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"content": "\u003cp>\u003cb>Here are the morning’s top stories on Friday, December 12, 2025…\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">ICE has \u003c/span>\u003ca href=\"https://www.kpbs.org/news/border-immigration/2025/12/10/ice-releases-ukrainian-immigrant-after-holding-her-for-days-in-basement-facility-in-san-diego\">\u003cspan style=\"font-weight: 400\">released an immigrant from Ukraine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> who was arrested after her green card interview last week. She says she was held for days inside a federal building in downtown San Diego.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A Los Angeles high school senior, who’s been in immigration detention since August, \u003c/span>\u003ca href=\"https://laist.com/news/education/los-angeles-high-school-student-released-immigration-detention-benjamin-marcelo-guerrero-cruz\">\u003cspan style=\"font-weight: 400\">has finally been released\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from federal custody.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">We’re getting into the cold, wet part of the year, and for many people that means it’s time to nestle indoors and stay cozy. But for some, the rain spells a special opportunity – to embark into the woods and forage for wild mushrooms. Over 1500 of these enthusiasts got together recently at a fungus fair in Humboldt County. \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2 class=\"ArticlePage-headline\">\u003ca href=\"https://www.kpbs.org/news/border-immigration/2025/12/10/ice-releases-ukrainian-immigrant-after-holding-her-for-days-in-basement-facility-in-san-diego\">\u003cstrong>ICE Releases Ukrainian Immigrant After Holding Her For Days In Basement Facility In San Diego\u003c/strong>\u003c/a>\u003c/h2>\n\u003cp>Federal immigration officials released a Ukrainian immigrant from detention Tuesday after \u003ca class=\"Link\" href=\"https://www.kpbs.org/news/border-immigration/2025/12/08/ice-detains-ukrainian-wife-of-us-citizen-following-green-card-interview\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">arresting her last week\u003c/a> immediately following a green card interview in downtown San Diego.\u003c/p>\n\u003cp>Viktoriia Bulavina arrived in the U.S. three years ago under a humanitarian program for people fleeing the war in Ukraine. She is married to a U.S. citizen and is currently in the final stages of applying to be a permanent resident.\u003c/p>\n\u003cp>In an interview with KPBS Wednesday, Bulavina said ICE officers held her for three days beginning last Thursday inside the lower levels of a federal building downtown. She said she and other women had to use an open toilet in view of the guards and didn’t have room to sleep. One person, she said, had her migraine medication taken away. Bulavina said the detainees were given expired sandwiches and had to huddle together for warmth. When they were moved, she said ICE officers ordered them to line up against the wall and restrained their hands and feet with shackles and chains.\u003c/p>\n\u003cp>Bulavina’s immigration lawyers don’t know for sure why ICE decided to release her so swiftly after transferring her to a federal detention center, but they strongly suspect that agency officials realized they had made a mistake. In their charging documents, Bulavina’s attorneys said, ICE accused Bulavina of overstaying her original immigration status, a Biden-era humanitarian parole program called \u003ca class=\"Link\" href=\"https://web.archive.org/web/20250319165203/https://www.dhs.gov/archive/uniting-ukraine\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">Uniting for Ukraine\u003c/a>. But according to her attorneys, Bulavina had already applied for and received a separate immigration status called \u003ca class=\"Link\" href=\"https://www.americanimmigrationcouncil.org/fact-sheet/temporary-protected-status-tps-overview/\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">Temporary Protected Status\u003c/a> that didn’t expire until 2026.\u003c/p>\n\u003ch2 class=\"ArticlePage-headline\">\u003ca href=\"https://laist.com/news/education/los-angeles-high-school-student-released-immigration-detention-benjamin-marcelo-guerrero-cruz\">\u003cstrong>LAUSD Student Released From Immigration Detention After Four Months\u003c/strong>\u003c/a>\u003c/h2>\n\u003cp>A Van Nuys high school senior in immigration detention since August has been released from federal custody. Benjamin Marcelo Guerrero-Cruz, an 18-year-old, was detained while he walked the family dog \u003ca class=\"Link\" href=\"https://www.latimes.com/california/story/2025-08-14/an-l-a-area-high-school-senior-was-walking-his-dog-then-ice-agents-grabbed-him\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">\u003cu>on Aug. 8\u003c/u>\u003c/a>, less than a week before the start of his senior year of high school.\u003c/p>\n\u003cdiv class=\"\">\n\u003cp>Rep. Luz Rivas, who represents part of the San Fernando Valley, announced on the House floor Thursday morning that Guerrero-Cruz is now back home with his family. “My heart goes out to his family, especially his mother, who can hold her son again after months of fear and uncertainty at the hands of ICE,” Rivas said.\u003c/p>\n\u003cp>In a statement to LAist Thursday evening, a spokesperson for the Department of Homeland Security said an immigration judge granted Guerrero-Cruz bond, and that he is now on supervised released as he continues in removal proceedings. “He will have periodic mandatory check-ins with ICE law enforcement to ensure he is abiding by the terms of [his] release,” the statement noted. Rivas said in a follow-up interview that since his release around Thanksgiving, Guerrero-Cruz has re-enrolled in school and that his immigration case is ongoing.\u003c/p>\n\u003ch2>\u003cstrong>Mushroom Lovers Gather At Humboldt Fungus Fair \u003c/strong>\u003c/h2>\n\u003cp>The winter brings cold and wet weather. And while that has many people bundled up, some are taking the opportunity to embark into the woods and forage for wild mushrooms.\u003c/p>\n\u003cp>At a recent \u003ca href=\"https://www.hbmycologicalsociety.org/events/mushroomfair25\">fungus fair in Humboldt County\u003c/a>, mushrooms of all shapes and colors were spread across folding tables in the Arcata Community Center. There’s big woody shelf fungi, little slim mushrooms that glow under a blacklight or bruise to the touch.\u003c/p>\n\u003cp>This early autumn was particularly wet for California, with about 140% of average rainfall. And local foragers set a new record – bringing close to 500 different species of mushrooms to the fair. Kendall Williams is the secretary and event coordinator for the Humboldt Bay Mycological Society. That’s one of nearly a hundred such mushroom clubs nationwide. California has the most out of all the states. And Williams understands the appeal. “Mushrooms are a little bit weird and mushrooms are different and they’re not a plant and they’re not an animal. And I think that, especially since lockdown, a lot of people, especially locally, were out in the forest,” Williams said.\u003c/p>\n\u003cp>The strange and unique properties of mushrooms have sparked a lot of interest in the last several years. NASA is working on growing furniture out of fungi to use in space colonies. Other enterprises are using fungi to grow fire resistant coatings, and antibiotics, and to eat pollution.\u003c/p>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>Here are the morning’s top stories on Friday, December 12, 2025…\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">ICE has \u003c/span>\u003ca href=\"https://www.kpbs.org/news/border-immigration/2025/12/10/ice-releases-ukrainian-immigrant-after-holding-her-for-days-in-basement-facility-in-san-diego\">\u003cspan style=\"font-weight: 400\">released an immigrant from Ukraine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> who was arrested after her green card interview last week. She says she was held for days inside a federal building in downtown San Diego.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A Los Angeles high school senior, who’s been in immigration detention since August, \u003c/span>\u003ca href=\"https://laist.com/news/education/los-angeles-high-school-student-released-immigration-detention-benjamin-marcelo-guerrero-cruz\">\u003cspan style=\"font-weight: 400\">has finally been released\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from federal custody.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">We’re getting into the cold, wet part of the year, and for many people that means it’s time to nestle indoors and stay cozy. But for some, the rain spells a special opportunity – to embark into the woods and forage for wild mushrooms. Over 1500 of these enthusiasts got together recently at a fungus fair in Humboldt County. \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2 class=\"ArticlePage-headline\">\u003ca href=\"https://www.kpbs.org/news/border-immigration/2025/12/10/ice-releases-ukrainian-immigrant-after-holding-her-for-days-in-basement-facility-in-san-diego\">\u003cstrong>ICE Releases Ukrainian Immigrant After Holding Her For Days In Basement Facility In San Diego\u003c/strong>\u003c/a>\u003c/h2>\n\u003cp>Federal immigration officials released a Ukrainian immigrant from detention Tuesday after \u003ca class=\"Link\" href=\"https://www.kpbs.org/news/border-immigration/2025/12/08/ice-detains-ukrainian-wife-of-us-citizen-following-green-card-interview\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">arresting her last week\u003c/a> immediately following a green card interview in downtown San Diego.\u003c/p>\n\u003cp>Viktoriia Bulavina arrived in the U.S. three years ago under a humanitarian program for people fleeing the war in Ukraine. She is married to a U.S. citizen and is currently in the final stages of applying to be a permanent resident.\u003c/p>\n\u003cp>In an interview with KPBS Wednesday, Bulavina said ICE officers held her for three days beginning last Thursday inside the lower levels of a federal building downtown. She said she and other women had to use an open toilet in view of the guards and didn’t have room to sleep. One person, she said, had her migraine medication taken away. Bulavina said the detainees were given expired sandwiches and had to huddle together for warmth. When they were moved, she said ICE officers ordered them to line up against the wall and restrained their hands and feet with shackles and chains.\u003c/p>\n\u003cp>Bulavina’s immigration lawyers don’t know for sure why ICE decided to release her so swiftly after transferring her to a federal detention center, but they strongly suspect that agency officials realized they had made a mistake. In their charging documents, Bulavina’s attorneys said, ICE accused Bulavina of overstaying her original immigration status, a Biden-era humanitarian parole program called \u003ca class=\"Link\" href=\"https://web.archive.org/web/20250319165203/https://www.dhs.gov/archive/uniting-ukraine\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">Uniting for Ukraine\u003c/a>. But according to her attorneys, Bulavina had already applied for and received a separate immigration status called \u003ca class=\"Link\" href=\"https://www.americanimmigrationcouncil.org/fact-sheet/temporary-protected-status-tps-overview/\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">Temporary Protected Status\u003c/a> that didn’t expire until 2026.\u003c/p>\n\u003ch2 class=\"ArticlePage-headline\">\u003ca href=\"https://laist.com/news/education/los-angeles-high-school-student-released-immigration-detention-benjamin-marcelo-guerrero-cruz\">\u003cstrong>LAUSD Student Released From Immigration Detention After Four Months\u003c/strong>\u003c/a>\u003c/h2>\n\u003cp>A Van Nuys high school senior in immigration detention since August has been released from federal custody. Benjamin Marcelo Guerrero-Cruz, an 18-year-old, was detained while he walked the family dog \u003ca class=\"Link\" href=\"https://www.latimes.com/california/story/2025-08-14/an-l-a-area-high-school-senior-was-walking-his-dog-then-ice-agents-grabbed-him\" target=\"_blank\" rel=\"noopener\" data-cms-ai=\"0\">\u003cu>on Aug. 8\u003c/u>\u003c/a>, less than a week before the start of his senior year of high school.\u003c/p>\n\u003cdiv class=\"\">\n\u003cp>Rep. Luz Rivas, who represents part of the San Fernando Valley, announced on the House floor Thursday morning that Guerrero-Cruz is now back home with his family. “My heart goes out to his family, especially his mother, who can hold her son again after months of fear and uncertainty at the hands of ICE,” Rivas said.\u003c/p>\n\u003cp>In a statement to LAist Thursday evening, a spokesperson for the Department of Homeland Security said an immigration judge granted Guerrero-Cruz bond, and that he is now on supervised released as he continues in removal proceedings. “He will have periodic mandatory check-ins with ICE law enforcement to ensure he is abiding by the terms of [his] release,” the statement noted. Rivas said in a follow-up interview that since his release around Thanksgiving, Guerrero-Cruz has re-enrolled in school and that his immigration case is ongoing.\u003c/p>\n\u003ch2>\u003cstrong>Mushroom Lovers Gather At Humboldt Fungus Fair \u003c/strong>\u003c/h2>\n\u003cp>The winter brings cold and wet weather. And while that has many people bundled up, some are taking the opportunity to embark into the woods and forage for wild mushrooms.\u003c/p>\n\u003cp>At a recent \u003ca href=\"https://www.hbmycologicalsociety.org/events/mushroomfair25\">fungus fair in Humboldt County\u003c/a>, mushrooms of all shapes and colors were spread across folding tables in the Arcata Community Center. There’s big woody shelf fungi, little slim mushrooms that glow under a blacklight or bruise to the touch.\u003c/p>\n\u003cp>This early autumn was particularly wet for California, with about 140% of average rainfall. And local foragers set a new record – bringing close to 500 different species of mushrooms to the fair. Kendall Williams is the secretary and event coordinator for the Humboldt Bay Mycological Society. That’s one of nearly a hundred such mushroom clubs nationwide. California has the most out of all the states. And Williams understands the appeal. “Mushrooms are a little bit weird and mushrooms are different and they’re not a plant and they’re not an animal. And I think that, especially since lockdown, a lot of people, especially locally, were out in the forest,” Williams said.\u003c/p>\n\u003cp>The strange and unique properties of mushrooms have sparked a lot of interest in the last several years. NASA is working on growing furniture out of fungi to use in space colonies. Other enterprises are using fungi to grow fire resistant coatings, and antibiotics, and to eat pollution.\u003c/p>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Sikh Community's Growing Concern Over ICE; Richmond's 'Minister of Food'",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003ch2>\u003cb>ICE Deportations Create Fear and Isolation in California’s Sikh Community\u003c/b>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">San Jose is home to the largest Sikh temple – or gurdwara – in the U.S., and for decades, it has been a place of sanctuary and refuge. But lately, another feeling has settled in for worshippers: fear.ICE enforcement has ramped up over the past year, with some of the sharpest increases in California. And Sikhs, many who are from the Indian state of Punjab, worry their sacred spaces could become targets. South Asians aren’t always the first group that comes to mind when we talk about undocumented communities. But according to U.S. Customs and Border Enforcement, 35,000 people from India were apprehended at the border this year. Journalist Tanay Gokhale has been out reporting in the South Asian community, and joins host Sasha Khokha to talk about what he’s been hearing from Sikh worshippers at gurdwaras and those who’ve been detained by ICE.\u003c/span>\u003cb>\u003c/b>\u003c/p>\n\u003cp>\u003ci data-stringify-type=\"italic\">Read more reporting from Tanay Gokhale:\u003c/i>\u003cb>\u003cbr aria-hidden=\"true\">\u003ca class=\"c-link\" href=\"https://indiacurrents.com/whats-at-stake-in-the-battle-to-keep-ice-out-of-gurdwaras/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://indiacurrents.com/whats-at-stake-in-the-battle-to-keep-ice-out-of-gurdwaras/\" data-sk=\"tooltip_parent\">What’s At Stake In The Battle To Keep ICE Out Of Gurdwaras\u003c/a>\u003cbr aria-hidden=\"true\">\u003ca class=\"c-link\" href=\"https://indiacurrents.com/language-barriers-cripple-sikh-immigrants-access-to-healthcare/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://indiacurrents.com/language-barriers-cripple-sikh-immigrants-access-to-healthcare/\" data-sk=\"tooltip_parent\">Language Barriers Cripple Sikh Immigrants’ Access To Healthcare\u003c/a>\u003cbr aria-hidden=\"true\">\u003ca class=\"c-link\" href=\"https://indiacurrents.com/for-sikhs-in-ice-detention-centers-faith-represents-hope/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://indiacurrents.com/for-sikhs-in-ice-detention-centers-faith-represents-hope/\" data-sk=\"tooltip_parent\">For Sikhs In ICE Detention Centers, Faith Represents Hope\u003c/a>\u003cbr>\n\u003c/b>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/12065744/richmonds-minister-of-food-serves-the-bay-area-southern-bbq-california-style\">\u003cb>Richmond’s ‘Minister of Food’ Serves the Bay Area Southern BBQ, California Style\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Charles Evans calls himself a “World War II baby.” He was born in Richmond, CA to parents who moved to the Bay Area from Arkansas, part of a migration of African Americans west to work in the shipyards. His dad created BBQ pits out of washing machines and refrigerators in their backyard. His mom insisted all of her kids learn to cook, clean, and sew. After driving AC Transit buses for many years, Charles opened CJ’s BBQ and Fish 30 years ago, putting his own born-in-California spin on the barbeque and soul food recipes his parents taught him. \u003c/span>\u003cspan style=\"font-weight: 400\">For her series California Foodways, Lisa Morehouse discovered CJ’s is not just a celebration of Richmond’s Black history and Southern roots, but also a place of refuge and delicious comfort for everybody.\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-size: 16px;font-weight: 400\">[ad fullwidth]\u003c/span>\u003c/h2>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003ch2>\u003cb>ICE Deportations Create Fear and Isolation in California’s Sikh Community\u003c/b>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">San Jose is home to the largest Sikh temple – or gurdwara – in the U.S., and for decades, it has been a place of sanctuary and refuge. But lately, another feeling has settled in for worshippers: fear.ICE enforcement has ramped up over the past year, with some of the sharpest increases in California. And Sikhs, many who are from the Indian state of Punjab, worry their sacred spaces could become targets. South Asians aren’t always the first group that comes to mind when we talk about undocumented communities. But according to U.S. Customs and Border Enforcement, 35,000 people from India were apprehended at the border this year. Journalist Tanay Gokhale has been out reporting in the South Asian community, and joins host Sasha Khokha to talk about what he’s been hearing from Sikh worshippers at gurdwaras and those who’ve been detained by ICE.\u003c/span>\u003cb>\u003c/b>\u003c/p>\n\u003cp>\u003ci data-stringify-type=\"italic\">Read more reporting from Tanay Gokhale:\u003c/i>\u003cb>\u003cbr aria-hidden=\"true\">\u003ca class=\"c-link\" href=\"https://indiacurrents.com/whats-at-stake-in-the-battle-to-keep-ice-out-of-gurdwaras/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://indiacurrents.com/whats-at-stake-in-the-battle-to-keep-ice-out-of-gurdwaras/\" data-sk=\"tooltip_parent\">What’s At Stake In The Battle To Keep ICE Out Of Gurdwaras\u003c/a>\u003cbr aria-hidden=\"true\">\u003ca class=\"c-link\" href=\"https://indiacurrents.com/language-barriers-cripple-sikh-immigrants-access-to-healthcare/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://indiacurrents.com/language-barriers-cripple-sikh-immigrants-access-to-healthcare/\" data-sk=\"tooltip_parent\">Language Barriers Cripple Sikh Immigrants’ Access To Healthcare\u003c/a>\u003cbr aria-hidden=\"true\">\u003ca class=\"c-link\" href=\"https://indiacurrents.com/for-sikhs-in-ice-detention-centers-faith-represents-hope/\" target=\"_blank\" rel=\"noopener noreferrer\" data-stringify-link=\"https://indiacurrents.com/for-sikhs-in-ice-detention-centers-faith-represents-hope/\" data-sk=\"tooltip_parent\">For Sikhs In ICE Detention Centers, Faith Represents Hope\u003c/a>\u003cbr>\n\u003c/b>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/12065744/richmonds-minister-of-food-serves-the-bay-area-southern-bbq-california-style\">\u003cb>Richmond’s ‘Minister of Food’ Serves the Bay Area Southern BBQ, California Style\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Charles Evans calls himself a “World War II baby.” He was born in Richmond, CA to parents who moved to the Bay Area from Arkansas, part of a migration of African Americans west to work in the shipyards. His dad created BBQ pits out of washing machines and refrigerators in their backyard. His mom insisted all of her kids learn to cook, clean, and sew. After driving AC Transit buses for many years, Charles opened CJ’s BBQ and Fish 30 years ago, putting his own born-in-California spin on the barbeque and soul food recipes his parents taught him. \u003c/span>\u003cspan style=\"font-weight: 400\">For her series California Foodways, Lisa Morehouse discovered CJ’s is not just a celebration of Richmond’s Black history and Southern roots, but also a place of refuge and delicious comfort for everybody.\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-size: 16px;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>For her series \u003ca href=\"https://www.kqed.org/californiafoodways\">California Foodways\u003c/a>, Lisa Morehouse is reporting a story about food and farming from each of California’s 58 counties.\u003c/em>\u003c/p>\n\u003cp>On a corner in Richmond, California, there’s a business that has celebrated the city’s Black history and Southern roots for 30 years.\u003c/p>\n\u003cp>The building is bright white with a hand-painted, red sign: “CJ’s BBQ and Fish.”\u003c/p>\n\u003cp>Inside, on a recent Monday morning, the small, efficient crew was busy prepping for the week. It was clear they’ve had years on the job, and with each other.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mike Reddick, who’s worked at CJ’s for about five years, sharpened knives. Larry Turner trimmed, rinsed and seasoned slabs of ribs, the way he’s done for more than 15 years. Nick Gamble took inventory of the freezers.\u003c/p>\n\u003cp>Watching and managing it all was Gamble’s uncle, Charles Evans — CJ himself — who’s nearly 80.\u003c/p>\n\u003cfigure id=\"attachment_12065457\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-37-BL-KQED.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12065457\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-37-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-37-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-37-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-37-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Gamble barbeques ribs at CJ’s BBQ and Fish in Richmond on Nov. 19, 2025, serving barbecue, seafood and Southern-style comfort food. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They try to keep me out of here, but they can’t,” Evans said, with a twinkle in his eye. “They can’t do what I do. I show them all how to do everything: cook, clean, repair, fix. I mean, that’s the running of the restaurant. It ain’t just one thing. You’ve got to do it all.”\u003c/p>\n\u003cp>CJ’s has a brick cooker inside, but Evans prefers to cook outdoors in portable pits, in a lot surrounded by a chain link fence. He pointed to an enormous one he calls “Big Black,” which he uses for busy summer days or off-site catering jobs for clients like Chevron and the University of California. He can feed up to 800 people and safely cook four different meats — ribs, chicken, links and beef — all at the same time.\u003c/p>\n\u003cp>Cooking outside and filling the air with a meaty aroma is great marketing.\u003c/p>\n\u003cp>“You’d be surprised how many people stop when they get that smell,” he said. “They smell it, you give them a taste. Bam, you got ’em.”\u003c/p>\n\u003cp>Inside, above the few tables and small counter, a TV plays soap operas all day long. Evans loves his stories, which is fitting of the staff’s dynamic, Reddick noted.\u003c/p>\n\u003cp>“We’re like a soap opera. We’re one big soap opera family. We’re all his children,” he said, laughing.[aside postID=news_12058556 hero='https://cdn.kqed.org/wp-content/uploads/sites/10/2025/10/20251002_REDWOODEMPIRE_GC-28-KQED.jpg']Shaking his head, Evans said, “Yeah, they’re all mine.”\u003c/p>\n\u003cp>The restaurant could be a soap opera, or maybe a church. While everyone worked, Gamble quietly sang hymns to himself. Evans referred to Reddick as “Rev” — for Reverend.\u003c/p>\n\u003cp>“The Rev knows he keeps us in order,” Evans said. “He gives us the word. He has to quote the Bible on us a couple times a day.”\u003c/p>\n\u003cp>They joke around a lot here, Evans said, “but I don’t play with God.”\u003c/p>\n\u003cp>“All my friends are preachers. I know every minister in town comes through here. But they call me the Minister of Food. They give ’em the word, and I give ’em the bread.”\u003c/p>\n\u003cp>Although he shares the word, too.\u003c/p>\n\u003cp>“I’ve got a lot of young nephews, cousins, friends, people. I preach to them,” Evans said.\u003c/p>\n\u003cp>That includes the guys hanging out on the street corner. Evans pointed out of the window, across the street: “They come out there and drink a little bit and do whatever they do, and then they’re gone. They don’t bother us.”\u003c/p>\n\u003cp>They actually look out for CJ’s, he said. The shop doesn’t get tagged, customers aren’t bothered. The one time he was burgled, the guys on the corner identified the perpetrators.\u003c/p>\n\u003cp>As Reddick prepped a plate of oxtails for a regular customer, Princess Crockett, Evans told him to add a little more food.\u003c/p>\n\u003cfigure id=\"attachment_12065454\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12065454\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mike Reddick takes an order from a customer at CJ’s BBQ and Fish in Richmond on Nov. 19, 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She comes around in her little walker,” Evans said. “I try to take care of my seniors.”\u003c/p>\n\u003cp>“I like everything he got in there,” said Crockett, but she likes oxtails the best. Crockett has lived in Richmond since 1945, when, as a 5-year-old, she and her family arrived on a Greyhound bus from St. Louis, Missouri. She lives in senior housing around the corner and comes to CJ’s at least once a week.\u003c/p>\n\u003cp>“Okay, Princess, here you go, baby,” Evans said, handing Crockett her order.\u003c/p>\n\u003cp>Back at the pit, Turner checked on the links and put down some ribs. He adjusted the height of the metal grid where the meat cooks so it’s just the right distance from the charcoal, and he watched carefully, making sure the charcoal didn’t flame up and burn the meat.\u003c/p>\n\u003cp>“We cook by heat, not by fire,” he said.\u003c/p>\n\u003cp>It’s tiring work, raising the pit all day, but Turner said it’s worth it for the smiles he sees on the faces of customers enjoying the food. “It gives me a rush. And I love it,” he continued.[aside postID=news_12047368 hero='https://cdn.kqed.org/wp-content/uploads/sites/10/2025/07/250702-OaklandProduceMarket-13-BL_qed.jpg']Cooking meat with smoke on a fire is something done all over the world, but in the U.S., there are lots of nuances, broad regional differences.\u003c/p>\n\u003cp>“North Carolina, Georgia — they got that vinegary taste. Memphis has a taste of its own. You know, with the sauces and the rubs. Mid-Texas, they have theirs in between,” Evans said. “So, I came up with California -Southern barbecue because we’re from Arkansas.”\u003c/p>\n\u003cp>The Evans family hails from Lewisville, population 1,280, between Hope and Texarkana.\u003c/p>\n\u003cp>“My grandpa bought some land in Arkansas. We still have 200 acres,” he said. “He used to grow sugar cane, make sugar cane syrup. And he grew cucumbers,” for making pickles. Evans and his family went back every summer to help with the crops.\u003c/p>\n\u003cp>The family moved to Richmond to work in the shipyards for World War II, Evans explained.\u003c/p>\n\u003cp>In the early 1940s, Henry J. Kaiser developed four ship-building facilities in the city, where nearly 750 ships were built. The population of Richmond nearly quadrupled as women, African Americans and out-of-state workers were recruited for the war effort. Evans’s father worked as a welder. His aunt had a job here, too.\u003c/p>\n\u003cp>“She was a Rosie the Riveter,” he said.\u003c/p>\n\u003cp>Evans was a “wartime baby,” one of 11 kids of Joseph and Flora Evans. His mom just died last year at the age of 105.\u003c/p>\n\u003cfigure id=\"attachment_12065453\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12065453\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles “CJ” Evans stands in the doorway at CJ’s BBQ and Fish in Richmond on Nov. 19, 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Everybody in Richmond knew her. Everybody talks so highly of her. They had her funeral at the auditorium around here and packed it,” he said.\u003c/p>\n\u003cp>When her kids were growing up, Flora Evans made sure they knew the basics. “She taught us to cook, sew and clean,” he said. Evans learned Southern soul food recipes from her. His dad was the barbecue guy.\u003c/p>\n\u003cp>“He used to cook it in the backyard. He had made a pit out of an old washing machine, took the side out, took his torch, cut a hole in it. Let it smoke. He took an old refrigerator, gutted it, and put him some racks in there. They were inventive back then.”\u003c/p>\n\u003cp>Evans never planned on starting a restaurant. He drove for the East Bay’s public bus system.“I was driving a bus for AC Transit, routes 72P, 72M, from here to Oakland, 105 stops going and 105 stops coming back. Then I drove the school bus in the afternoon, picking up school kids.”\u003c/p>\n\u003cp>When a back injury ended that career, he turned to the food he’d been taught to make his whole life. He took cooking classes at Contra Costa College and a meat-cutting course in Southern California before opening a (now closed) place in Fairfield and then this spot in Richmond 30 years ago.[aside postID=news_12042713 hero='https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/250301-ANDERSONVALLEYGRANGE-01-BL-KQED-1020x680.jpg']He said he started off small, with only two or three slabs of ribs a day. Today, he works with up to 400 slabs a week between his two locations in Richmond and Vallejo. He added fish and Southern soul food favorites. And he’s super hands-on.\u003c/p>\n\u003cp>“I’m not just [a] sit-down boss, I’m a working boss,” he said, prepping what he calls the “chop chop” for CJ’s macaroni salad, which he makes 10 gallons of on an average Monday.\u003c/p>\n\u003cp>“We call it chop chop — that’s the onion, bell pepper, celery. Chop chop! ‘Cause we’ve gotta chop it.”\u003c/p>\n\u003cp>Evans played with the seasonings until he was satisfied with the flavors.\u003cem> “\u003c/em>I know that’s right. I know nothing’s wrong with that,” he said, sampling the batch in front of him.\u003c/p>\n\u003cp>This obsessiveness may be the key to the longevity of this shop.\u003c/p>\n\u003cp>“A lot of people actually try to change their recipes or take shortcuts,” Evans said, “but people are funny. They can tell when you change anything. They can tell when I didn’t make something.”\u003c/p>\n\u003cp>Reddick nodded his head in agreement.\u003c/p>\n\u003cp>It’s important to Evans to be consistent, to be a reliable spot in Richmond, a city that’s had a lot of good times and a lot of hard times.\u003c/p>\n\u003cp>“Back in the day of the wartime, everybody was bustling out here,” he said. “Shipyards, everything during the war. Everybody had a job. I’ve seen Richmond grow and go downhill and come back uphill.”\u003c/p>\n\u003cfigure id=\"attachment_12065452\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12065452\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evans, Reddick and Nate Miles work in the kitchen at CJ’s BBQ and Fish in Richmond on Nov. 19, 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And he said, he’s seen the racial makeup of Richmond change a lot, too.\u003c/p>\n\u003cp>Once predominantly Black, many of Richmond’s families moved to places like Stockton, Antioch and Sacramento. Now, Richmond — and Evans’ family — is really diverse. Half of his customers are Latino, and his menu is printed in both English and Spanish.\u003c/p>\n\u003cp>But he also wants CJ’s to be a place the Black community with ties to Richmond can return to connect with their roots, even folks who’ve moved away.\u003c/p>\n\u003cp>“I’m the first place in town that they hit. ‘Charles, where’s so-and-so? Where’s Miss So-and-so? Where’s the kids at?’ I try to keep up with everybody. If I don’t know, somebody in here knows.”\u003c/p>\n\u003cp>After all, Evans has a reputation in Richmond as the Minister of Food.\u003c/p>\n\u003cp>“All my roots are here. \u003cem>Everybody\u003c/em> in here knows me,” he said. “Where else I’m gonna go and get the recognition?”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>For her series \u003ca href=\"https://www.kqed.org/californiafoodways\">California Foodways\u003c/a>, Lisa Morehouse is reporting a story about food and farming from each of California’s 58 counties.\u003c/em>\u003c/p>\n\u003cp>On a corner in Richmond, California, there’s a business that has celebrated the city’s Black history and Southern roots for 30 years.\u003c/p>\n\u003cp>The building is bright white with a hand-painted, red sign: “CJ’s BBQ and Fish.”\u003c/p>\n\u003cp>Inside, on a recent Monday morning, the small, efficient crew was busy prepping for the week. It was clear they’ve had years on the job, and with each other.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Shaking his head, Evans said, “Yeah, they’re all mine.”\u003c/p>\n\u003cp>The restaurant could be a soap opera, or maybe a church. While everyone worked, Gamble quietly sang hymns to himself. Evans referred to Reddick as “Rev” — for Reverend.\u003c/p>\n\u003cp>“The Rev knows he keeps us in order,” Evans said. “He gives us the word. He has to quote the Bible on us a couple times a day.”\u003c/p>\n\u003cp>They joke around a lot here, Evans said, “but I don’t play with God.”\u003c/p>\n\u003cp>“All my friends are preachers. I know every minister in town comes through here. But they call me the Minister of Food. They give ’em the word, and I give ’em the bread.”\u003c/p>\n\u003cp>Although he shares the word, too.\u003c/p>\n\u003cp>“I’ve got a lot of young nephews, cousins, friends, people. I preach to them,” Evans said.\u003c/p>\n\u003cp>That includes the guys hanging out on the street corner. Evans pointed out of the window, across the street: “They come out there and drink a little bit and do whatever they do, and then they’re gone. They don’t bother us.”\u003c/p>\n\u003cp>They actually look out for CJ’s, he said. The shop doesn’t get tagged, customers aren’t bothered. The one time he was burgled, the guys on the corner identified the perpetrators.\u003c/p>\n\u003cp>As Reddick prepped a plate of oxtails for a regular customer, Princess Crockett, Evans told him to add a little more food.\u003c/p>\n\u003cfigure id=\"attachment_12065454\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12065454\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-22-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mike Reddick takes an order from a customer at CJ’s BBQ and Fish in Richmond on Nov. 19, 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She comes around in her little walker,” Evans said. “I try to take care of my seniors.”\u003c/p>\n\u003cp>“I like everything he got in there,” said Crockett, but she likes oxtails the best. Crockett has lived in Richmond since 1945, when, as a 5-year-old, she and her family arrived on a Greyhound bus from St. Louis, Missouri. She lives in senior housing around the corner and comes to CJ’s at least once a week.\u003c/p>\n\u003cp>“Okay, Princess, here you go, baby,” Evans said, handing Crockett her order.\u003c/p>\n\u003cp>Back at the pit, Turner checked on the links and put down some ribs. He adjusted the height of the metal grid where the meat cooks so it’s just the right distance from the charcoal, and he watched carefully, making sure the charcoal didn’t flame up and burn the meat.\u003c/p>\n\u003cp>“We cook by heat, not by fire,” he said.\u003c/p>\n\u003cp>It’s tiring work, raising the pit all day, but Turner said it’s worth it for the smiles he sees on the faces of customers enjoying the food. “It gives me a rush. And I love it,” he continued.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Cooking meat with smoke on a fire is something done all over the world, but in the U.S., there are lots of nuances, broad regional differences.\u003c/p>\n\u003cp>“North Carolina, Georgia — they got that vinegary taste. Memphis has a taste of its own. You know, with the sauces and the rubs. Mid-Texas, they have theirs in between,” Evans said. “So, I came up with California -Southern barbecue because we’re from Arkansas.”\u003c/p>\n\u003cp>The Evans family hails from Lewisville, population 1,280, between Hope and Texarkana.\u003c/p>\n\u003cp>“My grandpa bought some land in Arkansas. We still have 200 acres,” he said. “He used to grow sugar cane, make sugar cane syrup. And he grew cucumbers,” for making pickles. Evans and his family went back every summer to help with the crops.\u003c/p>\n\u003cp>The family moved to Richmond to work in the shipyards for World War II, Evans explained.\u003c/p>\n\u003cp>In the early 1940s, Henry J. Kaiser developed four ship-building facilities in the city, where nearly 750 ships were built. The population of Richmond nearly quadrupled as women, African Americans and out-of-state workers were recruited for the war effort. Evans’s father worked as a welder. His aunt had a job here, too.\u003c/p>\n\u003cp>“She was a Rosie the Riveter,” he said.\u003c/p>\n\u003cp>Evans was a “wartime baby,” one of 11 kids of Joseph and Flora Evans. His mom just died last year at the age of 105.\u003c/p>\n\u003cfigure id=\"attachment_12065453\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12065453\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-21-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles “CJ” Evans stands in the doorway at CJ’s BBQ and Fish in Richmond on Nov. 19, 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Everybody in Richmond knew her. Everybody talks so highly of her. They had her funeral at the auditorium around here and packed it,” he said.\u003c/p>\n\u003cp>When her kids were growing up, Flora Evans made sure they knew the basics. “She taught us to cook, sew and clean,” he said. Evans learned Southern soul food recipes from her. His dad was the barbecue guy.\u003c/p>\n\u003cp>“He used to cook it in the backyard. He had made a pit out of an old washing machine, took the side out, took his torch, cut a hole in it. Let it smoke. He took an old refrigerator, gutted it, and put him some racks in there. They were inventive back then.”\u003c/p>\n\u003cp>Evans never planned on starting a restaurant. He drove for the East Bay’s public bus system.“I was driving a bus for AC Transit, routes 72P, 72M, from here to Oakland, 105 stops going and 105 stops coming back. Then I drove the school bus in the afternoon, picking up school kids.”\u003c/p>\n\u003cp>When a back injury ended that career, he turned to the food he’d been taught to make his whole life. He took cooking classes at Contra Costa College and a meat-cutting course in Southern California before opening a (now closed) place in Fairfield and then this spot in Richmond 30 years ago.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>He said he started off small, with only two or three slabs of ribs a day. Today, he works with up to 400 slabs a week between his two locations in Richmond and Vallejo. He added fish and Southern soul food favorites. And he’s super hands-on.\u003c/p>\n\u003cp>“I’m not just [a] sit-down boss, I’m a working boss,” he said, prepping what he calls the “chop chop” for CJ’s macaroni salad, which he makes 10 gallons of on an average Monday.\u003c/p>\n\u003cp>“We call it chop chop — that’s the onion, bell pepper, celery. Chop chop! ‘Cause we’ve gotta chop it.”\u003c/p>\n\u003cp>Evans played with the seasonings until he was satisfied with the flavors.\u003cem> “\u003c/em>I know that’s right. I know nothing’s wrong with that,” he said, sampling the batch in front of him.\u003c/p>\n\u003cp>This obsessiveness may be the key to the longevity of this shop.\u003c/p>\n\u003cp>“A lot of people actually try to change their recipes or take shortcuts,” Evans said, “but people are funny. They can tell when you change anything. They can tell when I didn’t make something.”\u003c/p>\n\u003cp>Reddick nodded his head in agreement.\u003c/p>\n\u003cp>It’s important to Evans to be consistent, to be a reliable spot in Richmond, a city that’s had a lot of good times and a lot of hard times.\u003c/p>\n\u003cp>“Back in the day of the wartime, everybody was bustling out here,” he said. “Shipyards, everything during the war. Everybody had a job. I’ve seen Richmond grow and go downhill and come back uphill.”\u003c/p>\n\u003cfigure id=\"attachment_12065452\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12065452\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/11/251119-CJSBBQANDFISH-17-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evans, Reddick and Nate Miles work in the kitchen at CJ’s BBQ and Fish in Richmond on Nov. 19, 2025. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And he said, he’s seen the racial makeup of Richmond change a lot, too.\u003c/p>\n\u003cp>Once predominantly Black, many of Richmond’s families moved to places like Stockton, Antioch and Sacramento. Now, Richmond — and Evans’ family — is really diverse. Half of his customers are Latino, and his menu is printed in both English and Spanish.\u003c/p>\n\u003cp>But he also wants CJ’s to be a place the Black community with ties to Richmond can return to connect with their roots, even folks who’ve moved away.\u003c/p>\n\u003cp>“I’m the first place in town that they hit. ‘Charles, where’s so-and-so? Where’s Miss So-and-so? Where’s the kids at?’ I try to keep up with everybody. If I don’t know, somebody in here knows.”\u003c/p>\n\u003cp>After all, Evans has a reputation in Richmond as the Minister of Food.\u003c/p>\n\u003cp>“All my roots are here. \u003cem>Everybody\u003c/em> in here knows me,” he said. “Where else I’m gonna go and get the recognition?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"link": "https://www.cityarts.net",
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"closealltabs": {
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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",
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"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.",
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"source": "Commonwealth Club of California"
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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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",
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"source": "American Public Media"
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"masters-of-scale": {
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"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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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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"pbs-newshour": {
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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