Bo’s Sausages: A Conversation With Owner Joe Hargrave
Joe Hargrave talks about the dog behind Bo’s name, handmade sausages, and taking over the little space next to Toronado at 545 Haight Street.
Nonprofit neighborhood paper · Est. 2025A 501(c)(3) Nonprofit Connecting Neighbors · Est. 2025
The neighborhood, in our own words
Local voices, familiar places, and the stories behind them. From the pages of Lower Haight Local.
Follow new stories via RSS →70 stories
Joe Hargrave talks about the dog behind Bo’s name, handmade sausages, and taking over the little space next to Toronado at 545 Haight Street.
Neighbors and shopkeepers weigh in on the long-awaited plan for 203 apartments at 400 Divisadero, the former Touchless Car Wash site.
Annie McElvein meets Tanto Tim Wicks for a conversation about life at SF Zen Center, Zen aesthetics, and how neighbors can get involved.
The first building on Haight Street, the Protestant Orphan Asylum, reveals the story of Weltha Haight and the street that bears her name.
Sweet potatoes, pears, and parsley welcome the fall season, with Tamara’s family recipe for Lebanese tabbouleh.
Anyone walking past Haight and Masonic would be forgiven for being confused by The Mellow.
Dick Vivian, the owner of the landmark store Rooky Ricardo’s Records, passed away from pancreatic cancer on July 24th.
The most direct route between the Mission and the Presidio was, for the first century of their existence, referred to by residents using the name Sans Souci Valley.
Recent veterinary science has pointed out that when a dog goes for a walk, it’s a little like scrolling social media or reading the news.
Cadence for Change is a 501(c)(3) dedicated to raising musical aspirations in people of all ages and backgrounds.
If you are a book buff, you’re in luck! There’s a new Little Free Library in the Lower Haight, and we can’t wait for you to stop by and visit! It’s located in front of 348 Scott Street between Oak and Page, right in front of the green Bike Box on…
Nestled just off Haight Street on Fillmore, Choux has been making a very particular kind of French pastry for 12 years.
More from the paper: browse the print archive or find a free copy nearby.