A Jolt of Reality: The Energy Queen at Kinfolx in Oakland
How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets
This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.
Deep Sea Fishing, Filipino Roots and Belonging ‘Where We Are’
The Oakland Library's Main Branch to Close for Six Months for Repairs
Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)
Ticket Alert: Kevin Hart at the Paramount Theatre in Oakland
How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene
Meet Kedrick Armstrong, Oakland Symphony’s 29-Year-Old New Music Director
Sponsored
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PG&E\u003c/a> said should be about an increase of $32.50 for an average bill.\u003c/p>\n\u003cp>For many, this news didn’t hit home until it was reflected in their monthly bill this year. And then questions popped up. Namely, what can be done to lower the cost of electricity?\u003c/p>\n\u003cfigure id=\"attachment_13956427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956427\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg\" alt=\"Students sit in a classroom, taking notes as Nia Jones speaks about climate change and clean energy. \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to a classroom of students about climate change and clean energy. \u003ccite>(M. Mensah Webb, MS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Enter Nia Jones. She’s a clean energy advocate. In fact, her nickname is the \u003ca href=\"https://www.energyqueen19.com/\" target=\"_blank\" rel=\"noopener\">Energy Queen\u003c/a>. She’s originally from Washington, D.C., and currently based in Oakland. She’s got two immediate goals: to inform people about what’s happening to their energy bill, and to show them how it connects to the bigger picture. \u003c/span>\u003c/p>\n\u003cp>Over the past few months, Jones has hosted discussions on the topic at public libraries around Oakland; \u003cspan style=\"font-weight: 400\">on Tuesday, May 7, she’ll be at \u003ca href=\"https://linktr.ee/kinfolx\" target=\"_blank\" rel=\"noopener\">Kinfolx Cafe\u003c/a> discussing all things electricity.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In line with the cafe’s ongoing series of teach-in sessions, where local practitioners share insight on their area of expertise, Jones will discuss lowering electricity costs, the future of electric cars, and ways to use solar power to not only generate energy, but revenue as well.\u003c/p>\n\u003cfigure id=\"attachment_13956428\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956428\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg\" alt=\"Nia Jones speaking to a room full of attendees at the annual Megawatt conference.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to attendees of the annual Megawatt conference. \u003ccite>(Njeri Bennet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jones\u003c/span> has a master’s degree in \u003cspan style=\"font-weight: 400\">energy and resources\u003c/span> from UC Berkeley, and she’s spoken at the United Nations Climate Change Conferences in Egypt and Dubai. But right now she’s focusing her work on the Bay Area.\u003c/p>\n\u003cp>“Oakland has so much potential, in my opinion, to be a leader, and be a real clean community, a sustainable community,” Jones says.\u003c/p>\n\u003cp>As an example, she mentions the \u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.actransit.org/zeb#:~:text=AC%20Transit%20is%20moving%20from,will%20be%20zero%20emission%20buses.\" target=\"_blank\" rel=\"noopener\">AC Transit bus system\u003c/a>, where one out of every 10 buses is a clean energy vehicle. (By 2040, the agency aims to operate a 100% clean energy fleet.) Expanding from there, she says the state has shown the ability to take innovative approaches to energy usage, from its prevalence of electric vehicles to the mass installation of rooftop solar panels. \u003c/span>\u003c/p>\n\u003cp>And while she’s focused locally, Jones knows it’s imperative to broaden the conversation to the national level by looking at how the federal government is supporting energy innovation.\u003c/p>\n\u003cp>“There is legislation and money for us to take advantage of,” Jones tells me during a recent phone call. “And when I say ‘\u003cem>us\u003c/em>,’ I mean Black and Brown communities that are historically disadvantaged when it comes to energy.”\u003c/p>\n\u003cp>Jones adds that her aim is to discuss the concept of “energy justice.” To guide people through the topic, she uses acronyms, like “A.R.C.” Jones tells me that the \u003cspan style=\"font-weight: 400\">A stands for affordable energy, and the R for reliable energy, and the C for clean energy.\u003c/span>\u003c/p>\n\u003cp>Through her unique methodology, Jones is looking to demystify what’s going on with energy. At the same time, she plans on giving gift cards to folks who attend. They’ll not only walk away with a new perspective on how energy works, but also some financial assistance to go toward keeping the lights on.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Nia Jones speaks on clean energy and lowering your electricity bill on Tuesday, May 7, at \u003ca href=\"https://www.instagram.com/kinfolxoak/\">Kinfolx Cafe\u003c/a> in Oakland. The event starts at 6:30pm and is free to all.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Nia Jones wants to demystify your high PG&E bill — and build a more sustainable energy future. ","status":"publish","parent":0,"modified":1713903264,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":623},"headData":{"title":"A Jolt of Reality: The Energy Queen at Kinfolx in Oakland | KQED","description":"Nia Jones wants to demystify your high PG&E bill — and build a more sustainable energy future. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Jolt of Reality: The Energy Queen at Kinfolx in Oakland","datePublished":"2024-04-23T20:14:24.000Z","dateModified":"2024-04-23T20:14:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956308/electric-bills-energy-queen-kinfolx-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">We all know \u003ca href=\"https://ballotpedia.org/Rent_is_2_Damn_High\">the rent is too damn high\u003c/a>, but let’s talk about the electricity bill for a minute. \u003c/span>\u003c/p>\n\u003cp>In November, the California Public Utilities Commission approved a rate increase for PG&E customers of approximately 12.8%, or what \u003ca style=\"color: #41a62a\" href=\"https://www.pge.com/en/regulation/general-rate-case.html\" target=\"_blank\" rel=\"noopener\"> PG&E\u003c/a> said should be about an increase of $32.50 for an average bill.\u003c/p>\n\u003cp>For many, this news didn’t hit home until it was reflected in their monthly bill this year. And then questions popped up. Namely, what can be done to lower the cost of electricity?\u003c/p>\n\u003cfigure id=\"attachment_13956427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956427\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg\" alt=\"Students sit in a classroom, taking notes as Nia Jones speaks about climate change and clean energy. \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_7215-1-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to a classroom of students about climate change and clean energy. \u003ccite>(M. Mensah Webb, MS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Enter Nia Jones. She’s a clean energy advocate. In fact, her nickname is the \u003ca href=\"https://www.energyqueen19.com/\" target=\"_blank\" rel=\"noopener\">Energy Queen\u003c/a>. She’s originally from Washington, D.C., and currently based in Oakland. She’s got two immediate goals: to inform people about what’s happening to their energy bill, and to show them how it connects to the bigger picture. \u003c/span>\u003c/p>\n\u003cp>Over the past few months, Jones has hosted discussions on the topic at public libraries around Oakland; \u003cspan style=\"font-weight: 400\">on Tuesday, May 7, she’ll be at \u003ca href=\"https://linktr.ee/kinfolx\" target=\"_blank\" rel=\"noopener\">Kinfolx Cafe\u003c/a> discussing all things electricity.\u003c/span>\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 line with the cafe’s ongoing series of teach-in sessions, where local practitioners share insight on their area of expertise, Jones will discuss lowering electricity costs, the future of electric cars, and ways to use solar power to not only generate energy, but revenue as well.\u003c/p>\n\u003cfigure id=\"attachment_13956428\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13956428\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg\" alt=\"Nia Jones speaking to a room full of attendees at the annual Megawatt conference.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_0902-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nia Jones speaks to attendees of the annual Megawatt conference. \u003ccite>(Njeri Bennet)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jones\u003c/span> has a master’s degree in \u003cspan style=\"font-weight: 400\">energy and resources\u003c/span> from UC Berkeley, and she’s spoken at the United Nations Climate Change Conferences in Egypt and Dubai. But right now she’s focusing her work on the Bay Area.\u003c/p>\n\u003cp>“Oakland has so much potential, in my opinion, to be a leader, and be a real clean community, a sustainable community,” Jones says.\u003c/p>\n\u003cp>As an example, she mentions the \u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.actransit.org/zeb#:~:text=AC%20Transit%20is%20moving%20from,will%20be%20zero%20emission%20buses.\" target=\"_blank\" rel=\"noopener\">AC Transit bus system\u003c/a>, where one out of every 10 buses is a clean energy vehicle. (By 2040, the agency aims to operate a 100% clean energy fleet.) Expanding from there, she says the state has shown the ability to take innovative approaches to energy usage, from its prevalence of electric vehicles to the mass installation of rooftop solar panels. \u003c/span>\u003c/p>\n\u003cp>And while she’s focused locally, Jones knows it’s imperative to broaden the conversation to the national level by looking at how the federal government is supporting energy innovation.\u003c/p>\n\u003cp>“There is legislation and money for us to take advantage of,” Jones tells me during a recent phone call. “And when I say ‘\u003cem>us\u003c/em>,’ I mean Black and Brown communities that are historically disadvantaged when it comes to energy.”\u003c/p>\n\u003cp>Jones adds that her aim is to discuss the concept of “energy justice.” To guide people through the topic, she uses acronyms, like “A.R.C.” Jones tells me that the \u003cspan style=\"font-weight: 400\">A stands for affordable energy, and the R for reliable energy, and the C for clean energy.\u003c/span>\u003c/p>\n\u003cp>Through her unique methodology, Jones is looking to demystify what’s going on with energy. At the same time, she plans on giving gift cards to folks who attend. They’ll not only walk away with a new perspective on how energy works, but also some financial assistance to go toward keeping the lights on.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Nia Jones speaks on clean energy and lowering your electricity bill on Tuesday, May 7, at \u003ca href=\"https://www.instagram.com/kinfolxoak/\">Kinfolx Cafe\u003c/a> in Oakland. The event starts at 6:30pm and is free to all.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956308/electric-bills-energy-queen-kinfolx-oakland","authors":["11491"],"programs":["arts_140"],"categories":["arts_1"],"tags":["arts_1407","arts_8700","arts_22100","arts_1143","arts_585"],"featImg":"arts_13956400","label":"arts_140"},"arts_13956326":{"type":"posts","id":"arts_13956326","meta":{"index":"posts_1591205157","site":"arts","id":"13956326","score":null,"sort":[1713884513000]},"guestAuthors":[],"slug":"tru-gourmet-dim-sum-farmers-market-oakland","title":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","publishDate":1713884513,"format":"standard","headTitle":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets | KQED","labelTerm":{},"content":"\u003cp>\u003cem>\u003cstrong>Editor’s note:\u003c/strong> This story is part of KQED’s \u003ca href=\"https://www.kqed.org/youthtakeover\">Youth Takeover\u003c/a>. Throughout the week of April 22-26, we’re publishing content by high school students from all over the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Ever since I was five years old, one of my favorite traditions has been going to the Grand Lake Farmers Market with my dad every Saturday morning. \u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Nadege.headshot.jpg\" alt=\"\" width=\"160\" height=\"184\">\u003c/p>\n\u003cp>The market has been open since 1998 near the shore of Lake Merritt in Oakland, and it’s the perfect place to find almost anything you can think of — organic produce, fresh flowers and hot meals cooked to order while you wait. When I came with my dad, we’d order fresh gaufres from the Belgian waffle vendor, then browse the ripe nectarines and strawberries that were in season. Sometimes, we’d get rotisserie chicken and potatoes for lunch from one of the food trucks.\u003c/p>\n\u003cp>I even tried dim sum for the first time. One Saturday we noticed a stand called \u003ca href=\"https://www.instagram.com/trugourmet\">Tru Gourmet\u003c/a> that sold all kinds of steamed dumplings and buns. We ordered dumplings and crispy chicken wings, which turned out to be our favorite. Then we found somewhere near the booth to eat it all standing up.\u003c/p>\n\u003cp>That was about 10 years ago. As it turns out, Tru Gourmet is still around, setting up its stand at the Grand Lake Farmers Market — and \u003ca href=\"http://trugourmet.com/locations/\">two other farmers markets around the Bay Area\u003c/a> — every week. When I visited their tent on a recent Saturday, the line was so long that it almost crossed in front of the vendor next door. Inside, the cooks were busy heating the dumplings in bamboo steamers. Everything smelled so good, it was hard to choose. When I finally bit into a savory scallion pancake and delighted in the softness of a juicy pork bun, I urged my dad to order seconds.\u003c/p>\n\u003cfigure id=\"attachment_13956337\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956337\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg\" alt='A display showing different kinds of dim sum available, all arranged in bamboo steamers. A sign on the table reads, \"Cash Only.\"' width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of the different kinds of dim sum available at Tru Gourmet’s Grand Lake Farmers Market stand on a recent Saturday. \u003ccite>(Nadege Mulamba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I realize now is that it isn’t very typical for dim sum to be sold at a farmers market — in fact, Tru Gourmet seems to be the only business doing it regularly here in the Bay Area. It made me curious: What made these chefs decide to set up their business outdoors instead of selling their dumplings inside a more traditional dim sum restaurant? And why doesn’t it seem like very many others are doing it?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the opportunity to interview the owner, Olivia Liu, who shared her story of how the business started.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>KQED: When did you start this business? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Olivia Liu\u003c/b>: Tru Gourmet started with my mom, Cathy Tsui, back in August 2008.\u003c/p>\n\u003cp>\u003cb>Wow, almost sixteen years! Why did you want to create dim sum at the farmers market? \u003c/b>\u003c/p>\n\u003cp>My mother and I had a weekly tradition of dining on dim sum and visiting our local farmers markets, which gave us the idea to combine those two and start a family business. Dim sum translates into “touch of the heart.” Our goal is to touch your heart with handcrafted dim sum made from our hearts. [At Tru Gourmet,] you will find traditional dumplings one might see at popular dim sum houses and modern-day creations that aim to expand one’s view of dim sum, like black truffle shrimp dumplings or spiny lobster dumplings. We also have vegan dumplings such as our kale dumpling and bok choy dumpling, and seasonal [specials] like our asparagus dumpling.\u003c/p>\n\u003cp>We are proud to source most of our produce from the farmers markets we attend.\u003c/p>\n\u003cp>\u003cb>Did you know of any other businesses that were selling dim sum at farmers markets at that time?\u003c/b>\u003c/p>\n\u003cp>Back in 2008, we could have been the only ones. We have never seen [any other] dim sum at any farmers market, but it is common in food festivals.\u003c/p>\n\u003cfigure id=\"attachment_13956335\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956335\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg\" alt=\"A young woman in a white chef's jacket serves dim sum to a guest at a fancy gala.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Gourmet’s Olivia Liu serves dim sum at an event at the Headlands Center for the Arts in Sausalito. \u003ccite>(Andria Lo, courtesy of Headlands Center for the Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>About 10 years ago, my dad and I actually had chicken wings at your Grand Lake market stand. They were so good, and I was sad that you only seemed to sell them once every two months. Do you guys still sell those?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.instagram.com/p/C5-9z0xrCd0/\">spicy crispy chicken wings\u003c/a> are definitely popular, and we also make spicy crispy \u003ca href=\"https://www.instagram.com/p/C5a6fWNr0cl/\">salmon\u003c/a>. We rotate our special every week, which is why it’s only served once in a while. My mother made these wings for me as a child, and they were my absolute favorite! I knew we had to put them on the menu.\u003c/p>\n\u003cp>\u003cb>Are there any challenges with making dim sum work at the farmers market? Do you have to change certain recipes to make it work?\u003c/b>\u003c/p>\n\u003cp>We had never worked at a farmers market before, so we learned how to adapt and improve along the way. In our 15 years of business, we have learned ways to operate more efficiently and effectively, especially in setting up our booth.\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>We have a commissary kitchen we work out of to prepare all of the dim sum. The dumplings are wrapped in the kitchen, and we steam everything fresh at the farmers markets.\u003c/p>\n\u003cp>\u003cb>What is your favorite memory from running this business? Was there a specific customer that stood out to you? \u003c/b>\u003c/p>\n\u003cp>It’s building relationships with my customers. So many regulars come every week and make my dim sum part of their weekly ritual. There have also been many regulars who moved away but make it a priority to stop by whenever they are visiting. Countless mothers ate my dim sum while pregnant, and I saw these babies grow up. Whenever a child wants my food for their birthday party, or if I cater a bar or bat mitzvah, quinceañera, holiday party or wedding, it feels so special to be included in their special day. Any time a first-time customer comes back after they try the dim sum to tell me how much they enjoyed it, it is one of my favorite things. The food industry is a labor of love, and it is incredibly gratifying to receive excellent feedback.\u003c/p>\n\u003cp>One rainy winter day when I first joined the Grand Lake Farmers Market, one of my regular customers, Jefferson, brought me a cup of tea because he saw me shivering in the cold. It was a small gesture, but it meant so much to me, and I still remember it over 10 years later.\u003c/p>\n\u003cfigure id=\"attachment_13956336\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956336\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg\" alt=\"A stack of scallion pancakes on a white plate.\" width=\"1920\" height=\"2379\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-800x991.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1020x1264.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-768x952.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1240x1536.jpg 1240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1653x2048.jpg 1653w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A stack of crispy, savory scallion pancakes. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s really sweet!\u003c/b>\u003c/p>\n\u003cp>Yes, and during the wildfires, a customer named Linda gave me and my mother masks because she was concerned since we work outdoors. Knowing I am more than just a food vendor to these customers warms my heart. Being a part of this amazing community is such a special thing.\u003c/p>\n\u003cp>[People from] all walks of life enjoy my dim sum, from babies to their grandparents, people who have never had it or those with food sensitivities. We have vegetarian, vegan, gluten-free, seafood and meat options. There is something for everyone. Everyone loves dim sum!\u003c/p>\n\u003cp>\u003cb>What’s your favorite item on your menu? \u003c/b>\u003c/p>\n\u003cp>A VIP client of mine hired me to cater her mother’s birthday dinner. She had requested that I make something with black truffles. That is when the black truffle shrimp dumpling was born. It is my personal favorite dumpling and has also become a favorite for many regulars. It’s special how we add black truffle to the shrimp filling, and we also add black truffle to the top of the dumpling.\u003c/p>\n\u003cp>But the traditional shrimp dumpling might be [better] for you if you are a purist. Some would say the shrimp dumpling is how to tell if a dim sum house is good or not.\u003c/p>\n\u003cfigure id=\"attachment_13956334\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg\" alt=\"Two varieties of dim sum on a paper plate. One of them is topped with black truffle shavings.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tru Gourmet’s more modern, creative dim sum items include a shrimp dumpling that incorporates black truffles. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the best thing about selling at the farmers market? \u003c/b>\u003c/p>\n\u003cp>I love working at the farmers market! It’s such a wonderful community. Most of my customers are regulars who come every week, rain or shine. I appreciate their support. Even during the beginning of COVID, regulars came every week. It was because of them that I was able to stay in business.\u003c/p>\n\u003cp>We have been in business for 15 years and hope for another 15 years to come.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://trugourmet.com/\">\u003ci>Tru Gourmet Dim Sum\u003c/i>\u003c/a>\u003ci> is open at the Grand Lake Farmers Market (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003ci>You can also find them at the Marin Farmers Market (3501 Civic Center Dr., San Rafael) on Sundays from 8 a.m. to 1 p.m., and at the California Avenue Farmers Market (400 California Ave., Palo Alto) on Sundays from 9 a.m. to 1 p.m.\u003c/i>\u003cbr>\n\u003cem>\u003cbr>\nNadege Mulamba is a senior at Oakland Technical High School enjoys listening to music, writing and baking in her free time. She is passionate about screenwriting and wants to major in film.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Tru Gourmet has been selling its pork buns and shrimp dumplings outdoors for more than 15 years.","status":"publish","parent":0,"modified":1713824467,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1561},"headData":{"title":"How Tru Gourmet Brought Dim Sum to Bay Area Farmers Markets | KQED","description":"Tru Gourmet has been selling its pork buns and shrimp dumplings outdoors for more than 15 years.","ogTitle":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","ogDescription":"","ogImgId":"","twTitle":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","twDescription":"","twImgId":"","socialTitle":"How Tru Gourmet Brought Dim Sum to Bay Area Farmers Markets %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"How a Dumpling Chef Brought Dim Sum to Bay Area Farmers Markets","datePublished":"2024-04-23T15:01:53.000Z","dateModified":"2024-04-22T22:21:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Nadege Mulamba","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13956326/tru-gourmet-dim-sum-farmers-market-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Editor’s note:\u003c/strong> This story is part of KQED’s \u003ca href=\"https://www.kqed.org/youthtakeover\">Youth Takeover\u003c/a>. Throughout the week of April 22-26, we’re publishing content by high school students from all over the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Ever since I was five years old, one of my favorite traditions has been going to the Grand Lake Farmers Market with my dad every Saturday morning. \u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-13833985\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Nadege.headshot.jpg\" alt=\"\" width=\"160\" height=\"184\">\u003c/p>\n\u003cp>The market has been open since 1998 near the shore of Lake Merritt in Oakland, and it’s the perfect place to find almost anything you can think of — organic produce, fresh flowers and hot meals cooked to order while you wait. When I came with my dad, we’d order fresh gaufres from the Belgian waffle vendor, then browse the ripe nectarines and strawberries that were in season. Sometimes, we’d get rotisserie chicken and potatoes for lunch from one of the food trucks.\u003c/p>\n\u003cp>I even tried dim sum for the first time. One Saturday we noticed a stand called \u003ca href=\"https://www.instagram.com/trugourmet\">Tru Gourmet\u003c/a> that sold all kinds of steamed dumplings and buns. We ordered dumplings and crispy chicken wings, which turned out to be our favorite. Then we found somewhere near the booth to eat it all standing up.\u003c/p>\n\u003cp>That was about 10 years ago. As it turns out, Tru Gourmet is still around, setting up its stand at the Grand Lake Farmers Market — and \u003ca href=\"http://trugourmet.com/locations/\">two other farmers markets around the Bay Area\u003c/a> — every week. When I visited their tent on a recent Saturday, the line was so long that it almost crossed in front of the vendor next door. Inside, the cooks were busy heating the dumplings in bamboo steamers. Everything smelled so good, it was hard to choose. When I finally bit into a savory scallion pancake and delighted in the softness of a juicy pork bun, I urged my dad to order seconds.\u003c/p>\n\u003cfigure id=\"attachment_13956337\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956337\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg\" alt='A display showing different kinds of dim sum available, all arranged in bamboo steamers. A sign on the table reads, \"Cash Only.\"' width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-stand-crop-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of the different kinds of dim sum available at Tru Gourmet’s Grand Lake Farmers Market stand on a recent Saturday. \u003ccite>(Nadege Mulamba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I realize now is that it isn’t very typical for dim sum to be sold at a farmers market — in fact, Tru Gourmet seems to be the only business doing it regularly here in the Bay Area. It made me curious: What made these chefs decide to set up their business outdoors instead of selling their dumplings inside a more traditional dim sum restaurant? And why doesn’t it seem like very many others are doing it?\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>I had the opportunity to interview the owner, Olivia Liu, who shared her story of how the business started.\u003c/p>\n\u003cp>\u003ci>The following interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>KQED: When did you start this business? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Olivia Liu\u003c/b>: Tru Gourmet started with my mom, Cathy Tsui, back in August 2008.\u003c/p>\n\u003cp>\u003cb>Wow, almost sixteen years! Why did you want to create dim sum at the farmers market? \u003c/b>\u003c/p>\n\u003cp>My mother and I had a weekly tradition of dining on dim sum and visiting our local farmers markets, which gave us the idea to combine those two and start a family business. Dim sum translates into “touch of the heart.” Our goal is to touch your heart with handcrafted dim sum made from our hearts. [At Tru Gourmet,] you will find traditional dumplings one might see at popular dim sum houses and modern-day creations that aim to expand one’s view of dim sum, like black truffle shrimp dumplings or spiny lobster dumplings. We also have vegan dumplings such as our kale dumpling and bok choy dumpling, and seasonal [specials] like our asparagus dumpling.\u003c/p>\n\u003cp>We are proud to source most of our produce from the farmers markets we attend.\u003c/p>\n\u003cp>\u003cb>Did you know of any other businesses that were selling dim sum at farmers markets at that time?\u003c/b>\u003c/p>\n\u003cp>Back in 2008, we could have been the only ones. We have never seen [any other] dim sum at any farmers market, but it is common in food festivals.\u003c/p>\n\u003cfigure id=\"attachment_13956335\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956335\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg\" alt=\"A young woman in a white chef's jacket serves dim sum to a guest at a fancy gala.\" width=\"1920\" height=\"1320\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-oivia-credit-andria-lo-1536x1056.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Gourmet’s Olivia Liu serves dim sum at an event at the Headlands Center for the Arts in Sausalito. \u003ccite>(Andria Lo, courtesy of Headlands Center for the Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>About 10 years ago, my dad and I actually had chicken wings at your Grand Lake market stand. They were so good, and I was sad that you only seemed to sell them once every two months. Do you guys still sell those?\u003c/b>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.instagram.com/p/C5-9z0xrCd0/\">spicy crispy chicken wings\u003c/a> are definitely popular, and we also make spicy crispy \u003ca href=\"https://www.instagram.com/p/C5a6fWNr0cl/\">salmon\u003c/a>. We rotate our special every week, which is why it’s only served once in a while. My mother made these wings for me as a child, and they were my absolute favorite! I knew we had to put them on the menu.\u003c/p>\n\u003cp>\u003cb>Are there any challenges with making dim sum work at the farmers market? Do you have to change certain recipes to make it work?\u003c/b>\u003c/p>\n\u003cp>We had never worked at a farmers market before, so we learned how to adapt and improve along the way. In our 15 years of business, we have learned ways to operate more efficiently and effectively, especially in setting up our booth.\u003cb>\u003cbr>\n\u003c/b>\u003c/p>\n\u003cp>We have a commissary kitchen we work out of to prepare all of the dim sum. The dumplings are wrapped in the kitchen, and we steam everything fresh at the farmers markets.\u003c/p>\n\u003cp>\u003cb>What is your favorite memory from running this business? Was there a specific customer that stood out to you? \u003c/b>\u003c/p>\n\u003cp>It’s building relationships with my customers. So many regulars come every week and make my dim sum part of their weekly ritual. There have also been many regulars who moved away but make it a priority to stop by whenever they are visiting. Countless mothers ate my dim sum while pregnant, and I saw these babies grow up. Whenever a child wants my food for their birthday party, or if I cater a bar or bat mitzvah, quinceañera, holiday party or wedding, it feels so special to be included in their special day. Any time a first-time customer comes back after they try the dim sum to tell me how much they enjoyed it, it is one of my favorite things. The food industry is a labor of love, and it is incredibly gratifying to receive excellent feedback.\u003c/p>\n\u003cp>One rainy winter day when I first joined the Grand Lake Farmers Market, one of my regular customers, Jefferson, brought me a cup of tea because he saw me shivering in the cold. It was a small gesture, but it meant so much to me, and I still remember it over 10 years later.\u003c/p>\n\u003cfigure id=\"attachment_13956336\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956336\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg\" alt=\"A stack of scallion pancakes on a white plate.\" width=\"1920\" height=\"2379\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-800x991.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1020x1264.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-768x952.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1240x1536.jpg 1240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-scallion-pancakes-1653x2048.jpg 1653w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A stack of crispy, savory scallion pancakes. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>That’s really sweet!\u003c/b>\u003c/p>\n\u003cp>Yes, and during the wildfires, a customer named Linda gave me and my mother masks because she was concerned since we work outdoors. Knowing I am more than just a food vendor to these customers warms my heart. Being a part of this amazing community is such a special thing.\u003c/p>\n\u003cp>[People from] all walks of life enjoy my dim sum, from babies to their grandparents, people who have never had it or those with food sensitivities. We have vegetarian, vegan, gluten-free, seafood and meat options. There is something for everyone. Everyone loves dim sum!\u003c/p>\n\u003cp>\u003cb>What’s your favorite item on your menu? \u003c/b>\u003c/p>\n\u003cp>A VIP client of mine hired me to cater her mother’s birthday dinner. She had requested that I make something with black truffles. That is when the black truffle shrimp dumpling was born. It is my personal favorite dumpling and has also become a favorite for many regulars. It’s special how we add black truffle to the shrimp filling, and we also add black truffle to the top of the dumpling.\u003c/p>\n\u003cp>But the traditional shrimp dumpling might be [better] for you if you are a purist. Some would say the shrimp dumpling is how to tell if a dim sum house is good or not.\u003c/p>\n\u003cfigure id=\"attachment_13956334\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg\" alt=\"Two varieties of dim sum on a paper plate. One of them is topped with black truffle shavings.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/tru-gourmet-black-truffle-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tru Gourmet’s more modern, creative dim sum items include a shrimp dumpling that incorporates black truffles. \u003ccite>(Courtesy of Olivia Liu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s the best thing about selling at the farmers market? \u003c/b>\u003c/p>\n\u003cp>I love working at the farmers market! It’s such a wonderful community. Most of my customers are regulars who come every week, rain or shine. I appreciate their support. Even during the beginning of COVID, regulars came every week. It was because of them that I was able to stay in business.\u003c/p>\n\u003cp>We have been in business for 15 years and hope for another 15 years to come.\u003c/p>\n\u003chr>\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://trugourmet.com/\">\u003ci>Tru Gourmet Dim Sum\u003c/i>\u003c/a>\u003ci> is open at the Grand Lake Farmers Market (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003ci>You can also find them at the Marin Farmers Market (3501 Civic Center Dr., San Rafael) on Sundays from 8 a.m. to 1 p.m., and at the California Avenue Farmers Market (400 California Ave., Palo Alto) on Sundays from 9 a.m. to 1 p.m.\u003c/i>\u003cbr>\n\u003cem>\u003cbr>\nNadege Mulamba is a senior at Oakland Technical High School enjoys listening to music, writing and baking in her free time. She is passionate about screenwriting and wants to major in film.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956326/tru-gourmet-dim-sum-farmers-market-oakland","authors":["byline_arts_13956326"],"categories":["arts_1","arts_12276"],"tags":["arts_21727","arts_22099","arts_10278","arts_1297","arts_1785","arts_1143","arts_4533"],"featImg":"arts_13956333","label":"source_arts_13956326"},"arts_13956218":{"type":"posts","id":"arts_13956218","meta":{"index":"posts_1591205157","site":"arts","id":"13956218","score":null,"sort":[1713487017000]},"guestAuthors":[],"slug":"late-night-taiwanese-beef-noodle-soup-stinky-tofu-oakland-chinatown","title":"This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.","publishDate":1713487017,"format":"aside","headTitle":"This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m. | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955884,arts_13951914,arts_13952823']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Oakland Chinatown nightlife is alive and well — and delicious — at Lounge Chinatown. ","status":"publish","parent":0,"modified":1713487054,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":943},"headData":{"title":"Oakland Chinatown Late-Night Restaurant Serves Taiwanese Beef Noodle Soup and Stinky Tofu | KQED","description":"Oakland Chinatown nightlife is alive and well — and delicious — at Lounge Chinatown. ","ogTitle":"This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.","ogDescription":"","ogImgId":"","twTitle":"This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.","twDescription":"","twImgId":"","socialTitle":"Oakland Chinatown Late-Night Restaurant Serves Taiwanese Beef Noodle Soup and Stinky Tofu%%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Sleek Taiwanese Street Food Lounge Serves Beef Noodle Soup Until 2:30 a.m.","datePublished":"2024-04-19T00:36:57.000Z","dateModified":"2024-04-19T00:37:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956218/late-night-taiwanese-beef-noodle-soup-stinky-tofu-oakland-chinatown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13956224\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg\" alt=\"Two men devouring a bowl of soup noodles and a plate of fried tofu, with chopsticks in their hands.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lounge Chinatown serves an array of Taiwanese street food classics — including stinky tofu — until 2:30 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Much has been written about the \u003ca href=\"https://www.theatlantic.com/technology/archive/2019/02/americas-chinatowns-are-disappearing/581767/\">demise of the American Chinatown\u003c/a>, as well as the specific troubles that have plagued Oakland Chinatown in recent years — a \u003ca href=\"https://www.mercurynews.com/2022/08/01/oakland-chinatown-faces-a-dual-pandemic-of-violence-covid/\">double whammy\u003c/a> of pandemic-related doldrums and \u003ca href=\"https://oaklandside.org/2021/02/12/oakland-chinatown-policing-hate-crimes-community/\">fears about anti-Asian violence\u003c/a>. These days, the neighborhood feels like a ghost town anytime after 6 o’clock at night, to say nothing of the late-night jook and roast duck feasts I remember enjoying even just five or six years ago.\u003c/p>\n\u003cp>You’d never guess at any of this, though, if your only data point was Lounge Chinatown, a stylish Taiwanese bar and restaurant that opened in December of 2022 with the explicit intention of being a late-night destination: It serves its massive menu of Taiwanese and Chinese street food specialties until 2:30 a.m., seven days a week.\u003c/p>\n\u003cp>Run by the folks behind Dragon Gate (\u003ca href=\"https://www.kqed.org/arts/13918993/dragon-gate-oakland-taiwanese-restaurant-reopening-karaoke\">another classic Oakland night spot\u003c/a>), Lounge stands out like a gaudily neon-lit, bamboo-bedecked beacon amid the well-weathered storefronts and boarded-up windows of 8th Street, in the heart of Chinatown. At a little past 9 o’clock on a recent Thursday night, it was one of just a small handful of places in the entire neighborhood that was still open.\u003c/p>\n\u003cp>The first thing you notice about Lounge Chinatown is the decor, which is so hiply and aggressively Asia-fied in its aesthetics that 20-year-old me, at the very height of my AZN pride, would have \u003ci>eaten it up\u003c/i> — all sleek red leather booths, lucky cat figurines and sexily back-lit Taiwanese whiskey bottles. Five or six different kinds of light fixtures, all designed to resemble various paper lanterns, bask the dining room in a nightclub-like glow. Meanwhile, a mural running the length of the restaurant depicts an unidentified Asian night market scene in such a way that the night market looks like the coolest damn place in the world.\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>This is the kind of restaurant where you might imagine Jet Li — or Son Goku, at the height of his powers — strolling in for a late-night bowl of noodles. And, honest to God, even middle-aged me found the whole vibe to be pretty badass.\u003c/p>\n\u003cfigure id=\"attachment_13956225\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg\" alt='Exterior of a restaurant on a dark street. The sign reads \"Lounge Chinatown,\" and the entrance is suffused in glowing purple light.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lounge-Chinatown-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant’s aggressively Asia-fied aesthetics are a whole vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main reason we’d come, however, is because I can never resist the siren call of \u003ca href=\"https://www.kqed.org/arts/13940133/stinky-tofu-childrens-book-ra-pu-zel\">stinky tofu\u003c/a> — or of \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">Taiwanese street food\u003c/a>, more broadly. Even more so when it’s still available hours after midnight. As it turns out, the menu covers a surprisingly (and intimidatingly) vast range of Chinese and Taiwanese food genres, running the gamut from meat skewers to hot pot and malatang. You’ll do very well for yourself if you stick to the most famous Taiwanese classics.\u003c/p>\n\u003cp>If you aren’t unnecessarily squeamish, you’ll start, as we did, with an order of the fried stinky tofu, which arrives at the table crisp-edged and deliciously pungent, served with all the standard accompaniments: pickled cabbage, soy paste dressing and a dollop of chili sauce. It’s about as tasty a version as you can find in the East Bay.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955884,arts_13951914,arts_13952823","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The best way to sample a bunch of things is to order one of the bento boxes, which come with a big scoop of \u003ca href=\"https://www.kqed.org/arts/13897498/mama-liu-lu-rou-fan-taiwanese-food-comic\">lu rou fan\u003c/a> (braised pork rice), pickles, sautéed greens and a marinated egg. We went with the fried pork chop — a nostalgic classic for anyone who’s ever bought a boxed lunch at a \u003ca href=\"https://www.eater.com/2019/3/6/18241749/bento-box-best-food-train-stations-taiwan\">train station in Taiwan\u003c/a>. Lounge’s version hits all the right notes: the jolt of five-spice powder on the crunchy batter, the juiciness and lavish fattiness of the thick, bone-in chop.\u003c/p>\n\u003cp>But the star of the menu has got to be the beef noodle soup, a faithful rendition of one of Taiwan’s most famous dishes. The noodles are thick and chewy. The generous chunks of beef shank and tendon are slow-cooked to a jiggly, luxurious tenderness. And the broth? Spicy and savory, heavy on the tongue-numbing Sichuan peppercorn — almost \u003ci>too \u003c/i>boldly flavorful for me to finish the entire bowl, making it perfect for sharing. It’s pure comfort food.\u003c/p>\n\u003cp>I’ll have to come back again, with more stomach space or a larger group, to try the extensive selection of lu wei, a uniquely Taiwanese genre of cold, braised street snacks.\u003c/p>\n\u003cp>My usual worry with a place like Lounge Chinatown is that it’ll be too loud or too trendy — too many weekend karaoke warriors singing badly in public. But the truth is, the restaurant was busy during our visit but not exceptionally so. The vibe was more Chill Place for Quiet Conversation than it was Loud Party Zone. Like the rest of Chinatown, it seems, the restaurant is just starting to get things rolling again. And I, for one, am ready to see what it looks like when it really hits its stride.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Lounge Chinatown is open 10:30 a.m.–2:30 a.m. daily at 366 8th St. in Oakland.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956218/late-night-taiwanese-beef-noodle-soup-stinky-tofu-oakland-chinatown","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_2654","arts_21727","arts_10278","arts_1297","arts_8805","arts_1143","arts_14396","arts_15151","arts_21928"],"featImg":"arts_13956223","label":"source_arts_13956218"},"arts_13956068":{"type":"posts","id":"arts_13956068","meta":{"index":"posts_1591205157","site":"arts","id":"13956068","score":null,"sort":[1713434440000]},"guestAuthors":[],"slug":"deep-sea-fishing-filipino-roots-and-belonging-where-we-are","title":"Deep Sea Fishing, Filipino Roots and Belonging ‘Where We Are’","publishDate":1713434440,"format":"audio","headTitle":"Deep Sea Fishing, Filipino Roots and Belonging ‘Where We Are’ | KQED","labelTerm":{"term":8720,"site":"arts"},"content":"\u003cp> \u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>Like all good sailing stories, Adonis’ love for the ocean begins with a shipwreck followed by a face-to-face meeting with a huge eel. It involves the search for personal identity and the need to pad pockets with paper. Just like many other aspects of Adonis’ life, it centers community.\u003c/p>\n\u003cp>Adonis is a DJ who is immersed in downtown Oakland’s nightlife scene. They currently work with \u003ca href=\"https://www.instagram.com/clubablunt510/\" target=\"_blank\" rel=\"noopener\">Club A.B.L.U.N.T. \u003c/a>(Asian Black Latinx Uniting with Native Tribes) throwing parties that center queer folks at venues around Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13956076\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956076 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47%E2%80%AFPM-800x1191.png\" alt=\"Adonis stands behind a set of turntables while DJing at an event in Oakland. \" width=\"800\" height=\"1191\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-800x1191.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-160x238.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-768x1143.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis stands behind a set of turntables while DJing at an event in Oakland. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When they’re not on the turntables, Adonis spends significant portions of their summers doing deep-sea commercial fishing in Alaska. Adonis sees it as a way to pay bills, build community, and learn more about their Filipino roots.\u003c/p>\n\u003cp>Adopted from Cebu City as a child and raised in Maine, Adonis’ quest to learn more about their heritage has taken them across oceans and seas. They’ve taken trips to visit the Philippines, and have studied the Filipino martial art of \u003ca href=\"https://www.eskabodaan.net/\">Eskabo Daan\u003c/a>.\u003c/p>\n\u003cp>This week we discuss how it all intertwines — the search for self, love of community, deep sea fishing and appreciation of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13956077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956077 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18%E2%80%AFPM-800x1023.png\" alt=\"A pile of fish appear in the foreground of a photo of two people in a boat on a body of water.\" width=\"800\" height=\"1023\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-800x1023.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1020x1304.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-160x205.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-768x982.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1201x1536.png 1201w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM.png 1234w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis and a friend bundled up on a cold but successful day of deep sea fishing in Alaska. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC1228855841\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, Host: \u003c/b>\u003cspan style=\"font-weight: 400\">Welcome to Rightnowish, it’s your host, Pendarvis Harshaw. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ok, we all know that one person who has a damn good life story to tell. You know, that one person who has seen some wild things and has had some extraordinary experiences, someone like today’s guest. Their name is Adonis.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis is a deep sea diver, a nightclub DJ, a commercial fisherman, and a highly-trained martial artIst, plus they also have a day job. Still, through all of these experiences, they have the ability to find community anywhere, be it in a sea of people in a crowded club or literally in the middle of the ocean. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to the Bay Area, Adonis has participated in collectives that have been influential in Oakland’s vibrant, queer nightlife. Each one brings much-needed representation and exposure for queer, BIPOC DJs and performers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis told me some amazing stories about exploration, friendship, and getting connected to the roots of their Filipino identity. I invite you all to enjoy this ride, right after this message.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> You have this wonderful story of your fascination with the ocean and the seafaring creatures of the world. Where does it all begin? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis, Guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> I really think a big part of this story, for me, is being an adoptee. Uh, my parents were from Maine, or, and they live there now. And so I went to Maine, and I started to be a bit rebellious, they might say. And so there was a punk scene in Maine, it got me traveling around. I had lived in Guatemala in Quetzaltenango. I was going to this school called Proyecto Lingüístico de Quetzalteco.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There had been a post online. It was called riseup.net, which is what all the anarchists use. It was encrypted, uh, encrypted email. And so there was a group that I had been in at the time, which was for women and trans women and non binary folks to connect around shared interests of travel, punk, whatever, music. And so, there was a call out that there was an anarchist sailing meetup in, uh, Rio Dulce, in Guatemala. I wasn’t on the internet like that, so I reached out on my little computer, actually probably I had a library computer, and tried to figure out who was going from our crews.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There were two spots and, or maybe three spots, and me and a couple friends, who also used to live here in Oakland, we all, we grabbed those spots out of many people ‘cause of our charisma and good looks, I imagine. And so we all got down to Guatemala, however we got down there, and, uh, jumped onto, into these workshops. People had brought their boats, there was people from Spain, people from Canada,\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I really got to see the ocean in a very specific way through sailing. And we were going from Rio Dulce to the Las Islas de la Bahia in Honduras. I forget which one. I think it was Utila. And the boat just fell apart in the storm. Like, the tiller, which is how you control the rudder of the boat, just snapped off. Everything just fell apart and we had to limp back. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And they were like, “Oh, I’m so sorry. Like, this was supposed to be really cool for you.” And I was so seasick. This was the first, I was like throwing up everywhere. I couldn’t keep food down. It was four days of just trying to get to this place that was not far away. And I, we got back to land and like, “We understand if you want to get off,” and I just looked at them and I was like, ‘That was the most amazing thing I’ve ever done in my life.’ \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You said you had come in contact with an eel..\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">Right, so eventually, we finally made it to Utila. We had to go back, because we were eventually going to go up to Cuba and I think this was 2012. And, um, from where, where I’m from, if you’re in Maine, if you are in the ocean, it’s probably because you fell in and you’ll maybe die there. You just don’t do that. There’s a lot of sailors there. They’re like, “No, no, no, we don’t go swimming here, that’s how you die.” And so I had that in my head, that’s what would happen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We get to the Bay Islands and they’re like, oh, we’re going scuba or not scuba diving, uh, “We’re going snorkeling.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> And I was like, ‘That sounds boring.’ And they’re like, “Oh no, we just crossed this really razor sharp reef over here in our flippers walking backwards. And then you jump in and it’s really beautiful.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And, uh, they finally convinced me. I put on these flippers and so I flopped in, and the reef is just this like, It felt iridescent. The sun was coming through the water. There was just colors everywhere, fish flying around my face. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Um, I looked down and there’s this emerald pile of something on the ground. I’m like, ‘What is that?’ I knew I could dive a little bit. And so, I dove down as deep as I could. And I got close enough and I was like, ‘Oh, that’s a moray eel.’ It was a, like, 15 to 20-foot long moray eel and it had a head that was maybe the size of my own head and it was opening its mouth up and down, up and down with these razor sharp teeth and I was so enamored with this beautiful thing in front of me. I just put my face into it and I stared at it.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t even know how long I had been down there for. So we go back up, and they’re like, “What the hell are you doing down there?” And I was like, ‘Did you guys see that?’ They were like, “Yeah, and that thing could bite you. Like, you just don’t do that.” But I was so enthralled, and I was like, I can’t stop. And so for the days that we were there still repairing our boats, every day I went down there to just look at things. And from that day forward, um, my life became sailboats. And then after that, I would sail for about four years, having my own vessel, um, going up to Alaska and fishing up there, uh, going, taking other people’s boats to Cuba back in the day and helping people get down to Panama, going through Panama canal, all over. So that’s really how it all began. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It could almost seem conflicting to some, where it’s like, wait, you fell in love with the eel specifically, the fish, and then you in turn become a hunter and later become a fisherman. And what, what’s the connection between the two? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was on these boats with these really amazing women who were sailors, and they all sailed together. They would go to different parts of the world, meet back up, and these women were like, I was like, ‘what do you guys do for work?’ And they were like, “Oh, we are commercial fishermen in Alaska.” And I was like, ‘So I can just go up there and make thousands of dollars salmon fishing?’ And they were like, “This is the best kept secret. You should come up there and we’ll help you get a job.”\u003c/span> \u003cspan style=\"font-weight: 400\">So these women actually helped place me into these positions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I know Native folks, and I know a couple of like, uh, Black folks, even that came up from Oakland in the 70s that fished up there. But people who were actually running boats or crew, it’s very rare to see people of color up there. And so there’s a whole lineage of Filipinos that were up there in this cannery, which I now fish for. There’s actually a little hut that’s called San Paquita and Caul and that’s where all the Filipinos would hang out at. Um, and it’s still there to this day, and there’s graffiti all over it in this old cannery. And it also has this very huge connection to my life and understanding my own identity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was adopted from Cebu City.\u003c/span> \u003cspan style=\"font-weight: 400\">I didn’t feel like I had this connection, right? I was like, oh, I don’t know how to speak these languages. I don’t know what my people were doing. I don’t feel connected to my bloodline. And so to have that all tied back together with, I mean, our people were sailors, how did we get there?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can look at the Bajau people. Those people are spearfishing. They make their own goggles, they were making their own flippers out of whatever they had around, and they were diving down there for 5, 6, 7, 8, 10 minutes getting food. And they’re still more or less nomadic people that live on boats in the Philippines.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I was doing these things, I was like, ‘Oh, this is what my people did. Oh, I can sail. Oh, I know how to fish,’ like, these are skills and talents that live in my blood. And so I created that, like, art from that, just even, like, the art of sailing, knowing how to sail well, and knowing how to fish well, and knowing how to create lures, and knowing how to cast nets. That lives in my body and so I get to express it. Even though I’m not in the Philippines, it was beautiful to feel like I could integrate my mind and body into skills that I feel my people were amazing at. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> That common thread of things that are, that have been present in your ancestors showing up through you through multiple ways, you have a wide array of talents and fishing is just one of them\u003c/span> \u003cspan style=\"font-weight: 400\">and you’re deeply involved in the community and a number of different groups. I wanted to bring the discussion to the work that you do in Oakland in the nightlife and, and your involvement in it. And so if we could get a little bit of background on yourself as a DJ, tell me about that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">What was cool about that is that I met this person, and we decided to make art together. And so we created We Are The Ones We’ve Been Waiting For. And\u003c/span> \u003cspan style=\"font-weight: 400\">I started working here as a wardrobe stylist and set design, um, when I came to the Bay Area. And so, I would use those skills I was learning in the commercial world, in the commercial industries, and bring it to We Are the Ones, which was highlighting the narratives of, um, Black and brown trans folks in the bay. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the three to five years that We Are The Ones was organizing together, um, we just had some really beautiful parties, a lot of amazing people came through who are now, like, doing really well out here in nightlife. And so now I’m with Club ABlunt, which stands for \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> Asian, Black, Latinos, United with Native Tribes. And that was a collective that my very good friend, Melanique Robichaud, or Black, she started with these other women in the 90s, in the early 90s. And so once We Are The Ones went its direction and a few of us went another direction, and so it’s now me and, uh, Aura and DJ Brown Amy and Black who are working together to do a very similar, similar thing. it just feels like we’re now out of the underground and we’re, we’ve been at the Oakland museum at the, I’m going to be representing then at the SF library.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We’ve been able to pull much bigger, uh, artists as well. People want it. Like, we had Susie Analog at Counterpulse for Oakland Pride and so it’s been really beautiful to feel united on a, on a more global front.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> So much about Oakland in general, specifically downtown Oakland, the nightlife scene-how would you describe what’s going on right now in Oakland’s queer nightlife scene for folks of color?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">You know, so I feel like I took off a year and a half from going out, and I was like, okay, I’m gonna work on some other projects. It’s been really beautiful to reintegrate into nightlife because, and especially into queer and gay nightlife, which is something that I hadn’t really done. I was creating those events for people, and now I’m going to other people’s events at bars that I really had never spent time in. So, like, I mean, The Port’s about to close down, or like, going to the White Horse, or going to Fluid, which is a new place that’s doing really well. It’s really beautiful and seeing that just proliferate. Because a lot of the times I’m like, ‘SF actually doesn’t really care about us.’ SF feels really gatekeep-y and it’s just pulling all this talent from other parts of the world when there’s so much talent here in the Bay. It’s so nice to see this talent in Oakland.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m noticing this common thread of community and it brings me to wonder, like, when you think of the concept of belonging, what comes to mind?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I guess, as an adoptee, again, I didn’t feel like I belonged. But I feel like I just had to kind of alter my mindset. And be like, I do belong, and I can be here with you, can you be here with me? And when we ask these questions, and I think we really have to look internally and accept ourselves and love ourselves, to know that if anything, we belong where we are.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And no one can take that away from you. They can try, and they will and it gets violent, but no- I think that’s why we even choose to fight back, is because we understand we belong. And that’s why I do the work that I do, or even just be kind to people because I’m like, ‘You belong and your life should also be filled with ease and grace.’\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">When I think about, you said like, it’s a way of fighting, you literally are trained in martial arts as well. And even through that further community, further sense of belonging, maybe we could start with, um, what led you to martial arts and then we could talk about belonging in that as well.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I mean I danced for a very long time in my life. I played instruments and I think all of those things are connected to the soul of just, you know, being Cebuano, being Visayan, and so I was like, ‘I’m gonna find another art,’ and so I chose-I was like, oh, I’ll try martial arts. So I went on the internet. There wasn’t many places I found, but one stood out, which was called Eskabodan. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I first walked in, I knew it was a place I belonged to. The school was doing really well at the time on Polk Street and so I stayed. I still train with Grandmaster Kastor today, and he is also a legend. I mean, and now I’m training for my second degree black belt. And I also am assisting him in teaching when we travel to Europe.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s been really beautiful to feel another, another type of community here that is very Filipino and very rooted in a Filipino art and very rooted in martial arts. It’s like dancing and it’s a total meditation, which makes me feel really calm and it makes me feel confident.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so when I’m in a place that I think at one point that I would have felt nervous about being in, for my own safety of my body or emotional safety or whatever. I can remind myself that I can be calm and I can remember that I do belong here and that I don’t really have to be afraid.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was in Paris actually, coming back from a seminar that we were teaching and, uh, some young kid ripped, tried to rip my necklace off of my, off of my body. And I have never had to use any of my skills that way. And I just remember my knee jerk reaction was to grab them, twist, twist their wrists in a certain way, and then I saw, I saw it. I saw all the openings. I saw where I could have caused this person harm, or taken them out in a certain way. And all I did was I just like, put them on the ground.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> [laughs] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And I was like, ‘That’s mine. Please give it back,’ and he did. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like, time felt like it slowed down, and I was like, oh, this is what I do this for. I do this so I can protect myself, and I can also protect my friends, and I can be confident in the world, which is what I feel like a lot of the work that I’ve done in general is about. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s beautiful, because I’m watching my daughter do martial arts now and I’m like, ‘I wonder will this actually sink in,’ you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> It really sinks in. And once it sinks in, it feels like, you can only learn, it’s, it’s like a lesson in life. There’s always more to learn, but the stuff that you learn is priceless and it will always be with you.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">The folks who raised you, your parents, what do they think of your journey, of all the skills that you’ve acquired, all the places that you’ve been, this person that you’ve become? Do they appreciate all of that?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> They do. They’ve always loved me and told me that I was doing a great job. You know, so I was raised by white people, and so I feel like they have this thing where they’re like, “You can do whatever you want in the world.” And so I was told that and, you know, I actually really appreciate that from them.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I mean a lot of my friends, they were told that they were basically demons and-for being queer or gay or being trans or whatever and just demonized for their beliefs or kicked out of their house. My parents would never have done that to me. I didn’t even know parents were like that ‘cause my parents weren’t like that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now just through the traditions that I practice and the ways that I view the world. I understand, even though they’re not my birth parents, but both my birth parents and my adoptive parents are the most important things-that they, one my birth parents brought me into the world and then these people raised me. Now I appreciate them, and they have, and what I realize is that they have always loved and appreciated me. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> All of the things that you do from the martial arts to the fishing, DJing, community building, if there were a way to succinctly tie them all together, how would you explain what the common thread is?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I believe as an artist I have this very specific desire to live in a very specific way. And at first it was the thrill of traveling and then the thrill of creating art, and then the thrill of learning, and then the, uh, and just having this lust for experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I want other people to be able to experience life this way if they want to. I have allowed myself to do that, and I also believe that you should do that. And so, when we get together, what does that look like? Or, like, let’s talk about it, let’s sing about it, let’s write about it, let’s draw about it, let’s what, how do we feel alive? There’s something there that is, like, about living to me. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It seems to be the thread of my life right now is that, you know, you have one life, but there are many lives to be lived within it and you are another example of that. And so, yeah, thank you. Thank you for that reminder.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\"> Seriously, thank you.Thank you, thank you, thank you. Big shoutout to Adonis, I appreciate your wisdom and it’s extremely clear that your many experiences have shaped your ability to find and build community wherever you go.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more info on queer nightlife in Oakland, Club ABLUNT’s instagram account is clubablunt510. That’s spelled like club A-B-L-U-N-T, and that’s 510 as in the area code.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis can be found on Instagram at bodegavendetta It’s spelled B-O-D-E-G-A V-E-N-D-E-T-T-A.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This episode was hosted by me, Pendarvis Harshaw. It was produced by Sheree Bishop and Marisol Medina-Cadena. Chris Hambrick is our editor. Brendan Willard is our engineer\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Rightnowish team is also supported by Jen Chien, Katie Sprenger, Cesar Saldaña, Ugur Dursun and Holly Kernan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rightnowish is a KQED production. Until next time, peace!\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Adonis is a DJ who blends together a search for self, deep sea fishing and the love of community.","status":"publish","parent":0,"modified":1713483138,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":69,"wordCount":4189},"headData":{"title":"Deep Sea Fishing, Filipino Roots and Belonging ‘Where We Are’ | KQED","description":"Like all good sailing stories, Adonis' love for the ocean begins with a shipwreck followed by a face-to-face meeting with a huge eel. It involves the search for personal identity and the need to pad pockets with paper. Just like many other aspects of Adonis' life, it centers community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Like all good sailing stories, Adonis' love for the ocean begins with a shipwreck followed by a face-to-face meeting with a huge eel. It involves the search for personal identity and the need to pad pockets with paper. Just like many other aspects of Adonis' life, it centers community.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Deep Sea Fishing, Filipino Roots and Belonging ‘Where We Are’","datePublished":"2024-04-18T10:00:40.000Z","dateModified":"2024-04-18T23:32:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"audioUrl":"https://www.podtrac.com/pts/redirect.mp3/chrt.fm/track/G6C7C3/traffic.megaphone.fm/KQINC1228855841.mp3?updated=1713389171","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956068/deep-sea-fishing-filipino-roots-and-belonging-where-we-are","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"#episode-transcript\">\u003ci>View the full episode transcript.\u003c/i>\u003c/a>\u003c/p>\n\u003cp>Like all good sailing stories, Adonis’ love for the ocean begins with a shipwreck followed by a face-to-face meeting with a huge eel. It involves the search for personal identity and the need to pad pockets with paper. Just like many other aspects of Adonis’ life, it centers community.\u003c/p>\n\u003cp>Adonis is a DJ who is immersed in downtown Oakland’s nightlife scene. They currently work with \u003ca href=\"https://www.instagram.com/clubablunt510/\" target=\"_blank\" rel=\"noopener\">Club A.B.L.U.N.T. \u003c/a>(Asian Black Latinx Uniting with Native Tribes) throwing parties that center queer folks at venues around Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13956076\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956076 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47%E2%80%AFPM-800x1191.png\" alt=\"Adonis stands behind a set of turntables while DJing at an event in Oakland. \" width=\"800\" height=\"1191\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-800x1191.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-160x238.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM-768x1143.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.18.47 PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis stands behind a set of turntables while DJing at an event in Oakland. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When they’re not on the turntables, Adonis spends significant portions of their summers doing deep-sea commercial fishing in Alaska. Adonis sees it as a way to pay bills, build community, and learn more about their Filipino roots.\u003c/p>\n\u003cp>Adopted from Cebu City as a child and raised in Maine, Adonis’ quest to learn more about their heritage has taken them across oceans and seas. They’ve taken trips to visit the Philippines, and have studied the Filipino martial art of \u003ca href=\"https://www.eskabodaan.net/\">Eskabo Daan\u003c/a>.\u003c/p>\n\u003cp>This week we discuss how it all intertwines — the search for self, love of community, deep sea fishing and appreciation of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_13956077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956077 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18%E2%80%AFPM-800x1023.png\" alt=\"A pile of fish appear in the foreground of a photo of two people in a boat on a body of water.\" width=\"800\" height=\"1023\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-800x1023.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1020x1304.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-160x205.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-768x982.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM-1201x1536.png 1201w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Screenshot-2024-04-16-at-12.19.18 PM.png 1234w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Adonis and a friend bundled up on a cold but successful day of deep sea fishing in Alaska. \u003ccite>(Courtesy of Adonis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC1228855841\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2 id=\"episode-transcript\">Episode Transcript\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This is a computer-generated transcript. While our team has reviewed it, there may be errors.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw, Host: \u003c/b>\u003cspan style=\"font-weight: 400\">Welcome to Rightnowish, it’s your host, Pendarvis Harshaw. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ok, we all know that one person who has a damn good life story to tell. You know, that one person who has seen some wild things and has had some extraordinary experiences, someone like today’s guest. Their name is Adonis.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis is a deep sea diver, a nightclub DJ, a commercial fisherman, and a highly-trained martial artIst, plus they also have a day job. Still, through all of these experiences, they have the ability to find community anywhere, be it in a sea of people in a crowded club or literally in the middle of the ocean. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to the Bay Area, Adonis has participated in collectives that have been influential in Oakland’s vibrant, queer nightlife. Each one brings much-needed representation and exposure for queer, BIPOC DJs and performers.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis told me some amazing stories about exploration, friendship, and getting connected to the roots of their Filipino identity. I invite you all to enjoy this ride, right after this message.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pendarvis Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> You have this wonderful story of your fascination with the ocean and the seafaring creatures of the world. Where does it all begin? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis, Guest:\u003c/b>\u003cspan style=\"font-weight: 400\"> I really think a big part of this story, for me, is being an adoptee. Uh, my parents were from Maine, or, and they live there now. And so I went to Maine, and I started to be a bit rebellious, they might say. And so there was a punk scene in Maine, it got me traveling around. I had lived in Guatemala in Quetzaltenango. I was going to this school called Proyecto Lingüístico de Quetzalteco.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There had been a post online. It was called riseup.net, which is what all the anarchists use. It was encrypted, uh, encrypted email. And so there was a group that I had been in at the time, which was for women and trans women and non binary folks to connect around shared interests of travel, punk, whatever, music. And so, there was a call out that there was an anarchist sailing meetup in, uh, Rio Dulce, in Guatemala. I wasn’t on the internet like that, so I reached out on my little computer, actually probably I had a library computer, and tried to figure out who was going from our crews.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There were two spots and, or maybe three spots, and me and a couple friends, who also used to live here in Oakland, we all, we grabbed those spots out of many people ‘cause of our charisma and good looks, I imagine. And so we all got down to Guatemala, however we got down there, and, uh, jumped onto, into these workshops. People had brought their boats, there was people from Spain, people from Canada,\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I really got to see the ocean in a very specific way through sailing. And we were going from Rio Dulce to the Las Islas de la Bahia in Honduras. I forget which one. I think it was Utila. And the boat just fell apart in the storm. Like, the tiller, which is how you control the rudder of the boat, just snapped off. Everything just fell apart and we had to limp back. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And they were like, “Oh, I’m so sorry. Like, this was supposed to be really cool for you.” And I was so seasick. This was the first, I was like throwing up everywhere. I couldn’t keep food down. It was four days of just trying to get to this place that was not far away. And I, we got back to land and like, “We understand if you want to get off,” and I just looked at them and I was like, ‘That was the most amazing thing I’ve ever done in my life.’ \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">You said you had come in contact with an eel..\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">Right, so eventually, we finally made it to Utila. We had to go back, because we were eventually going to go up to Cuba and I think this was 2012. And, um, from where, where I’m from, if you’re in Maine, if you are in the ocean, it’s probably because you fell in and you’ll maybe die there. You just don’t do that. There’s a lot of sailors there. They’re like, “No, no, no, we don’t go swimming here, that’s how you die.” And so I had that in my head, that’s what would happen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We get to the Bay Islands and they’re like, oh, we’re going scuba or not scuba diving, uh, “We’re going snorkeling.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[Chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> And I was like, ‘That sounds boring.’ And they’re like, “Oh no, we just crossed this really razor sharp reef over here in our flippers walking backwards. And then you jump in and it’s really beautiful.” \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And, uh, they finally convinced me. I put on these flippers and so I flopped in, and the reef is just this like, It felt iridescent. The sun was coming through the water. There was just colors everywhere, fish flying around my face. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Um, I looked down and there’s this emerald pile of something on the ground. I’m like, ‘What is that?’ I knew I could dive a little bit. And so, I dove down as deep as I could. And I got close enough and I was like, ‘Oh, that’s a moray eel.’ It was a, like, 15 to 20-foot long moray eel and it had a head that was maybe the size of my own head and it was opening its mouth up and down, up and down with these razor sharp teeth and I was so enamored with this beautiful thing in front of me. I just put my face into it and I stared at it.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t even know how long I had been down there for. So we go back up, and they’re like, “What the hell are you doing down there?” And I was like, ‘Did you guys see that?’ They were like, “Yeah, and that thing could bite you. Like, you just don’t do that.” But I was so enthralled, and I was like, I can’t stop. And so for the days that we were there still repairing our boats, every day I went down there to just look at things. And from that day forward, um, my life became sailboats. And then after that, I would sail for about four years, having my own vessel, um, going up to Alaska and fishing up there, uh, going, taking other people’s boats to Cuba back in the day and helping people get down to Panama, going through Panama canal, all over. So that’s really how it all began. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It could almost seem conflicting to some, where it’s like, wait, you fell in love with the eel specifically, the fish, and then you in turn become a hunter and later become a fisherman. And what, what’s the connection between the two? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was on these boats with these really amazing women who were sailors, and they all sailed together. They would go to different parts of the world, meet back up, and these women were like, I was like, ‘what do you guys do for work?’ And they were like, “Oh, we are commercial fishermen in Alaska.” And I was like, ‘So I can just go up there and make thousands of dollars salmon fishing?’ And they were like, “This is the best kept secret. You should come up there and we’ll help you get a job.”\u003c/span> \u003cspan style=\"font-weight: 400\">So these women actually helped place me into these positions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I know Native folks, and I know a couple of like, uh, Black folks, even that came up from Oakland in the 70s that fished up there. But people who were actually running boats or crew, it’s very rare to see people of color up there. And so there’s a whole lineage of Filipinos that were up there in this cannery, which I now fish for. There’s actually a little hut that’s called San Paquita and Caul and that’s where all the Filipinos would hang out at. Um, and it’s still there to this day, and there’s graffiti all over it in this old cannery. And it also has this very huge connection to my life and understanding my own identity. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I was adopted from Cebu City.\u003c/span> \u003cspan style=\"font-weight: 400\">I didn’t feel like I had this connection, right? I was like, oh, I don’t know how to speak these languages. I don’t know what my people were doing. I don’t feel connected to my bloodline. And so to have that all tied back together with, I mean, our people were sailors, how did we get there?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can look at the Bajau people. Those people are spearfishing. They make their own goggles, they were making their own flippers out of whatever they had around, and they were diving down there for 5, 6, 7, 8, 10 minutes getting food. And they’re still more or less nomadic people that live on boats in the Philippines.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I was doing these things, I was like, ‘Oh, this is what my people did. Oh, I can sail. Oh, I know how to fish,’ like, these are skills and talents that live in my blood. And so I created that, like, art from that, just even, like, the art of sailing, knowing how to sail well, and knowing how to fish well, and knowing how to create lures, and knowing how to cast nets. That lives in my body and so I get to express it. Even though I’m not in the Philippines, it was beautiful to feel like I could integrate my mind and body into skills that I feel my people were amazing at. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> That common thread of things that are, that have been present in your ancestors showing up through you through multiple ways, you have a wide array of talents and fishing is just one of them\u003c/span> \u003cspan style=\"font-weight: 400\">and you’re deeply involved in the community and a number of different groups. I wanted to bring the discussion to the work that you do in Oakland in the nightlife and, and your involvement in it. And so if we could get a little bit of background on yourself as a DJ, tell me about that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">What was cool about that is that I met this person, and we decided to make art together. And so we created We Are The Ones We’ve Been Waiting For. And\u003c/span> \u003cspan style=\"font-weight: 400\">I started working here as a wardrobe stylist and set design, um, when I came to the Bay Area. And so, I would use those skills I was learning in the commercial world, in the commercial industries, and bring it to We Are the Ones, which was highlighting the narratives of, um, Black and brown trans folks in the bay. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the three to five years that We Are The Ones was organizing together, um, we just had some really beautiful parties, a lot of amazing people came through who are now, like, doing really well out here in nightlife. And so now I’m with Club ABlunt, which stands for \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">[chuckles]\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> Asian, Black, Latinos, United with Native Tribes. And that was a collective that my very good friend, Melanique Robichaud, or Black, she started with these other women in the 90s, in the early 90s. And so once We Are The Ones went its direction and a few of us went another direction, and so it’s now me and, uh, Aura and DJ Brown Amy and Black who are working together to do a very similar, similar thing. it just feels like we’re now out of the underground and we’re, we’ve been at the Oakland museum at the, I’m going to be representing then at the SF library.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We’ve been able to pull much bigger, uh, artists as well. People want it. Like, we had Susie Analog at Counterpulse for Oakland Pride and so it’s been really beautiful to feel united on a, on a more global front.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> So much about Oakland in general, specifically downtown Oakland, the nightlife scene-how would you describe what’s going on right now in Oakland’s queer nightlife scene for folks of color?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">You know, so I feel like I took off a year and a half from going out, and I was like, okay, I’m gonna work on some other projects. It’s been really beautiful to reintegrate into nightlife because, and especially into queer and gay nightlife, which is something that I hadn’t really done. I was creating those events for people, and now I’m going to other people’s events at bars that I really had never spent time in. So, like, I mean, The Port’s about to close down, or like, going to the White Horse, or going to Fluid, which is a new place that’s doing really well. It’s really beautiful and seeing that just proliferate. Because a lot of the times I’m like, ‘SF actually doesn’t really care about us.’ SF feels really gatekeep-y and it’s just pulling all this talent from other parts of the world when there’s so much talent here in the Bay. It’s so nice to see this talent in Oakland.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">I’m noticing this common thread of community and it brings me to wonder, like, when you think of the concept of belonging, what comes to mind?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I guess, as an adoptee, again, I didn’t feel like I belonged. But I feel like I just had to kind of alter my mindset. And be like, I do belong, and I can be here with you, can you be here with me? And when we ask these questions, and I think we really have to look internally and accept ourselves and love ourselves, to know that if anything, we belong where we are.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And no one can take that away from you. They can try, and they will and it gets violent, but no- I think that’s why we even choose to fight back, is because we understand we belong. And that’s why I do the work that I do, or even just be kind to people because I’m like, ‘You belong and your life should also be filled with ease and grace.’\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">When I think about, you said like, it’s a way of fighting, you literally are trained in martial arts as well. And even through that further community, further sense of belonging, maybe we could start with, um, what led you to martial arts and then we could talk about belonging in that as well.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis: \u003c/b>\u003cspan style=\"font-weight: 400\">I mean I danced for a very long time in my life. I played instruments and I think all of those things are connected to the soul of just, you know, being Cebuano, being Visayan, and so I was like, ‘I’m gonna find another art,’ and so I chose-I was like, oh, I’ll try martial arts. So I went on the internet. There wasn’t many places I found, but one stood out, which was called Eskabodan. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I first walked in, I knew it was a place I belonged to. The school was doing really well at the time on Polk Street and so I stayed. I still train with Grandmaster Kastor today, and he is also a legend. I mean, and now I’m training for my second degree black belt. And I also am assisting him in teaching when we travel to Europe.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s been really beautiful to feel another, another type of community here that is very Filipino and very rooted in a Filipino art and very rooted in martial arts. It’s like dancing and it’s a total meditation, which makes me feel really calm and it makes me feel confident.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so when I’m in a place that I think at one point that I would have felt nervous about being in, for my own safety of my body or emotional safety or whatever. I can remind myself that I can be calm and I can remember that I do belong here and that I don’t really have to be afraid.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I was in Paris actually, coming back from a seminar that we were teaching and, uh, some young kid ripped, tried to rip my necklace off of my, off of my body. And I have never had to use any of my skills that way. And I just remember my knee jerk reaction was to grab them, twist, twist their wrists in a certain way, and then I saw, I saw it. I saw all the openings. I saw where I could have caused this person harm, or taken them out in a certain way. And all I did was I just like, put them on the ground.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> [laughs] \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">And I was like, ‘That’s mine. Please give it back,’ and he did. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like, time felt like it slowed down, and I was like, oh, this is what I do this for. I do this so I can protect myself, and I can also protect my friends, and I can be confident in the world, which is what I feel like a lot of the work that I’ve done in general is about. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s beautiful, because I’m watching my daughter do martial arts now and I’m like, ‘I wonder will this actually sink in,’ you know? \u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> It really sinks in. And once it sinks in, it feels like, you can only learn, it’s, it’s like a lesson in life. There’s always more to learn, but the stuff that you learn is priceless and it will always be with you.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">The folks who raised you, your parents, what do they think of your journey, of all the skills that you’ve acquired, all the places that you’ve been, this person that you’ve become? Do they appreciate all of that?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> They do. They’ve always loved me and told me that I was doing a great job. You know, so I was raised by white people, and so I feel like they have this thing where they’re like, “You can do whatever you want in the world.” And so I was told that and, you know, I actually really appreciate that from them.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I mean a lot of my friends, they were told that they were basically demons and-for being queer or gay or being trans or whatever and just demonized for their beliefs or kicked out of their house. My parents would never have done that to me. I didn’t even know parents were like that ‘cause my parents weren’t like that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now just through the traditions that I practice and the ways that I view the world. I understand, even though they’re not my birth parents, but both my birth parents and my adoptive parents are the most important things-that they, one my birth parents brought me into the world and then these people raised me. Now I appreciate them, and they have, and what I realize is that they have always loved and appreciated me. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw:\u003c/b>\u003cspan style=\"font-weight: 400\"> All of the things that you do from the martial arts to the fishing, DJing, community building, if there were a way to succinctly tie them all together, how would you explain what the common thread is?\u003c/span>\u003c/p>\n\u003cp>\u003cb>Adonis:\u003c/b>\u003cspan style=\"font-weight: 400\"> I believe as an artist I have this very specific desire to live in a very specific way. And at first it was the thrill of traveling and then the thrill of creating art, and then the thrill of learning, and then the, uh, and just having this lust for experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I want other people to be able to experience life this way if they want to. I have allowed myself to do that, and I also believe that you should do that. And so, when we get together, what does that look like? Or, like, let’s talk about it, let’s sing about it, let’s write about it, let’s draw about it, let’s what, how do we feel alive? There’s something there that is, like, about living to me. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">[Music]\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\">It seems to be the thread of my life right now is that, you know, you have one life, but there are many lives to be lived within it and you are another example of that. And so, yeah, thank you. Thank you for that reminder.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Pen Harshaw: \u003c/b>\u003cspan style=\"font-weight: 400\"> Seriously, thank you.Thank you, thank you, thank you. Big shoutout to Adonis, I appreciate your wisdom and it’s extremely clear that your many experiences have shaped your ability to find and build community wherever you go.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For more info on queer nightlife in Oakland, Club ABLUNT’s instagram account is clubablunt510. That’s spelled like club A-B-L-U-N-T, and that’s 510 as in the area code.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Adonis can be found on Instagram at bodegavendetta It’s spelled B-O-D-E-G-A V-E-N-D-E-T-T-A.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This episode was hosted by me, Pendarvis Harshaw. It was produced by Sheree Bishop and Marisol Medina-Cadena. Chris Hambrick is our editor. Brendan Willard is our engineer\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Rightnowish team is also supported by Jen Chien, Katie Sprenger, Cesar Saldaña, Ugur Dursun and Holly Kernan.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rightnowish is a KQED production. Until next time, peace!\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956068/deep-sea-fishing-filipino-roots-and-belonging-where-we-are","authors":["11491","11528"],"programs":["arts_8720"],"categories":["arts_1","arts_835","arts_69"],"tags":["arts_2852","arts_10278","arts_3226","arts_1143","arts_12080"],"featImg":"arts_13956173","label":"arts_8720"},"arts_13956146":{"type":"posts","id":"arts_13956146","meta":{"index":"posts_1591205157","site":"arts","id":"13956146","score":null,"sort":[1713390959000]},"guestAuthors":[],"slug":"the-oakland-librarys-main-branch-to-close-for-six-months-for-repairs","title":"The Oakland Library's Main Branch to Close for Six Months for Repairs","publishDate":1713390959,"format":"standard","headTitle":"The Oakland Library’s Main Branch to Close for Six Months for Repairs | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>The main branch of the \u003ca href=\"https://www.kqed.org/news/tag/oakland-public-library\">Oakland Public Library\u003c/a> will soon be closed for approximately six months in order to address needed repairs, the library announced Wednesday.\u003c/p>\n\u003cp>The closure of the branch, on 14th Street in downtown Oakland, will start on May 27 and last through November 2024. Other branches of the library will remain open during the main branch’s closure, including the nearby Asian Branch on 9th Street. \u003c/p>\n\u003cp>Planned improvements to the library building, built in 1950, include a new roof, a new heating and cooling system, repairs to skylights, improvements to lighting and flooring, and “critical electrical system upgrades.”\u003c/p>\n\u003cp>“There is never a good time to close,” said the library’s director Jamie Turbak in a statement. “However, these infrastructure upgrades underscore the critical need to invest in the future of the Main Library and are long overdue.” \u003c/p>\n\u003cp>[aside postID='arts_13938083']A $4.2 million portion of the cost for the repairs will be funded in part by the California State Library’s Building Forward Library Facilities Improvement Program. As part of the terms of the grant, the City of Oakland matched those funds through Measures KK and U, which were approved by the Oakland City Council in October 2023.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aside from the main branch, the Oakland Public Library operates 16 other branches, as well as the Oakland Tool Lending Library and the African American Museum & Library at Oakland.\u003c/p>\n\u003cp>In addition to access to books, computers, physical media and other services, the library branch hosts community events such as computer help sessions, job search assistance, mental health outreach, crafting activities and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The library has set up a \u003ca href=\"https://oaklandlibrary.org/main-library-closure/\">frequently asked questions page\u003c/a> regarding the closure.\u003c/p>\n\n","blocks":[],"excerpt":"The 74-year-old building on 14th Street in downtown Oakland will close from May 27 to November.","status":"publish","parent":0,"modified":1713390959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":289},"headData":{"title":"The Oakland Library's Main Branch to Close for Six Months for Repairs | KQED","description":"The 74-year-old building on 14th Street in downtown Oakland will close from May 27 to November.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Oakland Library's Main Branch to Close for Six Months for Repairs","datePublished":"2024-04-17T21:55:59.000Z","dateModified":"2024-04-17T21:55:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956146/the-oakland-librarys-main-branch-to-close-for-six-months-for-repairs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The main branch of the \u003ca href=\"https://www.kqed.org/news/tag/oakland-public-library\">Oakland Public Library\u003c/a> will soon be closed for approximately six months in order to address needed repairs, the library announced Wednesday.\u003c/p>\n\u003cp>The closure of the branch, on 14th Street in downtown Oakland, will start on May 27 and last through November 2024. Other branches of the library will remain open during the main branch’s closure, including the nearby Asian Branch on 9th Street. \u003c/p>\n\u003cp>Planned improvements to the library building, built in 1950, include a new roof, a new heating and cooling system, repairs to skylights, improvements to lighting and flooring, and “critical electrical system upgrades.”\u003c/p>\n\u003cp>“There is never a good time to close,” said the library’s director Jamie Turbak in a statement. “However, these infrastructure upgrades underscore the critical need to invest in the future of the Main Library and are long overdue.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13938083","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>A $4.2 million portion of the cost for the repairs will be funded in part by the California State Library’s Building Forward Library Facilities Improvement Program. As part of the terms of the grant, the City of Oakland matched those funds through Measures KK and U, which were approved by the Oakland City Council in October 2023.\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>Aside from the main branch, the Oakland Public Library operates 16 other branches, as well as the Oakland Tool Lending Library and the African American Museum & Library at Oakland.\u003c/p>\n\u003cp>In addition to access to books, computers, physical media and other services, the library branch hosts community events such as computer help sessions, job search assistance, mental health outreach, crafting activities and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The library has set up a \u003ca href=\"https://oaklandlibrary.org/main-library-closure/\">frequently asked questions page\u003c/a> regarding the closure.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956146/the-oakland-librarys-main-branch-to-close-for-six-months-for-repairs","authors":["185"],"categories":["arts_1","arts_235"],"tags":["arts_10331","arts_21744","arts_1143"],"featImg":"arts_13956159","label":"arts"},"arts_13955802":{"type":"posts","id":"arts_13955802","meta":{"index":"posts_1591205157","site":"arts","id":"13955802","score":null,"sort":[1713390752000]},"guestAuthors":[],"slug":"bay-area-rappers-food-lyrics-illustrations-e-40-larry-june","title":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)","publishDate":1713390752,"format":"standard","headTitle":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics) | KQED","labelTerm":{},"content":"\u003cp>[dropcap]W[/dropcap]hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — and a pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13907726,arts_13934248']\u003c/span>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13938479']\u003c/span>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"A brief look at some of the Bay Area’s most notoriously hungry rappers — and the foods they’ve lyricized about.","status":"publish","parent":0,"modified":1713412777,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":2211},"headData":{"title":"Bay Area Rappers and Food Lyrics | KQED","description":"A brief look at some of the Bay Area’s most notoriously hungry rappers — and the foods they’ve lyricized about.","ogTitle":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)","ogDescription":"","ogImgId":"","twTitle":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)","twDescription":"","twImgId":"","socialTitle":"Bay Area Rappers and Food Lyrics %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)","datePublished":"2024-04-17T21:52:32.000Z","dateModified":"2024-04-18T03:59:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955802/bay-area-rappers-food-lyrics-illustrations-e-40-larry-june","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">W\u003c/span>\u003c/p>\u003cp>hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — and a pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13907726,arts_13934248","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\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>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13938479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\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>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955802/bay-area-rappers-food-lyrics-illustrations-e-40-larry-june","authors":["11748"],"categories":["arts_1","arts_12276","arts_69"],"tags":["arts_21883","arts_5397","arts_1601","arts_10278","arts_1297","arts_3771","arts_831","arts_21738","arts_1558","arts_9337","arts_1143","arts_1803","arts_1146","arts_19942","arts_19347","arts_3478","arts_3800"],"featImg":"arts_13956152","label":"source_arts_13955802"},"arts_13956040":{"type":"posts","id":"arts_13956040","meta":{"index":"posts_1591205157","site":"arts","id":"13956040","score":null,"sort":[1713287716000]},"guestAuthors":[],"slug":"tickets-presale-code-kevin-hart-paramount-theatre-oakland","title":"Ticket Alert: Kevin Hart at the Paramount Theatre in Oakland","publishDate":1713287716,"format":"standard","headTitle":"Ticket Alert: Kevin Hart at the Paramount Theatre in Oakland | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>Comedian Kevin Hart usually plays arenas. Sometimes he even \u003ca href=\"https://thecomicscomic.com/2015/08/31/kevin-hart-plays-to-53000-at-philadelphia-stadium-for-new-stand-up-concert-film-what-now-tour/\">headlines stadiums for over 50,000 people\u003c/a>.\u003c/p>\n\u003cp>So when tickets go on sale for the star comedian’s Oct. 25 show at the Paramount Theatre in Oakland — with just 3,000 seats — expect them to sell out quickly.\u003c/p>\n\u003cp>Fortunately, you can get \u003ca href=\"https://www.ticketmaster.com/event/1C00608BD32A5816\">presale tickets\u003c/a> on Wednesday, April 17, at 10 a.m. using the presale code COMEDY. Tickets go on sale to the general public two days later, on Friday, April 19, at 10 a.m.\u003c/p>\n\u003cp>[aside postID='arts_13955679']Playing smaller venues on this tour was a deliberate decision by the comedian. “I wanted to change things up by creating a more intimate environment,” Hart said in a statement. “This hour is about connecting with the audience and feeding off the crowd’s energy and laughter.”\u003c/p>\n\u003cp>At the ornate art-deco Paramount Theatre in Oakland, that energy should be especially evident. Be quick with the click for tickets \u003ca href=\"https://www.ticketmaster.com/event/1C00608BD32A5816\">here\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The star comedian's Oct. 25 show at the Paramount Theatre in Oakland is sure to sell out quickly. ","status":"publish","parent":0,"modified":1713287716,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":168},"headData":{"title":"Kevin Hart Presale Code for Tickets at the Paramount Theatre in Oakland | KQED","description":"The star comedian's Oct. 25 show at the Paramount Theatre in Oakland is sure to sell out quickly. ","ogTitle":"Ticket Alert: Kevin Hart at the Paramount Theatre in Oakland","ogDescription":"","ogImgId":"","twTitle":"Ticket Alert: Kevin Hart at the Paramount Theatre in Oakland","twDescription":"","twImgId":"","socialTitle":"Kevin Hart Presale Code for Tickets at the Paramount Theatre in Oakland %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ticket Alert: Kevin Hart at the Paramount Theatre in Oakland","datePublished":"2024-04-16T17:15:16.000Z","dateModified":"2024-04-16T17:15:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956040/tickets-presale-code-kevin-hart-paramount-theatre-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Comedian Kevin Hart usually plays arenas. Sometimes he even \u003ca href=\"https://thecomicscomic.com/2015/08/31/kevin-hart-plays-to-53000-at-philadelphia-stadium-for-new-stand-up-concert-film-what-now-tour/\">headlines stadiums for over 50,000 people\u003c/a>.\u003c/p>\n\u003cp>So when tickets go on sale for the star comedian’s Oct. 25 show at the Paramount Theatre in Oakland — with just 3,000 seats — expect them to sell out quickly.\u003c/p>\n\u003cp>Fortunately, you can get \u003ca href=\"https://www.ticketmaster.com/event/1C00608BD32A5816\">presale tickets\u003c/a> on Wednesday, April 17, at 10 a.m. using the presale code COMEDY. Tickets go on sale to the general public two days later, on Friday, April 19, at 10 a.m.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955679","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Playing smaller venues on this tour was a deliberate decision by the comedian. “I wanted to change things up by creating a more intimate environment,” Hart said in a statement. “This hour is about connecting with the audience and feeding off the crowd’s energy and laughter.”\u003c/p>\n\u003cp>At the ornate art-deco Paramount Theatre in Oakland, that energy should be especially evident. Be quick with the click for tickets \u003ca href=\"https://www.ticketmaster.com/event/1C00608BD32A5816\">here\u003c/a>.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956040/tickets-presale-code-kevin-hart-paramount-theatre-oakland","authors":["185"],"programs":["arts_140"],"categories":["arts_1","arts_968","arts_74","arts_990"],"tags":["arts_1143","arts_21734","arts_700","arts_4798"],"featImg":"arts_12832319","label":"arts_140"},"arts_13954899":{"type":"posts","id":"arts_13954899","meta":{"index":"posts_1591205157","site":"arts","id":"13954899","score":null,"sort":[1712689827000]},"guestAuthors":[],"slug":"latina-owned-pr-agency-popoca-oakland-east-bay-if-only-creative","title":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene","publishDate":1712689827,"format":"standard","headTitle":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene | KQED","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003ci>\u003ca href=\"https://www.kqed.org/hellahungry\">¡Hella Hungry!\u003c/a> is a series of interviews with Bay Area foodmakers exploring the region’s culinary innovations through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>You’d better make reservations ahead of time at \u003ca href=\"https://www.instagram.com/popoca.oakland/?hl=en\">Popoca\u003c/a>, chef Anthony Salguero’s chic eatery in Old Oakland. The lively Salvadoreño spot has become such a popular hangout that you’ll likely run into friends randomly (hello, Ricky and Olivia) during dinner.\u003c/p>\n\u003cp>The reason is simple: Popoca’s elevated cuisine, cocktails and decor are a reflection of Salguero’s Central American origins, where his parents immigrated from and where he learned how to prepare tamales using freshly made wild duck broth.\u003c/p>\n\u003cp>You can taste Salguero’s expansive love for El Salvador in each decision. It’s in the hint of honey and spice in his naranja y betabel en alguashte. It’s in the lemony butteriness of his wood-fired pupusas de hongo. And it’s in the generous smattering of beans, rice, sour cream and escabeche that you should order to accompany the banana leaf-wrapped vegetarian tamales.\u003c/p>\n\u003cfigure id=\"attachment_13954919\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954919 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg\" alt=\"Thick purple pupusas cooking on the griddle.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blue corn pupusas fry on the open grill. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s also in the people he has surrounded himself with — the servers, bartenders, kitchen hands. Everything feels intentional, genuine and joyfully interconnected in the service of helping each guest experience Popoca. And that’s exactly what Marisa Sanchez-Dunning is committed to showcasing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the founder of \u003ca href=\"https://www.instagram.com/ifonlycreative/?hl=en\">If Only Creative\u003c/a> — a Berkeley-based creative agency that supports dope East Bay destinations such as Popoca, \u003ca href=\"https://www.thisisdaytrip.com/\">DAYTRIP\u003c/a> and \u003ca href=\"https://www.burdelloakland.com/\">Burdell\u003c/a> — Sanchez-Dunning is fiercely aligned with those who share her sense of community values. A homegrown Chicana, she predominantly works with small business owners of color. She carved her way into the scene with her relentless hustle, building her studio from the ground up by hiring other women of color that represent the Bay Area she knows. Beyond providing photography, social media management and branding for a handful of local outlets, Sanchez-Dunning \u003ca href=\"https://www.kqed.org/arts/13928459/cinco-de-mayo-vegan-dinner-el-otro-lado-oakland\">hosts events to celebrate the Bay’s rich food traditions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954975 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg\" alt=\"A restaurant server laughs as she takes an order from two customers sitting inside a sunny restaurant dining room.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro, left, and Marisa Sanchez-Dunning order their meal. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a bustling evening at Popoca, despite a persistent rainstorm, I connected with her to discuss her role as a connector in the East Bay’s diverse food and bev world. I’ll be clear: I don’t typically meet with creative directors, PR flaks or other folks who work on the marketing side of the food scene. But, like Sanchez-Dunning and Salguero, I believe in the importance of nurturing and expanding the local ecosystem, and seeing things from every perspective — and I can appreciate the unseen work that Sanchez-Dunning is doing.\u003c/p>\n\u003cp>In the Bay, sustaining your community can begin by simply sharing a soul-mending plate of pupusas with someone across the table.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: You’re not a foodmaker, but you work closely with chefs and small business owners throughout the Bay Area’s culinary scene. How did you enter the food world?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Marisa Sanchez-Dunning:\u003c/b> My journey in food and hospitality started with my first job at 15 years old serving ice cream. Being in service, you get an appreciation for the whole spectrum. Eventually, I became a waitress. When I was 20, I worked at Peet’s and Scolari’s. I was working doubles, closing one shop late at night and opening another the next day. It’s all about the people you meet. You become a family, a community, and you realize how small the industry is here. That’s part of the Bay.\u003c/p>\n\u003cp>In college, I entered as a bio major, then I switched to journalism and ended up in marketing. I most enjoyed the creative classes: branding, design, photography. When I entered the 9 to 5 world, I started with branding and design agencies, and then I veered off to start my own agency through trial and error. I learned that my passion thrives the most in the food and bev industry. Bars, cafes, restaurants, CPGs.\u003c/p>\n\u003cp>\u003cb>A CPG?\u003c/b>\u003c/p>\n\u003cp>Oh, my bad. Consumer Packaged Goods. It’s an annoying acronym (laughs).\u003c/p>\n\u003cp>\u003cb>Word. That’s very corporate-y.\u003c/b>\u003c/p>\n\u003cp>I honestly try to stay away from that (laughs). For me, food is where [my agency] thrives creatively. That’s what we’re genuinely passionate about. As far as I know, we’re the only Chicana-owned agency doing this in the Bay. In my industry, I’m kind of like the only one that looks like me doing what I’m doing and supporting the clients that I’m supporting. And I think being in the Bay, there is an appreciation and excitement around seeing a Chicana. There’s a connection to our community.\u003c/p>\n\u003cfigure id=\"attachment_13954974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954974\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cara cara orange slices and beets topped alguashte is one of the small plates offered at Popoca in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What have you noticed working in the local food industry? Are there any trends right now?\u003c/b>\u003c/p>\n\u003cp>It’s really a mix, and I love that. One thing is that everyone is working their asses off. Places like Popoca are what I support. There’s a specific group of people in the Bay that don’t have any major investors, who don’t come from tons of privilege and tons of money. That takes a certain amount of working your ass off to get where they’ve gotten, and I see that. Those [business owners] have to think authentically and genuinely about every decision made, from working with me to their hiring practices and their vendor sourcing. They make sure everything is in line with their values. That’s also how I operate, for better or worse. Luckily I have a team of amazing women who are helping me out. It may take longer, and it may be harder, but it’s more gratifying. To be real, as a business owner in the Bay working in food and bev, it’s not easy.\u003c/p>\n\u003cp>\u003cb>We all can only do so much, and it can be draining. Finding that balance and intentionality is crucial. How can we keep our money and time in places that are deserving? And how can we increase access to experiences like Popoca?\u003c/b>\u003c/p>\n\u003cp>100%. I love going to places like this to support them. That’s basically what my entire role is with visual assets, videos, photos of the food and drinks. There’s so much beautiful storytelling on the plate. We’re in a digital world. If someone tells you about a spot they like, you’ll probably pull out your phone and check Instagram. Even just sharing that on social media or sending a text to your friend, it goes a long way.\u003c/p>\n\u003cp>When you realize like, \u003cem>Oh shit, this person is nixtamalizing corn and making their own masa? You’re making your own in-house crema from scratch? And not only that, but it’s also being sourced intentionally?\u003c/em> I fuck with that. I don’t want to take the easy way and work with corporate, and neither do a lot of [the foodmakers]. And there are lots of barriers to that, or even to these businesses being able to hire someone like me. Budget is the biggest one. It’s a Catch-22.\u003c/p>\n\u003cfigure id=\"attachment_13954918\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954918 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg\" alt=\"Hands holding horchata with star anise inside a wooden bowl.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Popoca’s peanut horchata topped with star anise. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What keeps you going?\u003c/b>\u003c/p>\n\u003cp>The goal is to employ the community. Working with people who may look like me, but more importantly, who think like me and move around the world like me. There’s a secret superpower to thinking that way. And there are certain businesses in the Bay who are doing that and helping to build their communities. Here at Popoca, there’s an intentionality in trying to invest in Old Oakland. I love the dedication and inspiration that they get and give here. Same with Jo’s Modern Thai [in Oakland’s Laurel District]. The owner was born and raised in that neighborhood. They want to get that area popping. It’s not like Temescal, which gets all this attention. But these other areas deserve to have that elevation.\u003c/p>\n\u003cp>\u003cb>Oakland, and the Bay as a whole, can be overwhelming with choices. And there are different perceptions people have about going to certain areas.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13950866,arts_13950436,arts_13919032']\u003c/span>I had a friend visiting from out of town and told them we were going to eat dinner in Oakland, and they asked, “Is it okay to go?” And that’s sad. It’s a whole thing. The city of Oakland has been branded in an unfair way.\u003c/p>\n\u003cfigure id=\"attachment_13954976\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954976\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of ground corn are seen in stacks near the bar for Popoca’s house-made masa corn flour in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>People who have never lived in Oakland always seem to misunderstand it. But part of that intentionality you spoke about is in how you help these businesses get visibility. \u003c/b>\u003c/p>\n\u003cp>I try to always get people to try new spots, to come meet me at this restaurant or that bar or whatever. It’s in my blood to bring people together, and through the studio I’ve found a way to do that in a way that I’m proud of because of the real relationships I’ve built. This isn’t transactional. It’s like having homies with boundaries. It’s nice.\u003c/p>\n\u003cp>\u003cb>What do you have coming up next?\u003c/b>\u003c/p>\n\u003cp>I’m actually working with [Popoca chef] Anthony Salguero to host a Cinco de Mayo dinner in this space in collaboration with chef Jacob from [the Chicano pop-up] \u003ca href=\"https://www.kqed.org/arts/13937851/ofrendas-mexican-immigration-dinner-bolita-masa-sf-ica\">My Friend Fernando\u003c/a>. There’s also \u003ca href=\"https://www.kqed.org/arts/13928562/mission-art-and-comic-expo-chicano-latinx-artists\">a local painter, Alex Sodari\u003c/a>, who will be giving away his prints. It’s a dinner with art and community. Everyone sitting at the same table. I love what I do on a day-to-day, but I’m always thinking of how to drive more impact than just being a creative agency. How can we bring more people together? If we’re not doing that, then what’s the point?\u003c/p>\n\u003cfigure id=\"attachment_13954923\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954923 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg\" alt=\"The exterior facade of the restaurant Popoca, with ornate columns and large windows extending the length of the building.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the restaurant. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If Only Creative’s special Cinco de Mayo dinner will be held at Popoca (906 Washington St., Oakland) on Sunday, May 5. The event is part of If Only’s private dinner series, \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">El Otro Lado\u003c/a>. Tickets are available \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">online\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"If Only Creative is committed to promoting small, POC-owned food businesses.","status":"publish","parent":0,"modified":1712695928,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1831},"headData":{"title":"The Latina-Owned Agency Promoting the Bay Area’s Diverse Food Brands | KQED","description":"If Only Creative is committed to promoting small, POC-owned food businesses.","ogTitle":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene","ogDescription":"","ogImgId":"","twTitle":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene","twDescription":"","twImgId":"","socialTitle":"The Latina-Owned Agency Promoting the Bay Area’s Diverse Food Brands %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene","datePublished":"2024-04-09T19:10:27.000Z","dateModified":"2024-04-09T20:52:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"¡Hella Hungry!","sourceUrl":"https://www.kqed.org/hellahungry","sticky":false,"WpOldSlug":"latinx-pr-agency-popoca-oakland-east-bay-if-only-creative","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954899/latina-owned-pr-agency-popoca-oakland-east-bay-if-only-creative","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ci>\u003ca href=\"https://www.kqed.org/hellahungry\">¡Hella Hungry!\u003c/a> is a series of interviews with Bay Area foodmakers exploring the region’s culinary innovations through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>You’d better make reservations ahead of time at \u003ca href=\"https://www.instagram.com/popoca.oakland/?hl=en\">Popoca\u003c/a>, chef Anthony Salguero’s chic eatery in Old Oakland. The lively Salvadoreño spot has become such a popular hangout that you’ll likely run into friends randomly (hello, Ricky and Olivia) during dinner.\u003c/p>\n\u003cp>The reason is simple: Popoca’s elevated cuisine, cocktails and decor are a reflection of Salguero’s Central American origins, where his parents immigrated from and where he learned how to prepare tamales using freshly made wild duck broth.\u003c/p>\n\u003cp>You can taste Salguero’s expansive love for El Salvador in each decision. It’s in the hint of honey and spice in his naranja y betabel en alguashte. It’s in the lemony butteriness of his wood-fired pupusas de hongo. And it’s in the generous smattering of beans, rice, sour cream and escabeche that you should order to accompany the banana leaf-wrapped vegetarian tamales.\u003c/p>\n\u003cfigure id=\"attachment_13954919\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954919 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg\" alt=\"Thick purple pupusas cooking on the griddle.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blue corn pupusas fry on the open grill. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s also in the people he has surrounded himself with — the servers, bartenders, kitchen hands. Everything feels intentional, genuine and joyfully interconnected in the service of helping each guest experience Popoca. And that’s exactly what Marisa Sanchez-Dunning is committed to showcasing.\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>As the founder of \u003ca href=\"https://www.instagram.com/ifonlycreative/?hl=en\">If Only Creative\u003c/a> — a Berkeley-based creative agency that supports dope East Bay destinations such as Popoca, \u003ca href=\"https://www.thisisdaytrip.com/\">DAYTRIP\u003c/a> and \u003ca href=\"https://www.burdelloakland.com/\">Burdell\u003c/a> — Sanchez-Dunning is fiercely aligned with those who share her sense of community values. A homegrown Chicana, she predominantly works with small business owners of color. She carved her way into the scene with her relentless hustle, building her studio from the ground up by hiring other women of color that represent the Bay Area she knows. Beyond providing photography, social media management and branding for a handful of local outlets, Sanchez-Dunning \u003ca href=\"https://www.kqed.org/arts/13928459/cinco-de-mayo-vegan-dinner-el-otro-lado-oakland\">hosts events to celebrate the Bay’s rich food traditions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954975 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg\" alt=\"A restaurant server laughs as she takes an order from two customers sitting inside a sunny restaurant dining room.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro, left, and Marisa Sanchez-Dunning order their meal. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a bustling evening at Popoca, despite a persistent rainstorm, I connected with her to discuss her role as a connector in the East Bay’s diverse food and bev world. I’ll be clear: I don’t typically meet with creative directors, PR flaks or other folks who work on the marketing side of the food scene. But, like Sanchez-Dunning and Salguero, I believe in the importance of nurturing and expanding the local ecosystem, and seeing things from every perspective — and I can appreciate the unseen work that Sanchez-Dunning is doing.\u003c/p>\n\u003cp>In the Bay, sustaining your community can begin by simply sharing a soul-mending plate of pupusas with someone across the table.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: You’re not a foodmaker, but you work closely with chefs and small business owners throughout the Bay Area’s culinary scene. How did you enter the food world?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Marisa Sanchez-Dunning:\u003c/b> My journey in food and hospitality started with my first job at 15 years old serving ice cream. Being in service, you get an appreciation for the whole spectrum. Eventually, I became a waitress. When I was 20, I worked at Peet’s and Scolari’s. I was working doubles, closing one shop late at night and opening another the next day. It’s all about the people you meet. You become a family, a community, and you realize how small the industry is here. That’s part of the Bay.\u003c/p>\n\u003cp>In college, I entered as a bio major, then I switched to journalism and ended up in marketing. I most enjoyed the creative classes: branding, design, photography. When I entered the 9 to 5 world, I started with branding and design agencies, and then I veered off to start my own agency through trial and error. I learned that my passion thrives the most in the food and bev industry. Bars, cafes, restaurants, CPGs.\u003c/p>\n\u003cp>\u003cb>A CPG?\u003c/b>\u003c/p>\n\u003cp>Oh, my bad. Consumer Packaged Goods. It’s an annoying acronym (laughs).\u003c/p>\n\u003cp>\u003cb>Word. That’s very corporate-y.\u003c/b>\u003c/p>\n\u003cp>I honestly try to stay away from that (laughs). For me, food is where [my agency] thrives creatively. That’s what we’re genuinely passionate about. As far as I know, we’re the only Chicana-owned agency doing this in the Bay. In my industry, I’m kind of like the only one that looks like me doing what I’m doing and supporting the clients that I’m supporting. And I think being in the Bay, there is an appreciation and excitement around seeing a Chicana. There’s a connection to our community.\u003c/p>\n\u003cfigure id=\"attachment_13954974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954974\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cara cara orange slices and beets topped alguashte is one of the small plates offered at Popoca in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What have you noticed working in the local food industry? Are there any trends right now?\u003c/b>\u003c/p>\n\u003cp>It’s really a mix, and I love that. One thing is that everyone is working their asses off. Places like Popoca are what I support. There’s a specific group of people in the Bay that don’t have any major investors, who don’t come from tons of privilege and tons of money. That takes a certain amount of working your ass off to get where they’ve gotten, and I see that. Those [business owners] have to think authentically and genuinely about every decision made, from working with me to their hiring practices and their vendor sourcing. They make sure everything is in line with their values. That’s also how I operate, for better or worse. Luckily I have a team of amazing women who are helping me out. It may take longer, and it may be harder, but it’s more gratifying. To be real, as a business owner in the Bay working in food and bev, it’s not easy.\u003c/p>\n\u003cp>\u003cb>We all can only do so much, and it can be draining. Finding that balance and intentionality is crucial. How can we keep our money and time in places that are deserving? And how can we increase access to experiences like Popoca?\u003c/b>\u003c/p>\n\u003cp>100%. I love going to places like this to support them. That’s basically what my entire role is with visual assets, videos, photos of the food and drinks. There’s so much beautiful storytelling on the plate. We’re in a digital world. If someone tells you about a spot they like, you’ll probably pull out your phone and check Instagram. Even just sharing that on social media or sending a text to your friend, it goes a long way.\u003c/p>\n\u003cp>When you realize like, \u003cem>Oh shit, this person is nixtamalizing corn and making their own masa? You’re making your own in-house crema from scratch? And not only that, but it’s also being sourced intentionally?\u003c/em> I fuck with that. I don’t want to take the easy way and work with corporate, and neither do a lot of [the foodmakers]. And there are lots of barriers to that, or even to these businesses being able to hire someone like me. Budget is the biggest one. It’s a Catch-22.\u003c/p>\n\u003cfigure id=\"attachment_13954918\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954918 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg\" alt=\"Hands holding horchata with star anise inside a wooden bowl.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Popoca’s peanut horchata topped with star anise. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What keeps you going?\u003c/b>\u003c/p>\n\u003cp>The goal is to employ the community. Working with people who may look like me, but more importantly, who think like me and move around the world like me. There’s a secret superpower to thinking that way. And there are certain businesses in the Bay who are doing that and helping to build their communities. Here at Popoca, there’s an intentionality in trying to invest in Old Oakland. I love the dedication and inspiration that they get and give here. Same with Jo’s Modern Thai [in Oakland’s Laurel District]. The owner was born and raised in that neighborhood. They want to get that area popping. It’s not like Temescal, which gets all this attention. But these other areas deserve to have that elevation.\u003c/p>\n\u003cp>\u003cb>Oakland, and the Bay as a whole, can be overwhelming with choices. And there are different perceptions people have about going to certain areas.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13950866,arts_13950436,arts_13919032","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>I had a friend visiting from out of town and told them we were going to eat dinner in Oakland, and they asked, “Is it okay to go?” And that’s sad. It’s a whole thing. The city of Oakland has been branded in an unfair way.\u003c/p>\n\u003cfigure id=\"attachment_13954976\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954976\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of ground corn are seen in stacks near the bar for Popoca’s house-made masa corn flour in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>People who have never lived in Oakland always seem to misunderstand it. But part of that intentionality you spoke about is in how you help these businesses get visibility. \u003c/b>\u003c/p>\n\u003cp>I try to always get people to try new spots, to come meet me at this restaurant or that bar or whatever. It’s in my blood to bring people together, and through the studio I’ve found a way to do that in a way that I’m proud of because of the real relationships I’ve built. This isn’t transactional. It’s like having homies with boundaries. It’s nice.\u003c/p>\n\u003cp>\u003cb>What do you have coming up next?\u003c/b>\u003c/p>\n\u003cp>I’m actually working with [Popoca chef] Anthony Salguero to host a Cinco de Mayo dinner in this space in collaboration with chef Jacob from [the Chicano pop-up] \u003ca href=\"https://www.kqed.org/arts/13937851/ofrendas-mexican-immigration-dinner-bolita-masa-sf-ica\">My Friend Fernando\u003c/a>. There’s also \u003ca href=\"https://www.kqed.org/arts/13928562/mission-art-and-comic-expo-chicano-latinx-artists\">a local painter, Alex Sodari\u003c/a>, who will be giving away his prints. It’s a dinner with art and community. Everyone sitting at the same table. I love what I do on a day-to-day, but I’m always thinking of how to drive more impact than just being a creative agency. How can we bring more people together? If we’re not doing that, then what’s the point?\u003c/p>\n\u003cfigure id=\"attachment_13954923\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954923 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg\" alt=\"The exterior facade of the restaurant Popoca, with ornate columns and large windows extending the length of the building.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the restaurant. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\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>\u003cem>If Only Creative’s special Cinco de Mayo dinner will be held at Popoca (906 Washington St., Oakland) on Sunday, May 5. The event is part of If Only’s private dinner series, \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">El Otro Lado\u003c/a>. Tickets are available \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">online\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954899/latina-owned-pr-agency-popoca-oakland-east-bay-if-only-creative","authors":["11748"],"categories":["arts_1","arts_12276"],"tags":["arts_1270","arts_3419","arts_10278","arts_1297","arts_17573","arts_1256","arts_5747","arts_877","arts_1143","arts_15755","arts_21708"],"featImg":"arts_13955587","label":"source_arts_13954899"},"arts_13955606":{"type":"posts","id":"arts_13955606","meta":{"index":"posts_1591205157","site":"arts","id":"13955606","score":null,"sort":[1712681849000]},"guestAuthors":[],"slug":"kedrick-armstrong-oakland-symphony-new-music-director","title":"Meet Kedrick Armstrong, Oakland Symphony’s 29-Year-Old New Music Director","publishDate":1712681849,"format":"audio","headTitle":"Meet Kedrick Armstrong, Oakland Symphony’s 29-Year-Old New Music Director | KQED","labelTerm":{"site":"arts"},"content":"\u003cfigure id=\"attachment_13955630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955630\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058.jpg\" alt=\"A young conductor smiles and holds a baton. \" width=\"1920\" height=\"2465\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-800x1027.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-1020x1310.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-160x205.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-768x986.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-1196x1536.jpg 1196w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-1595x2048.jpg 1595w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kedrick Armstrong is the new music director of the Oakland Symphony. He takes the podium when the 2024-’25 season begins in October. \u003ccite>(Scott Chernis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kedrickarmstrong.com/\">Kedrick Armstrong\u003c/a> hasn’t moved to Oakland yet, but he’s already a kindred spirit of the Town’s many artists and activists.\u003c/p>\n\u003cp>In a recent conversation about his new appointment as the \u003ca href=\"https://www.oaklandsymphony.org/\">Oakland Symphony\u003c/a>’s music director, Armstrong beams when he talks about music as a way to empower everyday people and strengthen communities. And when the 29-year-old conductor gets going about public school music education — the heart of the Symphony’s public service mission — he’s coming from a place of hard-won wisdom from working to change a system that doesn’t always respect people who look like him.\u003c/p>\n\u003cp>“One of the things that truly excited me about this orchestra is their commitment not only to excellence on the stage, but excellence in music education and community work,” he says.\u003c/p>\n\u003cp>Today, the Oakland Symphony announced that Armstrong will take the helm at the orchestra, effective immediately, after a two-year nationwide search. He follows in the footsteps of \u003ca href=\"https://www.kqed.org/arts/13901635/michael-morgan-visionary-oakland-symphony-conductor-dies-at-age-63\">Michael Morgan\u003c/a>, the beloved, visionary conductor who led the organization for 30 years until his death in 2021 at 63 years old. In the coming months, Armstrong will relocate from Illinois, where he currently serves as the Knox-Galesburg Symphony’s creative partner and principal conductor.\u003c/p>\n\u003cp>Armstrong grew up in Georgetown, South Carolina and spent his young adulthood in Chicago, where his profile in the classical music world rose. Through the Lyric Opera of Chicago, where he has appeared as a conductor, he mentored high school students on the city’s Southside — a Black community with a rich culture and history that, like Oakland, is often maligned in the national press.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>The Washington Post\u003c/em> named Armstrong a\u003ca href=\"https://www.washingtonpost.com/arts-entertainment/2022/01/22/2022-composers-up-and-coming/\"> conductor to watch\u003c/a> in 2022. In May 2023, he completed his graduate studies at the University of Colorado in Boulder, where he \u003ca href=\"https://www.cpr.org/2023/03/31/colorado-conductor-kedrick-armstrong-nourished-by-black-female-composers/\">researched Black women composers\u003c/a>, including some whose works had never been performed until he got his hands on their scores.\u003c/p>\n\u003cfigure id=\"attachment_13955628\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955628\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-scaled.jpg\" alt=\"A conductor waves his baton as orchestra musicians look on,\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Kedrick Armstrong conducts the Oakland Symphony in February 2024. \u003ccite>(Scott Chernis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Armstrong has guest conducted at the Chicago Opera Theater, the Opera Theatre of St. Louis and three times at the Oakland Symphony. At his most recent Oakland appearance in February 2024, he led the orchestra in a world premiere of \u003ci>Here I Stand\u003c/i>, an oratorio by composer Carlos Simon and librettist Dan Harder about the remarkable life of Black actor, singer, athlete and activist \u003ca href=\"https://www.pbs.org/wnet/americanmasters/paul-robeson-about-the-actor/66/\">Paul Robeson\u003c/a>, who dedicated his life to anti-racist, anti-fascist movements.\u003c/p>\n\u003cp>“I had the opportunity to meet some audience members and community members in that time, and the way that they embraced me as a queer Black man from South Carolina — stepping into this new place was so special and so warming to me,” Armstrong says. [aside postid='arts_13954039']\u003c/p>\n\u003cp>For Armstrong, something that sets the Oakland Symphony apart from other orchestras around the nation is that “they have this flexibility in their playing and this respect that they give to everything, from Mozart to MC Hammer,” he says. “And for me, as a conductor that loves all of these different genres and repertoires, knowing that I already have a group of colleagues who are so behind that idea, style and approach of playing is just a dream of possibilities.”\u003c/p>\n\u003cp>The Oakland Symphony has also had people of color in leadership roles for decades, while most orchestras only began conversations about race in earnest after the George Floyd protests of 2020. (Prior to Michael Morgan’s tenure, Calvin Simmons took the helm at the Oakland Symphony in 1979, becoming the first Black leader of a major U.S. orchestra.)\u003c/p>\n\u003cp>“The thing that inspires me the most, especially with the Oakland Symphony, is knowing that there’s a legacy to stand on,” says Armstrong. [aside postid='arts_13955286']\u003c/p>\n\u003cp>Armstrong spurred diversity reforms at his undergraduate alma mater, Wheaton Conservatory, when he penned a \u003ca href=\"https://thewheatonrecord.com/2020/10/08/alumnis-open-letter-prompts-conservatory-changes-task-force-to-assess-diversity/\">widely circulated open letter\u003c/a> in 2020 calling for more diversity in its curriculum. Oakland Symphony’s music education programs, which serve 19,000 students every year, are particularly important to him. He remembers a time when he thought he had to give up his passion for gospel and jazz to be taken seriously as a classical musician. Now, at an organization that regularly blends genres, he wants to help foster an environment where young musicians, especially those of color, can be themselves.\u003c/p>\n\u003cp>“I’m constantly trying to figure out, how do we teach music with a person’s culture, with the music that they’re accustomed to?” he reflects. [aside postid='arts_13955195']\u003c/p>\n\u003cp>Armstrong makes his first appearance on the Paramount Theatre’s podium as Oakland Symphony Music Director on Oct. 18, in a season kickoff that celebrates the 40th anniversary of the music nonprofit Living Jazz. The orchestra will perform music by Claude Debussy and Julia Perry — the first Black woman to have her work performed by the New York Philharmonic, in 1965 — alongside Living Jazz’s new commissions.\u003c/p>\n\u003cp>The wide-ranging season features titans of the classical music canon, including Bach, Rachmaninoff and Mussorgsky, as well as rising contemporary composers such as Shawn Okpebholo, an ethnomusicologist who studies the music of East and West Africa, and Alabama-born composer Brian Raphael Nabors, who’ll perform his own concerto for the Hammond organ. [aside postid='arts_13955108']\u003c/p>\n\u003cp>While dreaming up future collaborations with jazz musicians and dance ensembles, Armstrong is excited to dive into Oakland’s culture when he moves here in late summer or early fall. A natural bridge builder, he spends his time cooking and hosting when he’s not at the podium. It’s only a matter of time before his Oakland kitchen table is filled with new connections who are just as community-oriented, curious and creative as he is.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I think there is such an easy thing for me as an outsider to look at Oakland and to buy into the external pictures that people paint about Oakland, about crime, about poverty,” he says. “But every corner I turn around here, I can’t help but see the beauty that is uplifted by the community.”\u003c/p>\n\u003chr>\n\n","blocks":[],"excerpt":"The social justice-minded conductor hails from the Knox-Galesburg Symphony in Illinois. ","status":"publish","parent":0,"modified":1713288477,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1081},"headData":{"title":"Meet Kedrick Armstrong, Oakland Symphony’s New Music Director | KQED","description":"The social justice-minded conductor hails from the Knox-Galesburg Symphony in Illinois. ","ogTitle":"Meet Kedrick Armstrong, Oakland Symphony’s 29-Year-Old New Music Director","ogDescription":"","ogImgId":"","twTitle":"Meet Kedrick Armstrong, Oakland Symphony’s New Music Director","twDescription":"","twImgId":"","socialTitle":"Meet Kedrick Armstrong, Oakland Symphony’s New Music Director %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meet Kedrick Armstrong, Oakland Symphony’s 29-Year-Old New Music Director","datePublished":"2024-04-09T16:57:29.000Z","dateModified":"2024-04-16T17:27:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-41c5-bcaf-aaef00f5a073/18e18379-7287-4d29-a000-b14e000f4430/audio.mp3","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955606/kedrick-armstrong-oakland-symphony-new-music-director","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13955630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955630\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058.jpg\" alt=\"A young conductor smiles and holds a baton. \" width=\"1920\" height=\"2465\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-800x1027.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-1020x1310.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-160x205.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-768x986.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-1196x1536.jpg 1196w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-3.29.24-058-1595x2048.jpg 1595w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kedrick Armstrong is the new music director of the Oakland Symphony. He takes the podium when the 2024-’25 season begins in October. \u003ccite>(Scott Chernis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kedrickarmstrong.com/\">Kedrick Armstrong\u003c/a> hasn’t moved to Oakland yet, but he’s already a kindred spirit of the Town’s many artists and activists.\u003c/p>\n\u003cp>In a recent conversation about his new appointment as the \u003ca href=\"https://www.oaklandsymphony.org/\">Oakland Symphony\u003c/a>’s music director, Armstrong beams when he talks about music as a way to empower everyday people and strengthen communities. And when the 29-year-old conductor gets going about public school music education — the heart of the Symphony’s public service mission — he’s coming from a place of hard-won wisdom from working to change a system that doesn’t always respect people who look like him.\u003c/p>\n\u003cp>“One of the things that truly excited me about this orchestra is their commitment not only to excellence on the stage, but excellence in music education and community work,” he says.\u003c/p>\n\u003cp>Today, the Oakland Symphony announced that Armstrong will take the helm at the orchestra, effective immediately, after a two-year nationwide search. He follows in the footsteps of \u003ca href=\"https://www.kqed.org/arts/13901635/michael-morgan-visionary-oakland-symphony-conductor-dies-at-age-63\">Michael Morgan\u003c/a>, the beloved, visionary conductor who led the organization for 30 years until his death in 2021 at 63 years old. In the coming months, Armstrong will relocate from Illinois, where he currently serves as the Knox-Galesburg Symphony’s creative partner and principal conductor.\u003c/p>\n\u003cp>Armstrong grew up in Georgetown, South Carolina and spent his young adulthood in Chicago, where his profile in the classical music world rose. Through the Lyric Opera of Chicago, where he has appeared as a conductor, he mentored high school students on the city’s Southside — a Black community with a rich culture and history that, like Oakland, is often maligned in the national press.\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>\u003cem>The Washington Post\u003c/em> named Armstrong a\u003ca href=\"https://www.washingtonpost.com/arts-entertainment/2022/01/22/2022-composers-up-and-coming/\"> conductor to watch\u003c/a> in 2022. In May 2023, he completed his graduate studies at the University of Colorado in Boulder, where he \u003ca href=\"https://www.cpr.org/2023/03/31/colorado-conductor-kedrick-armstrong-nourished-by-black-female-composers/\">researched Black women composers\u003c/a>, including some whose works had never been performed until he got his hands on their scores.\u003c/p>\n\u003cfigure id=\"attachment_13955628\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955628\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-scaled.jpg\" alt=\"A conductor waves his baton as orchestra musicians look on,\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Kedrick-Armstrong-conducts-Oakland-Symphony-credit-Scott-Chernis-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Kedrick Armstrong conducts the Oakland Symphony in February 2024. \u003ccite>(Scott Chernis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Armstrong has guest conducted at the Chicago Opera Theater, the Opera Theatre of St. Louis and three times at the Oakland Symphony. At his most recent Oakland appearance in February 2024, he led the orchestra in a world premiere of \u003ci>Here I Stand\u003c/i>, an oratorio by composer Carlos Simon and librettist Dan Harder about the remarkable life of Black actor, singer, athlete and activist \u003ca href=\"https://www.pbs.org/wnet/americanmasters/paul-robeson-about-the-actor/66/\">Paul Robeson\u003c/a>, who dedicated his life to anti-racist, anti-fascist movements.\u003c/p>\n\u003cp>“I had the opportunity to meet some audience members and community members in that time, and the way that they embraced me as a queer Black man from South Carolina — stepping into this new place was so special and so warming to me,” Armstrong says. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954039","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Armstrong, something that sets the Oakland Symphony apart from other orchestras around the nation is that “they have this flexibility in their playing and this respect that they give to everything, from Mozart to MC Hammer,” he says. “And for me, as a conductor that loves all of these different genres and repertoires, knowing that I already have a group of colleagues who are so behind that idea, style and approach of playing is just a dream of possibilities.”\u003c/p>\n\u003cp>The Oakland Symphony has also had people of color in leadership roles for decades, while most orchestras only began conversations about race in earnest after the George Floyd protests of 2020. (Prior to Michael Morgan’s tenure, Calvin Simmons took the helm at the Oakland Symphony in 1979, becoming the first Black leader of a major U.S. orchestra.)\u003c/p>\n\u003cp>“The thing that inspires me the most, especially with the Oakland Symphony, is knowing that there’s a legacy to stand on,” says Armstrong. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955286","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Armstrong spurred diversity reforms at his undergraduate alma mater, Wheaton Conservatory, when he penned a \u003ca href=\"https://thewheatonrecord.com/2020/10/08/alumnis-open-letter-prompts-conservatory-changes-task-force-to-assess-diversity/\">widely circulated open letter\u003c/a> in 2020 calling for more diversity in its curriculum. Oakland Symphony’s music education programs, which serve 19,000 students every year, are particularly important to him. He remembers a time when he thought he had to give up his passion for gospel and jazz to be taken seriously as a classical musician. Now, at an organization that regularly blends genres, he wants to help foster an environment where young musicians, especially those of color, can be themselves.\u003c/p>\n\u003cp>“I’m constantly trying to figure out, how do we teach music with a person’s culture, with the music that they’re accustomed to?” he reflects. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955195","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Armstrong makes his first appearance on the Paramount Theatre’s podium as Oakland Symphony Music Director on Oct. 18, in a season kickoff that celebrates the 40th anniversary of the music nonprofit Living Jazz. The orchestra will perform music by Claude Debussy and Julia Perry — the first Black woman to have her work performed by the New York Philharmonic, in 1965 — alongside Living Jazz’s new commissions.\u003c/p>\n\u003cp>The wide-ranging season features titans of the classical music canon, including Bach, Rachmaninoff and Mussorgsky, as well as rising contemporary composers such as Shawn Okpebholo, an ethnomusicologist who studies the music of East and West Africa, and Alabama-born composer Brian Raphael Nabors, who’ll perform his own concerto for the Hammond organ. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955108","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While dreaming up future collaborations with jazz musicians and dance ensembles, Armstrong is excited to dive into Oakland’s culture when he moves here in late summer or early fall. A natural bridge builder, he spends his time cooking and hosting when he’s not at the podium. It’s only a matter of time before his Oakland kitchen table is filled with new connections who are just as community-oriented, curious and creative as he 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>“I think there is such an easy thing for me as an outsider to look at Oakland and to buy into the external pictures that people paint about Oakland, about crime, about poverty,” he says. “But every corner I turn around here, I can’t help but see the beauty that is uplifted by the community.”\u003c/p>\n\u003chr>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955606/kedrick-armstrong-oakland-symphony-new-music-director","authors":["11387"],"categories":["arts_1","arts_69","arts_235"],"tags":["arts_10278","arts_1143","arts_3281","arts_21734"],"featImg":"arts_13955629","label":"arts"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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