A rotating exhibit of the things I love most about living in San Francisco.

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our favorite store in San Francisco: MUJI

MUJI, San Francisco Store

MUJI, San Francisco Store

Founded in Japan in 1980, MUJI is a company that sells clothes and household goods worldwide.  They ‘ve recently opened their first west coast store right here in San Francisco, in the SOMA District. Why do we love it? We have fond memories of our first experience at a MUJI store, five years ago in Munich. There and here, the first feeling one feels upon entering the store is the zen-like experience of a design – focused space. From the design of the products to the design of the store itself, the MUJI vision is expressed in everything you see. From clothes to organizational aids, travel to stationery, furniture to kitchen, everything MUJI sells reflects their ideals of minimalism, of using natural or recyclable materials, of utility, of simplicity. You won’t find the bright colors of Uniqlo here, rather a subdued palette of neutrals and earthtones, of the materials of glass, cotton, paper and metal.

arts, crafts and stationary at MUJI, SF

arts, crafts and stationary at MUJI, SF

Nothing in the store is branded and in fact, the name MUJI finds its roots in the words Mujirushi Ryōhin, loosely translated as No Brand Quality Goods. That’s precisely what you get at MUJI. Objects here express beauty in their utility. And, it’s also affordable. It’s a true lifestyle store and one that outfits the kind of home we’d love to live in…we may not need to shop anywhere else!

MUJI

540 9th St
(between Brannan St & Bryant St)
San Francisco, CA 94103
Neighborhood: SOMA

(415) 694-5981

Hours: Mon-Sat 10:30 pm – 8 pm, Sun 11 pm – 6:30 pm

 

 

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Pal’s Take Away Moving – Eater SF

From Eater SF: “As previously suspected, the beloved sandwich makers of Pal’s Take Away are really moving out of Tony’s Market, and it’s happening “sometime after January 2013.” Owner Jeff Mason wants a new Mission location with a full kitchen: for better sandwiches, more tables, and expanded hours. Check out the Kickstarter video with cameos from Josey Baker, Richie Nakano, and Roli Roti’s Thomas Odermatt. [EaterWire]

Story via Pal’s Take Away Moving – Eater SF.”

Pals Takeaway photo

Great food and good cheer at Pal’s, all made from hyper local sources! David Knopp (left) and owner Jeff Mason share a light moment behind the counter during a busy lunchtime at Pal’s Take Away. Photo: The Chronicle

MUS-e-YUM notes:

We encountered Pal’s Take away about three years ago in 2009 (rumor had it that amazing sandwiches were being served at lunchtime from the counter of the deli in Tony’s Market, a nondescript corner market in the Mission. Rumors proved to be true!) For a while we were obsessed in particular with the Wednesday tradition started at Pals, a rotating guest chef would create a special sandwich, available only on that day. From Jake Godby of Humphry Slocombe to Danny Bowein of Mission Chinese Food, Pal’s had guest chefs that pulled from the best of the San Francsico food theme, creating fantasy sandwiches. Indeed, there was a lot of great fun happening at this surprisingly little place, and we have had a lot of amazing food there. We here at MUS e YUM wish the owner Jeff Mason well on his new venture and look forward to following his food!!

Here’s what Jeff has to say about his food:

“The idea for Pal’s started A couple of years ago,when I thought that it would be a great idea to open a small take out sandwich counter that serves clean, great tasting new twists on old favorites at a reasonable price using all fresh,organic local ingredients from my grower friends and neighborhood backyard gardens.”

Pal's logo

Look for the Pal’s TakeAway logo

Pal’s Take away

2751 24th Street (( at the corner of Hampshire ))

San Francisco, CA

(Pals is inside Tony’s Market)

best burger series, the Kronnerburger pop-up

logo, kronner burger

Kronner Burger logo

WE LOVE the pop up phenomenon that has become just one part of the food scene in San Francisco. The format brings rapid iteration to the streets, for a night or two a week a chef can try out a new concept, enjoying low overhead that frees the maker of the food to be experimental. The atmosphere is fun, full of foodie anticipation, and the owner of the space can bring a lot of variety to the neighborhood by trying different chefs on different nights for limited runs.

Brunos has hosted some very successful pop ups in the recent past, like Brunch Drunk Love. Now, the space gives way to burgers on Sundays and the oft overlooked Monday nights. If the concept, called KronnerBurgers, continues to do well, look for the owner to go full time and, by the sound of  the menu, it just might. We wonder how the addition of bone-marrow to the burger enhances the umami experience… We’re always looking for the best burger, so look for a review soon.

Thanks Inside Scoop SF for the story! Inside Scoop SF » The KronnerBurger era begins at Bruno’s.

Right on schedule, Chris Kronner kicked off his KronnerBurger project at Bruno’s these past Sunday and Monday nights; to be specific, he’s inhabiting the little side area to the left of Bruno’s, a dark room usually reserved for weekend club crowd overflow.

The opening menu (click here to view) will be tweaked continually, but the most recent incarnation included a crab burger ($14), fries ($4), a wedge salad ($10) and of course, the signature KronnerBurger ($11). Marrow in various forms was also involved.

On the booze side, Gabriel Lowe (Locanda) will be on cocktail duty going forward. Sayre Piotrkowski (St. Vincent) will help out with the beers, and Sutton Cellars is going to provide a Basque-style cider.

So the important part: the schedule. For now, Kronner will be slinging burgers on Sunday and Monday nights for sure. This Saturday (12/1), he’ll be open for “happy hour” from 4:30pm-8pm.

In the coming weeks, he expects to continue to expand hours and days of operation, with the eventual goal of being open 7 days a week. Stay tuned and tune into Facebook for updates and specifics.

KronnerBurger: 2379 Mission Street, near 20th; kronnerburger.com

· Previously: Chris Kronner and his burgers descend upon Bruno’s [Inside Scoop]

For the Yigit Pura fans

If you’re a Yigit fan (like us!) here’s some news that you’ll enjoy. He’s coming back to TV thanks to the Millionaire Matchmaker. The best part? This show is all about documenting not his cooking prowess but rather, his dreamy, romantic side. Make a date to watch. Still, we’re rather glad that he works out at our local gym so that we don’t have to wait quite so long between episodes to see him.

Thanks to Eater SF for sharing:

Bravo announced the “clients” participating in the next season of Millionaire Matchmaker, and one of them is Yigit Pura—the same Yigit Pura who won Top Chef Just Dessertsseason one and just opened Tout Sweet Patisserie. In the preview video, matchmakerPatti Stanger says to Pura, “Look at how hot you look. You’re the first person I wish I had a penis for.” Well, this will be fun?

Your Trash Talking Tuesday tip: Recycle your Clothes

Your Trash Talking Tuesday tip:
Check out the infographic and the link below for some amazing factoids. For instance, did you know the average T-Shirt wastes 700 Gallons of water during manufacturing alone? and one pound of textiles emits more than 7 pounds of CO2!

Textile waste creates pollution and wastes precious resources so before you throw your clothes in landfill bin, consider donating, selling or recycling them.

Waste nothing.

– – – – – – –

 

Mind Your Waste Infographic.

Tableware as Sensorial Stimuli cutlery by Jinhyun Jeon

How would our experience of food change if the tool used to deliver it to our mouths was …different? Different in terms of color, texture or even temperature from that to which we’re accustomed? The article that follows explores the idea that our perception of taste is not confined exclusively to the properties of a particular food itself but rather, an experience that encompasses all our senses. Can we change what we taste by manipulating factors outside the food? the maker of this line of tableware wants to find out, and has made knives, spoons and forks of varied colors, textures, weights, and even temperatures. Follow the link for details and of course, photos:

 

“By exploring synesthesia, if we can stretch the borders of what tableware can do, the eating experience can be enriched in multi-­cross­‐wiring ways. The tableware we use for eating should not just be a tool for placing food in our mouth, but it should become an extension of our body, challenging our senses even in the moment when the food is still on its way to being consumed.Each of these designs has been created to stimulate or train different senses, allowing more than just our tastebuds to be engaged in the act and enjoyment of eating as sensorial stimuli, therefore it would lead the way of mindful eating which guides to rediscovering a healthy and joyful relationship with food.”

via Tableware as Sensorial Stimuli cutlery by Jinhyun Jeon.

Your Trash Talking Tuesday Tip: Green Your Black Friday! | sfenvironment.org – Our Home. Our City. Our Planet

Giving is good. But giving green is better.

Buying something that is new, whether for yourself or someone else, comes at a cost- the energy consumed in making it, transporting it, and delivering it. Why not have a net zero holiday this year? Shop vintage, antique, second-hand, and give an existing item a new life. Alternatively, make something. Grow something. Donate something. You’ll be giving from the heart, and using items you already have on hand. Check out the article below for many handy, thoughtful tips to kicking off your holiday shopping season in a sustainable way. Green your Black Friday.

Waste nothing.

Courtesy SF Environment:

Black Friday kicks off the season of giving. As you check off your list, here are a few tips you can keep in mind to make your Black Friday (and the rest of the holiday season) a little greener.

Before you head out, consider taking public transportation.

Why sit in traffic and worry about parking when you can take public transit? You can treat yourself with the money and time saved from driving and parking. Plan your trip with 511 Transit>

Remember to bring your own bag.

In San Francisco, you will save ten cents every time you swap a reusable bag for a disposable one. Find out more about the new checkout bag ordinance>

Not all gifts need to come in a box; give your loved ones an experience.

Avoid extra packaging and give a gift that will be remembered forever. Some of our favorite gift ideas include: concert tickets, art or dance classes, a car sharing membership, or even a gift to charity. For low budget experiences you can gift your own time by making dinner, babysitting, washing a car, or cleaning out a garage or attic. Visit RecycleWhere to find out how and where to recycle, reuse, or dispose of anything, anywhere>

The perfect gift can be found in an unexpected place. You can find something unique at an antique store or a flea market, or even a nursery.

Avoid the hustle and bustle of the mall and peruse antique stores, consignment shops, and flea markets for one of a kind gifts. Seeds and potted plants are gifts that last all year, and help clean our air.

When it’s time to wrap your gifts, look for paper that is made from post-consumer recycled content, or better yet look around the house for even more unique options.

Why buy new wrapping paper when you can make your own? Kids’ drawings, old maps, newspaper comics, and even cloth can make your gift stand out. Stop by a creative reuse store like SCRAP to get even more creative. An SF Environment favorite is to make one gift into two by wrapping your gift in a reusable bag!

via Green Your Black Friday! | sfenvironment.org – Our Home. Our City. Our Planet.

A photo booth that captures 3D mini replicas of you — Lost At E Minor: For creative people

Finally, a 3D printing photo booth that makes an action figure OF you, for you, while you wait! More information and photos, after the jump:

A photo booth that captures 3D mini replicas of you — Lost At E Minor: For creative people.

your trash talking tuesday tip: Think Diversion

Your Trash Talking Tuesday tip:

Think diversion, aim for zero waste. Currently, San Francisco diverts 80 percent of all discarded materials away from landfill through source reduction, creative reuse, recycling, and composting. San Francisco’s zero waste programs, in partnership with Recology, helped San Francisco become Greenest City in North America in 2011 and by 2020, that goal is 100%.

Government can play a valuable role in achieving zero waste through the infrastructure it provides. But even if your city doesn’t have these programs in place, what can you do?

Reuse rather than dispose, take your own bags to the supermarket, take your own mug or thermos to the coffee shop, use reusable containers rather than sandwich bags for lunch, find a way to give a ‘second’ life to items rather than throwing them away, donate unused items to a good cause and of course, recycle what you can. Compost in your backyard. With a little thought and creativity, you’d be surprised how much you can reduce what you send to landfill.

Consume less.

Waste nothing.

For the full story, check out the following article on SFEnvironment.org

San Francisco Sets North American Record for Recycling & Composting with 80 Percent Diversion Rate | sfenvironment.org – Our Home. Our City. Our Planet.

Mmm, postcards that smell like food — Lost At E Minor: For creative people

We at MUS e YUM now have a way to add a whole new sensory dimension to our food photography. Check out the article below…an interesting find on the art and culture blog, Lost at E Minor:

Mmm, postcards that smell like food — Lost At E Minor: For creative people.

“Imagine a food printer that takes a snapshot of food and extracts its aroma simultaneously, then prints a postcard with aroma inks via a sensor that mixes the inks in the machine. Yes, a Chinese industrial design student did dream up that concept, and has even made a prototype device of this food printer for a Sony competition. We’re not so sure about the invention, though. It is just slightly cruel to send yummy smells to a friend instead of calling for good old food delivery.”