2022 Northern and Central California Food News and Journalism [SF Bay Area, Northern California, Central California, Northern Nevada]

Discover the story of San Francisco’s changing Chinatown through the story of a family photo studio and the photo archive they left behind.

Aired: 05/27/20

Rating: NR


I hope so. I work very close to there.

from SF Eater:

In the spot formerly known as Nido, Odin (444 Oak Street, Oakland) debuts Friday, May 27 and will be open 4 to 10 p.m. Thursday to Saturday.

photo by Adahlia Cole


For the opening menu, Gonzalez will have dishes such as ceviche de champiñónes made with trumpet mushrooms, a smoked salmon tostada, and two tacos, one made with a morita sofrito and the other made with charred yam. Gonzalez also highlighted the tabla de carne, a meat board of sorts that will feature a carne seca — a dried beef rubbed with citrus, chilis, and sea salt, and dehydrated in-house — along with a carnitas ríete, pickles, and corn tostadas. There will also be a cheese board, or tabla de Quesos Salazar, highlighting cheesemaker Queso Salazar. That board will feature a salsa macha-marinated queso fresco, quesillo, a Oaxacan-style cheese, along with others, including local honey, spiced almonds, and pickles. The menu will also offer three types of desserts, including two vegan offerings, like the Budín de Chocolate, a dark chocolate pudding spiced with cinnamon, cayenne, and chilis, which Gonzalez calls a “mole inspired pudding.”

Adahlia Cole


Thursday, May 19, 2022 7:00 PM (PT)

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The Commons, KQED Headquarters - 2601 Mariposa Street, San Francisco, CA 94110View Map


In Person: $15 / Livestream: Free


Join Food Editor Luke Tsai and Check Please! Bay Area’s Cecilia Phillips as they share treats from Taiwanese food stops all over the Bay Area. Audiences are offered small bites from local chefs.


What: Bay Area Black Restaurant Week
When: May 13-22
Where: Participating restaurants are listed online

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Matt of Fisherman’s Life (1.1 million subscribers on YouTube) and friends catch halibut on the San Francisco Bay and take it to Aura Restaurant in the Dogpatch at 2368 3rd Street, San Francisco, to be prepared as ceviche, fish and chips, and Vietnamese Cha Ca with dill and turmeric. Outstanding.

The segment of the video that goes to Aura Restaurant starts at the 6:30 mark.


The new public market in Los Altos looks really interesting. I keep hoping Menlo Park along El Camino will/would do something like this.


That is an impressive piece of food history, tracing the origin of the American steak chain to the Mumbai restaurant where Indian sizzlers got their start and their subsequent evolution, apparently beloved in India now!

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thanks for sharing this! Especially cool to see the halibut made into Chả cá Lã Vọng, which I remember fondly eating in Hanoi many years ago! (and yet another sizzling platter dish!)

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Anyone try La Victoria taqueria or the orange sauce?

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Yes to both! We used to go there when we lived in San Jose. It’s a little spicy, but totally makes the tacos. They have an outpost in Hayward now, so we need to pay them a visit.


When I’m in Hayward, I’m going to have to remember La Victoria and get the sauce.

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from YouTube:

Shuggie’s Trash Pie + Natural Wine is San Francisco’s first restaurant dedicated to eliminating food waste and fighting climate change. Betty Yu reports. (5-13-22)


Shuggie’s Trash Pie + Natural Wine

3349 23rd St

San Francisco, CA 94110

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Luke Tsai in KQEDArts -

Guatemalan rice tamales resemble distant cousins of Chinese zongzi. (Luke Tsai)


The cart’s other most popular item is atol de elote, a hot corn beverage that Guatemalans like to drink when they’re eating tamales, Aguilar explains. But really, everything on the menu is exceptional—especially the eggy and wonderfully savory chiles relleños, and the tender chicken leg stewed in light, mole-like sauce.

Antojitos Guatemaltecos is open 3–10 pm every day except Tuesdays and Sundays. On Saturdays, they open early, at 10 or 11 am. The cart is located outside Panadería Guatemalteca at 653 23rd St. in Richmond. Cash only.

Alan Chazaro in KQEDArts -


Guayanese pepperpot, made with beef oxtail and stew meat

Calypso Rose Kitchen

Diners can expect dishes like oxtail stew, based on the Guayanese pepperpot dish, which is traditionally served at Christmas and Easter. McGowan’s version is a mixture of beef, oxtail, and stew meat, cooked with cassareep, a spiced, molasses-like ingredient made from the cassava plant.

Calypso Rose Kitchen is scheduled to open in the Emeryville Public Market on June 30.

5959 Shellmound St,


Although the restaurant is hamstrung by staffing, many new dishes are in the works, such as grilled tofu skewers and salted Taiwanese pork belly, a bacon-esque creation. Tung, who runs the kitchen while Lin oversees the front of house, has been fermenting local produce, including mustard greens and radish leaves

Good to Eat Dumplings. 5-8 p.m. Wednesday-Friday. 1298 65th St., Suite 1, Emeryville. goodtoeatdumplings.com

50th Annual Oakland Greek Festival


2022 DATES: May 20, 21 & 22

HOURS: 4pm - 10pm Friday; 11am - 10pm; Saturday 11am - 9pm Sunday

WHERE : On the beautiful grounds of the Greek Orthodox Cathedral of the Ascension , 4700 Lincoln Avenue, Oakland hills, below Highway 13.

ADMISSION : Adults $5, Children 12 & under are free.

PARKING : Free parking at the Mormon Temple, Ability Now Bay Area (formerly Cerebral Palsy Center) and Head Royce School .

Our second Culture Makers evening takes place on Thursday, June 23, at 7 p.m., at the New Parkway Theater (doors open at 6 p.m.) with three amazing guests : César A. Cruz, co-founder of Homies Empowerment; award-winning chef Tu David Phu ; and La Guerrera’s Kitchen owner Reyna Maldonado. Musical performances by Bay Area Cumbia and Vallenato band Los Bahianatos , led by Oakland-born and raised Jose Rivera

Tickets $12 -$20 plus fee of about $3

Date and time

Thu, June 23, 2022

7:00 PM – 8:30 PM PDT


The New Parkway Theater

474 24th Street

Oakland, CA 94612

View Map

1 Like

from earlier today -

KQED Live](https://www.youtube.com/c/KQEDLive)

434 subscribers


KQED Food Editor Luke Tsai and Check Please! Bay Area’s Cecilia Phillips survey the flavors of the Bay Area’s local Taiwanese culinary scene. Artist and educator Thien Pham helps them savor some visual splendor of Taiwanese dishes with his graphic designs, while Chef Chris Yang of Hén-Zhì and El Chino Grande and by Chefs Angie Lin and Tony Tung of Good to Eat Dumplings join to demo techniques and share their best bites.

The program starts at the 11:20 mark with general announcements and the introductions to the program start at the 14:50 mark,
Luke Tsai introduced at 17:08, - Luke and Thien Pham read from their comic about Taiwanese food accompanied by music. Very creative.
At 34:46 Angie Lin and Tony Tung of Good to Eat Dumplings join to demo techniques and share their best bites.
At 48:00 is a dumpling making demo.
At 1:04:30 Chef Chris Yang of Hén-Zhì and El Chino Grande join in.




Ajanta, CyBelle’s Front Room, Syma’s Mexican Grill & Persian Cuisine | Check, Please! Bay Area

Ajanta starts at the :55 mark, CyBelle’s vegan at 7:28, and Syma’s at 15:00.

from YouTube:

We start this week in Berkeley, where Ajanta focuses on harder-to-find Indian specialties with creative, modern flair, regularly changing up their menu to showcase unexpected, complex regional dishes. Next, we’re off to San Francisco’s Inner Sunset to dig into New York-style pizza at CyBelle’s Front Room. Boasting one of the Bay Area’s most extensive vegan menus, CyBelle’s focuses on decadent, carb-centric Italian and American cuisine, placing plant-based creations alongside its more familiar meat offerings. Finally, Syma’s Mexican Grill and Persian Cuisine pairs two unexpected culinary traditions, offering authentic Mexican cuisine alongside flavorful Persian fare. Syma’s isn’t a fusion restaurant; instead, it’s a celebration of two disparate palates, all served with gusto. Reporter Cecilia Phillips wraps up this week’s Check, Please! Bay Area with a visit to the Coastside Farmer’s Market in Half Moon Bay, home to beautiful, hyper-local produce, all harvested and produced by farms within a six-mile radius.

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Bessarabsky Market, Kyiv. Ukraine
Credit: Juan Antonio Segal, Flickr