At Ruth’s Buka, Diners Find Jollof, Egusi and Community
Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids
Race, Money and Food: Talking To The Oakland Food Policy Council
Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland
Old Weang Ping Village: Not a Business, a Sanctuary.
Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large
A Taste of Laos in East Oakland
Lao Food in East Oakland
Sponsored
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I occasionally write about food because food is life.","avatar":"https://secure.gravatar.com/avatar/20ac556dc8ae6a2669bcc745dd30b24d?s=600&d=blank&r=g","twitter":"LoBenichou","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lo Benichou | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/20ac556dc8ae6a2669bcc745dd30b24d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/20ac556dc8ae6a2669bcc745dd30b24d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/laurenbenichou"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135791":{"type":"posts","id":"bayareabites_135791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135791","score":null,"sort":[1575590276000]},"guestAuthors":[],"slug":"at-ruths-buka-diners-find-jollof-egusi-and-community","title":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community","publishDate":1575590276,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>During the hour and change that I was at \u003ca href=\"https://www.yelp.com/biz/ruths-buka-oakland-2\" target=\"_blank\" rel=\"noopener noreferrer\">Ruth’s Buka\u003c/a> last Wednesday, not a single customer looked at a menu when they ordered their food. Either they knew their order by heart or Sunny Ogbe, Ruth Ogbe’s husband who helps manage the family-run Nigerian restaurant, knew exactly what the customers came in to eat.\u003cbr>\n[aside postID='bayareabites_119567' label='Diverse cuisines from the continent of Africa']\u003c/p>\n\u003cp>For those not as familiar with the menu at Ruth’s Buka, you’d see a list of specialties from all over Nigeria starting with the crowd-pleasing Jollof rice to a variety of stews from Egusi to bitter leaf and pepper soup featuring your choice of fish, chicken, beef or goat.\u003c/p>\n\u003cp>Opened five years ago in October of 2015, Ruth’s Buka sits on the corner of a quiet stretch of Foothill Boulevard in East Oakland in a neighborhood of homes, mosques and churches. When Ogbe first moved to Oakland from Lagos in 1998, she couldn’t find any Nigerian restaurants to eat at when she didn’t want to cook, so she eventually opened her own to fill that hole. “I always had it in my mind like when I'm ready, that's what I'm gonna do,” she says.\u003c/p>\n\u003cfigure id=\"attachment_135802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135802\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg\" alt=\"Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Ogbe’s restaurant is only one of three Nigerian restaurants in the East Bay (Miliki is nearby in the Laurel and Golden Safari in neighboring Hayward), it doesn’t necessarily account for catering-only and informal kitchens that folks run out of their homes in the area. In fact, that’s how Ogbe got her start. First cooking out of her home and later running a catering business out of a commercial kitchen in Oakland, she has served at weddings and parties for the Nigerian and larger West African community in the Bay Area.\u003c/p>\n\u003cp>At Ruth’s Buka, she’s had the autonomy of space — a kitchen all her own where she can maintain her catering business while her customers can dine in and socialize in the front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Nigeria, a \u003cem>buka\u003c/em> refers to casual dining spots that function as social hubs as much as eateries, often spilling out of open-view kitchens into the street. At bukas, the menu is a visual one — pots simmer with different specialties from across the nation and folks make combinations as they please from what is in front of them. Ogbe carries this same spirit of regional diversity at her buka, providing diners with dishes from Nigeria’s delta region, as well as Igbo, Hausa and Yoruba specialties.\u003c/p>\n\u003cfigure id=\"attachment_135799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135799\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg\" alt=\"A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To bring these flavors of Nigerian cuisine to Oakland, Ogbe has vendors back in Nigeria who ship her ingredients over here. “Basically, all our ingredients come from different parts of Nigeria because we serve [food from] different parts of Nigeria not just one culture,” she says. Ogbe is also buying and breaking down whole cows and goats for her restaurant and catering customers. “We eat it fresh back home not like here where everything is frozen,” she explains.\u003c/p>\n\u003cp>Unsurprisingly, the most popular item at Ruth’s Buka is the West African staple, Jollof rice. Made across Nigeria, Ghana, and Senegal, the matter of who makes the best version of the tomato-laden rice dish is \u003ca href=\"https://www.npr.org/2016/08/28/491699623/jollof-rice-wars\">an active topic of debate\u003c/a> among West Africans.\u003c/p>\n\u003cp>Ruth’s version is coated with spice bloomed oil that leaves your mouth warm and wanting more. Asked how she makes her version of Jollof, Ogbe says it’s not that hard. “It's like watching new born babies for them not to choke. That's the same way you cook Jollof rice,” she explains. “You have to care for it a lot so that it doesn't burn. For the right texture, you can't put too much water [or] too much seasoning. You just have to monitor it. Baby it.”\u003c/p>\n\u003cfigure id=\"attachment_135804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135804\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg\" alt=\"Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sitting at Ruth’s Buka and watching neighbors and customers stopping in, it’s easy to start wondering about the role and format of a restaurant — how restaurants can fulfill the homesick cravings of a diaspora and serve as an anchor for a neighborhood. Since much of our dining experience has been standardized, from menu hierarchies to the increasingly ubiquitous “bowl” format, Ruth’s Buka stands out for its commitment to staying true to its Nigerian roots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of following American formalities of dining, Ogbe and her family welcome their customers with an inviting warmth typical of family-run eateries.\u003c/p>\n\n","blocks":[],"excerpt":" In Oakland, this Nigerian restaurant satisfies the homesick cravings of a diaspora and serves as an anchor for their neighborhood.","status":"publish","parent":0,"modified":1575590456,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":836},"headData":{"title":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community | KQED","description":" In Oakland, this Nigerian restaurant satisfies the homesick cravings of a diaspora and serves as an anchor for their neighborhood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community","datePublished":"2019-12-05T23:57:56.000Z","dateModified":"2019-12-06T00:00:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135791 https://ww2.kqed.org/bayareabites/?p=135791","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/at-ruths-buka-diners-find-jollof-egusi-and-community/","disqusTitle":"At Ruth’s Buka, Diners Find Jollof, Egusi and Community","path":"/bayareabites/135791/at-ruths-buka-diners-find-jollof-egusi-and-community","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the hour and change that I was at \u003ca href=\"https://www.yelp.com/biz/ruths-buka-oakland-2\" target=\"_blank\" rel=\"noopener noreferrer\">Ruth’s Buka\u003c/a> last Wednesday, not a single customer looked at a menu when they ordered their food. Either they knew their order by heart or Sunny Ogbe, Ruth Ogbe’s husband who helps manage the family-run Nigerian restaurant, knew exactly what the customers came in to eat.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_119567","label":"Diverse cuisines from the continent of Africa "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those not as familiar with the menu at Ruth’s Buka, you’d see a list of specialties from all over Nigeria starting with the crowd-pleasing Jollof rice to a variety of stews from Egusi to bitter leaf and pepper soup featuring your choice of fish, chicken, beef or goat.\u003c/p>\n\u003cp>Opened five years ago in October of 2015, Ruth’s Buka sits on the corner of a quiet stretch of Foothill Boulevard in East Oakland in a neighborhood of homes, mosques and churches. When Ogbe first moved to Oakland from Lagos in 1998, she couldn’t find any Nigerian restaurants to eat at when she didn’t want to cook, so she eventually opened her own to fill that hole. “I always had it in my mind like when I'm ready, that's what I'm gonna do,” she says.\u003c/p>\n\u003cfigure id=\"attachment_135802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135802\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg\" alt=\"Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's mother, Maria Ejuwa, prepares Jollof rice at the family run Nigerian restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Ogbe’s restaurant is only one of three Nigerian restaurants in the East Bay (Miliki is nearby in the Laurel and Golden Safari in neighboring Hayward), it doesn’t necessarily account for catering-only and informal kitchens that folks run out of their homes in the area. In fact, that’s how Ogbe got her start. First cooking out of her home and later running a catering business out of a commercial kitchen in Oakland, she has served at weddings and parties for the Nigerian and larger West African community in the Bay Area.\u003c/p>\n\u003cp>At Ruth’s Buka, she’s had the autonomy of space — a kitchen all her own where she can maintain her catering business while her customers can dine in and socialize in the front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Nigeria, a \u003cem>buka\u003c/em> refers to casual dining spots that function as social hubs as much as eateries, often spilling out of open-view kitchens into the street. At bukas, the menu is a visual one — pots simmer with different specialties from across the nation and folks make combinations as they please from what is in front of them. Ogbe carries this same spirit of regional diversity at her buka, providing diners with dishes from Nigeria’s delta region, as well as Igbo, Hausa and Yoruba specialties.\u003c/p>\n\u003cfigure id=\"attachment_135799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135799\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg\" alt=\"A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_2-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Jollof rice and plantain plate with tender greens and a fish to top it all of at Ruth's Buka. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To bring these flavors of Nigerian cuisine to Oakland, Ogbe has vendors back in Nigeria who ship her ingredients over here. “Basically, all our ingredients come from different parts of Nigeria because we serve [food from] different parts of Nigeria not just one culture,” she says. Ogbe is also buying and breaking down whole cows and goats for her restaurant and catering customers. “We eat it fresh back home not like here where everything is frozen,” she explains.\u003c/p>\n\u003cp>Unsurprisingly, the most popular item at Ruth’s Buka is the West African staple, Jollof rice. Made across Nigeria, Ghana, and Senegal, the matter of who makes the best version of the tomato-laden rice dish is \u003ca href=\"https://www.npr.org/2016/08/28/491699623/jollof-rice-wars\">an active topic of debate\u003c/a> among West Africans.\u003c/p>\n\u003cp>Ruth’s version is coated with spice bloomed oil that leaves your mouth warm and wanting more. Asked how she makes her version of Jollof, Ogbe says it’s not that hard. “It's like watching new born babies for them not to choke. That's the same way you cook Jollof rice,” she explains. “You have to care for it a lot so that it doesn't burn. For the right texture, you can't put too much water [or] too much seasoning. You just have to monitor it. Baby it.”\u003c/p>\n\u003cfigure id=\"attachment_135804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135804\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg\" alt=\"Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/ruthsbuka_4_2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ruth Ogbe's daughter, Deborah, helps a customer at the family run Oakland restaurant. \u003ccite>(Omeez Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sitting at Ruth’s Buka and watching neighbors and customers stopping in, it’s easy to start wondering about the role and format of a restaurant — how restaurants can fulfill the homesick cravings of a diaspora and serve as an anchor for a neighborhood. Since much of our dining experience has been standardized, from menu hierarchies to the increasingly ubiquitous “bowl” format, Ruth’s Buka stands out for its commitment to staying true to its Nigerian roots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of following American formalities of dining, Ogbe and her family welcome their customers with an inviting warmth typical of family-run eateries.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135791/at-ruths-buka-diners-find-jollof-egusi-and-community","authors":["11625"],"categories":["bayareabites_8770","bayareabites_1146","bayareabites_366","bayareabites_1873"],"tags":["bayareabites_2891","bayareabites_16105","bayareabites_9710","bayareabites_16513","bayareabites_16514"],"featImg":"bayareabites_135801","label":"bayareabites"},"bayareabites_115758":{"type":"posts","id":"bayareabites_115758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115758","score":null,"sort":[1488909325000]},"guestAuthors":[],"slug":"acta-non-verba-the-youth-urban-farm-program-educating-and-uplifting-east-oakland-kids","title":"Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids","publishDate":1488909325,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n","blocks":[],"excerpt":"Acta Non Verba teaches kids the value of getting their hands dirty and planning for the future.\r\n","status":"publish","parent":0,"modified":1488990078,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1055},"headData":{"title":"Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids | KQED","description":"Acta Non Verba teaches kids the value of getting their hands dirty and planning for the future.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids","datePublished":"2017-03-07T17:55:25.000Z","dateModified":"2017-03-08T16:21:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115758 https://ww2.kqed.org/bayareabites/?p=115758","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/07/acta-non-verba-the-youth-urban-farm-program-educating-and-uplifting-east-oakland-kids/","disqusTitle":"Acta Non Verba: The Youth Urban Farm Program Educating and Uplifting East Oakland Kids","source":"Gardening And Urban Farming","sourceUrl":"https://ww2.kqed.org/bayareabites/category/gardening-and-urban-farming/","path":"/bayareabites/115758/acta-non-verba-the-youth-urban-farm-program-educating-and-uplifting-east-oakland-kids","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a lemon tree. Kelly Carlisle didn’t grow up gardening. She didn’t have a windowsill herb garden. She knew about farming, of course, but in her mind there was a disconnect: food just sort of showed up at the grocery store. She worked a corporate job, wearing fancy clothes and heels to work. But she had gotten laid off during the recession, and one day a few years ago, she ended up at a Bay Area nursery with her daughter. They bought a lemon tree, and as it slowly started to flourish, so did Carlisle’s interest in gardening.\u003c/p>\n\u003cp>Around the same time the, she found herself reading more and more articles about Oakland, where she spent her childhood: about its status as one of the country’s most dangerous cities, the high rate of teen prostitution and dismal school dropout statistics. She wanted to do something that combined a concrete way to help Oakland’s kids with her newfound love of gardening. So in 2010, she started \u003ca href=\"http://anvfarm.org/\" target=\"_blank\">Acta Non Verba: Youth Urban Farm Project (ANV),\u003c/a> a nonprofit that introduces low-income East Oakland children to the joys of gardening while contributing financially to their future. Local children farm a small plot at \u003ca href=\"http://www2.oaklandnet.com/Government/o/opr/s/facility/OAK029397\" target=\"_blank\">Tassafaronga Recreation Center\u003c/a> and sell the produce through farmers markets and a \u003ca href=\"http://anvfarm.org/programs/csa/\" target=\"_blank\">CSA\u003c/a>. All the proceeds go into individual savings accounts for each child, earmarked for their education. There’s also an eight week \u003ca href=\"http://anvfarm.org/programs/camp-anv/\" target=\"_blank\">summer camp\u003c/a>, camping and field trips, and community farm days. Since their founding, they've served over three thousand local kids.\u003c/p>\n\u003cfigure id=\"attachment_115765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830661-e1488841685973.jpg\" alt=\"Acta Non Verba has served over 3,000 East Oakland kids since its founding.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba has served over 3,000 East Oakland kids since its founding. \u003ccite>(Acta Non Verba )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For generations, our communities have been told that farming is not for us,” Carlisle said. “When we talk to our kids about what a farmer looks like and where farmers live, it’s very abstract. Nobody knows a farmer, it’s all what they’ve seen on TV. There are no 4-H clubs in the flatlands.”\u003c/p>\n\u003cp>The financial aspect of the program was inspired by San Francisco’s \u003ca href=\"http://sfgov.org/ofe/k2c\" target=\"_blank\">San Francisco Kindergarten to College Program\u003c/a>, where every kindergartner entering a public school is given a savings account with $50, with incentives for families that regularly contribute. (Research has shown that children are more likely to attend college if there’s money set aside for it).\u003c/p>\n\u003cp>But the money is just part of the way Acta Non Verba (Latin phrase meaning: actions not words) prepares children for the future. Most of the kids Carlisle works with want to be athletes, musicians, actresses--or cops, so they can carry a gun. The program allows them to explore the sprawling agricultural industry, to show them a field and a future that could be theirs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you’re not into getting dirty, not into planting and harvesting, there’s all these other things that you can do,” Carlisle said. “There’s being a soil scientist, being an entomologist, pest management. That, to me, is as important as \u003ca href=\"https://studyinthestates.dhs.gov/2011/09/what-does-stem-stand-for\" target=\"_blank\">STEM\u003c/a>.” \u003c/p>\n\u003cfigure id=\"attachment_115764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1830656-e1488841654431.jpg\" alt=\"Acta Non Verba teaches kids about the cultivation and selling of produce.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba teaches kids about the cultivation and selling of produce. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It hasn’t been easy. Like Carlisle, many of the kids have grown up disconnected to where their food comes from. And in East Oakland, where most kids grow up with acute food insecurity (most \u003ca href=\"http://anvfarm.org/about/mission/\" target=\"_blank\">qualify for reduced lunch\u003c/a>), an emphasis on pesticide-free local produce can seem precious or irrelevant. Once, the garden yielded a bumper crop of collard greens. Carlisle offered some to a woman in the neighborhood. The woman was suspicious, unbelieving that the park’s small garden could actually yield something and that Carlisle had grown it.\u003c/p>\n\u003cp>The greens were safe, Carlisle said. She had farmed them herself. “She’s like ‘Why would you call yourself that? No girl, we’re not farmers, you’re a gardener,’” Carlisle remembered. “I was offended, but it’s something to think about; trying not to sound superior. The farm-to-table movement doesn’t always feel like it applies to folks in my community. But to grow culturally relevant produce like collard greens and mustard greens, the community is starting to come around and see that, like with me, food is grown, it doesn’t just show up at the grocery store miraculously.”\u003c/p>\n\u003cfigure id=\"attachment_115763\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-115763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg\" alt=\"Acta Non Verba founder and executive director Kelly Carlisle.\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/KellyCarlisle-_MG_1520-e1458614584851-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Acta Non Verba founder and executive director Kelly Carlisle. \u003ccite>(Acta Non Verba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To help share her message, Carlisle involves parents, both as volunteers and paid positions so the children’s healthy eating education is reinforced at home. She also makes it fun: she talks about a local boy named Jordan, who’s always thrilled to share his new knowledge about plant biology, or a pair of sisters whose eyes light up when it’s time to sing camp songs.\u003c/p>\n\u003cp>Thing could be easier, Carlisle acknowledges. She’d like to be able to afford more employees. She’d like there to be a grocery store near the farm, a nice one emphasizing healthy options. She’d like to only focus on food issues. But the more time she spends in East Oakland, the more she’s forced to confront other issues, like the area’s high rates of \u003ca href=\"http://www.acphd.org/media/401560/cumulative-health-impacts-east-west-oakland.pdf\" target=\"_blank\">child asthma\u003c/a>, or the \u003ca href=\"http://www.cbecal.org/organizing/northern-california/oakland/#crematorium\" target=\"_blank\">giant crematorium\u003c/a> that’s slated to be built near her farm. But Carlisle, who served in the Navy and whose parents also started their own nonprofit--“Service is probably ingrained in my DNA,” she said--isn’t going to give up anytime soon.\u003c/p>\n\u003cp>“One thing that we don’t think about in these high tech days is that we’re all here because somebody cultivated and worked with land,” she said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Even every single culture has some kind of agriculture going on. For me, farming is not only something that soothes my soul and makes me feel like I’ve accomplished something in a day, it’s also a connection to something bigger than myself, to a community and something innate: trying to improve my community through hard work and cultivation of land.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115758/acta-non-verba-the-youth-urban-farm-program-educating-and-uplifting-east-oakland-kids","authors":["5566"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_1874","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_4084","bayareabites_2554","bayareabites_1246","bayareabites_366","bayareabites_358"],"tags":["bayareabites_15774","bayareabites_2891","bayareabites_2722","bayareabites_15775"],"featImg":"bayareabites_115761","label":"source_bayareabites_115758"},"bayareabites_101903":{"type":"posts","id":"bayareabites_101903","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101903","score":null,"sort":[1444672790000]},"guestAuthors":[],"slug":"race-money-and-food-talking-to-the-oakland-food-policy-council","title":"Race, Money and Food: Talking To The Oakland Food Policy Council","publishDate":1444672790,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n","blocks":[],"excerpt":"Oakland’s Food Policy Council aims to combat the inequity that lead to food insecurity and inequalities.","status":"publish","parent":0,"modified":1444753179,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1352},"headData":{"title":"Race, Money and Food: Talking To The Oakland Food Policy Council | KQED","description":"Oakland’s Food Policy Council aims to combat the inequity that lead to food insecurity and inequalities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Race, Money and Food: Talking To The Oakland Food Policy Council","datePublished":"2015-10-12T17:59:50.000Z","dateModified":"2015-10-13T16:19:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101903 http://ww2.kqed.org/bayareabites/?p=101903","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/","disqusTitle":"Race, Money and Food: Talking To The Oakland Food Policy Council","path":"/bayareabites/101903/race-money-and-food-talking-to-the-oakland-food-policy-council","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the Sacramento book club Sistahs on the Reading Edge, composed of ten black women and one white woman, was kicked off the \u003ca href=\"http://winetrain.com/\" target=\"_blank\">Napa Valley Wine Train\u003c/a> for making too much noise--among other complaints, they were accused of laughing too loudly--the outcry was immediate. The CEO quickly \u003ca href=\"http://ww2.kqed.org/news/2015/08/25/napa-wine-train-says-it-was-100-wrong-to-kick-black-women-off\" target=\"_blank\">apologized\u003c/a>, but the story was already picked up nationally from ABC to BET, and the hashtag \u003ca href=\"https://twitter.com/search?q=%23laughingwhileblack&lang=en\" target=\"_blank\">#LaughingWhileBlack\u003c/a> went viral. Locally, the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> knew they had to respond. They put together the \u003ca href=\"http://www.nbcbayarea.com/news/local/Wine-Soul-Train-Tours-Black-Latino-Wineries-Vineyards-325472591.html\" target=\"_blank\">Wine Soul Train\u003c/a>, a tour of black, Asian and Latino-owned wineries via the colorful “\u003ca href=\"http://www.mexicanbus.net/\" target=\"_blank\">Mexican Bus\u003c/a>.” The \u003ca href=\"http://ww2.kqed.org/news/2015/10/08/more-than-red-and-white-in-napa-black-and-brown-as-well\" target=\"_blank\">event was a success\u003c/a>, quickly selling out, and the council hopes to continue hosting the event in the future.\u003c/p>\n\u003cp>The event was the perfect example of the Oakland Food Policy Council’s approach to combating the city’s food issues: focusing on actionable, specific ways to create a more equitable food system while examining the deeper, systemic racial and economic inequities that lead to such an unequal system in the first place.\u003c/p>\n\u003cp>The council is the result of a \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/14033.pdf\" target=\"_blank\">2006 report\u003c/a> then mayor Jerry Brown commissioned on the state of food and hunger in Oakland. The report called for the formation of a council to address issues within Oakland’s food system, and the council officially formed in 2009.\u003c/p>\n\u003cp>Now, the council is made up of 21 members who are divided into \u003ca href=\"http://oaklandfood.org/our-work/workgroups-2/\" target=\"_blank\">four main areas of focus\u003c/a>: economic security and development, food access, procurement policy and urban agriculture. All meetings are open to the public.\u003c/p>\n\u003cp>In just a few years, the council has made impressive strides. They’ve worked to get food trucks allowed in areas where they were previously prohibited, helped increase the amount of food insecure residents signed up for food assistance programs, and last year, they published the “\u003ca href=\"http://oaklandfood.org/resources/the-hustle-guide/\" target=\"_blank\">Hustle Guide\u003c/a>,” which covers everything people need to know to start their own mobile or cottage food business. One of their biggest accomplishments was their “Right To Grow” \u003ca href=\"http://oaklandfood.org/2014/06/04/growing-food-is-a-right-not-a-privilege/\" target=\"_blank\">campaign\u003c/a>, which helped push the Oakland city council to \u003ca href=\"http://www.sfgate.com/bayarea/article/Oakland-plowing-a-path-for-urban-farming-on-5835728.php\" target=\"_blank\">relax the permitting\u003c/a> around urban agriculture, making it easier for residents to grow their own food.\u003c/p>\n\u003cfigure id=\"attachment_101975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\">\u003cimg class=\"size-full wp-image-101975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg\" alt=\"A meeting of the Oakland Food Policy Council\" width=\"1920\" height=\"1137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-400x237.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-800x474.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1440x853.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-1180x699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/OFPC_mtg2-2-960x569.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meeting of the Oakland Food Policy Council \u003ccite>(Oakland Food Policy Council)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last few years, they’ve also made an internal shift to viewing food issues through the lens of racial and economic inequities--mainly in part due to their current executive director, \u003ca href=\"http://oaklandfood.org/who-we-are/staff/\" target=\"_blank\">Esperanza Pallana\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_102084\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg\" alt=\"Esperanza Pallana.\" width=\"400\" height=\"417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-400x417.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Pallana1_CloseUp2011-32x32.jpg 32w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Esperanza Pallana. \u003ccite>(Russell Yip/San Francisco Chronicle/Polaris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As soon as Pallana read an article about the council's formation, she knew she wanted to get involved. But when she attended the first meetings in 2009, she was disenchanted with what she saw: a sea of white faces--she estimated that over 80% of the council was white--who were mainly academics and professionals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pallana wanted a more representative council, one that not only reflected the ethnic makeup of the city, but the diversity of community leaders already working in the city.\u003c/p>\n\u003cp>“We’re not really a council if we’re not actually representing the community,” she said. “Since our focus is equity and sustainability, our target is definitely working to transform the food system to be equitable. We need the folks who are living the inequities in that food system to be part of the work, to be informing us--and really at the end of the day--leading us.”\u003c/p>\n\u003cp>While her first attempts to join the council were unsuccessful, she persisted, and in 2011, she came on as executive director.\u003c/p>\n\u003cp>When the council began, their main focus was sustainability. Now, under Pallana’s leadership, the council has shifted to emphasize equity as their guiding principle. “Our emphasis is in equity because we really understand that equity is the first step to sustainability,” she said. “You can’t have--you will not have--a sustainable system if you do not have an equitable system.”\u003c/p>\n\u003cp>What would an equitable food system look like in Oakland? In the council’s eyes, it would mean an Oakland where food service workers work in fair working conditions for a living wage. It would also mean getting rid of the disparities caused by wealth inequalities, which lead to radically different life expectancies: a \u003ca href=\"http://thepulseofoakland.com/\" target=\"_blank\">commonly cited\u003c/a> Alameda County Public Health Department report states that, on average, a black person living in West Oakland will die almost 15 years earlier than a white person born in the Oakland Hills.\u003c/p>\n\u003cp>Many food organizations base their programs on the idea of food literacy, which typically entails going into at-risk communities and teaching them the basics of cooking and eating, and lecturing on what foods are healthy and unhealthy. Pallana says this can lead to a pedantic, unintentionally condescending approach that ends up alienating the people they’re trying to reach.\u003c/p>\n\u003cp>“[Food literacy] culturally tends to be very Eurocentric and did not resonate with communities of color. The phrase itself, ‘food literacy’ implies that there are people who are food illiterate,” she said. “That kind of sets a power dynamic that there are some people that are more literate on food than others, and I think when it comes to food and culture, I just don’t see that to be the case.”\u003c/p>\n\u003cp>\u003ca href=\"http://decolonizeyourdiet.org/\">\u003cimg class=\"alignright size-full wp-image-102086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/decolonize-kitchen.jpg\" alt=\"Decolonize Your Diet\" width=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen.jpg 444w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/decolonize-kitchen-400x450.jpg 400w\" sizes=\"(max-width: 444px) 100vw, 444px\">\u003c/a>\u003c/p>\n\u003cp>Now, the OFPC tries to work within communities, to draw on the knowledge that’s already there, and encourage people to eat healthy foods that are culturally relevant and accessible to them. On Dia de Los Muertos (November 1), the council is hosting \u003ca href=\"https://www.eventbrite.com/e/decolonize-your-diet-political-action-you-can-savor-tickets-18399658875?utm_content=buffer17ad1&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer\" target=\"_blank\">hosting a launch party\u003c/a> for a book that covers this topic: \u003ca href=\"http://decolonizeyourdiet.org/\" target=\"_blank\">\u003cem>Decolonize Your Diet\u003c/em>\u003c/a>, by Oakland authors Luz Calvo and Catriona Rueda Esquibel. Calvo, a professor of Ethnic Studies at Cal State East Bay and Esquibel, an associate professor in Race and Resistance Studies at San Francisco State University, are partners. When Calvo was diagnosed with breast cancer in 2006, they shifted their diet to one full of traditional vegetarian Mexican foods. The book's subtitle is \"Mexican-American Plant-Based Recipes for Health and Healing,\" and the two emphasize that a diet based on what their ancestors ate--corn, beans, squash--can help reverse some of the damage of a harmful, modern day standard American diet. This new intersectional approach to food justice has also coincided with a demographic shift on the council: Pallana said that this year’s council is only 38% white.\u003c/p>\n\u003cfigure id=\"attachment_101974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\">\u003cimg class=\"wp-image-101974 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/FOT775F-2.jpg\" alt=\"Attendees board the "Wine Soul Train" (aka the Mexican Bus) at the Council's recent event\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/FOT775F-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Attendees board the \"Wine Soul Train\" (aka the Mexican Bus) at the Council's recent event \u003ccite>(James Johnson-Piett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pallana is optimistic about the council’s future, and the city’s commitment to food justice issues, pointing to Mayor Schaaf’s appointment of Jose Corona as Director of Equity and Strategic Partnerships: “She couldn't have picked a better person, and it definitely gave me a sense that she is getting people who have demonstrated that they are committed to the issue of economic equity.”\u003c/p>\n\u003cp>But even with the city’s support, the OFPC has been struggling with their future. The influx of wealth into Oakland the last few years has led to a changing demographic makeup and more money coming into the city, but it doesn’t mean that Oakland’s hunger problems have gotten better. In fact, they’ve gotten worse: in their 2010 report, the Alameda County Food Bank reported that 1 in 6 members of Alameda County rely on their services. In 2014, that number was \u003ca href=\"http://www.accfb.org/1-in-5-county-residents-now-relies-on-food-bank-assistance/\" target=\"_blank\">1 in 5\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The constant economic shift is hard,” Pallana said. “We’re doing this work so our Oakland residents can have stronger, healthier communities. We’re working with our community, within it, as part of it. And if economic forces are such that [residents are] actually being displaced out of Oakland, then all this great work that we’re doing, who is it for? Who’s going to benefit?”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101903/race-money-and-food-talking-to-the-oakland-food-policy-council","authors":["5566"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_3032","bayareabites_366","bayareabites_2035"],"tags":["bayareabites_2891","bayareabites_14931","bayareabites_14932","bayareabites_14930"],"featImg":"bayareabites_102053","label":"bayareabites"},"bayareabites_85095":{"type":"posts","id":"bayareabites_85095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85095","score":null,"sort":[1406129771000]},"guestAuthors":[],"slug":"jalisco-heaven-two-mexican-restaurants-off-the-beaten-boulevard-in-east-oakland","title":"Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland","publishDate":1406129771,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n","blocks":[],"excerpt":"Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n","status":"publish","parent":0,"modified":1406558802,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1023},"headData":{"title":"Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland | KQED","description":"Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland","datePublished":"2014-07-23T15:36:11.000Z","dateModified":"2014-07-28T14:46:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85095 http://blogs.kqed.org/bayareabites/?p=85095","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/23/jalisco-heaven-two-mexican-restaurants-off-the-beaten-boulevard-in-east-oakland/","disqusTitle":"Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland","path":"/bayareabites/85095/jalisco-heaven-two-mexican-restaurants-off-the-beaten-boulevard-in-east-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85095/jalisco-heaven-two-mexican-restaurants-off-the-beaten-boulevard-in-east-oakland","authors":["5575"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_2891","bayareabites_13605","bayareabites_13607","bayareabites_13606","bayareabites_180","bayareabites_767","bayareabites_13604"],"featImg":"bayareabites_85113","label":"bayareabites"},"bayareabites_67221":{"type":"posts","id":"bayareabites_67221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67221","score":null,"sort":[1375462131000]},"guestAuthors":[],"slug":"old-weang-ping-village-not-a-business-a-sanctuary","title":"Old Weang Ping Village: Not a Business, a Sanctuary. ","publishDate":1375462131,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n","blocks":[],"excerpt":"After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ","status":"publish","parent":0,"modified":1375551724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1186},"headData":{"title":"Old Weang Ping Village: Not a Business, a Sanctuary. | KQED","description":"After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Old Weang Ping Village: Not a Business, a Sanctuary. ","datePublished":"2013-08-02T16:48:51.000Z","dateModified":"2013-08-03T17:42:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67221 http://blogs.kqed.org/bayareabites/?p=67221","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/","disqusTitle":"Old Weang Ping Village: Not a Business, a Sanctuary. ","path":"/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary","authors":["5466"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_61"],"tags":["bayareabites_985","bayareabites_12156","bayareabites_12160","bayareabites_2891","bayareabites_11449","bayareabites_12159","bayareabites_14757","bayareabites_12155","bayareabites_12157","bayareabites_2633","bayareabites_1190","bayareabites_12158","bayareabites_2932"],"featImg":"bayareabites_67352","label":"bayareabites"},"bayareabites_51782":{"type":"posts","id":"bayareabites_51782","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51782","score":null,"sort":[1354291205000]},"guestAuthors":[],"slug":"qa-with-oaklands-councilmember-at-large-rebecca-kaplan","title":"Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large","publishDate":1354291205,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Rebecca Kaplan, Oakland's Councilmember At-Large, who was recently re-elected and is a champion of food businesses as a way to grow and ultimately improve the city. ","status":"publish","parent":0,"modified":1360027723,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1663},"headData":{"title":"Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large | KQED","description":"Mary Ladd interviews Rebecca Kaplan, Oakland's Councilmember At-Large, who was recently re-elected and is a champion of food businesses as a way to grow and ultimately improve the city. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large","datePublished":"2012-11-30T16:00:05.000Z","dateModified":"2013-02-05T01:28:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51782 http://blogs.kqed.org/bayareabites/?p=51782","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/30/qa-with-oaklands-councilmember-at-large-rebecca-kaplan/","disqusTitle":"Q&A with Rebecca Kaplan, Oakland's Councilmember At-Large","path":"/bayareabites/51782/qa-with-oaklands-councilmember-at-large-rebecca-kaplan","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51817\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_AlisonYin_RebeccaKaplanPrint.jpg\" alt=\"Rebecca Kaplan. Photo by Alison Yin\" title=\"Rebecca Kaplan. Photo by Alison Yin\" width=\"560\" height=\"374\" class=\"size-full wp-image-51817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Kaplan. Photo by Alison Yin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kaplanforoakland.org/bio\">Rebecca Kaplan\u003c/a> has been an \u003ca href=\"http://www2.oaklandnet.com/Government/o/CityCouncil/o/AtLarge/a/Profile/index.htm\">Oakland City Councilmember\u003c/a> since 2008 and this month celebrated getting over 61 percent of the vote in an instant runoff election. Kaplan is openly gay and has spent her time in office championing equality, public safety, economic development -- with food playing an important role -- and other issues relevant to the port city. Kaplan talked with us recently about the election, what’s next, and why she \u003cem>really\u003c/em> wants a Jewish deli in Oakland. \u003c/p>\n\u003cp>Food production and dining are central to her plans to help Oakland grow economically. Kaplan helped introduce the \u003ca href=\"http://yum.sfstation.com/2012/06/20/pods-sprout-in-oakland/\">food pod events\u003c/a> that allow gourmet food trucks to operate legally. During our interview, she was enthusiastic about Oakland, and things like the expanded hours for the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\">free Broadway shuttle\u003c/a>, which runs to popular restaurant-dense areas and is a “great way for people to explore the hot, hopping scene here.” Kaplan’s comments have been edited for length and grammar.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does it feel to have won the election?\u003c/strong>\u003cbr>\nKaplan: It feels great. I’m really happy of course for my own victory with 61 percent but also for the bigger picture. It's a great moment for Oakland. We have several folks coming on to the city council and the people who ran the most divisive campaign, lost. It’s a really healthy moment. The division and negativity did not prevail. I think we’ll have a more functional city council dynamic going forward. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your goals for food policy, urban agriculture & animal husbandry? \u003c/strong>\u003cbr>\nKaplan: The food industry is one of the remarkable success stories in Oakland. We have restaurants and growing food manufacturers. \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, wineries, and \u003ca href=\"http://www.numitea.com/\">Numi tea\u003c/a>, \u003ca href=\"http://www.bttrventures.com/\">Back to the Roots\u003c/a> and \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a> are all here. \u003c/p>\n\u003cp>Food is a great thing to have for community vibrancy. It’s a very strong element for Oakland’s second development and creates quite a lot of jobs. It's important that we support the food sector. There’s a lot more demand and we can really harness that here since we have the retail space. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For gardening and farming, that’s a great growth area that is creating new vibrancy in the Uptown area and contributing to our economic revitalization. Now we have the food pods with Bites on Broadway. The food truck cluster events were not allowed -- that was a law that I changed and now we have seen great growth. Another change is to allow home gardening of tomatoes or basil or other edibles as a business. It’s also better for the environment when we’re not transporting produce so far and it's also good for generating jobs.\u003c/p>\n\u003cp>Looking ahead, I see more of the micro industry and allowing people to develop that. We’re going to look at developing more licenses for shared commercial kitchens. If you’re going to make cupcakes, it has to be made in a commercial kitchen to be legal. So the small vendors can timeshare a license to produce a product for sale. That will include developing policies for animal products as well.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: It’s now legal to grow and sell fruits and vegetables at home, but big controversy remains around the idea of having residents raise and slaughter (process) animals for food consumption. The rules around slaughter are still being debated & appear to be a potential bellwether nationally. What are your thoughts on this?\u003c/strong>\u003cbr>\nKaplan: There may be a shared, smaller facility that micro producers and home producers can bring their animals to for processing. We just started discussions and will have details in probably a few months. I think that would be a great innovation to have here. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is happening on the food front?\u003c/strong>\u003cbr>\nKaplan: We would also do more economic development for food manufacturing particularly as fuel prices go up and it costs more to transport things and more people are aware of the environmental impact. \u003c/p>\n\u003cp>Community gardens will be a part of the overall picture. People haven’t been talking about droughts until the droughts hit the farm belt this summer. The droughts are real. They aren’t going away. The notion that we’ll continue with monocropping and ship produce around the world will not be sustainable. We’re incredibly blessed here. We have the public, we have the climate, we have enough rainfall, and it’s not too hot or too cold. It’s not true everywhere in the country. We can easily grow everything from fruit trees to vegetables as well as raise livestock.\u003c/p>\n\u003cp>Another nice sign is we have the micro home beekeepers so we’ll have pollinators. The Midwest is suffering from bee colony collapse. We’ll have honey and pollinators.\u003c/p>\n\u003cp>One new project is the Oakland unified school district will develop a large commercial shared kitchen with a farm onsite. Instead of our kids being fed bad things, there will be a centrally located space operated by the school that will include culinary training. They will actually prepare food and grow vegetables and students will get training in culinary arts. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are out as a lesbian. You were successful in repealing Oakland's \u003ca href=\"http://clerkwebsvr1.oaklandnet.com/attachments/25013.pdf\">Immoral Dress Code 9.08.080\u003c/a> which was instituted in 1879 to ban cross-dressing and was still on the books. Have you ever experienced discrimination in your work life?\u003c/strong>\u003cbr>\nI have experienced discrimination but not so much in Oakland. I came out when I was 17 and went to college in Boston, where I dealt a lot with a variety of anti-gay challenges including drunk frat boys yelling and throwing bottles at me. At MIT I helped pass an anti-discrimination policy on campus. \u003c/p>\n\u003cp>There has certainly been less than that in Oakland. [Discrimination] may take a more subtle form, where people may not be included in positions of leadership. Are LGBT people being respected and included? It’s not just about not having rocks and bottles thrown.\u003c/p>\n\u003cp>I remember Rachel Maddow got her TV show in 2008 and that was the first time that anyone who looked like me was in such a prominent position. I get asked by LGBT constituents about whether LGBT people are being considered in police recruiting and positions on citizen commissions. \u003c/p>\n\u003cp>I also want to make sure I don’t talk about the negative half. Despite the work that we still have to do, I was voted in overwhelmingly. I think we’re in a very good place so far both in terms of what went on and where we’re at. Let’s look at the police and fire departments, the citizens’ commissions and make sure we expand those opportunities as well. We have significant homeless LGBT youth -- and we need to do something about that. Maybe people are thrown out of their home. That is something that has come up here. It was also a great election nationwide, with Tammy Baldwin winning, four states voting in same-sex marriage and we re-elected a President who supports equality for LGBT people. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and shop?\u003c/strong>\u003cbr>\nKaplan: One of the things that’s special about Oakland is we have the waterfront. Take \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a>, where you can get drinks, snacks, or a whole meal, tapas style. It’s right over the water and they have outdoor seating -- it’s not on a street. The outdoor patio faces the boat slips on the water. Have good food and see something unique and beautiful. \u003c/p>\n\u003cp>I also like \u003ca href=\"http://www.muaoakland.com/\">Mua\u003c/a>, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> and \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a> has serious BBQ, which I highly recommend.\u003c/p>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com/\">Piedmont Grocery\u003c/a>, is a really nice \"one shotter\" chain. People don’t realize but they carry just about everything, even though it doesn't look very big: organics and specialty and also more unusual things as well as regular grocery store stuff.\u003c/p>\n\u003cp>There’s an amazing \u003ca href=\"http://www.yelp.com/biz/natures-best-foods-oakland\">Nature’s Best Foods\u003c/a> on Jackson and 14th halfway between downtown and Lake Merritt -- they have bike racks, are very friendly and have kombucha. That’s always the test, “Do they have kombucha?” \u003c/p>\n\u003cp>Anyone who hasn’t been a part of Oakland's food fabulousity, come on down! We don’t have an old school Kosher deli. If anyone needs contacts, give me a call. Same for food manufacturing: we can help people find manufacturing zoned buildings and tax enterprise credits. If you’re making tofu, cheese, whatever. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you Jewish? How and where do you celebrate the holidays?\u003c/strong>\u003cbr>\nKaplan: Yes. I celebrate them in a variety of different places. This year we did a prayer service in the woods. I grew up in an Orthodox community and I teach Torah kind of anywhere I go. Oakland has more congregations per capita than any other city west of Mississippi. That’s a really powerful thing -- our faith based communities. There’s a wonderful opportunity to share in that with other churches and community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both in East Oakland \u003ca href=\"http://www.actsfullgospel.org/\">Acts Full Gospel church\u003c/a> and \u003ca href=\"https://www.allen-temple.org/\">Allen Temple Baptist church\u003c/a> work with people coming out of prison to recover their lives, get counseling, get placed in food industry, in construction. That’s a really important part in how we’ll succeed going forward. Disparate imprisonment is one of the most stark expressions of racial injustice and it is destroying people’s lives and families. We need to not be sending people to prison in the first place when they’re not a threat and we also need to work with these programs to help them get jobs and rebuild their lives. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51782/qa-with-oaklands-councilmember-at-large-rebecca-kaplan","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_2554","bayareabites_1875","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_2891","bayareabites_2329","bayareabites_14757","bayareabites_2327","bayareabites_10887","bayareabites_10889"],"featImg":"bayareabites_51820","label":"bayareabites"},"bayareabites_43507":{"type":"posts","id":"bayareabites_43507","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43507","score":null,"sort":[1337864420000]},"guestAuthors":[],"slug":"a-taste-of-laos-in-east-oakland","title":"A Taste of Laos in East Oakland","publishDate":1337864420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n","blocks":[],"excerpt":"In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ","status":"publish","parent":0,"modified":1377969235,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":816},"headData":{"title":"A Taste of Laos in East Oakland | KQED","description":"In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Taste of Laos in East Oakland","datePublished":"2012-05-24T13:00:20.000Z","dateModified":"2013-08-31T17:13:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"43507 http://blogs.kqed.org/bayareabites/?p=43507","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/","disqusTitle":"A Taste of Laos in East Oakland","path":"/bayareabites/43507/a-taste-of-laos-in-east-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43507/a-taste-of-laos-in-east-oakland","authors":["251"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_2554","bayareabites_1245","bayareabites_1807"],"tags":["bayareabites_2891","bayareabites_2931"],"featImg":"bayareabites_43594","label":"bayareabites"},"bayareabites_7677":{"type":"posts","id":"bayareabites_7677","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7677","score":null,"sort":[1256653061000]},"guestAuthors":[],"slug":"lao-food-in-east-oakland","title":"Lao Food in East Oakland","publishDate":1256653061,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/papaya500.jpg\" alt=\"Green Papaya Delis namesake\" title=\"Green Papaya Delis namesake\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-7688\">\u003cbr>\n\u003cem>Green Papaya Deli's namesake. Photo by Rudy R.\u003c/em> \u003c/p>\n\u003cp>In July, I was working on a feature article about Lao food in East Oakland for the food section of a major Bay Area daily newspaper. In very early August, a few weeks after I'd finished the first round of interviews, I found out that newspaper's food section was merging entirely with that of another large newspaper operated by the same company, gutting staff (and its already flimsy freelance budget) in a frantic cost-shearing maneuver. Since my piece addressed a unique ethnic community largely confined to a single neighborhood in one distinct part of Oakland--San Antonio--it wouldn't jive with the company's broad new regional focus. At least, that's what my freshly-canned editor told me when she delivered the bad news. \u003c/p>\n\u003cp>I was deeply bummed--not just because I'd already logged a bunch of hours researching the article, but because the food--as well as the people I'd met, their stories, and the traditions they associated with what they enjoyed eating--seemed so deserving of attention. \u003c/p>\n\u003cp>I first became really curious about Lao food nearly two years ago, after a tasty meal at \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\">Champa Garden\u003c/a>, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in \u003ca href=\"http://en.wikipedia.org/wiki/San_Antonio,_Oakland,_California\">San Antonio\u003c/a>--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. Extreme tastes and textures--intense, bold, lush--somehow find lovely balance in the most homespun preparations, and the combinations feel wilder, more jarring. Truly bitter greens are tossed in barely sweet lightly-dressed salads with herbs and raw marinated fish. Crispy fried rice comes wrapped in sheets of iceberg lettuce with preserved pork bits, lime, and scallions peppered throughout. \u003c/p>\n\u003cp>With Champa Garden as my starting point, I began a gradual tour of Lao flavors in East Oakland. First, I visited \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, a rough-hewn eatery situated a few blocks outside the San Antonio neighborhood, on a barren block of Allendale. The food was uniformly spectacular and stunningly inexpensive. Baked sausage with lemongrass, onion, and chiles--a thin, churro-like cylinder, dark-brown, crusty, and cracked on a bed of raw shredded cabbage--and kao piak, a noodle soup with chicken, nutty fried garlic, and pork blood, particularly stood out. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On several occasions, I lunched at \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>, a tiny storefront on International Boulevard at 2nd Ave. Cynthia Senephansiri is the owner; her mother Lily cooks. For 15 years, the family owned a video store renting and selling tapes and, later, dvds of Lao and Thai films. Its market was niche to begin with, and as people bought and rented movies less and less anyway, the store's business dwindled to a dangerously frail level. About a year-and-a-half ago, Cynthia had the idea to open a restaurant. In the dearth of Lao restaurants around town she saw an opportunity to bring authentic versions of the traditional Lao dishes her family loved to people who had never before encountered them. In the beginning she had no formal restaurant experience, but now Lily spends 7 days and nights a week behind the stove in the kitchen barely visible through the window behind the counter. From time to time, she pads into the tiny dining room to make sure customers are eating the food she sends out with satisfyingly palpable enthusiasm. Lily is small, and her voice is quiet, but her smile sparkles like few I have ever seen, dwarfing everything else in the room, engulfing diners in a luminous maternal aura as she murmurs fretfully about the cleanliness of their plates. I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/15/lunch-hour/\">already written about Green Papaya's otherworldy Lao-style chicken soup\u003c/a>, but Lily's papaya salad--vivid, shockingly hot, and pungent with a tamarind-laced dressing made-from-scratch--deserves a very special mention. \u003c/p>\n\u003cp>The first time I visited, I ate the salad with seven chiles and gently steamed at my corner table. The second time I came through, I tried it with twelve and felt, as I desperately seized fistfuls of heat-dampening sticky rice, as if my chest might explode if I dared to down another slippery forkful. According to Lily's nephew Ken, the restaurant's waiter, his aunt will add up to twenty for the most masochistic (and showy) of chile-fiends. Of course, he had to immediately assure me that I, being white and American, could always expect to receive considerably fewer chiles than I'd request. He meant that kindly, I think, but I did feel a twinge of disappointment. I had been proud to hang, at least for half a plate, with twelve, but my \"twelve,\" as it turned out, was actually more like \"six,\" my \"seven\" just a few. Ken showed me a massive bag of the mean-looking chiles, and I felt better. They were gnarled blue spikes, each only a third the size of my pinkie--sort of like wicked appendages to a knight's armor. I was even happier to learn my personal expectations for success exceeded Ken's. He chided me for trying to eat an entire order by myself, explaining that papaya salad, especially such a molten rendering, is meant to be shared amongst three or four hungry people, as one sweet, searing passage in a harmonious array of tastes, not a meal in and of itself, or even a snack through which a solitary and stubborn ignoramus should struggle. \u003c/p>\n\u003cp>After my second meal at Green Papaya, I met the family. Lily came to Oakland in 1981. She told me the exact date of her arrival without a moment's pause to recollect. She likes Oakland, especially the weather. The restaurant is practically in her backyard; its kitchen, she says, is hers. Assertive and business-oriented, Cynthia drew firm distinctions between Lao and Thai, the cuisine to which it's frequently compared, suggesting that Thai food in the United States tends to be marketed to American tastes, whereas Lao restaurants, far fewer in number, are usually direct extensions of home-cooking traditions. According to Cynthia, restaurants identifying as Lao tend to rep their homeland's cuisine more faithfully precisely because the cuisine has no successful Americanized tradition. Thai restaurants are immensely popular, with instantly recognizable dishes -- like tom yum and pad thai. For this reason, many Lao elect to operate Thai restaurants -- to attract customers. \u003c/p>\n\u003cp>I also met with April Kim, the program director of the \u003ca href=\"http://www.oacc.cc/\">Oakland Asian Cultural Center\u003c/a>, and Sokham Senthavilay, a Lao woman who has \u003ca href=\"http://clickblogappetit.blogspot.com/2008/06/laotian-cooking-class.html\">taught cooking classes\u003c/a> at the OACC on a few occasions. Sokham showed up with an adorable child in her arms -- perhaps a niece or a grandaughter. As the little girl sat perched on the table, staring me down calmly, her frilly dress cascading over the edge like a curtain, Sokham told her story. She left Laos in 1978. After a few months in jail and a stint at a camp in Thailand, she headed to the United States in 1980, first to Seattle, then to Texas, and finally to Oakland, along with many of her 15 siblings. She used to cook at a Thai restaurant in Oakland but couldn't stand the hours. I told her about the papaya salad mishap, and she laughed, saying that she understood. Even when you're sweating and crying, she said, you always want to eat more than you should -- because the heat makes you feel so good. \u003c/p>\n\u003cp>Sokham believes home kitchens produce the best Lao food, and with obvious glee, described her weekend ritual in detail. Most Saturday mornings, she wakes up early and heads to the market. With her twelve brothers, sisters, and cousins helping, their own ever-expanding families milling around the house, she starts cooking at 10 a.m. and finishes by mid-afternoon: a full-blown banquet of larb, bamboo soup, papaya salad, grilled fish, and sticky rice accompanied by beer, Johnny Walker Black, and a kind of rice-derived moonshine called Lao Lao. Sokham lives around the corner from Green Papaya, but she's never been there. She rarely socializes or eats outside of her house. She agreed with Cynthia Senephansiri's claim about the scarcity of Lao restaurants. Though it's rarely advertised on menu, she added that some Thai restaurants staffed by Lao cooks can cook some dishes Lao-style if you order them that way -- like papaya salad, which she noted often tastes too sweet for her liking at Thai restaurants. She speculated Thai food might be more familiar to Americans because more Americans have been to Thailand and many more Thai immigrants have comfortably settled in this country. \u003c/p>\n\u003cp>Laos, Sokham explained, sits in the shadow of Thailand. With the end of the Second Indochina War in 1975, many Lao fled their country for fear of communist reprisals and, like Sokham, ended up in Thailand before finding their way here. Ken's grandfather was one of them too. In Laos, he had owned farms and houses, but after the war, the communist government redistributed all of his properties. Ken described his disappointment as vast and crushing. He went to Thailand and then to Cleveland, where he died after a year. From 1975 to 1996, the U.S. government resettled more than 250,000 Lao refugees in communities around the country, including an estimated 30,000 living in the Bay Area, many in East Oakland--where three modest restaurants stand as clear local evidence of Laos's gastronomic legacy.\u003c/p>\n\u003cp>A month or so ago, I covered the \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/09/laod_and_proud_lao_studies_ben.php\">Center for Lao Studies' First Annual Banquet\u003c/a> for the S.F. Weekly's online presence. In an email exchange following the event, the Center's executive director Dr. Vinya Sysamouth mentioned community members had petitioned Yelp to add a category for Lao food, and that Yelp had adamantly refused. Maybe, I wondered, because none of the three Lao-identified restaurants in the Bay Area limit themselves to serving Lao food alone. Vientian Cafe and Champa Garden offer some Vietnamese and Thai dishes. On Yelp, they're respectively identified as \"Thai\" and \"Vietnamese,\" and \"Thai\" and, curiously, \"Asian Fusion.\" Green Papaya Deli has a small Thai menu because, as Lily told me, she's concerned many Americans might not eat there unless they see at least a few dishes with which they're already familiar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can find the restaurant listed under \"Thai\" and \"Deli\" on Yelp.\u003c/p>\n\n","blocks":[],"excerpt":"I first became really curious about Lao food nearly two years ago, after a tasty meal at Champa Garden, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in San Antonio--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. ","status":"publish","parent":0,"modified":1256595661,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1798},"headData":{"title":"Lao Food in East Oakland | KQED","description":"I first became really curious about Lao food nearly two years ago, after a tasty meal at Champa Garden, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in San Antonio--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lao Food in East Oakland","datePublished":"2009-10-27T14:17:41.000Z","dateModified":"2009-10-26T22:21:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7677 http://blogs.kqed.org/bayareabites/?p=7677","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/","disqusTitle":"Lao Food in East Oakland","path":"/bayareabites/7677/lao-food-in-east-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/papaya500.jpg\" alt=\"Green Papaya Delis namesake\" title=\"Green Papaya Delis namesake\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-7688\">\u003cbr>\n\u003cem>Green Papaya Deli's namesake. Photo by Rudy R.\u003c/em> \u003c/p>\n\u003cp>In July, I was working on a feature article about Lao food in East Oakland for the food section of a major Bay Area daily newspaper. In very early August, a few weeks after I'd finished the first round of interviews, I found out that newspaper's food section was merging entirely with that of another large newspaper operated by the same company, gutting staff (and its already flimsy freelance budget) in a frantic cost-shearing maneuver. Since my piece addressed a unique ethnic community largely confined to a single neighborhood in one distinct part of Oakland--San Antonio--it wouldn't jive with the company's broad new regional focus. At least, that's what my freshly-canned editor told me when she delivered the bad news. \u003c/p>\n\u003cp>I was deeply bummed--not just because I'd already logged a bunch of hours researching the article, but because the food--as well as the people I'd met, their stories, and the traditions they associated with what they enjoyed eating--seemed so deserving of attention. \u003c/p>\n\u003cp>I first became really curious about Lao food nearly two years ago, after a tasty meal at \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\">Champa Garden\u003c/a>, the somewhat venerable Lao restaurant on 8th Avenue east of Lake Merritt in \u003ca href=\"http://en.wikipedia.org/wiki/San_Antonio,_Oakland,_California\">San Antonio\u003c/a>--one of the most diverse neighborhoods in the Bay Area, home to close-knit populations of African-Americans, Latinos, and Asians in almost equal proportions. I tried to draw distinctions between its dominant flavors and those most prevalent in the more familiar cuisines of its Southeast Asian neighbors. Like Thai, Lao thrives on interplay between sour and spicy, crunchy and soft, and both cooked and raw ingredients. The effect however is different. Extreme tastes and textures--intense, bold, lush--somehow find lovely balance in the most homespun preparations, and the combinations feel wilder, more jarring. Truly bitter greens are tossed in barely sweet lightly-dressed salads with herbs and raw marinated fish. Crispy fried rice comes wrapped in sheets of iceberg lettuce with preserved pork bits, lime, and scallions peppered throughout. \u003c/p>\n\u003cp>With Champa Garden as my starting point, I began a gradual tour of Lao flavors in East Oakland. First, I visited \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientian Cafe\u003c/a>, a rough-hewn eatery situated a few blocks outside the San Antonio neighborhood, on a barren block of Allendale. The food was uniformly spectacular and stunningly inexpensive. Baked sausage with lemongrass, onion, and chiles--a thin, churro-like cylinder, dark-brown, crusty, and cracked on a bed of raw shredded cabbage--and kao piak, a noodle soup with chicken, nutty fried garlic, and pork blood, particularly stood out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On several occasions, I lunched at \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>, a tiny storefront on International Boulevard at 2nd Ave. Cynthia Senephansiri is the owner; her mother Lily cooks. For 15 years, the family owned a video store renting and selling tapes and, later, dvds of Lao and Thai films. Its market was niche to begin with, and as people bought and rented movies less and less anyway, the store's business dwindled to a dangerously frail level. About a year-and-a-half ago, Cynthia had the idea to open a restaurant. In the dearth of Lao restaurants around town she saw an opportunity to bring authentic versions of the traditional Lao dishes her family loved to people who had never before encountered them. In the beginning she had no formal restaurant experience, but now Lily spends 7 days and nights a week behind the stove in the kitchen barely visible through the window behind the counter. From time to time, she pads into the tiny dining room to make sure customers are eating the food she sends out with satisfyingly palpable enthusiasm. Lily is small, and her voice is quiet, but her smile sparkles like few I have ever seen, dwarfing everything else in the room, engulfing diners in a luminous maternal aura as she murmurs fretfully about the cleanliness of their plates. I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/15/lunch-hour/\">already written about Green Papaya's otherworldy Lao-style chicken soup\u003c/a>, but Lily's papaya salad--vivid, shockingly hot, and pungent with a tamarind-laced dressing made-from-scratch--deserves a very special mention. \u003c/p>\n\u003cp>The first time I visited, I ate the salad with seven chiles and gently steamed at my corner table. The second time I came through, I tried it with twelve and felt, as I desperately seized fistfuls of heat-dampening sticky rice, as if my chest might explode if I dared to down another slippery forkful. According to Lily's nephew Ken, the restaurant's waiter, his aunt will add up to twenty for the most masochistic (and showy) of chile-fiends. Of course, he had to immediately assure me that I, being white and American, could always expect to receive considerably fewer chiles than I'd request. He meant that kindly, I think, but I did feel a twinge of disappointment. I had been proud to hang, at least for half a plate, with twelve, but my \"twelve,\" as it turned out, was actually more like \"six,\" my \"seven\" just a few. Ken showed me a massive bag of the mean-looking chiles, and I felt better. They were gnarled blue spikes, each only a third the size of my pinkie--sort of like wicked appendages to a knight's armor. I was even happier to learn my personal expectations for success exceeded Ken's. He chided me for trying to eat an entire order by myself, explaining that papaya salad, especially such a molten rendering, is meant to be shared amongst three or four hungry people, as one sweet, searing passage in a harmonious array of tastes, not a meal in and of itself, or even a snack through which a solitary and stubborn ignoramus should struggle. \u003c/p>\n\u003cp>After my second meal at Green Papaya, I met the family. Lily came to Oakland in 1981. She told me the exact date of her arrival without a moment's pause to recollect. She likes Oakland, especially the weather. The restaurant is practically in her backyard; its kitchen, she says, is hers. Assertive and business-oriented, Cynthia drew firm distinctions between Lao and Thai, the cuisine to which it's frequently compared, suggesting that Thai food in the United States tends to be marketed to American tastes, whereas Lao restaurants, far fewer in number, are usually direct extensions of home-cooking traditions. According to Cynthia, restaurants identifying as Lao tend to rep their homeland's cuisine more faithfully precisely because the cuisine has no successful Americanized tradition. Thai restaurants are immensely popular, with instantly recognizable dishes -- like tom yum and pad thai. For this reason, many Lao elect to operate Thai restaurants -- to attract customers. \u003c/p>\n\u003cp>I also met with April Kim, the program director of the \u003ca href=\"http://www.oacc.cc/\">Oakland Asian Cultural Center\u003c/a>, and Sokham Senthavilay, a Lao woman who has \u003ca href=\"http://clickblogappetit.blogspot.com/2008/06/laotian-cooking-class.html\">taught cooking classes\u003c/a> at the OACC on a few occasions. Sokham showed up with an adorable child in her arms -- perhaps a niece or a grandaughter. As the little girl sat perched on the table, staring me down calmly, her frilly dress cascading over the edge like a curtain, Sokham told her story. She left Laos in 1978. After a few months in jail and a stint at a camp in Thailand, she headed to the United States in 1980, first to Seattle, then to Texas, and finally to Oakland, along with many of her 15 siblings. She used to cook at a Thai restaurant in Oakland but couldn't stand the hours. I told her about the papaya salad mishap, and she laughed, saying that she understood. Even when you're sweating and crying, she said, you always want to eat more than you should -- because the heat makes you feel so good. \u003c/p>\n\u003cp>Sokham believes home kitchens produce the best Lao food, and with obvious glee, described her weekend ritual in detail. Most Saturday mornings, she wakes up early and heads to the market. With her twelve brothers, sisters, and cousins helping, their own ever-expanding families milling around the house, she starts cooking at 10 a.m. and finishes by mid-afternoon: a full-blown banquet of larb, bamboo soup, papaya salad, grilled fish, and sticky rice accompanied by beer, Johnny Walker Black, and a kind of rice-derived moonshine called Lao Lao. Sokham lives around the corner from Green Papaya, but she's never been there. She rarely socializes or eats outside of her house. She agreed with Cynthia Senephansiri's claim about the scarcity of Lao restaurants. Though it's rarely advertised on menu, she added that some Thai restaurants staffed by Lao cooks can cook some dishes Lao-style if you order them that way -- like papaya salad, which she noted often tastes too sweet for her liking at Thai restaurants. She speculated Thai food might be more familiar to Americans because more Americans have been to Thailand and many more Thai immigrants have comfortably settled in this country. \u003c/p>\n\u003cp>Laos, Sokham explained, sits in the shadow of Thailand. With the end of the Second Indochina War in 1975, many Lao fled their country for fear of communist reprisals and, like Sokham, ended up in Thailand before finding their way here. Ken's grandfather was one of them too. In Laos, he had owned farms and houses, but after the war, the communist government redistributed all of his properties. Ken described his disappointment as vast and crushing. He went to Thailand and then to Cleveland, where he died after a year. From 1975 to 1996, the U.S. government resettled more than 250,000 Lao refugees in communities around the country, including an estimated 30,000 living in the Bay Area, many in East Oakland--where three modest restaurants stand as clear local evidence of Laos's gastronomic legacy.\u003c/p>\n\u003cp>A month or so ago, I covered the \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/09/laod_and_proud_lao_studies_ben.php\">Center for Lao Studies' First Annual Banquet\u003c/a> for the S.F. Weekly's online presence. In an email exchange following the event, the Center's executive director Dr. Vinya Sysamouth mentioned community members had petitioned Yelp to add a category for Lao food, and that Yelp had adamantly refused. Maybe, I wondered, because none of the three Lao-identified restaurants in the Bay Area limit themselves to serving Lao food alone. Vientian Cafe and Champa Garden offer some Vietnamese and Thai dishes. On Yelp, they're respectively identified as \"Thai\" and \"Vietnamese,\" and \"Thai\" and, curiously, \"Asian Fusion.\" Green Papaya Deli has a small Thai menu because, as Lily told me, she's concerned many Americans might not eat there unless they see at least a few dishes with which they're already familiar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can find the restaurant listed under \"Thai\" and \"Deli\" on Yelp.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7677/lao-food-in-east-oakland","authors":["5060"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_10"],"tags":["bayareabites_2891","bayareabites_1611","bayareabites_2894","bayareabites_2892","bayareabites_14757","bayareabites_2893","bayareabites_1190"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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. 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