A roller skating rink in a church, a Prohibition-era bowling alley, and a movie set tucked into dunes along the Central Coast. We’ve put together a list of hidden gems in California.
Santa Cruz's Iconic Mystery Spot is More than Just a Ubiquitous Bumper Sticker
Tio's Tacos, a 30-Year Journey of Authentic Mexican Cuisine and Recycled Art
An Apple Pancake as Big as a Pie? At This '50s L.A. Diner, It's True
This Stretch of the Mojave Desert Plays the 'Lone Ranger' Theme
How This Oakland Business Gives Mannequins New Life (Almost)
How Fort Bragg's Larry Spring Museum Preserves Creativity in California
One of San José’s Last Working Orchards Has Been Family Run Since 1945
Welcome to Bumpass Hell, a Bubbling, Stinky Sliver of 'California's Yellowstone'
Teens Helped Save This Historic Bay Area Theater by Making It Their Own
Hidden Gems: The Pirate Ship on Big Bear Lake
At Kiss My Boba, Tongan Specialty Helps San Bruno Shop Stand Out
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"content": "\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.kqed.org/news/tag/hidden-gems\">\u003cem>Read more from The California Report Magazine’s ‘Hidden Gems’ series\u003c/em>\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://tools.applemediaservices.com/podcast-episode/1000539271730?country=us\">\u003cem>Bay Curious aired this story on Oct. 21, 2021.\u003c/em>\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>In a redwood forest in \u003ca href=\"https://www.kqed.org/news/tag/santa-cruz-county\">the Santa Cruz Mountains\u003c/a>, halfway between Santa Cruz and Scotts Valley, you’ll find the \u003ca href=\"https://www.mysteryspot.com/\">Mystery Spot\u003c/a>. Even if you’ve never been there, you might be familiar with the \u003ca href=\"https://www.kqed.org/news/11748038/the-iconic-bay-area-spots-that-locals-dont-visit-according-to-you\">iconic yellow bumper stickers\u003c/a> that serve as both souvenir and advertisement for this 81-year-old roadside attraction.\u003c/p>\n\u003cp>Lucky Santa Cruz visitors may even spot a “Mystery Spot car” parked somewhere downtown, covered completely in stickers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 1939, a man named George Prather bought the land from a lumber company on which the “spot” sits. According to the official lore, he only wished to purchase a flat area at the bottom of a hill, but was told the hill must be part of the deal.\u003c/p>\n\u003cp>While exploring his newly purchased parcel, Prather began to notice some odd things. He reported feeling very dizzy while standing on the hillside, and he felt that the effort needed to hike it was much greater than he expected.\u003c/p>\n\u003cfigure id=\"attachment_11889580\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11889580 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/09/Image-from-iOS-4-1-800x1067.jpg\" alt=\"A woman in an orange T-shirt and cargo shorts appears to lean backward in a room.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-scaled.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mystery Spot tour guide Stella demonstrates her ability to lean at a seemingly impossible angle without falling down. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prather allegedly took a compass to the hillside, only to find that it pointed in the wrong direction. According to Prather, most of these effects were focused in an area approximately 150 feet in diameter.\u003c/p>\n\u003cp>Realizing he had an interesting piece of property on his hands, Prather dubbed the place the Mystery Spot and opened it as a roadside attraction in the early 1940s.\u003c/p>\n\u003cp>Today, the Mystery Spot runs tours 365 days a year to the spot and through a cabin that helps demonstrate the quirks of the area. The wooden structure leans sharply downhill, but visitors standing in front of it appear to be leaning uphill. The effect is an illusion that they’re standing almost diagonally. Water poured on a board demonstrated to be on an incline runs in opposition to gravity.[aside postID=news_11988955 hero='https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos01-1020x680.jpg']Walking through the cabin’s rustic interior, the discombobulation intensifies, with visitors sometimes experiencing motion sickness as a result of an unusual shift in perspective.\u003c/p>\n\u003cp>The angle of the cabin allows folks to climb up the walls and stand balanced in seemingly impossible positions. A large weight at the end of a pendulum swings widely when pushed one way, but half the distance when it swings back. People appear to change in height when standing in different areas around the cabin.\u003c/p>\n\u003cp>How is this possible?\u003c/p>\n\u003cp>The Mystery Spot’s “official” theories posit that maybe a UFO crashed into the hillside long ago, and the still-running engine is causing a magnetic anomaly. Or, perhaps, there’s a swirling pool of magma somewhere deep below that’s affecting gravity in the area. Or even that some gases are seeping out of cracks in the hillside, causing visitors to hallucinate the whole thing.\u003c/p>\n\u003cp>The truth, of course, is not any of these wild, magical theories. It’s an optical illusion, though a supremely convincing one.\u003c/p>\n\u003cp>For $10, plus whatever you’re compelled to spend on souvenirs, you’ll get one of the classic bumper stickers and enough mystery to keep you wondering all the way home.\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 1939, a man named George Prather bought the land from a lumber company on which the “spot” sits. According to the official lore, he only wished to purchase a flat area at the bottom of a hill, but was told the hill must be part of the deal.\u003c/p>\n\u003cp>While exploring his newly purchased parcel, Prather began to notice some odd things. He reported feeling very dizzy while standing on the hillside, and he felt that the effort needed to hike it was much greater than he expected.\u003c/p>\n\u003cfigure id=\"attachment_11889580\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11889580 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2021/09/Image-from-iOS-4-1-800x1067.jpg\" alt=\"A woman in an orange T-shirt and cargo shorts appears to lean backward in a room.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2021/09/Image-from-iOS-4-1-scaled.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mystery Spot tour guide Stella demonstrates her ability to lean at a seemingly impossible angle without falling down. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prather allegedly took a compass to the hillside, only to find that it pointed in the wrong direction. According to Prather, most of these effects were focused in an area approximately 150 feet in diameter.\u003c/p>\n\u003cp>Realizing he had an interesting piece of property on his hands, Prather dubbed the place the Mystery Spot and opened it as a roadside attraction in the early 1940s.\u003c/p>\n\u003cp>Today, the Mystery Spot runs tours 365 days a year to the spot and through a cabin that helps demonstrate the quirks of the area. The wooden structure leans sharply downhill, but visitors standing in front of it appear to be leaning uphill. The effect is an illusion that they’re standing almost diagonally. Water poured on a board demonstrated to be on an incline runs in opposition to gravity.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Walking through the cabin’s rustic interior, the discombobulation intensifies, with visitors sometimes experiencing motion sickness as a result of an unusual shift in perspective.\u003c/p>\n\u003cp>The angle of the cabin allows folks to climb up the walls and stand balanced in seemingly impossible positions. A large weight at the end of a pendulum swings widely when pushed one way, but half the distance when it swings back. People appear to change in height when standing in different areas around the cabin.\u003c/p>\n\u003cp>How is this possible?\u003c/p>\n\u003cp>The Mystery Spot’s “official” theories posit that maybe a UFO crashed into the hillside long ago, and the still-running engine is causing a magnetic anomaly. Or, perhaps, there’s a swirling pool of magma somewhere deep below that’s affecting gravity in the area. Or even that some gases are seeping out of cracks in the hillside, causing visitors to hallucinate the whole thing.\u003c/p>\n\u003cp>The truth, of course, is not any of these wild, magical theories. It’s an optical illusion, though a supremely convincing one.\u003c/p>\n\u003cp>For $10, plus whatever you’re compelled to spend on souvenirs, you’ll get one of the classic bumper stickers and enough mystery to keep you wondering all the way home.\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you drive through downtown Riverside, you might spot a huge orange butterfly hanging off the side of a building, an airplane parked on its roof and two giants made from recycled aluminum cans.\u003c/p>\n\u003cp>Inside, you’ll spot mariachi musicians forged in metal and decorated with bottle caps. This is Tio’s Tacos. It’s not just a Mexican restaurant; it’s a sculpture garden and one immigrant entrepreneur’s labor of love.\u003c/p>\n\u003cp>Owner Martín Sanchez has spent more than 30 years developing authentic Mexican food inspired by frequent visits to his home country. And along the way, he’s transformed his one-acre taquería into a showcase for hundreds of works of art — all recycled from what most people call “garbage.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I saw an opportunity in the garbage, in recycling,” Sanchez said. “I don’t have money to buy materials, but I have bottles. I have cans. I have what the restaurant throws away.”\u003c/p>\n\u003cfigure id=\"attachment_11989011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989011\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05.jpg\" alt=\"\" width=\"1920\" height=\"1279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-1536x1023.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four small statues representing ‘La Danza de los Viejitos’ stand next to a dining area that showcases different pieces of culture from the Mexican state of Michoacán on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sanchez’s love for his hometown of Sahuayo, in the Mexican state of Michoacánis, is reflected in many of his pieces.\u003c/p>\n\u003cp>“Here we have ‘The Dance of the Old Men,’” Martín said as he pointed to a statue of traditional folk dancers in his back patio. “I always wanted to create different spaces. If you notice here, this dining area represents what my town is about.”\u003c/p>\n\u003cp>He said his art also represents a journey to heal a childlike wonder that was sacrificed a long time ago. Sanchez said it’s a sacrifice many immigrants face due to the pressure to provide for their families.\u003c/p>\n\u003cp>As a young boy, Sanchez loved to create toys made from scrap metal he found lying around. But after his father passed away, Sanchez had to work to contribute to the family’s finances.\u003c/p>\n\u003cfigure id=\"attachment_11989012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989012\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The hands of a mariachi musician, forged in metal and decorated with recycled materials at Tio’s Tacos on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Years later, in 1984, at 16 years old, he immigrated to the United States and sold oranges on the side of the road in East Los Angeles. After some time, he opened a hot dog and taco cart business.\u003c/p>\n\u003cp>“During the day, I’d sell hot dogs, and at night, I’d transform the cart to sell tacos,” Sanchez said. “And that’s how Tio’s Tacos was born.”\u003c/p>\n\u003cp>Sanchez saved money for six years to buy the land where Tio’s Tacos stands today. Yet, as he was growing his business, he felt a pressure inside him that needed to be released.\u003c/p>\n\u003cfigure id=\"attachment_11989013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989013\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A taco plate with rice and beans at Tio’s Tacos on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I released the boy that I’d hindered, that I had to freeze in order to become a responsible adult as a kid,” Martín said. “Then, when I reached this point as an adult, I let that boy out, and that’s when the art began.”\u003c/p>\n\u003cp>He started collecting garbage from his restaurant and neatly separated the recyclable materials into different piles for upcoming projects he envisioned in his head. Over time, the plot of land behind his restaurant became filled with trash, and it became extremely noticeable. It reached the point where his family chastised him for the mounting garbage near his restaurant.\u003c/p>\n\u003cp>“I understood the sentiment from the people, from those around me,” Sanchez said. “But I saw the trash’s potential.”\u003c/p>\n\u003cfigure id=\"attachment_11989015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989015\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sculpture made from recycled materials inside Tio’s Tacos on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, his trash piles would also catch the attention of the local government. He said he received complaints from the city. But as they saw this public eye-sore transform into a work of art, the complaints slowed.\u003c/p>\n\u003cp>“They must have said, ‘We have to leave this crazy guy alone and see how far he gets,’” Sanchez said. “Nowadays, thank God, I have the support of the city. They support me, they congratulate me. I am what they call a ‘landmark’ here.”\u003c/p>\n\u003cp>Sanchez also has the support of the local arts community in Riverside. His work has been featured at the \u003ca href=\"https://riversideartmuseum.org/visit/the-cheech-marin-center-for-chicano-art-culture/\">Cheech Marin Center for Chicano Art and Culture\u003c/a>, which is only a couple of blocks away from the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_11989016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989016\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Martín Sanchez (right) holds his grandson while standing next to his daughters, Kimberly, Estephanie, Maiten, his granddaughter Galilea and his wife Concepción on March 27, 2024. They stand in the dining area behind the restaurant where a majority of Martín’s work is located. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maria Esther Fernandez, the museum’s artistic director, said Tio’s Tacos makes her feel at home and said the art uniquely reflects the city’s culture.[aside label='Related Coverage' tag='hidden-gems']“He’s creating a place here in Riverside, and it’s a destination,” Fernandez said. “It’s a place where people go and see themselves, see their family, their history, their memories.”\u003c/p>\n\u003cp>Sanchez’s three daughters also consider Tio’s Tacos, a vital part of the Riverside community and are slowly inheriting the business. Estephanie, the oldest, said she plans to preserve the art and continue growing the restaurant.\u003c/p>\n\u003cp>“We’ve always said that the restaurant is something living and breathing. It moves and is constantly changing,” Estephanie said. “Equally important is that the community, the families, feel comfortable here and relax.”\u003c/p>\n\u003cp>Martín Sanchez said he’s happy to hand the business over to his daughters and is excited to see where they take it. He said it gives him more time to create art.\u003c/p>\n\u003cp>“I used to dream like a boy, and I continue to dream like a boy and play like a boy,” Sanchez said. “That’s why every time I do a project, I imagine that I’m playing, and that’s the key to success to achieve something.”\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you drive through downtown Riverside, you might spot a huge orange butterfly hanging off the side of a building, an airplane parked on its roof and two giants made from recycled aluminum cans.\u003c/p>\n\u003cp>Inside, you’ll spot mariachi musicians forged in metal and decorated with bottle caps. This is Tio’s Tacos. It’s not just a Mexican restaurant; it’s a sculpture garden and one immigrant entrepreneur’s labor of love.\u003c/p>\n\u003cp>Owner Martín Sanchez has spent more than 30 years developing authentic Mexican food inspired by frequent visits to his home country. And along the way, he’s transformed his one-acre taquería into a showcase for hundreds of works of art — all recycled from what most people call “garbage.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I saw an opportunity in the garbage, in recycling,” Sanchez said. “I don’t have money to buy materials, but I have bottles. I have cans. I have what the restaurant throws away.”\u003c/p>\n\u003cfigure id=\"attachment_11989011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989011\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05.jpg\" alt=\"\" width=\"1920\" height=\"1279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-05-1536x1023.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four small statues representing ‘La Danza de los Viejitos’ stand next to a dining area that showcases different pieces of culture from the Mexican state of Michoacán on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sanchez’s love for his hometown of Sahuayo, in the Mexican state of Michoacánis, is reflected in many of his pieces.\u003c/p>\n\u003cp>“Here we have ‘The Dance of the Old Men,’” Martín said as he pointed to a statue of traditional folk dancers in his back patio. “I always wanted to create different spaces. If you notice here, this dining area represents what my town is about.”\u003c/p>\n\u003cp>He said his art also represents a journey to heal a childlike wonder that was sacrificed a long time ago. Sanchez said it’s a sacrifice many immigrants face due to the pressure to provide for their families.\u003c/p>\n\u003cp>As a young boy, Sanchez loved to create toys made from scrap metal he found lying around. But after his father passed away, Sanchez had to work to contribute to the family’s finances.\u003c/p>\n\u003cfigure id=\"attachment_11989012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989012\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos03-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The hands of a mariachi musician, forged in metal and decorated with recycled materials at Tio’s Tacos on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Years later, in 1984, at 16 years old, he immigrated to the United States and sold oranges on the side of the road in East Los Angeles. After some time, he opened a hot dog and taco cart business.\u003c/p>\n\u003cp>“During the day, I’d sell hot dogs, and at night, I’d transform the cart to sell tacos,” Sanchez said. “And that’s how Tio’s Tacos was born.”\u003c/p>\n\u003cp>Sanchez saved money for six years to buy the land where Tio’s Tacos stands today. Yet, as he was growing his business, he felt a pressure inside him that needed to be released.\u003c/p>\n\u003cfigure id=\"attachment_11989013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989013\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/TiosTacos02-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A taco plate with rice and beans at Tio’s Tacos on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I released the boy that I’d hindered, that I had to freeze in order to become a responsible adult as a kid,” Martín said. “Then, when I reached this point as an adult, I let that boy out, and that’s when the art began.”\u003c/p>\n\u003cp>He started collecting garbage from his restaurant and neatly separated the recyclable materials into different piles for upcoming projects he envisioned in his head. Over time, the plot of land behind his restaurant became filled with trash, and it became extremely noticeable. It reached the point where his family chastised him for the mounting garbage near his restaurant.\u003c/p>\n\u003cp>“I understood the sentiment from the people, from those around me,” Sanchez said. “But I saw the trash’s potential.”\u003c/p>\n\u003cfigure id=\"attachment_11989015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989015\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-06-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sculpture made from recycled materials inside Tio’s Tacos on March 27, 2024. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, his trash piles would also catch the attention of the local government. He said he received complaints from the city. But as they saw this public eye-sore transform into a work of art, the complaints slowed.\u003c/p>\n\u003cp>“They must have said, ‘We have to leave this crazy guy alone and see how far he gets,’” Sanchez said. “Nowadays, thank God, I have the support of the city. They support me, they congratulate me. I am what they call a ‘landmark’ here.”\u003c/p>\n\u003cp>Sanchez also has the support of the local arts community in Riverside. His work has been featured at the \u003ca href=\"https://riversideartmuseum.org/visit/the-cheech-marin-center-for-chicano-art-culture/\">Cheech Marin Center for Chicano Art and Culture\u003c/a>, which is only a couple of blocks away from the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_11989016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11989016\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/Tios-Tacos-04-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Martín Sanchez (right) holds his grandson while standing next to his daughters, Kimberly, Estephanie, Maiten, his granddaughter Galilea and his wife Concepción on March 27, 2024. They stand in the dining area behind the restaurant where a majority of Martín’s work is located. \u003ccite>(Daniel Eduardo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maria Esther Fernandez, the museum’s artistic director, said Tio’s Tacos makes her feel at home and said the art uniquely reflects the city’s culture.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“He’s creating a place here in Riverside, and it’s a destination,” Fernandez said. “It’s a place where people go and see themselves, see their family, their history, their memories.”\u003c/p>\n\u003cp>Sanchez’s three daughters also consider Tio’s Tacos, a vital part of the Riverside community and are slowly inheriting the business. Estephanie, the oldest, said she plans to preserve the art and continue growing the restaurant.\u003c/p>\n\u003cp>“We’ve always said that the restaurant is something living and breathing. It moves and is constantly changing,” Estephanie said. “Equally important is that the community, the families, feel comfortable here and relax.”\u003c/p>\n\u003cp>Martín Sanchez said he’s happy to hand the business over to his daughters and is excited to see where they take it. He said it gives him more time to create art.\u003c/p>\n\u003cp>“I used to dream like a boy, and I continue to dream like a boy and play like a boy,” Sanchez said. “That’s why every time I do a project, I imagine that I’m playing, and that’s the key to success to achieve something.”\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "an-apple-pancake-as-big-as-a-pie-at-this-50s-l-a-diner-its-true",
"title": "An Apple Pancake as Big as a Pie? At This '50s L.A. Diner, It's True",
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"headTitle": "An Apple Pancake as Big as a Pie? At This ’50s L.A. Diner, It’s True | KQED",
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"content": "\u003cp>\u003cem>Editor’s Note: Classic Los Angeles diner Dinah’s closed its doors at its original location on April 30, following news that a developer with ambitious plans for new construction bought the site near the LA airport that the restaurant had rented for nearly 65 years.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week, Dinah’s reopened as “Dinah’s Kitchen” in Culver City, without the original \u003ca href=\"https://www.smithsonianmag.com/history/googie-architecture-of-the-space-age-122837470/\">Googie architecture\u003c/a> and some of the 1950s menu classics. The owners are revamping the dinner menu to focus on fresh, locally sourced produce. But they’ll still serve up their famous apple pancake for breakfast.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This story originally ran in August 2019 as part of The California Report Magazine’s Hidden Gems series. We’re re-airing it this week to mark the end of Dinah’s long tenure in its original location, which served as a backdrop for a number of films and TV shows.\u003c/em>\u003c/p>\n\u003cp>\u003cb>Original story, Aug. 10, 2019:\u003c/b>\u003c/p>\n\u003cp>[dropcap]I[/dropcap] grew up just a mile from Los Angeles International Airport, and for 40 years, my family has been guarding a neighborhood secret.\u003c/p>\n\u003cp>One that involves a giant scoop of butter melting across a crispy, cinnamon-sugar crust.\u003c/p>\n\u003cp>I’m talking about the apple pancake at \u003ca href=\"http://www.dinahsrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Dinah’s\u003c/a>, a family diner right under the LAX flight path, just off Sepulveda Boulevard.\u003c/p>\n\u003cp>It opened in 1959, with Googie-style architecture. Think “The Jetsons” — big stucco orbs jutting from the ceiling, fake rock walls and vinyl booths.\u003c/p>\n\u003cp>My little brother, Akash, and I have been fighting over what to order here for decades. The breakfast menu is endless: chicken and waffles, chocolate waffles, even a bacon-and-cheese waffle. But in the end, I win out, insisting that we order our family staple: the apple pancake that’s more like eating a giant apple pie for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_11766323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766323\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1920x1439.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sasha Khokha and her family at Dinah’s, with longtime server Carla Maraveles and “Uncle Salome” the apple pancake chef, standing behind their booth. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It takes 20 minutes, but it’s worth it,” warns our server. “You can’t find it anywhere else, and it makes your day better!”\u003c/p>\n\u003cp>Twenty minutes is a long time to wait at a diner where everything else arrives in minutes: eggs, toast and even decent coffee.\u003c/p>\n\u003cp>While we’re waiting, I chat with owner Teri Ernst. She started here as a waitress in 1972, wearing a white dress with a red apron, and a “funny little hat.”\u003c/p>\n\u003cp>“I had never worked at a place that was so busy. On Mondays, we had all-you-can-eat chicken, and there would be a line out the door,” Ernst says.\u003c/p>\n\u003cfigure id=\"attachment_11766502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766502\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg\" alt=\"\" width=\"250\" height=\"388\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-800x1242.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-773x1200.jpg 773w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu.jpg 1000w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">The apple pancake is the star of Sasha Khokha’s heart, but many come here for another beloved dish, the fried chicken. \u003ccite>(Courtesy of Dinah's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After that came the ’70s polyester bell bottom pantsuits. But the all-you-can eat chicken special continues to this day.\u003c/p>\n\u003cp>Eventually Ernst married the son of the owner, and she’s been managing the place since 1989. I ask her where Dinah’s got its name. She says her in-laws were looking for something that sounded Southern, and got the idea from the song “Someone’s in the Kitchen with Dinah.”\u003c/p>\n\u003cp>“This is definitely a place where time has stood still,” Carla Maraveles says. Like many of the staff here, she’s worked at Dinah’s for decades. “I mean we have food here, lots of the traditional plates that nobody makes anymore. Meatloaf. Imagine that! Who makes liver and onions nowadays? Fried chicken gizzards?”\u003c/p>\n\u003cp>Maraveles says everything here is made from scratch, from the Southern-style gravy and mashed potatoes to the biscuits. She knows all the regulars, and where to seat them in their favorite booths.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>People like Ellis Smith, who eats here three or four times a week.\u003c/p>\n\u003cp>“My wife and I usually come to breakfast, and my uncle and I, we come to breakfast, and dinner every Thursday evening,” Ellis says.\u003c/p>\n\u003cp>Thursday is chicken night. The fried chicken is what draws many regulars to Dinah’s. It’s breaded the day before, and \u003cem>broasted\u003c/em> in a special machine that seals in the flavor, called a Henny Penny.\u003c/p>\n\u003cp>Dinah’s has a big chicken bucket up on a pole outside its takeout department. Ernst says the guy who pioneered the design went on to take the idea to Kentucky Fried Chicken.\u003c/p>\n\u003cp>Their ’50s decor has been used as a Hollywood backdrop in shows like “Modern Family” and “Malcolm in the Middle.” Its signature red-and-white chicken bucket was also featured in the film “Little Miss Sunshine.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=tZ561uh3tSA\u003c/p>\n\u003cp>Hollywood has helped draw in a new generation of customers looking for a hip, classic diner. People like Pete Giovine, who drives here many mornings from West Hollywood.\u003c/p>\n\u003cp>“I’m from New Jersey originally,” he tells me. “If there’s one thing we take seriously, it’s diners. This building was almost like a siren, calling to me. It reminds me of all these old-school diners back in Jersey.”\u003c/p>\n\u003cp>Pete’s nursing a cup of coffee and a Denver omelet at the counter, writing in a notebook. He’s a comedian working on his routine. He says he gets way better material here than sitting at a Starbucks.\u003c/p>\n\u003cfigure id=\"attachment_11766319\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766319 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Comedian Pete Giovine comes to Dinah’s to write. He says he gets better material here than at a Starbucks. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“You actually get to the realest people,” he says. It makes him think of when presidential candidates tour Iowa during the state’s caucuses. “They always go to these small-town diners and you get that feeling of like, ‘Oh, this is where the community gathers.’ Dinah’s actually is that. It just happens to be in the center of a major city.”\u003c/p>\n\u003cp>Back at my table, my brother Akash is telling my 8-year old about eating at Dinah’s when he was the same age.\u003c/p>\n\u003cp>“I used to have tee ball practice down at the park. I hated sports and I hated practice,” Akash grins. “But your grandmother would bribe me with a fried chicken box if I finished practice. It was my favorite thing — this delicious-smelling red-and-white box. Like opening a Christmas present. Fried chicken with a biscuit and a side. I’d start digging into the box before we even got home.”\u003c/p>\n\u003cp>After hearing stories like this, we are ravenous. And after the 20-minute wait, the apple pancake is finally here.\u003c/p>\n\u003cfigure id=\"attachment_11766327\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766327\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each Dinah’s apple pancake is made from scratch, in a cast iron skillet. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as I’m biting into the hot layers of apple and cinnamon, Maraveles invites me into the kitchen to see how they are made.\u003c/p>\n\u003cp>“You get to meet Tio [Uncle] Salome,” she gushes. “He’s amazing. He’s been here 47 years. Everybody loves him, everybody calls him uncle. We just adore the dude.”\u003c/p>\n\u003cp>I head to the kitchen to see a tall man in a tall chef’s hat pouring pounds of peeled and sliced apples into a skillet of sizzling butter.\u003c/p>\n\u003cfigure id=\"attachment_11766330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766330 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each apple pancake involves pounds of peeled and cored apples, sizzled in butter. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salome Jimenez is 73 years old. He’s from Jalisco, Mexico, and he comes out of retirement on the weekends to whip up the apple pancakes for the crowd. He’s faster than anybody else.\u003c/p>\n\u003cp>In Spanish, he tells me that this is the only place in California that makes these pancakes individually — each the size of a pie, baked in a cast iron skillet. Dinah’s makes 4,500 each month. I watch as Jimenez pours a flour and egg mixture over the apples, then sprinkles huge scoops of cinnamon and sugar over the top.\u003c/p>\n\u003cp>He slides it in the oven for 10–15 minutes. When it comes out, he flips the pancake so the apples sit on top of the cinnamon sugar dough.\u003c/p>\n\u003cp>I am ecstatic. I am watching the apple pancake master reveal the secrets of my childhood comfort food.\u003c/p>\n\u003cp>In line to pay our bill, I’m practically gloating to all the other customers about my behind-the-scenes tour.\u003c/p>\n\u003cp>“Wow! I would have loved that!” Gail Galanter says. She’s at Dinah’s to celebrate her wedding anniversary with her husband, Dennis, over a chile relleno and an apple pancake.\u003c/p>\n\u003cp>“Are you going to be able to make those delicious pancakes now that you’ve seen how it’s done?” Gail asks.\u003c/p>\n\u003cp>“Oh no,” I tell her. “It’s more complicated than I ever imagined. The chef makes each one of those apple pancakes by hand.”\u003c/p>\n\u003cp>“A national treasure!” she exclaims.\u003c/p>\n\u003cp>This summer, Dinah’s marked its 60th anniversary with a blast-from- the-past event where they lowered all their prices to match the menu from 1959. No apple pancakes, but you could get a breakfast special — bacon or sausage, eggs and two regular pancakes for $1.25.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"title": "An Apple Pancake as Big as a Pie? At This '50s L.A. Diner, It's True | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Editor’s Note: Classic Los Angeles diner Dinah’s closed its doors at its original location on April 30, following news that a developer with ambitious plans for new construction bought the site near the LA airport that the restaurant had rented for nearly 65 years.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week, Dinah’s reopened as “Dinah’s Kitchen” in Culver City, without the original \u003ca href=\"https://www.smithsonianmag.com/history/googie-architecture-of-the-space-age-122837470/\">Googie architecture\u003c/a> and some of the 1950s menu classics. The owners are revamping the dinner menu to focus on fresh, locally sourced produce. But they’ll still serve up their famous apple pancake for breakfast.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This story originally ran in August 2019 as part of The California Report Magazine’s Hidden Gems series. We’re re-airing it this week to mark the end of Dinah’s long tenure in its original location, which served as a backdrop for a number of films and TV shows.\u003c/em>\u003c/p>\n\u003cp>\u003cb>Original story, Aug. 10, 2019:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp> grew up just a mile from Los Angeles International Airport, and for 40 years, my family has been guarding a neighborhood secret.\u003c/p>\n\u003cp>One that involves a giant scoop of butter melting across a crispy, cinnamon-sugar crust.\u003c/p>\n\u003cp>I’m talking about the apple pancake at \u003ca href=\"http://www.dinahsrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Dinah’s\u003c/a>, a family diner right under the LAX flight path, just off Sepulveda Boulevard.\u003c/p>\n\u003cp>It opened in 1959, with Googie-style architecture. Think “The Jetsons” — big stucco orbs jutting from the ceiling, fake rock walls and vinyl booths.\u003c/p>\n\u003cp>My little brother, Akash, and I have been fighting over what to order here for decades. The breakfast menu is endless: chicken and waffles, chocolate waffles, even a bacon-and-cheese waffle. But in the end, I win out, insisting that we order our family staple: the apple pancake that’s more like eating a giant apple pie for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_11766323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766323\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1920x1439.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sasha Khokha and her family at Dinah’s, with longtime server Carla Maraveles and “Uncle Salome” the apple pancake chef, standing behind their booth. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It takes 20 minutes, but it’s worth it,” warns our server. “You can’t find it anywhere else, and it makes your day better!”\u003c/p>\n\u003cp>Twenty minutes is a long time to wait at a diner where everything else arrives in minutes: eggs, toast and even decent coffee.\u003c/p>\n\u003cp>While we’re waiting, I chat with owner Teri Ernst. She started here as a waitress in 1972, wearing a white dress with a red apron, and a “funny little hat.”\u003c/p>\n\u003cp>“I had never worked at a place that was so busy. On Mondays, we had all-you-can-eat chicken, and there would be a line out the door,” Ernst says.\u003c/p>\n\u003cfigure id=\"attachment_11766502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766502\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg\" alt=\"\" width=\"250\" height=\"388\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-800x1242.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-773x1200.jpg 773w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu.jpg 1000w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">The apple pancake is the star of Sasha Khokha’s heart, but many come here for another beloved dish, the fried chicken. \u003ccite>(Courtesy of Dinah's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After that came the ’70s polyester bell bottom pantsuits. But the all-you-can eat chicken special continues to this day.\u003c/p>\n\u003cp>Eventually Ernst married the son of the owner, and she’s been managing the place since 1989. I ask her where Dinah’s got its name. She says her in-laws were looking for something that sounded Southern, and got the idea from the song “Someone’s in the Kitchen with Dinah.”\u003c/p>\n\u003cp>“This is definitely a place where time has stood still,” Carla Maraveles says. Like many of the staff here, she’s worked at Dinah’s for decades. “I mean we have food here, lots of the traditional plates that nobody makes anymore. Meatloaf. Imagine that! Who makes liver and onions nowadays? Fried chicken gizzards?”\u003c/p>\n\u003cp>Maraveles says everything here is made from scratch, from the Southern-style gravy and mashed potatoes to the biscuits. She knows all the regulars, and where to seat them in their favorite booths.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People like Ellis Smith, who eats here three or four times a week.\u003c/p>\n\u003cp>“My wife and I usually come to breakfast, and my uncle and I, we come to breakfast, and dinner every Thursday evening,” Ellis says.\u003c/p>\n\u003cp>Thursday is chicken night. The fried chicken is what draws many regulars to Dinah’s. It’s breaded the day before, and \u003cem>broasted\u003c/em> in a special machine that seals in the flavor, called a Henny Penny.\u003c/p>\n\u003cp>Dinah’s has a big chicken bucket up on a pole outside its takeout department. Ernst says the guy who pioneered the design went on to take the idea to Kentucky Fried Chicken.\u003c/p>\n\u003cp>Their ’50s decor has been used as a Hollywood backdrop in shows like “Modern Family” and “Malcolm in the Middle.” Its signature red-and-white chicken bucket was also featured in the film “Little Miss Sunshine.”\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/tZ561uh3tSA'\n title='//www.youtube.com/embed/tZ561uh3tSA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Hollywood has helped draw in a new generation of customers looking for a hip, classic diner. People like Pete Giovine, who drives here many mornings from West Hollywood.\u003c/p>\n\u003cp>“I’m from New Jersey originally,” he tells me. “If there’s one thing we take seriously, it’s diners. This building was almost like a siren, calling to me. It reminds me of all these old-school diners back in Jersey.”\u003c/p>\n\u003cp>Pete’s nursing a cup of coffee and a Denver omelet at the counter, writing in a notebook. He’s a comedian working on his routine. He says he gets way better material here than sitting at a Starbucks.\u003c/p>\n\u003cfigure id=\"attachment_11766319\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766319 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Comedian Pete Giovine comes to Dinah’s to write. He says he gets better material here than at a Starbucks. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“You actually get to the realest people,” he says. It makes him think of when presidential candidates tour Iowa during the state’s caucuses. “They always go to these small-town diners and you get that feeling of like, ‘Oh, this is where the community gathers.’ Dinah’s actually is that. It just happens to be in the center of a major city.”\u003c/p>\n\u003cp>Back at my table, my brother Akash is telling my 8-year old about eating at Dinah’s when he was the same age.\u003c/p>\n\u003cp>“I used to have tee ball practice down at the park. I hated sports and I hated practice,” Akash grins. “But your grandmother would bribe me with a fried chicken box if I finished practice. It was my favorite thing — this delicious-smelling red-and-white box. Like opening a Christmas present. Fried chicken with a biscuit and a side. I’d start digging into the box before we even got home.”\u003c/p>\n\u003cp>After hearing stories like this, we are ravenous. And after the 20-minute wait, the apple pancake is finally here.\u003c/p>\n\u003cfigure id=\"attachment_11766327\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766327\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each Dinah’s apple pancake is made from scratch, in a cast iron skillet. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as I’m biting into the hot layers of apple and cinnamon, Maraveles invites me into the kitchen to see how they are made.\u003c/p>\n\u003cp>“You get to meet Tio [Uncle] Salome,” she gushes. “He’s amazing. He’s been here 47 years. Everybody loves him, everybody calls him uncle. We just adore the dude.”\u003c/p>\n\u003cp>I head to the kitchen to see a tall man in a tall chef’s hat pouring pounds of peeled and sliced apples into a skillet of sizzling butter.\u003c/p>\n\u003cfigure id=\"attachment_11766330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766330 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each apple pancake involves pounds of peeled and cored apples, sizzled in butter. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salome Jimenez is 73 years old. He’s from Jalisco, Mexico, and he comes out of retirement on the weekends to whip up the apple pancakes for the crowd. He’s faster than anybody else.\u003c/p>\n\u003cp>In Spanish, he tells me that this is the only place in California that makes these pancakes individually — each the size of a pie, baked in a cast iron skillet. Dinah’s makes 4,500 each month. I watch as Jimenez pours a flour and egg mixture over the apples, then sprinkles huge scoops of cinnamon and sugar over the top.\u003c/p>\n\u003cp>He slides it in the oven for 10–15 minutes. When it comes out, he flips the pancake so the apples sit on top of the cinnamon sugar dough.\u003c/p>\n\u003cp>I am ecstatic. I am watching the apple pancake master reveal the secrets of my childhood comfort food.\u003c/p>\n\u003cp>In line to pay our bill, I’m practically gloating to all the other customers about my behind-the-scenes tour.\u003c/p>\n\u003cp>“Wow! I would have loved that!” Gail Galanter says. She’s at Dinah’s to celebrate her wedding anniversary with her husband, Dennis, over a chile relleno and an apple pancake.\u003c/p>\n\u003cp>“Are you going to be able to make those delicious pancakes now that you’ve seen how it’s done?” Gail asks.\u003c/p>\n\u003cp>“Oh no,” I tell her. “It’s more complicated than I ever imagined. The chef makes each one of those apple pancakes by hand.”\u003c/p>\n\u003cp>“A national treasure!” she exclaims.\u003c/p>\n\u003cp>This summer, Dinah’s marked its 60th anniversary with a blast-from- the-past event where they lowered all their prices to match the menu from 1959. No apple pancakes, but you could get a breakfast special — bacon or sausage, eggs and two regular pancakes for $1.25.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "This Stretch of the Mojave Desert Plays the 'Lone Ranger' Theme",
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"content": "\u003cp>There isn’t a lot in Antelope Valley, to the west of Lancaster, California. This patch of the western Mojave Desert, about an hour north of Los Angeles, is desolate. There’s practically nothing for miles except for a few clusters of RVs and a tiny airfield with an old-school diner in the lobby. But it does have one attraction that draws in-the-know travelers — the Musical Road of Lancaster.\u003c/p>\n\u003cp>Locals are bemused by the quirky attraction but also a little proud.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"David Simmons-Duffin, physicist\"]‘I remember I was in my parents’ kitchen, and the commercial came on the TV. I was intrigued because I’d had some experience with these rumble strips on the road before.’[/pullquote]“I think it’s kind of cool to have this whimsical thing out there,” said Colin Delaney, a librarian at Lancaster Library. “It’s just a fun little thing.”\u003c/p>\n\u003cp>“[My family] would make up spooky stories like if you went backwards on it, something would happen,” said a woman named Marlene, who works at Lancaster’s Museum of Art and History. “One time when my brother started driving, he did go backwards on it. It sounded a little odd, I’m not going to lie. It sounded a little scary.”\u003c/p>\n\u003cp>Grooves have been cut in a quarter-mile stretch of highway next to some abandoned warehouses so that when cars drive over it, a tune rings out. It’s supposed to be the “William Tell Overture” by the Italian composer Gioachino Rossini, probably best known as the theme to The Lone Ranger. Drivers have to go 55 mph to hear the song, which is recognizable, although the notes sound flat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sandra is a waitress at Foxy’s Landing & Restaurant, that old-school diner.\u003c/p>\n\u003cp>“Back in 2011, when I moved out here with my friends, they took me on that road,” she said. “We went over it, and it was pretty cool.” Then she added, “I feel like we could have a little better tone.”\u003c/p>\n\u003cp>This novelty was built by the car company Honda back in 2008 as part of a TV commercial for the Civic.\u003c/p>\n\u003cp>https://youtu.be/sJFGacuxcSM\u003c/p>\n\u003cp>At first, the distinctive sound didn’t go down well with some Lancaster residents. People who lived nearby said it was a scratchy sound, like a high-pitched drone or whining. One person said it was like an orchestra that’s constantly out of tune.\u003c/p>\n\u003cp>Honda originally built the road in a much more populated area on Avenue K in downtown Lancaster. However, \u003ca href=\"http://news.bbc.co.uk/2/hi/americas/7627713.stm\">according to news reports at the time\u003c/a>, the noise complaints were so bad that the city spent $35,000 to remove and relocate the road to its current location outside of town.\u003c/p>\n\u003ch2>How does it work?\u003c/h2>\n\u003cp>Physicist David Simmons-Duffin remembers hearing the Honda commercial for the first time. He was in graduate school, home for the holidays, visiting his parents.\u003c/p>\n\u003cp>“I remember I was in my parents’ kitchen, and the commercial came on the TV,” he said. “I was intrigued because I’d had some experience with these rumble strips on the road before.”\u003c/p>\n\u003cp>The concept reminded Simmons-Duffin of a childhood memory.\u003c/p>\n\u003cp>“When I was a kid, we used to drive to a park in Canada. On the roads, they would have these rumble strips before the stop signs, and my dad would experiment with trying to play music by going different speeds over the rumble strips. We would talk about how fast we needed to go to make different kinds of musical scales. It didn’t come out right a lot of the time, but sometimes he got the timing just right, and then we would all cheer in the car.”\u003c/p>\n\u003cp>Years later, sitting in his parents’ kitchen watching Honda try to replicate the effect in their commercial, Simmons-Duffin was disappointed.\u003c/p>\n\u003cp>“It sounded so terrible,” he said.\u003c/p>\n\u003cp>Simmons-Duffin, who is now a professor at Caltech, decided to use his computer to make a simulation of the road.\u003c/p>\n\u003cp>“I was able to reproduce the terrible music from the commercial,” he said. “It was a neat challenge, using my own ears and a little bit of mathematics to do the detective work and figure out what had happened.”\u003c/p>\n\u003cp>The musical road works on a basic principle: as a car drives over grooves cut into the asphalt, it vibrates.\u003c/p>\n\u003cp>“There’s a very simple formula for the frequency that you get from the note when a car drives over a rumble strip,” Simmons-Duffin said. “It’s basically the velocity of the car divided by the distance between the grooves.”\u003c/p>\n\u003cp>So, in order to make a melody, the grooves in the road need to be precise distances apart.\u003c/p>\n\u003cp>“If you listen to the notes in the musical road, you can kind of tell that none of the grooves are close enough together to make the right melody,” he said.\u003c/p>\n\u003cp>He speculates that the workers who cut the grooves didn’t factor in the width of the grooves themselves. Neither Honda nor the city of Lancaster responded to requests for comment.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even though it’s not the perfect rendition of the “William Tell Overture,” it’s still a fun reason to visit Lancaster. After all, it’s not every day that the road you’re driving on plays music for you.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There isn’t a lot in Antelope Valley, to the west of Lancaster, California. This patch of the western Mojave Desert, about an hour north of Los Angeles, is desolate. There’s practically nothing for miles except for a few clusters of RVs and a tiny airfield with an old-school diner in the lobby. But it does have one attraction that draws in-the-know travelers — the Musical Road of Lancaster.\u003c/p>\n\u003cp>Locals are bemused by the quirky attraction but also a little proud.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“I think it’s kind of cool to have this whimsical thing out there,” said Colin Delaney, a librarian at Lancaster Library. “It’s just a fun little thing.”\u003c/p>\n\u003cp>“[My family] would make up spooky stories like if you went backwards on it, something would happen,” said a woman named Marlene, who works at Lancaster’s Museum of Art and History. “One time when my brother started driving, he did go backwards on it. It sounded a little odd, I’m not going to lie. It sounded a little scary.”\u003c/p>\n\u003cp>Grooves have been cut in a quarter-mile stretch of highway next to some abandoned warehouses so that when cars drive over it, a tune rings out. It’s supposed to be the “William Tell Overture” by the Italian composer Gioachino Rossini, probably best known as the theme to The Lone Ranger. Drivers have to go 55 mph to hear the song, which is recognizable, although the notes sound flat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sandra is a waitress at Foxy’s Landing & Restaurant, that old-school diner.\u003c/p>\n\u003cp>“Back in 2011, when I moved out here with my friends, they took me on that road,” she said. “We went over it, and it was pretty cool.” Then she added, “I feel like we could have a little better tone.”\u003c/p>\n\u003cp>This novelty was built by the car company Honda back in 2008 as part of a TV commercial for the Civic.\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/sJFGacuxcSM'\n title='//www.youtube.com/embed/sJFGacuxcSM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>At first, the distinctive sound didn’t go down well with some Lancaster residents. People who lived nearby said it was a scratchy sound, like a high-pitched drone or whining. One person said it was like an orchestra that’s constantly out of tune.\u003c/p>\n\u003cp>Honda originally built the road in a much more populated area on Avenue K in downtown Lancaster. However, \u003ca href=\"http://news.bbc.co.uk/2/hi/americas/7627713.stm\">according to news reports at the time\u003c/a>, the noise complaints were so bad that the city spent $35,000 to remove and relocate the road to its current location outside of town.\u003c/p>\n\u003ch2>How does it work?\u003c/h2>\n\u003cp>Physicist David Simmons-Duffin remembers hearing the Honda commercial for the first time. He was in graduate school, home for the holidays, visiting his parents.\u003c/p>\n\u003cp>“I remember I was in my parents’ kitchen, and the commercial came on the TV,” he said. “I was intrigued because I’d had some experience with these rumble strips on the road before.”\u003c/p>\n\u003cp>The concept reminded Simmons-Duffin of a childhood memory.\u003c/p>\n\u003cp>“When I was a kid, we used to drive to a park in Canada. On the roads, they would have these rumble strips before the stop signs, and my dad would experiment with trying to play music by going different speeds over the rumble strips. We would talk about how fast we needed to go to make different kinds of musical scales. It didn’t come out right a lot of the time, but sometimes he got the timing just right, and then we would all cheer in the car.”\u003c/p>\n\u003cp>Years later, sitting in his parents’ kitchen watching Honda try to replicate the effect in their commercial, Simmons-Duffin was disappointed.\u003c/p>\n\u003cp>“It sounded so terrible,” he said.\u003c/p>\n\u003cp>Simmons-Duffin, who is now a professor at Caltech, decided to use his computer to make a simulation of the road.\u003c/p>\n\u003cp>“I was able to reproduce the terrible music from the commercial,” he said. “It was a neat challenge, using my own ears and a little bit of mathematics to do the detective work and figure out what had happened.”\u003c/p>\n\u003cp>The musical road works on a basic principle: as a car drives over grooves cut into the asphalt, it vibrates.\u003c/p>\n\u003cp>“There’s a very simple formula for the frequency that you get from the note when a car drives over a rumble strip,” Simmons-Duffin said. “It’s basically the velocity of the car divided by the distance between the grooves.”\u003c/p>\n\u003cp>So, in order to make a melody, the grooves in the road need to be precise distances apart.\u003c/p>\n\u003cp>“If you listen to the notes in the musical road, you can kind of tell that none of the grooves are close enough together to make the right melody,” he said.\u003c/p>\n\u003cp>He speculates that the workers who cut the grooves didn’t factor in the width of the grooves themselves. Neither Honda nor the city of Lancaster responded to requests for comment.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even though it’s not the perfect rendition of the “William Tell Overture,” it’s still a fun reason to visit Lancaster. After all, it’s not every day that the road you’re driving on plays music for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "How This Oakland Business Gives Mannequins New Life (Almost)",
"headTitle": "How This Oakland Business Gives Mannequins New Life (Almost) | KQED",
"content": "\u003cp>When you step inside the \u003ca href=\"https://www.mannequinmadness.com/\">Mannequin Madness\u003c/a> warehouse in Oakland, you’re greeted by a mind-boggling assortment of mannequins for rent or sale.\u003c/p>\n\u003cp>“They’re not always just mannequins with a head,” smiled founder Judi Henderson. “There’s legs, there’s feet, there’s butts. One of these boxes here is just full of heads.”\u003c/p>\n\u003cp>There’s even a life-sized mannequin of former President Barack Obama next to a plastic chest tied up in Shibari rope. A little something for every taste at Mannequin Madness.\u003c/p>\n\u003cfigure id=\"attachment_11971898\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971898\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Participants make decorative headdresses during a headdress workshop at Mannequin Madness in Oakland on Jan. 7, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve seen every cross-section of society coming through here,” Henderson said. “Every age group, every nationality, every sex and sexual orientation.” But Henderson said the biggest holidays for mannequin shopping are Halloween and Burning Man. “Burning Man is like my Christmas,” she said.\u003c/p>\n\u003ch2>Blame it on Tina!\u003c/h2>\n\u003cp>Henderson is a stylish 66-year-old Black entrepreneur who’s built a mannequin empire inside a warehouse near Oakland’s Jack London Square that once housed a \u003ca href=\"https://localwiki.org/oakland/California_Cotton_Mills\">historic cotton mill.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_11971900\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971900\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED.jpg\" alt=\"A man helps a woman put on a headdress.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hector Villacorta (left) helps Julia Gunn try on a headdress at Mannequin Madness during a headdress workshop in Oakland on Jan. 7, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I blame it all on Tina,” said Henderson, who was searching for Tina Turner concert tickets one night when she came across a listing for a mannequin for sale on Craigslist. Her impulsive buy would set the course for the rest of her life.\u003c/p>\n\u003cp>[pullquote align=\"right\" size=\"medium\" citation=\"Judi Henderson, founder and president, Mannequin Madness\"]‘Secondhand or used does not necessarily mean that it’s in disrepair or it’s in poor condition. I like to feel we’re giving a new youth for something old, kind of like myself.’[/pullquote]“[The seller] just casually told me that he ran the only mannequin rental business in town,” Henderson said, “and now that he was leaving the Bay Area, there wouldn’t be a place to rent a mannequin in the area anymore.”\u003c/p>\n\u003cp>Henderson pondered for a moment.\u003c/p>\n\u003cp>“I was already looking for a side hustle,” she said, “but most people don’t know a good opportunity when they see it.” Henderson figured this might be her long-awaited shot at becoming an entrepreneur.\u003c/p>\n\u003cp>“I was working at a dot-com in the early days of the internet,” said Henderson, who worked in sales.\u003c/p>\n\u003cp>“This was before ‘girl boss’ became part of the culture,” she said. So she had to sit back and watch while many of her white male colleagues saw their careers skyrocket.\u003c/p>\n\u003cfigure id=\"attachment_11971899\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971899\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED.jpg\" alt=\"People around a table during a workshop with colorful headdresses and materials strewn around. \" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Instructor Hector Villacorta (center) leads a headdress workshop at Mannequin Madness in Oakland on Jan. 7, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They weren’t any smarter than I was,” Henderson said, “but they were confident and resilient and had resources.”\u003c/p>\n\u003cp>Once she met the mannequin seller on Craigslist, Henderson realized she was staring at her opportunity. “So I bought all 50 of his mannequins,” Henderson said, “and I started Mannequin Madness Rental Company out of my house.”\u003c/p>\n\u003ch2>Keeping mannequins out of the landfill\u003c/h2>\n\u003cp>“I found out that department stores would throw mannequins in the trash,” Henderson said. She did some research and was alarmed to learn just how much waste was present in the mannequin business. If a store needed to update their mannequins as styles changed, they would just toss the old ones in the trash.\u003c/p>\n\u003cp>“Mannequins are made out of materials that don’t biodegrade. Things like fiberglass and styrofoam,” she said, gesturing toward a collection of different types of mannequins. ”I knew these didn’t belong in a landfill.”\u003c/p>\n\u003cp>So Henderson came up with a plan to help the environment and expand her business.\u003c/p>\n\u003cfigure id=\"attachment_11971897\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971897\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mannequins in the Mannequin Madness warehouse on Dec. 13, 2023. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I started making retailers an offer they couldn’t refuse,” Henderson said with pride. “I would recycle their mannequins for free, saving them on waste disposal fees.” Henderson would send a truck to pick up the old mannequins at no cost to the retailer.\u003c/p>\n\u003cp>“That gave me inventory, and I went from 50 to 500 mannequins within a six-month period of time,” she said, “which gave me enough to not just rent but to sell.”\u003c/p>\n\u003ch2>\u003cstrong>Consumed by Mannequin Madness\u003c/strong>\u003c/h2>\n\u003cp>In 2001, in the wake of the 9/11 terrorist attacks in New York and Washington, D.C., Henderson suddenly found herself unemployed. The dot-com folded, and suddenly, she found herself without an income and with a house full of mannequins.\u003c/p>\n\u003cfigure id=\"attachment_11971896\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971896\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Judi Henderson, the president at Mannequin Madness, inspects a child-sized sewing format in the Mannequin Madness warehouse on Dec. 13, 2023. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So I decided to make Mannequin Madness my full-time venture,” Henderson said. She began searching for a more suitable home for her inventory, landing on the 3,200-square-foot warehouse in Oakland (1031 Cotton Street) that’s now open to the public three days a week.\u003c/p>\n\u003cp>Visitors — many of them first-time mannequin buyers — come searching for mannequins for art projects or just to ogle at Henderson’s collection. She also offers mannequin art classes, like \u003ca href=\"https://www.mannequinmadness.com/pages/the-headdress-work-shop\">a workshop\u003c/a> in making fantasy headdresses.\u003c/p>\n\u003cp>“Secondhand or used does not necessarily mean that it’s in disrepair or it’s in poor condition,” Henderson said. “I like to feel we’re giving a new youth for something old, kind of like myself.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"excerpt": "Oakland’s Mannequin Madness is a warehouse full of secondhand mannequins that are given new life by founder and owner Judi Henderson, whether for rent, sale or for art projects.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you step inside the \u003ca href=\"https://www.mannequinmadness.com/\">Mannequin Madness\u003c/a> warehouse in Oakland, you’re greeted by a mind-boggling assortment of mannequins for rent or sale.\u003c/p>\n\u003cp>“They’re not always just mannequins with a head,” smiled founder Judi Henderson. “There’s legs, there’s feet, there’s butts. One of these boxes here is just full of heads.”\u003c/p>\n\u003cp>There’s even a life-sized mannequin of former President Barack Obama next to a plastic chest tied up in Shibari rope. A little something for every taste at Mannequin Madness.\u003c/p>\n\u003cfigure id=\"attachment_11971898\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971898\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-08-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Participants make decorative headdresses during a headdress workshop at Mannequin Madness in Oakland on Jan. 7, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve seen every cross-section of society coming through here,” Henderson said. “Every age group, every nationality, every sex and sexual orientation.” But Henderson said the biggest holidays for mannequin shopping are Halloween and Burning Man. “Burning Man is like my Christmas,” she said.\u003c/p>\n\u003ch2>Blame it on Tina!\u003c/h2>\n\u003cp>Henderson is a stylish 66-year-old Black entrepreneur who’s built a mannequin empire inside a warehouse near Oakland’s Jack London Square that once housed a \u003ca href=\"https://localwiki.org/oakland/California_Cotton_Mills\">historic cotton mill.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_11971900\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971900\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED.jpg\" alt=\"A man helps a woman put on a headdress.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-11-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hector Villacorta (left) helps Julia Gunn try on a headdress at Mannequin Madness during a headdress workshop in Oakland on Jan. 7, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I blame it all on Tina,” said Henderson, who was searching for Tina Turner concert tickets one night when she came across a listing for a mannequin for sale on Craigslist. Her impulsive buy would set the course for the rest of her life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“[The seller] just casually told me that he ran the only mannequin rental business in town,” Henderson said, “and now that he was leaving the Bay Area, there wouldn’t be a place to rent a mannequin in the area anymore.”\u003c/p>\n\u003cp>Henderson pondered for a moment.\u003c/p>\n\u003cp>“I was already looking for a side hustle,” she said, “but most people don’t know a good opportunity when they see it.” Henderson figured this might be her long-awaited shot at becoming an entrepreneur.\u003c/p>\n\u003cp>“I was working at a dot-com in the early days of the internet,” said Henderson, who worked in sales.\u003c/p>\n\u003cp>“This was before ‘girl boss’ became part of the culture,” she said. So she had to sit back and watch while many of her white male colleagues saw their careers skyrocket.\u003c/p>\n\u003cfigure id=\"attachment_11971899\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971899\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED.jpg\" alt=\"People around a table during a workshop with colorful headdresses and materials strewn around. \" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Instructor Hector Villacorta (center) leads a headdress workshop at Mannequin Madness in Oakland on Jan. 7, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They weren’t any smarter than I was,” Henderson said, “but they were confident and resilient and had resources.”\u003c/p>\n\u003cp>Once she met the mannequin seller on Craigslist, Henderson realized she was staring at her opportunity. “So I bought all 50 of his mannequins,” Henderson said, “and I started Mannequin Madness Rental Company out of my house.”\u003c/p>\n\u003ch2>Keeping mannequins out of the landfill\u003c/h2>\n\u003cp>“I found out that department stores would throw mannequins in the trash,” Henderson said. She did some research and was alarmed to learn just how much waste was present in the mannequin business. If a store needed to update their mannequins as styles changed, they would just toss the old ones in the trash.\u003c/p>\n\u003cp>“Mannequins are made out of materials that don’t biodegrade. Things like fiberglass and styrofoam,” she said, gesturing toward a collection of different types of mannequins. ”I knew these didn’t belong in a landfill.”\u003c/p>\n\u003cp>So Henderson came up with a plan to help the environment and expand her business.\u003c/p>\n\u003cfigure id=\"attachment_11971897\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971897\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-05-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mannequins in the Mannequin Madness warehouse on Dec. 13, 2023. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I started making retailers an offer they couldn’t refuse,” Henderson said with pride. “I would recycle their mannequins for free, saving them on waste disposal fees.” Henderson would send a truck to pick up the old mannequins at no cost to the retailer.\u003c/p>\n\u003cp>“That gave me inventory, and I went from 50 to 500 mannequins within a six-month period of time,” she said, “which gave me enough to not just rent but to sell.”\u003c/p>\n\u003ch2>\u003cstrong>Consumed by Mannequin Madness\u003c/strong>\u003c/h2>\n\u003cp>In 2001, in the wake of the 9/11 terrorist attacks in New York and Washington, D.C., Henderson suddenly found herself unemployed. The dot-com folded, and suddenly, she found herself without an income and with a house full of mannequins.\u003c/p>\n\u003cfigure id=\"attachment_11971896\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11971896\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/01/231212-MANNEQUIN-MADNESS-MD-02-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Judi Henderson, the president at Mannequin Madness, inspects a child-sized sewing format in the Mannequin Madness warehouse on Dec. 13, 2023. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So I decided to make Mannequin Madness my full-time venture,” Henderson said. She began searching for a more suitable home for her inventory, landing on the 3,200-square-foot warehouse in Oakland (1031 Cotton Street) that’s now open to the public three days a week.\u003c/p>\n\u003cp>Visitors — many of them first-time mannequin buyers — come searching for mannequins for art projects or just to ogle at Henderson’s collection. She also offers mannequin art classes, like \u003ca href=\"https://www.mannequinmadness.com/pages/the-headdress-work-shop\">a workshop\u003c/a> in making fantasy headdresses.\u003c/p>\n\u003cp>“Secondhand or used does not necessarily mean that it’s in disrepair or it’s in poor condition,” Henderson said. “I like to feel we’re giving a new youth for something old, kind of like myself.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How Fort Bragg's Larry Spring Museum Preserves Creativity in California",
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"content": "\u003cp>Walking into \u003ca href=\"http://larryspringmuseum.org/\">the Larry Spring Museum\u003c/a> in downtown Fort Bragg is an experience in sensory overload. The space is small, just two rooms, but they are full of interesting objects that call for closer attention. The central table is covered in small mechanisms that whirl when a direct light shines on them. Other tactile exhibits line the walls and the shelves are covered in whimsical wooden figurines that look like woodland creatures. [pullquote size=\"medium\" align=\"right\" citation=\"Anne Maureen McKeating, executive director of the museum\"]‘I think when people discover it, they’re pretty happy with themselves.’[/pullquote]\u003c/p>\n\u003cp>“It’s one of those little treasures that’s off the beaten path,” said Anne Maureen McKeating, the museum’s executive director. “And I think when people discover it, they’re pretty happy with themselves.”\u003c/p>\n\u003cp>In the corner, a video of an older man in a blue checked shirt runs on a loop. He beckons viewers inside, saying:\u003c/p>\n\u003cp>“Hello, you folks seem to be interested in what’s in this shop, this electromagnetic experimental shop. Why don’t you come on in, and I’ll show you a lot more.”\u003c/p>\n\u003cp>This is Larry Spring, the man behind this collection. Spring spent most of his life in Fort Bragg, Mendocino County. He owned the Larry Spring Zenith Television Shop, where he sold and repaired TVs. Now, his shop is the museum. He also installed antennas in people’s homes.\u003c/p>\n\u003cp>“He was the guy that brought TV to the North Coast,” McKeating said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Through that work, he got curious about radio waves and electromagnetism. As a boy, he’d been fascinated by radios, \u003ca href=\"http://larryspringmuseum.org/larryspring\">tinkering with oatmeal boxes, wire coils and galena crystals to pick up radio stations from San Francisco\u003c/a>. Later, he was a pilot during WWII, specializing in radio wave transmission. He loved to experiment, observe and make improvements, but he had no formal training in science. Once he got access to larger TV antennas, his hobby felt more meaningful. He thought what he was observing differed a bit from what traditional textbooks teach about electromagnetic waves.\u003c/p>\n\u003cp>“In his library, I have a whole bunch of textbooks filled with marginalia and corrections around how electromagnetism works,” McKeating said. “So, for him, electromagnetism is a result of two weightless, massless spheres, that he calls \u003ca href=\"http://larryspringmuseum.org/models\">magnespheres\u003c/a>, and they change in size and speed according to their purpose. So rather than, the waveform or the particle we traditionally understand as being energy, for him, it’s these magnespheres.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=nzgIvzlGofE\u003c/p>\n\u003cp>While Spring’s theories may have deviated from traditional science, McKeating admires his boundless curiosity and desire to explain the world in simple terms that people from any background can understand.\u003c/p>\n\u003cp>“Larry didn’t have a lot of use for the world being described in mathematics. That model for him was very dense,” McKeating said. For Larry, it was his keen powers of observation that made the world real to him.”\u003c/p>\n\u003cp>He loved physics. He wanted to make the invisible world visible. As he got older, he increasingly spent his time at his shop building models and holding three-hour lectures about his theories that no one could interrupt. He was able to devote his time in this way, in part because he had done well in real estate.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=sFRQWcv2oiw\u003c/p>\n\u003cp>“He worked in real estate because, yes, he wanted to gain some money, but also, he was a good citizen and really believed in sharing the wealth,” McKeating said. “If he knew of local families [for whom their] homes had gone into foreclosure, he would buy up the homes and give them back to the families.”\u003c/p>\n\u003cp>And, he earned enough from his real estate business to close the TV repair store and turn it into “a school of common sense physics.”\u003c/p>\n\u003cp>The Larry Spring Museum is essentially a display of his models, collections and theories. McKeating cautions that not all Spring’s theories made perfect sense, but the items he amassed over his lifetime have their unique charm. [aside tag=\"hidden-gems, rocks\" label=\"More Related Stories\"]“It’s a constellation of objects, one might say, an amalgamation of art and science and all that lies in between,” McKeating said. “And it’s kind of the in-between-ness that people really are interested in.”\u003c/p>\n\u003cp>That’s certainly true for her. She came by this collection in a roundabout way. Her friend, Heather Brown, worked with Spring. When he died in 2009, he left his collection and the building to Brown. McKeating volunteered to help Brown sort and organize all of the items. But when Brown herself passed away a few years later, McKeating’s name was on the will, and she inherited it.\u003c/p>\n\u003cp>“I am interested in odd little collections and place-based production,” McKeating said. “So the collection itself is right up my alley. I love the models. There [are] a lot of paintings that Larry did as well.”\u003c/p>\n\u003cp>Some of the most delightful things in the museum are Spring’s solar motors. He attached solar panels to different models that then spin an object or play music using magnetic propulsion.\u003c/p>\n\u003cp>“He wanted to know how the world worked,” McKeating said. “And these are the ways in which he decided were a good way for him to learn. I think they’re wonderful. They’re like little kinetic sculptures to me, and he’s clearly taken time to make them aesthetically pleasing.”\u003c/p>\n\u003cp>The little woods creatures are also delightful, but Spring didn’t think of them as sculptures. For him, they are an extension of his keen powers of observation — he’d notice sticks in the woods that resembled a beaver or a dancing person and then enhance those features until they looked even more like what he’d observed.\u003c/p>\n\u003cfigure id=\"attachment_11974810\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11974810\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-800x1067.jpg\" alt=\"Black and white photo of Larry Spring with motor.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Larry Spring with his Mendocino Brushless Levitating Solar Motor. \u003ccite>(Courtesy Larry Spring Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“But he didn’t identify as an artist,” McKeating said. “He identified as an experimenter. So it’s pretty interesting because a lot of people experience this place as just kind of an overwhelming curiosity cabinet.”\u003c/p>\n\u003cp>Other visitor favorites include a “rock dinner party” and Spring’s “picture rocks.” The rock dinner party is spread out on a yellow Formica table. Each item on the table looks like a common element of a dinner party — glasses full of wine or water, slices of ham and cheese, brussels sprouts — but they are actually rocks. It’s a delightful illusion.\u003c/p>\n\u003cp>The “picture rocks” are cross sections of rock that somehow look like landscape paintings.\u003c/p>\n\u003cp>“His label for this particular cabinet is, ‘the oldest pictures in the world painted by Mother Nature millions of years ago,’” McKeating said. “They do look like pictures. People use [their] imagination to create something out of what they’re seeing.”\u003c/p>\n\u003cp>One of the things McKeating loves most about the items in the museum is their impermanence. Spring was a regular guy, curious about the world around him and creating models out of the materials he had available to him — pop tops, music boxes, tinfoil. That makes it a challenge to maintain the items on display, some of which are already deteriorating.\u003c/p>\n\u003cp>“I don’t think it’s a bad thing to show the passage of time with these kinds of artifacts,” McKeating said. “In a sense, I look at it as curated decay. Its value is in being all together in this particular place, in this particular building.”\u003c/p>\n\u003cfigure id=\"attachment_11974809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11974809\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-800x533.jpg\" alt=\"A man and woman stand holding a frame.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-1920x1279.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Larry Spring and his wife, Louise, demonstrate one of Larry’s theories. \u003ccite>(Courtesy Larry Spring Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Larry is still in the building, too. He was cremated, and his ashes are kept inside a wood burl lamp standing on the desk, watching over the place he loved so much.\u003c/p>\n\u003cp>The Larry Spring Museum is a volunteer-run non-profit museum in Fort Bragg and is open by appointment.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Walking into \u003ca href=\"http://larryspringmuseum.org/\">the Larry Spring Museum\u003c/a> in downtown Fort Bragg is an experience in sensory overload. The space is small, just two rooms, but they are full of interesting objects that call for closer attention. The central table is covered in small mechanisms that whirl when a direct light shines on them. Other tactile exhibits line the walls and the shelves are covered in whimsical wooden figurines that look like woodland creatures. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s one of those little treasures that’s off the beaten path,” said Anne Maureen McKeating, the museum’s executive director. “And I think when people discover it, they’re pretty happy with themselves.”\u003c/p>\n\u003cp>In the corner, a video of an older man in a blue checked shirt runs on a loop. He beckons viewers inside, saying:\u003c/p>\n\u003cp>“Hello, you folks seem to be interested in what’s in this shop, this electromagnetic experimental shop. Why don’t you come on in, and I’ll show you a lot more.”\u003c/p>\n\u003cp>This is Larry Spring, the man behind this collection. Spring spent most of his life in Fort Bragg, Mendocino County. He owned the Larry Spring Zenith Television Shop, where he sold and repaired TVs. Now, his shop is the museum. He also installed antennas in people’s homes.\u003c/p>\n\u003cp>“He was the guy that brought TV to the North Coast,” McKeating said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Through that work, he got curious about radio waves and electromagnetism. As a boy, he’d been fascinated by radios, \u003ca href=\"http://larryspringmuseum.org/larryspring\">tinkering with oatmeal boxes, wire coils and galena crystals to pick up radio stations from San Francisco\u003c/a>. Later, he was a pilot during WWII, specializing in radio wave transmission. He loved to experiment, observe and make improvements, but he had no formal training in science. Once he got access to larger TV antennas, his hobby felt more meaningful. He thought what he was observing differed a bit from what traditional textbooks teach about electromagnetic waves.\u003c/p>\n\u003cp>“In his library, I have a whole bunch of textbooks filled with marginalia and corrections around how electromagnetism works,” McKeating said. “So, for him, electromagnetism is a result of two weightless, massless spheres, that he calls \u003ca href=\"http://larryspringmuseum.org/models\">magnespheres\u003c/a>, and they change in size and speed according to their purpose. So rather than, the waveform or the particle we traditionally understand as being energy, for him, it’s these magnespheres.”\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/nzgIvzlGofE'\n title='//www.youtube.com/embed/nzgIvzlGofE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>While Spring’s theories may have deviated from traditional science, McKeating admires his boundless curiosity and desire to explain the world in simple terms that people from any background can understand.\u003c/p>\n\u003cp>“Larry didn’t have a lot of use for the world being described in mathematics. That model for him was very dense,” McKeating said. For Larry, it was his keen powers of observation that made the world real to him.”\u003c/p>\n\u003cp>He loved physics. He wanted to make the invisible world visible. As he got older, he increasingly spent his time at his shop building models and holding three-hour lectures about his theories that no one could interrupt. He was able to devote his time in this way, in part because he had done well in real estate.\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/sFRQWcv2oiw'\n title='//www.youtube.com/embed/sFRQWcv2oiw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“He worked in real estate because, yes, he wanted to gain some money, but also, he was a good citizen and really believed in sharing the wealth,” McKeating said. “If he knew of local families [for whom their] homes had gone into foreclosure, he would buy up the homes and give them back to the families.”\u003c/p>\n\u003cp>And, he earned enough from his real estate business to close the TV repair store and turn it into “a school of common sense physics.”\u003c/p>\n\u003cp>The Larry Spring Museum is essentially a display of his models, collections and theories. McKeating cautions that not all Spring’s theories made perfect sense, but the items he amassed over his lifetime have their unique charm. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“It’s a constellation of objects, one might say, an amalgamation of art and science and all that lies in between,” McKeating said. “And it’s kind of the in-between-ness that people really are interested in.”\u003c/p>\n\u003cp>That’s certainly true for her. She came by this collection in a roundabout way. Her friend, Heather Brown, worked with Spring. When he died in 2009, he left his collection and the building to Brown. McKeating volunteered to help Brown sort and organize all of the items. But when Brown herself passed away a few years later, McKeating’s name was on the will, and she inherited it.\u003c/p>\n\u003cp>“I am interested in odd little collections and place-based production,” McKeating said. “So the collection itself is right up my alley. I love the models. There [are] a lot of paintings that Larry did as well.”\u003c/p>\n\u003cp>Some of the most delightful things in the museum are Spring’s solar motors. He attached solar panels to different models that then spin an object or play music using magnetic propulsion.\u003c/p>\n\u003cp>“He wanted to know how the world worked,” McKeating said. “And these are the ways in which he decided were a good way for him to learn. I think they’re wonderful. They’re like little kinetic sculptures to me, and he’s clearly taken time to make them aesthetically pleasing.”\u003c/p>\n\u003cp>The little woods creatures are also delightful, but Spring didn’t think of them as sculptures. For him, they are an extension of his keen powers of observation — he’d notice sticks in the woods that resembled a beaver or a dancing person and then enhance those features until they looked even more like what he’d observed.\u003c/p>\n\u003cfigure id=\"attachment_11974810\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11974810\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-800x1067.jpg\" alt=\"Black and white photo of Larry Spring with motor.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYMOTOR-KQED.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Larry Spring with his Mendocino Brushless Levitating Solar Motor. \u003ccite>(Courtesy Larry Spring Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“But he didn’t identify as an artist,” McKeating said. “He identified as an experimenter. So it’s pretty interesting because a lot of people experience this place as just kind of an overwhelming curiosity cabinet.”\u003c/p>\n\u003cp>Other visitor favorites include a “rock dinner party” and Spring’s “picture rocks.” The rock dinner party is spread out on a yellow Formica table. Each item on the table looks like a common element of a dinner party — glasses full of wine or water, slices of ham and cheese, brussels sprouts — but they are actually rocks. It’s a delightful illusion.\u003c/p>\n\u003cp>The “picture rocks” are cross sections of rock that somehow look like landscape paintings.\u003c/p>\n\u003cp>“His label for this particular cabinet is, ‘the oldest pictures in the world painted by Mother Nature millions of years ago,’” McKeating said. “They do look like pictures. People use [their] imagination to create something out of what they’re seeing.”\u003c/p>\n\u003cp>One of the things McKeating loves most about the items in the museum is their impermanence. Spring was a regular guy, curious about the world around him and creating models out of the materials he had available to him — pop tops, music boxes, tinfoil. That makes it a challenge to maintain the items on display, some of which are already deteriorating.\u003c/p>\n\u003cp>“I don’t think it’s a bad thing to show the passage of time with these kinds of artifacts,” McKeating said. “In a sense, I look at it as curated decay. Its value is in being all together in this particular place, in this particular building.”\u003c/p>\n\u003cfigure id=\"attachment_11974809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11974809\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-800x533.jpg\" alt=\"A man and woman stand holding a frame.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED-1920x1279.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/02/LARRYLOUISESM-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Larry Spring and his wife, Louise, demonstrate one of Larry’s theories. \u003ccite>(Courtesy Larry Spring Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Larry is still in the building, too. He was cremated, and his ashes are kept inside a wood burl lamp standing on the desk, watching over the place he loved so much.\u003c/p>\n\u003cp>The Larry Spring Museum is a volunteer-run non-profit museum in Fort Bragg and is open by appointment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400;\">Long before it was pumping out semiconductors and tech billionaires, t\u003c/span>\u003cspan style=\"font-weight: 400;\">he \u003ca href=\"https://www.youtube.com/watch?v=JoMVzhb0r5A\">Santa Clara Valley \u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400;\">was the largest fruit-producing region in the country. Until the 1960s, what was then known as “The Valley of Heart’s Delight” was full of orchards growing peaches, plums, nectarines, cherries and many other varieties of fruit. \u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">Most farms have been paved for housing developments and tech campuses. But you can still visit one of the last working orchards in San José, a tiny farm just a short drive from the campuses of many Silicon Valley giants. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Nestled between Highway 85 and housing development, \u003c/span>\u003cspan style=\"font-weight: 400;\">the \u003c/span>\u003ca href=\"https://cosentinofamilyfarm.com/#theFarm\">\u003cspan style=\"font-weight: 400;\">J&P Cosentino Family Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> still grows fruit and veggies on 2 acres and features a year-round farm stand and regular on-farm tours.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11964907\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11964907\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-800x533.jpg\" alt=\"An aerial photo of a patch of green trees in the middle of a residential neighborhood.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-1920x1279.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An aerial view of J&P Cosentino Farms, showing its 2 acres of remaining farmland, surrounded by a housing development and Highway 85. The farm spanned 10 acres when it first opened in 1945. \u003ccite>(Courtesy of Brighton Denevan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“Occasionally, first-timers here would say, ‘This is a funny place for a farm,’” chuckled owner Phil Cosentino. “I’d say, ‘Oh, this is a funny place for homes.’ Because, years ago, there were no homes here, it was all farms … as far as the eye could see in any direction. This is the way the valley was. All orchards.” [pullquote size=\"medium\" align=\"right\" citation=\"Phil Cosentino, owner, J&P Cosentino Family Farm\"]‘… years ago, there were no homes here, it was all farms … as far as the eye could see in any direction. This is the way the valley was. All orchards.’[/pullquote]\u003c/span>\u003cspan style=\"font-weight: 400;\">Cosentino and his family have worked this orchard since 1945, when his dad, Dominic, first bought the land. Back then, the Cosentinos owned a full 10 acres in San José. But, that all changed when the freeway was built.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“In 1984, they took the land and called it \u003c/span>\u003ca href=\"https://www.justice.gov/enrd/condemnation/land-acquisition-section/history-federal-use-eminent-domain\">\u003cspan style=\"font-weight: 400;\">eminent domain\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> … and then, we were left with the 2 acres,” said Jason Cosentino, Phil’s grandson. He’s a former chef for Google who’s come back to run the farm, creating the \u003c/span>\u003ca href=\"https://cosentinofamilyfarm.com/farm-kitchen/\">\u003cspan style=\"font-weight: 400;\">Cosentino Farm Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> food line of jams and sauces. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“We are making a commitment to this day that this is our last 2 acres,” the younger Cosentino said. “We’re sticking our foot down and it’s not going anywhere.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[ad fullwidth] \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Jason said what helped this 80-year-old orchard survive and thrive was that his grandfather Phil decided to use those last 2 acres to plant double the number of trees. [pullquote size=\"medium\" align=\"right\" citation=\"Jason Cosentino, founder, Cosentino Farm Kitchen\"]‘We are making a commitment to this day that this is our last 2 acres. We’re sticking our foot down and it’s not going anywhere.’[/pullquote]\u003c/span>\u003cspan style=\"font-weight: 400;\">Today, more than 600 trees are bearing 90-plus varieties of fruit, including\u003c/span>\u003cspan style=\"font-weight: 400;\"> apricots, plums, prunes, nectarines, apples, figs and persimmons. Plus, grapevines, berry bushes and so much more. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This year, the Cosentino family began offering tours, allowing visitors to walk through the orchard and pick the fruit right off the trees while enjoying free samples and learning about the farm’s history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“There are only five trees that are original from my great grandfather, that he planted in the early 1950s,” Jason told a crowd of nearly 100 visitors on a recent tour. He gestured to the canopy of a large, papershell almond tree.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">During the one-hour walking and tasting tour, Jason also gave tips on correctly picking the fruit off the trees. (Here’s a tip: You’re supposed to pull figs away from the tree by tugging in the opposite direction of where the stem is coming out.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11964913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11964913\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Phil Cosentino sits with his grandson Jason Cosentino while holding freshly picked grapes at J&P Cosentino Family Farm in San Jose on Oct. 17, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“So inspiring, just to see a local farm,” said visitor Diana Jonathans of Campbell, who drove for the tour. “All the family members here. To hear the wisdom of the original O.G., Mr. Cosentino, was super touching.” [pullquote size=\"medium\" align=\"right\" citation=\"Christy Sgarloto, resident, San José\"]‘I never knew this was all back here. I would always come to their fruit stand … but I had no idea that it was this big.’[/pullquote]\u003c/span>\u003cspan style=\"font-weight: 400;\">The tour has also attracted neighbors curious about the trees behind the farm stand they’ve been stopping by for years. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“I never knew this was all back here,” said Christy Sgarloto, who lives a few blocks away and would often stop by to purchase stone fruit for her peach crisps. “I would always come to their fruit stand … but I had no idea that it was this big.” [aside postID=news_11963136 hero='https://ww2.kqed.org/app/uploads/sites/10/2023/08/RS68075_230818-HetSayRestaurant-17-BL-KQED-1020x680.jpg']\u003c/span>\u003cspan style=\"font-weight: 400;\">Her husband, Steve Sgarlato, knew the Cosentino name from the family-run supermarkets in San José, Santa Clara and Silvercreek until they decided to focus on the farm back in 2011. He had no idea that the farm was so lush. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“Never been in here … and it’s just amazing,” Steve Sgarlato said. “I wish there were more places like this.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The year-round orchard and farm stand sits right off Highway 85 on Carter Avenue in San José. It’s a trip your taste buds will be glad you made. On your way back home, as you’re inhaling figs, grapes and pluots, you might even begin singing Dionne Warwick’s classic: “Do You Know the Way to San José?” \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">The next \u003c/span>\u003c/i>\u003ca href=\"https://cosentinofamilyfarm.com/farm-events/\">\u003ci>\u003cspan style=\"font-weight: 400;\">Cosentino Family Farm Tour\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400;\"> is scheduled for Saturday, Nov. 18, 2023. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">Long before it was pumping out semiconductors and tech billionaires, t\u003c/span>\u003cspan style=\"font-weight: 400;\">he \u003ca href=\"https://www.youtube.com/watch?v=JoMVzhb0r5A\">Santa Clara Valley \u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400;\">was the largest fruit-producing region in the country. Until the 1960s, what was then known as “The Valley of Heart’s Delight” was full of orchards growing peaches, plums, nectarines, cherries and many other varieties of fruit. \u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400;\">Most farms have been paved for housing developments and tech campuses. But you can still visit one of the last working orchards in San José, a tiny farm just a short drive from the campuses of many Silicon Valley giants. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Nestled between Highway 85 and housing development, \u003c/span>\u003cspan style=\"font-weight: 400;\">the \u003c/span>\u003ca href=\"https://cosentinofamilyfarm.com/#theFarm\">\u003cspan style=\"font-weight: 400;\">J&P Cosentino Family Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> still grows fruit and veggies on 2 acres and features a year-round farm stand and regular on-farm tours.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11964907\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11964907\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-800x533.jpg\" alt=\"An aerial photo of a patch of green trees in the middle of a residential neighborhood.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED-1920x1279.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231018-CONSENTINO-FARMS-01-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An aerial view of J&P Cosentino Farms, showing its 2 acres of remaining farmland, surrounded by a housing development and Highway 85. The farm spanned 10 acres when it first opened in 1945. \u003ccite>(Courtesy of Brighton Denevan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“Occasionally, first-timers here would say, ‘This is a funny place for a farm,’” chuckled owner Phil Cosentino. “I’d say, ‘Oh, this is a funny place for homes.’ Because, years ago, there were no homes here, it was all farms … as far as the eye could see in any direction. This is the way the valley was. All orchards.” \u003c/p>\u003c/div>",
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"content": "‘… years ago, there were no homes here, it was all farms … as far as the eye could see in any direction. This is the way the valley was. All orchards.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003cspan style=\"font-weight: 400;\">Cosentino and his family have worked this orchard since 1945, when his dad, Dominic, first bought the land. Back then, the Cosentinos owned a full 10 acres in San José. But, that all changed when the freeway was built.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“In 1984, they took the land and called it \u003c/span>\u003ca href=\"https://www.justice.gov/enrd/condemnation/land-acquisition-section/history-federal-use-eminent-domain\">\u003cspan style=\"font-weight: 400;\">eminent domain\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> … and then, we were left with the 2 acres,” said Jason Cosentino, Phil’s grandson. He’s a former chef for Google who’s come back to run the farm, creating the \u003c/span>\u003ca href=\"https://cosentinofamilyfarm.com/farm-kitchen/\">\u003cspan style=\"font-weight: 400;\">Cosentino Farm Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> food line of jams and sauces. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“We are making a commitment to this day that this is our last 2 acres,” the younger Cosentino said. “We’re sticking our foot down and it’s not going anywhere.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Jason said what helped this 80-year-old orchard survive and thrive was that his grandfather Phil decided to use those last 2 acres to plant double the number of trees. \u003c/p>\u003c/div>",
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"content": "‘We are making a commitment to this day that this is our last 2 acres. We’re sticking our foot down and it’s not going anywhere.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003cspan style=\"font-weight: 400;\">Today, more than 600 trees are bearing 90-plus varieties of fruit, including\u003c/span>\u003cspan style=\"font-weight: 400;\"> apricots, plums, prunes, nectarines, apples, figs and persimmons. Plus, grapevines, berry bushes and so much more. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This year, the Cosentino family began offering tours, allowing visitors to walk through the orchard and pick the fruit right off the trees while enjoying free samples and learning about the farm’s history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“There are only five trees that are original from my great grandfather, that he planted in the early 1950s,” Jason told a crowd of nearly 100 visitors on a recent tour. He gestured to the canopy of a large, papershell almond tree.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">During the one-hour walking and tasting tour, Jason also gave tips on correctly picking the fruit off the trees. (Here’s a tip: You’re supposed to pull figs away from the tree by tugging in the opposite direction of where the stem is coming out.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11964913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11964913\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/231017-CosentinoFarm-018-BL-KQED.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Phil Cosentino sits with his grandson Jason Cosentino while holding freshly picked grapes at J&P Cosentino Family Farm in San Jose on Oct. 17, 2023. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“So inspiring, just to see a local farm,” said visitor Diana Jonathans of Campbell, who drove for the tour. “All the family members here. To hear the wisdom of the original O.G., Mr. Cosentino, was super touching.” \u003c/p>\u003c/div>",
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"content": "‘I never knew this was all back here. I would always come to their fruit stand … but I had no idea that it was this big.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003cspan style=\"font-weight: 400;\">The tour has also attracted neighbors curious about the trees behind the farm stand they’ve been stopping by for years. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“I never knew this was all back here,” said Christy Sgarloto, who lives a few blocks away and would often stop by to purchase stone fruit for her peach crisps. “I would always come to their fruit stand … but I had no idea that it was this big.” \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003cspan style=\"font-weight: 400;\">Her husband, Steve Sgarlato, knew the Cosentino name from the family-run supermarkets in San José, Santa Clara and Silvercreek until they decided to focus on the farm back in 2011. He had no idea that the farm was so lush. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“Never been in here … and it’s just amazing,” Steve Sgarlato said. “I wish there were more places like this.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The year-round orchard and farm stand sits right off Highway 85 on Carter Avenue in San José. It’s a trip your taste buds will be glad you made. On your way back home, as you’re inhaling figs, grapes and pluots, you might even begin singing Dionne Warwick’s classic: “Do You Know the Way to San José?” \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400;\">The next \u003c/span>\u003c/i>\u003ca href=\"https://cosentinofamilyfarm.com/farm-events/\">\u003ci>\u003cspan style=\"font-weight: 400;\">Cosentino Family Farm Tour\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400;\"> is scheduled for Saturday, Nov. 18, 2023. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"title": "Welcome to Bumpass Hell, a Bubbling, Stinky Sliver of 'California's Yellowstone'",
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"headTitle": "Welcome to Bumpass Hell, a Bubbling, Stinky Sliver of ‘California’s Yellowstone’ | KQED",
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"content": "\u003cp>Lassen Volcanic National Park, sometimes called “California’s Yellowstone” for its geothermal activity, is a gorgeous landscape of volcanic peaks about a four hour drive from San Francisco. [pullquote size=\"medium\" align=\"right\" citation=\"Cody Harwood, a visitor from San Diego\"]‘It’s very surreal, honestly. It’s just like this barren hellscape and it smells like eggs.”[/pullquote] The park is snow-covered in winter and filled with meadows of colorful wildflowers in the summer. While the \u003ca href=\"https://www.nps.gov/lavo/learn/nature/dixie-fire.htm\">Dixie Fire\u003c/a> charred much of the landscape in 2021, parts of the park are still green and fresh, home to hemlock and whitebark pine trees, birds and yellow-winged grasshoppers.\u003c/p>\n\u003cfigure id=\"attachment_11963645\" class=\"wp-caption alignleft\" style=\"max-width: 540px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11963645\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/pools-range-in-color-from-greyish-brown-to-aqua.jpg\" alt=\"A view of different pools of water from the overlook. Trees in a landscape with blue sky in the background. \" width=\"540\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/pools-range-in-color-from-greyish-brown-to-aqua.jpg 540w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/pools-range-in-color-from-greyish-brown-to-aqua-160x213.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">Pools range in color from greyish-brown to aqua along the Bumpass trail. \u003ccite>(Katherine Monahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And other parts look more like Mars, or … maybe, hell. The most famous, known for its \u003ca href=\"https://pubs.usgs.gov/fs/2002/fs101-02/\">bubbling mud pots and steaming vents\u003c/a>, is called Bumpass Hell.\u003c/p>\n\u003cp>But it’s not pronounced “Bump Ass,” more like “Bump Us.” It’s named after mountaineer \u003ca href=\"https://www.hmdb.org/m.asp?m=146201\">Kendall Vanhook Bumpass\u003c/a>, who held a mineral claim here in the 1860s.\u003c/p>\n\u003cfigure id=\"attachment_11963624\" class=\"wp-caption alignright\" style=\"max-width: 160px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11963624 size-thumbnail\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/Bumpass-qut-160x238.jpg\" alt=\"Old black and white photo of a man with a beard.\" width=\"160\" height=\"238\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/Bumpass-qut-160x238.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/Bumpass-qut-800x1189.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/Bumpass-qut.jpg 847w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Mountaineer Kendall Vanhook Bumpass held a mineral claim for the area in the 1860s. \u003ccite>(Courtesy of Karen Haner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1865, Bumpass brought a group of visitors out to see the surreal landscape. And while showing them around, he stepped through the crust … into a nearly 240°F, highly acidic mud pot.\u003c/p>\n\u003cp>According to park ranger Shanda Ochs, his companions pulled him out and dragged him to a nearby patch of snow, which they packed around his boiled leg. Still, it ended up having to be amputated. So the region became known as his “hell.”\u003c/p>\n\u003cp>“Not a good day for Mr. Kendall Bumpass,” said Ochs, who has spent years greeting modern-day tourists and encouraging them to stay on the boardwalk built above the bubbling pools.\u003c/p>\n\u003cp>She explains that the rain and snow that falls in the winter seeps down toward a \u003ca href=\"https://pubs.usgs.gov/sir/2017/5022/k2/sir20175022k2.pdf\">magma chamber (PDF)\u003c/a> about 5 miles underground. The water then heats up and rises back to the surface — escaping as boiling pools and hissing steam vents.\u003c/p>\n\u003cp>The trail to Bumpass Hell starts near a sapphire lake at the base of Lassen Peak. For the first mile or so of the hike, the mountain air can be fresh and bracing, spiced with pine. Jagged peaks ring the horizon. Chipmunks scamper across the trail.\u003c/p>\n\u003cp>Then comes the smell of sulfur and, from an overlook, you see the first view of a white, barren, steaming landscape, perforated with murky pools.\u003c/p>\n\u003cp>“It’s like another world,” said visitor Marilyn Steinberg, sitting on a bench, marveling at the thick, sulfuric mist.\u003c/p>\n\u003cfigure id=\"attachment_11963619\" class=\"wp-caption alignleft\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11963619\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/sulphuric-acid-decomposes-the-rock-to-form-white-clay.jpg\" alt=\"A Mars-like landscape in the foreground with blue sky, green trees and steam.\" width=\"720\" height=\"540\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/sulphuric-acid-decomposes-the-rock-to-form-white-clay.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/sulphuric-acid-decomposes-the-rock-to-form-white-clay-160x120.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Lassen Volcanic National Park is sometimes called ‘California’s Yellowstone.’ \u003ccite>(Katherine Monahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up close, the smelly, muddy pools churn and simmer. Signs featuring gruesome photos of blistery burns, or stick figures plummeting into chasms of lava, warn visitors to stay on the boardwalk. Clearly the pools are no place for humans.\u003c/p>\n\u003cp>But microscopic single-celled organisms called extremophiles love it here. They use sulfur for energy, and convert it into sulfuric acid, which is basically battery acid. That eats through the rocks, and bubbles out into a stinky white creek running next to us. It’s carrying sheets of ghostly white algae, another lifeform that actually likes this heat and acid.\u003c/p>\n\u003cp>“It’s very surreal, honestly,” said Cody Harwood, visiting from San Diego. “It’s just like this barren hellscape and it smells like eggs.”[aside tag=\"hiking, hidden-gems\" label=\"More Related Stories\"]As the sulfuric acid reacts with the rocks in the ground, new brightly colored minerals form. Iron pyrite makes a shiny patch of froth, floating on an aqua pool.\u003c/p>\n\u003cp>When one of the simmering pools bubbles away, it leaves behind a steam vent. The biggest one, called Big Boiler, can heat up to more than 300 degrees.\u003c/p>\n\u003cp>Scientists expect that this volatile region will erupt again, but nobody knows when. Meanwhile, if you visit Lassen Volcanic National Park, you can get right up close and hear the bubbling sounds of geology at work.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> The park is snow-covered in winter and filled with meadows of colorful wildflowers in the summer. While the \u003ca href=\"https://www.nps.gov/lavo/learn/nature/dixie-fire.htm\">Dixie Fire\u003c/a> charred much of the landscape in 2021, parts of the park are still green and fresh, home to hemlock and whitebark pine trees, birds and yellow-winged grasshoppers.\u003c/p>\n\u003cfigure id=\"attachment_11963645\" class=\"wp-caption alignleft\" style=\"max-width: 540px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11963645\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/pools-range-in-color-from-greyish-brown-to-aqua.jpg\" alt=\"A view of different pools of water from the overlook. Trees in a landscape with blue sky in the background. \" width=\"540\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/pools-range-in-color-from-greyish-brown-to-aqua.jpg 540w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/pools-range-in-color-from-greyish-brown-to-aqua-160x213.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">Pools range in color from greyish-brown to aqua along the Bumpass trail. \u003ccite>(Katherine Monahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And other parts look more like Mars, or … maybe, hell. The most famous, known for its \u003ca href=\"https://pubs.usgs.gov/fs/2002/fs101-02/\">bubbling mud pots and steaming vents\u003c/a>, is called Bumpass Hell.\u003c/p>\n\u003cp>But it’s not pronounced “Bump Ass,” more like “Bump Us.” It’s named after mountaineer \u003ca href=\"https://www.hmdb.org/m.asp?m=146201\">Kendall Vanhook Bumpass\u003c/a>, who held a mineral claim here in the 1860s.\u003c/p>\n\u003cfigure id=\"attachment_11963624\" class=\"wp-caption alignright\" style=\"max-width: 160px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11963624 size-thumbnail\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/Bumpass-qut-160x238.jpg\" alt=\"Old black and white photo of a man with a beard.\" width=\"160\" height=\"238\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/Bumpass-qut-160x238.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/Bumpass-qut-800x1189.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/Bumpass-qut.jpg 847w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Mountaineer Kendall Vanhook Bumpass held a mineral claim for the area in the 1860s. \u003ccite>(Courtesy of Karen Haner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1865, Bumpass brought a group of visitors out to see the surreal landscape. And while showing them around, he stepped through the crust … into a nearly 240°F, highly acidic mud pot.\u003c/p>\n\u003cp>According to park ranger Shanda Ochs, his companions pulled him out and dragged him to a nearby patch of snow, which they packed around his boiled leg. Still, it ended up having to be amputated. So the region became known as his “hell.”\u003c/p>\n\u003cp>“Not a good day for Mr. Kendall Bumpass,” said Ochs, who has spent years greeting modern-day tourists and encouraging them to stay on the boardwalk built above the bubbling pools.\u003c/p>\n\u003cp>She explains that the rain and snow that falls in the winter seeps down toward a \u003ca href=\"https://pubs.usgs.gov/sir/2017/5022/k2/sir20175022k2.pdf\">magma chamber (PDF)\u003c/a> about 5 miles underground. The water then heats up and rises back to the surface — escaping as boiling pools and hissing steam vents.\u003c/p>\n\u003cp>The trail to Bumpass Hell starts near a sapphire lake at the base of Lassen Peak. For the first mile or so of the hike, the mountain air can be fresh and bracing, spiced with pine. Jagged peaks ring the horizon. Chipmunks scamper across the trail.\u003c/p>\n\u003cp>Then comes the smell of sulfur and, from an overlook, you see the first view of a white, barren, steaming landscape, perforated with murky pools.\u003c/p>\n\u003cp>“It’s like another world,” said visitor Marilyn Steinberg, sitting on a bench, marveling at the thick, sulfuric mist.\u003c/p>\n\u003cfigure id=\"attachment_11963619\" class=\"wp-caption alignleft\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11963619\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/10/sulphuric-acid-decomposes-the-rock-to-form-white-clay.jpg\" alt=\"A Mars-like landscape in the foreground with blue sky, green trees and steam.\" width=\"720\" height=\"540\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/sulphuric-acid-decomposes-the-rock-to-form-white-clay.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/10/sulphuric-acid-decomposes-the-rock-to-form-white-clay-160x120.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Lassen Volcanic National Park is sometimes called ‘California’s Yellowstone.’ \u003ccite>(Katherine Monahan/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up close, the smelly, muddy pools churn and simmer. Signs featuring gruesome photos of blistery burns, or stick figures plummeting into chasms of lava, warn visitors to stay on the boardwalk. Clearly the pools are no place for humans.\u003c/p>\n\u003cp>But microscopic single-celled organisms called extremophiles love it here. They use sulfur for energy, and convert it into sulfuric acid, which is basically battery acid. That eats through the rocks, and bubbles out into a stinky white creek running next to us. It’s carrying sheets of ghostly white algae, another lifeform that actually likes this heat and acid.\u003c/p>\n\u003cp>“It’s very surreal, honestly,” said Cody Harwood, visiting from San Diego. “It’s just like this barren hellscape and it smells like eggs.”\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>As the sulfuric acid reacts with the rocks in the ground, new brightly colored minerals form. Iron pyrite makes a shiny patch of froth, floating on an aqua pool.\u003c/p>\n\u003cp>When one of the simmering pools bubbles away, it leaves behind a steam vent. The biggest one, called Big Boiler, can heat up to more than 300 degrees.\u003c/p>\n\u003cp>Scientists expect that this volatile region will erupt again, but nobody knows when. Meanwhile, if you visit Lassen Volcanic National Park, you can get right up close and hear the bubbling sounds of geology at work.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"https://www.thephoenixtheater.com/\">The Phoenix Theater\u003c/a> sits on a corner in quaint downtown Petaluma. It’s a place steeped in history, though you might not guess that from its unassuming, gray exterior. The building dates back to 1904, when it opened as the Hill Opera House. In the early part of the 20th century, the theater hosted opera star Enrico Caruso and magician Harry Houdini before it transitioned into an ornate movie house in the 1930s. Today, 100 years later, it hosts shows every weekend — with help from Petaluma’s teenagers.\u003c/p>\n\u003cp>Since 1983, the Phoenix Theater — also known as the Petaluma Phoenix Center — has operated as an all-ages venue, earning a reputation for hosting raucous punk, metal and hip-hop shows, as well as the occasional WWE-style wrestling match. Its transformation included trading the seats of its grand auditorium for skate ramps, and allowing graffiti to cover nearly every inch of the building. It has the air of an anarchic, punked out fun house.\u003c/p>\n\u003cp>When I visited on a Friday afternoon, teens were everywhere: skateboarding in the auditorium, sharing secrets in empty corners and rehearsing in back rooms. One had his bike flipped upside down in the lobby while he stared intently at the gears. No one seemed fazed by this eclectic collage of activity. It’s just a regular day at the Phoenix Theater.\u003c/p>\n\u003cfigure id=\"attachment_11953930\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63227_02242023_phoenixtheater-666-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953930\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED.jpg\" alt=\"A crowd of young people mill about talking and laughing set back a ways from a stage covered in neon lights.\" width=\"2000\" height=\"1331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-1920x1278.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Audience members talk and laugh during a show. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a few hours, teen volunteers will sell tickets to this evening’s show of teen bands, where a teenage sound engineer will monitor the mix. It’s hard to find an adult around, but there is one very important one at the center of it all: Tom Gaffey.\u003c/p>\n\u003cp>Gaffey is the general manager, a job he’s held for 40 years. Born and raised in Petaluma, he first worked here when it still showed movies. He came back in 1983, as the theater was struggling to survive.\u003c/p>\n\u003cp>“What I found was that the kids were using it for the damnedest projects. Their bands were coming in, rehearsing on the stage when they could, and the kids were kind of skating all over the building,” he said. “It turned out that the only people that were really using it and really showing any love were the younger generation.”\u003c/p>\n\u003cfigure id=\"attachment_11953932\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63232_02242023_phoenixtheater-752-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953932\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED.jpg\" alt=\"A partly bald man with a white beard stands on a darkened sidewalk and looks at the camera.\" width=\"2000\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-1920x1282.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phoenix Theater manager Tom Gaffey helped revitalize the spot as a place for teens in the community. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gaffey took over the lease and almost immediately a music promoter offered him $1,000 to bring in the Wisconsin folk-punk band the Violent Femmes.\u003c/p>\n\u003cp>“People were jumping off the stage and flying through the air and trying to beat up my staff. Oh my god. It was most incredible,” Gaffey said, with a laugh. “That night I was paid the entire month’s rent. The show sold out, and that’s when I realized this is going to be a rock and roll house.”\u003c/p>\n\u003cp>The momentum of that inaugural show led to Gaffey booking bands like Green Day, the Red Hot Chili Peppers, \u003ca href=\"https://www.kqed.org/arts/11610342/sublimes-last-show-20-years-later-the-oral-history\">Sublime\u003c/a> and Metallica. He also embraced hip-hop, booking Snoop Dogg and the Bay’s own Mac Dre and E-40, among many others.\u003c/p>\n\u003cp>Gaffey almost exclusively hires local teens to keep the building afloat, like the sound technician and ticket sellers, giving Petaluma youth not just a space to hang out but also a source of income. Some have even found careers working at the Phoenix. Gaffey says one of his old sound techs is now touring with John Mayer.\u003c/p>\n\u003cfigure id=\"attachment_11953927\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63208_02242023_phoenixtheater-146-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953927\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED.jpg\" alt=\"Every inch of the wall outside the men's room is covered with graffiti. As is the door to the men's room, which stands ajar, and so is the wall inside.\" width=\"2000\" height=\"1331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-1920x1278.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graffiti covers the outside of the men’s bathroom at the Phoenix — an eclectic style the community has embraced. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The theater’s long history has meant that some Petaluma parents grew up at the Phoenix, too. For 15-year-old Theo Landskron’s family, the connection runs deep.\u003c/p>\n\u003cp>“I’ve come here every day after school to have an escape from everything else. My mom grew up in Sonoma County and she came to the Phoenix when she was in high school, [so] when she found out I was coming, she was really excited,” he said.\u003c/p>\n\u003cp>Two decades ago, a Phoenix parent also saved the theater from shutting down. Back in 1983, when Gaffey took over the lease, the building was for sale. It finally found a buyer in 2000. The Phoenix even had a final show to say goodbye.\u003c/p>\n\u003cp>“A developer was going to turn it into an office building,” Gaffey said. “What happened is the father of two kids that grew up here in the ’80s came to me a week before escrow closed and said, ‘I’d like to help.’ He had just sold his company to Cisco Systems for a good amount of money, so he and his partner said, ‘We’re going to buy this place for you guys and give it back to you as a nonprofit.’ Which is exactly what they did, and it was all because the kids like this building.”\u003c/p>\n\u003cfigure id=\"attachment_11953929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63222_02242023_phoenixtheater-405-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953929\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED.jpg\" alt=\"A young person plays a guitar while singing into a microphone alongside accompanying musicians playing the drums and the bass guitar under neon red and blue lights.\" width=\"2000\" height=\"1331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-1920x1278.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owen McCannell, 19, performs during a show at the Phoenix. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Riley Taylor Drake’s band, Wild Metanoia, was one of four bands on the night’s bill when I visited. He said that the Phoenix has been critical in the band’s progress. “How quick we got to playing here was always so cool to me, cause this was our target venue to hit by the start of this year, and we’ve played here five times now. I love it.”\u003c/p>\n\u003cp>The next day, Gaffey is back at the Phoenix. In the middle of cleaning up, a memory comes to him from his own teen years. “I remember maybe in ninth grade, I was standing on the apron of the stage and I said, ‘God, I want to come back and run this place.’”\u003c/p>\n\u003cp>“I couldn’t even have envisioned something like this,” he added. “However, we’re having a damn good time, so ‘Thank you, God.’ I gotta remember to do that every day.”\u003cbr>\n\u003cem>\u003cbr>\nThe Phoenix Theater in Petaluma is open every day at 3 p.m., with all-ages shows every Friday and Saturday night.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.thephoenixtheater.com/\">The Phoenix Theater\u003c/a> sits on a corner in quaint downtown Petaluma. It’s a place steeped in history, though you might not guess that from its unassuming, gray exterior. The building dates back to 1904, when it opened as the Hill Opera House. In the early part of the 20th century, the theater hosted opera star Enrico Caruso and magician Harry Houdini before it transitioned into an ornate movie house in the 1930s. Today, 100 years later, it hosts shows every weekend — with help from Petaluma’s teenagers.\u003c/p>\n\u003cp>Since 1983, the Phoenix Theater — also known as the Petaluma Phoenix Center — has operated as an all-ages venue, earning a reputation for hosting raucous punk, metal and hip-hop shows, as well as the occasional WWE-style wrestling match. Its transformation included trading the seats of its grand auditorium for skate ramps, and allowing graffiti to cover nearly every inch of the building. It has the air of an anarchic, punked out fun house.\u003c/p>\n\u003cp>When I visited on a Friday afternoon, teens were everywhere: skateboarding in the auditorium, sharing secrets in empty corners and rehearsing in back rooms. One had his bike flipped upside down in the lobby while he stared intently at the gears. No one seemed fazed by this eclectic collage of activity. It’s just a regular day at the Phoenix Theater.\u003c/p>\n\u003cfigure id=\"attachment_11953930\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63227_02242023_phoenixtheater-666-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953930\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED.jpg\" alt=\"A crowd of young people mill about talking and laughing set back a ways from a stage covered in neon lights.\" width=\"2000\" height=\"1331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63227_02242023_phoenixtheater-666-KQED-1920x1278.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Audience members talk and laugh during a show. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a few hours, teen volunteers will sell tickets to this evening’s show of teen bands, where a teenage sound engineer will monitor the mix. It’s hard to find an adult around, but there is one very important one at the center of it all: Tom Gaffey.\u003c/p>\n\u003cp>Gaffey is the general manager, a job he’s held for 40 years. Born and raised in Petaluma, he first worked here when it still showed movies. He came back in 1983, as the theater was struggling to survive.\u003c/p>\n\u003cp>“What I found was that the kids were using it for the damnedest projects. Their bands were coming in, rehearsing on the stage when they could, and the kids were kind of skating all over the building,” he said. “It turned out that the only people that were really using it and really showing any love were the younger generation.”\u003c/p>\n\u003cfigure id=\"attachment_11953932\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63232_02242023_phoenixtheater-752-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953932\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED.jpg\" alt=\"A partly bald man with a white beard stands on a darkened sidewalk and looks at the camera.\" width=\"2000\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63232_02242023_phoenixtheater-752-KQED-1920x1282.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phoenix Theater manager Tom Gaffey helped revitalize the spot as a place for teens in the community. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gaffey took over the lease and almost immediately a music promoter offered him $1,000 to bring in the Wisconsin folk-punk band the Violent Femmes.\u003c/p>\n\u003cp>“People were jumping off the stage and flying through the air and trying to beat up my staff. Oh my god. It was most incredible,” Gaffey said, with a laugh. “That night I was paid the entire month’s rent. The show sold out, and that’s when I realized this is going to be a rock and roll house.”\u003c/p>\n\u003cp>The momentum of that inaugural show led to Gaffey booking bands like Green Day, the Red Hot Chili Peppers, \u003ca href=\"https://www.kqed.org/arts/11610342/sublimes-last-show-20-years-later-the-oral-history\">Sublime\u003c/a> and Metallica. He also embraced hip-hop, booking Snoop Dogg and the Bay’s own Mac Dre and E-40, among many others.\u003c/p>\n\u003cp>Gaffey almost exclusively hires local teens to keep the building afloat, like the sound technician and ticket sellers, giving Petaluma youth not just a space to hang out but also a source of income. Some have even found careers working at the Phoenix. Gaffey says one of his old sound techs is now touring with John Mayer.\u003c/p>\n\u003cfigure id=\"attachment_11953927\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63208_02242023_phoenixtheater-146-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953927\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED.jpg\" alt=\"Every inch of the wall outside the men's room is covered with graffiti. As is the door to the men's room, which stands ajar, and so is the wall inside.\" width=\"2000\" height=\"1331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63208_02242023_phoenixtheater-146-KQED-1920x1278.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graffiti covers the outside of the men’s bathroom at the Phoenix — an eclectic style the community has embraced. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The theater’s long history has meant that some Petaluma parents grew up at the Phoenix, too. For 15-year-old Theo Landskron’s family, the connection runs deep.\u003c/p>\n\u003cp>“I’ve come here every day after school to have an escape from everything else. My mom grew up in Sonoma County and she came to the Phoenix when she was in high school, [so] when she found out I was coming, she was really excited,” he said.\u003c/p>\n\u003cp>Two decades ago, a Phoenix parent also saved the theater from shutting down. Back in 1983, when Gaffey took over the lease, the building was for sale. It finally found a buyer in 2000. The Phoenix even had a final show to say goodbye.\u003c/p>\n\u003cp>“A developer was going to turn it into an office building,” Gaffey said. “What happened is the father of two kids that grew up here in the ’80s came to me a week before escrow closed and said, ‘I’d like to help.’ He had just sold his company to Cisco Systems for a good amount of money, so he and his partner said, ‘We’re going to buy this place for you guys and give it back to you as a nonprofit.’ Which is exactly what they did, and it was all because the kids like this building.”\u003c/p>\n\u003cfigure id=\"attachment_11953929\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/news/rs63222_02242023_phoenixtheater-405-kqed/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11953929\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED.jpg\" alt=\"A young person plays a guitar while singing into a microphone alongside accompanying musicians playing the drums and the bass guitar under neon red and blue lights.\" width=\"2000\" height=\"1331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2023/06/RS63222_02242023_phoenixtheater-405-KQED-1920x1278.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owen McCannell, 19, performs during a show at the Phoenix. \u003ccite>(Kori Suzuki/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Riley Taylor Drake’s band, Wild Metanoia, was one of four bands on the night’s bill when I visited. He said that the Phoenix has been critical in the band’s progress. “How quick we got to playing here was always so cool to me, cause this was our target venue to hit by the start of this year, and we’ve played here five times now. I love it.”\u003c/p>\n\u003cp>The next day, Gaffey is back at the Phoenix. In the middle of cleaning up, a memory comes to him from his own teen years. “I remember maybe in ninth grade, I was standing on the apron of the stage and I said, ‘God, I want to come back and run this place.’”\u003c/p>\n\u003cp>“I couldn’t even have envisioned something like this,” he added. “However, we’re having a damn good time, so ‘Thank you, God.’ I gotta remember to do that every day.”\u003cbr>\n\u003cem>\u003cbr>\nThe Phoenix Theater in Petaluma is open every day at 3 p.m., with all-ages shows every Friday and Saturday night.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Hidden Gems: The Pirate Ship on Big Bear Lake",
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"content": "\u003cp>High in the San Bernardino Mountains sits the small city of Big Bear Lake. It’s a vacation destination for families all over Southern California — in the winter for snow, and the summer for recreation by the area’s namesake body of water. There are many companies that offer tours on Big Bear Lake’s calm waters, but for those looking for a more unique ride, there’s a boat called the Time Bandit.\u003c/p>\n\u003cp>The boat is a replica of a Spanish galleon but much smaller at one-third the size. It’s been decked out as a miniature pirate ship: painted black, with red and white accents, fake skeletons tied to the \u003ca href=\"https://en.wikipedia.org/wiki/Shroud_(sailing)\" target=\"_blank\" rel=\"noopener noreferrer\">shrouds\u003c/a>, and a flag that says “Time Flies When Having Rum.” The captain of the ship is dressed in pirate gear, and sea shanties play over the speakers on the ship as it leaves from the dock.\u003c/p>\n\u003cp>The 90-minute tour takes passengers around the western half of the lake, with beautiful views of the surrounding forested mountainsides. The captain discusses the history and ecology of the area, as well as pointing out places of interest. There are cheesy pirate jokes aplenty, and while the ship doesn’t have a real cannon, a handheld version provides enough explosive power to make you feel like you’re really swashbuckling. Kids are even invited up to try steering the ship and take a photo with the captain.\u003c/p>\n\u003cfigure id=\"attachment_11920182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/IMG_2635-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11920182\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/IMG_2635-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A passenger looks out over Big Bear Lake from the bow of the Time Bandit. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ship lived a full and varied life before it arrived on the lake. It was hand built by a father and son in San Diego more than 50 years ago. The father, who was the would-be captain, began construction in his backyard in 1955, but didn’t complete the vessel until 1969. His original intent was to sail the ship to the Sea of Cortez, near Baja, California, and live on it. However, in the time it took him to build the boat, he lost interest in the idea.\u003c/p>\n\u003cp>In 1981 the ship ended up in the movie “\u003ca href=\"https://www.youtube.com/watch?v=vioocIR0gHQ&ab_channel=HDRetroTrailers\" target=\"_blank\" rel=\"noopener noreferrer\">Time Bandits\u003c/a>.” The film, written and directed by Terry Gilliam, is about a little boy with an interest in history, who gets taken on a wild adventure by a group of people who are able to travel through time. The travelers sail aboard a ship to their destinations, and the one used in the movie is the very same one that’s floating on the lake today.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Following its stint on the silver screen, the ship was used as a tour boat in Newport Beach and LA Harbor. It even served its original purpose as a floating residence for a while. Eventually the ship was purchased by new owners, and slowly moved up the mountain — a trip that took two and a half days from its prior location in Dana Point. There, they refurbished it as a pirate ship, and the Time Bandit has been sailing the calm water of Big Bear Lake for the last 25 years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tours on the Time Bandit leave from \u003ca href=\"https://www.bigbearhollowaysmarina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Holloway’s Marina\u003c/a> every day of the week from April 1 through November 1.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>High in the San Bernardino Mountains sits the small city of Big Bear Lake. It’s a vacation destination for families all over Southern California — in the winter for snow, and the summer for recreation by the area’s namesake body of water. There are many companies that offer tours on Big Bear Lake’s calm waters, but for those looking for a more unique ride, there’s a boat called the Time Bandit.\u003c/p>\n\u003cp>The boat is a replica of a Spanish galleon but much smaller at one-third the size. It’s been decked out as a miniature pirate ship: painted black, with red and white accents, fake skeletons tied to the \u003ca href=\"https://en.wikipedia.org/wiki/Shroud_(sailing)\" target=\"_blank\" rel=\"noopener noreferrer\">shrouds\u003c/a>, and a flag that says “Time Flies When Having Rum.” The captain of the ship is dressed in pirate gear, and sea shanties play over the speakers on the ship as it leaves from the dock.\u003c/p>\n\u003cp>The 90-minute tour takes passengers around the western half of the lake, with beautiful views of the surrounding forested mountainsides. The captain discusses the history and ecology of the area, as well as pointing out places of interest. There are cheesy pirate jokes aplenty, and while the ship doesn’t have a real cannon, a handheld version provides enough explosive power to make you feel like you’re really swashbuckling. Kids are even invited up to try steering the ship and take a photo with the captain.\u003c/p>\n\u003cfigure id=\"attachment_11920182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/IMG_2635-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11920182\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/IMG_2635-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/07/IMG_2635-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A passenger looks out over Big Bear Lake from the bow of the Time Bandit. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ship lived a full and varied life before it arrived on the lake. It was hand built by a father and son in San Diego more than 50 years ago. The father, who was the would-be captain, began construction in his backyard in 1955, but didn’t complete the vessel until 1969. His original intent was to sail the ship to the Sea of Cortez, near Baja, California, and live on it. However, in the time it took him to build the boat, he lost interest in the idea.\u003c/p>\n\u003cp>In 1981 the ship ended up in the movie “\u003ca href=\"https://www.youtube.com/watch?v=vioocIR0gHQ&ab_channel=HDRetroTrailers\" target=\"_blank\" rel=\"noopener noreferrer\">Time Bandits\u003c/a>.” The film, written and directed by Terry Gilliam, is about a little boy with an interest in history, who gets taken on a wild adventure by a group of people who are able to travel through time. The travelers sail aboard a ship to their destinations, and the one used in the movie is the very same one that’s floating on the lake today.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Following its stint on the silver screen, the ship was used as a tour boat in Newport Beach and LA Harbor. It even served its original purpose as a floating residence for a while. Eventually the ship was purchased by new owners, and slowly moved up the mountain — a trip that took two and a half days from its prior location in Dana Point. There, they refurbished it as a pirate ship, and the Time Bandit has been sailing the calm water of Big Bear Lake for the last 25 years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tours on the Time Bandit leave from \u003ca href=\"https://www.bigbearhollowaysmarina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Holloway’s Marina\u003c/a> every day of the week from April 1 through November 1.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Kiss My Boba, Tongan Specialty Helps San Bruno Shop Stand Out",
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"content": "\u003cp>The ubiquity of boba drink shops in the Bay Area did not discourage Willy and Chelsea Tatola from pursuing their dream of opening one. Instead, it challenged the husband-and-wife team to offer something new and different.\u003c/p>\n\u003cp>“We tried to come up with a unique name that, once you came to our shop, you would never forget,” Willy Tatola says.\u003c/p>\n\u003cp>The result is Kiss My Boba, which launched as a food truck more than four years ago and opened a storefront in October 2021. It’s located on the busy El Camino Real in San Bruno, just 10 minutes from San Francisco International Airport. Chelsea Tatola says that nearly every day, she serves customers who have just flown in and happen upon the shop. But there’s also a steady flow of repeat customers from the area around SFO.\u003c/p>\n\u003cp>“A bunch of my husband’s family works for United,” she says, “which is just like six minutes from here.” It’s not only the convenient-to-SFO location that attracts customers, though — Kiss My Boba offers something that’s hard to find.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Our most popular drink is a Tongan mango otai,” Willy Tatola says, “and it’s a specialty beverage that we’d have at our Tongan family functions.”\u003c/p>\n\u003cp>A Tongan mango otai includes shredded coconut and mango. Willy Tatola is Tongan American — he was born and raised in the East Bay, and his family hails from the southern Pacific archipelago.\u003c/p>\n\u003cfigure id=\"attachment_11919064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919064\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"smiling husband and wife holding young boy post in front of a sign inside their shop reading 'kiss my boba'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiss My Boba owners Chelsea and Willy Tatola and their son Viliami pose for a portrait at the shop in San Bruno on July 7, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back when Kiss My Boba was a food truck, the Tatolas used to stop by cultural festivals around the Bay Area. One time, Willy’s mom mixed up a big batch of the special-occasion drink and brought it to the Kiss My Boba truck.\u003c/p>\n\u003cp>“She brought two buckets to us and it sold out immediately,” Willy says. “After that, it clicked in my head that we should sell this drink.”\u003c/p>\n\u003cp>They use his mother’s recipe, and while they still prep the drinks by hand, they have upgraded from small cheese graters to commercial-size shredders to speed up the process (and reduce strain on hands). It’s so popular that some days they’ll have a special order for 100 drinks. Combined with shop and truck sales, Chelsea Tatola says that can mean making up to eight 5-gallon buckets. They’ve also introduced a watermelon otai, but Chelsea Tatola says that’s not yet on the regular menu because it’s hard to bring in as much fresh watermelon as they would need.\u003c/p>\n\u003cfigure id=\"attachment_11919066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919066\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"detail photo of two hands holding large plastic cups, one filled with a brownish reddish drink, the other a white and orange drink with boba at the bottom\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A customer at Kiss My Boba holds their drink orders at the shop in San Bruno on July 7, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Boba is made from tapioca, which comes from cassava. Though widely available now across the United States, the boba tea origin story leads back to Taiwan. But Willy Tatola says tapioca is also a staple in the Tongan diet. It might be served as a starchy side, he says, or in a dessert called faikakai.\u003c/p>\n\u003cp>“[Faikakai] has a tapioca base that we use. And it’s a similar texture to boba but just a little bigger,” he says, adding it’s served with a coconut cream and burnt sugar sauce. “Oh! That’s a good idea for a drink!”\u003c/p>\n\u003cp>Before becoming a boba drink developer, Willy Tatola worked as a particle scientist at Bayer. He enjoys how each new idea that sends him into the kitchen puts his science skills back to work.\u003c/p>\n\u003cp>“Iteration is key to getting the perfect recipe,” he says.\u003c/p>\n\u003cfigure id=\"attachment_11919123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919123\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"four plastic cups filled with bright orange, pink, orange-yellow and brown boba drinks with 'kiss my boba' sign in background\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of boba drinks sit on the counter at Kiss My Boba in San Bruno. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chelsea Tatola says she grew up in a restaurant family. She imagined she would someday find her way into the food arena, though she doubted her skills as a chef. She pursued a career in law enforcement and worked as a police detective, which she was still doing when the Kiss My Boba food truck started to take off.\u003c/p>\n\u003cp>“We always had so much more fun working our boba food truck after work and on the weekends, that we’re like, 'We love this, why aren’t we doing this every day, all day?'”\u003c/p>\n\u003cp>[aside label='More From the Hidden Gems Series' tag='hidden-gems']Empty storefronts during the pandemic offered an opportunity. They jumped to secure their current storefront space on the corner of a building with a small parking lot, where the food truck also can often be spotted loading up for an event.\u003c/p>\n\u003cp>On busy days, the line of customers can snake out the front door and along the front of the building, as happened on a spring afternoon when Kiss My Boba offered some of its profits to the local Capuchino High School music boosters. Inside, customers order from kiosks or speak with a real person and can choose from boba shop staples like milk tea and unique spins the Tatolas have developed. Customer Christian Medina says it’s become his favorite boba shop.\u003c/p>\n\u003cp>“The Grandma’s strawberry milk is to die for. It’s so good with black boba,” he says. “And the otai ... oh my, can never miss, you know?”\u003c/p>\n\u003cp>Denisse Ramirez says she lives close by and comes in often.\u003c/p>\n\u003cp>“I ordered the strawberry lychee green tea. I order 100% sweetness with lychee jelly,” she says, which is her favorite combination. “I really like that and also the mangonada,” which is a mango smoothie with chamoy and tajin to give it some spice.\u003c/p>\n\u003cfigure id=\"attachment_11919068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919068\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"woman smiling behind counter with menu visible in background points while listening to a customer\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiss My Boba owner Chelsea Tatola helps customers at the shop in San Bruno. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tatolas enjoy playing with fusion — of flavors, cultures and colors — and nostalgia also features heavily on the menu. One specialty is a brightly colored presentation of pineapple, green tea, green apple jelly and a splash of cranberry juice.\u003c/p>\n\u003cp>\"That drink is our 'Cool Runnings,'\" Chelsea Tatola says. \"That's one of our favorite Disney movies, 'Cool Runnings.'\" It’s about the unlikely Jamaican Olympic bobsled team — and the drink’s dark green and yellow layers give a nod to the green, yellow and black of the Jamaican flag.\u003c/p>\n\u003cp>They’re also working on a horchata coffee, which will give a nod both to Mexican flavor and coffee culture.\u003c/p>\n\u003cp>“We’ve been learning and working on coffee drinks, too, for more of the day crowd that wants coffee,” she says. “Or maybe people come in for their kids, or someone else, for boba but they like coffee.”\u003c/p>\n\u003cp>With the boba truck booked solid this summer and walk-in business thriving at the shop, Willy and Chelsea Tatola are busy. And they hope they’ve given people a reason to remember Kiss My Boba.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ubiquity of boba drink shops in the Bay Area did not discourage Willy and Chelsea Tatola from pursuing their dream of opening one. Instead, it challenged the husband-and-wife team to offer something new and different.\u003c/p>\n\u003cp>“We tried to come up with a unique name that, once you came to our shop, you would never forget,” Willy Tatola says.\u003c/p>\n\u003cp>The result is Kiss My Boba, which launched as a food truck more than four years ago and opened a storefront in October 2021. It’s located on the busy El Camino Real in San Bruno, just 10 minutes from San Francisco International Airport. Chelsea Tatola says that nearly every day, she serves customers who have just flown in and happen upon the shop. But there’s also a steady flow of repeat customers from the area around SFO.\u003c/p>\n\u003cp>“A bunch of my husband’s family works for United,” she says, “which is just like six minutes from here.” It’s not only the convenient-to-SFO location that attracts customers, though — Kiss My Boba offers something that’s hard to find.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Our most popular drink is a Tongan mango otai,” Willy Tatola says, “and it’s a specialty beverage that we’d have at our Tongan family functions.”\u003c/p>\n\u003cp>A Tongan mango otai includes shredded coconut and mango. Willy Tatola is Tongan American — he was born and raised in the East Bay, and his family hails from the southern Pacific archipelago.\u003c/p>\n\u003cfigure id=\"attachment_11919064\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919064\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"smiling husband and wife holding young boy post in front of a sign inside their shop reading 'kiss my boba'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57154_001_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiss My Boba owners Chelsea and Willy Tatola and their son Viliami pose for a portrait at the shop in San Bruno on July 7, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back when Kiss My Boba was a food truck, the Tatolas used to stop by cultural festivals around the Bay Area. One time, Willy’s mom mixed up a big batch of the special-occasion drink and brought it to the Kiss My Boba truck.\u003c/p>\n\u003cp>“She brought two buckets to us and it sold out immediately,” Willy says. “After that, it clicked in my head that we should sell this drink.”\u003c/p>\n\u003cp>They use his mother’s recipe, and while they still prep the drinks by hand, they have upgraded from small cheese graters to commercial-size shredders to speed up the process (and reduce strain on hands). It’s so popular that some days they’ll have a special order for 100 drinks. Combined with shop and truck sales, Chelsea Tatola says that can mean making up to eight 5-gallon buckets. They’ve also introduced a watermelon otai, but Chelsea Tatola says that’s not yet on the regular menu because it’s hard to bring in as much fresh watermelon as they would need.\u003c/p>\n\u003cfigure id=\"attachment_11919066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919066\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"detail photo of two hands holding large plastic cups, one filled with a brownish reddish drink, the other a white and orange drink with boba at the bottom\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57161_011_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A customer at Kiss My Boba holds their drink orders at the shop in San Bruno on July 7, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Boba is made from tapioca, which comes from cassava. Though widely available now across the United States, the boba tea origin story leads back to Taiwan. But Willy Tatola says tapioca is also a staple in the Tongan diet. It might be served as a starchy side, he says, or in a dessert called faikakai.\u003c/p>\n\u003cp>“[Faikakai] has a tapioca base that we use. And it’s a similar texture to boba but just a little bigger,” he says, adding it’s served with a coconut cream and burnt sugar sauce. “Oh! That’s a good idea for a drink!”\u003c/p>\n\u003cp>Before becoming a boba drink developer, Willy Tatola worked as a particle scientist at Bayer. He enjoys how each new idea that sends him into the kitchen puts his science skills back to work.\u003c/p>\n\u003cp>“Iteration is key to getting the perfect recipe,” he says.\u003c/p>\n\u003cfigure id=\"attachment_11919123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919123\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"four plastic cups filled with bright orange, pink, orange-yellow and brown boba drinks with 'kiss my boba' sign in background\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57160_007_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A variety of boba drinks sit on the counter at Kiss My Boba in San Bruno. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chelsea Tatola says she grew up in a restaurant family. She imagined she would someday find her way into the food arena, though she doubted her skills as a chef. She pursued a career in law enforcement and worked as a police detective, which she was still doing when the Kiss My Boba food truck started to take off.\u003c/p>\n\u003cp>“We always had so much more fun working our boba food truck after work and on the weekends, that we’re like, 'We love this, why aren’t we doing this every day, all day?'”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Empty storefronts during the pandemic offered an opportunity. They jumped to secure their current storefront space on the corner of a building with a small parking lot, where the food truck also can often be spotted loading up for an event.\u003c/p>\n\u003cp>On busy days, the line of customers can snake out the front door and along the front of the building, as happened on a spring afternoon when Kiss My Boba offered some of its profits to the local Capuchino High School music boosters. Inside, customers order from kiosks or speak with a real person and can choose from boba shop staples like milk tea and unique spins the Tatolas have developed. Customer Christian Medina says it’s become his favorite boba shop.\u003c/p>\n\u003cp>“The Grandma’s strawberry milk is to die for. It’s so good with black boba,” he says. “And the otai ... oh my, can never miss, you know?”\u003c/p>\n\u003cp>Denisse Ramirez says she lives close by and comes in often.\u003c/p>\n\u003cp>“I ordered the strawberry lychee green tea. I order 100% sweetness with lychee jelly,” she says, which is her favorite combination. “I really like that and also the mangonada,” which is a mango smoothie with chamoy and tajin to give it some spice.\u003c/p>\n\u003cfigure id=\"attachment_11919068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11919068\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut.jpg\" alt=\"woman smiling behind counter with menu visible in background points while listening to a customer\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2022/07/RS57167_018_KQED_KissMyBoba_07072022-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiss My Boba owner Chelsea Tatola helps customers at the shop in San Bruno. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tatolas enjoy playing with fusion — of flavors, cultures and colors — and nostalgia also features heavily on the menu. One specialty is a brightly colored presentation of pineapple, green tea, green apple jelly and a splash of cranberry juice.\u003c/p>\n\u003cp>\"That drink is our 'Cool Runnings,'\" Chelsea Tatola says. \"That's one of our favorite Disney movies, 'Cool Runnings.'\" It’s about the unlikely Jamaican Olympic bobsled team — and the drink’s dark green and yellow layers give a nod to the green, yellow and black of the Jamaican flag.\u003c/p>\n\u003cp>They’re also working on a horchata coffee, which will give a nod both to Mexican flavor and coffee culture.\u003c/p>\n\u003cp>“We’ve been learning and working on coffee drinks, too, for more of the day crowd that wants coffee,” she says. “Or maybe people come in for their kids, or someone else, for boba but they like coffee.”\u003c/p>\n\u003cp>With the boba truck booked solid this summer and walk-in business thriving at the shop, Willy and Chelsea Tatola are busy. And they hope they’ve given people a reason to remember Kiss My Boba.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>California is full of incredible, unique places. Even for those of us who have lived here all our lives, there are unusual, off-the-beaten-path spots we’ve never even heard of. The California Report Magazine has been exploring some of those places as part of our \u003ca href=\"https://www.kqed.org/news/tag/hidden-gems\">Hidden Gems\u003c/a> series.\u003c/p>\n\u003cp>In 2017, Sasha Khokha hosted our Hidden Gems show from a \u003ca href=\"https://www.sonomacanopytours.com/\" target=\"_blank\" rel=\"noopener noreferrer\">zipline in Sonoma County\u003c/a>, with help from producer Suzie Racho. They soared above the redwoods \u003cspan style=\"font-weight: 400\">– \u003c/span>with their microphones, headphones and tape recorders.\u003c/p>\n\u003cp>[gallery type=\"rectangular\" ids=\"11526701,11526697\"]\u003c/p>\n\u003cp>“I’ve hiked through redwoods and tried to put my arms around them,” said Khokha, “but I’ve never flown above them suspended from a cable or seen the treetop canopy from a 100-foot-high platform. It gave me a different perspective on one of California’s greatest treasures.”\u003c/p>\n\u003cp>This week, we reprise that show. And we’re happy to report that all of the places we visited back then are still around and open to the public.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/nancys-airport-cafe-where-regulars-fly-in-for-pie/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nancy’s Airport Cafe\u003c/strong>\u003c/a>, steps from the tarmac in rural Glenn County, the pie is so good that small-plane pilots fly in just for the food.\u003c/p>\n\u003cfigure id=\"attachment_11524197\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/nancys-airport-cafe-where-regulars-fly-in-for-pie/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11524197 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tricia Lawson has worked as a server at Nancy’s for 26 years. She still wears the nametag she got when she started. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Madame Ganna Walska, an eccentric Polish opera diva, planted lush gardens near Santa Barbara where you can still walk among plants that predate the dinosaurs. \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/33-years-after-her-death-eccentric-opera-singers-garden-still-grows/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>She called it Lotusland\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11524458\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/33-years-after-her-death-eccentric-opera-singers-garden-still-grows/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11524458 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut.jpg\" alt=\"\" width=\"660\" height=\"444\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut.jpg 660w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-160x108.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-240x161.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-375x252.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-520x350.jpg 520w\" sizes=\"(max-width: 660px) 100vw, 660px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Madame Ganna Walska poses for a photographer in the garden. \u003ccite>(Courtesy of Lotusland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to get giant, fresh and legendary strawberry doughnuts near Los Angeles in the middle of the night? \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/are-these-the-best-donuts-in-southern-california/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Meet the Donut Man\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11528631\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/are-these-the-best-donuts-in-southern-california/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528631\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-800x685.jpg\" alt=\"Katelyn Johnson displays The Donut Man's calling card: the strawberry donut.\" width=\"800\" height=\"685\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-160x137.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-240x206.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-375x321.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-520x445.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Katelyn Johnson displays the Donut Man’s calling card: the strawberry doughnut. \u003ccite>(Peter Gilstrap/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled among the vineyards of Napa County, there’s a place dating back to when California was part of Mexico. At 36 feet tall, \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/when-in-napa-skip-the-wine-and-head-for-the-mill/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>the Bale Grist Mill’s\u003c/strong>\u003c/a> waterwheel is one of the tallest in North America.\u003c/p>\n\u003cfigure id=\"attachment_11528633\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/when-in-napa-skip-the-wine-and-head-for-the-mill/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11528633 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bale Grist Mill. (Ryan Levi/KQED) \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Layers of sandstone form buttes and towering cliffs. Joshua Trees stand guard on the desert floor, and there are way more lizards than people. It’s no wonder this place has been the backdrop for a lot of Westerns. Not far from Hollywood, \u003ca href=\"https://ww2.kqed.org/news/2017/06/26/not-far-from-hollywood-this-state-park-is-a-scene-stealer/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Red Rock Canyon State Park is a scene-stealer\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11533693\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11533693\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RedRockMain-800x506.jpg\" alt=\"Red Rock Canyon looks a little like Utah, except for all the Joshua Trees.\" width=\"800\" height=\"506\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-800x506.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-160x101.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-1020x645.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-1180x746.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-960x607.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-240x152.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-375x237.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Red Rock Canyon looks a little like Utah, except for all the Joshua Trees. \u003ccite>(Alice Daniel/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/nancys-airport-cafe-where-regulars-fly-in-for-pie/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nancy’s Airport Cafe\u003c/strong>\u003c/a>, steps from the tarmac in rural Glenn County, the pie is so good that small-plane pilots fly in just for the food.\u003c/p>\n\u003cfigure id=\"attachment_11524197\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/nancys-airport-cafe-where-regulars-fly-in-for-pie/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11524197 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25545_IMG_6759-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tricia Lawson has worked as a server at Nancy’s for 26 years. She still wears the nametag she got when she started. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Madame Ganna Walska, an eccentric Polish opera diva, planted lush gardens near Santa Barbara where you can still walk among plants that predate the dinosaurs. \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/33-years-after-her-death-eccentric-opera-singers-garden-still-grows/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>She called it Lotusland\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11524458\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/33-years-after-her-death-eccentric-opera-singers-garden-still-grows/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11524458 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut.jpg\" alt=\"\" width=\"660\" height=\"444\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut.jpg 660w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-160x108.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-240x161.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-375x252.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25748_MGW-in-Garden-kneeling-qut-520x350.jpg 520w\" sizes=\"(max-width: 660px) 100vw, 660px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Madame Ganna Walska poses for a photographer in the garden. \u003ccite>(Courtesy of Lotusland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to get giant, fresh and legendary strawberry doughnuts near Los Angeles in the middle of the night? \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/are-these-the-best-donuts-in-southern-california/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Meet the Donut Man\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11528631\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/are-these-the-best-donuts-in-southern-california/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11528631\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-800x685.jpg\" alt=\"Katelyn Johnson displays The Donut Man's calling card: the strawberry donut.\" width=\"800\" height=\"685\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-160x137.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-240x206.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-375x321.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/StrawberryDonuts-800x685-1-520x445.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Katelyn Johnson displays the Donut Man’s calling card: the strawberry doughnut. \u003ccite>(Peter Gilstrap/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled among the vineyards of Napa County, there’s a place dating back to when California was part of Mexico. At 36 feet tall, \u003ca href=\"https://ww2.kqed.org/news/2017/06/23/when-in-napa-skip-the-wine-and-head-for-the-mill/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>the Bale Grist Mill’s\u003c/strong>\u003c/a> waterwheel is one of the tallest in North America.\u003c/p>\n\u003cfigure id=\"attachment_11528633\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/2017/06/23/when-in-napa-skip-the-wine-and-head-for-the-mill/\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11528633 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RS25733_WHEEL-qut-1-1920x1272-1-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bale Grist Mill. (Ryan Levi/KQED) \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Layers of sandstone form buttes and towering cliffs. Joshua Trees stand guard on the desert floor, and there are way more lizards than people. It’s no wonder this place has been the backdrop for a lot of Westerns. Not far from Hollywood, \u003ca href=\"https://ww2.kqed.org/news/2017/06/26/not-far-from-hollywood-this-state-park-is-a-scene-stealer/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Red Rock Canyon State Park is a scene-stealer\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11533693\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11533693\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/RedRockMain-800x506.jpg\" alt=\"Red Rock Canyon looks a little like Utah, except for all the Joshua Trees.\" width=\"800\" height=\"506\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-800x506.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-160x101.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-1020x645.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-1180x746.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-960x607.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-240x152.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-375x237.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/06/RedRockMain-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Red Rock Canyon looks a little like Utah, except for all the Joshua Trees. \u003ccite>(Alice Daniel/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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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},
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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