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"content": "\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\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>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DNA Tests Find Subway Chicken Only 50 Percent Meat, Canadian News Program Reports",
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"content": "\u003cp>A Canadian investigative consumer program ordered DNA analysis of several fast-food chicken sandwiches and concluded that Subway chicken was only half meat — with the other half soy.\u003c/p>\n\u003cp>The sandwich chain strongly rebuts the allegations, with a spokesman calling them \"absolutely false\" and calling for a retraction.\u003c/p>\n\u003cp>The tests were conducted by a DNA researcher at Trent University's \u003ca href=\"http://www.forensicdna.ca/\">Wildlife Forensic DNA Laboratory\u003c/a>, for a CBC \u003cem>Marketplace \u003c/em>\u003ca href=\"http://www.cbc.ca/marketplace/episodes/2015-2016/chicken\">episode\u003c/a> dedicated to testing fast-food chicken dishes, and have not been independently confirmed.\u003c/p>\n\u003cp>On the episode, which aired Friday, the show found that dishes from McDonald's, Wendy's, A&W and Tim Horton's restaurants in Canada came in at 80 percent and 90 percent chicken DNA. (The meat was tested without any sauce or condiment, but seasoning and marinating would keep any chicken down from a pure 100 percent result, the CBC \u003ca href=\"http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967\">notes\u003c/a>.)\u003c/p>\n\u003cp>But Subway's dishes were an outlier. \"The oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA,\" the CBC reports. \"The majority of the remaining DNA? Soy.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week, Subway \u003ca href=\"http://www.cbc.ca/marketplace/blog/company-responses-chicken\">told the CBC\u003c/a> that Subway Canada \"cannot confirm the veracity of the results of the lab testing you had conducted.\" Chicken strips and roasted chicken at Subway contain \"contain 1% or less of soy protein ... to help stabilize the texture and moisture,\" the company told the CBC, and it promised to \"look into this\" with Subway's supplier.\u003c/p>\n\u003cp>On Wednesday, a Subway spokesperson more emphatically rejected the CBC's claims.\u003c/p>\n\u003cp>\"The accusations made by CBC Marketplace about the content of our chicken are absolutely false and misleading. Our chicken is 100% white meat with seasonings, marinated and delivered to our stores as a finished, cooked product,\" the spokesman said in a statement sent to NPR. \"We have advised them of our strong objections. We do not know how they produced such unreliable and factually incorrect data, but we are insisting on a full retraction.\"\u003c/p>\n\u003cp>The CBC \u003cem>Marketplace\u003c/em> report raised a larger issue, beyond the question of Subway's chicken makeup.\u003c/p>\n\u003cp>In general, according to the report, the fast-food chicken tested had \"about a quarter less protein\" than home-cooked chicken, and sodium levels \"seven to 10 times what they would be in a piece of unadulterated chicken.\"\u003c/p>\n\u003cp>\"People think they're doing themselves a favour and making themselves a healthy choice\" by picking chicken, a nutritionist told the CBC.\u003c/p>\n\u003cp>\"But from a sodium perspective you might as well eat a big portion of poutine\" — that is, the Canadian dish with french fries, gravy and cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A Canadian investigative consumer program ordered DNA analysis of several fast-food chicken sandwiches and concluded that Subway chicken was only half meat — with the other half soy.\u003c/p>\n\u003cp>The sandwich chain strongly rebuts the allegations, with a spokesman calling them \"absolutely false\" and calling for a retraction.\u003c/p>\n\u003cp>The tests were conducted by a DNA researcher at Trent University's \u003ca href=\"http://www.forensicdna.ca/\">Wildlife Forensic DNA Laboratory\u003c/a>, for a CBC \u003cem>Marketplace \u003c/em>\u003ca href=\"http://www.cbc.ca/marketplace/episodes/2015-2016/chicken\">episode\u003c/a> dedicated to testing fast-food chicken dishes, and have not been independently confirmed.\u003c/p>\n\u003cp>On the episode, which aired Friday, the show found that dishes from McDonald's, Wendy's, A&W and Tim Horton's restaurants in Canada came in at 80 percent and 90 percent chicken DNA. (The meat was tested without any sauce or condiment, but seasoning and marinating would keep any chicken down from a pure 100 percent result, the CBC \u003ca href=\"http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967\">notes\u003c/a>.)\u003c/p>\n\u003cp>But Subway's dishes were an outlier. \"The oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA,\" the CBC reports. \"The majority of the remaining DNA? Soy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week, Subway \u003ca href=\"http://www.cbc.ca/marketplace/blog/company-responses-chicken\">told the CBC\u003c/a> that Subway Canada \"cannot confirm the veracity of the results of the lab testing you had conducted.\" Chicken strips and roasted chicken at Subway contain \"contain 1% or less of soy protein ... to help stabilize the texture and moisture,\" the company told the CBC, and it promised to \"look into this\" with Subway's supplier.\u003c/p>\n\u003cp>On Wednesday, a Subway spokesperson more emphatically rejected the CBC's claims.\u003c/p>\n\u003cp>\"The accusations made by CBC Marketplace about the content of our chicken are absolutely false and misleading. Our chicken is 100% white meat with seasonings, marinated and delivered to our stores as a finished, cooked product,\" the spokesman said in a statement sent to NPR. \"We have advised them of our strong objections. We do not know how they produced such unreliable and factually incorrect data, but we are insisting on a full retraction.\"\u003c/p>\n\u003cp>The CBC \u003cem>Marketplace\u003c/em> report raised a larger issue, beyond the question of Subway's chicken makeup.\u003c/p>\n\u003cp>In general, according to the report, the fast-food chicken tested had \"about a quarter less protein\" than home-cooked chicken, and sodium levels \"seven to 10 times what they would be in a piece of unadulterated chicken.\"\u003c/p>\n\u003cp>\"People think they're doing themselves a favour and making themselves a healthy choice\" by picking chicken, a nutritionist told the CBC.\u003c/p>\n\u003cp>\"But from a sodium perspective you might as well eat a big portion of poutine\" — that is, the Canadian dish with french fries, gravy and cheese curds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch",
"title": "L.A.'s Moves to Protect Immigrant Street-Food Vendors Come With a Catch",
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"content": "\u003cp>On a sidewalk in Los Angeles' bustling piñata district, Enrique is using tongs to dip long, rosy strips of pig skin into a vat of boiling oil. When they're blistering, crispy and slightly cool, he lays the \u003cem>chicharrones\u003c/em> on the table for hungry passersby. This is the taste of his native Mexico and it is delicious. But, technically, that \u003cem>chicharrón\u003c/em> is also illegal.\u003c/p>\n\u003cp>\"In the U.S., street vending is not criminalized in New York or Chicago. Only here,\" Enrique says. \"Why?\" He and other street vendors we spoke with for this story asked that we use only their first names because of recent raids that have led to the deportations of some people in the country illegally.\u003c/p>\n\u003cp>LA is the only major American city where it is against the law to sell food and merchandise on the sidewalk. Criminal charges are relatively rare — \u003ca href=\"https://economicrt.org/publication/sidewalk-stimulus/\" target=\"_blank\">of the 50,000 street vendors in LA, \u003c/a>just 22 were convicted of misdemeanors last year, according to the city attorney's office. Even so, President Trump's \u003ca href=\"https://www.whitehouse.gov/the-press-office/2017/01/25/executive-order-border-security-and-immigration-enforcement-improvements\" target=\"_blank\">executive order\u003c/a> to speed up the deportation of undocumented immigrants has pushed local elected officials to change the law.\u003c/p>\n\u003cfigure id=\"attachment_115419\" class=\"wp-caption aligncenter\" style=\"max-width: 1933px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg\" alt=\"Chicharrones, or pork rinds, fry in the piñata district in Los Angeles.\" width=\"1933\" height=\"1450\" class=\"size-full wp-image-115419\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg 1933w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-520x390.jpg 520w\" sizes=\"(max-width: 1933px) 100vw, 1933px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrones, or pork rinds, fry in the piñata district in Los Angeles. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It does not make good economic or moral sense to criminalize Angelenos who are trying to make an honest living and support their families,\" says Mayor Eric Garcetti. \"Finding a pathway to regulate street vending is not just the right thing to do for vendors, it's also good for the public and our local tax base.\"\u003c/p>\n\u003cp>So, on Wednesday, the city council voted, 13-0, to change the law regulating street vending in Los Angeles. Street vending is not yet legalized in LA; it will take months to finalize a legal permit system for sidewalk vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the council fast-tracked one part of its proposal so that vendors with unpaid fines won't be charged with misdemeanor penalties. Mayor Garcetti is expected to sign it into law by the end of the week. Now, vendors who haven't paid their tickets won't face criminal charges, arrests or risk deportation for selling tacos, \u003cem>paletas\u003c/em> and bacon-wrapped hotdogs on the streets of Los Angeles.\u003c/p>\n\u003cp>The council's plan to overhaul the city's street-vending law is heartening to Mario, an ice cream vendor from Puebla, Mexico, who has been making and selling 32 different flavors in the piñata district for almost a decade. \"This will help us to pay rent, all the bills, to buy clothes and shoes for our children,\" he says.\u003c/p>\n\u003cp>Street vendors occasionally receive tickets for doing business on the sidewalk. Last year, across Los Angeles, the city collected $9,880 in fines. Individual citations range from $50 to over $1,000, according to Leadership for Urban Renewal Network, a community group that has been working for years to create a legal permit system for sidewalk vendors. This can be steep for vendors like Mario, who make about $75 a day selling food. Vendors can also get their equipment confiscated by police.\u003c/p>\n\u003cp>\"I have three children. I need to take care of them. Our rent is $1,300. All this costs money,\" says Mario.\u003c/p>\n\u003cp>But the devil is in the details. The city council's proposed street vending overhaul includes controversial changes. In commercial and industrial districts, for example, the new law would allow just two stationary vendors per block. In the piñata district, there are easily 100 vendors lining East Olympic Boulevard on the long block between Kohler and Merchant streets.\u003c/p>\n\u003cfigure id=\"attachment_115420\" class=\"wp-caption aligncenter\" style=\"max-width: 1952px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg\" alt=\"Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business.\" width=\"1952\" height=\"1464\" class=\"size-full wp-image-115420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg 1952w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-520x390.jpg 520w\" sizes=\"(max-width: 1952px) 100vw, 1952px\">\u003cfigcaption class=\"wp-caption-text\">Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Where will the other 98 go?\" asks Merced. She's selling sunglasses at the market for $5 a pair and is urging vendors to voice their concerns in subsequent public city council meetings. Perhaps the piñata district can be excluded from the two-vendor measure in the new law, she says.\u003c/p>\n\u003cp>Some LA communities don't want any vendors on their blocks. \"In Westwood, we have an abundance of food and retail and we would like ... to be able to opt out of a street vending program,\" says Andrew Thomas, executive director of the \u003ca href=\"http://www.thewestwoodvillage.com/\" target=\"_blank\">Westwood Village Improvement Association\u003c/a>.\u003c/p>\n\u003cp>Norm Langer, the owner of \u003ca href=\"http://www.langersdeli.com/\" target=\"_blank\">Langer's Deli\u003c/a>, one of the go-to spots for tourists and hungry Angelenos to get their pastrami fix, says there are already too many vendors working the block where his restaurant is located at Alvarado and 7th Street.\u003c/p>\n\u003cp>\"I am OK with the vendors as long as they do what the city council will propose, and that's two people on every city block,\" says Langer. \"But who is going to enforce all this? The city council says the permit fees will cover it. No, they won't. There are health department issues. There's no visible sign of sanitation. Some of these people are selling food and there's no place for them to wash their hands. They're grilling hot dogs with bacon and flies.\"\u003c/p>\n\u003cp>Nakul Mahendro doesn't want a hot dog stand to set up shop in front of his hip Indian restaurant, \u003ca href=\"https://www.badmaashla.com/\">Badmaash\u003c/a>, in downtown LA. But he is a big fan of street food and fears his favorite vendors down the pike will go out of business from high fees for health department and business permitting.\u003c/p>\n\u003cp>The licensing fees that vendors will have to pay will take time to hash out. \"It's important that we decriminalize street vending so that it can be regulated by the city and the health department. Just don't change anything about \u003ca href=\"https://www.yelp.com/biz/ave-26-taco-stand-los-angeles\" target=\"_blank\">Avenue 26 Tacos\u003c/a>,\" says Mahendro.\u003c/p>\n\u003cp>Councilman Joe Buscaino has been one of the lead local officials pushing to change the law. He is confident that all concerns from brick-and-mortar restaurants will be addressed when the permitting system is finalized.\u003c/p>\n\u003cp>\"Los Angeles is a diverse city, and it is difficult to create a one-size fits all solution, which is why this proposal allows community members to customize the regulations to fit their unique neighborhood,\" says Buscaino.\u003c/p>\n\u003cp>Meanwhile in the piñata district, tensions are high. Last week, 160 people were detained by immigration enforcement agents in Southern California, and Trump is expected to sign a new executive order related to immigration this week.\u003c/p>\n\u003cp>\"We came to the U.S. to succeed and live a better life. We don't want to bother anyone. We aren't committing crimes,\" says the \u003cem>chicharrón\u003c/em> man, Enrique. Choking back tears, he says: \"I've always agreed that those who commit crimes should be deported to their home countries. But people who haven't done anything? What have we done wrong?\"\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sidewalk in Los Angeles' bustling piñata district, Enrique is using tongs to dip long, rosy strips of pig skin into a vat of boiling oil. When they're blistering, crispy and slightly cool, he lays the \u003cem>chicharrones\u003c/em> on the table for hungry passersby. This is the taste of his native Mexico and it is delicious. But, technically, that \u003cem>chicharrón\u003c/em> is also illegal.\u003c/p>\n\u003cp>\"In the U.S., street vending is not criminalized in New York or Chicago. Only here,\" Enrique says. \"Why?\" He and other street vendors we spoke with for this story asked that we use only their first names because of recent raids that have led to the deportations of some people in the country illegally.\u003c/p>\n\u003cp>LA is the only major American city where it is against the law to sell food and merchandise on the sidewalk. Criminal charges are relatively rare — \u003ca href=\"https://economicrt.org/publication/sidewalk-stimulus/\" target=\"_blank\">of the 50,000 street vendors in LA, \u003c/a>just 22 were convicted of misdemeanors last year, according to the city attorney's office. Even so, President Trump's \u003ca href=\"https://www.whitehouse.gov/the-press-office/2017/01/25/executive-order-border-security-and-immigration-enforcement-improvements\" target=\"_blank\">executive order\u003c/a> to speed up the deportation of undocumented immigrants has pushed local elected officials to change the law.\u003c/p>\n\u003cfigure id=\"attachment_115419\" class=\"wp-caption aligncenter\" style=\"max-width: 1933px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg\" alt=\"Chicharrones, or pork rinds, fry in the piñata district in Los Angeles.\" width=\"1933\" height=\"1450\" class=\"size-full wp-image-115419\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477.jpg 1933w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chicharro-nes1-ae828cd396265a6f3bc51be144058aac1ed62477-520x390.jpg 520w\" sizes=\"(max-width: 1933px) 100vw, 1933px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrones, or pork rinds, fry in the piñata district in Los Angeles. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It does not make good economic or moral sense to criminalize Angelenos who are trying to make an honest living and support their families,\" says Mayor Eric Garcetti. \"Finding a pathway to regulate street vending is not just the right thing to do for vendors, it's also good for the public and our local tax base.\"\u003c/p>\n\u003cp>So, on Wednesday, the city council voted, 13-0, to change the law regulating street vending in Los Angeles. Street vending is not yet legalized in LA; it will take months to finalize a legal permit system for sidewalk vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the council fast-tracked one part of its proposal so that vendors with unpaid fines won't be charged with misdemeanor penalties. Mayor Garcetti is expected to sign it into law by the end of the week. Now, vendors who haven't paid their tickets won't face criminal charges, arrests or risk deportation for selling tacos, \u003cem>paletas\u003c/em> and bacon-wrapped hotdogs on the streets of Los Angeles.\u003c/p>\n\u003cp>The council's plan to overhaul the city's street-vending law is heartening to Mario, an ice cream vendor from Puebla, Mexico, who has been making and selling 32 different flavors in the piñata district for almost a decade. \"This will help us to pay rent, all the bills, to buy clothes and shoes for our children,\" he says.\u003c/p>\n\u003cp>Street vendors occasionally receive tickets for doing business on the sidewalk. Last year, across Los Angeles, the city collected $9,880 in fines. Individual citations range from $50 to over $1,000, according to Leadership for Urban Renewal Network, a community group that has been working for years to create a legal permit system for sidewalk vendors. This can be steep for vendors like Mario, who make about $75 a day selling food. Vendors can also get their equipment confiscated by police.\u003c/p>\n\u003cp>\"I have three children. I need to take care of them. Our rent is $1,300. All this costs money,\" says Mario.\u003c/p>\n\u003cp>But the devil is in the details. The city council's proposed street vending overhaul includes controversial changes. In commercial and industrial districts, for example, the new law would allow just two stationary vendors per block. In the piñata district, there are easily 100 vendors lining East Olympic Boulevard on the long block between Kohler and Merchant streets.\u003c/p>\n\u003cfigure id=\"attachment_115420\" class=\"wp-caption aligncenter\" style=\"max-width: 1952px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg\" alt=\"Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business.\" width=\"1952\" height=\"1464\" class=\"size-full wp-image-115420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96.jpg 1952w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/merced1-f830e9705a466019c5ea1d5a0006d27478b9ed96-520x390.jpg 520w\" sizes=\"(max-width: 1952px) 100vw, 1952px\">\u003cfigcaption class=\"wp-caption-text\">Merced is a vendor in the piñata district. She is worried that the city council's plan for a legal permitting system for sidewalk vendors, as proposed, will severely limit how many vendors can be on a given sidewalk, leaving many without a place to do business. \u003ccite>(Camellia Tse for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Where will the other 98 go?\" asks Merced. She's selling sunglasses at the market for $5 a pair and is urging vendors to voice their concerns in subsequent public city council meetings. Perhaps the piñata district can be excluded from the two-vendor measure in the new law, she says.\u003c/p>\n\u003cp>Some LA communities don't want any vendors on their blocks. \"In Westwood, we have an abundance of food and retail and we would like ... to be able to opt out of a street vending program,\" says Andrew Thomas, executive director of the \u003ca href=\"http://www.thewestwoodvillage.com/\" target=\"_blank\">Westwood Village Improvement Association\u003c/a>.\u003c/p>\n\u003cp>Norm Langer, the owner of \u003ca href=\"http://www.langersdeli.com/\" target=\"_blank\">Langer's Deli\u003c/a>, one of the go-to spots for tourists and hungry Angelenos to get their pastrami fix, says there are already too many vendors working the block where his restaurant is located at Alvarado and 7th Street.\u003c/p>\n\u003cp>\"I am OK with the vendors as long as they do what the city council will propose, and that's two people on every city block,\" says Langer. \"But who is going to enforce all this? The city council says the permit fees will cover it. No, they won't. There are health department issues. There's no visible sign of sanitation. Some of these people are selling food and there's no place for them to wash their hands. They're grilling hot dogs with bacon and flies.\"\u003c/p>\n\u003cp>Nakul Mahendro doesn't want a hot dog stand to set up shop in front of his hip Indian restaurant, \u003ca href=\"https://www.badmaashla.com/\">Badmaash\u003c/a>, in downtown LA. But he is a big fan of street food and fears his favorite vendors down the pike will go out of business from high fees for health department and business permitting.\u003c/p>\n\u003cp>The licensing fees that vendors will have to pay will take time to hash out. \"It's important that we decriminalize street vending so that it can be regulated by the city and the health department. Just don't change anything about \u003ca href=\"https://www.yelp.com/biz/ave-26-taco-stand-los-angeles\" target=\"_blank\">Avenue 26 Tacos\u003c/a>,\" says Mahendro.\u003c/p>\n\u003cp>Councilman Joe Buscaino has been one of the lead local officials pushing to change the law. He is confident that all concerns from brick-and-mortar restaurants will be addressed when the permitting system is finalized.\u003c/p>\n\u003cp>\"Los Angeles is a diverse city, and it is difficult to create a one-size fits all solution, which is why this proposal allows community members to customize the regulations to fit their unique neighborhood,\" says Buscaino.\u003c/p>\n\u003cp>Meanwhile in the piñata district, tensions are high. Last week, 160 people were detained by immigration enforcement agents in Southern California, and Trump is expected to sign a new executive order related to immigration this week.\u003c/p>\n\u003cp>\"We came to the U.S. to succeed and live a better life. We don't want to bother anyone. We aren't committing crimes,\" says the \u003cem>chicharrón\u003c/em> man, Enrique. Choking back tears, he says: \"I've always agreed that those who commit crimes should be deported to their home countries. But people who haven't done anything? What have we done wrong?\"\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a journalist based in Los Angeles. She covers agriculture, food production, science, health and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"title": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"description": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\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>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a bright, blustery October morning in Clarkston, Ga., the sweet aroma of baked treats and brewing coffee flow out of the windows of the fire engine-red food truck known as \u003ca href=\"http://refugecoffeeco.com/\">Refuge Coffee Company\u003c/a> parked at a street corner. A dozen or so eager customers mill about, converse and gradually fall into line.\u003c/p>\n\u003cp>Chalkboard signs announce the menu – latte, cappuccino, chai latte, espresso and hot chocolate, as well as a soda of the day, iced matcha latte, and a \"shakerato\" (espresso with simple syrup, shaken, over ice). For breakfast seekers, croissants, muffins, morning buns and scones await. Wedges of tomato and goat cheese quiche, crunchy Nepali\u003cem> chatpate\u003c/em> and savory \u003cem>sambusa\u003c/em> (triangle pastries stuffed with lentils) are readied for the lunch crowd.\u003c/p>\n\u003cp>Three refugee-baristas are buzzing about inside the truck. Amina Ahyaoui, 32, arrived from Casablanca, Morocco, in 2014. Tha Hlei Iang, 31, is from the Chin state in Myanmar. She spent four years in Malaysia with her husband and daughter before they made their way to Clarkston in 2011. Ahmad Alzoukani, 31, is a pharmacist from Damascus, Syria. He came to Clarkston in September of last year.\u003c/p>\n\u003cfigure id=\"attachment_113420\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refugee-team-1_enl-8c6aefabf6d3a4be507c6d2bf5dc0fd48f14632f.jpg\" alt=\"(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-113420\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Iang and Ahyaoui are trainees who only began working at Refuge Coffee a few weeks ago, they pour and stir and make change like seasoned professionals. Iang laughs when she says she doesn't even drink coffee or tea, just juice and water. Ahyaoui loves coffee, but enjoys socializing with the customers more. Alzoukani, who has been with Refuge Coffee for a little over a year, is quick to point out his specialty. \"I make the best cappuccinos,\" he says.\u003c/p>\n\u003cp>The truck sits in a parking lot in front of a garage that once belonged to a used car dealership. Some customers take their orders to go or sit outside at tables. Others meander to the cozy café space inside the garage. Red and turquoise tables and plush sofas offer customers plenty of space for dining, communing or taking advantage of the free wifi.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shortly after noon, 43-year-old Ndahimwa Leon Shombana, Refuge Coffee's manager since May, makes his way to the garage with the purposeful gait of the high school teacher he once was. He checks in with other staff and will soon begin his shift on the truck. Shombana, who arrived in Clarkston in November 2012, hails from the eastern part of the Democratic Republic of Congo.\u003c/p>\n\u003cp>Ahyaoui, Iang, Alzoukani,and Shombana embody Clarkston's international vibe. In the 1990s, the U.S. State Department deemed this northeast suburb 11 miles from downtown Atlanta, with its low cost of living and easy access to public transportation, an ideal location for refugee resettlement. Some 13,000 residents call Clarkston's 1.4 square miles home. Half are foreign-born — most of them, like the employees at Refuge Coffee, are refugees. They come from everywhere from Afghanistan, Bhutan and Burma, to Ethiopia, Somalia, Sudan, and, more recently, Syria.\u003c/p>\n\u003cp>None of the baristas spoke English when they arrived in the U.S. They take tuition-free, English-as-a-second-language classes at Georgia Piedmont Technical College. Learning the language has become their highest priority. \"Imagine people who come to this country without a word of English,\" says Shombana. \"That person cannot express himself. That person is not free.\"\u003c/p>\n\u003cfigure id=\"attachment_113418\" class=\"wp-caption aligncenter\" style=\"max-width: 1860px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refuge-coffee-2-c3d86cb24aa0f2a7467b30fe88621d890f38bb48.jpg\" alt='A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali.' width=\"1860\" height=\"1395\" class=\"size-full wp-image-113418\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alzoukani agrees. \"What I discovered when I came here, was that without language, you can not work. With language, you can do anything.\"\u003c/p>\n\u003cp>Today, Refuge Coffee employs two full-time and three part-time staffers, as well as four full-time barista-trainees. The red truck is permanently stationed in front of the garage — it's open six days a week, from 7 a.m. to 6 p.m. Alzoukani, who insists Atlanta traffic is much milder than traffic in the Middle East, drives the second truck — used for catering, to weddings, corporate events and even movie sets in the greater Atlanta area. On the set of the HBO movie \u003cem>Confirmation\u003c/em>, in July 2015, actress Kerry Washington, who starred as Anita Hill, thanked Refuge Coffee on Instagram for serving the cast and crew.\u003c/p>\n\u003cp>Income from sales covers only half of Refuge Coffee's current operating costs, with private donations and grants making up the rest. Though the Refuge Coffee team hopes to generate more sales in the future, it is currently facing a more dire issue — location.\u003c/p>\n\u003cp>When the used car lot went out of business, the property on which Refugee Coffee is located went into foreclosure. Refuge Coffee must vacate the premises by Dec. 1 or purchase the property with funds it hopes to raise in \u003ca href=\"https://www.purecharity.com/createahomeforrefuge\">a crowd-sourcing campaign\u003c/a>.\u003c/p>\n\u003cp>Shombana remains optimistic, though. With the support of the community of Clarkston, \"the future of Refuge Coffee,\" he says, \"is bright.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Anjali Enjeti is an award-winning essayist, journalist and literary critic based in Atlanta.\u003c/em>\u003c/p>\n\u003chr> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a bright, blustery October morning in Clarkston, Ga., the sweet aroma of baked treats and brewing coffee flow out of the windows of the fire engine-red food truck known as \u003ca href=\"http://refugecoffeeco.com/\">Refuge Coffee Company\u003c/a> parked at a street corner. A dozen or so eager customers mill about, converse and gradually fall into line.\u003c/p>\n\u003cp>Chalkboard signs announce the menu – latte, cappuccino, chai latte, espresso and hot chocolate, as well as a soda of the day, iced matcha latte, and a \"shakerato\" (espresso with simple syrup, shaken, over ice). For breakfast seekers, croissants, muffins, morning buns and scones await. Wedges of tomato and goat cheese quiche, crunchy Nepali\u003cem> chatpate\u003c/em> and savory \u003cem>sambusa\u003c/em> (triangle pastries stuffed with lentils) are readied for the lunch crowd.\u003c/p>\n\u003cp>Three refugee-baristas are buzzing about inside the truck. Amina Ahyaoui, 32, arrived from Casablanca, Morocco, in 2014. Tha Hlei Iang, 31, is from the Chin state in Myanmar. She spent four years in Malaysia with her husband and daughter before they made their way to Clarkston in 2011. Ahmad Alzoukani, 31, is a pharmacist from Damascus, Syria. He came to Clarkston in September of last year.\u003c/p>\n\u003cfigure id=\"attachment_113420\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refugee-team-1_enl-8c6aefabf6d3a4be507c6d2bf5dc0fd48f14632f.jpg\" alt=\"(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-113420\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Iang and Ahyaoui are trainees who only began working at Refuge Coffee a few weeks ago, they pour and stir and make change like seasoned professionals. Iang laughs when she says she doesn't even drink coffee or tea, just juice and water. Ahyaoui loves coffee, but enjoys socializing with the customers more. Alzoukani, who has been with Refuge Coffee for a little over a year, is quick to point out his specialty. \"I make the best cappuccinos,\" he says.\u003c/p>\n\u003cp>The truck sits in a parking lot in front of a garage that once belonged to a used car dealership. Some customers take their orders to go or sit outside at tables. Others meander to the cozy café space inside the garage. Red and turquoise tables and plush sofas offer customers plenty of space for dining, communing or taking advantage of the free wifi.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shortly after noon, 43-year-old Ndahimwa Leon Shombana, Refuge Coffee's manager since May, makes his way to the garage with the purposeful gait of the high school teacher he once was. He checks in with other staff and will soon begin his shift on the truck. Shombana, who arrived in Clarkston in November 2012, hails from the eastern part of the Democratic Republic of Congo.\u003c/p>\n\u003cp>Ahyaoui, Iang, Alzoukani,and Shombana embody Clarkston's international vibe. In the 1990s, the U.S. State Department deemed this northeast suburb 11 miles from downtown Atlanta, with its low cost of living and easy access to public transportation, an ideal location for refugee resettlement. Some 13,000 residents call Clarkston's 1.4 square miles home. Half are foreign-born — most of them, like the employees at Refuge Coffee, are refugees. They come from everywhere from Afghanistan, Bhutan and Burma, to Ethiopia, Somalia, Sudan, and, more recently, Syria.\u003c/p>\n\u003cp>None of the baristas spoke English when they arrived in the U.S. They take tuition-free, English-as-a-second-language classes at Georgia Piedmont Technical College. Learning the language has become their highest priority. \"Imagine people who come to this country without a word of English,\" says Shombana. \"That person cannot express himself. That person is not free.\"\u003c/p>\n\u003cfigure id=\"attachment_113418\" class=\"wp-caption aligncenter\" style=\"max-width: 1860px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refuge-coffee-2-c3d86cb24aa0f2a7467b30fe88621d890f38bb48.jpg\" alt='A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali.' width=\"1860\" height=\"1395\" class=\"size-full wp-image-113418\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alzoukani agrees. \"What I discovered when I came here, was that without language, you can not work. With language, you can do anything.\"\u003c/p>\n\u003cp>Today, Refuge Coffee employs two full-time and three part-time staffers, as well as four full-time barista-trainees. The red truck is permanently stationed in front of the garage — it's open six days a week, from 7 a.m. to 6 p.m. Alzoukani, who insists Atlanta traffic is much milder than traffic in the Middle East, drives the second truck — used for catering, to weddings, corporate events and even movie sets in the greater Atlanta area. On the set of the HBO movie \u003cem>Confirmation\u003c/em>, in July 2015, actress Kerry Washington, who starred as Anita Hill, thanked Refuge Coffee on Instagram for serving the cast and crew.\u003c/p>\n\u003cp>Income from sales covers only half of Refuge Coffee's current operating costs, with private donations and grants making up the rest. Though the Refuge Coffee team hopes to generate more sales in the future, it is currently facing a more dire issue — location.\u003c/p>\n\u003cp>When the used car lot went out of business, the property on which Refugee Coffee is located went into foreclosure. Refuge Coffee must vacate the premises by Dec. 1 or purchase the property with funds it hopes to raise in \u003ca href=\"https://www.purecharity.com/createahomeforrefuge\">a crowd-sourcing campaign\u003c/a>.\u003c/p>\n\u003cp>Shombana remains optimistic, though. With the support of the community of Clarkston, \"the future of Refuge Coffee,\" he says, \"is bright.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Anjali Enjeti is an award-winning essayist, journalist and literary critic based in Atlanta.\u003c/em>\u003c/p>\n\u003chr> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Across The Globe, Our Diets Are Making Us Sicker, Report Finds",
"title": "Across The Globe, Our Diets Are Making Us Sicker, Report Finds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Diet and nutrition are now the biggest risk factors for people's health across the globe, even in poorer countries. That's according to a recent \u003ca href=\"http://www.glopan.org/foresight\">report\u003c/a> published by the \u003ca href=\"http://www.glopan.org/about\">Global Panel on Agriculture and Food Systems Nutrition\u003c/a>, an independent group of experts on nutrition and health.\u003c/p>\n\u003cp>\"If you look at all the diet-related risk factors for health, they outweigh the burden of all of the other risk factors combined,\" says \u003ca href=\"http://www.ifpri.org/profile/lawrence-haddad\">Lawrence Haddad\u003c/a>, an author on the report and formerly, a senior fellow with the International Food Policy Research Institute. The other risk factors include unsafe sex, alcohol, drug and tobacco use.\u003c/p>\n\u003cp>The report, which uses some recent data on what people around the world are eating, offers some good news, too. We have fewer hungry people in the world now than a couple of decades ago – only one in 10 people, as opposed to about one in five in 1990. And the number of stunted (a sign of chronic malnutrition) children has decreased from 39.6 percent to 23.8 percent. That means fewer people suffering and dying from insufficient food. This has been possible because of targeted projects to tackle hunger, as well as overall reductions in poverty, better education, improved health care and sanitation.\u003c/p>\n\u003cp>As poorer countries have developed over the past couple of decades, many aspects of life in those countries have gotten better, says Haddad, who is now the executive director of the \u003ca href=\"http://www.gainhealth.org/\">Global Alliance for Improved Nutrition\u003c/a>, a non-governmental organization. \"More kids go to school, more clean water and sanitation,\" he says. But diet doesn't necessarily get better with higher incomes. Yes, people eat more healthy foods when they earn more money – for example, milk, fruits and seafood. But their consumption of unhealthy foods – processed foods and sugary drinks – increases much more with rising incomes, according to the report. \"These kinds of things, they have very high concentrations of calories,\" says Haddad.\u003c/p>\n\u003cp>In fact, the sale of processed foods is growing at the fastest rate in developing countries, the report finds. \"Income is sort of a double-edged sword. It allows us to buy healthy stuff and also unhealthy stuff,\" says Haddad.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a result, the planet is seeing a rapid rise in rates of overweight and obesity. If current trends continue, we may have as many as 3.28 billion overweight and obese people by 2030 (up from 1.33 billion in 2005), the vast majority of them in low- and middle-income countries. For example, in China, \"the combined rate of overweight and obese adults is projected to rise to over 50 percent by 2030,\" the report notes.\u003c/p>\n\u003cp>What follows is a concomitant rise in the rates of diet-related health problems. For example, in Nigeria, the number of adults with diabetes is projected to double between 2011 and 2030, from 3.1 million to 6.1 million. Countries like Nigeria are simultaneously facing the burden of hunger, malnutrition, infectious disease, as well as these diet-related, non-communicable diseases that are expensive to treat. The report estimates an annual loss of 10 percent of global GDP from diet-related illnesses. \"Wake up, world!\" says Haddad. \"Our diet is not killing us, but it's making us sick.\"\u003c/p>\n\u003cp>The report blames these trends on changing food environments in most countries. Healthy foods are becoming increasingly expensive the world over, while unhealthy food is becoming cheaper and easier to buy. \"The price of fruits and vegetables is going up and up,\" he says. \"The price of processed foods is going down and down.\" In other words, it is becoming easier and more economical to buy unhealthy foods.\u003c/p>\n\u003cfigure id=\"attachment_112587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg\" alt=\"Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods.\" width=\"2000\" height=\"1283\" class=\"size-full wp-image-112587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1440x924.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1180x757.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-960x616.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods. \u003ccite>(Aniruddha Chowhdury/Mint/Hindustan Times via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These changes are happening even in remote and poor corners of the globe, says \u003ca href=\"http://www.bioethicsinstitute.org/people/jessica-fanzo\">Jessica Fanzo\u003c/a>, a nutrition and diet expert at Johns Hopkins University, who wasn't involved in the report. On a recent trip to Kenya, Fanzo visited a remote place in the northeastern part of the country called Gotu, where food and water are scarce. Local communities are mostly pastoralists who rely on food being shipped in on bad roads from a nearby town called Isiolo. Pulses, fruits and vegetables are difficult to find, says Fanzo, but \"you can get soda there.\" \"It's warm soda, but it's soda!\"\u003c/p>\n\u003cp>Globalization has changed food environments in most countries, according to the report, allowing many multinational food companies selling processed foods to enter developing country markets. And rapid urbanization is also playing a role.\u003c/p>\n\u003cp>On the one hand, farmers in many countries are giving up farming and moving to cities. \"Who's going to feed us, and feed us well?\" says Fanzo.\u003c/p>\n\u003cp>On the other hand, people moving to cities are increasingly turning to street food or processed food, because they don't have time and they want to save money. \"If you're a person holding down two or three jobs and you don't take a lot of time, it makes sense,\" says Fanzo. And that's where food industries are stepping in and catering to the three things that consumers look for – \"taste, price and convenience,\" she says. \"They try to satisfy those primary reasons for choice.\"\u003c/p>\n\u003cp>\"One of the problems is that there are lots of solutions, but they are not being enacted,\" Haddad says. Most developing countries are still dealing with basic challenges like water and sanitation, he adds. \"Maybe there's a lack of realization of the magnitude of the problem or lack of appreciation that you can do something about it.\"\u003c/p>\n\u003cp>That's where the new report can help, he says, because it offers concrete solutions to make it easier for people to buy healthy food. For example, countries should invest more money into research on and development of crops like pulses, vegetables and fruits (instead of all the funding that goes into growing stapes like rice, wheat and corn). \"Vegetable consumption has been flat for the past 20 years,\" notes Haddad. \"Pulse consumption has been flat.\" That's because the prices of vegetables and pulses have gone up in recent years. More funds and subsidies on these crops would help lower prices, and encourage people to eat more of these healthy foods, he says.\u003c/p>\n\u003cfigure id=\"attachment_112588\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg\" alt=\"A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-112588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-960x641.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them. \u003ccite>(Sia Kambou/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burden of solving the planet's diet problems doesn't just fall on the shoulders of consumers, says Fanzo. \"It's also on governments.\" And governments will benefit from the solutions offered by the new report, she says. But \"we'll need lots of different solutions contextualized at the local level,\" she cautions. That's because every place has its food traditions, and while there are similarities, there are also differences between the drivers of bad diet in parts of the world. \"It's a complex problem,\" she says. \"And it's not a quick fix.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The good news: fewer hungry people around the world. The bad news: Increased consumption of processed foods is pushing up global rates of overweight and obesity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Diet and nutrition are now the biggest risk factors for people's health across the globe, even in poorer countries. That's according to a recent \u003ca href=\"http://www.glopan.org/foresight\">report\u003c/a> published by the \u003ca href=\"http://www.glopan.org/about\">Global Panel on Agriculture and Food Systems Nutrition\u003c/a>, an independent group of experts on nutrition and health.\u003c/p>\n\u003cp>\"If you look at all the diet-related risk factors for health, they outweigh the burden of all of the other risk factors combined,\" says \u003ca href=\"http://www.ifpri.org/profile/lawrence-haddad\">Lawrence Haddad\u003c/a>, an author on the report and formerly, a senior fellow with the International Food Policy Research Institute. The other risk factors include unsafe sex, alcohol, drug and tobacco use.\u003c/p>\n\u003cp>The report, which uses some recent data on what people around the world are eating, offers some good news, too. We have fewer hungry people in the world now than a couple of decades ago – only one in 10 people, as opposed to about one in five in 1990. And the number of stunted (a sign of chronic malnutrition) children has decreased from 39.6 percent to 23.8 percent. That means fewer people suffering and dying from insufficient food. This has been possible because of targeted projects to tackle hunger, as well as overall reductions in poverty, better education, improved health care and sanitation.\u003c/p>\n\u003cp>As poorer countries have developed over the past couple of decades, many aspects of life in those countries have gotten better, says Haddad, who is now the executive director of the \u003ca href=\"http://www.gainhealth.org/\">Global Alliance for Improved Nutrition\u003c/a>, a non-governmental organization. \"More kids go to school, more clean water and sanitation,\" he says. But diet doesn't necessarily get better with higher incomes. Yes, people eat more healthy foods when they earn more money – for example, milk, fruits and seafood. But their consumption of unhealthy foods – processed foods and sugary drinks – increases much more with rising incomes, according to the report. \"These kinds of things, they have very high concentrations of calories,\" says Haddad.\u003c/p>\n\u003cp>In fact, the sale of processed foods is growing at the fastest rate in developing countries, the report finds. \"Income is sort of a double-edged sword. It allows us to buy healthy stuff and also unhealthy stuff,\" says Haddad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a result, the planet is seeing a rapid rise in rates of overweight and obesity. If current trends continue, we may have as many as 3.28 billion overweight and obese people by 2030 (up from 1.33 billion in 2005), the vast majority of them in low- and middle-income countries. For example, in China, \"the combined rate of overweight and obese adults is projected to rise to over 50 percent by 2030,\" the report notes.\u003c/p>\n\u003cp>What follows is a concomitant rise in the rates of diet-related health problems. For example, in Nigeria, the number of adults with diabetes is projected to double between 2011 and 2030, from 3.1 million to 6.1 million. Countries like Nigeria are simultaneously facing the burden of hunger, malnutrition, infectious disease, as well as these diet-related, non-communicable diseases that are expensive to treat. The report estimates an annual loss of 10 percent of global GDP from diet-related illnesses. \"Wake up, world!\" says Haddad. \"Our diet is not killing us, but it's making us sick.\"\u003c/p>\n\u003cp>The report blames these trends on changing food environments in most countries. Healthy foods are becoming increasingly expensive the world over, while unhealthy food is becoming cheaper and easier to buy. \"The price of fruits and vegetables is going up and up,\" he says. \"The price of processed foods is going down and down.\" In other words, it is becoming easier and more economical to buy unhealthy foods.\u003c/p>\n\u003cfigure id=\"attachment_112587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg\" alt=\"Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods.\" width=\"2000\" height=\"1283\" class=\"size-full wp-image-112587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1440x924.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-1180x757.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-3_enl-36c8bc254b44e1bb0fab6826160837745dc79b4e-960x616.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pedestrians visit fast-food restaurants in Mumbai, India. Rapid urbanization in many developing countries is driving the demand for fast foods and highly processed, packaged foods. \u003ccite>(Aniruddha Chowhdury/Mint/Hindustan Times via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These changes are happening even in remote and poor corners of the globe, says \u003ca href=\"http://www.bioethicsinstitute.org/people/jessica-fanzo\">Jessica Fanzo\u003c/a>, a nutrition and diet expert at Johns Hopkins University, who wasn't involved in the report. On a recent trip to Kenya, Fanzo visited a remote place in the northeastern part of the country called Gotu, where food and water are scarce. Local communities are mostly pastoralists who rely on food being shipped in on bad roads from a nearby town called Isiolo. Pulses, fruits and vegetables are difficult to find, says Fanzo, but \"you can get soda there.\" \"It's warm soda, but it's soda!\"\u003c/p>\n\u003cp>Globalization has changed food environments in most countries, according to the report, allowing many multinational food companies selling processed foods to enter developing country markets. And rapid urbanization is also playing a role.\u003c/p>\n\u003cp>On the one hand, farmers in many countries are giving up farming and moving to cities. \"Who's going to feed us, and feed us well?\" says Fanzo.\u003c/p>\n\u003cp>On the other hand, people moving to cities are increasingly turning to street food or processed food, because they don't have time and they want to save money. \"If you're a person holding down two or three jobs and you don't take a lot of time, it makes sense,\" says Fanzo. And that's where food industries are stepping in and catering to the three things that consumers look for – \"taste, price and convenience,\" she says. \"They try to satisfy those primary reasons for choice.\"\u003c/p>\n\u003cp>\"One of the problems is that there are lots of solutions, but they are not being enacted,\" Haddad says. Most developing countries are still dealing with basic challenges like water and sanitation, he adds. \"Maybe there's a lack of realization of the magnitude of the problem or lack of appreciation that you can do something about it.\"\u003c/p>\n\u003cp>That's where the new report can help, he says, because it offers concrete solutions to make it easier for people to buy healthy food. For example, countries should invest more money into research on and development of crops like pulses, vegetables and fruits (instead of all the funding that goes into growing stapes like rice, wheat and corn). \"Vegetable consumption has been flat for the past 20 years,\" notes Haddad. \"Pulse consumption has been flat.\" That's because the prices of vegetables and pulses have gone up in recent years. More funds and subsidies on these crops would help lower prices, and encourage people to eat more of these healthy foods, he says.\u003c/p>\n\u003cfigure id=\"attachment_112588\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg\" alt=\"A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them.\" width=\"2000\" height=\"1335\" class=\"size-full wp-image-112588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/world-diet-2_enl-a7a92700b6ac958eddf5c70cf98ef427a5c94bbf-960x641.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A man works in a hydroponic tomato farm in Bingerville, Côte d'Ivoire. According to a new report, governments should help make fruits and vegetables more affordable, so people are more likely to eat them. \u003ccite>(Sia Kambou/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burden of solving the planet's diet problems doesn't just fall on the shoulders of consumers, says Fanzo. \"It's also on governments.\" And governments will benefit from the solutions offered by the new report, she says. But \"we'll need lots of different solutions contextualized at the local level,\" she cautions. That's because every place has its food traditions, and while there are similarities, there are also differences between the drivers of bad diet in parts of the world. \"It's a complex problem,\" she says. \"And it's not a quick fix.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"title": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Our recommendations for navigating the Oakland festival's 70+ food options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "One Restaurant's Recipe For Social Good: Same Meals, Different Prices",
"title": "One Restaurant's Recipe For Social Good: Same Meals, Different Prices",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"290\" src=\"https://www.npr.org/player/embed/492240882/492284239\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>A restaurant chain that charges twice as much for a meal in one location as it does in another? You would think that's a recipe for angry customers.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.everytable.com/\">Everytable\u003c/a> in Los Angeles is betting that this will prove a successful business model, while also serving up a hefty side of social mission.\u003c/p>\n\u003cp>Here's the concept behind the new chain: Customers walk in and grab a to-go container of pre-made, healthful meals prepared by chefs who've previously worked in some of the finest restaurants in LA and New York. They can heat up the meals in microwaves at the restaurant, or take them home. And everything is priced affordably — though the price changes, depending on the neighborhood. The goal is to make nutritious food more available to everyone.\u003c/p>\n\u003cp>The first location opened this summer in South Los Angeles, a low-income area. The next one will soon open in a well-off neighborhood of downtown LA, and there are plans for outlets in other parts of the city. Each location will have the same exact menus and decor, but with different price plans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Founders Sam Polk and David Foster spoke with Robin Young of \u003cem>Here & Now\u003c/em> at NPR West in Culver City, Calif. Highlights from their conversation follow, edited for length and clarity.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On using their Wall Street experience\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111838\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg\" alt=\"Everytable's California Cobb salad dish\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's California Cobb salad dish \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> In 2013, I founded a nonprofit called Groceryships, which works at the intersection of poverty and food-related health issues like obesity and diabetes. Groceryships is in South Los Angeles, where per capita income is $13K a year. It helps parents who live in food deserts — places where there's very little fresh food and tons of fast food. It helps parents get healthy through a program that includes nutrition education, healthy cooking schools, fresh produce and emotional support groups. We kept hearing from a lot of the parents we were working with. Things like, \"I need to get food on the go, and I don't have a lot of money. So I go to McDonald's.\"\u003c/p>\n\u003cp>I'm a former hedge fund trader, and David's a former private equity guy, and we basically took out our pencils and tried to figure out a concept for a business that would make healthy food that would be affordable for the families in the neighborhoods that Groceryships was serving.\u003c/p>\n\u003cp>\u003cstrong>On the difference between the two restaurant locations\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> At the location in South LA, we offer meals on average for under $4. We've got a variety of items like kale Caesar salad and a California Cobb salad, as well as some warm items like puebla chicken tinga and Jamaican jerk chicken. We offer some kids meals that sell for $2.95. The model for that store is to try to be priced affordably for the local community, but also priced competitively with what else is there — like fast food. ... The second location is opening up downtown, which is about 2 miles from the first one, but the demographics are quite different there. It's more of a professional crowd. That location is going to be offering the same meals, but for about $7.95 on average. We think that's priced really competitively with what's downtown, like Whole Foods and Sweet Green and Tender Greens. Those are great, healthy and fast options that typically cost about $10 to $12. So we think that even though it's twice the price [as the same meal you can buy at the South LA store] only a couple of miles away, it's still offering great relative value.\u003c/p>\n\u003cfigure id=\"attachment_111836\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg\" alt=\"Everytable opened its first location, in South Los Angeles, on July 30.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable opened its first location, in South Los Angeles, on July 30. \u003ccite>( Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the relationship between the two restaurants\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> Each store is designed to be individually profitable. At $4 per meal in South LA, we're not making much money from each meal sold. But if we get enough people to come out — and we're already seeing great traction — it will actually be profitable. The location downtown will also be profitable. So together they're part of this company that's working to improve access. The higher-priced location will help fund the growth of new locations in both markets.\u003c/p>\n\u003cp>\u003cstrong>On having one central kitchen\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111839\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg\" alt=\"Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later. \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> The central kitchen produces a large amount of healthy food. We have two chefs: One is the former head chef of Le Cirque, one of the greatest restaurants in the country. The other was the head chef of a Culver City restaurant called A-Frame that was super hot and super local. They're creating these meals like the Jamaican jerk chicken and blackened fish that are ... mind blowing, and then at the commissary packaging them in grab-and-go containers. And that's a really simple but key economic insight. A standard restaurant is 2,500 square feet, has 10 to 15 employees and a fully built-out kitchen. Because of all those additional costs, they can't sell healthy food at a low price. But we open stores that are 500 to 750 square feet, and we don't need a commercial kitchen because all the food is already in containers. Because of that, we only need two employees in the store. So all of those savings are passed on to customers, who have these delicious, healthy meals that you can get faster than walking into a fast food place.\u003c/p>\n\u003cp>\u003cstrong>On changing attitudes about fast food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sam:\u003c/strong> We actually think there's something of a misconception around this issue, which is that people in South LA have access to fast food largely because it's the only affordable solution. We know from our work with Groceryships, and now with the incredible sales that we've seen in the first month of Everytable, that there is high demand for healthy, nutritious food within the South Central community.\u003c/p>\n\u003cp>What people think of as healthy food is actually what people just called food 50 years ago. And by that I mean cultural traditions of incredible cuisine that have existed for centuries. And we're bringing those back. We're going to the communities that we're trying to serve and asking, \"What are the meals in your culinary tradition that you love, but you don't see offered for a good price in a convenient manner right now?\" And then we're creating those meals and selling them at a really attractive price. \u003cem>[Interviewer's note: Of course, there are small pockets of great little joints all over South LA that are making great food, but not enough right now to compete with fast food.]\u003c/em>\u003c/p>\n\u003cp>\u003cem>This interview aired on \u003c/em>Here & Now\u003cem>, a public radio show from NPR and WBUR in Boston. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"290\" src=\"https://www.npr.org/player/embed/492240882/492284239\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>A restaurant chain that charges twice as much for a meal in one location as it does in another? You would think that's a recipe for angry customers.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.everytable.com/\">Everytable\u003c/a> in Los Angeles is betting that this will prove a successful business model, while also serving up a hefty side of social mission.\u003c/p>\n\u003cp>Here's the concept behind the new chain: Customers walk in and grab a to-go container of pre-made, healthful meals prepared by chefs who've previously worked in some of the finest restaurants in LA and New York. They can heat up the meals in microwaves at the restaurant, or take them home. And everything is priced affordably — though the price changes, depending on the neighborhood. The goal is to make nutritious food more available to everyone.\u003c/p>\n\u003cp>The first location opened this summer in South Los Angeles, a low-income area. The next one will soon open in a well-off neighborhood of downtown LA, and there are plans for outlets in other parts of the city. Each location will have the same exact menus and decor, but with different price plans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Founders Sam Polk and David Foster spoke with Robin Young of \u003cem>Here & Now\u003c/em> at NPR West in Culver City, Calif. Highlights from their conversation follow, edited for length and clarity.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On using their Wall Street experience\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111838\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg\" alt=\"Everytable's California Cobb salad dish\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's California Cobb salad dish \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> In 2013, I founded a nonprofit called Groceryships, which works at the intersection of poverty and food-related health issues like obesity and diabetes. Groceryships is in South Los Angeles, where per capita income is $13K a year. It helps parents who live in food deserts — places where there's very little fresh food and tons of fast food. It helps parents get healthy through a program that includes nutrition education, healthy cooking schools, fresh produce and emotional support groups. We kept hearing from a lot of the parents we were working with. Things like, \"I need to get food on the go, and I don't have a lot of money. So I go to McDonald's.\"\u003c/p>\n\u003cp>I'm a former hedge fund trader, and David's a former private equity guy, and we basically took out our pencils and tried to figure out a concept for a business that would make healthy food that would be affordable for the families in the neighborhoods that Groceryships was serving.\u003c/p>\n\u003cp>\u003cstrong>On the difference between the two restaurant locations\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> At the location in South LA, we offer meals on average for under $4. We've got a variety of items like kale Caesar salad and a California Cobb salad, as well as some warm items like puebla chicken tinga and Jamaican jerk chicken. We offer some kids meals that sell for $2.95. The model for that store is to try to be priced affordably for the local community, but also priced competitively with what else is there — like fast food. ... The second location is opening up downtown, which is about 2 miles from the first one, but the demographics are quite different there. It's more of a professional crowd. That location is going to be offering the same meals, but for about $7.95 on average. We think that's priced really competitively with what's downtown, like Whole Foods and Sweet Green and Tender Greens. Those are great, healthy and fast options that typically cost about $10 to $12. So we think that even though it's twice the price [as the same meal you can buy at the South LA store] only a couple of miles away, it's still offering great relative value.\u003c/p>\n\u003cfigure id=\"attachment_111836\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg\" alt=\"Everytable opened its first location, in South Los Angeles, on July 30.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable opened its first location, in South Los Angeles, on July 30. \u003ccite>( Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the relationship between the two restaurants\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> Each store is designed to be individually profitable. At $4 per meal in South LA, we're not making much money from each meal sold. But if we get enough people to come out — and we're already seeing great traction — it will actually be profitable. The location downtown will also be profitable. So together they're part of this company that's working to improve access. The higher-priced location will help fund the growth of new locations in both markets.\u003c/p>\n\u003cp>\u003cstrong>On having one central kitchen\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111839\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg\" alt=\"Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later. \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> The central kitchen produces a large amount of healthy food. We have two chefs: One is the former head chef of Le Cirque, one of the greatest restaurants in the country. The other was the head chef of a Culver City restaurant called A-Frame that was super hot and super local. They're creating these meals like the Jamaican jerk chicken and blackened fish that are ... mind blowing, and then at the commissary packaging them in grab-and-go containers. And that's a really simple but key economic insight. A standard restaurant is 2,500 square feet, has 10 to 15 employees and a fully built-out kitchen. Because of all those additional costs, they can't sell healthy food at a low price. But we open stores that are 500 to 750 square feet, and we don't need a commercial kitchen because all the food is already in containers. Because of that, we only need two employees in the store. So all of those savings are passed on to customers, who have these delicious, healthy meals that you can get faster than walking into a fast food place.\u003c/p>\n\u003cp>\u003cstrong>On changing attitudes about fast food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sam:\u003c/strong> We actually think there's something of a misconception around this issue, which is that people in South LA have access to fast food largely because it's the only affordable solution. We know from our work with Groceryships, and now with the incredible sales that we've seen in the first month of Everytable, that there is high demand for healthy, nutritious food within the South Central community.\u003c/p>\n\u003cp>What people think of as healthy food is actually what people just called food 50 years ago. And by that I mean cultural traditions of incredible cuisine that have existed for centuries. And we're bringing those back. We're going to the communities that we're trying to serve and asking, \"What are the meals in your culinary tradition that you love, but you don't see offered for a good price in a convenient manner right now?\" And then we're creating those meals and selling them at a really attractive price. \u003cem>[Interviewer's note: Of course, there are small pockets of great little joints all over South LA that are making great food, but not enough right now to compete with fast food.]\u003c/em>\u003c/p>\n\u003cp>\u003cem>This interview aired on \u003c/em>Here & Now\u003cem>, a public radio show from NPR and WBUR in Boston. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Guide to Healthy Fast Food in the Bay Area",
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"content": "\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LocoL Oakland Opens with Cheap, Tasty Burgs and Bowls",
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"content": "\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Los Angeles: Jonathan and his ‘City of Gold’",
"title": "Tasting Los Angeles: Jonathan and his ‘City of Gold’",
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"content": "\u003cp>It begins with a writer staring at a blank screen. Fingers fidget. Then culinary poetry emerges. \u003cem>Los Angeles Times\u003c/em> food critic Jonathan Gold is writing about tacos (again). While his language makes your stomach speak and your mouth water, Gold is not just writing about tacos; he is writing about a way of being. In his prose he captures the philosophy of a new generation of chefs who are drawing from the traditions of their mixed-cultural backgrounds to make something fresh. Gold’s descriptions of disparate flavors and textures create a vividly spicy portrait of Los Angeles.\u003c/p>\n\u003cp>https://youtu.be/__2uT1cZWkY\u003c/p>\n\u003cp>“Everybody thinks they know what Los Angeles means,” Gold says early on in Laura Gabbert’s documentary \u003ca href=\"http://www.ifcfilms.com/films/city-of-gold\" target=\"_blank\">\u003cem>City of Gold\u003c/em>\u003c/a>, describing how visitors to the city believe the image of a sprawling, superficial wasteland that has endured for so long in the popular imagination. This is funny because Jonathan Gold, a native Angeleno who grew up in South Central L.A., has spent most of his adult life getting to know his home town — through his taste buds. The film takes the passenger seat as Gold roams the city’s streets in search of the perfect food. What they find together is a cultural vibrance that is based on diversity. \u003c/p>\n\u003cfigure id=\"attachment_107960\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image001-800x1200.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"800\" height=\"1200\" class=\"size-medium wp-image-107960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001.jpg 1127w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD\u003c/figcaption>\u003c/figure>\n\u003cp>Los Angeles is described in the film as a post-modern creation. It didn’t develop as other cities did, from a specific center. Rather, in rhizomatic fashion, it is the product of many centers that spread and became joined. As such, L.A. has always had a stubborn defiance to definition, it is a collection of equally strong personalities all inhabiting the same body. And each personality is a great cook! \u003c/p>\n\u003cp>The film follows Gold from neighborhood to neighborhood (Little Ethiopia to Tehrangeles) uncovering the mom and pop joints where new immigrants serve the traditional foods of their homelands. Behind each is a story of street-level capitalism, of families risking everything to make it to and in America. Their ability to resist this country’s “melting pot” philosophy is what makes them strong. Contrary to current political debate, which reveals this idea’s endurance, what these immigrants offer, and this is what Gold seems in constant search of, is a celebration of their individuality. They bring literally to the table the secret ingredients of their family traditions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the film, Gold says that it is not possible to know Burma by eating Burmese food, but I wonder if that is only partially true. We are porous beings, taking in the world through our mouths. Doesn’t the willingness to share and to participate in the sensual experience of eating have the power to connect distinct communities to one another? The film shows us so many hands preparing so many different kinds of food, how can we not reflect on the generosity that goes into nourishing one another? Gold says you can connect with strangers in a restaurant in a way that you cannot in other settings because of this shared experience. A restaurant is common ground; it is a place where our most basic needs are met.\u003c/p>\n\u003cfigure id=\"attachment_107962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Writing.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-107962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD \u003ccite>(Jerry Henry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Gold is the first food writer to be recognized with the Pulitzer Prize. His subject is food, but what he is really writing about is culture and connection. It’s true, he is on a never-ending search for the best taco, but when he finds it he shares the family history that went into its creation. Gold is trying to gain understanding through taste, sharing this quest with the rest of us and along the way explaining Los Angeles with food. \u003c/p>\n\u003cul>\n\u003cstrong>Screenings and Events:\u003c/strong>\n\u003cli>City of Gold opens in San Francisco at the \u003ca href=\"http://www.landmarktheatres.com/san-francisco/embarcadero-center-cinema/film-info/city-of-gold\" target=\"_blank\">Embarcadero Center Cinema\u003c/a> on Friday, March 25. Jonathan Gold and filmmaker Laura Gabbert will be on hand at the 7:05pm screenings March 25 and 26.\u003c/li>\n\u003cli>Gold and Gabbert will also be in conversation with the San Francisco Chronicle’s Jonathan Kauffman at \u003ca href=\"http://www.cuesa.org/event/2016/city-gold-conversation-jonathan-gold\" target=\"_blank\">CUESA’s classroom\u003c/a> tent in front the Ferry Building in San Francisco on Saturday, March 26 at noon.\u003c/li>\n\u003cli>Gold and Gabbert will do a Q&A after the screening Saturday, March 26, at 4:15pm at the \u003ca href=\"http://rafaelfilm.cafilm.org/city-of-gold/\" target=\"_blank\">Smith Rafael Film Center\u003c/a> in San Rafael. The film opens at this theater on Friday, March 25.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Laura Gabbert's documentary is a portrait of Los Angeles through food cleverly disguised as a profile of Pulitzer Prize-winning Los Angeles Times food critic Jonathan Gold.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It begins with a writer staring at a blank screen. Fingers fidget. Then culinary poetry emerges. \u003cem>Los Angeles Times\u003c/em> food critic Jonathan Gold is writing about tacos (again). While his language makes your stomach speak and your mouth water, Gold is not just writing about tacos; he is writing about a way of being. In his prose he captures the philosophy of a new generation of chefs who are drawing from the traditions of their mixed-cultural backgrounds to make something fresh. Gold’s descriptions of disparate flavors and textures create a vividly spicy portrait of Los Angeles.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/__2uT1cZWkY'\n title='//www.youtube.com/embed/__2uT1cZWkY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“Everybody thinks they know what Los Angeles means,” Gold says early on in Laura Gabbert’s documentary \u003ca href=\"http://www.ifcfilms.com/films/city-of-gold\" target=\"_blank\">\u003cem>City of Gold\u003c/em>\u003c/a>, describing how visitors to the city believe the image of a sprawling, superficial wasteland that has endured for so long in the popular imagination. This is funny because Jonathan Gold, a native Angeleno who grew up in South Central L.A., has spent most of his adult life getting to know his home town — through his taste buds. The film takes the passenger seat as Gold roams the city’s streets in search of the perfect food. What they find together is a cultural vibrance that is based on diversity. \u003c/p>\n\u003cfigure id=\"attachment_107960\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/image001-800x1200.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"800\" height=\"1200\" class=\"size-medium wp-image-107960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/image001.jpg 1127w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD\u003c/figcaption>\u003c/figure>\n\u003cp>Los Angeles is described in the film as a post-modern creation. It didn’t develop as other cities did, from a specific center. Rather, in rhizomatic fashion, it is the product of many centers that spread and became joined. As such, L.A. has always had a stubborn defiance to definition, it is a collection of equally strong personalities all inhabiting the same body. And each personality is a great cook! \u003c/p>\n\u003cp>The film follows Gold from neighborhood to neighborhood (Little Ethiopia to Tehrangeles) uncovering the mom and pop joints where new immigrants serve the traditional foods of their homelands. Behind each is a story of street-level capitalism, of families risking everything to make it to and in America. Their ability to resist this country’s “melting pot” philosophy is what makes them strong. Contrary to current political debate, which reveals this idea’s endurance, what these immigrants offer, and this is what Gold seems in constant search of, is a celebration of their individuality. They bring literally to the table the secret ingredients of their family traditions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the film, Gold says that it is not possible to know Burma by eating Burmese food, but I wonder if that is only partially true. We are porous beings, taking in the world through our mouths. Doesn’t the willingness to share and to participate in the sensual experience of eating have the power to connect distinct communities to one another? The film shows us so many hands preparing so many different kinds of food, how can we not reflect on the generosity that goes into nourishing one another? Gold says you can connect with strangers in a restaurant in a way that you cannot in other settings because of this shared experience. A restaurant is common ground; it is a place where our most basic needs are met.\u003c/p>\n\u003cfigure id=\"attachment_107962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Writing.jpg\" alt=\"Jonathan Gold in Laura Gabbert’s CITY OF GOLD\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-107962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Writing-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jonathan Gold in Laura Gabbert’s CITY OF GOLD \u003ccite>(Jerry Henry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Gold is the first food writer to be recognized with the Pulitzer Prize. His subject is food, but what he is really writing about is culture and connection. It’s true, he is on a never-ending search for the best taco, but when he finds it he shares the family history that went into its creation. Gold is trying to gain understanding through taste, sharing this quest with the rest of us and along the way explaining Los Angeles with food. \u003c/p>\n\u003cul>\n\u003cstrong>Screenings and Events:\u003c/strong>\n\u003cli>City of Gold opens in San Francisco at the \u003ca href=\"http://www.landmarktheatres.com/san-francisco/embarcadero-center-cinema/film-info/city-of-gold\" target=\"_blank\">Embarcadero Center Cinema\u003c/a> on Friday, March 25. Jonathan Gold and filmmaker Laura Gabbert will be on hand at the 7:05pm screenings March 25 and 26.\u003c/li>\n\u003cli>Gold and Gabbert will also be in conversation with the San Francisco Chronicle’s Jonathan Kauffman at \u003ca href=\"http://www.cuesa.org/event/2016/city-gold-conversation-jonathan-gold\" target=\"_blank\">CUESA’s classroom\u003c/a> tent in front the Ferry Building in San Francisco on Saturday, March 26 at noon.\u003c/li>\n\u003cli>Gold and Gabbert will do a Q&A after the screening Saturday, March 26, at 4:15pm at the \u003ca href=\"http://rafaelfilm.cafilm.org/city-of-gold/\" target=\"_blank\">Smith Rafael Film Center\u003c/a> in San Rafael. The film opens at this theater on Friday, March 25.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Get Your International Street Food Fix in San Francisco & Berkeley",
"title": "Where to Get Your International Street Food Fix in San Francisco & Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Experienced international travelers will tell you that eating street food is always a gamble. Delicious yet not without risks, street food will delight you now but may betray you later. Fortunately, San Francisco and Berkeley host a plethora of chefs from around the world who recreate dishes from their native countries that aim to please both the street food-phobic and the more adventurous souls who brave dysentery for a decent \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Baleada\" target=\"_blank\">baleada\u003c/a>\u003c/em>. This list represents eight local spots where you'll find some of our favorite international street foods; be sure and let us know yours in the comments.\u003c/p>\n\u003ch3>Indian: Pani Puri\u003c/h3>\n\u003cfigure id=\"attachment_101664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dosa-panipuri.jpg\" alt=\"DOSA's Pani Puri, available on Monday nights\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOSA's Pani Puri, available on Monday nights \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>India is awash in street food, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">pani puri\u003c/a>\u003c/em> is the most ubiquitous. (It might also be the closest you'll get to nirvana.) Roughly the size of a walnut, one \u003cem>pani puri\u003c/em> nestles comfortably on your tongue. When you crunch down on the crispy shell, resilient mung beans pop between your teeth while a juicy deluge of sweet, spicy tartness drenches your palate. In India, \u003cem>pani puri\u003c/em> is served by roadside vendors - always men - who punch a thumb through the top of a puffed disc of \u003cem>puri\u003c/em>. It's stuffed with spiced potatoes and beans, then roughly equal amounts of minty, spiced \"\u003cem>pani\u003c/em>\" water and tangy, tamarind chutney are ladled inside before handing over each bite-sized bubble.\u003c/p>\n\u003cp>In San Francisco, you can get \u003cem>pani puri\u003c/em> every Monday at \u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a> on Valencia during \"Chaat Night,\" which also features a few other Indian street food specialties like \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Bhelpuri\" target=\"_blank\">bhel puri\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sevpuri\" target=\"_blank\">sev puri\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vada_pav\" target=\"_blank\">vada pav\u003c/a>\u003c/em>. DOSA's \u003cem>pani puri\u003c/em> \"kit\" is served artfully on a single plate with all the ingredients you'll need to make your own mini flavor bomb, and your server will \u003ca href=\"https://www.youtube.com/watch?v=aJSX8_BWFRg\" target=\"_blank\">demonstrate the proper procedure on request\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St., San Francisco [\u003ca href=\"https://goo.gl/3hSp63\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Wed 5:30-10pm; Thu 5:30-11pm; Fri 5:30-midnight; Sat 11:30am-midnight; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DOSA-on-Valencia-196326700404830/timeline/\" target=\"_blank\">DOSA on Valencia\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg\" alt=\"Pani Puri at Vik's Chaat\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pani Puri at Vik's Chaat \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a> in Berkeley serves \u003cem>pani puri\u003c/em> everyday on the same kind of cafeteria-style metal trays you'll find all over India. What Vic's lacks in presentation, it makes up for in flavor. Their version of \u003cem>pani puri\u003c/em> features garbanzo beans instead of mung beans, and the green \u003cem>pani\u003c/em> juice is served in a small bowl that encourages you to dip your stuffed \u003cem>puri\u003c/em> directly into the dish. You're encouraged to lick your fingers afterwards; after all, \"chaat\" means \"to lick\" in Hindi. And if you're in the South Bay, you'll find tasty \u003cem>pani puri\u003c/em> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/\" target=\"_blank\">several Indian restaurants\u003c/a>. \u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a> in Fremont is universally praised by my chaat-loving Indian friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St., Berkeley [\u003ca href=\"https://goo.gl/CaiUTJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu 11am-6pm; Fri-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ViksChaat\" target=\"_blank\">@ViksChaat\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Honduran: Baleadas and Pastelitos de Carne\u003c/h3>\n\u003cfigure id=\"attachment_101666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg\" alt=\"Baleadas at El Paisa Restaurante \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baleadas at El Paisa Restaurante \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In its simplest form, the \u003cem>baleada\u003c/em> is a thick, folded flour tortilla filled with refried beans. But this humble description does scant justice to Honduras' de facto national dish. They're made fresh by mostly middle-aged women at makeshift streetside stalls equipped with only rickety table and a Coleman-style camping stove. And for just a dollar, one \u003cem>baleada\u003c/em> will stave off hunger for about an hour. Starting with malleable dough made from wheat flour, the \"\u003cem>baleada\u003c/em> lady\" flattens a ping-pong-sized ball between her palms into a disc, then slaps and spins it back-and-forth between her hands until it stretches beyond her fingers. Then she fries it in a dry skillet, turning it by hand to brown on both sides. While it's still piping hot, she smears on a layer of flavorful Salvadorean red beans that have been mashed and refried to a spreadable consistency. Upon request, she might top it with crumbled cheese and \u003cem>crema\u003c/em>, avocado, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chismol\" target=\"_blank\">chismol\u003c/a>\u003c/em> (diced tomato, onion, and bell pepper), which are all folded inside the soft, slightly chewy flour tortilla. Unlike thin tortillas that exist primarily to keep burritos intact, these slightly-puffed flatbreads take a starring role in this warm and comforting Honduran-style taco.\u003c/p>\n\u003cfigure id=\"attachment_101668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg\" alt=\"Pastelito de Carne at El Paisa\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastelito de Carne at El Paisa \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pastelitos\u003c/em> are nearly as popular as \u003cem>baleadas\u003c/em> on Honduran streets, and they cost about the same. These deep-fried, meat-filled pockets typically feature ground beef and potatoes or shredded chicken. The corn-flour dough -- made from \u003ca href=\"http://www.mimaseca.com/en/productos-maseca/d/maseca-corn-flour/1\" target=\"_blank\">Maseca\u003c/a> or homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Masa\" target=\"_blank\">masa harina\u003c/a>\u003c/em> -- is flattened into a disc, then molded into a half-moon shape around a fistful of meat filling before being pan-fried in an oiled skillet over a camping stove flame. \u003cem>Pastelitos\u003c/em> are always served warm with a ketchup-consistency tomato salsa and a lightly fermented cabbage relish called \"\u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Curtido\" target=\"_blank\">curtido\u003c/a>\u003c/em>\" that has a mild, salty crunch. \u003c/p>\n\u003cp>You'll find both at \u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a> in the Mission. Their \u003cem>baleadas\u003c/em> are as soft, chewy and fulfilling as any of the street food versions I tried in Honduras, and their \u003cem>pastelitos\u003c/em> are as crispy as I remember (and juicier). Though the \u003cem>baleadas\u003c/em> are listed on the Spanish-only menu, you'll have to ask for the \u003cem>pastelitos\u003c/em> by name from the \"secret menu.\" \u003cem>Baleadas\u003c/em> are available in three different versions: \u003cem>sampedranas\u003c/em> with beans, cheese and Honduran crema; \u003cem>ceibeñas\u003c/em> with beans, cheese, crema and avocado; and \u003cem>al paisa\u003c/em> with beans, cheese, crema, avocado, eggs and chorizo. The \u003cem>pastelito de pollo\u003c/em> is stuffed with spiced shredded chicken, while the \u003cem>pastelito de re\u003c/em>s is filled with ground beef and potatoes. Both are topped with \u003cem>curtido\u003c/em> and warm tomato sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a>\u003cbr>\n3322 Mission Street, San Francisco [\u003ca href=\"https://goo.gl/9Onmmy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 550-0557\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Paisa-Restaurante-Jenny-Jesse/111487272208171?fref=ts\" target=\"_blank\">El Paisa Restaurante-Jenny & Jesse\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under) CASH ONLY\u003c/p>\n\u003ch3>Salvadoran: Pupusas and Tamales de Elote\u003c/h3>\n\u003cfigure id=\"attachment_101670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg\" alt=\"Balompie Café Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101670\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honduras and El Salvador share more than a border. The same red beans inside \u003cem>baleadas\u003c/em> and the Maseca dough used to make \u003cem>pastelitos\u003c/em> in Honduras are turned into \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pupusa\" target=\"_blank\">pupusas\u003c/a>\u003c/em> in El Salvador. If you've walked down 16th Street between Valencia and Mission on a weekend evening, you've probably seen these stuffed tortillas being hand-slapped into shape at the sidewalk stall in front of Panchita's. Pupusas are similar to South American \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Arepa\" target=\"_blank\">arepas\u003c/a>\u003c/em> and Mexican \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gordita\" target=\"_blank\">gorditas\u003c/a>\u003c/em>, except that they are stuffed prior to cooking instead of after. Typical fillings include any combination of beans, \u003cem>queso\u003c/em> (cheese), \u003cem>chicharrones\u003c/em> (fried pork skins), shredded pork, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Fernaldia_pandurata\" target=\"_blank\">loroco\u003c/a>\u003c/em>, a succulent, green vine with edible flower buds. Pupusas are also served hot off the griddle with \u003cem>curtido\u003c/em> and tomato sauce; smother your \u003cem>pupusa\u003c/em> with the condiments and devour it all with a knife and fork, or tear off strips and use them as a utensil for grabbing condiments.\u003c/p>\n\u003cfigure id=\"attachment_101673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg\" alt=\"Balompie Café Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maseca dough is also a main ingredient in \u003cem>tamales de elote\u003c/em>, or corn tamales. Slightly sweet and lightly studded with corn kernels, these fresh corn cakes can be served steamed or fried, usually for breakfast or as a starchy side dish with lunch or dinner. \u003cem>Tamales de elote\u003c/em> are usually topped with Salvadoran crema, which is creamier than sour cream and tastes like \u003cem>crème fraîche\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a> (pronounced bah-loam-PEE-ay) has been serving handmade \u003cem>pupusas\u003c/em> and \u003cem>tamales de elote\u003c/em> in San Francisco's Mission District for over 25 years. Their pupusas are as good as they get, with a wide variety of traditional and specialty stuffings such as shrimp, prosciutto, ground beef and \u003cem>jalapeños\u003c/em>. While I can attest to the finger-licking goodness of the basic bean and \u003cem>chicharrón\u003c/em> versions, \u003cem>loroco\u003c/em> and cheese was my favorite flavor by far. The \u003cem>curtido\u003c/em> and tomato salsa were served on the side in separate dishes, and no one batted an eye when I set aside the silverware and dug in with my bare hands. You'll also find \u003cem>tamales de elote\u003c/em> on Balompie's menu, both steamed and fried, presented with a side ramekin of Salvadoran \u003cem>crema\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a>\u003cbr>\n3349 18th Street, San Francisco [\u003ca href=\"https://goo.gl/pShVZ4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 648-9199\u003cbr>\nHours: Tue-Sun 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Balompie-Cafe/1163377030344568?fref=ts&rf=111240085565671\" target=\"_blank\">Balompie Cafe\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg\" alt=\"Elsy’s Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another source of Salvadoran street food is \u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Pupusas y Mas!\u003c/strong>\u003c/a>, located next door to La Taqueria on Mission at 25th. This neighborhood eatery is prized more for its authenticity than its ambiance, and you can watch your \u003cem>pupusas\u003c/em> being made to order in the open kitchen with traditional fillings of beans, cheese, pork and \u003cem>loroco\u003c/em>. They're available individually or on a platter with up to four pupusas, with \u003cem>curtido\u003c/em> and tomato salsa served on the side.\u003c/p>\n\u003cfigure id=\"attachment_101678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg\" alt=\"Elsy’s Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsy's \u003cem>tamales de elote\u003c/em> aren't listed on the menu; instead, they are advertised on a handwritten sign posted by the counter. Available both steamed and fried, they're served with a dollop of \u003cem>crema\u003c/em> and a small portion of \u003cem>casamiento\u003c/em>, which is a \"marriage\" of beans and rice. The steamed version is soft, moist, and slightly sweet, with fresh kernels of corn cooked inside. The fried version is the same, with a crispy exterior. For a taste bud trifecta, combine \u003cem>tamal\u003c/em>, \u003cem>casamiento\u003c/em> and \u003cem>crema\u003c/em> into a single bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2893 Mission St., San Francisco [\u003ca href=\"https://goo.gl/BdMZ1m\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-0104\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Nepalese: Momos\u003c/h3>\n\u003cfigure id=\"attachment_101682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo3-1920.jpg\" alt=\"Momos from Bini's Kitchen, topped with tomato sauce\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos from Bini's Kitchen, topped with tomato sauce \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've traveled in or near the Himalayas, you've probably had a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Momo_(dumpling)\" target=\"_blank\">momo\u003c/a>\u003c/em>. Sold in restaurants and at roadside stalls throughout Nepal and some parts of northeastern India, these handmade dumplings are traditionally filled with meat from a freshly-slaughtered water buffalo, steamed and topped with a spicy tomato sauce. \u003cem>Momos\u003c/em> can also be fried or stuffed with vegetables, and they are eaten at all times of day as a snack or a meal.\u003c/p>\n\u003cfigure id=\"attachment_101680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo1-1920.jpg\" alt=\"Momos ready for steaming at Bini's Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos ready for steaming at Bini's Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lacking a water buffalo supplier, Binita Pradhan of \u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a> makes turkey \u003cem>momos\u003c/em> and vegetarian versions which she sells at \u003ca href=\"http://offthegridsf.com/markets/fort-mason-center#about\" target=\"_blank\">Fort Mason's Off the Grid on Friday nights\u003c/a>. Each round \u003cem>momo\u003c/em> is a treasure of functional art, featuring a thumbprint-sized opening in the top to accommodate a bit of tomato cilantro sauce. The slightly chewy wrapper of Bini's turkey \u003cem>momo\u003c/em> provides just the right amount of resistance before your teeth pierce a tender morsel of spiced ground meat, releasing a warm cascade of savory juices that slides across your tongue. Pradhan takes great pride in her \u003cem>momos\u003c/em>, going so far as to dry, grind and mix her own imported spices for the sauce and fillings. She learned the recipe from her mother, who worked as a royal chef in Nepal, although she's toned down the heat of her tomato sauce to cater to local palates. \u003c/p>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a>\u003cbr>\nOff the Grid at Fort Mason on Fridays\u003cbr>\nFort Mason Center, 2 Marina Blvd., San Francisco [\u003ca href=\"https://goo.gl/8Ued4p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 361-6911\u003cbr>\nHours: Fridays 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biniskitchen?fref=ts\" target=\"_blank\">Bini's Kitchen\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg\" alt=\"Momos at Little Nepal\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos at Little Nepal \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want a \u003cem>momo\u003c/em> with a little more kick, try Little Nepal in Bernal Heights. Available in minced chicken, pork, and vegetable varieties, these \u003cem>momos\u003c/em> are crescent-shaped and served six to a platter, alongside a dish of tomato chutney sauce spiced heavily with chilis, roasted sesame, garlic, ginger and cumin. Little Nepal's \u003cem>momos\u003c/em> may not be as pretty as Bini's, but they're unapologetically spicy and available six nights a week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlenepalsf.com/\" target=\"_blank\">\u003cstrong>Little Nepal\u003c/strong>\u003c/a>\u003cbr>\n925 Cortland Avenue, San Francisco [\u003ca href=\"https://goo.gl/mkxk5z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 643-3881\u003cbr>\nHours: Tue-Sun 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlenepalsf?fref=ts\" target=\"_blank\">Little Nepal Restaurant\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Sri Lankan: Kottu Roti and Egg Hopper\u003c/h3>\n\u003cfigure id=\"attachment_101687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg\" alt=\"Kottu Roti at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kottu Roti at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lankan \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kottu\" target=\"_blank\">kottu roti\u003c/a>\u003c/em> might be the only street food that produces \"music\" while it's being cooked. Roadside vendors stir-fry shredded \u003cem>roti\u003c/em> (a thin flatbread), egg, vegetables, spices and sometimes leftover chicken curry on a griddle, then chop and tos the mixture with a pair of handheld blades that look like oversized dough scrapers. Each \u003cem>kottu roti\u003c/em> maker \u003ca href=\"https://youtu.be/qSnqHbH19KA?t=3m3s\" target=\"_blank\">chops to his own beat\u003c/a>, creating a signature rhythm for his dish. The customer decides how much of each ingredient goes into the mix, so every \u003cem>kottu roti\u003c/em> is an original work of edible, audible art.\u003c/p>\n\u003cfigure id=\"attachment_101686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601Hopper3-1920.jpg\" alt=\"The Egg Hopper at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Egg Hopper at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lanka's other favorite street food, the egg hopper, is a cup-shaped crepe cradling a steamed egg topped with spicy condiments such as chili paste and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pol_Sambola_(Coconut_Sambol)\" target=\"_blank\">sambol\u003c/a>\u003c/em>, which is similar to a chutney or relish. Made from a batter of fermented rice flour and coconut milk, the crepes are crispy around the edges and easy to eat with your fingers. \u003c/p>\n\u003cp>You can try both street foods at 1601 Bar and Kitchen, a Sri Lankan-inspired SOMA eatery with a French flair. 1601's egg hopper is served with spicy chili paste, sweet and tangy onion \u003cem>sambal\u003c/em> and toasty coconut \u003cem>sambal\u003c/em>. If Chef Brian Fernando had his druthers, he'd toss all the condiments into the hopper himself to give diners a medley of diverse flavors he knows and loves from Sri Lanka. Instead, he provides generous portions of the onion and coconut \u003cem>sambols\u003c/em> on the side, with a big dollop of chili paste to spice things up.\u003c/p>\n\u003cp>The \u003cem>kottu roti\u003c/em> at 1601 is a tapas-sized dish topped with a fried Chesapeake Bay soft-shell crab. Toothsome strips of \u003cem>roti\u003c/em> provide a stable stage for shredded carrots and cabbage that are stir-fried with spices and sauces that bring all the ingredients together without stealing the limelight from the tender crab.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1601sf.com/\" target=\"_blank\">\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1601 Howard Street, San Francisco [\u003ca href=\"https://goo.gl/muFIKx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-1601\u003cbr>\nHours: Tue-Fri 6-10pm; Sat 5:30-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1601BarAndKitchen?fref=ts\" target=\"_blank\">1601 Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/1601sf\" target=\"_blank\">@1601SF\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\n",
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"excerpt": "International street food lovers rejoice! Local chefs from around the globe are recreating their favorite native street foods, right here in the Bay Area. No passport required.",
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"description": "International street food lovers rejoice! Local chefs from around the globe are recreating their favorite native street foods, right here in the Bay Area. No passport required.",
"title": "Where to Get Your International Street Food Fix in San Francisco & Berkeley | KQED",
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"headline": "Where to Get Your International Street Food Fix in San Francisco & Berkeley",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Experienced international travelers will tell you that eating street food is always a gamble. Delicious yet not without risks, street food will delight you now but may betray you later. Fortunately, San Francisco and Berkeley host a plethora of chefs from around the world who recreate dishes from their native countries that aim to please both the street food-phobic and the more adventurous souls who brave dysentery for a decent \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Baleada\" target=\"_blank\">baleada\u003c/a>\u003c/em>. This list represents eight local spots where you'll find some of our favorite international street foods; be sure and let us know yours in the comments.\u003c/p>\n\u003ch3>Indian: Pani Puri\u003c/h3>\n\u003cfigure id=\"attachment_101664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dosa-panipuri.jpg\" alt=\"DOSA's Pani Puri, available on Monday nights\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOSA's Pani Puri, available on Monday nights \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>India is awash in street food, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">pani puri\u003c/a>\u003c/em> is the most ubiquitous. (It might also be the closest you'll get to nirvana.) Roughly the size of a walnut, one \u003cem>pani puri\u003c/em> nestles comfortably on your tongue. When you crunch down on the crispy shell, resilient mung beans pop between your teeth while a juicy deluge of sweet, spicy tartness drenches your palate. In India, \u003cem>pani puri\u003c/em> is served by roadside vendors - always men - who punch a thumb through the top of a puffed disc of \u003cem>puri\u003c/em>. It's stuffed with spiced potatoes and beans, then roughly equal amounts of minty, spiced \"\u003cem>pani\u003c/em>\" water and tangy, tamarind chutney are ladled inside before handing over each bite-sized bubble.\u003c/p>\n\u003cp>In San Francisco, you can get \u003cem>pani puri\u003c/em> every Monday at \u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a> on Valencia during \"Chaat Night,\" which also features a few other Indian street food specialties like \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Bhelpuri\" target=\"_blank\">bhel puri\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sevpuri\" target=\"_blank\">sev puri\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vada_pav\" target=\"_blank\">vada pav\u003c/a>\u003c/em>. DOSA's \u003cem>pani puri\u003c/em> \"kit\" is served artfully on a single plate with all the ingredients you'll need to make your own mini flavor bomb, and your server will \u003ca href=\"https://www.youtube.com/watch?v=aJSX8_BWFRg\" target=\"_blank\">demonstrate the proper procedure on request\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St., San Francisco [\u003ca href=\"https://goo.gl/3hSp63\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Wed 5:30-10pm; Thu 5:30-11pm; Fri 5:30-midnight; Sat 11:30am-midnight; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DOSA-on-Valencia-196326700404830/timeline/\" target=\"_blank\">DOSA on Valencia\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg\" alt=\"Pani Puri at Vik's Chaat\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pani Puri at Vik's Chaat \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a> in Berkeley serves \u003cem>pani puri\u003c/em> everyday on the same kind of cafeteria-style metal trays you'll find all over India. What Vic's lacks in presentation, it makes up for in flavor. Their version of \u003cem>pani puri\u003c/em> features garbanzo beans instead of mung beans, and the green \u003cem>pani\u003c/em> juice is served in a small bowl that encourages you to dip your stuffed \u003cem>puri\u003c/em> directly into the dish. You're encouraged to lick your fingers afterwards; after all, \"chaat\" means \"to lick\" in Hindi. And if you're in the South Bay, you'll find tasty \u003cem>pani puri\u003c/em> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/\" target=\"_blank\">several Indian restaurants\u003c/a>. \u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a> in Fremont is universally praised by my chaat-loving Indian friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St., Berkeley [\u003ca href=\"https://goo.gl/CaiUTJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu 11am-6pm; Fri-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ViksChaat\" target=\"_blank\">@ViksChaat\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Honduran: Baleadas and Pastelitos de Carne\u003c/h3>\n\u003cfigure id=\"attachment_101666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg\" alt=\"Baleadas at El Paisa Restaurante \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baleadas at El Paisa Restaurante \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In its simplest form, the \u003cem>baleada\u003c/em> is a thick, folded flour tortilla filled with refried beans. But this humble description does scant justice to Honduras' de facto national dish. They're made fresh by mostly middle-aged women at makeshift streetside stalls equipped with only rickety table and a Coleman-style camping stove. And for just a dollar, one \u003cem>baleada\u003c/em> will stave off hunger for about an hour. Starting with malleable dough made from wheat flour, the \"\u003cem>baleada\u003c/em> lady\" flattens a ping-pong-sized ball between her palms into a disc, then slaps and spins it back-and-forth between her hands until it stretches beyond her fingers. Then she fries it in a dry skillet, turning it by hand to brown on both sides. While it's still piping hot, she smears on a layer of flavorful Salvadorean red beans that have been mashed and refried to a spreadable consistency. Upon request, she might top it with crumbled cheese and \u003cem>crema\u003c/em>, avocado, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chismol\" target=\"_blank\">chismol\u003c/a>\u003c/em> (diced tomato, onion, and bell pepper), which are all folded inside the soft, slightly chewy flour tortilla. Unlike thin tortillas that exist primarily to keep burritos intact, these slightly-puffed flatbreads take a starring role in this warm and comforting Honduran-style taco.\u003c/p>\n\u003cfigure id=\"attachment_101668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg\" alt=\"Pastelito de Carne at El Paisa\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastelito de Carne at El Paisa \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pastelitos\u003c/em> are nearly as popular as \u003cem>baleadas\u003c/em> on Honduran streets, and they cost about the same. These deep-fried, meat-filled pockets typically feature ground beef and potatoes or shredded chicken. The corn-flour dough -- made from \u003ca href=\"http://www.mimaseca.com/en/productos-maseca/d/maseca-corn-flour/1\" target=\"_blank\">Maseca\u003c/a> or homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Masa\" target=\"_blank\">masa harina\u003c/a>\u003c/em> -- is flattened into a disc, then molded into a half-moon shape around a fistful of meat filling before being pan-fried in an oiled skillet over a camping stove flame. \u003cem>Pastelitos\u003c/em> are always served warm with a ketchup-consistency tomato salsa and a lightly fermented cabbage relish called \"\u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Curtido\" target=\"_blank\">curtido\u003c/a>\u003c/em>\" that has a mild, salty crunch. \u003c/p>\n\u003cp>You'll find both at \u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a> in the Mission. Their \u003cem>baleadas\u003c/em> are as soft, chewy and fulfilling as any of the street food versions I tried in Honduras, and their \u003cem>pastelitos\u003c/em> are as crispy as I remember (and juicier). Though the \u003cem>baleadas\u003c/em> are listed on the Spanish-only menu, you'll have to ask for the \u003cem>pastelitos\u003c/em> by name from the \"secret menu.\" \u003cem>Baleadas\u003c/em> are available in three different versions: \u003cem>sampedranas\u003c/em> with beans, cheese and Honduran crema; \u003cem>ceibeñas\u003c/em> with beans, cheese, crema and avocado; and \u003cem>al paisa\u003c/em> with beans, cheese, crema, avocado, eggs and chorizo. The \u003cem>pastelito de pollo\u003c/em> is stuffed with spiced shredded chicken, while the \u003cem>pastelito de re\u003c/em>s is filled with ground beef and potatoes. Both are topped with \u003cem>curtido\u003c/em> and warm tomato sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a>\u003cbr>\n3322 Mission Street, San Francisco [\u003ca href=\"https://goo.gl/9Onmmy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 550-0557\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Paisa-Restaurante-Jenny-Jesse/111487272208171?fref=ts\" target=\"_blank\">El Paisa Restaurante-Jenny & Jesse\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under) CASH ONLY\u003c/p>\n\u003ch3>Salvadoran: Pupusas and Tamales de Elote\u003c/h3>\n\u003cfigure id=\"attachment_101670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg\" alt=\"Balompie Café Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101670\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honduras and El Salvador share more than a border. The same red beans inside \u003cem>baleadas\u003c/em> and the Maseca dough used to make \u003cem>pastelitos\u003c/em> in Honduras are turned into \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pupusa\" target=\"_blank\">pupusas\u003c/a>\u003c/em> in El Salvador. If you've walked down 16th Street between Valencia and Mission on a weekend evening, you've probably seen these stuffed tortillas being hand-slapped into shape at the sidewalk stall in front of Panchita's. Pupusas are similar to South American \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Arepa\" target=\"_blank\">arepas\u003c/a>\u003c/em> and Mexican \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gordita\" target=\"_blank\">gorditas\u003c/a>\u003c/em>, except that they are stuffed prior to cooking instead of after. Typical fillings include any combination of beans, \u003cem>queso\u003c/em> (cheese), \u003cem>chicharrones\u003c/em> (fried pork skins), shredded pork, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Fernaldia_pandurata\" target=\"_blank\">loroco\u003c/a>\u003c/em>, a succulent, green vine with edible flower buds. Pupusas are also served hot off the griddle with \u003cem>curtido\u003c/em> and tomato sauce; smother your \u003cem>pupusa\u003c/em> with the condiments and devour it all with a knife and fork, or tear off strips and use them as a utensil for grabbing condiments.\u003c/p>\n\u003cfigure id=\"attachment_101673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg\" alt=\"Balompie Café Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maseca dough is also a main ingredient in \u003cem>tamales de elote\u003c/em>, or corn tamales. Slightly sweet and lightly studded with corn kernels, these fresh corn cakes can be served steamed or fried, usually for breakfast or as a starchy side dish with lunch or dinner. \u003cem>Tamales de elote\u003c/em> are usually topped with Salvadoran crema, which is creamier than sour cream and tastes like \u003cem>crème fraîche\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a> (pronounced bah-loam-PEE-ay) has been serving handmade \u003cem>pupusas\u003c/em> and \u003cem>tamales de elote\u003c/em> in San Francisco's Mission District for over 25 years. Their pupusas are as good as they get, with a wide variety of traditional and specialty stuffings such as shrimp, prosciutto, ground beef and \u003cem>jalapeños\u003c/em>. While I can attest to the finger-licking goodness of the basic bean and \u003cem>chicharrón\u003c/em> versions, \u003cem>loroco\u003c/em> and cheese was my favorite flavor by far. The \u003cem>curtido\u003c/em> and tomato salsa were served on the side in separate dishes, and no one batted an eye when I set aside the silverware and dug in with my bare hands. You'll also find \u003cem>tamales de elote\u003c/em> on Balompie's menu, both steamed and fried, presented with a side ramekin of Salvadoran \u003cem>crema\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a>\u003cbr>\n3349 18th Street, San Francisco [\u003ca href=\"https://goo.gl/pShVZ4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 648-9199\u003cbr>\nHours: Tue-Sun 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Balompie-Cafe/1163377030344568?fref=ts&rf=111240085565671\" target=\"_blank\">Balompie Cafe\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg\" alt=\"Elsy’s Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another source of Salvadoran street food is \u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Pupusas y Mas!\u003c/strong>\u003c/a>, located next door to La Taqueria on Mission at 25th. This neighborhood eatery is prized more for its authenticity than its ambiance, and you can watch your \u003cem>pupusas\u003c/em> being made to order in the open kitchen with traditional fillings of beans, cheese, pork and \u003cem>loroco\u003c/em>. They're available individually or on a platter with up to four pupusas, with \u003cem>curtido\u003c/em> and tomato salsa served on the side.\u003c/p>\n\u003cfigure id=\"attachment_101678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg\" alt=\"Elsy’s Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsy's \u003cem>tamales de elote\u003c/em> aren't listed on the menu; instead, they are advertised on a handwritten sign posted by the counter. Available both steamed and fried, they're served with a dollop of \u003cem>crema\u003c/em> and a small portion of \u003cem>casamiento\u003c/em>, which is a \"marriage\" of beans and rice. The steamed version is soft, moist, and slightly sweet, with fresh kernels of corn cooked inside. The fried version is the same, with a crispy exterior. For a taste bud trifecta, combine \u003cem>tamal\u003c/em>, \u003cem>casamiento\u003c/em> and \u003cem>crema\u003c/em> into a single bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2893 Mission St., San Francisco [\u003ca href=\"https://goo.gl/BdMZ1m\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-0104\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Nepalese: Momos\u003c/h3>\n\u003cfigure id=\"attachment_101682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo3-1920.jpg\" alt=\"Momos from Bini's Kitchen, topped with tomato sauce\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos from Bini's Kitchen, topped with tomato sauce \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've traveled in or near the Himalayas, you've probably had a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Momo_(dumpling)\" target=\"_blank\">momo\u003c/a>\u003c/em>. Sold in restaurants and at roadside stalls throughout Nepal and some parts of northeastern India, these handmade dumplings are traditionally filled with meat from a freshly-slaughtered water buffalo, steamed and topped with a spicy tomato sauce. \u003cem>Momos\u003c/em> can also be fried or stuffed with vegetables, and they are eaten at all times of day as a snack or a meal.\u003c/p>\n\u003cfigure id=\"attachment_101680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo1-1920.jpg\" alt=\"Momos ready for steaming at Bini's Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos ready for steaming at Bini's Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lacking a water buffalo supplier, Binita Pradhan of \u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a> makes turkey \u003cem>momos\u003c/em> and vegetarian versions which she sells at \u003ca href=\"http://offthegridsf.com/markets/fort-mason-center#about\" target=\"_blank\">Fort Mason's Off the Grid on Friday nights\u003c/a>. Each round \u003cem>momo\u003c/em> is a treasure of functional art, featuring a thumbprint-sized opening in the top to accommodate a bit of tomato cilantro sauce. The slightly chewy wrapper of Bini's turkey \u003cem>momo\u003c/em> provides just the right amount of resistance before your teeth pierce a tender morsel of spiced ground meat, releasing a warm cascade of savory juices that slides across your tongue. Pradhan takes great pride in her \u003cem>momos\u003c/em>, going so far as to dry, grind and mix her own imported spices for the sauce and fillings. She learned the recipe from her mother, who worked as a royal chef in Nepal, although she's toned down the heat of her tomato sauce to cater to local palates. \u003c/p>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a>\u003cbr>\nOff the Grid at Fort Mason on Fridays\u003cbr>\nFort Mason Center, 2 Marina Blvd., San Francisco [\u003ca href=\"https://goo.gl/8Ued4p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 361-6911\u003cbr>\nHours: Fridays 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biniskitchen?fref=ts\" target=\"_blank\">Bini's Kitchen\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg\" alt=\"Momos at Little Nepal\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos at Little Nepal \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want a \u003cem>momo\u003c/em> with a little more kick, try Little Nepal in Bernal Heights. Available in minced chicken, pork, and vegetable varieties, these \u003cem>momos\u003c/em> are crescent-shaped and served six to a platter, alongside a dish of tomato chutney sauce spiced heavily with chilis, roasted sesame, garlic, ginger and cumin. Little Nepal's \u003cem>momos\u003c/em> may not be as pretty as Bini's, but they're unapologetically spicy and available six nights a week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlenepalsf.com/\" target=\"_blank\">\u003cstrong>Little Nepal\u003c/strong>\u003c/a>\u003cbr>\n925 Cortland Avenue, San Francisco [\u003ca href=\"https://goo.gl/mkxk5z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 643-3881\u003cbr>\nHours: Tue-Sun 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlenepalsf?fref=ts\" target=\"_blank\">Little Nepal Restaurant\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Sri Lankan: Kottu Roti and Egg Hopper\u003c/h3>\n\u003cfigure id=\"attachment_101687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg\" alt=\"Kottu Roti at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kottu Roti at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lankan \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kottu\" target=\"_blank\">kottu roti\u003c/a>\u003c/em> might be the only street food that produces \"music\" while it's being cooked. Roadside vendors stir-fry shredded \u003cem>roti\u003c/em> (a thin flatbread), egg, vegetables, spices and sometimes leftover chicken curry on a griddle, then chop and tos the mixture with a pair of handheld blades that look like oversized dough scrapers. Each \u003cem>kottu roti\u003c/em> maker \u003ca href=\"https://youtu.be/qSnqHbH19KA?t=3m3s\" target=\"_blank\">chops to his own beat\u003c/a>, creating a signature rhythm for his dish. The customer decides how much of each ingredient goes into the mix, so every \u003cem>kottu roti\u003c/em> is an original work of edible, audible art.\u003c/p>\n\u003cfigure id=\"attachment_101686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601Hopper3-1920.jpg\" alt=\"The Egg Hopper at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Egg Hopper at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lanka's other favorite street food, the egg hopper, is a cup-shaped crepe cradling a steamed egg topped with spicy condiments such as chili paste and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pol_Sambola_(Coconut_Sambol)\" target=\"_blank\">sambol\u003c/a>\u003c/em>, which is similar to a chutney or relish. Made from a batter of fermented rice flour and coconut milk, the crepes are crispy around the edges and easy to eat with your fingers. \u003c/p>\n\u003cp>You can try both street foods at 1601 Bar and Kitchen, a Sri Lankan-inspired SOMA eatery with a French flair. 1601's egg hopper is served with spicy chili paste, sweet and tangy onion \u003cem>sambal\u003c/em> and toasty coconut \u003cem>sambal\u003c/em>. If Chef Brian Fernando had his druthers, he'd toss all the condiments into the hopper himself to give diners a medley of diverse flavors he knows and loves from Sri Lanka. Instead, he provides generous portions of the onion and coconut \u003cem>sambols\u003c/em> on the side, with a big dollop of chili paste to spice things up.\u003c/p>\n\u003cp>The \u003cem>kottu roti\u003c/em> at 1601 is a tapas-sized dish topped with a fried Chesapeake Bay soft-shell crab. Toothsome strips of \u003cem>roti\u003c/em> provide a stable stage for shredded carrots and cabbage that are stir-fried with spices and sauces that bring all the ingredients together without stealing the limelight from the tender crab.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1601sf.com/\" target=\"_blank\">\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1601 Howard Street, San Francisco [\u003ca href=\"https://goo.gl/muFIKx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-1601\u003cbr>\nHours: Tue-Fri 6-10pm; Sat 5:30-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1601BarAndKitchen?fref=ts\" target=\"_blank\">1601 Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/1601sf\" target=\"_blank\">@1601SF\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 9
},
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"source": "WNYC"
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"link": "/radio/program/freakonomics-radio",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
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