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A dozen or so eager customers mill about, converse and gradually fall into line.\u003c/p>\n\u003cp>Chalkboard signs announce the menu – latte, cappuccino, chai latte, espresso and hot chocolate, as well as a soda of the day, iced matcha latte, and a \"shakerato\" (espresso with simple syrup, shaken, over ice). For breakfast seekers, croissants, muffins, morning buns and scones await. Wedges of tomato and goat cheese quiche, crunchy Nepali\u003cem> chatpate\u003c/em> and savory \u003cem>sambusa\u003c/em> (triangle pastries stuffed with lentils) are readied for the lunch crowd.\u003c/p>\n\u003cp>Three refugee-baristas are buzzing about inside the truck. Amina Ahyaoui, 32, arrived from Casablanca, Morocco, in 2014. Tha Hlei Iang, 31, is from the Chin state in Myanmar. She spent four years in Malaysia with her husband and daughter before they made their way to Clarkston in 2011. Ahmad Alzoukani, 31, is a pharmacist from Damascus, Syria. He came to Clarkston in September of last year.\u003c/p>\n\u003cfigure id=\"attachment_113420\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refugee-team-1_enl-8c6aefabf6d3a4be507c6d2bf5dc0fd48f14632f.jpg\" alt=\"(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-113420\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Iang and Ahyaoui are trainees who only began working at Refuge Coffee a few weeks ago, they pour and stir and make change like seasoned professionals. Iang laughs when she says she doesn't even drink coffee or tea, just juice and water. Ahyaoui loves coffee, but enjoys socializing with the customers more. Alzoukani, who has been with Refuge Coffee for a little over a year, is quick to point out his specialty. \"I make the best cappuccinos,\" he says.\u003c/p>\n\u003cp>The truck sits in a parking lot in front of a garage that once belonged to a used car dealership. Some customers take their orders to go or sit outside at tables. Others meander to the cozy café space inside the garage. Red and turquoise tables and plush sofas offer customers plenty of space for dining, communing or taking advantage of the free wifi.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shortly after noon, 43-year-old Ndahimwa Leon Shombana, Refuge Coffee's manager since May, makes his way to the garage with the purposeful gait of the high school teacher he once was. He checks in with other staff and will soon begin his shift on the truck. Shombana, who arrived in Clarkston in November 2012, hails from the eastern part of the Democratic Republic of Congo.\u003c/p>\n\u003cp>Ahyaoui, Iang, Alzoukani,and Shombana embody Clarkston's international vibe. In the 1990s, the U.S. State Department deemed this northeast suburb 11 miles from downtown Atlanta, with its low cost of living and easy access to public transportation, an ideal location for refugee resettlement. Some 13,000 residents call Clarkston's 1.4 square miles home. Half are foreign-born — most of them, like the employees at Refuge Coffee, are refugees. They come from everywhere from Afghanistan, Bhutan and Burma, to Ethiopia, Somalia, Sudan, and, more recently, Syria.\u003c/p>\n\u003cp>None of the baristas spoke English when they arrived in the U.S. They take tuition-free, English-as-a-second-language classes at Georgia Piedmont Technical College. Learning the language has become their highest priority. \"Imagine people who come to this country without a word of English,\" says Shombana. \"That person cannot express himself. That person is not free.\"\u003c/p>\n\u003cfigure id=\"attachment_113418\" class=\"wp-caption aligncenter\" style=\"max-width: 1860px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refuge-coffee-2-c3d86cb24aa0f2a7467b30fe88621d890f38bb48.jpg\" alt='A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali.' width=\"1860\" height=\"1395\" class=\"size-full wp-image-113418\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alzoukani agrees. \"What I discovered when I came here, was that without language, you can not work. With language, you can do anything.\"\u003c/p>\n\u003cp>Today, Refuge Coffee employs two full-time and three part-time staffers, as well as four full-time barista-trainees. The red truck is permanently stationed in front of the garage — it's open six days a week, from 7 a.m. to 6 p.m. Alzoukani, who insists Atlanta traffic is much milder than traffic in the Middle East, drives the second truck — used for catering, to weddings, corporate events and even movie sets in the greater Atlanta area. On the set of the HBO movie \u003cem>Confirmation\u003c/em>, in July 2015, actress Kerry Washington, who starred as Anita Hill, thanked Refuge Coffee on Instagram for serving the cast and crew.\u003c/p>\n\u003cp>Income from sales covers only half of Refuge Coffee's current operating costs, with private donations and grants making up the rest. Though the Refuge Coffee team hopes to generate more sales in the future, it is currently facing a more dire issue — location.\u003c/p>\n\u003cp>When the used car lot went out of business, the property on which Refugee Coffee is located went into foreclosure. Refuge Coffee must vacate the premises by Dec. 1 or purchase the property with funds it hopes to raise in \u003ca href=\"https://www.purecharity.com/createahomeforrefuge\">a crowd-sourcing campaign\u003c/a>.\u003c/p>\n\u003cp>Shombana remains optimistic, though. With the support of the community of Clarkston, \"the future of Refuge Coffee,\" he says, \"is bright.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Anjali Enjeti is an award-winning essayist, journalist and literary critic based in Atlanta.\u003c/em>\u003c/p>\n\u003chr> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n","blocks":[],"excerpt":"Half of the 13,000 residents of Clarkston, Ga., are foreign born – many of them resettled refugees. A nonprofit food truck helps them get job training, work experience and network with neighbors.","status":"publish","parent":0,"modified":1478197378,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":876},"headData":{"title":"This Food Truck Serves Up Gourmet Food And Drinks — And Jobs For Refugees | KQED","description":"Half of the 13,000 residents of Clarkston, Ga., are foreign born – many of them resettled refugees. A nonprofit food truck helps them get job training, work experience and network with neighbors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Food Truck Serves Up Gourmet Food And Drinks — And Jobs For Refugees","datePublished":"2016-11-03T18:22:58.000Z","dateModified":"2016-11-03T18:22:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113417 http://ww2.kqed.org/bayareabites/?p=113417","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/03/this-food-truck-serves-up-gourmet-food-and-drinks-and-jobs-for-refugees/","disqusTitle":"This Food Truck Serves Up Gourmet Food And Drinks — And Jobs For Refugees","nprByline":"Anjali Enjeti, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Anjali Enjeti for NPR","nprStoryId":"500072901","nprApiLink":"http://api.npr.org/query?id=500072901&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/11/03/500072901/refugee-coffee-serves-up-gourmet-drinks-and-community?ft=nprml&f=500072901","nprRetrievedStory":"1","nprPubDate":"Thu, 03 Nov 2016 11:20:00 -0400","nprStoryDate":"Thu, 03 Nov 2016 07:00:00 -0400","nprLastModifiedDate":"Thu, 03 Nov 2016 11:20:39 -0400","path":"/bayareabites/113417/this-food-truck-serves-up-gourmet-food-and-drinks-and-jobs-for-refugees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a bright, blustery October morning in Clarkston, Ga., the sweet aroma of baked treats and brewing coffee flow out of the windows of the fire engine-red food truck known as \u003ca href=\"http://refugecoffeeco.com/\">Refuge Coffee Company\u003c/a> parked at a street corner. A dozen or so eager customers mill about, converse and gradually fall into line.\u003c/p>\n\u003cp>Chalkboard signs announce the menu – latte, cappuccino, chai latte, espresso and hot chocolate, as well as a soda of the day, iced matcha latte, and a \"shakerato\" (espresso with simple syrup, shaken, over ice). For breakfast seekers, croissants, muffins, morning buns and scones await. Wedges of tomato and goat cheese quiche, crunchy Nepali\u003cem> chatpate\u003c/em> and savory \u003cem>sambusa\u003c/em> (triangle pastries stuffed with lentils) are readied for the lunch crowd.\u003c/p>\n\u003cp>Three refugee-baristas are buzzing about inside the truck. Amina Ahyaoui, 32, arrived from Casablanca, Morocco, in 2014. Tha Hlei Iang, 31, is from the Chin state in Myanmar. She spent four years in Malaysia with her husband and daughter before they made their way to Clarkston in 2011. Ahmad Alzoukani, 31, is a pharmacist from Damascus, Syria. He came to Clarkston in September of last year.\u003c/p>\n\u003cfigure id=\"attachment_113420\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refugee-team-1_enl-8c6aefabf6d3a4be507c6d2bf5dc0fd48f14632f.jpg\" alt=\"(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-113420\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Ahmad Alzoukani, Tha Hlei Iang, Ndahimwa Leon Shombana and Amina Ahyaoui all came to Clarkston, Ga., as resettled refugees and embody the town's international vibe. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though Iang and Ahyaoui are trainees who only began working at Refuge Coffee a few weeks ago, they pour and stir and make change like seasoned professionals. Iang laughs when she says she doesn't even drink coffee or tea, just juice and water. Ahyaoui loves coffee, but enjoys socializing with the customers more. Alzoukani, who has been with Refuge Coffee for a little over a year, is quick to point out his specialty. \"I make the best cappuccinos,\" he says.\u003c/p>\n\u003cp>The truck sits in a parking lot in front of a garage that once belonged to a used car dealership. Some customers take their orders to go or sit outside at tables. Others meander to the cozy café space inside the garage. Red and turquoise tables and plush sofas offer customers plenty of space for dining, communing or taking advantage of the free wifi.\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>Shortly after noon, 43-year-old Ndahimwa Leon Shombana, Refuge Coffee's manager since May, makes his way to the garage with the purposeful gait of the high school teacher he once was. He checks in with other staff and will soon begin his shift on the truck. Shombana, who arrived in Clarkston in November 2012, hails from the eastern part of the Democratic Republic of Congo.\u003c/p>\n\u003cp>Ahyaoui, Iang, Alzoukani,and Shombana embody Clarkston's international vibe. In the 1990s, the U.S. State Department deemed this northeast suburb 11 miles from downtown Atlanta, with its low cost of living and easy access to public transportation, an ideal location for refugee resettlement. Some 13,000 residents call Clarkston's 1.4 square miles home. Half are foreign-born — most of them, like the employees at Refuge Coffee, are refugees. They come from everywhere from Afghanistan, Bhutan and Burma, to Ethiopia, Somalia, Sudan, and, more recently, Syria.\u003c/p>\n\u003cp>None of the baristas spoke English when they arrived in the U.S. They take tuition-free, English-as-a-second-language classes at Georgia Piedmont Technical College. Learning the language has become their highest priority. \"Imagine people who come to this country without a word of English,\" says Shombana. \"That person cannot express himself. That person is not free.\"\u003c/p>\n\u003cfigure id=\"attachment_113418\" class=\"wp-caption aligncenter\" style=\"max-width: 1860px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/refuge-coffee-2-c3d86cb24aa0f2a7467b30fe88621d890f38bb48.jpg\" alt='A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali.' width=\"1860\" height=\"1395\" class=\"size-full wp-image-113418\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the Refuge Coffee food truck says \"Welcome\" in (top to bottom) Amharic, Somali, Swahili, Arabic, Sudanese, Vietnamese and Nepali. \u003ccite>(Anjali Enjeti for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alzoukani agrees. \"What I discovered when I came here, was that without language, you can not work. With language, you can do anything.\"\u003c/p>\n\u003cp>Today, Refuge Coffee employs two full-time and three part-time staffers, as well as four full-time barista-trainees. The red truck is permanently stationed in front of the garage — it's open six days a week, from 7 a.m. to 6 p.m. Alzoukani, who insists Atlanta traffic is much milder than traffic in the Middle East, drives the second truck — used for catering, to weddings, corporate events and even movie sets in the greater Atlanta area. On the set of the HBO movie \u003cem>Confirmation\u003c/em>, in July 2015, actress Kerry Washington, who starred as Anita Hill, thanked Refuge Coffee on Instagram for serving the cast and crew.\u003c/p>\n\u003cp>Income from sales covers only half of Refuge Coffee's current operating costs, with private donations and grants making up the rest. Though the Refuge Coffee team hopes to generate more sales in the future, it is currently facing a more dire issue — location.\u003c/p>\n\u003cp>When the used car lot went out of business, the property on which Refugee Coffee is located went into foreclosure. Refuge Coffee must vacate the premises by Dec. 1 or purchase the property with funds it hopes to raise in \u003ca href=\"https://www.purecharity.com/createahomeforrefuge\">a crowd-sourcing campaign\u003c/a>.\u003c/p>\n\u003cp>Shombana remains optimistic, though. With the support of the community of Clarkston, \"the future of Refuge Coffee,\" he says, \"is bright.\"\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Anjali Enjeti is an award-winning essayist, journalist and literary critic based in Atlanta.\u003c/em>\u003c/p>\n\u003chr> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113417/this-food-truck-serves-up-gourmet-food-and-drinks-and-jobs-for-refugees","authors":["byline_bayareabites_113417"],"categories":["bayareabites_2035","bayareabites_181"],"tags":["bayareabites_9069","bayareabites_15677","bayareabites_12834"],"featImg":"bayareabites_113419","label":"bayareabites"},"bayareabites_82140":{"type":"posts","id":"bayareabites_82140","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82140","score":null,"sort":[1400167561000]},"guestAuthors":[],"slug":"watch-check-please-bay-area-review-senor-sisig-food-truck-m-y-china-italian-colors","title":"Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors","publishDate":1400167561,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 7 airs this eve, Thursday May 15, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-m-y-china-italian-colors-check-please-bay-area-reviews/\">seventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-food-truck-info/\" target=\"_blank\">\u003cstrong>Señor Sisig\u003c/strong>\u003c/a>, a San Francisco-based food truck serves Filipino Fusion (Filipino/Mexican) cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\" alt=\"Señor Sisig food truck customer embellishes meal with Sriracha sauce\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Señor Sisig food truck customer embellishes meal with Sriracha sauce\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=Llj-VO90glU]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Reviewed: Filipino fusion food truck in SF, Modern Chinese cuisine in SF, Cal-Italian restaurant in Oakland","status":"publish","parent":0,"modified":1400612196,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":186},"headData":{"title":"Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors | KQED","description":"Reviewed: Filipino fusion food truck in SF, Modern Chinese cuisine in SF, Cal-Italian restaurant in Oakland","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors","datePublished":"2014-05-15T15:26:01.000Z","dateModified":"2014-05-20T18:56:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82140 http://blogs.kqed.org/bayareabites/?p=82140","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/15/watch-check-please-bay-area-review-senor-sisig-food-truck-m-y-china-italian-colors/","disqusTitle":"Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors","path":"/bayareabites/82140/watch-check-please-bay-area-review-senor-sisig-food-truck-m-y-china-italian-colors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 7 airs this eve, Thursday May 15, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-m-y-china-italian-colors-check-please-bay-area-reviews/\">seventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-food-truck-info/\" target=\"_blank\">\u003cstrong>Señor Sisig\u003c/strong>\u003c/a>, a San Francisco-based food truck serves Filipino Fusion (Filipino/Mexican) cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\" alt=\"Señor Sisig food truck customer embellishes meal with Sriracha sauce\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Señor Sisig food truck customer embellishes meal with Sriracha sauce\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Llj-VO90glU'\n title='//www.youtube.com/embed/Llj-VO90glU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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":"/bayareabites/82140/watch-check-please-bay-area-review-senor-sisig-food-truck-m-y-china-italian-colors","authors":["5014"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_181","bayareabites_1593"],"tags":["bayareabites_763","bayareabites_9069","bayareabites_13376","bayareabites_867","bayareabites_11093","bayareabites_13375","bayareabites_13258","bayareabites_9758","bayareabites_14748"],"featImg":"bayareabites_82170","label":"bayareabites"},"bayareabites_82151":{"type":"posts","id":"bayareabites_82151","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82151","score":null,"sort":[1400106230000]},"guestAuthors":[],"slug":"the-latest-food-truck-theme-is-marijuana-for-lunch","title":"The Latest Food Truck Theme Is Marijuana For Lunch","publishDate":1400106230,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The food truck craze and recreational marijuana have now collided. MagicalButter, a Seattle-based company, says its Samich food truck is just one of many pot culinary ventures.","status":"publish","parent":0,"modified":1400106973,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":508},"headData":{"title":"The Latest Food Truck Theme Is Marijuana For Lunch | KQED","description":"The food truck craze and recreational marijuana have now collided. MagicalButter, a Seattle-based company, says its Samich food truck is just one of many pot culinary ventures.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Latest Food Truck Theme Is Marijuana For Lunch","datePublished":"2014-05-14T22:23:50.000Z","dateModified":"2014-05-14T22:36:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82151 http://blogs.kqed.org/bayareabites/?p=82151","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/14/the-latest-food-truck-theme-is-marijuana-for-lunch/","disqusTitle":"The Latest Food Truck Theme Is Marijuana For Lunch","nprByline":"Luke Runyon","nprStoryId":"311861890","nprApiLink":"http://api.npr.org/query?id=311861890&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them?ft=3&f=311861890","nprRetrievedStory":"1","nprPubDate":"Wed, 14 May 2014 17:08:00 -0400","nprStoryDate":"Wed, 14 May 2014 16:32:00 -0400","nprLastModifiedDate":"Wed, 14 May 2014 17:08:11 -0400","path":"/bayareabites/82151/the-latest-food-truck-theme-is-marijuana-for-lunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82151/the-latest-food-truck-theme-is-marijuana-for-lunch","authors":["byline_bayareabites_82151"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_181"],"tags":["bayareabites_9069","bayareabites_13377","bayareabites_11746","bayareabites_12896","bayareabites_10921","bayareabites_13381"],"featImg":"bayareabites_82152","label":"bayareabites"},"bayareabites_79502":{"type":"posts","id":"bayareabites_79502","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79502","score":null,"sort":[1396542825000]},"guestAuthors":[],"slug":"watch-the-check-please-bay-area-season-9-premiere","title":"Watch the Check, Please! Bay Area Season 9 Premiere!","publishDate":1396542825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=14NqmYoFWiY]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ","status":"publish","parent":0,"modified":1397181530,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":209},"headData":{"title":"Watch the Check, Please! Bay Area Season 9 Premiere! | KQED","description":"Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Watch the Check, Please! Bay Area Season 9 Premiere!","datePublished":"2014-04-03T16:33:45.000Z","dateModified":"2014-04-11T01:58:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79502 http://blogs.kqed.org/bayareabites/?p=79502","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/03/watch-the-check-please-bay-area-season-9-premiere/","disqusTitle":"Watch the Check, Please! Bay Area Season 9 Premiere!","path":"/bayareabites/79502/watch-the-check-please-bay-area-season-9-premiere","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/14NqmYoFWiY'\n title='//www.youtube.com/embed/14NqmYoFWiY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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":"/bayareabites/79502/watch-the-check-please-bay-area-season-9-premiere","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_181","bayareabites_119"],"tags":["bayareabites_10418","bayareabites_757","bayareabites_763","bayareabites_13241","bayareabites_9069","bayareabites_9278","bayareabites_867","bayareabites_13240","bayareabites_13258"],"featImg":"bayareabites_79978","label":"bayareabites"},"bayareabites_32616":{"type":"posts","id":"bayareabites_32616","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32616","score":null,"sort":[1315573224000]},"guestAuthors":[],"slug":"the-nom-nom-truck-socal-comes-to-norcal","title":"The Nom Nom Truck: SoCal Comes To NorCal","publishDate":1315573224,"format":"aside","headTitle":"The Nom Nom Truck: SoCal Comes To NorCal | KQED","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-truck.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-truck.jpg\" alt=\"Nom Nom Truck\" title=\"Nom Nom Truck\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32769\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Nom Nom Truck.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem> All Photos courtesy of Nom Nom Truck\u003c/em>\u003c/p>\n\u003cp>It’s amazing what a reality show can do for your food truck.\u003c/p>\n\u003cp>Second place finishers on the Food Network’s “\u003ca href=\"http://www.foodnetwork.com/the-great-food-truck-race/index.html\">The Great Food Truck Race\u003c/a>” and Los Angeles food truck staple, \u003ca href=\"http://nomnomtruck.com/sf\">Nom Nom\u003c/a>, have spread their love to the Bay Area.\u003c/p>\n\u003cp>Co-owners Jennifer Green and Misa Chien met during their time at UCLA. It was also during that time that they realized they could fill a niche in the growing food truck scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\" alt=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" title=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32765\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nom Nom Truck owners: Jennifer Green and Misa Chien.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 2009 when we had a lot of \u003ca href=\"http://kogibbq.com\">Kogi BBQ trucks\u003c/a> around the UCLA campus and their popularity grew out of nowhere,” says Jennifer. “I made a lot of Vietnamese food for my friends on a regular basis and I realized the lack of Vietnamese restaurants in the West LA area. Then it clicked.”\u003c/p>\n\u003cp>Green and Chien chose the classic Vietnamese baguette sandwich, \u003ca href=\"http://battleofthebanhmi.com\">banh mi\u003c/a>, as their truck’s specialty not only because there was a lack of places that served it in their area, but because it’s easy to eat.\u003c/p>\n\u003cp>“It’s portable, it’s fast and has a fresh taste that you can’t get from a burrito or hamburger,” states Jennifer. “The great thing is that we can also put a little bit of our gourmet twist on it too. One of the most traditional banh mi ingredients is grilled pork and I grill it with honey, which is a little different than the traditional. We also have Lemongrass Chicken and Vietnamese tacos, which are like a banh mi in your hand.”\u003c/p>\n\u003cp>“We also work with \u003ca href=\"http://www.leboulanger.com/\">Le Boulanger\u003c/a> to have our bread baked especially for us from a recipe I worked really hard on.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\" alt=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" title=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32766\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Deli Banh Mi sandwich.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Indeed, the perfectly crusty on the outside, pillowy on the inside French bread roll is key to a good banh mi, and it was the highlight of the sandwich when I got a chance to sample their Honey Grilled Pork version. The pickled carrots and daikon that topped the sandwich were flavored well and super fresh, but I wish I’d gotten more of them to create more of a textural and taste contrast to the sweet pork. And I missed the lack of fish sauce flavor that brings it all together. \u003c/p>\n\u003cp>All in all, it seemed like something similar enough to what I could get in a Vietnamese Mom and Pop shop. So what’s the big deal?\u003c/p>\n\u003cp>First, the size of this sandwich is double the size of one you’d get at a typical brick and mortar. Coming in at 12 inches long, it’s a torpedo of a dish. But more importantly, Nom Nom is obviously trying to appealing to those who have never had a banh mi before.\u003c/p>\n\u003cp>“It’s exciting to see how many people who have never had one before try it and see their reaction, says Misa. “It’s like an introduction to Vietnamese food for those who have never had it. We’re appealing to the American palate.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\" alt=\"Lemongrass Chicken Tacos\" title=\"Lemongrass Chicken Tacos\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32768\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lemongrass Chicken Tacos\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Their popularity has grown steadily, peaking when they started showing up on the Food Network reality show.\u003c/p>\n\u003cp>“We went into it wanting an adventure and it was a great way to expose our truck to a larger audience. People totally embraced us and it was great to see that feedback,” says Misa. “To see a small town embrace a food dish they’d never tasted like banh mi was a great experience.”\u003c/p>\n\u003cp>“We were bummed we came in second, but deep down we had to tell each other it was just a reality show. And the great thing was that we won the chance to travel and it was amazing,” says Jennifer.\u003c/p>\n\u003cp>Nom Nom recently acquired their third food truck and their next move was up north…at least for Misa.\u003c/p>\n\u003cp>“We decided on San Francisco because it’s a real foodie town and it’s been a dream of mine, personally to live up here,” she says. “We have two trucks in LA and one in San Francisco, now. I’m not complaining that I had to move up here! And the response has been great. People up here come to the truck, whereas in LA, you have to go to the people. They’re a little lazier down there.”\u003c/p>\n\u003cp>For now, Green and Chien don’t have any other plans to expand. “We have three babies right now and we’re focused on them,” says Jennifer. \u003c/p>\n\u003cp>For two women fresh out of college, running several food trucks in two major cities can be a challenge, but their goals are clear. \u003c/p>\n\u003cp>Misa says, “At the end of the day, we want to make people happy through our food. And as employers we want to hire staff that will work together to create an amazing company and work environment. Plus I get to build a great business with my best friend!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nomnomtruck.com/sf/\">Nom Nom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/nomnomtrucksf\">@nomnomtrucksf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NomNomTruckSF\">Nom Nom Truck SF\u003c/a>\u003cbr>\nVarious locations throughout the Bay Area (no regular schedule)\u003c/p>\n\n","blocks":[],"excerpt":"It's amazing what a reality show can do for your food truck. Second place finishers on the Food Network's \"The Great Food Truck Race\" and Los Angeles food truck staple, Nom Nom, have spread their love to the Bay Area.","status":"publish","parent":0,"modified":1685576156,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":901},"headData":{"title":"The Nom Nom Truck: SoCal Comes To NorCal | KQED","description":"It's amazing what a reality show can do for your food truck. Second place finishers on the Food Network's "The Great Food Truck Race" and Los Angeles food truck staple, Nom Nom, have spread their love to the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Nom Nom Truck: SoCal Comes To NorCal","datePublished":"2011-09-09T13:00:24.000Z","dateModified":"2023-05-31T23:35:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/bayareabites/32616/the-nom-nom-truck-socal-comes-to-norcal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-truck.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-truck.jpg\" alt=\"Nom Nom Truck\" title=\"Nom Nom Truck\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32769\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Nom Nom Truck.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem> All Photos courtesy of Nom Nom Truck\u003c/em>\u003c/p>\n\u003cp>It’s amazing what a reality show can do for your food truck.\u003c/p>\n\u003cp>Second place finishers on the Food Network’s “\u003ca href=\"http://www.foodnetwork.com/the-great-food-truck-race/index.html\">The Great Food Truck Race\u003c/a>” and Los Angeles food truck staple, \u003ca href=\"http://nomnomtruck.com/sf\">Nom Nom\u003c/a>, have spread their love to the Bay Area.\u003c/p>\n\u003cp>Co-owners Jennifer Green and Misa Chien met during their time at UCLA. It was also during that time that they realized they could fill a niche in the growing food truck scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/nomnom-owners.jpg\" alt=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" title=\"Nom Nom Truck owners - Jennifer Green and Misa Chien\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32765\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nom Nom Truck owners: Jennifer Green and Misa Chien.\u003c/strong>\u003c/em>\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>“It started in 2009 when we had a lot of \u003ca href=\"http://kogibbq.com\">Kogi BBQ trucks\u003c/a> around the UCLA campus and their popularity grew out of nowhere,” says Jennifer. “I made a lot of Vietnamese food for my friends on a regular basis and I realized the lack of Vietnamese restaurants in the West LA area. Then it clicked.”\u003c/p>\n\u003cp>Green and Chien chose the classic Vietnamese baguette sandwich, \u003ca href=\"http://battleofthebanhmi.com\">banh mi\u003c/a>, as their truck’s specialty not only because there was a lack of places that served it in their area, but because it’s easy to eat.\u003c/p>\n\u003cp>“It’s portable, it’s fast and has a fresh taste that you can’t get from a burrito or hamburger,” states Jennifer. “The great thing is that we can also put a little bit of our gourmet twist on it too. One of the most traditional banh mi ingredients is grilled pork and I grill it with honey, which is a little different than the traditional. We also have Lemongrass Chicken and Vietnamese tacos, which are like a banh mi in your hand.”\u003c/p>\n\u003cp>“We also work with \u003ca href=\"http://www.leboulanger.com/\">Le Boulanger\u003c/a> to have our bread baked especially for us from a recipe I worked really hard on.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/deli-banh-mi.jpg\" alt=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" title=\"Deli Banh Mi sandwich. Photo courtesy of Nom Nom Truck\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32766\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Deli Banh Mi sandwich.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Indeed, the perfectly crusty on the outside, pillowy on the inside French bread roll is key to a good banh mi, and it was the highlight of the sandwich when I got a chance to sample their Honey Grilled Pork version. The pickled carrots and daikon that topped the sandwich were flavored well and super fresh, but I wish I’d gotten more of them to create more of a textural and taste contrast to the sweet pork. And I missed the lack of fish sauce flavor that brings it all together. \u003c/p>\n\u003cp>All in all, it seemed like something similar enough to what I could get in a Vietnamese Mom and Pop shop. So what’s the big deal?\u003c/p>\n\u003cp>First, the size of this sandwich is double the size of one you’d get at a typical brick and mortar. Coming in at 12 inches long, it’s a torpedo of a dish. But more importantly, Nom Nom is obviously trying to appealing to those who have never had a banh mi before.\u003c/p>\n\u003cp>“It’s exciting to see how many people who have never had one before try it and see their reaction, says Misa. “It’s like an introduction to Vietnamese food for those who have never had it. We’re appealing to the American palate.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lemongrass-chix-tacos.jpg\" alt=\"Lemongrass Chicken Tacos\" title=\"Lemongrass Chicken Tacos\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-32768\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lemongrass Chicken Tacos\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Their popularity has grown steadily, peaking when they started showing up on the Food Network reality show.\u003c/p>\n\u003cp>“We went into it wanting an adventure and it was a great way to expose our truck to a larger audience. People totally embraced us and it was great to see that feedback,” says Misa. “To see a small town embrace a food dish they’d never tasted like banh mi was a great experience.”\u003c/p>\n\u003cp>“We were bummed we came in second, but deep down we had to tell each other it was just a reality show. And the great thing was that we won the chance to travel and it was amazing,” says Jennifer.\u003c/p>\n\u003cp>Nom Nom recently acquired their third food truck and their next move was up north…at least for Misa.\u003c/p>\n\u003cp>“We decided on San Francisco because it’s a real foodie town and it’s been a dream of mine, personally to live up here,” she says. “We have two trucks in LA and one in San Francisco, now. I’m not complaining that I had to move up here! And the response has been great. People up here come to the truck, whereas in LA, you have to go to the people. They’re a little lazier down there.”\u003c/p>\n\u003cp>For now, Green and Chien don’t have any other plans to expand. “We have three babies right now and we’re focused on them,” says Jennifer. \u003c/p>\n\u003cp>For two women fresh out of college, running several food trucks in two major cities can be a challenge, but their goals are clear. \u003c/p>\n\u003cp>Misa says, “At the end of the day, we want to make people happy through our food. And as employers we want to hire staff that will work together to create an amazing company and work environment. Plus I get to build a great business with my best friend!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nomnomtruck.com/sf/\">Nom Nom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/nomnomtrucksf\">@nomnomtrucksf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NomNomTruckSF\">Nom Nom Truck SF\u003c/a>\u003cbr>\nVarious locations throughout the Bay Area (no regular schedule)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32616/the-nom-nom-truck-socal-comes-to-norcal","authors":["5127"],"categories":["bayareabites_109","bayareabites_10","bayareabites_181"],"tags":["bayareabites_8896","bayareabites_8692","bayareabites_9069","bayareabites_9683","bayareabites_9682","bayareabites_8895","bayareabites_767","bayareabites_9692","bayareabites_68"],"featImg":"bayareabites_32769","label":"bayareabites"},"bayareabites_27374":{"type":"posts","id":"bayareabites_27374","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27374","score":null,"sort":[1305306668000]},"guestAuthors":[],"slug":"food-trucks-toasty-melts-is-grilled-cheese-goodness","title":"Food Trucks: Toasty Melts is Grilled Cheese Goodness","publishDate":1305306668,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/toastymelt-truck.jpg\" alt=\"Toasty Melts Truck\" title=\"Toasty Melts Truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27377\">\u003c/p>\n\u003col>\n\u003cstrong>The mere mention of a grilled cheese food truck tends to evoke one of two responses:\u003c/strong>\n\u003cli> How hard can it be to make a grilled cheese sandwich at home? Why should I bother tracking down a food truck to get one?\u003c/li>\n\u003cli>Damn, that sounds good.\u003c/li>\n\u003c/ol>\n\u003cp>Sure, you can make it yourself at home. But it can be easier, not to mention tastier, if you get it from the folks at \u003ca href=\"https://twitter.com/#!/toastymelts\">ToastyMelts\u003c/a>.\u003c/p>\n\u003cp>It’s our universal love and affection for creamy melted cheese on perfectly toasted buttery bread that has made the San Francisco food truck, \u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>, so successful.\u003c/p>\n\u003cp>Business partners, \u003cstrong>Tiffany Lam\u003c/strong> and \u003cstrong>Alex Rando\u003c/strong>, started the Toasty Melts food cart in 2009 after being inspired by other popular carts like\u003ca href=\"http://twitter.com/#!/magiccurrykart\"> The Magic Curry Cart\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">The Creme Brulee Man\u003c/a>. They also figured they could donate a portion of their earnings to the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>, where they were regular volunteers. \u003c/p>\n\u003cp>So why switch from part-time food cart hobby to full-fledged food truck? \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Matt Cohen\u003c/a> wanted us to come to \u003ca href=\"https://www.facebook.com/#!/OffTheGridSF\">Off the Grid\u003c/a>, but we weren't that ambitious because we both had day jobs,\" says Lam. She was a project manager for Marin company, Republic of Tea, and has since quit to devote herself completely to Toasty Melts. Rando is still at his day job. \"We heard rumblings last year that the permit process was going to change. So last September, we finally started looking for a food truck to transition to,\" says Lam.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just this past March, they finally debuted their shiny new bright red food truck, ready to take on the already crowded food truck space. \u003c/p>\n\u003cp>\u003cstrong>But here's the kicker:\u003c/strong> neither of them have any professional culinary experience. None! And that’s exactly how they came upon the decision to focus solely on the simplistic grilled cheese sandwich. \u003c/p>\n\u003cblockquote>\u003cp>\"There's no way we could do something fancier. It was definitely something we could execute. If we could do it, anyone could do it! It was the most realistic food avenue for us to take. But it's also very versatile. We could be creative with the grilled cheese sandwiches and blend products to make different variations.\"\u003c/p>\u003c/blockquote>\n\u003cp>This simple sandwich requires no special equipment. They make the sandwiches on the truck's grill, cooking them up evenly to a perfect golden brown. \u003c/p>\n\u003cp>I tried their two signature sandwiches: The ABC, which has thin apple slices, bacon from \u003ca href=\"http://www.zoesmeats.com/\">Zoe's Meats\u003c/a> and cheddar cheese; and the 3 Cheese, made up of smoked gouda, jack and cheddar cheeses. Both were served on \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>, made locally in San Francisco. Most of the cheeses they use are from \u003ca href=\"http://www.kerrygold.com/\">Kerrygold\u003c/a>. \u003c/p>\n\u003cp>Both sandwiches had the perfect amount of toastiness: golden brown in color with the right amount of crunch. But the interior of the bread was also soft and pillowy with just enough buttery goodness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilledcheese.jpg\" alt=\"3 Cheese - grilled cheese sandwich\" title=\"3 Cheese - grilled cheese sandwich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27378\">\u003c/p>\n\u003cp>The 3 Cheese stood out because it was amazing to me how distinctive all three cheeses were even when melted together. The jack cheese was smooth and creamy, the cheddar gave it the classic flavor, and the gouda provided a wonderfully sharp punch that made it stand out. I absolutely loved it. \u003c/p>\n\u003cp>I have to admit, though, that I wanted more from the ABC. The best thing about it was the thinly sliced apples, which gave the sandwich additional texture and a subtly sweet contrast in flavor. The bacon, unfortunately, was a bit dry and rubbery. I would've loved if it were more crunchy. And I longed for a cheese with a tad more flavor. The jack cheese just couldn't hold its own.\u003c/p>\n\u003cp>Regardless, their sandwiches are still worth going back for, especially if you’ve got a hankering for a good grilled cheese. They are fresh, contain quality ingredients, are perfectly toasted + gooey, affordable at $4-$6 a pop, and easier than making it yourself. \u003c/p>\n\u003cblockquote>\u003cp>\"Who would want to shred and blend three different cheeses for one grilled cheese at home? We also provide the novelty and the convenience,\" says Lam.\u003c/p>\u003c/blockquote>\n\u003cp>For now, you can find them at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> on alternating Mondays at Civic Center Plaza and on alternating Tuesdays at UN Plaza, along with possible regular stops in San Mateo and Brisbane. Lam wants to have a firm presence in San Francisco, though, despite the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/04/food-trucks-with-japacurry-it-should-be-all-about-the-food/\">food truck permit drama\u003c/a> that seems to happen frequently these days. \u003c/p>\n\u003cblockquote>\u003cp>\"We're going to continue to pursue all our permits for various locations in San Francisco. And Alex and I would love to expand our menu at some point. For now, it's just the one truck. My Dad owned a restaurant and I don't know if I really want to own a brick and mortar restaurant. This one truck takes every ounce of my energy!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>\u003cbr>\n\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> Mondays and Tuesdays & other various locations pending\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/toastymelts\">@ToastyMelts\u003c/a>\u003cbr>\nFacebook.com: \u003ca href=\"https://www.facebook.com/pages/Toasty-Melts/153580247998073\">Toasty Melts\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Elaine Wu talks to the owners of the food truck, Toasty Melts. Find out how their culinary inexperience lead them to making grilled cheese sandwiches, a cult favorite on the street food scene.","status":"publish","parent":0,"modified":1334255163,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":820},"headData":{"title":"Food Trucks: Toasty Melts is Grilled Cheese Goodness | KQED","description":"Elaine Wu talks to the owners of the food truck, Toasty Melts. Find out how their culinary inexperience lead them to making grilled cheese sandwiches, a cult favorite on the street food scene.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Trucks: Toasty Melts is Grilled Cheese Goodness","datePublished":"2011-05-13T17:11:08.000Z","dateModified":"2012-04-12T18:26:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27374 http://blogs.kqed.org/bayareabites/?p=27374","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/","disqusTitle":"Food Trucks: Toasty Melts is Grilled Cheese Goodness","path":"/bayareabites/27374/food-trucks-toasty-melts-is-grilled-cheese-goodness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/toastymelt-truck.jpg\" alt=\"Toasty Melts Truck\" title=\"Toasty Melts Truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27377\">\u003c/p>\n\u003col>\n\u003cstrong>The mere mention of a grilled cheese food truck tends to evoke one of two responses:\u003c/strong>\n\u003cli> How hard can it be to make a grilled cheese sandwich at home? Why should I bother tracking down a food truck to get one?\u003c/li>\n\u003cli>Damn, that sounds good.\u003c/li>\n\u003c/ol>\n\u003cp>Sure, you can make it yourself at home. But it can be easier, not to mention tastier, if you get it from the folks at \u003ca href=\"https://twitter.com/#!/toastymelts\">ToastyMelts\u003c/a>.\u003c/p>\n\u003cp>It’s our universal love and affection for creamy melted cheese on perfectly toasted buttery bread that has made the San Francisco food truck, \u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>, so successful.\u003c/p>\n\u003cp>Business partners, \u003cstrong>Tiffany Lam\u003c/strong> and \u003cstrong>Alex Rando\u003c/strong>, started the Toasty Melts food cart in 2009 after being inspired by other popular carts like\u003ca href=\"http://twitter.com/#!/magiccurrykart\"> The Magic Curry Cart\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">The Creme Brulee Man\u003c/a>. They also figured they could donate a portion of their earnings to the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>, where they were regular volunteers. \u003c/p>\n\u003cp>So why switch from part-time food cart hobby to full-fledged food truck? \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Matt Cohen\u003c/a> wanted us to come to \u003ca href=\"https://www.facebook.com/#!/OffTheGridSF\">Off the Grid\u003c/a>, but we weren't that ambitious because we both had day jobs,\" says Lam. She was a project manager for Marin company, Republic of Tea, and has since quit to devote herself completely to Toasty Melts. Rando is still at his day job. \"We heard rumblings last year that the permit process was going to change. So last September, we finally started looking for a food truck to transition to,\" says Lam.\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>Just this past March, they finally debuted their shiny new bright red food truck, ready to take on the already crowded food truck space. \u003c/p>\n\u003cp>\u003cstrong>But here's the kicker:\u003c/strong> neither of them have any professional culinary experience. None! And that’s exactly how they came upon the decision to focus solely on the simplistic grilled cheese sandwich. \u003c/p>\n\u003cblockquote>\u003cp>\"There's no way we could do something fancier. It was definitely something we could execute. If we could do it, anyone could do it! It was the most realistic food avenue for us to take. But it's also very versatile. We could be creative with the grilled cheese sandwiches and blend products to make different variations.\"\u003c/p>\u003c/blockquote>\n\u003cp>This simple sandwich requires no special equipment. They make the sandwiches on the truck's grill, cooking them up evenly to a perfect golden brown. \u003c/p>\n\u003cp>I tried their two signature sandwiches: The ABC, which has thin apple slices, bacon from \u003ca href=\"http://www.zoesmeats.com/\">Zoe's Meats\u003c/a> and cheddar cheese; and the 3 Cheese, made up of smoked gouda, jack and cheddar cheeses. Both were served on \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>, made locally in San Francisco. Most of the cheeses they use are from \u003ca href=\"http://www.kerrygold.com/\">Kerrygold\u003c/a>. \u003c/p>\n\u003cp>Both sandwiches had the perfect amount of toastiness: golden brown in color with the right amount of crunch. But the interior of the bread was also soft and pillowy with just enough buttery goodness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilledcheese.jpg\" alt=\"3 Cheese - grilled cheese sandwich\" title=\"3 Cheese - grilled cheese sandwich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27378\">\u003c/p>\n\u003cp>The 3 Cheese stood out because it was amazing to me how distinctive all three cheeses were even when melted together. The jack cheese was smooth and creamy, the cheddar gave it the classic flavor, and the gouda provided a wonderfully sharp punch that made it stand out. I absolutely loved it. \u003c/p>\n\u003cp>I have to admit, though, that I wanted more from the ABC. The best thing about it was the thinly sliced apples, which gave the sandwich additional texture and a subtly sweet contrast in flavor. The bacon, unfortunately, was a bit dry and rubbery. I would've loved if it were more crunchy. And I longed for a cheese with a tad more flavor. The jack cheese just couldn't hold its own.\u003c/p>\n\u003cp>Regardless, their sandwiches are still worth going back for, especially if you’ve got a hankering for a good grilled cheese. They are fresh, contain quality ingredients, are perfectly toasted + gooey, affordable at $4-$6 a pop, and easier than making it yourself. \u003c/p>\n\u003cblockquote>\u003cp>\"Who would want to shred and blend three different cheeses for one grilled cheese at home? We also provide the novelty and the convenience,\" says Lam.\u003c/p>\u003c/blockquote>\n\u003cp>For now, you can find them at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> on alternating Mondays at Civic Center Plaza and on alternating Tuesdays at UN Plaza, along with possible regular stops in San Mateo and Brisbane. Lam wants to have a firm presence in San Francisco, though, despite the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/04/food-trucks-with-japacurry-it-should-be-all-about-the-food/\">food truck permit drama\u003c/a> that seems to happen frequently these days. \u003c/p>\n\u003cblockquote>\u003cp>\"We're going to continue to pursue all our permits for various locations in San Francisco. And Alex and I would love to expand our menu at some point. For now, it's just the one truck. My Dad owned a restaurant and I don't know if I really want to own a brick and mortar restaurant. This one truck takes every ounce of my energy!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>\u003cbr>\n\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> Mondays and Tuesdays & other various locations pending\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/toastymelts\">@ToastyMelts\u003c/a>\u003cbr>\nFacebook.com: \u003ca href=\"https://www.facebook.com/pages/Toasty-Melts/153580247998073\">Toasty Melts\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27374/food-trucks-toasty-melts-is-grilled-cheese-goodness","authors":["5127"],"categories":["bayareabites_181"],"tags":["bayareabites_9069","bayareabites_1855","bayareabites_9068","bayareabites_8754","bayareabites_9070","bayareabites_9187","bayareabites_9276"],"label":"bayareabites"},"bayareabites_26455":{"type":"posts","id":"bayareabites_26455","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26455","score":null,"sort":[1303131620000]},"guestAuthors":[],"slug":"the-curry-up-now-food-truck-is-officially-a-restaurant","title":"The Curry Up Now Food Truck is Officially a Restaurant","publishDate":1303131620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.","status":"publish","parent":0,"modified":1303104198,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":629},"headData":{"title":"The Curry Up Now Food Truck is Officially a Restaurant | KQED","description":"The popular Indian food truck Curry Up Now has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Curry Up Now Food Truck is Officially a Restaurant","datePublished":"2011-04-18T13:00:20.000Z","dateModified":"2011-04-18T05:23:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26455 http://blogs.kqed.org/bayareabites/?p=26455","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/18/the-curry-up-now-food-truck-is-officially-a-restaurant/","disqusTitle":"The Curry Up Now Food Truck is Officially a Restaurant","path":"/bayareabites/26455/the-curry-up-now-food-truck-is-officially-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26455/the-curry-up-now-food-truck-is-officially-a-restaurant","authors":["5127"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1807","bayareabites_10","bayareabites_181"],"tags":["bayareabites_9210","bayareabites_8953","bayareabites_9069","bayareabites_324","bayareabites_9161"],"label":"bayareabites"},"bayareabites_24199":{"type":"posts","id":"bayareabites_24199","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24199","score":null,"sort":[1299263855000]},"guestAuthors":[],"slug":"food-trucks-with-japacurry-it-should-be-all-about-the-food","title":"Food Trucks: With JapaCurry, It Should Be All About The Food","publishDate":1299263855,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"From SF Weekly to the Wall Street Journal, the JapaCurry food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\r\n\r\nBut one question hasn’t been asked much through it all…How’s the food? ","status":"publish","parent":0,"modified":1299263855,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":955},"headData":{"title":"Food Trucks: With JapaCurry, It Should Be All About The Food | KQED","description":"From SF Weekly to the Wall Street Journal, the JapaCurry food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\r\n\r\nBut one question hasn’t been asked much through it all…How’s the food? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Trucks: With JapaCurry, It Should Be All About The Food","datePublished":"2011-03-04T18:37:35.000Z","dateModified":"2011-03-04T18:37:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24199 http://blogs.kqed.org/bayareabites/?p=24199","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/04/food-trucks-with-japacurry-it-should-be-all-about-the-food/","disqusTitle":"Food Trucks: With JapaCurry, It Should Be All About The Food","path":"/bayareabites/24199/food-trucks-with-japacurry-it-should-be-all-about-the-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \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>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24199/food-trucks-with-japacurry-it-should-be-all-about-the-food","authors":["5127"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_181"],"tags":["bayareabites_9069","bayareabites_9068","bayareabites_9071","bayareabites_9070"],"label":"bayareabites"}},"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. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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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. 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