After Happy Hour both Bruce and I needed to drop off our motorcycles.  We didn’t want to be irresponsible.  So like good boys we dropped off our bikes, but now we had to finish our drinks as well as our food.  At Bar Crudo we had wine, soft shell crab, and half a dosen oysters which didn’t hurt as bad as before.  The next stop was Zero Zero where we met my friend Tim the general manager.  Tim was so excited to see us he threw in an arugula salad, not knowing that we had to finish everything on our plate.  Fearless, team OH dove right in finishing our cocktails, ham plate, and salad.  Oola was just next door and Bruce had a few friends waiting for us.  More cocktails and brussels sprouts with bacon filled the top layer of our tummies.

The night was getting fuzzy and our footage was getting darker and darker.  Bar Agricole was next and we knew cocktails were coming.  Anchovies with more salad, cocktails, and shots were dealt (which didn’t make the video because I could barely see straight at this point).  Taxi!  Off we went to Beretta.  Bruce has been a bar tender in SF for over a decade.  Industry peeps like to get each other drunk.  Beretta provided an amazing seafood soup called a Cioppino, and more booze.  I couldn’t keep what we had straight because, well as inappropriate as it may be, I’ve blacked out at this point.  The night was patchy and I seriously don’t remember taking a shot of Fernet Branca (another SF Industry classic digestive).

There were only two more places on the list and I needed more food.  Ironic isn’t it.  After eating all day I needed more food to soak up that alcohol that I’d ingested.  My climbing buddy Jay the owner of Maven kept Maven open a little late for us.  But, we didn’t make it before the kitchen closed.  Not to worry Jay had booze to give.  A specialty Burbon made for Maven.  I was beyond hammared.  One more to go.  Some how I managed to talk my way into NOPA, after the owner told me I was too drunk to film.  Which isn’t far from the truth, I was pretty smashed, but I’m good at filming even when I’m drunk surprisingly.  Our final stop was booze free (It was the only way I could convince him to let us in).  I ordered a NOPA Burger and Bruce shared a crepe, a cheesecake, and some sort of brule with our friends Vanessa, Annalee, and Morgan.  Somehow, I managed to consume a full plate of burger and fries with little help.

I was relieved.  The Day of Gluttony Challenge was over! I was a free man.

DOG It’s been an experience.  I will remember you forever and hopefully so will everyone else…

Buy the Music Here! Phantogram

If you liked this video Check out: 101 Seconds of Gluttony, Breakfast, Lunch, Happy Hour

Check out our guest blog post on Brotogs

For Happy Hour we wanted to include places that were great for cocktails, beer, and non-alcoholic beverages.  Since Team OH was on motorcycles we decided it was a good plan to start off with no alcohol.  Four Barrel‘s  slow bar is a place I find myself once a week.  There isn’t a place in the city that has the same hand crafted bean and barista philosophy as Four Barrel.  It’s a coffee snob’s dream.  Next was ice cream at Smitten Ice Cream.  Smitten has the only made to order ice cream in the city.  Bruce was so full at this point that the thought of ice cream was too much for him.  But, as you’ll see in the video he still enjoyed his scoop of ice cream.

Alcohol started at Magnolia Gastro Brew Pub.  Though neither of us finished our beer/cider drinks we did finish the amazing “Devils on Horseback” and “Pickled vegetables,” which tantalized our taste-buds.  We had three more places to go before ditching our motorbikes.  Alembic set us up with an amazing cocktail (Promissory note) and duck hearts over pineapples.  This is one of my favorite appetizers in all of SF.  Next we went downtown to Jaspers Corner Tap, where we were greeted with baby back ribs and yet another amazing cocktail (Pale Rider).  Hands down the best ribs I’ve had in SF.  Our final stop for happy hour was yet another favorite cocktail bar, Cantina, where Duggan made us a pisco sour that would put any Peruvian in awe.  18 down and only 7 more to go, the finish line was in site, but “It ain’t over until it’s over”…

Buy the Music Here! Miike Snow

If you liked this video Check out: 101 Seconds of Gluttony, Breakfast, Lunch, Dinner

Check out our guest blog post on Brotogs

Lunch in San Francisco has to be quick but still tasty.  First up was American Grilled Cheese (AGC).  Heidi Gibson, the head chef of AGC, was an award winning grill cheese chef.  Naturally she has the ability to craft the perfect grilled cheese, even on a gluten free bread; which is made from scratch every day.  Next was Local Mission Eatery (LME).  LME was known to be one of the most local and sustainable restaurants in the city.  Not wanting another sandwich The Hobos decided to order a salad.

Feeling the time crunch, B & H decided to call in the next order at Rosamunde, the sausage specialists of the city.  Grilled cheese, salad, and a sausage couldn’t be complete without a taco.  But, there is more then just one kind of taco in SF.  Team OH hit Namu (Korean taco), and Little Chihuahua (California Mexican style taco), to get outstanding SF food creativity. The day sin’t even half over and The Hobos are flailing.  Happy hour is still to come and who knows what will happen when alcohol is involved…

Buy the Music! Sleigh Bells

If you liked this video Check out: 101 Seconds of Gluttony, Breakfast, Happy Hour, Dinner

Check out our guest blog post on Brotogs

If you liked this video Check out: 101 Seconds of Gluttony, Breakfast, Lunch, Dinner

Check out our guest blog post on Brotogs

In April I had the honor of going to one of the most inspiring competitions.  Fortunately, I was videoing the event.  Since we’re all about alternative movement on OH, I wanted to share this video with all of you.  Most of us don’t think that pole dancing is a sport, but I’d argue that it deserves Extreme Sport status.  But, don’t take my word for it.  Check out this little teaser I put together for the documentary…

For more info and videos on IPC check out: Pole Championship

I’m constantly asked by tourists and locals “Where should I eat when I’m in San Francisco?”  So instead of just making a list (at the bottom of the blog), I did what any sensible videographer/foodie/adrenaline junkie would do.  I decided to pick my favorite and my friends favorite restaurants/bars/cafes and went to them in one day.

When we told people about the day of gluttony they asked “Why?”  I’d say to them “Why not?!” On Organic Hobo Buce and I have been trying to get people to EAT local, MOVE alternatively, and of course ROLL out of their normal life.  This event did all three of the OH principles and then some.

SF Day of Gluttony Challenge will have four posts that follow this blog.  This week on this special day (My birthday) I’m proud to present to you the trailer of the whole day.  101 Seconds of Gluttony:

Buy the song in this video: Electric Guest

The last time I was in San Francisco I met up with my friend Zack Lara and drank his ginger beer.  Naturally I was curious how he made it.  Instead of just learning I decided to film and share how this magical drink was made.  Ginger beer is one of the only “Soft Drink” like drinks I dare go near.  It’s great for a bad stomach or a sore throat.  I also just love the spicy flavor that it gives you.  Here’s the video:

I’m sure the video isn’t enough so here’s Zack’s instructions for making his ginger beer:

Ingredients (makes 1 gallon)
1 lb. fresh ginger root (skin on)
2 cups sugar
1/2 cup lime juice
1/2 teaspoon rum extract (optional)
1 teaspoon vanilla
3 quarts water
4 freezer trays ice

Equipment
1-gallon pitcher
Big pot
Food processor or grater
Measuring cup
Measuring spoons

Step 1: Ginger

• Scrub and wash all ginger.  You don’t know where this stuff has been.
• Chop ginger into pieces small enough for your food procesor to handle.
• Use the food processor to grind up the ginger. Grind in batches. You can also use a hand grater.  Place ginger and any resulting juice in a large pot.  
• Bring to the boil. Turn off the heat. Let cool. The cooling down may take a 1-2 hours.  Do not add Ice.  The longer you let it cool the more ginger flavor you’ll get.

Step 2: Simple Syrup

• 2 cups of water and add 2 cups of sugar after it boils.  Dissolve the solution so that no sugar crystals can be seen. 

Step 3: Mix

• When the ginger water is cool, use the strainer to strain it into the mixing bowl.  Use a fine rice strainer to roll the ginger.  I strain it by rotating in circles to make sure it rolls into a ball and lets it drain.  If not just use a bit more vanilla in the recipe.
• Squeeze 1/2 cup lime juice, 1/2 teaspoon of rum (but really to taste), and 1/2 cup of vanilla (but really to taste) into ginger w/ simple syrup.
• Stir well and taste to see if you need more rum or vanilla.  If it tastes flat then add more vanilla/rum.
• Once this is done bottle using a 50/50 ratio of soda water to ginger beer.  Alternatively store in concentrate form and add soda water when ready to serve.  Dont for get to shake lightly before serving.

For more Blogs like this one Check out: Vegan Croatia, Spanish Mushroom , Arepas

Part One of this 90 second video series highlights the movements that you see in Tonsai Thailand.  It has some commentary on the question “What do you love about Thailand?”  Part two focuses on the rest of the answers I got.

Music By: The Rapture

If you like this video Check out: Part One, Amazing Exclusive Race, Nessies’ Wagon

Thailand has always been one of my favorite countries to visit on a retreat.  After the OH world tour I found myself representing OH in Hong Kong (Hong Kong Hobo).  I needed a retreat and flights to Thailand were super cheap on Air Asia.  Here is a short that showcases everything I love about Thailand through Eat, Move, and Roll.

Buy the Music to this Video: The Rapture

Check out Part 1 of this video! Part 2

If you Like this post Check out: Hong Kong Hobo, Florentino, Buda Bike

One of my favorite things to find when I travel is a good restaurant.  When a good restaurant meets quirky quaint town I get really excited.  The biggest bonus of Ollantatambo is that Bruce and I found three great restaurants: El Alburgue, Puka Rumi, La Esquina.

After our farm tour in the last Eat video short I had to put together the food in Ollantatambo.  If you are ever in the sacred valley or visiting Macchu Picchu a stop into the three best restaurants in Ollantatambo is necessary.

Here’s a video dedicated to my favorite restaurants in the sacred valley…

Music for this video done by Gotan Project.

If you like this blog check out: Smitten Me, Mate Con Tio Roy, Colombian Coffee