It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Shuka Kalantari is a reporter at KQED, focusing on health and culture among immigrant and refugee communities. She formerly produced The California Report's occasional series, Whats Your Story? The series shared perspectives from under-represented communities across the state. She's a Philosophy and Spanish & Latin American Studies graduate from the University of California, Santa Cruz, and received a Masters degree in Multimedia Health and Medicine Reporting from The City University of New York Graduate School of Journalism in 2007. You can view her stories shukakalantari.com.
Shuka Kalantari's Latest Posts
Some refugees celebrated Christmas before coming to the U.S, others didn’t. But once they’re here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.
This story steps inside San Francisco botanicas to meet healers who use local and imported herbs to helping clients make a mind-body connection. KQED’s Shuka Kalantari reports the centuries-old traditions of healing is rooted in using medicinal plants that can be gathered and grown.
Hmong refugees have been resettling in California’s Central Valley since the late 1970s. Most arrived with few personal belongings, but they did carry their cultural practices — and their recipes. At traditional Hmong healing ceremony in rural Merced, family members feasted on pork and cabbage rolls, fresh fish, and more.
Spinach, alfalfa sprouts, peanut butter, beef…almost weekly, FDA and USDA alerts fill my inbox with notices about food recalls due to Salmonella or E. Coli. How does our food supply get contaminated? And what safeguards exist to ensure that the foods we eat are produced in safe and sanitary conditions? In response to concerns about the food supply, President Obama called for tougher food safety measures, and in May of this year launched a Food Safety Working Group to update the system of food safety in America.