The California Report Magazine

KQED

Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report. read less
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Episodes

The First Indigenous-Named Marine Sanctuary; A Climber's Story; A New Home for a Beloved Diner
6d ago
The First Indigenous-Named Marine Sanctuary; A Climber's Story; A New Home for a Beloved Diner
California's Central Coast is the ancestral homeland of indigenous California tribes including the Chumash and Salinan peoples. For years, the Northern Chumash have been working to create a new marine sanctuary. If the federal government approves that designation this summer, California would be home to the first national marine sanctuary nominated by, and named after, an indigenous tribe. It’s the culmination of decades of tribal conservation work. And, as reporter Benjamin Purper tells us, it’s also the legacy of a father and daughter. Later, we talk to professional rock climber Beth Rodden who has conquered some of the most treacherous climbs in the world. She was the first woman to complete two routes up Yosemite's famous El Capitan, with no gear helping to pull her up. But despite her success, she’s battled raging self-doubt and multiple injuries. Rodden spoke to KQED's Bianca Taylor about her new memoir, A Light Through the Cracks: A Climber's Story.  Finally, we're revisiting a story from our Hidden Gems series about an old-school Los Angeles diner called Dinah’s, which closed its doors at the end of April. A developer bought the restaurant site and announced ambitious plans for new construction. Dinah’s is reopening as a new kind of restaurant in Culver City, but it’s the end of an era for the diner that’s been serving customers for more than six decades in the same location near the LA airport. Sasha Khokha takes us there. Learn more about your ad choices. Visit megaphone.fm/adchoices
A Taste of Southeast Asia at Stockton's Angel Cruz State Park
Jan 27 2024
A Taste of Southeast Asia at Stockton's Angel Cruz State Park
On the northern end of Stockton, you'll find Angel Cruz Park. Most weekends it's lined with food vendors, many of them Hmong and Cambodian immigrants. For more than 30 years, this has been a destination for made-to-order dishes, where locals argue over who has the best beef sticks or papaya salad. For her series California Foodways, Lisa Morehouse spent a day at the park, learning about the people behind the food. Next we got to the Sacramento-San Joaquin Delta. The area is known for farming, boating and fishing. And it’s got some new migrants: Artists from cities. Reporter Jon Kalish wondered how these urban newcomers are fitting into life in the rural Delta and what an influx of creatives has meant for the community. He talked to transplants who were challenged when they became part of the community.   And finally, more than half of people in the US choose to be cremated when they die, in part because of the high cost and the environmental toll of conventional burials. In the next few years, Californians will have another option when it comes to a loved one's remains: human composting, which turns the bodies of people who've died into fertilizer for forests and home gardens. KQED’s health correspondent April Dembosky brings us the story of one man from San Francisco who didn’t want to wait for the law in California to change.   Learn more about your ad choices. Visit megaphone.fm/adchoices
A Pandemic Pivot Helped These Californians Launch Successful Food Businesses
Jan 6 2024
A Pandemic Pivot Helped These Californians Launch Successful Food Businesses
This week we're featuring stories from our ongoing series Flavor Profile, featuring folks who started successful food businesses during the pandemic. Gas Station Filipino Dessert Shop Is Among NorCal’s Most Delicious Secrets Inside a nondescript National gas station off the 205 in Tracy, is Ellis Creamery. Marie Rabut and her husband Khristian got the idea to open the shop in 2020 as a way to supplement their income after Khristian lost his tech job in San Jose. Tired of long commutes for work, they wanted to stay local and saw the shop as an opportunity to bring Filipino flavors to their community. KQED's Katrina Schwartz went to find out how they're adding their own unique spin to traditional Filipino desserts.  How SF's Rize Up Sourdough Puts Black Bakers on the Map Like many others, San Francisco's Azikiwee Anderson took up making sourdough during the pandemic. Once he mastered the basics, he started experimenting with ingredients no one had ever put into sourdough: gojuchang, paella and ube. Those flavors transformed his hobby into a successful business that wholesales to bakeries and restaurants across the Bay Area. All this success has made Azikiwee rethink how the food industry brings equity into the workplace, and how to elevate cultural appreciation, not appropriation, through ingredients. KQED's Adhiti Bandlamudi tells us how Anderson wants to give a chance to more Black and Brown bakers, because of his own experience feeling like an outsider as a Black man interested in commercial baking. This Spicy, Crunchy Chili Topping Is the Essence of Balinese Flavors  Celene and Tara Cerrara had successful careers, one a doula and the other a make-up artist, before the COVID-19 pandemic hit. Then, they both lost their jobs and moved home where they rediscovered a passion for cooking their native Balinese food. They started a successful pop up, Bungkus Bagus, and are now transitioning towards packaged products. Clare Wiley brings us their story from Glendale. Learn more about your ad choices. Visit megaphone.fm/adchoices