I can justify eating a big breakfast: I have all day to wear it off. And what better place to wear off cinnamon rolls, home fries, eggs Benedicts, a gallon of coffee with honey, and polenta fries than the beach town of Santa Cruz?
I always feel like Huckleberry Finn when exploring the South Fork of the Yuba River near Nevada City, Calif. Unlike plopping on the beach, staking out a secluded swimming spot along this 20-mile tributary can sometimes take a bit of work.
Restaurant chef-turned-chocolatier David Briggs is a mad man of pork. At Xocolatl de David in Portland, Ore., he mixes bacon into chocolate bars and pushes it to another stratosphere by adding everything from lard to pig blood in confections.