Gone with the Tide

Words by Johanna Harlow

Most of us enjoy the surf and sand, but Brighton Denevan digs deeper. To this local land artist, a beach isn’t just a beach—it’s an expansive canvas.
“I think the framing of this cave is really nice,” Brighton notes, shovel in hand as he surveys a small cavern in the cliffside at San Gregorio State Beach. Despite the icy wind gusting outside, he’s in flip-flops—a Santa Cruz native through and through. A partial pattern in the sand spiderwebs beneath his feet.

When passersby stumble across one of Brighton’s massive works, they might attribute it to aliens enjoying a beach day, leaving crop circles in their wake. Brighton’s artistic dialogue with the elements has taken him across California and the states beyond, as well as countries like Mexico, Colombia and Saudi Arabia. His patterns vary from spiraling to labyrinthine, radial to patchwork-like—many with the intricacy of Celtic or Mayan detailing, some with basket-weave textures or florals. He also seeks inspiration from the Fibonacci sequence, a naturally occurring pattern found in everything from pinecones to nautilus shells. “There’s so much freedom beyond the gallery walls … It’s not constrained within the frame of the building,” says Brighton, who favors a rake for his alfresco artwork. “If it’s out in nature, it’s wild and spilling out into the world and forces are acting on it.”

Photography: Johanna Harlow

Beach Boy

With a deep tan from countless beach days and eyes a coastal blue, it’s not surprising to learn that Brighton grew up a stone’s throw from the Pacific. He spent a spirited childhood running along the Santa Cruz bluffs, splashing in the surf and watching his dad work the sand. “In the ‘90s, I was always hanging out with Pops,” says Brighton, explaining that his father, Jim Denevan, is also a land artist. In those early years, while Jim dragged a big stick or rake across the shoreline for hours on end, young Brighton would make his own miniature versions. “I’d be trying to entertain myself. I’d be making little sand sculptures, little worlds in the sand,” Brighton recalls. “It taught me patience,” he laughs.

Watching a sand master at work seems to have been an education by osmosis for Brighton—though at first, he didn’t consider sand art an option because he didn’t want to simply follow in someone else’s footsteps. For years, Brighton told himself, “That’s dad’s thing. I can’t do that.” He adds, “I hadn’t broken out of the box I’d put myself in.”

Photography: Brighton Denevan

That changed during the pandemic. “It led to me wanting to break through all the barriers and do some experiments,” he shares. The practice quickly became a passion, developing into 20 to 40 designs each month.

These days, father and son often collaborate on projects. “We both have our ideas and bounce them off each other, which makes both of our stuff better,” says Brighton. Partnering on a number of sand designs does lead to certain similarities in styles; though as Brighton sees it, “Nature’s the original artist. We’re just copycats.”

Photography: Brighton Denevan

That said, Brighton has forged his own path. “My father has always had this obsession with doing the biggest thing ever,” he chuckles. “At one point, I was driving a circle at a hundred miles an hour and you could barely even tell it was a curved line because the thing was as wide as a city.” Brighton, on the other hand, prefers “smaller,” more intricate designs. “I’ve really been enjoying doing stuff that’s 30 feet across,” he says.

Sandy Synergy

It was Brighton who introduced aerial photography to the family art. In the early days, Jim positioned his designs close to cliffsides to give onlookers a seagull’s eye view. Even so, “It’s an oblique angle,” Brighton observes. By also running a drone business, Brighton can showcase his creations (as well as his dad’s) right above the center point. That advancement in aerial photography also ensures easy preservation of their designs long after high tide sweeps the shores clean.

Photography: Brighton Denevan

As Brighton reminisces on his many projects, he fondly recalls a collaboration with a landscaper friend. After his buddy showed up at one of Brighton’s radial sand labyrinths with a dozen discarded Christmas trees in tow, the two set to work installing them around the edge of the circle. “It was amazing seeing the forest on the beach and walking amongst the trees,” Brighton recalls. “And then me and my buddy doused them in some flammable stuff and we lit them on fire. It was insane.”

Another favorite project was one Brighton made with his dad for the Desert X international art exhibition in Saudi Arabia. “Angle of Repose” consisted of 364 concentric circles composed of pyramid-shaped sand mounds that ranged in size from bread loaves to small houses, with a mountain of firewood at its center. The installation was so visually stunning that singer Alicia Keys danced among its hills. Brighton describes the sun casting shadows that played across the mounds throughout the day. “And at night, when you have the fire coming from the center, it shoots all the shadows perfectly, radiating out like a flower.”

Photography: Johanna Harlow

Shore Shout-outs

“File this under things I didn’t know you could do with a rake! Beautiful work,” actor Will Smith commented after reposting one of Brighton’s designs on Instagram last year. He’s not the first celebrity to take notice. Ed Sheeran hired Brighton and other “sandy people” for a campaign to promote his album Subtract, with each artist contributing a piece that represented the album’s different tracks.

Brighton has recently received recognition for adding text to his designs—everything from Queen lyrics to The Big Lebowski quotes. “Several bands have reposted my stuff,” he says, listing shout-outs from Green Day and Limp Bizkit. Many sand artists are more meditative and like to work silently, their only soundtrack the crashing of the waves, Brighton explains. But “music’s really important to me … It’s about high-energy music going in the background and running around.”

Photography: Brighton Denevan

Brighton adds that he likes the poetic potential of the sand messages. “The waves will erase some of the words and it’ll actually give it a new meaning.” He’s also started playing around with optical illusion letters and different fonts (like “sands serif,” he jokes).

Down to the Grain

As Brighton continues to explore environment-as-medium, his experienced eye assesses the topography of the shoreline and even the size of the sand granules. “Bigger grains mean the sand dries out faster,” he explains. This causes messier designs. Wet sand, on the other hand, means crisp patterns. Weather impacts the final result too: “If it’s really sunny, it might dry it out. Or if it’s windy, it might just turn it into sand dunes.”

Photography: Brighton Denevan

Brighton also pays heed to the color of the sand. “In Saudi, there was this beautiful golden sand like I’ve never seen before,” he reflects, adding that there’s another continent where he’d like to do an installation. “There’s some sand in Africa that’s the color of red velvet cake. And it’s sitting right next to white clay, because it’s different weight. That would be really fun to get into.”

No matter where Brighton finds his sand, one thing will remain as constant as the tide: the results will be otherworldly.

seashore savvy – brightondenevan.com

Essay: Creative Firsts

A s I’ve been chronicling in these pages, we had to move out of our family home for an extended time while it was being renovated. Recently, we made the big transition back. Moving (in this case twice) is, was and always will be one of life’s most unpleasant tasks.

We have boxed and reboxed and boxed again. Each time, we made the three distinctive piles: keep, donate, throw away. Each time, the donate and throw-away piles are extensive, and yet, like a plate of unwanted food at a formal dinner, the pile of boxes just doesn’t seem to get any smaller.

But one good thing keeps happening: the discovery of long-lost or forgotten mementos that capture a moment, time or place that brings back joyful recollections. I’m not one to throw away these fragments of my children’s lives—each one a perfect treasure, a moment in time that I can never revisit now that those children are grown, their childhoods distant. I don’t possess a mind that can easily remember the past; I need the physical reminders to help me recall the happy events of my life.

For parents, these fragile relics, when read years later, can provide a snapshot of the life your child was headed toward. Of course, their whims and wants can and do change, but often the mark is there. I speak from some experience, since I started my first publication when I was eight.

During our latest unboxing exercise, I came across a three-page letter from my then-11-year-old daughter, Arielle. She is now married with two sweet boys, ages five and three, and a newborn little girl. Finding her missive was a bit like unearthing a clutch of arrowheads during the excavation for a new building in Santa Fe—everything stopped, and I slowly read this newly re-discovered treasure:

Dear Dad,

How are you doing? I love you so much and I think I should be able to choose where I put things! My room is already too grown up for me and I need to put more colors in it. I know that you want my room to be just right, but I’m sorry that I’m not 20 but I am still 11 and I’m still only a kid. If I could just pick where I put my bulletin board, I would be very happy.

Remember it’s not yours, it’s my room. And if you can’t deal with that, then you just want everything to be perfect but to tell you something not everything can be perfect (but really nothing can be perfect.) Please try to just think about it. Try to make it a kid’s room not a 20 year old person’s room, I’m not even going to be here when I’m 20. Oh—on the next page, I show you where I want it to be. If it’s in the corner, then no one will be able to see it and I will just forget about it.

Remember, I’m not 20.

Thank you.
I love you, Ari.

The true beauty of this letter was seeing the creative spirit emanate from my daughter—her divinely-inspired gift revealing itself at such an early age. Her first, gentle effort to redo her room led to four more attempts to make her room her own, including new paint, doors removed and furniture rearranged. Finally, it was to her liking.

Today, Arielle is a noted interior designer. With ease and confidence (and incredibly creative style), she has designed dozens of beautiful homes in Atherton, Menlo Park, Beverly Hills.

And now, when I see her designing rooms and deciding on the multitude of choices in a home, I can’t help but think of her first little drawing of her own room.

Yes, my dear Arielle, you can rearrange your room!

I love you, Dad.

Landmark: Cardinal Hotel

Words by Margaret Koenig

Built in 1924, The Cardinal Hotel in Palo Alto is an important historical landmark that remains fully operational 101 years later. The three-story hotel was constructed under the auspices of the Palo Alto Improvement Company, part of an early effort to encourage downtown development—an initiative that proved largely successful, thanks in part to projects like The Cardinal. With entrances on Hamilton Avenue and Ramona Street, The Cardinal is part of the Ramona Street Architectural District, known for its historic Spanish Colonial-style buildings. Prolific California architect William H. Weeks, who designed the building alongside renowned local architect Birge Clark, put a classical twist on the Spanish Colonial style by incorporating ornate marble pillars, and framing the windows and entryways with a decorative terra-cotta border.

 

Today, much around the hotel has changed, but The Cardinal’s essential character has remained the same as it was a century ago. The hotel has been owned by the Dahl family since 1945. They bought it after leaving Hawaii and moving to California following the attack on Pearl Harbor, and Bjarne Dahl served as its manager from 1975 until his death in 2009. There have been modern upgrades over the years, but The Cardinal retains many of its distinctly Art Deco touches, from its tile floors to wrought-iron chandeliers and sconces. The hotel’s original dining room has been converted into an antique store, and period items can be found throughout the lobby, like a well-preserved switchboard desk and two wooden phone booths, plus an antique piano, classic radio and vintage chess board.

Diary of a Dog: Palouse

As told to Margaret Koenig

Hello there! I’m Palouse—an unusual name for a dog, but in my case, a very fitting one. I was found in the Palouse region in eastern Washington, an area known for its rolling hills of wheat. In mid-summer before the harvest, the hills perfectly match the color of my coat. As a terrier mix with expressive eyebrows, fiery brown eyes and a tufted beard, people often say I closely resemble the Fantastic Mr. Fox from the Wes Anderson film. In 2020, when I was six months old, Callan adopted me from Adam’s County Pet Rescue in Othello, Washington, and we only recently moved to Menlo Park. While I miss the snow in Washington, I’ve found that when it comes to the great outdoors, the Peninsula has an awful lot to offer. I’m an avid hiker, swimmer, kayaker and chaser who’s always up for an adventure—a recent favorite is hiking Windy Hill Open Space Preserve. Callan says I’m incredibly sweet and loving, but I do have a bit of a naughty streak: I’m an opportunistic counter-surfer who once managed to steal an entire steak. And I’ll admit, I do find it amusing to dry myself off on the nearest human after I go for a swim. Let’s just say that with me around, life is never dull!

Calling All Dogs: If you've got quirky habits or a funny tale (or tail) to share, email your story to hello@punchmonthly.com for a chance to share a page from your Diary of a Dog in PUNCH.

Perfect Shot: Having a Blast

For a peak patriotic display, this red-white-and-blue starburst fits the bill. PUNCH photographer Gino De Grandis captured this ethereal Independence Day display at Foster City’s Fourth of July fireworks show. Gino prefers a high vantage point for the view of the inky blue Bay in the background.

Image by Gino De Grandis / luiphotography.com

Calling all Shutterbugs: If you’ve captured a unique perspective of the Peninsula, we’d love to see your Perfect Shot. Email us at hello@punchmonthly.com to be considered for publication.

The Beat on Your Eats: Gelato

Go-to gelato places to cool down on those hot summer days.

gulino gelato

Half Moon Bay

Making dessert into an art form, the folks at Gulino Gelato whip up their constantly rotating flavors from scratch. No matter what they have displayed in the freezer when you visit—be it creamy creme brûlée or mouthwatering white chocolate—you’re in for a treat. There are also plenty of inventive options on the sorbetti side. Think strawberry-basil, grapefruit and lemon-lime. But why stop there? This gelateria also offers hot-from-the-pan bubble waffles and crepes. Another benefit is its location doors down from the Full Hearts Arcade. So embrace your inner kid and drop by to try your hand at the Jaws pinball machine or win a stuffie from the claw machine. 330 Main Street, Suite 101. Open Thursday to Sunday.

gelataio

San Carlos

Always, always get the chocolate drizzle. A wafer cookie takes a quick plunge under a stream of molten Belgian chocolate (milk or dark, your choice) and is twirled atop your frozen treat, leaving a lacy, crunchy flourish. You won’t find suspiciously green pistachio or day-glo strawberry here. Everything at Gelataio is made from scratch with no preservatives or food coloring, just organic, seasonal ingredients, fresh milk and cream. Don’t miss the mouth-watering, dairy-free sorbetto in flavors like fig, mango, raspberry and peach. 664 Laurel Street, Suite B. Open daily.

caffe stellato

Palo Alto

You’ll find a ton of choices tucked into this tiny shop located just off University Avenue. With a rainbow row of 40 flavors, there’s something for everyone at Caffe Stellato. Those seeking a little decadence will want to try the bourbon butter pecan or Kahlua dutch almond, while those who prefer fruitier flavors can make refreshing choices like strawberry honey lavender, mango and Meyer lemon. At your back, the wall is stocked floor-to-ceiling with nostalgic treats. So throw in a box of Pocky or some Trolli Peachie Os with your order. You know you want to. 435 Emerson Street. Open daily.

Cheese Whiz

It’s hard to believe, but Georgette Nelson didn’t come from a foodie family. The former chef and Redwood City resident runs Kitchen Table Travel, and even if you haven’t been on one of her food tours in Italy, you might have spotted Georgette and her distinctive set of wheels. Her tiny Piaggio Ape truck, known as Large Marge, displays Georgette’s carefully selected array of unusual cheeses, charcuterie and other gourmet treats, at both private and public events.

Georgette grew up in San Bruno with a father in the military and a mother who worked swing shifts as a nurse. Cooking was not a priority in their house. “If you have three kids and you’ve worked all day, you don’t want to deal with making dinner,” she says of her mom. Dad liked to cook but his repertoire consisted of “super unhealthy things” he’d learned in the Navy. “It was all very, very basic,” Georgette recalls. “I had never really tasted fresh food.”

That changed when Georgette took a solo trip to Italy in her early 20s and experienced a culinary awakening. “I think I ordered a steak with peppercorns on it. It’s so silly and so simple, but my palate had never had anything like that,” she says. Georgette marveled at how even the humblest of fare is treated with respect. “I stayed at a hotel and they brought coffee—a pot of espresso and the other pot was half cream and half sweetened condensed milk, steamed together. Who knew there could be such joy in having coffee in the morning?” she laughs.

Georgette’s dream of becoming a cook took root in Los Angeles, where she was an assistant to the editorial director of Out and Advocate magazines. “I worked with so many amazing people who were just driven by passion and love,” she says. “So I decided to go to culinary school and pursue a passion of my own.” Georgette worked at restaurants and hotels in LA, then came back to the Bay Area and got a chef job at Google. “Chef life is difficult,” she admits. “Even with the nice hours at Google.” Now that she works as a buyer for a produce company who specializes in cheeses, her workday starts early in the morning (“fishmonger hours”) and ends at 2PM.

That leaves Georgette’s afternoons free to walk her dog and pursue her current passion project: Kitchen Table Travel. “I arrange food trips and culinary tours for myself. And a good friend said, ‘Why don’t you do it as a business?’” Georgette recounts. Mindful of Italy’s overtourism woes, she schedules small-group trips in the off-season, leveraging her culinary connections. “Anyone can pretty much arrange a food tour in the city,” she says. “So we like to go to the countryside to meet the people who do things the traditional way, and put money in their hands so we can help keep those traditions alive.”

Why Italy? Well, why not? “It is the greatest place to eat,” Georgette says. “Everything there food-wise is treated with respect about where it comes from, about its history. The food tells a story about the people, a place, a time—even the economic circumstances behind how food is made there.”

It was on a tour of the Sicilian city of Catania when Georgette’s sister-in-law and business partner Cat Nelson got the idea for Kitchen Table Travel’s eye-catching cheese-mobile. People were selling produce out of Apes, the workhorse cousin to Italy’s famous Vespa scooters. “I’m an introvert, but I also really love talking to people about food,” Georgette says. “The idea of getting out in the community and having my own little chunk of something was so enticing … I decided to go for it.”

Georgette began building a following selling hard-to-find cheeses and artisan foods out of Large Marge on weekends. “We stick close to the area. She goes 25 miles an hour. I think she would tip over if she went faster,” she says. “I’ve been creating my own little community of other business owners and friends, people who are crazy about food, people who show up for cheese.”

Find Georgette and Large Marge at La Honda Winery on Saturday, July 19, 2025 from noon to 4PM, for the Open Day Wine Tasting, where she’ll be selling cheese and charcuterie boxes. You can also find Large Marge at the monthly Friends with Denim “pre-loved fashion” pop-ups.

The selection is constantly changing. “We try to focus on cheese that you don’t normally find in a grocery store, but nothing too esoteric,” says Georgette, who bubbles with enthusiasm when she talks about food. “People are very afraid of cheese and cheese should not be scary at all,” she says. “We are there to talk about cheese in a fun, approachable way … Come and ask any kind of question, and taste it!”

Make It

This after-dinner cheese course is sure to impress. Georgette garnishes it with a sprinkle of rosemary almonds and a dollop of Nancy Cantisano’s plum-almond jam.

TRIPLE-CREAM CHEESECAKE

Toffee Graham Crust 
1½ cups fine graham cracker crumbs
¹/³ cup cane sugar
6 tablespoons melted butter
½ teaspoon cinnamon

Heat oven to 375 F. Mix together all ingredients and pat into the bottom of a 9-inch springform pan. 
Bake for 7 minutes. Let cool completely before adding filling.

Filling 
32 ounces triple-cream cheese, such as Brillat-Savarin, 
Delice Bourgogne or Delice Cremeux, with the rind removed
1 cup cane sugar
²/³ cup sour cream
1½ teaspoons vanilla extract
1/8 teaspoon salt
4 large eggs, lightly beaten 
Plum-almond jam and toasted rosemary almonds 
(optional: Find jam at Kitchen Table Travel)

Heat oven to 325 F. In a mixer, lightly beat the cheese until smooth. Add the sugar and mix until smooth. Add the sour cream, vanilla and salt, scraping the sides of the bowl, until well-combined. Gradually add the lightly beaten eggs (a fourth at a time), mixing on low speed until just incorporated.

Pour batter into the cooled crust and place the springform pan on a cookie sheet.

Bake for 45-60 minutes. Remove from the oven when the edges are browned and the middle is still jiggly. Let it cool to room temperature before refrigerating.

Note: Make toasted rosemary almonds by gently heating raw sliced almonds in a pan with a sprig of rosemary, a dash of black pepper and a splash of olive oil. Keep the almonds moving constantly until desired color is reached.

say cheese – kitchentabletravelco.com

Once Upon A Design

Words by Loureen Murphy

Once upon a San Carlos corner stood an iconic storybook Tudor. A walk down the garden path to the house’s quaint front door suggested fairy tale perfection. But once inside, its new homeowners found a layout lost in the woods. So they summoned help from Bynn Esmond Designs.

Despite her power to envision 3D changes in a flash, Bynn listened to their sad tale. A year spent among quirky angles and low ceilings. Sliding doors only Snow White’s little friends could fit through. Window panes that wobbled in their frames. And the Big Bad Wolf—a brick column smack in the middle of the kitchen, useful only for playing hide-and-seek.

After Bynn asked them their wishes, she and her clients agreed on what to keep: the whimsical hexagonal dormers, two cathedral ceilings and the graceful interior arches. After many idea exchanges, “Just give us a home we can be proud of,” the owners concluded. So Bynn conjured a vision for transformation into a beautiful, livable space. Her magic touch brought the classic home into the 21st century without banishing its original charm.

There was one big wish. “They really wanted the living room to be an adult space,” Bynn says. Two walls and a fireplace clad in gray stone darkened the area and rendered it too casual for her entertainment-minded clients. Bynn redesigned the wood-burning fireplace and its toe-stubbing hearth.

Replacing the heavy black tile with red brick, she raised the hearth to a safe, visible height. The fireplace opening, now trimmed with red brick, strikes a perfect contrast with the room’s fresh, neutral background. The hearth also visually links the interior to the brick garden wall beyond the new trio of tall arched windows, which draw in more light than their former counterparts.

For greater indoor-outdoor flow, Bynn took out corner built-ins, allowing wider glass doors to access the garden. Increasing the room’s functionality, Bynn created a custom shelving unit for media and decor. The diamond lattice on its lower tier pays homage to that classic Tudor design element. In all, her work restored a cohesive, calm and natural look to the room.
In the nearby den, a comfy camel-colored leather sofa invites the kids to settle in for TV and play time. The airy white cathedral ceiling balances the moody blue walls. That hue complements the deep undertones in the dining room on the other side of the rooms’ shared fireplace.

The enticing dining room features a custom fireplace surround and new wainscoting. A subtle shimmer in the grasscloth wall coverings elevates the ambience. “It has blues and greens woven into it, which creates dimensionality,” says Bynn. She adds that guests dine beneath a light fixture with handblown organic glass shades whose swirls evoke the movement of clouds.

Adjacent to the dining room, the kitchen and breakfast nook presented the most challenges. The low-ceilinged areas and the tall client didn’t mix. In several spots, the ceiling came down at odd angles. And that two-foot-wide brick column stood as a visual, logistical obstruction. Raising ceilings meant adjusting some mismatched roof lines. Eliminating the load-bearing column called for structural changes.

Bynn’s design included squaring off the end of the house, which allowed for an enclosed walk-in pantry. With a full refresh from flooring to fixtures, the entire kitchen bears a quiet Old World character while keeping a firm grip on modern practicality. The nostalgic custom French range with polished brass hardware sits amid dark cabinetry with green undertones, topped with white quartz counters. The opposite wall and three-seat island feature white oak cabinetry with marbled gray porcelain slab counters. Blending right in, a beverage bar with cooler nestles by the pantry.

As the family hub and new favorite space, “The kitchen far exceeded what they thought was possible,” Bynn says.

“I design each room holistically,” taking into account lifestyle, function and appearance, the San Carlos designer explains. Bynn says this project exemplifies the Peninsula’s design climate, the midpoint between San Francisco and Silicon Valley sophistication, with its own sense of laid-back luxury and a strong indoor-outdoor connection.

Today, when guests walk the idyllic path and enter the home, a frosted light fixture evoking a budded branch greets them, a visual tie to the garden that hints of the natural harmony within. “I’m privileged to be working with these homeowners, who trusted me so much to bring this to life for them,” says Bynn.

As Hans Christian Anderson observed, “Life itself is the most wonderful fairy tale.”

storybook rewrite – esmond.com

Water Wings

Words by Johanna Harlow

Maybe you’ve been out enjoying a day by the Bay and stopped dead in your tracks at the sight of someone on a board that’s seemingly levitating above the water. This magic carpet ride is possible thanks to a hydrofoil, a slender mast below the board which extends to an underwater wing that creates lift. First used on boats at the tail end of the 1800s, the advent of hydrofoils in board sports is relatively new and was popularized by big-wave surfer Kai Lenny in 2016. Since then, “foiling” has taken the water sport world by storm.

Any water sport using a board can incorporate foiling, says David Wells, owner of Redwood Water Sports. That includes wing foiling (which involves a small handheld sail), kite foiling (with a parachute-shaped kite), SUP foiling (on a stand-up paddleboard) and eFoiling (powered by an electric motor). His favorite is wing foiling, although David doesn’t recommend it for beginners. “You’ve got too much going on,” he explains. “Start with an eFoil. Isolate a variable, then move to the next step.”

Cover Photo: Courtesy of Simone Staff – F4 Foils / Photo: Courtesy of F4 Foils

Not just flashy, this groundbreaking equipment promises a smoother, faster ride. “It’s much softer on the body because you’re flying above the water, not slapping on it,” David notes. “Your knees, your back, your everything—there’s so much less duress on your system.” It’s also breaking records left and right. Take the St. Francis Yacht Club’s SF Classic, a race that welcomes kiteboarding, wingfoiling and windsurfing. “In years prior to foiling, the windsurfers and kiteboarders would take about 90 minutes to complete the course,” says David, himself a fierce competitor in the event. “When the hydrofoil kites entered the mix, Nico Parlier did the course in just over 38 minutes!”

David’s shop, with windows overlooking the pristine Port of Redwood City, has been an invaluable resource to the water sports community. But he’s had to fight to keep it alive. “Retail is under siege by Amazon,” David notes, not to mention the endless other activities that compete for people’s time and attention. “But there is a secret sauce: It’s called community.”
That means water sports stores help each other out, David says. “Don’t schedule on top of me. I’ll promote your activity. You promote my activity. It’s you and me against the bike store!” He also offers plenty of chances for people to venture out on the water. “Moonlight paddles, races, swap meets,” David lists. “Services, services, services, lessons, rentals, storage—it’s gotta be a multi-legged stool to make the business work.”

Photo: Courtesy of F4 Foils

“The foiling community here in the Bay is dedicated and passionate,” says Chris Radkowski, co-founder of F4 Foils, a designer and manufacturer of top-tier watersport gear based in Woodside. His location on the Peninsula is no coincidence. “We have world-class conditions from April through October!”

Not only is Chris the lead designer for F4 Foils, but he also tests the gear. “It’s rare that you get the person who’s doing the technical design also riding the equipment,” says Chris, who competed in windsurfing at the 1988 Olympic Trials. “We’re experimenting with narrower, longer boards,” he says, because they require less energy for lift-off.

Another critical design choice is F4 Foils’ focus on carbon fiber rather than fiberglass or aluminum. The lighter material is stiffer, making it more responsive to the rider. “You can mold carbon fiber into all kinds of shapes,” Chris adds. “That is the magic stuff.” David, who sells F4 Foils gear at his shop, wholeheartedly agrees. Once you give carbon fiber gear a try, he says, you realize that anything else feels like “running in hiking boots.”

Ready to test-drive an eFoil? “Rank beginners sometimes do better than rad dude surfers,” David notes. For surfing, you need to lean back, but you lean forward while foiling. This means surfers have to unlearn their instinctive stance. “I’ve seen a 70-year-old who had never done any of this stuff get it in 30 minutes,” David says.

Photo: Courtesy of Bryan McDonald

“Nobody ever forgets their first time foiling,” Chris says. “Imagine the best powder skiing in the best conditions where you’re floating down the slopes. The hydrofoil kind of feels like that.” What’s more, “You can feel the energy from the waves propelling you along … It’s total addiction.”

That pull to the water is something David feels, too. “There’s something innate in our physical and mental being that draws us all there,” he says. “We’re born in it. About 350,000 years ago, we crawled out of it … We are 80% water!” David adds, “It’s my gym. It’s my mental health.”
One last thing before you wade in: “The most important piece of advice is to celebrate the small victories,” David says. “If you just get it up, that’s a step. If you flew a hundred feet straight, that’s a journey.”

WINGING IT
Hydrofoil, like any water sport, is more favorable in certain conditions. “My whole water sports philosophy is based on a Swiss Army Knife. What does the day present to you? Then use the right blade for the job,” explains David. “Windsurfing likes high winds and big choppy waters. Foiling likes medium winds and flat waters. Kite boarding can do either [condition], but it’s incredibly dangerous.”

f4foils.com
redwoodwatersports.com

Sushi Love

Words by Elaine Wu

The Peninsula certainly has no shortage of sushi restaurants. But head chef and co-owner of Sushi Ai in Redwood City, Yong (Brandon) Wu, says he offers an experience like no other in this part of the Bay Area. “Here, we focus on dry-aging,” he explains. “We’re conditioning the fish so the moisture content on the exterior of the fish dries out and the enzymes and connective tissues break down. That’s when the true flavor of the fish comes through.”

While attending college in San Francisco, Brandon started working as a server at his friend’s sushi restaurant. When there was a lull during service, he would watch the sushi chefs working. “It’s amazing how a block of fish could be turned into a piece of art,” he recalls. “To me, Japanese food is an art, especially in an omakase setting.”

In Japanese, the word “omakase” means to trust all the details to the chef. It usually involves a more intimate and interactive dining experience that highlights the skill and artistry of the sushi chef. Multiple curated courses of various nigiri (a slice of raw fish placed atop a dollop of sushi rice) are served based on seasonality, freshness and the whims of the chef.

“Opening an omakase restaurant was a personal goal of mine,” says Brandon. “I love serving people one course at a time and seeing their reaction. Nothing is rushed. Guests take their time, chat a little and enjoy their food. It’s a different setup than the usual casual Japanese restaurant. I love it so much.”

After training for three years with Michelin-starred sushi chef Mitsunori Kutsakabe while working at his namesake restaurant, Brandon eventually made his way to another eatery in San Francisco that dry-aged some of its fish. “Dry-aging beef became so popular a while back and I would always question why no one was doing that to fish,” recalls Brandon. “I found it fascinating how food could be changed through science.”

These days at Sushi Ai, a large standalone machine that uses UV light, salt blocks and a constant flow of circulating air is what Brandon uses to dry-age most of the fish the restaurant serves. But not everything gets this treatment. “If dry-aging doesn’t add anything to the fish, then I will serve it fresh and traditionally,” he says. “Shellfish, for example, doesn’t need it.”

The process transforms the fish in some unexpected ways. “For example, if you dry-age saba (mackerel), it actually makes the flavor milder and butterier,” he explains. “The true umami of the fish comes through. It also makes the flesh more tender. And if you dry-age some types of fish with the skin on for two to three days, the skin gets very crispy. That’s a nice bonus.”

Though his techniques might seem a bit avant-garde for sushi purists, Brandon insists his intention is to honor the history and craft of sushi. “We love to mix things up and use modern refrigeration and dry-aging methods,” he says. “But at the same time, we still want to incorporate tradition and respect for Japanese food in everything we serve.”

The menu changes frequently, but signature items like the braised ankimo (monkfish liver), soy sauce-cured fatty tuna, and mandarin orange snapper make frequent appearances. At $175 per person for a total of 18 courses (10 pieces of nigiri served individually, several small plates, soup and a dessert), Brandon wants his guests to leave satisfied and delighted after having experienced something new and surprising.

Despite all the nearby competition, he’s not worried about solidifying Sushi Ai’s place in the community. “Even if I didn’t do dry-aging, the flavor of every restaurant is different,” Brandon says confidently. “We could all serve the same piece of salmon from the same fish vendor, but the end result—because of our different methods, techniques and ideas—would all taste totally different.”

The word “ai” means “love” in Japanese, and it’s at the center of everything Brandon does at Sushi Ai. “I love what I do and that’s the meaning behind our name,” he explains. “Do what you love and love what you do.”

This traditional Japanese steamed egg custard recipe serves one but can easily be doubled or multiplied for additional servings.

CHAWANMUSHI

Ingredients
1 egg
½ cup dashi (see note)
2 teaspoons mirin (see note)
2 teaspoons soy sauce

Whisk together all the ingredients and then pour mixture through a fine-mesh strainer. If you skip straining it, you won’t achieve the smooth and fluffy texture.

Pour the mixture into a ramekin and place it in a steamer or a large pot with an inch or two of boiling water. Cover and steam for nine minutes.

Carefully remove from the heat and serve.

Note: Dashi is a fish stock made from bonito flakes and kombu (dried sea kelp). Find powdered dashi and mirin (sweetened sake) at Japanese specialty markets and many large supermarkets.

chef’s choice – sushiai-rwc.com

Peak Professional

Words by Kate Daly

How does Heidi Richards of Portola Valley describe some of her experiences as a professional mountain guide who has reached the summit of the seven highest mountains on all seven continents? “A suffer-fest.”
Fortunately, Heidi is the kind of person who enjoys challenges. “The physical demand, and the simplicity of it all, is incredible,” she explains. Heidi attributes her endurance in such a challenging field—she led climbs for more than a dozen years—to being “very clever and very resourceful” and staying in great shape.

As she approaches 60, Heidi’s no longer a guide but she exercises every day, hiking up and down Windy Hill Open Space Preserve and on trails in Palo Alto’s Foothills Nature Preserve with friends. You can find her surfing with her family in Santa Cruz and skiing in winter. Heidi says the “high of exercise” is something she thrives on. “I feel really lucky it makes me feel good,” she says.

Of course, a mountain guide’s challenges are far from just physical. “Climbing mountains is a great opportunity to develop your mind … There’s a lot of time for reflection.” Case in point: the time Heidi spent 11 days in a tent waiting out a storm at 14,000 feet on Denali, also known as Mount McKinley, in Alaska.

Photo by Annie Barnett 

“You can’t get out of your tent without your skin completely covered, and those are tough times because you have to keep physically active.” If you don’t, you won’t be prepared to make it to the top at 20,310 feet, Heidi says.
It pays to expect the unexpected on Denali. On one expedition, Heidi says it took 28 days to climb, due to bad weather delaying the summit until day 26. Winds could be howling at 30 mph with wind chill making the temperature drop to 10 degrees below zero.

Guides typically carry 30 to 40 pounds of supplies—from long underwear and insulating layers for rain, snow, extreme heat and sun, to rescue gear, first aid kits, freeze-dried food and white-gas fueled stoves to melt snow. On Denali, mountain guides pull sleds to and from base camps, adding to the hardships.

Heidi says the key quality needed in an expedition leader is a “mental edge.” “Not only are you stronger than your clients, you’re a million times more efficient in everything that you do because you have so much experience,” she observes. One of her mountain-guide hacks? Heidi pre-stuffs her coat with snacks, so there’s no delay when she needs to eat and no disrobing needed to get to the food. “We don’t let ourselves get cold or too hot, but if we do, we can handle it because our tolerance is so high for physical discomfort,” she says of mountain guides.

Tap and Heidi raise their arms in triumph on the way down from the summit of Mount Everest. / Photo: Courtesy of Heidi Richards.

Heidi grew up in Tacoma, Washington, on a ranchette where hard physical work came with the territory. After high school she went to massage school and in 1994, when she was in her 20s, she switched to mountain guiding for Rainier Mountaineering Inc. There, she met her future husband, Tap Richards, and over the years, they often worked together. Heidi started guiding international trips in 1997.

In 2001, an American client hired a team that included Heidi and Tap with the goal of climbing the seven summits in five years. “He was a tough guy, mentally very tough; we had to climb year-round to keep his goal and stay in shape,” Heidi says. He made it to the top on six of the climbs, but on his last try at age 53, he did not complete the seventh summit in the Himalayas. Mount Everest, the highest mountain in the world at 29,032 feet, “just proved to be too much,” she says.

Heidi estimates the whole trip— including helicopters, Sherpas and yaks—cost about $400,000. Heidi recalls the group spent two and a half months on that expedition in 2006, starting with a two-week-long walk to Everest’s south-side base camp at 17,500 feet. The team worked its way up to Camp III and Camp IV, before attempting to summit via the South Col route.

Heidi and husband Tap celebrate back at base camp after reaching the summit of Mount Everest in 2006. / Photo: Courtesy of Heidi Richards.

The client made it as far as Camp III before having to turn around. Heidi, her husband Tap and two others made it all the way to the top. The couple spent about 15 minutes up there, took photos and used a satellite phone to share the news with their dads before making the difficult descent. A photo taken of the group at base camp the day after they summited captures “one of the happiest days of my life,” Heidi says. She was 39 and ran into a friend along the route who told her that after this Everest trip, she was going to start a family. Me too, Heidi replied.

In 2008, she and Tap welcomed their daughter on the same day that mountaineering legend Sir Edmund Hillary died. Back in 1953, the New Zealander and Sherpa Tenzing Norgay became the first confirmed climbers to reach the summit of Everest. Heidi and Tap considered the date to be a good omen.

Almost a decade earlier, the couple had a brush with another famous mountaineer on Everest. In 1999, they were involved in a research expedition to locate the body of English climber George Mallory. He and Sandy Irvine died on the mountain in 1924 while attempting to summit the north side, and it is still unknown whether the pair of Brits ever succeeded in making it to the top. The team found a frozen body and Tap spied the nametag on its shirt: G. Mallory. The group performed a burial ceremony on the spot and recovered some artifacts.

Since summiting Everest, Heidi has climbed Mount Rainier several more times, adding to her total of guiding more than 100 trips there. After leaving the professional mountain guide life behind, Heidi was a real estate agent in Seattle until the couple moved to the Peninsula 10 years ago. Currently, Heidi is a personal assistant for a local family and offers massage therapy for a small group of clients.

After all that time in the Pacific Northwest, Heidi and Tap are enjoying the Bay Area’s fair weather and love that so many of their friends and neighbors are outdoorsy and game to go camping. Their daughter is a rising high school senior who has done some climbing in Yosemite. “She does seem interested, and is a very strong athlete,” Heidi says. But it’s a bit too soon to tell if she will follow in her parents’ adventure-filled footsteps.

A Deep Dive Into Crystal Springs

Words by Johanna Harlow

At Crystal Springs Reservoir, the midday heat isn’t keeping anyone away. A flock of about a dozen pedestrians stroll along the Sawyer Camp Trail, followed by a pair of coworkers in business button-ups and an older couple with walking poles. Next, several joggers zip by, their sneakers drumming against the pavement.

“This trail almost didn’t exist,” says Ranger Katherine Wright, who’s happy to walk and talk about this local gem. The noonday sun glints off the gold badge pinned on her shirt and dazzles off the man-made lakes. “When they were going to create Highway 280, they had discussed building it closer to the reservoirs and basically eliminating this road. But a lot of people fought to keep it.”

Cover Photo: Courtesy of Bgwashburn / Photo: Courtesy of Neeta Lind

A fortuitous move. These days, the area sees over 325,000 visitors annually. Thanks to an easement with San Francisco Public Utilities Commission, which owns the watershed, San Mateo County Parks maintains the area and keeps it pristine. “It is the most popular trail in the county now,” says Katherine. Not only does the trail present stunning views of the reservoir that fills the rift valley formed by the San Andreas Fault, it also offers accessible paved paths. “It’s a great place to come out and recreate in whatever fashion you want to,” Katherine says. Even cyclists, skaters and equestrians are welcome.

Considering the numbers, you’ve probably visited the reservoir at one time or another. But how well do you know this local gem? It’s time to take a deep dive into all things Crystal Springs.

Photo: Courtesy of San Mateo County Parks

Down the Path of History

Though you’ll see cyclists and strollers on the reservoir’s trails today, take a moment to imagine stagecoaches rumbling and rattling along this road. During the Gold Rush, travelers used the route to get from Millbrae to Half Moon Bay (known back then as Spanish Town).

“There was a little inn to stop and stay,” shares Katherine. A man by the name of Leander Sawyer resided somewhere around the halfway point of the trail we’re currently treading. At Sawyer’s Camp (the trail’s namesake), Leander provided food and lodging for travelers, while also raising cattle and training circus horses.

Katherine heads the interpretive division of the San Mateo County Parks department in charge of education and community engagement. “Trying to connect people to parks as well as parks to people,” she summarizes with a smile. She adds that American settlers weren’t the first ones here. Before them, intrepid Spanish explorers traversed this region—Gaspar de Portolá camped here with his 1769 expedition, as did Juan Bautista de Anza several years later. Long before they arrived, the indigenous Ohlone hunted and gathered on this bountiful land.

Photo: Courtesy of Becky Matsubara

Flourishing Flora and Fauna

As we rest on a bench in the shade, a western fence lizard starts doing pushups, striving to impress us. “There are large sections that aren’t shaded, so it heats up really nicely, which the reptiles like,” says Katherine, noting it’s wise to keep an eye out for the occasional rattler or king snake.
A considerable number of critters call Crystal Springs Reservoir home, with nearly 50 species of mammals sighted here. Mule deer and brush rabbits nibble on its shrubs—also attracting the coyotes, gray foxes, bobcats and occasional mountain lion that consider them a tasty delicacy. Over 180 species of birds have also been identified around the area, including turkeys and towhees, sparrows and scrub jays, hawks and hummingbirds.

Excitingly, a pair of bald eagles have chosen to take up residence at the reservoir. “They found the first nesting pair in this county, here in this watershed,” says Katherine. “It was in 2012, for the first time in almost a hundred years. We see them every year, re-establishing their nest and having young.” It’s always a good sign when the wildlife chooses you.

Photo: Courtesy of Charlie Day

Most exceptional among the area’s flora is an ancient bay tree, which holds court above the buckeyes and blackwoods. Aged over 600 years, this natural wonder is the oldest of its species in the state. It’s called the Jepson Laurel, after dedicated botanist and pioneer explorer Willis Linn Jepson, who wrote 71 field journals with observations on local plants, geography and history.
All too soon, Katherine and I have returned to the trailhead. Somewhere a songbird warbles a farewell. “I grew up in San Mateo,” she tells me. “It’s nice being close to places like this that feel kind of wild—but then you go back home and you’re in a neighborhood!”

Reservoir Lore

It’s rumored that the reservoir is teeming with huge trout. These tales, however, are unconfirmed since you aren’t allowed to fish (or swim) in the reservoir, and officials will slap a large fine on anyone caught with fishing gear in their possession. Wistful anglers can only dream of the impressive beasts lurking in the reservoir’s depths.

Photo: Courtesy of Mark Doliner

Damming History

My Crystal Springs quest is not yet at an end. The reservoir has its own history to tell—apparently with its fair share of drama. To get to the bottom of it, I turn to podcaster Olivia Allen-Price, who has covered the topic in an episode of her KQED show Bay Curious.

It starts back when the promise of a gold grab exploded San Francisco’s population. Water became increasingly scarce, Olivia explains. “Spring Valley Water Company buys up a lot of the land south of San Francisco, and it’s this private company that’s providing water to San Francisco, at what a lot of people say were not very fair prices.” Their stranglehold on this essential commodity became a serious problem.

Photo: Courtesy of San Francisco History Center, San Francisco Public Library

Around the same time, a resort village with a dairy, farms and several hotels rose up in a luscious valley south of the city, according to Redwood City Pulse. They called it Crystal Springs. For a time, well-to-do San Franciscans planned their getaways here. But it was on leased land belonging to … Spring Valley Water Company. Looking to expand its watery empire, the company started planning a reservoir where the village stood. The hotels were demolished and by the late 1870s, the area had been completely abandoned. In 1888, the water company completed construction of the dam—at the time, the largest concrete structure in the world—and what was left of this ghost town was consigned to a watery grave.

Fast-forward to the catastrophic San Francisco 1906 earthquake and fire. It was estimated that the fires caused somewhere between 80% and 95% of the disaster’s destruction. “There was difficulty putting some of the fires out,” Olivia notes. “Sourcing water becomes a hot topic.” After a long battle, the city finally managed to buy out the water company in 1930, acquiring 62,500 acres of watershed land. Four years later, San Francisco began pumping in millions of gallons from Yosemite’s Hetch Hetchy reservoir.

Photo: Courtesy of Navaneth KN

Waters in the Wilderness

To celebrate this rich history, pay a visit to the Pulgas Water Temple, a grand structure with fluted Corinthian columns just down the road. Constructed to commemorate the completion of the Hetch Hetchy Aqueduct, it was erected right above the huge water pipe’s terminus. A plaque with a biblical inscription from Isaiah 43:20 reads: “I give waters in the wilderness and rivers in the desert, to give drink to my people.”

Peer down the grate-covered hole at the temple’s center and you’ll find a watery vault below. “ We talked to a lot of people who were around in probably the ‘60s and ‘70s,  and would go there as young people,” recalls Olivia. “Back in the day, apparently, there was no grate. So high schoolers would jump into the water temple. It was  like a water slide that would then spit you out into the reservoir—which sounds terrifying, but also pretty fun!”

We recommend you conclude your visit by raising your water bottle to those who found a way to bring a steady stream of water to our homes on the Bay, then taking a long, refreshing swig.

California Seaming

Words by Sheryl Nonnenberg

The banner on Whitney Alyssa’s website reads “inspiration, creation and interpretation” and the impact of all three is evident in her mixed-media landscapes. She has created her own technique of collage, inspired by her life in California and with an interpretation that only an artist could produce. But being comfortable with calling herself an artist took some time.

Sitting in her light-filled home studio, with examples of her art on walls and tables as she prepares for an upcoming gallery show, it might be hard to understand her reluctance. “I always held the word ‘artist’ in high regard,” Whitney explains. As a child, she was encouraged to be creative in any way she wanted but gravitated toward working with fabric. She and her mother would browse through vintage clothing stores in her native Georgia, looking for dresses to take apart and refashion. “I viewed myself as a maker, or crafter or designer,” she says, describing those teenaged efforts.

 

Photo: Courtesy of Whitney Alyssa / Cover Photo: Courtesy of: Rosa Delgado

In high school, she wore her unique designs while taking a lot of photography classes. She loved the medium and prepared to major in photography and fashion design at the prestigious Savannah College of Art and Design. Like most colleges, SCAD required that students take a wide range of classes during freshman year before declaring a major. Although Whitney loved working with film and printing in the darkroom, the shift to digital photography had begun and it wasn’t something she wanted to pursue. She decided to focus solely on fashion design, which proved to be a fortuitous move.

For her senior collection project, Whitney designed six evening and bridal dresses for the annual fashion show and five were chosen to go down the runway (she wore the sixth herself). Vogue magazine editor Andre Leon Talley was in the audience and noticed her work. In a Cinderella-like moment, Whitney found herself meeting the fashion icon and being invited to New York. Once there, Talley arranged for tours of major fashion houses, including the atelier of Anna Maier, a wedding dress designer. Whitney was interviewed and hired on the spot.

Photo: Courtesy of Adam Kuehl

That lucky break kicked off Whitney’s career in the wedding dress industry. As can be imagined, moving to such a big city was exciting but also scary. “I knew not a soul and it was terrifying. I was all alone,” she recalls. Whitney persevered because she knew it was a fantastic learning experience, noting that, “I was able to be involved in every aspect of wedding dress design.”

After getting married in 2010, her life became peripatetic, with moves from New York to California, North Carolina to Pennsylvania. A final move brought them back to the Bay Area where they bought a home in Redwood City and settled with their two daughters. Whitney’s work in the wedding dress industry had disappeared due to Covid, and she began to think of other ways to use her creative skills.

“I always had a vision of having a gallery in my home,” Whitney explains. To fill those empty walls, she began to make art using paper that drew on her skills as a seamstress. She starts with a foundation of hand-colored paper (or unstretched canvas) and then layers other cut papers on top. Whitney uses paper clips to keep the layers together and to move them around as she wants before taking the final step of joining them via the sewing machine.

 

Photo: Courtesy of Whitney Alyssa

“I think of the sewing machine stitch lines like painting—where do I want the eye to be drawn? Where do they criss-cross?” The result is a combination of collage and quilting—but don’t refer to it as decoration. “I would never categorize my art as decorative,” Whitney says, “and I try to stay in the fine art category. I hope that my aesthetics, my eye and my finish are very refined.”

Her colorful, multi-layered landscapes capture the beauty of the California coast and mountains. “Living here has inspired me,” she says. “We can go to the beach, the wineries or the mountains in less than two hours. It’s pretty special and something I never take for granted.”

Like many pandemic-era artists, Whitney turned to Instagram to get the word out about her new business. The positive feedback was immediate, but she decided to carry on only after asking herself, “Can I see it growing, evolving?” Thanks to her photography background, Whitney was able to create her own content but was wary of online retail. “I didn’t want to get sucked into the world of social media and always wanting to be seen.”

Photo: Courtesy of Rosa Delgado

It’s obvious that Whitney has managed to strike that healthy balance of exposure while retaining her privacy and independence. Thanks to online sales and participation in local art festivals (she is a regular at Filoli, the Palo Alto Festival of the Arts and the San Carlos Art and Wine Festival), her work is getting out there. Whitney also takes on commissions, working closely with collectors to create the perfect piece for a personal space. “I was looking for serenity and a sense of calm in my own home. That is what I hope my work evokes for the viewer.”

Whitney’s work can be seen this summer in a solo show at M Stark Gallery in Half Moon Bay through August 17. The show, “California Dreamscape,” will feature her mixed-media landscapes inspired by places across the state: Carmel, Santa Barbara and San Diego. Whitney explains that she approaches her subject matter not in a literal way, but via her own personal interpretation that is both “organic and abstract.”

Whitney has come a long way from the teenager in Georgia who crafted her own prom dresses and thought that being an “artist” was a lofty and unattainable goal. Now, “I am striving to be a fine artist,” she says. And she is quick to recognize how fortuitous it was that life brought her to California, a place that continues to awe and inspire her, both personally and professionally. “How lucky am I that I get to do something I love so much?”

sew scenic – artbywhitneyalyssa.com

Wine Country Wildlife

Words by Johanna Harlow

Going on safari doesn’t require a trip to Africa—it doesn’t even require a plane ticket. With just a two-hour drive north, you can commune with giraffes, zebras and cheetahs on a wildlife preserve in Santa Rosa.
Safari West, dubbed “the Serengeti of Sonoma,” is home to nearly 1,000 animals—from kookaburras to kudus, bongos to buffalo. Rather than encounter these majestic creatures behind bars, guests jump in jeeps with a guide to meet them on their own turf. After a ride through the rolling hills and oak-studded woodlands of this 400-acre property, explorers have the option to extend the adventure with an overnight stay.

Ready for a walk on the wild side? Pull on your pith helmets (or your baseball caps) and away we go!

Photo: Courtesy of Ray Mabry / Cover Photo: Courtesy of Cheryl Crowley

A Wild History

After watching films like George of the Jungle and Jumanji, who doesn’t hunger for a wilderness adventure? As it happens, the magical world of movie-making influenced Safari West’s origin story.

Enter the preserve’s co-founder Peter Lang. As the son of a Hollywood director, Peter grew up on television sets for shows like Daktari and Sea Hunt, where he encountered wild cats, chimpanzees and other exotic animals. At 13, Peter raised lion cubs on behalf of a film company—and
occasionally hopped on a bus with one of his young charges
for a trip to the beach.

Photo: Courtesy of Sarah-Jane Tarr

After heading “the last working cattle ranch in Beverly Hills,” Peter imported a few African eland (an ox-sized member of the antelope family) to nibble down the surrounding shrubs. He later added white-striped kudu and hulking-horned Watusi cattle to his herd. After selling his ranch to the National Park Service, Peter purchased a large property in Santa Rosa and brought his herd north. There, he collaborated with zoos and wildlife preserves to create a conservation breeding facility, often for endangered species. Soon, Peter grew captivated by an avian biologist who later became his wife: Dr. Nancy Lang.

Together, these birds of a feather decided to open their Santa Rosa facility to the public. Peter contributed his entrepreneurial spirit and flair for the artistic, while Nancy applied her background as the lead curator at the San Francisco Zoo to fortify Safari West’s wildlife education and conservation focus. Their safari sanctuary has been thriving ever since.

Photo: Courtesy of John Burgess

Jump in the Jeep

When I arrive at the reserve, I’m linked with a khaki-clad guide named Jeff DaSilva for a three-hour tour. Jeff wears a feather in his hat and boasts the kind of impressive tan earned from a life spent in the sun. He offers me a hand as I scramble aboard a hulking double-decker safari jeep, then swings nimbly into the driver’s seat.

As we pull onto the dirt road, we pass a trio of warthogs (one answering to the name Pig Newton). It takes all my self-control not to burst into a song from The Lion King—and the urge only intensifies as we pull into the giraffe habitat. Getting so close to these sky-high creatures is surreal. “Giraffes are kind of a weird animal,” Jeff says. “But I think that’s why we all like them.” As if to prove his point, a towering mammal two yards away assumes a wide-legged, tripod-like stance and strains her long neck to reach the sweet, green grass far below. Next, she raises her head to the nearby tree and, snaking out a long purple tongue, wraps it around some leaves before pulling them back to her mouth. “Their tongues are 15 to 18 inches long,” Jeff notes. “A good rule of thumb is that for every foot tall a giraffe is, it has an inch longer tongue.” Apparently, a few lucky guests have received kisses from these gentle giants.

Photo: Courtesy of Ray Mabry

As we drive deeper into the property and up into the winding wooded hillsides, we rumble along a rugged road that has me channeling my inner Indiana Jones. Fortunately, the jeep handles well on this bumpy terrain and we pull into a clearing to watch a small herd. The zebras among them are easily recognizable. “People sometimes think of the zebra as a horse,” Jeff says, but there’s another species they’re more closely related to. “That’s a stripey African donkey.” He identifies the other species as the common eland. “The males can get up to 2,000 pounds when they’re full-grown.”
Off we go again, meeting wildebeests and cape buffalo along the way. Nearly back at the campground, an ostrich runs up and keeps pace with the jeep. Getting approached by this six-foot-tall creature with its snakelike neck and sizable beak is intimidating, but the prehistoric-looking bird seems as curious about us as we are of him, and we leave on good terms.

As we disembark, I recognize the truth of a statement on the reserve’s website: “With no script and no predictable paths, every safari is a unique experience, guided by the natural rhythms of the animals themselves.”
But our adventures aren’t yet at an end. Next, Jeff takes us on a walking tour of the enclosures that house the reserve’s cheetahs, hyenas and lemurs, as well as the walk-through aviary. Brilliant scarlet ibises parade past, as do African spoonbills with their utensil-shaped beaks. Jeff points out a hamerkop. Apparently, this bird is a compulsive nest builder, constructing multiple abodes before choosing the ideal place to start a family. “The male can’t sing, he can’t dance, so he builds her a few homes,” he jokes.

Photo: Courtesy of Ray Mabry

Sweet Safari Dreams

After our tour, we get settled in our room. Safari West offers the full glamping experience with 30 luxury cabin tents imported from Botswana. Elevated on raised hardwood platforms, each “room” includes electricity, a heater, tribal decorations and a bathroom complete with a shower. The furniture was built by Peter himself. As I unpack, I fold down flaps in the canvas walls for views of bamboo and the nearby giraffe habitat.

Dinner is a no-frills affair, but the 12-hour brisket, mac and cheese, smoked chicken and saffron rice is the kind of hearty meal that hits the spot after a long day. Meat is roasted over a wood-fired grill in the spirit of a South African-style braai cookout.

I buy a bottle of wine from the gift shop and take it back to my tent to enjoy a glass on the deck under the starry night sky. It’s a wonderfully wild way to spend the weekend.

WILD NIGHTLIFE - The flamingos have a lot to say… all night long. Request a complimentary pair of ear plugs from the check-in desk or bring your own to ensure a sound night’s sleep.

adventure land – safariwest.com

Beachfront Bliss

Words by Sheri Baer

As the famed Danish author Isak Dinesen once penned, “The cure for anything is salt water: sweat, tears or the sea.” How right Dinesen was … ocean sounds and fresh sea air can lift your mood and promote quality sleep. Indeed, what’s more inherently soothing than being near the ocean—the rhythmic ebb and flow of waves, a salty breeze and an expansive horizon stretching to infinity?

If you’re looking to spend time with Mother Nature’s therapist, Monterey now touts two newly remodeled oceanfront hotels: Monterey Beach Hotel and The Sanctuary Beach Resort. Both provide crashing surf just steps from your door with their own signature takes on relaxation, wellness and coastal escape.

Cover Photo Courtesy of: The Sanctuary Beach Resort / Photo Courtesy of: Ron Starr

Monterey Beach Hotel: Coastal Energy

Originally built during 1967’s “Summer of Love,” Monterey Beach Hotel resides 60 feet from the water’s edge and just minutes from downtown Monterey. While its location always commanded a seabird’s view of the ocean, a dramatic renovation revitalized the hotel’s mid-century architecture, blending it seamlessly with a fresh and contemporary coastal design.

Fronting Monterey State Beach and nestled directly over a private stretch of shoreline, the property features 188 guestrooms and four suites. Color palettes—sandy tones, cool blues and warm wood accents—mirror the natural elements outside. Although some rooms have garden views, the majority face the ocean. Book surfside if you can and gaze away, taking advantage of a cozy sitting area and handy binoculars.

This is a property that soundly celebrates passion for the sea. Everywhere you look, you’ll find dedicated spaces for paying communal homage. Step into the Lobby Lounge, and you’re greeted by expansive floor-to-ceiling windows showcasing the ever-shifting show. Against a natural symphony of pounding waves, one moment the beach is veiled in mist as fog rolls in; the next reveals golden sunlight and endless blue sky.

Whether it’s for morning coffee or sunset happy hour, grab a table, settle into a comfy chair or hunker down by the fireplace. Think of the lounge like your living room, if it had breathtaking views, a tasty menu and a self-serve tap wall carrying a diverse selection of Central Coast wines.

Photo Courtesy of: Ron Starr

On the top floor, the hotel’s signature restaurant, The Lantern Room, also greets guests with panoramic ocean vistas. Nautical touches set the scene for local catch and land-to-table offerings. Standouts include plump salt spring mussels in a lobster coconut Thai curry (with grilled bread from Ad Astra for sopping up the broth), Monterey Bay miso black cod and pea shoot mafaldine pasta. Or embrace the elements with outside lounge seating at Tidewater, where firepits and warm blankets await, along with handcrafted cocktails and a curated menu of hyper-local fare.

Notably dog-friendly, Monterey Beach Hotel gives off active and energizing vibes. With the beach right there, what’s your excuse? Even the seabirds seem to squawk, “Come take a walk!” Other amenities include a spacious fitness center, pool deck and newly-opened Scandinavian-inspired barrel sauna and ice baths. Another big draw: the hotel’s complimentary Zybra e-bike rentals and jump-right-on access to the Monterey Bay Coastal Recreational Trail that stretches from Castroville to Pacific Grove. Venture south five miles and you’ll pedal past barking harbor seals at Fisherman’s Shoreline Park, scenic Cannery Row and the iconic Monterey Bay Aquarium before reaching the grassy park and beach at Lovers Point.

Photo Courtesy of: The Sanctuary Beach Resort

The Sanctuary Beach Resort: Oceanfront Oasis

Woven into 19 acres of shoreline and protected oceanfront dunes, Marina’s The Sanctuary Beach Resort delivers on the promise of its name. The ethos here is seclusion and tranquility, and the instinct is to burrow in, even though it’s an easy hop to the buzzy hubbub of downtown Monterey.

Fully reimagined and reopened in June 2024, the property presents an inviting haven of beachfront bungalows with 60 rooms and suites. Settle in, and let the earthy, serene decor wash over you. Cozy up by a fireplace, relax on the terrace, soak in the views: breathe, unwind, restore.

Configured as a wellness retreat, The Sanctuary Beach Resort lets you choose your own path to replenishment. Perhaps it’s a studio or beach bluff session run by Monterey Bay Moves: morning yoga flow, core training or a sound bath meditation. Sign up for a guided nature walk, hop on a complimentary beach cruiser bike or take a dip in the outdoor heated pool.

Photo Courtesy of: The Sanctuary Beach Resort

Bury your toes in the sand or swing by the “beach stick library” and play fetch with your dog. Sanctuary’s Renewal Studio & Spa offers seaside-inspired massages and facial treatments with enhancements like infrared therapy, healing hot stones and seaweed mask exfoliation.

There’s nourishment for the soul—and then there’s the belly. On-site restaurant Salt Wood Kitchen & Oysterette serves up traditional, lounge and al fresco dining including a “paw-tio menu.” With striking aesthetics anchored by a central live-fire kitchen and oyster bar, Salt Wood specialties include ultra-fresh oysters, whole wood-grilled catch-of-the-day and Pacific spiny lobster pasta. Salt Wood is open for brunch on the weekends. Weekdays, complement your view of sand dunes and surf with breakfast (hmmm … brioche French toast or an omelet?) delivered by picnic basket to your room.

Photo Courtesy of: The Sanctuary Beach Resort

Ocean Lullaby & Good Night

With a seaside escape, you can count on the ocean’s therapeutic presence to infuse every moment of your stay. Make time to fully indulge your senses. Under the night sky, linger by a beach bonfire or fire pit. Sync your breath to the rhythmic lapping of the waves, inhale the cleansing scent of saltwater and feel the gentle touch of ocean breezes. Let all that mind chatter be lulled away before drifting off to sleep.

coastal havens-  montereybeach.com / thesanctuarybeachresort.com

The Beat on Your Eats: All You Can Eat

All you can eat opportunities.

pizzeria delfina

Palo Alto

Live out your fantasies of feasting at an Italian farmhouse al fresco at one of Pizzeria Delfina’s monthly pig roasts this summer. Gather at one of the long communal tables lining the restaurant’s inviting patio, grab a plate and dig in. The centerpiece is a succulent whole roasted pig accompanied by bountiful seasonal salads and side dishes like crostini topped with spring pea puree and creamy stracciatella cheese, roasted leeks in a peppery vinaigrette and crispy fried artichokes alla guidia. As you eat to your heart’s content, salute the season with a glass of wine or bottomless cups of lemonade while you chat up your tablemates at this convivial event. 651 Emerson Street. Second Tuesday of the month. (Photo courtesy of: Pizzeria Delfina).

seapot

San Mateo

Satisfy an ocean of cravings at Seapot, a restaurant offering all the hot pot and Korean BBQ you can eat within a reasonable hour and a half window of time. On the hot pot side, you’ll get to select from several spicy and savory soups, before layering in meat and other toppings. Meanwhile, the Korean BBQ side offers 25 meat options as well as other add-ons. Make sure to include favorites like A5 Wagyu, beef toro and pork belly. Whichever you opt for, you’ll get to play chef, cooking your meal over burners built into the tables. What’s more, you’ll select your veggies and seafood by grabbing them from a conveyor belt winding past your table. 1952 S El Camino Real. Open daily.

donato enoteca

Redwood City

Find your stretchy pants. You’re going to need them when you visit Donato Enoteca for Giro Pizza Sundays. Offered weekly from 4PM to closing, help yourself to a variety of slices with meat and veggie toppings. You might go with a margherita—that comforting classic with sauce, fresh mozzarella, oregano and basil—or something bolder, like a slice with spicy spreadable nduja sausage, ricotta, cherry tomatoes and wild arugula. Your meal also includes salad—and sweets, as a reward for eating your greens. 1041 Middlefield Road. Every Sunday.

Macaron ATM

Words by Johanna Harlow

Jackie Peng is living the sweet life. “I’m a huge dessert fiend,” she admits. “I have to have dessert after every meal.” But she’s a dessert fiend on a mission. “I plan to convert everyone out there!” Her plan for taking the world by sugary storm? Macarons.

But not just any kind of macaron. Fatcarons. (Or “fat macs” as they’re also called.) A Korean twist on a French favorite, these meringue-based masterpieces have a more generous amount of filling sandwiched in a larger shell. “They’re thicker, they’re creamier, they’re chewier …. It feels like a heftier dessert,” Jackie describes.

Though one might be tempted to picture this macaron maker wearing pastels to match her pastries, Jackie cuts a sleek figure in jet-black befitting a business-savvy entrepreneur. As owner of Anytime Macarons, Jackie has introduced a food ATM (an elevated vending machine) to satisfy dessert devotees in a new way. “People always think of vending as fast chips, drinks, sodas, things like that,” Jackie says. “But I want them to know that you can actually get a really good quality dessert in a vending machine as well.”

A baker’s daughter, Jackie grew up surrounded by a host of flaky, buttery things. Her first job as a teen was working a register at her parent’s French pastry shop in Houston. “I would help my dad roll croissants on the weekend,” she recalls. “I not only learned how to bake, I learned how to run a business. I learned how to deal with customers. I learned how to come out of my shell.”

Later in life, Jackie put these lessons to the test by opening a macaron shop called Sweet Burger. But when the pandemic closed its doors, she intended to hang up her apron to focus full-time on raising four kids. Her fiancé (who was also one of the investors behind Sweet Burger) kept checking in with Jackie, asking whether she wouldn’t be happier returning to professional baking. He asked nearly every day for two years. “He didn’t want me to give up my dream,” Jackie says with a smile.

Unsurprisingly, it was only a matter of time before Jackie made her return. But “I’m not going to come back in the same way,” she decided. In December 2023, her dessert-dealing ATM came to Hillsdale Shopping Center. And though her concept may be “contactless,” Jackie loves running into customers. “If I see someone at the machine, I will go up and talk to them, get their feedback and what their favorite flavors are,” she says.

Jackie keeps the dialogue going with macaron enthusiasts through Instagram, where she shares advice on how to make this infamously finicky dessert at home. Her tips and tricks range from perfecting the texture of meringue to piping techniques to removing bubbles from batter. “I never gatekeep anything,” Jackie promises.

Her foremost piece of advice? “Practice. Practice. Practice. It doesn’t happen overnight,” the macaron maker counsels. And master one recipe at a time. “Jumping from recipe to recipe is like jumping from job to job… You’re going to start all over again,” she points out. “If you come up with a problem halfway through, fix that recipe.”

After countless hours honing her own skills, Jackie forgoes staid staples like chocolate or vanilla and opts for more adventurous flavor combinations. Think peanut butter brownie and matcha crème brûlée. “It’s never just a plain flavor with me. You always get a little something extra,” she says. That could be a sprinkling of toffee, nuts, coconut or Maldon sea salt flakes. Maybe a drizzle of caramel or Nutella. “I’m really big on texture, so creamy and crunchy is always best.”

Will we one day find Jackie’s macaron ATMs in malls across America? “I’m a small-batch baker,” Jackie says. “Not to say I wouldn’t expand, but I would only expand to where I felt the quality was the same.” She adds that she’s toying with the idea of rolling out an Anytime Macarons truck so she can share the love with those across the Bay.

As Jackie readies to return to the kitchen to whip up her next irresistible batch, she shares her thoughts on what it means to be in the dessert business. “I’m the end of their evening. I’m the last thing after their meal,” she reflects. “I get to put the exclamation point on their day!”

sugar & spice – anytimemacarons.com

Playful Palette

Words by Loureen Murphy

Like Kansas in The Wizard of Oz, a Spanish Revival home in San Mateo Park was stuck in a black-and-white world of dark woods and whitewashed walls. Enter the upbeat wizardry of Shea Ross and Dimitra Anderson of Dimitra Anderson Home. Their joyful infusion of color and texture transported the ho-hum living spaces over the rainbow.

The designers clicked so well with the homeowners that what started as a living room glow-up grew into a whole-house makeover, says Dimitra. Starting with the living room, the home’s architectural gem, they created a conversation area around a piece of wall art already in place. Beneath it pops a contemporary orange sofa from Holly Hunt. Its sleek lines and rich tone play against the three neutral, nubby reupholstered vintage chairs nearby. Optimal for sunlight, the seating area soaks it in from two larger windows and a set of French doors leading to the adjacent sunroom.

Synching with their clients’ desire to elevate yet preserve the 1926 home’s architecture, the designers gained trust and free rein. “At this point, we’ve touched every room in the home,” says Shea, including the sunroom. She points out that the blush pink on its walls and ceilings isn’t paint but grasscloth by Phillip Jeffries. Comfy seating with extra cushions and a custom teak desk lend a distinct mid-century modern beat to this uplifting haven for work or relaxation.

Set loose on the dark, dated kitchen, Shea and Dimitra took it from somber to celebratory. Where neutral tiles had faded into the walls, a three-toned Moroccan tile backsplash now flows in waves about the room. The formerly dark wood cupboards and island sport vibrant Cook’s Blue paint by Farrow & Ball. Above them, glass-doored uppers create more storage in previously unused space. Shea also renovated the existing cupboard guts to create the pantry and designed fridge doors to keep it hidden, all within the existing footprint.

Details matter. The original arch, adorned by the backsplash, still houses the range hood and includes a cookbook niche. Above the island, which extends a bit longer than before, a powder-coated custom light fixture matches the cabinets. On the eat-in end, Shea swapped out the old bar stools for custom new ones with fun fabric. Replacing chrome, the lustrous unlacquered brass hardware and faucets will acquire a natural patina with use. Brighter marble countertops outshine the old granite. “We just took the basic layout and gave it new life,” Shea says. The dramatic, yet mostly cosmetic, update took very little time to complete, she explains.

Carrying the pigment passion downstairs, a place the owners seldom went, Shea designed a gaming room for the owners’ middle school-aged son. The custom cabinetry drenched in green (not emerald but olive-inspired Pretty Ugly by Backdrop) and grasscloth wall coverings from Phillip Jeffries echo the foliage outside. Immersing the room with natural light, custom French doors with distinctive hardware open to a diamond-patterned patio. Versatility in mind, Shea arranged nesting tables and the homeowners’ end table near the cushy sofa. Making it and the chair user-friendly for kids and the much-loved family dogs, Shea chose durable outdoor upholstery fabrics.

Tucked near the game room, a kitchenette features a retro Smeg blue refrigerator, and everything needed to prepare snacks and meals. The cabinets wrap around to create a small mudroom with built-in bench. The result of an on-the-fly brainstorm session among owner, designers and contractors, the mudroom completes the downstairs, now a favorite area of the owners. While intended for their son, his mother finds herself in the refreshing, comfortable space while he’s at school. It also now meets all the requirements for an attached accessory dwelling unit (ADU).

Shea also calls this her favorite place in the project. “We got to do it from scratch,” she enthuses, noting it embodies the fusion of old and new in the remodel, where they added 598 square feet to the existing 2,711.
This successful project arises from the designers’ synergy. While creative Dimitra can often envision colors and materials just by looking at a room, practical Shea complements that skill by using Photoshop to ensure that everything envisioned truly harmonizes, from fabrics to wallpapers and paint.

In this case, the renovated home, though diverse in each room, carries cohesive themes of energizing colors, varied textures, Roman shades and the interplay of old and new. For example, original wrought-iron candlestick sconces in living and dining spaces have their updated counterparts as overhead candlestick fixtures in the kitchen and dining room.

“The clients really valued our expertise,” says Dimitra. That trust spurred her and Shea to strive even harder to create the spirited vibe of the homeowners’ dreams.

Shea loves that their clients allowed them to build the entire palette and trusted them to execute their vision, something very specific to them. Looking back at coloring their world, she emphasizes, “We design for our clients, not for ourselves.”

Now these owners, in their new technicolor surroundings, can really mean it when they say, “There’s no place like home.”

over the rainbow –  dimitraanderson.com

Colorful Cal-Indian

Words by Johanna Harlow

Srijith “Sri” Gopinathan, the chef behind upscale Cal-Indian restaurant Eylan, didn’t always plan to pursue a career in the food industry. But growing up in his family’s communal home in the southernmost part of India, complete with a farm, rice paddy and coconut orchard, meant every meal was farm-to-table. Young Srijith watched his family make palm sugar by boiling sap from trees, scoop the meat from coconuts and dry it, and pick peppercorns from the vines winding up their house’s walls. “I grew in the midst of all these things … This was secretly simmering in my mind without me knowing it,” Srijith observes. Then, committing to the food metaphors, he adds with a grin, “I don’t think I planned to be a chef … It was definitely not force-fed. It has been a very cage-free, organic life!”

This inadvertent education paid off. Initially planning to pursue engineering, Srijith ended up attending the Culinary Institute of America in New York. “New York City was the center of the universe when it came to food at that point,” he reflects, adding that he blew the little money he had dining at high-end restaurants like Nobu. “Those days, it was like going to temple,” he reminisces.

After working as a chef at Taj Exotica Resort in the Maldives (and surviving a tsunami), Srijith became the executive chef at San Francisco’s Taj Campton Place Hotel. His trailblazing menu gained the hotel not one but two Michelin stars—the first Indian concept to do so in the U.S. Most recently, he’s opened a string of elevated and artful Cal-Indian restaurants with design-savvy restauranteur Ayesha Thapar. Their most recent, Eylan, serves wood-fired dishes like black cod and lamb kebabs in a room aswirl in bold colors, textures and patterns.

Srijith’s down-to-earth demeanor and gleeful chuckle seem unaltered by success and accolades. And he gives everyone their dues, pointing out that a successful restaurant isn’t fueled solely by its food. The beverage program, service and design are just as integral. “Restaurants get a personality by all these things being tied together,” Srijith emphasizes. “One person cannot take credit for it. It’s multiple people’s ideas. It’s a very collaborative, complex thing.”

Portrait Photography: Johanna Harlow

Take the restaurant’s interior, a decadent dreamscape of jewel tones, geometric patterns and funky wallpaper brought to life by Ayesha in partnership with Schoos Design. Embracing a lively bohemian tone, Ayesha included a stunning floor-to-ceiling macrame hanging behind the host stand and tigers on the backs of the barstools. Vines coiling around columns evoke temple ruins, while ancient-looking artifacts and a village mural enhance an atmosphere of antiquity. Art is everywhere. Lampshades like rumpled baskets elicit a bustling bazaar scene.

“Ayesha and myself, we are artists in our own ways,” Srijith says. “Where you eat is as important as what you eat.” The two previously joined forces to launch Ettan in Palo Alto (commended by Architectural Digest for its design) and Copra in San Francisco (which recently ranked among San Francisco Chronicle’s top seven restaurants citywide).

“We’ve taken a very deliberate decision of not repeating a concept,” says Srijith. Copra is named after dried coconut, a popular ingredient in South Indian cuisine. The restaurant highlights the Indian state of Tamil Nadu where Srijith grew up, meaning there’s plenty of seafood on the menu as well as ingredients like tamarind, turmeric and rice, which are also common to the region. “Out of all these concepts, that is a little more emotional and personal to me, because it’s home food,” Srijith says.

Ettan, an homage to the eclectic nature of Indian food, offers bold dishes in a bold space. The decor includes chandeliers, pendant lights and hanging plants, all suspended below a grand glass dome. India doesn’t just have one cuisine, Srijith points out. “We have 28 states, and they have more than 200 different cuisines. It’s so complex.”

And Eylan’s focus? Wood-grilled dishes inspired by the hearth-centered cooking of Srijith’s youth. But that doesn’t mean Srijith’s menu is a traditional one. As a pioneer of Cal-Indian dishes, Srijith shines when he pushes the envelope. Take his twist on butter chicken. This decadently creamy, yet arguably over-ordered curry, is often a go-to for Western diners. But when you order it at Eylan, it arrives at your table in an unexpected shade of green instead of that traditional tomato-tinged orange. That’s thanks to the tomatillos. Srijith says he didn’t have butter chicken in mind when he first started experimenting with the fruit. After grilling it, he tried to counteract its acidity by adding a little honey. “It was still sour so then I added a little bit of butter.” Then, a spoonful of cream. He kept tweaking it with cardamom and spices and other adjustments over a two-week span. “When I finished it, I felt like, ‘Wow, I’m at butter chicken—but no tomatoes!”

While delicious, you’d be doing yourself a disservice not to explore the rest of the menu. Try the beautifully butterflied black cod adorned in tamarind, curry leaves and turmeric with coconut rice or the bright citrusy hamachi served alongside battered sesame leaves. Sample the savory, succulent trumpet mushrooms with achaari, mint and yogurt when you’re ready to amp up the heat. Then indulge in refreshing rose water shaved ice with rose lassi frozen yogurt and a sprinkling of ground pistachio to end the night on a sweet note.

Food, Srijith says, is “India’s soft power,” and “I’m trying to do as much as possible to expose its cuisine to the people in this part of the world!”

spice it up – eylanrestaurant.com

Field Studies

Words by Andrea Gemmet

After I turn off of Highway 84 and follow the curving route to Twisted Fields, a research farm in San Gregorio, I feel like I’ve traveled back in time to California’s rural past. My car surprises little quails that grudgingly scurry out of the narrow road and into the underbrush. The feeling intensifies when I turn into a driveway lined with a riotous profusion of bright orange flowers and find an old farmhouse at its end.

The picturesque property sprawls across 127 acres of steep hillsides in an abstract patchwork of fields, some prepared for planting, others hosting a verdant tangle of soil-replenishing cover crops. Flocks of heritage-breed chickens forage for insects while a herd of goats munches weeds. A couple of petite cows and an enormous pig loll around next to a barn.

Cover Photo and Above Photo: Paulette Phlipot

The one glaring incongruity in this 20th-century agricultural daydream is a 21st-century contraption that looks as if a Mars Rover had been built with a giant Erector Set. The Precision Farming Rover, a sturdy, solar-powered autonomous vehicle, is a defining feature of Twisted Fields—a place that marries time-honored sustainable farming practices with tech-driven tools.

Though he was a standout student at MIT and a tech entrepreneur focused on robotics, AI and the Internet of Things, you don’t have to tell Twisted Fields owner Daniel Theobald to go outside and touch grass. A passionate fan of regenerative farming, his love of growing things started while exploring his grandmother’s bountiful garden in Los Altos as a child. It carried through to his days living in Cambridge, Massachusetts, where Daniel kept bees and raised chickens in what he describes as a tiny “postage-stamp” of a yard.

Photography Courtesy of: Twisted Fields

Though he grew up in San Jose, Daniel’s career kept him based on the East Coast for years—but he never stopped looking for opportunities to return to California. On a trip to the Golden State, he came across this beautiful piece of farmland bisected by tree-lined seasonal creeks. Sure, the soil was trampled and depleted from over-grazing, and the fields were littered with all kinds of old junk—including a mattress and a mysterious pile of garage doors—but he could see its potential. “It’s just magical. I knew that if I didn’t buy it, I’d always regret it,” he recalls.

Daniel has spent the past nine years using his Coastside farm, complete with a farmhouse dating back to the original Rancho San Gregorio land grant, to test his theories and to experience first-hand the challenges facing small-scale farms that shun industrial farming techniques. The problem, he says, is that while small-scale farms are great for their communities, the health of the planet and the quality of the food they produce, it’s really hard to make them work on a scale that can feed the world’s population. The solution, as Daniel sees it: “Either everyone goes to live on a farm again, or you use technology.” So while Twisted Fields sells vegetables and rainbow-hued eggs at farmers markets, it’s also a testing ground for innovative farm tech.

Photo: Paulette Phlipot

Daniel sees some big flaws in a lot of agriculture technology—it’s too expensive or it’s designed as a solution to problems that farmers don’t actually have. “Farmers don’t want something engineer-executed by someone who’s never farmed before,” he says. “I bought the farm to understand what the real problems are and explore solutions—to create an opportunity for small, local farmers that’s scalable and sustainable.”

That meant coming up with equipment that’s affordable and easily adapted to different uses. His partner in that pursuit is Katie Bradford, the CEO of Rotate8, the company she co-founded with Daniel to develop a solar-powered farm automation suite. On my visit, Katie pointed out key features on the farming rover, from the optional seat under a canopy of solar panels—since it’s autonomous, it doesn’t need a driver—to the variety of tools that can be attached to the sturdy frame. It’s like a walk-behind tractor, only you can ride it or send it out solo to do defined tasks, she says. Batteries are optional, since they are costly.

Photography Courtesy of: Twisted Fields

“A lot of tech companies are making equipment to do one thing, like weed strawberries or pick tomatoes,” Katie says. “It’s geared toward monoculture.” Their utilitarian rover, on the other hand, is designed to be endlessly adaptable and runs on open-source software. You can raise it for taller crops, widen it to fit your farm’s furrows and attach all kinds of equipment to its base.

Katie says they’ve put a lot of work into making sure the rover can keep rolling in all kinds of conditions, like muddy fields, steep slopes and loose gravel. The solutions they’ve come up with include installing wider tires, adjusting the weight so it’s lower on the platform and using intelligent algorithms for slip detection. “Our rover can go where tractors can’t. Our large tractors get stuck in the mud in the rainy season, but the much-lighter rover is able to navigate a variety of terrain,” Katie says.

Photo Courtesy of: Twisted Fields

And while the farm rover’s design may be devoid of flashy flourishes, it is resilient. A car hit it the day before I arrived and the rover was perfectly fine—it was the car that got damaged, Katie and Daniel recount, laughing. The impact set off a sensor and no one could get the car to stop beeping.
The car illustrates one of the big complaints about modern technology in general and farm tech in particular: it’s no longer possible for farmers to fix things themselves. They have to send them off to an authorized dealer and wait for repairs. Daniel knows this from personal experience. “If my tractor breaks, I’m out of business. You can be waiting for parts from Germany for six months—which is what happened to me last time,” he says.

That won’t be the case with their farm rover. “If we go out of business, you’ll be fine. You own it, you can fix it.” He and Katie are aiming to start selling rover kits later this year.

In the meantime, Twisted Fields has been focused on restoring the land while raising chickens and poultry. Daniel says they grow their own chicken feed, mostly in the form of pumpkins, sunflowers and corn. “The vegetable garden, anything we don’t sell or eat ourselves, goes to the chickens,” he says. “Our chickens probably eat better than most of the people on the planet.”

Photo: Paulette Phlipot

Besides a gaggle of ducks, Twisted Fields has four flocks of chickens, made up of a variety of heritage breeds and housed in mobile coops. The doors open automatically at sunrise and close at night. A row of nesting boxes are set into the sides behind red flaps. When we go to inspect one of the coops, the disgruntled birds stop pecking and scratching and hightail it out of our way. A few hens are too busy to leave the nesting box and cluck at us disapprovingly when we lift a metal flap to admire the collection of freshly laid eggs. Outside of the fenced-off field, watchful white Akbash dogs help safeguard the flock from hungry predators like mountain lions, coyotes, bobcats and skunks.

“We focus on having as wide and diverse a population of chickens as possible,” Daniel says. While heritage birds may not produce as many eggs as their conventional counterparts, Twisted Fields customers love the colorful results. “Genetic diversity is really important in everything we do here,” Daniel says, gesturing toward trestle tables covered with plastic pots growing elderberry, yarrow and loquats. “We propagate plants from seeds and incubate our own chickens.” Even the redwood saplings he’s been planting to restore the creekbanks are grown from seeds.

Twisted Fields is an unlikely farm with an unlikely business model: eschewing more efficient industrialized agriculture for time-honored sustainable practices. Rotate8 is developing low-cost tools for farmers—people who rarely have much money to spend on anything, let alone experimental equipment. And its open-source platform means customers will be able to adapt it themselves.

“A customer said to us, ‘If you make it so simple, people are going to hack it,’” says Katie. “But that’s the whole idea.”

Or, as Daniel puts it: “We think we will do well by doing good.”

future farmers – twistedfields.com

Question Everything

Words by Johanna Harlow

Olivia Allen-Price wants answers. “If I see something, I’m pulling out my phone and looking it up—and then finding myself down a rabbit hole of Wikipedia clicks, 10 clicks deep,” chuckles the San Mateo resident. It’s a mindset that suits her career as a journalist. “Getting to immerse myself in all these different worlds from week to week keeps me on my toes,” she says. “Bay Curious is that, on steroids.”

Bay Curious, a KQED show that Olivia hosts, fields Bay Area-specific questions from listeners. Why are there ships buried under the streets of San Francisco? Why do we have so many palm trees? Is there really a volcano in the East Bay Hills? Olivia and her team track down the truth.
The program started as a pet project while Olivia worked as the radio station’s engagement producer. When they asked her to act as the show’s official host, it came as a surprise. “My background has been as a newspaper reporter. I was comfortable with the written word… I had never spoken into a microphone.” Olivia breaks into a smile. “It was kind of my lean-in moment.”

Cover Photo Courtesy of: Chronicle Books / Photo Courtesy of: Adam Groosberg – KQED

Over the years, Olivia’s evolved as a host. “Early on, I was kind of figuring out, ‘What is my personality as a host? Am I funny? Sincere? Snarky? Irreverent?’ Trying on some different adjectives and trying to figure out what felt like the right fit for the show.” Her verdict? “I try to embody curiosity because that is at the heart of the show,” she reflects. “And to me, curiosity is an openness to learning whatever’s going to come your way.”
Recently, Olivia published a book fueled by the podcast’s previous episodes as well as some brand-new stories. “I truly think almost anything can be interesting if the right person is telling you the story,” she says.
Stay tuned for a few answers to questions you’ve probably been wondering about for years.

Are the rumors about the Stanford Dish searching for aliens true?
There’s something about a behemoth satellite dish pointed heavenwards that seems straight from sci-fi. But this 150-foot-wide radio telescope sprouting from the Stanford foothills was built not to listen in on little green men, but to Soviets. Motivated by the Cold War—specifically the Soviet Union’s launching of Sputnik 1, the world’s first artificial space satellite—the Department of Defense commissioned the Dish’s construction. This allowed Stanford University scientists to listen to Soviet signals as they bounced off the moon. Later, the Dish communicated with several NASA space probes and helped map Venus’ atmosphere via signals sent to the Mariner probe. Still operational today, it aids in satellite calibrations and spacecraft command. Olivia says (a little enviously) that her KQED field reporter got invited to step into the Dish’s observation deck to check out the control console. “All the buttons and switches are Sputnik-era, like a 1960s throwback,” she describes. “It’s almost like you’re on a movie set.”

Photo Courtesy of: Mandy Padgett 

Did Monterey Jack Cheese really come from Monterey?
Olivia acknowledges that Monterey, our neighbor to the south, has laid claim to Monterey Jack cheese, crediting it to David Jacks. This Scottish scoundrel was among many hopefuls flocking to California for the Gold Rush. “He didn’t have much luck with gold, but still amassed a small fortune selling weapons,” Olivia says. Later, he acquired most of Monterey County through a series of shady land deals and money lending. “He wasn’t a beloved local figure,” she notes. “He becomes kind of the de facto landlord of a lot of the people who are living in Monterey.” This included a multitude of dairies—one of which was making a mild white cheese. He stuck his name on it. “That’s the predominant story,” Olivia says. “But there’s an alternate version.” Enter Stefano Mori, an Italian immigrant who settled just south of Pacifica, on what’s now known as Mori Point. “A family friend steals that recipe and then starts making it at the dairies down in Monterey,” Olivia says. “So the next time you’re at a deli ordering a sandwich and you get it with Monterey Jack, you can shake your fist—maybe it should actually be Pacifica Jack.”

What was the original purpose of Hangar One at Moffett Field?
The lofty Hangar One was built to house a 785-foot-long dirigible called the USS Macon. It was constructed soon after Santa Clara County residents sold Moffett Field to the U.S. Navy for the price of one dollar back in 1931. “Quite a deal, even in its time,” Olivia says. Used for reconnaissance, the Macon could carry four airplanes, then release them via an arm called the trapeze. “The airplanes would do their scouting mission and then come back and get caught by that arm and brought back into this giant blimp,” she describes. “Ultimately, the USS Macon met a tragic end.” It went down off the coast of Big Sur, after less than two years of flights. “Two people died in that crash—but 81 didn’t … Ultimately, dirigibles went out of favor because they almost all crashed. The Hindenburg happened a couple years after that.”

Why do people park on Highway 101 near Brisbane?
There’s a stretch of road along Highway 101, between the Bay and the Brisbane Lagoon, where you’ll regularly find cars pulled over on the shoulder, disregarding several signs that shout: “NO PARKING.” So what’s worth risking a ticket? This place, known as “the tubes,” allows fish to swim between the Bay and the lagoon to spawn. “There’s a fish highway right there on 101,” Olivia quips. Fisherfolk, taking advantage of the schools swimming in and out, wait at the entry to catch halibut, striped bass and even stingrays. “Fishermen are so wily,” she says. “It’s like the whole food chain’s congregating there.”

Olivia adds that this particular podcast episode segued into a larger story about local fishing spots—and Bay Curious’ field reporter ended up crab fishing on a paddleboard. After bringing her catch back home to Berkeley, reporter Katrina Schwartz recalls, “I had to pull them, alive and angry, from a cooler using these tiny kitchen tongs that were not up to the job.” One of the crafty crustaceans tried to flee the premises. “It was crawling towards her door,” Olivia laughs. “What if this crab had gotten out and it was just roaming around Berkeley? Lost crab!”

any questions? – kqed.org/baycurious

Business is Blooming

Words by Sheryl Nonnenberg

Take a drive on Alpine Road to the Ladera Country Shopper if you want to see the old adage of “do what you love and love what you do” put into action. At the far end of this popular neighborhood shopping center, you’ll find Ladera Garden and Gifts. Mercedes and Juan Navarro, who have owned this business since 1981, are not only passionate about flowers, plants and gift items but also about providing the best, most personalized service to everyone who enters their shop.

The Navarros only have time to talk to me on a Monday—the one day the garden center is closed to the public. The rest of the week finds the couple happily helping customers. Juan, who is outgoing and gregarious, jokes that he has no other hobbies because “work is a hobby.” “I like plants—they keep me entertained,” he says. Mercedes, soft-spoken and a bit shy, lights up when describing how much she enjoys finding the perfect plant or flower arrangement. “It’s fun and exciting,” she smiles, “and we love it.”

The American Dream is alive and well for the Navarros, who are something of a textbook case. They were both born to large families and raised in Guadalajara, Mexico, though that’s not where they met. Both came to the United States in 1970 looking for opportunity. Juan grew up on a farm raising crops that helped keep his family fed. Upon arriving in the U.S., he took any job he could find, including a factory position where he met Mercedes. A part-time job in a nursery soon led to a full-time position and Juan was hooked.

In 1979, he and Mercedes began working at a small nursery located on the same site as the current Ladera Garden and Gifts. It was owned by an older couple who were planning to retire. They encouraged the Navarros to undertake a sort of apprenticeship, which lasted for two years. “I learned on the job,” Juan says. Even after working closely with the previous owners, Juan and Mercedes both admit that they still had a lot to learn about running a business. “It was a risk, but we didn’t have much to lose,” Juan jokes.

The pair formally took over in 1981 and immediately began to make it their own. Mercedes, who had some previous experience working with cut flowers, decided to start offering flower arrangements. She created a space inside for florist services and indoor plants, while Juan focused on the outdoor nursery business.

When a retail space adjacent to the nursery became available, they expanded into several rooms that became the gift shop. “We have three businesses in one: the garden, the flower shop and the gifts,” says Juan. The evolution of the gift shop in 2006 was clearly the brainchild of Mercedes. She invited two longtime customers, Mary Adams and Patty Brady, both locally known interior designers and artists, to join the business and fill the new space with glassware, candles, soaps and art pieces. “They do all the interior displays,” explains Juan. “They do a beautiful job.”

Everything from French soaps, decorative vases, specialty houseware items, jewelry and perfumes are carefully curated and displayed in a manner befitting a high-end boutique. Inventory changes frequently and Mary and Patty refresh the displays every Monday when the nursery is closed. Mary and Patty get a little emotional when talking about why they joined the Navarros. “We were friends and customers of Juan and Mercedes before we started here and we both admired them so much,” says Mary. “It has been a match made in heaven.”

To source the shop’s unique items, Patty says the four of them travel to Atlanta every January to attend a huge gift convention. “We split up, shop around and meet at the end of the day for a cocktail,” she laughs. Although there are thousands of objects to see, she said that by now, the group has figured out where to go and what to avoid. She and Mary have a good sense of what will sell in Ladera and say that the trend now skews toward contemporary items.

Even with the advantage of being a one-stop shop for plants, flowers and gifts, the Navarros say that it’s not easy to own a family business. They have a small staff and it really bothers them if their customers have to wait in lines. A bad Yelp review can totally ruin Juan’s day. “We have great customers and we can devote more time to them,” says Mercedes, “and when people go home happy, that’s a good thing.” When it was pointed out that people often have to search to find any help at the big box stores, they both laughed. “We cannot compare ourselves to Home Depot. We can’t have a price war because they will beat us,” reasons Juan. “So, we have to be something different.”

Juan says he knows his clientele so well that he can anticipate their needs months in advance. And he has the advantage of being able to order unusual or rare plants that you just won’t find in a typical big box store. “People like the experience of coming here,” Juan notes. “They may walk around and see something they have never seen before.”

The Navarros encouraged their three children to pursue whatever careers they wanted. Daniel is an electrician who works at San Francisco International Airport but Adrianna and Marco followed their parents into nursery work and now own the Ladera Garden and Gifts in the Carlmont Shopping Center in Belmont. This is clearly a source of great pride for both Mercedes and Juan, who laughingly observes, “They are learning the ups and downs of this business.”

Even after all these years running Ladera Garden and Gifts, Juan and Mercedes say they have no plans to retire. They recognize that they are filling a unique niche for Peninsula residents. “We appreciate people who support us; they know it is a family business and that we are providing work for our employees,” explains Juan.

He worries that people may think their location in Ladera is off the beaten track and points out that Interstate 280 is just up the road. “We draw customers from Sunnyvale, Palo Alto and Redwood City,” he says proudly. With a huge smile, Juan adds, “Come and check us out!”

green thumbs – laderagardenandgifts.com

Coe Park Beckons

Words by Loureen Murphy

Phone won’t stop buzzing? Blood pressure rising along with the size of your to-do list? Take note of Sada Coe’s words: “The murmuring hills sighed and whispered … I felt compelled to stop and listen.” Sada is the reason that Henry Coe State Park exists. This 87,000-plus-acre gem weighs in as the largest state park in Northern California. And much like a giant gemstone, Coe is a multi-faceted treasure.

If you’ve never heard of Coe Park, you’re not alone. The park has gone unnoticed by some neighbors for 25 years or more, according to Richard Todd, the uniformed volunteer who shows us around. Yet newcomers and park regulars confirm that once you enter Coe’s modest gate just minutes from the freeway, you transcend the madness below. A sense of peaceful quiet settles in.

As Richard leads me and my husband up the Monument Trail, the Menlo Park resident tells us he signed up for the park’s Uniformed Volunteer training on his very first visit. Its environmental study program pairs with practical skills like trail clearing, emergency reporting and matching hikers with the right trails for their experience level. The oak- and pine-studded hills offer something satisfying for everyone, Richard says. Visitors with limited hiking ability may walk a quarter-mile to relish the vista and breathe the fresh air while resting on a trailside bench. Hardier souls can test themselves on the rigorous Mt. Sizer loop, a worthwhile trek across hardscrabble terrain taking up to nine hours. “People can’t grasp the size of 87,000 acres, but when I tell them we have 250 miles of hiking trails, they get it,” Richard shares.

Photography Courtesy of: California State Parks / Mushroom Photo Courtesy of: Loureen Murphy

As we near the secluded monument to the park’s namesake, Richard points to the Middle Ridge and beyond it, Blue Ridge, the “crown jewel” of Coe. The park rewards those willing to go deep and wide with views of lakes and waterfalls, glorious vistas of the Pacific on one side and the Sierras on the other. Photographers might capture glimpses of black-tailed deer, bobcats, eagles or a stunning rainbow of wildflowers.

The monument honors cattle rancher Henry Willard Coe. Though he thought ranching would be too hard for a woman, his daughter Sada Sutcliffe Coe proved a capable rider and ranch hand. She operated Coe’s Pine Ridge Ranch, first with her husband and later on her own. Convinced that the only way to preserve the land and its heritage was to share it with the public, Sada deeded it to Santa Clara County in 1953. The stories and poems she wrote left another kind of profound tribute to the ranges and bygone lifestyle that she loved.

At the park’s southeast end, the 1860s discovery of hot springs drew entrepreneurial families Roop and McDonald. They created a resort hotel that, at its peak, drew up to 500 guests a day. Like Sada Coe, William McDonald left a trove of prose and poetry about the place and the people who flocked to it. In 1938, Watsonville farmer Kyuzaburo Sakata bought and remade the resort into a distinctive Japanese-style haven. After World War II, he welcomed returning internees to the Gilroy Yamato Hot Springs to refresh and rebuild their lives. Now a national historic landmark owned by the state park service, it’s been closed to the public since 2003 due to budget constraints.

Photography Courtesy of: California State Parks

Start your adventure

To explore Coe on foot, plan a self-guided hike or sign up for guided tours—or opt for overnight backpacking treks. Backpackers need to get a permit in person (first-come, first-served). For campers, there are both drive-in and hike-in sites. Lock down your site at reservecalifornia.com or by calling 800-444-7275.

If you prefer to saddle up, you can access equestrian trails from any of Coe’s entrances. Drive in with your trailer at some sites, or pack-in at others. The six designated horse camps offer corrals and nearby water sources. For those ready to roll, mountain bikes make a great way to traverse Coe’s ridges. To plan your best route and avoid restricted areas, download a map at the Visitor Center.

Photography Courtesy of: California State Parks

Fancy an al fresco fish dinner? Coe’s lakes and ponds teem with bluegill, largemouth bass, green sunfish and more. Cast your line in a creek and you may land a rainbow trout, but make sure you have a valid California fishing license with you. Check coepark.net/fishing for details.

As I conclude my visit, the final lines on Coe’s monument encapsulate the power of this spectacular park: “May these quiet hills bring peace to the souls who are seeking.” Or, as our guide Richard puts it: “If you’re open, you’ll feel something special here.”

Park Trivia
• On a clear night, you can see the Andromeda Galaxy with the naked eye.
• The smooth trunk of a madrone feels cool to the touch, even in 100-degree weather.
• The Monument Trail is the only place in the park where you’ll find granite.

Diary of a Dog: Jake

As told to by Margaret Koenig

They say you can’t teach an old dog new tricks, but at 15 years old, I’m picking up new skills on the regular. My name is Jake, and I’m a Nova Scotia duck tolling retriever, a busy breed that’s notoriously hard to manage. My family loves our intelligence, humor and loyalty, so Lynn and Rick were happy to welcome me into their lives. Tollers love to retrieve—I’ve made fetching an art form—but when I first arrived, I was the one who needed retrieving after I fell under the house’s deck and refused to come out. Later, I deliberately pushed Maisie, another one of Lynn and Rick’s dogs, under the deck, which convinced them to remove the darn thing. Mission accomplished! Despite this less-than-auspicious start, my family fell for my lively demeanor and cheerful attitude. I’m a refreshing change from the high-strung personalities of many tollers. I may be a counter-surfer and a thief, but I almost always return my ill-gotten gains (if I haven’t already consumed them). I mentor my brother Wubbo, Lynn and Rick’s Kooikerhonje, teaching him to howl along with passing sirens and overcome his fear of large stuffed animals. Three years ago, I was diagnosed with a heart condition, so Lynn and I took up Rally, a low-impact dog sport. I progressed from novice to advanced so quickly, people often mistake me for a much younger dog. My heart may be weak, but my spirit is as strong as ever.

Calling All Dogs: If you've got quirky habits or a funny tale (or tail) to share, email your story to hello@punchmonthly.com for a chance to share a page from your Diary of a Dog in PUNCH.

Perfect Shot: Pastoral Paradise

These graceful oaks are a favorite subject of photographer Irene Searles, who finds herself driving past them on Portola Road so frequently that she’s come to think of them as “her trees.” “Sometimes horses from The Horse Park at Woodside are there, sometimes not, but I always find them to be beautiful,” she says.

Image by Irene Searles / @irenesearlesphotography

Calling all Shutterbugs: If you’ve captured a unique perspective of the Peninsula, we’d love to see your Perfect Shot. Email us at hello@punchmonthly.com to be considered for publication.

Q&A: Steve Iwaki

Founder of Iwaki Bonsai and San Mateo resident talks tiny trees, favorite places and how his passion first took root.

Who introduced you to the art of bonsai?
My father, Ted Taikio Iwaki. He would host backyard parties where his friends would gather, drink beer and talk about these plants. One friend, (author and bonsai master) John Naka, seemed to command the respect of all. I found out much later that these and other backyard parties were the start of the first bonsai movement in Southern California, maybe even the West Coast.

What was it like growing up with a backyard bursting with bonsai?
While we didn’t have a traditional backyard, this miniature forest made a great place to play army with my friends. And more than once, I was scolded for breaking branches during an assault.

Why is bonsai such a unique pastime?
You’re nurturing an ever-changing living sculpture.

How did you get involved with the Kusamura Bonsai Club in Palo Alto?
They originally invited me to do a demonstration and made me an honorary member. To this day, they allow me to show a tree or two in their annual show. I lead five workshop groups and half of my students are Kusamura members.

What’s a quote that really resonates with you?
“The object is not to make the tree look like a bonsai, but to make the bonsai look like a tree.”—John Naka

What are some pointers you give people starting out?
Be patient. It’s the process, not the result.

What’s your favorite garden to visit?
Filoli! I feel lucky to live so close to this historical treasure that has a variety of beautiful gardens and nature trails, but also has legacy bonsai as part of its collection. With the Kusamura Bonsai Club maintaining its collection, Filoli’s trees are doing better than ever.

Do you have any favorite hiking trails?
I like the Ancient Oaks Trail in the Russian Ridge Open Space Preserve because of its old gnarly oaks. It faces west to the ocean and offers panoramic views of the coastline. Also Purisima Creek Trail south of Half Moon Bay and all the west-facing trails at Mt. Tamalpais.

Tell us about some of your favorite trees to work with?
With junipers, the foliage is tight and very flexible to allow you (with the help of wire) to train branch pads. Many bonsai collected from wild junipers have incredible deadwood. Redwoods are easily collectible and found in the nearby Santa Cruz mountains. The best ones have large bases tapering up to the height of the final bonsai. Many times, I’ll carve the top to make it look like lightning hit it.

What is your most cherished possession?
My father’s trees, especially a double-trunk juniper he started 70 years ago.

McCormick House

Words by Margaret Koenig

Nestled in the heart of seaside Pescadero, bordered by ancient trees and encircled by Pescadero Creek, the charming McCormick House has impressed since the town’s earliest days. James McCormick, an Irish immigrant who played a critical role in the community’s development, built it in the Classical Revival style in 1868 for his new wife, Julia Shaffre. It’s fitting that these days, it’s not only a bed-and-breakfast but also a wedding venue. For Lisa Tune, who runs the McCormick House Inn with husband Mauro, the home’s origin story is part of its magic. “James McCormick took great care to design a home for his beloved Julia that was architecturally exquisite in every detail, and the end result is a modest-sized house that feels truly grand,” Lisa says. Owning the historic house was long a dream of hers. It spent 40 years as a rental property after it left the McCormick family’s hands. “Then one day there was a ‘for sale’ sign in the front yard, and we became the very proud owners,” Lisa recalls.

She and Mauro moved in and began making renovations in 2004, striving to preserve the integrity of the original architecture. They replaced “unsightly” 1970s vinyl flooring with centuries-old fir. Mauro built floor-to-ceiling windows from salvaged redwood to match the originals and they removed “aesthetically unfortunate” details in the kitchen in favor of a simple farmhouse aesthetic. “When we were finished, we decided it was just too lovely to keep all to ourselves,” Lisa shares. “We quickly discovered that hosting tiny events means we can share the McCormick House with even more folks, which makes us exceedingly happy.” In the spring of 2018, the McCormick House hosted its first wedding. “I cannot describe adequately in words how extraordinary it was to see this beautiful old place filled with so much love and joy.”

Q&A: Fisherman Kerry B. Davis

A Half Moon Bay fisherman talks conservation, crustaceans and being at home on the water.

How did you first get interested in commercial fishing?
One of my friends needed help and I needed some money.

What’s your boat’s name?
Bare Bones, because there was nothing on it when I got it, other than the motor. It’s a G35.

Where do you dock your boat?
My fishing boat is at Pillar Point Harbor. I also have a 40-foot motor yacht. I am a legal liveaboard.

What’s your favorite seafood dish?
Rock fish, salmon and crabs. A little butter, lemon, pepper—you can’t go wrong.

What is the strangest thing you’ve ever eaten?
Bluefin tuna, right as it’s cut off of the fish.

Do you collect anything?
Recently, a lot of seashells.

What’s your personal motto?
I say what I’m going to do, and then I do what I say I’m going to do. I try to be a man of my word.

Which age would you choose to be again and why?
Probably high school, when I was still innocent.

Where did you grow up and what was great about it?
Indianapolis, Indiana. We rode our bikes everywhere.

Where is your favorite go-to spot on the Coastside?
Pigeon Point Lighthouse.

What’s something people are always surprised to learn about you?
Evidently, I don’t look 72.

What’s the most perilous situation you’ve been in?
Crabbing. It’s hard, dangerous work.

Do you have any phobias?
Not really. Just a healthy respect for Mother Nature.

What is the biggest challenge you’re facing lately?
Staying up on rules. The regulations change all the time and you have to keep up on them.

How do you feel about ocean conservation work?
It needs to go hand-in-hand with the fishing industry. You can’t have one and not the other.

What advice do you have for the next generation of fisherfolk?
You could have good years and bad years. You gotta plan for both.

What was your first job?
Dipping ice cream at Lindner’s in Indianapolis, a store that my mom managed Saturday nights. When the Little Leaguers would come in, we would have the shake and malt machines humming.

If you had to choose a different line of work, what would it be?
I have done a lot of jobs. This is as good as it gets.

Essay: The Hawthorne Tree

In 1996, having outgrown our first home in Redwood City, we bought a tear-down in Menlo Park, where we would build a home large enough to raise our four small children and carry us through the years.

We barely had the resources to buy the existing home and to build a new one, but with enough negotiating and persistence, we managed to get it done. If I told you what we paid to build the house, you would laugh, because it would just about cover the cost of redoing a kitchen these days.
When we finished the home and had a pool put in (something that was my first priority), we had no money for landscaping. Back in those days of publishing, there was much bartering, something I generally avoided. But it was our only option.

I worked to find a company that would do a trade: landscaping work in exchange for advertising pages. After several phone calls, I found a company that was willing. It would later turn out that they had done a miserable job (like not turning and amending the rock-hard soil that came with the house) but at least they were a willing partner.

In the backyard, there were trees lining the west fence—a majestic oak and several nondescript smaller trees. I think the landscape professional referred to a couple of them as “volunteers.” He did point out one, “the hawthorn,” and immediately suggested that it should be “gone in a second.” Its trunk, about six inches in diameter, was somewhat hollowed out and inside the hollow was climbing ivy. The dark brown trunk was full of prominent ridges and fissures with an exfoliating, chunky bark. To me, it was perfect.

For some reason, I formed a bond with this simple, small tree. It’s the kind of thing I do. This tree had suffered wounds but did its best to stay present, with no give-up in its nature. And despite its damage, it managed to exhibit charm and endurance and beauty, its leaves and flowering blooms presenting a canopy of white during the spring.

I immediately told the landscaper that he was not to cut down the hawthorn. I didn’t feel the need to elaborate or share my immediate connection with the odd little tree.

Our backyard landscaping was complete in one month, and though it may not have been done properly, it was done, and we were all happy to have a large backyard with a swimming pool and a hawthorn tree to accompany our new home.

About a year ago, my wife and my daughters decided that our family home and our landscaping were worn and outdated. I thought it was fine, though a broken window or two could have used some repair and we did need to have the leaking roof fixed. But they had other ideas. They are professionals—real estate agents and designers—and they wanted to give the home more than a cosmetic facelift. Since I did not buy into this idea—mind you, I really hate change of almost any kind—it became their project. Other than a few visits where I mentioned the changes I disliked (to angry comments directed back at me), I had nothing to do with the entire thing. Well, I did get to choose the size of the TVs.

Recently, I swung by to get our mail and saw that the front yard had been leveled in its entirety and so, curious and concerned, I went around the side to the back, dodging compact tractors, piles of rubble and collections of tools. And then, in a breathtaking, disheartening moment, I saw that my beloved hawthorn tree lay in pieces on the raw earth. Honestly, I felt the blow as deeply as if one of my dogs had died. Behind the fallen tree were three workers, presumably the ones who had done the deed.

My eyes got misty, and the lead man saw my distress. He looked at me with kindness and understanding, this man who spent his time among plants and digging things from the soil. We stood there for a few minutes, me trying to digest the situation and the men waiting quietly. Finally, looking at one of the larger tree pieces, I asked the man, in my best Spanish, to put it in the area behind the pool equipment.

As I drove off, still bereft, my mind wandered, and I decided that somewhere in this reconstructed home and yard I would find a place for this remnant of the tree that had persevered while I built our home and our little children grew into adults, watching over us as the years rolled by and doing its best to stay by my side.

Essay: The Un-simple Life

I like a simple life with basic things. I drive a 13-year-old Range Rover with buttons and switches—intuitive functions. As opposed to some of my friends with new one-panel display operating systems in their cars, I actually know how to turn on the air conditioning or change a radio station without getting annoyed. It stands to reason, then, that I’m also not a phone guy. I am not very good at it, and I don’t care to change that. My family is constantly haranguing me because I don’t see their texts, or their messages or their WhatsApp calls or their emails. There are just way too many ways to communicate.

Which brings me to our home that has been freshly renovated. After some considerable time away from it, we have moved back in.

The remodeled home is a stunning testament to my wife and daughter’s abilities, but for a person who likes simplicity and constancy, there is a lot of modern complexity.

The electronics guy came by to show me how to operate the home (and, apparently, my entire life). We started on music. Do I have Sonos? Nope. Do I have Spotify? Nope. Do I have Pandora? Nope. He looked at me as though I was from Mars.

He put Sonos and Amazon music on my phone (he also hooked up my treasured CD player) and then tried to show me, mostly in vain, how to turn on each speaker, adjust its volume, choose a music source, select CD, hit play and hold my breath to see if it worked. If I wanted to listen to music before, I put in the CD I wanted and pressed play. It worked perfectly. Now, I have to find my phone, find the app, control the speakers, find the app for playing my CD player and I still have to put in the CD! Then maybe I’ll have music. I’m doubtful.

The electronics guy then wanted to show me how to use the security system. Apparently, we have 30 cameras in every location. (I looked for one when I first used the bathroom, but thankfully, they skipped that room.) But I told him that I had enough for the day and that if someone wanted to come steal all my stuff, that would be fine with me.

Next, the pool guy came by to explain that, rather than the easy-to-use keypad housed in a closet in our “old” home, the controls are now all on my phone and in the cloud. He spent hours getting it to work, but the truth is that since I don’t use it a lot, I’ll never remember how it works and will have to call the guy to explain it to me each time I want to adjust the pool temperature or turn on the hot tub. I already envision the stress I will be under when a bunch of the grandchildren show up to hop in the hot tub and I can’t get anything to work, and the pool guy is unreachable in Bucharest.

There is good news though: I can now operate most of our appliances—washer, dryer, refrigerator, freezer, dishwasher—with my phone. There’s an exciting opportunity.

Xfinity or Comcast (What is its name?) promised to move all of our services from our temporary digs at the rental house back to our regular home. The process that I have gone through to accomplish this task (still unresolved) has brought me to the brink of several heart attacks. This is perhaps the most abysmal company on the face of the earth when it comes to customer service, lagging only slightly behind the Kyrgyzstan post office.
The latest issue that I was trying to solve was a simple one: We used to have 150 hours of recording time and now we had 12 hours.

I bravely decided to tackle this on a recent night. I was on the phone with “Shannon” for over 70 minutes. Shannon had a brightness and skill-solving ability just below that of my two older grandchildren, both age six.

She continued to insist that each TV in my home had its own recording device, as if we were still using TiVo. She could not understand that everything is on the cloud and there is one “cloud” of all our TVs. I found myself asking questions like, “Have you ever helped anyone before or am I your first customer?” While being transferred to another agent, the line went dead. I think Shannon had had enough of me.

It took me 45 minutes and an episode of Loudermilk to calm down enough so that I could even think about going to sleep. I decided that I might have better luck if I just went to the Comcast store in Palo Alto and was able to look a human in the eye.

Shortly before I closed down for the night, I received a text from Comcast/Xfinity telling me that since I have been a customer for 29 years, I could get a free phone and service for a year, powered by Comcast. The irony struck me. If I had an Xfinity phone, which certainly would not work well because it is from them—and this is the kind of customer service I’d have to rely on—my family would be doomed to a cold hot tub and no music. But at least I might be able to get the washer running.

Q&A: Anthony Averson of Ride California

The e-bike tour guide and co-owner of Ride California shares his favorite trails, travel dreams and a timely whale tale.

Tell us about the route you’ve created for Ride California.
Our Half Moon Bay e-bike tour covers the historic downtown and the scenic Half Moon Bay Coastal Trail, which is above the majestic ocean bluffs. We’ve also added a Santa Cruz tour and just opened one in San Francisco this spring.

What makes cycling such a special way to encounter a region?
Getting outside and slowing down, you can see all the details you would miss in a car. You can breathe in all the sights. Plus you can see much more of our amazing Coastside cliffs and beaches.

Can you share an interesting fact about Half Moon Bay’s history?
Half Moon Bay was the first town settled in San Mateo County. During Prohibition, Half Moon Bay was known as a favorite place for bootleggers because of its fog and coves.

What’s at the top of your bucket list?
To e-bike in Hawaii, France and Colorado.

What’s a cool historical building in Half Moon Bay?
The old train station that has been converted into a house by Poplar Beach.

Do you have any fond bike-related childhood memories?
My dad had me and my sister do a triathlon when we were growing up and I remember thinking then—and still to this day—that the bike ride was the best part.

What age would you choose to be again and why?
I’d be 24. You have some money and all the freedom in the world.

Which coastal trail do you highly recommend?
My favorite hike is the Cowell-Purisima trail, which is three miles along the steep ocean cliffs. You can access Cowell Ranch State Beach, a 20-minute hike from the parking lot. It’s my family’s favorite beach in the area.

What’s your dream bike?
Santa Cruz Heckler SL. It’s a full-suspension mountain e-bike.

Who else is behind Ride California?
We’re a family-owned and -operated business (iridecali.com). My father and sister are partners—we all have a thirst and love for sports and the great outdoors.

What do you collect?
Guitars. I likely have 20 or so right now and at one time I had 100.

Any memorable tales from past rides?
On one tour, I mentioned that whales had been migrating through Half Moon Bay that week and that we might see some … and they didn’t believe me. At the end of the tour, I made an extra stop at a special lookout—and our guests were delighted to see a magnificent gray whale jump sky-high out of the ocean!

The Little Bookstore That Could

Words by Johanna Harlow

Once upon a time—1955, to be precise—a man with big ideas opened a small independent bookshop. The man was called Roy Kepler; the shop, Kepler’s Bookstore. And it wasn’t long before this ardent owner and peace activist started attracting the like-minded to his little store. At Kepler’s, inquisitive minds and restless spirits found a place that welcomed the sharing of ideas and social causes. The shop harbored Stanford staff and students, Beat intellectuals and pacifists—even celebrity patrons like singer/activist Joan Baez and the Grateful Dead’s Jerry Garcia. Former President Jimmy Carter stopped by for a visit.

Progressive Roy also helped popularize the paperback. Back then, many “serious” booksellers refused to carry these soft-covered books, resolved to have no association with lowbrow, penny dreadful shenanigans. But while some saw trouble, Roy saw the future.

Roy has long since passed away—but the bookstore he built perseveres. This May, it reaches the venerable age of 70. To commemorate this anniversary, Keplerites share their memories of its milestones. What could be more fitting than to celebrate this seller of stories with a few fond tales? Find your squishiest armchair and settle in for storytime at Kepler’s.

A Childhood Among The Shelves: Dawn Kepler

The smell of coffee always draws Dawn Kepler, oldest of Roy’s children, back to the bookstore. “My dad, coming out of the beatnik era, thought that a little coffee bar was important,” she reminisces. Though as a child, she admits being more preoccupied with the store’s display case of gracefully-layered baklava and brightly-colored sodas. “All of these were forbidden fruits at home. My mother didn’t believe in sugar,” Dawn says. But at the store, Dad always let the kids pick out a treat.

Dawn’s appetite for books rivaled her sweet tooth. She feasted on the written word while perched on the bookshelf’s edge, keeping as close as possible to the source. “There were chairs. There was even a sofa. But I would just sit right down there,” she laughs.

So bookish was Dawn that she once tried reading on a river trip. “(The book) came home with me four times its original size—because it was pulp,” she chuckles. On another occasion, she got in trouble for reading while cycling. “It was very safe,” Dawn wryly protests. “I had a basket on my bike. I had propped my book up on it, and I put my sweater in to hold it open.”

Dawn’s dad was also a creative problem-solver. She recounts the time Roy moved Kepler’s entire inventory to its new location via shopping carts from the grocery store down the street. “I don’t know how dad wrangled that, but my father always did deals. ‘What would help you? What would help me?’”
“It was fun to live in a bookstore,” Dawn says. Today, she runs Kepler’s Facebook page, an account she’s grown to 23,000 followers. “It’s my connection to my childhood,” she explains.

Larger-than-life Characters: Clark Kepler

Early Kepler’s employees knew Roy’s son Clark as the little boy with the Mad Magazine obsession and the black feet. Back when the store did business out of a converted auto body shop in the 1970s, “the cement floors were still stained with oil,” Clark recalls. “And people were also smoking and throwing their butts on the ground.” He also remembers the store’s larger-than-life characters, like its first employee, Gandhi scholar Ira Sandperl, who “probably held court at the bookstore more than he actually worked.”

In the ‘80s, Clark took over running the store. “I was at Sierra College when my dad asked me to come work a summer for him,” he recalls. “That summer got extended to 33 years.” During his time at its helm, Clark weathered plenty of highs and lows. There was the store’s devastating closure in 2005—and the community’s herculean efforts to revive it. On reopening day, people came in droves to support Kepler’s. Dawn baked her father’s favorite sugar cookies, handing them out to customers as they waited in a checkout line that stretched out the door. “That whole experience was life-changing and humbling,” Clark says.

Of the many events Clark has hosted at its current location downtown, the Harry Potter book releases have been among its most popular. Over the years, the festivities have ranged from scene reenactments to tales with Hagrid in the Gryffindor Common Room to Diagon Alley-themed stalls. Cafe Borrone transformed into the Death Eater Enclave, cheerfully serving macabre treats. (Cockroach clusters, anyone?) And many dressed up—including a memorable Moaning Myrtle costume that involved a toilet seat around the wearer’s neck.

“Every time you open a book, you’re entering a world, somebody else’s world—and you’re doing it with your imagination, not with your eyes or ears only,” muses Clark. “When your imagination is involved, it resonates much deeper.”

The Next Generation: Praveen Madan

Kepler’s current CEO Praveen Madan had not been in the book business long when Clark handed him Kepler’s reins. In India, “public libraries were terrible,” Praveen recalls of his childhood. “We didn’t have great access to books.” Excluding textbooks, he didn’t own his first tome until after college. “One of the first things I did with my first paycheck was buy a few science fiction books,” he recalls. Stepping into an American Barnes & Noble for the first time blew his mind.

But after moving to the States for an unfulfilling career in management consulting, Praveen underwent a crisis. “I started having this unease,” he recollects. “Was it really worth my one and only life?” Somehow, he and his wife found themselves revamping The Booksmith, a longstanding San Francisco bookstore. “I was fascinated by this dilemma,” Praveen says of the plight of the 21st-century bookstore. “What can possibly be done to evolve the business model of a bookstore so it stays relevant?” It tickled his problem-solving brain.

So a few years later, when Clark told Praveen of his plans to either pass Kepler’s on to the next generation or close it for good, Praveen wasn’t deterred by the store’s declining sales. He said yes. “It was touch-and-go for a while,” Praveen admits of the intense restructuring process. Understanding that bringing this conversation to the community would be essential, he hosted a conference and asked publishers, book sellers, authors, donors, staff and customers to help him reimagine the thriving community bookstore of today. “A lot of times, we have an instinct to try to control an outcome or make a certain decision—but often it’s better to listen, let things evolve.”

One change to Kepler’s has been its hybrid model and the addition of its nonprofit events branch. At one speaking event with Supreme Court Justice Sonia Sotomayor, Kepler’s gave free tickets and books to 120 high school kids (many from East Palo Alto and Belle Haven), then arranged a backstage meeting for them. “One young girl said to her that she was hoping to become a lawyer and eventually a judge,” Praveen recalls. “And Sonia Sotomayor said to her, ‘You call me, and I will personally swear you in.’ I still tear up thinking about that.”

Bookworm’s Haven: V.R. Ferose

When V.R. Ferose, author and head of SAP Academy for Engineering, visits a new place, he has a tradition. From Tokyo to Dubai, “one of the first things I do is check out the independent bookstore,” he says, adding that he can tell a lot about a country based on its bestseller list. “It’s basically a reflection of the conversation that people are having … What is a priority for them?”

As soon as Ferose walked into Kepler’s, he knew this place was extraordinary. “It stood for community, it stood for a larger good—and it continues to do that,” Ferose explains. Since then, Ferose has attended countless author’s events and booked Kepler’s speakers at SAP. The affection is mutual and Kepler’s carries Ferose’s books. One of his most recent, The Invisible Majority, explores the resilience of “India’s abled disabled” and includes a foreword from the Dalai Lama.

His most recent collaboration with Kepler’s—and with Oscar-nominated director Doug Roland—is a documentary film titled Reimagining Independent Bookstores. “All the documentaries that I have seen about bookstores have been looking backwards. They are seeing bookstores from the lens of nostalgia … I wanted to turn that around and say, ‘What does a future bookstore look like?’” Ferose explains. Naturally, Kepler’s was his first filming location.

If anything competes with Ferose’s love of books, it’s signed books. As a serious collector—with signatures from Martin Luther King Jr., Mahatma Gandhi and the last 11 presidents—many of Ferose’s 3,000 autographed copies come from his favorite Menlo Park bookstore. “My wife is not amused that I’m using all the wardrobes to keep books,” he chuckles.

A Family Affair: Amanda Hall

“Kepler’s isn’t just a retail store,” muses the bookstore’s COO Amanda Hall. “Yes, we sell books, but it’s really a place to gather, to share information, to learn, to grow up.”

People even fall in love here. Recently, Amanda saw a couple who’d spent their first date bantering and browsing the bookstore return to Kepler’s to pose for engagement photos. “We are a part of family traditions,” adds Amanda, remarking that she sees a large number of families visit the day after Thanksgiving—right after a big breakfast at Cafe Borrone.

Amanda’s own daughters have made many memories here. “They grew up in the bookstore,” she says, recalling her older daughter’s thrilling encounter with Hunger Game’s Suzanne Collins at an event. “Authors in our world are rock stars.”

Amanda’s younger daughter, a big fan of the Babymouse series, also got to meet her idol. “I would say she was a reluctant reader, and these silly graphic novels were what started her love of reading. So for her to get to hang out for a day with Jennifer L. Holm, with a cupcake crown, and be a part of the event and the reading, that was amazing.” In later years, both daughters would come to work at the store.

People may have come and gone from Kepler’s, but there’s one constant: its staff has faithfully tended the bookstore’s flame, keeping it shining from one generation to the next. Thanks to them, patrons old and new are still finding books that expand their horizons, 70 years after Roy Kepler opened its doors. “It makes you feel honored to be the steward of something that is so important to them,” says Amanda. Your last name doesn’t have to be Kepler to be a part of this ever-growing bookstore family.

story time – keplers.com

Test of Time

Words by Loureen Murphy

Settle into the swivel chair in Mike and Iona’s Burlingame sitting room, and you’ll catch the essence of their 1908 home’s remodel. Placed near folding glass doors toward the back, the comfy seat invites relaxed conversation around the seagrass coffee table. Turn it to face the yard and unwind as laurel, birch and roses exude nature’s tranquility. And if you spill your coffee, easy-clean bouclé has you (and the chair) covered. In this single furniture piece, designer Jenny Judge embodies her thoughtful, appealing and practical approach.

“Intentionality is the cornerstone of my design philosophy,” says Jenny, who syncs with Mike and Iona in aesthetic and mindset. While strategizing their downstairs remake, the pair followed Jenny Judge Design online at the advice of a mutual friend. Then, with the architect’s plans in hand, the pair engaged the designer to review and assess next steps for their big asks—more space for interacting with family and friends, and a primary suite on the main floor.

They prioritized maintaining the home’s Craftsman-era charm by matching new window grids and trims in the remodeled end with the originals, along with doors and door frames, including for the new laundry/mud room. To retain continuity, Jenny used the darker wood flooring already in place. “That language stayed the same from the front to the back,” she explains.

On her initial walkthrough, Jenny noted the series of small rooms deprived of sunlight, the vibrant backyard foliage and the potential of opening up the rear to create a focal point. At project’s end, a 650-square-foot addition to the home’s original 3,300 square feet allowed a vaulted ceiling and a transom window above the glass fold-out doors to the back. Calling nature a big component of the design, Jenny emphasizes the importance of indoor-outdoor fluidity, especially in a home with kids.

Today, an airy kitchen anchors the great room, replacing the long, dark, galley-style original. Jenny and Iona together envisioned an ample cooking space brightened by warm whites and quartzite counters. “We worked collaboratively,” says Jenny, “to make sure she was comfortable with the amount of cabinet space and that everything would have its own place.”

That meant discussing storage for small appliances, which are often neglected in planning. Flanked by its own cabinets, the built-in beverage bar features a unique Zellige tile backsplash in muted tones. The variations in each handmade terracotta piece render an authenticity that flows with the home’s Craftsman vibe.

In the breakfast nook, a cushioned L-shaped bench and chairs surround the vintage wooden table. Next to it, the sitting area in warm neutrals completes the great room, where natural fiber drapes and Roman shades control the inflow of light.

“The spaces I design are very carefully curated. I work a lot with families, some with young children,” says Jenny. “We always need to take a step back and figure out what we really need and how each piece in our home is going to function.” It comes down to considering round corners rather than sharp, and materials with high durability and livability, like the upholstery on that swivel chair by Lulu and Georgia. “Oftentimes families do a mix of high and low pieces.” Their refined-looking furniture keeps company with the pieces that the kids can jump on.

The mood board, created at the onset, guides owners’ choices. “It’s the North Star for the project, so as we’re picking finishes and finalizing design elements we can always refer back to that board,” says Jenny. On the high end, the homeowners planned the sophisticated, understated dining room as a conversation-starter for guests. Within its deep green wainscoted walls, diners sit around Iona’s heirloom table, on vintage chairs reupholstered to complement the look. Heirloom artwork in gilded frames provides the pop.

Of all the project’s facets, Jenny delights in the open, natural ambience of the home’s back-end addition. But even more, she treasures a photo and text from Iona. Shortly after they moved back in, Iona snapped a view of the kitchen from the breakfast nook where she and Mike sat sipping a little something. “We love it so much,” she says, “and we’re so happy with how everything turned out.”

Saddle Up

Words by Jennifer Jory

You’ve probably driven past Olsen Nolte on El Camino Real in San Carlos numerous times, noticed the horse perched on top of a simple sign saying Saddle Shop, and wondered: How has this business lasted so long? If you walk inside, you’ll meet one of the main reasons it’s stood the test of time. Owner Al Baglietto started working at Olsen Nolte in 1957, back when he was still in high school. “I have never left,” he jokes. “I was just a kid interested in horses.”

He fondly recalls being 11 and taking Junior Rider lessons with Myra Duncan at her farm at Woodside and Kings Mountain roads in Woodside. Now in his 80s, Al still rides Western-style and keeps a horse with a trainer. His wife Nancy used to ride English, but has since hung up her saddle. The couple lives in Portola Valley and is known for being knowledgeable about all things horse-related.

Long ago, Al and Nancy decided that the best way to work together selling Western and English riding gear and apparel was to divvy up the responsibilities. “He buys equipment and I buy the clothes,” Nancy says, pointing out that she insists vendors send her fabric swatches so she can touch the products before ordering them. “This is a business you have to know and appreciate.”

Al is also a strong proponent of selecting the very best. “A part of what’s made it successful is that safety is the No. 1 issue. Choosing quality will make sure equipment won’t break,” he says. Most of the products sold at Olsen Nolte are made in America. In fact, most tourists who stop in request items that are marked “Made in the USA.”

Olsen Nolte last made its own saddles, bits and spurs in 1985. The business dates back to 1936, when saddle-maker Al Nolte opened up the original store at Third Street and Newcomb Avenue in San Francisco’s Bayview District, then a hub of stockyards, trains and boats. John Olsen joined the company a year later and bought out his partner in 1939. Al likes to honor that momentous year by always wearing a silver belt buckle the shop made to commemorate the 1939 World’s Fair at Treasure Island.

In the early days, Olsen Nolte’s customers were cowboys—some were seeking new gear and others wanted repairs. A life-sized papier-mâché horse named Mitch was used to fit harnesses, and now stands in the back of the store. The San Carlos location opened in the early 1960s, replacing Olsen Nolte shops that had been located in Redwood City and Palo Alto. The Bagliettos bought the business in 1965 and still remember when stockyards were located near Broadway and the train tracks in Redwood City. “This is just a convenient location, close to two bridges and the airport, and we get a lot of people from across the Bay and the coast,” Al says.

Nancy describes today’s customers as “more pleasure riders, not working cowboys anymore—more wannabe cowboys” who are buying boots for line dancing and hats and shirts for costume parties or vacations at dude ranches. “We carry a lot of the traditional stuff and a lot of the fun party stuff, party shirts that are embroidered,” she says, noting the American flag shirt is popular for both the Fourth of July and concerts.

Celebrities such as Bing Crosby and Neil Young have shopped at Olsen Nolte, as well as Tennessee Ernie Ford, who turned heads when he sang his trademark tune, “Sixteen Tons,” while in the store. The couple still smiles when talking about the time singer Art Garfunkel showed up barefoot. Other memorable shoppers include the San Francisco 49ers, who came after the team made it to the 1982 Super Bowl in Michigan and wanted to get outfitted in cowboy boots and hats.

Even non-celebrity customers have made lasting memories at Olsen Nolte. One time, a group of Islamic shoppers were in a panic because they needed a place to pray. The Bagliettos accommodated them by setting them up in a private room with horse blankets to use as prayer rugs. And Nancy has to laugh about the cheeky mother and grandmother who came in about 10 years ago with little kids who tried on clothes and climbed on saddles. After taking pictures, they left without buying anything but thanked Nancy on the way out for helping them come up with a cute Christmas card.

Over the years, Olsen Nolte has provided complete outfits for TV commercials advertising everything from McDonald’s and GMC trucks to pharmaceuticals and cookies. The shop used to make things for Disneyland’s Frontierland, including gear for its horses and carriages, and gun holsters for the cowboys. Scattered around the store are many items for sale that come with their own histories, such as the custom-made Olsen Nolte saddle from the late 1940s and a sterling silver Visalia bit that was hand-forged in the late 1930s. Artifacts decorating the walls and ceilings lend themselves to even more storytelling. If you stop by, ask about the harness that businessman Ralph K. Davies acquired when he bought an old fire house in San Francisco.

The Bagliettos clearly delight in working among all the old and new items. They just wish more people were bitten by the same passion they have for all things equestrian. “Our children are all grown up and ready to retire. Our grandkids have their own careers, and no one is horsey,” Nancy says. “Horses, in general, are not as prevalent as they were 20 to 30 years ago,” she observes.

Even so, Al remains optimistic about the enduring loyalty of their many longtime customers. “We’re seeing third and fourth generations. If grandmothers are horse owners, you can believe granddaughters are involved. We’re seeing a revolving door, basically.”

Splashy Sausalito

Words by Johanna Harlow

Nearly everywhere you go in Sausalito, the view steals the show. Whether navigating the Bay via paddleboard, visiting the wooden houseboats or dining on Dungeness crab at a seafood spot, your activity will likely come with a magnificent vista. With views of Angel Island and Belvedere to the east, San Francisco to the south and the shining blue expanse of Richardson Bay dead ahead, there’s really no bad vantage. As you pass homes nestled in the verdant hillsides, you’ll daydream yourself onto every balcony, imagine yourself enjoying chardonnay on a chaise lounge as the sun sets. Here’s how to make the most of your next trip to this Marin County masterpiece.

Photo Courtesy of: Suzette  /  Cover Photo Courtesy of: Cavan Clark -Inn Above Tide

Launch Your Voyage

For a scenic start to your day, head straight to Suzette. With European-style tables lining the sidewalk, this French café offers a front-row seat to the waterfront as well as a slew of cyclists and passersby. The menu ranges from eggs Benedict with smoked salmon to quiche Lorraine, but for a little decadence, opt for the melt-in-your-mouth creamy pain perdu. It’s served with berry compote and crème fraiche atop fluffy brioche French toast.

For a casual eatery dishing out gourmet burgers and garlic fries, try Joinery. This contemporary pub has a trendy interior, its walls awash in abstract ocean murals, its wooden posts reminiscent of pier pilings. But if the day is nice, make your way outside to the picnic benches overlooking the Pelican Harbor docks. Here, you can watch seagulls navigating an obstacle course of yacht masts and kayakers deftly dipping their oars into the Bay.

Photo Courtesy of: Felipe-Passalacqua - Inn Above Tides

Eager to join them out there on the water? Set forth with Sea Trek, which offers kayak and paddleboard rentals as well as guided tours and classes for all skill levels. If you like a challenge, join one of Onboard SUP’s yoga or fitness core classes where the mat is your paddleboard and the ocean is your studio. If you’d rather be aboard than on a board, Modern Sailing School and Club offers lessons—or skippered sails, for those who prefer someone else takes the helm.

Get in Those Steps

After picking up a cardamom rose latte or white chocolate cappuccino at Firehouse Coffee & Tea, it’s time for a stroll. Walk the Bridgeway Promenade and visit the elephant statues at nearby Viña del Mar Park—or cut across Bridgeway Street and climb one of the terraced stairways for stunning neighborhoods and a bird’s eye view.

You might also choose to stop by Sausalito’s famous floating homes at Waldo Point Harbor. The place drew beatniks, artists and hippies back in the 1940s and ‘50s, some of whom made homes out of converted ferries—or in one case, nailed horse-drawn streetcars to a raft. Today, you’ll find 400 or so dwellings along plank-lined paths crowded with potted plants. To hear more about the area’s historic vessels as well as listen to some “salty waterfront tales,” join the Sausalito Wooden Boat Tour for an excursion that concludes with tea and cookies.

If you feel up to a brisk hike, stop by the 170-year-old Point Bonita Lighthouse. You’ll need to follow a steep half-mile trail and traverse a tunnel to reach her—but she’s well worth a visit. The tunnel only opens on select days and closes at 3:20PM sharp, so check first and plan accordingly.

Prefer to pick up the pace? Score a set of wheels at Unlimited Biking or Blazing Saddles and cruise down the coastline with the ocean breeze at your back.

Eclectic Adventures

Sausalito also presents some one-of-a-kind excursions. Bay Model Visitor Center introduces visitors to a colossal (and operational) 1.5-acre model of the San Francisco Bay Estuary watershed. Meticulously replicating the region’s intricate network of ship channels, canals, rivers and sloughs, this hydraulic model can simulate tides and currents. Peruse at your own pace or join a docent-led tour on Saturdays at 11AM.

At the Marine Mammal Center, do not be alarmed by any alien screams you hear. Though it might sound like the clinic is studying extraterrestrials, it’s just the seals speaking up. Years ago, the sound designer for the Lord of the Rings films came to the center to record its patients. The howl of the film’s malevolent orcs are voiced by elephant seal pups, while the bark of the uruks are acutally sea lions. / Photo courtsey of: Conor Jay - The Marine Mammal Center

Another educational adventure awaits at the Marine Mammal Center, which cares for sick and injured pinnipeds. What began as a modest operation of only a few bathtubs and a fence back in 1975 has morphed into a state-of-the-art research hospital and educational center with an army of 1,400 volunteers. Take the docent-led tour to see everything from the laboratory to the kitchen where they blend the fish smoothies. Then drop in on the flippered patients at the observation deck. If you’re lucky, you’ll get to watch a hunting lesson for pups separated too early from their mothers. (They call it “fish school.”)

Enchanting Evening

You’ll have worked up an appetite by now, so set your sights on Sausalito’s dining scene. Barrel House Tavern, located in the old ferry building, features a patio that will place you right at the water’s edge. Taking its location into account, seafood is the way to go. Feast on supple ahi tuna tacos in crispy wonton shells, New Orleans-style shrimp seasoned with Creole chili and lemon, and wood oven-roasted dorade in a bright gremolata sauce. The low-key music won’t upstage the ambient sounds of gull cries and lapping waves. You’ll also get to watch swooping sea birds dive for their supper.

Point Bonita Lighthouse

For more waterside views, check out seafood spots like Scoma’s, Fish. and The Spinnaker or Bar Bocce, a pizzeria with plenty of topping options layered on sourdough crust.

It’s time to call it a night. You’ll be well served at The Inn Above Tide, where every room is a good one. All 33 accommodations boast bay-view windows and luxuriously large tubs, and many offer fireplaces. Thoughtful amenities include binoculars and a Sausalito-themed coloring book. Choose a room with a private deck and settle down on the teak furniture to catch a glimpse of San Francisco’s night life across the Bay, its gold and silver lights winking like stars.

After a good night’s rest, have continental breakfast sent to your room and return to your patio to see another side of Sausalito. As you sip your coffee, note Camp Reynolds on Angel Island, a historic garrison that served as a military camp during the Civil War, then turn to the City to find the Palace of Fine Arts, the Transamerica Pyramid, Alcatraz and the Bay Bridge. A convenient map of the SF skyline will help you identify each one.

Before you head for home, savor this moment, and wave at the ferry and its passengers as they depart from the dock next door. So long, Sausalito!

Spanish Spirit

Words by Lotus Abrams

On any given afternoon at Iberia Restaurant in Belmont, chef and owner Jose Luis Relinque can be found bustling around, preparing for dinner service with his team amid a flurry of activity—yet every day is different. On this particular afternoon, Jose Luis is troubleshooting the crash of his point-of-sale system; a friend is waiting in the bar to retrieve a cookbook she’d loaned him; and a delivery arrives, sending Ruby, the Norfolk terrier that accompanies him everywhere, into a frenzied fit of barking. “These are the challenges that come with the business, but I enjoy it,” Jose Luis says, unrattled. “It keeps me on my toes.”

Iberia Restaurant has been serving authentic Spanish cuisine on the Peninsula for more than three decades. “We’ve served more than 400,000 paellas since we opened,” Jose Luis says. Beyond the ubiquitous paella, the kitchen turns out a wide range of regional specialties—from Basque Country and Catalonia in the north to Andalusia in the south.

Jose Luis plans his menus months in advance, rotating dishes with the season, and always incorporating an element of the unexpected. “I change the menu constantly so that people always have a reason to look at it,” he says. “It’s a little bit like going to Costco—a treasure hunt. You always want to look to find out what’s new.”

A typical menu includes an array of hearty, rustic fare like chickpeas with chanterelle mushrooms; classics such as patatas bravas and gambas al ajillo (pan-seared blue prawns with toasted garlic, smoked paprika and fino sherry); and more elaborate dishes like shrimp mousseline-stuffed morels with lobster-brandy sauce. Highlights this spring include gazpacho malagueño, a chilled soup made from almonds, bread, olive oil and vinegar; a tuna confit and bean salad; Portuguese hunter’s rice made with wild boar and antelope; and rice with clams. “It’s called ‘musical rice’ because when you discard the clamshells into a bowl, they make a ‘clack, clack, clack’ sound that’s like music to your ears,” Jose Luis says.

There’s a story behind every dish served at Iberia Restaurant, even the sangria. The recipe dates back to the summer of 1974, Jose Luis’ last one in Spain before he came to California. He and his friends made a batch of sangria during an impromptu party at the apartment he was renting near the beach. “We didn’t have anything to put the sangria in, so we made it in the bathtub,” he laughs. “Of course, I lost the security deposit. That bathtub was never white again!”

Back in those days, Jose Luis had no idea he would one day become a successful restaurant owner. The son of a policeman and a seamstress in Barcelona, Jose Luis was working on a master’s degree in physics at a local university before the allure of a new life in California beckoned. He arrived in the Bay Area in the fall of 1974 at 20 years old with a single suitcase, speaking no English, and with nowhere in particular to go.

Thankfully, Jose Luis has a knack for making friends—a skill that has served him well throughout his career. While still at the airport, he met some Santa Clara University students who introduced him to the manager of a pizza restaurant on the Peninsula. Jose Luis started work immediately and quickly rose through the ranks, later landing jobs at more prestigious establishments, including the French restaurant Liaison in Palo Alto and an Italian seafood restaurant in Cupertino, where he was the manager.

Almost 10 years after arriving in California, Jose Luis opened Iberia Restaurant in 1984 at the Ladera Country Shopper near Portola Valley. At the time, there were few authentic Spanish restaurants in the area, and he wanted to open “a casual place to meet friends and have some tapas and a glass of wine,” much like the bars and restaurants he frequented back home. A few years later, he opened an English restaurant in Menlo Park near the train station, and eventually moved Iberia Restaurant to that location, where the popular eatery drew notable guests such as Joan Baez.

When the Menlo Park building was sold in 2015, Jose Luis was forced to relocate the restaurant. One customer in particular played an instrumental role in its future: John Arrillaga, the late local philanthropist and real estate developer whose parents hailed from northern Spain.

Jose Luis had put a $300,000 deposit—all his savings—on a $2 million building in Belmont and was just five days away from closing on the sale when he learned the deal might not go through. “The appraisal wasn’t ready due to a clerical error, so the bank couldn’t move forward,” he says. At risk of forfeiting his deposit, Jose Luis called John to ask for a temporary loan, to be repaid with interest, until he could resolve the situation. “He asked me which bank I was working with and the next day, the bank called me and said everything was approved,” he says. “I still don’t know what he did!”

The Belmont building, nestled against a hillside on El Camino Real, has been the home of Iberia Restaurant ever since. The blue, yellow and red color scheme matches the Villeroy & Boch china, one of Jose Luis’ first investments as a restaurant owner. The walls are covered in watercolor reproductions of 1920s and ’30s posters hand-painted by Jose Luis’ uncle in Spain, making it the kind of place that’s easy to enjoy. The bar area, outfitted with clubby blue leather barrel chairs, low cocktail tables and a long wooden bar, is a welcoming spot to unwind and catch up with friends over a glass of vermut (vermouth in Spanish) and a few tapas, while the adjacent dining room, ringed with high-backed wooden benches, invites guests to linger over a meal. “Creating an ambiance where people automatically feel comfortable has always been important to me,” Jose Luis says. “I want them to feel joyous and happy while they enjoy their meal here, whether they’re discussing business or love affairs or just the last movie they saw.”

spanish delights – iberiarestaurant.com

The Beat on Your Eats: Korean Cuisine

From bibimbap to bulgogi—killer Korean restaurants.

daeho

San Mateo

When you come to Daeho, you come for the kalbijjim. This hearty dish of braised beef short ribs in a rich, flavorful sauce comes in generous portions and a regular serving feeds two to three people. It can be ordered alongside appetizing add-ons like oxtail and glass noodles—and if you request it with cheese, your server will torch it at your table until it melts into a gloriously gooey blanket. The restaurant has garnered a bit of a cult following and the wait can often take an hour so reservations are highly advised. 213 2nd Avenue. Open daily.

kunjip tofu

Mountain View

This isn’t your everyday Korean restaurant. The latest concept from owners of highly regarded Kunjip in Santa Clara and 10 Butchers in Sunnyvale offers a “casually upscale” experience, from the attentive service to the sleek interior and marble tables. Flavorful, marbled Wagyu beef elevates multiple dishes, from seolleongtang (ox bone soup) to raw beef yookhweh bibimbap. It also appears in the luxe caviar-topped kimbab, dusted with gold flakes and stuffed with abalone and Wagyu galbi. Delve into the menu for even more tasty options, ranging from mixed tofu soup with scallops, snow crab and octopus to chilean seabass twigim and housemade sweet rice drinks (sikhye) flavored with organic honey or pumpkin. 1962 El Camino Real. Open daily.

so gong dong tofu

Palo Alto

Located along an unassuming stretch of El Camino Real, this hidden gem is worth the visit. It might be a simple space—the traditional illustrations on its walls its only ornamentation—but if you’re after a tasty meal, this place hits the spot. Savor a big bowl of bibimbap—rice with sauteed veggies and egg—plus your choice of marinated meat, seafood or tofu. If you can take the heat, try the house special, bibim naengmyeon, which soaks cold buckwheat noodles in a delectably spicy tangy sauce and tops it with chilled slices of cucumber. Wash it all down with a piping cup of barley tea. 4127 El Camino Real. Open daily.

In the Swim

Words by Andrea Gemmet

It took going broke in Australia for former Olympian Dana Kirk to rediscover her competitive fire. An All-American swimmer for Stanford Cardinal who competed in the 200-meter butterfly at the 2004 Athens Games, Dana had undergone back surgery after graduating in 2006 and decided to quit the sport—“nailed my suit to the wall,” as she puts it. The timing was right for a long break, so in 2007 she bought a plane ticket and was knocking about Down Under while her savings dwindled—to the point that she was swapping tips about cheap eats with a homeless man. “We’d find each other and figure out which Subway location was having a $2 deal that day,” Dana says, laughing at the memory.

All she wanted was to get by long enough to meet up in Sydney with her sister Tara, a member of the U.S. team coming to compete with the rival Australians in a friendly meet called “Duel in the Pool.” That was when Dana got a lucky break. While she was swimming laps one day, an Aussie swimmer recognized her and introduced Dana to her coach. The coach, hearing about Dana’s dire straits, set her up with a job coaching and giving swim lessons. It was enough to keep Dana fed and cover the drop-in fee at the pool, where she could practice alongside Australian National Team swimmers. She found she was doing surprisingly well, and her competitive drive was rekindled. “I love luck,” Dana declares.

Dana and her older sister Tara were teenagers when they made their debut at the 2000 U.S. Olympic Trials. Four years later, they were the first sisters to earn spots on the same American swim team. Tara left the sport for good after a heartbreaker at the 2008 trials kept her off the Olympic squad, and while Dana didn’t do well at those trials (“I did not train for it the way I should have,” she says.), she’s never strayed far from the water. These days, Dana’s the director of aquatics at Fremont Hills Country Club in Los Altos Hills, where you can find her on the pool deck overseeing the Masters swimmers, in the water teaching a four-year-old beginner or coaching promising teens with their own Olympic dreams on the Barracudas swim team.

Dana first took the plunge at the YMCA in Bremerton, Washington. “The town we lived in was so small, we would have a coach for like six months. And then they would go off and find someplace better,” she recalls. Whenever a coach left, her father would fill in until another one was found. Though she swam for increasingly competitive swim clubs, the humble Bremerton Y has a special place in her heart. “It was super cool because a lot of Olympians actually learned to swim there,” Dana says, mentioning gold medalists Megan Quann (Sydney 2000) and Nathan Adrian (Beijing 2008, London 2012).

Dana rose through the ranks, collecting 17 All-American titles and eight Pac-10 conference titles. She put in the laps and honed her butterfly, earning a place in her final Olympic Trials in 2012. And while she didn’t make the team, she gave it her all and was able to leave the sport “the right way” before retiring from competition for good. Dana’s been at every Olympic Trials since then as a coach.

Dana gets ready to swim in the 200-Fly prelimaries at the 2004 Athens Games. / Photo courtesy of: Dana Kirk

It was at Dana’s first Olympic Trials that one of the coaches noticed something. He referred to it as Dana’s “chaos cloud.” While most athletes crave calm right before their event, Dana seemed to thrive when things went sideways. In 2000, swimmers were starting to compete in specially designed suits that went from their shoulders to their ankles, “and if you could put it on in less than half an hour, then it was too big,” she says. “I couldn’t get my suit on—I’m running down the pool deck between coaches, trying to put my suit on at the same time as I’m trying to bob through so I can get to my lane on time.” Dana still did well enough to get into the semifinals.

Those complicated swimsuits also figured in Dana’s 2004 Trials, when she made it on the Olympic team. She and her good friend Mary DeScenza were in the locker room helping each other suit up, a laborious process that involved wearing plastic bags on their hands so the rough outer fabric didn’t cut them. “It would friction your skin off your fingers,” Dana describes. There was a power outage. Dana darted out of the locker room to grab something, leaving her credentials behind. And that’s when things fell apart. Mary grabbed Dana’s forgotten credentials and brought them to the ready room—a place you couldn’t enter without credentials. Dana was trapped outside until Rick Benner recognized her. “Megan Quann’s coach had to vouch for me,” she recalls. “And I was in the next event!”

After reuniting with her friend and her all-important credentials, another athlete might have been understanably upset. But not Dana. “It was OK because my little chaos cloud was like, ‘Ahh, chaos achieved! Let’s go fast,’” she says. “My chaos cloud is helpful for me.”

And that still holds true today. Dana says she’s happiest when she has “a little too much to do” in her schedule every day. Despite having a demanding job and three young children, Dana joined San Francisco Underwater Rugby, an improbable contact sport played in the deep end of a pool. “I guess that’s what I do,” she laughs, “fill every minute and have as much fun as possible.

Another strength that has served Dana well is that she’s a classic early bird. Those pre-dawn workouts don’t faze her. And she actually enjoys the enormous amount of work that goes into the sport. “As the kids say, ‘Embrace the suck,’” Dana muses. “Nobody wants to do the super-hard workouts, but they want the results. But I really like to work hard.” She brings this philosophy to her coaching: If you put in the work, eventually it’s going to pay off.

Dana takes a dip at Fremont Hills Country Club with her children, Thomas, 2, and Lilly, 6, plus Macie Benson and Everett Kaiser, two of the kids she coaches.

“I always wanted to be a teacher, but I thought I’d be teaching history,” Dana reflects. “Maybe I’m not helping society as much as a school teacher, but my job … is always to convince kids to do the harder thing—the harder interval, the harder set—to get the better result.”

In a sport where success is measured with timers and medals, there’s a lesson Dana is trying to get across to her young swimmers: The process is more important than the result. “Let’s succeed. Let’s go to nationals, let’s go do those great things,” she declares. “But the thing that really matters to me is that when they leave the program, they still love the sport. And that’s more important than anything else.”

Landmark: Stony Sofas

Words by Margaret Koenig

Guarding the entrance to Willow Oaks Park, Brian Goggin and Michael Ekerman’s “Convertibles” sprouts out of the earth with vigor one wouldn’t typically expect from a towering statue of couches. To Brian and Michael, this stony sculpture is not just a salute to the sedentary but also a reflection on the evolving relationship between the land and its inhabitants, from the Indigenous peoples who lived in relative harmony with nature to the European settlers who sought domination over the environment, gradually transforming it into the suburban landscape of Menlo Park today. The sculpture uses “this image of couches to attract the attention of the suburban mind,” Brian explains. They erupt from the earth and climb toward the sky like a blooming plant reaching for the sun. After enlisting Michael, a local artist who specializes in stone masonry, they labored throughout the cold, wet winter of 1999-2000 to bring their vision to life. They dug the foundation by hand (with some help from Michael’s 90-year-old father-in-law), manually built the rebar for the statue’s internal framework and painstakingly tied individual stones into the sculpture, a process that took around six months. “It was a challenge building something that big and that crazy, but I like doing stuff that hasn’t been done before,” Michael says. The river rock cobbles create a flowing, expressive look that borders on the abstract, allowing the sculpture to be, in Brian’s words “part of this collaborative, artistic, three-dimensional conversation” with viewers and with the earth itself. “I’m interested in having my work opening up like a flower that has beauty, humor, thought and an invitation to interact with consciousness.” Most of all, the two artists hope that the piece will resonate with viewers for years to come. “Human life is so short,” Brian says. “However, the life of a stone sculpture can be very long.”

Diary of a Dog: Beau

As told to by Margaret Koenig

At first glance, I may look like a pampered lap dog—but I have no problem getting my paws dirty. Fannie adopted me after an extensive search process to find a canine that fit her criteria: athletic, non-shedding, highly intelligent, social and able to fit under an airplane seat. Lucky for her, she found the perfect pup—that’s me, Beau, a papillon with big ears and a bigger heart. As the first of my four siblings to venture out of the whelping box to investigate the world, I’ve always possessed a natural curiosity and easy confidence—traits that have served me well in my life in Atherton. I spend my days off-leash, hiking trails, playing with my many four-legged friends and hunting down small bugs (this last hobby resulted in the “chip” on the side of my tongue, a souvenir from a run-in with a venomous insect). I’ve also taken up agility training, where my speed, energy and fearlessness make for a thrilling time. I love racing around on the course, even if it’s not always in the correct direction. (But we’re working on it!) I’m as skilled a fitness trainer as I am a trainee, and I often coach Fannie during her own workouts, offering motivation by perching on her stomach while she does crunches. Really, what could be more inspiring than that?

Calling All Dogs: If you've got quirky habits or a funny tale (or tail) to share, email your story to hello@punchmonthly.com for a chance to share a page from your Diary of a Dog in PUNCH.

Perfect Shot: Quilted Skies

The verdant hills of Burlingame are tucked beneath a downy blanket of quilted clouds in this image by Dennis Hancock. Officially, these fluffy rows of water vapor are known as an altocumulus stratiformis undulatis formation. “While that may be a mouthful to pronounce for everyone except a meteorologist, this show by Mother Nature was an eyeful of beauty to all,” Dennis says.

Image by Dennis Hancock / DennisHancock.com

Calling all Shutterbugs: If you’ve captured a unique perspective of the Peninsula, we’d love to see your Perfect Shot. Email us at hello@punchmonthly.com to be considered for publication.

Liquid Courage

Words by Johanna Harlow

It all started on a ski lift. “It was a perfect powder day,” recalls Dariusz Paczuski. Perched above this pristine world of white, the evergreens far below his dangling skis, the air crisp and sharp, Dariusz started daydreaming. “Okay, what can I do to make it possible to do this more often with my friends and family?’” he recalls thinking. An answer popped into his head: Start your own business. But what kind? A vodka business perhaps? “I’ll ski in the morning on the fresh snow, and then I’ll pitch my vodka in the afternoon to all the restaurants and bars and resorts,” the Polish immigrant and Menlo Park resident decided. Thus Rocket Vodka began.

But breaking into the beverage industry wasn’t easy. “There are so many vodkas out there that are not adding any value to the world or community because they’re just the same as everyone else,” Dariusz explains. To set himself apart, he went beyond common base ingredients like rye, wheat, corn and potatoes to experiment with something a little uncommon: apples. The choice paid homage to the backyard apple trees of his childhood home, which his father used for making moonshine. As a bonus, Dariusz also got to stick it to Russian President Vladimir Putin, who had banned Polish apple imports at the time.

Dariusz says that, while growing up, most farms made alcohol from their excess crops. “When I was growing up, vodka wasn’t consumed in cocktails,” he shares. “We were sipping the vodka with salty, pickled, fatty, smoky foods, as a complement to that. So it was more like a food pairing.”

Bartender AJ San Gabriel mixes up a cocktail featuring Rock Vodka at Zola + BarZola in Palo Alto.

As Dariusz explored his business idea, he decided to make use of a trip to visit his mother in Warsaw. “[I wanted] to find some crusty old Polish dude making some amazing vodka that I could basically import,” he recalls, “change his life and mine … I call it my vodka quest.” Sadly, this vodka virtuoso never materialized. “I joke now that I think I’m turning into that crusty old Polish dude,” Dariusz chuckles.

Back in the Bay, Dariusz sought someone to show him the ropes. He found Roman Polonsky, a Russian engineer at Google who made vodka at home. “The first experiment was in my garage,” Dariusz shares. After stocking up on a variety of apples from the Menlo Park Farmers Market, Roman and Dariusz cleaned, cored and mashed the apples before dumping them into Home Depot buckets and adding yeast and water. The water needed to be, as his mentor put it, “the temperature of a cow’s teat.” “It was a Russian requirement,” Dariusz laughs. They also experimented with different alcohol levels, or proof percentages. “Fifty percent was all burn and no taste, no character,” Dariusz describes. “At 40 percent, you get the heat without the grimace. You feel the heat as it goes down, but you still get the taste.”

From there, Dariusz formed a partnership with Dry Diggings Distillery near Apple Hill, a company that had already experimented with grape-based vodka and apple brandy. Together they settled on a blend of Granny Smith, Golden Delicious and Fuji apples. “It’s got a hint of apple on the nose and a subtle sweetness on the palate,” Dariusz describes. “The mouthfeel is a little different than a vodka from potatoes or grain.” His careful consideration paid off, netting Rocket Vodka a gold medal in the San Francisco World Spirits Competition two years running, as well as “Best in Show Vodka” at the L.A. Spirits Awards.

That’s not all that sets Rocket apart. It comes down to heads, hearts and tails. The spirit that first flows from the distiller, called the head, contains toxic ethanol compounds—“If you drink that straight, it’ll kill you,” Dariusz notes. Some companies redistill it rather than throw it out, but the drawback is that the vodka “becomes very, very neutral.” Tails, at the end of the distillation process, can also be dumped or redistilled. The distiller’s art is knowing how to find the “heart” in the middle of the run. “We cut heads and tails really aggressively to create a pure heart,” Dariusz says. A fitting phrase, since every step of Rocket Vodka’s evolution has been a labor of love.

“We bootstrapped everything,” Dariusz says. With no sales team, he leveraged experience from his day job as a chief marketing officer and recruited a handful of passionate volunteers to talk to restaurants, bars and hotels. “None of us had any alcohol experience,” Dariusz grins, “except for drinking it.”

Soon, Rocket Vodka had found its way into notable Peninsula eateries like Zola, Ettan, Terùn, Flea Street Cafe, Vina Enoteca and Camper, plus Draeger’s markets and K&L Wine Merchants. Dariusz explains that these are all “cool mom-and-pop places that truly care about the customer experience,” and are always on the lookout for what’s local and unique. “Our vodka performs really well at places like that.” Now don’t get him wrong, “I would love to be in Applebee’s someday,” he says. “But it’s in places like Zola and Flea Street that people discover new spirits and new foods.”

Dariusz has come quite a ways since his dream on a ski lift. Wondering where his business gets its name? It’s a sly nod to its origin story. On the slopes, Dariusz’s friends call him the Polish Rocket. “I like to ski fast and go straight downhill,” he laughs. But the Rocket Vodka moniker is more than that. “I chose it ultimately because I wanted the brand to stand for elevation and aspiration,” he says. “We want to celebrate you and your peak moments.”

have a blast – rocketvodka.com

HOT APPLE ROCKET

A classic cold-day drink with a hint of 
herbal warmth.

Ingredients:
4 ounces Rocket Vodka
8 ounces apple cider or unfiltered apple juice
1 teaspoon maple syrup
2 sprigs fresh rosemary
Heat vodka, apple cider and maple syrup together. Divide between two mugs and garnish with rosemary sprigs.

POM POM BOOSTER

Go on a bubbly adventure.

Ingredients:
1.5 ounces Rocket Vodka
1.5 ounces pomegranate juice
1.5 ounces San Pellegrino sparkling water
1.5 ounces simple syrup
Slice of brûlée lemon
Combine ingredients in a cocktail shaker and strain into a glass. Garnish with lemon.

Essay: No Cook Today

Words by Sloane Citron

I’ve gotten a lot of grief recently for not eating enough, or for being too skinny. I explain that my BMI is right in the middle of the “normal weight” category, and that I weigh the same as I did in high school. Still, I get annoying comments. Food has never been something I much cared about, and I’m afraid my life experiences have turned me into more of a “eat to live” guy than someone who lives to eat.

My mother did her best to have a good dinner for us every night until she left home when I was 12. From then until I left for prep school at Andover, I mostly was in charge of my own dinner. I opened lots of cans while my dad was out dating. It was a quick way to get skinny. I didn’t much mind, since it was better than having to go over to some strange woman’s home and eat there.

In the mornings, my dad would make breakfast, and he loved his eggs so raw that they were runny. I would choke on them and tell him that they looked like snot. He would yell at me to eat them. I gagged them down, but I was well into adulthood before I could enjoy eggs.

When I went away to school at 15, it was the start of seven years of being served mediocre cafeteria food until I finished college. The next two years, while I was at Stanford Business School, most dinners consisted of Top Ramen, which was my main food source, or cereal, usually Trix.

After Stanford, my wife and I lived for a year in Jerusalem, and we had almost no money. Late on Friday afternoons at the open-air market, Machane Yehuda, the left-over, third-rate food was abandoned. We, along with other poor folks, gathered it up to see us through the week. Along with some cheese, eggs and bread, we survived.

My wife made wonderful meals while we raised our four children, while most of my energy was focused on controlling the rambunctious kids—getting them to the table, shutting down arguments and petty fights, using parental tricks to get them to eat something and forcing them to take their dirty plates to the sink. My other role was doing the dishes—which I do well. It’s a chore I’d much rather undertake than cooking—something I don’t do well.

It seems like such an extreme effort—go to the store, buy all the ingredients, get them home, figure out the recipes, chop away, look for spices, cook everything and then, in a heartbeat, most of it is eaten up. The whole effort seems like a colossal waste of time, especially when you could be watching reruns of Bonanza or The Middle.

These days, finding dinner is a challenge. Occasionally my overworked wife has a moment to make some chicken soup or stew. Once a week, I’ll throw some chicken (and occasionally, if there is any in our home, red meat) on the grill and wait 16 minutes until it’s done. That I can handle. Often for dinner I have a piece of chicken with a microwaved bag of Trader Joe’s broccoli, and I’m content.

Of course, keeping kosher complicates things. Unless I have the foresight to bring meat up from Los Angeles when I am there, I’m dependent on Trader Joe’s for its few kosher meat items, mostly chicken. (Don’t get me wrong—I’m eternally grateful that it carries any kosher meat!) But they only stock one type of steak, and that only during the summer, so I don’t eat much red meat.

For a good portion of my life, food has been something that I’ve not been able to enjoy much. Instead, it’s been more of a burden and that is why, I’m quite sure, that I eat to live. But I’m okay with it. When I’m in Israel, the meals are incredibly delicious, and I’ll remember how good food can taste.

These days, after I finish my work at PUNCH and go for a run, I head down to the kitchen to figure out how to fill my stomach with the least amount of effort. And generally speaking, it’s that old but incredibly reliable option, Top Ramen. Though the price has shot up from around 20 cents a pack when I was a graduate student to 80 cents today, it’s still the tastiest, most filling meal that one can have. All you need to do is boil some water and open a packet. And that’s something even this dispassionate cook can handle.

Classy Kitchens: SolMateo Tour 2025

Words by Jamie Duddy and Jill Johnson

Step inside five stunning homes and discover the latest in interior design at the 43rd SolMateo Signature Kitchen Tour on May 16. This self-guided event runs from 10AM to 3PM and offers a rare opportunity to explore beautifully remodeled properties in Hillsborough and San Mateo—all in support of a meaningful cause.

May is Mental Health Awareness month and SolMateo is committed to bringing attention to this important topic. For nearly 50 years, SolMateo has been a proud supporter of mental health organizations on the Peninsula, with proceeds from the Signature Kitchen Tour benefiting local causes. SolMateo is the largest private donor to the Mental Health Association of San Mateo County and the StarVista Crisis Center, which operates a 24-hour helpline.

Ready to join SolMateo for a day of inspiration, beautiful designs and a chance to make a difference? Your ticket includes a full-color tour book, offering a closer look at the beautiful details and features complementing each home. Purchase tickets online at SolMateo.org.

White Colonial Dream House

This colonial home embraces both traditional elegance and warm family comfort. Walking through the front door one can see the beautifully appointed formal dining room to the left and a classical formal parlor to the right. Step a bit farther inside and be welcomed into the large kitchen, casual dining and family space. The chef’s kitchen features a large Calacatta Oro Franchi Supreme polished island with cabinets below in Benjamin Moore Mopboard Black. In custom traditional style, the kitchen cabinets are in Simply White and are enhanced by a Bianco Carrara Polished Roman Brick backsplash. With bespoke swivel chairs along the counter and custom-crafted vintage cane-backed chairs in the dining room, the space is elegantly furnished.

Nearby, the family room has been curated for comfort and style with WH Signature Elements sofas and a Jaunty Mystique Collection rug. The home combines tasteful marble and wood elements with the blues and greens of the lush outdoors, making it a true dream house.

 

Charming European-Inspired Ranch

Surprise and delight await as you enter this inviting ranch-style home in verdant San Mateo Park. The aged European cottage feel of the newly renovated kitchen creates a welcoming warmth, as do the views of the garden outside. Each detail works in harmony to create a bespoke English Country kitchen, from the uniquely sized backsplash tile over the sink to the charming light fixtures curated from deVol in England. The marble shelf over the range is both an elegant detail and added bit of practicality.

As you wrap up your tour, make sure to peek into the family room to appreciate the bar cabinet to the right. It blends with the room’s aesthetic, while also being excellent for entertaining. You can also step outside for a refreshing garden stroll..

Colorful French Regency

If the eye-catching front door of this French Regency home, painted in Benjamin Moore’s Mystic Grape, is any indication of what’s to come, prepare to be wowed! Passing through the main home’s accessible foyer, floor-to-ceiling sliding glass doors invite you into the backyard where you are greeted by an enormous azure swimming pool and a cheery, newly-completed ADU painted in a bright coral.

This gem of a retreat sparkles in a vibrant palette of blues and greens. A large covered patio is surrounded by mature trees and lush greenery. The fully equipped kitchen features all-stainless appliances, accented by indigo blue Wilsonart slab laminate lower cabinets and topped with crisp white quartzite counters. Hand-cast unlacquered brass dogwood flower pulls, originally sculpted in clay, adorn the white upper cabinets. Artfully glazed stoneware raku tiles, in a symphony of variegated blues, complete the backsplash and frame the windows. This accessory unit is a perfect addition for entertaining, both inside and out.

Contemporary Mediterranean Retreat

Nestled within a timeless Mediterranean-style estate originally built in 1930 and meticulously remodeled in 2024, this enchanting home epitomizes versatile living. Bathed in natural light, the airy interior seamlessly integrates views of lush gardens and the serene Bay from nearly every vantage point. From the jewel-box teal powder room off the foyer to the sueded wall finish in the game room and the deep blue of the media room, thoughtful use of color and texture reigns supreme in this well-designed family home.

The spacious, bright kitchen features contemporary selections like state-of-the-art appliances and a custom Escalante 5 pendant light, harmoniously blending with classic materials such as honed Caldia marble counters, zellige ceramic tile and a plaster hood, creating a culinary haven ideal for both daily family life and grand soirées.

Outside, a meticulously landscaped Mediterranean sanctuary beckons, offering a picturesque backdrop for relaxation, entertaining and cherished family moments. This seamless flow of light and color, effortlessly connects indoor elegance with tranquil outdoor splendor.

Old-World Spanish Colonial

This Spanish Colonial residence blends timeless architectural elements with contemporary design, creating a dynamic and functional space for a busy family. The exterior is distinguished by a grand, front-facing arched window and a terracotta-tiled roof, epitomizing classic Spanish Colonial architecture. The interior is adorned with intricately-carved banisters and doors, reflecting the rich heritage of old-world craftsmanship.

The bright and airy kitchen features a soothing palette of blues and grays. Catering to culinary needs with a Viking stove and Waterstone fixtures, this space also acts as a family gathering spot with custom Shaker cabinets, Vadara quartz countertop and porcelain tile floor. A thoughtfully designed pass-through bar area with a Biseau Verdigris Blend Hexagon Gloss tile backsplash is a striking connection between the kitchen and the entryway, facilitating effortless entertaining.

Throughout the residence, bold accents of blues and greens infuse rooms with depth and character, reflecting contemporary design trends while maintaining a timeless appeal. This home stands as a testament to the enduring allure of Spanish Colonial design, thoughtfully updated to meet the demands of modern family living.

solmateo.org

Editor’s note: This story corrects an erroneous version of the Old-World Spanish Colonial description that appeared in the May 2025 print edition.

Beyond the Tasting Rooms

Words by Lotus Abrams

It’s not even 11AM yet, and I’m already elbows-deep in wine—or what will become wine after the fermentation process is complete. It’s all part of the experience at Harvest Crush Camp at the Wine Foundry, a custom winemaking facility in Napa, where I’m learning how to “punch down” the skins of red wine grapes in their juice using a heavy metal tool to aid fermentation. Before this trip, I knew little about the grape-to-bottle transformation that my favorite wines undergo, despite my many visits to wine country over the years. Offered annually during harvest season, this hands-on bootcamp gives aspiring winemakers as well as neophytes like me the chance to participate in the process.

In Napa and Sonoma, opportunities abound for visitors to gain a deeper understanding of—and appreciation for—the beauty, bounty and roots of the region. Go beyond the tasting room with these immersive wine country experiences.

Cover Photo: Courtesy of Meadowcroft Wines / Photo: Courtesy of Clif Family Winery

Discover the perfect pairing

In recent years, many Napa and Sonoma wineries have elevated their tastings by introducing culinary experiences that highlight how wine and food can be enjoyed together. At St. Helena’s stunning new Bella Union Winery, which opened last year, the Jewel Box Tasting pairs the label’s limited-production cabernets and cabernet blends with seasonal dishes in a glass-walled room showcasing sweeping views of Napa Valley. Offerings at nearby Clif Family Winery feature ingredients from the 100-acre Clif Family organic farm, including the Pasta e Vino lunch, paired with the winery’s full-bodied Howell Mountain and Oak Knoll District reds, and a seasonal aperitivo-style pairing experience (a mocktail flight is also available). The lavish Estate Tour & Tasting at Jordan Winery in Healdsburg, offered May through October, includes a scenic tour of the 1,200-acre estate, alfresco library tastings of the winery’s Russian River Valley chardonnay, Alexander Valley cabernet sauvignon and Jordan Cuvée by Champagne AR Lenoble; an estate extra virgin olive oil tasting; and a hilltop lunch prepared using ingredients from the onsite culinary garden.

Other standouts include the five-course, farm-to-table pairing at Kendall-Jackson in Santa Rosa; the seasonal tasting at Ram’s Gate in Sonoma; and Shifting the Lens, the guest chef series at J Vineyards & Winery in Healdsburg. For a unique alternative to more formal experiences, try the Comunità wine and Alpine food pairing at the unpretentious Overshine winery in Healdsburg. There, sample rare-to-the-region varietals from the northeastern Italian Alps served with regional cheeses melted on a raclette grill and drizzled over Black Forest ham, tater tots and pickled vegetables.

Photo: Courtesy of Montage Healdsburg

Step back in time

Winemaking got its start in Napa and Sonoma more than 150 years ago, and a visit to Buena Vista in Sonoma, California’s first premium winery founded in 1857, brings the past to life. Sample wine directly from the barrel in the historic caves during the winery’s barrel tasting and tour experience while listening to tales of the winery’s colorful founder, the self-proclaimed “Count of Buena Vista” Agoston Haraszthy, who emigrated from Hungary in 1842. Explore more winemaking history at the free 1881 Napa Museum, located on the second floor of a beautifully restored Victorian house adjacent to Oakville Grocery. There you can peruse the exhibits under an enormous Baccarat crystal chandelier while sampling wines from the self-serve stations on the lower level.

IMMERSIVE OVERNIGHTS 

Guests at the Montage Healdsburg can enhance their stay with offerings like a honey tasting at the property’s own apiary; yoga or stargazing in the onsite vineyard; a farmers market bike ride; or a treatment at the spa, featuring new Skin Design London facials. Cycling trips with pro rider Pete Stetina, hands-on harvesting with Chef Duskie Estes, and the Ridgetop Olive & Vineyard Adventure (offered in the fall) ATV tour and tasting at Trattore Farms are among the experiences available at the chic Hotel Healdsburg. And the Four Seasons Resort and Residences Napa Valley can arrange hot air balloon rides, a visit to onsite Elusa Winery, a Calistoga mud treatment at the spa or even an outing in an exotic sports car for overnight guests. The new Knoll Hotel Napa Valley and midcentury gem the Flamingo Resort & Spa in Santa Rosa are two moderately priced, conveniently located alternatives.

Photo: Courtesy of Montage Healdsburg

Go back to school

Want to learn more about how to make wine? In addition to Harvest Crush Camp, the Wine Foundry offers Vineyard Camp during harvest season, inviting participants to learn about grape-growing onsite at a local vineyard. To learn more about blending, sign up at Raymond Vineyards in St. Helena or Meadowcroft Wines at Cornerstone Sonoma for a chance to blend, bottle and label your own wine to take home. Bouchaine in Napa also offers education-driven experiences. Sample wines aged in concrete eggs, large French oak casks, acacia barrels and clay amphorae to learn how the vessel affects aroma and flavor during the Vine to Vessel tasting or find out how fierce raptors help to protect the grapes during the harvest (and have a falcon photo op to boot!) with the Falconry in the Garden experience.

Hit the festival circuit

Festival season extends from springtime through fall in Napa and Sonoma, unlocking access to some of the region’s best wine, food and entertainment—all in one place. Among the standouts are the Healdsburg Wine & Food Experience (May 15 to 18), encompassing celebrity chef-prepared winery luncheons, curated wine seminars, Guy Fieri’s legendary Big Bottle Party at The Matheson, the Vintner’s Plaza Grand Tasting featuring more than 150 wine and spirits makers plus culinary bites, and more. There’s also BottleRock Napa Valley, wine country’s popular music festival held every Memorial Day weekend, and Festival Napa Valley’s Summer Season (July 5 to 20), which includes the Taste of Napa, offering the chance to sample food and drink from more than 90 wineries, breweries, restaurants and culinary artisans, as well as craft beverages.

Photo: Courtesy of Napa Valley Wine Train

Savor the scenery

To appreciate the beauty of the Napa and Sonoma landscape, sometimes it’s best to ditch the car. Ride the rails on one of the Napa Valley Wine Train’s many wine-and-dine experiences; explore Bartholomew Estate Vineyards and Winery on a guided horseback ride with Sonoma Valley Trail Rides; or hop on a bike to cruise a segment of the paved Napa Valley Vine Trail, which, once it’s complete, will stretch 47 miles from Vallejo to Calistoga. If you really want to change your perspective, take to the sky just after dawn on a hot air balloon ride offered by companies like Napa Valley Aloft and enjoy an unmatched opportunity to view the region’s undulating hills, valleys and vineyards from above.

With so many new ways to play in wine country, your biggest dilemma may be how to squeeze it all into one visit—all the more reason to come back.

DRINK IT IN
visitnapavalley.com
sonomavalley.com

Patchwork Passion

Words by Jennifer Jory

Local quilter Dana Miller sees patterns everywhere. Flooring, architecture and nature are all fair game. Strolling through her Pacifica studio is like touring an art gallery with colorful, geometric and intricately designed quilts showcased on every wall bearing titles like “Bauhaus” and “Melrose Penny.” “There is something about quilting that is like doing a puzzle,” Dana describes. “You’re cutting it all up in little pieces, following a pattern and puzzling it all back together. It is like art, yet functional and holds memories.”

Through her passion for quilting, Dana brings her innovative creations to life, while weaving together a like-minded community at Coastside Quilt Studio in Pacifica. Dana cherishes the communal aspect of quilting, though at the same time she finds sewing meditative and therapeutic. “I need to sew every day, even if it is hand-sewing,” she says. “It feeds my soul. It’s like the need for food and sleep. It makes me happy, a better person and a better mom.” Her work spans a wide range of styles and many of her quilts double as art pieces with motifs running from traditional to contemporary to retro. Both the San Francisco Quilters Guild and the San Mateo County Fair have recognized her work with awards over the past few years.

The inception of Dana’s business began while she was teaching at a sewing shop that closed during the pandemic. Recognizing the need for quilters to have a space to work, connect and buy supplies, she started to formulate her plan. “I realized there wasn’t a community space anymore where groups were getting to know one another,” she recalls.

Dana was also getting busier, receiving increasing requests for custom quilts, and her small home studio overflowed with the growing workload. So over a year and a half ago, she opened Coastside Quilt Studio to offer a hub for quilters in a light-filled space in Pacifica.

Dana credits the support of her husband Doug, who helps with their busy household of three children, as one key factor to her success. “I came home from work one night and the dishes were done and the laundry was folded,” she smiles. Dana knew with his support, she could make a go at her business.

Coastside Quilt Studio offers a fabric shop, long arm quilting services and nearly a dozen classes from beginning sewing to quilt pattern-making. The long arm is a computerized quilting machine that stretches 12 feet, which Dana can program to sew intricate designs from swirly curlicues to zippy zigzags. Thanks to this technology, wrestling fabric into place on a Singer sewing machine is a thing of the past.

One of the studio’s most unique offerings is a free community sewing day held once a month. The event not only serves to bring quilters together, but also provides a way for the community to give back. With donated fabric, quilters of all levels come together and enjoy camaraderie and music, while sewing baby quilts for low-income mothers of newborns at Zuckerberg San Francisco General Hospital. “We spend the day doing something we love, while helping those less fortunate,” Dana shares. “I am energized by bringing a sense of community around quilting.”

Dana’s soft spot for sewing was fostered by her mother and grandmother, who both knew the ins and outs of needlework. Her lessons on how to use a sewing machine, read a pattern and construct clothing came with the territory. “It comes very naturally for me,” she confesses. “I can look at a pattern and I don’t really need the instructions.” As a young mother, Dana decided to pursue sewing on her own and signed up for a Joann Fabric and Craft sewing class. “I showed up to the second class and had done some piecing at home,” she remembers. “The instructor looked at me and said I had a talent for this. I was just hooked.” Dana had always gravitated toward art and had taken graphic design classes at the College of San Mateo, but it was sewing that captivated her and eventually transformed from a hobby to a passion to a business. She’s even published some of her own quilting patterns.

One of Dana’s specialties is creating T-shirt quilts, which serve as memorabilia for athletes who saved their jerseys or theater performers who collect commemorative shirts from shows. “I had a gentleman who brought me three large garbage bags full of T-shirts,” Dana says. “He was an avid marathon runner through the ‘80s and ‘90s and kept all of his shirts. He said no one would make a quilt for him and I said I would.” Dana has also created memorial quilts out of sentimental T-shirts for people who have lost loved ones.

Although she is running a business, Dana offers something that is hard to put a price tag on: bringing people together and providing an outlet for creative expression. “There is so much energy that comes out of a group of women who are creative together,” Dana says enthusiastically. “It is very inspiring. It is like therapy for me.”

all sewn up – coastsidequiltstudio.com

Building Longevity

Words by Loureen Murphy

When interior architect Malone Detro first cruised up the knoll to a 1920s Stanford University cul-de-sac, she found herself in something of a time warp. Her job? To dovetail the classic details of a Tudor Revival home with a 21st-century family’s social and academic life.

The home’s current residents—two of the university’s medical educators and scholars—are only its third owners since 1927, but the house underwent many remodels over the years. A 1990s renovation rendered a long, skinny kitchen with boxed-out windows. The expanse of open floor down the center didn’t allow for an island, and the blue and white tile countertops screamed 1990s. “It didn’t utilize space properly or sync with the rest of the home,” says Malone.

Avid cooks and hosts, the owners prioritized improving flow within common areas. They wanted ample, welcoming spaces for their grown kids and partners, who are living there with them, as well as for their university colleagues, students and other guests. And as serious academics, the couple requested plenty of shelving for their expansive library. The music aficionado husband wanted a high-tech system offering easy access to musical inspiration throughout the house, whether they’re cooking, reading or entertaining. They also called for a makeover of the primary suite.

Malone helped her clients find perfect harmony with original architect Charles K. Sumner’s design intent and the essence of Tudor Revival construction. “I try to recognize and respect original design, especially in classic homes,” Malone says. Because garden views ranked high among Sumner’s priorities, he placed windows on as many sides of a room as possible. Honoring that, Malone retained those windows and replaced any anachronous ones with period-appropriate pieces. She highlighted the Tudor’s curved archways and doors, freeing one from a plywood shroud that masked its coffered surface. The stair railings stayed, along with any original cabinets that fit her plan.

Tudor Revival designs majored in organic materials like oak, stone, stucco and brick. Fittingly, Malone—as Peninsula-rooted as the oak trees out front—is a materials girl. Growing up in her dad’s high-end cabinet-making studio ingrained in her a deep appreciation for natural substances. “Materials create warmth in a space, so I love working with all kinds of woods and using the differences in how they’re sawn,” she says. No surprise then, that Malone reveled in creating custom bookshelves in every possible room in the 3,500-square-foot house.

Not just a lumber lover, she adds, “I also know how a stone wears and know it will become a design element that improves over time, instead of needing to be replaced in a few years.” Case in point, the custom slate kitchen floor tiles, in 16-inch by 16-inch diamonds, that will remain beautiful and damage-free for decades.

Knowing they share similar tastes, her clients granted Malone freedom with color, built-ins and more, to their great satisfaction. They relish it all, from the deep blue lime wash in the dining room (Minuit by Color Atelier), balanced by the northern yellow birch Heywood-Wakefield dining set to the custom bed and integrated nightstands in rift-cut white oak by Aaron Osgood. In the study, a dramatic and playful shelving panorama vaults with the ceiling over the door, and curves around its arch. Now, the husband spends many hours in that room—Malone’s favorite—basking in the spectacular light of the corner windows facing the oak tree.

The homeowners’ affinity for food, family and entertaining draws them to the new common areas daily. “The living room, with its stone fireplace and windows on three sides, is a relaxing space to begin with, and you do really feel surrounded by nature,” Malone says. The tech update in this classical setting infuses these new spaces with musical joy.

The heartwood of Malone’s design philosophy? Form follows function, timeless over trendy. She avoids trends and materials that won’t hold a lasting place in design over the long haul. So while the tree-shaded dwelling still appears untouched to passersby, Malone’s deft touch has secured its interior longevity and livability for the foreseeable future.

“I work with the original architecture of the space,” Malone shares. “I don’t believe in changing something well-designed that has stood the test of time. But I do enhance it with new elements and my own thoughts and aesthetics.”

timeless touch – allmalone.com

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