The Drumbeat of Home: How Loco Bloco Keeps One Family Tethered to the Mission
MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner
Outside Lands 2024: Tyler, the Creator, The Killers and Sturgill Simpson Headline
2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit
The Stud, SF's Oldest Queer Bar, Gears Up for a Grand Reopening
Minnie Bell’s New Soul Food Restaurant in the Fillmore Is a Homecoming
Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)
How Low Key Became the Coolest Skate Shop in San Francisco
Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francisco
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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>The booming sounds can be heard in the Mission District all the way down the block. From inside a brightly painted building on 24th Street, upstairs at the Brava Theater Center, 20 drummers pound out a rhythm for nearly three dozen dancers, shaking the floor as they move. \u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Binnie.headshot-160x190.jpg\" alt=\"\" width=\"160\" height=\"190\" class=\"alignright size-thumbnail wp-image-13956328\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Binnie.headshot-160x190.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Binnie.headshot.jpg 180w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003c/p>\n\u003cp>This is a typical weeknight rehearsal for \u003ca href=\"https://www.locoblocosf.org/\">Loco Bloco\u003c/a>, whose performers are currently working for hours on end to master intricate choreography and complex drum patterns for their performance at San Francisco’s massive \u003ca href=\"https://carnavalsanfrancisco.org/\">Carnaval celebration\u003c/a> in May. \u003c/p>\n\u003cp>A donations-based organization offering free dance and music classes to young people, Loco Bloco primarily serves the Latin and Afro-Latino communities in the Bay Area. Since its founding in 1994, Loco Bloco has influenced countless young participants, giving them a sense of community, stability and core values.\u003c/p>\n\u003cfigure id=\"attachment_13956568\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956568\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Antonio ‘Tico’ Dos Santos leads a Loco Bloco drum lesson at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A prime example of this is 15-year-old dancer Jediah Pratt, who began dancing with Loco Bloco when she was just 6 years old. When asked about the benefits of the program, she emphasizes the group’s tight-knit bond, and how much it means to her and her family since moving out of San Francisco with its rising costs. Now living an hour away, she says the program has kept her connected to the city where her family lived for generations. \u003c/p>\n\u003cfigure id=\"attachment_13956565\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956565\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt (center right), 15, practices with a Loco Bloco dance group lead by artistic director Mayela Carrasco at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jediah’s family has a long history with Loco Bloco. Her mother Ramona was introduced to the program by one of its founders, Jose Carrasco, when she was 11, and would watch rehearsals from the sidelines after school before joining in herself as a drummer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many years later, when Jediah was just 5, she saw the group perform — feathers, floats, colors and all — and begged her mom to join. In first grade, her wish came true, and she dutifully showed up to rehearsals, rain or shine. (Once, when a family member died, she remembers wanting to go to Loco Bloco rehearsal instead of their funeral.)\u003c/p>\n\u003cfigure id=\"attachment_13956564\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956564\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt, 15, stands outside Brava Theater in San Francisco on April 22, 2024, before dance practice with the group Loco Bloco to prepare for Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She’s grown up with Loco Bloco, which I think is a beautiful thing,” says Ramona of her daughter. “I’ve asked over and over again, ‘Is this what you really want to do? Because you’re really good at it.’” \u003c/p>\n\u003cp>Three years ago, the closeness and familial bond of the program gave Jediah and her family a sense of stability after moving to Concord due to high costs and inflation. It was a difficult time, and her new home and school were vastly different from San Francisco. Yet Jediah and her three siblings still attended Loco Bloco every Monday and Wednesday. \u003c/p>\n\u003cfigure id=\"attachment_13956569\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956569\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Loco Bloco managing director Jose Carrasco leads a drum group during practice at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jediah is really the best,” said Jose Carrasco, now Loco Bloco’s managing director. “She has really developed into a beautiful artist, and through the years I’ve watched her blossom.” Jediah helps out with the younger kids and their stilts lessons, Carrasco is quick to point out, while Ramona spends her time drumming and volunteering for the program. \u003c/p>\n\u003cp>Two years ago, Jediah’s family moved to Fairfield, an hour away from San Francisco without traffic, where her routine and environment changed once again. She began high school in Fairfield this year, which she described as rough. She didn’t know anybody at first, and went to a school with thousands of kids and “fights every day on the schoolyard.” \u003c/p>\n\u003cfigure id=\"attachment_13956567\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956567\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt, 15, talks with friends during Loco Bloco dance practice at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, every Monday and Wednesday at 5 p.m., Ramona drives the family down I-80 and through the city’s traffic to Loco Bloco, where Jediah and her siblings dance and drum for hours. They don’t get back home until 11 p.m. While it may sound strenuous, when asked about it, Jediah says, “I feel like everybody is kind of like family. Everyone knows everyone, and we’re always there for each other, looking out for each other.” \u003c/p>\n\u003cp>For this year’s Carnaval, Jediah is one of just two teens dancing with the adults. Though the rehearsals and dances are difficult, the hardest part of preparing for Carnaval is the costumes, she says. Each year the dancers are given costumes to decorate with rhinestones or other accouterments and make their own. Jediah recalls staying up until one a.m. the night before last year’s Carnaval, trying to finish her outfit and falling asleep with the hot glue gun in hand.\u003c/p>\n\u003cfigure id=\"attachment_13956563\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956563\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt, 15, helps stilt walkers for the group Loco Bloco practice outside Brava Theater in San Francisco on April 22, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Jediah continues to navigate the challenges of adjusting to a new environment and the demands of high school life, her dedication to Loco Bloco remains a testament to the power of community and art. Through Loco Bloco, she not only hones her skills as an artist but also cultivates resilience, perseverance, and a sense of belonging.\u003c/p>\n\u003cp>At the upcoming Carnaval performance, there’ll be drums, dancing and colorful costumes — and for Jediah, there’ll also be the enduring impact of cultural expression and the bonds forged through shared experiences.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Loco Bloco performs as part of this year’s San Francisco’s Carnaval, running May 25–26 in the Mission District. \u003ca href=\"https://carnavalsanfrancisco.org/\">Details here\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Binnie Kenvin is a Junior at University High School. She is passionate about screenwriting, dancing and playing bass, and loves to hang out with her three dogs. In the future she hopes to be a screenwriter. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"As rehearsals heat up for this year's Carnaval, one 15-year-old dancer calls Loco Bloco 'like family.' ","status":"publish","parent":0,"modified":1713993991,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1122},"headData":{"title":"The Drumbeat of Home: How Loco Bloco Keeps One Family Tethered to the Mission | KQED","description":"As rehearsals heat up for this year's Carnaval, one 15-year-old dancer calls Loco Bloco 'like family.' ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Drumbeat of Home: How Loco Bloco Keeps One Family Tethered to the Mission","datePublished":"2024-04-24T21:24:23.000Z","dateModified":"2024-04-24T21:26:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"WpOldSlug":"the-drumbeat-of-home-how-loco-bloco-keeps-one-family-tethered-to-the-mission","nprByline":"Binnie Kenvin","nprStoryId":"kqed-13956554","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13956554/loco-bloco-mission-district-carnaval-jediah-pratt","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>The booming sounds can be heard in the Mission District all the way down the block. From inside a brightly painted building on 24th Street, upstairs at the Brava Theater Center, 20 drummers pound out a rhythm for nearly three dozen dancers, shaking the floor as they move. \u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Binnie.headshot-160x190.jpg\" alt=\"\" width=\"160\" height=\"190\" class=\"alignright size-thumbnail wp-image-13956328\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Binnie.headshot-160x190.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Binnie.headshot.jpg 180w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003c/p>\n\u003cp>This is a typical weeknight rehearsal for \u003ca href=\"https://www.locoblocosf.org/\">Loco Bloco\u003c/a>, whose performers are currently working for hours on end to master intricate choreography and complex drum patterns for their performance at San Francisco’s massive \u003ca href=\"https://carnavalsanfrancisco.org/\">Carnaval celebration\u003c/a> in May. \u003c/p>\n\u003cp>A donations-based organization offering free dance and music classes to young people, Loco Bloco primarily serves the Latin and Afro-Latino communities in the Bay Area. Since its founding in 1994, Loco Bloco has influenced countless young participants, giving them a sense of community, stability and core values.\u003c/p>\n\u003cfigure id=\"attachment_13956568\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956568\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-44-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Antonio ‘Tico’ Dos Santos leads a Loco Bloco drum lesson at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A prime example of this is 15-year-old dancer Jediah Pratt, who began dancing with Loco Bloco when she was just 6 years old. When asked about the benefits of the program, she emphasizes the group’s tight-knit bond, and how much it means to her and her family since moving out of San Francisco with its rising costs. Now living an hour away, she says the program has kept her connected to the city where her family lived for generations. \u003c/p>\n\u003cfigure id=\"attachment_13956565\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956565\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-31-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt (center right), 15, practices with a Loco Bloco dance group lead by artistic director Mayela Carrasco at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jediah’s family has a long history with Loco Bloco. Her mother Ramona was introduced to the program by one of its founders, Jose Carrasco, when she was 11, and would watch rehearsals from the sidelines after school before joining in herself as a drummer.\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>Many years later, when Jediah was just 5, she saw the group perform — feathers, floats, colors and all — and begged her mom to join. In first grade, her wish came true, and she dutifully showed up to rehearsals, rain or shine. (Once, when a family member died, she remembers wanting to go to Loco Bloco rehearsal instead of their funeral.)\u003c/p>\n\u003cfigure id=\"attachment_13956564\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956564\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-16-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt, 15, stands outside Brava Theater in San Francisco on April 22, 2024, before dance practice with the group Loco Bloco to prepare for Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She’s grown up with Loco Bloco, which I think is a beautiful thing,” says Ramona of her daughter. “I’ve asked over and over again, ‘Is this what you really want to do? Because you’re really good at it.’” \u003c/p>\n\u003cp>Three years ago, the closeness and familial bond of the program gave Jediah and her family a sense of stability after moving to Concord due to high costs and inflation. It was a difficult time, and her new home and school were vastly different from San Francisco. Yet Jediah and her three siblings still attended Loco Bloco every Monday and Wednesday. \u003c/p>\n\u003cfigure id=\"attachment_13956569\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956569\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-48-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Loco Bloco managing director Jose Carrasco leads a drum group during practice at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jediah is really the best,” said Jose Carrasco, now Loco Bloco’s managing director. “She has really developed into a beautiful artist, and through the years I’ve watched her blossom.” Jediah helps out with the younger kids and their stilts lessons, Carrasco is quick to point out, while Ramona spends her time drumming and volunteering for the program. \u003c/p>\n\u003cp>Two years ago, Jediah’s family moved to Fairfield, an hour away from San Francisco without traffic, where her routine and environment changed once again. She began high school in Fairfield this year, which she described as rough. She didn’t know anybody at first, and went to a school with thousands of kids and “fights every day on the schoolyard.” \u003c/p>\n\u003cfigure id=\"attachment_13956567\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956567\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-35-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt, 15, talks with friends during Loco Bloco dance practice at Brava Theater in San Francisco on April 22, 2024, to prepare for their performance in Carnaval. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still, every Monday and Wednesday at 5 p.m., Ramona drives the family down I-80 and through the city’s traffic to Loco Bloco, where Jediah and her siblings dance and drum for hours. They don’t get back home until 11 p.m. While it may sound strenuous, when asked about it, Jediah says, “I feel like everybody is kind of like family. Everyone knows everyone, and we’re always there for each other, looking out for each other.” \u003c/p>\n\u003cp>For this year’s Carnaval, Jediah is one of just two teens dancing with the adults. Though the rehearsals and dances are difficult, the hardest part of preparing for Carnaval is the costumes, she says. Each year the dancers are given costumes to decorate with rhinestones or other accouterments and make their own. Jediah recalls staying up until one a.m. the night before last year’s Carnaval, trying to finish her outfit and falling asleep with the hot glue gun in hand.\u003c/p>\n\u003cfigure id=\"attachment_13956563\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13956563\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240422-LOCOBLOCO-09-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Jediah Pratt, 15, helps stilt walkers for the group Loco Bloco practice outside Brava Theater in San Francisco on April 22, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Jediah continues to navigate the challenges of adjusting to a new environment and the demands of high school life, her dedication to Loco Bloco remains a testament to the power of community and art. Through Loco Bloco, she not only hones her skills as an artist but also cultivates resilience, perseverance, and a sense of belonging.\u003c/p>\n\u003cp>At the upcoming Carnaval performance, there’ll be drums, dancing and colorful costumes — and for Jediah, there’ll also be the enduring impact of cultural expression and the bonds forged through shared experiences.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Loco Bloco performs as part of this year’s San Francisco’s Carnaval, running May 25–26 in the Mission District. \u003ca href=\"https://carnavalsanfrancisco.org/\">Details here\u003c/a>. \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>\u003cem>Binnie Kenvin is a Junior at University High School. She is passionate about screenwriting, dancing and playing bass, and loves to hang out with her three dogs. In the future she hopes to be a screenwriter. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956554/loco-bloco-mission-district-carnaval-jediah-pratt","authors":["byline_arts_13956554"],"categories":["arts_1","arts_835","arts_966","arts_76","arts_11615","arts_69","arts_235"],"tags":["arts_10278","arts_1257","arts_1146","arts_4533"],"featImg":"arts_13956570","label":"arts"},"arts_13956497":{"type":"posts","id":"arts_13956497","meta":{"index":"posts_1591205157","site":"arts","id":"13956497","score":null,"sort":[1713913256000]},"guestAuthors":[],"slug":"moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf","title":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","publishDate":1713913256,"format":"standard","headTitle":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner | KQED","labelTerm":{},"content":"\u003cp>Long before Netflix released \u003ci>High on the Hog\u003c/i>, its award-winning food docu-series based on Dr. Jessica B. Harris’ book of the same name, Harris herself was already a living legend. Food historian, author of a dozen classic cookbooks and unofficial poet laureate of \u003ca href=\"https://twitter.com/strongblacklead/status/1400544874047307776?lang=en\">yams\u003c/a>, okra and black-eyed peas, Harris literally wrote the book on how diasporic African foodways shaped America. When the Smithsonian’s National Museum of African American History and Culture was planning its new cafeteria a few years back, Harris was the one the museum tapped to \u003ca href=\"https://www.nytimes.com/2016/11/28/dining/african-american-museum-sweet-home-cafe.html\">help conceptualize the menu\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956501\" class=\"wp-caption alignright\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956501\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg\" alt=\"Headshot of an African American woman in glasses seated inside an elegant restaurant.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Jessica B. Harris is this year’s featured speaker. \u003ccite>(Courtesy of Dr. Jessica B. Harris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so, when San Francisco’s Museum of the African Diaspora had to pick a featured speaker for this year’s splashy “\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">Diaspora Dinner\u003c/a>,” the museum’s \u003ca href=\"https://www.kqed.org/arts/13930013/moad-diaspora-dinner-bay-area-black-women-chefs-intergenerational-sf-bayview\">signature fundraising event\u003c/a>, inviting Harris was a no-brainer.\u003c/p>\n\u003cp>On Saturday, May 4, Harris will take the stage at MoAD for a conversation about the history of diasporic African food, moderated by chef Adrian Lipscombe. The talk will be the highlight of a blowout dinner featuring dishes from Harris’s cookbooks — all cooked under the supervision of MoAD chef-in-residence \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">Jocelyn Jackson\u003c/a>, who calls Harris “an incredible icon” to the Black community.\u003c/p>\n\u003cp>According to Harris, one of the main reasons she decided to write \u003ci>High on the Hog\u003c/i> in the first place was because in her cookbooks, “the headnotes for the recipes kept getting longer and longer, which indicated that there was more to be said.”\u003c/p>\n\u003cp>She has seen a late-career revival after producers Fabienne Toback and Karis Jagger optioned the \u003ci>High on the Hog\u003c/i> for Netflix\u003ci>, \u003c/i>introducing her work to a new generation. Like the book that inspired it, the show (which recently released a second season) takes viewers on a journey from the open-air markets of Benin, in West Africa, to the rice fields of South Carolina, the barbecue pits of Texas and beyond. It’s a culinary history that’s intertwined with the suffering that enslaved Africans faced — but also their resilience and ingenuity in maintaining their connection to Africa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID='arts_13923936,arts_13930013']The menu for MoAD’s Diaspora Dinner will also reflect that journey. While Jackson is keeping most of it a secret, she says one dish she plans to serve is acaraje, a Brazilian black-eyed pea fritter that’s usually stuffed with smoked shellfish and fried in palm oil. As Harris notes, it’s a dish that traces its roots back to southwestern Nigeria, where they eat a white bean fritter called akara.\u003c/p>\n\u003cp>“The bean has changed, but the oil remains red palm oil,” Harris explains. “There’s a lot of history in that.”\u003c/p>\n\u003cp>Ultimately, Harris’s vision of the future of food and community for the African diaspora is refreshingly hopeful. She sees young, Black fine-dining chefs using their training to find new ways to connect to their cultures, and she says, “Change is the most wonderful thing about food.”\u003c/p>\n\u003cfigure id=\"attachment_13956503\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956503\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg\" alt=\"Fried plantains topped with pumpkin seeds.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dish of fried plantains from last year’s Diaspora Dinner. \u003ccite>(Tinashe Chidarikire, courtesy of MoAD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as she acknowledges the way that a city like San Francisco has seen a \u003ca href=\"https://www.kqed.org/news/11952984/reparations-commentary\">tremendous exodus\u003c/a> of its Black population, Harris urges us to take an even broader view: “Yes, it’s displacement — but it is such a slim displacement in proportion to the ultimate displacement, which was the one from the African continent.”\u003c/p>\n\u003cp>“We will find ways to come together,” she says. “The communing of sitting at or around a table is cardinal to our existence — I think that is not going to be diminished. It may evolve, but it’s there.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>MoAD’s annual \u003c/i>\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">\u003ci>Diaspora Dinner\u003c/i>\u003c/a>\u003ci> will take place at the museum (685 Mission St., San Francisco) and the adjacent St. Regis Hotel on Saturday, May 4, from 6–9 p.m. General admission tickets are sold out at this time, but a handful of VIP tickets, which include a private meet-and-greet, are still available.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Food historian Dr. Jessica B. Harris is one of America’s foremost experts on diasporic African cuisine.","status":"publish","parent":0,"modified":1713913828,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":710},"headData":{"title":"MoAD's Diaspora Dinner Stars ‘High on the Hog’ Author | KQED","description":"Food historian Dr. Jessica B. Harris is one of America’s foremost experts on diasporic African cuisine.","ogTitle":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","ogDescription":"","ogImgId":"","twTitle":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","twDescription":"","twImgId":"","socialTitle":"MoAD's Diaspora Dinner Stars ‘High on the Hog’ Author %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"MoAD Hosts ‘High on the Hog’ Author for a Blowout Dinner","datePublished":"2024-04-23T23:00:56.000Z","dateModified":"2024-04-23T23:10:28.000Z","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,"nprStoryId":"kqed-13956497","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956497/moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Long before Netflix released \u003ci>High on the Hog\u003c/i>, its award-winning food docu-series based on Dr. Jessica B. Harris’ book of the same name, Harris herself was already a living legend. Food historian, author of a dozen classic cookbooks and unofficial poet laureate of \u003ca href=\"https://twitter.com/strongblacklead/status/1400544874047307776?lang=en\">yams\u003c/a>, okra and black-eyed peas, Harris literally wrote the book on how diasporic African foodways shaped America. When the Smithsonian’s National Museum of African American History and Culture was planning its new cafeteria a few years back, Harris was the one the museum tapped to \u003ca href=\"https://www.nytimes.com/2016/11/28/dining/african-american-museum-sweet-home-cafe.html\">help conceptualize the menu\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956501\" class=\"wp-caption alignright\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956501\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg\" alt=\"Headshot of an African American woman in glasses seated inside an elegant restaurant.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DrHarris-headshot-1366x2048.jpg 1366w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Jessica B. Harris is this year’s featured speaker. \u003ccite>(Courtesy of Dr. Jessica B. Harris)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so, when San Francisco’s Museum of the African Diaspora had to pick a featured speaker for this year’s splashy “\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">Diaspora Dinner\u003c/a>,” the museum’s \u003ca href=\"https://www.kqed.org/arts/13930013/moad-diaspora-dinner-bay-area-black-women-chefs-intergenerational-sf-bayview\">signature fundraising event\u003c/a>, inviting Harris was a no-brainer.\u003c/p>\n\u003cp>On Saturday, May 4, Harris will take the stage at MoAD for a conversation about the history of diasporic African food, moderated by chef Adrian Lipscombe. The talk will be the highlight of a blowout dinner featuring dishes from Harris’s cookbooks — all cooked under the supervision of MoAD chef-in-residence \u003ca href=\"https://www.kqed.org/arts/13923936/moad-new-chef-in-residence-jocelyn-jackson-peoples-kitchen-collective\">Jocelyn Jackson\u003c/a>, who calls Harris “an incredible icon” to the Black community.\u003c/p>\n\u003cp>According to Harris, one of the main reasons she decided to write \u003ci>High on the Hog\u003c/i> in the first place was because in her cookbooks, “the headnotes for the recipes kept getting longer and longer, which indicated that there was more to be said.”\u003c/p>\n\u003cp>She has seen a late-career revival after producers Fabienne Toback and Karis Jagger optioned the \u003ci>High on the Hog\u003c/i> for Netflix\u003ci>, \u003c/i>introducing her work to a new generation. Like the book that inspired it, the show (which recently released a second season) takes viewers on a journey from the open-air markets of Benin, in West Africa, to the rice fields of South Carolina, the barbecue pits of Texas and beyond. It’s a culinary history that’s intertwined with the suffering that enslaved Africans faced — but also their resilience and ingenuity in maintaining their connection to Africa.\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":"aside","attributes":{"named":{"postid":"arts_13923936,arts_13930013","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The menu for MoAD’s Diaspora Dinner will also reflect that journey. While Jackson is keeping most of it a secret, she says one dish she plans to serve is acaraje, a Brazilian black-eyed pea fritter that’s usually stuffed with smoked shellfish and fried in palm oil. As Harris notes, it’s a dish that traces its roots back to southwestern Nigeria, where they eat a white bean fritter called akara.\u003c/p>\n\u003cp>“The bean has changed, but the oil remains red palm oil,” Harris explains. “There’s a lot of history in that.”\u003c/p>\n\u003cp>Ultimately, Harris’s vision of the future of food and community for the African diaspora is refreshingly hopeful. She sees young, Black fine-dining chefs using their training to find new ways to connect to their cultures, and she says, “Change is the most wonderful thing about food.”\u003c/p>\n\u003cfigure id=\"attachment_13956503\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956503\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg\" alt=\"Fried plantains topped with pumpkin seeds.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/2023-6-7_Diaspora-Dinner-38_Tinashe-Chidarikire-courtesy-of-MoAD-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dish of fried plantains from last year’s Diaspora Dinner. \u003ccite>(Tinashe Chidarikire, courtesy of MoAD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even as she acknowledges the way that a city like San Francisco has seen a \u003ca href=\"https://www.kqed.org/news/11952984/reparations-commentary\">tremendous exodus\u003c/a> of its Black population, Harris urges us to take an even broader view: “Yes, it’s displacement — but it is such a slim displacement in proportion to the ultimate displacement, which was the one from the African continent.”\u003c/p>\n\u003cp>“We will find ways to come together,” she says. “The communing of sitting at or around a table is cardinal to our existence — I think that is not going to be diminished. It may evolve, but it’s there.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>MoAD’s annual \u003c/i>\u003ca href=\"https://www.moadsf.org/event/diaspora-dinner-2024\">\u003ci>Diaspora Dinner\u003c/i>\u003c/a>\u003ci> will take place at the museum (685 Mission St., San Francisco) and the adjacent St. Regis Hotel on Saturday, May 4, from 6–9 p.m. General admission tickets are sold out at this time, but a handful of VIP tickets, which include a private meet-and-greet, are still available.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956497/moad-diaspora-dinner-high-on-the-hog-jessica-harris-sf","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_2438","arts_1297","arts_1987","arts_1146","arts_14729","arts_585"],"featImg":"arts_13956500","label":"source_arts_13956497"},"arts_13956373":{"type":"posts","id":"arts_13956373","meta":{"index":"posts_1591205157","site":"arts","id":"13956373","score":null,"sort":[1713892535000]},"guestAuthors":[],"slug":"outside-lands-lineup-2024-san-francisco","title":"Outside Lands 2024: Tyler, the Creator, The Killers and Sturgill Simpson Headline","publishDate":1713892535,"format":"standard","headTitle":"Outside Lands 2024: Tyler, the Creator, The Killers and Sturgill Simpson Headline | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>\u003ca href=\"https://www.sfoutsidelands.com/\">Outside Lands\u003c/a> has announced the 2024 lineup for its annual music festival.\u003c/p>\n\u003cp>Topping the bill this year is Tyler, the Creator, the experimental rapper, singer and producer whose powerful stage presence overshadowed the actual headliners when he \u003ca href=\"https://www.kqed.org/arts/13905536/photos-an-electric-return-for-outside-lands-with-tyler-the-creator-and-more\">performed on a smaller Outside Lands stage\u003c/a> in 2021. Aughts rock mainstays The Killers and country singer-songwriter Sturgill Simpson join Tyler as co-headliners.\u003c/p>\n\u003cp>The festival, which draws hundreds of thousands of fans to San Francisco’s Golden Gate Park each August, notably has a larger country music presence than in years past. Hot off his feature on Beyoncé’s \u003cem>Cowboy Carter\u003c/em>, Post Malone will perform an all-country set. Other lineup highlights include art pop icon and fashion muse Grace Jones; disco revivalists Jungle; “Water” hitmaker Tyla; Sacramento-raised Grammy winner Victoria Monét; the Postal Service, patron saints of millennial sad boys and girls everywhere; house music producer Kaytranada; actor and electronic music producer Idris Elba and many more.\u003c/p>\n\u003cp>In addition to its musical, culinary and cannabis offerings, Outside Lands will bring back Dolores’, its queer-oriented, open-air dance club that debuted to great acclaim last year. Its SOMA stage, for electronic music, will also change from its previous tent setting to an open-air format.\u003c/p>\n\u003cp>Outside Lands takes place Aug. 9-11, and \u003ca href=\"https://outsidelands.frontgatetickets.com/\">three-day tickets\u003c/a> go on sale April 24 at 10 am.\u003c/p>\n\u003ch2>Full lineup\u003c/h2>\n\u003cp>Tyler, The Creator\u003cbr>\nThe Killers\u003cbr>\nSturgill Simpson\u003cbr>\nPost Malone (Performing a Special Country Set)\u003cbr>\nThe Postal Service\u003cbr>\nGrace Jones\u003cbr>\nKAYTRANADA\u003cbr>\nJUNGLE\u003cbr>\nChris Lake\u003cbr>\nGryffin\u003cbr>\nSnoh Aalegra\u003cbr>\nYoung The Giant\u003cbr>\nScHoolboy Q\u003cbr>\nTeddy Swims\u003cbr>\nReneé Rapp\u003cbr>\nVictoria Monét\u003cbr>\nKnock2\u003cbr>\nSlowdive\u003cbr>\nKiller Mike\u003cbr>\nFLETCHER\u003cbr>\nTV Girl\u003cbr>\nTyla\u003cbr>\nChappell Roan\u003cbr>\nChannel Tres\u003cbr>\nCharley Crockett\u003cbr>\nMen I Trust\u003cbr>\nBen Howard\u003cbr>\nAmyl and The Sniffers\u003cbr>\nKevin Abstract\u003cbr>\nPaul Cauthen\u003cbr>\nThe Japanese House\u003cbr>\nRomy\u003cbr>\nThe Last Dinner Party\u003cbr>\nBADBADNOTGOOD\u003cbr>\nSTRFKR\u003cbr>\nReal Estate\u003cbr>\nK.Flay\u003cbr>\nCorinne Bailey Rae\u003cbr>\nSnakehips\u003cbr>\nAmen Dunes\u003cbr>\nRoosevelt\u003cbr>\nAllen Stone\u003cbr>\nMindchatter\u003cbr>\nDaði Freyr\u003cbr>\nRyan Beatty\u003cbr>\nLEISURE\u003cbr>\nElyanna\u003cbr>\nConfidence Man\u003cbr>\nKasablanca\u003cbr>\nVandelux\u003cbr>\nWisp\u003cbr>\nMedium Build\u003cbr>\nRocco\u003cbr>\nunderscores\u003cbr>\nDevault\u003cbr>\nChance Peña\u003cbr>\nMimi Webb\u003cbr>\nDaily Bread\u003cbr>\nBALTHVS\u003cbr>\nShaboozey\u003cbr>\nbilly woods\u003cbr>\nThe Lemon Twigs\u003cbr>\nTrueno\u003cbr>\nSons Of The East\u003cbr>\nCMAT\u003cbr>\nCimafunk\u003cbr>\nKatie Pruitt\u003cbr>\nAG Club\u003cbr>\nLady Wray\u003cbr>\nOdie Leigh\u003cbr>\nFrench Cassettes\u003cbr>\nOgi\u003cbr>\nMiLES.\u003cbr>\nValencia Grace\u003cbr>\nDan Spencer\u003cbr>\nLael Neale\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>SOMA\u003c/strong>\u003cbr>\nAngrybaby\u003cbr>\nAnish Kumar\u003cbr>\nAYYBO\u003cbr>\nThe Blessed Madonna\u003cbr>\nBUNS\u003cbr>\nChuck Gunn\u003cbr>\nDARIUS\u003cbr>\nDusky\u003cbr>\nHoneyluv b2b Jaden Thompson\u003cbr>\nIdris Elba\u003cbr>\nJackie Hollander\u003cbr>\nJoe Kay b2b Jared Jackson\u003cbr>\nKaleena Zanders\u003cbr>\nMarsh\u003cbr>\nSeth Troxler\u003cbr>\nShiba San b2b CID\u003cbr>\nSIDEPIECE\u003cbr>\nSofia Kourtesis\u003cbr>\nTSHA\u003cbr>\nUncle Waffles\u003cbr>\nYulia Niko\u003c/p>\n\n","blocks":[],"excerpt":"Three-day tickets to the festival in Golden Gate Park go on sale April 24 at 10 a.m.","status":"publish","parent":0,"modified":1713892535,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":429},"headData":{"title":"Outside Lands 2024: Tyler, the Creator, The Killers and Sturgill Simpson Headline | KQED","description":"Three-day tickets to the festival in Golden Gate Park go on sale April 24 at 10 a.m.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Outside Lands 2024: Tyler, the Creator, The Killers and Sturgill Simpson Headline","datePublished":"2024-04-23T17:15:35.000Z","dateModified":"2024-04-23T17:15:35.000Z","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/13956373/outside-lands-lineup-2024-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.sfoutsidelands.com/\">Outside Lands\u003c/a> has announced the 2024 lineup for its annual music festival.\u003c/p>\n\u003cp>Topping the bill this year is Tyler, the Creator, the experimental rapper, singer and producer whose powerful stage presence overshadowed the actual headliners when he \u003ca href=\"https://www.kqed.org/arts/13905536/photos-an-electric-return-for-outside-lands-with-tyler-the-creator-and-more\">performed on a smaller Outside Lands stage\u003c/a> in 2021. Aughts rock mainstays The Killers and country singer-songwriter Sturgill Simpson join Tyler as co-headliners.\u003c/p>\n\u003cp>The festival, which draws hundreds of thousands of fans to San Francisco’s Golden Gate Park each August, notably has a larger country music presence than in years past. Hot off his feature on Beyoncé’s \u003cem>Cowboy Carter\u003c/em>, Post Malone will perform an all-country set. Other lineup highlights include art pop icon and fashion muse Grace Jones; disco revivalists Jungle; “Water” hitmaker Tyla; Sacramento-raised Grammy winner Victoria Monét; the Postal Service, patron saints of millennial sad boys and girls everywhere; house music producer Kaytranada; actor and electronic music producer Idris Elba and many more.\u003c/p>\n\u003cp>In addition to its musical, culinary and cannabis offerings, Outside Lands will bring back Dolores’, its queer-oriented, open-air dance club that debuted to great acclaim last year. Its SOMA stage, for electronic music, will also change from its previous tent setting to an open-air format.\u003c/p>\n\u003cp>Outside Lands takes place Aug. 9-11, and \u003ca href=\"https://outsidelands.frontgatetickets.com/\">three-day tickets\u003c/a> go on sale April 24 at 10 am.\u003c/p>\n\u003ch2>Full lineup\u003c/h2>\n\u003cp>Tyler, The Creator\u003cbr>\nThe Killers\u003cbr>\nSturgill Simpson\u003cbr>\nPost Malone (Performing a Special Country Set)\u003cbr>\nThe Postal Service\u003cbr>\nGrace Jones\u003cbr>\nKAYTRANADA\u003cbr>\nJUNGLE\u003cbr>\nChris Lake\u003cbr>\nGryffin\u003cbr>\nSnoh Aalegra\u003cbr>\nYoung The Giant\u003cbr>\nScHoolboy Q\u003cbr>\nTeddy Swims\u003cbr>\nReneé Rapp\u003cbr>\nVictoria Monét\u003cbr>\nKnock2\u003cbr>\nSlowdive\u003cbr>\nKiller Mike\u003cbr>\nFLETCHER\u003cbr>\nTV Girl\u003cbr>\nTyla\u003cbr>\nChappell Roan\u003cbr>\nChannel Tres\u003cbr>\nCharley Crockett\u003cbr>\nMen I Trust\u003cbr>\nBen Howard\u003cbr>\nAmyl and The Sniffers\u003cbr>\nKevin Abstract\u003cbr>\nPaul Cauthen\u003cbr>\nThe Japanese House\u003cbr>\nRomy\u003cbr>\nThe Last Dinner Party\u003cbr>\nBADBADNOTGOOD\u003cbr>\nSTRFKR\u003cbr>\nReal Estate\u003cbr>\nK.Flay\u003cbr>\nCorinne Bailey Rae\u003cbr>\nSnakehips\u003cbr>\nAmen Dunes\u003cbr>\nRoosevelt\u003cbr>\nAllen Stone\u003cbr>\nMindchatter\u003cbr>\nDaði Freyr\u003cbr>\nRyan Beatty\u003cbr>\nLEISURE\u003cbr>\nElyanna\u003cbr>\nConfidence Man\u003cbr>\nKasablanca\u003cbr>\nVandelux\u003cbr>\nWisp\u003cbr>\nMedium Build\u003cbr>\nRocco\u003cbr>\nunderscores\u003cbr>\nDevault\u003cbr>\nChance Peña\u003cbr>\nMimi Webb\u003cbr>\nDaily Bread\u003cbr>\nBALTHVS\u003cbr>\nShaboozey\u003cbr>\nbilly woods\u003cbr>\nThe Lemon Twigs\u003cbr>\nTrueno\u003cbr>\nSons Of The East\u003cbr>\nCMAT\u003cbr>\nCimafunk\u003cbr>\nKatie Pruitt\u003cbr>\nAG Club\u003cbr>\nLady Wray\u003cbr>\nOdie Leigh\u003cbr>\nFrench Cassettes\u003cbr>\nOgi\u003cbr>\nMiLES.\u003cbr>\nValencia Grace\u003cbr>\nDan Spencer\u003cbr>\nLael Neale\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>\n\u003cp>\u003cstrong>SOMA\u003c/strong>\u003cbr>\nAngrybaby\u003cbr>\nAnish Kumar\u003cbr>\nAYYBO\u003cbr>\nThe Blessed Madonna\u003cbr>\nBUNS\u003cbr>\nChuck Gunn\u003cbr>\nDARIUS\u003cbr>\nDusky\u003cbr>\nHoneyluv b2b Jaden Thompson\u003cbr>\nIdris Elba\u003cbr>\nJackie Hollander\u003cbr>\nJoe Kay b2b Jared Jackson\u003cbr>\nKaleena Zanders\u003cbr>\nMarsh\u003cbr>\nSeth Troxler\u003cbr>\nShiba San b2b CID\u003cbr>\nSIDEPIECE\u003cbr>\nSofia Kourtesis\u003cbr>\nTSHA\u003cbr>\nUncle Waffles\u003cbr>\nYulia Niko\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956373/outside-lands-lineup-2024-san-francisco","authors":["11387"],"programs":["arts_140"],"categories":["arts_1","arts_69","arts_235"],"tags":["arts_10278","arts_22068","arts_1739","arts_1146","arts_585"],"featImg":"arts_13905531","label":"arts_140"},"arts_13956274":{"type":"posts","id":"arts_13956274","meta":{"index":"posts_1591205157","site":"arts","id":"13956274","score":null,"sort":[1713556171000]},"guestAuthors":[],"slug":"asian-art-museum-phoenix-kingdoms-ancient-chinese-cooking-wine-vessels","title":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","publishDate":1713556171,"format":"standard","headTitle":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum’s Newest Exhibit | KQED","labelTerm":{},"content":"\u003cp>A wine cooler, a five-pound gold cup and a whole lot of cauldrons are a few of the ancient items you can find at the Asian Art Museum’s new \u003ci>Phoenix Kingdoms\u003c/i> exhibit, which is open to the public from April 19 to July 22.\u003c/p>\n\u003cp>“At the beginning of the exhibit you seem to be going into a crack in time — a time tunnel — transporting you to the ancient world,” museum director Jay Xu said at a recent preview event.\u003c/p>\n\u003cp>Nicknamed “Hot Pot Time Machine” by associate communications director Zac Rose, the exhibit showcases over 150 artifacts from the Zhou Dynasty, all found in the tombs of the nobility.\u003c/p>\n\u003cp>Many of the tombs found in modern day Hubei province in central China were waterlogged by lakes and rivers, which will have you thinking, “Looks pretty good for a 2,000-year-old conjoined-pig food container.” Apparently, water submersion — and the absence of oxygen — was just what the doctor ordered for ancient, lacquered wood.\u003c/p>\n\u003cfigure id=\"attachment_13956280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg\" alt=\"Lidded box in the shape of conjoined pigs, made of laquered wood.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A food container in the shape of conjoined pigs, from China’s Warring States period (approximately 340 BCE). \u003ccite>(Jingzhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trove paints a picture of the lives of the rich and powerful in two vassal states known as Chu and Zeng, said museum curator Fan Jeremy Zhang during a tour of the exhibit. The two had an ongoing rivalry during the Warring States period in China, which lasted from around 475 BCE to 221 BCE.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955953,arts_13956218']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Evidently, the affluent dead in Chu and Zeng kept the party going in the next world with plenty of food and alcohol. According to Zhang, some researchers believe a contributing factor to the fall of the earlier Shang Dynasty was excessive partying and drinking — not from the alcohol, which was pretty low proof in pre-distillation times, but from the lead in the bronze drinking vessels. Not unlike those found throughout the exhibit.\u003c/p>\n\u003cp>“There are records that their parties lasted for days,” said Zhang.\u003c/p>\n\u003cp>In the belly of the exhibit, there are rows of wine vessels shaped like gourds, others adorned with dragons, buffalo and phoenixes — a common motif that gives the collection its name. There are food storage containers shaped like ducks and personal-sized cauldrons that would have heated meat-heavy dishes for individual nobles.\u003c/p>\n\u003cfigure id=\"attachment_13956278\" class=\"wp-caption alignnone\" style=\"max-width: 1916px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-%C2%A9-Suizhou-Municipal-Museum-scaled.jpg\" alt=\"Green ancient Chinese wine vessel with dragon carving.\" width=\"1916\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-scaled.jpg 1916w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-800x1069.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1020x1363.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-768x1026.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1150x1536.jpg 1150w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1533x2048.jpg 1533w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1920x2565.jpg 1920w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003cfigcaption class=\"wp-caption-text\">A wine vessel from approximately 1000 BCE, carved to resemble a dragon. \u003ccite>(Suizhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Phoenix Kingdoms\u003c/i> also features ceremonial musical instruments, weapons, clothing and jade carvings. But the highlights are the ornate cookware, which allows viewers to imagine steaming cauldrons of lamb and condensating vats of chilled wine — which was actually more like millet ale or pre-beer, said Zhang.\u003c/p>\n\u003cp>The gallery opens through a curtain of floor to ceiling tassels and ends with a broad, orange light panel like a digital sunrise.\u003c/p>\n\u003cp>“At the end you emerge in the modern world,” museum director Xu said, as we completed the tour. “Where it’s bright and sunny.”\u003c/p>\n\u003cp>And where you can go in search of more modern hot pot and wine — hold the lead.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://exhibitions.asianart.org/exhibitions/phoenix-kingdoms/\">Phoenix Kingdoms\u003c/a>\u003ci> is on view at the Asian Art Museum (200 Larkin St., San Francisco) from April 19 to July 22.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"‘Phoenix Kingdoms’ puts a spotlight on ancient Chinese cookware and other ceremonial antiquities.","status":"publish","parent":0,"modified":1713556361,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":566},"headData":{"title":"Ancient Chinese Cooking Vessels Star in Asian Art Museum Exhibit in SF | KQED","description":"‘Phoenix Kingdoms’ puts a spotlight on ancient Chinese cookware and other ceremonial antiquities.","ogTitle":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","ogDescription":"","ogImgId":"","twTitle":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","twDescription":"","twImgId":"","socialTitle":"Ancient Chinese Cooking Vessels Star in Asian Art Museum Exhibit in SF %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"2,000-Year-Old Meat Cauldrons Star in the Asian Art Museum's Newest Exhibit","datePublished":"2024-04-19T19:49:31.000Z","dateModified":"2024-04-19T19:52:41.000Z","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/13956274/asian-art-museum-phoenix-kingdoms-ancient-chinese-cooking-wine-vessels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A wine cooler, a five-pound gold cup and a whole lot of cauldrons are a few of the ancient items you can find at the Asian Art Museum’s new \u003ci>Phoenix Kingdoms\u003c/i> exhibit, which is open to the public from April 19 to July 22.\u003c/p>\n\u003cp>“At the beginning of the exhibit you seem to be going into a crack in time — a time tunnel — transporting you to the ancient world,” museum director Jay Xu said at a recent preview event.\u003c/p>\n\u003cp>Nicknamed “Hot Pot Time Machine” by associate communications director Zac Rose, the exhibit showcases over 150 artifacts from the Zhou Dynasty, all found in the tombs of the nobility.\u003c/p>\n\u003cp>Many of the tombs found in modern day Hubei province in central China were waterlogged by lakes and rivers, which will have you thinking, “Looks pretty good for a 2,000-year-old conjoined-pig food container.” Apparently, water submersion — and the absence of oxygen — was just what the doctor ordered for ancient, lacquered wood.\u003c/p>\n\u003cfigure id=\"attachment_13956280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg\" alt=\"Lidded box in the shape of conjoined pigs, made of laquered wood.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lidded-box-in-the-shape-of-conjoined-pigs-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A food container in the shape of conjoined pigs, from China’s Warring States period (approximately 340 BCE). \u003ccite>(Jingzhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trove paints a picture of the lives of the rich and powerful in two vassal states known as Chu and Zeng, said museum curator Fan Jeremy Zhang during a tour of the exhibit. The two had an ongoing rivalry during the Warring States period in China, which lasted from around 475 BCE to 221 BCE.\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>\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_13955953,arts_13956218","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Evidently, the affluent dead in Chu and Zeng kept the party going in the next world with plenty of food and alcohol. According to Zhang, some researchers believe a contributing factor to the fall of the earlier Shang Dynasty was excessive partying and drinking — not from the alcohol, which was pretty low proof in pre-distillation times, but from the lead in the bronze drinking vessels. Not unlike those found throughout the exhibit.\u003c/p>\n\u003cp>“There are records that their parties lasted for days,” said Zhang.\u003c/p>\n\u003cp>In the belly of the exhibit, there are rows of wine vessels shaped like gourds, others adorned with dragons, buffalo and phoenixes — a common motif that gives the collection its name. There are food storage containers shaped like ducks and personal-sized cauldrons that would have heated meat-heavy dishes for individual nobles.\u003c/p>\n\u003cfigure id=\"attachment_13956278\" class=\"wp-caption alignnone\" style=\"max-width: 1916px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-%C2%A9-Suizhou-Municipal-Museum-scaled.jpg\" alt=\"Green ancient Chinese wine vessel with dragon carving.\" width=\"1916\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-scaled.jpg 1916w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-800x1069.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1020x1363.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-160x214.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-768x1026.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1150x1536.jpg 1150w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1533x2048.jpg 1533w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lei-wine-vessel-with-dragon-Overall_Zhang-Western-Zhou-period-ca.-1050-771-BCE-approx.-1000-BCE-Excavated-from-Zeng-tomb-no.-111-at-Yejiashan-Suizhou-2011-©-Suizhou-Municipal-Museum-1920x2565.jpg 1920w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003cfigcaption class=\"wp-caption-text\">A wine vessel from approximately 1000 BCE, carved to resemble a dragon. \u003ccite>(Suizhou Municipal Museum, courtesy of the Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Phoenix Kingdoms\u003c/i> also features ceremonial musical instruments, weapons, clothing and jade carvings. But the highlights are the ornate cookware, which allows viewers to imagine steaming cauldrons of lamb and condensating vats of chilled wine — which was actually more like millet ale or pre-beer, said Zhang.\u003c/p>\n\u003cp>The gallery opens through a curtain of floor to ceiling tassels and ends with a broad, orange light panel like a digital sunrise.\u003c/p>\n\u003cp>“At the end you emerge in the modern world,” museum director Xu said, as we completed the tour. “Where it’s bright and sunny.”\u003c/p>\n\u003cp>And where you can go in search of more modern hot pot and wine — hold the lead.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://exhibitions.asianart.org/exhibitions/phoenix-kingdoms/\">Phoenix Kingdoms\u003c/a>\u003ci> is on view at the Asian Art Museum (200 Larkin St., San Francisco) from April 19 to July 22.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956274/asian-art-museum-phoenix-kingdoms-ancient-chinese-cooking-wine-vessels","authors":["11872"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_2250","arts_5391","arts_1297","arts_1146","arts_585"],"featImg":"arts_13956279","label":"source_arts_13956274"},"arts_13956246":{"type":"posts","id":"arts_13956246","meta":{"index":"posts_1591205157","site":"arts","id":"13956246","score":null,"sort":[1713551661000]},"guestAuthors":[],"slug":"the-stud-san-francisco-lgbtq-bar-reopening","title":"The Stud, SF's Oldest Queer Bar, Gears Up for a Grand Reopening","publishDate":1713551661,"format":"audio","headTitle":"The Stud, SF’s Oldest Queer Bar, Gears Up for a Grand Reopening | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>When \u003ca href=\"https://www.studsf.com/\">the Stud\u003c/a> closed its doors at the onset of the pandemic in 2020, its worker-owner collective vowed to one day return. After all, the legendary LGBTQ+ bar had been around in various incarnations since 1966, nurturing the weird, alternative and experimental pockets of queer performance in San Francisco ever since.\u003c/p>\n\u003cp>The Stud’s official reopening at its new South of Market location (1123-1125 Folsom Street) finally arrives this Saturday, April 20, with a \u003ca href=\"https://www.eventbrite.com/e/stud-time-machine-tickets-883890850327\">Stud Time Machine\u003c/a> party celebrating its different eras. After a blessing from the Sisters of Perpetual Indulgence, festivities kick off at 6 p.m. with a 1960s cowboy-themed DJ set and performance. Each hour of the party will be dedicated to a different decade (“The Disco Era,” “The Club Kid Era”), culminating with a look into the future at midnight. Among the entertainers are original disco DJ Steve Fabus, who’s been spinning since the ’70s; drag diva (and fashion designer to the drag stars) Glamamore, performing an homage to the late \u003ca href=\"https://www.kqed.org/arts/13929572/heklina-castro-memorial\">Heklina\u003c/a>’s beloved party T-Shack; and multi-hyphenate artist Honey Mahogany, a Stud co-owner deeply involved in San Francisco politics.\u003c/p>\n\u003cp>As the Stud gears up for its grand reopening, Mahogany spoke with KQED’s Adhiti Bandlamudi about what lies ahead in this new iteration of San Francisco’s oldest queer bar.\u003c/p>\n\u003cfigure id=\"attachment_13915269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut.jpg\" alt=\"\" width=\"1920\" height=\"1278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey Mahogany speaks during a rally after the Trans March in San Francisco on June 24, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Adhiti Bandlamudi:\u003c/strong> The Stud has such a rich history, and the theme of tomorrow’s opening night party reflects that. Can you tell us more about that?\u003c/p>\n\u003cp>\u003cstrong>Honey Mahogany:\u003c/strong> The Stud first opened in 1966. It’s been the living room for so many people, not just in the neighborhood, but across the country. During the ’60s, it really started off as a leather bar, and then really became more of a Western bar. But it quickly evolved into a place where everyone felt welcome — whether it be women, queers, hair fairies or trans people. So many different groups and communities feel welcome at the Stud.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My favorite story of the Stud is that during the ’60s … Huey Newton, who was one of the leaders of the Black Panther Party, made this incredible speech where he talked about building unity between the women’s movement and the LGBTQ movement. One of the first places that the LGBTQ Liberation Front and the Black Panther Party actually met was at the Stud.\u003c/p>\n\u003cp>\u003cstrong>The Stud has faced several closures in the past. And every time that idea became more of a reality, it sounds like community members who really care about the bar came together to keep it alive. In 2016, when the previous owner was going to retire, you and other artists, DJs and performers got together and started the Stud Collective. As I understand it, it’s one of the first co-op nightclubs in the country. How has this collective model made a difference as you get ready to open the state again?\u003c/strong>\u003c/p>\n\u003cp>It was sort of, I don’t want to say an act of desperation, but so many LGBTQ nightlife venues were closing all across the country, and especially here in San Francisco. LGBTQ venues were being priced out. Certainly, that was the case with the Stud, where the previous owner was just like, “I can’t afford to pay triple what I was paying in rent. So I can’t do this anymore.” And he really made a callout to the community, hoping that someone would come and save the Stud.\u003c/p>\n\u003cp>The Stud has always been kind of a dive bar \u003cspan style=\"font-weight: 400\">— \u003c/span>more of a community space than a big moneymaker. So a bunch of us who could not have afforded to buy the bar on our own \u003cspan style=\"font-weight: 400\">— \u003c/span>a group of 17 \u003cspan style=\"font-weight: 400\">—\u003c/span> worked to build the collective, set up a system of rules, come up with a plan for how we were going to save the Stud, and we were successful.\u003c/p>\n\u003cp>I won’t say that it was easy. It was lots of long nights, lots of arguments, lots of personalities and ideas. But ultimately, I do think that having collective ownership of a space like the Stud is really important because it ensures that the space remains open.\u003c/p>\n\u003cfigure id=\"attachment_13880908\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13880908\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/First-Stud-gay-pride-float-.jpg\" alt=\"\" width=\"720\" height=\"518\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/First-Stud-gay-pride-float-.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/First-Stud-gay-pride-float--160x115.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The Stud’s first Pride float in 1974. \u003ccite>(Courtesy of The Stud)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I’m curious to understand more about that journey, especially because of COVID and the aftereffects of it. What has that journey been like?\u003c/strong>\u003c/p>\n\u003cp>COVID was a real bummer.\u003c/p>\n\u003cp>\u003cstrong>To say the least. \u003c/strong>[aside postid='arts_13936556']\u003c/p>\n\u003cp>We actually shut down relatively early, because we didn’t know what was going to happen or how soon we were going to open up. We also knew that we couldn’t afford to keep going. Actually, we did not go completely dark. We very quickly hopped online, hosting drag shows and DJ parties on the weekends, so people could safely enjoy performance art and drag and music from their own homes.\u003c/p>\n\u003cp>\u003cstrong>There’s also been some fundraising that’s been going on. \u003ca href=\"https://givebutter.com/c/Stud2024\">The crowdfunding goal\u003c/a> is $500,000, and last I checked, like $74,000 had been donated. And people are still donating.\u003c/strong>\u003c/p>\n\u003cp>The crowdfunding is just one part of where we’ve been raising money. We’ve been raising money through other spaces as well — selling some assets and things like that. And so right now we’re just above $425,000 that we’ve been able to pull together. So that leaves about $75,000 left that we have to raise. And we are really excited, because it’s enabled us to get this far.\u003c/p>\n\u003cfigure id=\"attachment_13880907\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13880907\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg\" alt=\"A black-and-white photo of a drag queen nun and two mustached men partying.\" width=\"655\" height=\"434\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg 655w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins-160x106.jpg 160w\" sizes=\"(max-width: 655px) 100vw, 655px\">\u003cfigcaption class=\"wp-caption-text\">Partygoers at the Stud, including a Sister of Perpetual Indulgence, in 1991. \u003ccite>(Melissa Hawkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But that $75,000 is going to be really key into seeing the longevity of the Stud, and also to really make the Stud what it used to be, which was not just a dance bar or a dance space, but also a place where there were epic, life-changing performances.\u003c/p>\n\u003cp>The space that we’ve taken over now is so cool, but it is not a performance space. We’ve got two separate bar areas and dance floors. But we do not have a stage. We do not have a dressing room. We do not have an area for the performers to be able to use the restroom and get changed and all of that stuff. So we want to take out the industrial kitchen that takes up a quarter of the bar currently, convert that into dressing rooms and bathrooms for the performers, and then also build out a stage so that we can bring back those epic Stud drag shows.\u003c/p>\n\u003cp>One of the ways in which we are incentivizing people to help us get to that $500,000 goal is we have the Stud’s opening night party this Saturday. We released tickets on Monday and, within six minutes, all sold out. There will be some tickets at the door. But folks are definitely planning on getting there early. [aside postid='arts_13953497']\u003c/p>\n\u003cp>\u003cstrong>The new Stud won’t just be a nightclub, right? There are plans to include a school that will teach the art of drag. Can you tell me more about that?\u003c/strong>\u003c/p>\n\u003cp>We are planning on opening the drag school. It’s going to be a collaboration between the Stud and CounterPulse. It’s going to be a bit of an interesting model because a lot of the classes will probably be off-site. But we are definitely going to train people in the art of drag, help them get their starts, provide them with mentors, bring specialists in — costuming, makeup, hair and performance and dance — and really give them the tools that they need to be successful.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The Stud is located at 1123-1125 Folsom Street. \u003ca href=\"https://www.eventbrite.com/e/stud-time-machine-tickets-883890850327\">The Stud Time Machine\u003c/a> reopening party begins at 5:30 p.m. on April 20. \u003ca href=\"https://www.instagram.com/studsf\">Follow the Stud on Instagram\u003c/a> for updates on business hours and future events.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The historic bar's new SoMa location debuts with a time machine-themed party celebrating its different eras.","status":"publish","parent":0,"modified":1713559167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1384},"headData":{"title":"The Stud, SF's Oldest Queer Bar, Gears Up for a Grand Reopening | KQED","description":"The historic bar's new SoMa location debuts with a time machine-themed party celebrating its different eras.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Stud, SF's Oldest Queer Bar, Gears Up for a Grand Reopening","datePublished":"2024-04-19T18:34:21.000Z","dateModified":"2024-04-19T20:39:27.000Z","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-aaef00f5a073/7fc79c25-862e-45d6-a298-b157011425d9/audio.mp3","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956246/the-stud-san-francisco-lgbtq-bar-reopening","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"https://www.studsf.com/\">the Stud\u003c/a> closed its doors at the onset of the pandemic in 2020, its worker-owner collective vowed to one day return. After all, the legendary LGBTQ+ bar had been around in various incarnations since 1966, nurturing the weird, alternative and experimental pockets of queer performance in San Francisco ever since.\u003c/p>\n\u003cp>The Stud’s official reopening at its new South of Market location (1123-1125 Folsom Street) finally arrives this Saturday, April 20, with a \u003ca href=\"https://www.eventbrite.com/e/stud-time-machine-tickets-883890850327\">Stud Time Machine\u003c/a> party celebrating its different eras. After a blessing from the Sisters of Perpetual Indulgence, festivities kick off at 6 p.m. with a 1960s cowboy-themed DJ set and performance. Each hour of the party will be dedicated to a different decade (“The Disco Era,” “The Club Kid Era”), culminating with a look into the future at midnight. Among the entertainers are original disco DJ Steve Fabus, who’s been spinning since the ’70s; drag diva (and fashion designer to the drag stars) Glamamore, performing an homage to the late \u003ca href=\"https://www.kqed.org/arts/13929572/heklina-castro-memorial\">Heklina\u003c/a>’s beloved party T-Shack; and multi-hyphenate artist Honey Mahogany, a Stud co-owner deeply involved in San Francisco politics.\u003c/p>\n\u003cp>As the Stud gears up for its grand reopening, Mahogany spoke with KQED’s Adhiti Bandlamudi about what lies ahead in this new iteration of San Francisco’s oldest queer bar.\u003c/p>\n\u003cfigure id=\"attachment_13915269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut.jpg\" alt=\"\" width=\"1920\" height=\"1278\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/RS56925_024_KQED_SFTransMarch_06242022-qut-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey Mahogany speaks during a rally after the Trans March in San Francisco on June 24, 2022. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Adhiti Bandlamudi:\u003c/strong> The Stud has such a rich history, and the theme of tomorrow’s opening night party reflects that. Can you tell us more about that?\u003c/p>\n\u003cp>\u003cstrong>Honey Mahogany:\u003c/strong> The Stud first opened in 1966. It’s been the living room for so many people, not just in the neighborhood, but across the country. During the ’60s, it really started off as a leather bar, and then really became more of a Western bar. But it quickly evolved into a place where everyone felt welcome — whether it be women, queers, hair fairies or trans people. So many different groups and communities feel welcome at the Stud.\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>My favorite story of the Stud is that during the ’60s … Huey Newton, who was one of the leaders of the Black Panther Party, made this incredible speech where he talked about building unity between the women’s movement and the LGBTQ movement. One of the first places that the LGBTQ Liberation Front and the Black Panther Party actually met was at the Stud.\u003c/p>\n\u003cp>\u003cstrong>The Stud has faced several closures in the past. And every time that idea became more of a reality, it sounds like community members who really care about the bar came together to keep it alive. In 2016, when the previous owner was going to retire, you and other artists, DJs and performers got together and started the Stud Collective. As I understand it, it’s one of the first co-op nightclubs in the country. How has this collective model made a difference as you get ready to open the state again?\u003c/strong>\u003c/p>\n\u003cp>It was sort of, I don’t want to say an act of desperation, but so many LGBTQ nightlife venues were closing all across the country, and especially here in San Francisco. LGBTQ venues were being priced out. Certainly, that was the case with the Stud, where the previous owner was just like, “I can’t afford to pay triple what I was paying in rent. So I can’t do this anymore.” And he really made a callout to the community, hoping that someone would come and save the Stud.\u003c/p>\n\u003cp>The Stud has always been kind of a dive bar \u003cspan style=\"font-weight: 400\">— \u003c/span>more of a community space than a big moneymaker. So a bunch of us who could not have afforded to buy the bar on our own \u003cspan style=\"font-weight: 400\">— \u003c/span>a group of 17 \u003cspan style=\"font-weight: 400\">—\u003c/span> worked to build the collective, set up a system of rules, come up with a plan for how we were going to save the Stud, and we were successful.\u003c/p>\n\u003cp>I won’t say that it was easy. It was lots of long nights, lots of arguments, lots of personalities and ideas. But ultimately, I do think that having collective ownership of a space like the Stud is really important because it ensures that the space remains open.\u003c/p>\n\u003cfigure id=\"attachment_13880908\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13880908\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/First-Stud-gay-pride-float-.jpg\" alt=\"\" width=\"720\" height=\"518\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/First-Stud-gay-pride-float-.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/First-Stud-gay-pride-float--160x115.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The Stud’s first Pride float in 1974. \u003ccite>(Courtesy of The Stud)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I’m curious to understand more about that journey, especially because of COVID and the aftereffects of it. What has that journey been like?\u003c/strong>\u003c/p>\n\u003cp>COVID was a real bummer.\u003c/p>\n\u003cp>\u003cstrong>To say the least. \u003c/strong>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13936556","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We actually shut down relatively early, because we didn’t know what was going to happen or how soon we were going to open up. We also knew that we couldn’t afford to keep going. Actually, we did not go completely dark. We very quickly hopped online, hosting drag shows and DJ parties on the weekends, so people could safely enjoy performance art and drag and music from their own homes.\u003c/p>\n\u003cp>\u003cstrong>There’s also been some fundraising that’s been going on. \u003ca href=\"https://givebutter.com/c/Stud2024\">The crowdfunding goal\u003c/a> is $500,000, and last I checked, like $74,000 had been donated. And people are still donating.\u003c/strong>\u003c/p>\n\u003cp>The crowdfunding is just one part of where we’ve been raising money. We’ve been raising money through other spaces as well — selling some assets and things like that. And so right now we’re just above $425,000 that we’ve been able to pull together. So that leaves about $75,000 left that we have to raise. And we are really excited, because it’s enabled us to get this far.\u003c/p>\n\u003cfigure id=\"attachment_13880907\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13880907\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg\" alt=\"A black-and-white photo of a drag queen nun and two mustached men partying.\" width=\"655\" height=\"434\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins.jpg 655w, https://cdn.kqed.org/wp-content/uploads/sites/2/2020/05/The-Stud-1991-photo-by-Melissa-Hawkins-160x106.jpg 160w\" sizes=\"(max-width: 655px) 100vw, 655px\">\u003cfigcaption class=\"wp-caption-text\">Partygoers at the Stud, including a Sister of Perpetual Indulgence, in 1991. \u003ccite>(Melissa Hawkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But that $75,000 is going to be really key into seeing the longevity of the Stud, and also to really make the Stud what it used to be, which was not just a dance bar or a dance space, but also a place where there were epic, life-changing performances.\u003c/p>\n\u003cp>The space that we’ve taken over now is so cool, but it is not a performance space. We’ve got two separate bar areas and dance floors. But we do not have a stage. We do not have a dressing room. We do not have an area for the performers to be able to use the restroom and get changed and all of that stuff. So we want to take out the industrial kitchen that takes up a quarter of the bar currently, convert that into dressing rooms and bathrooms for the performers, and then also build out a stage so that we can bring back those epic Stud drag shows.\u003c/p>\n\u003cp>One of the ways in which we are incentivizing people to help us get to that $500,000 goal is we have the Stud’s opening night party this Saturday. We released tickets on Monday and, within six minutes, all sold out. There will be some tickets at the door. But folks are definitely planning on getting there early. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13953497","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The new Stud won’t just be a nightclub, right? There are plans to include a school that will teach the art of drag. Can you tell me more about that?\u003c/strong>\u003c/p>\n\u003cp>We are planning on opening the drag school. It’s going to be a collaboration between the Stud and CounterPulse. It’s going to be a bit of an interesting model because a lot of the classes will probably be off-site. But we are definitely going to train people in the art of drag, help them get their starts, provide them with mentors, bring specialists in — costuming, makeup, hair and performance and dance — and really give them the tools that they need to be successful.\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>\u003cem>The Stud is located at 1123-1125 Folsom Street. \u003ca href=\"https://www.eventbrite.com/e/stud-time-machine-tickets-883890850327\">The Stud Time Machine\u003c/a> reopening party begins at 5:30 p.m. on April 20. \u003ca href=\"https://www.instagram.com/studsf\">Follow the Stud on Instagram\u003c/a> for updates on business hours and future events.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956246/the-stud-san-francisco-lgbtq-bar-reopening","authors":["11387","11672"],"categories":["arts_1","arts_235"],"tags":["arts_10278","arts_3226","arts_5351","arts_1146"],"featImg":"arts_13934323","label":"arts"},"arts_13956178":{"type":"posts","id":"arts_13956178","meta":{"index":"posts_1591205157","site":"arts","id":"13956178","score":null,"sort":[1713465326000]},"guestAuthors":[],"slug":"minnie-bells-soul-food-restaurant-fillmore-sf-opening","title":"Minnie Bell’s New Soul Food Restaurant in the Fillmore Is a Homecoming","publishDate":1713465326,"format":"audio","headTitle":"Minnie Bell’s New Soul Food Restaurant in the Fillmore Is a Homecoming | KQED","labelTerm":{},"content":"\u003cp>Chef Fernay McPherson has been serving her take on Southern comfort foods, like crispy rosemary fried chicken and apparently the Bay Area’s \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/an-ode-to-minnie-bell-s-gooey-mac-and-cheese-16012173.php\">best mac and cheese\u003c/a>, at her stall at The Public Market Food Hall in Emeryville since 2018. But she has long \u003ca href=\"https://www.kqed.org/news/11800814/a-black-chefs-dream-of-returning-to-the-fillmore\">dreamed\u003c/a> of running a restaurant in her hometown.\u003c/p>\n\u003cp>“My quest was to find a space in San Francisco and preferably in the Fillmore,” McPherson says.\u003c/p>\n\u003cp>She grew up in that neighborhood, once known as the “Harlem of the West,” which used to be full of Black-owned businesses. But \u003ca href=\"https://www.kqed.org/news/11825401/how-urban-renewal-decimated-the-fillmore-district-and-took-jazz-with-it\">urban renewal\u003c/a> efforts from the 1950s through the 1970s forced tens of thousands of families to leave, and most businesses shut down.\u003c/p>\n\u003cp>\u003cem>WATCH KQED’s 1999 documentary on the history of Fillmore:\u003c/em>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=a8h2meDtdm8\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few have remained, and in recent years, a citywide effort — the Dream Keeper Initiative — is trying to revitalize the area and help bring back Black-owned businesses, like \u003ca href=\"https://www.kqed.org/news/11954111/longtime-fillmore-resident-hopes-to-restore-commerce-with-black-led-marketplace\">In The Black\u003c/a>, a shared retail space.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13900855,arts_13916044,arts_13874853']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The program helped make it possible for McPherson to realize her dream. On Friday, she’ll welcome the public to dine at Minnie Bell’s Soul Movement — a stand-alone brick-and-mortar version of the East Bay stall, featuring a similar menu.\u003c/p>\n\u003cp>“I want to be able to educate people who may not know what was here before,” says McPherson, wearing a blue-gray apron and a graphic T-shirt emblazoned with a photo of Whitney Houston, from inside the 40-seat establishment in the heart of the Fillmore District. “Share those stories that my dad, my aunt share with me about how rich this was and be able to represent the culture and look forward to seeing more of it.”\u003c/p>\n\u003cp>For her, food is personal, and the restaurant pays homage to her family history. One wall is decorated with a large mural of a photo of Fillmore Street in its heyday in the 1960s. Another wall has two large-scale photographs of her biggest inspirations — her grandma Lillie Bell and her great-aunt Minnie.\u003c/p>\n\u003cfigure id=\"attachment_13956186\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956186\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED.jpg\" alt=\"A fresh batch of fried chicken is pulled out of the deep fryer.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pulling a fresh batch of rosemary fried chicken out of the fryer. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I picked these photos because I wanted a photo of them in their youth, like my aunt has on her cap and gown. She was graduating high school. My grandmother was about 21 and it was a professional portrait,” she says. “I just think they look so beautiful, and when I look up at these pictures, it just gives me all the strength that I need to get through my day.”\u003c/p>\n\u003cp>McPherson talked more about how important the past has been toward shaping her present with KQED’s Adhiti Bandlamudi.\u003c/p>\n\u003cp>\u003ci>This conversation has been edited for clarity and brevity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>Adhiti Bandlamudi: Tell me more about your grandma and great aunt. How did their story manifest when it came to creating a menu and thinking about what experience you wanted to give at Minnie Bell’s Soul Movement?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Fernay McPherson:\u003c/b> While I may add a little twist to it, everything that I cook is food that I grew up eating. Before my family left Texas in the 1960s, my grandma made the chicken and pound cake for their journey into San Francisco. So we have that pound cake that she made — but [with] the addition of the caramel. I make it the same way that she taught me to make it. It was one of the cakes that everyone in the family wanted for their birthday.\u003c/p>\n\u003cp>We have fried chicken, which is the highlight of what we do, [and] the addition of the rosemary, is very San Francisco with so many rosemary bushes here. So those two married together — the flavors that migrated during the Great Migration with the fried chicken and then the freshness of the rosemary in the city, where I was born and raised. It’s like a perfect blend of Chef Fernay.\u003c/p>\n\u003cp>\u003cb>It almost seems like your approach to soul food is tradition with a little twist.\u003c/b>\u003c/p>\n\u003cp>Exactly! It’s tradition with a little twist. But the twists are not so much that it doesn’t display a homestyle comfort meal. That was so important for me, for people to eat the food and feel the comfort of home. In Emeryville, people would come and say, “Well, I’m from the South, so I’ll let you know how it tastes.” And I’m like, “Okay, that’s cool.” I know how it tastes [too], you know? But they would always come back and say, “That was so good, that really reminds me of home.” That is definitely the experience that I want people to get. Not too much of a twist, but the perfect twist.\u003c/p>\n\u003cfigure id=\"attachment_13956187\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956187\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED.jpg\" alt=\"A chef picks fresh rosemary leaves.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">McPherson prepares rosemary alongside Mundo Pérez at her new Fillmore restaurant. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You’ve been operating out of Emeryville since 2018, and now you’re getting ready to open up in San Francisco. You’ve wanted this for so long. What’s going through your mind right now?\u003c/b>\u003c/p>\n\u003cp>It’s a surreal experience. [To] be in the Fillmore, the community where I was born and raised, but also in a neighborhood that was rich in African-American culture, ownership, businesses, jazz clubs, just means so much, because I want to be able to represent a bygone era.\u003c/p>\n\u003cp>I am third generation. My aunt and dad talk about the history of the neighborhood. Then, I have my own history. So it’s three layers to what that history used to be. And by the time I was a teenager and walking around these streets, it was minimal Black businesses; whereas now, it’s almost nonexistent. So being a part of that revitalization is important, so that we can learn about the culture and know what used to be here.\u003c/p>\n\u003cp>\u003cb>Are any of your relatives, like Aunt Minnie, coming to the restaurant’s grand opening? \u003c/b>\u003c/p>\n\u003cp>We have a private grand opening party on Thursday, when my Aunt Minnie will see her face on this wall for the first time. My parents, they’re still in the neighborhood. My aunt lives with them, so they’ll all be here. My brothers will be here. My children will be here.\u003c/p>\n\u003cfigure id=\"attachment_13956189\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956189\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED.jpg\" alt=\"A paper-lined basket of fried chicken on a countertop.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">McPherson’s famous rosemary fried chicken, ready to be eaten. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What do you plan to serve to Aunt Minnie ?\u003c/b>\u003c/p>\n\u003cp>For her, I will do candied yams, fried chicken, cornbread and greens.\u003c/p>\n\u003cp>\u003cb>How might she respond? Are you ready for her critique?\u003c/b>\u003c/p>\n\u003cp>She critiques it all the time! She tells me all the time you’re getting better and better. She has the food often. So when she comes in, it won’t be anything new. It just has to be right. Because if it’s not, she will let me know. But when she tells me, “This was delicious,” that’s all the validation I need.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.minniebellssoul.com/\">\u003ci>Minnie Bell’s Soul Movement\u003c/i>\u003c/a>\u003ci> is located at 1375 Fillmore St. in San Francisco.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Chef Fernay McPherson brings comfort classics like fried chicken and mac and cheese to her old neighborhood.","status":"publish","parent":0,"modified":1713466316,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1225},"headData":{"title":"Minnie Bell’s New Soul Food Restaurant in the Fillmore Is a Homecoming | KQED","description":"Chef Fernay McPherson brings comfort classics like fried chicken and mac and cheese to her old neighborhood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Minnie Bell’s New Soul Food Restaurant in the Fillmore Is a Homecoming","datePublished":"2024-04-18T18:35:26.000Z","dateModified":"2024-04-18T18:51:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-4[…]f-aaef00f5a073/fa7e7425-862b-4a0d-92c1-b15601046432/audio.mp3","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956178/minnie-bells-soul-food-restaurant-fillmore-sf-opening","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Fernay McPherson has been serving her take on Southern comfort foods, like crispy rosemary fried chicken and apparently the Bay Area’s \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/an-ode-to-minnie-bell-s-gooey-mac-and-cheese-16012173.php\">best mac and cheese\u003c/a>, at her stall at The Public Market Food Hall in Emeryville since 2018. But she has long \u003ca href=\"https://www.kqed.org/news/11800814/a-black-chefs-dream-of-returning-to-the-fillmore\">dreamed\u003c/a> of running a restaurant in her hometown.\u003c/p>\n\u003cp>“My quest was to find a space in San Francisco and preferably in the Fillmore,” McPherson says.\u003c/p>\n\u003cp>She grew up in that neighborhood, once known as the “Harlem of the West,” which used to be full of Black-owned businesses. But \u003ca href=\"https://www.kqed.org/news/11825401/how-urban-renewal-decimated-the-fillmore-district-and-took-jazz-with-it\">urban renewal\u003c/a> efforts from the 1950s through the 1970s forced tens of thousands of families to leave, and most businesses shut down.\u003c/p>\n\u003cp>\u003cem>WATCH KQED’s 1999 documentary on the history of Fillmore:\u003c/em>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a8h2meDtdm8'\n title='//www.youtube.com/embed/a8h2meDtdm8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>A few have remained, and in recent years, a citywide effort — the Dream Keeper Initiative — is trying to revitalize the area and help bring back Black-owned businesses, like \u003ca href=\"https://www.kqed.org/news/11954111/longtime-fillmore-resident-hopes-to-restore-commerce-with-black-led-marketplace\">In The Black\u003c/a>, a shared retail space.\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_13900855,arts_13916044,arts_13874853","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>The program helped make it possible for McPherson to realize her dream. On Friday, she’ll welcome the public to dine at Minnie Bell’s Soul Movement — a stand-alone brick-and-mortar version of the East Bay stall, featuring a similar menu.\u003c/p>\n\u003cp>“I want to be able to educate people who may not know what was here before,” says McPherson, wearing a blue-gray apron and a graphic T-shirt emblazoned with a photo of Whitney Houston, from inside the 40-seat establishment in the heart of the Fillmore District. “Share those stories that my dad, my aunt share with me about how rich this was and be able to represent the culture and look forward to seeing more of it.”\u003c/p>\n\u003cp>For her, food is personal, and the restaurant pays homage to her family history. One wall is decorated with a large mural of a photo of Fillmore Street in its heyday in the 1960s. Another wall has two large-scale photographs of her biggest inspirations — her grandma Lillie Bell and her great-aunt Minnie.\u003c/p>\n\u003cfigure id=\"attachment_13956186\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956186\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED.jpg\" alt=\"A fresh batch of fried chicken is pulled out of the deep fryer.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-31-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pulling a fresh batch of rosemary fried chicken out of the fryer. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I picked these photos because I wanted a photo of them in their youth, like my aunt has on her cap and gown. She was graduating high school. My grandmother was about 21 and it was a professional portrait,” she says. “I just think they look so beautiful, and when I look up at these pictures, it just gives me all the strength that I need to get through my day.”\u003c/p>\n\u003cp>McPherson talked more about how important the past has been toward shaping her present with KQED’s Adhiti Bandlamudi.\u003c/p>\n\u003cp>\u003ci>This conversation has been edited for clarity and brevity.\u003c/i>\u003c/p>\n\u003chr>\n\u003cp>\u003cb>Adhiti Bandlamudi: Tell me more about your grandma and great aunt. How did their story manifest when it came to creating a menu and thinking about what experience you wanted to give at Minnie Bell’s Soul Movement?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Fernay McPherson:\u003c/b> While I may add a little twist to it, everything that I cook is food that I grew up eating. Before my family left Texas in the 1960s, my grandma made the chicken and pound cake for their journey into San Francisco. So we have that pound cake that she made — but [with] the addition of the caramel. I make it the same way that she taught me to make it. It was one of the cakes that everyone in the family wanted for their birthday.\u003c/p>\n\u003cp>We have fried chicken, which is the highlight of what we do, [and] the addition of the rosemary, is very San Francisco with so many rosemary bushes here. So those two married together — the flavors that migrated during the Great Migration with the fried chicken and then the freshness of the rosemary in the city, where I was born and raised. It’s like a perfect blend of Chef Fernay.\u003c/p>\n\u003cp>\u003cb>It almost seems like your approach to soul food is tradition with a little twist.\u003c/b>\u003c/p>\n\u003cp>Exactly! It’s tradition with a little twist. But the twists are not so much that it doesn’t display a homestyle comfort meal. That was so important for me, for people to eat the food and feel the comfort of home. In Emeryville, people would come and say, “Well, I’m from the South, so I’ll let you know how it tastes.” And I’m like, “Okay, that’s cool.” I know how it tastes [too], you know? But they would always come back and say, “That was so good, that really reminds me of home.” That is definitely the experience that I want people to get. Not too much of a twist, but the perfect twist.\u003c/p>\n\u003cfigure id=\"attachment_13956187\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956187\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED.jpg\" alt=\"A chef picks fresh rosemary leaves.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-35-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">McPherson prepares rosemary alongside Mundo Pérez at her new Fillmore restaurant. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You’ve been operating out of Emeryville since 2018, and now you’re getting ready to open up in San Francisco. You’ve wanted this for so long. What’s going through your mind right now?\u003c/b>\u003c/p>\n\u003cp>It’s a surreal experience. [To] be in the Fillmore, the community where I was born and raised, but also in a neighborhood that was rich in African-American culture, ownership, businesses, jazz clubs, just means so much, because I want to be able to represent a bygone era.\u003c/p>\n\u003cp>I am third generation. My aunt and dad talk about the history of the neighborhood. Then, I have my own history. So it’s three layers to what that history used to be. And by the time I was a teenager and walking around these streets, it was minimal Black businesses; whereas now, it’s almost nonexistent. So being a part of that revitalization is important, so that we can learn about the culture and know what used to be here.\u003c/p>\n\u003cp>\u003cb>Are any of your relatives, like Aunt Minnie, coming to the restaurant’s grand opening? \u003c/b>\u003c/p>\n\u003cp>We have a private grand opening party on Thursday, when my Aunt Minnie will see her face on this wall for the first time. My parents, they’re still in the neighborhood. My aunt lives with them, so they’ll all be here. My brothers will be here. My children will be here.\u003c/p>\n\u003cfigure id=\"attachment_13956189\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956189\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED.jpg\" alt=\"A paper-lined basket of fried chicken on a countertop.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240416-MINNIESSOULFOOD-47-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">McPherson’s famous rosemary fried chicken, ready to be eaten. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What do you plan to serve to Aunt Minnie ?\u003c/b>\u003c/p>\n\u003cp>For her, I will do candied yams, fried chicken, cornbread and greens.\u003c/p>\n\u003cp>\u003cb>How might she respond? Are you ready for her critique?\u003c/b>\u003c/p>\n\u003cp>She critiques it all the time! She tells me all the time you’re getting better and better. She has the food often. So when she comes in, it won’t be anything new. It just has to be right. Because if it’s not, she will let me know. But when she tells me, “This was delicious,” that’s all the validation I need.\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=\"https://www.minniebellssoul.com/\">\u003ci>Minnie Bell’s Soul Movement\u003c/i>\u003c/a>\u003ci> is located at 1375 Fillmore St. in San Francisco.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956178/minnie-bells-soul-food-restaurant-fillmore-sf-opening","authors":["11672","11724"],"categories":["arts_1","arts_12276","arts_235"],"tags":["arts_6357","arts_10278","arts_1806","arts_1297","arts_1050","arts_1146","arts_14729"],"featImg":"arts_13956188","label":"source_arts_13956178"},"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_13955476":{"type":"posts","id":"arts_13955476","meta":{"index":"posts_1591205157","site":"arts","id":"13955476","score":null,"sort":[1713378081000]},"guestAuthors":[],"slug":"coolest-san-francisco-skate-shop-low-key-tenderloin-art-walk","title":"How Low Key Became the Coolest Skate Shop in San Francisco","publishDate":1713378081,"format":"standard","headTitle":"How Low Key Became the Coolest Skate Shop in San Francisco | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>Skateboarders do not look at the city — any city — the same way that non-skaters do.\u003c/p>\n\u003cp>Skateboarders have brains that make instant calculations using principles of geometry and physics, and are hardwired to evaluate ways around obstacles and over gaps. Present a crew of skaters with a patchwork of hostile architecture — objects specifically designed to keep them out of a space — and the problem-solving that spills forth would put professional architects to shame.\u003c/p>\n\u003cp>So what happens when a lifelong skateboarder gets a degree in architecture? \u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> owner Justin Marks can tell you. For seven years, the 35-year-old worked for \u003ca href=\"https://www.hornbergerworstell.com/\">Hornberger and Worstell\u003c/a>, a San Francisco architecture firm. Marks had grown up in the Lower Haight, both immersing himself in skate culture and nerding out over urban landscapes.\u003c/p>\n\u003cp>[aside postid='arts_13916267']“When you’re skateboarding, you’re at a 1:1 scale with the city and your built environment,” Marks told me on a recent visit to Low Key. “I’ve always been interested in architecture, and I’ve been advocating for skateparks since I was in high school. I would go to community meetings and wait for public comment and talk about how positive skating is for the youth.”\u003c/p>\n\u003cp>Eventually, opportunities arose that prompted Marks to leave office life behind for good. After Hornberger and Worstell, he worked with the San Francisco Planning Department, eventually becoming a contractor to help build out the skatepark Playland at 43rd Avenue. (The site has since been developed as \u003ca href=\"https://www.midpen-housing.org/shirley-chisholm-village-2024/\">affordable housing for San Francisco teachers\u003c/a>.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2016, he was invited to take over the day-to-day operations of \u003ca href=\"https://everydaysfc.com/\">Everyday\u003c/a> — a Tenderloin skate shop that’s since moved downtown. The move made sense. Even while working as an architectural junior designer, Marks was running his own skate company \u003ca href=\"https://www.instagram.com/leftsidesf/\">Left Side\u003c/a>, selling his skateboards and shirts around the city at stores like \u003ca href=\"https://shop.ftcsf.com/\">FTC\u003c/a>, \u003ca href=\"https://dlxskateshop.com/\">DLX\u003c/a> and \u003ca href=\"https://missionsk8shop.com/\">Mission Skate Shop\u003c/a>.\u003c/p>\n\u003cp>By 2019, Marks was ready to strike out on his own. He wanted to open a storefront that would serve as both a skate shop and small art gallery. Marks’ first choice for a business partner was \u003ca href=\"https://www.instagram.com/turtlesmashersucks/?hl=en\">Zachariah “Turtle” Dawson\u003c/a>. (“If you use my actual name,” Turtle quips, “no one will know who the fuck you’re talking about.”) At the time, the two were both volunteering at Playland. Not only was Turtle a beloved sponsored skater, Marks knew he was also an SFAI graduate who would see Low Key’s potential as an art space. The pair quickly opened the shop on Geary Street.\u003c/p>\n\u003cfigure id=\"attachment_13955760\" class=\"wp-caption aligncenter\" style=\"max-width: 1820px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955760\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png\" alt=\"A white man with glasses and scruffy beard stands in the doorway of a small shop front. He is wearing a black beanie, sweater and pants.\" width=\"1820\" height=\"1062\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png 1820w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-800x467.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1020x595.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-160x93.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-768x448.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1536x896.png 1536w\" sizes=\"(max-width: 1820px) 100vw, 1820px\">\u003cfigcaption class=\"wp-caption-text\">Turtle, one of the owners of Low Key Skate Shop, hanging out in April 2024. \u003ccite>(Rae Alexandra)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The impact the tiny new store had on the local community was immediate. From day one, Low Key has been a gathering place for skaters, as well as an outlet for local small businesses whose products are frequently handmade. (“We try and keep everything as homegrown as possible,” Turtle notes.) Low Key’s on-site screenprinting equipment is used by the shop, as well as friends and associates who have their own creative projects. (When the corner store up the street wanted to start selling its own shirts, Low Key printed them.)\u003c/p>\n\u003cp>More importantly, the skate shop fulfills its art goals by hosting monthly shows to coincide with the \u003ca href=\"https://www.instagram.com/sffirstthursday/\">Tenderloin Art Walk\u003c/a>. Artists and \u003ca href=\"https://www.instagram.com/p/CzceKQDP4AC/?hl=en&img_index=1\">photographers\u003c/a> who reflect Bay Area street culture — the likes of \u003ca href=\"https://www.kqed.org/arts/13953119/george-crampton-glassanos-has-pendletons-paint-and-passion\">George Crampton Glassanos\u003c/a>, \u003ca href=\"https://www.instagram.com/todthebunny/\">Tod the Bunny\u003c/a>, \u003ca href=\"https://www.instagram.com/hiericbro/\">Eric Broers\u003c/a> and most recently \u003ca href=\"https://www.instagram.com/austenzombres/?hl=en\">Austen Zombres\u003c/a> — take priority.\u003c/p>\n\u003cp>One of the many who’ve directly benefited from Low Key’s existence is skateboard photographer and videographer \u003ca href=\"https://www.instagram.com/excellentquestion/\">Theodore Maider\u003c/a>.\u003c/p>\n\u003cp>[aside postid='arts_13919506']“Low Key has given me a platform to film and photograph the skaters affiliated with their shop,” Maider says. “But they’ve also given me a place to put my artwork on display, and promoted my work on social media. I wouldn’t be in the position I’m currently in if it wasn’t for Low Key.”\u003c/p>\n\u003cp>Outside of the store, Marks and Turtle have kept mindful about donating merchandise to skateboard events around Northern California, as well as to local fundraisers, like a recent \u003ca href=\"https://www.kqed.org/arts/13936204/dave-glass-tenderloin-museum-san-franciso-street-photography\">Tenderloin Museum\u003c/a> campaign to stage a play about the \u003ca href=\"https://www.kqed.org/arts/13835520/a-new-generation-gathers-strength-from-the-courageous-queens-of-the-comptons-cafeteria-riot\">Compton’s Cafeteria riot\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956023 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Karl-and-Justin-e1713218591580.jpg\" alt=\"A Black man with long locs stands with his arm around a white man with beard and glasses inside a skateboard shop. They are both smiling.\" width=\"1920\" height=\"1183\">\u003cfigcaption class=\"wp-caption-text\">Karl Watson, San Francisco skateboarder, video director and author, hanging at Low Key with owner Justin Marks. \u003ccite>(Courtesy of Low Key Skate Shop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From Maider’s perspective, it’s the duo of Marks and Turtle that makes Low Key such an impactful place.\u003c/p>\n\u003cp>“Turtle is very much the presence in the streets,” Maider explains. “Turtle has spent so much of his time lurking at the spots that are considered the proving grounds of the city, and because of that, he has a reputation and presence that people love and respect. And then Justin is very much the red-tape guy,” Maider continues. “He gets parks built and makes sure the skate community has a voice in a meaningful way both socially and politically.”\u003c/p>\n\u003cp>That’s not an exaggeration. In 2011, before Marks had even received his Architecture B.A. from \u003ca href=\"https://www.cca.edu/\">California College of the Arts\u003c/a>, he succeeded in getting a corner of \u003ca href=\"https://sfrecpark.org/1640/Waller-Street-Skate-Park-Project\">Waller Street established as a designated skatepark\u003c/a> by working with landscape architect John Bela (one of Marks’ teachers at the time) and Phil Ginsburg, now the general manager of San Francisco’s Recreation and Park Department.\u003c/p>\n\u003cp>[aside postid='arts_13931352']“We came up with a simple design that used repurposed granite ledges from the city yard at Waller,” Marks says, adding that later, in 2022, “working with Rec [and] Park we teamed up with DLX to make Waller what it is today — a newly paved skatepark plaza with more found skate objects.”\u003c/p>\n\u003cp>Five years into its existence, Low Key stands as a business that goes against almost every stereotype about skateboarders being destructive and hedonistic slackers. By all appearances, Marks and Turtle constantly brainstorm new ways to be of service. Currently, Marks is putting together a skate jam at the new U.N. Plaza skatepark, near the Civic Center, to be held this summer. Turtle is excited about the imminent release of a skate video that Low Key has spent years putting together. (When I ask him how many local skaters were involved in the making of the film, he half-smiles and says, “I’d say the whole city.”)\u003c/p>\n\u003cp>“Skateboarding made me an explorer of the city, its history and people,” Marks says. “But what first attracted me to skateboarding was the sense of camaraderie and creativity. I’d like to continue advocating for skateboarding, the arts and public spaces that encourage creativity and” — negative stereotypes be damned — “healthy recreation.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> is located at 679 Geary Street. Austen Zombres’ ‘Corner Store’ exhibit is currently on display through May 2, 2024. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In 2019, an architectural designer and a guy named Turtle opened a tiny Tenderloin shopfront. Its impact was immediate.","status":"publish","parent":0,"modified":1713396734,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1203},"headData":{"title":"What’s the Coolest Skate Shop in San Francisco? Low Key | KQED","description":"In 2019, an architectural designer and a guy named Turtle opened a tiny Tenderloin shopfront. Its impact was immediate.","ogTitle":"How Low Key Became the Coolest Skate Shop in San Francisco","ogDescription":"","ogImgId":"","twTitle":"How Low Key Became the Coolest Skate Shop in San Francisco","twDescription":"","twImgId":"","socialTitle":"What’s the Coolest Skate Shop in San Francisco? Low Key %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Low Key Became the Coolest Skate Shop in San Francisco","datePublished":"2024-04-17T18:21:21.000Z","dateModified":"2024-04-17T23:32:14.000Z","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/13955476/coolest-san-francisco-skate-shop-low-key-tenderloin-art-walk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Skateboarders do not look at the city — any city — the same way that non-skaters do.\u003c/p>\n\u003cp>Skateboarders have brains that make instant calculations using principles of geometry and physics, and are hardwired to evaluate ways around obstacles and over gaps. Present a crew of skaters with a patchwork of hostile architecture — objects specifically designed to keep them out of a space — and the problem-solving that spills forth would put professional architects to shame.\u003c/p>\n\u003cp>So what happens when a lifelong skateboarder gets a degree in architecture? \u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> owner Justin Marks can tell you. For seven years, the 35-year-old worked for \u003ca href=\"https://www.hornbergerworstell.com/\">Hornberger and Worstell\u003c/a>, a San Francisco architecture firm. Marks had grown up in the Lower Haight, both immersing himself in skate culture and nerding out over urban landscapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13916267","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“When you’re skateboarding, you’re at a 1:1 scale with the city and your built environment,” Marks told me on a recent visit to Low Key. “I’ve always been interested in architecture, and I’ve been advocating for skateparks since I was in high school. I would go to community meetings and wait for public comment and talk about how positive skating is for the youth.”\u003c/p>\n\u003cp>Eventually, opportunities arose that prompted Marks to leave office life behind for good. After Hornberger and Worstell, he worked with the San Francisco Planning Department, eventually becoming a contractor to help build out the skatepark Playland at 43rd Avenue. (The site has since been developed as \u003ca href=\"https://www.midpen-housing.org/shirley-chisholm-village-2024/\">affordable housing for San Francisco teachers\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>In 2016, he was invited to take over the day-to-day operations of \u003ca href=\"https://everydaysfc.com/\">Everyday\u003c/a> — a Tenderloin skate shop that’s since moved downtown. The move made sense. Even while working as an architectural junior designer, Marks was running his own skate company \u003ca href=\"https://www.instagram.com/leftsidesf/\">Left Side\u003c/a>, selling his skateboards and shirts around the city at stores like \u003ca href=\"https://shop.ftcsf.com/\">FTC\u003c/a>, \u003ca href=\"https://dlxskateshop.com/\">DLX\u003c/a> and \u003ca href=\"https://missionsk8shop.com/\">Mission Skate Shop\u003c/a>.\u003c/p>\n\u003cp>By 2019, Marks was ready to strike out on his own. He wanted to open a storefront that would serve as both a skate shop and small art gallery. Marks’ first choice for a business partner was \u003ca href=\"https://www.instagram.com/turtlesmashersucks/?hl=en\">Zachariah “Turtle” Dawson\u003c/a>. (“If you use my actual name,” Turtle quips, “no one will know who the fuck you’re talking about.”) At the time, the two were both volunteering at Playland. Not only was Turtle a beloved sponsored skater, Marks knew he was also an SFAI graduate who would see Low Key’s potential as an art space. The pair quickly opened the shop on Geary Street.\u003c/p>\n\u003cfigure id=\"attachment_13955760\" class=\"wp-caption aligncenter\" style=\"max-width: 1820px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955760\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png\" alt=\"A white man with glasses and scruffy beard stands in the doorway of a small shop front. He is wearing a black beanie, sweater and pants.\" width=\"1820\" height=\"1062\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png 1820w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-800x467.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1020x595.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-160x93.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-768x448.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1536x896.png 1536w\" sizes=\"(max-width: 1820px) 100vw, 1820px\">\u003cfigcaption class=\"wp-caption-text\">Turtle, one of the owners of Low Key Skate Shop, hanging out in April 2024. \u003ccite>(Rae Alexandra)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The impact the tiny new store had on the local community was immediate. From day one, Low Key has been a gathering place for skaters, as well as an outlet for local small businesses whose products are frequently handmade. (“We try and keep everything as homegrown as possible,” Turtle notes.) Low Key’s on-site screenprinting equipment is used by the shop, as well as friends and associates who have their own creative projects. (When the corner store up the street wanted to start selling its own shirts, Low Key printed them.)\u003c/p>\n\u003cp>More importantly, the skate shop fulfills its art goals by hosting monthly shows to coincide with the \u003ca href=\"https://www.instagram.com/sffirstthursday/\">Tenderloin Art Walk\u003c/a>. Artists and \u003ca href=\"https://www.instagram.com/p/CzceKQDP4AC/?hl=en&img_index=1\">photographers\u003c/a> who reflect Bay Area street culture — the likes of \u003ca href=\"https://www.kqed.org/arts/13953119/george-crampton-glassanos-has-pendletons-paint-and-passion\">George Crampton Glassanos\u003c/a>, \u003ca href=\"https://www.instagram.com/todthebunny/\">Tod the Bunny\u003c/a>, \u003ca href=\"https://www.instagram.com/hiericbro/\">Eric Broers\u003c/a> and most recently \u003ca href=\"https://www.instagram.com/austenzombres/?hl=en\">Austen Zombres\u003c/a> — take priority.\u003c/p>\n\u003cp>One of the many who’ve directly benefited from Low Key’s existence is skateboard photographer and videographer \u003ca href=\"https://www.instagram.com/excellentquestion/\">Theodore Maider\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13919506","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“Low Key has given me a platform to film and photograph the skaters affiliated with their shop,” Maider says. “But they’ve also given me a place to put my artwork on display, and promoted my work on social media. I wouldn’t be in the position I’m currently in if it wasn’t for Low Key.”\u003c/p>\n\u003cp>Outside of the store, Marks and Turtle have kept mindful about donating merchandise to skateboard events around Northern California, as well as to local fundraisers, like a recent \u003ca href=\"https://www.kqed.org/arts/13936204/dave-glass-tenderloin-museum-san-franciso-street-photography\">Tenderloin Museum\u003c/a> campaign to stage a play about the \u003ca href=\"https://www.kqed.org/arts/13835520/a-new-generation-gathers-strength-from-the-courageous-queens-of-the-comptons-cafeteria-riot\">Compton’s Cafeteria riot\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956023 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Karl-and-Justin-e1713218591580.jpg\" alt=\"A Black man with long locs stands with his arm around a white man with beard and glasses inside a skateboard shop. They are both smiling.\" width=\"1920\" height=\"1183\">\u003cfigcaption class=\"wp-caption-text\">Karl Watson, San Francisco skateboarder, video director and author, hanging at Low Key with owner Justin Marks. \u003ccite>(Courtesy of Low Key Skate Shop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From Maider’s perspective, it’s the duo of Marks and Turtle that makes Low Key such an impactful place.\u003c/p>\n\u003cp>“Turtle is very much the presence in the streets,” Maider explains. “Turtle has spent so much of his time lurking at the spots that are considered the proving grounds of the city, and because of that, he has a reputation and presence that people love and respect. And then Justin is very much the red-tape guy,” Maider continues. “He gets parks built and makes sure the skate community has a voice in a meaningful way both socially and politically.”\u003c/p>\n\u003cp>That’s not an exaggeration. In 2011, before Marks had even received his Architecture B.A. from \u003ca href=\"https://www.cca.edu/\">California College of the Arts\u003c/a>, he succeeded in getting a corner of \u003ca href=\"https://sfrecpark.org/1640/Waller-Street-Skate-Park-Project\">Waller Street established as a designated skatepark\u003c/a> by working with landscape architect John Bela (one of Marks’ teachers at the time) and Phil Ginsburg, now the general manager of San Francisco’s Recreation and Park Department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13931352","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“We came up with a simple design that used repurposed granite ledges from the city yard at Waller,” Marks says, adding that later, in 2022, “working with Rec [and] Park we teamed up with DLX to make Waller what it is today — a newly paved skatepark plaza with more found skate objects.”\u003c/p>\n\u003cp>Five years into its existence, Low Key stands as a business that goes against almost every stereotype about skateboarders being destructive and hedonistic slackers. By all appearances, Marks and Turtle constantly brainstorm new ways to be of service. Currently, Marks is putting together a skate jam at the new U.N. Plaza skatepark, near the Civic Center, to be held this summer. Turtle is excited about the imminent release of a skate video that Low Key has spent years putting together. (When I ask him how many local skaters were involved in the making of the film, he half-smiles and says, “I’d say the whole city.”)\u003c/p>\n\u003cp>“Skateboarding made me an explorer of the city, its history and people,” Marks says. “But what first attracted me to skateboarding was the sense of camaraderie and creativity. I’d like to continue advocating for skateboarding, the arts and public spaces that encourage creativity and” — negative stereotypes be damned — “healthy recreation.”\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>\u003cem>\u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> is located at 679 Geary Street. Austen Zombres’ ‘Corner Store’ exhibit is currently on display through May 2, 2024. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955476/coolest-san-francisco-skate-shop-low-key-tenderloin-art-walk","authors":["11242"],"programs":["arts_140"],"categories":["arts_1","arts_11615","arts_13238"],"tags":["arts_10278","arts_1146","arts_1442","arts_1020","arts_585"],"featImg":"arts_13956022","label":"arts_140"},"arts_13956133":{"type":"posts","id":"arts_13956133","meta":{"index":"posts_1591205157","site":"arts","id":"13956133","score":null,"sort":[1713374646000]},"guestAuthors":[],"slug":"tickets-presale-code-charli-xcx-and-troye-sivan-san-francsico","title":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francisco","publishDate":1713374646,"format":"standard","headTitle":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francisco | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>Charli XCX and Troye Sivan have announced their \u003ca href=\"https://www.sweat-tour.com/\">2024 \u003cem>Sweat\u003c/em> tour\u003c/a>, including a co-headlining show at San Francisco’s Chase Center on Oct. 20, 2024.\u003c/p>\n\u003cp>Tickets for their San Francisco appearance can be bought early, at 10 a.m. on Thursday, April 25, by registering for a \u003ca href=\"https://go.seated.com/tour-events/c4cd0dff-613d-4f82-aa6d-823d1be5a2a4\">presale code\u003c/a> at the \u003ca href=\"https://www.sweat-tour.com/\">tour’s site\u003c/a>. Presale registration includes email and phone notifications. (Note that some presale codes are sent just a few minutes before the presale.)\u003c/p>\n\u003cp>Tickets go on sale to the general public the following day, on Friday, April 26, at 10 a.m.\u003c/p>\n\u003cp>Keeping with Charli XCX’s hard turn into club music for her upcoming album \u003cem>Brat\u003c/em>, due June 7, the \u003cem>Sweat\u003c/em> tour promises to “to turn iconic U.S. and Canadian venues into raves.”\u003c/p>\n\u003cp>Charli XCX last performed in the Bay Area at Oakland’s Fox Theater to kick off her \u003cem>Crash\u003c/em> tour in 2022.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Presale code information and other details for Charli XCX and Troye Sivan's 'Sweat' tour.","status":"publish","parent":0,"modified":1713818818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":157},"headData":{"title":"Charli XCX and Troye Sivan: Presale Code Info and Ticket Details | KQED","description":"How to get early tickets for Charli XCX and Troye Sivan's 'Sweat' tour, including their show at San Francisco's Chase Center.","ogTitle":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francsico","ogDescription":"Presale code information and other details for Charli XCX and Troye Sivan's 'Sweat' tour.","ogImgId":"","twTitle":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francsico","twDescription":"Presale code information and other details for Charli XCX and Troye Sivan's 'Sweat' tour.","twImgId":"","socialTitle":"Charli XCX and Troye Sivan: Presale Code Info and Ticket Details %%page%% %%sep%% KQED","socialDescription":"How to get early tickets for Charli XCX and Troye Sivan's 'Sweat' tour, including their show at San Francisco's Chase Center.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francisco","datePublished":"2024-04-17T17:24:06.000Z","dateModified":"2024-04-22T20:46:58.000Z","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/13956133/tickets-presale-code-charli-xcx-and-troye-sivan-san-francsico","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charli XCX and Troye Sivan have announced their \u003ca href=\"https://www.sweat-tour.com/\">2024 \u003cem>Sweat\u003c/em> tour\u003c/a>, including a co-headlining show at San Francisco’s Chase Center on Oct. 20, 2024.\u003c/p>\n\u003cp>Tickets for their San Francisco appearance can be bought early, at 10 a.m. on Thursday, April 25, by registering for a \u003ca href=\"https://go.seated.com/tour-events/c4cd0dff-613d-4f82-aa6d-823d1be5a2a4\">presale code\u003c/a> at the \u003ca href=\"https://www.sweat-tour.com/\">tour’s site\u003c/a>. Presale registration includes email and phone notifications. (Note that some presale codes are sent just a few minutes before the presale.)\u003c/p>\n\u003cp>Tickets go on sale to the general public the following day, on Friday, April 26, at 10 a.m.\u003c/p>\n\u003cp>Keeping with Charli XCX’s hard turn into club music for her upcoming album \u003cem>Brat\u003c/em>, due June 7, the \u003cem>Sweat\u003c/em> tour promises to “to turn iconic U.S. and Canadian venues into raves.”\u003c/p>\n\u003cp>Charli XCX last performed in the Bay Area at Oakland’s Fox Theater to kick off her \u003cem>Crash\u003c/em> tour in 2022.\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/13956133/tickets-presale-code-charli-xcx-and-troye-sivan-san-francsico","authors":["185"],"programs":["arts_140"],"categories":["arts_1","arts_69"],"tags":["arts_6926","arts_1146","arts_585","arts_700","arts_4798"],"featImg":"arts_13956134","label":"arts_140"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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