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KQED’s Eating Taiwanese in the Bay
is a series of stories exploring Taiwanese food culture in all of its glorious, delicious complexity. New installments to the series will run daily from May 19–28.
If you ask a Taiwanese American about the Bay Area’s Taiwanese food scene, chances are they’ll complain about how hard it is to find stinky tofu or savory soy milk or a decent bowl of beef noodle soup. And it’s true: This isn’t exactly the San Gabriel Valley. But it s also true that anyone who knocks the Bay Area s Taiwanese food community probably hasn’t spent a lot of time in suburban enclaves like Fremont and Cupertino, where there’s big enough of a Taiwanese market that even niche restaurants specializing in sweet potato congee or Taiwanese breakfast sandwiches can survive and thrive. They also probably haven’t paid attention to the new wave of pop-ups that are bringing Taiwanese food into the mainstream in Oakland and San Francisco.
KQED s Eating Taiwanese in the Bay
is a series of stories exploring Taiwanese food culture in all of its glorious, delicious complexity. New installments to the series will run daily from May 19–28.
A
cross from a few sheep bleating and baaing behind a fence, rainbow pride and Black Lives Matter flags softly wave in the wind. A “Stop Asian Hate” poster is propped against a wall. Around the corner, the property opens up to a 1.5-acre farm filled with trellises of bitter melon, rows of napa cabbage, and hoophouses holding dozens of other Asian herbs and vegetables. All signs, perhaps, that this is a farm with a strong sense of its own identity.
Whether it’s a large corporation or a boutique down the street, when a tech leader sits up and takes notice of a company’s digital efforts, it would be wise for other organizations with a similar focus to take a closer look.