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"slug": "in-a-startup-and-cash-out-world-one-silicon-valley-restaurant-keeps-it-homespun",
"title": "In a Startup and Cash-Out World, One Silicon Valley Restaurant Keeps It Homespun",
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"content": "\u003cp>Tim Diebert has been a regular at Hobee’s Restaurant in Palo Alto for the past 30 years.\u003c/p>\n\u003cp>“I believe in good food. They have great food here,” Diebert says.\u003c/p>\n\u003cp>He’s especially partial to the chorizo scramble with onions, garlic and runny scrambled eggs.\u003c/p>\n\u003cp>And it’s not just the food that’s kept him coming back to the restaurant for breakfast every day since he retired two years ago. The staff at Hobee’s know Diebert, and he says it’s one of the few places in the area that still has that old familiar feel.\u003c/p>\n\u003cp>Hobee’s has been owned and operated by the same family since opening in 1974. So he was understandably concerned when he saw a big yellow sign go up in the restaurant’s window in mid-June announcing a change in ownership.\u003c/p>\n\u003cfigure id=\"attachment_11578276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578276\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tim Diebert sits at his favorite table at Hobee’s Restaurant in Palo Alto. Diebert has been a Hobee’s regular for 30 years, and he’s been coming almost every day since he retired two years ago. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Then I learned that it was Danny and Camille, and when I learned that they were going to acquire the place, I knew things weren’t going to change,” Diebert says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Danny and Camille Chijate aren’t part of a big private equity firm or venture capitalists trying to make it big in Silicon Valley. They’ve been working at Hobee’s — Danny in the kitchen and Camille as a waitress and manager — for the past 28 years.\u003c/p>\n\u003cp>Camille and Danny met while working at a Hobee’s in San Jose, married and grew with the restaurant chain, which has five locations across the Peninsula and South Bay. They were tapped to open a new San Jose location in the late 1990s, and Camille was eventually promoted to the corporate office, while Danny runs the kitchen in Palo Alto.\u003c/p>\n\u003cp>“This opportunity was amazing for us because it was our lifelong dream to be able to do this,” Camille said.\u003c/p>\n\u003cp>[audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2017/07/HobeesFIX.mp3\" Image=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26047_DSC_1214-qut-1920x1272.jpg\" Title=\"In a Startup and Cash-Out World, One Silicon Valley Restaurant Keeps It Homespun\" program=\"The California Report\"]\u003c/p>\n\u003ch3>Keeping it in the Family\u003c/h3>\n\u003cp>Hobee’s was founded by a Hawaii transplant named Paul Taber in 1974. It started as a single hamburger shop in Mountain View but quickly morphed and grew into a popular, quirky, family-run chain.\u003c/p>\n\u003cp>“Before you knew it, we were throughout Silicon Valley serving the best breakfasts in the area,” says Ed Fike, Paul’s son-in-law and one of the current owners.\u003c/p>\n\u003cp>Peter Taber — Ed’s husband and Paul’s son — helped his dad run the family business for years. In 2005, Peter passed daily operating duties over to Ed, and this year, after running the restaurant for decades, the family decided they were ready for a change and started preparing to sell the restaurant.\u003c/p>\n\u003cp>The family looked at a few buyers, but nobody felt right. They didn’t want the new owners to just see Hobee’s as a balance sheet.\u003c/p>\n\u003cp>“We’ve never wanted to be slick,” Ed said. “It’s just not a slick operation. It’s very homespun.”\u003c/p>\n\u003cp>Eventually, they turned to Danny and Camille.\u003c/p>\n\u003cfigure id=\"attachment_11578268\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578268\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ed Fike (R) and his family sold Hobee’s Restaurants to Camille Chijate (L) this summer. Hobee’s has been owned by the same family since it opened in 1974, and the Chijates have worked for the chain for almost 30 years. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We don’t have heirs, and it couldn’t have gone to our family,” Ed says. “But certainly Camille and Daniel are like our family.”\u003c/p>\n\u003cp>It wasn’t easy for two restaurant workers to come up with the cash to buy a Silicon Valley restaurant chain. The Chijates used up their life savings, took a loan out against their house and borrowed from friends and family.\u003c/p>\n\u003cp>They have some plans to modernize the restaurant’s technology and increase the number of locally sourced ingredients it uses, but Camille says the homey vibe that’s defined Hobee’s for decades won’t change.\u003c/p>\n\u003cp>“We kind of keep one foot really firmly planted in sort of the legacy and the concept of the Hobee’s that people are comfortable with, and that other foot sort of testing the waters of what new things people might be interested in,” Camille said.\u003c/p>\n\u003ch3>‘Mile-High Coffee Cake’\u003c/h3>\n\u003cfigure id=\"attachment_11578274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578274\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-800x1208.jpg\" alt=\"\" width=\"800\" height=\"1208\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-800x1208.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-160x242.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-1020x1540.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-1180x1781.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-960x1449.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-240x362.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-375x566.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-520x785.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485.jpg 1272w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pans of Hobee’s famous blueberry coffee cake cool in the kitchen in the Palo Alto location. \u003ccite>(Ryan Levi/KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to helping his dad run the restaurant, Peter Taber also created Hobee’s signature item: its blueberry coffee cake.\u003c/p>\n\u003cp>“Basically it is a mile-high piece of coffee cake with blueberries on the inside,” Camille says, “and our famous streusel topping on top, which our customers always want more of because that’s the best part.”\u003c/p>\n\u003cp>Part of Camille’s corporate office job is going to the different locations to make sure everything tastes how it’s supposed to, including the coffee cake. She estimates she’s eaten around 2,500 pieces of coffee cake in her time at Hobee’s.\u003c/p>\n\u003cp>“When I’m at the kids’ high school or soccer games, people are like, ‘Oh, you’re the coffee cake lady.’ This is what we’re known for,” Camille says.\u003c/p>\n\u003cp>A lot of that coffee cake has been made by Juan Carlos Zaragosa. He’s been working at Hobee’s for 25 years.\u003c/p>\n\u003cp>He uses a small metal bowl to scoop frozen blueberries out of a box and sprinkles them on the cake batter. Then he takes handfuls of streusel topping and carefully adds it on top, gently spreading it out with a flat hand.\u003c/p>\n\u003cp>It’s like watching an artist at work. And it makes him happy knowing that people come in just for his coffee cake.\u003c/p>\n\u003cfigure id=\"attachment_11578272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578272\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Juan Carlos Zaragosa sprinkles cinnamon streusel topping on Hobee’s famous blueberry coffee cake. Zaragosa has been making coffee cake at Hobee’s for 25 years. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People come in and they ask, ‘Who’s in the kitchen? Oh Juan Carlos!’ ” he says, a big smile plastered on his face.\u003c/p>\n\u003cp>Hobee’s is filled with people like Zaragosa who have worked there for decades, and people like Tim Diebert who have been eating there just as long.\u003c/p>\n\u003cp>“The reason that we’re still successful is because people want a place that’s familiar,” Camille says. “It’s kind of like the old ‘Cheers’ thing. They want to be recognized. They want you know to know their name. They want to know the employees. You know people come in here, and they hug employees.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And as if on cue, Diebert gets up from his favorite table and gives Camille a hug.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tim Diebert has been a regular at Hobee’s Restaurant in Palo Alto for the past 30 years.\u003c/p>\n\u003cp>“I believe in good food. They have great food here,” Diebert says.\u003c/p>\n\u003cp>He’s especially partial to the chorizo scramble with onions, garlic and runny scrambled eggs.\u003c/p>\n\u003cp>And it’s not just the food that’s kept him coming back to the restaurant for breakfast every day since he retired two years ago. The staff at Hobee’s know Diebert, and he says it’s one of the few places in the area that still has that old familiar feel.\u003c/p>\n\u003cp>Hobee’s has been owned and operated by the same family since opening in 1974. So he was understandably concerned when he saw a big yellow sign go up in the restaurant’s window in mid-June announcing a change in ownership.\u003c/p>\n\u003cfigure id=\"attachment_11578276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578276\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26043_DSC_1231-qut-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tim Diebert sits at his favorite table at Hobee’s Restaurant in Palo Alto. Diebert has been a Hobee’s regular for 30 years, and he’s been coming almost every day since he retired two years ago. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Then I learned that it was Danny and Camille, and when I learned that they were going to acquire the place, I knew things weren’t going to change,” Diebert says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Danny and Camille Chijate aren’t part of a big private equity firm or venture capitalists trying to make it big in Silicon Valley. They’ve been working at Hobee’s — Danny in the kitchen and Camille as a waitress and manager — for the past 28 years.\u003c/p>\n\u003cp>Camille and Danny met while working at a Hobee’s in San Jose, married and grew with the restaurant chain, which has five locations across the Peninsula and South Bay. They were tapped to open a new San Jose location in the late 1990s, and Camille was eventually promoted to the corporate office, while Danny runs the kitchen in Palo Alto.\u003c/p>\n\u003cp>“This opportunity was amazing for us because it was our lifelong dream to be able to do this,” Camille said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Keeping it in the Family\u003c/h3>\n\u003cp>Hobee’s was founded by a Hawaii transplant named Paul Taber in 1974. It started as a single hamburger shop in Mountain View but quickly morphed and grew into a popular, quirky, family-run chain.\u003c/p>\n\u003cp>“Before you knew it, we were throughout Silicon Valley serving the best breakfasts in the area,” says Ed Fike, Paul’s son-in-law and one of the current owners.\u003c/p>\n\u003cp>Peter Taber — Ed’s husband and Paul’s son — helped his dad run the family business for years. In 2005, Peter passed daily operating duties over to Ed, and this year, after running the restaurant for decades, the family decided they were ready for a change and started preparing to sell the restaurant.\u003c/p>\n\u003cp>The family looked at a few buyers, but nobody felt right. They didn’t want the new owners to just see Hobee’s as a balance sheet.\u003c/p>\n\u003cp>“We’ve never wanted to be slick,” Ed said. “It’s just not a slick operation. It’s very homespun.”\u003c/p>\n\u003cp>Eventually, they turned to Danny and Camille.\u003c/p>\n\u003cfigure id=\"attachment_11578268\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578268\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26048_DSC_1218-qut-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ed Fike (R) and his family sold Hobee’s Restaurants to Camille Chijate (L) this summer. Hobee’s has been owned by the same family since it opened in 1974, and the Chijates have worked for the chain for almost 30 years. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We don’t have heirs, and it couldn’t have gone to our family,” Ed says. “But certainly Camille and Daniel are like our family.”\u003c/p>\n\u003cp>It wasn’t easy for two restaurant workers to come up with the cash to buy a Silicon Valley restaurant chain. The Chijates used up their life savings, took a loan out against their house and borrowed from friends and family.\u003c/p>\n\u003cp>They have some plans to modernize the restaurant’s technology and increase the number of locally sourced ingredients it uses, but Camille says the homey vibe that’s defined Hobee’s for decades won’t change.\u003c/p>\n\u003cp>“We kind of keep one foot really firmly planted in sort of the legacy and the concept of the Hobee’s that people are comfortable with, and that other foot sort of testing the waters of what new things people might be interested in,” Camille said.\u003c/p>\n\u003ch3>‘Mile-High Coffee Cake’\u003c/h3>\n\u003cfigure id=\"attachment_11578274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578274\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-800x1208.jpg\" alt=\"\" width=\"800\" height=\"1208\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-800x1208.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-160x242.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-1020x1540.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-1180x1781.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-960x1449.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-240x362.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-375x566.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485-520x785.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26045_DSC_1230-qut-e1500602589485.jpg 1272w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pans of Hobee’s famous blueberry coffee cake cool in the kitchen in the Palo Alto location. \u003ccite>(Ryan Levi/KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to helping his dad run the restaurant, Peter Taber also created Hobee’s signature item: its blueberry coffee cake.\u003c/p>\n\u003cp>“Basically it is a mile-high piece of coffee cake with blueberries on the inside,” Camille says, “and our famous streusel topping on top, which our customers always want more of because that’s the best part.”\u003c/p>\n\u003cp>Part of Camille’s corporate office job is going to the different locations to make sure everything tastes how it’s supposed to, including the coffee cake. She estimates she’s eaten around 2,500 pieces of coffee cake in her time at Hobee’s.\u003c/p>\n\u003cp>“When I’m at the kids’ high school or soccer games, people are like, ‘Oh, you’re the coffee cake lady.’ This is what we’re known for,” Camille says.\u003c/p>\n\u003cp>A lot of that coffee cake has been made by Juan Carlos Zaragosa. He’s been working at Hobee’s for 25 years.\u003c/p>\n\u003cp>He uses a small metal bowl to scoop frozen blueberries out of a box and sprinkles them on the cake batter. Then he takes handfuls of streusel topping and carefully adds it on top, gently spreading it out with a flat hand.\u003c/p>\n\u003cp>It’s like watching an artist at work. And it makes him happy knowing that people come in just for his coffee cake.\u003c/p>\n\u003cfigure id=\"attachment_11578272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11578272\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-1180x782.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-960x636.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-375x248.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS26046_DSC_1226-qut-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Juan Carlos Zaragosa sprinkles cinnamon streusel topping on Hobee’s famous blueberry coffee cake. Zaragosa has been making coffee cake at Hobee’s for 25 years. \u003ccite>(Ryan Levi/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People come in and they ask, ‘Who’s in the kitchen? Oh Juan Carlos!’ ” he says, a big smile plastered on his face.\u003c/p>\n\u003cp>Hobee’s is filled with people like Zaragosa who have worked there for decades, and people like Tim Diebert who have been eating there just as long.\u003c/p>\n\u003cp>“The reason that we’re still successful is because people want a place that’s familiar,” Camille says. “It’s kind of like the old ‘Cheers’ thing. They want to be recognized. They want you know to know their name. They want to know the employees. You know people come in here, and they hug employees.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"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",
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"pri-the-world": {
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"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.",
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"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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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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