Dip-n-Dill, LLC

Oakland’s Buzziest Baker Wants Diners to Ask the Tough Food Questions | Eater SF

"Operating mostly as a pandemic pop-up and social project, Big Dill Kitchen is run by Helia Sadeghi, a young Iranian immigrant whose pop-up work has drawn attention even though the venture doesn’t make enough money to be a full-time business. Sadeghi doesn’t see herself as a business owner or an educator but uses the project to interrogate ancestral foodways and encourage people to ask questions about the food on their plates — from the nuance between samosas and Iranian sambooseh to the significance of simple ingredients like rice and yogurt. She’s building a website (planned for September) focused on recipes and “rants” about food misrepresentations, writes short explanatory blurbs for dishes on Instagram, and uses pop-ups and custom orders as ways to connect people and land through food." - Paolo Bicchieri