Go Right Now and Get Your Free Ice Cream Cone at Ben & Jerry's

And this free cone couldn't have come at a better time, since today is supposed to be one of the warmest days since October.

Every year, Ben & Jerry's likes to say "thank you" to all its ice-cream eating customers with a free scoop of whatever it is they want. You have eight hours to go get your freebie; the ice cream deal starts at 12 p.m today and ends at 8 p.m.

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We're Looking For Talented Freelance Food Writers

Categories: Announcements

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Seeking food writers less annoying than Amy Adams in Julie & Julia.
SF Weekly seeks San Francisco-based freelance writers to help cover the city's incredibly diverse food scene for our print edition and food blog, SFoodie.

We will pay you money -- more like beer money than rent money, but still -- to eat and drink things around town, interview chefs, dig up food news, write previews for events, review local products, and generally tell our readers what's worth knowing about in the San Francisco culinary scene and what's not.

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Dining in the Dark: Blind Cafe Illuminates Taste Buds and Mind for Charity

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Dining in the dark.
The decor of the waiting room of this particular pop-up cafe in San Francisco is eclectic. There frames are crooked, there are bronze angels hanging from the chandelier, and the furniture is random, almost bohemian. But it won't be relevant for the next two hours. The lights flicker and dim at low, almost non-visible levels, acting as a precursor of what is to come at the Blind Cafe.

Brian "Rosh" Rocheleau, founder and creator of the nonprofit organization, then comes out to the waiting room and rings a Tibetan gong, announcing that seating will begin and gives instructions on what is going to happen for the next two hours: dinner in complete darkness.

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San Francisco-Inspired Ben & Jerry's Flavor Announced

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Natalia Aldana
After a month of voting and flavor experimentation, Ben & Jerry's announced the name and provided samples of the San Francisco-inspired flavor today to about a hundred sweet tooths and extremely cute kids.

Announcing: San Fran-tastic, a caramel ice cream complemented with S.F.-based TCHO chocolate factory and Kika's Treats, with pieces of gooey marshmallow, crunchy graham cracker, and milk chocolate.

Today's flavor unveiling marked the second installment of Ben & Jerry's City Churned campaign, where the Vermont company allows residents of five U.S. cities the opportunity to choose and name an ice cream flavor, through online voting, social media, and surveying the trends and customs of the city's residents.

See also: Ben & Jerry is Creating a San Francisco Flavor and the Free Scoop Truck is Here

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Attention, College Students: SF Weekly Is Hiring Summer Interns

Categories: Announcements

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Flickr/DeaPeaJay
Calling all college students: Have you ever thought it would be fun to be a food writer or restaurant critic? It is! And SF Weekly will help you get your foot in the door and clips under your belt with a summer internship.

As an intern, you'll get to know the S.F. food scene through collecting info, interviewing chefs and food producers, and attending events. You'll also learn how to develop and pitch stories, work under tight deadlines, edit photos, and advance your writing skills -- all items written will be subject to feedback, editing, and rewrites.

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SF Weekly Seeks Interns for Food Section and Blog

Categories: Announcements

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Flickr/DeaPeaJay
Dear would-be food writers and critics: We want you.

SF Weekly is seeking an intern for its food section (Fresh Eats) and this very blog. As an intern, you'll get to know various sectors of the S.F. food scene through collecting info, interviewing chefs and food producers, attending events, and conversing with veteran journalists. You'll also learn our blogging platform and work on various sets of deadlines that will transfer to any publishing job.

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SF Weekly Seeks Freelance Food Writers

Categories: Announcements

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Flickr/DeaPeaJay
Dear food writers: We want you.

SF Weekly is looking for talented, motivated San Francisco-based writers to help cover the city's incredibly diverse food scene for this very blog, SFoodie. We will pay you money -- more like beer money than rent money, but still -- to eat and drink things around town, interview chefs, report on food news, write previews for events, review local products, and generally tell our readers what's worth knowing about in San Francisco food and what's not.


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Meet Livefyre, Our Sleek New Commenting System

Categories: Announcements

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Today, we here at SFoodie say goodbye to Disqus and hello to Livefyre, the new commenting system for this and all other SF Weekly blogs. Livefyre is pretty cool -- futuristic, even -- so we're excited for you to get acquainted. Here's a rundown of some key features:

Tag your friends on Facebook and Twitter directly through Livefyre to bring them into the conversation (a nifty feature for restaurant and happy hour planning, btw). Livefyre brings comment contributors together and makes our site feel more like a community.

Check out what your friends like on Voice Places and the stories they like on the site without logging into different accounts. We've integrated My Voice Nation and the commenting system so you only need one account to stay up on what's new at SFoodie.

Staying up to the minute has never been easier
with real-time updates that let you chime right into the conversation. Email alerts for comment likes and replies, paired with mobile access, make commenting on the go effortless. You'll also be able to follow your favorite writers and topics throughout all Village Voice publications, so you don't have to sift through all the sites.

Don't have a Livefyre account already? Signing up with Facebook, Twitter, Yahoo, Google, or your email below is a cinch. Your comments from our old system will automatically roll over into our new one in the next few hours.

Now that we've given you the low-down on Livefyre, be sure to let us know what's working and what's not in our brand new comments section. See you at the bottom of the page!

Follow us on Twitter at @sfoodie, and like us on Facebook.

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