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"disqusTitle": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
"title": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133040,news_109044' label='More to Chew On']\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Filipino chef Chel Gilla shows us a slice of local food history in Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area.",
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"description": "Filipino chef Chel Gilla shows us a slice of local food history in Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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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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"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "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": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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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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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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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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},
"link": "/radio/program/pbs-newshour",
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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"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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