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

Sword Play

Words by Johanna Harlow

Do you remember watching your first cinematic sword fight? Maybe it was a duel between two nobles wielding gem-encrusted rapiers or pirates with rusted blades. After the film, you probably replayed those scenes in your head, maybe even imagined yourself holding the hilt. Good news: you don’t have to be in the movies to join the fight.

“Until recently, fencing was a little niche, but recently fencing grew a lot,” says Olga Petrova of the sport’s popularity in the Bay Area. Olga runs Maximum Fencing in Los Altos with her husband, Maksym Petrov. In a few hours, the club will come alive with the clash of combat, shouts of “En garde!” and the squeak of sidestepping shoes across the floor. Flashes of silver swords. Lightning-quick thrusts and parries. But for now, the facility is quiet, the wall-mounted electronic scoring boxes switched off, their attached bodycords dangling. Épées and practice masks are neatly tucked away and waiting.

Before joining the fray, fencers need to choose one of three disciplines: foil, épée or sabre. Maximum Fencing offers all three. “Most of the clubs offer one or two,” says Olga, explaining that here, in their downtown Los Altos location, students learn épée, while foil and sabre are taught over at their El Camino Real site. “Maybe one day we will have a separate something for sabre,” she adds hopefully.

Unfamiliar with the three disciplines? Olga gives a quick rundown of their differences, starting with where fencers strike to score. “In épée, we have the whole body, even toes, feet, masks, gloves—everything,” she describes. “In foil, we have only the vest without shoulders. And in sabre, we have a target area of everything higher than the waist.” She adds, “Èpée is the easiest kind of fencing. It is the heaviest in weight and the longest in length.” It also doesn’t have “right-of-way” like the other two do, a rule stating that whoever initiates an attack gains priority in scoring.

Olga once competed in épée, the sport she now teaches. “My father was a fencer. He was a pentathlon athlete,” Olga says of her childhood in Ukraine. “From a young age, I saw my dad’s épée in the closet.” She started lessons at 12. “Pretty soon, I got to the National Cadet team and Juniors team. So I fenced in the European championships, world championships, got some world cup medals, a European championship medal,” she says without much ado. The competition circuit was also where she met her husband. A fierce competitor in his own right, Maksym holds 25 national titles and six Ukrainian National Championship victories.

Maximum Fencing’s international roster of coaches mirrors the sport’s popularity in Eastern Europe. “We have a lot of coaches from Ukraine and one from Jordan,” shares Olga. She adds that on the Peninsula, “most of the club owners are Ukrainians, or somehow connected to the Soviet Union, because after the Soviet Union broke up in the 1990s, a lot of coaches immigrated here and opened clubs.” Olga herself earned her doctorate in sports from the National University of Physical Education and Sport in Ukraine, and later coached Division 1 athletes on Stanford University’s Varsity Fencing Team.

As for Olga’s coaching style? “Very democratic, maybe even liberal,” she says. “I give kids a lot of freedom in their choices. I try to teach them the basics in the beginning … And then they try to style and to progress in the way that works best for them.” She also peppers lessons with well-timed jokes and tales from her own experiences as a young fencer to keep the class engaged.

Beyond their coaching responsibilities, Olga and Maksym divvy up tasks to keep their club thriving. While Olga organizes schedules, oversees the coaches and handles construction projects, Maksym develops the business and plans for upcoming competitions. “My husband travels a lot internationally because we have students who compete internationally. Our daughter, every two or three weeks, she goes to Europe,” Olga says, adding that their son also competes in regional and national competitions. “Fencers, they travel a lot.”

There are plenty of opportunities for athletes to shine in a sport that spotlights speed, strength, strategy, flexibility and coordination. When steering students toward the discipline best for them, Olga looks at a few criteria. Often, it’s “tall to the épée, short to the foil, super-fast to the sabre,” she says. This lets students play to their strengths. Typically, “If you’re not very tall, but you’re short, your coordination is better. Tall people, they have advantage in the length of their arms and reaching their points first.”

But then you’ve got to factor in the mind games. “Sometimes you can compensate for your physical abilities with your mental abilities,” Olga observes. “So if you’re not so fast, but you’re very smart, you can still beat an opponent who’s very fast.” A sharp-witted competitor, “sees you. He understands what you are going to do, he understands your actions,” she describes. “So you have to overthink, like in chess.”

Recently, Maximum Fencing’s competitive students traveled with Maksym to level up their skills at a training camp in Poland. The camp drew athletes from as far as Great Britain, Italy, Finland, Ukraine and Cyprus—meaning they confronted vastly different styles on the fencing strip. “When you come back and compete nationally here, it’s pretty easy for you,” Olga notes.

And it’s never too late to start. “Fencing, actually, it’s a lifetime sport,” says Olga. Unlike gymnastics or football, it doesn’t take a toll on your body. One of her students taking weekly private lessons is in her 70s. “She’s in great shape!”

Over her own lifetime, Olga’s appreciation for the artistry involved in this sport of swords has only deepened. “It’s art because you have to create—you have to create every touch … Also you trick your opponent. It’s like the art of theater, the art of tricking,” she reflects. “And it’s very important to be physically fit. So it’s also the art of making your body perfect for the sport.” For those ready to join this dance of steel, Maximum Fencing has a blade for you.

stand & fight  – maximumfencing.club

The Beat on Your Eats: Bakeries

Bakeries you knead to try.

bonjour bakehouse

San Mateo

We think you deserve a treat to match your sweet disposition. With offerings spanning from scones both savory and sweet to French macarons, coconut macaroons, cookies and croissants, Bonjour Bakehouse has something for everyone. Though they carry comforting classics like cranberry scones and chocolate chip cookies, they aren’t afraid to get creative. Bold eaters can opt for scones with adventurous toppings like olives and roasted peppers or pears and cardamom. And let’s not forget the Crookie. (“When a croissant falls in love with a cookie,” according to the bakery.) After picking up your pastry, consider savoring it over at Coyote Point Beach, only a 20-minute walk from the shop. 1007 Howard Avenue. Closed Sundays.

temp & time

Menlo Park

Discreetly tucked behind Drunken Monk izakaya restaurant, you’ll find this tiny bakery-cafe serving up delicate Japanese roll cakes and rich burnt Basque cheesecakes. Make the effort to find your way inside the serene space and reward yourself with a colorful slice of something sweet, like the bright green matcha cheesecake or black sesame sponge cake filled with two kinds of cream. Rotating roll cake flavors include delicate hojicha, white chocolate-raspberry, coffee and Biscoff crumble. Sink your fork into cheesecake options like deep purple ube or Thai tea, and wash it down with a signature strawberry-yuzu sparkler with house-made fruit purees or a lychee rose sencha cold-brew tea. 1438 El Camino Real. Open Wednesday through Sunday.

sweet diplomacy

Los Altos

Gluten-free desserts don’t have to be second best. With rave reviews, Sweet Diplomacy is holding its own in the local baking scene. With playful city-themed cakes and cupcakes, the shop offers patrons a taste of New York (chocolate topped with chocolate for the City that Never Sleeps), Los Angeles (vanilla cake with strawberry buttercream highlighted with a dazzle of gold sprinkles) and Positano (vanilla cake with sunshiny lemon buttercream). There’s also a whole medley of muffins, madeleines and meringue kisses to consider. Chase your sweet treat with a cup of cocoa: organic, house-made chocolate ganache, dark brown sugar, toasted marshmallow syrup and a freshly-torched vegan marshmallow on top. 209 1st Street. Closed Mondays.

Evening Star

Words by Johanna Harlow

You’ve just attended an electrifying show at The Guild Theatre and, still buzzing with energy from the performance, you’re not ready to go home. Eager to discuss the evening’s highlights, before delving into the deep kind of conversation that only happens late at night, you check your phone for nearby spots. But this is downtown Menlo Park—good luck finding anything open past 9:30PM. “There’s no place to go,” Ali El Safy says with a shake of his head. “How often have I seen people standing by their cars talking after dinner?” That’s why, when the longtime owner of French restaurant Bistro Vida saw the place next door become available, he decided to fill the void.

Bar Loretta, Ali’s enchanting upscale lounge, opened its gilded doors in February and offers extended evening hours. “I wanted to do something really swanky … almost like a hotel lounge. High-end,” he describes. It’s the perfect excuse to dress up. “But also when you walk in, it’s comfortable, it’s easy on the eyes and the energy feels good.”

He likens his two establishments to daughters. Of 26-year-old Bistro Vida, he says, “She’s the older sister and she’s by-the-books.” By contrast, Loretta “is the younger sister—a fun, happy free spirit.” Bistro Vida upholds a traditional European atmosphere with rich red paint and a parklet enrobed in crimson curtains, while Loretta exudes dark feminine flair with black and burgundy tilework, moody floral wallpaper and bold glass bubble chandeliers.

The cocktails, garnished with marigolds and hibiscus flowers, rival their surroundings with eye-catching presentation. On the Grateful Dead-themed menu, drinks range from Brokedown Palace, made with gin, grapefruit and sherry, to Ali’s personal favorite, Mexicali Blues, with tequila, cucumber, serrano, ginger and lime. Wake Up to Find Out is the bar’s twist on an espresso martini. The reason for this unexpected pairing? The iconic jam band, fronted by Jerry Garcia, played its first gig here—way back when the group called themselves The Warlocks.

After opening, Ali was approached by a Deadhead who told him that Jerry Garcia’s grandmother had a parrot named Loretta. Grandma Tillie found the parrot wandering the streets after the 1906 San Francisco earthquake. Talk about serendipity.

“It’s not a cookie-cutter place,” notes the owner. And neither is Ali. Originally from Cairo, he lived in the city’s Jewish quarter and attended Catholic school. “I grew up in my mother’s kitchen because I was the youngest,” he says, recalling how she’d have him retrieve ducks and chickens from the roof while preparing dinner. Moving to New York as a teen, Ali lived at Hotel Chelsea for a time. Then he started working at restaurants. Busboy, food runner, waiter, barback, cook, he tried them all. “I know all the aspects of the business … Every place I learned something,” Ali says. Of course, “Like anybody in this business, you want to own your own place one day.” So when Ali moved out West, it was only a matter of time before he opened his first restaurant.

For Ali, it’s never just business. Bar Loretta, like everything he creates, keeps residents in mind. “My first client really is the community,” he affirms. You can be sure that nurturing Menlo Park’s nightlife scene isn’t the first time he’s crafted the culture here. Ali is also the man behind Bon Marché, a midweek European-style farmers market he launched in 2021. To make it happen, he reached out to vendors specializing in macarons, crepes, gelato and cheeses to curate an enticing selection. “It gave people a reason to meet and socialize,” he explains.

To that same end, Ali hosted an alfresco dance party during the early days of the pandemic, bringing in a DJ and marking out dancing circles six feet apart so that 60 or so people could safely get their groove on.

He’s also looking out for the city’s youngsters. “The kids, they have no place to go. When they’re done with school, they will go home, or they get in trouble somewhere else,” Ali says. So he championed closing a traffic lane on Santa Cruz Avenue to create a small plaza with picnic tables outside Bistro Vida, that includes a barrier-lined bike lane to keep cycling students safer. Now students from Hillview and St. Raymond and high schoolers from Sacred Heart, Menlo and Menlo-Atherton have a place to meet their friends. “The kids, they call it the French Quarter,” Ali smiles.

By turning his downtown block into a community hub, Ali has brought a bit of his childhood home to his adopted community of 30-plus years. In Cairo, “the barber, the bread guy, the gasoline guy, they all know who I am. They know my father. They know my family,” he describes. “Everybody was involved in everybody’s business.” Patrons of Bar Loretta and Bistro Vida can expect the same. “I know where you work. I know who you are,” he says of his regulars.

When it comes to all things Menlo Park, Ali’s your guy. “The last time I went to Palo Alto was maybe three years ago,” he chuckles. Why would he go to another city? “I have everything that I need around, really … This is where I want to be.”

Mediterranean Vibes

Words by Elaine Wu

For husband-and-wife team Ajay Walia and Reena Miglani, their new restaurant Amara in Belmont is a true passion project. “The Peninsula has been home for us for the last 25 years and we want to create places where we ourselves would like to dine. We want to add to the vibrancy of our community. We want it to feel like home.”

The couple settled in Chicago 35 years ago from their native India to attend graduate school. It was there that Ajay spent several years helping a good friend with running his restaurants, becoming deeply involved in the business. After relocating to the Bay Area to work for Oracle, Ajay felt a void from not managing the day-to-day aspects of an eatery. So when he got laid off, the couple decided to open a restaurant of their own.

Now, with over two decades of experience operating Saffron in San Carlos, and the recently reopened Rasa in Burlingame, they say their third restaurant, Amara, is a culmination of everything they’ve learned. “Our restaurants are like our kids,” says Reena. “You’re always a little harsher with the first one. Every mistake and your heart breaks. With the second one (Rasa), as long as it’s not too serious, they’re fine. Our newest restaurant feels like our grandchild. We’re giving up a little bit of control but we’ve learned so much.”

“It’s not just about good food and good service,” Ajay adds. “With Amara, we’ve been very intentional about the art of hospitality. It’s about attention to details so our customers know this is a special place.”

The Mediterranean menu and design aesthetic may seem like a departure from their other eateries, but for them, it felt like a natural choice. “We wanted to do something different,” Ajay says. “We’ve always loved traveling to the Mediterranean as a family.”

“We feel like life goes at a simpler, slower pace there,” recalls Reena. “The way they present their food is with the least amount of treatment using the freshest ingredients so you can taste their true flavors. That’s what we’re trying to do here at Amara.”

Initially, the restaurant’s large footprint gave Reena a bit of anxiety. “The space is so big, so I didn’t want it all to look the same, like a cafeteria,” she states. “We wanted to bring design elements of the Mediterranean region in a subtle way to every room, so we needed different shapes, colors and materials. When I closed my eyes, all these elements worked together, but the night before all the furniture was going to be delivered, I was very afraid. What if it looked like a circus?”

But just as she had originally envisioned, it all works together perfectly, creating a relaxed yet stunning aesthetic that transports guests to a different environment. As a result, the space is perfect for intimate date nights, a girls’ night out, or a large party celebrating a milestone. “Now that the restaurant is open and people appreciate it, I feel like people are saying my baby is so beautiful,” Reena says excitedly. “Maybe I’m just here for the compliments!”

The large bar with its stunning jade-green marble top and inventive drinks make it a great after-work meeting spot. And the menu of surprising spreads, sharable small plates and hearty entrees offers a variety of items to suit a multitude of tastes. “My mom’s favorite is the muhammara,” Reena says happily. It’s a spread with roasted red peppers, walnuts and pomegranate molasses. “When she comes by, she says she wants her own and licks the bowl when no one is looking.”

And while Ajay says he’s a sucker for the restaurant’s roasted rack of lamb, Reena has her own favorites. “I like the black hummus a lot, with its curry leaves. It’s got a surprising flavor. And I just love the branzino with its crispy skin. Oh, and I love the quail, too.”

Ajay and Reena are committed to elevating the dining experience beyond just food. Their long journey as restaurant owners hasn’t stopped them from learning and evolving, even taking notes from legendary restaurateur Danny Meyer. “He says, ‘You can have good restaurants but can you be a ‘favorite’ restaurant?’” Ajay asks himself. “We’re making ‘favorite’ restaurants both for ourselves and, hopefully, our guests as well.”

fresh favorites – amararestaurants.com

MIDDLE EASTERN-STYLE TZATZIKI WITH LABNEH

Ingredients
1½ cups labneh (see note)
1½ cups plain yogurt
¾ cup cucumber, grated
1 garlic clove, minced
1 tablespoon olive oil, plus extra for garnish
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon sumac
1 teaspoon parsley or cilantro, chopped

Grate the cucumber, then squeeze out the excess liquid using a clean kitchen towel.

In a bowl, mix the labneh, yogurt, grated cucumber, 
minced garlic, olive oil, lemon juice and salt.

Drizzle with additional olive oil and sprinkle with sumac and chopped parsley or cilantro.

Note: To make labneh, line a colander or sieve with two layers of cheesecloth and set into a larger bowl. Add 2 cups of Greek yogurt and let it strain in the refrigerator overnight. Squeeze gently and discard liquid.

Perfect Shot: Reflections

In early 2025, Joel Simon was wandering the Stanford University campus and pondering the year ahead when he stumbled across this pool of rainwater. It got the photography instructor thinking about seeing familiar scenes in unfamiliar ways. “With a simple change in your point of view, a rain puddle can ‘invert’ our typical perceptions,” muses Joel. “As you encounter reflections in your surroundings, consider their invitation to appreciate familiar facets of your lives, including family, friends and community, with a sense of discovery and renewal.”

Image by Joel Simon / joelsimonimages.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.

Jamming with Joan Baez

Words by Johanna Harlow

It’s 1972 and a Ford Galaxie leaves SFO Airport, driving along 101, then winding its way up hilly Page Mill Road. Turning onto a private drive, the car rumbles along the dirt driveway and pulls up outside a rambling farmhouse. Famed bluegrass musician Earl Scruggs and his entourage step out, ready for a remarkable meeting with singer Joan Baez.

The impromptu musical collaboration that follows is captured by filmmaker David Hoffman in his documentary Earl Scruggs: The Bluegrass Legend—Family & Friends. “Earl is on a personal search,” David says of the film’s premise. “He’s looking at places where banjo can be used in other kinds of music… He’s going to different people he likes, to try to find how his music fits.” Earl’s quest would later air on PBS. “The film was very popular on public television,” recalls David. “In the prime time, it got a very high rating—which surprised the people at PBS, because they weren’t used to country (music) being that popular.”

David captures Earl’s jam sessions with The Byrds, Bob Dylan and Doc Watson, among others. But Earl’s collaboration with Joan is arguably the film’s most powerful. After recently reposting the clip on his YouTube channel, David received over 25,000 likes. What went down on this day on the Peninsula clearly still strikes a chord over 50 years later. But why? To understand, you need to know all the players.

Cover Photo: Courtesy of Raph PH / Photo: David Hoffman

The Camera Guy

Before discussing the legends in front of the camera, take a moment to meet the visionary behind it. A scrappy filmmaker, David Hoffman is the kind of guy who jumps right into the action, hand-held camera at the ready. “There were maybe about a hundred of us in the country who were doing this kind of work—hand-holding, just talking to people,” he recalls. As a documentarian for hire, David has done a bit of everything over his long career. His subjects ranged from competitive inline skating and the military to Wall Street trading and 1960s drug culture. “I had my standards—but you could’ve hired me to do tooth decay, and I would have done a documentary on it,” David chuckles.

That said, his background scored him plenty of music-related projects. “I was a classical musician. I played oboe,” David says. “But then I played banjo and I had a folk song group in college. We played all the Pete Seeger songs. It was a pretty common, rebellious thing to do.”
The filmmaker’s respect for the country genre is evident. “On Long Island, where I grew up, you heard the Grand Ole Opry on Saturday night on the radio,” he describes. “And us music kids, we thought it was unbelievable … I still am mesmerized by the soul of that music.”

d (Photo: Courtesy of David Hoffman

Though David’s films have garnered Emmys, Golden Globes and an Academy Award, he doesn’t put much stock in such things. “Awards don’t mean anything really, you know?” he says with a shrug. “Some of my best films didn’t get noticed at all.”

So what does he care about? “I’m interested in what people think, and the way they express themselves,” he says of his deeply human approach to filmmaking, adding, “My talent is a sixth sense for what people are not saying.”

The Music Man

But let’s get back to Earl Scruggs, the heart of David’s documentary. Back in 1972, North Carolina native Earl had pioneered the bluegrass genre with Bill Monroe’s band, the Blue Grass Boys. He’d also revolutionized three-finger banjo picking (known as “Scruggs-style” today). Despite these contributions, Earl was chasing a more contemporary sound. After breaking with his more traditional musical partner Lester Flatt, Earl reached out to musicians he respected to set up jam sessions, embarking on a journey that would be highly influential in developing his sound as an artist over the rest of his seven-decade career. Along for the ride were David behind the camera and Earl’s musician sons (Randy on guitar and Gary playing bass).

Photo: Courtesy of David Hoffman

These jam sessions, set in the intimate spaces of people’s homes or the freedom of country fields, have an earnestness about them. And so does Earl. “Mensch of a guy, beautiful human being,” David says of how Earl treated artists and film crew alike with respect and dignity.

On his quest, Earl made music with The Byrds on a farm in North Carolina while horses cantered by and a barefoot kid perched on the tin roof for a view of the visitors. He and Doc Watson dragged chairs onto the lawn to strum in the great outdoors. Earl also paid a house call to Bob Dylan, playing as the pendulum of the old wall clock kept time like a metronome. And now, he’d arrived on the Peninsula.

The Legend / Humble Hostess

The East Coast-West Coast divide was evident as soon as Earl and the gang entered Joan’s house. “I’m gonna call it a hippie house,” New Yorker David says of the legend’s modest farmhouse with hillside views and outdoor shower. “I’m an East Coast guy—I’d never seen an outdoor shower!” he notes with a chuckle. “Two extraordinarily different cultures.” As the protest folk singer, the trailblazing country musician and his sons settle onto chairs and an earth-brown couch in the living room and begin tuning their instruments, a sense of anticipation builds. What’s about to transpire?
While their home lives may have looked different, Joan and Earl were united in opposing the Vietnam War. This was a particularly gutsy stance for Earl. “For him to say that is a big deal, because country music was notorious for people being for the Vietnam War,” David explains. “Earl was not highly political, but he was bold.” In the midst of a national draft and seemingly endless conflict, “he wanted the boys to come home,” David reflects. “That’s all he cared about.”

Photo: Courtesy of David Hoffman

Joan and Earl also shared the easy camaraderie of old friends. About a decade earlier, they had met at the Newport Folk Festival, then went on to play together. The first few times the two interacted, Earl had a quiet but sweet line of approach. “He was so shy,” Joan recalls. “He used to come up and say, ‘Remember this one?’” Then he’d launch into a song on the banjo and wait for her to join in. “I had reason to be shy,” Earl protests. “I admired your singing so very much.”

And then Joan, strumming her own guitar, starts to sing. “Her voice.… it gets you,” David says. “Joan, you’ve got to understand, was overwhelmingly powerful. Her presence, the way she spoke, the way she sang, her decency, it overwhelmed me. It overwhelmed all of my film crew.” As Earl, Gary and Randy began to play, the warmth of their music complimented the alluring lilt of Joan’s vocals. “It worked,” David says. “And I was fortunate enough to witness it.”

Human Harmonized

But this musical meet-up was bigger than the songs performed that day. Perhaps what resonates with the current-day viewers of David’s film are all the spontaneous and delightfully human moments sprinkled throughout. While singing ex-boyfriend Bob Dylan’s hit song “Love Is Just a Four-Letter Word,” Joan breaks into her uncanny Dylan impression. After, she pulls her baby Gabriel onto her lap—and he promptly wraps chubby fingers around the microphone before gumming on the mouthpiece.

Halfway through the session, Joan divulges that she had a crush on Earl years earlier. With girlish glee, she recounts the time she gave a concert with Earl, then gushed about him to a stranger in the ladies room. “I said, ‘Oh gosh, this guy Earl, he’s just so far out!’” The woman turned out to be Earl’s wife Louise Scruggs. “I said, ‘You lucky bum!’” Joan recalls with a smile.

Despite her lofty reputation, Joan is gracious with Earl’s less-experienced sons. There’s a sweet moment when she gives an appreciative nod to Earl’s 16-year-old son Randy, recognizing his talent. “She looks at him like, ‘Whoa, who are you, kid?’” David recalls. The teen would go on to become one of the great Nashville backup musicians, winning four Grammy Awards.
At the end of the session, Earl’s oldest, Gary, dedicates a song to Joan’s husband David Harris, who was serving prison time for refusing to report for military duty after being drafted. The compassionate moment and tender lyrics of “If I Were a Carpenter” ends the session on a sweet note.

“Save your love through loneliness, save your love through sorrow,” Joan and Gary harmonize. “I gave you my onliness, give me your tomorrow.”
“We knew we had recorded beautiful moments, casual moments,” David reflects.

Joan Baez's outdoor shower was a foreign concept to East Coast filmmaker David Hoffman. When she invited him to try it out, he went in with his clothes on. Joan, finding this hilarious, joined him while also fully dressed. (Photo: Courtesy of David Hoffman)

The Road Ahead

Fueled by his quest for a new sound, Earl thrived in the years that followed. This boundary-crossing artist would go on to win multiple Grammys and be inducted into the Country Music Hall of Fame. He and his sons, performing together as The Revue, would be recognized as pioneers of the country-rock genre. At the age of 79, Earl would be presented with a star on the Hollywood Walk of Fame.

As for David, that East Coast guy now lives in Santa Cruz. In recent years, the filmmaker created a YouTube channel, where he’s connected with new audiences by releasing old clips from his past projects. Even at 83—months after surviving a stroke—he continues posting videos twice a day. “It’s a wonderful community,” David says. “I read almost all the comments.” His more than 1 million subscribers would suggest that the feeling is mutual.

And how about our local legend Joan? Inducted into the Rock and Roll Hall of Fame, the now Woodside-based protest singer is still pouring herself into music and political activism at the age of 84. Recently, she was honored at the 30th anniversary of the Sweet Relief Musicians Fund in San Francisco, performing alongside a dazzling lineup that included Bonnie Raitt, Taj Mahal and Emmylou Harris. Working the stage, she shook a tambourine during one tune and sang alongside Jackson Browne on a piano bench for another. She closed the evening with a rousing performance of “Diamonds and Rust,” with her grown son Gabriel playing percussion.

Listen to Joan and Earl

Great News

Sit down with Linda Hubbard, and you’ll be struck by how quickly it feels like you’re talking to an old friend. Her friendly tone infuses InMenlo, the hyper-local community news blog she’s been running since 2010. Covering the Midpeninsula communities of Menlo Park, Atherton, Portola Valley and Woodside, it’s the online equivalent of a chatty, well-informed neighbor giving you the scoop on all those little things that make your hometown unique. Which house has the best Halloween decorations? Is there a good event to take the kids to this weekend? And did you hear about the married couple who are both 100 years old? InMenlo is here for you.

Daily emails from InMenlo tend to have a handful of short items. The tone is light—you won’t find stories about politics or crime—but the website’s origin story is a little less rosy. InMenlo started as a passion project born of necessity.

Though she’s a longtime journalist, Linda wasn’t the founder of InMenlo, which launched in 2009. That honor goes to Linda’s late husband Chris Gulker. After a terminal brain cancer diagnosis derailed his high-profile career in photojournalism and tech, Chris wanted to do something that accommodated his newly limited mobility. He launched the platform with his good friend Scott Loftesness. Linda’s involvement was modest at first—she still had a day job—but after Chris died in 2010, she made the decision to keep InMenlo going. “I could make my way around Menlo Park and be a journalist, not a widow,” she says of that first difficult year. “It was something I could do, and something that I liked doing.”

While Chris created what’s widely considered to be one of the very first blogs (gulker.com), Linda’s journalism career was more traditional: writing and editing for newspapers and magazines, then transitioning to marketing. Among the suite of skills Linda’s picked up over the years, her ability to connect with people just might be the glue that holds InMenlo together. As an avid walker and restaurant patron, she’s always out and about, talking to people. “I get a decent amount of tips,” Linda says. Mostly, they come from InMenlo readers. “Our biggest post ever was when Steph Curry was going to be at Safeway,” she says of the Golden State Warriors star’s 2024 promotional appearance in Menlo Park. “That got 11,000 views.”

Linda keeps up the website and sends out daily email digests with only one paid staffer—the IT guy. Everything else is the work of her small team of volunteer contributors and of Linda herself. As many a media organization has discovered, keeping a crew of unpaid “citizen journalists” engaged and productive is no mean feat. Neither is replenishing their ranks when they drift away. “People raise their hands, and that leads to more people,” she says simply, adding that she doesn’t think she’s had a volunteer yet who didn’t have a connection to some other InMenlo contributor.

Anyone who subscribes to InMenlo’s emails might wonder if Linda ever takes a day off. The answer is: not really. “The good news about InMenlo is that none of my posts are lengthy,” she says modestly. On a recent day, Linda had two interviews that still needed to be written up, and plenty of other newsy items in the works. The time demand varies, but her commitment to posting items seven days a week does not. Even on vacation, she says she can always carve out a few hours to work on it.

Linda’s love of the news business dates back to Menlo-Atherton High School. She learned from a “terrific journalism teacher” and worked on the yearbook staff, then continued taking journalism classes while majoring in history at UCLA. One of her professors got Linda a job interview at the LA Times with “a fabulous crusty old editor” who hired her on the spot for an entry level job on the newsroom’s copy desk. “I guess he thought I could handle it,” Linda says. By assisting the reporters and witnessing their conversations with that old editor, she learned what it meant to be a journalist. “The cool thing about journalism is that I have met so many interesting people,” she says.

After college, Linda stayed in Southern California, eventually leaving the LA Times for Modern Maturity (now called AARP The Magazine). When Chris got a job offer from San Francisco Examiner publisher Will Hearst in 1990, Linda says she jumped at the chance to move back to the Peninsula. “I was happy to be home.” The publisher of the Palo Alto-based Peninsula Times Tribune—a former boss and friend from the LA Times—offered Linda a job heading up the marketing department. It was her first foray into the business side of news, and led to roles with a string of small marketing companies after the struggling newspaper finally folded in 1993.

When InMenlo turned 12 in 2021, the Menlo Park City Council took notice, issuing a proclamation declaring Linda a beloved local institution “as an ever-present and studious chronicler of the community.” It lauded her many roles, including editor, reporter and occasional photographer, and praised her “commitment to providing a reliable, impartial and detailed news source during a period when many communities have experienced the demise of local news sources.” InMenlo is studiously apolitical—not for lack of interest in local politics, Linda says, but because she doesn’t have the resources to cover it properly.

Linda has a tendency to deflect attention from herself by talking warmly about her late husband’s many accomplishments, and equally warmly about her second husband, Dennis Nugent, and the life they’ve built together. Dennis is one of Linda’s many connections from her Menlo Park school days. The two shared mutual friends from elementary school and got to know each other while at Menlo-Atherton. After reconnecting decades later, they proudly display photos of their blended family in their cozy home.

As for what’s next for InMenlo? More of the same, as far as Linda is concerned. She has no plans to retire from this labor of love. “InMenlo evolves along with the people who contribute to it,” Linda says, admitting that “It feels good to give something back to the community.”
Especially a community that she clearly adores.

neighborly news – inmenlo.com

Q&A: Charlotte Reed

The Grammy-nominated ensemble singer from Menlo Park sounds off about her first time at Carnegie Hall, why she doesn’t play soccer with bare feet and the song that made her cry on a plane.

Where do you sing?
I’m a cantor at St. Raymond Catholic Church in Menlo Park and perform with two Bay Area choral ensembles: Peninsula Cantare and the San Francisco Bach Choir.

Did you attend the Grammy Awards?
For “Best Choral Performance” nominees, the artistic director and the composer attend. While I was watching from home, my phone was blowing up with texts and pictures from my fellow ensemble members and folks at the ceremony sharing pictures and memories of our performance.

How do you approach singing solo versus as part of a chorus?
You really have to change the way you listen. In an ensemble, you have to make sure that you blend with the singers around you and move as one unit. When you sing as a soloist, you alone are vocally responsible for the emotion and direction of the piece.

What do you collect?
Vintage sheet music. I treasure the arrangements I have of pop music from the 1940s made famous by Doris Day.

Tell us about your first time at Carnegie Hall.
It was with The Oratorio Society of New York for the world premiere of Paul Moravec’s Sanctuary Road. The performance made me feel like I had finally arrived as a New Yorker and my “commute” from my apartment was a short subway ride to one of the grandest concert halls in the world. It all felt very fabulous and surreal.

Is there a piece of music you could listen to again and again?
The second movement of Tchaikovsky’s Fifth Symphony. The first time I heard the French horn solo, I was on a plane and was so moved that I started sobbing.

Can you share a childhood musical memory?
When I was a little girl, I sang “Edelweiss” from The Sound of Music in front of a live audience for the first time at the local library talent show in my hometown of Darien, Connecticut.

What’s the dumbest way you’ve been hurt?
I was playing a pick-up soccer game in middle school, barefoot, against someone wearing Doc Marten steel-toe boots. Guess who ended up breaking their toe?

What’s your favorite venue for performing?
Madison Square Garden. I performed there several times with Andrea Bocelli during his North America tours and the energy of 20,000 people reacting to your music at once is electrifying!

What age would you choose to be again?
I would be six years old because I loved kindergarten and have so many happy memories. My favorite was going to The Plaza hotel in New York City for tea for my sixth birthday, like Eloise from the Kay Thompson books.

What are you looking forward to this summer?
I’m singing the National Anthem at games for a couple of Bay Area professional sports teams. I’ll have more info on my website, thecharlottereed.com.

Diary of a Dog: Buster

As told to by Margaret Koenig

I’m Buster, a terrier mix of many talents, including (but not limited to) snuggling, frolicking and delighting everyone I meet. With my scruffy good looks, outgoing nature and boundless energy, it’s hard not to fall prey to my charms. Three years ago, I bounded out of the Humane Society Silicon Valley shelter in Milpitas and into the lives of Hilary and Ed—and I haven’t looked back since. My love of cuddling delighted my new family, who happily let me squeeze between them on the sofa when they watch television. As for me, I enjoy their fondness for petting me (you know, you can never get too much of that). But you don’t get a name like Buster just by being affectionate—I have a frisky streak as well. We split our time between Palo Alto and Los Gatos, where I enjoy brisk walks with Ed, playing ‘keep away’ with Hilary and chasing squirrels in the backyard. I haven’t captured any squirrels yet, but I have mastered the art of pilfering biscuits. If I’m presented with a dog treat, I’ll snatch it and dash away so easily that I sometimes suspect people are letting me have them. But be careful, because I won’t just steal your dog biscuits or your spot on the sofa—I’ll also steal your heart.

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.

Landmark: Woodside Community Museum

Words by Margaret Koenig

What better place to put a local history museum than in a historic house? Preservation-minded Woodsiders did just that—but it wasn’t easy. Construction on one-time Pioneer Hotel owner Peter Mathisen’s house in Woodside Town Center was completed one day before the 1906 earthquake struck, according to local lore. For the next 85 years, three generations of his family called it home. In 1992, the town of Woodside bought the old Mathisen farmstead, including the barn, bunkhouse and surrounding land, planning to tear down the structures and install parking spaces. Fast-forward to 1999, when the much-delayed parking project was finally getting underway. Members of the Woodside History Committee pleaded with the Town Council to spare the sturdy old farmhouse, a reminder of Woodside’s humble origins. It’s a deal, the council said, but only if you can raise the hundreds of thousands of dollars the project will cost—and, by next week, draw up a plan for relocating the house from its current site.

Remarkably, the volunteer committee pulled it off. Woodside architects Thalia and Steve Lubin drafted plans for repairing and renovating the Mathisen house, uncovering its original siding and restoring its porch. Woodside contractor William Butler’s firm handled the work and in 2003, the Woodside Community Museum opened its doors with an exhibit on the area’s first inhabitants: the Ohlone. Since then, exhibitions have celebrated everything from the town’s equestrian heritage and great estates to its long history of wine-making. The museum’s newest display honors the 100th anniversary of the Woodside Fire Protection District. Visit on the first and third Saturdays of the month from 1 to 3PM; admission is free. woodsidehistory.org

The Beat on Your Eats: Ramen

Noodle-slurping goodness.

ramen izakaya yugen

Mountain View

Yugen’s authentic, slow-cooked tonkatsu broth really delivers when you’re in the mood for a satisfying bowl of ramen. Before you slurp up the tasty noodles, whet your appetite with small plates like the delicate homemade gyoza, wasabi-marinated raw octopus, succulent braised pork belly stew or a five-spice roasted chicken leg served on a sizzling plate. When the weather’s warm, opt for the outdoor seating and soak in the scene on busy Castro Street. 165 Castro Street. Open daily.

hanabi ramen & curry

Burlingame

Tuck into an ample bowl of short rib or unagi ramen at this friendly hole-in-the-wall across the street from the Caltrain tracks. Hanabi specializes in ramen served in rich, milky-white chicken-based tori paitan broth that will fill your belly and soothe your soul. Start your meal with a side of takoyaki fried octopus, or savor a warm, umami-filled curry that can be served over rice or ramen. For the vegetarian, there’s a Beyond Meat curry and tofu-topped veggie Tan Tan ramen. 723 California Drive. Closed Mondays.

ramen kowa

Palo Alto

If you’re out for an evening stroll along California Avenue, let the glowing paper lanterns of Ramen Kowa lure you inside to a piping hot bowl of broth and noodles. Seeking recommendations? Among its popular items are spicy tonkatsu ramen with minced pork, tender bamboo shoots and a spicy miso base or the traditional shio ramen with pork chashu, half an egg and a comforting chicken broth. This place is also known for curry with katsu or karaage. As for the atmosphere, expect a sleek, casual environment decorated with vertical wooden slats and crimson trim. 445 California Avenue. Open daily.

Dino’s Dream

Words by Johanna Harlow

A man of few words, Dino Tekdemir doesn’t make a big deal out of moving across the world to pursue restaurant work in the Bay Area. He’s matter-of-fact about leaving his family’s farm in the south of Turkey for an unknown place where he didn’t speak the language. “Starting from scratch, it can be challenging,” he says simply of his nine years spent squirreling away savings while working as a dishwasher, busser, server and finally manager in order to afford to open a restaurant of his own. “You learn everything from experience. You learn from the bottom.” He leaves it at that.

But it takes a special kind of tenacity to go from presiding over dirty dishes to a small restaurant empire. This Kurdish self-starter has been behind some of the Bay Area’s most beloved concepts—Anatolian Kitchen, Naschmarkt, Nemea Greek Taverna, Barbayani Greek Taverna and most recently, Portola Bistro—all in a 15-year span.

“I’m not tired!” Dino insists, sharing that he fully intends to create more eateries in the years to come. Where to next? “It all depends where the opportunity comes from,” he replies. “It all depends where Luck comes knocking on your door.”

To see where it all started, pay a visit to Anatolian Kitchen in Palo Alto. Dino’s firstborn might not have a minimalist-chic interior like Portola Bistro or the cool coastal class of Barbayani, but the space is made homey by reclaimed wood and rattan chairs. Enchanting and intimate, the restaurant’s crystal chandeliers glimmer in the low lighting. Table lamps warm the diners’ faces as they lean in for amiable conversation.

The dishes here are less flashy and more traditional, beloved staples ranging from kebabs to künefe, moussaka to muhammara. Dino notes that while Middle Eastern cuisine might be popular on the Peninsula these days, back in 2010, the food here really stood out. “There weren’t too many of those restaurants around,” he notes. Anatolian Kitchen moved from Birch Street to California Avenue in recent years, but it maintains its high standard. “We always keep the consistency. The service, the food, the quality and quantity are always the same,” Dino promises. “We never downgrade.”

Not sure what to order? The contrasting flavors of the appetizers elevate each other so it’s best to try more than just one. Accompany the cooling cacik (a dip of cucumbers, mint and yogurt) with muhammara (a dip of walnuts and bell pepper enhanced by pomegranate molasses). Perhaps add the earthy eggplant boosted by the zip of tomatoes and garlic. As for entrees, there’s a whole range of succulent kebabs, including exquisitely-seasoned kofta (made of ground beef and lamb) and adana chicken. If you saved room for dessert, consider the künefe—shredded filo dough and cheese sprinkled with pistachio and sweetened by honey—crispy on the outside and gooey on the inside.

“I know my vegetables. I know my food,” Dino declares, recalling the cows, chickens and sheep they raised as well as the produce they grew on his family’s farm. “Fresh, fresh, fresh!”

Beyond fantastic food, Dino insists on a “hands-on chef,” one who won’t hide in the kitchen. “He should go out and not be afraid to talk about his food,” Dino declares, stroking the salt and pepper stubble on his chin. “If guests have any questions, the chef’s right there, they can ask the chef.” He found this in the dedicated and driven chef Allen Isik, who has closely partnered with him to bring both Barbayani Greek Taverna and Portola Bistro to life. “He’s amazing—good vision and energy,” Dino says.

Dino has no shortage of drive himself. “If I have energy and time, I’ll do it,” he says. “I won’t say, ‘Oh, I’ll do it the next day. I’ll do it tomorrow.’” This applies not only to work but also to play. “My suitcase is always in the car, ready to go,” he says. “Sometimes I get in the car and go wherever the car takes me.” Most often, that’s to the beaches and pools of Carmel-by-the-Sea.

Despite the occasional get-away, Dino can typically be found on-site, welcoming his guests at the door. “My duty is in front and making sure everybody is good,” he says. “I want to see the same smile as they’re leaving.” He breaks into a grin himself. “They keep coming back.”

Craveable Kebabs – anatoliankitchen.com

First-Class Museum

Words by Johanna Harlow

Silent and still is something SFO Museum is not. At San Francisco International Airport, Terminal 2 is alive with the whir of rolling luggage and the constant murmur and flow of people. Some stop to appreciate a museum display, resting their arms on suitcase handles. Others hitch up their backpack straps and press on to the nearby bookstore or Air Canada lounge. One harried traveler rushes by in a whirlwind of wheels and heels in a desperate bid to make her plane.

“Over 52 million passengers from all over the world travel through annually,” says Nicole Mullen as she halts before San Francisco: City of the World, one of the museum’s many galleries scattered throughout the airport. “Our goal is to do shows that can delight and engage a vast public audience and can be accessible to a lot of people.” Nicole, the curator in charge of exhibitions, strikes a whimsical figure in a floral-print dress and librarian-chic glasses. She wears a lobster broach on her coat and an octopus bracelet clasped around her wrist.

SFO Museum got its start in 1980 as a way to humanize the airport and showcase the rich culture of the Bay Area, Nicole explains. Today, it’s grown to 25 locations throughout SFO with exhibits ranging from popular culture, design and history to technology, ethnography, folk art, natural history and beyond. It also includes photography galleries and the Aviation Museum and Library. “There’s always something new and compelling to work on,” she says.

No plane ticket? No problem. Your passport to learning doesn’t require a boarding pass. A handful of exhibits are located in publicly accessible pre-security areas, while the ones beyond a checkpoint can be accessed through prior arrangement with SFO Museum.

Eclectic Collections

Back at the San Francisco: City of the World exhibit, a couple of travelers pause to check out memorabilia from 1940s Chinatown nightclubs. Nearby, a mother pauses to rummage around in her bag while her little boy runs circles around the display cases in frog-print boots.

“I’m very proud of this show,” says Nicole, explaining that multiple local historical societies banded together to make it happen. Cases in a Golden Gate-red hold a wealth of items. A wool bathing suit from Sutro Baths, a thick section of steel strands from a cable car, an air vent grill from Alcatraz, a 1950s book titled Don’t Call it Frisco—each artifact a glimpse into this city’s big personality. Nicole points out some battered items salvaged from the 1906 earthquake. “That’s a teapot from the rubble,” she says. “Our photographer on staff, that was passed down from his grandmother.”

Besides other museums, Nicole collaborates with private collectors—and it’s one of her favorite parts of the job. Take Brian Coleman, an antiquarian from Seattle who lives in a colorful Queen Anne painted with sunflowers and griffins. “His whole house is bedecked floor to ceiling in the Victorian era. It’s quite spectacular,” Nicole marvels. Among his many loans to the museum: a pair of Victorian beaded slippers for Stepping Out: Shoes in World Cultures and an ornate nut bowl decorated with tiny silver squirrels for Eclectic Taste: Victorian Silver Plate.

For another exhibition, Metallica guitarist Kirk Hammet lent the museum his collection of classic monster memorabilia. His fiendish frenzy of monster magazines, mummy paint-by-numbers, Dracula lunch boxes, Frankenstein figurines and the prop head of the Creature from the Black Lagoon certainly made a splash in Terminal 2.

Occasionally, Nicole has to get creative to win over a more hesitant collector—on one memorable occasion doing so through his penchant for pastries. “I baked him pumpkin bread,” she smiles. “After that we were fast friends.”

The Curator Herself

As Nicole and I set off in the direction of Harvey Milk Terminal 1, she tells me how she ended up here. All around us, travelers pace by with pillows or headphones wrapped around their necks. A girl’s volleyball team, all in bouncy ponytails and leggings, move as one. And a coterie of Emirates flight attendants glide past in immaculate uniforms of crimson and cream.

“Museums are in my blood,” Nicole tells me. “It was something that I kind of lived and breathed.” In Plymouth, Massachusetts, Nicole’s mother worked as a site supervisor on the Mayflower II, a ship gifted to the United States by the English in the 1950s. At seven, little Nicole helped her out as a historic interpreter. “To spend more time with me, she took me to work with her on weekends,” Nicole explains. “I dressed in period attire as a 17th-century English immigrant.” Her role included talking about life aboard the Mayflower in 1620 and playing cat’s cradle with young visitors. By 14, she’d graduated to a paid position in visitor service.

Later, Nicole admits to rebelling against the business she’d known all her life. “When I went to college, I kind of wanted to get away from museums,” she confesses. It didn’t last.

After a year and a half in jobs she didn’t enjoy, Nicole accepted her fate. Museums were where she was meant to be. “I met so many interesting museum people from such an early age and have always been around them,” she explains. “Armed with an undergraduate degree in cultural anthropology, I applied for a job at the Phoebe A. Hearst Museum of Anthropology at UC Berkeley as the education specialist—and the rest is history!”

Nicole landed a position at SFO Museum 15 years ago—and more than 75 curated shows later, she’s going strong.

Past Favorites

One of Nicole’s favorite exhibitions, From Pineapple to Piña: A Philippine Textile Treasure, explored the weaving of pineapple leaf fibers into lacey handkerchiefs, blouses and even shawls in the late 18th and 19th centuries. “These fibers are knotted by hand,” Nicole says in wonderment.

After talking about a show that featured a flurry of leotards from the San Francisco Ballet, Nicole pivots to the time they partnered with the California Academy of Sciences on a natural history exhibit. That show required SFO Museum team to wheel in a number of jarred specimens. “That was pretty wild,” she laughs. “We had a 19th-century giant squid in ethanol, in this antique jar.” They transported it in a van designed to carry hazardous material.

Another tricky task involved bringing in a car for an Art Deco-themed show. “That had to come in at night,” Nicole recalls. “All the engine oil had to be drained. It had to be pushed from the curb … That was quite a feat!”

The Sky’s the Limit

At last, we arrive at our intended destination—Rosie the Riveter: Womanpower in Wartime. “Our program is evolving with the airport,” Nicole tells me. “When they redid Harvey Milk Terminal 1, we gained two new gallery spaces.” This show, orchestrated by Nicole’s fellow curator Daniel Calderon, is a tribute to grit and girl power during World War II. Its cases are stocked with heavy-duty coveralls, rivet guns and welding helmets, plus motivational posters proclaiming slogans like “Women: There’s work to be done and a war to be won” and “Do the job he left behind.” Spirited swing music spills from the speakers.

The walls and ceiling of this space have not been painted your typical “gallery white.” Instead, they’re pitch black. When we step inside, it feels like the gallery has swallowed us up—but in a good way. “People are intrigued by going into this dark gallery space,” describes Nicole of the immersive experience. “They can really step out of the airport for a minute.”

It’s to be expected from an exhibition located in the newly redeveloped terminal. This award-winning concourse is a testament to innovation, featuring rooms for yoga and meditation. It also has a soundproof Sensory Room for neurodivergent travelers with a soothing area stocked with squishy pillows and a mockup of an airplane cabin with two rows of seats for travelers to prepare for the experience of flying.

It goes to show that SFO Museum has evolved as the airport does. Nicole spotlights the (pre-security) Aviation Museum and Library, which opened along with the International Terminal in 2000. Its design replicates the airport’s original 1930s passenger lobby and currently features airline travel posters, Virgin America ephemera and century-old propellers.

Nicole mentions one more recent change. A few years back, the museum’s team of 35 gained a new site to work their behind-the-scenes magic. “We do it all here,” she says. “We have a state-of-the-art storage facility, a conservation lab, we have a wonderful design lab where our designer lays everything out. We have an in-house wood shop and a welding shop.” There’s even a room for mannequin assembly. It’s no wonder SFO Museum is the only airport-located museum accredited by the American Alliance of Museums.

Our tour ends in front of Everyday Elegance in Chinese Ceramics, one of the pre-security exhibit spaces. From one of the cases, a “guardian lion” statue watches steadfastly over TSA. “Whether it is a plastic toy telephone or Chinese jade from the Asian Art Museum, every object is treated as a precious object,” the curator says. “Our registration department handles everything with gloves.”

The guest experience is just as valuable. “We have the ability to reach people who maybe wouldn’t purchase a ticket and go see this particular museum exhibition,” Nicole reflects. “They happen to stumble upon it here and they’re fascinated by it, or something moves them or there’s a nostalgia factor that hits home … It’s very rewarding to reach that type of audience.” Nearby, a family of eight gives a young man a heartfelt sendoff, waving fervently as they stand beside a display of glazed pottery.

find your gate – sfomuseum.org

The Beat on Your Eats: Indian Restaurants

Words by Johanna Harlow

Curry over to these incredible Indian restaurants.

broadway masala

Redwood City

Living up to its name, Broadway Masala is a real showstopper. For the opening act, try the avocado bhel, a textured tower of spiced potato, tamarind-glazed puffed rice and fresh avocado that tumbles satisfyingly when you dig in with your fork. As for entrees, it’s hard to go wrong with the restaurant’s medley of flavors from the biriyani, an aromatic rice dish, to nalli nihari, tender lamb shank bathed in a rich and earthy sauce. It also offers some of the tenderest chicken you’re likely to encounter, so pick something with poultry. We recommend the succulent lahsooni chicken tikka, elegantly spiced and bursting with umami. Finish with a fusion cheesecake incorporating pockets of gulab jamun (fried dough) and a tart berry jam. 2397 Broadway. Open daily.

tilak indian and nepalese cuisine

Menlo Park

An unassuming gem tucked into downtown Menlo Park, Tilak is the real deal, offering guests large portions and demonstrating a true mastery of spices. (A word to the wise: if you ask for “medium,” expect to sweat a little bit.) If you can take the heat, order the bright red vindaloo, a delightfully complex curry with your choice of chicken or lamb. If you’re seeking something comfortingly familiar, you’ll appreciate the butter chicken in a classically creamy tomato-based sauce. Venture over to the Nepalese side of the menu for juicy momo dumplings. Enjoy an after-dinner stroll along Santa Cruz Avenue, where you can grab a coffee at Cafe Borrone and peruse the book selection at Kepler’s—or swing by Penzeys Spices to stock up on cumin, cloves and cardamom to cook up something tasty back home. 683 Santa Cruz Avenue. Open daily.

namaste indian cuisine

Palo Alto

Namaste Indian Cuisine prides itself on giving traditional dishes contemporary twists. According to the restaurant, “Each dish is a page in our book, each ingredient, a carefully chosen word, coming together to tell a story that’s both old and new.” Meat-eaters can choose from plenty of kebabs and curries to satisfy, but vegans aren’t treated as an afterthought here. Diners rave about the eggplant with roasted peanuts and curry leaves, and oyster mushrooms with spices, both cloaked in a rich coconut milk. Another meatless specialty is the gobi manchurian (crisped cauliflower with onion and bell pepper tossed in a spicy sauce). 447 California Avenue. Open daily.

Behind the Bars

Words by Johanna Harlow

“Let it melt a little bit,” urges Michael Sigmon, owner of Minée Chocolate, as I bite into a bar. Resisting the instinct to chew and swallow, I savor it. “See how that’s really smooth and it just finishes really clean?” the Menlo Park resident says of his original 75% bean-to-bar dark chocolate, a formula that took three years to perfect. “That’s because of the balance and how long I grind it … It doesn’t coat with hard tannin in the back of your throat like a normal dark chocolate would. You want that lush finish, but you want it to disappear.”

Before me, Michael has dealt out a set of chocolate bars. The illustrations on their packaging and colored foils remind me of trading cards, only tastier. He proffers a piece of Magick, his darkest bar at 80%. “I roasted a little darker to get the richness out of it, which is why it’s nuttier,” he explains. On we forge to the 60% dark Crescendo. “You get more of the vanilla in that.”

Despite using the same three organic ingredients in those three bars—cacao beans, cacao butter and vanilla-infused sugar—each one is completely distinct from the next. What unites them is that velvety mouthfeel. “I wanted to create this texture that would give you this super silky feeling,” he says, chalking it up to the lengthy stone-grinding process. “Some people do two to three days—but I feel like there’s this extra magic that occurs on the fifth day.” He compares it to making a satisfying stew. “There’s still a sense of the flavors meeting and mingling” at the beginning, he explains. “The ingredients, they’re still finding themselves.”

This choice of metaphors makes more sense given Michael’s culinary background. Not only was he a chef at Mendocino Café and Theo’s Restaurant in Soquel, but he co-owned the Windmill Café in Santa Cruz and served as a personal chef for professional athletes and politicians (but he’s not naming any names). The care and consideration he brings to all things culinary is evident. “If you’re gonna make something, you actually have to learn where it starts. Not even just its origins, but the people, the philosophy behind it,” Michael asserts. “Anybody can take a red snapper and wrap it in a banana leaf and say, ‘Hey, there’s a Chilean bass,’ right? But what’s the essence of the flavor behind it? And why would they do that? That’s what led me into chocolate making.”

Michael co-founded Minée Chocolate with Renée Fadiman who consults and acts as co-art director. Partners in life as well as business, their combined names comprise the company’s moniker. “Without Renée, it would just be meh,” Michael jokes. On a more serious note, “She’s the inspiration behind it … She’s the one who said, ‘Hey, keep going.’” And how’d these sweethearts meet? “We swiped right,” Michael says with a twinkle.

Michael makes his tantalizing treats in a space carefully converted to his specifications. “I’ve designed lots of kitchens,” he says. “So, it was really easy for me to stainless-steel a place out.” He buys his beans from an organic co-op in Ecuador. “Tropical fruit overtones were really what I was looking for,” he shares. “It needed to be aromatic and grounded.”

But before you even taste the chocolate, feast your eyes on Minée’s illustrated labels. The images are a combination of Michael’s two favorite art styles: art nouveau and anime. Michael says he’s been captivated with the former ever since seeing an exhibit on this turn-of-the-century style at the Legion of Honor Museum. “It won my heart in ways that I can’t even explain,” he reflects. “It’s timeless.” To him, anime is the contemporary equivalent. “I feel like that’s the modern version in its way. Art has to keep moving.”

The labels represent the women in his life. The milk chocolate bar is an homage to his mom Marsha, while the decaf coffee beans (another product he roasts and grinds) are dedicated to his grandmother Dot, the first person who introduced him to the beverage. “We’d sit on the porch in the mornings and just watch the world go by. I still remember that time with her as some of the best moments of my life,” Michael writes on the side of the bag. “We found a decaf that, when roasted dark, is full-bodied and robust. Just the way she liked it.” He pauses in recollection, a smile tugging at the corner of his mouth. “Anything you can do to have them with you for an extra minute when they’re gone—do it.”

Despite starting only a few years ago, Michael has already met with marked success, recently winning silver and bronze for two of his bars at TasteTV’s San Francisco International Chocolate Salon. Minée has also found its way onto the shelves of Sigona’s Farmers Markets in Palo Alto and Redwood City, the Willows Market in Menlo Park and Vino Locale in Palo Alto. Michael’s response to the accolades? He shrugs. “Cool. I’m gonna make some more chocolate now.”

A man of his word, Michael is releasing three new bars in 2025, including a “dark white chocolate” with maple and coconut sugar. “This one took me a little bit to figure out,” he admits.

Despite the successes, Michael wants to keep things grounded. “I’m not saying mine’s the best,” he insists. “If you ate a Snickers or Twix, and that was your bar when you were a kid … it’s gonna be the best chocolate you’ve ever had.” Who is he to compete with childhood nostalgia? But one thing’s for certain: it’s been a pretty sweet journey. “This is the life I choose,” Michael says. “And I choose it every day.”

Spill the Beans – teamminee.com

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