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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Earlier this month, President Donald Trump issued an executive order that could ban WeChat, the popular Chinese messaging app, from operating in the United States. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this potential ban would also have ripple effects on local politics in San Francisco, where about one in five residents are Chinese. Many use the app to talk with family and do business, but also to reach voters and organize around issues like tenants’ rights. \u003c/span>\u003cspan style=\"font-weight: 400\">So \u003c/span>\u003cspan style=\"font-weight: 400\">without it, Chinese-speaking residents would lose a pillar of their organizing infrastructure. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Guest\u003c/strong>: \u003ca href=\"https://twitter.com/FitzTheReporter\">Joe Fitzgerald Rodriguez\u003c/a>, Reporter for KQED\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Konan Pi runs \u003ca href=\"https://homkoreankitchen.com/\">Hom Korean Kitchen\u003c/a>, a casual Korean restaurant with three locations in Santa Cruz, San Jose and San Francisco. He received a Paycheck Protection Program (PPP) loan in late April, but he is burning through that money to keep his restaurants afloat.\u003c/p>\n\u003cp>“$10,000 really doesn’t go far,” Pi said. “I think we’ll probably use the rest here in [June]. I don’t see it lasting much longer.”\u003c/p>\n\u003cp>The restaurant industry has suffered heavily under the pandemic’s shelter-in-place restrictions, and even as the state slowly reopens, restaurants like Hom Korean Kitchen may not be able to survive long enough to bounce back.\u003c/p>\n\u003cp>Already, Pi is preparing to permanently close his weakest location in Santa Cruz by the end of June because the restaurant can’t make enough money.\u003c/p>\n\u003cp>“We had to go into debt to get through the winter,” Pi said. “We were really hoping for a summer that would help us push forward.” The summer season is typically a strong one for the chain, but it’s not clear how many people will return to eating at restaurants even after local guidelines allow them to do so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Konan Pi, owner of Hom Korean Kitchen\"]‘It’s all kind of at risk of just being washed down. And the thing is, I feel like I didn’t do anything wrong.’[/pullquote]\u003c/p>\n\u003cp>On June 5, \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/news/11822226/santa-clara-county-allowing-outdoor-dining-and-in-store-shopping\">Santa Clara County\u003c/a> started allowing restaurants to offer outdoor dining so customers can socially distance while sitting down for a meal, and San Francisco will begin allowing outdoor dining \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/news/11823655/san-francisco-allows-outdoor-restaurant-dining-starting-friday\">this weekend\u003c/a>. Pi opened the patio of his San Jose location, but only a few customers are coming by each day.\u003c/p>\n\u003cp>He believes Hom Korean Kitchen also wouldn’t last if there were a second shutdown. He’s put everything he has into his restaurant over the last five years.\u003c/p>\n\u003cp>“It’s all kind of at risk of just being washed down,” Pi said. “And the thing is, I feel like I didn’t do anything wrong!”\u003c/p>\n\u003cp>Pi doesn’t see how foot traffic will ever be the same again in downtown San Jose or mid-market San Francisco. And even if people eventually return, it won’t be soon enough for him and his restaurants.\u003c/p>\n\u003cp>As he struggles to keep his other restaurants afloat, Pi watches in exasperation as some national chains thrive, like \u003ca href=\"https://www.businessinsider.com/chipotle-grows-app-digital-business-amid-coronavirus-2020-4\">Chipotle\u003c/a>, which reported an increase in March sales of about 100% compared to the same time last year.\u003c/p>\n\u003cp>“How can we lose 70% of our business but they actually not only retain it but they grow during this time?” Pi said.\u003c/p>\n\u003ch3 style=\"line-height: 1.09091\">Delivery Apps Not Much Help\u003c/h3>\n\u003cp>Pi also feels he is competing for customers’ attention on online food delivery services like Grubhub and DoorDash. So, he looked into working with companies like Olo or Chowhound that could create a standalone mobile ordering app for his restaurant chain. But that would cost Pi $2,000 per month, which is unfeasible right now.\u003c/p>\n\u003cp>“I’m a bit paralyzed by the fear if I don’t move and adapt and change, then we’re going to slowly waste away.” Pi said. “If we take a risk and put money into developing an app, that could either hasten our demise or save us.”\u003c/p>\n\u003cp>[aside tag=\"coronavirus\" label=\"related coverage\"]\u003c/p>\n\u003cp>Pi is also contemplating turning his restaurant into a ghost kitchen, where he would loan his space to other restaurants to prepare meals for delivery.\u003c/p>\n\u003cp>Andrew Freeman, a publicist for the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, said that concept is just two years old, but it has been attracting new converts during the pandemic.\u003c/p>\n\u003cp>“You can have multiple brands going at the same time and it’s all delivery. The end user doesn’t know where it’s coming from,” Freeman said.\u003c/p>\n\u003cp>But Freeman cautions restaurateurs like Pi from making rash decisions they could wind up regretting two months from now. “You have to really be careful because everything is changing so fast,” he said.\u003c/p>\n\u003cp>Pi is hardly alone in his struggle to keep his restaurant alive during the pandemic. Brandon Jew, the chef behind Michelin-star restaurant \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> in San Francisco, said he’s also hanging on by a thread.\u003c/p>\n\u003cp>Jew said he believes few independently owned restaurants have a big enough safety net to protect them from the financial repercussions of shelter-in-place orders.\u003c/p>\n\u003cfigure id=\"attachment_11823112\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11823112\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/06/image2.jpeg\" alt=\"Remaining kitchen staff at Mister Jiu's create meal kits for customers to order online. Jew said he has had to learn how to market his food online, a skill he didn't have before the pandemic started. \" width=\"640\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2.jpeg 640w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2-632x474.jpeg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2-536x402.jpeg 536w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Remaining kitchen staff at Mister Jiu’s create meal kits for customers to order online. Jew said he has had to learn how to market his food online, a skill he didn’t have before the pandemic started. \u003ccite>(Courtesy of Brandon Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He is convinced another wave of the coronavirus could kill Mister Jiu’s, so he’s reopening his restaurant slowly and cautiously.\u003c/p>\n\u003cp>“If I have this operation that I’m trying to ramp up and then I have to just shut it down again, we wouldn’t last,” Jew said.\u003c/p>\n\u003cp>“The fight to get the restaurant back is to get our employees back and to give them a job again and to get the restaurant back to where it was,” Jew said. “And I don’t think that’s realistic.”\u003c/p>\n\u003cp>Beyond his desire to keep his business going, Jew said he also wants that visceral confirmation he gets watching a room full of people happily eating the food that he made, with a team of people he works with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Editor’s note: KQED is among the local businesses and media organizations that have received a PPP loan. This helps us continue to provide essential information and service to our audiences during the COVID-19 pandemic.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Konan Pi runs \u003ca href=\"https://homkoreankitchen.com/\">Hom Korean Kitchen\u003c/a>, a casual Korean restaurant with three locations in Santa Cruz, San Jose and San Francisco. He received a Paycheck Protection Program (PPP) loan in late April, but he is burning through that money to keep his restaurants afloat.\u003c/p>\n\u003cp>“$10,000 really doesn’t go far,” Pi said. “I think we’ll probably use the rest here in [June]. I don’t see it lasting much longer.”\u003c/p>\n\u003cp>The restaurant industry has suffered heavily under the pandemic’s shelter-in-place restrictions, and even as the state slowly reopens, restaurants like Hom Korean Kitchen may not be able to survive long enough to bounce back.\u003c/p>\n\u003cp>Already, Pi is preparing to permanently close his weakest location in Santa Cruz by the end of June because the restaurant can’t make enough money.\u003c/p>\n\u003cp>“We had to go into debt to get through the winter,” Pi said. “We were really hoping for a summer that would help us push forward.” The summer season is typically a strong one for the chain, but it’s not clear how many people will return to eating at restaurants even after local guidelines allow them to do so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On June 5, \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/news/11822226/santa-clara-county-allowing-outdoor-dining-and-in-store-shopping\">Santa Clara County\u003c/a> started allowing restaurants to offer outdoor dining so customers can socially distance while sitting down for a meal, and San Francisco will begin allowing outdoor dining \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/news/11823655/san-francisco-allows-outdoor-restaurant-dining-starting-friday\">this weekend\u003c/a>. Pi opened the patio of his San Jose location, but only a few customers are coming by each day.\u003c/p>\n\u003cp>He believes Hom Korean Kitchen also wouldn’t last if there were a second shutdown. He’s put everything he has into his restaurant over the last five years.\u003c/p>\n\u003cp>“It’s all kind of at risk of just being washed down,” Pi said. “And the thing is, I feel like I didn’t do anything wrong!”\u003c/p>\n\u003cp>Pi doesn’t see how foot traffic will ever be the same again in downtown San Jose or mid-market San Francisco. And even if people eventually return, it won’t be soon enough for him and his restaurants.\u003c/p>\n\u003cp>As he struggles to keep his other restaurants afloat, Pi watches in exasperation as some national chains thrive, like \u003ca href=\"https://www.businessinsider.com/chipotle-grows-app-digital-business-amid-coronavirus-2020-4\">Chipotle\u003c/a>, which reported an increase in March sales of about 100% compared to the same time last year.\u003c/p>\n\u003cp>“How can we lose 70% of our business but they actually not only retain it but they grow during this time?” Pi said.\u003c/p>\n\u003ch3 style=\"line-height: 1.09091\">Delivery Apps Not Much Help\u003c/h3>\n\u003cp>Pi also feels he is competing for customers’ attention on online food delivery services like Grubhub and DoorDash. So, he looked into working with companies like Olo or Chowhound that could create a standalone mobile ordering app for his restaurant chain. But that would cost Pi $2,000 per month, which is unfeasible right now.\u003c/p>\n\u003cp>“I’m a bit paralyzed by the fear if I don’t move and adapt and change, then we’re going to slowly waste away.” Pi said. “If we take a risk and put money into developing an app, that could either hasten our demise or save us.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pi is also contemplating turning his restaurant into a ghost kitchen, where he would loan his space to other restaurants to prepare meals for delivery.\u003c/p>\n\u003cp>Andrew Freeman, a publicist for the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>, said that concept is just two years old, but it has been attracting new converts during the pandemic.\u003c/p>\n\u003cp>“You can have multiple brands going at the same time and it’s all delivery. The end user doesn’t know where it’s coming from,” Freeman said.\u003c/p>\n\u003cp>But Freeman cautions restaurateurs like Pi from making rash decisions they could wind up regretting two months from now. “You have to really be careful because everything is changing so fast,” he said.\u003c/p>\n\u003cp>Pi is hardly alone in his struggle to keep his restaurant alive during the pandemic. Brandon Jew, the chef behind Michelin-star restaurant \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> in San Francisco, said he’s also hanging on by a thread.\u003c/p>\n\u003cp>Jew said he believes few independently owned restaurants have a big enough safety net to protect them from the financial repercussions of shelter-in-place orders.\u003c/p>\n\u003cfigure id=\"attachment_11823112\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11823112\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/06/image2.jpeg\" alt=\"Remaining kitchen staff at Mister Jiu's create meal kits for customers to order online. Jew said he has had to learn how to market his food online, a skill he didn't have before the pandemic started. \" width=\"640\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2.jpeg 640w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2-632x474.jpeg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/06/image2-536x402.jpeg 536w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Remaining kitchen staff at Mister Jiu’s create meal kits for customers to order online. Jew said he has had to learn how to market his food online, a skill he didn’t have before the pandemic started. \u003ccite>(Courtesy of Brandon Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He is convinced another wave of the coronavirus could kill Mister Jiu’s, so he’s reopening his restaurant slowly and cautiously.\u003c/p>\n\u003cp>“If I have this operation that I’m trying to ramp up and then I have to just shut it down again, we wouldn’t last,” Jew said.\u003c/p>\n\u003cp>“The fight to get the restaurant back is to get our employees back and to give them a job again and to get the restaurant back to where it was,” Jew said. “And I don’t think that’s realistic.”\u003c/p>\n\u003cp>Beyond his desire to keep his business going, Jew said he also wants that visceral confirmation he gets watching a room full of people happily eating the food that he made, with a team of people he works with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Editor’s note: KQED is among the local businesses and media organizations that have received a PPP loan. This helps us continue to provide essential information and service to our audiences during the COVID-19 pandemic.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Plans years in the making to renovate a park and community square in San Francisco’s Chinatown appear to have again stalled, concerning neighborhood advocates for the redesign who say that it may now never be funded after the project was dropped from a multimillion-dollar city bond package.\u003c/p>\n\u003cp>The recent saga over redesigning the historic Portsmouth Square involves an apparent holdup between city departments and private ownership of a pedestrian bridge over the park.\u003c/p>\n\u003cp>But the supervisor who represents the district has raised more startling concerns, calling for the city attorney to investigate in light of public corruption charges leveled against former San Francisco Public Works Director Mohammed Nuru.\u003c/p>\n\u003cp>“I smell a rat,” District 3 Supervisor Aaron Peskin said. “For almost two years, Mohammed refused to move on it, and then of course in January of this year, he was arrested by the FBI ... And now mysteriously the park is not being included in the current bond.”\u003c/p>\n\u003cp>This comes as federal officials announced this week that restaurateur Nick Bovis, an alleged co-conspirator with Nuru, \u003ca href=\"https://www.kqed.org/news/11818263/owner-of-lefty-odouls-restaurant-to-plead-guilty-to-fraud-counts\" target=\"_blank\" rel=\"noopener noreferrer\">pleaded guilty\u003c/a> to felony charges and agreed to cooperate with an ongoing federal investigation.\u003c/p>\n\u003ch3>The Struggle to Renovate Portsmouth Square\u003c/h3>\n\u003cp>During a Tuesday meeting before the San Francisco Board of Supervisors, Mayor London Breed presented a plan that had been months in the making: the multimillion-dollar \u003ca href=\"https://onesanfrancisco.org/sites/default/files/2020-05/Agenda%20Item%205%20-%20November%202020%20Health%20and%20Recovery%20Bond%20Report.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">2020 Health and Recovery bond\u003c/a> project.\u003c/p>\n\u003cp>This money was originally slated to be a parks bond, totaling $255 million. But in November 2019, Breed asked the city's Capital Planning Committee to explore replacing it with a “mental health bond.” If the new proposal is passed by the voters later this year, this bond would provide funding for housing and homelessness, infrastructure improvements and projects to improve open-air spaces and parks.\u003c/p>\n\u003cp>But one item that was absent from the bond for stakeholders and residents of Chinatown: Portsmouth Square.\u003c/p>\n\u003cp>“Given the current city budget situation, we don’t know when the city will put another bond package together,” said Erika Gee with the Chinatown Community Development Center.\u003c/p>\n\u003cp>“Given the city’s finances, it’s really important that this park is included in the bond,” she said.\u003c/p>\n\u003cfigure id=\"attachment_11818695\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11818695\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x.jpg\" alt=\"\" width=\"1920\" height=\"1398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x-1020x743.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown residents look over plans for the square renovations. \u003ccite>(Courtesy of the Chinatown Community Development Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chinatown’s 'Living Room'\u003c/h3>\n\u003cp>Portsmouth Square sits at the corner of Clay and Kearny streets, on the eastern edge of Chinatown. It's home to several \u003ca href=\"http://sfrecpark.org/893/Portsmouth-Square\" target=\"_blank\" rel=\"noopener noreferrer\">notable moments in San Francisco history\u003c/a> — including the first raising of the American flag in the city in 1846. For decades, the park has served as an essential meeting place for the community and has been referred to as Chinatown’s “living room.”\u003c/p>\n\u003cp>So when plans began to coalesce around redesigning the park in 2017, the community had a lot to say.\u003c/p>\n\u003cp>“There were over five community design workshops, which is extraordinarily high in the park world,” said attorney Allan Low, who serves as vice president of the Recreation and Park Commission. “Over 100 people attended, which shows high community engagement.”\u003c/p>\n\u003cp>After numerous neighborhood meetings, a design plan was selected in July 2018 and brought to the San Francisco Department of Recreation and Parks, which then made it one of the department’s “core projects,” according to Low.\u003c/p>\n\u003cp>So far, so good, Low said: The community had decided on a design, the Parks Department approved it and things were moving forward.\u003c/p>\n\u003cp>Then, the project hit a snag.\u003c/p>\n\u003cfigure id=\"attachment_11818803\" class=\"wp-caption aligncenter\" style=\"max-width: 1919px\">\u003cimg class=\"size-full wp-image-11818803\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43209_012_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-e1589588548641.jpg\" alt=\"Public Works officials said 'discretionary actions' — in this case keeping or revoking the adjacent Hilton Hotel's permit for its pedestrian footbridge — require an environmental analysis before they can move forward.\" width=\"1919\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Public Works officials said 'discretionary actions' — in this case keeping or revoking the adjacent Hilton Hotel's permit for its pedestrian footbridge — require an environmental analysis before they can move forward. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>A Bridge Too Far\u003c/h3>\n\u003cp>The preferred design from the community required the removal of a pedestrian walkway over part of Portsmouth Square. The bridge extends across Kearny Street, connecting the park with the Chinese Cultural Center and the towering Financial District Hilton hotel.\u003c/p>\n\u003cp>Back in the 1970s, the city Department of Public Works issued an encroachment permit to a company called Justice Investors, one of the companies that owns and manages the Hilton. This permit granted it “air rights” to the bridge, allowing the company to build and manage the walkway.\u003c/p>\n\u003cp>In the summer of 2018, dozens of District 3 residents signed a petition to revoke the permit and submitted it to Public Works — and then-Director Nuru.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Allan Low, vice president of the Recreation and Park Commission\"]'The dates don’t line up to the justification given by the Department of Public Works.'[/pullquote]“The matter was fully heard, briefed, argued. Public testimony opened, public testimony closed, in October 2018,” Low said. “To date, there has been no decision.”\u003c/p>\n\u003cp>Public Works officials said “discretionary actions” — in this case keeping or revoking the permit — require an environmental analysis before they can move forward.\u003c/p>\n\u003cp>But Low said that explanation doesn’t make sense and questions why an environment review wasn’t started until a full year after the October 2018 hearing.\u003c/p>\n\u003cp>“The dates don’t line up to the justification given by the Department of Public Works,” Low said. “If it is true that the decision wasn’t issued because of environmental review, they should have said so.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There currently is an analysis underway as part of a larger environmental impact review of the site. City officials expect the review to be completed in 2021.\u003c/p>\n\u003cp>But Sarah Madland, director of policy and public affairs for the Recreation and Parks Department, said it’s impossible to know if revoking the bridge permit would have made the project move forward sooner.\u003c/p>\n\u003cp>Madland said that the timeline for Portsmouth Square, including a complex environmental review involving property not maintained by the city, is not atypical.\u003c/p>\n\u003cp>Regardless of what happened with the permit in the past, the project is on track and all stakeholders are on board, Madland said. That includes Hilton, which Madland said has committed to the project through multiple conversations, and the hotel’s support is documented in the environmental review submission from late last year.\u003c/p>\n\u003cp>Hilton did not immediately respond to a request for comment.\u003c/p>\n\u003cp>Peskin said he raised concerns with the city attorney’s office about Nuru’s involvement in the Portsmouth Square project shortly after the former Public Works director’s arrest. The city attorney’s office did not confirm if an investigation involving the park project is taking place.\u003c/p>\n\u003cp>Nuru was arrested by the FBI in late January under suspicion of fraud, including allegations that he and restaurant owner Nick Bovis attempted to bribe a San Francisco International Airport official. Since then, numerous reports have detailed the allegations against Nuru, including that he and Bovis used a series of charities to funnel funds to \u003ca href=\"https://www.sfexaminer.com/news-columnists/lefty-odouls-charity-used-city-contractor-donations-to-pay-for-public-works-party/\" target=\"_blank\" rel=\"noopener noreferrer\">allegedly finance\u003c/a> Public Works parties.\u003c/p>\n\u003cp>The city attorney’s office currently has an investigation open into public corruption at City Hall and has issued \u003ca href=\"https://www.sfcityattorney.org/2020/02/27/city-attorney-issues-14-more-subpoenas-in-widening-public-corruption-investigation/\" target=\"_blank\" rel=\"noopener noreferrer\">multiple subpoenas\u003c/a>.\u003c/p>\n\u003cp>Nuru's defense attorney did not respond to a request for comment.\u003c/p>\n\u003cfigure id=\"attachment_11818823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11818823\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut.jpg\" alt=\"A design plan for the renovation of Portsmouth Square was selected in July, 2018 and brought to the San Francisco Department of Recreation and Parks - but little tangible progress has been made since then.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A design plan for the renovation of Portsmouth Square was selected in July 2018 and brought to the San Francisco Department of Recreation and Parks - but little tangible progress has been made since then. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next for Portsmouth Square?\u003c/h3>\n\u003cp>After years of planning, an ongoing environmental review slated to end in 2021 and nearly $2 million racked up in consulting fees so far, according to both Peskin and Low, the future of Portsmouth Square feels murky — especially since the project has been left out of the 2020 bond.\u003c/p>\n\u003cp>A spokesperson for the mayor's office said that the Board of Supervisors could theoretically add the Portsmouth Square project to the bond by either adding more money to the total bond package or changing the existing fund allocations to make space for it.\u003c/p>\n\u003cp>“Portsmouth Square is essential to the quality of life for residents and visitors alike,” Peskin said. “And I am deeply committed to ensuring that the necessary funds for its redesign to bring it into the 21st century will be included.”\u003c/p>\n\u003cp>Peskin said on Friday that negotiations have begun to add the project to the bond.\u003c/p>\n\u003cp>As of May 14, the Hilton's owners still hold the permit to the bridge and there has been no ruling made by the Department of Public Works to change that.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Years of delay, and a loss of potential funding, has San Francisco Supervisor Aaron Peskin and advocates concerned renovation won't move forward.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plans years in the making to renovate a park and community square in San Francisco’s Chinatown appear to have again stalled, concerning neighborhood advocates for the redesign who say that it may now never be funded after the project was dropped from a multimillion-dollar city bond package.\u003c/p>\n\u003cp>The recent saga over redesigning the historic Portsmouth Square involves an apparent holdup between city departments and private ownership of a pedestrian bridge over the park.\u003c/p>\n\u003cp>But the supervisor who represents the district has raised more startling concerns, calling for the city attorney to investigate in light of public corruption charges leveled against former San Francisco Public Works Director Mohammed Nuru.\u003c/p>\n\u003cp>“I smell a rat,” District 3 Supervisor Aaron Peskin said. “For almost two years, Mohammed refused to move on it, and then of course in January of this year, he was arrested by the FBI ... And now mysteriously the park is not being included in the current bond.”\u003c/p>\n\u003cp>This comes as federal officials announced this week that restaurateur Nick Bovis, an alleged co-conspirator with Nuru, \u003ca href=\"https://www.kqed.org/news/11818263/owner-of-lefty-odouls-restaurant-to-plead-guilty-to-fraud-counts\" target=\"_blank\" rel=\"noopener noreferrer\">pleaded guilty\u003c/a> to felony charges and agreed to cooperate with an ongoing federal investigation.\u003c/p>\n\u003ch3>The Struggle to Renovate Portsmouth Square\u003c/h3>\n\u003cp>During a Tuesday meeting before the San Francisco Board of Supervisors, Mayor London Breed presented a plan that had been months in the making: the multimillion-dollar \u003ca href=\"https://onesanfrancisco.org/sites/default/files/2020-05/Agenda%20Item%205%20-%20November%202020%20Health%20and%20Recovery%20Bond%20Report.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">2020 Health and Recovery bond\u003c/a> project.\u003c/p>\n\u003cp>This money was originally slated to be a parks bond, totaling $255 million. But in November 2019, Breed asked the city's Capital Planning Committee to explore replacing it with a “mental health bond.” If the new proposal is passed by the voters later this year, this bond would provide funding for housing and homelessness, infrastructure improvements and projects to improve open-air spaces and parks.\u003c/p>\n\u003cp>But one item that was absent from the bond for stakeholders and residents of Chinatown: Portsmouth Square.\u003c/p>\n\u003cp>“Given the current city budget situation, we don’t know when the city will put another bond package together,” said Erika Gee with the Chinatown Community Development Center.\u003c/p>\n\u003cp>“Given the city’s finances, it’s really important that this park is included in the bond,” she said.\u003c/p>\n\u003cfigure id=\"attachment_11818695\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11818695\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x.jpg\" alt=\"\" width=\"1920\" height=\"1398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/portsmouth-2_1920x-1020x743.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown residents look over plans for the square renovations. \u003ccite>(Courtesy of the Chinatown Community Development Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chinatown’s 'Living Room'\u003c/h3>\n\u003cp>Portsmouth Square sits at the corner of Clay and Kearny streets, on the eastern edge of Chinatown. It's home to several \u003ca href=\"http://sfrecpark.org/893/Portsmouth-Square\" target=\"_blank\" rel=\"noopener noreferrer\">notable moments in San Francisco history\u003c/a> — including the first raising of the American flag in the city in 1846. For decades, the park has served as an essential meeting place for the community and has been referred to as Chinatown’s “living room.”\u003c/p>\n\u003cp>So when plans began to coalesce around redesigning the park in 2017, the community had a lot to say.\u003c/p>\n\u003cp>“There were over five community design workshops, which is extraordinarily high in the park world,” said attorney Allan Low, who serves as vice president of the Recreation and Park Commission. “Over 100 people attended, which shows high community engagement.”\u003c/p>\n\u003cp>After numerous neighborhood meetings, a design plan was selected in July 2018 and brought to the San Francisco Department of Recreation and Parks, which then made it one of the department’s “core projects,” according to Low.\u003c/p>\n\u003cp>So far, so good, Low said: The community had decided on a design, the Parks Department approved it and things were moving forward.\u003c/p>\n\u003cp>Then, the project hit a snag.\u003c/p>\n\u003cfigure id=\"attachment_11818803\" class=\"wp-caption aligncenter\" style=\"max-width: 1919px\">\u003cimg class=\"size-full wp-image-11818803\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43209_012_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-e1589588548641.jpg\" alt=\"Public Works officials said 'discretionary actions' — in this case keeping or revoking the adjacent Hilton Hotel's permit for its pedestrian footbridge — require an environmental analysis before they can move forward.\" width=\"1919\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Public Works officials said 'discretionary actions' — in this case keeping or revoking the adjacent Hilton Hotel's permit for its pedestrian footbridge — require an environmental analysis before they can move forward. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>A Bridge Too Far\u003c/h3>\n\u003cp>The preferred design from the community required the removal of a pedestrian walkway over part of Portsmouth Square. The bridge extends across Kearny Street, connecting the park with the Chinese Cultural Center and the towering Financial District Hilton hotel.\u003c/p>\n\u003cp>Back in the 1970s, the city Department of Public Works issued an encroachment permit to a company called Justice Investors, one of the companies that owns and manages the Hilton. This permit granted it “air rights” to the bridge, allowing the company to build and manage the walkway.\u003c/p>\n\u003cp>In the summer of 2018, dozens of District 3 residents signed a petition to revoke the permit and submitted it to Public Works — and then-Director Nuru.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“The matter was fully heard, briefed, argued. Public testimony opened, public testimony closed, in October 2018,” Low said. “To date, there has been no decision.”\u003c/p>\n\u003cp>Public Works officials said “discretionary actions” — in this case keeping or revoking the permit — require an environmental analysis before they can move forward.\u003c/p>\n\u003cp>But Low said that explanation doesn’t make sense and questions why an environment review wasn’t started until a full year after the October 2018 hearing.\u003c/p>\n\u003cp>“The dates don’t line up to the justification given by the Department of Public Works,” Low said. “If it is true that the decision wasn’t issued because of environmental review, they should have said so.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There currently is an analysis underway as part of a larger environmental impact review of the site. City officials expect the review to be completed in 2021.\u003c/p>\n\u003cp>But Sarah Madland, director of policy and public affairs for the Recreation and Parks Department, said it’s impossible to know if revoking the bridge permit would have made the project move forward sooner.\u003c/p>\n\u003cp>Madland said that the timeline for Portsmouth Square, including a complex environmental review involving property not maintained by the city, is not atypical.\u003c/p>\n\u003cp>Regardless of what happened with the permit in the past, the project is on track and all stakeholders are on board, Madland said. That includes Hilton, which Madland said has committed to the project through multiple conversations, and the hotel’s support is documented in the environmental review submission from late last year.\u003c/p>\n\u003cp>Hilton did not immediately respond to a request for comment.\u003c/p>\n\u003cp>Peskin said he raised concerns with the city attorney’s office about Nuru’s involvement in the Portsmouth Square project shortly after the former Public Works director’s arrest. The city attorney’s office did not confirm if an investigation involving the park project is taking place.\u003c/p>\n\u003cp>Nuru was arrested by the FBI in late January under suspicion of fraud, including allegations that he and restaurant owner Nick Bovis attempted to bribe a San Francisco International Airport official. Since then, numerous reports have detailed the allegations against Nuru, including that he and Bovis used a series of charities to funnel funds to \u003ca href=\"https://www.sfexaminer.com/news-columnists/lefty-odouls-charity-used-city-contractor-donations-to-pay-for-public-works-party/\" target=\"_blank\" rel=\"noopener noreferrer\">allegedly finance\u003c/a> Public Works parties.\u003c/p>\n\u003cp>The city attorney’s office currently has an investigation open into public corruption at City Hall and has issued \u003ca href=\"https://www.sfcityattorney.org/2020/02/27/city-attorney-issues-14-more-subpoenas-in-widening-public-corruption-investigation/\" target=\"_blank\" rel=\"noopener noreferrer\">multiple subpoenas\u003c/a>.\u003c/p>\n\u003cp>Nuru's defense attorney did not respond to a request for comment.\u003c/p>\n\u003cfigure id=\"attachment_11818823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11818823\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut.jpg\" alt=\"A design plan for the renovation of Portsmouth Square was selected in July, 2018 and brought to the San Francisco Department of Recreation and Parks - but little tangible progress has been made since then.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43202_005_KQED_SanFrancisco_PortsmouthSquare_05142020-qut-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A design plan for the renovation of Portsmouth Square was selected in July 2018 and brought to the San Francisco Department of Recreation and Parks - but little tangible progress has been made since then. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next for Portsmouth Square?\u003c/h3>\n\u003cp>After years of planning, an ongoing environmental review slated to end in 2021 and nearly $2 million racked up in consulting fees so far, according to both Peskin and Low, the future of Portsmouth Square feels murky — especially since the project has been left out of the 2020 bond.\u003c/p>\n\u003cp>A spokesperson for the mayor's office said that the Board of Supervisors could theoretically add the Portsmouth Square project to the bond by either adding more money to the total bond package or changing the existing fund allocations to make space for it.\u003c/p>\n\u003cp>“Portsmouth Square is essential to the quality of life for residents and visitors alike,” Peskin said. “And I am deeply committed to ensuring that the necessary funds for its redesign to bring it into the 21st century will be included.”\u003c/p>\n\u003cp>Peskin said on Friday that negotiations have begun to add the project to the bond.\u003c/p>\n\u003cp>As of May 14, the Hilton's owners still hold the permit to the bridge and there has been no ruling made by the Department of Public Works to change that.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "chinatown-housing-group-feeds-vulnerable-sro-tenants-by-reviving-legacy-restaurants",
"title": "Chinatown Housing Group Feeds Vulnerable SRO Tenants – by Reviving Legacy Restaurants",
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"headTitle": "Chinatown Housing Group Feeds Vulnerable SRO Tenants – by Reviving Legacy Restaurants | KQED",
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"content": "\u003cp>To prepare meals for her family these days, San Francisco Chinatown resident Tina Yu keeps a careful watch outside of her single room occupancy unit, or SRO, on Stockton Street. Yu monitors how many of her neighbors are in the building’s communal kitchen at one time: If there are more than two people inside, she will hold off cooking and wait.\u003c/p>\n\u003cp>Before the coronavirus pandemic, Yu would usually wait in a long line in order to use the communal kitchen, but with the city’s social distancing orders in place – and \u003ca href=\"https://www.kqed.org/news/11814970/bay-area-shelter-in-place-orders-extended-through-may-31\">shelter-in-place orders extended through the end of May\u003c/a> – queuing in tight hallways and cooking shoulder-to-shoulder with neighbors is no longer a safe or viable option.\u003c/p>\n\u003cp>Yu, who shares the SRO with her husband and two young daughters, is one of roughly 13,000 residents in Chinatown who live in SROs. The one-room housing units are typically 80 square feet and make up about half of the neighborhood’s entire housing stock. As one of the last remaining affordable housing options in San Francisco, they are largely occupied by many senior residents and new Chinese immigrant families. There are no private kitchens or bathrooms. Despite being one of the densest residential neighborhoods in the nation, San Francisco Chinatown has been \u003ca href=\"https://www.kqed.org/news/11814026/how-san-franciscos-chinatown-avoided-covid-19-panic\">largely successful\u003c/a> in managing the coronavirus outbreak – but residents say cooking and eating at home often still feels like a daily gamble.\u003c/p>\n\u003cp>One form of relief has come in the form of \u003ca href=\"https://www.chinatowncdc.org/feed-fuel-chinatown\">Feed + Fuel Chinatown\u003c/a>, a free cooked-meal program organized by the \u003ca href=\"https://www.chinatowncdc.org/\">Chinatown Community Development Center (CCDC)\u003c/a>, a nonprofit affordable housing organization. CCDC owns about 465 SRO units in the neighborhood, and its leaders realized early on that food security was a key vulnerability that needed to be addressed immediately.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“About a week in [of the shelter-in-place order], we started hearing reports from SRO families that we’ve been working with, that they were starting to see a significant uptick in kitchen usage,” said Malcolm Yeung, CCDC’s executive director. He added that many SRO residents work in Chinatown’s restaurants – a common starter job for new Chinese immigrants – and because they recently lost their employment, they weren’t able to bring extra meals home from work. So cooking at home in risky communal kitchens became even more of a necessity.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Malcolm Yeung, Chinatown Community Development Center executive director\"]‘We’re feeding the most vulnerable, we’re activating restaurants, but I think the most important thing we’re trying to do is just reduce the chances of transmission. That’s why we embarked on this effort.’[/pullquote]\u003c/p>\n\u003cp>Yeung said that although food programs that serve Chinatown are helpful, they utilize a food pantry model, which provides groceries that still need to be cooked. And so, by early March, CCDC sprung into action in an attempt to decrease kitchen usage. They pivoted their employees from their usual affordable housing work and came up with a strategy to feed their most vulnerable clients: about 300 elderly residents that live in nine of CCDC’s SRO buildings.\u003c/p>\n\u003cp>It was a huge logistical effort, according to Yeung, and it required partnering with San Francisco’s \u003ca href=\"https://www.selfhelpelderly.org/san-francisco\">Self-Help for the Elderly\u003c/a>, redeploying about 60 CCDC staff members and relying on about 100 volunteers to package meals and deliver them straight to the doorsteps of each senior resident’s SRO unit.\u003c/p>\n\u003cfigure id=\"attachment_11816448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816448\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg\" alt=\"CCDC community organzier Kitty Fong at New Asia restaurant in Chinatown on April 5, 2020. CCDC partnered with New Asia to form its community kitchen meal takeout program.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CCDC community organzier Kitty Fong at New Asia restaurant in Chinatown on April 5, 2020. CCDC partnered with New Asia to form its community kitchen meal takeout program. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kitty Fong, a CCDC community organizer, said the transition to prioritizing a food program – a whole new line of work for the organization – was tricky at first, but now the daily weekday process has become a smooth assembly line. Fong said elderly residents eagerly express enthusiasm and gratitude for their daily meals.\u003c/p>\n\u003cp>“Whenever I get into the building, they rush out and welcome us, like, ‘Oh, you’re here, we’ve been waiting!’ They are just really welcoming, but at the same time, you’ll have to remind them: ‘OK, but please keep social distancing!’ ” Fong said.\u003c/p>\n\u003ch3>Helping Chinatown’s Anchor Businesses Stay Afloat\u003c/h3>\n\u003cp>After implementing the senior resident meal program successfully, CCDC looked at other ways of expanding the program to feed even more Chinatown SRO residents. As part of San Francisco’s \u003ca href=\"https://sfdbi.org/SRO\">SRO Families United Collaborative\u003c/a>, CCDC has a direct relationship with more than 350 Chinatown families who have children under the age of 18. Through fundraising and the support of philanthropic dollars, CCDC raised enough money to set up a takeout meal program, where SRO families can pick up two cooked meals – lunch and dinner – for each member of their families.\u003c/p>\n\u003cp>The program also has an additional benefit: CCDC reopened the doors of New Asia, one of Chinatown’s last two remaining large community banquet restaurants, and paid the restaurant’s owner to rehire some of his staff members to cook about 700 takeout meals for SRO families each day.\u003c/p>\n\u003cp>These days, New Asia looks like a shell of what it used to be: yellow tablecloths drape its table and furniture, and the lights remain mostly off until SRO families begin arriving by around 11:30 a.m. to pick up their boxed meals. Instead of its usual hectic environment, where waiters hustle in and out through its doors and cooks stir fry dishes on flaming hot woks, the kitchen is now a quiet assembly line. Last Friday afternoon, seven staff members scooped white rice, broccoli and chicken into takeout boxes, which were then placed into white “thank you” takeout bags that lined the tables at the restaurant’s entrance.\u003c/p>\n\u003cfigure id=\"attachment_11816431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816431\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia.jpg\" alt=\"Meals are distrubted at New Asia restaurant in San Francisco's Chinatown on April 5, 2020. A Chinatown housing nonprofit partnered with New Asia to form the Community Kitchen Meal Takeout Program, which provides 700 takeout meals per day to families living in SROs, 5 days a week.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals are distrubted at New Asia restaurant in San Francisco’s Chinatown on April 5, 2020. A Chinatown housing nonprofit partnered with New Asia to form the Community Kitchen Meal Takeout Program, which provides 700 takeout meals per day to families living in SROs, 5 days a week. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While restaurants in other communities have relied on a similar model to keep business going during the pandemic – by feeding \u003ca href=\"https://www.kqed.org/news/11815327/jewish-deli-transforms-into-community-kitchen-to-feed-sacramentos-vulnerable\">vulnerable populations\u003c/a> and \u003ca href=\"https://www.kqed.org/news/11810730/east-bay-restaurants-and-health-care-workers-are-hurting-this-grassroots-campaign-helps-them-both\">health care workers\u003c/a>, for example – Yeung said saving Chinatown restaurants was a deeply personal mission of the CCDC’s.\u003c/p>\n\u003cp>He explained that many of the restaurants were hit especially hard, even before shelter-in-place orders took place, because of misplaced blame and xenophobic attitudes towards the neighborhood. The potential permanent closures of key Chinatown businesses like New Asia would also mean a threat to traditions that are central to the Bay Area Chinese American community.\u003c/p>\n\u003cp>“One of the unique cultural characteristics about Chinatown are the frequent number of banquets that we host, especially during the Chinese New Year’s period,” Yeung said.\u003c/p>\n\u003cp>Because New Asia is one of the only large restaurants in the city that can host so many parties at once – and at reasonable prices – Yeung said New Asia plays a critical role in keeping cultural practices alive in Chinatown.\u003c/p>\n\u003cp>“It was particularly important to make sure that unique facilities like New Asia were able to survive this pandemic,” Yeung said.\u003c/p>\n\u003cfigure id=\"attachment_11816451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg\" alt=\"Meals are distributed at New Asia restaurant in Chinatown on April 5, 2020.\" width=\"1920\" height=\"1278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-1020x679.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals are distributed at New Asia restaurant in Chinatown on April 5, 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During an average Chinese New Year celebration season – the restaurant’s busiest time of year – New Asia is normally packed and serves up to 10 full banquet tables each night of the week, said owner Hong So.\u003c/p>\n\u003cp>But this past Chinese New Year, which took place just as anxieties about the coronavirus were starting to ramp up in the Bay Area, New Asia suffered an 80% to 90% decline in revenue compared to a typical New Year season. According to So, New Asia has regained about 30% to 40% of that total revenue thanks to the meal program. Even though that’s not anywhere near where the restaurant is used to being financially this time of year, So said there is an added value in being able to serve Chinatown in a new way.\u003c/p>\n\u003cp>“Chinese people have this unique characteristic that when people have shared difficulties, we want to help the community,” So said. “Especially the SRO tenants.”\u003c/p>\n\u003cp>In addition to the New Asia takeout program for families, Feed + Fuel Chinatown also manages the meal deliveries to Chinese elderly who live in public housing buildings through the \u003ca href=\"https://sfnewdeal.org/\">SF New Deal program\u003c/a>. In a similar revival, another banquet restaurant, the Far East Cafe, and Capital Restaurant, are cooking meals for an additional 300 Chinatown seniors.\u003c/p>\n\u003cfigure id=\"attachment_11816445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816445\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg\" alt=\"Ruqiong Fang delivers meals to residents at Ping Yuen, a public housing building in Chinatown, on April 5, 2020. Fang volunteers five days a week to help deliver meals.\" width=\"1920\" height=\"1278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1020x679.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruqiong Fang delivers meals to residents at Ping Yuen, a public housing building in Chinatown, on April 5, 2020. Fang volunteers five days a week to help deliver meals. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CCDC also wanted to reach Chinatown seniors who live in privately owned SROs and recently launched a new meal voucher program that leverages the staff and kitchens of 15 additional Chinatown legacy restaurants, businesses that have been around for at least 30 years.\u003c/p>\n\u003cp>In all, Yeung estimated that the number of meals that CCDC helps manage and coordinate through the program’s different components adds up to more than 2,000 meals each day.\u003c/p>\n\u003cp>It’s been a huge and sudden shift for the housing organization.\u003c/p>\n\u003cp>“Basically, we went from zero meals as an organization to [this],” Yeung said. “We’re feeding the most vulnerable, we’re activating restaurants, but I think the most important thing we’re trying to do is just reduce the chances of transmission. That’s why we embarked on this effort.”\u003c/p>\n\u003cp>Others agree that it’s a worthy cause. CCDC has \u003ca href=\"https://www.facebook.com/donate/576781886525952/10107483608081244/\">raised more than $50,000\u003c/a>, which Facebook is matching with another $30,000. Yeung said it’s heartening to see the community’s response to CCDC’s efforts.\u003c/p>\n\u003cp>“We’ve raised more money in the two-week period from individual donations than I think we ever have in the history of the organization.”\u003c/p>\n\u003ch3>For SRO Parents, a Free Meal Is Also a Respite\u003c/h3>\n\u003cp>As SRO residents stood on blue masking tape markers measured 6 feet apart outside New Asia, volunteers and staff ensured safety precautions: They each wore masks and gloves and some even procured face shields. Their work includes checking in residents, counting out the meals for each resident and diverting away other Chinatown residents and passersby who don’t qualify to receive a share of the meals.\u003c/p>\n\u003cp>Many of the volunteers running the program are also SRO residents – in particular, mothers of young children who have been trained by CCDC to help organize and manage the needs of different SRO families.\u003c/p>\n\u003cp>One such person is Yanyu Lin, who said CCDC’s takeout meals have the additional benefit of relieving the stress of stay-at-home parenting inside an SRO. Lin, who lives with her husband and 5-year-old daughter, recently lost her job at a laundromat. She said among her chief concerns about the pandemic is the mental toll it’s taking on her daughter.\u003c/p>\n\u003cp>“Though I’m out of work right now, there is a lot for me to do and prepare at home with my child who has to still attend classes,” Lin said. “The meals from this program take one less worry off my plate so that I can tend to my daughter and her academics.”\u003c/p>\n\u003cfigure id=\"attachment_11816453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816453\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg\" alt=\"Volunteers and city employees prepare meals at Lady Shaw Senior Center to be delivered to seniors living in Chinatown Community Development Center-owned SROs on April 5, 2020.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers and city employees prepare meals at Lady Shaw Senior Center to be delivered to seniors living in Chinatown Community Development Center-owned SROs on April 5, 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bonnie Zhao, a stay-at-home mom who lives in an SRO unit with her husband and 8-year-old son, agreed. Like many SRO buildings, Zhao’s has the added challenge of not even having a communal kitchen – simple meals only can be quickly assembled inside her family’s room. But Zhao said that with her son staying at home from school, there isn’t much time for her to do even that while taking care of him. Zhao said the anxiety of living in a cramped building with her neighbors has started affecting her son.\u003c/p>\n\u003cp>“My biggest fear is if someone in the building became infected and spread it to the rest of us,” Zhao said. “Even now, my son hasn’t left the room.”\u003c/p>\n\u003cp>Tina Yu, who also volunteers each day for the takeout program, added that because it’s been so difficult to manage both her daughters’ school and play times in such a small room, CCDC’s meals provide a much needed peace of mind.\u003c/p>\n\u003cp>[aside postID=news_11814026 hero='https://ww2.kqed.org/app/uploads/sites/10/2020/04/image-1020x765.png']“It lessens the frequency of using the communal kitchen facilities, and I don’t have to worry about lunch,” Yu said. “In fact, I can eat a little bit of this meal and save some of it for breakfast the next day.”\u003c/p>\n\u003cp>For now, Yu said it’s fulfilling to lend a hand to a program she directly benefits from. “Because I feel like I can relate to these families’ concerns, being able to help others is a joyful thing,” she said.\u003c/p>\n\u003cp>Yu’s husband works at night as a janitor, and she’s worried that her husband many contract the coronavirus and bring it back to their SRO home. “If he becomes infected, I’d have no idea where we’d go,” she said. “My biggest hope is that one day we can move out.”\u003c/p>\n\u003cp>Yeung admits that despite all the extensive and thorough efforts that CCDC and other Chinatown community members have made to prevent a coronavirus outbreak in the neighborhood, the fear never dissipates.\u003c/p>\n\u003cp>“We’re holding our breaths,” Yeung said. “I’m just waiting for, preparing for the moment that there is an outbreak … I hope it’s not inevitable, but I think we need to keep preparing as if it was.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Many San Francisco Chinatown residents share communal kitchens, making cooking risky due to coronavirus. A nonprofit hopes a program that reopens the doors of shuttered restaurants can help.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>To prepare meals for her family these days, San Francisco Chinatown resident Tina Yu keeps a careful watch outside of her single room occupancy unit, or SRO, on Stockton Street. Yu monitors how many of her neighbors are in the building’s communal kitchen at one time: If there are more than two people inside, she will hold off cooking and wait.\u003c/p>\n\u003cp>Before the coronavirus pandemic, Yu would usually wait in a long line in order to use the communal kitchen, but with the city’s social distancing orders in place – and \u003ca href=\"https://www.kqed.org/news/11814970/bay-area-shelter-in-place-orders-extended-through-may-31\">shelter-in-place orders extended through the end of May\u003c/a> – queuing in tight hallways and cooking shoulder-to-shoulder with neighbors is no longer a safe or viable option.\u003c/p>\n\u003cp>Yu, who shares the SRO with her husband and two young daughters, is one of roughly 13,000 residents in Chinatown who live in SROs. The one-room housing units are typically 80 square feet and make up about half of the neighborhood’s entire housing stock. As one of the last remaining affordable housing options in San Francisco, they are largely occupied by many senior residents and new Chinese immigrant families. There are no private kitchens or bathrooms. Despite being one of the densest residential neighborhoods in the nation, San Francisco Chinatown has been \u003ca href=\"https://www.kqed.org/news/11814026/how-san-franciscos-chinatown-avoided-covid-19-panic\">largely successful\u003c/a> in managing the coronavirus outbreak – but residents say cooking and eating at home often still feels like a daily gamble.\u003c/p>\n\u003cp>One form of relief has come in the form of \u003ca href=\"https://www.chinatowncdc.org/feed-fuel-chinatown\">Feed + Fuel Chinatown\u003c/a>, a free cooked-meal program organized by the \u003ca href=\"https://www.chinatowncdc.org/\">Chinatown Community Development Center (CCDC)\u003c/a>, a nonprofit affordable housing organization. CCDC owns about 465 SRO units in the neighborhood, and its leaders realized early on that food security was a key vulnerability that needed to be addressed immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“About a week in [of the shelter-in-place order], we started hearing reports from SRO families that we’ve been working with, that they were starting to see a significant uptick in kitchen usage,” said Malcolm Yeung, CCDC’s executive director. He added that many SRO residents work in Chinatown’s restaurants – a common starter job for new Chinese immigrants – and because they recently lost their employment, they weren’t able to bring extra meals home from work. So cooking at home in risky communal kitchens became even more of a necessity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "‘We’re feeding the most vulnerable, we’re activating restaurants, but I think the most important thing we’re trying to do is just reduce the chances of transmission. That’s why we embarked on this effort.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yeung said that although food programs that serve Chinatown are helpful, they utilize a food pantry model, which provides groceries that still need to be cooked. And so, by early March, CCDC sprung into action in an attempt to decrease kitchen usage. They pivoted their employees from their usual affordable housing work and came up with a strategy to feed their most vulnerable clients: about 300 elderly residents that live in nine of CCDC’s SRO buildings.\u003c/p>\n\u003cp>It was a huge logistical effort, according to Yeung, and it required partnering with San Francisco’s \u003ca href=\"https://www.selfhelpelderly.org/san-francisco\">Self-Help for the Elderly\u003c/a>, redeploying about 60 CCDC staff members and relying on about 100 volunteers to package meals and deliver them straight to the doorsteps of each senior resident’s SRO unit.\u003c/p>\n\u003cfigure id=\"attachment_11816448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816448\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg\" alt=\"CCDC community organzier Kitty Fong at New Asia restaurant in Chinatown on April 5, 2020. CCDC partnered with New Asia to form its community kitchen meal takeout program.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43015_030_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CCDC community organzier Kitty Fong at New Asia restaurant in Chinatown on April 5, 2020. CCDC partnered with New Asia to form its community kitchen meal takeout program. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kitty Fong, a CCDC community organizer, said the transition to prioritizing a food program – a whole new line of work for the organization – was tricky at first, but now the daily weekday process has become a smooth assembly line. Fong said elderly residents eagerly express enthusiasm and gratitude for their daily meals.\u003c/p>\n\u003cp>“Whenever I get into the building, they rush out and welcome us, like, ‘Oh, you’re here, we’ve been waiting!’ They are just really welcoming, but at the same time, you’ll have to remind them: ‘OK, but please keep social distancing!’ ” Fong said.\u003c/p>\n\u003ch3>Helping Chinatown’s Anchor Businesses Stay Afloat\u003c/h3>\n\u003cp>After implementing the senior resident meal program successfully, CCDC looked at other ways of expanding the program to feed even more Chinatown SRO residents. As part of San Francisco’s \u003ca href=\"https://sfdbi.org/SRO\">SRO Families United Collaborative\u003c/a>, CCDC has a direct relationship with more than 350 Chinatown families who have children under the age of 18. Through fundraising and the support of philanthropic dollars, CCDC raised enough money to set up a takeout meal program, where SRO families can pick up two cooked meals – lunch and dinner – for each member of their families.\u003c/p>\n\u003cp>The program also has an additional benefit: CCDC reopened the doors of New Asia, one of Chinatown’s last two remaining large community banquet restaurants, and paid the restaurant’s owner to rehire some of his staff members to cook about 700 takeout meals for SRO families each day.\u003c/p>\n\u003cp>These days, New Asia looks like a shell of what it used to be: yellow tablecloths drape its table and furniture, and the lights remain mostly off until SRO families begin arriving by around 11:30 a.m. to pick up their boxed meals. Instead of its usual hectic environment, where waiters hustle in and out through its doors and cooks stir fry dishes on flaming hot woks, the kitchen is now a quiet assembly line. Last Friday afternoon, seven staff members scooped white rice, broccoli and chicken into takeout boxes, which were then placed into white “thank you” takeout bags that lined the tables at the restaurant’s entrance.\u003c/p>\n\u003cfigure id=\"attachment_11816431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816431\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia.jpg\" alt=\"Meals are distrubted at New Asia restaurant in San Francisco's Chinatown on April 5, 2020. A Chinatown housing nonprofit partnered with New Asia to form the Community Kitchen Meal Takeout Program, which provides 700 takeout meals per day to families living in SROs, 5 days a week.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Chinatown-Meal-Pickup-new-asia-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals are distrubted at New Asia restaurant in San Francisco’s Chinatown on April 5, 2020. A Chinatown housing nonprofit partnered with New Asia to form the Community Kitchen Meal Takeout Program, which provides 700 takeout meals per day to families living in SROs, 5 days a week. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While restaurants in other communities have relied on a similar model to keep business going during the pandemic – by feeding \u003ca href=\"https://www.kqed.org/news/11815327/jewish-deli-transforms-into-community-kitchen-to-feed-sacramentos-vulnerable\">vulnerable populations\u003c/a> and \u003ca href=\"https://www.kqed.org/news/11810730/east-bay-restaurants-and-health-care-workers-are-hurting-this-grassroots-campaign-helps-them-both\">health care workers\u003c/a>, for example – Yeung said saving Chinatown restaurants was a deeply personal mission of the CCDC’s.\u003c/p>\n\u003cp>He explained that many of the restaurants were hit especially hard, even before shelter-in-place orders took place, because of misplaced blame and xenophobic attitudes towards the neighborhood. The potential permanent closures of key Chinatown businesses like New Asia would also mean a threat to traditions that are central to the Bay Area Chinese American community.\u003c/p>\n\u003cp>“One of the unique cultural characteristics about Chinatown are the frequent number of banquets that we host, especially during the Chinese New Year’s period,” Yeung said.\u003c/p>\n\u003cp>Because New Asia is one of the only large restaurants in the city that can host so many parties at once – and at reasonable prices – Yeung said New Asia plays a critical role in keeping cultural practices alive in Chinatown.\u003c/p>\n\u003cp>“It was particularly important to make sure that unique facilities like New Asia were able to survive this pandemic,” Yeung said.\u003c/p>\n\u003cfigure id=\"attachment_11816451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg\" alt=\"Meals are distributed at New Asia restaurant in Chinatown on April 5, 2020.\" width=\"1920\" height=\"1278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43010_025_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-1020x679.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meals are distributed at New Asia restaurant in Chinatown on April 5, 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During an average Chinese New Year celebration season – the restaurant’s busiest time of year – New Asia is normally packed and serves up to 10 full banquet tables each night of the week, said owner Hong So.\u003c/p>\n\u003cp>But this past Chinese New Year, which took place just as anxieties about the coronavirus were starting to ramp up in the Bay Area, New Asia suffered an 80% to 90% decline in revenue compared to a typical New Year season. According to So, New Asia has regained about 30% to 40% of that total revenue thanks to the meal program. Even though that’s not anywhere near where the restaurant is used to being financially this time of year, So said there is an added value in being able to serve Chinatown in a new way.\u003c/p>\n\u003cp>“Chinese people have this unique characteristic that when people have shared difficulties, we want to help the community,” So said. “Especially the SRO tenants.”\u003c/p>\n\u003cp>In addition to the New Asia takeout program for families, Feed + Fuel Chinatown also manages the meal deliveries to Chinese elderly who live in public housing buildings through the \u003ca href=\"https://sfnewdeal.org/\">SF New Deal program\u003c/a>. In a similar revival, another banquet restaurant, the Far East Cafe, and Capital Restaurant, are cooking meals for an additional 300 Chinatown seniors.\u003c/p>\n\u003cfigure id=\"attachment_11816445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816445\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg\" alt=\"Ruqiong Fang delivers meals to residents at Ping Yuen, a public housing building in Chinatown, on April 5, 2020. Fang volunteers five days a week to help deliver meals.\" width=\"1920\" height=\"1278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS43024_042_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1020x679.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ruqiong Fang delivers meals to residents at Ping Yuen, a public housing building in Chinatown, on April 5, 2020. Fang volunteers five days a week to help deliver meals. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CCDC also wanted to reach Chinatown seniors who live in privately owned SROs and recently launched a new meal voucher program that leverages the staff and kitchens of 15 additional Chinatown legacy restaurants, businesses that have been around for at least 30 years.\u003c/p>\n\u003cp>In all, Yeung estimated that the number of meals that CCDC helps manage and coordinate through the program’s different components adds up to more than 2,000 meals each day.\u003c/p>\n\u003cp>It’s been a huge and sudden shift for the housing organization.\u003c/p>\n\u003cp>“Basically, we went from zero meals as an organization to [this],” Yeung said. “We’re feeding the most vulnerable, we’re activating restaurants, but I think the most important thing we’re trying to do is just reduce the chances of transmission. That’s why we embarked on this effort.”\u003c/p>\n\u003cp>Others agree that it’s a worthy cause. CCDC has \u003ca href=\"https://www.facebook.com/donate/576781886525952/10107483608081244/\">raised more than $50,000\u003c/a>, which Facebook is matching with another $30,000. Yeung said it’s heartening to see the community’s response to CCDC’s efforts.\u003c/p>\n\u003cp>“We’ve raised more money in the two-week period from individual donations than I think we ever have in the history of the organization.”\u003c/p>\n\u003ch3>For SRO Parents, a Free Meal Is Also a Respite\u003c/h3>\n\u003cp>As SRO residents stood on blue masking tape markers measured 6 feet apart outside New Asia, volunteers and staff ensured safety precautions: They each wore masks and gloves and some even procured face shields. Their work includes checking in residents, counting out the meals for each resident and diverting away other Chinatown residents and passersby who don’t qualify to receive a share of the meals.\u003c/p>\n\u003cp>Many of the volunteers running the program are also SRO residents – in particular, mothers of young children who have been trained by CCDC to help organize and manage the needs of different SRO families.\u003c/p>\n\u003cp>One such person is Yanyu Lin, who said CCDC’s takeout meals have the additional benefit of relieving the stress of stay-at-home parenting inside an SRO. Lin, who lives with her husband and 5-year-old daughter, recently lost her job at a laundromat. She said among her chief concerns about the pandemic is the mental toll it’s taking on her daughter.\u003c/p>\n\u003cp>“Though I’m out of work right now, there is a lot for me to do and prepare at home with my child who has to still attend classes,” Lin said. “The meals from this program take one less worry off my plate so that I can tend to my daughter and her academics.”\u003c/p>\n\u003cfigure id=\"attachment_11816453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11816453\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg\" alt=\"Volunteers and city employees prepare meals at Lady Shaw Senior Center to be delivered to seniors living in Chinatown Community Development Center-owned SROs on April 5, 2020.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/RS42992_005_KQED_SanFrancisco_ChinatownMeals_05052020-qut-1-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers and city employees prepare meals at Lady Shaw Senior Center to be delivered to seniors living in Chinatown Community Development Center-owned SROs on April 5, 2020. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bonnie Zhao, a stay-at-home mom who lives in an SRO unit with her husband and 8-year-old son, agreed. Like many SRO buildings, Zhao’s has the added challenge of not even having a communal kitchen – simple meals only can be quickly assembled inside her family’s room. But Zhao said that with her son staying at home from school, there isn’t much time for her to do even that while taking care of him. Zhao said the anxiety of living in a cramped building with her neighbors has started affecting her son.\u003c/p>\n\u003cp>“My biggest fear is if someone in the building became infected and spread it to the rest of us,” Zhao said. “Even now, my son hasn’t left the room.”\u003c/p>\n\u003cp>Tina Yu, who also volunteers each day for the takeout program, added that because it’s been so difficult to manage both her daughters’ school and play times in such a small room, CCDC’s meals provide a much needed peace of mind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“It lessens the frequency of using the communal kitchen facilities, and I don’t have to worry about lunch,” Yu said. “In fact, I can eat a little bit of this meal and save some of it for breakfast the next day.”\u003c/p>\n\u003cp>For now, Yu said it’s fulfilling to lend a hand to a program she directly benefits from. “Because I feel like I can relate to these families’ concerns, being able to help others is a joyful thing,” she said.\u003c/p>\n\u003cp>Yu’s husband works at night as a janitor, and she’s worried that her husband many contract the coronavirus and bring it back to their SRO home. “If he becomes infected, I’d have no idea where we’d go,” she said. “My biggest hope is that one day we can move out.”\u003c/p>\n\u003cp>Yeung admits that despite all the extensive and thorough efforts that CCDC and other Chinatown community members have made to prevent a coronavirus outbreak in the neighborhood, the fear never dissipates.\u003c/p>\n\u003cp>“We’re holding our breaths,” Yeung said. “I’m just waiting for, preparing for the moment that there is an outbreak … I hope it’s not inevitable, but I think we need to keep preparing as if it was.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Before the rest of the Bay Area adopted many of the health and safety measures that are now common, Chinatown leaders saw the writing on the wall. They quickly began educating residents about the virus, promoting hand washing, and stepping up cleaning. At the center of the neighborhood’s public health response is Chinese Hospital, which has strong ties to the community it serves.\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong> \u003ca href=\"https://twitter.com/meiying_5\">Meiying Wu\u003c/a> and \u003ca href=\"https://twitter.com/alysonstamos\">Alyson Stamos\u003c/a>, student journalists at UC Berkeley’s Graduate School of Journalism\u003c/p>\n\u003cp>\u003cem>You can read Meiying and Alyson’s reporting on Chinatown in the New York Times \u003ca href=\"https://www.nytimes.com/2020/04/17/us/san-francisco-coronavirus-chinese-hospital.html\">here.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Public health officials say people in the Bay Area run a low risk of falling ill from the novel coronavirus. Fewer than five people in the nine-county region are being treated for the flu-like disease.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.sfdph.org/dph/default.asp\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco Department of Public Health\u003c/a> is working to spread that message to Cantonese and Mandarin speakers.\u003c/p>\n\u003cp>Dr. Sunny Pak, acting medical director of the \u003ca href=\"https://www.sfdph.org/dph/comupg/oservices/medSvs/hlthCtrs/ChinatownHlthCtr.asp\" target=\"_blank\" rel=\"noopener noreferrer\">Chinatown Public Health Center\u003c/a>, said many of his patients rely on social media apps for news about the outbreaks.\u003c/p>\n\u003cp>“Unlike what happened with SARS 17 years ago, right now the spreading of information, whether true or false, is even faster,” Pak said.\u003c/p>\n\u003cp>That, Pak said, can lead to panic, especially among people with family and friends in China and other countries more directly affected by the virus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Because they’re getting a lot of information via WeChat and/or WhatsApp, they’re literally instantaneously getting information that hasn’t been vetted and it’s unfortunate,” he said.\u003c/p>\n\u003cp>The federal \u003ca href=\"https://www.cdc.gov/coronavirus/2019-ncov/summary.html#situation-in-us\" target=\"_blank\" rel=\"noopener noreferrer\">Centers for Disease Control and Prevention\u003c/a> reports that China has confirmed tens of thousands of cases, compared with a dozen in the United States.\u003c/p>\n\u003cp>Last week, Pak and other San Francisco public health officials met with reporters from local ethnic-language media outlets — including \u003ca href=\"https://www.ktsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">KTSF\u003c/a> Channel 26 television, the Sing Tao \u003ca href=\"https://www.singtaousa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">newspaper \u003c/a>and \u003ca href=\"http://www.chineseradio.com/main/\" target=\"_blank\" rel=\"noopener noreferrer\">radio station\u003c/a> and the \u003ca href=\"https://www.worldjournal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">World Journal\u003c/a> — to help convey the most accurate information from the CDC. That effort includes informational packets translated into Chinese.\u003c/p>\n\u003cp>Chinese-language radio and television stations in the Bay Area are broadcasting reports in Cantonese and Mandarin, depending on the program.\u003c/p>\n\u003cp>Flora Xu, a senior reporter with Sing Tao Daily, said the Chinatown-based paper is committed to sharing trustworthy news about the outbreak.\u003c/p>\n\u003cp>She said the paper urges readers “to believe the city’s information, the accurate information, and don’t believe the rumors.”\u003c/p>\n\u003cp>“I also just encourage the Chinese community, believe the government [about] how to protect yourself,” Xu said.\u003c/p>\n\u003cp>She added that many Chinese Americans are less panicked about getting the disease than they are concerned about loved ones in China dealing with the virus and its economic fallout there.\u003c/p>\n\u003cp>https://twitter.com/SF_emergency/status/1225123524857094145\u003c/p>\n\u003cp>Pak said he hopes accurate, up-to-date information can help Chinese Americans stay calm.\u003c/p>\n\u003cp>“At this point in the United States and definitely in San Francisco since there are no confirmed cases of any novel coronavirus, the risk of transmission or contracting the virus is still low,” Pak said. “But at the same time we still should be vigilant.”\u003c/p>\n\u003cp>The level of concern, he noted, should be similar to the flu — a much more present virus in this area.\u003c/p>\n\u003cp>San Francisco’s public health agency offers this message on its website:\u003c/p>\n\u003cp>\u003ci>“There are zero confirmed cases of novel coronavirus in San Francisco, and the risk to the general public is low. If a case is confirmed in San Francisco we will announce it right here. … Proper handwashing is the most effective way to prevent illness. This means washing your hands often with soap and water for at least 20 seconds.”\u003c/i>\u003c/p>\n\u003cp>In addition to handwashing, Pak said that covering your mouth when coughing and staying isolated if you’re feeling sick (you can call your health provider from home), are two important ways to protect against the potential spread of coronavirus or other illness.\u003c/p>\n\u003cp>San Francisco public health and emergency management officials met with neighborhood leaders at City College’s Chinatown/North Beach Center campus to address concerns and provide information on how to protect against the potential spread of novel coronavirus.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pak said that outreach to other San Francisco neighborhoods with large Chinese American populations, like the Richmond, Sunset and the Excelsior District, is also a priority for public health officials.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Public health officials say people in the Bay Area run a low risk of falling ill from the novel coronavirus. Fewer than five people in the nine-county region are being treated for the flu-like disease.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.sfdph.org/dph/default.asp\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco Department of Public Health\u003c/a> is working to spread that message to Cantonese and Mandarin speakers.\u003c/p>\n\u003cp>Dr. Sunny Pak, acting medical director of the \u003ca href=\"https://www.sfdph.org/dph/comupg/oservices/medSvs/hlthCtrs/ChinatownHlthCtr.asp\" target=\"_blank\" rel=\"noopener noreferrer\">Chinatown Public Health Center\u003c/a>, said many of his patients rely on social media apps for news about the outbreaks.\u003c/p>\n\u003cp>“Unlike what happened with SARS 17 years ago, right now the spreading of information, whether true or false, is even faster,” Pak said.\u003c/p>\n\u003cp>That, Pak said, can lead to panic, especially among people with family and friends in China and other countries more directly affected by the virus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Because they’re getting a lot of information via WeChat and/or WhatsApp, they’re literally instantaneously getting information that hasn’t been vetted and it’s unfortunate,” he said.\u003c/p>\n\u003cp>The federal \u003ca href=\"https://www.cdc.gov/coronavirus/2019-ncov/summary.html#situation-in-us\" target=\"_blank\" rel=\"noopener noreferrer\">Centers for Disease Control and Prevention\u003c/a> reports that China has confirmed tens of thousands of cases, compared with a dozen in the United States.\u003c/p>\n\u003cp>Last week, Pak and other San Francisco public health officials met with reporters from local ethnic-language media outlets — including \u003ca href=\"https://www.ktsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">KTSF\u003c/a> Channel 26 television, the Sing Tao \u003ca href=\"https://www.singtaousa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">newspaper \u003c/a>and \u003ca href=\"http://www.chineseradio.com/main/\" target=\"_blank\" rel=\"noopener noreferrer\">radio station\u003c/a> and the \u003ca href=\"https://www.worldjournal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">World Journal\u003c/a> — to help convey the most accurate information from the CDC. That effort includes informational packets translated into Chinese.\u003c/p>\n\u003cp>Chinese-language radio and television stations in the Bay Area are broadcasting reports in Cantonese and Mandarin, depending on the program.\u003c/p>\n\u003cp>Flora Xu, a senior reporter with Sing Tao Daily, said the Chinatown-based paper is committed to sharing trustworthy news about the outbreak.\u003c/p>\n\u003cp>She said the paper urges readers “to believe the city’s information, the accurate information, and don’t believe the rumors.”\u003c/p>\n\u003cp>“I also just encourage the Chinese community, believe the government [about] how to protect yourself,” Xu said.\u003c/p>\n\u003cp>She added that many Chinese Americans are less panicked about getting the disease than they are concerned about loved ones in China dealing with the virus and its economic fallout there.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Pak said he hopes accurate, up-to-date information can help Chinese Americans stay calm.\u003c/p>\n\u003cp>“At this point in the United States and definitely in San Francisco since there are no confirmed cases of any novel coronavirus, the risk of transmission or contracting the virus is still low,” Pak said. “But at the same time we still should be vigilant.”\u003c/p>\n\u003cp>The level of concern, he noted, should be similar to the flu — a much more present virus in this area.\u003c/p>\n\u003cp>San Francisco’s public health agency offers this message on its website:\u003c/p>\n\u003cp>\u003ci>“There are zero confirmed cases of novel coronavirus in San Francisco, and the risk to the general public is low. If a case is confirmed in San Francisco we will announce it right here. … Proper handwashing is the most effective way to prevent illness. This means washing your hands often with soap and water for at least 20 seconds.”\u003c/i>\u003c/p>\n\u003cp>In addition to handwashing, Pak said that covering your mouth when coughing and staying isolated if you’re feeling sick (you can call your health provider from home), are two important ways to protect against the potential spread of coronavirus or other illness.\u003c/p>\n\u003cp>San Francisco public health and emergency management officials met with neighborhood leaders at City College’s Chinatown/North Beach Center campus to address concerns and provide information on how to protect against the potential spread of novel coronavirus.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pak said that outreach to other San Francisco neighborhoods with large Chinese American populations, like the Richmond, Sunset and the Excelsior District, is also a priority for public health officials.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Tien Nguyen, food writer\"]‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’[/pullquote]\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>[aside tag=\"golden-state-plate\" label=\"related coverage\"]\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Sriracha is used to spice up everything from chips and chocolate bars to burgers. But the story of Sriracha’s rise to mainstream condiment began with a Vietnamese refugee who found a home and just the right peppers, in Southern California. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Unwrapping the California Origins of the Fortune Cookie",
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"headTitle": "Unwrapping the California Origins of the Fortune Cookie | KQED",
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"content": "\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the \u003ca href=\"https://www.japaneseteagardensf.com/\">Japanese Tea Garden\u003c/a> in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11742906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11742906\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea cookies and green tea served at the Japanese Tea Garden in Golden Gate Park. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a chilly morning, I meet Steven Pitsenbarger at the front gate of the Tea Garden. He’s a gardener here and a bit of a historian.\u003c/p>\n\u003cp>“I think a lot of people put the Japanese Tea Garden in the same box as Alcatraz or Fisherman’s Wharf,” Pitsenbarger says. “But we are really a gem that’s for San Francisco — just as much as it’s for the tourists.”\u003cbr>\n[baycuriousbug]\u003cbr>\nHe tells me the garden was originally an exhibit in the\u003ca href=\"http://www.outsidelands.org/1894_midwinter_fair.php\"> California Midwinter International Exposition of 1894, \u003c/a>then tended by a landscape architect named Makoto Hagiwara.\u003c/p>\n\u003cp>“He was an early immigrant from Japan,” says Pitsenbarger. “He came a decade before most Japanese immigrants came. A lot of folks came in the late 1880s and 1890s. But he came in 1878.”\u003c/p>\n\u003cp>Hagiwara started serving visitors fortune cookies along with green tea in the garden’s tea house.\u003c/p>\n\u003cfigure id=\"attachment_11743019\" class=\"wp-caption aligncenter\" style=\"max-width: 324px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11743019\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg\" alt=\"Makoto Hagiwara and his daughter in 1924.\" width=\"324\" height=\"425\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-160x210.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1020x1337.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-915x1200.jpg 915w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1920x2517.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut.jpg 1562w\" sizes=\"(max-width: 324px) 100vw, 324px\">\u003cfigcaption class=\"wp-caption-text\">Makoto Hagiwara and his daughter in 1924. \u003ccite>(San Francisco History Center, San Francisco Public Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The story that I understand is he took a Japanese cookie, senbei, and he got the idea to put a little note in it, and originally started making the cookies by hand here with just a little flat press,” says Pitsenbarger. “They would fold the cookies while they were still fresh.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wow. So this could be the birthplace of the fortune cookie?\u003c/p>\n\u003cp>[pullquote size='medium' align='right' citation='Author Jennifer 8. Lee says of the fortune cookie']‘I like to say that the Japanese invented them, the Chinese popularized them, but the Americans ultimately consume them.’[/pullquote]\u003c/p>\n\u003cp>I didn’t see anything that marked this historical culinary invention until we went to the gift shop. Mounted to the top of a display case are two small black iron presses with long, thin handles.\u003c/p>\n\u003cp>They’re called kata, and are used to make senbei or Japanese crackers. Inside they’re engraved with an H and an M — inverted they would appear on the cookies as MH for \u003ca href=\"https://hanascape.com/japanese-tea-garden\">Makoto Hagiwara.\u003c/a>\u003c/p>\n\u003cp>“If you came to the garden while he was managing it, everything had his name on it. Napkins would say M. Hagiwara. There would be pots in the garden with M. Hagiwara … tea pots, tea cups. His name was everywhere, and the fortune cookie is one of those things that helped to spread his popularity,” Pitsenbarger says.\u003c/p>\n\u003cp>And make the cookies popular, too. But since each fortune cookie was being made by hand, demand became too much for the Hagiwara family. Makoto asked a local confectionary shop, Benkyodo, to take over making the cookies.\u003c/p>\n\u003cfigure id=\"attachment_11742883\" class=\"wp-caption alignnone\" style=\"max-width: 352px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742883\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg\" alt=\"\" width=\"352\" height=\"491\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-160x223.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-1020x1421.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-861x1200.jpg 861w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1.jpg 1470w\" sizes=\"(max-width: 352px) 100vw, 352px\">\u003cfigcaption class=\"wp-caption-text\">Benkyodo on San Francisco’s Geary Boulevard in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suyeichi Okamura opened \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a> in 1906 and after a few moves, it’s located today at Sutter and Buchanan in San Francisco’s Japantown. His grandson, Gary T. Ono, is the family’s historian and has \u003ca href=\"http://www.discovernikkei.org/en/journal/2007/10/31/fortune-cookie/\">written articles\u003c/a> about his family’s connection to the fortune cookie.\u003c/p>\n\u003cfigure id=\"attachment_11742884\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742884\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg\" alt=\"\" width=\"210\" height=\"323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-160x245.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1020x1564.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-783x1200.jpg 783w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1920x2944.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1.jpg 1336w\" sizes=\"(max-width: 210px) 100vw, 210px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono’s grandfather, Suyeichi Okamura, opened Benkyodo in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to visit Ono in Los Angeles, in his apartment in Little Tokyo. A giant foam fortune cookie hangs in the living room, and the fortune poking out of it reads: “Made In Japan.”\u003c/p>\n\u003cp>Ono drags out a heavy suitcase from a closet and pulls out several kata wrapped in newspaper. They sport the familiar initials: MH.\u003c/p>\n\u003cp>“My grandfather was a service person to Makoto Hagiwara,” Ono says. “And advised Hagiwara in converting the taste (of the fortune cookie) to something more palatable to American tastes. So they came up with a vanilla extract flavor that we know today.”\u003c/p>\n\u003cfigure id=\"attachment_11742908\" class=\"wp-caption aligncenter\" style=\"max-width: 203px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742908\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg\" alt=\"\" width=\"203\" height=\"271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1.jpg 1536w\" sizes=\"(max-width: 203px) 100vw, 203px\">\u003cfigcaption class=\"wp-caption-text\">This flat-iron press, called a kata, was originally used to make fortune cookies for the Japanese Tea Garden in Golden Gate Park. The initials MH stand for creator Makoto Hagiwara. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says Benkyodo helped develop a machine to mass produce the cookies for the garden, sometime around 1911.\u003c/p>\n\u003cfigure id=\"attachment_11742881\" class=\"wp-caption aligncenter\" style=\"max-width: 305px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742881\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg\" alt=\"\" width=\"305\" height=\"407\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1.jpg 1536w\" sizes=\"(max-width: 305px) 100vw, 305px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono holds two kata from his grandfather’s bakery, Benkyodo. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Ono isn’t the only one to make family claims to the origins of the fortune cookie: A few Chinese companies have also claimed the invention, as has another Japanese sweet-maker in Los Angeles called \u003ca href=\"http://www.fugetsu-do.com/history.htm\">Fugetsu-Do\u003c/a>.\u003c/p>\n\u003cp>Brian Kito owns Fugetsu-Do, just down the street from Gary Ono in Los Angeles. Brian’s grandfather opened Fugetsu-Do in 1903, three years before Benkyodo opened in San Francisco. And Gary says Brian heard similar stories about his grandfather creating the fortune cookie.\u003c/p>\n\u003cp>“We were never confrontational about it or argumentative. We didn’t know precisely that our grandparents did this or did that,” Ono says. “[Brian] even said, ‘Well, if it wasn’t my grandfather, I hope it’s your grandfather.'”\u003c/p>\n\u003cp>https://youtu.be/Jhmz2Al_pjA\u003c/p>\n\u003cp>Author Jennifer 8. Lee says you can probably trace the history of fortune cookies in America back to L.A. and San Francisco. But as a concept, they go back to Japan.\u003c/p>\n\u003cp>“And in Japan they’re called tsujiura senbei or bell crackers,” says Lee, who traced the history of the American fortune cookie in her book, “The Fortune Cookie Chronicles: Adventures In the World of Chinese Food.”\u003c/p>\n\u003cp>Lee writes about Yasuko Nakamachi, a Japanese researcher whom she met through Gary Ono. Nakamachi was investigating the connection between the fortune cookies she saw in New York with a cracker made in Kyoto. She unearthed a copy of a woodblock print from 1878 of a Japanese man grilling fortune cookies.\u003c/p>\n\u003cfigure id=\"attachment_11743033\" class=\"wp-caption aligncenter\" style=\"max-width: 515px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11743033\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg\" alt=\"\" width=\"515\" height=\"377\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg 515w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut-160x117.jpg 160w\" sizes=\"(max-width: 515px) 100vw, 515px\">\u003cfigcaption class=\"wp-caption-text\">This Japanese woodblock print showing fortune cookies being grilled dates back to 1878. \u003ccite>(Photo Courtesy; Gary Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Around the shrine in downtown Kyoto, there are actually a bunch of families that still make ‘fortune cookies’ in the Japanese tradition,” says Lee.\u003c/p>\n\u003cp>“But they’re actually bigger and browner. They’re made with miso paste and sesame, so much nuttier than the American versions, which tend to be yellow and buttery, reflecting the American palate,” she adds.\u003c/p>\n\u003cp>Those cookies also have fortunes, but not inside. Instead they’re pinched in the fold. They look almost exactly the same.\u003c/p>\n\u003cp>But how did this American adaptation of a Japanese cracker become so associated with Chinese restaurants?\u003c/p>\n\u003cp>“When the Japanese first came to the U.S., a lot of them actually ran Chinese restaurants, because back in the 1910s and 1920s Americans were not eating sushi,” says Lee. “You had Japanese opening Chinese restaurants because that was familiar, with chop suey and chow mein and egg fu yung.”\u003c/p>\n\u003cp>[aside tag='golden-state-plate' label='More stories from the Golden State Plate series']\u003c/p>\n\u003cp>In this mix of Japanese families opening Chinese restaurants, they began serving fortune cookies as a form of dessert.\u003c/p>\n\u003cp>“Back then, they were not called fortune cookies, they were called fortune tea cakes, which is actually a better reflection of their name in Japanese,” she says.\u003c/p>\n\u003cp>Bakeries like Benkyodo and Fugetso-Do manufactured fortune cookies for decades until 1942, when President Franklin D. Roosevelt signed Executive Order 9066, ordering people of Japanese descent into internment camps.\u003c/p>\n\u003cp>Fortune cookie makers were among those interned. During World War II, Chinese restaurants surged in popularity and began manufacturing cookies “en masse,” Lee says.\u003c/p>\n\u003cp>“I like to say that the Japanese invented them, the Chinese popularized them, but the Americans ultimately consume them,” she says.\u003c/p>\n\u003cp>Gary Ono’s family was lucky. After being released from the camps, they resumed their business in San Francisco and reclaimed their property. But others weren’t: Many Japanese confectionaries stopped making the cookies after the war.\u003c/p>\n\u003cp>Gary Ono’s family connection to the fortune cookie lives on at the \u003ca href=\"https://americanhistory.si.edu/blog/2010/07/origins-of-a-fortune-cookie.html\">Smithsonian\u003c/a>‘s National Museum of American History, where three of Benkyodo’s katas now reside.\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11742907 aligncenter\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg\" alt=\"\" width=\"285\" height=\"285\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1200x1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut.jpg 1920w\" sizes=\"(max-width: 285px) 100vw, 285px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As for the fortune cookies served at the Japanese Tea Garden? They now come from \u003ca href=\"http://www.meemeebakery.com/\">Mee Mee Bakery\u003c/a> in San Francisco’s Chinatown.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the \u003ca href=\"https://www.japaneseteagardensf.com/\">Japanese Tea Garden\u003c/a> in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11742906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11742906\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea cookies and green tea served at the Japanese Tea Garden in Golden Gate Park. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a chilly morning, I meet Steven Pitsenbarger at the front gate of the Tea Garden. He’s a gardener here and a bit of a historian.\u003c/p>\n\u003cp>“I think a lot of people put the Japanese Tea Garden in the same box as Alcatraz or Fisherman’s Wharf,” Pitsenbarger says. “But we are really a gem that’s for San Francisco — just as much as it’s for the tourists.”\u003cbr>\n\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 What do you wonder about the Bay Area, its culture or people that you want KQED to investigate?\n \u003ca href=\"/news/series/baycurious\">Ask Bay Curious.\u003c/a>\u003c/aside>\u003c/p>\u003cp>\u003cbr>\nHe tells me the garden was originally an exhibit in the\u003ca href=\"http://www.outsidelands.org/1894_midwinter_fair.php\"> California Midwinter International Exposition of 1894, \u003c/a>then tended by a landscape architect named Makoto Hagiwara.\u003c/p>\n\u003cp>“He was an early immigrant from Japan,” says Pitsenbarger. “He came a decade before most Japanese immigrants came. A lot of folks came in the late 1880s and 1890s. But he came in 1878.”\u003c/p>\n\u003cp>Hagiwara started serving visitors fortune cookies along with green tea in the garden’s tea house.\u003c/p>\n\u003cfigure id=\"attachment_11743019\" class=\"wp-caption aligncenter\" style=\"max-width: 324px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11743019\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg\" alt=\"Makoto Hagiwara and his daughter in 1924.\" width=\"324\" height=\"425\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-160x210.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1020x1337.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-915x1200.jpg 915w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1920x2517.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut.jpg 1562w\" sizes=\"(max-width: 324px) 100vw, 324px\">\u003cfigcaption class=\"wp-caption-text\">Makoto Hagiwara and his daughter in 1924. \u003ccite>(San Francisco History Center, San Francisco Public Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The story that I understand is he took a Japanese cookie, senbei, and he got the idea to put a little note in it, and originally started making the cookies by hand here with just a little flat press,” says Pitsenbarger. “They would fold the cookies while they were still fresh.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wow. So this could be the birthplace of the fortune cookie?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I didn’t see anything that marked this historical culinary invention until we went to the gift shop. Mounted to the top of a display case are two small black iron presses with long, thin handles.\u003c/p>\n\u003cp>They’re called kata, and are used to make senbei or Japanese crackers. Inside they’re engraved with an H and an M — inverted they would appear on the cookies as MH for \u003ca href=\"https://hanascape.com/japanese-tea-garden\">Makoto Hagiwara.\u003c/a>\u003c/p>\n\u003cp>“If you came to the garden while he was managing it, everything had his name on it. Napkins would say M. Hagiwara. There would be pots in the garden with M. Hagiwara … tea pots, tea cups. His name was everywhere, and the fortune cookie is one of those things that helped to spread his popularity,” Pitsenbarger says.\u003c/p>\n\u003cp>And make the cookies popular, too. But since each fortune cookie was being made by hand, demand became too much for the Hagiwara family. Makoto asked a local confectionary shop, Benkyodo, to take over making the cookies.\u003c/p>\n\u003cfigure id=\"attachment_11742883\" class=\"wp-caption alignnone\" style=\"max-width: 352px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742883\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg\" alt=\"\" width=\"352\" height=\"491\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-160x223.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-1020x1421.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-861x1200.jpg 861w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1.jpg 1470w\" sizes=\"(max-width: 352px) 100vw, 352px\">\u003cfigcaption class=\"wp-caption-text\">Benkyodo on San Francisco’s Geary Boulevard in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suyeichi Okamura opened \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a> in 1906 and after a few moves, it’s located today at Sutter and Buchanan in San Francisco’s Japantown. His grandson, Gary T. Ono, is the family’s historian and has \u003ca href=\"http://www.discovernikkei.org/en/journal/2007/10/31/fortune-cookie/\">written articles\u003c/a> about his family’s connection to the fortune cookie.\u003c/p>\n\u003cfigure id=\"attachment_11742884\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742884\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg\" alt=\"\" width=\"210\" height=\"323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-160x245.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1020x1564.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-783x1200.jpg 783w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1920x2944.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1.jpg 1336w\" sizes=\"(max-width: 210px) 100vw, 210px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono’s grandfather, Suyeichi Okamura, opened Benkyodo in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to visit Ono in Los Angeles, in his apartment in Little Tokyo. A giant foam fortune cookie hangs in the living room, and the fortune poking out of it reads: “Made In Japan.”\u003c/p>\n\u003cp>Ono drags out a heavy suitcase from a closet and pulls out several kata wrapped in newspaper. They sport the familiar initials: MH.\u003c/p>\n\u003cp>“My grandfather was a service person to Makoto Hagiwara,” Ono says. “And advised Hagiwara in converting the taste (of the fortune cookie) to something more palatable to American tastes. So they came up with a vanilla extract flavor that we know today.”\u003c/p>\n\u003cfigure id=\"attachment_11742908\" class=\"wp-caption aligncenter\" style=\"max-width: 203px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742908\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg\" alt=\"\" width=\"203\" height=\"271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1.jpg 1536w\" sizes=\"(max-width: 203px) 100vw, 203px\">\u003cfigcaption class=\"wp-caption-text\">This flat-iron press, called a kata, was originally used to make fortune cookies for the Japanese Tea Garden in Golden Gate Park. The initials MH stand for creator Makoto Hagiwara. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says Benkyodo helped develop a machine to mass produce the cookies for the garden, sometime around 1911.\u003c/p>\n\u003cfigure id=\"attachment_11742881\" class=\"wp-caption aligncenter\" style=\"max-width: 305px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742881\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg\" alt=\"\" width=\"305\" height=\"407\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1.jpg 1536w\" sizes=\"(max-width: 305px) 100vw, 305px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono holds two kata from his grandfather’s bakery, Benkyodo. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Ono isn’t the only one to make family claims to the origins of the fortune cookie: A few Chinese companies have also claimed the invention, as has another Japanese sweet-maker in Los Angeles called \u003ca href=\"http://www.fugetsu-do.com/history.htm\">Fugetsu-Do\u003c/a>.\u003c/p>\n\u003cp>Brian Kito owns Fugetsu-Do, just down the street from Gary Ono in Los Angeles. Brian’s grandfather opened Fugetsu-Do in 1903, three years before Benkyodo opened in San Francisco. And Gary says Brian heard similar stories about his grandfather creating the fortune cookie.\u003c/p>\n\u003cp>“We were never confrontational about it or argumentative. We didn’t know precisely that our grandparents did this or did that,” Ono says. “[Brian] even said, ‘Well, if it wasn’t my grandfather, I hope it’s your grandfather.'”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Jhmz2Al_pjA'\n title='//www.youtube.com/embed/Jhmz2Al_pjA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Author Jennifer 8. Lee says you can probably trace the history of fortune cookies in America back to L.A. and San Francisco. But as a concept, they go back to Japan.\u003c/p>\n\u003cp>“And in Japan they’re called tsujiura senbei or bell crackers,” says Lee, who traced the history of the American fortune cookie in her book, “The Fortune Cookie Chronicles: Adventures In the World of Chinese Food.”\u003c/p>\n\u003cp>Lee writes about Yasuko Nakamachi, a Japanese researcher whom she met through Gary Ono. Nakamachi was investigating the connection between the fortune cookies she saw in New York with a cracker made in Kyoto. She unearthed a copy of a woodblock print from 1878 of a Japanese man grilling fortune cookies.\u003c/p>\n\u003cfigure id=\"attachment_11743033\" class=\"wp-caption aligncenter\" style=\"max-width: 515px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11743033\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg\" alt=\"\" width=\"515\" height=\"377\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg 515w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut-160x117.jpg 160w\" sizes=\"(max-width: 515px) 100vw, 515px\">\u003cfigcaption class=\"wp-caption-text\">This Japanese woodblock print showing fortune cookies being grilled dates back to 1878. \u003ccite>(Photo Courtesy; Gary Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Around the shrine in downtown Kyoto, there are actually a bunch of families that still make ‘fortune cookies’ in the Japanese tradition,” says Lee.\u003c/p>\n\u003cp>“But they’re actually bigger and browner. They’re made with miso paste and sesame, so much nuttier than the American versions, which tend to be yellow and buttery, reflecting the American palate,” she adds.\u003c/p>\n\u003cp>Those cookies also have fortunes, but not inside. Instead they’re pinched in the fold. They look almost exactly the same.\u003c/p>\n\u003cp>But how did this American adaptation of a Japanese cracker become so associated with Chinese restaurants?\u003c/p>\n\u003cp>“When the Japanese first came to the U.S., a lot of them actually ran Chinese restaurants, because back in the 1910s and 1920s Americans were not eating sushi,” says Lee. “You had Japanese opening Chinese restaurants because that was familiar, with chop suey and chow mein and egg fu yung.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In this mix of Japanese families opening Chinese restaurants, they began serving fortune cookies as a form of dessert.\u003c/p>\n\u003cp>“Back then, they were not called fortune cookies, they were called fortune tea cakes, which is actually a better reflection of their name in Japanese,” she says.\u003c/p>\n\u003cp>Bakeries like Benkyodo and Fugetso-Do manufactured fortune cookies for decades until 1942, when President Franklin D. Roosevelt signed Executive Order 9066, ordering people of Japanese descent into internment camps.\u003c/p>\n\u003cp>Fortune cookie makers were among those interned. During World War II, Chinese restaurants surged in popularity and began manufacturing cookies “en masse,” Lee says.\u003c/p>\n\u003cp>“I like to say that the Japanese invented them, the Chinese popularized them, but the Americans ultimately consume them,” she says.\u003c/p>\n\u003cp>Gary Ono’s family was lucky. After being released from the camps, they resumed their business in San Francisco and reclaimed their property. But others weren’t: Many Japanese confectionaries stopped making the cookies after the war.\u003c/p>\n\u003cp>Gary Ono’s family connection to the fortune cookie lives on at the \u003ca href=\"https://americanhistory.si.edu/blog/2010/07/origins-of-a-fortune-cookie.html\">Smithsonian\u003c/a>‘s National Museum of American History, where three of Benkyodo’s katas now reside.\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11742907 aligncenter\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg\" alt=\"\" width=\"285\" height=\"285\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1200x1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut.jpg 1920w\" sizes=\"(max-width: 285px) 100vw, 285px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for the fortune cookies served at the Japanese Tea Garden? They now come from \u003ca href=\"http://www.meemeebakery.com/\">Mee Mee Bakery\u003c/a> in San Francisco’s Chinatown.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "photos-chinese-new-year-parade-illuminates-san-francisco",
"title": "PHOTOS: Chinese New Year Parade Illuminates San Francisco",
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"headTitle": "PHOTOS: Chinese New Year Parade Illuminates San Francisco | KQED",
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"content": "\u003cp>Last night’s \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">Chinese New Year Parade\u003c/a> held in San Francisco is considered one of the largest Chinese New Year celebrations outside of China. The parade has taken place since the 1860s and attracts millions of spectators in person and on TV.\u003c/p>\n\u003cp>Based on the lunar calendar, the 2018 Chinese New Year started on Feb. 16. Celebrations have already been underway across the Bay Area, with \u003ca href=\"https://ww2.kqed.org/news/2018/02/11/photos-chinese-new-year-preparations-underway-at-flower-market-fair/\" target=\"_blank\" rel=\"noopener\">markets\u003c/a>, lunar festivals and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/07/eight-eateries-to-celebrate-the-lunar-new-year-in-san-francisco/\" target=\"_blank\" rel=\"noopener\">culinary delights\u003c/a>.\u003c/p>\n\u003cp>Last night’s event is one of the few remaining illuminated parades in the country. It featured floats, costumes, lion dances, firecrackers and the newly crowned Miss Chinatown USA.\u003c/p>\n\u003cfigure id=\"attachment_11652107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652107\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-800x533.jpg\" alt=\"Chinatown's shop owners welcomed crowds of tourists and locals alike during the two week festival. In Lunar New Year tradition, giving fruit, like apples or oranges, as a gift for a host or hostess brings health and prosperity.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown’s shop owners welcomed crowds of tourists and locals alike during the two week festival. In Lunar New Year tradition, giving fruit, like apples or oranges, as a gift for a host or hostess brings health and prosperity. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652108\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652108\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-800x533.jpg\" alt=\"Parade participants carry flags with symbols of the Chinese Zodiac in the Lunar New Year parade in San Francisco. The new year ended the Year of the Rooster in favor of the Year of the Dog. The Chinese Zodiac consists of 12 animals that rotate in 12-year cycles, and the animal that pertains to your birth year is said to reveal your future fortune, personality and career.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade participants carry flags with symbols of the Chinese Zodiac in the Lunar New Year parade in San Francisco. The new year ended the Year of the Rooster in favor of the Year of the Dog. The Chinese Zodiac consists of 12 animals that rotate in 12-year cycles, and the animal that pertains to your birth year is said to reveal your future fortune, personality and career. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652109\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652109\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-800x533.jpg\" alt=\"Parade participants march down Market Street alongside thousands of spectators to kick off the annual Lunar New Year Parade on February 24, 2018 in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade participants march down Market Street alongside thousands of spectators to kick off the annual Lunar New Year Parade on February 24, 2018 in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652110\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-800x533.jpg\" alt=\"A float resembling a BART train car rolls down Market leaving a trail of bubbles to celebrate the Year of the Dog.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A float resembling a BART train car rolls down Market leaving a trail of bubbles to celebrate the Year of the Dog. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652112\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652112\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-800x533.jpg\" alt=\"The bass drums of marching bands boomed down Market at the height of the Lunar New Year Parade in San Francisco, revving up the the crowd despite cold temperatures.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bass drums of marching bands boomed down Market at the height of the Lunar New Year Parade in San Francisco, revving up the the crowd despite cold temperatures. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652113\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652113\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-800x533.jpg\" alt=\"Boys dressed as the Eight Immortals, popular mythological figures in Chinese custom, towered above the crowds as they waited their turn to join the Lunar New Year Parade in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boys dressed as the Eight Immortals, popular mythological figures in Chinese custom, towered above the crowds as they waited their turn to join the Lunar New Year Parade in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652114\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652114\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-800x533.jpg\" alt=\"Students from the Tat Wong Kung Fu Academy show off their best moves to the crowd while marching in the Lunar New Year Parade in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Students from the Tat Wong Kung Fu Academy show off their best moves to the crowd while marching in the Lunar New Year Parade in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652115\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652115\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-800x533.jpg\" alt=\"Ribbon dancers prance down Market Street in synchronization, entertaining a crowd of thousands of spectators.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon dancers prance down Market Street in synchronization, entertaining a crowd of thousands of spectators. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652116\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652116\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-800x533.jpg\" alt=\"A young girl observes the crowd below on a float decorated with illuminated red and gold lanterns. In traditional Chinese culture, red and gold signify luck and prosperity for the upcoming year.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A young girl observes the crowd below on a float decorated with illuminated red and gold lanterns. In traditional Chinese culture, red and gold signify luck and prosperity for the upcoming year. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652117\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11652117 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-800x533.jpg\" alt=\"Parade spectators visit Chinatown's many shops and street vendors to shop for souvenirs after the parade.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade spectators visit Chinatown’s many shops and street vendors to shop for souvenirs after the parade. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652118\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11652118 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-800x533.jpg\" alt=\"Parade spectators battled crowds and cold temperatures to ring in the Lunar New Year.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade spectators battled crowds and cold temperatures to ring in the Lunar New Year. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652119\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652119\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-800x533.jpg\" alt=\"After the parade, participants of all ages lit up the streets of Chinatown by lighting sparklers and firecrackers.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After the parade, participants of all ages lit up the streets of Chinatown by lighting sparklers and firecrackers. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652120\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652120\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-800x533.jpg\" alt=\"The chilly weather had parade onlookers lining up for hot noodle soup like malatang and other Chinese staples.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The chilly weather had parade onlookers lining up for hot noodle soup like malatang and other Chinese staples. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652121\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652121\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-800x533.jpg\" alt=\"Firecracker debris litters the ground of Chinatown after a successful Lunar New Year celebration in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Firecracker debris litters the ground of Chinatown after a successful Lunar New Year celebration in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The Chinese New Year Parade held in San Francisco is considered one of the largest Chinese New Year celebrations outside of China.",
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"title": "PHOTOS: Chinese New Year Parade Illuminates San Francisco | KQED",
"description": "The Chinese New Year Parade held in San Francisco is considered one of the largest Chinese New Year celebrations outside of China.",
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"headline": "PHOTOS: Chinese New Year Parade Illuminates San Francisco",
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"nprByline": "\u003cstrong>Samantha Shanahan\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last night’s \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">Chinese New Year Parade\u003c/a> held in San Francisco is considered one of the largest Chinese New Year celebrations outside of China. The parade has taken place since the 1860s and attracts millions of spectators in person and on TV.\u003c/p>\n\u003cp>Based on the lunar calendar, the 2018 Chinese New Year started on Feb. 16. Celebrations have already been underway across the Bay Area, with \u003ca href=\"https://ww2.kqed.org/news/2018/02/11/photos-chinese-new-year-preparations-underway-at-flower-market-fair/\" target=\"_blank\" rel=\"noopener\">markets\u003c/a>, lunar festivals and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/07/eight-eateries-to-celebrate-the-lunar-new-year-in-san-francisco/\" target=\"_blank\" rel=\"noopener\">culinary delights\u003c/a>.\u003c/p>\n\u003cp>Last night’s event is one of the few remaining illuminated parades in the country. It featured floats, costumes, lion dances, firecrackers and the newly crowned Miss Chinatown USA.\u003c/p>\n\u003cfigure id=\"attachment_11652107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652107\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-800x533.jpg\" alt=\"Chinatown's shop owners welcomed crowds of tourists and locals alike during the two week festival. In Lunar New Year tradition, giving fruit, like apples or oranges, as a gift for a host or hostess brings health and prosperity.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29573_environmport-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chinatown’s shop owners welcomed crowds of tourists and locals alike during the two week festival. In Lunar New Year tradition, giving fruit, like apples or oranges, as a gift for a host or hostess brings health and prosperity. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652108\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652108\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-800x533.jpg\" alt=\"Parade participants carry flags with symbols of the Chinese Zodiac in the Lunar New Year parade in San Francisco. The new year ended the Year of the Rooster in favor of the Year of the Dog. The Chinese Zodiac consists of 12 animals that rotate in 12-year cycles, and the animal that pertains to your birth year is said to reveal your future fortune, personality and career.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29576_parade-6-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade participants carry flags with symbols of the Chinese Zodiac in the Lunar New Year parade in San Francisco. The new year ended the Year of the Rooster in favor of the Year of the Dog. The Chinese Zodiac consists of 12 animals that rotate in 12-year cycles, and the animal that pertains to your birth year is said to reveal your future fortune, personality and career. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652109\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652109\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-800x533.jpg\" alt=\"Parade participants march down Market Street alongside thousands of spectators to kick off the annual Lunar New Year Parade on February 24, 2018 in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29577_parade-7-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade participants march down Market Street alongside thousands of spectators to kick off the annual Lunar New Year Parade on February 24, 2018 in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652110\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-800x533.jpg\" alt=\"A float resembling a BART train car rolls down Market leaving a trail of bubbles to celebrate the Year of the Dog.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29578_parade-10-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A float resembling a BART train car rolls down Market leaving a trail of bubbles to celebrate the Year of the Dog. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652112\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652112\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-800x533.jpg\" alt=\"The bass drums of marching bands boomed down Market at the height of the Lunar New Year Parade in San Francisco, revving up the the crowd despite cold temperatures.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29579_parade-11-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bass drums of marching bands boomed down Market at the height of the Lunar New Year Parade in San Francisco, revving up the the crowd despite cold temperatures. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652113\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652113\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-800x533.jpg\" alt=\"Boys dressed as the Eight Immortals, popular mythological figures in Chinese custom, towered above the crowds as they waited their turn to join the Lunar New Year Parade in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29574_parade-3-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boys dressed as the Eight Immortals, popular mythological figures in Chinese custom, towered above the crowds as they waited their turn to join the Lunar New Year Parade in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652114\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652114\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-800x533.jpg\" alt=\"Students from the Tat Wong Kung Fu Academy show off their best moves to the crowd while marching in the Lunar New Year Parade in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29580_parade-13-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Students from the Tat Wong Kung Fu Academy show off their best moves to the crowd while marching in the Lunar New Year Parade in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652115\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652115\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-800x533.jpg\" alt=\"Ribbon dancers prance down Market Street in synchronization, entertaining a crowd of thousands of spectators.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29571_environmport-5-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon dancers prance down Market Street in synchronization, entertaining a crowd of thousands of spectators. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652116\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652116\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-800x533.jpg\" alt=\"A young girl observes the crowd below on a float decorated with illuminated red and gold lanterns. In traditional Chinese culture, red and gold signify luck and prosperity for the upcoming year.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29572_environmport-8-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A young girl observes the crowd below on a float decorated with illuminated red and gold lanterns. In traditional Chinese culture, red and gold signify luck and prosperity for the upcoming year. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652117\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11652117 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-800x533.jpg\" alt=\"Parade spectators visit Chinatown's many shops and street vendors to shop for souvenirs after the parade.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29584_parade-29-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade spectators visit Chinatown’s many shops and street vendors to shop for souvenirs after the parade. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652118\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11652118 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-800x533.jpg\" alt=\"Parade spectators battled crowds and cold temperatures to ring in the Lunar New Year.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29581_parade-19-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Parade spectators battled crowds and cold temperatures to ring in the Lunar New Year. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652119\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652119\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-800x533.jpg\" alt=\"After the parade, participants of all ages lit up the streets of Chinatown by lighting sparklers and firecrackers.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29583_parade-27-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After the parade, participants of all ages lit up the streets of Chinatown by lighting sparklers and firecrackers. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652120\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652120\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-800x533.jpg\" alt=\"The chilly weather had parade onlookers lining up for hot noodle soup like malatang and other Chinese staples.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29582_parade-24-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The chilly weather had parade onlookers lining up for hot noodle soup like malatang and other Chinese staples. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11652121\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11652121\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-800x533.jpg\" alt=\"Firecracker debris litters the ground of Chinatown after a successful Lunar New Year celebration in San Francisco.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/02/RS29570_environmport-2-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Firecracker debris litters the ground of Chinatown after a successful Lunar New Year celebration in San Francisco. \u003ccite>(Samantha Shanahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "PHOTOS: S.F. Chinatown Prepares for the Year of the Dog",
"title": "PHOTOS: S.F. Chinatown Prepares for the Year of the Dog",
"headTitle": "News Fix | KQED News",
"content": "\u003cp>Red and gold decorations covered stall-lined streets as preparations for the Year of the Dog began this weekend. \u003c/p>\n\u003cp>Chinese New Year isn't until \u003ca href=\"http://www.chineseparade.com\" rel=\"noopener\" target=\"_blank\">Feb. 16\u003c/a>, but the festivities in San Francisco's Chinatown have already started. Saturday kicked off the start of the Flower Market Fair with a procession and performances. \u003c/p>\n\u003cp>The market gives people a chance to buy flowers, fruit and more to decorate their homes ahead of Chinese New Year. Performances by acrobats, folk dancers and musicians will take place throughout the month, with a parade taking place Feb. 24. \u003c/p>\n\u003cp>Local restaurants are also \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/07/eight-eateries-to-celebrate-the-lunar-new-year-in-san-francisco/\" rel=\"noopener\" target=\"_blank\">serving up special menus\u003c/a> this month. There are a number of other Chinese New Year events \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" rel=\"noopener\" target=\"_blank\">planned around the Bay Area\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_11649351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-800x600.jpg\" alt=\"Hundreds of people flocked to the Flower Market Fair's last day to pick up supplies for Chinese New Year celebrations. Festivities began in San Francisco's Chinatown this weekend and will run until March 4, 2018. \" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hundreds of people flocked to the Flower Market Fair's last day to pick up supplies for Chinese New Year celebrations. Festivities began in San Francisco's Chinatown this weekend and will run until March 4, 2018. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11649339\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-800x600.jpg\" alt=\"Merchandise featured motifs for the Lunar New Year of the Dog. Stalls selling decorations, plants and more lined a red and gold bedecked street in Chinatown.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Merchandise featured motifs for the Lunar New Year of the Dog. Stalls selling decorations, plants and more lined a red and gold bedecked street in Chinatown. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11649350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-800x600.jpg\" alt=\"Mascots for the festival walked today's fair. The costumes can be seen in action again at the Chinese New Year's Parade on February 24th. \" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mascots for the festival walked around the fair. The costumes can be seen in action again at the Chinese New Year's Parade on Feb. 24. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11649353\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-800x600.jpg\" alt=\"The main attraction at today's fair were the flowers. Plants symbolize growth and are an important part of decorating homes during Chinese New Year. \" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The main attraction at today's fair were the flowers. Plants symbolize growth and are an important part of decorating homes during Chinese New Year. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Red and gold decorations covered stall-lined streets as preparations for the Year of the Dog began this weekend. \u003c/p>\n\u003cp>Chinese New Year isn't until \u003ca href=\"http://www.chineseparade.com\" rel=\"noopener\" target=\"_blank\">Feb. 16\u003c/a>, but the festivities in San Francisco's Chinatown have already started. Saturday kicked off the start of the Flower Market Fair with a procession and performances. \u003c/p>\n\u003cp>The market gives people a chance to buy flowers, fruit and more to decorate their homes ahead of Chinese New Year. Performances by acrobats, folk dancers and musicians will take place throughout the month, with a parade taking place Feb. 24. \u003c/p>\n\u003cp>Local restaurants are also \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/07/eight-eateries-to-celebrate-the-lunar-new-year-in-san-francisco/\" rel=\"noopener\" target=\"_blank\">serving up special menus\u003c/a> this month. There are a number of other Chinese New Year events \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" rel=\"noopener\" target=\"_blank\">planned around the Bay Area\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_11649351\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-800x600.jpg\" alt=\"Hundreds of people flocked to the Flower Market Fair's last day to pick up supplies for Chinese New Year celebrations. Festivities began in San Francisco's Chinatown this weekend and will run until March 4, 2018. \" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-3-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hundreds of people flocked to the Flower Market Fair's last day to pick up supplies for Chinese New Year celebrations. Festivities began in San Francisco's Chinatown this weekend and will run until March 4, 2018. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11649339\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-800x600.jpg\" alt=\"Merchandise featured motifs for the Lunar New Year of the Dog. Stalls selling decorations, plants and more lined a red and gold bedecked street in Chinatown.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Merchandise featured motifs for the Lunar New Year of the Dog. Stalls selling decorations, plants and more lined a red and gold bedecked street in Chinatown. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11649350\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-800x600.jpg\" alt=\"Mascots for the festival walked today's fair. The costumes can be seen in action again at the Chinese New Year's Parade on February 24th. \" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-4-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mascots for the festival walked around the fair. The costumes can be seen in action again at the Chinese New Year's Parade on Feb. 24. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_11649353\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-800x600.jpg\" alt=\"The main attraction at today's fair were the flowers. Plants symbolize growth and are an important part of decorating homes during Chinese New Year. \" width=\"800\" height=\"600\" class=\"size-medium wp-image-11649353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/02/Image-uploaded-from-iOS-1-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The main attraction at today's fair were the flowers. Plants symbolize growth and are an important part of decorating homes during Chinese New Year. \u003ccite>(Alyssa Jeong Perry/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can Salinas' Chinatown Design Its Way Out of Violence?",
"title": "Can Salinas' Chinatown Design Its Way Out of Violence?",
"headTitle": "The California Report | KQED News",
"content": "\u003cp>With surprise and intrigue in his voice, local tour guide Wellington Lee describes the murder plot that targeted his grandfather in Salinas' Chinatown in April 1912.\u003c/p>\n\u003cp>\"They shot up the whole place. It ended up where four men were killed and four were arrested and they sent the guilty to San Quentin,\" he says.\u003c/p>\n\u003cp>Lee is standing in front of the spot where the failed assassination took place -- his former home. The violence, he says, stemmed from a \u003ca href=\"http://juliareynolds.com/?page_id=998\" target=\"_blank\">rivalry between Chinese tongs\u003c/a>, a type of association comparable to the Italian Mafia.\u003c/p>\n\u003cp>Fast forward from the early 1900s to the 1940s and '50s, when Lee grew up in Chinatown. At that point, the tongs were still running the place. They were in charge of the gambling halls and brothels that were the center of adult entertainment for the surrounding soldiers and fieldworkers.\u003c/p>\n\u003cp>[audio src=\"http://www.kqed.org/.stream/anon/radio/tcr/2017/05/2017-05-09d-tcr.mp3\" Image=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-28-800x533.jpg\" Title=\"Can Salinas' Chinatown Design Its Way Out of Violence?\" program=\"The California Report\"]\u003c/p>\n\u003cp>\"The weekends were jumping,” Lee says as he walks down Soledad Street, the main thoroughfare. \"This is where everyone came for all the vices, prostitution, whatever. I was just a kid growing up, smelling all this perfume. And then the music blaring from all the bars. It’s nothing like that anymore.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Chinatown of today is unrecognizable, compared with the Chinatown that Lee and his grandfather knew. The tongs have been replaced by gangs, and the violence and chaos that comes with them. \u003c/p>\n\u003cp>In February, Chinatown saw \u003ca href=\"http://www.thecalifornian.com/story/news/my-safety/2017/02/16/quadruple-shooting-erupts-salinas-chinatown/97982072/\" target=\"_blank\">four shootings\u003c/a> and \u003ca href=\"http://www.kion546.com/news/salinas-police-investigating-homicide-in-chinatown/356053420\" target=\"_blank\">one homicide\u003c/a> in the span of nine days. A month after that, a historic \u003ca href=\"http://www.montereycountyweekly.com/blogs/news_blog/salinas-fire-officials-announce-chinatown-fire-was-an-accident/article_b1e62446-1982-11e7-9f21-3fdc3155fb91.html\" target=\"_blank\">Chinatown building caught fire\u003c/a> and is set to be torn down.\u003c/p>\n\u003cp>[gallery type=\"square\" ids=\"11418255,11418530,11418537,11418529,11418533,11418528,11418531,11418534,11418535\"]\u003c/p>\n\u003cp>All the bars that Lee once frequented to watch TV as a kid have either been torn down or shuttered up. And Lee’s home, where the shootings took place in 1912, was demolished. In its stead is an empty lot, covered in weeds.\u003c/p>\n\u003cp>\"It was part of the urban renewal plan,\" Lee says. \"They asked people to move. We had to have someone tear our home down because we couldn’t keep up with the repairs.\"\u003c/p>\n\u003cp>That happened in 1961. In the '70s, Lee saw Chinatown go downhill. That's when the streets around the community were widened to make it faster for cars to get to the highway. And that meant that all the streets going from Chinatown into downtown Salinas -- across the railroad tracks -- were cut off.\u003c/p>\n\u003cfigure id=\"attachment_11418502\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418502\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-27-800x533.jpg\" alt=\"A Chinatown resident walks down Soledad Street -- pointed one-way -- to take a shower at the recently opened Chinatown Health Services Center.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Chinatown resident walks down Soledad Street -- pointed one way -- to take a shower at the recently opened Chinatown Health Services Center. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lee thinks the design was planned to keep all the vices contained in the \u003ca href=\"https://www.google.com/maps/search/chinatown,+salinas/@36.6781423,-121.6522571,17z\" target=\"_blank\">small five-block neighborhood\u003c/a>. The result -- whether intentional or not -- isolated the area. And this isolation made the vices of Chinatown worse.\u003c/p>\n\u003cp>Longtime homeless residents Jimmy Rice and Diana West noticed the change.\u003c/p>\n\u003cp>\"This used to be a really nice place to come,” Rice says. “But all the drugs moved in and the businesses were shut down because of drugs.” \u003c/p>\n\u003cp>Along with drugs, the area also saw an increase in prostitution. It got so bad that the city changed all the streets to be one way and to point in the same direction. The reasoning was that it would discourage traffic, but Rice and West see it differently.\u003c/p>\n\u003cp>[gallery type=\"square\" columns=\"2\" size=\"medium\" ids=\"11418323,11418322,11418400,11418404\"]\u003c/p>\n\u003cp>\"All these one-way streets didn't deter nothing,” says Rice.\u003c/p>\n\u003cp>West agrees. \"It didn’t deter nothing. If you were coming in, you knew what you were coming in for -- either for drugs, prostitution or to get high.\"\u003c/p>\n\u003cp>But for the first time in over 30 years the homeless couple has lived there, the design of those streets could change. That’s because the \u003ca href=\"http://www.thecalifornian.com/story/news/local/2016/11/30/salinas-awards-212k-chinatown-deal/94649416/\" target=\"_blank\">city of Salinas is trying to plan\u003c/a> its way out of the dilemma.\u003c/p>\n\u003cp>Pretty much everyone is on board to get rid of the one-way streets, put in a pedestrian railroad crossing and make Chinatown more walkable.\u003c/p>\n\u003cfigure id=\"attachment_11418504\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418504\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-21-800x533.jpg\" alt=\"The view out of Commander Crabill's police vehicle shows homeless residents standing outside Victory Mission, a homeless services center in Salinas' Chinatown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The view out of Cmdr. David Crabill's police vehicle shows homeless residents standing outside Victory Mission, a homeless services center in Salinas' Chinatown. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://csumb.edu/directory/people/seth-pollack\" target=\"_blank\">Seth Pollack\u003c/a>, a professor of service learning at CSU Monterey Bay, believes in this power of design.\u003c/p>\n\u003cp>With simple design changes, Pollack says, “You’re going to have energy, you’re going to have people exchanging, you’re going to have new business, you’re going to have people come to Chinatown for something other than prostitution, drugs and alcohol. Wouldn’t it be nice to come to Chinatown for some Chinese food? Or for good food in general? Or to see some art?\"\u003c/p>\n\u003cp>Just as when we cut off air flow or circulation -- whether it’s a part of your body or a city -- decay happens. But Pollack says it’s not just the built environment that will change Chinatown. He sees it as a first step for changing our mental environment and demystifying the \"other\" -- the \"other\" being the huge homeless population that currently resides there.\u003c/p>\n\u003cfigure id=\"attachment_11418517\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418517\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-11-800x533.jpg\" alt=\"Diana Blaylock cuddles with one of her two dogs on Soledad Street in Salinas' Chinatown. She's been homeless for 3 years and was shaken by the recent shooting that happened three tents down from hers. "At first the shooting scared me, but I'm fixing to get out of here."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Diana Blaylock cuddles with one of her two dogs on Soledad Street in Salinas' Chinatown. She's been homeless for three years and was shaken by the recent shooting that happened three tents down from hers. \"At first the shooting scared me, but I'm fixing to get out of here.\" \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For \u003ca href=\"https://www.cityofsalinas.org/our-city-services/city-manager/community-safety-division/profiles/jose-arreola\" target=\"_blank\">Jose Arreola\u003c/a>, director of the city’s Community Safety Division, it’s less about demystifying the other than it is about moving the other to a different location. Or moving the activities that go on -- mainly using and dealing drugs -- elsewhere.\u003c/p>\n\u003cp>\"Those drugs are gonna get sold, that’s a huge business. The demand for it is not going to go away, so they will get sold someplace else,\" he says. \"What we will get rid of, it looks like, is the concentration of those problems in one area.\"\u003c/p>\n\u003cp>Whether this concentration is good or bad depends on who you talk to. And the next step in the planning process is to talk to all of the stakeholders in the area -- homeless organizations, the Asian community, surrounding businesses, etc. This input has already been collected twice before -- in 2007 and 2010 -- during \u003ca href=\"http://www.thecalifornian.com/story/news/local/2016/09/01/salinas-starts-chinatown-revitalization/89747042/\" target=\"_blank\">previous Chinatown revitalization plans\u003c/a>. But they failed because the funding fell through.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To discourage those who come to Chinatown to deal the daily fix, the city will have to wait over a year for the plan to be completed. Then it is looking at an estimated price tag -- taken from the 2010 plan -- of $30 million to $50 million to implement it. But maybe, this time around, the third plan’s a charm.\u003c/p>\n\u003cfigure id=\"attachment_11418522\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418522\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-26-800x533.jpg\" alt=\"A man rests from pushing his cart as the sun sets behind the railroad tracks in Salinas' Chinatown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A man rests from pushing his cart as the sun sets behind the railroad tracks in Salinas' Chinatown. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Simple city design tweaks -- like revamping a multitude of one-way streets -- could result in less isolation and more revitalization.",
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"headline": "Can Salinas' Chinatown Design Its Way Out of Violence?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With surprise and intrigue in his voice, local tour guide Wellington Lee describes the murder plot that targeted his grandfather in Salinas' Chinatown in April 1912.\u003c/p>\n\u003cp>\"They shot up the whole place. It ended up where four men were killed and four were arrested and they sent the guilty to San Quentin,\" he says.\u003c/p>\n\u003cp>Lee is standing in front of the spot where the failed assassination took place -- his former home. The violence, he says, stemmed from a \u003ca href=\"http://juliareynolds.com/?page_id=998\" target=\"_blank\">rivalry between Chinese tongs\u003c/a>, a type of association comparable to the Italian Mafia.\u003c/p>\n\u003cp>Fast forward from the early 1900s to the 1940s and '50s, when Lee grew up in Chinatown. At that point, the tongs were still running the place. They were in charge of the gambling halls and brothels that were the center of adult entertainment for the surrounding soldiers and fieldworkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The weekends were jumping,” Lee says as he walks down Soledad Street, the main thoroughfare. \"This is where everyone came for all the vices, prostitution, whatever. I was just a kid growing up, smelling all this perfume. And then the music blaring from all the bars. It’s nothing like that anymore.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Chinatown of today is unrecognizable, compared with the Chinatown that Lee and his grandfather knew. The tongs have been replaced by gangs, and the violence and chaos that comes with them. \u003c/p>\n\u003cp>In February, Chinatown saw \u003ca href=\"http://www.thecalifornian.com/story/news/my-safety/2017/02/16/quadruple-shooting-erupts-salinas-chinatown/97982072/\" target=\"_blank\">four shootings\u003c/a> and \u003ca href=\"http://www.kion546.com/news/salinas-police-investigating-homicide-in-chinatown/356053420\" target=\"_blank\">one homicide\u003c/a> in the span of nine days. A month after that, a historic \u003ca href=\"http://www.montereycountyweekly.com/blogs/news_blog/salinas-fire-officials-announce-chinatown-fire-was-an-accident/article_b1e62446-1982-11e7-9f21-3fdc3155fb91.html\" target=\"_blank\">Chinatown building caught fire\u003c/a> and is set to be torn down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All the bars that Lee once frequented to watch TV as a kid have either been torn down or shuttered up. And Lee’s home, where the shootings took place in 1912, was demolished. In its stead is an empty lot, covered in weeds.\u003c/p>\n\u003cp>\"It was part of the urban renewal plan,\" Lee says. \"They asked people to move. We had to have someone tear our home down because we couldn’t keep up with the repairs.\"\u003c/p>\n\u003cp>That happened in 1961. In the '70s, Lee saw Chinatown go downhill. That's when the streets around the community were widened to make it faster for cars to get to the highway. And that meant that all the streets going from Chinatown into downtown Salinas -- across the railroad tracks -- were cut off.\u003c/p>\n\u003cfigure id=\"attachment_11418502\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418502\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-27-800x533.jpg\" alt=\"A Chinatown resident walks down Soledad Street -- pointed one-way -- to take a shower at the recently opened Chinatown Health Services Center.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-27.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Chinatown resident walks down Soledad Street -- pointed one way -- to take a shower at the recently opened Chinatown Health Services Center. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lee thinks the design was planned to keep all the vices contained in the \u003ca href=\"https://www.google.com/maps/search/chinatown,+salinas/@36.6781423,-121.6522571,17z\" target=\"_blank\">small five-block neighborhood\u003c/a>. The result -- whether intentional or not -- isolated the area. And this isolation made the vices of Chinatown worse.\u003c/p>\n\u003cp>Longtime homeless residents Jimmy Rice and Diana West noticed the change.\u003c/p>\n\u003cp>\"This used to be a really nice place to come,” Rice says. “But all the drugs moved in and the businesses were shut down because of drugs.” \u003c/p>\n\u003cp>Along with drugs, the area also saw an increase in prostitution. It got so bad that the city changed all the streets to be one way and to point in the same direction. The reasoning was that it would discourage traffic, but Rice and West see it differently.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"All these one-way streets didn't deter nothing,” says Rice.\u003c/p>\n\u003cp>West agrees. \"It didn’t deter nothing. If you were coming in, you knew what you were coming in for -- either for drugs, prostitution or to get high.\"\u003c/p>\n\u003cp>But for the first time in over 30 years the homeless couple has lived there, the design of those streets could change. That’s because the \u003ca href=\"http://www.thecalifornian.com/story/news/local/2016/11/30/salinas-awards-212k-chinatown-deal/94649416/\" target=\"_blank\">city of Salinas is trying to plan\u003c/a> its way out of the dilemma.\u003c/p>\n\u003cp>Pretty much everyone is on board to get rid of the one-way streets, put in a pedestrian railroad crossing and make Chinatown more walkable.\u003c/p>\n\u003cfigure id=\"attachment_11418504\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418504\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-21-800x533.jpg\" alt=\"The view out of Commander Crabill's police vehicle shows homeless residents standing outside Victory Mission, a homeless services center in Salinas' Chinatown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-21.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The view out of Cmdr. David Crabill's police vehicle shows homeless residents standing outside Victory Mission, a homeless services center in Salinas' Chinatown. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://csumb.edu/directory/people/seth-pollack\" target=\"_blank\">Seth Pollack\u003c/a>, a professor of service learning at CSU Monterey Bay, believes in this power of design.\u003c/p>\n\u003cp>With simple design changes, Pollack says, “You’re going to have energy, you’re going to have people exchanging, you’re going to have new business, you’re going to have people come to Chinatown for something other than prostitution, drugs and alcohol. Wouldn’t it be nice to come to Chinatown for some Chinese food? Or for good food in general? Or to see some art?\"\u003c/p>\n\u003cp>Just as when we cut off air flow or circulation -- whether it’s a part of your body or a city -- decay happens. But Pollack says it’s not just the built environment that will change Chinatown. He sees it as a first step for changing our mental environment and demystifying the \"other\" -- the \"other\" being the huge homeless population that currently resides there.\u003c/p>\n\u003cfigure id=\"attachment_11418517\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418517\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-11-800x533.jpg\" alt=\"Diana Blaylock cuddles with one of her two dogs on Soledad Street in Salinas' Chinatown. She's been homeless for 3 years and was shaken by the recent shooting that happened three tents down from hers. "At first the shooting scared me, but I'm fixing to get out of here."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-11.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Diana Blaylock cuddles with one of her two dogs on Soledad Street in Salinas' Chinatown. She's been homeless for three years and was shaken by the recent shooting that happened three tents down from hers. \"At first the shooting scared me, but I'm fixing to get out of here.\" \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For \u003ca href=\"https://www.cityofsalinas.org/our-city-services/city-manager/community-safety-division/profiles/jose-arreola\" target=\"_blank\">Jose Arreola\u003c/a>, director of the city’s Community Safety Division, it’s less about demystifying the other than it is about moving the other to a different location. Or moving the activities that go on -- mainly using and dealing drugs -- elsewhere.\u003c/p>\n\u003cp>\"Those drugs are gonna get sold, that’s a huge business. The demand for it is not going to go away, so they will get sold someplace else,\" he says. \"What we will get rid of, it looks like, is the concentration of those problems in one area.\"\u003c/p>\n\u003cp>Whether this concentration is good or bad depends on who you talk to. And the next step in the planning process is to talk to all of the stakeholders in the area -- homeless organizations, the Asian community, surrounding businesses, etc. This input has already been collected twice before -- in 2007 and 2010 -- during \u003ca href=\"http://www.thecalifornian.com/story/news/local/2016/09/01/salinas-starts-chinatown-revitalization/89747042/\" target=\"_blank\">previous Chinatown revitalization plans\u003c/a>. But they failed because the funding fell through.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To discourage those who come to Chinatown to deal the daily fix, the city will have to wait over a year for the plan to be completed. Then it is looking at an estimated price tag -- taken from the 2010 plan -- of $30 million to $50 million to implement it. But maybe, this time around, the third plan’s a charm.\u003c/p>\n\u003cfigure id=\"attachment_11418522\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11418522\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/SecondEdits-26-800x533.jpg\" alt=\"A man rests from pushing his cart as the sun sets behind the railroad tracks in Salinas' Chinatown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26-520x347.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2017/04/SecondEdits-26.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A man rests from pushing his cart as the sun sets behind the railroad tracks in Salinas' Chinatown. \u003ccite>(Sarah Craig/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rose Pak, S.F. Chinatown Political Leader, Dies at 68",
"title": "Rose Pak, S.F. Chinatown Political Leader, Dies at 68",
"headTitle": "News Fix | KQED News",
"content": "\u003cp>Chinatown leader \u003ca href=\"https://en.wikipedia.org/wiki/Rose_Pak\">Rose Pak\u003c/a> lamented the fact that she was always identified as a \"powerbroker.\"\u003c/p>\n\u003cp>\"If I was white,\" she said, \"they'd call me a civic leader.\" Perhaps. But Pak understood and wielded power with the best of them.\u003c/p>\n\u003cp>Pak was found dead at her home in Chinatown Sunday at the age of 68. A family spokesman said she died of natural causes.\u003c/p>\n\u003cp>I first met Pak in 1986 when I was a young staffer working for then-Assemblyman \u003ca href=\"http://artagnos.com/\">Art Agnos\u003c/a>. She was dogged in her support for Agnos, who was about to announce his run for mayor of San Francisco. They shared a passion for empowering \"outsiders\" -- immigrants, low-income seniors, gays and other newcomers who didn't sit at the table with downtown powerbrokers.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>\u003ca href=\"https://ww2.kqed.org/forum/2013/03/21/first-person-rose-pak/\">Rose Pak on KQED's Forum in 2013\u003c/a>\u003c/h3>\n\u003cp>[soundcloud url=\"https://api.soundcloud.com/playlists/4200415\" params=\"color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\" width=\"100%\" height=\"450\" iframe=\"true\" /]\u003c/p>\n\u003c/aside>\n\u003cp>Pak was short and stocky and a chain smoker with a penchant for the dramatic. Her favorite word seemed to be mother-f***er. She could unleash a torrent of f-bombs with the best of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Rose Pak was on your side, she added formidable resources, organizing volunteers, raising money and opening doors. But when she turned on you, watch out. Just ask Ed Lee.\u003c/p>\n\u003cp>In the 1980s, Pak was instrumental in getting Mayor Agnos to bring Lee, then a civil rights attorney, into city government. Lee was one of many beneficiaries of Pak's relentless advocacy for Asian-Americans.\u003c/p>\n\u003cp>For the next few decades, Lee continued his rise through the city bureaucracy. In 2009, as Mayor Gavin Newsom prepared to exit for the lieutenant governor's office, Pak and Willie Brown arranged to have the Board of Supervisors appoint Lee out of virtual anonymity to finish Newsom's term.\u003c/p>\n\u003cp>Pak was proud to help install the first Asian-American as mayor of San Francisco. But after persuading Lee to break his promise not to run for a full term as mayor, Pak gradually lost respect for Lee.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://www.youtube.com/watch?v=Z9QQfYdEXxA\">interview\u003c/a> with Will Hearst for \"The New West,\" Pak described her disappointment with Lee's mayoralty.\u003c/p>\n\u003cp>\"He’s afraid of his own shadow,\" Pak said. \"He hasn’t named any Chinese-Americans to any important position or anything. I think he’s bending backwards to show he’s the mayor of the city and not the mayor of Chinese-Americans. So that means you’re very insecure in your own skin.\"\u003c/p>\n\u003cp>Pak begins her comments on Lee's mayoralty, saying she's been \"heartbroken about it,\" at 4:30 in this video:\u003c/p>\n\u003cp>https://youtu.be/Z9QQfYdEXxA?t=272\u003c/p>\n\u003cp>After Lee refused to name Pak's choice, Cindy Wu, to fill a vacant seat on the Board of Supervisors in January 2015, Pak went all out for her own candidate -- Aaron Peskin -- to help defeat Lee's appointee, Julie Christensen, last November. Peskin's ascendance tilted the board's politics to the left, away from Lee's pro-tech agenda.\u003c/p>\n\u003cp>It was a show of raw power, a signal of what could happen by crossing Pak's political wishes.\u003c/p>\n\u003cp>It was a lesson she also taught her former friend and ally Art Agnos. Against Pak's wishes, Agnos led the fight to tear down the damaged Embarcadero Freeway after the 1989 Loma Prieta earthquake.\u003c/p>\n\u003cp>Pak thought removing the freeway, with its off-ramp on Broadway bringing traffic to Chinatown, would devastate local businesses. She even argued that to the Chinese, the long-winding artery was like a snake, considered good luck in Chinese culture.\u003c/p>\n\u003cp>When the freeway came down, Pak turned on Agnos and helped his nemesis Frank Jordan defeat him in 1991.\u003c/p>\n\u003cp>In \"The New West\" interview, Pak described Agnos as \"very condescending,\" with a kind of \"papa knows best\" attitude.\u003c/p>\n\u003cp>She added: \"That’s why he lost (re-election) by such a narrow margin -- if he weren’t holier than thou,\" he wouldn't have lost. She didn't have to say she helped orchestrate that \"narrow margin\" for Jordan. Political payback, but also community loyalty.\u003c/p>\n\u003cp>Mayor Lee, reacting to the sudden death of his former mentor, said in a statement that \"there will never be another Rose Pak.\"\u003c/p>\n\u003cp>That much seems true, given the outsized nature of her personality and power. She also nurtured generations of Asian-American leaders, including San Francisco Supervisor Jane Kim.\u003c/p>\n\u003cp>Mayor Lee ordered flags on city buildings flown at half-staff in Pak's honor.\u003c/p>\n\u003cp>A wake will be held for Rose Pak on Friday night at Green Street Mortuary. A service is scheduled from 10 a.m. to 1 p.m. on Saturday at Old. St. Mary's Cathedral on California Street, with a funeral procession afterward. Both the wake and service are public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post has been updated.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Rose Pak made and broke political careers. She was feared and revered for her advocacy, power and commitment to Asian-American causes.",
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"description": "Rose Pak made and broke political careers. She was feared and revered for her advocacy, power and commitment to Asian-American causes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chinatown leader \u003ca href=\"https://en.wikipedia.org/wiki/Rose_Pak\">Rose Pak\u003c/a> lamented the fact that she was always identified as a \"powerbroker.\"\u003c/p>\n\u003cp>\"If I was white,\" she said, \"they'd call me a civic leader.\" Perhaps. But Pak understood and wielded power with the best of them.\u003c/p>\n\u003cp>Pak was found dead at her home in Chinatown Sunday at the age of 68. A family spokesman said she died of natural causes.\u003c/p>\n\u003cp>I first met Pak in 1986 when I was a young staffer working for then-Assemblyman \u003ca href=\"http://artagnos.com/\">Art Agnos\u003c/a>. She was dogged in her support for Agnos, who was about to announce his run for mayor of San Francisco. They shared a passion for empowering \"outsiders\" -- immigrants, low-income seniors, gays and other newcomers who didn't sit at the table with downtown powerbrokers.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>\u003ca href=\"https://ww2.kqed.org/forum/2013/03/21/first-person-rose-pak/\">Rose Pak on KQED's Forum in 2013\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='450'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/playlists/4200415&visual=true&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false'\n title='https://api.soundcloud.com/playlists/4200415'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003c/aside>\n\u003cp>Pak was short and stocky and a chain smoker with a penchant for the dramatic. Her favorite word seemed to be mother-f***er. She could unleash a torrent of f-bombs with the best of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Rose Pak was on your side, she added formidable resources, organizing volunteers, raising money and opening doors. But when she turned on you, watch out. Just ask Ed Lee.\u003c/p>\n\u003cp>In the 1980s, Pak was instrumental in getting Mayor Agnos to bring Lee, then a civil rights attorney, into city government. Lee was one of many beneficiaries of Pak's relentless advocacy for Asian-Americans.\u003c/p>\n\u003cp>For the next few decades, Lee continued his rise through the city bureaucracy. In 2009, as Mayor Gavin Newsom prepared to exit for the lieutenant governor's office, Pak and Willie Brown arranged to have the Board of Supervisors appoint Lee out of virtual anonymity to finish Newsom's term.\u003c/p>\n\u003cp>Pak was proud to help install the first Asian-American as mayor of San Francisco. But after persuading Lee to break his promise not to run for a full term as mayor, Pak gradually lost respect for Lee.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://www.youtube.com/watch?v=Z9QQfYdEXxA\">interview\u003c/a> with Will Hearst for \"The New West,\" Pak described her disappointment with Lee's mayoralty.\u003c/p>\n\u003cp>\"He’s afraid of his own shadow,\" Pak said. \"He hasn’t named any Chinese-Americans to any important position or anything. I think he’s bending backwards to show he’s the mayor of the city and not the mayor of Chinese-Americans. So that means you’re very insecure in your own skin.\"\u003c/p>\n\u003cp>Pak begins her comments on Lee's mayoralty, saying she's been \"heartbroken about it,\" at 4:30 in this video:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Z9QQfYdEXxA'\n title='//www.youtube.com/embed/Z9QQfYdEXxA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>After Lee refused to name Pak's choice, Cindy Wu, to fill a vacant seat on the Board of Supervisors in January 2015, Pak went all out for her own candidate -- Aaron Peskin -- to help defeat Lee's appointee, Julie Christensen, last November. Peskin's ascendance tilted the board's politics to the left, away from Lee's pro-tech agenda.\u003c/p>\n\u003cp>It was a show of raw power, a signal of what could happen by crossing Pak's political wishes.\u003c/p>\n\u003cp>It was a lesson she also taught her former friend and ally Art Agnos. Against Pak's wishes, Agnos led the fight to tear down the damaged Embarcadero Freeway after the 1989 Loma Prieta earthquake.\u003c/p>\n\u003cp>Pak thought removing the freeway, with its off-ramp on Broadway bringing traffic to Chinatown, would devastate local businesses. She even argued that to the Chinese, the long-winding artery was like a snake, considered good luck in Chinese culture.\u003c/p>\n\u003cp>When the freeway came down, Pak turned on Agnos and helped his nemesis Frank Jordan defeat him in 1991.\u003c/p>\n\u003cp>In \"The New West\" interview, Pak described Agnos as \"very condescending,\" with a kind of \"papa knows best\" attitude.\u003c/p>\n\u003cp>She added: \"That’s why he lost (re-election) by such a narrow margin -- if he weren’t holier than thou,\" he wouldn't have lost. She didn't have to say she helped orchestrate that \"narrow margin\" for Jordan. Political payback, but also community loyalty.\u003c/p>\n\u003cp>Mayor Lee, reacting to the sudden death of his former mentor, said in a statement that \"there will never be another Rose Pak.\"\u003c/p>\n\u003cp>That much seems true, given the outsized nature of her personality and power. She also nurtured generations of Asian-American leaders, including San Francisco Supervisor Jane Kim.\u003c/p>\n\u003cp>Mayor Lee ordered flags on city buildings flown at half-staff in Pak's honor.\u003c/p>\n\u003cp>A wake will be held for Rose Pak on Friday night at Green Street Mortuary. A service is scheduled from 10 a.m. to 1 p.m. on Saturday at Old. St. Mary's Cathedral on California Street, with a funeral procession afterward. Both the wake and service are public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post has been updated.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"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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"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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"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.",
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"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.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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