By Kimberly Chun

Biggest food find in Honolulu this Thanksgiving: “Filipino Loco” popcorn.

My bro clued me into the phenom at the very popular shaved ice stand Shimazu Store. The shop is located on a somewhat scruffy, paved-over, truck-heavy stretch of School Street near downtown Honolulu.

But lo, Shimazu manages to survive and thrive by carrying some of the most unusual flavors on the isle: creme brulee, chocolate peanut butter cup, green tea, lilikoi, root beer float, red velvet cake (!), and zillions more. You can get them with all the add-ons: ice cream, azuki beans, and mochi balls buried within; the mountain of multi-colored shaved ice drizzled with evaporated milk without.

But the weirdest, most wonderful item at Shimazu Store has to be their selection of fresh popcorn: furakake popcorn (embellished with Japanese crackers), red dirt popcorn (don’t ask), and the fabulous “Filipino Loco” variety. The corn itself is flavored with an inspired blend of vinegar, garlic, and salt and then topped with a layer of pork rinds. Sour, salty, greasy good fun. OK, I confess, I did say, “I feel like killing myself” after a few handfuls. But what a way to go.

SHIMAZU STORE
Tues.-Sun., 10 a.m.-6:30 p.m.
330 N. School St., Honolulu

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Posted by Kimberly Chun at 09:59 PM | Comments (0)

Photo by Sarah Phelan
Last night, they turned on the lights on the buildings along the Embarcadero. This is the view from Alameda Naval Station. The wind was whipping off the Bay. San Francisco looked icy cool.

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Posted by SFBG at 08:46 PM | Comments (0)

By Megan Gordon

I already have my favorite neighborhood spots for coffee and the occasional sandwich. Done. Once I find something good, I rarely stray -- kind of like driving routes or apartments. Since I’ve been working in Potrero Hill a few days a week, my spots are Farley’s for a darn strong latte and Hazel’s for great breakfast burritos and huge turkey sandwiches.

But driving in this morning, I spotted something new on the horizon: Pinkie’s Bakery.

Pinkie’s isn’t new to San Francisco. Owner Cheryl Burr’s been baking in her wholesale space for years now, supplying delicious bread to local restaurants, and decadent baked goods to farmer’s markets. But what is new is Pinkie’s as a retail space. Burr opened the doors yesterday, November 19, along with close friend Chris Beerman from Bento 415.

Continue reading "Pinkie's and Bento 415: Casual food gets a new twist" »

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Posted by SFBG at 02:02 PM | Comments (0)

SFBG photog Ariel Soto scoops SF street fashion. See the previous Look of the Day here.

Today's Look: Natalie, Powell and Ellis

Tell us about your look: "I like baggy clothes. It's all about comfort."

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Posted by SFBG at 01:33 PM | Comments (0)

By Caitlin Donohue

Look how stoked these Berkeley kids are on their badass school garden program- now where is SF's?

As San Francisco public schools struggle to keep their salad bars stocked with a few local and organic options, Berkeley kids are benefiting from their town’s legendary reputation for sustainable grubbing.

Alice Waters, doyenne of natural food living and Californian cuisine, adopted Martin Luther King, Jr. middle school all the way back in 1994 and since then has helped to implement a school garden program that I dare say puts a lot of commercial produce growing operations to shame.

The Edible Schoolyard stands on an acre of ground adjacent to King school and plays host to such a variety of organic food that it could supply… well, an Alice Waters’ restaurant for one thing. They’ve got a cavalcade of trees bearing everything from olives to apples, a tea garden, oyster, shiitake and portabello mushrooms, amaranth, quinoa, egg laying fowl, berries and veggies of all stripes. They also have a cider press, a nifty composting system and even a rainwater catchment program set up that saves 200 gallons of water per inch of rain.

Students get the chance to learn all about creating a sustainable food system through a three year schedule of classes that teaches them everything from composting to cooking. The garden also offers community classes on similar subjects (next up: backyard mushroom cultivation!

Restaurantuer Alice Waters keeps Berkeley's King middle school kids up on their quinoa fix

Continue reading "Keeping up with the Waters': Berkeley's way ahead of SF on the school garden game" »

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Posted by SFBG at 03:36 PM | Comments (0)

By Rachel Sadon

Street-food vendor Murat Celebi-Ariner, owner of the Amuse Bouche cart and a beloved local figure in the Mission, was deported last week back to his native France, but you still have one last chance this Saturday to sample his wares and support his family.

The mini-muffin whiz was picked up by Immigration and Customs Enforcement (ICE) agents on Oct. 28 for overstaying the 90 day Visa Waiver Program. Though recently married to an American citizen, Murat failed to file for Adjustment of Status. After his detention, the couple filed for deferred action and belatedly applied for a green card, while locals united in support. However, their requests were denied and Celebi-Ariner flew back to France on Nov. 12.

His wife, Pelin, will be joining him and recently sent out an e-mail announcing a moving-out sale. She writes:

Dear Friends, Home is where the heart is. Thus, this home must change hands, along with everything in it. This Saturday from 10am to 2pm, stop in to browse our moving out sale and have some complimentary muffins and chai. We will even have Amuse Bouche memorabilia for sale ;)

3269 22nd St. #1
between Mission and Valencia

see you then,
Pelin

The popular proprietor was an early participant in the growing food cart scene and could be found around the neighborhood selling a variety of tarts, quiches, and pita pockets. For one dollar Murat would provide you with “the ultimate recession buster breakfast” – chai and a mini-muffin – alongside a sign with the sage advice to “make your mouth happy.”

Au revoir Murat… good luck charming the French with your tasty treats.

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Posted by Steven T. Jones at 03:10 PM | Comments (0)

SFBG photog Ariel Soto scoops SF street fashion. See the previous Look of the Day here.

Today's Look: Pat, Vallejo and Stockton

Tell us about your look: "I bought this coat at Bloomingdale's two years ago on sale."

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Posted by SFBG at 12:41 PM | Comments (0)

By Caitlin Donohue

Villagers of war-ravaged Laos bathing on the river Nam Ou. All photos by Ariel Soto

“I was in one of the most beautiful places I've ever been to, surrounded by incredibly friendly, honest and beautiful people and I found myself wanting to cry almost everyday,” wrote Guardian blog photographer Ariel Soto of her time spent in the small landlocked country of Laos (see her beautiful photo essay of the trip here.

Now, I’m also not saying you’re a bad person. Far from it, in fact. But in all honesty, what have you done for Laos lately? That was the question that a few young Laotian-Americans asked themselves and the result was the Jai Lao (“Lao Heart”) Foundation. The group provides supplies and financial support to both their homeland and Laotians living here in the US. Soto is helping to organize a Jai Lao Thanksgiving party that I promise you will be the most fun you’ve ever had while supporting your Laotian brothers and sisters.

A spread like this at 111 Minna and it's for a good cause? Total win-win.

Continue reading "Don't Laos out on upcoming Thanksgiving fundraiser" »

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Posted by SFBG at 03:04 PM | Comments (0)

Want to make one of the psychedelic concotions we mention in this week's dine column? You'll need Sandy Moriarty's recipe for 10x cannabutter below.

What you'll need:

1 lb. Grade AA butter
4 oz. green leaf cannabis trimmings
water
1 large stockpot

Instructions:

Place all the ingredients into the pot and fill with water. Place on the stove and bring to a boil; the boiling temperature should be 212-degrees.

Boil the mixture for 3 to 4 hours. At this point, the trichomes will melt off the leaf material and cling to the lipids in the butter. Cook this mixture until the liquid is evaporated. The cooked down cannabis leaves should resemble spinach, while the butter is a beautiful amber color with a nutty-taste. There should be no excess liquid.

Now, separate the mixture by pouring it through a strainer over another pot. The “spinach” mixture should collect in the strainer while the amber liquid drains into the pot. Press the green leaves until all the moisture has been drained. Next, put the leaf mixture into cheesecloth and wring it out over the pot of liquid.

Refrigerate the amber liquid overnight. The butter will rise to the top and become firm again. Scoop the butter from the top, and voila! – your cannabutter is ready to use in any of your favorite recipes as a butter or oil substitute. Keep the remaining amber liquid to cook with, as it will contain residual THC. Use it in sauces or to boil noodles – the sky’s the limit.

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Posted by Molly Freedenberg at 12:22 PM | Comments (6)

SFBG photog Ariel Soto scoops SF street fashion. See the previous Look of the Day here.

Today's Look: Renee, Stockton and Green

Tell us about your look: "My style is very individual. It's Paris/Boho."

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Posted by SFBG at 11:38 AM | Comments (0)