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.
So you went out last Saturday night and wore those new dark-wash, skinny leg jeans that you just bought despite the fact that it's the end of the month and you should be saving that money for your rent check.
Sausage and tri-tip at Smokestack at Magnolia Brewing.
Plus 1601 Bar & Kitchen throws a Sherry Pairing Dinner, Buffalo Theory hits Polk Street, the Girl Scouts of Northern California announce that they will sell S'mores in their 2017 lineup, and a nonexistent taco won an award.
Carrots — a mere side dish! — at Corridor (100 Van Ness).
Plus Bon Appetit gives the nod to Leo's Oyster Bar's decor, the East Bay Express profiles the only Michelin-starred chef in Oakland, and SoMa StrEat Food Park combines a Robin Williams Film Festival with Very Vegan Sundays.
Carnitas (with Szechuan cabbage, salsa cruda, and pickled watermelon rind) at Through the Kitchen Window, a monthly pop-up held last evening at PizzaHacker.
Plus, Almanac Beer Co. will open a tap room, Dunkin's Donuts hits Half Moon Bay, and is the five-second rule legit?
Plus Waterbar's OysterFest comes back, RN74 offers steep wine discounts after 8 p.m., and Just Mayo really wants to look like the coolest cool-kid non-mayonnaise mayo.
Baked eggs with white beans, spring veggies, and tarragon crusty bread, on the menu by Daniel Patterson at The Centurion Lounge at SFO
Plus Blue Bottle takes over a Lower Haight cafe space, Half Moon Brewery rolls out its quadrennial electoral beers, and the Business Times profiles a sugar plant you've likely driven past many times.
Duck confit and chicory salad at Corridor (100 Van Ness).
Plus Jacques Pépin is coming to the Ferry Building next week, and Standard Deviant Brewing had so many people on opening night they had to be all like, "Hey, go drink whiskey next door, people."
Plus Bon Appetit includes three S.F. eateries in its list of 50 finalists for Best New Restaurant, Lazy Bear takes on a new pastry chef, and Humphry Slocombe honors Tony Bennett.
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.'"
