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
In 1988, Brian Boitano was an unlikely cold warrior in a sequined shirt, dispatching Iron Curtain figure skaters (and, for that matter, Canadians) en route to a gold medal. Now the San Francisco skater has become the unlikely host of a cooking show, and the Food Network today kicked off a publicity campaign. Disbelieving viewers will watch, open-mouthed, as the lithe skater hosts fabulous get-togethers in his San Francisco home and shares his recipes for dishes such as bourbon bacon apple tarts or crab and avocado crostini.
Sadly, said recipes won't be prepared on ice, and Scott Hamilton won't be there to shout "ohhhhhh!" in his high-pitched voice during a gastronomic mishap ("He's got to flip the burger here, he's got to land this, it's crucial ... Ohhhhhhhh! There goes the silver ... er, silverware.")
If the Food Network is looking for programming to run against the Super Bowl -- well, look no further. But the search for a cooking show that would actually play in a sports bar continues. And continue it will until some enterprising network makes the obvious choice and gives us ... Chef Rickey Henderson! Wouldn't you tune in to hear instruction such as this:
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"Hey there, welcome to Rickey'sCooking with Rickey starring Chef Rickey. I'm Rickey Henderson. Now, lots of you may be wondering, 'Rickey, you hit more leadoff homers than anyone, stole more bases than anyone -- what are your thoughts on jambalaya?' Well, Rickey has given this matter plenty of thought. And Rickey is in favor of it!
Today Rickey is going to be making Rickey's Jambalaya Surprise -- the surprise being that this is the recipe the Oakland A's gave Rickey in return for Rickey agreeing to cash those millions of dollars worth of checks I'd framed. They looked good on that wall -- but I think you'll agree we're all million-dollar winners with Rickey's Jambalaya Surprise.
First, Rickey browns his chicken in hot veggie oil over medium heat. When you're done, take it off and drain it out -- too much oil reminds Rickey of Billy Martin's hair. Rickey didn't like Billy; Billy used to throw bottles around and tell off-color anecdotes about the Copacabana Club. Man, Rickey didn't care who Billy punched out in 1959. That's, like, 100 years ago!
Mix in your bell peppers, onions, garlic, and rice and simmer over low heat. Stir often -- remember, Rickey didn't get to be stolen base king without stirring it up! Then add your special seasonings -- my intern, Luis Polonia, will tell you what they are in a minute -- your water, and chicken. Rickey says boil that sucker and then let it sit for 25 minutes while we watch this Rickey Henderson highlight video. Whoo! That Rickey can fly!
Now we add in Walt Weiss -- that's what I call the shrimp -- and cook it for five more minutes. Tuck in and bring your hungry, folks -- Rickey don't like when Rickey finds Rickey's food on people's plates.
Thanks for tuning in folks! Until I attempt an ill-advised comeback at age 50, this is Chef Rickey Henderson signing off. If you see Jose Canseco, tell him Rickey does count Rickey's fine cutlery, and Rickey don't appreciate that kind of stealing one bit."
Joe Eskenazi was born in San Francisco, raised in the Bay Area, and attended U.C. Berkeley. He never left.
"Your humble narrator" was a staff writer and columnist for SF Weekly from 2007 to 2015.
He resides in the Excelsior with his wife, 4.3 miles from his birthplace and 5,474 from hers.
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.'"