Nothing is hotter these days than street food, but some of the newest sidewalk chefs are rolling out their carts without the blessings of local authorities. Even if you track them down via Twitter, you may show up to find they've been busted before you get there. If you're hungry for the latest, hottest, tastiest, most imaginative, and cheapest street food around -- that's guaranteed to be there when you are! -- the Eat Real Festival just might be your meat. From Friday, August 28, through S
Hedy Macferran
If the enticing piles of produce at your local farmers' market lead to fantasies about doing your own canning, a Bay Area organization is ready to help. Yes We Can Food is a community canning project housed at La Cocina (2948 Folsom at 25th St.). It offers hands-on participation for those interested in preserving, and, for the rest of us, the ability to buy the results. Yes We Can cooks on Sundays, then hosts evening pick-up parties the following Wednesdays: You can buy the
sarahmroos/FlickrLast year's Slow Food Nation eat-in at Dolores Park is serving as a national model.Remember Slow Food Nation, the sprawling food fest that gripped San Francisco over Labor Day weekend last year? Organizers had pledged it would be an annual event, with the likelihood that this year's fest would again take place in S.F.
This morning, Brooklyn-based Slow Food USA announced a change in plans that appeared to acknowledge lessons learned from last year's event. Instead of the confab
Sampling the Bay Area's burgeoning street-food scene can be delicious but exhausting --combing the Mission, trawling the farmers' markets, tracking down peripatetic vendors via Twitter. Next month's Eat Real Festival will assemble a carefully curated collection of 40 trucks and carts from both sides of the bay in Jack London Square, August 29-30. (A one-day S.F. sister event organized by La Cocina kicks things off August 22.) We reported on Oakland's vendor list weeks ago, but it's grown
Canny: At Civil Eats, Anya Fernald opens up about Yes We Can, the series of communal preserve-a-thons at La Cocina. Fernald, director of last year's Slow Food Nation events and organizing force behind the upcoming Eat Real Festival in O-Town, is, ahem, canny about organizing around food. Who knew that putting up cans of apricot preserves could be thick with political purpose: Here's Fernald: In my work, I face the constant struggle of figuring out how to produce better food for a cost tha
You know you should be working on that weekly sales report, right? But hey, don't be such a corporate tool -- you have till 5. Do a little earbud slacking this morning to hear SFoodie editor John Birdsall (that's us) talk street food on the KQED radio chat show Forum. Host Dave Iverson will also talk with Anya Fernald, organizer of next weekend's Eat Real Festival in Oakland. Call in to talk up your own favorite street eats, only keep it down: You never know who's listening in the next cu
J. Birdsall
Yup, even Spencer on the Go's Laurent Katgely called in.Check out the MP3 archive (embedded below) of SFoodie editor John Birdsall (uh, that'd be me) on the KQED radio chat show Forum this morning. The topic? Pavement cuisine, otherwise know as street food. The in-studio discussion with host Dave Iverson included Anya Fernald, organizer of next week's sprawling Eat Real Festival in Oakland. There were calls-ins, too: Sexy Soup Lady, Crème Brulee Man, Eric Hill of the East
M. Brody
The Good to Go market at Jack London Square.SF Weekly restaurant critic Meredith Brody risked sunburn and serious bloating at the three-day Eat Real Festival in Oakland this weekend. Behold the second of Brody's three reports on the street-food orgy.
Saturday was hot again, but not as muggy as Friday, and we headed down to Jack London Square and the Eat Real celebration of street food ("putting the food back in fast") hungry, and with our pockets stuffed with fresh cabbage (in o
Our favorite morsel from the blogs.
Real meat = real gross: At Civil Eats, Caroline Cummins licks tongue: a thick black specimen from a 1,000-pound steer, all evil and turgid, covered in spiny taste buds. Cummins had gone seriously Omnivore's Dilemma, buying a quarter of a beast, as she says, "hung, butchered, wrapped, and frozen, it filled our entire chest freezer." Funny how the off-the-grid idyll can turn into something so, well, gross. And frozen. She says most of it got ground into
