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.
We're happy that the best thing to come out of colonialism in Southeast Asia has gone from a cheap comfort food into a high-end culinary attraction top chefs tinker with and put on their menus.
PostedByA. K. Carroll
on Mon, Sep 21, 2015 at 10:00 AM
A. K. Carroll
As a part of this year's first annual Town Eats, a low-key alternative to Oakland's annual Eat Real Festival (both of which were located in Jack London Square September 18-20), five local chefs threw a hat in the ring — or rather a hog in the roaster — and took on the challenge of presenting the tastiest plate of perfect pig parts. Participants includedalaMar's Nelson German, Haven's Charlie Parker, Lungomare's Craig DiFonzo, Tracey Belock of Chow Haus, and Lev Delany of Chop Bar. At $4 per plate (or $20 for all you can eat), this was one food frenzy that anyone could afford to take part in. Check out photos from this weekend's competition.
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.'"
