram.com/manmustwak/?hl=en\">\u003ci>Instagram\u003c/i>\u003c/a>\u003ci> page for updates and details about upcoming events.\u003c/i>\u003c/p>\n\n",
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"title": "Beloved Afro-Caribbean Market Will Open a Restaurant in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks ago on a formerly quiet corner near Lake Merritt, anyone buzzing by on 18th Street might have spotted a freshly painted building in juicy mango yellow. A small crowd gathered around a colorful mural while tables and umbrellas spilled across the parking lot and the smoky scent of jollof rice and jerk chicken filled the air.\u003c/p>\n\u003cp>Welcome to the new flagship for \u003ca href=\"https://manmustwak.net\">Man Must Wak\u003c/a>, one of the few African and Caribbean markets in the Bay Area. The store celebrated the grand opening of its new Oakland location on Saturday, June 15, and announced plans to build out a fast-casual restaurant on the premises by summer 2025. “This is a decades-long dream,” says owner Queenkay Amamgbo. “I wanted a place where I could have a kitchen and a parking lot.”\u003c/p>\n\u003cp>Man Must Wak has been serving the community for 26 years. “It’s one of the first African grocery stores in the Bay Area,” says Kemi Tijaniqudus of \u003ca href=\"https://thejollofkitchen.com\">Jollof Kitchen\u003c/a>, the Nigerian food truck. “That’s where I started going since the minute I stepped into this country.” She’s one of many local chefs who are regulars, along with Frantz Felix of \u003ca href=\"https://www.kqed.org/arts/13936332/tchaka-haitian-restaurant-oakland\">T’chaka\u003c/a> and Roxanne Mosley of \u003ca href=\"https://sweetfingersrestaurant.com\">Sweet Fingers\u003c/a>. The original market on 8th Street in Old Oakland is the place to go for hard-to-find ingredients that offer a taste of home, like goat, stockfish, egusi (melon seeds) and plantain chips.\u003c/p>\n\u003cp>Amamgbo, the owner, grew up in Lagos and comes from the Igbo tribe of southeast Nigeria. She moved to the States when she was 18 to live with an aunt in Washington, D.C., before continuing to Hollywood to pursue a career in acting. There she met her first husband Charles Emeka Amamgbo, a businessman headed to Holland or back to Nigeria. The couple compromised and settled in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13960959\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960959\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed.jpg\" alt=\"Afro-Caribbean market Man Must Wak's bright yellow storefront with a mural depicting a woman strolling through a bustling African outdoor market.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-42-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The market’s new location — just a couple of blocks away from Lake Merritt — will eventually feature a fast-casual restaurant. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charles opened the original Man Must Wak in downtown Oakland in 1998. Amamgbo says he was tired of working for European companies and loved serving the West African community. “He liked to help people. People came in for advice and to seek solace,” Amamgbo says. “I learned a lot from him, that you should have a safe space for people to come to.” The name Man Must Wak literally means “man must eat” in Nigerian Pidgin, so it’s slang for a universal truth: “Whether you’re paying with EBT or an Amex Black Card, we’ve all gotta eat.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Charles died from leukemia in 2007 at only 43 years old. Amamgbo became a young widow at 33, with their two little boys then six and three. She had been busy working a corporate job and taking care of a sick husband. She knew the vendors and customers at the market but hadn’t looked at the books. When she inherited Man Must Wak, she realized the business was $100,000 in debt, had not paid taxes for four or five years, and was behind on payments to vendors.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>She ran Man Must Wak by herself as a single mom for the next decade, with the support of close family and friends and loyal employees. In the beginning, she heard some people placed bets on how many months she would last before she closed shop and moved back to L.A. “I just went tunnel-vision and focused on survival mode,” Amamgbo says. “It’s through tragedy or loss that you know who really cares about you.”\u003c/p>\n\u003cp>Years later, a lady from church told Amamgbo to get coffee with this “really nice guy.” Amamgbo recognized Dennis Itua, a former customer who had moved away for a few years. She liked his dimples and creative streak as an interior designer, but wasn’t convinced — “he was very quiet.” When they did finally get together, Itua said, “You just be your Oprah, and I’ll be your Stedman,” referring to the TV star’s longtime partner. A couple of years ago, when the real Stedman Graham came into Man Must Wak, Itua happened to be in the shop to casually greet the celebrity. Shoppers in the store were delighted and it blew up on Facebook.\u003c/p>\n\u003cfigure id=\"attachment_13960860\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960860\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL.jpg\" alt=\"A married couple shares a laugh while standing behind the counter inside the market they run.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-12-BL-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Amamgbo and husband Dennis Itua stand behind the counter at the E. 18th Street location of Man Must Wak. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The couple got married in 2017, and Itua has been an integral part of the business ever since. Along with their three boys: Chika Amamgbo (22 years old) recently graduated from Howard University, Lota Amamgbo (19) is going to study arts at SF State and Ero Itua (20) is at film school in L.A. They’ve all worked weekends and summers stocking shelves and bagging groceries. “We want to build a strong, solid legacy,” Amamgbo says. “You don’t have to work here, but this is going to be something you can be part of and run.”\u003c/p>\n\u003cp>The new market by Lake Merritt will eventually be triple the size of the original. Amamgbo took out an SBA loan to buy the entire standalone building. The market itself is 7,500 square feet, the parking lot is 2,000 square feet and they plan to build out and up, adding an extension and rooftop deck. For now, they started with a fresh coat of yellow paint and rolled in shelves. Amamgbo’s nephew, the artist Gabriel Olubori Babaoye, painted the mural on the storefront, inspired by an African woman wading through a bustling market. The big renovation is still to come, but the vision for the fast-casual restaurant is a hot bar lined with steaming trays of grilled meats, fried rice and more. So you’ll swing through the door, hit the hot bar right in the center, peruse the market over to the left, and snag a seat at one of the tables outside.\u003c/p>\n\u003cfigure id=\"attachment_13960962\" class=\"wp-caption alignnone\" style=\"max-width: 1600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960962\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize.jpg\" alt=\"Meat cooking on a grill.\" width=\"1600\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/A7400282_websize-1536x1024.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Meat sizzling on the grill during Man Must Wak’s grand opening event on June 15, 2024. \u003ccite>(Joseph Sintum Photography, courtesy of Man Must Wak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13960946\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960946\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed.jpg\" alt=\"A woman shows off a bag of Scotch bonnet peppers.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-26-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Amamgbo shows off a package of frozen Scotch bonnet peppers — just one of the many Afro-Caribbean specialty ingredients her market carries. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They plan to add the restaurant by summer 2025. Itua, the chef of the family, grew up in hospitality — his father owned hotels, restaurants and bakeries in Nigeria. He’s been cooking behind the scenes for years, handling all of the prepared foods and catering. “It’ll be a fusion of African and Caribbean cuisine,” Amamgbo says. “The best of both worlds.” She’s already talking big game about their jollof rice. “The best Nigerian jollof rice. Period.” Itua’s specialty is a whole fish which he seasons and grills “to perfection.” Jamaican favorites will include curry goat and jerk chicken, along with spinach sauce, okra sauce and moi moi (bean pudding).\u003c/p>\n\u003cp>For longtime fans of the Man Must Wak, it’ll be exciting to swing by and try hot items for the first time. And for a whole new audience of Oakland diners, it’s a rare opportunity to taste West African home cooking in a central location. Star chef Pierre Thiam, who just made the \u003ca href=\"https://www.instagram.com/p/C8J_y75yhdm/?hl=en&img_index=1\">James Beard Cookbook Hall of Fame\u003c/a>, says he can’t wait. “West African cuisine is finally getting recognized worldwide,” Thiam says. He cites restaurants like \u003ca href=\"https://www.tatiananyc.com\">Tatiana\u003c/a> in New York, an impossible-to-get reservation, and \u003ca href=\"https://guide.michelin.com/us/en/greater-london/london/restaurant/ikoyi\">Ikoyi\u003c/a> and \u003ca href=\"https://guide.michelin.com/us/en/greater-london/london/restaurant/akoko\">Akoko\u003c/a> in London, which finally snagged Michelin stars, and insists it’s just as important to have an accessible market and restaurant in the heart of Oakland.\u003c/p>\n\u003cp>“She’s a strong personality. She’s a queen,” he says of Amamgbo. “You have to respect that … Culture is so powerful, and that really is a blessing for us West Africans to have a place like that, and it’s a blessing for others who haven’t experienced it before.”\u003c/p>\n\u003cfigure id=\"attachment_13960964\" class=\"wp-caption alignnone\" style=\"max-width: 1999px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960964\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed.jpg\" alt=\"A man and woman stand in front of the yellow mural that decorates the front of their Afro-Caribbean market.\" width=\"1999\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed.jpg 1999w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/240709-ManMustWak2-08-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">Amamgbo and Itua stand in front of their new Lake Merritt storefront. The restaurant portion of the business is expected to open in summer 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, while the restaurant is still in the works, Amamgbo plans to get this party started. The new market is already fully open for business, and Itua will be firing up the grill for more events in the parking lot this summer.\u003c/p>\n\u003cp>“We are your home away from home, a place where you go to feel loved and accepted,” Amamgbo says. “You’re not judged for being too loud, because we are loud.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Man Must Wak’s new market and forthcoming restaurant is located at 401 E. 18th St. in Oakland, near Lake Merritt; its current hours are 9:30 a.m. to 6:30 p.m. daily. The original Old Oakland location remains open 9:30 a.m. to 6:30 p.m. daily at 547 8th St. Follow the market’s \u003c/i>\u003ca href=\"https://www.instagram.com/manmustwak/?hl=en\">\u003ci>Instagram\u003c/i>\u003c/a>\u003ci> page for updates and details about upcoming events.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Curry Puff of Spiral Dreams, From Malaysia to SF With Love",
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"content": "\u003cp>At one-year-old \u003ca href=\"https://www.instagram.com/damansarasf/\">Damansara\u003c/a> in Noe Valley, it’s tough to choose between the Central Malaysian regional specialties on the menu, including laksa noodle soup, nasi lemak coconut rice with crispy chicken, or Dungeness crab slicked in chili sauce. But pastry obsessives will spot a special treat buried in the small plates section, simply called a curry puff. Upon closer scrutiny, there’s a note: only two per table. Never allowed for takeout. So you’ll have to come in and sit down to appreciate the details of this pastry, which features a spiralized dough, prettily crimped edge and belly full of emphatically seasoned potato.\u003c/p>\n\u003cp>Some people mistakenly call them samosas or empanadas, which annoys \u003ca href=\"https://www.kqed.org/arts/13871153/the-hustle-tracy-goh-damansara-malasian-food\">chef Tracy Goh\u003c/a>. These are curry puffs, or karipap, and “back in Malaysia, it was my favorite tea-time snack,” she says. Her family would enjoy the puffs in the late afternoon with a cup of tea, coffee or Milo chocolate malt after picking them up from local street vendors that specialized in deep-frying these crisp, golden morsels. They could be deceptively skimpy on the filling — sometimes Goh would buy what appeared to be a nice puff, then bite into mostly air.\u003c/p>\n\u003cp>Goh had never made curry puffs until after moving to San Francisco, when she missed them so desperately, she attempted to learn the “intimidating” dough. Today she makes them true to the snacks she grew up with in Malaysia, with a specific spice profile and flaky crust. But she includes a couple of concessions to San Franciscans, specifically a bigger size and a dipping sauce. She estimates hers are triple the size and stuffed to the seams. “It’s an American size and weight version of what I would like back in Malaysia,” Goh says.\u003c/p>\n\u003cfigure id=\"attachment_13953089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg\" alt=\"Two hands break apart a curry puff.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One adjustment to the traditional Malaysian recipe: These puffs are bigger and have more filling. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goh toasts and grinds her own Malaysian curry blend, a long list of about 10 spices and aromatics, including tangy fenugreek and bright coriander. Along with aromatic curry leaves, those spices season a simple potato filling. Sometimes she mixes in chicken and tucks in a wedge of hard-boiled egg, but the filling should be starchy to hold in juices. (There is another version called epok epok with spicy sardines, but despite the tinned fish trend, Goh is not convinced that Noe Valley is ready yet.) The dough is typically made with margarine in Malaysia, but she prefers vegetable shortening, which keeps the fryer clean.\u003c/p>\n\u003cp>It’s the layering of the dough and the hand shaping of the pastries that make it a labor of love. Goh actually starts with two different doughs, an oil-based dough and a hot water dough, wrapping the former inside the latter, which creates the lamination or layers. Then she flattens it into a rectangle, “rolls it up like a carpet” and repeats several times, to get that spiral pattern. Finally she slices the “carpet” into round cross sections, flips each piece cut-side down and rolls them to less than 2 millimeters thick. Then you have to crimp it around the filling firm and tight, like you mean it — people who are good at pinching dumplings understand. Lightly pressing with a fork won’t work, she says. “The idea is to lock the pastry.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13916794,arts_13871153']\u003c/span>Goh has tried training her team, but it’s a heartbreak when a curry puff splits open in the deep fryer. So she does all of the laminating and shaping personally, and it takes about three hours to stuff a batch of 24 curry puffs. So that’s why it’s a limited menu item, exclusively sold in house, even though guests get salty when they sell out on a busy Saturday night.\u003c/p>\n\u003cp>Finally, yes, okay, it comes with a curry sauce for dunking. Back home, Goh would snack on curry puffs simply the way they are, well seasoned and dry. But in San Francisco, she got tired of diners asking, “‘Is this supposed to come with a sauce?’” She blames the samosa confusion, which leaves them reaching for a chutney. So she hands them the same spice blend whisked into coconut milk.\u003c/p>\n\u003cp>But whether or not you choose to dunk, each puff is a small revelation: You get to crunch down through the crisp edge that’s twisted like a rope, rip into the spiralized crust that breaks into flakes and sink into the well seasoned potato with warm curry spices.\u003c/p>\n\u003cfigure id=\"attachment_13953091\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg\" alt=\"Overhead view of a curry puff shows its distinctive spiral pattern.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There’s a limit of two curry puffs per table, dine-in only. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry puffs cross cultures in Southeast Asia, and you can spot different versions on other menus around San Francisco. \u003ca href=\"https://www.instagram.com/p/CzCGvfivWcd/\">Dabao Singapore\u003c/a> sometimes makes a buttery baked triangle. Many Thai restaurants make sweeter versions, like the curry puffs at \u003ca href=\"http://lersros.com/wp-content/uploads/2023/05/LERS_ROS_Dinner_Menu.pdf\">Ler Ros\u003c/a> or so-called samosas at \u003ca href=\"https://www.farmhousetogo.com/product/samosa/89\">Farmhouse Thai\u003c/a>, and \u003ca href=\"https://www.instagram.com/nari_sf/p/CrtGpcpLS53/\">Nari\u003c/a> serves a fancy puff with duck confit. They’ve even traveled to Hong Kong, where they take the form of curry pies like the tender and crumbly version you can find at \u003ca href=\"https://www.yelp.com/biz_photos/lung-fung-bakery-san-francisco?select=ZS18ukKlojooP4t8bvZqSg\">Lung Fung Bakery\u003c/a>.\u003c/p>\n\u003cp>And there are plenty of shortcuts. Curry puffs can be made with purchased curry powders, curry pastes and frozen dough, ditching the spiral, and streamlined for takeout. But they’re not so often done well and in this specific Malaysian style. “When people see the pastry, they say it’s beautiful,” Goh says. “Then they taste it, and they start coming back.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cbr>\n\u003cem>\u003ca href=\"https://damansarasf.com/\">Damansara\u003c/a> is open Wednesday through Sunday, 5 to 9 p.m., at 1781 Church St. in San Francisco\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At one-year-old \u003ca href=\"https://www.instagram.com/damansarasf/\">Damansara\u003c/a> in Noe Valley, it’s tough to choose between the Central Malaysian regional specialties on the menu, including laksa noodle soup, nasi lemak coconut rice with crispy chicken, or Dungeness crab slicked in chili sauce. But pastry obsessives will spot a special treat buried in the small plates section, simply called a curry puff. Upon closer scrutiny, there’s a note: only two per table. Never allowed for takeout. So you’ll have to come in and sit down to appreciate the details of this pastry, which features a spiralized dough, prettily crimped edge and belly full of emphatically seasoned potato.\u003c/p>\n\u003cp>Some people mistakenly call them samosas or empanadas, which annoys \u003ca href=\"https://www.kqed.org/arts/13871153/the-hustle-tracy-goh-damansara-malasian-food\">chef Tracy Goh\u003c/a>. These are curry puffs, or karipap, and “back in Malaysia, it was my favorite tea-time snack,” she says. Her family would enjoy the puffs in the late afternoon with a cup of tea, coffee or Milo chocolate malt after picking them up from local street vendors that specialized in deep-frying these crisp, golden morsels. They could be deceptively skimpy on the filling — sometimes Goh would buy what appeared to be a nice puff, then bite into mostly air.\u003c/p>\n\u003cp>Goh had never made curry puffs until after moving to San Francisco, when she missed them so desperately, she attempted to learn the “intimidating” dough. Today she makes them true to the snacks she grew up with in Malaysia, with a specific spice profile and flaky crust. But she includes a couple of concessions to San Franciscans, specifically a bigger size and a dipping sauce. She estimates hers are triple the size and stuffed to the seams. “It’s an American size and weight version of what I would like back in Malaysia,” Goh says.\u003c/p>\n\u003cfigure id=\"attachment_13953089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg\" alt=\"Two hands break apart a curry puff.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One adjustment to the traditional Malaysian recipe: These puffs are bigger and have more filling. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goh toasts and grinds her own Malaysian curry blend, a long list of about 10 spices and aromatics, including tangy fenugreek and bright coriander. Along with aromatic curry leaves, those spices season a simple potato filling. Sometimes she mixes in chicken and tucks in a wedge of hard-boiled egg, but the filling should be starchy to hold in juices. (There is another version called epok epok with spicy sardines, but despite the tinned fish trend, Goh is not convinced that Noe Valley is ready yet.) The dough is typically made with margarine in Malaysia, but she prefers vegetable shortening, which keeps the fryer clean.\u003c/p>\n\u003cp>It’s the layering of the dough and the hand shaping of the pastries that make it a labor of love. Goh actually starts with two different doughs, an oil-based dough and a hot water dough, wrapping the former inside the latter, which creates the lamination or layers. Then she flattens it into a rectangle, “rolls it up like a carpet” and repeats several times, to get that spiral pattern. Finally she slices the “carpet” into round cross sections, flips each piece cut-side down and rolls them to less than 2 millimeters thick. Then you have to crimp it around the filling firm and tight, like you mean it — people who are good at pinching dumplings understand. Lightly pressing with a fork won’t work, she says. “The idea is to lock the pastry.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Goh has tried training her team, but it’s a heartbreak when a curry puff splits open in the deep fryer. So she does all of the laminating and shaping personally, and it takes about three hours to stuff a batch of 24 curry puffs. So that’s why it’s a limited menu item, exclusively sold in house, even though guests get salty when they sell out on a busy Saturday night.\u003c/p>\n\u003cp>Finally, yes, okay, it comes with a curry sauce for dunking. Back home, Goh would snack on curry puffs simply the way they are, well seasoned and dry. But in San Francisco, she got tired of diners asking, “‘Is this supposed to come with a sauce?’” She blames the samosa confusion, which leaves them reaching for a chutney. So she hands them the same spice blend whisked into coconut milk.\u003c/p>\n\u003cp>But whether or not you choose to dunk, each puff is a small revelation: You get to crunch down through the crisp edge that’s twisted like a rope, rip into the spiralized crust that breaks into flakes and sink into the well seasoned potato with warm curry spices.\u003c/p>\n\u003cfigure id=\"attachment_13953091\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg\" alt=\"Overhead view of a curry puff shows its distinctive spiral pattern.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There’s a limit of two curry puffs per table, dine-in only. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry puffs cross cultures in Southeast Asia, and you can spot different versions on other menus around San Francisco. \u003ca href=\"https://www.instagram.com/p/CzCGvfivWcd/\">Dabao Singapore\u003c/a> sometimes makes a buttery baked triangle. Many Thai restaurants make sweeter versions, like the curry puffs at \u003ca href=\"http://lersros.com/wp-content/uploads/2023/05/LERS_ROS_Dinner_Menu.pdf\">Ler Ros\u003c/a> or so-called samosas at \u003ca href=\"https://www.farmhousetogo.com/product/samosa/89\">Farmhouse Thai\u003c/a>, and \u003ca href=\"https://www.instagram.com/nari_sf/p/CrtGpcpLS53/\">Nari\u003c/a> serves a fancy puff with duck confit. They’ve even traveled to Hong Kong, where they take the form of curry pies like the tender and crumbly version you can find at \u003ca href=\"https://www.yelp.com/biz_photos/lung-fung-bakery-san-francisco?select=ZS18ukKlojooP4t8bvZqSg\">Lung Fung Bakery\u003c/a>.\u003c/p>\n\u003cp>And there are plenty of shortcuts. Curry puffs can be made with purchased curry powders, curry pastes and frozen dough, ditching the spiral, and streamlined for takeout. But they’re not so often done well and in this specific Malaysian style. “When people see the pastry, they say it’s beautiful,” Goh says. “Then they taste it, and they start coming back.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cbr>\n\u003cem>\u003ca href=\"https://damansarasf.com/\">Damansara\u003c/a> is open Wednesday through Sunday, 5 to 9 p.m., at 1781 Church St. in San Francisco\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "christmas-cookie-decorating-holiday-sprinkles-daly-city",
"title": "For the Finest Sprinkles and Cookie Decorating Supplies, Drive to Daly City",
"publishDate": 1702407508,
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"headTitle": "For the Finest Sprinkles and Cookie Decorating Supplies, Drive to Daly City | KQED",
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"content": "\u003cp>For all those baking cookies this holiday season, the time has come to rummage for cookie cutters, food coloring and sprinkles. Friends often ask, where’s the best place to get decorating supplies? Well, allow me to share what sprinkles queen Gillian Shaw Lundgren of \u003ca href=\"https://blackjetbakery.com/\">Black Jet Baking Co.\u003c/a> once told me: The best resource isn’t in San Francisco. It’s just south in Daly City. Sugar ’n Spice might be the largest and oldest baking supply store in the Bay Area, open at this location for 29 years, with a history dating back 50 years.\u003c/p>\n\u003cp>In a strip mall just off 280, pull up to a faded storefront with a gingerbread man over the door. Step inside for an explosion of more than a hundred different varieties of sprinkles. “It’s kind of an experience,” Shaw Lundgren confides. “You’re sort of stepping back in time to a different way that people used to do pastry. Everybody that’s in there is excited to be in there.”\u003c/p>\n\u003cp>At the heart of the business, there’s a mother-daughter duo. The mother is Jeanné Lutz, who’s “kind of old school and Italian,” according to her family, and worked the register well into her 80s. She went to UCSF, became a nurse and got into baking as a hobby in the ’60s. Lutz opened the original Sugar ’n Spice in 1973, as a tiny shop at 33rd Avenue and Balboa Street in the Richmond District. At one point she had three locations across San Francisco, San Mateo and Petaluma. She closed the original following a fire in 1994 and initially planned to retire.\u003c/p>\n\u003cfigure id=\"attachment_13939066\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939066\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED.jpg\" alt=\"A woman in a red chef's jacket pours sprinkles over a tray of peppermint bark.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rogers pours sprinkles on a tray of peppermint bark. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The daughter is Joey Rogers, who often rings up purchases with a fabulous manicure. She graduated early from high school at 14 years old and completed the baking and pastry program California Culinary Academy before attending UC Berkeley and becoming an accountant. “I hated it,” Rogers says. So, she quit and returned to baking and teaching instead, even traveling to cake competitions in Las Vegas in the ’80s. Her pastry students would ask for supplies, and she knew all the vendors. But it wasn’t until her mother closed her stores and came down with cancer that Rogers finally felt inspired to carry on the family business. She opened her own shop — also called Sugar ‘n Spice — at the current Daly City location in 1994.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13939138,arts_13938798']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Lutz, for her part, has survived three rounds of treatments, celebrated her 90th birthday in August and only recently hung up her apron. Even if it was only sitting in the shop for half an hour, “it’s kind of been her therapy over the years,” Rogers says. “With every bout of cancer she’s really sick, then she would come in after treatments, and it was giving her the will to live.” Rogers also has seven sons who “were raised cutting their teeth on these counters.” Her youngest, Chance, now 15 years old, isn’t too cool to hang out at cake shows.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, Sugar ’n Spice prides itself on being a one-stop shop to cover all your baking needs. You can find essential ingredients, including flour, sugar and chocolate. Decorations to take creations over the top, such as sprinkles, food coloring and more. Trusty tools from every size of round pan to every shape of cookie cutter. Plus packaging, with cake boxes, cookie bags and ribbons to tie it all up in a bow.\u003c/p>\n\u003cfigure id=\"attachment_13939239\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939239\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut.jpg\" alt=\"A display of holiday-themed cookie cutters hanging from hooks.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cookie cutters in every size and shape you can imagine. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13939241\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939241\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut.jpg\" alt=\"A shelf displaying a variety of colorful sprinkles in small jars and large plastic bags.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just a small sample of Sugar ‘n Spice’s vast sprinkle selection, which includes 102 different varieties in all. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In particular, shoppers drop jaws in the sprinkles aisle. Rogers stocks 102 different varieties of sprinkles, swapping them seasonally, so there’s always a new thrill. They range from tiny nonpareils the size of seeds to cupcake toppers shaped like Easter bunnies or Santa’s face. The mixes tend to be the most popular — like the Thanksgiving mix, which tosses together autumnal brown, orange and gold sprinkles, punctuated with mini pumpkins and maple leaves.\u003c/p>\n\u003cp>Black Jet’s Shaw Lundgren has been a fan of the shop for over a decade, especially before she opened her own storefront. At that time, Amazon Prime didn’t exist, Michaels didn’t offer much and her business was too small to order wholesale. Sugar ’n Spice offered a few cake boards or boxes, without having to order a hundred. Even now, Shaw Lundgren swings through for small quantities of sprinkles, especially seasonal shapes like footballs. “It’s really reasonably priced,” she says. “They’ve figured out how to sell to home bakers, where you don’t need to buy a ridiculous amount.”\u003c/p>\n\u003cfigure id=\"attachment_13939070\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939070\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED.jpg\" alt='Display case in a cookie decorating and baking supply shop. A sticker on the glass reads, \"Happy Holidays.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The holiday-themed front display case. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Across the Bay Area, there are a few other baking supply stores, including the Cake Works in San Jose, open since 1975. Nancy’s Fancy’s in Santa Rosa carries baking supplies, folded into a wider selection of party supplies. Several others have closed over the years, including Spun Sugar in Berkeley, which \u003ca href=\"https://www.berkeleyside.org/2022/07/01/inspire-sailing-berkeley-marina-alternative-technologies-worker-co-op#bittersweet-end-for-longtime-candymaking-and-cake-business\">shuttered\u003c/a> in 2022.\u003c/p>\n\u003cp>But Sugar ’n Spice still bustles through the holidays, doing ten times its usual business in November and December. It welcomes home bakers and pastry chefs alike — including a few from fancy hotels, though Rogers declined to drop names. Certain regulars have been coming for decades or generations. They still remember taking classes with Rogers’ mother and now send their kids to \u003ca href=\"https://sprinkleme.com/shop/ols/categories/classes\">her camps\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13939242\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939242\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut.jpg\" alt=\"The sign outside a baking supply shop reads "Sugar 'n Spice" with a picture of a gingerbread man underneath.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holiday cookie enthusiasts flock to the Daly City strip mall shop during its busy winter season. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More beginners walk in at this time of year. “Everybody who never goes into their kitchen during the rest of the year, they’re in their kitchen now,” Rogers sighs. Many flash an Instagram photo of a cake or cookie and ask, “How do I make this?” Rogers does her best to guide them in the right direction. She says one really buys cookbooks anymore. They go straight to YouTube and make a dozen mistakes before signing up for one of her classes. “I don’t say that you can’t learn something on the internet! But everybody’s not a visual learner.”\u003c/p>\n\u003cp>From her vantage point across the counter, Rogers likes to ask what you’re making. She loves to see photos of customer creations. “No matter what you’re trying to do, whether it’s the first time, this is the place to come to get your stuff,” Rogers says. “There are so many more possibilities here than you would find at the grocery store.”\u003c/p>\n\u003cfigure id=\"attachment_13939069\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED.jpg\" alt=\"A woman in a red chef's jacket poses next to the counter of a baking supply shop.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">‘This is the place to come get your stuff,’ says Rogers, who loves helping customers with their baking projects. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Sugar ’n Spice is located at \u003c/i>\u003ci>2965 Junipero Serra Blvd. in Daly City.\u003c/i>\u003c/p>\n\n",
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"title": "The Bay Area's Best Christmas Cookie Decorating Supplies Are in Daly City | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For all those baking cookies this holiday season, the time has come to rummage for cookie cutters, food coloring and sprinkles. Friends often ask, where’s the best place to get decorating supplies? Well, allow me to share what sprinkles queen Gillian Shaw Lundgren of \u003ca href=\"https://blackjetbakery.com/\">Black Jet Baking Co.\u003c/a> once told me: The best resource isn’t in San Francisco. It’s just south in Daly City. Sugar ’n Spice might be the largest and oldest baking supply store in the Bay Area, open at this location for 29 years, with a history dating back 50 years.\u003c/p>\n\u003cp>In a strip mall just off 280, pull up to a faded storefront with a gingerbread man over the door. Step inside for an explosion of more than a hundred different varieties of sprinkles. “It’s kind of an experience,” Shaw Lundgren confides. “You’re sort of stepping back in time to a different way that people used to do pastry. Everybody that’s in there is excited to be in there.”\u003c/p>\n\u003cp>At the heart of the business, there’s a mother-daughter duo. The mother is Jeanné Lutz, who’s “kind of old school and Italian,” according to her family, and worked the register well into her 80s. She went to UCSF, became a nurse and got into baking as a hobby in the ’60s. Lutz opened the original Sugar ’n Spice in 1973, as a tiny shop at 33rd Avenue and Balboa Street in the Richmond District. At one point she had three locations across San Francisco, San Mateo and Petaluma. She closed the original following a fire in 1994 and initially planned to retire.\u003c/p>\n\u003cfigure id=\"attachment_13939066\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939066\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED.jpg\" alt=\"A woman in a red chef's jacket pours sprinkles over a tray of peppermint bark.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-050-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rogers pours sprinkles on a tray of peppermint bark. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The daughter is Joey Rogers, who often rings up purchases with a fabulous manicure. She graduated early from high school at 14 years old and completed the baking and pastry program California Culinary Academy before attending UC Berkeley and becoming an accountant. “I hated it,” Rogers says. So, she quit and returned to baking and teaching instead, even traveling to cake competitions in Las Vegas in the ’80s. Her pastry students would ask for supplies, and she knew all the vendors. But it wasn’t until her mother closed her stores and came down with cancer that Rogers finally felt inspired to carry on the family business. She opened her own shop — also called Sugar ‘n Spice — at the current Daly City location in 1994.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Lutz, for her part, has survived three rounds of treatments, celebrated her 90th birthday in August and only recently hung up her apron. Even if it was only sitting in the shop for half an hour, “it’s kind of been her therapy over the years,” Rogers says. “With every bout of cancer she’s really sick, then she would come in after treatments, and it was giving her the will to live.” Rogers also has seven sons who “were raised cutting their teeth on these counters.” Her youngest, Chance, now 15 years old, isn’t too cool to hang out at cake shows.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Sugar ’n Spice prides itself on being a one-stop shop to cover all your baking needs. You can find essential ingredients, including flour, sugar and chocolate. Decorations to take creations over the top, such as sprinkles, food coloring and more. Trusty tools from every size of round pan to every shape of cookie cutter. Plus packaging, with cake boxes, cookie bags and ribbons to tie it all up in a bow.\u003c/p>\n\u003cfigure id=\"attachment_13939239\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939239\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut.jpg\" alt=\"A display of holiday-themed cookie cutters hanging from hooks.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-071-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cookie cutters in every size and shape you can imagine. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13939241\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939241\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut.jpg\" alt=\"A shelf displaying a variety of colorful sprinkles in small jars and large plastic bags.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-076-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just a small sample of Sugar ‘n Spice’s vast sprinkle selection, which includes 102 different varieties in all. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In particular, shoppers drop jaws in the sprinkles aisle. Rogers stocks 102 different varieties of sprinkles, swapping them seasonally, so there’s always a new thrill. They range from tiny nonpareils the size of seeds to cupcake toppers shaped like Easter bunnies or Santa’s face. The mixes tend to be the most popular — like the Thanksgiving mix, which tosses together autumnal brown, orange and gold sprinkles, punctuated with mini pumpkins and maple leaves.\u003c/p>\n\u003cp>Black Jet’s Shaw Lundgren has been a fan of the shop for over a decade, especially before she opened her own storefront. At that time, Amazon Prime didn’t exist, Michaels didn’t offer much and her business was too small to order wholesale. Sugar ’n Spice offered a few cake boards or boxes, without having to order a hundred. Even now, Shaw Lundgren swings through for small quantities of sprinkles, especially seasonal shapes like footballs. “It’s really reasonably priced,” she says. “They’ve figured out how to sell to home bakers, where you don’t need to buy a ridiculous amount.”\u003c/p>\n\u003cfigure id=\"attachment_13939070\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939070\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED.jpg\" alt='Display case in a cookie decorating and baking supply shop. A sticker on the glass reads, \"Happy Holidays.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-081-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The holiday-themed front display case. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Across the Bay Area, there are a few other baking supply stores, including the Cake Works in San Jose, open since 1975. Nancy’s Fancy’s in Santa Rosa carries baking supplies, folded into a wider selection of party supplies. Several others have closed over the years, including Spun Sugar in Berkeley, which \u003ca href=\"https://www.berkeleyside.org/2022/07/01/inspire-sailing-berkeley-marina-alternative-technologies-worker-co-op#bittersweet-end-for-longtime-candymaking-and-cake-business\">shuttered\u003c/a> in 2022.\u003c/p>\n\u003cp>But Sugar ’n Spice still bustles through the holidays, doing ten times its usual business in November and December. It welcomes home bakers and pastry chefs alike — including a few from fancy hotels, though Rogers declined to drop names. Certain regulars have been coming for decades or generations. They still remember taking classes with Rogers’ mother and now send their kids to \u003ca href=\"https://sprinkleme.com/shop/ols/categories/classes\">her camps\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13939242\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939242\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut.jpg\" alt=\"The sign outside a baking supply shop reads "Sugar 'n Spice" with a picture of a gingerbread man underneath.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-078-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Holiday cookie enthusiasts flock to the Daly City strip mall shop during its busy winter season. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More beginners walk in at this time of year. “Everybody who never goes into their kitchen during the rest of the year, they’re in their kitchen now,” Rogers sighs. Many flash an Instagram photo of a cake or cookie and ask, “How do I make this?” Rogers does her best to guide them in the right direction. She says one really buys cookbooks anymore. They go straight to YouTube and make a dozen mistakes before signing up for one of her classes. “I don’t say that you can’t learn something on the internet! But everybody’s not a visual learner.”\u003c/p>\n\u003cp>From her vantage point across the counter, Rogers likes to ask what you’re making. She loves to see photos of customer creations. “No matter what you’re trying to do, whether it’s the first time, this is the place to come to get your stuff,” Rogers says. “There are so many more possibilities here than you would find at the grocery store.”\u003c/p>\n\u003cfigure id=\"attachment_13939069\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13939069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED.jpg\" alt=\"A woman in a red chef's jacket poses next to the counter of a baking supply shop.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/20231206-Sugar-n-Spice-064-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">‘This is the place to come get your stuff,’ says Rogers, who loves helping customers with their baking projects. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"rss": "https://feeds.megaphone.fm/KQINC6993880386",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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