When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More
In the past 30 years, light artists have reimagined an art form that has always had the ability to turn the night sky, or a simple window, into luminescence. Last fall, the Yerba Buena Center for the Arts turned its southern glass wall into a parade of sound-sensing lights, Lightswarm, that changes with the movements of nearby people and things. Future Cities Lab, the San Francisco design company behind Lightswarm, has originated another notable light sculpture. Located by the YBCA's steps at 701 Mission, Murmur Wall will light up in arresting ways as it incorporates local trending search engine results and social media postings. Onlookers can offer their own contributions, which will feed into the Murmur Wall's data stream and light up the sculpture. What's trending in San Francisco? If you're walking by the YBCA, you can see firsthand — at least through light patterns that reflect the city's volatile internet habits.
Murmur Wall debuts Thursday at 6 p.m. and continues through May 31, 2017, at Yerba Buena Center for the Arts, 701 Mission St., S.F. Free; 415-978-2700 or ybca.org. More
Unfinished bowls at Jered's Pottery in Richmond, CA.
If you’ve spent any time in a waiting room, you’re no stranger to seeing magazines with countless mentions of “stealing a celebrity’s look” or getting tips from a “hairstylist to the stars.” For those that like to eat at home, you can now play along with the restaurant diner equivalent by making a trek to the East Bay to visit the “potter to local star chefs.” Who knew filling your cabinets with plates and mugs that many top San Francisco Bay Area restaurants use was so easy?
Look at that professionally made burrata, hiding back there.
It is fairly challenging to make burrata, the fresh, southern Italian cheese made from mozzarella and cream (stracciatella) inside a shell of pure mozzarella. Sourcing the curds can be challenging, but beyond a thermometer, you don’t really need much specialized equipment. Only technique.
By Mary Ladd
on Fri, May 15, 2015 at 2:00 PM
Belcampo Meat Co. Facebook
If memories of awkward pre-teen angst and gnarly, grey food on a cafeteria tray are what you remember from camp, the ability to trek to Meat Camps offers an adult chance to at least eat better. Picture grilling over a wood fire and glamping in Shasta Valley with sustainable meat operator Belcampo Meat Co. Belcampo just announced that it would offer two camps for this summer: women’s meat camp (August 6-9) and gay men’s meat camp (August 13-16).
Quick: What’s the difference between an Orgasm and a Screaming Orgasm? Do you prefer regular Blowjobs or Grandma’s Blowjobs? Who is the Surfer on Acid? What do you do if you’re opening a bar that has full liquor, but you’re a beer guy?
You start by going to bartending school, of course!
School is in session and if you're looking for a tasty extracurricular activity for your little tikes, Bay Leaf Kitchen has just the fix.
From whole animal butchery to kitchen safety, this fall's program lineup has something for children of all ages and skill level. Their fact sheet, based on previous programs, shows some of the benefits reaped. Now if only they'd offer programs for the adult children...
One of the big San Francisco food blog stories of this week was how Hutong restaurant is returning back to its previous identity of Betelnut after just about a month, right after a negative review from Michael Bauer dropped. Chef Alex Ong from the restaurant formerly known as Hutong and soon to be reintroduced as Betelnut leads a class on Asian braising and steaming at Tante Marie's Cooking School from 2-4 p.m. on May 8. Admission is $75.
Sushi making seems like such a veiled art, deceptively simple magic. Every year, Mikiko Ando, executive sushi chef of Delica Sushi Bar, pulls back that secret curtain and hosts a series of three hands-on sushi masterclasses that explore various forms of rolls, nigiri, and sashimi and offer knife skills for cutting sashimi and other ingredients. There are five more sessions this year, beginning with a roll course at Delica on April 15 and continuing through June. The three-hour instructionals are $100.
Break out your dungarees and get ready for Farm School.
On the heels of the news that Hayes Valley Farm, the demonstration farm and education center, is closing, 18 Reasons has announced a new series of classes called Farm School. The class description explains that it's not a "comprehensive how-to-start-a-farm class," but that it's "perfect for people interested in the politics and practicalities of small scale organic farming in the Bay Area."
Half of the ten-session course consist of lectures at 18 Reasons on the logistics and business of starting a farm, while the other half will be hands-on courses at the Bi-Rite Farm and Sonoma Garden Park in Sonoma.
Ever wanted to have your own infused vinegar business? Here's your chance.
In January California passed a new Cottage Food Law which gave aspiring bakers, picklers, candy-makers, and other home cooks to legally sell food they make at home. Now ForageSF, the organization behind the now-defunct, home-cook-heavy Underground Market, is teaching a series of March and April classes on what the law means for aspiring culinary entrepreneurs -- including several classes featuring Underground Market alums who have gone on to expand their cottage industries into well-known businesses.
Learn to capture rock crabs in Urban Sea Foraging class.
It seems to be pasta-making season now and Flour + Water (2401 Harrison) frequently offers multi-class series on making pasta, and the next one runs March 5 (flat noodles) and March 12 (stuffed pastas); both start at 6:30 p.m. and double as dinner. Take homes include a recipe book and fresh pasta to play with at home. Reserve a spot ($200 for each) via Brown Paper Tickets. On a related note and a higher authority, the church Eucharist (285 Main) is offering a casual "Fresh Pasta 101" course on March 9; grab your ticket ($25) here.
Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"