Pica Pica Castro Arrives; Bar Agricole's Ranch Dinner

Pica Pica's Mission location. [Photo: Naseema Khan]

CASTRO—Pica Pica Maize Kitchen's second SF location, at 17th and Market, is finally ready to open its doors on Saturday. It'll feature the same Venezuelan fare, like arepas and cachapas, as the Mission location, as well as some new dishes (which will roll out to all three locations) like meal-sized salads, yuca beignets and Pica Pica nachos with pulled pork and taro chips. The other big difference: counter table service. [Inside Scoop]

SOMA—Next Wednesday, March 27, Bar Agricole is teaming up with Mendocino-based Heart Arrow Ranch for a dinner exclusively featuring pork, vegetables, and wine (made by Dashe Cellars) grown at Heart Arrow. It'll be new executive chef (and longtime sous chef) Reina Talanoa's first time running the show, and farmers Adam and Paula Gaska will be on-site to discuss their farm and the new pork CSA they're starting up. Admission is $105 per person and includes a pre-dinner cocktail and snacks; more info here. [EaterWire]

THE MISSION—The bill of even the most sustainably-farmed restaurant meal can often come with some hidden human costs, ranging from low pay at nearly all spots to discriminatory hiring practices, poor sanitation, and downright exploitation at the worst. Author Saru Jayaraman is visiting Modern Times bookstore on April 4 to discuss her new book Behind the Kitchen Door, which details how an Ecuadorian-born chef at Del Posto fought for better wages and treatment. More info here. [EaterWire]

SOMA—Adam's Grub Truck, which has been slinging Asian-inspired sandwiches for the past two years, is looking to upgrade its truck from the "run-down, retiring" model founder Adam Lee started the business with to a more souped-up and reliable chariot. To pull it off, they're turning to Kickstarter, where an $80 or higher contribution will get diners access to a special launch party at the SOMA StrEat Food Park on April 11. Head over there to get more info on what they're plotting. [EaterWire]