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, its a good core workout. If youre 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
In the past 30 years, light artists have reimagined an art form that has always had the ability to turn the night sky, or a simple window, into luminescence. Last fall, the Yerba Buena Center for the Arts turned its southern glass wall into a parade of sound-sensing lights, Lightswarm, that changes with the movements of nearby people and things. Future Cities Lab, the San Francisco design company behind Lightswarm, has originated another notable light sculpture. Located by the YBCA's steps at 701 Mission, Murmur Wall will light up in arresting ways as it incorporates local trending search engine results and social media postings. Onlookers can offer their own contributions, which will feed into the Murmur Wall's data stream and light up the sculpture. What's trending in San Francisco? If you're walking by the YBCA, you can see firsthand — at least through light patterns that reflect the city's volatile internet habits.
Murmur Wall debuts Thursday at 6 p.m. and continues through May 31, 2017, at Yerba Buena Center for the Arts, 701 Mission St., S.F. Free; 415-978-2700 or ybca.org. More
Quite often, Steve Chiappetti makes a nice chicken burger topped with double-smoked bacon and cheddar cheese, bends over, and gives it to his dog. Now, some of you find that adorable, and some of you have begun pacing, composing a rant that will take you through the afternoon. People shouldn't cook for their dogs! Actually, it's worse than you think (or it's much better, which is our take) because the practice has gone pro, with trained, celebrated, and even quite sane chefs preparing quality dishes for their small companions. Chiappetti? He's the executive chef of Chicago's Viand, and he cooks for two Chihuahuas who probably ate better food last night than anyone who works at this paper had all week, save the food guy (that bastard). Georges Perrier of Philadelphia's Le Bec-Fin often nudges a sauté of chicken, London broil, and vegetables under the nose of Isabelle. It must be nice, to be that Bichon Frise. The stories of these chefs and more, including local chefs, are told in the Culinary Canine. Because many of their recipes are nigh indistinguishable from a 30-minute meal by Rachael Ray, you may consider them for your own dinner as well. Author Kit Feldman appears with chef Dominique Crenn of Atelier Crenn and Chef Tanya of Kosher Catering (and maybe their dogs?). Wine is provided by Vinum Cellars and food by local restaurants Frances and Boulette's Larder.
Fri., Nov. 11, 6 p.m., 2011