Podcast appearances and mentions of reem assil

Chef Sucio Talks to Chef Reem Assil, Owner of Reem's California A restaurant focusing on Arab Californian Cuisine. #chef #podcast #chefpodcast #chefs #cooks #restaurants #reemscalifornia --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

We spend this segment in Washington DC, where Israeli Prime Minister Benjamin Netanyahu is visiting for a series of diplomatic meetings starting Wednesday, with an address to congress, a meeting scheduled with President Joe Biden on Thursday, and then with former president Donald Trump this Friday in Mar-a-Lago. He's also expected to meet with Vice President Kamala Harris during his trip. We're first joined by Maria LaHood, the Deputy Legal Director of the Center for Constitutional Rights who has worked on legal projects related to justice in Palestine for decades, including on the Rachel Corrie legal case nearly 20 years ago. The Center for Constitutional Rights has urged the US Department of Justice to open a federal criminal investigation into the Israeli Prime Minister during his visit to the US, for his responsibility for genocide, war crimes, and torture, saying there is “overwhelming evidence” that, under Netanyahu, Israeli forces have committed these crimes against Palestinians during the nearly 10-month assault on Gaza.  Read CCR's complaint: https://ccrjustice.org/home/press-center/press-releases/ahead-netanyahu-visit-dc-center-constitutional-rights-calls-doj We stay in Washington DC, to bring on a Bay Area activist who's traveled to the capital in order to protest the Israeli Prime Minister's visit. Our guest is Reem Assil, an activist and chef, and owner of the Bay Area restaurant Reem's California. Reem is a longtime member of the Arab Resource and Organizing Center or AROC. — Subscribe to this podcast: https://plinkhq.com/i/1637968343?to=page Get in touch: lawanddisorder@kpfa.org Follow us on socials @LawAndDis: https://twitter.com/LawAndDis; https://www.instagram.com/lawanddis/ The post Netanyahu Faces Genocide Complaint to DOJ as Protests Target his DC Visit w/ Maria LaHood & Reem Assil appeared first on KPFA.

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable? If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week's episode to enhance your home cooking! This week you'll learn….1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that's full of flavor and sure to please all the guests at your dinner table. 2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed. 3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutesDon't miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking! ***Links to from this week's show:How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipeAn HLT sandwich from the NY Times – like a BLT but with halloumi insteadYemenite tomato dip from OttolenghiPan con tomate (spanish tomato bread) by Kenji Lopez-Alt for Serious EatsHoda's restaurant in Portland, ORA fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table How to make homemade pita chips from Natasha's Kitchen Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit10-minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for EpicuriousSimply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves57 summer tomato ideas from Bon Appetit***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Part 2 picks up right where we left off in Part 1, with Reem describing finding the anti-imperialist women's soccer team. Through that, she met her partner, who's now her co-parent.   Reem worked in the nonprofit sector until around 2010, when she burned out. She'd moved to Oakland upon her return to the Bay Area, though she was still connected to The City through her work with AROC. She found herself wanting to take care of her community in other ways than what nonprofits were offering.   She and her father had been estranged, but after leaving work, she joined him on a trip to the Middle East. The two were joined by Reem's youngest sister on a visit she calls "transformative." Besides gaining insight into who her dad was as a person, she truly discovered and fell in love with the food of her people. She knew right away that she wanted to create that feeling for others. Her Syrian family took note of her interest, and took her to bakeries in that country to get a glimpse of the kitchens after-hours.   She returned to the Bay Area wanting to do two things: To combat tropes and negative stereotypes about Arab culture and people, and to do that by creating a sense of hospitality. Those two ideas would eventually form the foundation of what Reem's California does today.   But she had to begin somewhere, and so she enrolled in a baking class at Laney College. Out of that class, she got a job with Arizmendi in Emeryville, where she got experience in a co-op and a kitchen. She started forming the idea of what her place would be, and while that came together, she settled on basing it around man'oushe, the street food of her people.   Over a number of years and various kitchen and bartending jobs, Reem took as many entrepreneur classes as she could. The last of these was with La Cocina. The program helped steer her toward more practical, lower-cost methods of doing business. And that's where the saj comes into play. It's what Reem uses to make her man'oushe. "It's like an inverted tandoor," she says.   An uncle in Lebanon was able to have two custom-made sajes for Reem. They arrived and that's what set it all in motion. They were approved for the 22nd and Bartlett market and the farmer's market at the Ferry Building around the same time. At both locations, they served Arabic tea and played Arabic music, creating that vibe Reem had been seeking. Within 16 months, they had grown from one market to five.   Then La Cocina told Reem that it was time to take the operation brick-and-mortar. The first location was in Fruitvale in Oakland in 2017 and lasted a couple of years. Then, after a brief foray into fine-dining, the women owners of Mission Pie asked Reem if she wanted to take over their spot at Mission and 25th. She said yes and started doing the work to get open.   And then the pandemic hit.   Once the Mission location was able to open, Reem's California did better than a lot of nearby restaurants, partly because the food lends itself to take-out so easily. But for Reem, not being able to share space and that hospitality that was at least as important as the food itself was hard. Still, they found ways to connect with the community.   In 2023, they opened a second location in the Ferry Building. They started appearing at Outside Lands a few years ago (and will be there again this year). Reem decided to start transitioning the business to a worker-owned model.   Visit Reem's Mission location, 2901 Mission Street, Tuesday through Saturday from 9 a.m. to 3 p.m. and again for dinner from 5 p.m. to 9 p.m. The Ferry Building location is open Tuesday through Sunday, 10 a.m. to 8 p.m. Follow them on social media at @ReemsCalifornia and follow Reem herself @reem.assil. Her cookbook, Arabiyya, is available on her website.   We end the podcast with Reem's interpretation of this year's theme on Storied: San Francisco—We're all in it.   Photography by Jeff Hunt

Reem Assil has created a restaurant in the Mission that serves some of the most beautiful, delicious, and activist food of any new spot in San Francisco in a long, long time.   Reem was born and raised in her early years in a Boston suburb. Her dad is from Damascus, Syria, and her mom is from Gaza, Palestine. Both were refugees in 1967. They met in Beirut and emigrated to the East Coast of the US.   The suburb where they moved was predominantly white, but Reem's household was vibrant in Arab culture. Her parents didn't want the family to forget their roots. They were in Massachusetts because that's where the jobs were. But Reem's mom's family all came to California, which ended up having quite an effect on her.   Her grandparents went to Northridge just before the 1994 earthquake that devastated that area. Reem says that, every summer, relatives from all over the world, including her and her family from out east, converged on her grandparents' home in the San Fernando Valley.   She talks about the strength of that Arab culture in her home and among her relatives in California, but also, of reconciling that with the fact that she was a latch-key kid, especially when her mom went back to work. Reem was immersed in US culture, but felt those strong roots of her ancestors.   In the late-Eighties and early Nineties, Reem was into Ska and "alternative" music, but also hip-hop. "Growing up Palestinian, you're aware of the world in a different way," she says. She's always had an affinity for justice. She talks about a history teacher she had in high school who had a big influence on her.   In that class, she learned much more about the Civil Rights movement than anyone can get from a textbook. She went on several trips with that class, including to the Deep South. Being embedded like that, talking with people who lived the movement, had an enormous effect on Reem. In 1994, she joined her family on a trip to Gaza. She was 11 and the experience "wrecked" her. The stories she heard in the South resonated and reminded her of what she knew about her mom's homeland.   Reem is the oldest of three sisters and says that hers was a very feminine household. As a kid and teenager, she had an affinity for cooking and baking. But as she navigated her more formative later teen years, she rejected the idea of women in the kitchen. Food would come back much later in her journey.   She had just begun college at Tufts University in 2001 when her parents got divorced and 9/11 happened. She and other Arab folks had always dealt with Islamophobia, but that ramped way, way up after Sept. 11. That and her being the first to leave her house put a strain on her parents' relationship as well as her own life. She rejected the US-centric foreign policy ideas she was hearing and being taught at Tufts.   She visited Lebanon and Syria in 2002, and when she returned to the US, she developed what she thought was a parasite. She couldn't eat. That affected her studies and her social life. It all coalesced and devolved into depression, and this further negatively affected her relationship with food. Reem quit college and made her way to California.   At first, she considered her grandparents' place in Southern California. But she figured that LA would depress her further. An aunt, a white hippie from Humboldt, and an uncle who was an activist lived in Daly City, though, and felt more her speed. She didn't know much about the Bay Area other than an impression she got earlier in life when she came out for their wedding. They were the main attraction.   She arrived in 2002, just as organizing around the then-proposed invasion of Iraq was taking place. Her aunt and uncle worked during the days and went to anti-war meetings at night. Reem went with them, and she cites these experiences as helping raise her out of that funk she'd been in—it lit a fire in the activist part of her life.   While all this was going on, she'd also visit farmer's markets with her aunt and uncle. Fresh produce was somewhat foreign to Reem when she was growing up out East. Her relatives cooked a lot, and Reem would join them. It slowly brought the joy of cooking and eating back into her life.   She spent a lot of time in the Mission in those days, and even helped found the AROC (Arab Resource and Organizing Center) on Valencia. When she wasn't organizing, Reem was heading north to Mendocino and Humboldt, discovering the natural beauty that surrounds the Bay Area. She went back to Tufts to finish getting her degree, then headed back to Northern California as soon as she could.   In 2005, Reem got a job here with an activist group. After doing community organizing, she got into union organizing, eventually working with SFO workers. From there, she got into policy work.   She also started playing soccer—with an anti-imperialist team, no less. It was more than just exercise for Reem—the people she played with were her "church."   Check back next week for Part 2 and hear how Reem decided to make and sell and celebrate the food of her heritage.   We recorded this episode at Reem's California in May 2024.   Photography by Jeff Hunt

Reem Assil has created a restaurant in the Mission that serves some of the most beautiful, delicious, and activist food of any new spot in San Francisco in a long, long time.   Reem was born and raised in her early years in a Boston suburb. Her dad is from Damascus, Syria, and her mom is from Gaza, Palestine. Both were refugees in 1967. They met in Beirut and emigrated to the East Coast of the US.   The suburb where they moved was predominantly white, but Reem's household was vibrant in Arab culture. Her parents didn't want the family to forget their roots. They were in Massachusetts because that's where the jobs were. But Reem's mom's family all came to California, which ended up having quite an effect on her.   Her grandparents went to Northridge just before the 1994 earthquake that devastated that area. Reem says that, every summer, relatives from all over the world, including her and her family from out east, converged on her grandparents' home in the San Fernando Valley.   She talks about the strength of that Arab culture in her home and among her relatives in California, but also, of reconciling that with the fact that she was a latch-key kid, especially when her mom went back to work. Reem was immersed in US culture, but felt those strong roots of her ancestors.   In the late-Eighties and early Nineties, Reem was into Ska and "alternative" music, but also hip-hop. "Growing up Palestinian, you're aware of the world in a different way," she says. She's always had an affinity for justice. She talks about a history teacher she had in high school who had a big influence on her.   In that class, she learned much more about the Civil Rights movement than anyone can get from a textbook. She went on several trips with that class, including to the Deep South. Being embedded like that, talking with people who lived the movement, had an enormous effect on Reem. In 1994, she joined her family on a trip to Gaza. She was 11 and the experience "wrecked" her. The stories she heard in the South resonated and reminded her of what she knew about her mom's homeland.   Reem is the oldest of three sisters and says that hers was a very feminine household. As a kid and teenager, she had an affinity for cooking and baking. But as she navigated her more formative later teen years, she rejected the idea of women in the kitchen. Food would come back much later in her journey.   She had just begun college at Tufts University in 2001 when her parents got divorced and 9/11 happened. She and other Arab folks had always dealt with Islamophobia, but that ramped way, way up after Sept. 11. That and her being the first to leave her house put a strain on her parents' relationship as well as her own life. She rejected the US-centric foreign policy ideas she was hearing and being taught at Tufts.   She visited Lebanon and Syria in 2002, and when she returned to the US, she developed what she thought was a parasite. She couldn't eat. That affected her studies and her social life. It all coalesced and devolved into depression, and this further negatively affected her relationship with food. Reem quit college and made her way to California.   At first, she considered her grandparents' place in Southern California. But she figured that LA would depress her further. An aunt, a white hippie from Humboldt, and an uncle who was an activist lived in Daly City, though, and felt more her speed. She didn't know much about the Bay Area other than an impression she got earlier in life when she came out for their wedding. They were the main attraction.   She arrived in 2002, just as organizing around the then-proposed invasion of Iraq was taking place. Her aunt and uncle worked during the days and went to anti-war meetings at night. Reem went with them, and she cites these experiences as helping raise her out of that funk she'd been in—it lit a fire in the activist part of her life.   While all this was going on, she'd also visit farmer's markets with her aunt and uncle. Fresh produce was somewhat foreign to Reem when she was growing up out East. Her relatives cooked a lot, and Reem would join them. It slowly brought the joy of cooking and eating back into her life.   She spent a lot of time in the Mission in those days, and even helped found the AROC (Arab Resource and Organizing Center) on Valencia. When she wasn't organizing, Reem was heading north to Mendocino and Humboldt, discovering the natural beauty that surrounds the Bay Area. She went back to Tufts to finish getting her degree, then headed back to Northern California as soon as she could.   In 2005, Reem got a job here with an activist group. After doing community organizing, she got into union organizing, eventually working with SFO workers. From there, she got into policy work.   She also started playing soccer—with an anti-imperialist team, no less. It was more than just exercise for Reem—the people she played with were her "church."   Check back next week for Part 2 and hear how Reem decided to make and sell and celebrate the food of her heritage.   We recorded this episode at Reem's California in May 2024.   Photography by Jeff Hunt

We're on location at the inaugural POC Food and Wine Festival - a celebration of the global majority in food, wine, music and culture! The folks at Make it Mariko, an SF events company led by women of color (with the badass Gina Mariko Rosales at the helm), brought to life a magical multi-day multi-city event that will definitely be the first of many. You'll hear from cook/speaker/community organizer Chef Reem Assil, Top Chef Season 18 alum Chef Nelson German of alaMar and Sobre Mesa, Stephanie Franklin of Fly Wines, twin sisters from Netflix's You Are What You Eat Pamela and Wendy Drew of Red Pearl Spirits, Top Chef Season 19 alum Chef Monique Faybesse of Tarts de Faybesse, Chef Azikiwee Anderson of Rize Up Bakery, Chef Adeline Yu of Bistro Chub Chub, Alicia Kidd of Coco Noir Wine Shop & Bar, and Top Chef season 15 alum Chef Tu David Phu (whose new book “The Memory of Taste” is coming out in September).Follow Chef Reem Assil on IGFollow Chef Nelson German on IGFollow Fly Wines on IGFollow Red Pearl Spirits on IGFollow Tarts deFaybesse on IGFollow Rize Up Bakery on IGFollow Bistro Chub Chub on IGFollow Coco Noir Wine Shop on IGFollow Chef Tu David Phu on IGSupport the Show.Thanks for listening and for your support! We couldn't have reached 11 years, recorded 800+ episodes, and won Best of the Bay Best Podcast in 2022 and 2023 without your help! -- Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and abortion is normal. -- Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram & Facebook Listen every Tuesday at 9 - 10 am on BFF.FM

A weekly magazine-style radio show featuring the voices and stories of Asians and Pacific Islanders from all corners of our community. The show is produced by a collective of media makers, deejays, and activists. Join Powerleegirl hosts Miko Lee, Jalena Keane-Lee and Ayame Keane-Lee, a mother daughters team. They are celebrating Asian American Native Hawaiian, Pacific Islander Heritage month.They talk with artists and activists who are telling their stories in so many different ways. Artists from the annual United States of Asian America festival, including artistic director, Melanie Elvena, storyteller Nancy Wang, and musician, Scott Oshiro. Jalena learns about the POC Food and Wine festival from Director Gina Mariko Rosalis and talks with Thuy Tran about CAAMfest, Asian American film festival. Miko speaks with Cyn Choi from Stop AAPI Hate.   Events Covered in this APEX Episode May 2-5, 2024  POC Food & Wine Festival @cielcreativespace, Berkeley & @fouroneninesf, San Francisco, CA April 25-June 23, 2024 United States of Asian American Festival various locations throughout SF. Including performers such as Eth-Noh-Tec and Scott Oshiro May 9-19, 2024 CAAMfest various locations throughout the Bay Area. May 10-12th, 2024 After The War Blues Z Space May 16-June 1, 2024, DARKHEART – A Concert Narrative by Golda Sargento at Bindlestiff Studio Stop AAPI Hate campaign Spread AAPI Love   Additional Events: May 10-12, 2024 After The War Blues at Z Space May 31, 2024, from 5:00 p.m. to 10:00 p.m. Sacramento AAPI NIGHT MARKET   SHOW Transcripts Opening: [00:00:00] Apex Express. Asian Pacific Expression Community and cultural coverage. Music and calendar. New visions and voices. Coming to you with an Asian Pacific Islander point of view. It's time to get on board the Apex Express.   Miko Lee: [00:00:34] Good evening. You're tuned into apex express. We're bringing you an Asian American Pacific Islander view from the Bay and around the world. We are your hosts, Miko Lee and Jalena Keane-Lee, the PowerLeeGirls, a mother-daughter team. Tonight we are talking about Asian American Native Hawaiian Pacific Islander Heritage Month and all of the amazing events that you can experience. We meet with artists and activists who are telling their stories in so many different ways. We hear from the artists from the annual United States of Asian America festival, including artistic director, Melanie Elvena storyteller, Nancy Wang, and musician Scott Oshiro. Jalena learns about the POC food and wine festival from director Gina Mariko Rosales and talks with Thúy Trần about CAAMFest an Asian American film festival. And I hear from Cinci from StopAAPIHate. First up, we're going to hear about all the amazing artists behind the 27th annual United States of Asian America festival.   Hello, Artistic Director Melanie Elvena from Asian Pacific Islander Cultural Center. We're so glad to have you on Apex Express.   Melanie Elvena: [00:01:44] Hello, everyone. Thank you so much, Miko, for having me here today and letting me talk about our festival.   Miko Lee: [00:01:49] This is the 27th year of the United States of Asian America Festival, which is stunning to me, already 27 years. Tell us about the theme this year, Be(long)ing Here.   Melanie Elvena: [00:02:02] Yeah, it's crazy to believe that it's 27 years. It's also my 10th year with APIC. And our theme this year is Be(long)ing Here which asks us what it means to be, Here, what it means to belong here, but also what are we longing here? Actually, I created this theme with our previous festival coordinator who unfortunately passed away in October, but he came here from San Diego and was just blown away by the richness of the AAPI arts community and our culture and our history. We just wanted together to reflect on where we have been, where we are now, And just what our collective future holds while acknowledging our backgrounds as immigrants, as refugees, mixed race descendants, and just really wanting to dive into what it means to belong. I think a lot of us as AAPI community members are folks who immigrated here, we're always looking for our home and our place where we can feel safe and belong, especially with everything going on right now in the world politically, the war in Gaza, a lot of us have even just in our own AAPI community, have lost a lot of community members. We're going through this moment of grief and reflecting upon our time in the pandemic, where we also just lost a lot of there was just so much death, right? What does that mean now in this current moment? Every year we try to come up with a theme that, you know, reflects upon us. What we're experiencing as Asian Americans, Pacific Islanders. And also what do we see for ourselves in the future?   Miko Lee: [00:03:21] Thank you for sharing Melanie. I'm so sorry to hear about your colleague. That's heartbreaking and you're right. We are living in such a time of immense grief. It is powerful how we can use arts and cultural events to enrich us and bring our spirits back to ourselves. Can you talk about the breadth of the festival and what people can expect?   Melanie Elvena: [00:03:40] Of course. So every year we have multiple events. , this year I believe we have 22 different events. It showcases all disciplines, theater, music, dance, film, literature, visual arts, many, many more. There's even culinary events and we have artists of all different disciplines, AAPI backgrounds, represented and, it goes from May through June. There's a little bit of something for everyone but I just want to talk a little bit about our featured events. Our first event is a kickoff celebration for the festival, but it's also an opening reception for our annual arts exhibition. This year, I worked with Independent curator Delaney Chieyen Holton, and they curated this exhibition called Where is Your Body and for them they are exploring how the body is the lowest common denominator for solidarity and thinking about the body and our vulnerabilities. What does it mean to have a body, especially as someone who identifies as AAPI, a person of color, queer, for us, we're always negotiating what the body means, for ourselves out in the world. There's a handful of artists and that's going to open on April 25th. Then the exhibition will run through May 24th at SOMArts cultural center. So we would love for everyone to come and see the show. Another event that we're highlighting. We have two featured. the first one is Megan Lowe Dances from May 31st through June 9 at The Joe Goode Annex called Just a Shadow. Megan is bringing together seven artists to make six different duets. It's about pretty much celebrating life, but also acknowledging grief and the memory of loved ones and resilience. For Megan, who personally has experienced a lot of loss in the last handful of years, she's using this piece to reflect upon everyone's collective grief that we've all been experiencing. Our next featured artist is Ramon Abad, who's doing an immersive theater experience for children and families at Bindlestiff Studios called Duck Soup. He has shows from June 8th through June 15th. I really love about Ramon's work is, he works with puppets and brings in children and youth to tell their own stories. There's going to be multiple stories with different youth, and they're going to be able to tell them to an audience and to have families involved, especially in San Francisco, where there's not as many programming for children. We wanted to highlight Ramon and be like, San Francisco is a place where families can thrive and have a space and with his art with his theater his puppetry. It brings to life, the humor, the joy, but also some of the hard things that we have to go through, especially through the perspective of youth and of children.   Miko Lee: [00:05:58] What is a collaborative event that you're doing this year that you're excited about?   Melanie Elvena: [00:06:02] Yeah, so We're collaborating with Sunday Streets Tenderloin to do an outdoor showcase from 1 to 4pm on June 23rd It's a street fair, two blocks on Golden Gate Avenue in the Tenderloin between Jones and Hyde Streets. We're so excited to have this partnership again with Sunday Streets and Livable City. We're going to have a whole afternoon of performances from both artists, as well as Tenderloin artists and local artists. Our Artists we're featuring is dNaga Dance Co., Johnny Huy Nguyễn & Tim Kim, Sun Park, as well as Swetha Prabakaran Productions with Nirmathi. We're just so excited for this day because last year we had such a good time. We brought the stage to this street fair and people from all walks of life came to enjoy as well as a lot of families and youth. It was just like a beautiful day where folks could just come and enjoy as well as take advantage of the free services that they had. The street fair offered, especially when we talk about the tenderloin and all the issues and problems you think of homelessness substance abuse and all those things. But, for one day, there was just like this beautiful time where everybody was just enjoying and being each other's company. That's the real San Francisco. I think that's the real beauty that we have here. The real richness and what it means to experience art together. It really brings people together and it brings some healing. I'm super excited to have this again and can't wait to be out there.   Miko Lee: [00:07:20] Thank you so much APICC, for continuing to show up and provide us with a varied experience of what it means to be Asian American for curating such an amazing event. We really appreciate your work. People can have access to all of these amazing adventures with APICC and a greater understanding of belonging here by looking at the website, which we will link to on our apex express site at KPFA. Next up, listen to elements of freedom from Scott Oshiro Part of Afro Asian futures playing Saturday, May 18th. As part of the United States of Asian America Festival.   MUSIC   That was Scott Oshiro from Afro Asian Futures playing the song Elements of Freedom. This will also be part of the United States of Asian America Festival.   Welcome Nancy Wang from Eth-Noh-Tec to Apex Express.   Nancy Wang: [00:10:18] Thank you. Thank you, Miko. Miko Lee: [00:10:20] We are so happy to have you, and I understand that Ethnotech is going to be part of APICC United States of Asian America Festival. Can you tell me about what work you're going to be presenting in APICC Festival?   Nancy Wang: [00:10:34] Yes, my piece is called Shadows & Secrets, and it's about my grandfather's death in 1924. We had all been brought up to think it was an accident, although my grandmother accused her own brother of murdering him, so no one took her really seriously, but I began to notice inconsistencies around what was going on at the time of his death. And so I've been doing a lot of research and I've come up with too many suspicious circumstances around his death. I agree with her. I think it was murder. And so my piece is about trying to find in this cold case, uh, Who could have been the murder. There are four suspects I have found, and maybe they all did it together, or maybe they all wanted to do it, but this is what this piece is about and it's multidisciplinary. So there's going to be media behind it with different photos of this restaurant. He was a very famous restaurateur in Chicago. I have six other actors who are going to do the parts. It's going to be a stage radio play genre. So it's kind of exciting with all the Foley sounds. It's going to be at the Mission Cultural Center on May 4th and 5th. May 4th at 6:30pm. and May 5th at 2pm. In addition to that, we're doing an art exhibit at 447 Minna, because there's an artist in New York, Chee Wang Ng, who has been collecting various memorabilia of Chinese restaurants in that era of the early 1900s. It is going to be really interesting to see the lavishness of the restaurants at that time, east of the Mississippi river, because both. non Chinese and Chinese were very, very much in love with Chau Sui. If they could afford it, they went to these lavish restaurants.   Miko Lee: [00:12:20] And how is the exhibit connected to your work?   Nancy Wang:[00:12:24]  Because my grandfather had one of those lavish restaurants in Chicago. He was known as the, Prince of Merchandom or the wealthiest Chinaman in the Midwest. Because of his fame and his ability to draw in like the upper crust of the lo fan or the European Americans who came to his restaurant and were loyal to him. He had more than one restaurant and they were all very lavish. You'd have opera singers and violinists from Russia. And he had a 10, 000 organ in his restaurant and he had, uh, organ player every night besides bringing in special guests. So it was really very lavish, but very suspect as to what else was going on. Everyone's dead. So I can say what I need to say. [Laughs].   Miko Lee: [00:13:14] This feels like a new genre for Eth-Noh-Tec in terms of doing a radio play and an art gallery. How, what does it feel like to expand into a new kind of medium?   Nancy Wang: [00:13:24] We saw the Ross Valley players put on a stage radio play and it was so interesting. I just love the idea of it. And it also saves the actors from having to memorize because they get to use their scripts since it's supposed to be a radio show. They all get to play different characters, so they have to find different stances and different voices, so it's a challenge for them. so it really simplifies and at the same time is really interesting and exciting.   Miko Lee: [00:13:50] I'm excited to see it because mostly your work is movement oriented. Many different forms of Asian, traditional dance forms that are moved in this storytelling style, so it will be very fun to see a new kind of work. Can you talk a little bit about how your show fits into the festival's theme of belonging here?   Nancy Wang: [00:14:09] I think, everything that happens whether they're part of the Tong Wars or they're part of, just trying to make a living, survive, it's all about trying to belong here. Even if the Tongs are at war, it's about territory. It's about saying, no, this is where I live. This is my territory. I belong here. So it's always about trying to make sure that your own way of life is going to be grounded in some kind of permanency, trying to make sure that you get to stay in this country. So, whether you have to, you end up doing it illegally, It's still about trying to stake out where you belong. That's how I see it.   Miko Lee: [00:14:51] And lastly, Nancy, talk to me about what Asian American Pacific Islander Native Hawaiian Heritage Month means to you.   Nancy Wang: [00:14:59] Well, you know, it should be our heritage all year round, but in this time that the federal government has put aside for us, , it's a way to really hone in on here we are. This is who we are. This is what we're capable of doing. This is how we think. This is how we express ourselves. We belong. Please understand. We're not foreigners forever. We have been here for seven to eight generations already. So how can you say we don't belong? This is our world. This is our country too. It's really important for us to use this time to celebrate who we are. And hopefully that the rest of the country, who are not Asian, Get to understand that and somehow create the bridge that will connect us all in some way so that diversity is celebrated rather than something to fear.   Miko Lee: [00:15:52] Nancy Wang, thank you so much. Looking forward to seeing your show as part of APICCFestival. Thank you.   Nancy Wang: [00:15:58] Thank you, Miko, for having me on your show.   Jalena Keane-Lee: [00:16:00] I am here with Gina Mariko Rosales and so excited to talk about the POC Food and Wine Festival. Thank you so much for joining us on Apex Express.   Gina Mariko Rosales: [00:16:10] Yeah, I'm so excited to be here. Thank you for having me.   Jalena Keane-Lee: [00:16:14] Can you tell us a little bit about the festival and what listeners can expect if they are to attend?   Gina Mariko Rosales: [00:16:20] Been a long time event planner, producer. We've been doing a ton of work in the Filipino community in San Francisco for over seven years. So one of our biggest festivals has been Undiscovered SF, this Filipino night market. And it's been so beautiful for us to be producing that event. But I've really had this desire to build with more multicultural communities. And so that's how this idea of POC Food and Wine was born, was really wanting to bring together multicultural communities in food, beverage, art, music and how do we bring all these folks together to build something that's bigger than any one of us? How do we share knowledge resources across our communities? So POC Food and Wine Festival is launching. It's a four day festival and we're featuring all kinds of different events, but our main event is happening on saturday May 4th. So it's the main dish where we're featuring pairings so like tastings from amazing award winning chefs. It's paired with POC winemakers, spirits, non alcoholic drinks, and beverage brands. And then of course, Make it Mariko, we always do music really big in everything we do. So of course there's going to be tons of amazing DJs and live music performers. But there's really something for everyone. You want that festival vibe, you want our after party vibe, you can come to that or we have these really amazing family meals where it's like more of the traditional sit down, coursed out, dinner service.   Jalena Keane-Lee: [00:17:45] So exciting. And for people who don't know, why is it particularly important to highlight POC winemakers and food creators? What is it about those fields that makes it difficult for people to rake into?   Gina Mariko Rosales: [00:17:57] In the mainstream spaces and all of those industries so many of these festivals, a lot of the smaller batch winemakers or just folks who don't maybe have PR agencies, they don't really get access to a lot of these festivals. And even when POC folks do get access. A lot of the time it costs a ton of money for these chefs to come and present at some of these festivals. And so that's not accessible to a lot of people who may be really amazing chefs but don't have the budget for that. So our whole goal with our festival was to create a space that was highlighting folks who don't necessarily typically get access to these big festival spaces and how do we do it accessibly for them so they can really come and be a part of it.   Jalena Keane-Lee: [00:18:41] And speaking of accessibility, I feel like wine sometimes can be something that it feels like, you know, there's a lot of clout around it or maybe some studying or something that's needed. Can you talk a little bit about the space around wine and inclusion in that field?   Gina Mariko Rosales: [00:18:57] Totally. I mean, so I'm a wine lover. I love drinking wine. I love going to wine bars. I just got back from Calistoga last week. , but sometimes the reality is a lot of these wine spaces for people of color may not feel accessible or safe or welcoming. A lot of them are, but I've definitely been to a lot of spaces where I've kind of been ignored. Or maybe I'm the only person of color in the room. Maybe you've even had the experience of feeling, getting shushed at a winery or a wine event. And that just, to me, doesn't feel comfortable. It doesn't feel like home. So we really wanted to create a wine studio. space that feels more comfortable and accessible. Even just playing music that we like, little things like that make people feel comfortable in a space like I can come as my authentic self.   Jalena Keane-Lee: [00:19:42] That's so true. I think a lot of times the culture around wine can feel a bit stuffy and exclusionary. For someone who's not sure about wine, what would you say to them about reduced barriers to entry to be a connoisseur or an appreciator of wine?   Gina Mariko Rosales: [00:19:58] This festival is a perfect way to get introduced to that culture and start to feel comfortable there people who love drinking wine But maybe don't they don't consider themselves like a wine person because they don't have knowledge about it Because we're creating these pairings for you So we're gonna be telling you like here's this bite this amazing tasting from this chef and we paired it with this drink for these Reasons, so why don't you try it out and see how you feel how you like it and if you don't then that's fine like at least you're learning something and you're getting your, foot in the door and, learning how to even do a wine tasting. So we'll be sharing some tips like that for people before they go to the festival like, all right, here's some things that you might want to know about and here's how you can taste at a wine festival. Here's how you can spit at a wine festival. Here's what these buckets are for. So we're going to help try to introduce people to that culture and make it, you know, less scary.   Jalena Keane-Lee: [00:20:51] How did you first connect with wine and what was that experience like?   Gina Mariko Rosales: [00:20:56] My dad loves drinking wine and he would always drink like the darkest, richest red wines. And so when I would taste it, I was like, I do not like this. This is gross. I started drinking my first foray into wine was like really sweet wines, like Gewürztraminer and the more I got into it, my palate started developing and I was like, okay, I'm starting to like this now and now I like this. And it changed. So I actually took a sabbatical from my company after like a really bad burnout after COVID and I got a received a wine scholarship to this program that gave me an introduction to wine that I could actually now learn and study it and that gave me so much inspiration to be like, Oh, this is something that I can do. This is accessible to me and now I'm just educating myself. And there's so many of these kinds of scholarships available for people who are. excited or curious about wine and just want to get into it and make it more of a passion. So we really want to introduce those to folks too.   Jalena Keane-Lee: [00:21:57] Wow. That's so incredible. When you're talking about who you want to come to the event, can you talk a little bit more about that of who would be the ideal audience for this event and who, or what are you hoping that they bring with them?   Gina Mariko Rosales: [00:22:11] Yeah, that's a great question. Of course, we really want those like wine lovers, wine connoisseurs, folks who are, even studying wine, going up for the WCET, or, even like high class sommeliers who are really lovers of wine and understand it really deeply because some of the winemakers we are featuring are just wine Amazing, amazing winemakers with very delicious wine. So the wine pro is welcome here and we'll have an amazing time, especially with the pairings. But The like, entry, I'm just curious about wine, and really I just like, love music and festivals in general, like you are absolutely welcome here, because who doesn't love food, first of all? People all love really delicious food and drinks, so that's gonna be there for you. Some of the other people that we'd love to come or even people who just love music. I love music. I love culture. I love dancing. That is going to be on display throughout the week. So we have some of the best DJs, not even just in the Bay Area, but in the world that are going to be showcasing and spinning at the events. There'll be line dancing galore. So even if that's more of your jam, you're going to have an amazing time too. Another group that might be really excited about coming and that we really want to come to the festival are industry people. So if you are a person who's actively working in the food, beverage, hospitality events or entertainment industry, like we want you to come. Friday night we're hosting a special event. special sip and scratch industry night reception just for the people who are working in the industry. And we're going to be hosting like a really amazing industry roundtable discussion where we want to like get people's thoughts and ideas. How do we help improve diversity in these industries? Who's out there doing it really well? What are some ideas of what we could do better? And how can we come together as the industry? Fellow folks in the industries and, you know, work together to improve that. So that's something that I'm really excited about too. We really just want to have a community conversation. Jalena Keane-Lee: [00:24:12] That's great. And you know, this is a mother-daughter radio show. And you know, my mom thought that this was more my lane, but I'm curious what you think about the parents and older generations coming through too.   Gina Mariko Rosales: [00:24:23] Oh my gosh, absolutely. Mother's Day is coming up. And we really love the idea of people buying tickets for their moms or chosen moms or aunties or dads or whoever, and bring your family to this event. It's really going to be a super family friendly. Festival where you can come, bring your parents, do all the tastings together, dance a little. I invited my parents to the after party last year Brown is Beautiful and they had an amazing time and we're just like dancing up a storm. So I definitely encourage people like make this a family friendly day and invite them.   Jalena Keane-Lee: [00:24:57] I love that. And I'm so glad that you're bringing this event to the Bay and that, you know, all of these world renowned people are going to be here in our hometown. And of course, there's so much wine production that happens nearby us as well. What is special about the Bay Area informing the idea of the event and your own worldview?   Gina Mariko Rosales: [00:25:17] I mean, I am a Bay girl born and raised. So I was born in Pacifica and raised in Daly City, San Francisco, Berkeley, you know, so I've been around the Bay and I probably will be for the rest of my life. So I just. Love it here so much. I love the creativity of people, the diversity of people and diversity of thought out here. So of course, like the festival is really highlighting the best of the Bay and we're really focusing on What are some of the amazing diverse creatives that are building here currently? What is it that makes the Bay the amazing place that it is? And highlighting some of those key businesses throughout. So they're going to come and give you tastings at the festival, but some of them have beautiful brick and mortars that really do need support outside of that. So that's one of our big goals too, is like, how do we just introduce people to new spaces that they never knew of before? Because we all know that we get stuck in our little pockets of places, even me, sometimes it's hard to get even out of like Excelsior and Soma in San Francisco, but how do we challenge ourselves to find new spaces outside of our comfort zones and then become part of a bigger community and expand our community.   Jalena Keane-Lee: [00:26:28] Yeah, I'm so glad, and that definitely happens to me too. I'll get this idea that nothing happens here, and then I'm like, girl, you're the one that's been inside, like, all this time.   Gina Mariko Rosales: [00:26:38] The thing, too, is like ever since COVID, the pandemic, we got so comfortable in these little niche spaces. And that's okay. You know, we went through trauma together, but now it's time for us to really explore and expand. And I think that doing this multicultural festival really challenges us to meet new people, meet new restaurants, meet new small businesses that we can support, and connecting people is one of the biggest goals of our festival.   Jalena Keane-Lee: [00:27:02] Yeah, and what have been some of the unique challenges that you have faced and overcome when it comes to making a multicultural festival in this place and time?   Gina Mariko Rosales: [00:27:11] Oh, man, it's definitely, it's definitely been a journey, but one I'm really, honored to be on. First off, we're long time festival producers, but new to the wine industry. And so that was really a big hump and I had to kind of get over was figuring out my way. Who's the who's who of the industry? Who's already doing diversity work? Who are some of the big players? And who can I also reach out to for help? You know, so that's been definitely a challenge. But one I'm really have been excited about because I've been meeting all these amazing new people. Secondly, we're self funding this festival. We do have some sponsors, which I'm really excited about, but the majority of the festival is self funded by our agency and we are really small startup women of color owned agency. So that alone is a lot of investment, but we feel so passionate about the space that we're trying to build and highlighting the people that we are. So we're very excited about that and really excited for the community to turn out and show their support for something like this.   Jalena Keane-Lee: [00:28:10] That's so great. Can you talk a little bit more about your agency and being a woman run business? And I know that, some of the events are at CL Space, which is also a woman owned, great studio in Berkeley. So yeah, how does that impact the festival?   Gina Mariko Rosales: [00:28:23] One of the hardest things I was like, daughters, sons of immigrants, you know, I'm a second generation. My parents came from Japan and the Philippines and immigrated here. We often deal with so much scarcity mentality, like we're just trying our best to make it. Maybe we have imposter syndrome. Maybe we're the only woman or person of color in a room. So there's a lot of challenges already from us just taking up space. So that alone has been a real mental challenge for me to even just Say like, Hey, we deserve to be in this space. The space is necessary and we want you to hear us loud and proud. You know, we say it so confidently, but there's a lot of mental work that comes behind just getting to that place of confidence to say that out loud.   Jalena Keane-Lee: [00:29:08] Absolutely. And it feels to me like the festival is really an example too of, staking a claim in the fact that we deserve joy too, and we deserve rest and play and luxury, and that as important as it is, of course, to come together across, you know, lines of difference when it comes to like urgent actions and organizing. It's also so important to be able to have that kind of space in our joy and in our leisure too.   Gina Mariko Rosales: [00:29:34] Yes. Oh my gosh. I'm so glad that you did have that takeaway because we try so hard to really just constantly put this message of, Hey folks, we know you're tired. We're tired too. And we've been doing a lot. We've been pushing a lot. We all have. And yes, we deserve nice things. We deserve joyful experiences. We deserve spaces where it's centered on us being taken care of. And that's really the kind of environment that we want to create here at this festival, a place of. You know, wellness and healing and joy, because food is healing. Food is also connection, food is culture. So by creating this space, also like, you know, we have, we're featuring a CBD wine sound bath. You know, there's all kinds of other activities. So come be fed in your, in your belly, but also of your heart and your mind, you know, take care of that too. So it's this holistic approach to joy and healing.   Jalena Keane-Lee: [00:30:30] I love that. And how does your own cultural background impact, why you wanted to create this event and how you organize?   Gina Mariko Rosales: [00:30:37] Oh, yes. So I'm Filipino Japanese, and there's not many Filipino Japanese people around my age, mainly because of, like, that was like World War II time, that our grandparents were kind of coming together. So, I take a lot from both of my cultural backgrounds that kind of helped me determine like, what I do and how I curate, you know, Japanese people are so beautiful at creation and curation and really just like honing a craft and becoming well at it. I take a lot of inspiration from that and try to really do that for myself. But when it comes time to party time, Filipinos. know what is up. And so a lot of my curation of how I plan parties and festivals comes from my Filipino upbringing and what a Filipino family party looked like. You know, tons of food, karaoke, singing, drinking, you know, laughing. Like that is my background and what I want to bring to every festival we produce.   Jalena Keane-Lee: [00:31:40] I love that. And you know, as someone born and raised in the Bay Area who did a lot of theater growing up, I have been to many a Filipino party. They're always amazing. Great, great food, great, uh, singing. Although some content is a bit competitive, but [Laughs].   Gina Mariko Rosales: [00:32:00] Absolutely. You might even see my mom there and then, you know, it's like a big party. She'll just be welcoming everyone at the front.   Jalena Keane-Lee: [00:32:06] That's so sweet. Um, what are three of your like highlights of the festival? Like things that you're really, really looking forward to? Gina Mariko Rosales: [00:32:17] First is basically our Main Dish Palate Pass Experience. That's what we're calling it. And that's basically the 14 to 15 chef pairings with beverage that you're going to get to experience at the main dish. We're really excited because we've paired these amazing chefs. With the multicultural beverage providers creating these collaborations that never existed before. I'm really excited about our opening family meal that is going to be, hosted by Chef Reem Assil of Reem's California. So we're really highlighting the Palestinian family meal experience, which is going to be served family style. So I'm really excited because Chef Reem is just, just a joy that cooks straight from her soul onto the plate. So I'm excited to experience that intimate dinner. And I'm really excited about our Brown is Beautiful after party. So that's the one that's sponsored by like Bacardi and Doucet and Case Tea. So this whole mix of like spirits and also non alcoholic Asian tea and putting together this fashion forward after party experience where people just get to come and enjoy and get down.   Jalena Keane-Lee: [00:33:26] That sounds great. We've talked about the wine and the food and a little bit about the music too and how important that is. I know that there's also a marketplace. What can people look forward to from the marketplace?   Gina Mariko Rosales: [00:33:38] Yeah, we're so excited about featuring about 15 retail vendors who are going to be selling some amazing array of goods. So like jewelry, cookbooks, we're even going to have a vendor doing like massages and chiropractic services. So there's going to be this huge mix of vendors. selling their goods as well, selling some art, selling pastries too. If you can't get enough from the tastings, you can buy extras on the side. So there'll be so much stuff for you to explore in this 40, 000 square foot space at CL.   Jalena Keane-Lee: [00:34:12] Beautiful. Is there anything else that you'd like to share?   Gina Mariko Rosales: [00:34:15] I think the last thing is I just really want people to come as themselves in whatever capacity that is and really just to be ready and open to meet whoever comes along. I know it sometimes can be hard for folks to get out nowadays, can feel really introverted, and we really just want people to feel like they're coming to a giant family party where we're all welcome.   Jalena Keane-Lee: [00:34:38] Amazing. And yeah, I'm sure it is going to feel just like that and so much joy and how important it is in this time to have a space that is centered on joy and, building up our resilience and resistance through just things that are fun and pleasurable and full of culture.   Gina Mariko Rosales: [00:34:57] Absolutely. Yes, absolutely. And centering our cultures and our stories center stage.   Miko Lee: [00:35:03] Next up listen to StayGo from DARKHEART,  A Concert Narrative by singer, & songwriter Golda Sargento playing at Bindlestiff through May   MUSIC   That was the voice of Golda Sargento from the new Filipina|x|o Futurism Punk Rock Sci-Fi  DARKHEART at Bindlestiff thru May.   Jalena Keane-Lee: [00:39:04] Hi, everyone. I'm so happy to be joined by Thuy Trần, the Festival and Exhibitions Director of CAAM, or Center for Asian American Media. Thanks so much for joining me, Thúy.   Thúy Trần: [00:39:15] Thank you for having me. I'm so excited.   Jalena Keane-Lee: [00:39:18] We're so excited too. We're such big fans of CAAM and, you know, long time participants and audience members, what do we have in store for CAAM 2024 this year?   Thúy Trần: [00:39:29] Yes. So CAAMFest is May 9th through the 19th is the leading showcase for Asian American talent and film, food, and music. And we're probably the only festival where you can see this large concentration of Asian American media. So the last few years we've expanded to having multidisciplinary programs with food and music. And what's really important for us is, you know, curating, A holistic and experiential experience for a guest, whether you're a filmmaker, artist or audience member. and so I guess a couple of things that, I feel really excited about this coming year. Of course, we have our opening night this is going to be at a brand new venue, new to Camp Fest, we'll be at the Palace of Fine Arts up in the Presidio and our opening night film is Admissions Granted, by Hao Wu and Miao Wang. and it follows the events leading up to the overturning of affirmative action and all the players that are involved. And, afterwards, there will be the opening night gala at the Asian art museum. We have some amazing chefs. And food vendors confirmed there, including Audrey Tang of Batik and Baker, their Malaysian pastry pop up, Sita's Kamai Kitchen. We also have Patty Liu from Gear of the Snake, another Asian American pop up in Berkeley, and Melissa Chu, who's the pastry chef of Grand Opening. And she used to work at Mr. Ju's. and of course you have music by DJ Dree Lee, who's the resident DJ and organizer of Honey's and Hot Sauce, and you'll frequently see them DJing at Jolene's and, you know, other venues across the Bay Area.   Jalena Keane-Lee: [00:40:59] Incredible. Well, that sounds really exciting. what are some upcoming dates that people need to keep in mind? Are the tickets available already, or what's kind of upcoming?   Thúy Trần: [00:41:07] Dates are available. You can get them online at camfest.Com. and, the dates are May 9th through the 19th, with most of our programming concentrated during the two weekends.   Jalena Keane-Lee: [00:41:17] Perfect. And what's an event or a screening that you personally are really looking forward to?   Thúy Trần: [00:41:22] I'm looking forward to a lot. I mean, of course, our centerpieces are pretty amazing. You know, we have our centerpiece documentary called Q by Jude Chehab. and that one is on May 11th at the SFMOMA, Jude made this film to save her mother, who's been deeply indoctrinated into a mysterious religious order that has has woven through three generations of their matriarchal lineage. Another film that I'm really looking forward to is, Ashima by Kenji Tsukamoto and this is about 13-year-old rock climbing prodigy Ashima. It follows her trying to solve a, I think it was like a grade 14 boulder problem, something really advanced. and she does this with her coach, who's an eccentric retired avant garde dancer who has zero professional climbing experience and also happens to be her father. So it's a really touching, tender documentary. and of course we also have our food programs as well. One of the programs this year highlights, Chef Tracy Koh from Damansara, as well Chef Emily Lim from Davao, Singapore. So they are coming together for a really specially curated menu, celebrating Malaysian and Singaporean cuisine and this will take place on May 14th at Damansara. We also have our Directions in Sound, music concert that's a collaboration with the Yerba Buena Gardens Festival, and we are highlighting Tao formerly of Tao in the Get Down, Stay Down, she's a local, Bay Area musician, and she had a CAAM funded documentary called Nobody Dies back in 2017. So we're all really excited about these programs.   Jalena Keane-Lee: [00:42:53] Beautiful. So many fun and exciting things coming up. So many things to do in the Bay. And we'll link to the tickets and all the other information in our show notes, too, for anyone listening who wants to figure out how to get tickets. When you were kind of building up the program for this year and going over all of the submissions, were there any themes or anything that stood out that's kind of maybe unique to this year?   Thúy Trần: [00:43:15] Definitely. This is, in election year. We want folks to go out and vote and also thinking about the social issues that are important to us. So we do have a couple of films that talk a lot about, just empowerment through community building. And so many of our stories come from their personal stories from our chefs. And we're also looking at CAAMFest as, we're shining a light on truth tellers. and thinking how we're lifting the truth of our stories, how these stories are brave and beautiful, bizarre, and they're all true of something, right? They're ours, and they're generous expressions of what impacts us, what matters, and what we long for and imagine. So those two themes were really resonant for us throughout this entire curatorial process.   Jalena Keane-Lee: [00:44:02] That makes so much sense. And I love the films that you highlighted. Jude is one of my really close friends and I can't wait to see her screening here in that year. You're bringing her to the Bay Area. I'm so excited for that. And I saw Ashima in the fall and I love that one too.   Thúy Trần: [00:44:15] Oh, that's so amazing. I know we're flying Jude in from out of the country. So it's going to be really special. We're actually, you know what, her mom is going to be with us as well. I know. So it's going to be really special. Jude was saying that her mom, I think she was only able to make it out for their world premiere at Tribeca. Right. And so we're, yeah, it's going to be, it's going to be really incredible to have both of them on stage.   Jalena Keane-Lee: [00:44:41] Wow, that's gonna be, that is an event that you cannot miss, everyone listening. It's gonna be so phenomenal, and Q is truly breathtaking, as is Ashima, and I'm sure all of the other films that were programmed, and it's just so beautiful to see how diverse and unique and, you know, everything you're talking about our community is, and so much breadth and depth, so thank you so much for hosting this event and bringing us all together.   Thúy Trần: [00:45:06] Awesome. And thank you, Jalena, for again, having me and of course, like all the wonderful work and art that you create.   Jalena Keane-Lee: [00:45:13] Thank you. Is there anything else that you'd like to share before we wrap up?   Thúy Trần: [00:45:16] I just want to say that, you know, everyone is, of course, invited, and I just want folks to know that, yes, lifts Asian American storytellers, but ultimately it's for everyone, it's for the community as a whole, and we really encourage you to bring all of your friends, your family, tell everyone. We really rely on our community bringing folks in. It's a really special time to get folks together too. This is a great way to celebrate Asian American Heritage Month.   Jalena Keane-Lee: [00:45:44] Exactly. And you know, you don't have to be Asian American to celebrate the month and learning about Asian American stories from Asian American storytellers is a great way to do that.   Thúy Trần: [00:45:56] Yes, a hundred percent.   Jalena Keane-Lee: [00:45:58] All right. Thank you so much. Hope you have a great rest of your day.   Thúy Trần: [00:46:01] Thank you.   Miko Lee: [00:46:02] Welcome Cyn Choi to Apex express. We are so happy to have one of the co-founders of Stop AAPI Hate on Apex express.   Cyn Choi: [00:46:12] Thank you so much, Miko, for having me.   Miko Lee: [00:46:14] Can you tell us where Stop AAPI Hate comes from?   Cyn Choi: [00:46:19] Stop AAPI Hate was born out of a crisis moment for our community nearly four years ago when COVID was being racialized we decided to create a reporting center. So we can have everyday people share with us what was happening to them. With that data and those stories, we have been able to establish number one, that this was a pervasive issue that we needed to have a robust response to the different forms of hate and discrimination and harassment that our communities were experiencing. We've used that to advocate for meaningful change and we've done that in a myriad of ways at the grassroots level, policy, local, state, and national level.   Miko Lee: [00:47:04] And you have grown with your collaborators Stop AAPI Hate from a conversation around a table about what was going on in the world into a national movement. What does that feel like for you to be a founder of this?   Cyn Choi: [00:47:17] It's really humbling, and I think what's really important to note is that, of course we have experienced racism, discrimination, ,and violence throughout our history, and it defines our experience in many ways, and that our movement Is robust and diverse, and it's both about we are shaping this country the ideals of a multiracial democracy. And obviously, we have contributed in ways that I think are really important to lift up and to celebrate. And unfortunately, that's not really taught within our public education system. It's not what we talk about within our families. And that is something that I think is really important to note, especially in light of AAPI Heritage Month.   Miko Lee: [00:48:13] Can you tell me a little bit about what AAPINH Heritage Month means to you personally?   Cyn Choi: [00:48:19] I think Heritage Month becomes a time where we get to focus on our history which includes our history of resilience, resistance and solidarity, where we get to in our own words and share with our own stories what that means. It allows. others to have exposure. And so we think that focusing on our heritage and what that all means within the month of May is really just our opportunity to share what that means for us.   Miko Lee: [00:48:49] Thank you for sharing that. I wanna step back and ask a question about you, and I am wondering who you are, who your people are, and what is the legacy that you carry with you from your people?   Cyn Choi: [00:49:03] First and foremost I have to name that I am a daughter of immigrants. My parents came to the United States, to California specifically in the early sixties. And they benefited from the lifting up of really severe restrictions. quotas that allowed my family and so many others so I think that's incredibly important and the legacy of the civil rights movement that really pushed for and advocated for these kinds of changes. It continues to define who I am in terms of how I see the world. And it really does inspire me in terms of my advocacy work. It makes sense that I have been concerned about removing barriers and opening up opportunities for immigrants, for refugees, for women and girls and people who have been traditionally locked out. And so I know that my inspiration and my grounding comes from that. My people, that's an interesting one for me to answer because I'm a part of so many different communities, a community of activists, a community of mothers who wants to raise their children so that they are compassionate I am a part of a community of organizational leaders that is really trying to make sure that whatever we do, we are Thinking seven generations ahead, what are we trying to build? What are we trying to nurture? And for me, that's not just a privilege, but it certainly is a feeling of responsibility. So I'm a part of a lot of communities that make me feel grounded and accountable to.   Miko Lee: [00:50:42] Thank you, Cyn. Can you share with us this new campaign that Stop AAPI Hate is showcasing during our Heritage Month?   Cyn Choi: [00:50:50] We have been working on a new campaign called Spread AAPI Love. It's a project of Stop AAPI Hate, and it's specifically for AAPI Heritage Month. It's a storytelling campaign that amplifies the voices of Asian Americans and Pacific Islanders. It's about stories of resilience, it's celebration, solidarity, resistance. It's from everyday people, it's from community members. We want to hear from our communities. It's also about highlighting those in our community who represent many of the values that we uphold around solidarity, around unity around justice. and equality and it's about harnessing our joy and power and our cultural pride.   Miko Lee: [00:51:35] What inspired this campaign?   Cyn Choi: [00:51:37] After four years of emphasizing and highlighting the rise of hate and structural racism against our communities, we really wanted to center more affirmative narratives. Of who we are and the power that we have to create change. We are not victims of hate. We are more than a series of tragic headlines. We are a richly diverse group of people. And again that is about joy. It's about our power. It's about our collective power and a celebration of our diversity and with that it is pride and the sense that we have come from somewhere. That we have journeyed, we are still on this journey of establishing belonging, in a sense that we have collective fate and shared fate, not just amongst and within our AAPI communities, but with other communities as well.   Miko Lee: [00:52:31] And what do you hope that the community will understand or walk away with after hearing some of these stories?   Cyn Choi: [00:52:37] One of the things that we're really trying to uplift is, that we have to focus beyond acts of hate, that it is about, as I said, our power and joy, but also that We need to tend to healing from this trauma. We need to be able to sustain ourselves because this work is long term and we also need to uplift the fact that. It's not just visibility. But it's about what do we do in these moments. So it's about mobilizing community members to take action. There's aspects of it where it's about representation. We want to amplify the voices, the many voices and perspectives and experiences. So that our community members feel seen. and heard and represented. Again, it's about healing. So we want to really promote this idea that we can heal, that we can overcome moving from a place of anger to really be anchored in love. from a place of love. And that needs to be our driving motivation. It's about the narrative change. What are the stories that we're able to tell? From our own voice. It's about being affirmative about the richness and diversity of our communities and that we have never been a monolith and that it's important that we also uplift those that tend to be underrepresented within our communities.   Miko Lee: [00:53:59] And how can people get involved in this campaign?   Cyn Choi: [00:54:02] One of the fundamental ways that we're hoping to engage with people is we're going to invite people to share their stories. And so we have a campaign microsite. It's spreadaapilove.org. This is where we're going to feature stories. People can submit stories, video, audio, art, photography. We're going to highlight some amazing people who have turned. A tragedy or an experience of racism into something positive. We also want to just hear everyday stories about what makes you feel proud. What makes you, what do you want to lift up about your experience, your family's history? And it could be something as simple as cooking together. It could be as simple as understanding your family's contribution, whether it's in your local community or in the schools, in your neighborhoods.   Miko Lee: [00:54:53] Cyn, I understand that there has been some research that's been recently released around some of the work of Stop AAPI Hate. Can you share with us about that research and what it says?   Cyn Choi: [00:55:02] Another aspect of our research and data collection is we also do nationally representative surveys. And one of the things that we wanted to learn more about is what really motivates people when it comes to taking action against racial injustice, and our research shows that APS are actually more motivated By positive factors like hope acts of solidarity and cultural pride and some of the statistics that I want to share with you, which was really enlightening to me is when we asked them about if this is motivating 81 percent said that hope for a better future for younger generations was really motivating. It was one of the top 72 percent said that seeing the collective efforts of AAPIs to combat racism, that was number two. And then 69 percent said that feeling strongly connected to their ethnic and racial identity. And so that could take many different forms. And then finally what was a motivating factor? To get involved to take action was, of course, their own direct experiences with hate, and that was roughly a little over 60 percent. And so what that really tells us is that we need to share more affirmative stories about how everyday people are choosing to be grounded in love, to take affirmative steps, to do acts of care, of solidarity to feel that they are doing this as part of a larger movement. And that is really driving in large part our spread API love campaign and the work that we're doing every day.   Miko Lee: [00:56:40] Thank you. It's so important to hear positive stories and hear about the work that's going on in the community. Thank you so much for joining us today. We will put a link to the campaign on our website so people can access this and share their own stories. Thank you so much, Cyn, for joining us today.   Cyn Choi: [00:56:57] Thank you, Miko.   Miko Lee: [00:56:59] Please check out our website, kpfa.org to find out more . We thank all of you listeners out there. Keep resisting, keep organizing, keep creating and sharing your visions with the world because your voices are important. Apex express is produced by Ayame Keane-Lee, Anuj Vaidya, Cheryl Truong, Hien Nguyen, Jalena Keane-Lee, Miko Lee, Nate Tan, Paige Chung, Preti Mangala-Shekar, and Swati Rayasam. Tonight's show was produced by Miko Lee and edited by Ayame Keane-Lee. Have a great night.     The post APEX Express – 5.2.24 – Celebrating AAPINH Month! appeared first on KPFA.

Esther and Brynn discuss making ma'louba from Arabiyya by Reem Assil. They also honor talk about the tenacity of people around the world who are working to maintain a sense of tradition and normalcy through food in the face of upheaval and war.

Shereen is joined by chef Reem Assil and filmmaker Jibrael Younes to discuss the importance of persevering Palestinian cuisine amidst an ethnic cleansing, utilizing food as resistance, and celebrating Palestinian joy and culture.  Reem Assil:www.reem-assil.com  instagram.com/reem.assil Gaza Emergency Appealhttps://www.map.org.uk/donate/donation-details/484 See omnystudio.com/listener for privacy information.

Well, hello there! It's been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What's in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won't find anywhere else. But there's more brewing. Big stuff! I can't spill all the beans yet—but stay tuned for a cookbook lover's dream, coming this summer. Woo!I hope your 2024 is off to an excellent start. Can you believe we're already six weeks in? I blinked and it's Valentine's Day. And now, I'm so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.By the way… It's a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.Before we get to this episode…

In this episode, Reem tells Preeti about Sayadiyah, a rice and fish dish packed with flavorful caramelized onions and spices. Through the story of how Reem developed her take on Sayadiyah for her books, Arabiyya, they discuss the connection between food and the Israeli occupation of Palestine, highlighting the impact of severing people from their land and culture; their personal experiences with cooking and the influence of their family, challenging the traditional concept of a chef and power dynamics in the culinary industry;  and creating a safe space for vulnerability in her businesses and challenging traditional hierarchies. For more from Reem:Hospitality for HumanityHer book, ArabiyyaReem's California Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

The new season of Loading Dock Talks is coming on January 18th. This season, Chef Preeti asked some of their chef friends to send them a recipe, whether it was a family recipe or something they grew up eating. They wanted to see a recipe that meant something to the guests. Preeti cooked these recipes so that they could dig into the ingredients, techniques, and stories behind them.This season on Loading Dock Talks, the guests and their family recipes include: Reem Assil's SayadiyahRahanna Bisserett Martinez's Shrimp & Grits Hetal Vasavada's SeeroLeah Scurto's PicadilloFernay McPherson's Mac & CheeseTelly Justice's Cream PieJacqui Sinclair's Cottage PieSaqib Keval & Norma Listman's Barbacoaand Deborah Vantrece's BBQ Ribs If you want to cook along, get the recipes, extra content, extended editions of the interviews, and additional recipes from Preeti, subscribe to their Substack, launching January 12th with their recipe for Handvo Madeleines.   

In this episode, Katy talks with chefs Reem Assil of Reem's California in San Francisco, and Carlo LaMagna of Magna Kusina in Portland, OR, and Magna Kubo in Beaverton. Reem is a Palestinian-Syrian chef and activist who was a semifinalist for the James Beard Foundation Best Chef West award in 2018 and ‘19 and a finalist for the Outstanding Chef award in 2022. She won a 2023 IACP award for her cookbook, Arabiyya: Recipes from an Arab in Diaspora. Carlo's restaurants highlight modern Filipino cuisine, and he was named one of Food & Wine's Best New Chefs in 2021. He was nominated for a 2022 James Beard Foundation Award for Best Chef: Northwest & Pacific.In this episode, Katy, Reem & Carlo talk about redefining success and failure, cultural and family pressures when cooking their food, and how they take care of themselves.We recorded this episode in collaboration with the Southern Smoke Foundation and Visit Houston. Southern Smoke exists to take care of our own. As a nonprofit founded and powered by current and past F&B workers, they've felt the heat of the industry firsthand. Their efforts are dedicated to creating a meaningful safety net of support that doesn't exist for most people in our world. To learn more about their emergency relief and mental health programs, visit their website.  Reem AssilInstagram  |  Reem's California  |  Her book, Arabiyya  | Hospitality for HumanityCarlo LamagnaInstagram  |  Magna Kusina  |  Magna KuboSouthern SmokeInstagram  |  Get Help  |  DonateVisit HoustonInstagram  |   Website

On episode 31, Dr. Amy Sapola has a conversation with Chef Reem Assil about Bread, Celebrating Community and The California Approach. Reem Assil is a multiple award-winning Palestinian-Syrian speaker & chef based in Oakland, CA working at the intersection of food, community, and social justice. With food as a tool, Reem uses Arab hospitality to build strong, resilient community. Combining a lifelong fight for justice with nearly 20 years of nonprofit & food industry experience, Reem builds her vision for a more socially and economically just world. 

Today on our episode #369 of All in the Industry®, Shari Bayer has a special "On the Road" episode from Roots 2023, which took place at The Chef's Garden and Culinary Vegetable Institute in Milan, OH, on September 11-12, 2023, hosted by Farmer Lee Jones and his family and team. Shari moderated a panel at the conference, entitled “Evolving in the Industry: What it takes to stay relevant”, with Maneet Chauhan, Morph Hospitality Group; Minh Phan, Porridge and Puffs; and Rich Rosendale, Rosendale Collective, and also signed copies of her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook). Today's episode features four exclusive interviews with the following speakers: Reem Assil – Founder of Reem's California in Oakland, CA, who is featured in "Food and Country" documentary (produced by Ruth Reichl); Aaron Bludorn – chef/owner of Bludorn and Navy Blue in Houston, TX; Brad Kilgore – Founder of Kilgore Culinary Group, and Chef/Partner of Mary Gold's in Miami, FL; and Jamie Simpson – Executive Chef of The Culinary Vegetable Institute in Milan, OH. Many thanks and congratulations to #Roots2023 for hosting us, and everyone who joined us in conversation and was involved in the wonderful 2-day conference. We can't wait to return! Today's show also features Shari's PR tip to regenerate, speed rounds, and Solo Dining experience at Chef Vinnie Cimino's Cordelia in Cleveland, OH. Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

During and post pandemic, over 90,000 restaurants closed. On today's episode Stephen chats with Reem Assil, chef and owner operator of Reem's California. Reem talks about her restaurant surviving the pandemic when so many shuttered, the fragility of the restaurant sector and the labor force, the ways people have been over-extended pre-covid and how Reem strives for employment equity through her restaurants.Reem Assil is a multiple award-winning Palestinian-Syrian speaker & chef based in Oakland, CA working at the intersection of food, community, and social justice. With food as a tool, Reem uses Arab hospitality to build strong, resilient community. Learn more about Reem at www.reem-assil.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

Referenced in this episode Arabiyya: Recipes from the Life of an Arab in DiasporaSalatet Fattoush (California Fattoush Salad)Genius-Hunter Extra CreditReem Assil on InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

#4. Chef, entrepreneur, activist and author Reem Assil details how she started restaurants, building culture, poker, parenting, and Arab hospitality.Reem Assil is the founder of Reem's California, an Arab Street food restaurant in the Bay Area, and the author of the recently published book, Arabiyya.  In the episode, Reem reveals that she got into poker during a transitional period in her life, which allowed her to develop confidence. The game also taught her how to not get caught up with the ups and downs and play the long game. They also discuss Reem's upbringing as a Palestinian Syrian and how it has informed her work as an activist and entrepreneur. She shares her experiences as a former labor and community organizer and the challenges of navigating the food industry as a woman of color. They also talk about her book, Arabiyya, which showcases her passion for preserving the culinary traditions of her culture while also pushing the boundaries and experimenting with new flavors.In addition, they touch on the importance of building a strong culture within a restaurant, the challenges of parenting and running a business simultaneously, and the concept of Arab hospitality, which involves the sweet torture of excessive generosity and kindness. Overall, this episode offers valuable insights into the mind of a successful entrepreneur and activist and how her experiences have shaped her approach to decision-making, leadership, and culture building.Where to find Reem Assil: LinkedInInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:38) How poker impacts business decisions(7:22) What does it mean to be a chef?(11:14) How Reem operationalizes her kitchens(14:04) The Traction model(15:37) How Reem is building her legacy(17:18) How to hire the right people(19:12) Investing in language justice(20:29) What is Arab hospitality?(23:05) Balancing preserving traditions and evolving(26:02) Colonialism and the language of cuisine(27:57) The future of Reem's California(32:16) The joy of publishing Arabiyya(34:45) The parallels of Arab and Mexican traditions(37:24) Reem on reclaiming her identity(40:55) Lessons learned from motherhood(44:43) Reem on television shows and social justice

Chef Reem Assil Joins Us From Oakland Where Currently She's The Owner Of The Bakery,  Reem's California.Chef Assil Is Also An Author, An Activist, A Mother And Most Recently An Actor.We Discuss: Her Role In The Scripted Digital Series “Normal Ain't Normal”.The Series Explores Neighbors In Oakland Navigating Life Post Pandemic.And We Explore What Chef Assil's Life Looks Like Since Her Book Was Published.Plus We Talk About How She Navigates Life With Energy Moving In Multiple Directions.https://www.reemscalifornia.com/https://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUghttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.instagram.com/haveyoueatenyetpodcast/?hl=en

Reem Assil talked about her culinary approach at her restaurant 'Reem's California,' in addition to her chosen single ingredient that can be used in different dishes and desserts: Ashta.Reem Assil is a Palestinian-Syrian chef based in Oakland, CA. She is the owner of Reem's California, a nationally acclaimed restaurant, inspired by her passion for Arab street corner bakeries and the vibrant communities that surround them. Created by Mikey Muhanna, afikra Hosted by Salma SerryEdited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

You can purchase Reem Assil's cookbook here

Yep, it's true. The Rice Wizards™ are back! For their fifth rice-centric installment, Carla and Amiel focus on what to do with leftovers. After that, we talk to chef and activist Reem Assil of Reem's in the Bay Area. While she's currently using her restaurants as commissary kitchens to feed the most vulnerable in her community, she's also thinking about the future. What we need to strive for, she believes, is not the return of the restaurant industry as it once was, plagued with inequity. Instead, we have the opportunity to rewire the way it works from the ground up. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Reem Assil, a first generation American chef who was featured in our March issue, talks about building up her business and the crazy-good Levantine flatbread she makes, topped with all sorts of beautiful California produce. After that, Senior Food Editor Andy Baraghani tells us how to prepare a feast for the Persian New Year. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us as we speak with chef Reem Assil about food and the diaspora. We reflect on questions like: What is home for people of the diaspora? How can food traditions shape our families and ourselves? What can we learn from Arab hospitality practices? Reem Assil is a baker, community organizer, and founder of the Bay Area restaurant group Reems California. She's the author of the recently released cookbook “Arabiyya: Recipes from the Life of an Arab in Diaspora.”This conversation is so rich and a must-listen for anyone interested in how our food, home, and culture shape our lives. Listen in. You can find Reem Assil on Instagram at @Reem.Assil or @ReemsCalifornia. Purchase Reem's new book, “Arabiyya: Recipes from the Life of an Arab in Diaspora.” Visit www.reemscalifornia.com to learn more about Reem's work in the restaurant industry. Check out additional resources or subscribe to our newsletter: edibletheology.com/kitchen-meditations. Consider supporting The Edible Theology Project: edibletheology.com/fundraiser Follow The Edible Theology Project on Facebook or Instagram.

Reem Assil, of Reem's California, was in New York City recently to promote her book Arabiyya: Recipes from the Life of an Arab in Diaspora. In addition to discussing the book, Reem and Andrew got into a variety of hot topics swirling around the industry, and Reem previewed her episode of the new online series "Normal Ain't Normal" (the episode debuts on Tuesday, October 18). And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Roni Mazumdar of Unapologetic Foods discusses their Biryani Bol direct-to-home and takeaway business, how they manage online orders and delivery with their own vehicles, and how the concept fits within their larger mission. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Please say hello to Andrew if you'll be at the LA Chef Conference this Monday. The Conference is sold out, but you can still get tickets to the afterparty on Monday, October 17.Special thanks to chef and restaurateur Greg Baxtrom for hosting Andrew and Reem at Maison Yaki  in Brooklyn, NY, where this interview was conducted. Please support Maison Yaki and Greg's other restaurants.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Reem Assil's cookbook, Arabiyya, shows that great hospitality is easy to pull off—as long as you have enough pomegranate molasses to go around. In this lively episode, we talk to the Bay Area chef and activist about her inspiring career, which has taken her between the kitchen and the community—and sometimes to the poker table. Yes, Reem is a hell of a poker player, and we dive into that. We also talk about her zaatar hookup and how she is crystallizing a “Pali-Cali” (that would be Palestinian-Californian) style of cooking. Get to know Reem Assil a little better on this fun episode.More from Reem Assil:Sumac Spiced Chicken and Muhammara [Today Show]Reem's California [official]Telling the Story of Arab Home Cooking, from Beirut to the East Bay [TASTE]Ramy [Hulu]

Oakland chef Reem Assil reads from her new book, "Arabiyya." It's about her journey, as an Arab in America, to find her voice and purpose, and about how food brought her back to her roots. It came out on April 19, 2022.

Food & Wine Best New Chef Ji Hye Kim puts a Midwestern spin on classic Korean dishes to celebrate the harvest festival known as Chuseok. Journalist Ruth Conniff describes the complicated relationship between midwestern dairy farm owners and the undocumented immigrants who keep them running. Banana diversity in India makes the fruit ubiquitous and vital to the country's culture. Anthropologist Deepa Reddy explains. Attorney generals in Republican states have filed a lawsuit against the USDA and its non-discrimination policies which may leave some students with empty lunch trays. Chef Reem Assil went from advocating for social justice rights to finding a community through bread. In the midst of a heatwave, chef Shiho Yoshikawa shops for black mission figs for ice cream.

Our guest today is just as skilled at facing challenges as she is at crafting Arab breads and more. Through the pandemic and an oven fire she has succeeded and grown, with plans for a new space coming soon.I was lucky to meet Reem Assil at FAB in Charleston this past June and was inspired by all she had to share and immediately invited her to be on the show. Reem, the founder of Reem's California and Author of Arabiyya, recipes from the life of an Arab in Diaspora.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Today's episode is a quick update about our summer hiatus and a thank you to our listeners for tuning in and joining our community. We share some standout resources from Season 1 and the dishes and books we are planning to dive into for our summer meals. Thank you for listening and be sure to follow us @everythingcookbooks or sign up for our mailing list for updates on Season 2! Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showTomato by Claire ThomsonThe Cook You Want to Be by Andy BaraghaniArabiyya by Reem Assil

When the former community organizer Reem Assil opened Reem's California in Oakland, she knew she wanted to do things differently. But she never could have imagined what was to come. There were protests and death threats, but also industry accolades; a heavy mix for anyone, but especially a new mom and new restaurateur. Reem joins host Kerry Diamond to talk about the early days of Reem's, her time with La Cocina's incubator program, and how social justice continues to permeate everything she does. They also discuss Reem's debut cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, a tribute to the food at Reem's and the Arab hospitality she grew up with and champions today.This episode is supported by Talea Beer Co. For locations and more info, check out taleabeer.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Reem: Instagram, Reem's California, Arabiyya, La Cocina

Reem Assil is the founder of Reem's California, an Arab street corner bakery dedicated to community building, social justice, and sustainability. Best Served learned about Reem through Sicily Sierra and Nite Yun, all members of La Cocina, a womens' food business incubator program. A true entrepreneur, Reem did this episode from her car. 6 Questions with Reem Assil of Reem's California on Arab Street Food, Cultural Appropriation, & Empowering Restaurant Workers Reem Assil Reem's California

Reem Assil, owner of San Francisco and Oakland's Reem's Kitchen, began her career as a chef with a thirst for activism, often advocating for social justice and sustainability at work. As the opening chef of Dyafa, an Arab fine-dining restaurant in Oakland, Assil began to reimagine power dynamics in the kitchen which she boldly reflected on in her Eater article, “Don't Call Me Chef.”  Assil joins Forum to talk about her new book, “Arabiyya: Recipes from the Life of an Arab in Diaspora,” in which she weaves personal essays on food, family, identity, hospitality, activism and political struggles amid recipes influenced by Arab flavors.

Reem Assil, owner of San Francisco and Oakland's Reem's Kitchen, began her career as a chef with a thirst for activism, often advocating for social justice and sustainability at work. As the opening chef of Dyafa, an Arab fine-dining restaurant in Oakland, Assil began to reimagine power dynamics in the kitchen which she boldly reflected on in her Eater article, “Don't Call Me Chef.” Assil joins Forum to talk about her new book, “Arabiyya: Recipes from the Life of an Arab in Diaspora,” in which she weaves personal essays on food, family, identity, hospitality, activism and political struggles amid recipes influenced by Arab flavors.

Bio Reem Assil is a James Beard Award semifinalist and the owner of Reem's California, a bakery with locations in Oakland and San Francisco. She was also the opening chef for Dyafa, an Arab fine-dining restaurant that was awarded a coveted Michelin Bib Gourmand in its first year. She has established herself at the intersection of food, Arab culture, and social justice. Reem Assil Website https://www.reem-assil.com/ Arabiyya: Recipes from the Life of an Arab in Diaspora https://www.amazon.com/Arabiyya-Recipes-Life-Diaspora-Cookbook-ebook/dp/B097B2VK92 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora This week, we're celebrating the cookbooks of Spring 2022! We talk with British chef Asma Khan about her latest book, Ammu. The book is an homage to her mother and she walks us through her childhood eating, imagine the aroma of pakoras (onion fritters) frying during monsoon season in India! Then, we chat with Rick Martinez about his latest book, Mi Cocina and his decision to move to Mexico City to connect with his culture. He leaves us with a delicious recipe for Ceviche de Camarón y Leche de Coco (Raw shrimp and watermelon tossed with coconut milk and lime juice). We talk to Reem Assil, author of the book Arabiyya , Recipes from the Life of an Arab in Diaspora about Arab bread and  why she considers it the foundation of Arab cuisine. Then, Jess Damuck gives us tips to ensure the perfect salad every time, her latest book is Salad Freak. Broadcast dates for this episode: April 1, 2022 (originally aired)

The HRN team is heading down south to South Carolina to attend the Charleston Wine + Food Festival again. In honor of HRN's return, we're revisiting some of our favorite moments from the 2020 festival. While two years (and a pandemic) have passed since our last trip to Charleston, these conversations about sustainability, inclusivity, and the joys of eating still resonate. Further listening:Follow Heritage Radio Network on Tour and don't miss our upcoming interviews from Charleston Wine and Food Festival 2022. (Apple Podcasts | Stitcher | Spotify | RSS)Plus here are the Heritage Radio Network on Tour episodes you just heard excerpts from: -Episode 350: Amy Mills at Charleston Wine + Food 2020-Episode 359: Glenn Roberts + Brian Ward at Charleston Wine + Food 2020-Episode 356: Chefs Fatmata Binta and Digby Stridiron at Charleston Wine + Food 2020-Reem Assil at Charleston Wine + Food 2020-Episode 337: Eric Asimov at Charleston Wine + Food 2020Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Join us for a conversation with renowned chef and activist Reem Assil. Reem is a Palestinian-Syrian chef based in Oakland, CA, and owner of the nationally acclaimed Reem's California in Oakland. The restaurant is  Reem's California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them. Reem has garnered an array of top accolades in the culinary world, including back-to-back James Beard Semifinalist nods for Best Chef: West. She is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and Oakland-based business accelerator program ICA: Fund Good Jobs. Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership in workers and residents to fight for living wages, affordable housing, and a voice in their jobs and their neighborhoods. Reem sits at the intersection of her three passions: food, community, and social justice. She uses food to invoke the central virtue of her Arab culture ⁠— hospitality ⁠— to build a strong, resilient, and connected community. Photo Courtesy of Lara Aburamadan.If your food media diet is fueled by HRN, sustain the future of food radiol. Become a monthly sustaining donor at heritageradionetwork.org/donate.Why Food? is Powered by Simplecast.

Zoe speaks with Palestinian-Syrian chef Reem Assil, owner of Reem's California based in Oakland, about her years as a labor organizer, discovering her deeply personal connection to food and her ancestry, and her team's transition to a worker-owned cooperative model for her restaurant and bakery. KEY TAKEAWAYS We can instil a love for responsibility by showing people that they are trusted with a task. By giving them a sense of ownership, and allowing them to find their own approach, responsibility takes on a new maturity. Great writers, great thinkers, great creators, can help us to articulate the feelings, ideas and emotions that we have inside. Verbalising these things all helps to describe the human condition. When dealing with social issues and challenges, it is never enough to simply fix the symptoms. We must look to the root causes and solve at the foundational level, no matter how painful it may be. No one is immune to the hardships of life. Even leaders find some days tougher than others. Never be afraid to show that you're human. There is an innate strength in vulnerability. BEST MOMENTS 'I love to make people laugh and be happy. I was an entertainer from a very young age' 'It's all about decolonizing your mind' 'This organization really helped us to empower communities of color to really change the conditions in their lives' 'Vulnerability is the start of everything' VALUABLE RESOURCES Reems California - https://linktr.ee/reemscalifornia Reems California Instagram - https://www.instagram.com/reemscalifornia/?hl=en Reem Assil Instagram - https://www.instagram.com/reem.assil/?hl=en ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

In episode 195, the girls are joined by chef, activist, and entrepreneur Reem Assil to discuss her upbringing, her experience traveling through Syria and Lebanon and how that lead to her being a chef, her activism within the community, the colonization of food, and so much more! Follow Reem on Instagram at @reem.assil and on Twitter at @assil_reem. And then follow Reems California on Instagram at @reemscalifornia and on Twitter at @reems133. Also check out the Reems California website here! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Listen now | The chef and community organizer talks occupation and moving to a worker-owned model. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Reem Assil, chef and founder of Reem’s California, talks about the struggle and necessity of transforming her Arab bakery shop in Oakland into a worker-owned operation amid the coronavirus pandemic. Assil’s restaurant models subvert and redefine the traditional definition of what a restaurant can and should be: Her team has been hard at work making meals for frontline workers, unhoused people and low-income community members while also cooking meal kits for customers. Plus: Hosts Soleil Ho and Justin Phillips talk about capitalism and how the way we shape narratives can unintentionally perpetuate and reinforce it’s agenda. Send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

How do you know when it's time to 'throw in the towel'? It's a question most of us face at some point in our lives, especially when it comes to relationships and jobs. And, it can be even more complicated when dealing with money, as "giving up" has huge implications for our financial stability and physical survival. But what if giving up isn't the only option? Or rather, what if it makes sense on paper—like it did for chef Reem Assil, who opened a restaurant during a pandemic—but it isn't something you're willing to do? 

This episode of On the Fly by tablehopper is with Reem Assil, the chef and owner of Reem’s California, both in Oakland’s Fruitvale and now in San Francisco, which opened just days before the stay-at-home order in March. It’s already hard enough to open a new restaurant—in this case, San Francisco’s first Arab bakery—but Reem and her team have managed to adjust and persevere during the many challenges of these past six months. I’ve wanted to speak with her on the podcast about a multitude of things, from what it’s like to launch a restaurant in the first month of a pandemic, to the many adjustments they’ve had to make along the way, to hearing about her experience working with initiatives like SF New Deal. It took a little time for an even bigger reason for me to interview her to be revealed, and that is to talk about the future of restaurants, especially after these six months of upheaval, reckoning, and the growing desire to seek racially just, sustainable, and equitable business models—which is crucial since some of the most marginalized people in our society make up a large part of the restaurant industry workforce.Reem is well-known as an activist, and worked for a decade as a community and labor organizer prior to starting her career in food. She has always cared deeply about her workers, and workplace culture, and how her business relates to the community at large, and now she is exploring how to build a worker-owned model that will fit her many criteria, and the specific needs of her workers, and what does leadership look like in a collective structure. At the heart of it all, Reem’s was launched to be an expression of Arab hospitality, and she talks about how they try to do it through take-out and Friday night meal kits. We also take a walk through the pastry case, and just wait until you hear about the workers’ wreath (take a look at @tablehopper on Instagram for the goods, but trust me, you really need to enjoy it in person, not just with your eyes and ears). Reem’s California: www.reemscalifornia.com (Instagram: @reemscalifornia); 2901 Mission St., SF; 3301 E. 12th St. #133, Oakland.Additional links:New Yorker video: https://www.newyorker.com/culture/video-dept/a-san-francisco-baker-on-what-hospitality-looks-like-during-the-coronavirus-pandemic SF New Deal: https://sfnewdeal.org If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

The systems that the restaurant industry is built on don’t work - they’re built on power imbalances and devaluing the labor of hospitality workers. More folks than ever are questioning these systems and looking to make change in the industry. As we’re trying to make changes to labor and wage issues in restaurants - who are we looking to as leaders? Are we looking to the chefs that are just now getting to the conversation - or are we looking to the chefs that have been doing the work and putting their necks on the line for years?  In this episode, Katy is joined by Dahlia Snaiderman in talking with four people that have been leading the way in labor and wage issues in the restaurant industry. Katy talked to Reem Assil and Preeti Mistry, two chefs from the San Francisco Bay Area. Dahlia talked with Yamila Ruiz and Jeanie Chunn from One Fair Wage and RAISE High Road Employers.  For more information:  About Reem’s California About Preeti’s new restaurant concept To join RAISE High Road Employers email: heythere@highroadrestaurants.org About One Fair Wage and ROC United Dahlia hosted season 2 of The Garnish podcast and is now working on the publication On the Line by Toast.

This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain originates. We hear from The Sioux Chef, Sean Sherman about his foray into the world of indigenous culinary history and look at battle to identify Palestinian cuisine as just that, Palestinian. Further reading:Sioux Chef: sioux-chef.comNorth American Traditional Food Systems: www.natifs.orgReem Kassis: reemkassis.comReem Assil: reemscalifornia.comValerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereigntyIn March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast. 

Yep, it's true. The Rice Wizards™ are back! For their fifth rice-centric installment, Carla and Amiel focus on what to do with leftovers. After that, we talk to chef and activist Reem Assil of Reem’s in the Bay Area. While she’s currently using her restaurants as commissary kitchens to feed the most vulnerable in her community, she’s also thinking about the future. What we need to strive for, she believes, is not the return of the restaurant industry as it once was, plagued with inequity. Instead, we have the opportunity to rewire the way it works from the ground up. Learn more about your ad choices. Visit megaphone.fm/adchoices

Just days before her second restaurant was set to open, we spoke to Bay Area-based chef and restaurateur Reem Assil. We discussed her feelings on the precipice of opening, but also, about the industry at large. Her answers about the state of the restaurant industry would prove painfully ominous. What they revealed are some of the pitfalls of the industry prior to its COVID-19-related collapse and underscores some of the challenges it now faces in rebuilding.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Harry Rosenblum, host of Feast Yr Ears, was joined by celebrated chef Reem Assil at Charleston Wine + Food. Based in Oakland CA, her eponymously named eatery, Reem’s California, has earned her a James Beard Award nomination and praise in national food publications. Reem and Harry discuss her culinary career as well as her passion for and history in activism and community organizing. HRN On Tour is powered by Simplecast.

We talk about food and community with Reem Assil of Reem’s bakery in Oakland.

Chef Reem Assil owns Reem’s California and Dyafa, two popular middle eastern eateries in Oakland, California. But growing up, she had a knack for filmmaking, and at 12 years old she premiered her first (and only) film on her local public access station. Hosted by Misha Euceph. Written by Arwen Nicks and Misha Euceph. Edited by Arwen Nicks. Produced by Misha Euceph and Mary Knauf. Sound designed by Arwen Nicks. Music by David Linard. Engineering by Shawn Corey Campbell and Valentino Rivera. Illustration by Emmen Ahmed. Graphic Design by Stephanie Kraft. Want a Tell Them, I Am t-shirt? We got you. 

This episode is an excerpt from The View From The Kitchen panel event hosted by the New York Times and Yerba Buena Center for the Arts in the summer of 2018. Kim Severson, a New York Times correspondent that was on the team that broke the #MeToo stories in the food industry, has a conversation with Chef Reem Assil, Chef Dominique Crenn and Chef Tanya Holland about issues facing the food industry. Chef Reem Assil https://www.eater.com/2018/4/27/17263640/reem-assil-dyafa-daniel-patterson-oakland-opening https://munchies.vice.com/en_us/article/mbkqvv/the-tenacity-of-chef-reem-assil Chef Tanya Holland https://www.tanyaholland.com/ https://sf.eater.com/2018/1/26/16938936/tanya-holland-bro-culture-top-chef-season-15 Chef Dominique Crenn https://sf.eater.com/2018/11/29/18118124/atelier-crenn-three-stars-dominique-crenn-san-francisco https://www.eater.com/ad/16090818/dominique-crenn-investment-living-wage Listen to the full discussion at https://www.copperandheat.com/episodes/episode-7-the-view-from-the-kitchen

LIVE from our San Francisco launch party at Books Inc, Shakirah Simley, Reem Assil, Windy Chien and Esmé Weijun Wang talk about imposter syndrome, building community, overcoming fear and giving yourself time to feel and learn from failure.

In this episode, we dive headlong into how the relationship between Israel and Palestine intersects with food politics. In our first segment, Food Book Fair co-director and organizer Kimberly Chou Tsun An speaks to chef and artist Amanny Ahmad about her advocacy work and about what she misses from Palestine. They also recap a dinner Ahmad cooked last year with Bay Area chef and restaurateur Reem Assil. In our second segment, Soleil talks to chef and organizer Ora Wise about hummus, food media, and olive trees. Finally, we revisit a poem by George Abraham, “Ars Poetica in Which Every Pronoun is a Free Palestine,” recorded at the 2018 Kundiman writers' retreat. We hope you enjoy this episode! Produced by Juan Ramirez. Music by AF the Naysayer and Blue Dot Sessions.

We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov. Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990. Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil. The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations. We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three! Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo by Aubrie LeGault Meat + Three is powered by Simplecast

Rising stars in the Bay's culinary scene, Preeti Mistry and Reem Assil joined Hana Baba in studios in a local celebrity smackdown for our membership drive.

Dana Cowin welcomes Oakland baker/chef Reem Assil to the StreamPDX trailer to talk about her amazing journey from community and labor organizer to owner of Food + Wine’s Best Restaurant of the Year 2018. They discuss some of Reem’s signature street food dishes, Arab hospitality and why “revolutions are born in cafes and bakeries.” Reem Assil is the owner of Reem’s California – Food & Wine‘s Best Restaurant of the Year 2018 – a tribute to Arab street-corner bakeries and the vibrant communities that surround them. She is also owner and Chef of Dyafa, a fine dining restaurant that celebrates the breadth and depth of Arab culture and cuisine. Reem’s restaurants are inspired by her Palestinian-Syrian upbringing surrounded by aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and is dedicated to social justice as a core value of her businesses. She has worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Penelope Bar & Lounge, and several other local Bay Area chefs. Reem was a James Beard Award nominee for Best Chef: West 2018 and San Francisco Chronicle’s Rising Star Chef 2017. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

In this episode, we hear the morning keynote address at the La Cocina food conference delivered by Reem Assil, the founder of Reem's Bakery and the newly opened restaurant Dyafa. Reem speaks about the targeting of civilians in Gaza and how she uses food as a way to push back against the Israeli occupation and its attempted erasure of Palestinian lives. We also hear from one of Reem's employees about how the design and decor of Reem's bakery reflects their mission and philosophy. Produced by Juan Ramirez. Music by AF the Naysayer and Blue Dot Sessions. 

We hear about a Palestinian- and Syrian-American chef named Reem Assil, and the intense racist backlash she faced after opening up a bakery in Oakland, California. See acast.com/privacy for privacy and opt-out information.

Jess & Jamal discuss the Balfour Declaration as people in various parts of the world stage protests on the centenary of Britain's Balfour Declaration, which promised a homeland for Jewish people and paved the way for the ethnic cleansing of Palestine. They also interview Reem Assil and Lara Kiswani about the latest attacks on Reem’s Arab Bakery in Oakland.

We speak with Reem Assil, who was a community organizer for ten years before deciding that her true passion is food.  Reem started Reem's California, an Arab street corner bakery in Oakland's Fruitvale district, with the help of several community initiatives including the Women's Initiative for Self-Employment, La Cocina and ICA Fund Good Jobs. And in the second half of the show, I discuss writing mysteries that emphasize the sense of a place, with fellow mystery authors Michelle Cox and J.L. Doucette.  Cox's wildly successful Henrietta & Inspector Howard series is set in Chicago during the 1930s. Doucette's acclaimed debut novel Last Seen utilizes the harsh landscape of rural Wyoming to create a taut psychological thriller. The post Culture and change: Reem's journey from organizer to entrepreneur; Writing place-based mysteries appeared first on KPFA.

Reem Assil, a first generation American chef who was featured in our March issue, talks about building up her business and the crazy-good Levantine flatbread she makes, topped with all sorts of beautiful California produce. After that, Senior Food Editor Andy Baraghani tells us how to prepare a feast for the Persian New Year. Learn more about your ad choices. Visit megaphone.fm/adchoices