The Marin Headlands could be a daytrip. But it needn’t be. Sporting four Golden Gate National Recreation Area campgrounds and a hostel, its 2,100 acres neatly photo-bombable by coyotes, whales, or quail, it merits a many-day stay.
At Slow Food East Bay’s cultural dinners, guests savor favored recipes and stories. Early this fall, three chefs — Tu David Phu, Denise Huynh, and Hai Lam — prepared dishes representing Vietnamese tastes.