Workers at the California Academy of Sciences are unionizing! As I’m writing this, someone literally just drove by my window blaring John Lennon’s song “Power to the People” which couldn’t be more appropriate. The past few years have seen the biggest boom in labor union activity in the United States in

This morning employees from Dandelion Chocolate presented management with an official letter notifying them that the workers intend to form a union. Following in the footsteps of the folks at Anchor Brewing and Tartine, the workers at Dandelion linked up with the International Longshoreman Warehouse Union (ILWU) to help them form their own

I’ve got some awesome news! We received a grant from the Civic Joy Fund to put out a literary magazine celebrating SF and acting to counter the stupid “Doom Loop” narrative. It’s a gift to the people of San Francisco. And after months of working on this project it’s now available

At 8am this morning employees from Tartine’s four Bay Area restaurants and commissary kitchen presented management with an official letter notifying them that the workers intend to form a union. Following the success of Anchor Brewing’s unionization in 2019 and that of VCA Veterinary Hospital in 2018, the workers at Tartine linked up

Join Elisabeth Prueitt in conversation with other trailblazers in the Bay Area culinary world—such as Gabriela Cámara, owner and executive chef of ten restaurants (including the local Cala)—as they discuss effecting social change through food, creativity and entrepreneurship. Prueitt’s latest cookbook, Tartine All Day, makes her popular food and recipes accessible

Off Menu is our tribute to the service industry. It’s where we cover restaurant openings and bar closings, industry rumors and inside dirt. It’s where we cheer on our favorite chefs, servers, and nightlife superheroes. And the best part is, it comes from those of us that live that life,

BYOB makes everything more fun. Not just because you will inevitably and very easily get drunk, but because it lightens up the whole dining experience. Appetizers are suddenly possible! Dessert? Why the heck not! They’re the same price as the glass of wine you didn’t have to pay for (and