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"content": "\u003cp>Starting today, 130 artists in San Francisco will receive $1,000 a month for the next 6 months through the city’s Guaranteed Income Pilot Program, which was announced in March to help artists from marginalized communities who have struggled during the pandemic.\u003c/p>\n\u003cp>Most artists agree a guaranteed income would help. But as the program officially rolls out, some arts groups are concerned that the process of launching the experiment was inequitable from the beginning.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Guest\u003c/strong>: \u003ca href=\"https://twitter.com/chloeveltman\">Chloe Veltman\u003c/a>, KQED arts and culture reporter\u003c/span>\u003c/p>\n\u003cp>Episode transcript \u003ca href=\"https://bit.ly/3wsj39E\">here\u003c/a>.\u003c/p>\n\u003cp id=\"embed-code\" class=\"inconsolata\">\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC6274733542\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\n\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Subscribe to our newsletter \u003c/span>\u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfeiQTfCnzwvOkxyTf8kUNPHsaoishgMkbMpQ25W5UpHOn9bw/viewform\">\u003ci>\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Follow \u003c/span>\u003c/i>\u003ca href=\"https://www.kqed.org/news/tag/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">The Bay\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> to hear more local Bay Area stories like this one. New episodes are released Monday, Wednesday and Friday at 3 a.m. Find The Bay on \u003c/span>\u003c/i>\u003ca href=\"https://podcasts.apple.com/us/podcast/the-bay/id1350043452?mt=2\">\u003ci>\u003cspan style=\"font-weight: 400\">Apple Podcasts\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ\">\u003ci>\u003cspan style=\"font-weight: 400\">Spotify\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://www.stitcher.com/podcast/kqed/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">Stitcher\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, NPR One or via \u003c/span>\u003c/i>\u003ca href=\"https://www.amazon.com/KQED-The-Bay-Flash-Briefing/dp/B07H6YYV23\">\u003ci>\u003cspan style=\"font-weight: 400\">Alexa\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"description": "Starting today, 130 artists in San Francisco will receive $1,000 a month for the next 6 months through the city’s Guaranteed Income Pilot Program, which was announced in March to help artists from marginalized communities who have struggled during the pandemic. Most artists agree a guaranteed income would help. But as the program officially rolls",
"title": "San Francisco’s ‘Guaranteed Income’ Pilot for Artists Starts Today. But Some Arts Groups are Unhappy with the Process So Far | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Starting today, 130 artists in San Francisco will receive $1,000 a month for the next 6 months through the city’s Guaranteed Income Pilot Program, which was announced in March to help artists from marginalized communities who have struggled during the pandemic.\u003c/p>\n\u003cp>Most artists agree a guaranteed income would help. But as the program officially rolls out, some arts groups are concerned that the process of launching the experiment was inequitable from the beginning.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Guest\u003c/strong>: \u003ca href=\"https://twitter.com/chloeveltman\">Chloe Veltman\u003c/a>, KQED arts and culture reporter\u003c/span>\u003c/p>\n\u003cp>Episode transcript \u003ca href=\"https://bit.ly/3wsj39E\">here\u003c/a>.\u003c/p>\n\u003cp id=\"embed-code\" class=\"inconsolata\">\n\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC6274733542\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\n\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Subscribe to our newsletter \u003c/span>\u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfeiQTfCnzwvOkxyTf8kUNPHsaoishgMkbMpQ25W5UpHOn9bw/viewform\">\u003ci>\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Follow \u003c/span>\u003c/i>\u003ca href=\"https://www.kqed.org/news/tag/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">The Bay\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> to hear more local Bay Area stories like this one. New episodes are released Monday, Wednesday and Friday at 3 a.m. Find The Bay on \u003c/span>\u003c/i>\u003ca href=\"https://podcasts.apple.com/us/podcast/the-bay/id1350043452?mt=2\">\u003ci>\u003cspan style=\"font-weight: 400\">Apple Podcasts\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ\">\u003ci>\u003cspan style=\"font-weight: 400\">Spotify\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://www.stitcher.com/podcast/kqed/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">Stitcher\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, NPR One or via \u003c/span>\u003c/i>\u003ca href=\"https://www.amazon.com/KQED-The-Bay-Flash-Briefing/dp/B07H6YYV23\">\u003ci>\u003cspan style=\"font-weight: 400\">Alexa\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "the-real-history-behind-the-myths-and-mystery-of-stanfords-searsville-lake",
"title": "The Real History Behind the Myths and Mystery of Stanford's Searsville Lake",
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"headTitle": "The Real History Behind the Myths and Mystery of Stanford’s Searsville Lake | KQED",
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"content": "\u003cp>Rohnert Park resident David Mattea remembers fondly when he was a boy in the 1970s, how his family would drive half an hour south to escape foggy Daly City. They would head to a place called Searsville Lake for some fun in the sun. When the weather was good, the man-made playground would regularly draw thousands of people from all over the Bay Area for water sports, summer camps, picnics and more.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“Whatever became of Searsville Lake on the Peninsula?” Mattea wants to know.\u003c/p>\n\u003ch2>The Great Water Grab of the 19th Century\u003c/h2>\n\u003cp>In the years following the Gold Rush, San Francisco’s growing population was thirsty for drinking water. The Spring Valley Water Company bought up a lot of the farmland on the Peninsula south of the city to take advantage of all the creek water pouring off the Santa Cruz Mountains. They built dams to collect the water in reservoirs like \u003ca href=\"https://www.kqed.org/news/11747125/the-not-so-crystal-clean-history-of-san-franciscos-drinking-water-2\">Crystal Springs \u003c/a>and directed it to San Francisco.\u003c/p>\n\u003cp>Now, around this time, the railroad baron Leland Stanford was building a brand new university. He bought a small reservoir from the Spring Valley Water Company for use on his \u003ca href=\"https://www.kqed.org/news/11781771/how-stanford-became-the-largest-landowner-in-silicon-valley\" target=\"_blank\" rel=\"noopener noreferrer\">sprawling, 8,200-acre campus\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11871596\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871596\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/16562202803_c583eefd4c_b.jpg\" alt=\"The dam was built in 1892 by the Spring Valley Water Company, but the reservoir never proved to be a reliable source of palatable drinking water and was acquired by Stanford University in 1919. \" width=\"1024\" height=\"612\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b-800x478.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b-1020x610.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b-160x96.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The dam was built in 1892 by the Spring Valley Water Company, but the reservoir never proved to be a reliable source of palatable drinking water and was acquired by Stanford University in 1919. \u003ccite>(Courtesy of Stanford University Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A handful of creeks feed the little reservoir on the campus, according to Tom Zigterman, director of water resources and civil infrastructure at Stanford.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s four or five, depends on where you’re doing the counting, but it’s a number of creeks that merge right there at that canyon,” he says.\u003c/p>\n\u003cp>However, this reservoir proved to be a major disappointment as a drinking water source because one of the creeks that fed into it, Corte Madera Creek, also carried tons of silt and sediment down from the mountains.\u003c/p>\n\u003cp>“The water smelled awful,” says Julie Cain, a historian for Stanford Heritage Services, which is responsible for the campus archaeology program. Cain is co-writing a book with another local historian, Nancy Lund, about Searsville Dam. “The water tasted awful. All of the porcelain sinks and bathtubs had yellow or brownish stains that could not be removed.”\u003c/p>\n\u003cp>Cain says Stanford’s early campus manager “figured out relatively quickly that this water was really going to only be good for irrigation and fire protection.”\u003c/p>\n\u003cp>Even though the reservoir couldn’t deliver potable water, it was still a pretty sweet place to hang out.\u003c/p>\n\u003cp>“There were about 200 families living in the area, roughly, and the lake became an immediate unofficial recreational spot with people that lived nearby,” Cain says.\u003c/p>\n\u003cfigure id=\"attachment_11871597\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871597\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/17180724472_97b8ec665b_b.jpg\" alt=\"Searsville Dam may be man-made, but it's still pretty and fascinating to natural scientists. The dam is surrounded by grasslands, chaparral, oak woodland, mixed evergreen forest, and even freshwater wetlands. \" width=\"1024\" height=\"665\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b-800x520.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b-1020x662.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b-160x104.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Searsville Dam may be man-made, but it’s still pretty to many and fascinating to natural scientists. The dam is surrounded by grasslands, chaparral, oak woodland, mixed evergreen forest, and even freshwater wetlands. \u003ccite>(Courtesy of Dan Quinn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1922, a Stanford couple leased the property so they could teach water sports and run a summer camp. Ernst and Greta Brandsten were both Swedish immigrants and Olympic divers. They called it Camp Searsville.\u003c/p>\n\u003cp>“Greta was the first woman ever to win an Olympic gold medal for \u003ca href=\"https://en.wikipedia.org/wiki/Greta_Johansson\" target=\"_blank\" rel=\"noopener noreferrer\">high diving in 1912\u003c/a>!” Cain notes.\u003c/p>\n\u003cp>Girl Scouts and Boy Scouts camped on the property. Tons of sand was brought in to create a man-made beach. 1,500 people might show up on a Sunday, 2,500 people on a holiday weekend. It was a scene, “for not just the local community, but really anybody within the Bay Area. I have photos of, I think Memorial Day, and it looks like \u003ca href=\"http://www.pdxhistory.com/html/coney_island.html\" target=\"_blank\" rel=\"noopener noreferrer\">Coney Island\u003c/a>,” Cain says.\u003c/p>\n\u003ch2>Debunking Urban Myths\u003c/h2>\n\u003cp>Near the lake, there was a tiny town called Searsville that doesn’t exist anymore. It’s a myth, however, that the town was flooded by the construction of the reservoir. That was a rumor started by Ernst Brandsten, who loved to scare his diving students by telling them they could hit their heads on an old Searsville rooftop if they weren’t careful.\u003c/p>\n\u003cp>Also untrue: a legendary concert in 1968 that baby boomers who spent summer days at Searsville Lake as children and teenagers recall. They remember hearing \u003cem>about\u003c/em> \u003cem>it\u003c/em>, but nobody could have \u003cem>attended\u003c/em> \u003cem>it\u003c/em>, because as historian Julie Cain explains, the university got wind of it while it was being organized and shut the concert down.\u003c/p>\n\u003cp>(A legendary concert that DID happen in 1963 featured the famous folk singer Pete Seeger. But Searsville – again, contrary to rumor – did not become a rock concert venue.)\u003c/p>\n\u003cfigure id=\"attachment_11871599\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871599\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/16559944954_0ba30159ea_b.jpg\" alt=\"Searsville Dam is a concrete gravity structure made of interlocking concrete blocks. \" width=\"1024\" height=\"681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b-160x106.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Searsville Dam is a concrete gravity structure made of interlocking concrete blocks. \u003ccite>(Courtesy of Philippe Cohen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They would have had great people, though,” Cain says. “Country Joe and the Fish, Joan Baez, everybody and their dog that was anybody in San Francisco was on that list.”\u003c/p>\n\u003ch2>What happened to the Coney Island of Stanford University, Then?\u003c/h2>\n\u003cp>As decades passed, the university’s biology department grew tired of having to share its 1,200-acre biological preserve with the swimming, boating, picnicking party animals of the Bay Area.\u003c/p>\n\u003cp>Stanford researchers use the land to study everything from Bay \u003ca href=\"https://news.stanford.edu/news/2002/may15/butterfly-515.html\" target=\"_blank\" rel=\"noopener noreferrer\">checkerspot butterflies\u003c/a> to climate change and invasive plants. A lot of this didn’t mean much to Searsville Lake visitors, who unwittingly trampled on a lot of science projects.\u003c/p>\n\u003cp>“Which really, has continued to this day with local kids who got nothing better to do,” Cain says.\u003c/p>\n\u003cp>In 1976, the university bought out the camp’s lease and closed the beloved swimming spot down. You can still take docent-led tours of what’s now called the Jasper Ridge Biological Preserve, but mostly, the party is over.\u003c/p>\n\u003cp>After more decades passed, the dam caught the eye of a different group of locals for very different reasons. In 2013, two environmental groups brought a \u003ca href=\"https://www.kqed.org/news/7035/environmentalists-sue-stanford-over-dam\" target=\"_blank\" rel=\"noopener noreferrer\">lawsuit\u003c/a> against Stanford, arguing Searsville Dam, particularly its diversion of water from the San Francisquito Creek Watershed, damaged the habitat and threatened local fauna.\u003c/p>\n\u003cfigure id=\"attachment_11871600\" class=\"wp-caption aligncenter\" style=\"max-width: 613px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871600\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/17156443456_8de7bb384f_z.jpg\" alt=\"The Searsville Dam is located within the San Francisquito Creek watershed, which encompasses about 50 square miles and more than 20 creeks. Over thousands of years, the creek has carried sediment downstream from the Santa Cruz Mountains to create the alluvial fan upon which Atherton, Menlo Park, Palo Alto, East Palo Alto and Stanford were developed.\" width=\"613\" height=\"640\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17156443456_8de7bb384f_z.jpg 613w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17156443456_8de7bb384f_z-160x167.jpg 160w\" sizes=\"(max-width: 613px) 100vw, 613px\">\u003cfigcaption class=\"wp-caption-text\">The Searsville Dam is located within the San Francisquito Creek Watershed, which encompasses about 50 square miles and more than 20 creeks. Over thousands of years, the creek has carried sediment downstream from the Santa Cruz Mountains to create the alluvial fan upon which Atherton, Menlo Park, Palo Alto, East Palo Alto and Stanford were developed. \u003ccite>(Courtesy Oakland Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fish biologist Matt Stoecker grew up in Portola Valley, one of several Peninsula cities that popped up near Stanford. His parents swam in Searsville Lake. He remembers playing in the creeks that fed the reservoir when he was a boy.\u003c/p>\n\u003cp>“There was a steelhead run that used to run from the Bay all the way up to Windy Hill and Portola Valley, where I lived,” Stoecker says.\u003c/p>\n\u003cp>He remembers one brave little steelhead trout in particular.\u003c/p>\n\u003cp>“This was actually a steelhead that had come from the ocean and may have swum from as far away as, you know, off the coast of Japan, all the way back to the stream it was born in and this useless dam that’s not serving a function anymore is preventing it from swimming back to its home,” Stoecker says.\u003c/p>\n\u003cp>As a grown-up, Stoecker started a group called \u003ca href=\"http://www.beyondsearsvilledam.org/Beyond_Searsville_Dam/Home.html\" target=\"_blank\" rel=\"noopener noreferrer\">Beyond Searsville Dam\u003c/a>, which has spent 20 years trying to get Stanford to restore the local watershed to something like its original glory.\u003c/p>\n\u003cp>The university did budge, kind of. It’s come up with a \u003ca href=\"https://news.stanford.edu/news/2015/may/searsville-preferred-plan-050115.html\" target=\"_blank\" rel=\"noopener noreferrer\">plan\u003c/a> — not to get rid of Searsville Dam altogether, which is what Stoecker wants — but to open a hole in the bottom of the dam.\u003c/p>\n\u003cfigure id=\"attachment_11871593\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871593\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b.jpg\" alt=\"Two environmental groups filed a federal lawsuit against Stanford University, claiming Searsville Dam harms threatened steelhead trout.\" width=\"1024\" height=\"638\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b-800x498.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b-1020x636.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b-160x100.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Two environmental groups filed a federal lawsuit against Stanford University, claiming Searsville Dam harms threatened steelhead trout. \u003ccite>(Courtesy of Philippe Cohen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That would let the \u003ca href=\"https://www.fisheries.noaa.gov/west-coast/endangered-species-conservation/central-california-coast-steelhead\" target=\"_blank\" rel=\"noopener noreferrer\">steelhead trout\u003c/a> returning from the bay go upstream, and it would let the water go downstream.\u003c/p>\n\u003cp>Even so, you can anticipate Stanford will engage in a lot of meetings in the years to come with the public and various agencies before anything finally happens on the ground.\u003c/p>\n\u003cp>“So it’s not a total success story, but it’s a partial success story,” writes plaintiff’s attorney Chris Sproul, who notes the lawsuit has been resolved. “The environment organizations I represent are happy with the progress so far and hopeful that the big prize will be attained (steelhead being able to freely utilize the entire Corte Madera Creek watershed — there is some absolutely beautiful habitat up above Searsville) in the not-too-distant future.”\u003c/p>\n\u003cp>“We’ve been meeting with the resource agencies at the state and federal level: (Army) Corps of Engineers, National Marine Fisheries (Service), the California Department of Fish and Wildlife, (San Francisco Bay) Regional Water Quality Control Board. They’re all involved,” says Zigterman, director of water resources and civil infrastructure for Stanford.\u003c/p>\n\u003cp>So, I gotta give the last word to historian Julie Cain.\u003c/p>\n\u003cp>“I’m probably going to put words in somebody’s mouth,” she says, “but I’m sure somebody at Stanford is shaking his or her head, going, ‘What in the hell did we buy that place for?'”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\n",
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"excerpt": "Some of the shoreline along Searsville Dam used to be a man-made, beach-like playground open to the public on the Stanford campus. Over the years rumors and myths about the place have taken root.",
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"title": "The Real History Behind the Myths and Mystery of Stanford's Searsville Lake | KQED",
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"headline": "The Real History Behind the Myths and Mystery of Stanford's Searsville Lake",
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"subhead": "Did Leland Stanford really flood a town? What about that legendary concert in 1968?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rohnert Park resident David Mattea remembers fondly when he was a boy in the 1970s, how his family would drive half an hour south to escape foggy Daly City. They would head to a place called Searsville Lake for some fun in the sun. When the weather was good, the man-made playground would regularly draw thousands of people from all over the Bay Area for water sports, summer camps, picnics and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“Whatever became of Searsville Lake on the Peninsula?” Mattea wants to know.\u003c/p>\n\u003ch2>The Great Water Grab of the 19th Century\u003c/h2>\n\u003cp>In the years following the Gold Rush, San Francisco’s growing population was thirsty for drinking water. The Spring Valley Water Company bought up a lot of the farmland on the Peninsula south of the city to take advantage of all the creek water pouring off the Santa Cruz Mountains. They built dams to collect the water in reservoirs like \u003ca href=\"https://www.kqed.org/news/11747125/the-not-so-crystal-clean-history-of-san-franciscos-drinking-water-2\">Crystal Springs \u003c/a>and directed it to San Francisco.\u003c/p>\n\u003cp>Now, around this time, the railroad baron Leland Stanford was building a brand new university. He bought a small reservoir from the Spring Valley Water Company for use on his \u003ca href=\"https://www.kqed.org/news/11781771/how-stanford-became-the-largest-landowner-in-silicon-valley\" target=\"_blank\" rel=\"noopener noreferrer\">sprawling, 8,200-acre campus\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11871596\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871596\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/16562202803_c583eefd4c_b.jpg\" alt=\"The dam was built in 1892 by the Spring Valley Water Company, but the reservoir never proved to be a reliable source of palatable drinking water and was acquired by Stanford University in 1919. \" width=\"1024\" height=\"612\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b-800x478.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b-1020x610.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16562202803_c583eefd4c_b-160x96.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The dam was built in 1892 by the Spring Valley Water Company, but the reservoir never proved to be a reliable source of palatable drinking water and was acquired by Stanford University in 1919. \u003ccite>(Courtesy of Stanford University Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A handful of creeks feed the little reservoir on the campus, according to Tom Zigterman, director of water resources and civil infrastructure at Stanford.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s four or five, depends on where you’re doing the counting, but it’s a number of creeks that merge right there at that canyon,” he says.\u003c/p>\n\u003cp>However, this reservoir proved to be a major disappointment as a drinking water source because one of the creeks that fed into it, Corte Madera Creek, also carried tons of silt and sediment down from the mountains.\u003c/p>\n\u003cp>“The water smelled awful,” says Julie Cain, a historian for Stanford Heritage Services, which is responsible for the campus archaeology program. Cain is co-writing a book with another local historian, Nancy Lund, about Searsville Dam. “The water tasted awful. All of the porcelain sinks and bathtubs had yellow or brownish stains that could not be removed.”\u003c/p>\n\u003cp>Cain says Stanford’s early campus manager “figured out relatively quickly that this water was really going to only be good for irrigation and fire protection.”\u003c/p>\n\u003cp>Even though the reservoir couldn’t deliver potable water, it was still a pretty sweet place to hang out.\u003c/p>\n\u003cp>“There were about 200 families living in the area, roughly, and the lake became an immediate unofficial recreational spot with people that lived nearby,” Cain says.\u003c/p>\n\u003cfigure id=\"attachment_11871597\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871597\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/17180724472_97b8ec665b_b.jpg\" alt=\"Searsville Dam may be man-made, but it's still pretty and fascinating to natural scientists. The dam is surrounded by grasslands, chaparral, oak woodland, mixed evergreen forest, and even freshwater wetlands. \" width=\"1024\" height=\"665\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b-800x520.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b-1020x662.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17180724472_97b8ec665b_b-160x104.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Searsville Dam may be man-made, but it’s still pretty to many and fascinating to natural scientists. The dam is surrounded by grasslands, chaparral, oak woodland, mixed evergreen forest, and even freshwater wetlands. \u003ccite>(Courtesy of Dan Quinn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1922, a Stanford couple leased the property so they could teach water sports and run a summer camp. Ernst and Greta Brandsten were both Swedish immigrants and Olympic divers. They called it Camp Searsville.\u003c/p>\n\u003cp>“Greta was the first woman ever to win an Olympic gold medal for \u003ca href=\"https://en.wikipedia.org/wiki/Greta_Johansson\" target=\"_blank\" rel=\"noopener noreferrer\">high diving in 1912\u003c/a>!” Cain notes.\u003c/p>\n\u003cp>Girl Scouts and Boy Scouts camped on the property. Tons of sand was brought in to create a man-made beach. 1,500 people might show up on a Sunday, 2,500 people on a holiday weekend. It was a scene, “for not just the local community, but really anybody within the Bay Area. I have photos of, I think Memorial Day, and it looks like \u003ca href=\"http://www.pdxhistory.com/html/coney_island.html\" target=\"_blank\" rel=\"noopener noreferrer\">Coney Island\u003c/a>,” Cain says.\u003c/p>\n\u003ch2>Debunking Urban Myths\u003c/h2>\n\u003cp>Near the lake, there was a tiny town called Searsville that doesn’t exist anymore. It’s a myth, however, that the town was flooded by the construction of the reservoir. That was a rumor started by Ernst Brandsten, who loved to scare his diving students by telling them they could hit their heads on an old Searsville rooftop if they weren’t careful.\u003c/p>\n\u003cp>Also untrue: a legendary concert in 1968 that baby boomers who spent summer days at Searsville Lake as children and teenagers recall. They remember hearing \u003cem>about\u003c/em> \u003cem>it\u003c/em>, but nobody could have \u003cem>attended\u003c/em> \u003cem>it\u003c/em>, because as historian Julie Cain explains, the university got wind of it while it was being organized and shut the concert down.\u003c/p>\n\u003cp>(A legendary concert that DID happen in 1963 featured the famous folk singer Pete Seeger. But Searsville – again, contrary to rumor – did not become a rock concert venue.)\u003c/p>\n\u003cfigure id=\"attachment_11871599\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871599\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/16559944954_0ba30159ea_b.jpg\" alt=\"Searsville Dam is a concrete gravity structure made of interlocking concrete blocks. \" width=\"1024\" height=\"681\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/16559944954_0ba30159ea_b-160x106.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Searsville Dam is a concrete gravity structure made of interlocking concrete blocks. \u003ccite>(Courtesy of Philippe Cohen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They would have had great people, though,” Cain says. “Country Joe and the Fish, Joan Baez, everybody and their dog that was anybody in San Francisco was on that list.”\u003c/p>\n\u003ch2>What happened to the Coney Island of Stanford University, Then?\u003c/h2>\n\u003cp>As decades passed, the university’s biology department grew tired of having to share its 1,200-acre biological preserve with the swimming, boating, picnicking party animals of the Bay Area.\u003c/p>\n\u003cp>Stanford researchers use the land to study everything from Bay \u003ca href=\"https://news.stanford.edu/news/2002/may15/butterfly-515.html\" target=\"_blank\" rel=\"noopener noreferrer\">checkerspot butterflies\u003c/a> to climate change and invasive plants. A lot of this didn’t mean much to Searsville Lake visitors, who unwittingly trampled on a lot of science projects.\u003c/p>\n\u003cp>“Which really, has continued to this day with local kids who got nothing better to do,” Cain says.\u003c/p>\n\u003cp>In 1976, the university bought out the camp’s lease and closed the beloved swimming spot down. You can still take docent-led tours of what’s now called the Jasper Ridge Biological Preserve, but mostly, the party is over.\u003c/p>\n\u003cp>After more decades passed, the dam caught the eye of a different group of locals for very different reasons. In 2013, two environmental groups brought a \u003ca href=\"https://www.kqed.org/news/7035/environmentalists-sue-stanford-over-dam\" target=\"_blank\" rel=\"noopener noreferrer\">lawsuit\u003c/a> against Stanford, arguing Searsville Dam, particularly its diversion of water from the San Francisquito Creek Watershed, damaged the habitat and threatened local fauna.\u003c/p>\n\u003cfigure id=\"attachment_11871600\" class=\"wp-caption aligncenter\" style=\"max-width: 613px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871600\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/05/17156443456_8de7bb384f_z.jpg\" alt=\"The Searsville Dam is located within the San Francisquito Creek watershed, which encompasses about 50 square miles and more than 20 creeks. Over thousands of years, the creek has carried sediment downstream from the Santa Cruz Mountains to create the alluvial fan upon which Atherton, Menlo Park, Palo Alto, East Palo Alto and Stanford were developed.\" width=\"613\" height=\"640\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17156443456_8de7bb384f_z.jpg 613w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/05/17156443456_8de7bb384f_z-160x167.jpg 160w\" sizes=\"(max-width: 613px) 100vw, 613px\">\u003cfigcaption class=\"wp-caption-text\">The Searsville Dam is located within the San Francisquito Creek Watershed, which encompasses about 50 square miles and more than 20 creeks. Over thousands of years, the creek has carried sediment downstream from the Santa Cruz Mountains to create the alluvial fan upon which Atherton, Menlo Park, Palo Alto, East Palo Alto and Stanford were developed. \u003ccite>(Courtesy Oakland Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fish biologist Matt Stoecker grew up in Portola Valley, one of several Peninsula cities that popped up near Stanford. His parents swam in Searsville Lake. He remembers playing in the creeks that fed the reservoir when he was a boy.\u003c/p>\n\u003cp>“There was a steelhead run that used to run from the Bay all the way up to Windy Hill and Portola Valley, where I lived,” Stoecker says.\u003c/p>\n\u003cp>He remembers one brave little steelhead trout in particular.\u003c/p>\n\u003cp>“This was actually a steelhead that had come from the ocean and may have swum from as far away as, you know, off the coast of Japan, all the way back to the stream it was born in and this useless dam that’s not serving a function anymore is preventing it from swimming back to its home,” Stoecker says.\u003c/p>\n\u003cp>As a grown-up, Stoecker started a group called \u003ca href=\"http://www.beyondsearsvilledam.org/Beyond_Searsville_Dam/Home.html\" target=\"_blank\" rel=\"noopener noreferrer\">Beyond Searsville Dam\u003c/a>, which has spent 20 years trying to get Stanford to restore the local watershed to something like its original glory.\u003c/p>\n\u003cp>The university did budge, kind of. It’s come up with a \u003ca href=\"https://news.stanford.edu/news/2015/may/searsville-preferred-plan-050115.html\" target=\"_blank\" rel=\"noopener noreferrer\">plan\u003c/a> — not to get rid of Searsville Dam altogether, which is what Stoecker wants — but to open a hole in the bottom of the dam.\u003c/p>\n\u003cfigure id=\"attachment_11871593\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871593\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b.jpg\" alt=\"Two environmental groups filed a federal lawsuit against Stanford University, claiming Searsville Dam harms threatened steelhead trout.\" width=\"1024\" height=\"638\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b-800x498.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b-1020x636.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2013/01/16562202473_dbbd4e6bbd_b-160x100.jpg 160w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Two environmental groups filed a federal lawsuit against Stanford University, claiming Searsville Dam harms threatened steelhead trout. \u003ccite>(Courtesy of Philippe Cohen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That would let the \u003ca href=\"https://www.fisheries.noaa.gov/west-coast/endangered-species-conservation/central-california-coast-steelhead\" target=\"_blank\" rel=\"noopener noreferrer\">steelhead trout\u003c/a> returning from the bay go upstream, and it would let the water go downstream.\u003c/p>\n\u003cp>Even so, you can anticipate Stanford will engage in a lot of meetings in the years to come with the public and various agencies before anything finally happens on the ground.\u003c/p>\n\u003cp>“So it’s not a total success story, but it’s a partial success story,” writes plaintiff’s attorney Chris Sproul, who notes the lawsuit has been resolved. “The environment organizations I represent are happy with the progress so far and hopeful that the big prize will be attained (steelhead being able to freely utilize the entire Corte Madera Creek watershed — there is some absolutely beautiful habitat up above Searsville) in the not-too-distant future.”\u003c/p>\n\u003cp>“We’ve been meeting with the resource agencies at the state and federal level: (Army) Corps of Engineers, National Marine Fisheries (Service), the California Department of Fish and Wildlife, (San Francisco Bay) Regional Water Quality Control Board. They’re all involved,” says Zigterman, director of water resources and civil infrastructure for Stanford.\u003c/p>\n\u003cp>So, I gotta give the last word to historian Julie Cain.\u003c/p>\n\u003cp>“I’m probably going to put words in somebody’s mouth,” she says, “but I’m sure somebody at Stanford is shaking his or her head, going, ‘What in the hell did we buy that place for?'”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "PPP Loans Were Meant to Help Save Businesses, But Many in Communities of Color Didn’t Get Them",
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"content": "\u003cp>Just four months ago, a pro-Trump mob violently stormed the U.S. Capitol in support of the former president’s conspiracy theories about the 2020 election. And even after that, most of California’s Republican elected officials stuck with Trump by voting to overturn the certification of the results.\u003c/p>\n\u003cp>Trump may be out of office now, but many of those same Republicans — including House Minority Leader Kevin McCarthy from Bakersfield — are still enabling his lies, most recently when House Republicans voted to remove Wyoming’s Rep. Liz Cheney from her leadership role, for speaking out against Trump and his role in the Capitol insurrection.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cem>This episode first aired o\u003ca href=\"https://www.kqed.org/news/11854275/the-california-republicans-who-helped-enable-wednesdays-attack-on-the-capitol\">n Jan. 8, 2021.\u003c/a>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Guest: \u003c/span>\u003ca href=\"https://twitter.com/mlagos\">\u003cspan style=\"font-weight: 400\">Marisa Lagos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED politics correspondent and co-host of \u003c/span>\u003ca href=\"https://www.kqed.org/podcasts/politicalbreakdown\">\u003cspan style=\"font-weight: 400\">KQED’s Political Breakdown podcast\u003c/span>\u003c/a>\u003c/p>\n\u003cp>Episode transcript \u003ca href=\"https://bit.ly/3w45ldc\">here\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Support The Bay by making a pledge \u003ca href=\"http://donate.kqed.org/thebay\">here\u003c/a>! \u003c/em>\u003ci>\u003cspan style=\"font-weight: 400\">\u003cem>Sub\u003c/em>scribe to our newsletter \u003c/span>\u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfeiQTfCnzwvOkxyTf8kUNPHsaoishgMkbMpQ25W5UpHOn9bw/viewform\">\u003ci>\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC1845610287&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Follow \u003c/span>\u003c/i>\u003ca href=\"https://www.kqed.org/news/tag/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">The Bay\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> to hear more local Bay Area stories like this one. New episodes are released Monday, Wednesday and Friday at 3 a.m. Find The Bay on \u003c/span>\u003c/i>\u003ca href=\"https://podcasts.apple.com/us/podcast/the-bay/id1350043452?mt=2\">\u003ci>\u003cspan style=\"font-weight: 400\">Apple Podcasts\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ\">\u003ci>\u003cspan style=\"font-weight: 400\">Spotify\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://www.stitcher.com/podcast/kqed/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">Stitcher\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, NPR One or via \u003c/span>\u003c/i>\u003ca href=\"https://www.amazon.com/KQED-The-Bay-Flash-Briefing/dp/B07H6YYV23\">\u003ci>\u003cspan style=\"font-weight: 400\">Alexa\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just four months ago, a pro-Trump mob violently stormed the U.S. Capitol in support of the former president’s conspiracy theories about the 2020 election. And even after that, most of California’s Republican elected officials stuck with Trump by voting to overturn the certification of the results.\u003c/p>\n\u003cp>Trump may be out of office now, but many of those same Republicans — including House Minority Leader Kevin McCarthy from Bakersfield — are still enabling his lies, most recently when House Republicans voted to remove Wyoming’s Rep. Liz Cheney from her leadership role, for speaking out against Trump and his role in the Capitol insurrection.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cem>This episode first aired o\u003ca href=\"https://www.kqed.org/news/11854275/the-california-republicans-who-helped-enable-wednesdays-attack-on-the-capitol\">n Jan. 8, 2021.\u003c/a>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Guest: \u003c/span>\u003ca href=\"https://twitter.com/mlagos\">\u003cspan style=\"font-weight: 400\">Marisa Lagos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED politics correspondent and co-host of \u003c/span>\u003ca href=\"https://www.kqed.org/podcasts/politicalbreakdown\">\u003cspan style=\"font-weight: 400\">KQED’s Political Breakdown podcast\u003c/span>\u003c/a>\u003c/p>\n\u003cp>Episode transcript \u003ca href=\"https://bit.ly/3w45ldc\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "The PG&E Fire Victim Trust Owes Billions to Survivors — and Most Are Still Waiting",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">The vast majority of the nearly 70,000 fire survivors are waiting for the compensation they’re owed as a result of PG&E’s bankruptcy settlement — while the trust responsible for managing the money racked up \u003ca href=\"https://www.kqed.org/news/11872328/survivors-stuck-in-limbo-as-pge-fire-victim-trust-pays-out-50-million-in-fees\">over $51 million in operating costs\u003c/a> in 2020. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Many families who have been displaced by fires caused by PG&E’s equipment are living in precarious situations. Some live unhoused or with relatives, and many have been forced to dip into savings while also experiencing the trauma of living with fear of fires. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So why are so many survivors still waiting?\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Guest\u003c/strong>: \u003c/span>\u003ca href=\"https://twitter.com/lilyjamali\">\u003cspan style=\"font-weight: 400\">Lily Jamali\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, Co-host and correspondent at KQED’s The California Report\u003c/span>\u003c/p>\n\u003cp>Episode transcript \u003ca href=\"https://bit.ly/3bEwlbx\">here\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Support The Bay by making a pledge \u003ca href=\"https://donate.kqed.org/thebay\">\u003cstrong>here\u003c/strong>\u003c/a>!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>When people see attacks on Asians — including a recent near-fatal stabbing on San Francisco’s Market Street — many refer to them as hate crimes in order to call out anti-Asian racism and violence.\u003c/p>\n\u003cp>But the legal use of a hate crime charge is much trickier. And it raises some hard questions about whether the state should add harsher penalties for racially motivated attacks, or focus on rehabilitation and restorative justice.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Guest\u003c/strong>: \u003ca href=\"https://twitter.com/mlagos\">Marisa Lagos\u003c/a>, KQED politics correspondent and co-host of \u003ca href=\"https://www.kqed.org/podcasts/politicalbreakdown\">KQED’s Political Breakdown podcast\u003c/a>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>Episode transcript \u003ca href=\"https://bit.ly/3uF35sC\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Support The Bay by making a pledge \u003ca href=\"http://donate.kqed.org/thebay\">here\u003c/a>!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm?e=KQINC7178706209&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Subscribe to our newsletter \u003c/span>\u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSfeiQTfCnzwvOkxyTf8kUNPHsaoishgMkbMpQ25W5UpHOn9bw/viewform\">\u003ci>\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Follow \u003c/span>\u003c/i>\u003ca href=\"https://www.kqed.org/news/tag/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">The Bay\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> to hear more local Bay Area stories like this one. New episodes are released Monday, Wednesday and Friday at 3 a.m. Find The Bay on \u003c/span>\u003c/i>\u003ca href=\"https://podcasts.apple.com/us/podcast/the-bay/id1350043452?mt=2\">\u003ci>\u003cspan style=\"font-weight: 400\">Apple Podcasts\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ\">\u003ci>\u003cspan style=\"font-weight: 400\">Spotify\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003ca href=\"https://www.stitcher.com/podcast/kqed/the-bay\">\u003ci>\u003cspan style=\"font-weight: 400\">Stitcher\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, NPR One or via \u003c/span>\u003c/i>\u003ca href=\"https://www.amazon.com/KQED-The-Bay-Flash-Briefing/dp/B07H6YYV23\">\u003ci>\u003cspan style=\"font-weight: 400\">Alexa\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">In the 1920s and 1930s, Stockton’s Little Manila grew into the largest Filipino community outside of Manila itself. Thousands of Filipinos worked as farm laborers in the San Joaquin Valley, and over the years they opened businesses, restaurants, hotels and organized labor unions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over time, Stockton’s urban renewal policies led to the destruction of Little Manila. But today, Filipinx organizers in Stockton are working to preserve that centurylong history, organize the community and educate the next generation.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Guest\u003c/strong>: \u003c/span>\u003ca href=\"https://twitter.com/shaylynmartos\">\u003cspan style=\"font-weight: 400\">Shaylyn Martos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, The Bay production assistant\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Episode transcript \u003ca href=\"https://bit.ly/3uuqX1W\">here\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Make your pledge of support to The Bay \u003ca href=\"https://donate.kqed.org/thebay\">here!\u003c/a>\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp> \u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>[dropcap]B[/dropcap]ay Curious listener Jaimie Cohen wants to learn more about the \u003ca href=\"https://time.com/2837756/donut-or-doughnut/\">doughnut\u003c/a> and Chinese food shops she’s seen around the Bay Area:\u003c/p>\n\u003cp>“Why are there restaurants that serve Chinese food, doughnuts and burgers all in one location? And why are there so many of them specifically in the Bay Area? What is the history of it happening here?”\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>Doughnuts have long been a favorite \u003ca href=\"https://www.smithsonianmag.com/history/the-history-of-the-doughnut-150405177/\">American treat\u003c/a>. But what if you could get some lo mein or fried rice while grabbing a dozen of your favorite crullers? It’s a uniquely Californian combination with an unexpected history.\u003c/p>\n\u003ch3>Inside the Mission District’s ‘China Express and Donut’\u003c/h3>\n\u003cp>Those passing through the 24th Street / Mission BART station may have seen the doughnut shop that first piqued Jaimie Cohen’s curiosity. It sits right on the corner: “Chinese Food and Donuts” in bold red lettering.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The shop’s owner, Jolly Chan, immigrated from Cambodia in 1981. He started off in Los Angeles, where he lived until 1985 when he moved up to San Francisco and started China Express and Donut in 1993. “I continue until now,” Chan says.\u003c/p>\n\u003cp>The walls of Chan’s shop flash with neon signs spotlighting the two wildly different foods he serves. He points to his daily array of doughnuts: glazed, sugar and sprinkles. A few feet away, he also offers a buffet of Chinese food classics, including chicken fried rice, pot stickers and sweet and sour pork.\u003c/p>\n\u003cfigure id=\"attachment_11871927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11871927 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/04/Chinese-and-donuts3.jpg\" alt=\"People wait for the bus across the street from China Express, a restaurant serving chinese food and donuts, on 24th and Mission Streets in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People wait for the bus across the street from China Express, a restaurant serving Chinese food and doughnuts, on 24th and Mission Streets in San Francisco on March 19, 2021. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“A little spicy, a little sweet,” he laughs.\u003c/p>\n\u003cp>The beauty of his operation is that regulars can grab their coffee and a doughnut in the morning and a plate of orange chicken in the afternoon — all for under $10, he says.\u003c/p>\n\u003cp>Chan learned the ins and outs of this deep fried duo when he first immigrated to Los Angeles. While working at a Chinese restaurant, he learned to make doughnuts from friends who had also recently immigrated from Cambodia.\u003c/p>\n\u003cp>Those friends, he said, learned from one very unlikely entrepreneur: “Ted Ngoy, the king of doughnut.”\u003c/p>\n\u003ch3>Ted Ngoy, the Donut King, Sweeps California\u003c/h3>\n\u003cp>[dropcap]T[/dropcap]he Donut King is largely responsible for building a doughnut dynasty across California.\u003c/p>\n\u003cp>Ted Ngoy fled Cambodia after the \u003ca href=\"https://www.ushmm.org/genocide-prevention/countries/cambodia/case-study/background/origins-of-the-khmer-rouge\">Khmer Rouge\u003c/a> rose to power during the country’s civil war. In 1975, he arrived at Camp Pendleton, a refugee camp in San Diego County, without a penny to his name. Ngoy was working at a gas station in Tustin, California to support his wife and three children when he smelled a sweet aroma from a nearby doughnut shop.\u003c/p>\n\u003cp>“I remember it was a slow night, about midnight, and there was no traffic,” says Ngoy in \u003ca href=\"https://www.imdb.com/title/tt10214496/\">\u003cem>The Donut King\u003c/em>\u003c/a>, a recent documentary about his life by filmmaker Alice Gu (premiering on KQED Channel 9, May 24, 2021 at 10pm). “I ran real fast to come to this window right here. I say, ‘Lady, I would like to buy some doughnut.’ She said, ‘Okay, I’ll sell you a dozen doughnut.'”\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"1920\" height=\"480\" src=\"https://www.youtube.com/embed/sY2jXx0OP88\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>It was love at first bite. Ngoy set out to learn how to make doughnuts himself.\u003c/p>\n\u003cp>He applied and got accepted to a training program with \u003ca href=\"https://en.wikipedia.org/wiki/Winchell%27s_Donuts\">Winchell’s Donut House\u003c/a>, then the leading doughnut chain in California. The company gave him a store to manage, and before long, Ngoy scraped together the money to buy his own shop. Then he bought another and another. Within a decade, he owned 70 doughnut shops across California.\u003c/p>\n\u003cp>Those iconic pink doughnut boxes were his idea. Before Ngoy came along, doughnuts in the U.S were typically sold in a white box.\u003c/p>\n\u003cp>“One day I asked the salesman, ‘How about we create some kind of pink box?'” Ngoy says in The Donut King. “The pink box costs a lot less. Even a dime or two dimes. We can save a lot of money.”\u003c/p>\n\u003cp>Ngoy was a shrewd businessman who shared his fortune with other immigrants. He sponsored over 100 Cambodian families to immigrate to the United States and even welcomed them to stay in his mansion when they first arrived.\u003c/p>\n\u003cp>Ngoy also taught dozens of Cambodian immigrants to make doughnuts. At one point, there were \u003ca href=\"https://www.latimes.com/entertainment-arts/movies/story/2020-10-29/review-the-donut-king-documentary\">reportedly over 5,000\u003c/a> independent doughnut shops sprinkled across the state — roughly 90 percent of them owned by Cambodians. Initially, most of these immigrant-owned, mom and pop shops were concentrated in Southern California, but it was only a matter of time before they began migrating up to the Bay Area.\u003c/p>\n\u003ch3>Supporting One Another to Get Ahead\u003c/h3>\n\u003cp>Decades after Ngoy took California’s doughnut scene by storm, these fried sweet treats still represent the promise of a better life. Dorothy Chow of B & H Bakery Distributors, a Cambodian-American-owned company, supplies doughnut ingredients throughout Northern California.\u003c/p>\n\u003cfigure id=\"attachment_11871926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11871926 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/04/Chinese-and-donuts2.jpg\" alt=\"The donut case at China Express and Donuts on Mission Street in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The doughnut case at China Express and Donut on Mission Street in San Francisco on April 16, 2021. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Basically [B&H] started to try and create another option to help our own people,” says Chow.\u003c/p>\n\u003cp>Chow’s dad started running the business decades ago as an alternative to the giant companies that held a monopoly on doughnut supplies, Chow says. As a survivor of the \u003ca href=\"https://en.wikipedia.org/wiki/Cambodian_Civil_War\">Cambodian Civil War\u003c/a> and resulting \u003ca href=\"https://en.wikipedia.org/wiki/Cambodian_genocide\">genocide\u003c/a>, his singular motivation was to support refugees like himself.\u003c/p>\n\u003cp>“My dad is actually one of the first groups that escaped out of Cambodia,” says Chow. “He was caught into the labor camps that were happening at the time. He’s seen really horrific things. And I’m sure a lot of these doughnut shop owners have their own experiences.”\u003c/p>\n\u003cp>Going to her dad’s warehouse and selling doughnuts in the summer, Chow spent a lot of time with people who had just come from Cambodia. They worked hard to get a better life for their kids. And took advantage of the resources and knowledge around them in their community, learning to cook new cuisines and how to run businesses in America.\u003c/p>\n\u003cp>“If you’ve gone through war and you’ve been able to escape,” says Chow. “If you’ve lost your family and you’ve seen terrible things, owning a doughnut shop is a piece of cake.”\u003c/p>\n\u003ch3>Adapting to Survive and Thrive\u003c/h3>\n\u003cp>[dropcap]M[/dropcap]ost Cambodian-owned doughnut shops focus on the dessert. However, others have the space, skills and equipment to make high-profit fast foods that cater to American tastes, like hot dogs and hamburgers. Chow says a majority of these doughnut crossover shops are in urban spaces, including San Francisco and Oakland.\u003c/p>\n\u003cp>For China Express and Donut owner Jolly Chan, the combination of the two tasty treats came out of necessity. Everything in the Bay Area is so expensive, he says, “We have to sell more stuff to make up the rent and the expense.”\u003c/p>\n\u003cp>Doughnut shops in less expensive areas can afford to close when they’ve sold out, but that’s not an option for Chan. He decided to incorporate another food option to appeal to the lunch crowd. He says he considered burgers, but that would mean competing with the McDonald’s across the street. He thought Chinese food would help his shop stand out on a crowded corner.\u003c/p>\n\u003cfigure id=\"attachment_11871932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871932\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/04/Chinese-and-donuts5.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">China Express employee Kyi Sin Hnin Htet helps a customer at the restaurant on 24th and Mission Streets in San Francisco on March 19, 2021. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chan says the majority of his customers are locals and commuters — 80 percent are Latino.\u003c/p>\n\u003cp>“They love it,” he said. However, he has noticed a drop in business since the Mission District started gentrifying.\u003c/p>\n\u003cp>Chan says once Valencia Street started changing, younger people moved to the area. And they have different tastes.\u003c/p>\n\u003cp>“They don’t like the food that we sell, the doughnuts that we sell. They eat different food,” he says.\u003c/p>\n\u003cp>Chan’s shop specializes in old fashioned treats, like gooey raspberry jelly doughnuts or cake doughnuts with rainbow sprinkles.\u003c/p>\n\u003cp>“What doughnuts used to be,” he says. “The traditional doughnut.”\u003c/p>\n\u003cp>Neighboring independent doughnut shops like \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut\u003c/a> that sell artisanal, seasonal and organic doughnuts at a much higher price point than Chan’s doughnuts are the new trend. And Chan says during the coronavirus shutdowns, his sales dropped more than 50 percent.\u003c/p>\n\u003cp>His business used to be a 50-50 split between customers who would do takeaway and those who would eat inside. During the pandemic, the takeaway orders didn’t make up for the loss of indoor dining.\u003c/p>\n\u003cp>As a Cambodian entrepreneur, Chan is no stranger to thriving under difficult circumstances. But, he says that if things don’t look up soon he’s not sure he can continue to adapt. He worries his shop won’t survive the next year.\u003c/p>\n\u003cp>“We cannot make it,” he says.\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Olivia Allen-Price:\u003c/b> \u003cspan style=\"font-weight: 400;\">This is Bay Curious, the show that answers listener questions about the San Francisco Bay Area. I’m Olivia Allen-Price.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You know how most offices have a “food table?” Some communal spot where you might find extra lemons from someone’s tree … or a bag of leftover Halloween candy … or, on a lucky day, the fresh scones your baking-obsessed colleague whipped together that morning. At KQED, I can’t walk by our food table without taking a glance. You know, just in case something delicious is on offer. Nothing gets me quite as excited as when I spot a \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">little pink cardboard box. \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">Under the flap await a dozen golden doughnuts – just waiting to become my second breakfast.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This particular pink box is from a shop just a few blocks away in San Francisco’s Mission District that’s grabbed the attention of our question asker today, Jaime Cohen. Because they have more than donuts for sale…\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Jamie Cohen: \u003c/b>\u003cspan style=\"font-weight: 400;\">So my question is, why are there restaurants that serve Chinese food, doughnuts, and burgers all in one location?\u003c/span>\u003cb>\u003cbr>\n\u003c/b>\u003cb>\u003cbr>\n\u003c/b>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400;\">This is a winning combination Jamie has only seen in California and she wants to know why. Today on the show, we’re exploring the fascinating history and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">donut king\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> behind it all. This story first aired in 2021, but its one that still makes my mouth water. Stick around. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[[SPONSOR MESSAGE]]\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Reporter Asal Ehsanipour called Jamie Cohen to find out more about her obsession with donut places that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">also \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">serve Chinese food.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Paint me a picture. Can you remember the first time that you saw a sign that said Chinese food and doughnuts, or doughnuts and hamburgers or whatever the combination is? What were you thinking? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jamie Cohen:\u003c/b> \u003cspan style=\"font-weight: 400;\">So the very first time we ever–I ever noticed it, it was my husband and I. We pointed it out to each other and it said doughnuts and Chinese food and hamburgers. Why are there so many of them? And specifically in the Bay Area– what is the history of it happening here?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I’ll see if I can find out. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jamie Cohen: \u003c/b>\u003cspan style=\"font-weight: 400;\">I want to know the history. What’s the history? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">OK, you got it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jamie Cohen: \u003c/b>\u003cspan style=\"font-weight: 400;\">Okay, cool.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">[STREET NOISE]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">If you’ve ever gotten off at the 24th Street / Mission BART station, you’ve probably seen the doughnut shop that first piqued Jaime’s curiosity. It’s right on the corner: “Chinese Food and Donuts” in bold red lettering. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Did you eat breakfast today?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Yes. Early mornings, sometimes I feel hungry. I just grab a doughnut. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">[laugh]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">This is Jolly Chan, the owner of China Express and Donut.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I’m an immigrant from Cambodia. I came to United States in 1981 and I have my small business started in 1985 in Los Angeles. And I move up to San Francisco and have this corner store in early 1993. And continue until now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly’s shop is understated. On the wall there are neon signs flashing the two wildly different foods he serves. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The doughnut that we have every day – have glaze, have sugar.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Doughnut holes, sprinkles, there’s chocolate. A few feet away — there’s a buffet style array of Chinese food classics. Like chicken fried rice, pot stickers, and sweet and sour pork. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">The most popular item for the Chinese food is the hot chicken wings, the teriyaki chicken and the broccoli beef. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">What’s your favorite?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">The hot wings and the broccoli. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly says the beauty of this operation is that people can buy lunch and dinner for under 10 bucks. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah because it’s a local customer. Yeah. it’s not a tourist spot. It’s a local. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Regulars can grab their coffee and a doughnut in the morning… And a plate of orange chicken in the afternoon. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">A little spicy, a little sweet.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">To some, it may seem like an unconventional pairing. But for \u003c/span>\u003cspan style=\"font-weight: 400;\">Jolly, this deep fried duo makes perfect sense. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah, because I know both. Donut and Chinese food. I used to cook Chinese food in Los Angeles.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">…Which is also where he learned how to make doughnuts. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah I learned it from my friend and the friend learned, yeah, it from each other. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">And those friends learned from one very unlikely entrepreneur: \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ted Ngoy, the king of donut. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">[laugh]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ted Ngoy. The Donut \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">King\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Donut King: \u003c/b>\u003cspan style=\"font-weight: 400;\">Donut time!\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">The Donut King is pretty much single-handedly responsible for building a doughnut dynasty across California. Ted was a refugee who fled Cambodia after the Khmer Rouge rose to power during the country’s civil war. In 1975, he arrived in California without a penny to his name. One day, he was working at a gas station when he smelled a sweet aroma from a nearby doughnut shop. Here he is in a recent documentary made by Alice Gu, aptly called “The Donut King.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Ted Ngoy:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I remember it was a slow night, about midnight and there’s no traffic. I ran real fast to come to this window right here. I say, ‘Lady, I would like to buy some doughnut.’ She said, ‘Okay, I’ll sell you a dozen doughnut.’ I fell in love with doughnuts from that moment that I had a bite. Doughnuts remind me of a cake called nom-ko in Cambodia. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">It was love at first bite. Ted applied and got accepted to a training program with Winchell’s Donut House. Before long he’d scraped together the money to buy his own shop. And then another. And then another. Within a decade, he owned 70 doughnut shops across California. And, get this… Those iconic pink boxes? That was Ted. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Ted Ngoy: \u003c/b>\u003cspan style=\"font-weight: 400;\">Before we come to the picture, American people always use a white box. One day I asked the salesman, say ‘How about we create some kind of pink box? The pink box costs a lot less. Even a dime or two dime. We can save a lot of money.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ted had a knack for business and he shared his fortune with other immigrants. He sponsored over 100 Cambodian families to immigrate to the US and when they arrived he would literally open up his mansion to them. And he taught them how to make donuts. At one point, there were reportedly over 5,000 independent doughnut shops sprinkled around the state. Roughly 90 percent were owned by Cambodians. Most were concentrated in Southern California but pretty soon these immigrant-owned mom and pop shops started opening up in the Bay Area. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">We distribute currently all throughout Northern California. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">This is Dorothy Chow of B and H Bakery Distributors, a Cambodian American-owned company that supplies doughnut ingredients\u003c/span>\u003cb>. \u003c/b>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">Basically the whole purpose is it started to just try and create another option to help our own people. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dorothy’s dad started running the business decades ago as an alternative to the giant companies that held a monopoly on doughnut supplies. His singular motivation was to support Cambodian refugees like himself. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">My dad is actually one of the first groups that escaped out of Cambodia. And on top of that he was caught into the labor camps that were happening at the time. He’s seen really, really horrific things and I’m sure a lot of these doughnut shop owners have their own experiences. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Going to her dad’s warehouse and selling donuts in the summer, Dorothy spent a lot of time with people who had just come from Cambodia. They worked hard to get a better life for their kids. And took advantage of the resources and knowledge around them in their community, learning to cook new cuisines and run businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">I mean if you’ve gone through war and you’ve been able to escape. You’ve lost your family and you’ve seen terrible things, you know, owning a doughnuts shop is a piece of cake. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">[laughs]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Of course, most of these shops deal strictly in doughnuts. But others have the space, skills, and equipment to make high profit fast foods that cater to Americans tastes, like hot dogs and hamburgers. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Why not make something that can make more money? You know, doughnuts are fast food that you can get. And they’re trying to do the same thing with that lunch category. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dorothy says there are more donut-Chinese crossover shops in urban areas – like San Francisco and Oakland. \u003c/span>\u003cspan style=\"font-weight: 400;\">The reason why? It’s back at Jolly Chan’s restaurant near the 24th Street Bart station. Hi, can I get a veggie deluxe please? And I’ll get a \u003c/span>\u003cspan style=\"font-weight: 400;\">doughnut\u003c/span>\u003cspan style=\"font-weight: 400;\">, too.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly Chan says, for him – the combination of doughnuts and Chinese food came out of necessity. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The rent, the cost of employee, the cost of everything in Bay Area is higher than other places. We have to sell more stuff to make up the rent and the expense. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Doughnut shops in less expensive areas can \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">afford\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> to close when they’ve sold out. But closing at noon is impossible in urban areas where the rents are higher. So Jolly had to incorporate another food option to appeal to the lunch crowd. He considered burgers, but that would mean competing with the McDonalds across the street. He already knew how to make Chinese food from his early days in the US, and it helped his shop stand out on a crowded corner. Jolly says his customers are local to the Mission District. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">80 percent Latino. 80 percent Latino. They love it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Or, the folks that used to be local. That’s all changing now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">In the 90s a lot of Latino, a lot of live in this Mission District. But now after they develop the Valencia, yeah a lot of younger people. They are coming and they don’t like the way that we sell. The food that we sell. The donuts that we sell. They eat different food.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly says he’s struggled to keep up with the changes in the Mission. He specializes in the good old fashioned stuff. Like – those gooey raspberry jelly donuts, or cake donuts with rainbow sprinkles. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">What donut used to be.\u003c/span>\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">What did donuts used to be?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">The traditional donut. Not the one that they make up like a cake like a decoration that cost more than the regular one, yeah.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">He’s talking about shops like Dynamo Donuts on 24th Street just a few blocks over. They sell donuts that are local, artisanal, seasonal, organic – you get it. And that competition has been hard for Jolly. Cambodian entrepreneurs like Jolly Chan are survivors. They left their homeland. And through sheer grit, they were able to thrive here in California. But, according to Jolly, everything is changing so fast. And after all this time, he’s not sure he has the energy to keep up.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">That was reporter Asal Ehsanipour. We do have an update since this story aired. China Express and Donut DID survive the challenges of the pandemic. Jolly Chan still owns the shop, though he is looking for his next step. Retirement perhaps. The business is for sale. So if you’re interested, give him a call.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">We’ve got a brand new voting round to kick off the new year – Here’s what’s up for consideration: \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Who is “Stevens” and why is Stevens Creek in San Jose and Cupertino named after him or her?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Why does San Jose have such a high concentration of Vietnamese people?\u003c/span>\u003c/p>\n\u003cp>I see peacocks sometimes in the East Foothills of San Jose. They certainly are not native to California. How did they get here?\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Head to BayCuriuos.org to vote for which question you’d like to hear on the program. It only takes a few seconds! \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This episode of Bay Curious was made in 2021 by Katie McMurran, Suzie Racho and Katrina Schwartz. It was updated this week by Christopher Beale, Olivia Allen-Price, Amanda Font and Ana De Almeida Amaral. Our show is a production of member-supported KQED in San Francisco. I’m Olivia Allen-Price. Have a great week!\u003c/span>\u003c/p>\n\n",
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"excerpt": "Small businesses that sell doughnuts and Chinese food are a common sight in California. Many of their owners are Cambodian immigrants who escaped the Khamer Rouge.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">B\u003c/span>\u003c/p>\u003cp>ay Curious listener Jaimie Cohen wants to learn more about the \u003ca href=\"https://time.com/2837756/donut-or-doughnut/\">doughnut\u003c/a> and Chinese food shops she’s seen around the Bay Area:\u003c/p>\n\u003cp>“Why are there restaurants that serve Chinese food, doughnuts and burgers all in one location? And why are there so many of them specifically in the Bay Area? What is the history of it happening here?”\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Doughnuts have long been a favorite \u003ca href=\"https://www.smithsonianmag.com/history/the-history-of-the-doughnut-150405177/\">American treat\u003c/a>. But what if you could get some lo mein or fried rice while grabbing a dozen of your favorite crullers? It’s a uniquely Californian combination with an unexpected history.\u003c/p>\n\u003ch3>Inside the Mission District’s ‘China Express and Donut’\u003c/h3>\n\u003cp>Those passing through the 24th Street / Mission BART station may have seen the doughnut shop that first piqued Jaimie Cohen’s curiosity. It sits right on the corner: “Chinese Food and Donuts” in bold red lettering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The shop’s owner, Jolly Chan, immigrated from Cambodia in 1981. He started off in Los Angeles, where he lived until 1985 when he moved up to San Francisco and started China Express and Donut in 1993. “I continue until now,” Chan says.\u003c/p>\n\u003cp>The walls of Chan’s shop flash with neon signs spotlighting the two wildly different foods he serves. He points to his daily array of doughnuts: glazed, sugar and sprinkles. A few feet away, he also offers a buffet of Chinese food classics, including chicken fried rice, pot stickers and sweet and sour pork.\u003c/p>\n\u003cfigure id=\"attachment_11871927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11871927 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/04/Chinese-and-donuts3.jpg\" alt=\"People wait for the bus across the street from China Express, a restaurant serving chinese food and donuts, on 24th and Mission Streets in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts3-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People wait for the bus across the street from China Express, a restaurant serving Chinese food and doughnuts, on 24th and Mission Streets in San Francisco on March 19, 2021. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“A little spicy, a little sweet,” he laughs.\u003c/p>\n\u003cp>The beauty of his operation is that regulars can grab their coffee and a doughnut in the morning and a plate of orange chicken in the afternoon — all for under $10, he says.\u003c/p>\n\u003cp>Chan learned the ins and outs of this deep fried duo when he first immigrated to Los Angeles. While working at a Chinese restaurant, he learned to make doughnuts from friends who had also recently immigrated from Cambodia.\u003c/p>\n\u003cp>Those friends, he said, learned from one very unlikely entrepreneur: “Ted Ngoy, the king of doughnut.”\u003c/p>\n\u003ch3>Ted Ngoy, the Donut King, Sweeps California\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>he Donut King is largely responsible for building a doughnut dynasty across California.\u003c/p>\n\u003cp>Ted Ngoy fled Cambodia after the \u003ca href=\"https://www.ushmm.org/genocide-prevention/countries/cambodia/case-study/background/origins-of-the-khmer-rouge\">Khmer Rouge\u003c/a> rose to power during the country’s civil war. In 1975, he arrived at Camp Pendleton, a refugee camp in San Diego County, without a penny to his name. Ngoy was working at a gas station in Tustin, California to support his wife and three children when he smelled a sweet aroma from a nearby doughnut shop.\u003c/p>\n\u003cp>“I remember it was a slow night, about midnight, and there was no traffic,” says Ngoy in \u003ca href=\"https://www.imdb.com/title/tt10214496/\">\u003cem>The Donut King\u003c/em>\u003c/a>, a recent documentary about his life by filmmaker Alice Gu (premiering on KQED Channel 9, May 24, 2021 at 10pm). “I ran real fast to come to this window right here. I say, ‘Lady, I would like to buy some doughnut.’ She said, ‘Okay, I’ll sell you a dozen doughnut.'”\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"1920\" height=\"480\" src=\"https://www.youtube.com/embed/sY2jXx0OP88\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>It was love at first bite. Ngoy set out to learn how to make doughnuts himself.\u003c/p>\n\u003cp>He applied and got accepted to a training program with \u003ca href=\"https://en.wikipedia.org/wiki/Winchell%27s_Donuts\">Winchell’s Donut House\u003c/a>, then the leading doughnut chain in California. The company gave him a store to manage, and before long, Ngoy scraped together the money to buy his own shop. Then he bought another and another. Within a decade, he owned 70 doughnut shops across California.\u003c/p>\n\u003cp>Those iconic pink doughnut boxes were his idea. Before Ngoy came along, doughnuts in the U.S were typically sold in a white box.\u003c/p>\n\u003cp>“One day I asked the salesman, ‘How about we create some kind of pink box?'” Ngoy says in The Donut King. “The pink box costs a lot less. Even a dime or two dimes. We can save a lot of money.”\u003c/p>\n\u003cp>Ngoy was a shrewd businessman who shared his fortune with other immigrants. He sponsored over 100 Cambodian families to immigrate to the United States and even welcomed them to stay in his mansion when they first arrived.\u003c/p>\n\u003cp>Ngoy also taught dozens of Cambodian immigrants to make doughnuts. At one point, there were \u003ca href=\"https://www.latimes.com/entertainment-arts/movies/story/2020-10-29/review-the-donut-king-documentary\">reportedly over 5,000\u003c/a> independent doughnut shops sprinkled across the state — roughly 90 percent of them owned by Cambodians. Initially, most of these immigrant-owned, mom and pop shops were concentrated in Southern California, but it was only a matter of time before they began migrating up to the Bay Area.\u003c/p>\n\u003ch3>Supporting One Another to Get Ahead\u003c/h3>\n\u003cp>Decades after Ngoy took California’s doughnut scene by storm, these fried sweet treats still represent the promise of a better life. Dorothy Chow of B & H Bakery Distributors, a Cambodian-American-owned company, supplies doughnut ingredients throughout Northern California.\u003c/p>\n\u003cfigure id=\"attachment_11871926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11871926 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/04/Chinese-and-donuts2.jpg\" alt=\"The donut case at China Express and Donuts on Mission Street in San Francisco\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts2-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The doughnut case at China Express and Donut on Mission Street in San Francisco on April 16, 2021. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Basically [B&H] started to try and create another option to help our own people,” says Chow.\u003c/p>\n\u003cp>Chow’s dad started running the business decades ago as an alternative to the giant companies that held a monopoly on doughnut supplies, Chow says. As a survivor of the \u003ca href=\"https://en.wikipedia.org/wiki/Cambodian_Civil_War\">Cambodian Civil War\u003c/a> and resulting \u003ca href=\"https://en.wikipedia.org/wiki/Cambodian_genocide\">genocide\u003c/a>, his singular motivation was to support refugees like himself.\u003c/p>\n\u003cp>“My dad is actually one of the first groups that escaped out of Cambodia,” says Chow. “He was caught into the labor camps that were happening at the time. He’s seen really horrific things. And I’m sure a lot of these doughnut shop owners have their own experiences.”\u003c/p>\n\u003cp>Going to her dad’s warehouse and selling doughnuts in the summer, Chow spent a lot of time with people who had just come from Cambodia. They worked hard to get a better life for their kids. And took advantage of the resources and knowledge around them in their community, learning to cook new cuisines and how to run businesses in America.\u003c/p>\n\u003cp>“If you’ve gone through war and you’ve been able to escape,” says Chow. “If you’ve lost your family and you’ve seen terrible things, owning a doughnut shop is a piece of cake.”\u003c/p>\n\u003ch3>Adapting to Survive and Thrive\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">M\u003c/span>\u003c/p>\u003cp>ost Cambodian-owned doughnut shops focus on the dessert. However, others have the space, skills and equipment to make high-profit fast foods that cater to American tastes, like hot dogs and hamburgers. Chow says a majority of these doughnut crossover shops are in urban spaces, including San Francisco and Oakland.\u003c/p>\n\u003cp>For China Express and Donut owner Jolly Chan, the combination of the two tasty treats came out of necessity. Everything in the Bay Area is so expensive, he says, “We have to sell more stuff to make up the rent and the expense.”\u003c/p>\n\u003cp>Doughnut shops in less expensive areas can afford to close when they’ve sold out, but that’s not an option for Chan. He decided to incorporate another food option to appeal to the lunch crowd. He says he considered burgers, but that would mean competing with the McDonald’s across the street. He thought Chinese food would help his shop stand out on a crowded corner.\u003c/p>\n\u003cfigure id=\"attachment_11871932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11871932\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/04/Chinese-and-donuts5.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/04/Chinese-and-donuts5-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">China Express employee Kyi Sin Hnin Htet helps a customer at the restaurant on 24th and Mission Streets in San Francisco on March 19, 2021. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chan says the majority of his customers are locals and commuters — 80 percent are Latino.\u003c/p>\n\u003cp>“They love it,” he said. However, he has noticed a drop in business since the Mission District started gentrifying.\u003c/p>\n\u003cp>Chan says once Valencia Street started changing, younger people moved to the area. And they have different tastes.\u003c/p>\n\u003cp>“They don’t like the food that we sell, the doughnuts that we sell. They eat different food,” he says.\u003c/p>\n\u003cp>Chan’s shop specializes in old fashioned treats, like gooey raspberry jelly doughnuts or cake doughnuts with rainbow sprinkles.\u003c/p>\n\u003cp>“What doughnuts used to be,” he says. “The traditional doughnut.”\u003c/p>\n\u003cp>Neighboring independent doughnut shops like \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut\u003c/a> that sell artisanal, seasonal and organic doughnuts at a much higher price point than Chan’s doughnuts are the new trend. And Chan says during the coronavirus shutdowns, his sales dropped more than 50 percent.\u003c/p>\n\u003cp>His business used to be a 50-50 split between customers who would do takeaway and those who would eat inside. During the pandemic, the takeaway orders didn’t make up for the loss of indoor dining.\u003c/p>\n\u003cp>As a Cambodian entrepreneur, Chan is no stranger to thriving under difficult circumstances. But, he says that if things don’t look up soon he’s not sure he can continue to adapt. He worries his shop won’t survive the next year.\u003c/p>\n\u003cp>“We cannot make it,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-content post-body\">\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Olivia Allen-Price:\u003c/b> \u003cspan style=\"font-weight: 400;\">This is Bay Curious, the show that answers listener questions about the San Francisco Bay Area. I’m Olivia Allen-Price.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You know how most offices have a “food table?” Some communal spot where you might find extra lemons from someone’s tree … or a bag of leftover Halloween candy … or, on a lucky day, the fresh scones your baking-obsessed colleague whipped together that morning. At KQED, I can’t walk by our food table without taking a glance. You know, just in case something delicious is on offer. Nothing gets me quite as excited as when I spot a \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">little pink cardboard box. \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">Under the flap await a dozen golden doughnuts – just waiting to become my second breakfast.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This particular pink box is from a shop just a few blocks away in San Francisco’s Mission District that’s grabbed the attention of our question asker today, Jaime Cohen. Because they have more than donuts for sale…\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cb>Jamie Cohen: \u003c/b>\u003cspan style=\"font-weight: 400;\">So my question is, why are there restaurants that serve Chinese food, doughnuts, and burgers all in one location?\u003c/span>\u003cb>\u003cbr>\n\u003c/b>\u003cb>\u003cbr>\n\u003c/b>\u003cb>Olivia Allen-Price:\u003c/b>\u003cspan style=\"font-weight: 400;\">This is a winning combination Jamie has only seen in California and she wants to know why. Today on the show, we’re exploring the fascinating history and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">donut king\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> behind it all. This story first aired in 2021, but its one that still makes my mouth water. Stick around. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[[SPONSOR MESSAGE]]\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">Reporter Asal Ehsanipour called Jamie Cohen to find out more about her obsession with donut places that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">also \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">serve Chinese food.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Paint me a picture. Can you remember the first time that you saw a sign that said Chinese food and doughnuts, or doughnuts and hamburgers or whatever the combination is? What were you thinking? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jamie Cohen:\u003c/b> \u003cspan style=\"font-weight: 400;\">So the very first time we ever–I ever noticed it, it was my husband and I. We pointed it out to each other and it said doughnuts and Chinese food and hamburgers. Why are there so many of them? And specifically in the Bay Area– what is the history of it happening here?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I’ll see if I can find out. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jamie Cohen: \u003c/b>\u003cspan style=\"font-weight: 400;\">I want to know the history. What’s the history? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">OK, you got it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jamie Cohen: \u003c/b>\u003cspan style=\"font-weight: 400;\">Okay, cool.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">[STREET NOISE]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">If you’ve ever gotten off at the 24th Street / Mission BART station, you’ve probably seen the doughnut shop that first piqued Jaime’s curiosity. It’s right on the corner: “Chinese Food and Donuts” in bold red lettering. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Did you eat breakfast today?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Yes. Early mornings, sometimes I feel hungry. I just grab a doughnut. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">[laugh]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">This is Jolly Chan, the owner of China Express and Donut.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I’m an immigrant from Cambodia. I came to United States in 1981 and I have my small business started in 1985 in Los Angeles. And I move up to San Francisco and have this corner store in early 1993. And continue until now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly’s shop is understated. On the wall there are neon signs flashing the two wildly different foods he serves. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The doughnut that we have every day – have glaze, have sugar.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Doughnut holes, sprinkles, there’s chocolate. A few feet away — there’s a buffet style array of Chinese food classics. Like chicken fried rice, pot stickers, and sweet and sour pork. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">The most popular item for the Chinese food is the hot chicken wings, the teriyaki chicken and the broccoli beef. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">What’s your favorite?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">The hot wings and the broccoli. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly says the beauty of this operation is that people can buy lunch and dinner for under 10 bucks. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah because it’s a local customer. Yeah. it’s not a tourist spot. It’s a local. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Regulars can grab their coffee and a doughnut in the morning… And a plate of orange chicken in the afternoon. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">A little spicy, a little sweet.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">To some, it may seem like an unconventional pairing. But for \u003c/span>\u003cspan style=\"font-weight: 400;\">Jolly, this deep fried duo makes perfect sense. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah, because I know both. Donut and Chinese food. I used to cook Chinese food in Los Angeles.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">…Which is also where he learned how to make doughnuts. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Yeah I learned it from my friend and the friend learned, yeah, it from each other. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">And those friends learned from one very unlikely entrepreneur: \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ted Ngoy, the king of donut. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">[laugh]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ted Ngoy. The Donut \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">King\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Donut King: \u003c/b>\u003cspan style=\"font-weight: 400;\">Donut time!\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">The Donut King is pretty much single-handedly responsible for building a doughnut dynasty across California. Ted was a refugee who fled Cambodia after the Khmer Rouge rose to power during the country’s civil war. In 1975, he arrived in California without a penny to his name. One day, he was working at a gas station when he smelled a sweet aroma from a nearby doughnut shop. Here he is in a recent documentary made by Alice Gu, aptly called “The Donut King.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Ted Ngoy:\u003c/b>\u003cspan style=\"font-weight: 400;\"> I remember it was a slow night, about midnight and there’s no traffic. I ran real fast to come to this window right here. I say, ‘Lady, I would like to buy some doughnut.’ She said, ‘Okay, I’ll sell you a dozen doughnut.’ I fell in love with doughnuts from that moment that I had a bite. Doughnuts remind me of a cake called nom-ko in Cambodia. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">It was love at first bite. Ted applied and got accepted to a training program with Winchell’s Donut House. Before long he’d scraped together the money to buy his own shop. And then another. And then another. Within a decade, he owned 70 doughnut shops across California. And, get this… Those iconic pink boxes? That was Ted. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Ted Ngoy: \u003c/b>\u003cspan style=\"font-weight: 400;\">Before we come to the picture, American people always use a white box. One day I asked the salesman, say ‘How about we create some kind of pink box? The pink box costs a lot less. Even a dime or two dime. We can save a lot of money.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Ted had a knack for business and he shared his fortune with other immigrants. He sponsored over 100 Cambodian families to immigrate to the US and when they arrived he would literally open up his mansion to them. And he taught them how to make donuts. At one point, there were reportedly over 5,000 independent doughnut shops sprinkled around the state. Roughly 90 percent were owned by Cambodians. Most were concentrated in Southern California but pretty soon these immigrant-owned mom and pop shops started opening up in the Bay Area. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">We distribute currently all throughout Northern California. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">This is Dorothy Chow of B and H Bakery Distributors, a Cambodian American-owned company that supplies doughnut ingredients\u003c/span>\u003cb>. \u003c/b>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">Basically the whole purpose is it started to just try and create another option to help our own people. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dorothy’s dad started running the business decades ago as an alternative to the giant companies that held a monopoly on doughnut supplies. His singular motivation was to support Cambodian refugees like himself. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">My dad is actually one of the first groups that escaped out of Cambodia. And on top of that he was caught into the labor camps that were happening at the time. He’s seen really, really horrific things and I’m sure a lot of these doughnut shop owners have their own experiences. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Going to her dad’s warehouse and selling donuts in the summer, Dorothy spent a lot of time with people who had just come from Cambodia. They worked hard to get a better life for their kids. And took advantage of the resources and knowledge around them in their community, learning to cook new cuisines and run businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow: \u003c/b>\u003cspan style=\"font-weight: 400;\">I mean if you’ve gone through war and you’ve been able to escape. You’ve lost your family and you’ve seen terrible things, you know, owning a doughnuts shop is a piece of cake. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">[laughs]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Of course, most of these shops deal strictly in doughnuts. But others have the space, skills, and equipment to make high profit fast foods that cater to Americans tastes, like hot dogs and hamburgers. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Dorothy Chow:\u003c/b>\u003cspan style=\"font-weight: 400;\"> Why not make something that can make more money? You know, doughnuts are fast food that you can get. And they’re trying to do the same thing with that lunch category. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Dorothy says there are more donut-Chinese crossover shops in urban areas – like San Francisco and Oakland. \u003c/span>\u003cspan style=\"font-weight: 400;\">The reason why? It’s back at Jolly Chan’s restaurant near the 24th Street Bart station. Hi, can I get a veggie deluxe please? And I’ll get a \u003c/span>\u003cspan style=\"font-weight: 400;\">doughnut\u003c/span>\u003cspan style=\"font-weight: 400;\">, too.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly Chan says, for him – the combination of doughnuts and Chinese food came out of necessity. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan:\u003c/b>\u003cspan style=\"font-weight: 400;\"> The rent, the cost of employee, the cost of everything in Bay Area is higher than other places. We have to sell more stuff to make up the rent and the expense. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Doughnut shops in less expensive areas can \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">afford\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> to close when they’ve sold out. But closing at noon is impossible in urban areas where the rents are higher. So Jolly had to incorporate another food option to appeal to the lunch crowd. He considered burgers, but that would mean competing with the McDonalds across the street. He already knew how to make Chinese food from his early days in the US, and it helped his shop stand out on a crowded corner. Jolly says his customers are local to the Mission District. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">80 percent Latino. 80 percent Latino. They love it. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Or, the folks that used to be local. That’s all changing now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">In the 90s a lot of Latino, a lot of live in this Mission District. But now after they develop the Valencia, yeah a lot of younger people. They are coming and they don’t like the way that we sell. The food that we sell. The donuts that we sell. They eat different food.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">Jolly says he’s struggled to keep up with the changes in the Mission. He specializes in the good old fashioned stuff. Like – those gooey raspberry jelly donuts, or cake donuts with rainbow sprinkles. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">What donut used to be.\u003c/span>\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">What did donuts used to be?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jolly Chan: \u003c/b>\u003cspan style=\"font-weight: 400;\">The traditional donut. Not the one that they make up like a cake like a decoration that cost more than the regular one, yeah.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Asal Ehsanipour: \u003c/b>\u003cspan style=\"font-weight: 400;\">He’s talking about shops like Dynamo Donuts on 24th Street just a few blocks over. They sell donuts that are local, artisanal, seasonal, organic – you get it. And that competition has been hard for Jolly. Cambodian entrepreneurs like Jolly Chan are survivors. They left their homeland. And through sheer grit, they were able to thrive here in California. But, according to Jolly, everything is changing so fast. And after all this time, he’s not sure he has the energy to keep up.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Olivia Allen-Price: \u003c/b>\u003cspan style=\"font-weight: 400;\">That was reporter Asal Ehsanipour. We do have an update since this story aired. China Express and Donut DID survive the challenges of the pandemic. Jolly Chan still owns the shop, though he is looking for his next step. Retirement perhaps. The business is for sale. So if you’re interested, give him a call.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">We’ve got a brand new voting round to kick off the new year – Here’s what’s up for consideration: \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Who is “Stevens” and why is Stevens Creek in San Jose and Cupertino named after him or her?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Why does San Jose have such a high concentration of Vietnamese people?\u003c/span>\u003c/p>\n\u003cp>I see peacocks sometimes in the East Foothills of San Jose. They certainly are not native to California. How did they get here?\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Head to BayCuriuos.org to vote for which question you’d like to hear on the program. It only takes a few seconds! \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This episode of Bay Curious was made in 2021 by Katie McMurran, Suzie Racho and Katrina Schwartz. It was updated this week by Christopher Beale, Olivia Allen-Price, Amanda Font and Ana De Almeida Amaral. Our show is a production of member-supported KQED in San Francisco. I’m Olivia Allen-Price. Have a great week!\u003c/span>\u003c/p>\n\n\u003c/div>"
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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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"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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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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