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, it’s a good core workout. If you’re 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
Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More
December is almost over - the New Year is coming up and everyone is busy drying off from the rain or holiday shopping. Let's take a look at what's happened this month.
For someone who lives in the downtown corridor — all right, the Tenderloin — the idea of going to Ocean Beach for pizza is rife with potential pratfalls: high Uber fares, lengthy Muni trips, ever-present fog, jet lag.
The island trend of Hawaiian-style poke, or raw fish/seafood dressed with a variety of sauces and fresh toppings, has been kicking around the West Coast mainland for a while, particularly in Los Angeles, where its lean protein-rich nature is a big hit with the diet and camera conscious.
The place:Fuzio, 1 Embarcadero Center (at Clay), 392-7995
The hours: Mon.-Fri., 3-7 p.m.
The deals: $3 appetizers, $5 mini pizzas, $3 drafts, $5 well drinks
The digs: Bright, chirpy TGI Friday's kind of place atop Embarcadero Center, with friendly barkeeps, big windows looking out on the Ferry Building, and a burbling crowd of post-work, pre-movie revelers.
PostedByTamara Palmer
on Mon, Jul 5, 2010 at 1:00 PM
Tamara Palmer
Smoked beef sausage and hush puppies.
Man, we're salivating just looking at that picture and remembering that smoked beef sausage and glossy toasted bun. Damn. We drove down to Redwood City to check out Southern Sandwich, the new truck from Nathan and Brett Niebergall. The brothers owned Frisee in the Castro, which closed in late 2008 and was not the type of place where you could get pulled pork or hush puppy po'boys. But as SFoodie editor John Birdsall discovered when he interviewed them, they wanted to cook the food of their childhood for this mobile venture.
PostedByTamara Palmer
on Mon, Jul 5, 2010 at 11:00 AM
Tamara Palmer
This is one sausage fest we actually wouldn't mind being a part of all the time. But can you tell us the specific dish, and what restaurant serves it? Take your guess in the comments below.
Big ups to SFoodie reader Sherman, who easily figured out that the sisig tacos from the last Mystery Spot are served by Adobo Hobo.
PostedByTamara Palmer
on Mon, Jul 5, 2010 at 9:00 AM
Tamara Palmer
Bette's Oceanview Diner calls it a chocolate-espresso Twinkie, but it's really more of a Hostess Cupcake/Twinkie/espresso mashup made in heaven. Dense chocolate cake is piped in three places with an espresso-flavored pastry cream that will provoke fear in your arteries. It's the secret carb weapon at the bottom of your lunch takeout bag that's going to ensure the need for a midafternoon nap under your desk.
The most dramatic difference in a host of characteristics that set this apart from Hostess? Its one-day shelf life.
We used to work with a guy who'd eat the same frigging thing for lunch every day: white bread, lunchmeat turkey, and so much French's mustard he'd have pools of it in the corners of his mouth. While we're too curious to be that single-minded (and too vain to walk around with mustard mouth), we do like to revisit things we've found memorably tasty. Here, then, in no particular order, are five highlights from the past two weeks of SFoodie's midday grubbing excursions. Enjoy ― again. [Remember that today's a holiday, which could affect hours at the following establishments. Best to call before heading out.]
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.'"
