Excellent write up.
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Here’s the audio from June 14 KQED Forum broadcast with host Madrigal, Luke, Sarah Kirnon, Papalote’s Escobedo, Tim Herrod talking about Bay Area hot sauces. About 54 minutes long.
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Luke -
" The meal began with two different preparations of acorn: There was cold, velvety Ohlone black oak acorn soup, mild and refreshing. And then there were savory Korean acorn jellies, molded into the shape of actual acorns and topped with soy sauce, green onions and sesame seeds."
“There are so few cultures around the world who eat acorn. … And we thought that this could be an incredible way to bridge our cultures.”
Hannah Pae
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Went to the Hunan restaurant opened by Henry Chung every Friday night when we lived in SF in the late 1970’s. I even have a signed cookbook. Food was so good and so spicy!
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NorCalFishReports -
Kids to Experience 200,000 Hatchery Salmon Released in Richmond, CA Saturday, June 24, 2023
"The California Dept. of Fish and Wildlife is trucking many of its baby Feather River Fish Hatchery salmon to San Pablo and San Francisco Bays for release. In most years this will greatly increase their survival compared to if they were released into drought-stressed Central Valley rivers. "
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In Santa Clara. I’ve seen 3 articles, so I posted.
Also from SFGate:
https://www.sfgate.com/food/article/bay-area-bakery-makes-viral-cube-croissant-18163386.php
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Former Delfina chef opens SF restaurant dedicated to affordable pasta.
https://www.sfgate.com/food/article/former-delfina-chef-opens-sf-pasta-restaurant-18173362.php
Pasta Supply Co., at 236 Clement St.
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From KQED Forum today with a link to the 53-minute audio in the article below -
Thien Pham’s new graphic memoir, “Family Style”, tells the story of his family’s journey, when he was a young kid, from Vietnam, to a refugee camp in Thailand, to making a home in San Jose. It’s a story told through his memories of the meals he ate along the way. In our latest edition of All You Can Eat, our regular series on Bay Area food cultures with KQED food editor Luke Tsai, we talk with Thien Pham about his life, his art and his food infused memories. And we want to hear from you: tell us about a dish that will always be associated with a particular time in your life.
Guests:
Luke Tsai, food editor, KQED Arts & Culture
Thien Pham, comic artist and author, graphic novel “Family Style: Memories of an American from Vietnam”
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Luke -
“. The alambre is a gut-busting mix of chorizo, bacon, onions, peppers, pineapple, melted cheese and your choice of meat. As a crowning touch, a squirt of Worcestershire and Maggi seasoning adds a unique, almost stir fry–like savoriness, and the whole thing comes topped with a stack of handmade tortillas.”
The alambre in all its glory. (Luke Tsai)
Tacos El Rulas #2 is located at 232 23rd St. in Richmond, in a parking lot shared by a beauty salon and an astrology shop. It’s open Sundays–Thursdays from 4 p.m. to midnight, and Fridays–Saurdays from 4 p.m. to 1 a.m
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Punjabi food at truck stop in Bakersfield
From PBS -
“What do truckers and tandooris have in common? Actor Rupak Ginn (Royal Pains) travels to the highly-acclaimed Punjabi Dhaba in Bakersfield, California, to find out. He learns about immigrant Balvinder Singh Saini’s journey from truck driver to dhaba owner and is joined by celebrated actor and comedian, Nik Dodani (Dear Evan Hansen, Escape Room.”
From SF Gate -
Pink tortillas made with dragonfruit for Rico Rico Vegano’s tacos near Grand Lake Theatre in Oakland.
https://www.sfgate.com/food/article/oakland-taqueria-viral-pink-tortilla-18182966.php
A sampling of Rico Rico Vegano’s offerings: one taco de soyrizo (left) and one taco de camaron.
From Chronicle -
Colorful tacos
Santiago Mejia/The Chronicle
https://www.sfchronicle.com/food/restaurants/article/corn-tortillas-18167792.php
From Hoodline -
Antojitos Guatemaltecos is located at 11252 San Pablo Ave, El Cerrito. For more information, call (510) 224-8018 or visit www.facebook.com/antojitosguatemaltecoss/.
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Edalatpour writes about Palmetto in the old Flora spot at 1900 Telegraph near the Fox Theatre in Uptown Oakland -
TRANSPORTED Palmetto’s Small Plates Are Infused With Filipino And Salvadoran Flavors. Photo By Derick Daily.
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I need to try some of those recipes. Our 3 blueberry bushes have been producing like gangbusters this season and we’ve managed to freeze nearly a pound of extras from what we’ve been snacking on.
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Luke on Middle Eastern in West Berkeley -
Excerpt:
Every item on Lulu’s bread board takes Michael’s Palestinian family recipes — as well as the Egyptian food traditions of Lulu’s other chef, Peter Girgis — and riffs off of them in playful ways. The falafel comes crowned with a smear of chili-flecked black garlic tahini. The ful — listed on the menu as “refried beans,” in an artful bit of cultural translation — is topped with labneh and chimichurri.
At Lulu, the falafel isn’t exactly traditional: This version is fennel-scented and topped with black garlic tahini and an edible flower. (Luke Tsai
Lulu is located at 1019 Camelia St. in Berkeley. It’s open for breakfast (9–11 a.m.) and lunch (11:30 a.m.–2:30 p.m.) on Wednesdays and Thursdays. Friday through Sunday, it serves brunch 9:30 a.m.–2:30 p.m., by reservation only. Soon, it will also start dinner service on Wednesdays and Thursdays.
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Jess Lander in the Chronicle writes that employees of Anchor Brewing place heavy blame for its closure on poor business decisions and rebranding miscues on its owner since 2017, Sapporo.
History of 127-year-old Anchor Brewing.
https://www.sfchronicle.com/projects/2023/anchor-brewing-timeline/
Edalatpour in the E B Express writes about Miaharu Ice Cream at 1951 Telegraph in Uptown Oakland and their. Hop Along Honey flavor -
“Hop Along Honey is another flavor that represents the couple’s willingness to pair unlikely food products. It was inspired by a white pizza pie made with fresh mozzarella, pecorino and honey.”
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Soleil on the Anchor closing -
https://www.sfchronicle.com/opinion/article/anchor-brewing-closure-18200115.php#photo-24022762
SFGate - " Two years after La Cocina opened a bustling 7,000-square-foot marketplace at 101 Hyde St., the Tenderloin food hall is expected to close this fall and convert the space into a commercial kitchen."
https://www.sfgate.com/food/article/sf-la-cocina-marketplace-ends-food-hall-service-18201408.php
Anchor historian-
https://www.sfgate.com/food/article/anchor-brewing-historian-says-goodbye-18199296.php
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