Now that recreational weed is legal in California we’re seeing a renaissance of creative ways to use and consume it. That’s why I’ve teamed up with the fine folks at Sava, the premier marketplace for hand-crafted cannabis goods, to give you the lowdown on how to make cocktails with cannabis products.
The 10th Annual SF Beer Week Opening Gala could only be properly covered in that most inebriated style of American journalism. Friday night is returning slowly, hazy as an East Coast IPA, unfiltered, lingering on the palette. The artist drew vaginas on napkins and sold them to lesbians. “I’m making
It is with heavy heart that I announce yet another closure in San Francisco’s cultural landscape. I just heard the news that Doc’s Lab has permanently closed down. While I have yet to see an official announcement, there are no shows on it’s calendar. That is pretty good indicator that
Want a free day to work at Covo to try it out? Just tell them “Broke-Ass Stuart sent me” at the front desk. This offer is good till March 1st, 2018. I’ve been working from home for a long time. Too long really. So long I even made up this
Over the weekend many in the SF Queer community posted the sad news: The Gangway had suddenly closed down. The fact that The Gangway was on the chopping block was common knowledge, there had been overtures from folks interested in buying the place since 2016, but up until now, nothing had seemed to materialize. Then on Sunday morning a number of posts popped up on Facebook with folks lamenting the abrupt closure of the 107 year old Queer bar.
There’s something I need to say. It’s a tough thing to do and takes bravery, but this has been weighing on my moral compass for far too long. It’s about time someone comes out with it and speaks up, so here I go:
IPAs are a lie.
OFF MENU IS SPONSORED BY EMPEROR NORTON’S BOOZELAND THE TENDERLOIN’S NEWEST HISTORIC DIVE. HAPPY HOUR NOON – 7PM Guest writer: Amanda McDowell Growing up in the South, life revolves around eating. Between backyard barbecues and rainy days watching the Food Network, there has been no shortage of southern cuisine in my life. Because