As many of those who don wet suits know, it's shark season. They start to lurk in the waters with arrival of NFL preseason, and don't leave till the Super Bowl.
Since August 24th, when Stintson Beach was closed after a sighting, there have been 4 sightings at Ocean Beach, most recently September 14th, when a man surfing 2-3 foot waves around Sloat Ave watched a shark rip into a seal. Upon sharing this info with other surfers, most chose to stay in the water. They must have figured he was full.
Run! Don't walk, to purchase ducats for the San Francisco Opera production of The Bonesetter's Daughter, based on the best-selling book by beloved local author Amy Tan. That is, if any tickets (through Oct. 3) remain.
"I'm liking this a lot," enthused SF Opera patron Robert Mailer Anderson, with a slice of wry. "Imagine, a modern work. Here, in San Francisco."
We’ve got an office debate raging about which day is better. Help us settle the score. And check back over the weekend for our live video coverage of the festival.
photo by Stefanie Michejda
You're in good hands with Kelsie Kerr.
There is cooking school and there is cooking school. The former is characterized by students in an auditorium wearing white coats intent on learning about brunoising, mother sauces, sanitation, hotel pans and ice sculpture. The latter comes in the form of an intimate class situated in a beautiful setting filled with a small group of people who just want to learn how to make a good dinner, all lead by a sweet Sissy Spacek-alike who coauthored the recent cookbook The Art of Simple Cooking with Alice Waters.
To the surprise of many, this look isn’t as new as it seems. Besides the fact that it was the norm for American housewives and teenage girls in the ’40s, pairing thigh-baring hosiery with heels has been popular amongst Harajuku girls in Japan for years. In recent seasons, the trend has been spotted all over the runways of such designers as Miu Miu, Wunderkind and Peter Jensen.
Check out Native Elements live at Pier 23 Saturday, September 27th at 10 pm.
Bruschetta with Sweet Peppers and Ricotta
Each year at the farmers’ market seems to bring bell peppers in ever more stunning colors. By mid-September, Bay Area markets are ablaze with red, yellow, green and orange peppers and multicolored combinations thereof. I can’t resist them. To show off their colors, I’ll braise them together, then spoon them over ricotta-topped bruschetta (oiled toast).
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