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          • November 11, 2019 David's the New Tony
            David's the New Tony

            We've gotten very into David Chang's new Netflix show, Breakfast, Lunch & Dinner. We were putting thought into how to describe it, but Eater does a bang up job reviewing it, so here's an excerpt:

            "It’s a travel show that bears the obvious influence of Anthony Bourdain and his on-screen exploration of people, politics, and culture in destinations near and far. And throughout all of these different genres, the narrative device of mealtimes looms large; after all, Chang and co. are there to eat, and they eat a lot.

            The show born of these fascinating adjustments of the core variables could be called, optimistically, dynamic (or, less tactfully, uneven). It’s a series in which Chang comes into his own, fully owning the mantle of TV host and entertainment personality that he has been steadily inching toward since launching his Majordomo media group and stepping back from his Momofuku restaurant empire. He swears, he smokes weed, he lets loose in funny opening scenes. BLD comes across primarily as a vehicle for Chang to hang out with the fellow stars he would otherwise like to befriend in private — a fine enough pursuit — only framed through the act of literal consumption, for public consumption. If you’re a fan of Chang and his guests, then this will be a show for you."

            All four episodes of BLD are now streaming on Netflix.

          • November 07, 2019 This Saturday! 38Makers
            This Saturday! 38Makers

            Can you imagine a Pinterest board of hand-picked goods from makers in your city brought to life? SFMade and Pinterest have once again joined forces to curate the 6th Annual 38Makers shopping event featuring 38 makers who manufacture their products and designs in San Francisco.

            We'll be offering a festive array of our products for 25% off! Other vendors include Aplat, The Foggy Dog, Siamese Social Club, Roots & Blooms, McVicker Pickles and METTA Good.

            Saturday, November 9th
            11am to 4pm
            Pinterest HQ | 651 Brannan Street, San Francisco

            Now is the time to get a jump on holiday shopping, so we hope to see you there! Word on the street, people line up and there is a long cue by opening time, so think about getting there a bit early...

          • November 05, 2019 Farms Need Power
            Farms Need Power

            Today we're sharing an insightful New York Times op-ed about the extensive toll the power outages had on California farms, both large and small. 

            “We are thankful that PG&E is taking steps to prevent the wildfires that their power lines can cause. I’d trade my farm in a heartbeat if it meant saving even one of the lives lost in last year’s fires. But it is not sustainable to damage agriculture, one of California’s most important yet most financially struggling industries, every time the wind blows. Farmers and rural communities rarely get more than lip service from business executives and politicians.” To read the full article, click here.

            This piece features Sun Tracker Farm, which is one of Kitchen Table Advisors clients...KTA is one of our partner non-profits. Collaborating with them taps us into the delicate nature of farming and thus our food supply. Climate change is coming at us in ways we couldn't have imagined and it's pretty scary!

             

          • November 03, 2019 Banh Mi Dogs
            Banh Mi Dogs

            Happy National Sandwich Day! We're sandwich fanatics over here, so we were smitten with these twists on banh mi to mix it up a little. Check out all of Bon Appétit's dog concepts here, and if these are a bit much, you might like to scope out their list of 38 sandwiches they love. Finally, we highly recommend this quick homemade topping recipe, which can be added to any sandwich (or salad) for a little zest!

            Pickled Carrots

            3 medium carrots, peeled, cut into matchsticks
            1 cup distilled white vinegar
            ½ cup sugar
            1½ teaspoons kosher salt
            Special Equipment
            A heatproof 1-pint jar

            Pack carrots into jar. Bring vinegar, sugar, salt, and ¾ cup water to a simmer in a small saucepan, stirring to dissolve sugar and salt. Pour brine over carrots, seal jar, and chill until cold.

            Recipe by Claire Saffitz
            Photo by Gentl Hyers