food

Festival-sized doses of art, food, and technology at Portland's TBA fest

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As the Portland Institute of Contemporary Art (PICA) presented the 12th iteration of the Time-Based Art Festival September 11-21, two newer festivals (Feast Portland and XOXO) also peppered the Rose City with foodie events and tech talk galore.

TBA, under the artistic direction of Angela Mattox, formerly the performing arts curator at San Francisco’s Yerba Buena Center for the Arts, emphasized music and vocal experiments in this year’s program. The international festival is distinct in its presenting platform and density of experimental performance, making it well worth the hour flight to Oregon from San Francisco.

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Proposed food voucher pilot program could feed thousands of hungry San Franciscans

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A pilot project to fund healthy fruit and vegetable vouchers for food insecure San Franciscans was proposed at the Board of Supervisors Neighborhood Services and Safety Committee hearing last Thursday. The innovative solution would bridge a startling hunger gap affecting thousands of Social Security beneficiaries, often seniors and families, who have little to no access to healthy food. 

Sup. Eric Mar called for the hearing on food insecurity, and afterward promised a bevy of solutions to address hunger. Read more »

SF food bank short 2,200 volunteers

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Well, that was fast.

As it does every year, the cheery holiday season brought thousands of volunteers to the San Francisco and Marin Food Banks. Hungry folks were fed (despite some controversy), bellies were filled, hearts were warmed.

So much for that.Read more »

Mole and mezcal

Sabrosa serves up sophisticated Mexican dishes and drinks

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arts@sfbg.com

FOOD Roughly a month after Sabrosa opened its tinted doors to flocks of the rarer type of Marina patron — one hungry for trend-pushing, flavor-forward cuisine — word got out that the plates outshine the cocktails at this upscale Mexican restaurant and bar.Read more »

Chef Michael Anthony talks 'The Gramercy Tavern Cookbook'

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The Gramercy Tavern Cookbook (Clarkson Potter, 352 pp., $50) takes you on a restaurant tour, beginning with Danny Meyer’s initial conception of opening this New York establishment, continuing past the chief steward and his wheelbarrow of fresh spring produce from the Greenmarket, around the harvest table where the floral designer pairs yellow sprays of sunflowers with splayed summer squash, into the kitchen during the staff’s family meal, past the pastry station where Nancy Olson creates her autumn peanut butter semifreddo, and ending at the dining table with a winter dish of guinea hen prepared by James Beard Award-winning chef Michael Anthony.

By the time you’ve read through this serious and seriously exquisite cookbook, ogled the colorful photos, and closed the enormous, masculine-elegant back cover, you’ve spent a whole year eating inside the Tavern. Your appreciation for the minute mechanics that run a restaurant will have widened, and your list of must-try recipes? Exploded. (I’ve already checked off the curious “Cauliflower with Quinoa, Prunes, and Peanuts” with happy results). Chef Anthony, making his first trip to San Francisco in December, spoke to me about his vision behind the book.

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Sweet 'n' local: chocolate-making with Dandelion at the SF Botanical Garden

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"My name is Kaylen, and I'm a chocoholic," I announced at the Mesoamerican cloud forest at the San Francisco Botanical Garden Society (SFBGS), where users like me met for a recent course taught by Dandelion Chocolate. But what else is there to know about chocolate, apart from learning how to quit?

A whole botanical and cultural history, as it turns out, including tribal trading spats, terroir to make a oenophile envious, and ancient medicinal remedies — so don't stop drinking just yet. (Sound enticing? Sign up for SFBGS's upcoming class with Dandelion Chocolate and Four Barrel Coffee on Nov. 9; more Dandelion events here.) Here's the report.

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Top 10 movies you need to see before the zombie apocalypse

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Attention! THIS IS NOT A DRILL! We are at zombie threat level red (as in oozing, dripping, blood red ... don't deny it, you clicked the photo link just like I did). So, what's a proactive citizen to do? Bar your doors, board up the windows, start rationing the Cheetos, and immediately overload your brrrraaaaaaaaiiiinnnn with these shambling, flesh-eating highlights (and lowlights) of undead cinema. And this is by no means a complete list. Use it as a jumping-off point to enrich your ongoing zombie education. WHAT YOU LEARN MAY SAVE YOUR LIFE.

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Pink slime and the SFUSD

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Let's start off with a basic assumption: This stuff is gross. If you eat hamburgers, you don't want to know what goes in them anyway, since it's never been pretty, but the idea of taking stuff so likely to be infected with e. coli that you have to run it through a centrifuge and the expose it to ammonia gas -- and then call it "food" -- is pretty icky even to me, and I eat sausage.Read more »

Maximum Consumption: Bay Area bands choose their favorite eateries

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I know, it's so close to the weekend that you can taste it. But before you sign off for the day, your peepers sore and fingers trembling, here's a comprehensive list – sure to get your tummy rumbling – of Bay Area bands' favorite local restaurants, food trucks, and eateries. I compiled these answers from our On the Rise questionnaire (results of which are in this week's issue) and my ongoing Localized Appreesh column. Enjoy. Read more »

Maximum Consumption: the Turntable Kitchen interview

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I'd venture a guess that no one in this town knows the frosting tipped appeal of hand-mixing music and food more than the couple behind Turntable Kitchen. What started one year ago as a simple (yet highly aesthetically pleasing) website mashing up recipes and records, has grown into a celebrated multi-headed creative output machine, with food+music news, event sponsoring, giveaways, and the newly added physical pairings boxes – on top of the drool-inducing/stunning posts. Read more »