Leena Trivedi
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Chinese Tea with Theresa Wong & Masala Chai with Leena Trivedi-Grenier
This week, we dive into the world of tea, its history, and traditions. First up, we visit the T Shop in New York City with East Asian tea expert Theresa Wong. Theresa leads Francis through a tea tasting, from black, thru oolong all the way to green. We learn a few brewing tips along the way as well. Then, food and culture writer Leena Trevedi-Grenier talks to us about the surprising story of Masala Chai's history and gives us an in-depth guide to spicing and techniques for making the perfect cup.
Racism Caused Early Graying. Now I Turn It Into Hair Art.
I was 16 when I found my first gray hair. Judging by its multiple siblings, it had likely been there for a while. I was playing the xylophone in my high-school band when a friend standing behind me pointed it out. The strangest part was that the hair wasn’t gray, but a pure white from root to tip. It felt wrong, foreign, like an invader on my body. This is only supposed to happen to old people, I thought as I yanked it out.
How to Make a Better Cup of Iced Chai
Confession: I hate iced chai. I keep buying it because I feel like I should like it, considering my love affair with masala chai and my Indian heritage. Plus, sometimes it’s just too damn hot for a traditional cup of chai, but I still need those flavors in my day, you know? Every time I order the iced version, though, I’m faced with a tall, cool glass of blandness that’s watered down, syrupy, and resembles chai only in name. When I make it at home, it’s not much better.
Dried Ginger Masala Chai recipe
Fresh Ginger Masala Chai recipe
There’s a Lot More to Masala Chai Than Spiced Milk Tea
Three times a day there is a small pot of masala chai bubbling on my stove, threatening to overflow. Milky foam and spice-filled bubbles rise above the pot’s edges, flecked with black tea granules and just daring me to look away. When I inevitably do, to help my daughter find her shoe or to break up a fight, not two seconds later I’ll hear that unmistakable whoosh and sizzle as chai floods my stovetop and smothers the flame. It mocks me. Chai’s strength knows no bounds.
Virtual cooking with friends, family is one of the last good ways to Zoom
This Oakland bakery's showstopping floral cakes combine California produce with Black food culture
A new S.F. backyard bakery stuffs hot links and garlic confit into sourdough
A Chef’s Childhood in Iran Shaped His Cooking in the Pandemic
Capture the best of California's peaches in preserves, with a dose of revolution
Make your own ice pops inspired by world traditions
Dozens of polychromatic ice pops tumble to the floor every time I open my freezer, little frozen jewels of fruit that pack a punch on naked feet.
That’s because my family can’t stop making ice pops. A silicone mold has been our best purchase of the pandemic. There’s been watermelon, peach and blackberry ice pops, whose seeds got so hard and scratchy that only my 4-year-old would eat them (looking like an extra from “The Walking Dead” every time).
That’s because my family can’t stop making ice pops. A silicone mold has been our best purchase of the pandemic. There’s been watermelon, peach and blackberry ice pops, whose seeds got so hard and scratchy that only my 4-year-old would eat them (looking like an extra from “The Walking Dead” every time).
Make your own ice pops inspired by world traditions
East Bay group promotes postpartum justice through traditional foods, especially in the pandemic
Bay Area cheesemakers are changing the narrative of paneer in the U.S.
How I cooked my way out of Indian Impostor Syndrome
A queer path to Vietnamese food & tradition in the Bay Area
Algerian eatery Kayma is one couple's American Dream in San Francisco
Meet the fourth-generation tamale vendor with a line down the block every Christmas
Pastry chef celebrates Southeast Asia with profanely named bakery
Let's look at immigrants' contributions to some of our favorite foods
Koolfi Creamery is making the Bay Area's most inventive ice cream
The Bay Area food company betting big on multi-cultural beans
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