robertogreco + missiondistrict   11

Day'von Hann is just the latest black child robbed of his life — and then robbed of his youth or even the perception of innocence - Mission Local
"Yes. Let’s be honest. Despite connotations that any “teen” or “juvenile” out in the Mission in the wee hours was up to no good and obviously had it coming, violent crime rates in this and nearly every city are a fraction of what they were a generation ago. “Helicopter parenting” is a thing now, but it wasn’t then. And, back then, the nation’s violent crime rates were more than double what they are now. You wouldn’t know about it based on how news stories are written and framed, but San Francisco doesn’t even crack the nation’s Top-100 most dangerous cities, as measured by violent crime per capita.

A lot of Mayberry-type towns do, though. Chicago, which Donald Trump claimed “there are those who say” is worse than Afghanistan, cracks the list at No. 91. Muskogee, Okla. — a place where even squares can have a ball; we still wave Old Glory down at the courthouse; and white lightnin’s still the biggest thrill of all — is nearly 30 slots higher at No. 62.

So, that’s a fact. But Day’von Hann had an apostrophe in his name. And that’s a fact, too.

“There is no black innocence,” Taylor says. “When you are a victim, it’s almost like a sort of twist on double jeopardy. You become involved in the community’s violence; the act of being shot makes you connected to ‘urban violence.’ The particulars of your innocence are trivial. You were there where the violence was and these communities were long ago dismissed as ‘bad neighborhoods.’”

The presumption of culpability and guilt attached to young people of color like Hann does not tend to apply to white youths. Studies have shown that law-enforcement officials perceive black children to be both older than and more likely guilty than white contemporaries.

This is pervasive and systemic and transcends mere first impressions. How else to interpret why the black girl caught licking cartons of ice cream in a Texas Wal-Mart was initially threatened with a 20-year incarceration while a New Jersey judge argued that a white boy accused of rape deserved leniency because he hailed from “a good family”?

Crime rates aren’t lower than they’ve ever been, but they’re far, far lower than they were even during the so-called good times. And yet people seem to be more scared than they’ve ever been. This month in Arizona, a white man stabbed a 17-year-old black boy in the neck at a Circle-K, killing him. The rationale? The boy was playing rap music, and the man said rap music makes him feel unsafe.

I don’t know about you, but getting stabbed in the neck makes me feel unsafe.

Taylor sees all of this — the victim-blaming, the denial of innocence and youth, the pervasive fear in the face of quantitatively better crime numbers — as part of a continuum.

“The way in which our political narratives function tend to give peace of mind to the portion of society that feels like it cannot wrestle with larger issues like urban violence or gun violence or youth violence,” he says. The people parsing the term “child” in a story about a brutal homicide “can sleep better at night living in a society where an innocent black boy is shot down like a dog in the street and the takeaway is ‘he’s older than you’re saying he is.’”

In photos, Day’von “Day Day” Hann is quick to smile. He’s short and scrawny in a way only kids are and, seen through older eyes, appears to be in that transitional phase. He’s 15, at the cusp of moving from what he was to what he’d be.

The man who held Day Day’s hand and tried to ease his pain didn’t ask his age. He learned from our story that Hann was just 15. “I sat with this young man as he died, in the dark, on the sidewalk,” wrote the neighbor. “I didn’t know his age, but my impression was, he was just a kid.”

And he was."
joeeskenazi  language  sanfrancisco  children  media  race  racism  2019  missiondistrict  themission  day'vonhann  jamestaylor  innocence  jeffreyepstein 
5 weeks ago by robertogreco
La Oaxaqueña- 2128 Mission St, Mission, San Francisco, CA - Yelp
[See also: ]

["There are three things to know about the Mexican hot chocolate at La Oaxaqueña. First, is that it's made from pulverized blocks of cacao that are mixed with almonds and cinnamon, dissolved in steamed milk, and then frothed so that it's light and airy. Second is that you should add the guajillo chile powder for a kick of heat that doesn't overpower the drink. And third, is that it is served in a pitcher that fills two mugs, which makes it by far the best value on this list." ]
food  restaurants  themission  sanfrancisco  mexican  missiondistrict 
march 2019 by robertogreco
Saucy Asian
"Around-the-World Korean Remix

Shameless flavor mashups served with Korean style and a California kick in the buds.

It starts with a global base—think Asian, Latin and Cali classics. Give it a Korean remix by throwing in K-Mom’s meats and veggies. Top it off with a world tour of awesome sauces.

Carnivore friendly.
Herbivore approved.
Authentically inauthentic."

[See also: ]

[via: ]
food  restaurants  sanfrancisco  korean  thecastro  themission  missiondistrict 
december 2018 by robertogreco
San Francisco Mission District: The Ultimate Restaurant and Bar Guide
"There is no better food neighborhood in America than San Francisco’s Mission District. As such, we’ve compiled a list of the best and brightest things to eat and drink in the best spots in the neighborhood, ranging from ice cream shops to dives to temples of California cuisine. We’ve hit the pavement, seeking our favorite Mexican and Latin American destinations. We’ve shared our favorite tasting menus, and our picks for the best places to take vegetarians. We even shared suggestions on our favorite ways to explore the area.

To get us started, however, we thought it essential to anoint the dishes that we, the Chronicle food staff, see as the Hall of Famers of the Mission — old and new classics alike that have come to shape the neighborhood through the decades.

We also feel it’s a pretty darn good bucket list for any Bay Area eater."
food  restaurants  sanfrancisco  2018  maps  missiondistrict  themission 
june 2018 by robertogreco
Pit master fires up great barbecue in SF - San Francisco Chronicle
"One of the greatest moments of serendipity in my eating life happened recently. I met Ron Cain.

Cain, 61, runs a barbecue kitchen out of the back of Clooney’s Pub, an old-school bar on Valencia Street that serves bargain beers to a grizzled clientele, from 6 a.m. onward. I don’t usually go to bars like Clooney’s, and I don’t eat barbecue in San Francisco. But one night, I happened to be there, and I happened to see Ron Cain moving around in his tiny kitchen. The quick, calm economy of his movements told me that this was a man who knew what he was doing.

Still ... barbecue? In San Francisco?

San Francisco is a city with nearly endless wonderful food options, but let’s be frank — barbecue’s not one of them.

I know there are good cooks in San Francisco attempting to keep the fires alive for Memphis-style, Texas-style, Kansas City-style, etc. I appreciate their efforts, but I wouldn’t bring my Southern relatives there.

So I walked over and asked Cain where he was from.

“I’m a San Francisco native,” he said. “But I think you meant to ask me, where are my people from?”

“That’s right. I’m listening.”

“My grandmother was from Louisiana. My grandfather was from Mobile, Ala. They taught me to cook over a wood-burning stove in the Western Addition. Then I started learning from the pit masters in the neighborhood — you know what the Western Addition used to be like?”

“I know there used to be a lot of barbecue places there,” I replied. “Run by African Americans who had come up from the South during the Great Migration.”

“Right. People from the Deep South, like my folks, and Texas, and Memphis ... you still look skeptical?”

“There’s no grill in here.”

“You’ve been eating that San Francisco barbecue. That stuff they cook indoors. Charcoal and chips and air vents. I use a smoker I built, outside. I do use a bit of charcoal now, but I also use wood.”

I ordered a plate.

Smiling, Cain brought me ribs, bread, greens and a roll of paper towels. I picked up a knife, but there was no need. The meat came off the bones with a simple fork lift. I took a bite. After initial resistance, the meat melted under my teeth, offering the barbecue flavor trinity of sweet-tart-savory. I almost cried.

After that first meeting, I tracked Cain down at his smoker in the Bayview. I needed to know more about his life and how he came to serving barbecue out of a one-room kitchen in a rough-and-tumble pub.

In between offering me cooking tips (“If you keep some bacon grease ready, you can make anything you need”), Cain told me what a previous San Francisco taught him about food.

“The Western Addition was full of people from the country, who had moved out West for a better life,” he said. “People kept their own gardens in their backyard. There were rural parts of Napa where we’d go out and hunt game. No one in the neighborhood had a lot of money, so we ate anything with a backbone facing the sky.”

It was a rich culinary milieu for a boy like Cain, who started cooking as soon as he could walk.

Most pit masters become experts in a specific regional technique, every one of which has its own rabid fans and ironclad rules. Since Cain’s neighbors came from all over the Southern states, they all taught him their specialties.

Cain’s family — and most of his neighbors’ families — were pushed out of the Western Addition during San Francisco’s ill-conceived redevelopment era. But Cain keeps their lessons alive in his food.

“What I do is fuse the different techniques,” he said.

For example, he uses four kinds of wood in his smoker: hickory, mesquite, almond and cherry. Most barbecue places that still bother to use wood, he explained, use only oak.

“But if you know what you’re doing, you can mix different kinds of wood to infuse flavor,” he said. “It’s just like coffee beans.”

As for Clooney’s, it was a simple matter of convenience. Cain lives in the neighborhood. He met the bar’s owners during his previous working life — in construction and in other people’s restaurants.

When the previous kitchen tenant, a gourmet hipster pop-up called the Galley, left the pub a couple of years ago, Cain offered to step in. He was already running Ron’s Pit Stop, a small catering service.

“I’m not doing this to make money,” Cain said. “I’m retired. I do this because I love it. It’s a passion. What else am I going to do, sit at home and watch TV?”

No, Ron Cain would rather stay in the kitchen."
food  sanfrancisco  restaurants  barbecue  roncain  themission  history  westernaddition  missiondistrict 
may 2017 by robertogreco
Southern Exposure
"Southern Exposure (SoEx) is an artist-centered non-profit organization committed to supporting visual artists. Through our extensive and innovative programming, SoEx strives to experiment, collaborate and further educate while providing an extraordinary resource center and forum for Bay Area and national artists and youth in our Mission District space and off-site, in the public realm.

An active presence in the Bay Area since 1974, SoEx is continually evolving in response to the needs of artists and the community while engaging the public in artists' work. Central to our mission is to remain the most accessible space for visual artists to produce and present new work, learn, and connect. SoEx provides visual artists with the tools and resources they need to experiment in an open and supportive environment. We also work to advocate to new, diverse audiences and build an ever-growing community of enthusiasts and supporters of the visual arts."

"About AIE
About Artists in Education

Southern Exposure's nationally recognized Artists in Education (AIE) program brings together diverse youth, artists, schools and organizations in a dynamic series of interactions, experiences, conversations and collaborations.

AIE offers youth enriching opportunities for critical, artistic, vocational and cultural experiences beyond the traditional school and home environment. It also presents professional teaching opportunities for local emerging artists, enabling them to become arts educators and extend their practice into the community.

Sparking a dialog on contemporary artistic practice and sociopolitical issues, AIE illustrates the role of artists in society and uses the conceptual underpinnings of SoEx's exhibition programs to provide new means of expression for youth. Each year, Southern Exposure works with more than 150 youth artists between the ages of 12 and 21 and employs more than 20 teaching artists. In an age of decreased art-centered curricula in public schools and a lack of positive, creative outlets for youth, AIE fills a crucial need in the community."

"The Community Arts Internship Program (CAIP) offers young artists and activists the opportunity to exercise leadership skills and engage with their community by exploring relevant social and personal issues through the visual arts. This semester CAIP interns will be working with artist, Eliza Gregory, and examining the relationship between justice and representation. How do you feel accurately represented in the world? How could you accurately represent someone else? Using an expanded understanding of relationships between justice and representation, interns will identify questions they are interested in representing and then explore those questions in a way that invites an audience to witness and perhaps even participate in that exploration. The culminating exhibition will showcase these inquires in SoEx’s gallery space from May 19-28, 2016."

"The Youth Advisory Board is a small cohort of passionate AIE youth artists who help to promote and facilitate youth involvement in Southern Exposure. By providing YAB members with the materials and support to sculpt their own space, both in the gallery and on the website, YAB seeks to make their collective youth voices heard. YAB artists meet twice a month to plan youth-initiated and organized art events, exhibitons, and projects."
sanfrancisco  art  glvo  themission  edg  srg  education  missiondistrict 
july 2016 by robertogreco
Gangs and Cupcakes: Violence and Sugar Go Together - Nicola Twilley - Life - The Atlantic
"map, created by UC Berkeley undergrad Danya Al-Saleh, overlays bakeries in the Mission district of San Francisco w/ Norteño & Sureño gang territory.<br />
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As Al-Saleh writes, cupcakes & gangs, violence & sugar, "are perceived to exist in separate worlds." And yet, as the Mission Local blog reports, a recent homicide, followed swiftly by a lunchtime gunfight, "offered Mission District residents a reminder that the hip neighbourhood where they feast on everything from the latest doughnut recipe to cupcakes & artisan pork rinds is also a place where gang violence still exists, & where a 2007 gang injunction is still in place."<br />
<br />
I have written about the insights to be gained from a spatial analysis of cupcake proliferation before, on Edible Geography, in a post inspired by Rutgers Urban Policy lecturer Dr. Kathe Newman's theory that "cupcake shops can provide a more accurate and timely guide to the frontiers of urban gentrification than traditional demographic & real estate data sets"
culture  geography  food  violence  sanfrancisco  cupcakes  gangs  maps  mapping  gentrification  missiondistrict  2011  ediblegeography  themission  from delicious
march 2011 by robertogreco

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