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
The world of Michelin stars gets ever more competitive for chefs but easier to manage as a diner.
Freddie Prinze Jr. releases the cookbook you’ve been waiting for your entire life
Re member when it was the '90s, and everything was better? Well, the '90s actor famous for having the most stable Hollywood marriage with his wife Sarah Michelle Gellar has finally answered our prayers and published a cookbook. It’s family-focused and rooted in Freddie's New Mexican upbringing. If you buy his book, now he will know what you did this summer. (That joke has been a long time coming.)
In the 1980s, Emeryville's Public Market with its rows of neon and introduction to approachable (i.e. fast) ethnic food was all the rage. Three decades later, the dilapidated social space is getting a much-needed facelift and a whole new slew of contemporary eateries that promise to create "a current, authentic environment," according to Mark Stefan, president of the realty company that currently owns the space.
"Gochiso” has several meanings related to feasting, hospitality and gratitude. By my estimation, then, NGS (the brainchild of recipe developer and food educator, Ema Koeda) has something to do with celebrating and appreciating Japanese food. NGS is also, more specifically, a line of premium local food products — local to Japan, that is — that Koeda and her team hope to get into the homes of American cooks and consumers.
There's something sort of hausfrau-ish about Japanese curries. Unlike their more exotic counterparts from India or Southeast Asia, fragrant with herbs and rich with coconut milk, Japanese curries have a certain homely quality, much like dads' beef stew. They're satisfying in a cold-weather sort of way, even rib-sticking with their thick, brown sauce and chunks of root vegetables.
Five months shy of its third anniversary, Ramen Shop in Oakland has expanded its footprint, acquiring the space next door. According to the leftover awning still in place, it used to be a luggage store. Ignoring old signage is evidentiary chutzpah. Phantom hands have spelled out the restaurant's name in white letters sized for the eyes of an owl. With an abundance of bumptious bodies and snaking lines, the message is clear: “If you cannot find our coordinates, you aren’t meant to.”
There is no shortage of ramen in the city. With recent chain expansions like Orenchi Beyond and Ramen Yamadaya alongside San Francisco’s own favorites, there’s definitely something for everyone. Despite the many options, it’s difficult to find a ramen house that caters to the ramen purist while still offering all of the traditional broth flavors. You typically either get only tonkotsu variations, or a menu with no tonkotsu at all — not awesome if you need to cater to all ramen preferences. The answer is finally here: look no further than Coco’s Ramen, a little gem in Bernal Heights where there is something for everyone.
May we bring your Monday afternoon down to the lowest low for a second? It turns out that ramen is an environmental and social disaster. Not as gross as hog lagoons, maybe, but definitely worse than SodaStream.
The culprit here is that seemingly-banal-yet-counterintuitively-vicious ingredient: palm oil, whose use is skyrocketing because it’s a nutritious alternative to trans fats. And who knew it was in ramen? As with blood diamonds, and genocidal avocados, it can be hard to trace back a product's sinister lineage when you're the end user.
By Pete Kane
on Thu, Dec 4, 2014 at 7:52 AM
Thanksgiving is over and the last bits of that 3D-printed turducken you ate are probably gone with it. If you didn’t have the chance to make turkey soup, there’s nothing better during a week of rain than a nice bowl of ramen. If you live or work anywhere near downtown, your options have been pretty sparse until now. There’s Michael Mina’s Ramen Bar, but the sunken plaza out front is currently occupied by seven-foot-tall Xmas ornaments, and puddles.
Last summer, Japanese restaurant Men Oh Tokushima Ramen opened its second American location on Geary Street in San Francisco, followed by a hot pot spot called Shabuway. Its new Japantown sister spot Waraku provides similar quality and value. Located in the former Bushi-Tei restaurant space (Bushi Tei Bistro is still open across the street in Japan Center), the interior has been made over into a slightly more casual and affordable spot.
Men Oh Tokushima Ramen has been softly open since July 20 and had an official grand opening the weekend before last. It's the second American location of a Japanese-based ramen restaurant; the first thrives in Union City in the East Bay.
The current menu is focused around two styles of ramen ($7.95-8.95): tonkatsu and Tokushima, named after the town in Japan where the chain is based. Both are pork bone-based and include pork and a mix of vegetables, but the tonkotsu is salt-based and the Tokushima is soy-based. The latter is a less common find in the Bay Area and can be served with a raw, pasteurized egg to crack into the bowl, which offers a subtle richness as the egg gently dissolves in the broth rather than cooking into clumps as in an egg drop soup. Noodles taste outstandingly fresh and have the right amount of give and chew.
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.'"