Tuesday, April 1, 2014

Recreation and Re-Creation: Meet Brett Eisenberg of Triple Aught Design

The team from Triple Aught Design (TAD) poses in front of a 70s era Gama Goat. Top Left to Right: Mike, Skylar, Jessica, Kyle, Dave, Gianni, Al, Peter, Brett. Bottom Left to Right: Evan, Raquel, Richard

Brett Eisenberg, CEO of Triple Aught Design (TAD), does not want anyone to think that TAD is defined by him or by any one individual.  He is adamant that the success of the company is because of their amazing team and the products they offer.   Even the clothes he wore the day we met with him blended in with the sea of camouflage and khaki clothes that surrounded him in the TAD retail space on 22nd Street at Third.

It's true that for many years after Patrick Ma founded TAD in 1997 the image of the company and the founder were indistinguishable.  In the early years the mission of TAD was to curate high-end third party products and it built its early reputation and a cult customer following on custom knives and other third party products followed.  Its first clothing product was introduced in 2000 - a soft shell explorer jacket.

Today the company sells its outdoor gear and apparel direct to customers through its Dogpatch and Hayes Valley retail locations.

Over the last few years TAD has transitioned from a non-manufacturing company offering only third party products to a manufacturing company that controls every single aspect of the products it offers.  Although Patrick Ma left the company in 2013, TAD continues to build upon its earlier success to become one of the largest producers of apparel in the Bay Area.

The company recently completed a remodel of its Dogpatch headquarters and has now grown to 30 employees.  All design, pattern making, prototyping, production management and fulfillment of products take place in Dogpatch with the actual manufacturing occurring in Oakland.  The company still offers non-apparel products like those custom knives but those items are now co branded with TAD to ensure they meet the company's standards.
Brett Eisenberg, CEO of Triple Aught Design at the company HQ in San Francisco's Dogpatch Neighborhood.

Why do you do what you do?
I was a customer of TAD since its early days.  I grew up in Colorado and was always an outdoor adventure guy so I loved and used their products.

I wanted to be in technology so I eventually moved to California.  I spent most of the 1990s primarily as an engineer helping technology and biotech companies reach their potential.  Although I enjoyed that business I really wanted to be in a business where I could be involved in all aspects of the life cycle of a product -- I wanted to actually be able to touch the product.  That became harder and harder to do in the technology world where so many products are produced overseas.

I felt like I had an opportunity to do that with TAD -- to be involved with all aspects of the product and I joined the company in 2009.  I really felt like I could see what the company could become.  We effectively relaunched the company September 1, 2010 rebranding as a manufacturing company selling direct to customers.


Why Dogpatch?
The original location of TAD was in Jack London Square in Oakland.  In 2004 the company moved to Dogpatch.  We love the industrial, very hands-on feeling of the area -- we feel like it mirrors what we are doing and we really feel like we fit in here.   We have a great support network in this community.  The landlord of this building, Greg Markoulis, and his team have gone out of their way to help us grow and be able to stay in the American Industrial Center.  They have really been a partner in our growth.

We love the feel of the small community in Dogpatch.  The same folks we see when we are out having lunch are the customers we see in our shop. 


What is the story behind the name Triple Aught Design?
Engineers use 000 (triple aught) as shorthand for a thousandth of an inch, which is the high standard of precision tolerance.   We apply those same high standards and attention to detail to our products. The name was later changed to TAD Gear but we changed it back to Triple Aught Design in 2010 when we decided to relaunch the company as a product company and not a curator of third party products.  We felt it truly reflected our new mission.
A mannequin stands gurad at Triple Aught Designs in San Francisco. TAD features precise designs made to military precision in the Dogpatch Store.

Tuesday, March 11, 2014

That Voodoo That You Do: Meet Greg Kitchen of Triple Voodoo

Greg Kitchen at the bar in Dogpatch's new brewery, Triple Voodoo. 

Dogpatch is quickly being brewpatch with the addition of Triple Voodoo Brewery and Taproom between 19th and 20th at Third in a ground floor location in the new Potrero Launch apartment complex.  No complaints here as co-owner Greg Kitchen-- or as he describes himself -- "CEO, COO and everything else," lined up four of their craft brews for us to taste.  We thought Kitchen might enjoy actually getting to sit down given his hectic schedule of not only moving into their first brick and mortar location, but also overseeing the SF Beer Week activities that were in full swing the day we visited.

But Kitchen remained standing as he described the beers we were tasting, talked to a new employee, looked at the schedule for that evenings activities and talked excitedly about the strains of yeast they use that give their brews such unique characteristics.  Perhaps there was a bit of black magic going on or maybe Kitchen was super energized by finally having a home for his three year old company but it was obvious there would be no rest for him in his immediate future. 

Why do you do what you do?
I want to wake up each morning and know I'm going to work at something I love.  And I love the community and the culture of the beer brewing world.

I grew up in California and I have a computer science degree.  I worked in the technology world for about 15 years.  But I loved brewing beer and so did my friend Aaron Chan and we became avid home brewers. It isn't legal to sell home brewed beer so we gave it away at parties for several years.  More and more people started asking us for the beer and once we realized we were giving the beer away to more than 200 people we knew we might actually have a business.

We did a lot of soul searching as well as creative financing and started our craft brew business in 2011.  Our goal was to take the best aspects of the Belgian and California styles of brewing to create our own unique beer style. 

While we certainly appreciated other brewers letting us use their space, it is hard to be a gypsy brewer.  You never really get to know the equipment as well as you would like and you have to adhere to their brewing schedules.   So we are excited to finally have our own space.
Craft Beers from front to back: Inception, King Leopold, Breaka' Dawn, 8 Tentacles

We have a 10 barrel brewing system here and most of the beer we produce will be used in our own taproom although we have our wholesale, retail and collaboration projects that we will supply with our beer as well.  We want to create an interesting and varied tasting experience for our customers so we plan to have rotating taps featuring new styles every month.

We plan to offer tours and sessions with our head brewer, Phil Meeker, to educate folks on craft beer and on the brewing process. 

We don't have a kitchen but we plan to partner with various restaurants and food trucks to provide food for customers.  Right now, we are working with The New Spot, a Mexican restaurant that is a local favorite. 

Why Dogpatch?
We always had the goal to have our own space.  We love the vibe in Dogpatch -- we call it modern industrial.  It suits us.  We looked all over San Francisco for the right sized space.  It was hard to find a space that was under 3000 square feet.  We really wanted an artisan-sized brewery and tap room.  We have about 2800 square feet here.  And we used local artisans whenever possible to finish out the space.  In fact, I was having a burger at Serpentine one day and sat next to a guy who I eventually hired to do our bar counter. 

What's the story behind the name -- Triple Voodoo?
Originally the name was Cherry Voodoo.  We thought is sounded cool but people thought we made cherry beer so we knew we had to change it.

We came up with the name Voodoo to represent the science of brewing -- take simple ingredients but produce these complex flavors.  And triple because at the time there were three partners.  So, Triple Voodoo!

Tuesday, February 18, 2014

Smokestack Lightning: Meet Dave McLean of Magnolia Brewery

Dave McLean of Magnolia Brewery sips one of his trademark beers in front of the huge cooler holding kegs. Next door his new restaurant, Smokestack, prepares for opening.
It has been four years since Dave McLean, owner of Magnolia Gastropub & Brewery and the Alembic Bar, announced that he would be expanding his brewery to Dogpatch.  For a long time the only evidence that something indeed was happening were construction noises overheard as you walked by the site next to Mr.&Mrs. Miscellaneous ice cream in the American Industrial Center.  Folks ordering their ice cream had to speak up a little louder and everyone wondered when we would get a peek at the new restaurant called Smokestack. Curiosity peaked when it was revealed that the food would focus on BBQ -- a category that is definitely not over saturated in San Francisco.

With construction noise at full volume as his team races towards a March opening and a glass of Blue Bell Bitter in front of me, we chatted about McLean's latest venture.
Tanks at the new Magnolia Brewery in Dogpatch, San Francisco, CA., now in full operation. 
Why do you do what you do?

I consider it my calling.  I love creating all the pieces that go in to making this a successful business.  I get to be both artist and scientist -- I get to feed my creative side by being involved in the design of the restaurants and all creative aspects of the business and I also get to be a scientist in the actual making of our beer. 

I went to school in Boston and I graduated with a degree in corporate finance.  But I had also fallen in love with making beer, with the science of brewing.  As many people know, I was a deadhead -- I followed the band the Grateful Dead around the country and I wanted to go to California.  The culture surrounding the Grateful Dead was one of rejecting mass market anything so the individual nature of craft beer really caught on at the shows.  You could tell the towns where the deadheads had just come through -- the Budweiser would still be on the supermarket shelves but all the craft beer would be sold out!  And most towns no matter how small seemed to offer their own local craft beer.

I really got hooked on the flavor and the independent spirit of the craft beer movement.  So much so that I spent a lot of time in Europe and especially England to learn more about brewing.  I especially loved the pride of place that beer had in England. I then participated in the Masters Brewers Program at UC Davis.  I've been involved in craft brewing since 1991 and in 1997 opened Magnolia on Haight Street and in 2006 opened Alembic.

I also realized that I wanted to extend the obsession and passion that I have for brewing beer to the food side. Customers might come initially for the beer but they return again and again for both the beer and the food. 
The Bar under construction at Smokestack Restaurant in Dogpatch, San Francisco, CA. The bar will be stocked with a large selection of whiskey to compliment the BBQ.

Why Dogpatch?

I really can't imagine us expanding our brewery or opening this restaurant in any other San Francisco neighborhood.  A friend of mine lived in Dogpatch in the 1990s so I knew of the neighborhood. I know the folks behind several Dogpatch businesses including Serpentine, Sutton Cellars and Michael Recchiuti.  So I knew little bits and pieces about the neighborhood.

Actually, it was Michael who first planted the seed for us to open here.  He said that they had an awesome landlord at their offices in the American Industrial Center.  And really, who says that?  Who ever says they have an awesome landlord!  I knew I had to check it out.

And then ultimately, no many other neighborhoods had the physical space that we needed so that eliminated 90% of the rest of San Francisco.  This location will allow us to produce 5,000 barrels a year and more and that will allow us to explore other wholesale and bottling opportunities beyond the wholesaling that we currently provide to restaurants and bars.

The other piece was that although we wanted to expand brewery production, we also knew we wanted a restaurant.  And for that, you need to have a community.  We wanted to offer the complete experience of brew and food. 

I very much believe in the pub culture of England where the pubs are part of the fabric of the community and that's what I want to create with my restaurants.  This neighborhood offers us both the space we need and a vibrant community.

We will have a full bar at this location and the restaurant will open at 11 a.m. and serve throughout the day, seven days a week.  We want to be able to accommodate all the different people in this community whether your eat lunch at noon or at 3. 

At Smokestack, Dennis Lee, one of the owners of Namu Gaji will be chef.  I think his food is heartfelt and honest.  I like that he also owns a restaurant business -- we see eye-to-eye on business matters.

And the name, Smokestack?

Well, there is the obvious reference to the industrial nature of Dogpatch plus I wanted another reference to the Grateful Dead as I did with my other two locations.  So Smokestack also refers to a Howlin' Wolf song that the Grateful Dead covered.

(editor's note:  McLean has been to 150 Grateful Dead concerts.)

Gloves near the fully operational beermaking tanks at Magnolia Brewery in Dogpatch, San Francisco, CA

Tuesday, January 7, 2014

A Very Sound Venture: Meet Katie and John Fones of Cellars33





John and Katie Fones of Cellars33 at their Dogpatch Winery. 
Freshly baked bread and popcorn.  These were the smells that greeted us as we entered Cellars33, a winery located on Minnesota Street.  We expected the smell of yeast but popcorn?  But perhaps that comes with the territory when you open a winery in an urban environment and your neighbor is Thatcher's Gourmet Popcorn.

Inside the 20,000 square foot facility we were greeted by owners --  and husband and wife -- Katie and John Fones.  Cellars33 shares the space with four other wineries:  Roar Wines, Von Holt Wines and August West Wine with John Fones the winemaker for his Cellars33 as well as Von Holt Wines.

Despite the harvest season being over, the huge space was buzzing with activity as the wineries completed off-season housekeeping chores as well as prepared to fill upcoming holiday orders. The move from their former location in Bayview to Dogpatch was completed in September 2012 but with rows of tanks and wine barrels consuming all available space it made us wonder if additional space might be needed soon.

Why do you do what you do?

John Fones:

Love of life.  For 16 years I was a criminal defense attorney in Baltimore, where I grew up.  About eight years ago several good friends passed away.  Then my mentor passed away as he walked up the courtyard steps.

I realized that time is short.  You always think you have tomorrow but that's not true.
Katie and I have always loved wine and we had a lot of friends in California who we thought could help us make the transition.  We owe a big debt to them. 

So we decided to move to California.  I studied wine making at UC Davis and interned at Freeman Winery.  I then became an assistant at Roar and August West.  The goal was always to start our own label which we did in 2008 although we didn't begin selling our wine until 2010.

Although I'm the primary wine maker, Katie has an excellent palate and her input during the blending trials is critical in helping us decide which wines to focus on.

We primarily focus on Pinot Noir and Chardonnay -- our grapes are from Monterey and Sonoma.  We started with 100 cases in 2010 and are now at 1,000 cases. 

We primarily sell via our mail list although we are not a wine club.  We offer the wine two times a year in February and August then sell the rest to wine shops and restaurants.

Katie Fones:

We love working together.  And we didn't change our lives and move all the way to California to not see each other!  This is a very fun, cool joint venture and even though I'm still practicing family law, my goal is to eventually work full-time with John.
In addition to their specialty Chardonnays and Pinot Noirs, Cellars33 also produced this 2010 Petite Syrah.

Why Dogpatch?

We love the vibe of Dogpatch -- fun things are happening here and we want to be part of it.

Finding a space big enough for a venture this big was of course critical and Dogpatch is one of the few places left in SF that not only has the space, but also affordable space. 

We are a member of SFMade and this organization has helped us so much.  They give us access to resources that we don't have such as real estate expertise.  For example, we would love to open a tasting room in 2014 and SFMade is helping us figure out how and where we could do this.  We would love for it to be in Dogpatch.

What would you be doing if you weren't doing this?

JF:
There is no other alternative to this.  We came out here to do this -- we didn't come out here to fail.

KF:
I agree and my goal is to be full-time at Cellars33.

Why did you name the winery Cellars33?

The name Cellars33 is a nod to Baltimore and to our heritage.  33rd Street was where the old Memorial Stadium was located which was also sometimes called the world's largest outdoor insane asylum.

Tuesday, December 10, 2013

From Lab Bench to Cure: Meet Doug Crawford of Bioscience Incubator Qb3

Qb3 Associate Director Douglas Crawford. 

Dogpatch is well known as a place for artists and artisans.  Now alongside the chocolate, messenger bags and craft cocktails the neighborhood has welcomed a different kind of start up -- Qb3 -- an incubator dedicated to nurturing entrepreneurs and their bioscience companies.

The organization is a joint venture between the three University of California campuses at Berkeley, San Francisco and Santa Cruz and this spot on Indiana street is its third bioscience incubator. 

The nondescript -- and most might say decrepit --  warehouse building on Indiana street has been transformed into a low-slung, modern facility -- its grey exterior blending smartly with the blue neon sign spelling out its name and address:  qb3@953.

The 24,000 square foot facility, which opened in October, offers both office space and lab space.  16 companies out of the 35 available slots have already unpacked their test tubes and set up shop.

When we visited, colorful cruiser bikes awaiting their riders gave the lobby the feeling of a Google campus. Doug Crawford, associate director of QB3, gave us a tour and was bursting with pride as he showed off the facility and its equipment.
Qb3 features a bike sharing program for its startups for tooling around Dogpatch. 

Why do you do what you do?

I love working with start ups and especially with teams that have a common goal. 

At QB3 we can be part of helping an idea become something of value to society.  We have folks here working on all sorts of projects -- from cancer to Alzheimer's. 

We want to reach out to the grad student or someone in the Life Sciences who has a great idea but needs access to very expensive and specialized equipment.  In traditional high technology, you can often just go to your local coffee shop or to your garage, open your laptop and you are in business.  But that environment doesn't work so well when you need to look at cells and viruses -- you can't bring microscopes or chemicals into a coffee shop or home office.  This makes it harder in bioscience to go from idea to prototype. 

All the equipment and supplies from tape to microscopes are offered a la carte so the entrepreneurs only need to pay for what they actually use.  We want to help them be as efficient as the big companies who have lots of funding.  For example, we have a freezer that costs $15,000 but our start ups can rent 1/2 shelf instead of having to buy the entire freezer.
Qb3 in Dogpatch rents out lab space as needed by start ups, as many as 35 different biotech startups at once. 

It is often a long and lonely road when you are starting a company so the opportunity to ask other entrepreneurs for feedback or to brainstorm is invaluable.

We also want to keep these companies in California if possible so QB3 also operates an $11 million seed-stage venture fund called Mission Bay Capital --  an independent venture firm focused on making early-stage investments in bioscience companies.  I'm the managing director of the fund.  We can invest up to $200,000 in qualified start ups.

Why Dogpatch?

Qb3 is all about what Dogpatch is about:  passion, willingness and fortitude.


What would you be doing if you weren't doing this?

I would be in a start up!  I used to be a professional sailor and sailing is all about teams, about a common purpose and that is what I get excited about.


Tuesday, November 19, 2013

The Details are the Design: Meet Richard Liu of DSPTCH

Richard Liu at the new company headquarters for his gear manufacturer DSPTCH in Dogpatch, San Francisco, CA. DSPTCH makes bags, camera straps and other items using military grade fabrics.
The basement office space under the Dogpatch Cafe at Third and 20th had been vacant for many months. Then we noticed that the basement stairwell that had long been the landing spot for old newspapers and other debris at the windy corner looked freshly swept.  Soon a clean, modern sign announcing the new tenant, DSPTCH, went up.

Inside, the quirky art objects that were the hallmark of the prior art gallery tenant were replaced by the deceptively simple yet functional accessories designed by company founder, Richard Liu, and manufactured in California.

The space is divided into two rooms with the back room functioning as workshop and office space for Liu and his two full-time and one part-time employees and the front space a bright, modern retail space.

Camera straps line one wall. iPad and MacBook covers hang on another.  Backpacks, or as the company calls them, Ruckpacks, and a smaller pack called a Slingpack are ready to be tried on and their many features explored. Liu's mission seems to be to not only make it easier to navigate our average day a bit easier, but also wherever our travels might take us.

Liu's passion for classic design and efficient production is obvious from a quick look at his bookcase where such books on Charles and Ray Eames and Hiroshi Sugimoto share space with books on prototyping and production and Chris Anderson's book, Makers.  It is also obvious from the vintage Steelcase Tank desk and Eames fiberglass stackable chairs as well as the Technics turntable that he believes in products that are functional and built to last.

Camera straps were the first product at DSPTCH in Dogpatch, San Francisco, CA.

Why do you do what you do?
I have a real passion to bring products to market that serve a real need.

My first product, the camera sling strap, came out of such a need.  I'm not a professional photographer but I'm not an amateur either.  I had purchased a high-end, expensive camera made in Japan.  So of course the accessories that came with the camera were also made in Japan. But the accessories, like the camera strap, were made for a shorter, Japanese body type and not for a taller guy like me.  I looked like the stereotypical tourist with the camera hitting me mid-chest when I had it around my neck!

I deserved, and my fancy new camera deserved, a better strap so I made one that not only looked good, but was also functional.  People soon started approaching me asking where they could buy one like it.

At the time I had been working in the technology industry for about nine years in marketing but I knew the large company and corporate culture wasn't my style.  But I wasn't sure what I wanted to do so I started working part time -- while still working full time -- at 3Sixteen, a raw denim and accessories company.  I built out their website and in return, they let me in on all facets of what it takes to run a business -- from creative to operations.  I got to see all the ups and downs.  I learned that having the spirit of resilience is the most important quality to have if you want to run a business -- you have to stay positive even when your tank is dry.

While I was working with them I was also tinkering with my camera strap prototype.  I failed many times.  I finally made ten and put them on a website I had created but hadn't yet finished.  A men's lifestyle magazine called Acquire heard about what I was doing and wrote about my product on their site.  I woke up to my phone buzzing and the ten camera straps I had on hand sold out in about an hour.  I called in sick to my corporate job and finished the website!  I made 25, then 50 more straps and they also sold out.

I finally decided that I might have a real company here and so I left my corporate job in January 2013 so I could dedicate myself full-time to DSPTCH.

I primarily sell to high end men's boutiques -- we have about 38 wholesale accounts now.  In San Francisco, The Darkside Initiative carries our products.

The future of our company though are our bags and we will have three new bags coming out in January 2014. 

Why Dogpatch?
Our first office was in a small space in the Mission.  I knew about Dogpatch because I have always liked going to Triple Aught Design on 22nd Street.  Dogpatch is just one of three neighborhoods left in San Francisco that are still somewhat affordable for small businesses but the creative energy in this neighborhood is unparalleled.  Design is driving so much of what is happening here so it seemed the perfect spot for DSPTCH.

What would you be doing if you weren't doing this?
I would probably be working in technology but it would have to be a small company.  I'm still passionate about technology but I would have to be working on ideas about how to make life easier for people.  I have a notebook filled with ideas!

Why did you call the company DSPTCH?
To me dispatch means the starting point before you head out on a trip or simply leave your apartment.  I want DSPTCH to provide all the gear people need whether it be travel gear or commuter gear.  We have products for you to carry the things you need every day but in a better way.
The manufacturing area at DSPTCH in Dogpatch San Francisco, CA. 



Sunday, October 20, 2013

There's No Place Like Home: Meet Photographer Sarah Christianson

Photographer Sarah Christianson at her home in Dogpatch, San Francisco, CA. 

For most of us our identities are very much tied to where we grew up.  "Where are you from?" is a typical first meeting question.  And it seems assumed that the answer will not be California.  No matter where we started, we invariably bring with us the traditions, language and preferences of not just our families, but also of the towns we lived in when we were younger. 

Like many current residents of California, photographer Sarah Christianson moved here seeking more job opportunities and a broader world view than the small town where she grew up in North Dakota could provide.  But she still considered that town central to her identity and more than that, felt the pull to tell the story of the people that still lived there.  From that desire came her latest project, Homeplace.

What is Homeplace about?

The name refers to my family's 1200-acre farm in the Red River Valley of North Dakota.  That farm is my center, my homeplace.

My family left Norway in 1869 for America in the hopes of finally becoming land owners under the promise of free land as a result of the Homestead Act.  They had heard that America was the land of opportunity for those willing to work hard.  Since those early years my family has worked the land, growing wheat and soybeans.

In 2005 I worked in New York City for a few months and was struck by the contrast between that busy city and my own hometown.  I truly saw how much North Dakota was part of my identity.

When I returned, I started seeing changes or perhaps I finally noticed them --  my grandfather had passed away so my grandmother had sold that farm and moved into town, my brother and sister moved away and my parents demolished my grandfather's childhood home because it was in such disrepair.  It started to sink in that my parents might be the last of four generations to actually work and live on the family farm.

I was just entering the MFA program at the University of Minnesota and decided to make my thesis project the documentation of my family's emigration and agriculture heritage through my photography and other archival elements such as historical documents and old family snapshots.   I even went to Norway in 2008 to trace the footsteps of my ansectors that had left.

Homeplace is the result of this journey.  What I realized is that our rich agricultural heritage will continue in some form -- no one can take that away.

Why do you do what you do?

I love photography -- it allows me to tell stories in a visual way.  And I feel compelled to tell the story of the people of North Dakota.  I feel it is so important to share the perspective of the people that live there with the rest of the world.

I recently received a grant from the San Francisco Art Commission for my latest project -- I'm documenting the oil boom that is happening in North Dakota as a result of fracking

It is so important to let the world know how fracking is changing the viability of the land to raise a crop and a family. 

Why Dogpatch?

I moved to Dogpatch in 2011 after I started working with artist Jim Campbell who was located in the American Industrial Building.  Dogpatch felt like a small town to me.  The neighborhood worked well for my city-minded husband Jesse Mullan and the small town girl in me.

Part of the small town feel for me is the fact that we know our neighbors and so many people you meet here are so friendly and welcoming.

What is an interesting story that has happened to you in Dogpatch?
  
We were looking at an apartment that was for rent on Third Street and decided to go behind the building on Tennessee Street to see what the back of the building looked like.  Immediately a Hells Angels member came out of their clubhouse with a pitbull straining on the leash.  Both were clearly on full alert and wanted to know what we were doing in that area. But when we told him we were looking for an apartment to rent his demeanor changed immediately.  He proceeded to tell us how great the neighborhood is and how welcoming everyone would be to us.  And of course the pitbull mirrored this change and flopped down on the pavement!

What would you be doing if you weren't doing this?

I would certainly try my hand at farming!


Editor's note:
Photographs from Homeplace are currently on exhibit at Rayko Photo Center until November 17.

Click here to purchase a copy of Homeplace.

On November 14 the artist will give a talk on Homeplace and will be signing books at SF Camerawork
Written by Patricia Kline
Photos by Scott R. Kline