Seven years after co-founding StubHub, which was sold to eBay in 2007, Jeff Fluhr took a bit of a break. He noted a number of social media and technology trends before deciding on his next move.
“One thing I noticed was that what had been private conversations were becoming public conversations,” Fluhr says. “Ever since the advent of email, we’d been having these largely private, asynchronous conversations, text-based.
When Travis Cook picked up the phone on Monday evening, he had just finished a long day of foraging. And while he wouldn’t tell us where he was exactly (check your gardens, people), he will be preparing all the random and edible plants, herbs and flowers he found at his new, semi-temporary “we’ll see how it goes” pop-up.
Allison Mountford, executive chef and owner of Square Meals, and Sarah Henkin, her new operations director, were at the Thursday market recently to shop for ingredients for their weekly changing menu. Allison started Square Meals shortly after graduating from culinary school in 2006 and the business has since grown from a private chef service to a brick-and-mortar establishment in Polk Gulch, which opened last December.
Software engineer Polo Valdovinos loves a good story, especially when he’s shopping for his Spanish Mediterranean home in the East Bay. “I like looking at great pieces, but I want to know how and why they were made,” he says. “It’s not enough that something is cute or cool. It’s got to be truly special in its craftsmanship—something that will last.”
Glee's crochety coach talks about everyone's favorite TV musical.
When: 7 p.m., Mon. 3/26
Where: Jewish Community Center, 3200 California St.
Two-time Tony and Olivier award winner Jonathan Pryce leads a fierce cast in the first retelling of Nobel Prize-winning Harold Pinter's The Caretaker since the playwright's death. Hell breaks loose when an act of compassion goes awry after two brothers take up a homeless man in their flat.
When: Wed. 3/28 – Sun. 4/22
Where: Curran Theatre, 445 Geary St.
Essential SF knowledge in your inbox
Sign up for our email newsletters for the latest on local food, culture, style, tech, and more.