12. TrooRa The San Francisco Issue ‘21

THE SAN FRANCISCO ISSUE

Unmasking Designer Lance Victor Moore’s

Exquisite BeSpoke Creations worn by A-list Celebrities Fashion Designer Jad Racha’s Inspiration

Innovative engineering, Design and Technology defining a new class of vehicle.

Lucid Motors Luxury mobility company reimagining what a car can be.

Hotel zelos

Hotel zepplin

VICEROY HOTELS & RESORTS

With provocative design, intuitive service, and imaginative art encounters, each Viceroy hotel is a reflection of the local culture and a uniquely authentic experience.

Hotel Zetta

viceroyhotelsandresorts.com

elegant and timeless bridal and evening wear

jadracha.com

Collier boucles et bracelet - @martinebrunjewelry Photo Credit - Photographer Latil Pascal - @latilpascal Model - Elisa Bellone - @elly.body Make-up Artist - Stephanie Joffroy - @diamondheart_makeupartist

martinebrun.com

Fall 2021, photographed by @theginstarp Styled by @lucostudiong @isaintlu.co

Beauty by @jogis_artistry Model @abiolasonaike_ @nkwuda.Victoria

vicnate.com The Art Of Wearing

Fall 2021, photographed by @theginstarp Styled by @lucostudiong @isaintlu.co

Beauty by @jogis_artistry Model @abiolasonaike_ @nkwuda.Victoria

vicnate.com The Art Of Wearing

celebrating us, the strong, resilient, and radiant women in our communities that inspire the world with our diversity and beauty

cocoacentric.com

Inspired by a love of vintage pieces, flowing feminine dresses, florals, and life by the sea.

cobblerslane.com

Healthy beauty that works.

Personalized guidance that’s unparalleled.

image credit Justin Buell @justinbuell

aylabeauty.com

SAN FRANCISCO — a hub of inclusivity

h ello and welcome to the special 2021 San Francisco issue. Why SF? In addition to being the home base of our magazine, the Bay Area is known as a hub of culture, diverse thinking, and inclusiveness. I hold great affection for the city, having visited twice in two different stages of my life. As a kid, I remember heading to San Francisco as a stopover before a trip to Hawaii. We did all the touristy things—gaped at the Golden Gate, saw the sites from the cable cars, ate Dim Sum in Chinatown. At the time, I didn’t understand the unique history and ideals of the city. But I was fortunate enough to visit again as an adult. This time, I didn’t concentrate on the piles of chocolate in Ghirardelli Square, but rather the people. San Francisco attracts diverse tourists as well as holding its own unique history of diversity. As our founder, Trystanne Cunningham, says, “the beauty of the city is the people, the diversity and inclusivity, the arts, and knowing that it’s always been on the forefront of change and progress.” San Francisco was founded on land inhabited by the Ohlone-speaking Yelamu tribe. In 1776, Juan Bautiza de Anza came from San Diego to create a Spanish mission. A “California Republic” was briefly declared in the 1800s until James Montgomery claimed the area for the U.S. in 1846. Shortly after, the city was officially renamed San Francisco. In the next few decades came the Gold Rush—attracting thousands of US settlers—and the building of the railroad—attracting thousands of Chinese workers and creating the largest Chinese settlement outside of Asia. The 1900s started with an earthquake that leveled 25,000 structures. But the city was rebuilt stronger including the now-iconic Golden Gate and San Francisco Bay Bridges. These times also saw the internment of Japanese Americans and an influx of African Americans who arrived from the South during WWII.

San Francisco was also the transition point from WWII to the Cold War with its hosting of the 1945 conference that led to the U.N. Charter. More and more people were drawn to the city to take up work in the Bay Area and the neighborhoods expanded and diversified. Culture in the city was already abounding, but the 1950s and beyond proved San Francisco to be a powerhouse of inclusivity. From beat poets to the “summer of love” to the labor, gay, and women’s rights movements, the city earned its reputation for embracing change and progressive thinking. Today, the booming Tech industry has pervaded the city. But it does so at a cost. “The Tech industry is moving here and really changing things and pushing out the arts. What San Francisco is known for [is] being pioneers of progress,” Cunningham explains. “The arts are alive in San Francisco and this issue is here to prove that.” Within these pages, you’ll meet some of SF’s great up-and-coming people and businesses. You can learn how fallen neighborhood trees are turned into beautiful, bespoke pieces (From Soul Trees to Custom Home Interiors). Check out the SF food scene with featured chefs Suzette Gresham (More than a Chef), Daniel Azarkman (El Lopo), Ravi Kapur (“Local Food” with a Hawaiian Twist), and more. Explore the arts with James Bacchi (#InTheSky), Mark Decena (Kontent for Change), and Sarah Arnold (Capturing a Concert). San Francisco is rich with hidden gems and raw talents. We couldn’t be more thrilled to introduce you to them in this issue. Enjoy!

JEANETTE SMITH Contributing Editor

TECHstyle SoftWEAR Surface & Shape installation Shanghai MoCA Butterfly Dream installation (opposite)

quenlife.com

STORY BEHIND THE COVER

BY: JEANETTE SMITH & TRYSTANNE CUNNINGHAM STORY CONCEPT BY: BRIAN ESTERLE PHOTO CREDIT: CHARLES SCHOENBERGER MODELS: DEXTER SIMMONS & XUE XUE ZHA HAIR STYLING: ROBERT DOUGLAS MAKE UP: ERNESTO ROBLEDO CELESTINE PEARL URBANO WARDROBE DESIGNS: JAD RACHA ACCESSORIES: LANCE VICTOR MOORE PHOTO RETOUCHING: NATALYA BELAYA

Story Behind the Cover

S an Francisco is a city at the forefront of change, but rising changes from the tech boom have been slowly pushing out the

arts and culture that make San Francisco so unique. As soon as Editor In Chief and Founder of TrooRa [Trystanne Cunningham] noticed the beautiful, bespoke jeweled masks from San Francisco-based designer Lance Victor Moore, she knew it would be the perfect showcase for our issue’s theme and the feature of our cover shoot. The photoshoot combines the trials of being alone and the equally arduous journey to knowing oneself. The concept for this story, envisioned by Brian Esterle, was to reveal how much “We are more alike, my friends, than we are unalike.” to quote the late Maya Angelou. Our models—Dexter Simmons and Xue Xue Zha—put on their masks as they first journey through themselves, asking “who am I?” The models must feel warmth in their own skin.

In one shot Dexter, puts the mask on, sending a jolt of confused emotion. Not knowing whether it’s ecstasy or pain, they are caught between the electric feeling of being in the moment while being cupped by a temporary fear. In the space between, they know they belong anywhere. Xue Xue meanwhile emerges and stands pensive as something tickles her mind. She contemplates who she is and who she wants to become. In one shot, Dexter having put the mask that cleverly transforms into a crown, Xue Xue radiates newfound confidence as she begins to realize self-love through this exchange.

In the space between, they know they belong anywhere.

Eventually, the models meet. Xue Xue and Dexter steal glances at one another and a myriad of thoughts are translated. “Can I trust you? Who are you? You don’t know what it’s like to be me.” We see in their wardrobe—designed by Jad Racha—how they have grown independently comfortable. While their journeys are independent, there is a recognition that we all must face a similar path to self realization. “We wear a facade like a mask to show a different person than who we are, but [underneath] we’ve really been the same all along,” says Trystanne Cunningham, Producer of our cover photo shoot. “We don’t need to hide ourselves. [Masks] should be for play, jewelry and beauty. [As she chuckles] “also as protection during a global pandemic, but always in a fashionable way whenever possible, ALWAYS Jouge it up.” By acknowledging and loving their differences, the models finally come together, proving community is a superpower. “The fact is, everything is better together. Diversity is better. Unity is better. If we want to see real change in the world, we have to acknowledge that we are all products of our environment.

Separation is a poison; community is the future,” says Brian Esterle, Associate Co- Creative Director of the San Francisco Issue ’21 photoshoot. There’s no better way to embrace community than by showcasing shoot. The exquisitely designed masks were handcrafted by Lance Victor Moore and are paired with jewelry from his accessories line. Made of materials varying from metal spikes, glass, gems, bone, jewels and many rare components. San Francisco’s talent within our

…show diversity and inclusivity, and that we should all be more community-minded.

The wardrobe designs are from Jad Racha’s bridal collection. The makeup, by Ernesto Robledo and Celestine Pearl Urbano, is boldly minimal. And hairstyling by Robert Douglas perfectly complements each model, capturing their unique beauty. The styling and curation of the shoot was a collective collaborative effort led by designers Jad Racha and Lance Victor Moore and TrooRa founder & Creative Director Trystanne Cunningham.

Of course, none of these beautiful images would be possible without our visionary photographer, Charles Schoenberger, and brilliant cinematographer, Bro Jackson. Our two-day cover shoot was supported by an incredible team including Set Coordinator Grace Hendricks, Second Camera Drazen Grujic, Video Assistant Jose Figueroa, Camera Assistant Nicole Schlaeppi, Production Assistant Kyle Khemmanivong, Cinematographer Assistant Dontae Blinks and photography retoucher Natalya Belaya.

and their community belongs to them… it is because they refuse to see.” The TrooRa Tribe would like to take this opportunity to thank Johnathan Rachman and Judith Ibanez of Johnathan Rachman Designs. Pearl Nguyen and Lawrence Braitman who so graciously opened their home to us for our first day of the photoshoot. In addition, Nate Bourg and Paul Miller of The Academy SF Social Club who hosted our second day of shooting at their exceptional location in the heart of the Castro. We value your time and efforts and are very grateful to all of you for helping to make all of this possible. Thank you!

“The whole idea behind the photoshoot was to show diversity and inclusivity, and that we should all be more community-minded,” says Cunningham. She concluded with another quote from the impeccable Maya Angelou’s poignant last words “There are people who go through life burdened by ignorance because they refuse to see. When they do not recognize the truth that they belong to their community

Photographer: Elias Gurrola instagram.com/eliasgurrola twitter.com/Elias_Gurrola

facebook.com/eliasgurroladesign pinterest.com/eliasgurrola/_created eliasgurrola.com

Contents

Story Behind The Cover 26 STORY BEHIND THE COVER THE SAN FRANCISCO ISSUE ‘21 JEANETTE SMITH &

TRYSTANNE CUNNINGHAM Read the story behind our San Francisco Issue ’21 Cover

Home Design & Decor 54 FROM EAST TO WEST BY: NIZIE LOKMAN Interior Designer Jonathan Rachman - Letting his heart be his compass 68 JEAN CLAUDE ROCHAT - ARBOR UPCYCLE BY: NIZIE LOKMAN From Waste to Custom Home Interiors 78 LET’S GET SOCIAL BY: NIZIE LOKMAN Social and community connections - The Academy San Francisco

104 STATEBIRD PROVISIONS BY: CARY WONG Flying Free 114 ACQUERELLO BY: CARY WONG More than a Chef 124 SORREL BY: CARY WONG California Dreaming 132 EL LOPO BY: CARY WONG El Lopo 140 GOLDIE LOX BY: CARY WONG Goldie Lox 148 THE VEGAN HOOD CHEFS BY: CARY WONG The Vegan Hood Chefs - Ronnishia Johnson and Rheema Calloway’s obstacles and triumphs in the vegan food industry

Culinary 86 LIHO LIHO

96 NOPA BY: CARY WONG Staying Power

BY: CARY WONG “Local Food” with a Hawaiian Twist

1 04

San Francisco Issue 2021

154 MOCHILL MOCHI DONUT BY: CARY WONG Mochill Mochi Donut 162 LA COCINA BY: CARY WONG La Cocina 168 OX AND TIGER BY: CARY WONG This Japanese-Filipino pop-up is a true story of yin and yang 176 EVOLVING AUTHENTICITY BY: DANIELLA SCHOEMAN Chef Chris Bleidorn’s Birdsong 186 SEVEN STILLS BY: CARY WONG Seven Stills

212 SARAH ARNOLD PHOTO BY: GRACE HENDRICKS Capturing a Concert 222 SAN FRANCISCO RAPPER FRAK BY: CRISTINA DEPTULA Frak 228 ERYN KIMURA BY: MICHAEL DAKS Eryn Kimura 236 RAPPER KALY JAY’S ARTISTIC JOURNEY BY: CRISTINA DEPTULA Rapper Kaly Jay’s Artistic Journey - Individual style raised in the Western Addition’s jazz and funk milieu 240 LA DOÑA BY: MICHAEL DAKS How multiculturalism has influenced one singer- songwriter’s debut album

246 #INTHESKY

BY: MICHAEL DAKS James Bacchi captures the energy of San Francisco through his mobile photography

230

258 RENT CHECK BY: GRACE HENDRICKS Rent Check 262 SINGER AND SONGWRITER LUKE DAVID BY: CRISTINA DEPTULA Singer & Songwriter Luke David 266 STUNNAMAN BY: CRISTINA DEPTULA That’s A Rap 270 KONTENT FILMS - MARK DECENA BY: GRACE HENDRICKS Kontent For Change 276 WINDY CHIEN BY: MICHAEL DAKS Windy Chien

226

Art Music Film 196 SIRRON NORRIS

BY: GRACE HENDRICKS Blue Bears and Burgers - From commercial artist to recognizable muralist to animator, Sirron Norris is an all-around artist who only continues to grow.

Uniquely Hawaiian Skincare From Soil to Skin to Soul

honuaskincare.com

352 THE RETURN OF COUTURE BY: GRACE HENDRICKS In a world increasingly geared towards commodity and convenience, Couture reestablishes style through craftsmanship and individual client care. 358 DANIEL GEORGE BY: GRACE HENDRICKS Fashion Is Back 364 MABEL CHONG JEWELRY BY: CRISTINA DEPTULA Uncivilized Elegance 372

APOTECA (FASHION) BY: NEHA SURADKAR Fashion Pharmacy 380 TOKYO GAMINE BY: CRISTINA DEPTULA A Collaborative Journey of Resplendent Design

424

3 1 0

Fashion & Accessories 300 LANCE VICTOR MOORE BY: MICHAEL DAKS We unmask the man behind the stunning bespoke mask creations worn by A-List Celebrities 312 FASHION DESIGNER JAD RACHA’S INSPIRATION BY: CRISTINA DEPTULA Clean Modern & Timeless Reflecting Classic Elegance 320 THE EXPRESSIONIST BY: NEHA SURADKAR For Designer Colleen Quen, each piece is art, an inspiration and an expression of herself 338 STELLA FLUORESCENT BY: NEHA SURADKAR A Radiant Lens - Accessories Designer Tiersa Nureyev’s Stella Fluorescent

Travel 390 OFF THE BEATEN TRACK BY: CRISTINA DEPTULA San Francisco Neighborhood Gems 400 REDEFINING HOSPITALITY BY: CRISTINA DEPTULA San Francisco’s Viceroy Hotels Give Homage to Art, Serenity, Beat Poetry and Rock and Roll

380

Wellness 422 SPLASH OF INSPIRATION BY: CRISTINA DEPTULA Archimedes Banya: Combining healthy spa traditions from ancient world cultures 428 POSH GREEN BY: GG BARRON Posh Green 434 SUSTAINING POT BY: GG BARRON One of San Francisco’s longest-running cannabis dispensaries has undeniably left its mark on the city’s history and it continues to pave the path for its future 440 THE DUTCHMAN’S AMSTERDAM BY: GG BARRON San Francisco’s Amsterdam Cannabis Dispensary Shop

452

470

Beauty 444

470 FOUNTYN BY: NEHA SURADKAR Healing with Needles Science & Innovation 480 THE BIG PICTURE COMPETITION BY: STEVEN BEDARD California Academy of Sciences’ renowned Big Picture Photography Competion celebrates some of the world’s best photographers and the year’s most striking images

BALANCED BEAUTY BY: NEHA SURADKAR A boutique beauty haven driven by thoughtfulness, relationships, sustainability and passion 452 LAVISH EVERGREEN SKINCARE BY: NEHA SURADKAR Herbalist Sarah Buscho creates a plant-based skincare brand connecting us to the planet 462 FLORAMYE BY: NEHA SURADKAR Good for you Good for the planet

Hand Crafted Jewelry & Accessories Sustainable Materials Environmental Responsibility

Instagram: @stellafluorescent Pinterest: @stellasfsf

01 GRACE HENDRICKS Writer 02 CARY WONG Culinary Contributing Writer 03 CRISTINA DEPTULA Contributing Writer 04 JEANETTE SMITH Contributing Editor - Editor's Letter 05 MICHAEL DAKS Contributing Writer/ Photographer 06 NEHA SURADKAR Beauty Contributing Writer 07 NIZIE LOKMAN Travel & Wellness Contributing Writer 08 SHERDELLAH ANUNCIADO Editorial Design Director 09 TRYSTANNE CUNNINGHAM Contributors OF THIS ISSUE

Editor In Chief, Founder, CEO

08 09

A-B C-D ALEX FRAKNOI AMOS NACHOUM ANDREW CURRY ANGEL FITOR ANITA B SPA @ACESINCE1990 BIOGRAPHIC MAGAZINE

E-G ERIC WOLFINGER FRAN RUBIA Photographers Credit OF THIS ISSUE

CALIFORNIA ACADEMY OF SCIENCES COLEEN QUEN COUTURE DARIUS TARELA DAVID ENLOE DONTAE BLINKS DOUGLAS FRIEDMAN DRAZEN GRUJIC

BIG PICTURE NATURAL WORLD PHOTOGRAPHY COMPETITION BRO JACKSON CHARLES SCHOENBERGER

H-K N-P Q-R S-U V-Z L-M HANNAH WAGNER JAMES BACCHI JO-ANNEMCARTHUR JOSE FIGUEROA JUSTIN BUELL KALY JAY KARI ORVIK @K.BAARDE RALPH PACE RICHARD VAN RYAN TISCARENO T I SCARENO LINDSAY MILLER LUKE GONHES MARK DECENA MICHAEL ALLEN MICHAEL KEENEY MICHELLE K MIN MICHELLE K VALBERG MOGL I MOLLY DECOUDREAUX @_NATALIEALEMAN NATALYA BELAYA (IMAGE RETOUCHER) NICK KANAKIS NICOLAS REUSENS NICOLE MORRISON PETER MATHER

SARAH ARNOLD SARAH BUSCHO SARANGNAIK SOFI PENCHER SUSANNA SCOTT SHANE KALYN TESSA CHEEK @THALIAGOCHEZ TIM SANTOS TORIN NIELSEN

VICEROY HOTEL GROUP VIOLETTA GONZALEZ YUNG-SEN WU

STONE AND SAWYER .COM

Designed and hand-produced stoneware ceramic table lamps from the Catskill Mountains of New York

TrooRa Magazine LLC • A Fortunest Group PO BOX 152 • Brisbane CA 94005 • 833∙755∙7273 hello@trooramagazine.com trooramagazine.com

Pinterest Facebook Linkedin Spotify

Welcome to TrooRa Magazine. As we embark on our third year of publication, we would like to take this opportunity to thank you for your support. We are pleased to announce that on [September 1st 2021], we are rebranding our [Name/Logo/Icons and Branding Kit] as part of our rebranding strategy. This step’s major idea is to strengthen our growth and commitments by helping our customers identify with our brand in the marketplace. The changes will be effective from [September 4th, 2021] on every platform. We would like to take some time and thank you for your time with us. TrooRa stems from Truly Rare. As the founder and editor-in-chief of TrooRa Magazine, I wanted to stay true to my roots by keeping the creole version “Ra” of the word “Rare” in the brand name. My vision to create a space for the unheard and provide a platform for unique talent in all industries has always been a dream. My passion to inspire and be inspired, to amplify voices that are yet to be heard is filtered through each and every story shared in this publication. My team and I forage the corners of the world for inspiring stories packed with individuality. By partnering with passionate creatives, artists and entrepreneurs who are looking to gain exposure through an organic lens, we proudly connect the unheard with individuals that admire TrooRa’s diverse inclusive exclusivity. By reading TrooRa Magazine, we hope to motivate your mornings, inspire your afternoons, energize your evenings, and spark your curiosity at the turn of every page. Against the grain of the mainstream, TrooRa Magazine features a wide range of lifestyle topics, thought-provoking articles, beautifully curated and presented, immersing our readers in a sophisticated and luxurious experience. In a world of conformity, TrooRa Magazine is daring you to stand out. By connecting our readers to insightful stories, brands and meaningfully crafted products across the globe we hope to continue to inspire. TrooRa is a lifestyle brand for the bold, the curious and the unheard that offers an organic and personal journey of learning, growth and reflection alongside a community of unique individuals. Our vision is for each individual to discover what makes them truly rare.

THE WORLD’S FINEST HIDE RUGS

kylebunting.com

Interior Designer Jonathan Rachman From East to West BY CRISTINA DEPTULA NIZIE LOKMAN, FCIM PHOTO CREDITS SUSANNA SCOTT @SUZANNASCOTTPHOTO

DOUGLAS FRIEDMAN @DOUGLASFRIEDMAN JONATHANRACHMAN.COM

“Sometimes [you have to] expect the unexpected. I never expected to meet Marc Jacobs, but one thing led to another. Marc Jacobs and his company deserve credit for allowing me to break through into interior designing.”

I ndonesian-born interior designer Jonathan Rachman, founder of San Francisco-based Jonathan Rachman Design, has crafted a beautiful path in life. He overcame childhood struggles to become a success on his own terms. Named one of America’s Top Designers, he speaks openly about his childhood, his mission to inspire compassion, humility, and love, and his breathtaking work that combines design elements from all corners of the globe.

Love Prevails

Rachman was born in the small town of Tanjung Karang in the province of Lampung on the Indonesian island of Sumatra. He had a difficult childhood, experiencing bullying and abuse. Fortunately, his late adopted sister Wewe’s love and support gave him the strength to heal. He decided to share his journey of growth and forgiveness through his first-ever memoir, The Garlic Peanut Story.

“Initially, I was planning to write a letter to my late sister’s children in loving memory of their mother from my perspective. However, I realized that this story is more than [just about] my family and me, so I decided to write a memoir instead, ” Rachman recalled. He hopes to inspire and help others who have gone through similar experiences, including children from remote parts of the world. “I remembered when I told my very religious parents about my sexuality and my relationship with my then-boyfriend, now husband. They simply told us: love prevails. Faith, hope, and love will always win.”

As he reflected on his experience, he admitted, “Yes, [the experiences] are a part of me and how I grew into the person that I am today.” He added, “I am a survivor, and if after all my adversities I can be where I am today, so can anyone. I want to pay it forward and share [my] blessings through the good, bad, and the ugly parts of my story.” He hopes to inspire others.

Professional and Cultural Influences

Rachman originally studied fashion and hospitality management in Switzerland. Interior design was not the career he planned for, but as he says, opportunities landed in his lap and he chose to follow them. “Sometimes [you have to] expect the unexpected. I never expected to meet Marc Jacobs, but one thing led to another. Marc Jacobs and his company deserve credit for allowing me to break through into interior designing.”

Rachman’s inspirations come from people he admires, including Jacobs, but also from the artwork of the many places he has lived and visited. In Sumatra he was exposed to sculptures, textiles, carvings, stonework, architecture, paintings and cultural ceremonies. European architecture and design also inform his work, particularly that of France and Switzerland.

These various aspects of Rachman’s past come through in two of his product lines, the Sisters and the Brothers Collections.

The Sisters Collection : Designed for Ellis Dunn. With both Eastern and Western design influences, these fabric patterns are inspired by women. “Throughout my life, a woman not only gave birth to me, but women helped raise, sustain, and lift me.” This collection is an homage to the women in Rachman’s life. They are feminine and soft, yet powerful and strong. The Brothers Collection : This line takes a progressive approach regarding what it means to be male. It is a tribute to all the male figures in Rachman’s life. They are kind-hearted males with softer masculinity. The ideology translates into the textiles by using subdued colors that create a perfect balance.

Professional Recognition and Personal Happiness

Jonathan’s most recent accolades include his much-lauded design installation for the living room of the 2019 San Francisco Decorator’s Showcase , inspired by Houghton Hall and Lady Rose. His work has been published in ELLE Decor, Vogue, The English Home, Travel + Leisure, Harper’s Bazaar, Dolce, House Beautiful, and Luxe, among others. Jonathan is also included in Maria Spassov’s book, Celebrity Designers: 50 Interviews on Design, Architecture, Life and the Louis Vuitton City Guide . He is working with a renowned light fixture company to design a lighting collection and developing his own fragrance and candle line. He is also creating a coffee table book with Dean Rhys Morgan that will be published in 2021 by Flammarion. Having lived in San Francisco for more than 35 years, Jonathan is grateful to be happily married for close to 28 years now and to be blessed with an astonishing 15 godchildren. As he puts it, “My thirst has been quenched—both personally and professionally.”

Plant-based designs bringing the outside in & celebrating the natural world fableandbase.co.uk

Soul Trees to Custom Home Interiors BY NIZIE LOKMAN, FCIM PHOTO CREDIT DAVID ENLOE @THEENLOECREATIVE

The only “tree-to-table” company in San Francisco, Arbor Upcycle has created an innovative new milling machine that moves another notch on its interior wood slabs offerings

The rare local and historical wood material from the city’s oldest residents was less appreciated in the past. “It was disappointing to see San Francisco’s urban lumber go to waste for years,” said Jean Claude Rochat, owner, and CEO of Arbor Upcycle. Rochat, who was always

fascinated with trees, recalled he had an epiphany moment as he looked at the urban forest of San Francisco before he founded the arbor company.

MAKING A SOUL DIFFERENCE Rochat is an arborist by profession. He attended an arborist school in Switzerland and later gained a broad knowledge and deep experience in agriculture in America. He initially started a tree service with his co-founder Gui. He built the parent Arborist Now Inc. together with Remy Hummer. He and his co-founders, Gui and Remy, realized that it’s up to them to salvage and repurpose the urban forest, which has beautiful authentic woods. They made a meaningful action to change the status quo, and Arbor Upcycle was born with the mission to share their work back with the community. Currently, Arbor Upcycle is the only company in San Francisco dedicated to salvaging and milling downed trees in San Francisco.

Believe in your epiphanies. Believe in yourself. Take action. And watch the world conspire to support you.”

-- ELISE BALLARD

7 1

Established in 2010, they removed trees that were seen as unwanted wood to turn them into a natural treasure of beautiful artistic interior furnishings. They did this by upcycling and transforming unwanted industry by-products into new and improved materials of equal or better quality. By harvesting and upcycling the local trees that have to come down, they have preserved the history and soul essence of the tree here in San Francisco and the Bay Area for homes, office spaces, and showrooms.

DISTINCTIVE DETAIL OF THE SOUL TREES From tree-to-table, Arbor Upcycle builds furniture exclusively from San Francisco trees that are destined for the landfill. The vivid contour,

especially the live-edge wood, gives a sculptured quality. The beauty lies in the unique shape of the lumber slabs and in the grain of the wood which shows its character. If you appreciate natural wood designs, you may be drawn to these kinds of live-edge furnishings. No two pieces are alike, and not all live edge slabs are created equal. They also retain the wild spirit and character of the tree in each piece with a Tree ID History tracking system. This system makes Arbor Upcycle stand out as it identifies the true species and neighborhood in San Francisco where the tree once stood.

CUSTOM-MADE FROM SAN FRANCISCO What is interesting about Arbor Upcycle is the fact that it also serves DIY consumer markets. You can create your own unique item with ready-to-use slabs; even the most casual do-it-yourselfer can build stunning pieces for their home. Within the San Francisco area, there are a good number of DIY woodworkers who enjoy creating their own masterpieces for their homes. However, most don’t have space or budget for the larger tools and machinery needed to finish projects completely. Arbor Upcycle addresses this issue by providing planing and milling services. They can custom mill to whatever size customers need, surfacing and planing pieces up to seven feet wide using their Woodpecker router sled. The Wood-Mizer LT40 can mill logs up to six feet in diameter and up to twenty-one feet in length, while the Alaskan Mill can mill logs up to five and a half inches wide and of infinite length.

OPTIMISING MORE WITH THE MILLING MACHINE Arbor Upcycle has also made a massive breakthrough with the latest creation of Lucas Mill Super Slabber. It’s very exciting to know that bigger and better slabs are in the making. It also means an increased inventory for Rochat and his team. Previously, they could only mill logs up to six feet in diameter. But now, it allows Arbor Upcycle to mill logs up to nine feet in diameter. “We are so fortunate to be a small but mighty and ever-growing company and are proud to be able to upcycle as many trees as we can around the San Francisco Bay Area,” Rochat explained. Arbor Upcycle not only helps with world sustainability but also means carbon sequestration for our environment,

historical salvage of San Francisco’s past, and a unique local lumber resource for the community. The only tree to-table in San Francisco has taken a new meaning from waste and created something unique and purposeful.

yoursustainablehome.com

Social and community connections night and day at the happy place—The Academy San Francisco

M ental health has taken a toll on humankind since the pandemic invaded our world. For too long, we have been asked to practice social distancing and limit physical interaction, creating individual isolation. Staying at home and confining ourselves within our four walls rattled our cages to be free. Revitalizing our sense of belonging, The Academy San Francisco (academy- sf.com) is an LGBTQ+ social club that opens doors for community members searching for authentic human connections. Regardless of race, ethnic background, gender orientation, or any other factor, The Academy creates a happy place where everyone feels included. It is a true landmark of inclusion and diversity in the Bay Area.

The Academy. Showroom.

“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” I think this beautiful quote by Mary Angelou is really consistent with our mission and purpose as a club.

-- NATE BOURG, CO-FOUNDER OF THE ACADEMY-SF

A New Beginning Nate Bourg, the co-founder of The Academy, shared his insights and defined the narrative of who they are and what they stand for. Before starting The Academy, Nate’s background was all music-related. At the time, he met his business partner, Paul Miller, while working at the San Francisco Symphony. One day at lunch, Paul mentioned he was looking at a property that had a fascinating history and potential. Once they walked inside and started thinking about it, the idea began to form, and about seven months later, the two founders opened The Academy.

The Academy. Main Room. 1920.

“My experience in the months following The Academy’s opening was both exciting and challenging. Because we were building the business from nothing and had very little budget to work with, our efforts to promote and shape the narrative of who we are were largely done by word of mouth. This can be an amazing way to amplify, but it also can be difficult when people have their own slightly different interpretation,” Nate explained. Nate realized that some people looked at The Academy as elitist or exclusive rather than a welcoming community space. With any membership-based club, this might be a universal challenge, but it is one that they have faced head-on from the start. It’s from there, The Academy found its mission with clarity—Belongingness. Human Connection Nate expressed, “The Academy, to me, is a place to belong and feel part of a close-knit community. It represents something that we felt was missing in San Francisco, particularly [for] the LGBTQ+ community.” The Academy’s mission is to promote genuine social interaction, contributing to our society by uniting diverse people through shared experiences. A social club offers an alternative to a traditional nightclub. Instead, it allows its members to meet people from various communities and cultures in a relaxed environment. The founders of The Academy always stay true to their mission and vision and look to their values to guide

them, no matter what they are working on.

Home Away From Home

Since 2017, 2166 Market Street has been a sophisticated three-story club with beautiful design-forward interiors. You feel the artistry as you enter the premises. The originality and authenticity of its history give an enriching experience to its members. Capitalizing on the history of the Castro building— once a clock shop, a leather bar, a sex club, and a restaurant, among other businesses—The Academy branded the premises as a happy place to be, a home away from home. And it’s a place where a lot of their members have made life-long friends. Academy Daylight With the birth of their new daytime program, Academy Daylight, more memories and friendships will be created. The social club stands by its mission by delivering inclusion and diversity not only in the evening but also in broad daylight. The daytime program is currently only on soft launch right now. “It is definitely going to be exciting and cool to see how people use the space during the day. They might come in for a coffee or glass of wine, do a little bit of laptop work, or meet a friend to catch up. It’s a nice, quiet, comfortable space to get away from the office; or home office, as the case may be these days,” said Nate. Other than making its members

feel they belong, The Academy values inclusion and diversity, both of which are embedded in its mission. When choosing their members, they actively seek out a broad range of backgrounds and experiences. They recognize your race, religion, ancestry, national origin, age, disability status, medical condition, sexual orientation, gender identity, occupation, income, and even marital status are all essential parts of who you are. Still, it warms the heart more to know there will never be factors standing in the way of your membership at The Academy.

Nate Bourg

Paul Miller

WE PRODUCE ALL OF THE BEERS USED TO MAKE OUR WHISKEYS & ARTISAN SPIRITS

sevenstills.com

“

with a Hawaiian Twist Local Food ”

Chef Ravi Kapur and Liholiho Yacht Club

BY CARY WONG

CHEF PHOTOS BY MEDIA RAW IMAGES

T life story of Chef Ravi Kapur seems to revolve around Hawaii and San Francisco. His mother is Hawaiian Chinese and his father is from India. They met in the Bay Area but returned to Hawaii to get married and stayed there afterward. Chef Kapur was born and raised in Hawaii and grew up in a multi-ethnic community with relatives and friends from all over the world. His family really enjoyed eating but the practice of enjoying and sharing food together made the biggest impact on him. Everything was shared and not meant to be kept to oneself. That individualistic idea was completely foreign to him. “The trend of family- style, it’s pretty hilarious,” he says. “To me, it's not a trend. It's just how it's always been and honestly how it should be.” Though he grew up watching cooking channels and Food Network he never imagined having a career as a chef. During his college years, he started cooking for friends for fun.

at restaurants in New Mexico but eventually returned to the Bay Area and started working with Nancy Oakes. He progressed up the ranks, eventually ending up as the Executive Chef and the partner of Prospect Restaurant, which received 4.5 stars from The San Francisco Chronicle. He is very proud of his Hawaiian heritage. As a result, you may be surprised to learn his real thoughts about the general renewed interest in Hawaiian food in the past few years. A lot of people scroll through Instagram to see streams of Tiki bar videos and poke bowl images because these are exciting. In Chef Kapur’s mind, however, it is very hard to define what true Hawaiian culture is.

“The trend of family-style, it’s pretty hilarious,” he says. “To me, it’s not a trend. It’s just how it’s always been and honestly how it should be.”

Eventually, he made the move to eschew college and instead attended culinary school in San Francisco. He worked

For example, he explained that when tourists stay at a Waikiki resort for vacation, their experience is limiting their idea of what Hawaii is. That impression is very different from that of the locals who work and live there. The realities between these two experiences are vastly different. To Chef Kapur, if someone visiting is truly interested in the local culture, they should take a moment to connect with those who live on the islands; attempt to understand their views and taste their day-to-day meals. Try not to take things at face value since so many traditions have been exploited by marketing to “get the clicks and (entice tourists to) do this and buy that.” Moreover, the Hawaiian identity was constantly being altered and shaped by those who influenced it throughout history. Starting with Polynesians who discovered Hawaii, onwards to

the British missionaries, then the Americans, and finally the various ethnic groups that put down their roots on the island. There is a distinction between the traditional, historical Hawaiian food and what is called “local food.” The former refers to the original Polynesian traditions that were mostly passed down orally and are very difficult to recover. For traditional fare, the Hawaiian Taro is one of the main culinary pillars. The leaves are used in stews, as well as for wrapping fish, chicken, and beef or pork Lau-laus that are cooked in an underground oven. The heart of the root is pureed and fermented to make Poi, a Hawaiian dietary staple. And fresh fish, of course, plays an important part as well.

Meanwhile, local food—what a lot of people consider “Hawaiian food”—is comprised of a beautiful layering of immigrant cultures. In Hawaii, everyone from Japan, Korea, China, the Philippines, and beyond all exist together, honoring and recreating the foods from their homelands. So, these dishes were cooked with the ingredients available on this small Pacific Island with their own twists. As a result, things like chicken long rice, saimin, and poke bowl were created. The Hawaiian ingenuity shines through as they cook with whatever they have, blending in other cultures in a fluid but beautiful way. “That's kind of how my cooking is informed,” says Chef Kapur. “I've never said I cook Hawaiian food. I respect and honor what that means so much that I wouldn't just throw that around. But I am a Native

Hawaiian; so yes, that does inform my cooking.” He loves to create a great environment for people to have a good time through tasty food and beverage, but also with friendly service. While his restaurants translate that energy and atmosphere perfectly, he got his start in the industry by running a pop-up. When he started his Liholiho Yacht Club pop-up in 2012, his approach was to express himself through cooking. It was a financial decision as well because pop-up restaurants were not common at the time. Instead of setting things up like a catering service or a private event, Chef Kapur wanted to feel the raw energy from service, so he took reservations and staggered them as a restaurant would do so.

Then in 2015, Chef Kapur opened the Liholiho Yacht Club brick-and- mortar location in San Francisco’s Lower Nob Hill neighborhood. “I already kind of had the experience of how to make sure all aspects (of a restaurant) would run… I have had a lot of work prior to the pop-up in the industry executing at a high level,” he says. “So, the challenge wasn't so much ‘Oh, how do I do this? How do I order? How do I book the tables?’ (It) was to define what it was, or what it would be, but not getting so caught up in the future.” Coming out of the pandemic, he and his business partners have made steps to provide equity to every member of their team. It means that the partners will get less of the pie. The hope, however, is that it will help change the old industry model that was not working for most. That way, the future will be sustainable for everybody involved.

One of his favorite Bay Area restaurants: Rintaro

In terms of the food, Chef Kapur really likes the new chicken wings. They are deboned, stuffed with sticky rice, then double-fried with butter along with a spice blend that is very tasty.

Another staple on the menu is the house-made Spam steak made from ninety percent pork and ten percent ham. For Chef Kapur, it is a healthier way to tap into the nostalgia of Hawaiians who grew up eating it. And despite being a food item

that is looked down upon by the United States mainland, it is part of the history; representing where things came from and where they will go. “It is a door that could be opened if people want to learn more about Hawaii,” he says.

Healthy Eating Tasteful, Playful & Beautiful

Certified organic, 100% vegan Real Food Dressings Carefully selected Blends of premium oils & Ingredients From artisan producers committed to sustainability Gluten-free, soy-free, nut-free, dairy-free - no garlic

The Story of Nopa and Chef Laurence Jossel Staying Power By Cary Wong

A restaurant is a notoriously difficult business. Places open and close at the drop of the hat due to various reasons. Those who manage to stay in business, remain successful, and eventually become icons are few and far between. Chef Laurence Jossel and Nopa have undoubtedly achieved that and more. Born in South Africa, Chef Jossel moved to the United States in 1978. Not an academically gifted person, he began cooking in San Francisco back in 1991 and has been a chef in town ever since. When he started Nopa in 2006, it was open seven nights a week until 1 AM in addition to serving two brunches. The initial target audience was those who worked in the restaurant business—servers, bartenders, cooks, and others—who finished

their shifts after 10 o’clock before visiting the establishment. At its peak, it served almost four thousand customers weekly. As time moved forward, however, San Francisco changed. It became a much more technology-driven town and is now too expensive for restaurant people to call home. A lot of food and beverage workers moved outside of the city limits. It seemed like cooks and other industry workers had disappeared from San Francisco. “When you have to get on a bridge and drive for a little bit, you're not going to come in and have a beer. You're going to get home,” he says. As a result, he saw a steady decline in the number of restaurant guests. So, he dialed back the hours five years ago to close at midnight during the weekend, and 1 AM for the weekends.

The pandemic, however, gave Chef Jossel a chance to completely re-evaluate the business and make some necessary changes. To him, the past year has given him a chance to be brave. Instead of perfecting a particular recipe, he was able to look at his life and determine what he wanted to do. He was able to decide what makes him happy and use that as a catalyst for change. As a result of the soul-searching, he formed a partnership with a charity called Food Runners, which picks up excess food. That, along with other initiatives like World Central Kitchen and SF New Deal, allowed Nopa to stay open by packing $10 boxes for various shelters. Seeing as many previous front of house staff returned to their homes outside of California or decided to leave the restaurant business, Chef Jossel was able to hire a completely new crew. He promoted people within the business and awarded those who stayed with better titles and salaries. He also earned and re-earned the support of the

neighborhood since Nopa never left but continued to serve the community with their to-go boxes and to-go bags. From a macro perspective, Chef Jossel thinks that San Francisco was a great food city before, but it is now facing some headwinds. The cost of living is so high that a lot of talented people have moved out. Other American cities now have deeper talent pools because industry workers can afford to live in those places. For him, the key to getting San Francisco restaurants back to where they were lies in creativity and industriousness. Restaurants need to figure out how to do more with less labor and provide more inspiration for newcomers who are working their way up. In his mind, however, there are still advantages that made San Francisco an important place to cook. The first is the presence of a knowledgeable clientele. The people coming into restaurants really know the difference between good and bad products. For example, they understand what organics mean and they know they want healthy food.

100

The second is the sheer number of choices available. As the number of restaurant options increases, so too does the quality rise. Every restaurant in town is held to a high standard. If an establishment fails that benchmark, it would not be able to survive for long. Finally, California is blessed with long growing seasons and great source ingredients. When Chef Jossel speaks to his friends in New York or Washington, they chat about the fact that there is great produce everywhere. However, the California seasons are just longer. For example, there are amazing peaches in New York—though they may only be available for three weeks. In San Francisco, fresh peaches are available for two months! That is something very exciting to him. In terms of food philosophy, Chef Jossel prefers simple recipes with just two, three, or four ingredients. He makes sure

A few of his favorite Bay Area restaurants: Robin Delfina LoLo

he does not overcook or undercook, over-season or under- season the dish. “Just cook it properly, make it shiny on

his process with us. In his opinion, everything starts with the chicken itself. Get the highest quality poultry you can at a very fresh butcher. Brine it with a salt-sugar-water-herb solution for three or four hours after cutting into similar- sized pieces. After brining, soak it in buttermilk and toss with a mixture of flour, cornflour, salt, and cayenne pepper. Deep fry them at 300 degrees Fahrenheit—it takes about 11 minutes to cook the chicken all the way through but maintain

the menu and then celebrate (it),” he says. Chef Jossel’s current

maximum juiciness and crispiness. To him, it is not impossible to make at home but it requires some technique and lots of attention to detail. It all goes back to his belief that if the base product is amazing, the chef only needs to facilitate and bring out its best. “Enlivening the ingredients… that's my job,” Chef Jossel says.

obsession is the perfect fried chicken and he was gracious enough to share

101

Fresh Craft Cocktails

Fresh Ingredients Only WIth Cold Press Juice Patented Fresh Tech No preservatives

drnxmyth.com

Statebird Provisions’ Chefs Brioza and Krasinski BY CARY WONG

@STATEBIRDPROVISIONS @ATOMICSTEW @HANDSTHATKNOWYOU

104

“We started to increase our love for cuisines in other (French) regions,” he says. “I wanted to decode cooking and I felt like that’s where the code or the philosophy lives, in French cooking. I felt like I cracked the code of food in the world and through that, I was able to kind of look through Italian, Spanish, and Asian cookery as well.”

I t could be argued that open-mindedness is one of San Francisco’s hallmark characteristics. From the hippie movement to the gay rights movement and on, the city has welcomed countless new ideas. The Bay Area is also incredibly multiethnic and very diverse. As a result, it should surprise no one that the same acceptance also applies to the culinary scene. That influence has been a crucial part to the story of Chefs Brioza and Krasinski, and their restaurant Statebird Provisions. Both San Franciscan natives, Chefs Stuart Brioza and Nicole Krasinski took winded paths to where they are. Chef Brioza graduated from Culinary Institute of America in New York while Chef Krasinski was trained in pastry and baking at the Red Hen Bakery in Chicago. They met as students, and in the year 2000 moved to northern Michigan to work together. As the couple finished their stints, they travelled the world to learn more about different food cultures and techniques. That path took them all over Europe and Asia. However, it was in France that something really awakened in Chef Brioza. They tried out all kinds of restaurants and stores

across the country – haute cuisine restaurants with Michelin Stars, neighborhood bistros, beloved bakeries, local charcuteries, acclaimed chocolateries and more – in Paris, in Lyon, as well those in different areas. “We started to increase our love for cuisines in other (French) regions,” he says. “I wanted to decode cooking and I felt like that's where the code or the philosophy lives - in French cooking… I felt like I cracked the code of food in the world and through that I was able to kind of look through Italian, Spanish and Asian cuisine as well.” After returning to San Francisco, they worked together again at Rubicon as the executive chef and pastry chef respectively. During that time, the idea of opening their own restaurant started percolating. Finally, they took the step of doing just that in 2012. Their ideal restaurant was one that presented the soul of cooking through the lens of everyday people and a place where they can explore cooking around the world. And that led them to the great idea of using dim-sum carts and trays to serve the food.

106

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140 Page 141 Page 142 Page 143 Page 144 Page 145 Page 146 Page 147 Page 148 Page 149 Page 150 Page 151 Page 152 Page 153 Page 154 Page 155 Page 156 Page 157 Page 158 Page 159 Page 160 Page 161 Page 162 Page 163 Page 164 Page 165 Page 166 Page 167 Page 168 Page 169 Page 170 Page 171 Page 172 Page 173 Page 174 Page 175 Page 176 Page 177 Page 178 Page 179 Page 180 Page 181 Page 182 Page 183 Page 184 Page 185 Page 186 Page 187 Page 188 Page 189 Page 190 Page 191 Page 192 Page 193 Page 194 Page 195 Page 196 Page 197 Page 198 Page 199 Page 200

troora.com