While they often presented themselves as bodybuilders’ publications, their chuckle-prompting titles — Torso, Adonis, Honcho, Mandate — didn’t lie. Gay men’s magazines of decades past were bought by gay men who wanted to look at the erotic illustrations of well- built male bodies therein. Because any- one known to possess such material in the homophobic 1950s and 1960s could experience serious consequences, men hid the magazines under their mat- tresses. These illustrations have now inspired a traveling exhibition, Stroke: From Under the Mattress to the Museum Wall. Curated by notable erotic artist Robert W. Richards and orig- inating at the Leslie-Lohman Museum of Gay and Lesbian Art, the popular show contains 24 original illustrations that ap- peared in gay magazines from the 1950s to the 1990s. It also looks at how gay men, forced into the closet during those decades, used these pictures to explore their sexuality intimately. It additionally serves as a showcase for the artists in- volved. On view are works by two dozen top artists of the times, including Touko Laaksonen (Tom of Finland), Antonio Lopez (Antonio), and David Martin.More
The island trend of Hawaiian-style poke, or raw fish/seafood dressed with a variety of sauces and fresh toppings, has been kicking around the West Coast mainland for a while, particularly in Los Angeles, where its lean protein-rich nature is a big hit with the diet and camera conscious.
For someone who lives in the downtown corridor — all right, the Tenderloin — the idea of going to Ocean Beach for pizza is rife with potential pratfalls: high Uber fares, lengthy Muni trips, ever-present fog, jet lag.
Asking a modern human Do you like sushi? is akin to asking, Do you like pleasure? the answer is most likely in the affirmative, although there are some who find it disgusting. If youve experimented with crafting sushi in your own kitchen, you have probably run into snarls: making the rice sticky enough, properly slicing fish for sashimi, rolling it right, and letting this much joy into your life. There are classes for folks like you! Todays sushi class enlightens you on the food preparation as well as providing some history of sushi as well as meal-related rituals and terminology. Fine-tune your skills with uramaki, hosomaki, and futomaki. Prepare an embarrassment of Japanese food with leftovers to take home. The lesson comes with a free beer or soda, and the satisfaction of adding another dimension to your cooking skills that will make you superpopular with yourself and others. And hey, do you like jazz?
Sat., April 23, 2:30 p.m., 2011