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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"food_1337589":{"type":"posts","id":"food_1337589","meta":{"index":"posts_1591205157","site":"food","id":"1337589","found":true},"guestAuthors":[],"slug":"corn-tortilla","title":"Your Corn Tortilla Sucks…Science Can Fix It","publishDate":1714406452,"format":"video","headTitle":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","labelTerm":{},"content":"\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1714177113,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":234},"headData":{"title":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","description":"You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself! Thanks to Emmanuel Galvan, owner of Bolita Masa, for unlocking the magic of corn tortillas. Subscribe to KQED Food’s YouTube channel to watch more Beyond The Menu videos. Read more: Masa by Jorge Gaviria What is nixtamal? How corn became corn","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Corn Tortilla Sucks…Science Can Fix It","datePublished":"2024-04-29T16:00:52.000Z","dateModified":"2024-04-27T00:18:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Ht1NVEHLgCs","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337589/corn-tortilla","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337589/corn-tortilla","authors":["byline_food_1337589"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337594","label":"source_food_1337589"},"bayareabites_29308":{"type":"posts","id":"bayareabites_29308","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29308","found":true},"guestAuthors":[],"slug":"lgbt-pride-remembering-the-brick-hut-cafe-part-1","title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","publishDate":1308846602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ","status":"publish","parent":0,"modified":1466733845,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1391},"headData":{"title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1 | KQED","description":"The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","datePublished":"2011-06-23T16:30:02.000Z","dateModified":"2016-06-24T02:04:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29308 http://blogs.kqed.org/bayareabites/?p=29308","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/","disqusTitle":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","path":"/bayareabites/29308/lgbt-pride-remembering-the-brick-hut-cafe-part-1","audioUrl":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29308/lgbt-pride-remembering-the-brick-hut-cafe-part-1","authors":["5163"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_14751","bayareabites_9433","bayareabites_9284","bayareabites_14773","bayareabites_9431","bayareabites_1104","bayareabites_2321","bayareabites_8485","bayareabites_2329","bayareabites_9445","bayareabites_2327","bayareabites_9430","bayareabites_9432"],"featImg":"bayareabites_29342","label":"bayareabites"},"bayareabites_138178":{"type":"posts","id":"bayareabites_138178","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138178","found":true},"guestAuthors":[],"slug":"chocolate-souffle-cake-with-raspberry-sauce","title":"Chocolate Soufflè Cake With Raspberry Sauce","publishDate":1316421461,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 121: Light As Air\u003c/p>\n\u003cp>Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CAKE\u003c/strong>\u003cbr>\n2 tablespoons almond or canola oil\u003cbr>\n6 ounces bittersweet chocolate\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n2 tablespoons potato starch (\u003cstrong>see info below\u003c/strong>)\u003cbr>\n2 large eggs, separated\u003cbr>\n4 large egg whites\u003cbr>\n1/2 teaspoon confectioners’ sugar\u003c/p>\n\u003cp>\u003cstrong>SAUCE\u003c/strong>\u003cbr>\n1/2 cup raspberry preserves, preferably seedless\u003cbr>\n1 tablespoon dark rum\u003cbr>\n1 tablespoon water\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE CAKE:\u003c/strong> Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil.\u003c/p>\n\u003cp>Combine the chocolate, butter, the remaining 5 teaspoons oil, and the sugar in the top of a double boiler (or in a microwave-safe bowl) and cook over boiling water (or in the microwave) until the chocolate and butter have melted. Stir to combine. Add the potato starch and mix it in with a whisk. Remove from the heat and whisk in the egg yolks; the mixture will thicken.\u003c/p>\n\u003cp>Whip the egg whites in a large bowl until firm. Fold them lightly and as quickly as possible into the chocolate mixture.\u003c/p>\n\u003cp>Pour the batter into the pan, and bake for about 20 to 25 minutes. The cake should still be soft in the center. Let cool to lukewarm.\u003c/p>\n\u003cp>Invert the cake onto a plate, then invert again so it’s top side up onto a serving platter (or remove the sides of the springform pan and transfer the cake to the platter). Sprinkle with the confectioners’ sugar.\u003c/p>\n\u003cp>\u003cstrong>FOR THE SAUCE:\u003c/strong> If not using seedless preserves, strain and combine with the rum and water.\u003c/p>\n\u003cp>To serve, arrange a slice of cake on each of six to eight dessert dishes and spoon some sauce alongside.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>POTATO STARCH\u003c/strong>\u003c/p>\n\u003cp>I often use a “pure starch” — generally potato starch or arrowroot — to finish a sauce and give it a bit of viscosity. If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I prefer potato starch, which is made from steamed potatoes that are dried and ground. Potato starch is gluten-free and sometimes appears in baked goods, particularly Jewish-Passover specialties. Inexpensive and available in 1-pound packages, it can be found in the Kosher section of many supermarkets and in Asian specialty food shops (it is also used in Japanese cooking). Arrowroot, on the other hand, comes in very small containers and is very expensive.\u003c/p>\n\u003cp>All of these starches are used in the same way: they are diluted with a little cold liquid — water, wine, or stock — and then stirred into a hot sauce. The starch thickens the sauce on contact and then it is usually brought to a boil.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce.","status":"publish","parent":0,"modified":1596005592,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":525},"headData":{"title":"Chocolate Soufflè Cake With Raspberry Sauce | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Chocolate Soufflè Cake With Raspberry Sauce","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate Soufflè Cake With Raspberry Sauce","datePublished":"2011-09-19T08:37:41.000Z","dateModified":"2020-07-29T06:53:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138178 http://blogs.kqed.org/essentialpepin/?p=1281","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/19/chocolate-souffle-cake-with-raspberry-sauce/","disqusTitle":"Chocolate Soufflè Cake With Raspberry Sauce","path":"/bayareabites/138178/chocolate-souffle-cake-with-raspberry-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 121: Light As Air\u003c/p>\n\u003cp>Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CAKE\u003c/strong>\u003cbr>\n2 tablespoons almond or canola oil\u003cbr>\n6 ounces bittersweet chocolate\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter\u003cbr>\n1/4 cup granulated sugar\u003cbr>\n2 tablespoons potato starch (\u003cstrong>see info below\u003c/strong>)\u003cbr>\n2 large eggs, separated\u003cbr>\n4 large egg whites\u003cbr>\n1/2 teaspoon confectioners’ sugar\u003c/p>\n\u003cp>\u003cstrong>SAUCE\u003c/strong>\u003cbr>\n1/2 cup raspberry preserves, preferably seedless\u003cbr>\n1 tablespoon dark rum\u003cbr>\n1 tablespoon water\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>Preheat the oven to 325 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE CAKE:\u003c/strong> Grease a 3-inch-deep 9-inch round cake pan or springform with 1 teaspoon of the oil.\u003c/p>\n\u003cp>Combine the chocolate, butter, the remaining 5 teaspoons oil, and the sugar in the top of a double boiler (or in a microwave-safe bowl) and cook over boiling water (or in the microwave) until the chocolate and butter have melted. Stir to combine. Add the potato starch and mix it in with a whisk. Remove from the heat and whisk in the egg yolks; the mixture will thicken.\u003c/p>\n\u003cp>Whip the egg whites in a large bowl until firm. Fold them lightly and as quickly as possible into the chocolate mixture.\u003c/p>\n\u003cp>Pour the batter into the pan, and bake for about 20 to 25 minutes. The cake should still be soft in the center. Let cool to lukewarm.\u003c/p>\n\u003cp>Invert the cake onto a plate, then invert again so it’s top side up onto a serving platter (or remove the sides of the springform pan and transfer the cake to the platter). Sprinkle with the confectioners’ sugar.\u003c/p>\n\u003cp>\u003cstrong>FOR THE SAUCE:\u003c/strong> If not using seedless preserves, strain and combine with the rum and water.\u003c/p>\n\u003cp>To serve, arrange a slice of cake on each of six to eight dessert dishes and spoon some sauce alongside.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>POTATO STARCH\u003c/strong>\u003c/p>\n\u003cp>I often use a “pure starch” — generally potato starch or arrowroot — to finish a sauce and give it a bit of viscosity. If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I prefer potato starch, which is made from steamed potatoes that are dried and ground. Potato starch is gluten-free and sometimes appears in baked goods, particularly Jewish-Passover specialties. Inexpensive and available in 1-pound packages, it can be found in the Kosher section of many supermarkets and in Asian specialty food shops (it is also used in Japanese cooking). Arrowroot, on the other hand, comes in very small containers and is very expensive.\u003c/p>\n\u003cp>All of these starches are used in the same way: they are diluted with a little cold liquid — water, wine, or stock — and then stirred into a hot sauce. The starch thickens the sauce on contact and then it is usually brought to a boil.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138178/chocolate-souffle-cake-with-raspberry-sauce","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16776","bayareabites_16772","bayareabites_16773","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16843","bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658"],"featImg":"bayareabites_138218","label":"bayareabites_16657"},"bayareabites_71341":{"type":"posts","id":"bayareabites_71341","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71341","found":true},"guestAuthors":[],"slug":"from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market","title":"From Sweet to Heat: A Guide to Picking Peppers at the Farmers' Market","publishDate":1380648409,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\" alt=\"CUESA Guide to Peppers of the Ferry Plaza Farmers Market\" width=\"1200\" height=\"1108\" class=\"aligncenter size-full wp-image-71346\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Post by Brie Mazurek, Online Education Manager for \u003ca href=\"http://www.cuesa.org/article/sweet-heat\">CUESA\u003c/a>\u003c/em>\u003c/strong> (9/20/13)\u003c/p>\n\u003cp>Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of \u003cem>Capsicum annuum\u003c/em> are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.\u003c/p>\n\u003cp>Low- to no-heat varieties like bells are generally called \u003ca href=\"http://www.cuesa.org/food/peppers-sweet\">sweet peppers\u003c/a>, while piquant varieties are commonly referred to as \u003ca href=\"http://www.cuesa.org/food/peppers-chile\">chiles\u003c/a>. Pepper heat is based on the level of capsaicin, a chemical compound that creates a burning sensation on contact with mucous membranes, like the skin in our mouths. It is measured in \u003ca href=\"http://blogs.smithsonianmag.com/food/2013/01/how-hot-is-that-pepper-unpacking-the-scoville-scale/\">Scoville heat units\u003c/a> (SHU), a scale developed by pharmacist Wilbur Scoville in 1912. For a bit of perspective, bell peppers are 0 SHU, Tabasco sauce is 2,500–5,000 SHU, pepper spray is upwards of 2,000,000 SHU, and pure capsaicin is 16,000,000 SHU. Capsaicin is usually concentrated in the seeds and ribs of the chile, so those can be removed to soften the kick.\u003c/p>\n\u003cp>When picking fresh peppers, look for deep, rich colors and glossy skins, and avoid wrinkles and bruising. As they ripen, many peppers change color from green to other bright colors, and some get spicier. When working with hot chiles, avoid contact with your eyes and always wash your hands thoroughly with dish soap, or use gloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By no means a definitive list, here is a guide to some of the more popular peppers at the farmers market, along with a few exotic ones. Peppers are ordered from mild to spicy, with Scoville heat units noted in parentheses.\u003c/p>\n\u003ch3>Sweet or Mild Heat\u003c/h3>\n\u003cfigure id=\"attachment_71359\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\" alt=\"Assorted peppers. Photo: courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted peppers. Photo: courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bell\u003c/strong> (0): These sweet, mild peppers can be found in a variety of shapes, sizes, and colors, from the ubiquitous red, green, and gold to orange, purple, and even chocolate brown. Bell peppers do not contain any capsaicin, making them a delicious addition to salads, stir-fries, and other dishes.\u003c/p>\n\u003cp>\u003cstrong>Fryer\u003c/strong> (0–1,000): Sweet frying peppers are a broad category that includes long, thin-fleshed varieties, such as Cubanelle, Italianelle, gypsy, and \u003ca href=\"http://www.slowfoodusa.org/blog-post/jimmy-nardello-s-sweet-italian-frying-pepper-1\">Jimmy Nardello\u003c/a>. Their flavor is enhanced when sautéed with a bit of oil.\u003c/p>\n\u003cp>\u003cstrong>Pimiento de Padrón\u003c/strong> (0–3,000): Generally harvested in their green, mild state, this small, flavorful fryer heats up with maturity. For a delicious appetizer that is popular in northern Spain, fry them in olive oil until they’re soft and the skins are slightly charred and blistered, then toss with sea salt and serve.\u003c/p>\n\u003cp>\u003cstrong>Shishito\u003c/strong> (50–1,000): This small, green Japanese pepper is named for its tip’s resemblance to a lion’s face. Similar to Padrón peppers, shishitos are picked when immature and sweet, and about one out of 10 peppers is spicy, so be prepared.\u003c/p>\n\u003cp>\u003cstrong>Pimiento\u003c/strong> (100–500): Named for the Spanish word for “pepper,” the squat, red pimiento is sweeter and juicier than your standard bell. It’s well known as that tiny bit of delicious red stuffing found in cured green olives.\u003c/p>\n\u003cfigure id=\"attachment_71362\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\" alt=\"Anaheim peppers. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anaheim peppers. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anaheim\u003c/strong> (500–2,500): Hailing from New Mexico, this large, long, light green pepper takes its name from the Southern California city where it was popularized. Sweet with a bit of spice, it is frequently used in salsas or stuffed.\u003c/p>\n\u003cp>\u003cstrong>Poblano\u003c/strong> (500–2,500): This mildly spicy dark green chile originating from Puebla, Mexico, is traditionally stuffed, breaded, and deep-fried for chile rellenos. When dried, it is known as an ancho, a common ingredient in the classic Oaxacan sauce \u003cem>mole poblano\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Chilaca\u003c/strong> (1,000–2,500): Green-black with a long, twisted shape and a rich flavor, the Chicaca is widely known for its dried form, the pasilla, which is used in \u003cem>mole negro\u003c/em>. Fresh chilacas are a rare find outside of farmers markets.\u003c/p>\n\u003ch3>Medium Heat\u003c/h3>\n\u003cp>\u003cstrong>Jalapeño\u003c/strong> (2,500–8,000): Native to Veracruz, Mexico, the jalapeño is perhaps the most popular hot chile in the world. It is generally dark green when harvested but can also be found in a ripe, crimson red form, which is equally spicy. Thick-skinned and easily seeded, the jalapeño makes a perfect receptacle for cheese (wrapped in bacon, of course). When smoked and dried, it is called a chipotle.\u003c/p>\n\u003cp>\u003cstrong>Hungarian wax\u003c/strong> (3,500–8,000): Sometimes mistaken for the sweet and mild banana pepper, these long yellow to red peppers are considerably hotter than they look.\u003c/p>\n\u003cp>\u003cstrong>Serrano\u003c/strong> (10,000–23,000): Resembling but skinnier than the jalapeño, the fleshy serrano turns up the heat a few notches. It is often used raw in spicy salsas and guacamoles.\u003c/p>\n\u003ch3>Extremely Hot\u003c/h3>\n\u003cp>\u003cstrong>Cayenne\u003c/strong> (30,000–50,000): Usually found dried and ground as a spice, this long pepper packs a punch. The ripe, fresh version can be found at farmers markets in hues of red to yellow. It is often found in Asian dishes and hot sauces.\u003c/p>\n\u003cp>\u003cstrong>Aji rojo\u003c/strong> (30,000–50,000): This bright orange-red Peruvian powerhouse makes a sizzling addition to ceviche.\u003c/p>\n\u003cp>\u003cstrong>Thai chile\u003c/strong> (50,000–100,000): The Thai chile (also known as a bird chile, due to its resemblance to a bird’s beak) is a tiny scorcher, commonly used in Southeast Asian cuisine.\u003c/p>\n\u003cp>\u003cstrong>Habanero\u003c/strong> (100,000–350,000): Native to South America but named after the city of Havana, the habanero is a fiery little lantern with fruity notes, making it a favorite ingredient in hot sauces. It is similar in shape and heat (but not to be confused with) the larger Scotch bonnet.\u003c/p>\n\u003cp>\u003cstrong>Bhut Jolokia\u003c/strong> (855,000–1,000,000): Nicknamed the “ghost pepper” for its reputation to cause people to “give up the ghost,” this wrinkly, red, supernaturally hot hybrid was once considered the hottest in the world (a title now held by the Trinidad Moruga Scorpion, with 2,000,000 SHU). So, how hot is it? With roughly 400 times as much capsaicin as a jalapeño, it is used as elephant repellant in India. In short, proceed with extreme caution!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>At the Ferry Building Farmers' Market:\u003c/strong> Look for peppers at Allstar Organics, Bruins Farms, Capay Organic, Catalán Family Farm, Chue’s Farm, Eatwell Farm, Everything Under the Sun, Happy Quail Farms, Heirloom Organic Gardens, Knoll Farms, Lucero Organic Farms, Madison Growers, Peach Farm, and Tierra Vegetables.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of \u003cem>Capsicum annuum\u003c/em> are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.","status":"publish","parent":0,"modified":1567626836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1098},"headData":{"title":"From Sweet to Heat: A Guide to Picking Peppers at the Farmers' Market | KQED","description":"Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of Capsicum annuum are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Sweet to Heat: A Guide to Picking Peppers at the Farmers' Market","datePublished":"2013-10-01T17:26:49.000Z","dateModified":"2019-09-04T19:53:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71341 http://blogs.kqed.org/bayareabites/?p=71341","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/01/from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market/","disqusTitle":"From Sweet to Heat: A Guide to Picking Peppers at the Farmers' Market","path":"/bayareabites/71341/from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\" alt=\"CUESA Guide to Peppers of the Ferry Plaza Farmers Market\" width=\"1200\" height=\"1108\" class=\"aligncenter size-full wp-image-71346\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Post by Brie Mazurek, Online Education Manager for \u003ca href=\"http://www.cuesa.org/article/sweet-heat\">CUESA\u003c/a>\u003c/em>\u003c/strong> (9/20/13)\u003c/p>\n\u003cp>Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of \u003cem>Capsicum annuum\u003c/em> are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.\u003c/p>\n\u003cp>Low- to no-heat varieties like bells are generally called \u003ca href=\"http://www.cuesa.org/food/peppers-sweet\">sweet peppers\u003c/a>, while piquant varieties are commonly referred to as \u003ca href=\"http://www.cuesa.org/food/peppers-chile\">chiles\u003c/a>. Pepper heat is based on the level of capsaicin, a chemical compound that creates a burning sensation on contact with mucous membranes, like the skin in our mouths. It is measured in \u003ca href=\"http://blogs.smithsonianmag.com/food/2013/01/how-hot-is-that-pepper-unpacking-the-scoville-scale/\">Scoville heat units\u003c/a> (SHU), a scale developed by pharmacist Wilbur Scoville in 1912. For a bit of perspective, bell peppers are 0 SHU, Tabasco sauce is 2,500–5,000 SHU, pepper spray is upwards of 2,000,000 SHU, and pure capsaicin is 16,000,000 SHU. Capsaicin is usually concentrated in the seeds and ribs of the chile, so those can be removed to soften the kick.\u003c/p>\n\u003cp>When picking fresh peppers, look for deep, rich colors and glossy skins, and avoid wrinkles and bruising. As they ripen, many peppers change color from green to other bright colors, and some get spicier. When working with hot chiles, avoid contact with your eyes and always wash your hands thoroughly with dish soap, or use gloves.\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>By no means a definitive list, here is a guide to some of the more popular peppers at the farmers market, along with a few exotic ones. Peppers are ordered from mild to spicy, with Scoville heat units noted in parentheses.\u003c/p>\n\u003ch3>Sweet or Mild Heat\u003c/h3>\n\u003cfigure id=\"attachment_71359\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\" alt=\"Assorted peppers. Photo: courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted peppers. Photo: courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bell\u003c/strong> (0): These sweet, mild peppers can be found in a variety of shapes, sizes, and colors, from the ubiquitous red, green, and gold to orange, purple, and even chocolate brown. Bell peppers do not contain any capsaicin, making them a delicious addition to salads, stir-fries, and other dishes.\u003c/p>\n\u003cp>\u003cstrong>Fryer\u003c/strong> (0–1,000): Sweet frying peppers are a broad category that includes long, thin-fleshed varieties, such as Cubanelle, Italianelle, gypsy, and \u003ca href=\"http://www.slowfoodusa.org/blog-post/jimmy-nardello-s-sweet-italian-frying-pepper-1\">Jimmy Nardello\u003c/a>. Their flavor is enhanced when sautéed with a bit of oil.\u003c/p>\n\u003cp>\u003cstrong>Pimiento de Padrón\u003c/strong> (0–3,000): Generally harvested in their green, mild state, this small, flavorful fryer heats up with maturity. For a delicious appetizer that is popular in northern Spain, fry them in olive oil until they’re soft and the skins are slightly charred and blistered, then toss with sea salt and serve.\u003c/p>\n\u003cp>\u003cstrong>Shishito\u003c/strong> (50–1,000): This small, green Japanese pepper is named for its tip’s resemblance to a lion’s face. Similar to Padrón peppers, shishitos are picked when immature and sweet, and about one out of 10 peppers is spicy, so be prepared.\u003c/p>\n\u003cp>\u003cstrong>Pimiento\u003c/strong> (100–500): Named for the Spanish word for “pepper,” the squat, red pimiento is sweeter and juicier than your standard bell. It’s well known as that tiny bit of delicious red stuffing found in cured green olives.\u003c/p>\n\u003cfigure id=\"attachment_71362\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\" alt=\"Anaheim peppers. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anaheim peppers. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anaheim\u003c/strong> (500–2,500): Hailing from New Mexico, this large, long, light green pepper takes its name from the Southern California city where it was popularized. Sweet with a bit of spice, it is frequently used in salsas or stuffed.\u003c/p>\n\u003cp>\u003cstrong>Poblano\u003c/strong> (500–2,500): This mildly spicy dark green chile originating from Puebla, Mexico, is traditionally stuffed, breaded, and deep-fried for chile rellenos. When dried, it is known as an ancho, a common ingredient in the classic Oaxacan sauce \u003cem>mole poblano\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Chilaca\u003c/strong> (1,000–2,500): Green-black with a long, twisted shape and a rich flavor, the Chicaca is widely known for its dried form, the pasilla, which is used in \u003cem>mole negro\u003c/em>. Fresh chilacas are a rare find outside of farmers markets.\u003c/p>\n\u003ch3>Medium Heat\u003c/h3>\n\u003cp>\u003cstrong>Jalapeño\u003c/strong> (2,500–8,000): Native to Veracruz, Mexico, the jalapeño is perhaps the most popular hot chile in the world. It is generally dark green when harvested but can also be found in a ripe, crimson red form, which is equally spicy. Thick-skinned and easily seeded, the jalapeño makes a perfect receptacle for cheese (wrapped in bacon, of course). When smoked and dried, it is called a chipotle.\u003c/p>\n\u003cp>\u003cstrong>Hungarian wax\u003c/strong> (3,500–8,000): Sometimes mistaken for the sweet and mild banana pepper, these long yellow to red peppers are considerably hotter than they look.\u003c/p>\n\u003cp>\u003cstrong>Serrano\u003c/strong> (10,000–23,000): Resembling but skinnier than the jalapeño, the fleshy serrano turns up the heat a few notches. It is often used raw in spicy salsas and guacamoles.\u003c/p>\n\u003ch3>Extremely Hot\u003c/h3>\n\u003cp>\u003cstrong>Cayenne\u003c/strong> (30,000–50,000): Usually found dried and ground as a spice, this long pepper packs a punch. The ripe, fresh version can be found at farmers markets in hues of red to yellow. It is often found in Asian dishes and hot sauces.\u003c/p>\n\u003cp>\u003cstrong>Aji rojo\u003c/strong> (30,000–50,000): This bright orange-red Peruvian powerhouse makes a sizzling addition to ceviche.\u003c/p>\n\u003cp>\u003cstrong>Thai chile\u003c/strong> (50,000–100,000): The Thai chile (also known as a bird chile, due to its resemblance to a bird’s beak) is a tiny scorcher, commonly used in Southeast Asian cuisine.\u003c/p>\n\u003cp>\u003cstrong>Habanero\u003c/strong> (100,000–350,000): Native to South America but named after the city of Havana, the habanero is a fiery little lantern with fruity notes, making it a favorite ingredient in hot sauces. It is similar in shape and heat (but not to be confused with) the larger Scotch bonnet.\u003c/p>\n\u003cp>\u003cstrong>Bhut Jolokia\u003c/strong> (855,000–1,000,000): Nicknamed the “ghost pepper” for its reputation to cause people to “give up the ghost,” this wrinkly, red, supernaturally hot hybrid was once considered the hottest in the world (a title now held by the Trinidad Moruga Scorpion, with 2,000,000 SHU). So, how hot is it? With roughly 400 times as much capsaicin as a jalapeño, it is used as elephant repellant in India. In short, proceed with extreme caution!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>At the Ferry Building Farmers' Market:\u003c/strong> Look for peppers at Allstar Organics, Bruins Farms, Capay Organic, Catalán Family Farm, Chue’s Farm, Eatwell Farm, Everything Under the Sun, Happy Quail Farms, Heirloom Organic Gardens, Knoll Farms, Lucero Organic Farms, Madison Growers, Peach Farm, and Tierra Vegetables.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71341/from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_95"],"tags":["bayareabites_464","bayareabites_12482","bayareabites_12484","bayareabites_12483","bayareabites_233","bayareabites_14877","bayareabites_10720","bayareabites_3419","bayareabites_3416","bayareabites_12481"],"featImg":"bayareabites_71361","label":"bayareabites"},"food_1337534":{"type":"posts","id":"food_1337534","meta":{"index":"posts_1591205157","site":"food","id":"1337534","found":true},"guestAuthors":[],"slug":"birria-taco","title":"Your Birria Taco Is Ancient History—Here’s Why","publishDate":1712161417,"format":"video","headTitle":"Your Birria Taco Is Ancient History—Here’s Why | KQED","labelTerm":{},"content":"\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":259},"headData":{"title":"Your Birria Taco Is Ancient History—Here’s Why | KQED","description":"We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet. Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos. Subscribe to KQED Food’s YouTube channel to watch more","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Birria Taco Is Ancient History—Here’s Why","datePublished":"2024-04-03T16:23:37.000Z","dateModified":"2024-04-15T17:08:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/jhIDKr9PR2M?si=h-oxaYVJJ9uuYZwS","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Matt Morales","subhead":"A recent food craze might just be the world’s oldest recipe.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337534/birria-taco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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":"/food/1337534/birria-taco","authors":["byline_food_1337534"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337543","label":"source_food_1337534"},"bayareabites_100746":{"type":"posts","id":"bayareabites_100746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100746","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-fusion-dishes","title":"Bay Area Bites Guide to 5 Favorite Fusion Dishes","publishDate":1443196950,"format":"standard","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100737,100739,100738\"]\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100734,100735,100736\"]\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100733,100732\"]\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100731,100729,100730\"]\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100728,100727\"]\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n","blocks":[],"excerpt":"From Indian pizza to ramen burgers, this guide highlights five of the Bay Area’s most popular cross-cultural fusion foods.","status":"publish","parent":0,"modified":1450204242,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1493},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Fusion Dishes | KQED","description":"From Indian pizza to ramen burgers, this guide highlights five of the Bay Area’s most popular cross-cultural fusion foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Favorite Fusion Dishes","datePublished":"2015-09-25T16:02:30.000Z","dateModified":"2015-12-15T18:30:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100746 http://ww2.kqed.org/bayareabites/?p=100746","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Fusion Dishes","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/100746/bay-area-bites-guide-to-5-favorite-fusion-dishes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"100737,100739,100738","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\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>\u003ca href=\"http://www.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"100734,100735,100736","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"100733,100732","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"100731,100729,100730","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","ids":"100728,100727","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100746/bay-area-bites-guide-to-5-favorite-fusion-dishes","authors":["5566"],"series":["bayareabites_15150"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_4084","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_14844","bayareabites_14840","bayareabites_14836","bayareabites_14838","bayareabites_14841","bayareabites_14842","bayareabites_14839","bayareabites_14837","bayareabites_9443","bayareabites_14843"],"featImg":"bayareabites_100732","label":"source_bayareabites_100746"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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