Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces Check, Please! Bay Area.
By Olivia Won
The Reliable Comfort of Jajangmyeon
5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')
All Stuffed Doughs Lead to Mandu
'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken
'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese
'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers
5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')
Noodle Soup, Homemade Dosas and Timeless Beans
At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">My first encounter with jajangmyeon was a revelatory experience. Two years ago, I was in Seoul with my grandmother, eating our way through her home city\u003c/span> \u003cspan style=\"font-weight: 400\">when we ended up on a dedicated noodle journey. Yesterday’s lunch had been a chilled metal bowl of \u003c/span>\u003ca href=\"https://seonkyounglongest.com/naengmyeon/\">\u003cspan style=\"font-weight: 400\">naengmyeon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, extremely chewy buckwheat noodles served in a cold beef broth punched up with acidic kimchi juice and chalky slices of hard boiled egg. The day before, sweating in the June humidity at a stall in Gwangjang market, we’d slurped down \u003c/span>\u003ca href=\"https://kimchimari.com/kalguksu-korean-knife-cut-noodle-soup/\">\u003cspan style=\"font-weight: 400\">kal guksu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, knife cut noodles served with beef broth, carrots, cabbage, and shredded toasted seaweed on top. Just when I was certain there was no room left in my heart, or stomach, for another breathtaking bowl of noodles, we went to a fancy Chinese restaurant in Gangnam. The host led us to our table in a darkly lit room filled with stylish people in designer clothes and my grandmother ordered us heaping bowls of jajangmyeon. We tucked our napkins into our shirt collars and dug our chopsticks in to mix the noodles until they were slick with black sauce. The hand-pulled noodles were balanced: not too thick, gummy, or ethereal, with a bouncy chew. My grandmother and I slurped our bowls clean, waddled back to our Airbnb, and spent the rest of the trip talking about how incredible those noodles were. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"noodles2020\" label=\"More Noodles.\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not an exaggeration to say that I could write sonnets about jajangmyeon. The elements are all there: toothsome, chewy noodles topped with chunjang, a thick fermented black bean sauce cooked with small pieces of fatty pork, zucchini, and onion. The glossy sauce is adorned with crunchy, electric-yellow pickled danmuji (daikon), raw white onion, and matchstick cut cucumber. The richness of the chunjang, rivaling that of a slow-cooked bolognese, is balanced by the sweet acidity of danmuji cutting through the savoriness like a breath of fresh air. To me jajangmyeon is a comfort food to end all comfort foods, a healing salve for all occasions. It’s for filling a cavernously empty stomach, for soothing period cramps, and for nights when the world sits too heavily on your shoulders. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139175\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139175\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg\" alt=\"Granddaughter and grandmother eating\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olivia and her grandmother \u003ccite>(Courtesy of Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience noodles are remarkable starting points for larger conversations about cultural history, politics, and diaspora. That naengmyeon lunch led to a discussion about the dish’s North Korean origin and my grandmother’s thoughts on reunification. Photos of kal guksu yielded a 30-minute lecture from my father about how wheat-based noodles became popularized during the Korean war, when American wheat flour was distributed with rations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jajangmyeon proves to be no different, as its nation-spanning origins can spark feisty debates about the dish’s cultural heritage. The dish arrived in Korea when Chinese immigrants brought Shandong-style zhajiangmian to Incheon. From its diasporic beginnings, the Koreanized Chinese dish evolved in context to become a unique phenomenon in Korean culture. Popularly eaten on \u003c/span>\u003ca href=\"https://www.seriouseats.com/2019/04/introduction-to-black-day.html\">\u003cspan style=\"font-weight: 400\">Black Day\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> —the anti-Valentine’s holiday for sad singles— the dish is the most common takeout food in the nation. It has also spawned an extremely gushy \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JfG93JVUAiw\">\u003cspan style=\"font-weight: 400\">subgenre of ASMR mukbangs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Regardless of how you choose to classify jajangmyeon, the dish in mainstream Bay Area food culture still lives in shocking anonymity. You can order jajangmyeon at Chinese, Korean and Korean-Chinese restaurants under its many names (meat sauce noodles, zha jiang mian, jajangmyeon) and determine which interpretation best satisfies your particular palate (\u003c/span>\u003ca href=\"https://thebolditalic.com/best-places-to-get-zha-jiang-mian-the-bold-italic-san-francisco-b5f8d8480c83\">\u003cspan style=\"font-weight: 400\">one writer, driven by a craving much like mine, did so for restaurants in San Francisco)\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As months of pandemic-induced isolation ticked by and my mental health increasingly deteriorated, the specter of my perfect bowl of jajangmyeon began to haunt me. I followed \u003c/span>\u003ca href=\"https://www.maangchi.com/recipe/jjajangmyeon\">\u003cspan style=\"font-weight: 400\">Maangchi’s recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to make decent at-home versions, but they never quite hit the spot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything changed when a friend directed me to \u003c/span>\u003ca href=\"https://www.yelp.com/biz/yu-yu-za-zang-oakland\">\u003cspan style=\"font-weight: 400\">Yu Yu Za Zang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Telegraph Ave in Oakland. I must have driven by the storefront hundreds of times on frequent trips to Koreana Plaza throughout my life, but I had overlooked it, even with the neon lettering in the window displaying the dish’s name in hangul (of course, when I asked my grandmother if she had tried this spot, it turned out that it’s her preferred restaurant in Oakland for jajangmyeon). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In its takeout form from Yu Yu Za Zang, the dish comes with sauce and noodles in separate containers, radish and onion fixings in tiny plastic cups. I mixed the noodles and promptly splattered black sauce everywhere with furious slurping. I had found my glass slipper, my ideal jajangmyeon, hidden in plain sight just a few blocks from my apartment. It was a rom-com moment of falling in love with the person next-door, but with noodles. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish’s allure comes from the comforting assurance that even during the worst of times, the perfect noodles, with their magic power to soothe all ailments, can be slurped down while ugly-crying in pajamas. Jajangmyeon may elude easy classification, but when it exists somewhere out there, there is the certain promise of feeling okay. Because when one’s belly is full of noodles, it’s easier to believe that better days will come.\u003c/span>\u003c/p>\n\n",
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"title": "The Reliable Comfort of Jajangmyeon | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">My first encounter with jajangmyeon was a revelatory experience. Two years ago, I was in Seoul with my grandmother, eating our way through her home city\u003c/span> \u003cspan style=\"font-weight: 400\">when we ended up on a dedicated noodle journey. Yesterday’s lunch had been a chilled metal bowl of \u003c/span>\u003ca href=\"https://seonkyounglongest.com/naengmyeon/\">\u003cspan style=\"font-weight: 400\">naengmyeon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, extremely chewy buckwheat noodles served in a cold beef broth punched up with acidic kimchi juice and chalky slices of hard boiled egg. The day before, sweating in the June humidity at a stall in Gwangjang market, we’d slurped down \u003c/span>\u003ca href=\"https://kimchimari.com/kalguksu-korean-knife-cut-noodle-soup/\">\u003cspan style=\"font-weight: 400\">kal guksu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, knife cut noodles served with beef broth, carrots, cabbage, and shredded toasted seaweed on top. Just when I was certain there was no room left in my heart, or stomach, for another breathtaking bowl of noodles, we went to a fancy Chinese restaurant in Gangnam. The host led us to our table in a darkly lit room filled with stylish people in designer clothes and my grandmother ordered us heaping bowls of jajangmyeon. We tucked our napkins into our shirt collars and dug our chopsticks in to mix the noodles until they were slick with black sauce. The hand-pulled noodles were balanced: not too thick, gummy, or ethereal, with a bouncy chew. My grandmother and I slurped our bowls clean, waddled back to our Airbnb, and spent the rest of the trip talking about how incredible those noodles were. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s not an exaggeration to say that I could write sonnets about jajangmyeon. The elements are all there: toothsome, chewy noodles topped with chunjang, a thick fermented black bean sauce cooked with small pieces of fatty pork, zucchini, and onion. The glossy sauce is adorned with crunchy, electric-yellow pickled danmuji (daikon), raw white onion, and matchstick cut cucumber. The richness of the chunjang, rivaling that of a slow-cooked bolognese, is balanced by the sweet acidity of danmuji cutting through the savoriness like a breath of fresh air. To me jajangmyeon is a comfort food to end all comfort foods, a healing salve for all occasions. It’s for filling a cavernously empty stomach, for soothing period cramps, and for nights when the world sits too heavily on your shoulders. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139175\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139175\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg\" alt=\"Granddaughter and grandmother eating\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_2041-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olivia and her grandmother \u003ccite>(Courtesy of Olivia Won)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience noodles are remarkable starting points for larger conversations about cultural history, politics, and diaspora. That naengmyeon lunch led to a discussion about the dish’s North Korean origin and my grandmother’s thoughts on reunification. Photos of kal guksu yielded a 30-minute lecture from my father about how wheat-based noodles became popularized during the Korean war, when American wheat flour was distributed with rations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jajangmyeon proves to be no different, as its nation-spanning origins can spark feisty debates about the dish’s cultural heritage. The dish arrived in Korea when Chinese immigrants brought Shandong-style zhajiangmian to Incheon. From its diasporic beginnings, the Koreanized Chinese dish evolved in context to become a unique phenomenon in Korean culture. Popularly eaten on \u003c/span>\u003ca href=\"https://www.seriouseats.com/2019/04/introduction-to-black-day.html\">\u003cspan style=\"font-weight: 400\">Black Day\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> —the anti-Valentine’s holiday for sad singles— the dish is the most common takeout food in the nation. It has also spawned an extremely gushy \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JfG93JVUAiw\">\u003cspan style=\"font-weight: 400\">subgenre of ASMR mukbangs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Regardless of how you choose to classify jajangmyeon, the dish in mainstream Bay Area food culture still lives in shocking anonymity. You can order jajangmyeon at Chinese, Korean and Korean-Chinese restaurants under its many names (meat sauce noodles, zha jiang mian, jajangmyeon) and determine which interpretation best satisfies your particular palate (\u003c/span>\u003ca href=\"https://thebolditalic.com/best-places-to-get-zha-jiang-mian-the-bold-italic-san-francisco-b5f8d8480c83\">\u003cspan style=\"font-weight: 400\">one writer, driven by a craving much like mine, did so for restaurants in San Francisco)\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As months of pandemic-induced isolation ticked by and my mental health increasingly deteriorated, the specter of my perfect bowl of jajangmyeon began to haunt me. I followed \u003c/span>\u003ca href=\"https://www.maangchi.com/recipe/jjajangmyeon\">\u003cspan style=\"font-weight: 400\">Maangchi’s recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> to make decent at-home versions, but they never quite hit the spot. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything changed when a friend directed me to \u003c/span>\u003ca href=\"https://www.yelp.com/biz/yu-yu-za-zang-oakland\">\u003cspan style=\"font-weight: 400\">Yu Yu Za Zang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Telegraph Ave in Oakland. I must have driven by the storefront hundreds of times on frequent trips to Koreana Plaza throughout my life, but I had overlooked it, even with the neon lettering in the window displaying the dish’s name in hangul (of course, when I asked my grandmother if she had tried this spot, it turned out that it’s her preferred restaurant in Oakland for jajangmyeon). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In its takeout form from Yu Yu Za Zang, the dish comes with sauce and noodles in separate containers, radish and onion fixings in tiny plastic cups. I mixed the noodles and promptly splattered black sauce everywhere with furious slurping. I had found my glass slipper, my ideal jajangmyeon, hidden in plain sight just a few blocks from my apartment. It was a rom-com moment of falling in love with the person next-door, but with noodles. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The dish’s allure comes from the comforting assurance that even during the worst of times, the perfect noodles, with their magic power to soothe all ailments, can be slurped down while ugly-crying in pajamas. Jajangmyeon may elude easy classification, but when it exists somewhere out there, there is the certain promise of feeling okay. Because when one’s belly is full of noodles, it’s easier to believe that better days will come.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Growing up, making mandu (Korean dumplings) with my halmoni (grandmother) was the most sacred kitchen ritual. Once or twice a year, the process would begin with her chopping up towering piles of Napa cabbage, onions and re-hydrated shiitake mushrooms. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Donning plastic kitchen gloves, she would then mixed the pounds and pounds of filling and I, her dutiful sous-chef, waited to pour extra soy sauce or sesame oil into her waiting cupped hands. For the assembly, my aunts and cousins would gather around the kitchen table, placing spoonfuls of filling in the center of circular wrappers and delicately enclosing the dumplings with imperfect folds. The hours of labor were rewarded with plates and plates of golden, pan-fried mandu, as well as filled freezer bags for us to ration until the next time halmoni came to visit.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137323\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg\" alt=\"Mandu\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mandu are Korean dumplings that are typically pan-fried. \u003ccite>(Olivia Won / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, I’ve been chasing kitchen projects that I would have previously dismissed as too laborious or time-consuming to stave off idle quarantine hands. One day led me to handmade mezzalunas. With some elbow grease, a flour well filled with egg yolks was transformed into thin sheets of silken yellow dough. I gently folded the pasta over dollops of ricotta and cut out the painfully-cute, half-moon stuffed pasta, boiling some for dinner and freezing the rest for future meals. As I made these Italian dumplings, I found myself longing for my halmoni, who is currently quarantined in Los Angeles. I missed the companionable silence shared in the kitchen, the quiet joy of observing the culinary techniques that she had inherited from her mother, the sound of her laughter at my silly questions. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_137011' label='More Flavors at Home]\u003cbr>\n\u003cspan style=\"font-weight: 400\">To quell this brimming heartache, I impulsively embarked on my first solo mandu-making project. With random stuff in my fridge, an unorthodox filling was born: chopped white kimchi, blanched Chinese broccoli, maitake mushrooms, windowsill scallions, and old-ish tofu seasoned with sesame oil, fish sauce and my halmoni’s homemade extra funky soy sauce, all held together with egg as a binder. I defrosted mandu skins and, guided by @hellolisalin’s tutorials, spent the afternoon practicing my folding technique on each precious parcel. Once fried, I promptly ate an entire plate. With each step of the process, I had felt my halmoni’s presence all around me, like a spell: I found my hands imitating hers and my mind circulating warm memories of time spent with her. For a precious moment, I was satiated. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Growing up, making mandu (Korean dumplings) with my halmoni (grandmother) was the most sacred kitchen ritual. Once or twice a year, the process would begin with her chopping up towering piles of Napa cabbage, onions and re-hydrated shiitake mushrooms. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Donning plastic kitchen gloves, she would then mixed the pounds and pounds of filling and I, her dutiful sous-chef, waited to pour extra soy sauce or sesame oil into her waiting cupped hands. For the assembly, my aunts and cousins would gather around the kitchen table, placing spoonfuls of filling in the center of circular wrappers and delicately enclosing the dumplings with imperfect folds. The hours of labor were rewarded with plates and plates of golden, pan-fried mandu, as well as filled freezer bags for us to ration until the next time halmoni came to visit.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137323\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg\" alt=\"Mandu\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_3822-Olivia-Won.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mandu are Korean dumplings that are typically pan-fried. \u003ccite>(Olivia Won / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, I’ve been chasing kitchen projects that I would have previously dismissed as too laborious or time-consuming to stave off idle quarantine hands. One day led me to handmade mezzalunas. With some elbow grease, a flour well filled with egg yolks was transformed into thin sheets of silken yellow dough. I gently folded the pasta over dollops of ricotta and cut out the painfully-cute, half-moon stuffed pasta, boiling some for dinner and freezing the rest for future meals. As I made these Italian dumplings, I found myself longing for my halmoni, who is currently quarantined in Los Angeles. I missed the companionable silence shared in the kitchen, the quiet joy of observing the culinary techniques that she had inherited from her mother, the sound of her laughter at my silly questions. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">To quell this brimming heartache, I impulsively embarked on my first solo mandu-making project. With random stuff in my fridge, an unorthodox filling was born: chopped white kimchi, blanched Chinese broccoli, maitake mushrooms, windowsill scallions, and old-ish tofu seasoned with sesame oil, fish sauce and my halmoni’s homemade extra funky soy sauce, all held together with egg as a binder. I defrosted mandu skins and, guided by @hellolisalin’s tutorials, spent the afternoon practicing my folding technique on each precious parcel. Once fried, I promptly ate an entire plate. With each step of the process, I had felt my halmoni’s presence all around me, like a spell: I found my hands imitating hers and my mind circulating warm memories of time spent with her. For a precious moment, I was satiated. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken",
"title": "'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese",
"title": "'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136855,bayareabites_137009,bayareabites_137114' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>[aside postID='bayareabites_136549,bayareabites_124323' label='CSA Box Inspiration']\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers",
"title": "'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136855,bayareabites_137009' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135331,bayareabites_111374,bayareabites_136067' label='More Dumplings']\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136716,food_1336845,bayareabites_136549' label='More Food Stories']\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\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/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
"title": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\"> [aside postID='bayareabites_133959,arts_13836809' label='More on Food Entrepreneurs and Community Resilience']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3ur7yPBRQV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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