Charcuterie Chef

words by Silas Valentino

Walk past the kitchen of Pausa Bar & Cookery, go inside the walk-in freezer, get behind a few beer kegs that stand in as guards and you’re led to the door of a concealed room where Chef de Cuisine and Butcher Dan Mussulman uses measurements of years to prepare his finest meat cuts.

His dry cure room is a slim closet that’s so secluded that some longtime employees might not be aware of its existence. It can just barely hold the knee-high dehumidifier and a couple of green racks used to hang salumi (Italian cold cuts), but the privacy and constant 55-degrees Fahrenheit make this the ideal environment for curing meats. Especially those with a recipe that demands a considerable amount of time.

The glistening example in this kitchen is the mangalitsa prosciutto, pork with an extremely high fat content that, when allowed to cure for years, will produce complex flavors that justify the patience needed for this time-hog.

Suspended on the front-facing wall like a trophy is the leg of a mangalitsa pork destined to be sliced into some of the sweetest, most savory prosciutto available on the Peninsula. It’s the current star on Dan’s charcuterie menu, an item he began preparing around the same time that the San Mateo trattoria opened in December 2016. Two years later and it’s finally ready to eat.

“I had a game plan and I wanted to get going,” he says. “The initial curing took 40 days to let the salt penetrate the meat. After that, it hung under refrigeration for two weeks. Then it went into the dry room at 55 degrees and the two-year process began. I told everyone that during Christmas 2018 it would be ready.”

The customers were ready, too. And the response has been worth the timely commitment. Some Italian diners have told Dan it’s the best prosciutto they’ve ever had, praising its rich, creamy taste and deep red coloring. Its success further enhances the reputation of the charcuterie menu Dan has developed over the last two years for Pausa and it serves as yet another conquest for this chef as he continues to master the elements of the kitchen.

Charcuterie was always meant to be a big part of Pausa when co-owners Andrea Giuliani and Steven Ugur envisioned the restaurant. It even seems to extend to the red iron drapery art that’s hung off the side wall of the restaurant, calling to mind meat that is suspended in a butcher’s shop.

The charcuterie menu includes up to 14 options with various styles of prosciutto and salumi plus a black-peppered mortadella and a coriander-infused lonza. Both Prosciutto di Parma and Prosciutto di San Daniele are sourced directly from Italy.

When Dan prepares a butcher’s board, comprised of three or five salumi, he chooses the meats as an artist would their paints. He slices with casual precision, delicately spreads them onto a hand-made plate sourced from MMclay in San Francisco and finishes by adding a cunza spread (a speciality of the Modena province), mustard and a couple of tigella bread pieces that were made with rendered pork fat. The finished charcuterie, with all its glisten, almost justifies the outré trend of photography food for social media.

Dan says that he prefers a balance in his charcuterie boards. After all, there are many ways to skin a pig and he’s inspired by the variety.

“Do I want five different flavors of salumi on a charcuterie board? No, I love salumi but it’s nice to have one kind of dry, ground sausage but also something dried that’s a whole muscle, like a prosciutto or coppa, which comes from the pork shoulder. And something that’s unique, like the mortadella, where the meat and protein are whipped together,” he says.

Pausa has become one of a few Californian restaurants to become state-certified to make charcuterie in-house. The certification was extensive, Dan says, requiring frequent inspections, water tests and the approval of each recipe, which the State defines as “formulations.” All of Dan’s meats are tagged and logged to ensure accountability and he maintains a record of every piece of salumi he’s ever served.

This charcuterie menu is the latest accomplishment as Dan has gradually grown as a cook, chef and now butcher. He was first turned onto food through his grandmother Dorla in his hometown of San Luis Obispo. Dan’s earliest memories around the joys of cooking were working by her side in the kitchen. Her home-styled recipes would eventually serve as a key inspiration.

“When I first got out of the house at 18 years old, I’d call her up and get recipes so I could make pot roast for my roommates,” he says. “I was working at Burger King and didn’t really have a direction in life at that point. But recreating grandma’s food was my first, ‘Hey, this is the way to go.’”

In 2007, Dan began working at Salt House in San Francisco, starting as a line cook before become the morning sous chef. He later relocated to Bar Agricole, where he focused on his development as a butcher.

“Sous chefs don’t butcher,” he says. “I had done everything but I couldn’t cut a fish. It was embarrassing to me; how can I be a chef if I can’t cut my own fish?”

He helped open Bar Agricole’s sister restaurant Trou Normand in 2016, where he continued to advance in butchery (“I learned how to cut a fish—finally!”) and then added pig, lamb, cow and duck to his cleaver catalog. The addition of various meats allowed him to experiment and develop charcuteries at Trou Normand. Pausa’s Andrea and Steve were initially looking for a butcher and salumi maker but Dan was interested in assuming a larger role in the kitchen.

“This was the latest stage in my development as a chef in general. How can I expand my skill set?” he says. “I never wanted to just be a butcher or salumiere. My title here is Chef de Cuisine and I get to have a heavy control over everything on the menu.”

A good approach when devising charcuteries is less is more. Dan recommends refraining from adding outside flavors that might distract from the meat. After two years of curing, why strip away any of that hard-earned flavor?

“Prosciutto has so many delicate and nuanced flavors, it almost breaks my heart to see people put anything on it,” he says, referencing a time he once saw someone request balsamic vinegar for the aged meat. “It’s not a spicy Italian sandwich from Safeway; you really want to enjoy it for what it is. Why mask it with other, small flavors?”

Dan says crafting charcuterie is a true labor of love. He’s not surprised by the rise in charcuterie popularity in recent years—which may have allowed his butchery the chance to take a lead at Pausa.

“Possibly, because of the trend, I was given this opportunity,” he says, before breaking into a wry smile. “Or it’s becoming more trendy because I’m doing it.”

we got the meats

223 East 4th Avenue

San Mateo

650.375.0818

pausasanmateo.com

Fitness: Smart Moves

Words by Sheri Baer

As a self-described former champion cardio junkie and calorie counter, Erin Paruszewski grew up embracing the beliefs that “more is more” when it comes to exercise and “less is more” when it comes to food. That translated into being a three-sport athlete as a high school student in upstate New York and charging hard through a steady stream of marathons, triathlons and century bike rides in her 20s. Coming of age in what she calls the “fat-free era,” Erin fueled herself with a processed “fat out, sugar in and lots of chemicals” diet. “When people saw me from the outside, they’d think ‘She’s in good shape,’” Erin reflects, “but things started coming off the rails on the inside.”

Along with personal records and race medals, Erin piled up injuries: an ACL tear, shin splints, plantar fasciitis and shoulder and hip pain.  Meanwhile, her food choices resulted in her being doubled over with debilitating stomach cramps. “I was falling apart,” she says. “I was only in my early 20s at the time and I felt terrible.”

After graduating from Georgetown University, Erin moved to San Francisco for a job in investment banking, working on Sand Hill Road in Menlo Park, before transitioning into product development for a healthcare company. Outside of work, Erin got pulled into teaching fitness classes—ranging from barre to cycling—which launched her on a transformative journey. “I started realizing that if I changed the way I ate and the way I move, I would just feel better,” she says.

Erin went on to found Alkalign, a boutique fitness movement with local studios in Menlo Park and Los Altos and two franchises in Southern California and Michigan. Today, Erin defines herself as a “functional fitness guru” and we stopped by Alkalign to learn more about her mission.

What drove your decision to exit corporate life and open your own business?

I was completely unfulfilled working in corporate America. On paper I was helping people, but I felt like a cog in the wheel. I realized that teaching classes at 6AM before work or 7PM on the way home was the best part of my day. I knew it was time to harness my passion and turn it into a profession. My dad is an entrepreneur and I inherited my entrepreneurial spirit from him. I was very newly married at the time and I told my husband, ‘I’d like to open a studio,” and he said, ‘You’re absolutely crazy!’ Through a lot of conversations, we decided it was important for me to do something I loved as well as something that would give me the flexibility to raise a family. I opened the Menlo Park studio in March 2009 and the Los Altos studio in January 2010. We opened as The Dailey Method because that’s what I knew at the time.

How did the transition to your own unique fitness program come about?

I loved owning studios and connecting with individuals in the community, but something was missing. There was a lot that I loved about a traditional barre class but there was a lot that wasn’t resonating with me. Through significant soul searching and coaching I came to the realization that I can, A. Do this on my own, and B. Do it in a way that better represents my preventative and long-term approach to health and wellness. I wanted to offer more to our clients, and I knew fitness was only one piece of the puzzle. Clients would say, ‘I’ve been coming here five days a week for five years and I still have x, y & z issues.’ I’d say, ‘This is 4% of your day. What else is going on?’ I wanted to dig into nutrition and other lifestyle choices. Movement. Sleep. Stress management. I wanted to offer something that was more holistic and something that would start from the inside out. I wanted it to be more than a workout—I wanted to inspire a lifestyle that was sustainable, effective and safe. I decided at the end of January 2015 that I was going to pivot and Alkalign opened seven weeks later.

What is functional fitness and how do you incorporate it into your classes at Alkalign?

Functional fitness is all the things you need to be able to do so you can move better in life. There are seven specific functional movements: squatting, lunging, hinging, pushing, pulling, rotating and walking. You can break down pretty much any movement you do in a day to those seven things. Some of them are really obvious, like squatting to sit down or reaching to the back seat to give your kid a snack. We’ve developed our classes so that we practice all these movements in different ways so you’re getting a whole body workout in every class. It’s a blend of strength, cardio and mobility and incorporates elements of barre, yoga, Pilates and physical therapy, which is both restorative and rehabilitative.

What is the mindset you’re trying to change at Alkalign?

We are conditioned by marketing and our environment to believe that more is more and harder is better. We want to re-educate people on the fact that it doesn’t have to hurt to work. We have this belief that if I’m not burning this many calories or sweating profusely or if every bone in my body doesn’t hurt, I haven’t done what I need to do. It’s okay to be sore, it’s okay to awaken muscles, but you don’t have to feel like you’ve been run over by a truck after every workout. The great thing about Alkalign is that it’s good for you now and it’s good for you later. It’s a deposit in your health bank instead of a withdrawal. Our goal is to be able to share this philosophy and expand this movement beyond the Bay Area and to help more people feel better.

If you had to pick a top fitness tip what would it be?

Rolling! In the last 10 years, I haven’t had any pain, especially since we introduced a myofascial release class called ‘Recharge.’ It’s like self-massage. Everybody knows that you need strength and cardio but the thing that’s really missing for overall health is mobility. Mobility is the foundation for everything. You can’t build strength or improve flexibility without it. Our bodies are comprised of muscles, tendons and ligaments as well as a soft tissue webbing called fascia that connects everything. Knots and adhesions form and act like little roadblocks that eventually lead to immobility and immobility leads to pain. When you consistently roll, it basically acts like WD-40 for your body. It keeps things sliding and gliding. When things are moving the way they’re supposed to, you perform better, avoid injuries and can enjoy pain- free living.

How much do classes cost?

We have two new client specials—three classes for $45 and 30 days unlimited for $99. After that, there is an option to either purchase a class package or a membership. A lot of people also enjoy other activities—cycling, tennis, golf, etc. Alkalign gives them the foundation and conditioning they need to do all of that better.

  Find out more at alkalignstudios.com

Back a Yard

words by Silas Valentino

Tucked away alongside Willow Road about a block from Highway 101 in Menlo Park is a miniature, L-shaped strip mall you wouldn’t naturally associate with mouthwatering cuisine. But blink and you might miss the compact restaurant adjacent a laundromat that has an ambiance and a deep-flavored menu plucked straight from Jamaica.

If beloved Los Angelino food critic Jonathan Gold, a champion of strip-mall eateries who passed away in 2018, had ever found himself on the Peninsula, Back A Yard Caribbean Grill would likely have earned his praise.

Outside are a few plastic chairs and tables scattered under tree shade and the building’s ocean blue awning resembles a wave crashing onto the plantain green façade. The atmosphere inside pays homage to a beachside grill with a counter made of corrugated metal and wall paintings depicting Jamaican life framed in bamboo. A small sign under the cash register requests patience since the food is made from scratch and reminds customers to “Enjoy the Yard Vibe!”

On a recent afternoon, a line continues to form even though it’s a few hours past the traditional lunch rush. Some customers wear ties, others are in shorts and one person complements the Yard vibe with a Panama hat. They all flock here for the bona fide grub, often peppered with curry to deliver a refreshing spice kick that doesn’t activate the tear ducts.

The chalkboard menu promises genuine Caribbean fare: fried plantains, coconut-infused rice and beans, mango passion fruit juice and sweet potato pudding. Various meats—chicken, pork, lamb, goat, salmon and beef oxtails—anchor the entrees prepared either barbecued or jerk. The entire farm is represented (and combinations are available for the indecisive).

Only a native could accurately conceive this scrumptious Jamaican spread and that chef de cuisine is Chef Robert Simpson. The San Jose resident first came to the Bay Area when he was in his early twenties on a food-focused cultural exchange. While he was in San Francisco one Saturday morning, he stopped by the Ferry Plaza Farmers Market where he was stunned by the sheer quantity and possibilities of all the offerings.

“I went there from 10AM until it closed at 5PM,” he recalls with nostalgia.“In Jamaica, you have one tomato—no one has five different tomatoes! I still show pictures of that trip to my sons. I realized that if you enter this craft, you always want to be learning something new.”

Brawny and genial (on his LinkedIn page he writes, “Being hospitable is the most sincere gesture one can offer.”), Robert captains his kitchen with calculation. He expects followed directions, not head bows, from his staff, and he strives to encourage them with concise, specific orders. Recently, as he was manning the fire to prepare the curry shrimp special, his sous chef and line cook stood nearby, ready for his guidance.

“Take your time; I need curry, jalapeno and thyme. And four of the best plantain slices you have,” he directs, returning to the grill to flip the shrimp. By the time he’s ready with the shrimp, the plate is prepared with two rice and bean balls and four neatly sliced fried plantains. “Good good, that’s nice,” he tells his crew as he places the finished plate up on the window counter for pick-up.

“If you do it right, by taking care of both the customers and staff, things will work,” Robert later says. “I’ve had some great chefs but I’ve also had ones who didn’t know how to mentor. For me, it’s about getting better at listening. You listen to what they want. I’ve watched former chefs grow into executive chefs and the best thank you is, ‘Chef, I’m just like you.’”

Menlo Park was Back A Yard’s first location and is designed as a fast-casual eatery with a focus on takeout and limited seating. It opened in October 2005 and Robert has since established three satellite locations in San Jose. The most recent, which opened off North 13th Street, debuted last year. He even had enough stamina to roll out the full-service restaurant Coconuts Caribbean Restaurant and Bar in Palo Alto in 2008.

Although it’s the smallest in terms of size, Menlo Park continues to be the flagship location. Robert uses its tight quarters to invite his chefs from the other locations to come in and experiment without worrying about the other aspects of running a bigger restaurant.

“Part of growing is that you don’t lose what you are,” he says. “With Menlo Park, as much as it’s slated for renovation, I want to make sure it doesn’t lose its appeal.”

Robert runs a tight, reliable ship and part of Back A Yard’s attraction is the gravitas he’s established with the business. He relays how a customer was surprised by the availability of even the most obscure items on the menu—even though the restaurant had just opened for the day.

“A Jamaican guy came in once at 11:20AM and asked if the oxtail was ready,” Robert recalls. “He was shocked when I told him yes; he said New York Jamaican restaurants don’t have oxtail ready right when they open. I think people have seen the seriousness of what we were doing.”

Much of the menu can be traced back to Jamaica, but to allow for a fast-paced kitchen in demand, Robert took a few liberties for amending recipes, particularly with the essential coconut rice and beans.

In traditional Jamaican cuisine, you’d cook rice on a stovetop while routinely stirring but Robert needed to produce large quantities that required less attention. He’s a fan of Michael Ruhlman’s book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking (“It’s one of the greatest books ever written,” he says.), so he calculated the exact amount of water, rice and time to instead bake in the oven. The result is a luscious, gooey adaptation and one of his Jamaican cooks even joked that Robert deserved a Nobel Prize for his creation.

During those few precious hours between lunch and dinner, Robert slides out of the kitchen to embrace the afternoon air. A departing customer recognizes his white double-breasted chef’s jacket and sings praises of the meal. Robert’s teenage son Julian, the youngest of three who’s been working here since he was old enough hold a mop, is nearby clearing tables. The sycamore tree that presides over the restaurant rustles in the breeze and the calm aura feels like an unworried afternoon on some faraway island.

The naming of Back A Yard was Robert’s way of paying tribute to his homeland. The phrase is slang, simply translated as the way things are done back home.

“When you get off the plane in Jamaica, as soon as you step off, you’re in the tropical climate. It’s the feeling, the air. That’s what I wanted it to feel like. I wanted this to be like how it is back home,” he says, pausing to really consider the differences between here and there. He begins to laugh, “Except we really do have the oxtail on time.”

flavor getaway

1189 Willow Road

Menlo Park

650.323.4244

backayard.net

Mountain Biking: Wild Rides

Mountain bike enthusiasts will tell you the sport got its start in the switchbacks and grinders of Marin County’s Mount Tamalpais, but the Peninsula’s trails also see plenty of knobby tire action. And while the stereotypical image of a rider might be a thrill-seeking 20-something adrenaline junkie, mountain biking actually attracts a much wider audience and broader demographic. “There’s really no type of person who is a mountain biker. It’s across the board,” says Chris Atkinson, sales manager at Palo Alto Bicycles.

“Given the variety of trails we have, it’s a low enough impact sport that people of all ages can participate at whatever level they’re into.”

As a passionate cyclist, Chris personally owns seven bikes—from sleek road bikes to a beach cruiser—but he says mountain biking delivers an entirely immersive experience: “It’s a direct connection with nature. You’re more secluded from other people. It’s more technically challenging because of the terrain and it uses more than your leg muscles. You have to use your body weight, your arms, side-to-side balance muscles and hand-eye coordination, so it’s much more engaging.”

Even for veteran road cyclists, the idea of going off-road can be daunting. Ben Jones, general manager of Cognition Cyclery in San Mateo and Mountain View, acknowledges that mountain biking carries a fear and intimidation factor—but says it’s undeserved. “I think it’s stigmatized a little but it’s just riding a bike. It’s about fun and having a good time. Above and beyond road biking, mountain biking is 100% about just having fun.”

If the idea is more tempting than terrorizing, there are plenty of local resources to help get you started. And thankfully, when it comes to gear, you don’t have to go “all in” to find out if you like it. Cognition Cyclery is just one of several Peninsula bike shops that offers a mountain bike demo program. For $85, you can get fitted and try out a full-suspension bike for 24 hours, with rental fees applied toward a purchase. Add in a helmet, bicycle gloves, sunglasses and optional padding, and you’re ready to go. The next tip: Be smart and don’t go it alone.

“Go into your local bike shop and ask them to connect you into the mountain biking community,” Ben suggests. “When you’re getting started, it’s so much easier to go with a friend or a group or some kind of coach—so you can get on the right level of trail and know what to do.” Chris concurs: “Getting some advice from an expert is going to help you avoid some of the frustration and possible pitfalls. There are plenty of local bike groups and online meetups where you can ride with other people of your skill level.”

Being smart and planning ahead are clearly encouraged here. No adventure sport is risk-free and mountain biking can deliver its share of knocks. “Even if you slide out and get a bruise, that’s no different from skiing. It’s a little more contact-involved,” Ben says. “I wouldn’t say it’s easy but it’s as hard as you want to make it.”

That’s where trail selection comes in—from more casual beginner rides to the most technically challenging—the Peninsula has options for every kind of rider. “For some people, it’s 100% adrenaline; it’s the rush you get. For others, it’s just about getting closer to nature, an escape from being around people all the time,” explains Ben. “If you’re willing to drive 15 to 30 minutes, you can have a great time on almost any kind of mountain bike trail. We’re extremely lucky to have that at our fingertips.”

Mountain bike enthusiasts also credit online resources for making the sport even more accessible. For example, REI Co-op’s MTBProject.com offers a crowd-sourced guide that includes Bay Area trails and extends across the U.S. and around the globe. But that wasn’t always the case. When software engineer Ergin Guney caught the mountain biking bug back in 2005, he couldn’t find any local sites offering a sufficient level of quality detail and insights.

As a result of his “geeky disposition,” Ergin found himself carefully documenting his explorations—including GPS data and corresponding photos—with the idea of creating “the kind of website that I originally would have liked to use myself.” Initially listing 75 local trails, Ergin launched Bayarearides.com in 2010 and today the site captures over 180 Bay Area options (including suggested parking) with nearly 30 just on the Peninsula. Bayarearides.com is now considered one of the top regional cycling websites in the country, and Ergin still rides every weekend to keep the content fresh.

Whether you’re just a novice or a mountain biking wheelie pro, here’s a sampling of excerpts from Ergin Guney’s favorite Peninsula rides:

Arastradero

7 miles 1,350’ climb 3.5 hours

A small city park with a reasonable selection of singletrack and fire roads that would be a good place for a beginner due to having no big climbs as well as a “quickie” option for an experienced rider.

Pearson-Arastradero Preserve is one of those city-run, small open space preserves that are much more generous in their proportion of bike-legal singletrack (a narrow trail ridden single file) in the trail network than many preserves that are much larger in size. All trails in this park are open to mountain bikes. That earns my respect! There are no long climbs at Arastradero. So, it could qualify as a good place to bring a beginner mountain bike rider, especially if you want to include some singletrack in the mix. That doesn’t mean that you won’t have to pay attention to your route choice, though. While the total amount of climbing is not significant, some short sections (mostly on fire roads) are pretty seriously steep and may present some unnecessary challenge to an out-of-shape new rider. Still, those can always be walked by beginners. Even for experienced riders, there’s quite a bit of fun to be had here.

Russian Ridge

8.5 miles 1,700’ climb 2 hours

A short and relatively easy ride that rewards with some fun singletrack and a big dose of scenery.

This is not a big park, but it’s got a lot to offer for its size. Some of the singletrack in this park offers beautiful views both to the east and to the west, owing to the position of the park on the spine of the Santa Cruz Mountains. In addition, there are three other neighboring open space preserves around Russian Ridge with mountain biking opportunities in each (Monte Bello, Coal Creek and Skyline Ridge). So, it’s entirely possible to string together your own “mini epic” ride, threading through two or more of these. The trail you take from the parking lot leads to a fire road that quickly brings you to some of the highest elevations in the park. Before diving back into singletrack, pay a visit to the top of Borel Hill. This unassuming knoll has the distinction of being the highest spot in San Mateo County.

Water Dog

7 miles 1,450’ climb 2.5 hours

A small city park with an out-of-proportion amount of fun, technical switchback.

Water Dog Lake Park in Belmont is a rarity: An urban park that provides a high amount of surprisingly fun singletrack trails for mountain bikers. On top of that, many trails at Water Dog are actually challenging enough to satisfy intermediate and advanced riders as well. (Another surprise!) And, while the total trail lengths don’t exactly add up to an epic amount, if you don’t mind a few repeated loops and traversing the same trails in opposite directions here and there, you can string together rides of very satisfying scale in this little “neighborhood park.” Canyon Creek Trail, which is a technical singletrack climb, is one of my favorite trails in the park—its steepness and technical difficulty is enough to be a juicy challenge for me without being beyond my ability. It’s a very picturesque one, too; you weave around rock gardens and edge along the water’s path while, most of the time, you’re under a low canopy of small trees and chaparral.

Skeggs Point

9.5 miles  2,100’ climb 3 hours

I’m pretty sure there’s no better mountain biking in the Bay Area.

Skeggs Point (El Corte de Madera Creek Open Space Preserve) is one of the top candidates for the “best mountain biking location” award in the Bay Area and might just be my personal number one. The park covers a decent-sized area and features lots of trails, many of them first-class singletrack. These trails also range over a decent spectrum of skill levels. The terrain of the entire park is rugged, hilly and under forest cover (with the exception of a couple of small patches of chaparral). The park used to be utilized as a motocross playground for some time before the 1990s. Even before (and during) that, it was a logging area. You’ll notice this in the names of numerous trails here. Many fire roads in the park are old logging roads. For the same reason, all of the redwood trees you see in the park are second-growth trees (with at least one notable old-growth exception, marked on the park map). Almost all rides at Skeggs are of the “have your fun first while descending, then pay the price while climbing” kind. Not my favorite… But the quality of the trails in the park more than makes up for it, believe me.

WHAT TO BRING

Water

Food

Spare tubes

Tools

Helmet

Sunscreen

Sunglasses

WHAT TO AVOID

Riding alone

Not bringing enough food/water

Tackling new trails unprepared

Going off-trail

Not knowing trail right-of-ways

Burlingame’s Slice of Italy

How do you bring an authentic taste of Naples to the Peninsula? According to the partners of Centro Pizza in Burlingame, it starts with the man crafting the pies, ends with the perfect oven, and oh—don’t forget the dough!

“The dough is the star of this pizza and I think that’s what separates the Neapolitan pizza from ‘pizza,’” says co-owner John Scarcella. “What most folks are used to here is that the dough is the delivery system for toppings. The Neapolitan pizza is the complete opposite—the dough is where the flavor is and the toppings are the accent.”

That’s why Centro (pronounced ‘Chentro’ in Italian) does not do delivery or crispy crust—they just can’t guarantee the quality of their delectable chewy, charred dough in transit. Centro’s pizza must be eaten fresh from the 5,500-pound oven they had custom-made in Naples and then hauled through their front window on Broadway Avenue by forklift. Why? Because that’s how they do it in Italy.

Fortunately, a visit to Centro—whether you eat in or take out—is a lot easier than a flight to Naples and still delivers an authentic experience. Their Margherita, Salsiccia (sausage) and Prosciutto pizzas are most popular with the Nutella pie coming in as a favorite dessert. And ssh—don’t tell anyone—but you can ask for pepperoni. It’s just not on the menu because it’s not a traditional Italian topping.

If you’re curious about the imported tomatoes and flour, which are traditional Italian ingredients, ask certified master pizzaiolo Francesco Amoroso, who handcrafts about 150 to 200 pies per day at Centro. Francesco grew up in Italy, started making pizzas at age six and trained in Naples to follow in the footsteps of his late father and principal instructor, Michele Amoroso. As for the most authentic ingredient here? It’s Francesco himself: his wide smile and friendly Italian banter as he pivots around the open kitchen are part of the draw.

Cameron Scarcella, John’s son and co-owner along with third partner Elio D’urza, says 80% of their business comes from locals, many of whom live walking distance from the restaurant and are now counted as friends; they come for the pizza, the personalities, the Centro Chopped Salad and Prosciutto con Buratta and to linger over the rotating micro tap beer and wine list. Centro offers quartinos of wine, ¼-liter, for just $10 and pints of beer for $6. Another community favorite: Centro serves food and drinks on Fridays and Saturdays until midnight, with a plan to sell single slices coming soon.

Located in the old Broadway Hardware space, Centro’s modern interior, local clientele and late-night hours make it feel more like a hip spot in San Francisco than a joint in the ‘burbs, which is all by design. “A lot of people thank us for not just throwing up a spot, that we spent time making it look and feel like they’re in the City,” John says. Their designer managed to combine industrial chic, giant black and white photographs of hand-kneaded dough and even some hardware kitsch: the original Broadway Hardware sign is on display inside the restaurant.

On a typical day at Centro, diners are greeted by Cameron, who grew up in Burlingame and attended Our Lady of Angels. After graduating from the University of Arizona with a finance degree, he returned home to a business proposition from his father: How about helping us open an authentic Neapolitan pizza place on Broadway? John and Elio were already partners in Sapore Italiano restaurant on Burlingame Avenue, and they’d been on the lookout for a good spot in Burlingame for a pizza venture.

Sapore, like Centro, is a local hangout. Open since 2002, they say generations of families have come to eat, drink and gather ‘piazza style’ at Sapore. The three partners all have roots in Calabria, the ‘toe’ of Italy, and also on the Peninsula—in addition to working in Burlingame, they live there as well. That’s what inspires their “local first” attitude. “You have to take care of your local clientele, they come first. And that’s why we have so many regulars in both places,” John says. “Some eat with us five nights a week. Really. And if they’re not eating, they’ll stop by for a drink on the way home or on their way home from dinner someplace else.”

“Our thought was to do traditional Neapolitan pizza on Broadway because God knows Burlingame Avenue has enough pizza, and we wanted to be a part of revitalizing Broadway. Some people say yeah, but you’re not far away, what’s the difference,” John recounts. “What is the difference? Ask the people around here, there is a difference. I think people like to support local businesses and if they have a choice, they would support a local business over a national chain. So I just think that’s natural in this area, but I also think it’s a trend everywhere.”

John sees an increasing opportunity for local businesses to lure back customers who would normally equate a night out with San Francisco. “Before, everybody used to go to the City but the traffic is horrendous, parking is terrible and it’s expensive,” he says. “Now I think people want to support their community, and that’s why you see the growth of these little downtowns up and down the Peninsula that 10 years ago didn’t exist.”

What’s Centro’s plan for competing with the chains on Burlingame Avenue and even the allure of San Francisco? Centro’s three partners are banking on two winning ingredients that came all the way from Naples: the oven and the pizza maker.

straight from the oven

1326 Broadway • Burlingame

broadwaycentro.com

Unexpected Presidio

Looking for a getaway that offers military history, outdoor adventure, hidden art treasures, a quirky blend of curiosities, along with luxury lodging and great dining options? Look no further than the Presidio of San Francisco, a national park site like no other.

First, a bit of background: Part of the Golden Gate National Recreation Area, the 1,500-acre Presidio is stewarded by the Presidio Trust, the NPS, and fundraising partner, the Golden Gate National Parks Conservancy. Home to 330 native plant species and 350 species of wildlife, it’s divided into four regions encompassing coastal beaches, interior forests, the new Presidio Tunnel Tops, and the active Main Post, with lodging, cultural attractions, and restaurants.

for the military history buff

Formally established on September 17, 1776, the San Francisco Presidio has been administered successively as military headquarters by Spain, Mexico and the United States. Throughout its history, it’s been the launching point of most of America’s military engagements in the Pacific. Until its transfer to the National Park Service in 1994, the Presidio was the longest continuously operated military installation in the United States.

Housed in one of San Francisco’s oldest buildings, the Presidio Officers’ Club galleries illustrate the military history of the park, including a special exhibit on the Japanese Exclusion Orders, issued by Lt. Gen. John L. DeWitt to intern 120,000 Japanese Americans living on the West Coast.

The Korean War Memorial is just a short walk down the Presidio Promenade, on the way to the Battery Bluff site, the park’s new addition. Its historic gun batteries were restored in 2022 and opened to public access for the first time since their construction in 1902. Scenic overlooks provide views of the Golden Gate Bridge, Alcatraz, and Angel Island, and the site sports inviting picnic tables and gardens. Across Lincoln Blvd. to the south, the San Francisco National Cemetery is the resting place of over 30,000 soldiers, family members, and notable military figures. It is open to the public and an online grave locator is available.

Just under the Golden Gate Bridge, with fantastic views of its belly is Fort Point. Built over a period of eight years beginning in 1853, Fort Point became obsolete following the Civil War because brick forts of its kind were easily breached by rifled artillery. It achieved some 20th-century fame as the scene in the 1958 Alfred Hitchcock film, Vertigo, where Scottie (James Stewart) saves Madeleine (Kim Novak) after she jumps into the San Francisco Bay. High along the California Coastal Trail above the Pacific Ocean are more gun batteries, and the World War II Memorial to the Missing.

for the explorer

No visit to the Presidio would be complete without a stop at Presidio Tunnel Tops, an innovative new site designed by the makers of the High Line in NYC that opened in July of 2022. Thousands of visitors flock to this spot weekly for scenic views, gardens and picnic spots. Activities for kids include the Field Station, a discovery center focused on nature and the environment, and the Outpost, a nature playground with water features and unique wooden play structures and art and building areas. Park Rangers tell stories by the campfire circle, and events like live music, and art installations activate the space on weekends. The Presidio Pop Up is a rotating line up of favorite food trucks at the site to keep visitors satisfied, seven days a week.

The nearby seven-acre Main Parade ground with its distinctive red brick buildings and lawns is the cultural center of the park. Here you’ll find the Walt Disney Family Museum, Presidio Bowl, the Presidio Theater and more.

for the outdoor adventurer

For the hiker or cyclist, the Presidio boasts 24 miles of trails and 25 miles of bikeways. Our favorite hike is a 5.5-mile loop that includes the Southern Wilds. Starting at the Main Post near the Lodge at the Presidio, head out on the Presidio Promenade, which can take you all the way up to and over the Golden Gate Bridge.

The Presidio Promenade intersects with the Bay Trail before becoming the Juan Bautista De Anza National Historic Trail, which climbs gradually, eventually coming to Mountain Lake, the last natural lake in San Francisco. The Mountain Lake Trail continues past Presidio Golf Course, one of the oldest courses on the West Coast. Built in 1895 as a nine-hole course for army officers, it has hosted presidents—Theodore Roosevelt—baseball players—Joe DiMaggio—and even famous golfers like Arnold Palmer.

Return to the main post via Lover’s Lane, an historic trail established in the 18th century as a shortcut used by Spanish soldiers and missionaries to get from the Main Post to Mission Dolores, located three miles south of the Presidio. Note: Presidio trails are dog-friendly but do heed the coyote warnings and keep your dog leashed at all times.

for the art enthusiast

British artist Andy Goldsworthy has three different “site-specific” outdoor works on display in the Presidio, which can be explored together on a three-mile walk. The first is Spire, a 100-foot-high structure constructed in 2008 by stitching together the trunks of 35 cypress trees that had been removed in the area to make way for young saplings.

When walking down Lover’s Lane, you are alongside Goldsworthy’s Wood Line, inviting you “to contemplate where the life of a tree begins, the fertile earth.” Made up of eucalyptus branches, it is more than 1,200 feet in length. School children on field trips can often be seen scampering on top of it.

Earth Wall is the third installation, located on the patio of Colibri Mexican Bistro in the Presidio Officers’ Club. The sculpture’s six-foot-wide sphere was shaped using naturally curved Presidio eucalyptus branches. Clay taken from the courtyard during the club’s renovation was used to bury the sculpture within a rammed earth wall.

and quirky discoveries not to be overlooked

The 450-square-foot Presidio Pet Cemetery invites the visitor to ponder gravestone inscriptions written with care and affection. A rickety white picket fence marks the boundary of the cemetery, which may have been first used just after World War II and is now fully occupied. The right-hand corner of the cemetery was apparently the section reserved for birds. “Roc’’ the Macaw rests there, as does “Our Knuckle Head Parakeet to Paradise.”

Star Wars fans make pilgrimages to the Yoda Fountain located at the headquarters of LucasArts. The Jedi master keeps watch over the Letterman Digital Arts district with its lovely public gardens, lawns and walkways. It also houses Sessions at the Presidio restaurant, with wine and delicacies straight from Lucas Valley Ranch.

camping on a hilltop, luxe lodgings and serious eateries

While it’s possible to see at least a portion of what the Presidio offers as a day trip, it’s more satisfying to immerse yourself there over a period of days. The good news is that you don’t need to settle for a dorm room—or food.

The Rob Hill Campground is open for group camping each season from April 1, through the end of October and available for reservations on a rolling basis on recreation.gov. Located at the Presidio’s highest point, it is one of only two campgrounds in San Francisco.

Inn at the Presidio, five time winner of Conde Nast’s Reader Choice award for Best Hotel in San Francisco, was originally Pershing Hall Bachelor Officers’ Quarters. Built in 1903, it’s on the National Register of Historic Properties. Beautifully renovated, it offers 22 rooms in the main building—17 with fireplaces—and four more at the adjacent Funston House, which can be rented in entirety for family reunions, parties, or business functions.

Lodge at the Presidio opened in 2018 and quickly claimed the top spot on TripAdvisor’s list of best hotels in San Francisco. Built in the late 1890s as part of the Montgomery Street Barracks, over the years it housed six artillery companies, two infantry companies and a cavalry troop. It is the closest hotel to the Golden Gate Bridge in San Francisco, which can be viewed while enjoying the outdoor fire pit.

Guests staying at the Inn or the Lodge are treated to  lavish continental breakfasts along with wine and cheese in the afternoon. Both are pet-friendly. They are also quite popular, so book well in advance, particularly on weekends.

When it’s time to sit down for lunch, dinner, brunch or dessert, Colibri Mexican Bistro has a full menu for any time of day. Eat al fresco on a beautiful patio open all year round (heat lamps and blankets included!) or in the cozy dining room and bar. Colibri’s chefs and bartenders serve a new spin on favorite dishes from Central Mexico and an extensive tequila menu.

Presidio Social Club is located just inside the Presidio’s Lombard Gate entrance. The dinner menu features innovative takes on classic ‘40s and ‘50s American standards, like meatloaf, deviled eggs, grilled liver and onions, prime rib and pineapple upside-down cake, as well as 21st-century options. It is extremely popular, and reservations are advised.

Sessions at the Presidio, located by the Chestnut Street Gate, is the perfect mix of modern and classic, with a nice patio for outdoor dining, especially brunch! The menu ranges from Waygu appetizers made with beef from Skywalker Ranch to gnocchi to fresh pan-seared salmon. Check their site for the most current menus and hours

When you’re making plans, presidio.gov/visit is a good place to start. And don’t forget to drop by the Presidio Visitor Center at 210 Lincoln Boulevard for exhibits and maps to enhance your experience.

Perfect Shot: Baylands Nature Preserve

The Adobe Creek Loop trail in the Baylands Nature Preserve in Palo Alto offers a wide range of tidal marsh wildlife viewing and is a popular spot with birders. This Perfect Shot was caught between storms by photographer Robb Most, who had joined hike leader Kaye Bonney on an annual expedition through the marshlands to see migrating birds.

Image Courtesy of Robb Most © 2019

Landmark: Redwood City Sign

Redwood City was booming. With the rise of business interests and real estate during the 1920s, local realtors united to form the Redwood City District Real Estate Board and share in a common vision for the development of new business and communities. The first item on their agenda: adopt a city slogan. A public contest had previously failed in 1921—no winner, but second prize went to a Sequoia High School student: “Watch Redwood Win”—but in January 1925, the Board proposed a new contest with a $10 award. Wilbur H. Doxsee, a member of the Geo. H. Rice Abstract Co. and a graduate of Sequoia High and Stanford, suggested “By Government Test, our Climate is Best” and beat out the other 78 submissions. His slogan was shortened to “Climate Best by Government Test” and soon immortalized on a sign arching over Broadway. But how did Redwood City earn such a claim? Dr. Jeffrey K. Filippi, who owned a chiropractic practice in downtown Redwood City, researched the topic for a historical project. He determined that the most popular theory traces to 1912, when German consular agents traveled the planet to gather meteorological data. Their criteria included amount of rainfall, sunny days per year and average temperatures and three regions of the world prevailed: the Canary Islands, along the Mediterranean coast of Africa and within a 20-mile radius surrounding Redwood City.

Magic Playground

The sapphire blue structure that stretches over Adobe Creek in Palo Alto leading into Magical Bridge Playground truly bridges the gap between people of all backgrounds—regardless of ability or disability. Situated on a tract of land along the eastern edge of Mitchell Park, this playground is for everybody and for every body.

It features wide swings and slides, a rubber ground for easy traversing and calming retreat spaces if a respite is needed. There’s a continuous choir of hoots and laughter sometimes broken up by the playground’s motion-activated 24-string laser harp. And every single structure, bench or play activity is decked out in cheery Dr. Seussian colors—whether it’s the Kindness Corners, Sensory Spin Zones or the Splendid Slide Mound.

It’d be shortsighted to assume that this is a special needs park—after all, as the park’s creators like to point out, there’s nothing special about needing a place to play.The Magical Bridge Playground is universally designed to be accessible to visitors of all ages, sizes and abilities.

Olenka Villarreal didn’t set out to reinvent playgrounds when she began envisioning Magical Bridge Playground a decade ago. The Palo Alto mother of two had simply noticed a shortcoming within her community after her youngest daughter, Ava, was born in 2003 with a disability.

“Even to this day, we don’t have a diagnosis but the common thread from all the doctors was to give her movement, to take her to playgrounds,” Olenka says. “We were going to a gym in Cupertino so that Ava could swing and it had a long waitlist. At that moment, I realized it’s not just Ava; a lot of people are paying crazy amounts of money to come swing. What about the people who can’t afford to pay $120? At that moment it occurred to me that the way public parks are created was not for everyone.”

At the time, Palo Alto had 34 parks but none were 100% accessible to every member of the community. Within Mitchell Park, the Pine Grove playground is fully compliant with ADA regulations, but it’s still not welcoming to everyone. Tanbark is not conducive for a wheelchair and the cramped play structure could be too frenetic for an autistic child. Perhaps inspired by the culture of Silicon Valley, Olenka was determined to disrupt the concept of the American playground.

Olenka met with city officials who encouraged her to envision a playground that would meet the needs of everyone. She started small, searching for inspirational examples around the world, but she quickly discovered no signs of precedence. Olenka began hosting weekly meetings at her house with friends and volunteers inspired by her quest (“We went through my husband’s quality wines,” Olenka jokes.) and they realized how open-access parks were relegated as after-thoughts in playground construction catalogs.

“We were astounded to see that every brochure, even to this day, will have themes like ‘nautical’ or ‘imaginary’ and at the back is the ‘inclusive’ theme,” she says. “It’s still an option to make playgrounds inclusive.”

The inaugural Magical Bridge Playground opened in April 2015. Olenka’s eldest daughter Emma coined the name to illustrate how the playground bridged the gap between people from different backgrounds. It took years of fundraising—$4 million total—to bring the park to fruition.

Leland Levy, former mayor of Palo Alto, along with his wife, Judy Huey, supported part of the construction of the two-story community treehouse and stage. Designed by Barbara Butler, an innovator of artistic backyard designs, the structure is a magnified dollhouse and centerpiece of the playground. Tiny details delight like a wooden iPhone 4 (a testament to the playground’s many years of service) on a table inside the house and a faux box office is outside on the bottom right.

There’s programming twice a month available at the treehouse with music or puppet shows on stage and hands-on activities such as learning to write in Braille and STEM-centric lessons for all ages and abilities. As was the case last summer, sensory-friendly concerts will be offered every Friday from 6PM to 7:30PM starting Memorial Day Weekend and lasting through Labor Day.

The volunteer team worked together for seven years and following the completion of the Palo Alto playground, Olenka collaborated with Jill Asher to establish the Magical Bridge Foundation in 2016 to continue promoting all-inclusive playgrounds. The non-profit has received messages from as far away as Taipei with inquiries and questions about developing similar parks.

The foundation currently has four new parks underway with projects planned in Redwood City, Mountain View, Sunnyvale and Morgan Hill. Donations have been coming in from a wide range of sources: Santa Clara County allotted $10 million in funding to create accessible playgrounds, the Jay Paul Company provided an integral donation of $1 million for the Redwood City location and a Loyola School elementary student donated his $50 prize won from an essay contest.

In a white paper published last year, the foundation documented that the park receives up to 20,000 visitors a month. Olenka says this research strongly suggests that there’s an urgent need for public places like a playground that can meet the needs of the whole family. Looking towards the future when communities will embrace an increase in high-density housing, she compares a playground as an alternative to a town square.

“Today, there are so many ways people find themselves disconnected,” she says. “When you come into a playground, it doesn’t matter what your income is or who you voted for. We’re all here for the benefit of exercise and play with your kids.”

The success of the Magical Bridge Playground earned the foundation an invitation to the World Economic Forum Annual Meeting in Davos, Switzerland, earlier this year. One of the major themes at the forum was bolstering inclusion for the one billion people in the world living with a disability. Magical Bridge’s exhibit demonstrated how the playground is an opportunity that can be embraced by all.

“Magical Bridge started with Ava but I realized it was certainly much bigger than Ava. I wanted to present a playground that was meant for everybody,” Olenka says. “That’s why we pivoted the message to be a new kind of playground, a community playground. One that meets the needs of every person.”

come play!

600 East Meadow Drive, Palo Alto

magicalbridge.org

Nature Watch

If you walk down the first floor hall of Lucile Packard Children’s Hospital you might notice a large photo of a bobcat hiding in the grass. If you are holding the hand of a child, she’ll be looking at the smaller photos of the hawks or the deer that are just below, directly in her line of sight. In the next set of photos, the largest one of grazing sheep will be down low, peering back at the child, with different, smaller photos drawing attention above.

The photographer who captured these images is Teddy Miller and the style of display is intentional. When the photos were being installed in the newly renovated hospital, Teddy envisioned placing the large 30” x 60” photos both up high and down low, to appeal to both small patients and their parents. In this series, titled Skyline to Sea, there are 25 black and white photos of both farm and wild animals, in water, on land and in the sky.

It was a memorable day when Teddy saw his photos go up in this soon-to-be-busy hallway. He was surprised that the hospital wanted prints in black and white, but came to understand that there is already a lot of colorful painting and sculpture in the building, so that his photos would offer a different experience. Once the hospital was open, he was able to see what they meant—looking down the hall, he would see children stop and point at cows seen through a barn window or a quail with its distinct comma-shaped crest.

“That was one of the most rewarding things I’ve ever done with my photography,” Teddy says. “It was pretty wild to see kids walking down the hallways with their families. They didn’t know it was me and I could stand there like a fly on the wall to see them stop and look up. I really hope it gives them an escape from whatever scenario they are in.”

When Teddy first started taking photos he had no idea where it would lead. He grew up in Woodside and his father, Brad, always had a camera in hand. Teddy remembers Brad packing 30 rolls of film when they went on vacation. And what seemed like overkill back then, now makes sense to Teddy. When a roll was done, or when they’d return from a trip, Brad and the kids (Teddy has an older brother and a younger sister) would head down to One-Hour-Photo in Redwood City to get them developed and printed as soon as possible.

In middle school, Teddy started taking his own photos. Using one of his dad’s old cameras, he and his brother Jack captured action shots of each other skateboarding. Just like their father, they wanted to see them right away so they would ask their mother to make the trek to Redwood City. Teddy’s interest continued at Menlo School, where he took a photography class followed by AP Art with a focus on photography.

Then there’s a gap in Teddy’s photography; at Cal Poly he found it difficult to keep up his hobby. But two years in, he took some time off from studying and started working on a 3,000-acre ranch near Pescadero. For Teddy, the ranch was a photographer’s dream and he credits his experience there as the impetus for his return to his craft. He worked as a ranch hand all day, doing everything from herding cattle to mending fences. And then at dusk—when the work day was done—it was the perfect time to take out his camera. That’s when he› started to get serious about photography.

When you look at many of Teddy’s photos, you immediately know that there was patience involved. Particularly when you see something like a leaping coyote—that photo could only have been taken by staying in place and waiting. And waiting. And even then, there’s never the guarantee of a pay-off.

“It’s very rare that you are going out and there’s a leaping coyote,” Teddy says. “More often than not, you’ll see a coyote or bobcat and they’ll get spooked but then you have their territory and range, which is only so big. When you go back that evening or at the same time the next day, the goal is to see them before they see you. I don’t hunt but I imagine it’s similar. You anticipate their movement.”

In addition to wildlife, Teddy specializes in surfing photography—partly because of his own love of surfing, and partly because one of his clients is, Surfer Magazine. Teddy’s voice takes on a new energy when he talks about going into the water. With his wetsuit and fins on and a waterproof hood on his camera, he swims out to where the surfers are waiting for the waves. It’s a two-fold physical and intellectual challenge for Teddy—timing the wave, which is something that surfers need to master—and also positioning himself where the rider is going to be to capture the perfect shot.

What started out as a hobby is now a full-time vocation for Teddy—with a growing roster of clients ranging from The New York Times and Stab Magazine to Tepui Tents and Marine Layer Clothing. And although he’s aware that it’s a tough professional pursuit, he’s committed to making it work. “I’m just not suited for a nine-to-five job,” he admits. Getting his father’s nod of approval also was a factor. “When I started falling in love with photography, he was happy to help rather than tell me it was a pointless career,” Teddy acknowledges gratefully.

He also takes assignments from Peninsula Open Space Trust, which preserves 76,000 acres of public open land. Whether he’s creating photo documentation or marketing materials, Teddy especially treasures his solo access to remote, protected areas. “Instead of capturing a vast landscape shot, I’m becoming more interested in highlighting a specific scene—something that can evoke emotion or a special moment in nature,” he says.

Now 30, Teddy lives with his wife, Nicole, and their dog, Honey, just over the hill, close to the coast and the nature that he loves. Having grown up in Woodside, surrounded by horses and the hills of the Peninsula, he’s drawn to anything rustic and outdoorsy—be that animals, barns, old fences or landscapes. Teddy particularly likes the solo trees—maybe because they’re solo like he is when he’s trekking through the open space. And he’s always willing to invest whatever it takes to get a shot that’s as natural as possible. “Sometimes you’ll sit there a long time and it doesn’t always pan out,” he reflects, before channeling a surfer’s vernacular. “But when you get it, it’s sweet!” 

To see more of Teddy’s work visit teddymillerphotography.com

Diary of a Dog: Teddi

My name is Teddi. Teddi Baer. I was named by the younger humans in my family, Naomi and Ilana, who decided that because my last name is Baer, I just had to be called Teddi. (Other suggestions at the time were Sugar and Honey.) I also live with Doug and Sheri, who happens to be PUNCH’s editorial director—which may have helped my chances to tell you about my day.

I’m what’s known as a Labradoodle but my family says I’m more like a cartoon character because I’m always so goofy. I don’t know why they say that about me because I take my role in our household very seriously. My number-one job is protecting our property from squirrel invaders. If I spot any sign of critters, I dart out the back door, circle a redwood tree and then run the entire fence line to scare them off. I’m also on guard duty inside the house. When animals attempt to breach this glowing box in our living room, I growl and bark and even scratch at the screen to chase them away. Nothing gets through—not even the green gecko who’s always talking about insurance.

My favorite outing is hiking, and my favorite place is Fort Funston because I don’t have to keep my humans on their leash. I especially love racing Doug up the sand dunes because I always win. I also love playing with my best friend, Rica, even though she is much better at chasing balls than I am. Although I’m exhausted at the end of the day, I always execute a perfect final doodle flop. This entails jutting my arms and legs straight out like I’m stretching with a torso twist in the middle and a head turn on top. It’s a high-skill maneuver best left to us pros.

The Sweet Life

Words by Sheri Baer

Dream interpreters will tell you that nocturnal thoughts of chocolate symbolize something good or sweet happening in your life. So just imagine chocolate being your daily reality. At Guittard Chocolate Company at 10 Guittard Road in Burlingame, chocolate is everywhere. It’s wafting through the air, a deliciously recognizable scent that emanates from the roasting of cocoa beans. Step into the lobby and it’s hanging in the form of cacao pods from a tree. On the 75,000-square-foot factory floor, chocolate pours into kettles, drips into vats, tumbles down conveyor belts and (say it isn’t so!) gets swept into waste bins.

Against this backdrop, you’ll find Gary, Amy and Clark Guittard constantly grazing on nibs and shavings from sample jars, followed by chasers of milk chocolate wafers and dark chocolate chips.   When you meet Gary, Amy and Clark, you get the sense that chocolate even flows through their veins. As the fourth and fifth generations in the Guittard chocolate family, it’s clearly in their blood.

Guittard is the oldest continuously family-owned and -operated chocolate company in the U.S.—dating back to the mid-1800s. That’s when Etienne Guittard left Tournus, France, enticed by the idea of striking it rich in the California Gold Rush. Etienne brought chocolate from his uncle’s factory to trade for mining supplies and while the mother lode eluded him, he discovered that wealthy miners had a sweet tooth—and that premium chocolate could be another form of gold. In 1868, he opened Guittard Chocolate in San Francisco.

“I think he realized San Francisco had a captured population and that there were a lot of opportunities,” Etienne’s great-grandson Gary relates. “In those days, Guittard made a lot of different products. We sold chocolate but also coffee and tea and spices and even perfume—anything that you could sell that had a market.”

Gary’s grandfather, Horace C. Guittard, was in charge when the 1906 earthquake destroyed Guittard’s factory on Sansome Street. Horace C. reopened Guittard with an emphasis on chocolate, remaining in San Francisco until 1955, when Guittard sold the property to make room for the Embarcadero Freeway. It’s that development that prompted Guittard’s move to the Peninsula.

Horace A. Guittard, Gary’s father, had the foresight to buy an entire city block in Burlingame. “This used to be a farm,” Gary says, gesturing to the surrounding area. “We were the first building here. There was a tunnel under El Camino they used to bring the cows down so this was real farm country back in those days.”

Gary officially joined the family business in 1974, working side by side with his brother, Jay. Jay took the helm in the mid-’80s but then the passing of the chocolate baton took a tragic turn. Horace A. died in late 1988, followed by Jay’s untimely death from a heart attack six months later. Gary, who had been handling retail sales, found himself stepping up to Guittard’s top management seat. “I had a great group of people who helped me,” Gary says of those difficult times. “We did it as a team.”

Today, Gary remains Guittard’s president and CEO but he also has Guittard’s fifth generation, his daughter, Amy, and his nephew, (Jay’s son) Clark, at his side. And while following in a chocolate dynasty might sound like an obvious choice, not every family member has embraced the opportunity. For example, Gary’s older brother is a Tony-nominated actor on Broadway and his son is a doctor. Even Gary took a roundabout route—from advertising to food brokering—before surrendering to chocolate’s allure. “I really like the process of making chocolate. It’s a tricky, sneaky little product to deal with and it’s very artisanal and it takes a lot of creativity,” Gary says. “You have to be inventive and creative to come up with new applications and new ways to use chocolate.”

Clark, who handles international sales, heard chocolate’s siren call from the start, getting hands-on with the factory equipment and working his way up from assistant to foreman. “I always wanted to be in the chocolate business,” he says. “It’s been about 20 years now and I realize how little I know about making chocolate even after so many years of working with it.”

Calling herself “the baby in the family,” Amy leads Guittard’s marketing team. She committed to chocolate six years ago, after working at Clif Bar and getting an MBA in design thinking. Passionate about the idea of business as a tool for change, Amy recognized an opportunity to make a difference at Guittard. “I could see a natural segue into the chocolate industry and now I can’t imagine not being in it,” she says.

Guittard marked its 150th anniversary last year, and Gary, Amy and Clark joined longtime employees in marking the milestone. But they are reminded of Guittard’s rich history every day, given that it’s always surrounding them. “One of the great things about our company is that we’ve got state-of-the-art equipment that’s one year old and we’ve got 100-year-old equipment,” Clark points out. “The reason for that is the equipment affects the flavor and even if there’s a faster way of doing it, if it doesn’t enhance or maintain the flavor, we steer away from it. Guittard has always been about the flavor and I think that’s what’s really sustained us.”

Guittard built its reputation by focusing on flavor—applying the chocolate craft across wholesale, professional and home baking markets. And while names like Ghirardelli and Nestle might be more commonly known, Guittard’s many high-profile customers count on the company’s premium and responsibly sourced ingredients to make their own quality products.

So why haven’t you heard more about Guittard? Only 10% of Guittard’s business is retail—whether it’s organic baking chips and wafers or eating bars ranging from 38% Milk Chocolate to 91% Extra Dark. But even if you’ve never personally purchased a Guittard product from Draeger’s Market or Safeway, there’s every chance you’ve tasted Guittard on your palate.

“You’ve probably had more Guittard than you realize,” Amy says. To emphasize the point, she ticks off a short list of where you’ll find Guittard “inside”: See’s Candy, Kara’s Cupcakes, Williams-Sonoma, Smitten Ice Cream, Shake Shack and restaurants like San Francisco’s Zuni Cafe, SPQR, Che Fico and Marlowe, to name just a few—not to mention the numerous customers who prefer to stay private. “We put our customers first. We are kind of the man behind the curtain,” Clark explains. “It’s never been about us.”

Where Guittard has been vocal is when it comes to industry issues—especially taking a leadership role in the preservation of flavor. “Luckily, we do have a seat at the table. We are not always listened to but we try to tell people what our thoughts are and if we disagree with them,” Gary says. As an example, when larger companies wanted to allow the inclusion of vegetable fat in chocolate and still be able to call it chocolate, Gary led the charge against it. “We took out an ad and put up a website called ‘Don’t Mess with Our Chocolate.com’ and included a link where people could write letters directly to the FDA,” Gary recounts. “He’s being modest about what he did,” chimes in Amy. “We got 40,000 letters sent to the FDA and they said ‘We don’t want to touch this thing.’”

The three Guittards subscribe to the shared beliefs that flavor has value—and that innovation is an imperative. “Gary has kept us cutting-edge by requiring us to continue to learn and know how to make different styles of chocolate,” Clark begins to explain.

“We’re always looking at new things and new beans,” Gary adds.

“Right when we think we’re done developing a product, it’s like, ‘Oh, let’s try this,’” Amy finishes.

To that end, “A complex and effulgent chocolate with peaks of tart fruit and cherry top notes,” reads the description on Guittard’s L’Harmonie Semisweet Chocolate bar. “Dark, rich flavors linger with a minimum of sweetness and notes of spicy coconut,” proclaims Guittard’s Quetzalcoatl Bittersweet.

And while the current Guittards are firmly focused on what’s ahead, they also remain attached to what came before them. “We always say the whole is greater than the sum of the parts and I think that’s true with the product that we make and the ingredients that we use, but also in terms of the history and the people,” Amy says. “We would be nothing without our customers but we would also be nothing without previous generations and the stewardship that they displayed and passed down.”

“There is that personal connection with the past,” Gary affirms.

As for the future? Guittard’s sixth generation already counts seven young members, including Clark’s five-year-old daughter. What are the odds of her joining the family business one day? “No pressure. You’re either drawn to it or you’re not,” Clark says, before noting the obvious deal closer. “But it’s chocolate!”

Gary’s Favorite Chocolate

“I like milk chocolate because it has so many different kinds of flavors. One of our big sellers is our milk chocolate chips, our maxi chip. I go through a bag a week. I put a bag on my desk and I’m eating it all the time.”

Amy’s Favorite Chocolate

“I love milk chocolate so that would be my preference, but I do like a good dark chocolate as well. Our 100% is delicious. I eat a lot of our maxi chips and our nonpareils but I also have a real soft spot for chocolate-covered gummy bears.”

Clark’s Favorite Chocolate

“Chocolate ice cream is my favorite indulgence along with hot chocolate. I like super sweet stuff and I like dark stuff. We have some 100% products and a 91% bar, which is actually our number-one selling retail bar.”

Guittard Chocolate Cookbook

“I’ve always loved to bake,” Amy Guittard says. “We had this little paper book that had staples in it, and I always got frustrated that there were never stories behind the recipes.” With that inspiration, Amy’s Guittard Chocolate Cookbook was published in 2015, featuring the subhead: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company. Amy picked a truly decadent recipe, Molten Chocolate Cookies, to share with PUNCH readers.

make it

MOLTEN CHOCOLATE COOKIES (16 3” COOKIES)

When you need to slow down, sip a latte and read a book, this is the cookie you’ll want on a pretty plate beside you. They’re big (only eight cookies per baking sheet!) and very rich, with a crisp exterior and gooey center—everything you want from a chocolate indulgence. I’ll whip up a batch and keep some dough in the freezer for those moments that require something special (or when a serious chocolate craving hits). Be careful not to overcook these or you won’t get the fudgy middle. If you leave the dough in the refrigerator overnight, put it on the counter and let it sit at room temperature for 20 minutes before baking.

Ingredients

  • 2¼ cups Guittard Semisweet Chocolate Baking Wafers
  • 3 Tbl unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup sugar
  • 1 tsp vanilla extract

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Melt the chocolate wafers and butter together using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.

In a small bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, with a hand mixer, beat together the eggs, sugar and vanilla until pale yellow and slightly thickened, 2 to 3 minutes. Stir in the cooled melted chocolate mixture. Gradually stir in the flour mixture until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 15 minutes, or up to overnight.

Scoop 2-inch mounds onto the prepared baking sheets, leaving 2 inches in between the cookies; the cookies will spread as they bake.

Bake for 12 minutes, or until crusty on the outside but soft in the center. Leave the cookies on the baking sheet for 3 to 5 minutes to firm up, then serve immediately. Store in an airtight container at room temperature for up to 1 week. Reheat to achieve the molten chocolate gooeyness by microwaving them for 10 seconds.

From Guittard Chocolate Cookbook by Amy Guittard, photograph by Antonis Achilleos (Chronicle Books, 2015).

Collecting: Treasure Hunt

“Collectors are born,” Paul Schroeter says. “You can’t make somebody into a collector.”

Known as “Rudy” to the scores of collectors who scour his store, Treasure Island Stamps & Coins in Palo Alto, Rudy is eminently qualified to offer this characterization. He’s stood behind this counter for over 50 years and watched firsthand how the hobby of collecting has evolved from its height in the late ‘70s to its current status as a time-honored pursuit in the midst of exchange from one generation to the next.

On the Peninsula, collecting maintains a dedicated following due to clubs, a philatelic (stamp collecting) library in Redwood City and yearly stamp shows that encourage this subculture of autodidacts and casual history buffs to come together under the shared banner of stuff.

“We’re kind of organized hoarders. Collectors are people who have a little bit of obsessiveness with a tremendous search for knowledge who can spend hours looking through minutia,” says Jim Southward, president of the Sequoia Stamp Club in Redwood City. “It’s a good way to learn geography and history. Some stamps come from countries where they changed the dye and used different paper and you might spend five minutes looking at a single stamp to determine which of the 15 possibilities it can be.”

Alan Azem, who runs Abro Stamps in San Carlos alongside his father, Abby, says the joy in collecting lies in the quest, not in the financial payoff. After all, there are only 100 Inverted Jenny stamps, considered to be one of the most prized and profitable stamps, in existence.

“I always tell people, do not get into this hobby with hopes of making money. But you’re constantly out there looking; it’s the joy of going out there for the hunt,” Alan says. “It’s not baseball cards, where if you have something from the ‘50s it could be worth something. Stamps, just because they’re old, doesn’t mean they will be worth something.”

Stamp and coin collecting offer a nuanced appreciation for defining value. Like how a 1937 three-legged buffalo nickel could be sold for $25,000 or when a canceled stamp, as in those postal markings applied on a stamp that prevent re-use, becomes a sought-after jewel for a collector focused on a specific region or era. For some local collectors, a jackpot might mean finding a stamp that was cancelled by a bygone Palo Alto post office from the ‘30s.

Value transcends time and the hours spent searching, collecting and sharing with peers becomes the new worth. “The excitement is in the acquisition and the actual time spent acquiring the item,” Rudy says. “You might not look at the coin for years but when you first get it there’s a thrill that goes through you that you just can’t describe.”

Rudy’s store is a hub for collectors who’ll sit on one of his threadbare stools to dig into layers of stamps for hours on end in shared company. “Sometimes I feel like a bartender,” Rudy says, but instead of a neon sign listing libations, he has a framed replica of the Inverted Jenny adorning his wall.

Treasure Island is a trove of both stamps and historic and contemporary coins. In fitting tribute to the shop’s name, a treasure chest sits on the carpet, loaded with used stamps that have been detached from their parcels, ready for closer examination. While they could be mistaken for a pile of confetti, these once-sticky tiny flecks offer geography lessons from all over the world. Stamps from Argentina, Canada and Japan poke out from the top of the pile, showcasing often illustrious designs from bygone eras.

Secured in plastic and concealed inside a glass case are hundreds of coins spanning centuries. There’s a British commemorative coin for Queen Elizabeth II from as recent as 2006 or, displayed in a red velvet jewelry box, are coins dating back to Ancient Greece—including a rugged silver coin called a stater from Pamphylia that features two wrestlers mid-bout.

Sometimes Rudy will trade coin for coin, making him one of the few people living in this millennium who still deals in stater currency.

A sign that reads “Bless this Mess” in colorful Old English lettering hangs on the wall above cluttered collections of stamp packages and Rudy can instantly navigate through his seemingly haphazard treasures. His phone rings a couple of times an hour, including one from a caller on the prowl for silver. Rudy disappears into the back room and returns with small tubs of dimes and quarters to drop into his vintage Downey-Johnson coin counter. “10,000 dimes can take a while to count,” he says as the machine makes sense of this loose change.

When Rudy first started collecting stamps, the postage rate was three cents. He watched it rise to four cents in the ‘60s and now it’s 55 cents for a first-class letter. “But this is still one of the best bargains,” he notes.“This is a large country and you can mail a letter from Florida to Alaska for only 55 cents.”

Rudy purchased Treasure Island in 1968 when stamp and coin collecting were still popular hobbies arising out of the Great Depression as inexpensive ways to pass the time. He watched collecting reach its peak between 1976 to 1980 when the hobby was pitched as an investing alternative.

“Then prices flattened out,” he says. “People found out that buying a set of Graf Zeppelin stamps turns out not to be a very good deal because there aren’t that many people who want to buy them. The serious collectors already have them. The spreads were too high between buying and selling. It really has not recovered from that downturn in the ‘80s and has been slowly eroding as far as interest and the number of collectors.”

Although the shine has worn off from its heyday, collecting still thrives at the Sequoia Stamp Club. Jim says about 30 members show up for their bi-monthly meetings where members of all stripes—from lawyers and construction workers to county clerks—share and discuss their collections.

The club hosts a popular stamp show every December called PENPEX that draws a crowd from throughout the Bay Area. To engage with the next generation, the club funds two yearly scholarships for student collectors at Sequoia High School (a recent recipient was a rock collector) and they’ve donated over 100,000 stamps to youth groups.

From 1999 through 2008, the United States Mint issued custom designs for each of the 50 U.S. states, sparking a fresh buzz of excitement for the hobby. A new series is currently underway commemorating National Parks, and Rudy hopes it will trigger another surge in interest.

“That was one of the best things the government ever did,” Rudy says. “It exposed a whole new generation, both adults and kids, to the fact that, ‘Gee, there are interesting coins in circulation.’”  

hobby time

Mr. Z’s Vogt Stamps-Coins

1301 Broadway, Burlingame

650.344.3401

Treasure Island Stamps & Coins

3703 El Camino, Palo Alto

650.855.9905

ABRO Stamps

1200 Industrial Road,

Unit 2, San Carlos

650.593.5013

Melanoma Scare

words by Sheri Baer

This isn’t going to be the expected recap of all the valuable insider tips and “Wow, I never knew that!” Peninsula stories you’re about to dive into—and believe me, we’re delivering some really stellar content this month. When I started to write my editor’s note, the photo that’s regularly published on this page caught my eye. It felt disingenuous to print my usual beaming smile, so instead of April highlights, I’m sharing a personal story with the hope that it inspires readers to schedule an overdue checkup or pay more attention to a health concern.

“I’m really lucky we caught it in time!” That’s a phrase I’ve heard myself repeat over and over again these past many weeks. It’s what I say in response to questioning looks about the change in my appearance. In early February, I went in for a procedure that took out a chunk of skin and flesh resulting in sutures that stretched from the bottom of my nose through my lip and into my mouth. When the stitches came out a week later, I was left with a Frankenstein-reminiscent vertical scar and a painfully tight and lopsided right upper lip. Even as I tried to process the image looking back at me in the mirror, all I could think was, “Damn, I’m lucky we caught it in time.”

But here’s the part I can’t stop thinking about. How can I be lucky to “catch something” I looked at every day? And I didn’t just look at it. I’ve been deliberately covering it up. Morning makeup routine: wash face, apply moisturizer with SPF 30, dab three dots of concealer under each eye (to lighten any dark circles) with one final tap on the mole above my lip. Dust face with a little powder. Good to go. 

Most people didn’t know I had a mole above the upper right side of my lip. And in fact, I didn’t always have it. When the “How Hard Did Aging Hit You Challenge?” popped up on Facebook in January, I looked back at my first profile photo 10 years ago. Zooming in tight I can see the tiniest little fleck of discoloration above my lip. A “sunspot” is what my dermatologist called it. The term seemed ironic given that I’m the opposite of a sunseeker.

I’ve never been reckless with sun exposure and I religiously wear sunscreen. However, for some reason, my skin is prone to produce moles. My arms are speckled with them and I have several mini-constellations (one even resembles the Big Dipper) on my back. I subscribe to an annual skin check regimen, but it’s far from a perfect science. Over the years, I’ve had four suspect moles biopsied—two came back precancerous, the other two benign. Stripping to my underwear is a familiar drill now, standing patiently as my dermatologist works her way down from my scalp to the space between my toes, scrutinizing, photographing and documenting all my little dots and spots—including the mole above my lip.

I’m not really sure when it started to get bigger. Or exactly when my cover-up routine first began. Obviously, it must have grown enough for me to find it distracting. When I looked at myself in the mirror, my line of sight would be drawn to the speck above my lip, so with a dab of concealer, I made it disappear. But every year, as I checked in with my dermatologist, making polite conversation as she examined a mole under my breast, I would gesture to above my lip: “This still okay?” She’d pull out her magnifying glass and examine it closely. “Just a sunspot,” she’d confirm.

Which brings me to my annual skin check last December. I wasn’t worried about the mole, but quite frankly, the daily dab was getting a bit tiresome. And it did seem that my concealer was starting to wear off before the end of the day. “This still okay?” I asked, initiating our customary ritual. Out came the magnifying glass and a mini-measuring tool. “It’s not any bigger,” she replied. “But it looks a little bit darker. I’m sure it’s fine, but if you want, we can take it off.”

She gave me the choice. And fear of cancer wasn’t the factor that tipped my decision. I thought my “sunspot” was still fine too. For goodness sake, it had to be. I looked at it every day. I was just tired of putting the dab of cover-up on. When she described the procedure to “shave” the mole off, it sounded like short-term pain for long-term gain. A little band-aid over my lip for a few days—and the healed skin would be just slightly discolored. “Let’s do it,” I said, and the deed was done.

My dermatologist said the biopsy results would take about a week, but I wasn’t anxiously waiting. My mole removal felt like an elective procedure. Sitting at my desk in PUNCH’s office on Friday, December 21, the only thing on my mind was getting final edits wrapped up before the holiday closure.    When my cell phone rang, I briefly glimpsed my doctor’s name as I picked up the call. She started to talk and since I had a notepad in front of me, I reflexively jotted down bits and pieces: “I’m sorry to have to tell you this…” “Melanoma…” I heard her say, as tears rushed into my eyes. Her words sounded fuzzy but I registered her reassurance that we had caught it early. I hung up and sat there stunned.

Over the long holiday weekend, I googled “melanoma” and encountered phrases like “the least common but most lethal form of skin cancer.” I learned that one in five Americans develops skin cancer by the age of 70—and more people are diagnosed with skin cancer each year than all other cancers combined. Even rare melanoma anticipates 192,310 cases in 2019. I mentally added myself into that count. But as I reviewed the stages—and corresponding survival rates—I felt a disconnect with my vague recollections from the phone call.

When my dermatologist’s office reopened the Wednesday after Christmas, I picked up the pathology report, which definitively stated my diagnosis: Melanoma In Situ (a term I wasn’t familiar with). In Situ is stage 0—non-invasive and not yet capable of metastasizing. Although melanoma is the deadliest skin cancer, we had indeed caught it at the earliest possible stage.

Immeasurable, indescribable sigh of relief—followed by a rush of empathy for close friends and acquaintances who received more dire, even incurable staging reports—a high school friend’s mother-in-law, another friend’s first cousin and a vibrant colleague taken before her 40th birthday. Everyone knows someone, and I’m sure reading this triggers your own heartbreaking memories of tragic losses to cancer.

In early January, I meet my surgeon for the first time. Because my melanoma is smack in the middle of my face, Mohs surgery is recommended, a procedure that removes all cancerous cells while preserving as much healthy tissue—and leaving the smallest scar—as possible. As she describes what’s going to happen, I try to process how these remarkable physicians have figured out how to precisely cut, lift and stretch adjacent skin to cover a gaping facial wound.

Next come the photos—so I’ll know what to expect. When the first shocking image pops up on the screen, I viscerally convulse and start crying. The surgeon hands me a tissue and calmly continues, showing me post-operative faces at one week, three months, six months, nine months and finally a year. The human body’s healing powers are indeed miraculous, capable of turning an incomprehensive hole in the face into a slight, almost indistinct scar. Twelve months from now, this could all be a memory as faint as a thin white line.

Next, I find myself overwhelmed by guilt. I mentally chastise myself for worrying about my appearance. Vanity is a luxury, I remind myself. Health is everything. I am so, so lucky. And then it occurs to me that my particular form of luck is intrinsically tied to my vanity. Yes, I’m lucky we caught the cancer so early but it was that annoying little dab of concealer, that little bit of vanity, that made the difference. If I didn’t care about how that mole looked, I would have left it there.

Procedure day arrives. With my husband and mother at my side, I am there for almost eight hours—two rounds of surgery, each followed by biopsies, and then the repair. I leave with clear margins. The cancer is out.

I’m well into the recovery side of things now. The first week was particularly brutal. I couldn’t talk or eat. By creasing the rim of a paper cup and tilting my head back, I dribbled liquid into the corner of my mouth. I cleaned and bandaged the wound daily, completing a round of antibiotics  and slowly weaning myself off pain meds.

One week after the procedure, my surgeon removed the sutures, and I was officially cleared to go back into the office. While I was ready to embrace the distraction of stimulating work (that I love!), I clearly have a very public-facing job. I talk to people every day. Feeling oh-so-self-conscious, I taped on a bandage but it awkwardly slipped as my mouth moved. Hiding wasn’t an option for me.

As I methodically cross off the months in my year of healing, I can already see my red bumpy scar flattening, but my upper right lip remains leaden and reluctant to lift—inflicting tiny jabs of pain whenever I spontaneously laugh or smile—which I now realize is countless times in a day. Losing that ability is my biggest struggle. For now, I’m taking it on faith that I will be grinning without constraint in nine months to a year. I desperately want my Mohs surgeon to flash images of me and have another frightened patient think, “I’m going to be okay. Look, she turned out fine.”

Here’s the takeaway: Vigilance, along with mindful follow-up, is imperative—whether it’s a skin check or another form of preventative care.

In my case, I’ll be stripping down to my underwear four times a year now—keeping a close eye on my many constellations, ever watchful for any sign of another errant star. 

Sheri

sheri@punchmonthly.com

Landmark: Hangar One

After World War I, a group of concerned citizens raised nearly half a million dollars to purchase 1,000 acres in the South Bay and then sold it to the U.S. Navy for the very reasonable price of $1. Their motive was to create a military base to protect the West Coast from any future threats. At the time, the Navy was entering into the Lighter-than-Air (LTA) era, constructing rigid airships—including blimps and dirigibles—that could be steered to provide high-flying protection from the sky. The USS Akron supported fleet operations in the Atlantic and the USS Macon owned the Pacific. These magnificent machines were the first, and only, airborne aircraft carriers. They would patrol in front of a fleet of ships scouting for any adversary. (Remember, this was before radar.) Small pursuit aircrafts, called Sparrowhawks, would launch from below the dirigible and extend the search range.

The USS Macon was 785 feet long with eight engines and could fly to Hawaii and back on one load of fuel. The dirigible could house a crew of 91. There were sleeping quarters, engineering, a control room, a radio room and even a medical room. When she was at Moffett Field, the USS Macon was protected inside Hangar One, the iconic metal structure seen from Highway 101, straddling the line between Mountain View and Sunnyvale. It’s 1,138 feet long, 308 feet wide and 198 feet high—the floor could hold seven football fields. Fabricated from metal in the early 1930s, it is one of only two such structures in the U.S.; the other is in Lakehurst, New Jersey. After the Navy left in 1994, Google won a competition and agreed to multiple restoration projects with a 60-year lease. Hangar One will be re-skinned over the next several years.

Hillsborough’s Magical Cottage

Words by Sheri Baer

This is the story of a little gardener’s cottage on what was once an expansive Hillsborough estate. Henry T. Scott, a San Francisco mogul, shipbuilder and one of the founders of Pacific Telephone and Telegraph, built Oakhurst in 1895 as a second family home maintained by a staff of 10 servants. Tucked within the property, between lush flower and vegetable gardens, Scott placed a small outbuilding, a 1,570-square-foot shingle-sided cottage with steep gables, where the gardener lived, tending to the fresh produce and flowers that would be taken up Fern Court to the main residence at the top of Forest View Avenue.

Over time, the Scott estate was subdivided into smaller lots but the little cottage endured, occupied by an artist in the 1930s who enjoyed drawing in an upstairs bedroom that captured the morning light. In 1943, Edith (Edie) North, a passionate gardener, purchased the property from the Scott estate. In 1949, she invited her daughter and son-in-law, Betty and Bill Horn, who were living in San Francisco post-war military housing, to join her. They added two more structures, a garage and a 692-square-foot “little house,” where Edie could reside independently. Edie also deeded the property over to Betty, intrinsically linking the fate of the gardener’s cottage to the lives of four Peninsula women: Betty Horn, Pandy Garvic, Doris Rivett and Sue Subbotin-Riviello.

Betty Horn

Betty and Bill Horn raised a son, Bill Jr., and a daughter, Ean, in the gardener’s cottage, surrounded by prolific wildflowers and the restful burbling of Sanchez Creek running at the back of the property. Betty cherished her home and the simplicity of its idyllic setting. Like her mother before her, she was an award-winning gardener. She joined the Hillsborough Garden Club and spent countless hours tending to camellias, lilies and a whole profusion of perennials. Even as mega-mansions rose up around the little cottage—5,000 square feet here, 12,000 square feet there—Betty maintained her family’s simple, peaceful lifestyle. The early years of Hillsborough fascinated her and she researched and lectured extensively on Hillsborough’s oldest estates, contributing to the preservation of the area’s history. Time passed, and Betty and Bill’s children grew up, moved away to college and settled in other states. As they were adjusting to being empty-nesters, Betty and Bill met Pandy Garvic.

Pandy Garvic

In 1965, after graduating from Ohio State University, Pandy moved to the Peninsula and began working as a dental hygienist where she frequently chatted with her patients, Bill and Betty Horn. “Bill was originally from Ohio, and so we had that Ohio connection,” she remembers. “I was missing my parents, and they were missing their kids, and it was just an immediate connection.” Bill and Betty became Pandy’s surrogate parents, and the little gardener’s cottage became her second home. “It was always special. I have so many amazing memories here. The garden was always wild and natural, and you felt like you were a world away with the uniqueness of the setting and just this wonderful couple who lived here.”

Doris Rivett

That same sentiment would be shared by Doris and Bob Rivett, who bought the house next door in 1995. Having moved from the East Coast, Doris and Bob settled into their new lifestyle in Hillsborough and were instantly enchanted by their neighbor, Betty. “Betty was just turning 80 the year we moved here, and she threw herself a party in our shared driveway and invited us,” Doris recalls. “She was always a very active, vivacious and lovely woman.” Starting as “next-door neighbor friends,” they forged a genuine friendship and frequently conversed about their common passion for gardening. “We’ve always had properties where we could grow abundant flowers, particularly roses, vegetables and fruit trees, so there was always that connection with Betty; the outside of the home is as important to us as the inside of the home,” Doris says. For nearly 20 years, the Rivetts and Betty lived side by side, and the attachment between the neighbors grew: “We wanted Betty to live forever. We knew she probably wouldn’t, but we were hoping she would.” With the help of a caregiver in her later years, Betty never had to move out of her beloved little cottage. She passed away in 2015, just two weeks short of her 100th birthday.

As family and friends grieved the loss of Betty, Pandy also prepared for a new responsibility. Having left the world of dentistry, she now had a successful career in real estate. For Betty’s children, living in Washington State, it was a natural fit for Pandy to handle the sale of Betty’s one-acre property. After the constraints of the cottage’s historic status added too much complexity to envisioned plans, an initial buyer withdrew. For the Rivetts next door, it was a fortuitous opportunity. “When the buyer cancelled the contract, we went in,” Doris recounts. “The house has historical significance. We really wanted to restore it. Betty didn’t want the house to fall into disrepair and be torn down. She didn’t want a mega-mansion.” Pandy brokered the deal, and Doris and Bob Rivett became the new owners of the historic gardener’s cottage—leading to the final link in the chain: Sue Subbotin-Riviello.

Sue Subbotin-Riviello

Sue grew up in Burlingame, the fourth generation in her family to live on the Peninsula. “My grandfather’s parents built one of the first homes in Burlingame and I’m told my great-grandfather was one of Burlingame’s founders. I grew up hearing stories about playing on the Crocker Estate and El Camino being a dirt road with maybe one car a day,” she remembers fondly. After earning an economics degree from UC Davis, Sue worked in advertising, before finally deciding to pursue her passion for design—which led her to the Parson’s School of Design and a career in New York City. After moving back to the Peninsula and starting her own interior design firm, she met Pandy in 1993 while working on a Hillsborough Showhouse for the Coyote Point Auxiliary. They stayed in touch through the years, and in 2015, Sue got the call. “You’ve got to come over to see this house,” she remembers Pandy saying. “This was after Betty had passed away. I drove up and I just felt it. The cottage oozed charm, and the garden was overgrown, but you knew in its heyday, it was a jewel. Pandy told me the story and said they needed someone to bring it back to its original glory.”

Pandy made the introductions, and Sue felt an instant connection with Doris and Bob Rivett. “They were a joy to work with, and we all had the same goal and the same feeling. We wanted to honor Betty and restore the integrity of the home,” she says. Under the guidance that the property would be used by the Rivett family and perhaps as a rental one day, the job was threefold: update the “little house,” rebuild the garage and restore the historic cottage, within the parameters set by the Hillsborough Historical Committee. After Sue did the space planning, an architect drew up the designs and Sue teamed with contractor Aaron Quinn to effect the transformation: “We wanted it to be livable by today’s standards while maintaining its charm.”

Restoring the Gardener’s Cottage required inserting a new foundation, taking the structure down to the studs and rebuilding it identically. The original cottage had more than its share of quirks—from steep, steep stairs to a single outlet on the second floor to ill-placed bathrooms that were added after the original construction to provide in-house plumbing. And while the restored exterior is an exact replica, Sue took more creative license with the interiors—moving the staircase and creating an open, versatile space, accented by custom-designed columns with a tie-in to the custom fireplace mantel. “The entire downstairs is painted in Benjamin Moore white dove. I felt that color could be brought in with the artwork, furnishings and the rugs,” Sue shares, noting that the interior decor will be added gradually. “We moved Doris’ antique dining table in, which looks phenomenal with the more modern kitchen.”

Sue selected a Waterworks board and batten tile for the kitchen backsplash, which she replicated in wood for the dining area. For the master bathroom shower, she chose a Waterworks wainscot tile, capturing the look of the cottage’s original wainscoting. For another tone-setting example, Sue points to the downstairs powder room wallpaper—designed by Half Full in San Francisco: “It’s an old-fashioned cottage rose with an updated twist of adding Black Robins. It felt appropriate for the era of the house.” Most of all, because of Betty, Doris and Sue’s shared love of gardening, “we really tried to blend the outside with the inside,” adding a back French door and patio to create a sense of expansiveness.

For the “little house,” which had been built in the early ‘50s, Sue faced a different set of challenges—like updating the original kitchen, which was functionally “a kitchen in a closet.” Although the permitting took longer, Sue assessed the structure’s original flat ceiling and knew it needed to be vaulted: “I am so happy we did that because it makes the small room feel so much more spacious.” To dramatize the effect, Sue selected a Shades of Light iron ring chandelier to cost-effectively transform the space. “Basically, we renovated the entire building,” Sue says, gesturing to another favorite design choice, a Dutch door, swinging half open to usher in even more light and air.

Furnishings and finishes will be added bit by bit, even as progress is being made on landscaping and restoring the gardens. There’s also talk of adding wooden window boxes and a trellis. But those are just details. Originally built in 1895, the gardener’s cottage has been successfully preserved. “I sell a lot of houses, and I’m always hearing, ‘Oh, this is a scraper. Tear it down. Build to the lot line,’” Pandy says, taking a moment to reflect. “This house found its rightful new owner, it found its rightful designer and it is all about preserving a piece of the past with the way people want to live today. It’s a good reminder that there is beauty and there is function if you want to stay within what you have.”

Thinking back on her dear friend, Betty, Pandy continues, “Our entire motivation was, what would make Betty happy?” With tears welling up in her eyes, she finishes her thought, “I can feel Betty smiling. There is so much of her energy still in this place. I feel it every time I walk in here.”

Runnymede Farm

the peninsula’s tucked-away treasures

In the hills of Woodside are 100 acres of what appears to be open space. From the vantage point of Cañada College or driving by on 280, you see wide expanses of green fields and small forests. There are no visible buildings, but if you look closely, you catch flashes of man-made shapes—a black circle and a rust-colored angular structure—hinting that something else is back there. What you’re getting a glimpse of is a vast collection of sculptures that have been carefully curated and intentionally placed. This is Runnymede Farm.

Bought in 1930 by John (always called Jack) Rosekrans and his wife, Alma Emma Spreckels, Runnymede Farm is still owned by the Rosekrans family. Alma was the daughter of Adolph and “Big Alma” Spreckels, a wealthy socialite and patron of the arts—often referred to as the great-grandmother of San Francisco. When Jack and Alma purchased Runnymede Farm, Woodside was a popular locale for the country estates of prosperous San Francisco residents. While it had a few churches and a school, it was mostly farms, small cattle ranches and vineyards—Runnymede Farm itself was covered in old vineyards and included an old dairy barn that still stands. An accomplished equestrian, Alma competed and excelled as a jumper. The property became home to her many horses, at one time housing more than 50 jumpers and breeders.

Alma outlived Jack, who died in 1966. When Alma died in 1983, she left Runnymede to her three sons, John, Charles and Adolph. Today, it is still family-owned, by Adolph and his two children, Kate Rosekrans Duininck and Spreck Rosekrans, and John’s sons, John and Peter Rosekrans. The property has a number of buildings, but they are tucked away and largely hidden by the many oak trees that Alma cultivated. While the horses are gone, Runnymede Farm is now home to a collection of outdoor sculptures—a staggering number of them, as in over 100.

The sculptures were the passion of Alma’s son John, and his wife Dodie. Inspired by a trip to Storm King Art Center in New York State in 1984, John was enchanted by the possibility of blending and harmonizing sculpture with nature and began his collection. The selection criteria had more to do with what the Rosekrans couple liked, rather than the value of the art as an investment. According to Peter Rosekrans, his father’s first installation was an abstract figure by Belgian sculptor Jean Coenen called Androgyne—a bronze figure that’s nestled close to the buildings near the front of the property.

Among the significant collection, noteworthy sculptures include a 1994 installation by Andy Goldsworthy, who is known for creating site-specific sculptures, each of which “grows, stays, decays.” At Runnymede, Goldsworthy created a semi-permanent work: a collection of clay pots, some of which are reminiscent of an open beehive. They were created from the clay on the property, which was processed on site over a period of months by a crew of young artists. As was expected, in the drying and firing process, the Runnymede clay cracked and broke. Goldsworthy placed the imperfect pieces in and around the soil on a hillside at Runnymede. Some of them are almost completely buried. It’s hard to know how much decay has taken place—the art is often covered in moss and lichen. One day, the pieces will return to the land from which they were formed, just as Goldsworthy intends with much of his work.

California-born Charles Ginnever is also well represented, with multiple sculptures installed over more than a decade. Ginnever is known for his large-scale, open-form work for the outdoors. At Runnymede, some of his creations are nestled among the trees, while another sculpture sits close to the buildings near Runnymede Road. And one of them is the rust-colored abstract sculpture that you can see from afar. Titled Ibis, it sits high on a hillside with the skyline ridge as its backdrop. Typical of Ginnever, the art appears to shift shape as you change the angle from which it is viewed. And while you can see it from 280, the trees surrounding it threaten to dwarf it.

Another piece that is visible from the road is After the Reign by Ilan Averbuch. Heading north on 280, when Cañada College is on your right, if you glance to your left, you can see what looks like a large dark circle on the hillside. The circle is actually the opening of After the Reign, which up close seems like you are looking into the inside of a wooden ship. The interior is natural wood, while the outside is patina-colored. Scale is difficult to see from afar but this work is more than ten feet tall, with its gaping opening facing the highway.

When it came to determining placement, John applied a thoughtful process, often working directly with the artist. Almost all of the art was collected from living artists who were still creating. The sculptures are in open spaces, set along pathways or tucked into natural niches of the land. Some are uniquely situated, such as Ginnever’s Zeus II, which is suspended in the trees; long, yellow beams are shackled together so that if the wind blows hard enough to move the tree branches, Zeus II shifts in response.

The size of the artwork ranges significantly. In the woods, several small sculptures create an ever-changing pathway. The giant sculptures usually occupy open space, including the memorable and dramatic Horse Head, also created by Ilan Averbuch. The massive sculpture sits on the edge of an oak grove and surprises you when you come around the corner. Even though it is inanimate, the horse’s wooden mane appears to fly behind its granite boulder head.

Many installations have multiple pieces, and some human shapes are represented, such as Celeste Roberge’s Rising Cairn and Walking Cairn. Rising Cairn is a cage-like container made from welded and galvanized steel. The figure, with one knee on the ground, looks as though it’s about to stand up. Filled with 4,000 pounds of granite, the bent-over sculpture stands almost five feet tall. Nearby, a similar figure is upright: Walking Cairn measures almost nine feet.

With over 100 sculptures, the collection is varied—almost eclectic. Most of the artists are from the U.S., although many European artists are also represented. As with all art, how the works are perceived and appreciated is subjective. Walking the property, you might stand in awe in front of one piece, yet pass by several others with barely a glance. Depending on when you visit, the sculptures look different, varying by the season, the weather and the time of day. Some change with the angle from which you see them, like Ginnever’s, and some change very slowly, as the years pass, like Goldsworthy’s art created from clay.

Zipping past on 280, an art lover with a trained eye can catch teasing, tantalizing glimpses of Runnymede’s wonders. However, public access to the property is usually limited to fundraisers. The Rosekrans family opens Runnymede Farm to a long list of non-profits to which they have close ties, at no cost to the organizations, including Cantor Arts Center, Peninsula Open Space Trust, Woodside Elementary School and SFMOMA. It’s worth keeping watch for any upcoming events. By helping a worthy cause, you may also be buying an insider’s look at some of the Peninsula’s hidden gems.   

Street Art: Yarn-bombing Sisters

Elephant parts lie scattered across a white table inside the central studio space of the Claremont Art Studios in San Mateo as two sisters work in tandem to stitch them all together.

Peninsula-based fiber artists Lorna and Jill Watt work across from each other on separate parts of their project–Lorna stitches the larger pieces using a Brother KH-270 knitting machine while Jill crochets the whimsical additions, like a peanut or eyebrows. Pairs of aqua blue ears, legs and stubby arms are stacked and ready to go. Also on the table is a grid paper notebook that serves as an instruction manual with the dimensions of each elephant body part calculated into inches and stitches.

It takes a week to complete two elephants but soon these yarn creatures will join the sisters’ dozens of other colorful installations wrapped around trees in the Civic Center Commons in San Francisco. For the last two years, the Watt sisters have been commissioned by the Trust for Public Land to visually enhance the area. So far, they’ve wrapped parrots, chameleons, giraffes, flamingos and more on over 80 trees that line the plaza outside City Hall.

The Civic Center Commons is just one of dozens of commissioned projects the duo has completed between San Francisco and the Peninsula through their artistic outlet Knits for Life. The sisters specialize in yarn bombing: fiber art installations that pop up in unexpected places—giving feet to an ordinary corner mailbox or turning tree limbs into octopi—always creating a head-turning effect and often prompting a grin.

Jill and Lorna began in 2011 and have distinguished themselves with their delightfully whimsical characters, accentuated by intricate features. Not only are the ears, toes and tusks fully accounted for in their elephant, but they’ll go as far as developing a narrative as to what prompted this giant animal to scale up a San Francisco tree in the first place.

“We’re always adding more,” Jill says. “Not just on the elephant but we’ll tell a story; why is he up in the tree like that?”

“He’s rearing up from a mouse!” adds Lorna, holding the silver-stitched provocateur in her hand.

The pair’s working relationship couldn’t be tighter or more complementary and it shows down to the seams. (Jill fancies the vertical mattress stitch while Lorna prefers weaving the Kitchener.) And although they sometimes differ in the direction of a project, they always find ways to support each other’s opposing styles.

“I want to do something crazy while Jill wants to make the cute little frogs in suspenders with a cane and top hat,” Lorna says.

They admit that they only ever reach loggerheads while brainstorming for new projects. Lorna will often suggest ideas regardless of scope or expense and Jill will have to remind her of the logistics.

“I want to have thousands of ideas to find the one,” says Lorna, whereas Jill prefers to be more direct. “I don’t want to waste time with 999 bad ideas,” she says. “I want the perfect one.”

Both women were born and raised in San Jose, where Lorna remembers checking out a book at the library to teach herself how to crochet a mummy. Their childhood dream was to work in Jim Henson’s Creature Shop and they attribute much of their interest in the arts to their grandparents, Robert and Catherine Watt. Two filet crochet portraits of their grandparents were on view in the 2015 exhibit Thread Around Holes at The Lace Museum in Sunnyvale and currently hang outside their studio’s door.

“They would always take us to a craft store when we visited them in San Diego,” Jill says. “What’s the craft version of a green thumb?”

“A thimble thumb!” Lorna responds, with a laugh.

Their knitting and crochet began as a hobby but quickly gained traction after its positive reception on the Peninsula. The yarn bomb they made of an iPhone covering up an old payphone in San Mateo earned Knits for Life a front-page story in the San Mateo Daily Journal in 2013 and in the same year, Lorna was appointed Artist in Residence for the Downtown Business Association of San Mateo. They installed their Squid Tree yarn bomb, a baby blue mollusk that stretched up the limbs of a downtown tree and required four miles of yarn to complete.

The sisters moved into the Claremont Art Studios about four years ago. One wall is adorned with their grandfather’s paintings of landscapes and architecture while the other is filled with needlepoint images of portraits or religious imagery from their grandmother. The back wall is completely covered in hundreds of rolled skeins representing all shades of the color wheel while taxidermy heads of a yarned fox, zebra and elk are mounted around the studio. Scores of scissors and pens are within arm’s reach and their work station is bookended by sewing and knitting machines, both from the brand Brother. “We’re sisters surrounded by Brothers!” Lorna says.

2018 was the first year Knits for Life worked on more commissioned projects than personal yarn bombs. Some of their commissions included an installation at the Google Cloud offices in Sunnyvale, contributing several string art designs and panels for a global summit for Twitter and yarn bombing multiple critters for the CuriOdyssey Museum in San Mateo.

They also increased their national profile with the debut of the Monster Feet Yarn Bomb Along in the spring. What was essentially a virtual crafting circle, the sisters developed into a six-week series of online tutorials and lessons for creating yarn bombs (in particular, their quirky, three-toed monster paw design). Instagram posts using the #mfybal create a collage of beaming participants from New York, Austin, Minneapolis and more who uploaded pictures of their city’s benches, bike racks and mailboxes revamped with color and whimsicality.

Yarn bombs are quite durable and can last for years, although the sun eventually bleaches out the color. However, Lorna and Jill say the leading cause of ruination tends to be from human thievery, an act that hasn’t discouraged them in the least.

“Lorna got a picture once from someone who said, ‘I just saw your iPhone at a bar,’” Jill says. “It was just after the local paper had featured it and someone was wearing it. I mostly don’t care because yarn bombing is an experiment; we’re putting it out there and whatever happens, happens.”

“It’s transient and ephemeral,” Lorna adds. “We’re at peace
with that.”

“If things are up all the time, people will stop noticing,” Jill says. “And the whole point is to get them to smile.”

Wall Art: Painting a Statement

During a recent walk on the beach not far from her home and studio in Half Moon Bay, designer and artist Kate Miller was struck by the sight of countless fragments of shells at her feet.

“I started thinking about shells and how people appreciate their inherent beauty but don’t give much thought to the whole life cycle of these natural objects—they are essentially abandoned homes and might have a few tenants before they are permanently vacant,” she says. “Then begins a new cycle, one of gradual exposure to the elements as they are broken down into smaller and smaller pieces. To me, this process is as poignant and beautiful as the shell itself.”

The overlooked details in nature—rusted drain pipes, the differing shapes of poppies or the finite life cycle of a seashell—become inspirational fodder for Kate as she envisions new wallpaper and textile designs to create through her company Elworthy Studio.

Kate’s process begins with an idea she’ll transform into sketches, filling up her notebook with ways to adapt the concept into interior décor. She prioritizes editing, and sometimes while working, she’ll keep in mind a quote from renowned mid-century designer Charles Eames: “The details are not the details; they make the design.”

“I spend a lot of time exploring what I want to communicate and the editing process is the most important part,” Kate says. “How do I distill this idea or concept down to its essence?”

Launched in 2015 and named after Kate’s great-grandmother who “spoke her mind, wore what she wanted and was the most energetic 90-plus-year-old I ever encountered,” Elworthy Studio’s wallpaper and fabrics have been installed in homes, hotels and offices across the country. Kate will introduce one large collection per year with four to six designs available in different colors and offered as either fabric or wallpaper.

Wallpaper has undergone a recent resurgence to become an unexpected trend within the design community. “I picked a very good time to become a wallpaper designer,” she reflects. “I’ve seen so many designers pop up. I had a conversation with a local wallpaper installer and she thinks this resurgence is going to be more long-lasting. The reason is technology. Digital printing allows artists to translate ideas into this medium and there’s this ability for unique expression.”

This liberation in wallpaper and textile design has also extended into how Kate chooses to operate Elworthy Studio as a company offering high-quality products that minimize environmental waste. “I want to control the controllables,” she says. Each wallpaper and fabric design is manufactured using eco-friendly raw materials and Kate only works with suppliers who share her commitment to social and environmental responsibility. Every item in the collection is made to order, which limits excess resources, and she encourages customers to send back samples whenever they’re finished so she can recycle or reuse them.

This last year was the first time Kate was able to accomplish a goal she had since Elworthy Studio began—giving back in a direct way. When she finished the year with a little profit, she donated a percentage to two environmental organizations that manage carbon offsetting projects: CoolEffect and Wildlife Works.

Kate was living in San Francisco when she founded Elworthy Studio, but she and her husband have since relocated to Half Moon Bay. The scenery change has been beneficial in multiple ways; she’s able to frequently take her toddler daughter to the beach and being engulfed by nature has led to a bevy of ideas, such as her exploration into the relationships between nature and urban environments.

“When I took myself out of the urban setting, I felt this sense of space and landscape,” Kate says. “There’s still this amazing juxtaposition of forces in the coastal Californian landscape. I’ll walk outside of my house and it can be serene and calm and other days it’s intense and wild.”

This juxtaposition led to a collection of wallpapers and fabrics she calls Native. One of the designs, Botanica, was inspired by abstract shapes of poppy petals. Her process of creation entailed using one hand to dip her artist blade in ink to create petal shapes on paper, while her other hand sprayed the shape with water so that she could observe how water and ink interacted.

Kate accumulated 20 design concepts for her Native collection but only needed a few so she enlisted the help of her then-newborn daughter. “I made black and white flashcards with simple sketches of poppies, rock shapes and succulents, and then showed them to her. She would kind of stare at them but if she stared longer, I thought, ‘Okay, she must have liked this one,’” Kate recalls. “The poppies were definitely her favorite. She was just a few days old but was already part of my design process.”

elworthystudio.com

The Beat On Your Eats

Coupa Café

Los Altos

South Peninsula fans of spicy mochas and warm arepas will be glad to know that Coupa Café’s latest location opened last month in Los Altos. Known as the Colonnade, the coffee shop also serves tea, pastries and a cafe menu of sandwiches, salads and breakfast dishes. The Venezuelan-inspired local chain, which has eight locations in the area, was founded in downtown Palo Alto in 2004. The Colonnade is located on the ground floor of a Stanford-owned apartment building, so expect this location to be as popular with students and faculty as the Coupa Cafés on campus.

4748 El Camino Real, Los Altos, open Monday through Thursday from 7:00AM to 8:00PM; Friday from 7:00AM to 9:00PM; Saturday from 8:00AM to 9:00PM and Sunday from 8:00AM to 6:00PM.

Taro San Japanese Noodle Bar

Palo Alto

This new restaurant is the latest addition to the restaurant options at the Stanford Shopping Center in Palo Alto. With the same management team as GoFish Poke Bar, located both in the shopping center and in downtown Redwood City, Taro San focuses on udon, a chewy, wheat-based noodle made fresh at the restaurant. The menu ranges from small plates like miso-glazed Brussels sprouts and pork belly with a sweet soy reduction and tempura soft egg to Japanese-style fried chicken. Udon dishes include versions with sliced rib-eye, another with duck and a vegan version based on a shiitake stock. Ordering is done through an iPad, and sake, beer and yuzu-flavored soda are among the drink options.

717 Stanford Shopping Center, open Monday through Saturday from 11:00AM to 9:00PM and Sunday from 11:00PM to 8:00PM.

The Nighthawk

Redwood City

It’s unusual enough to find anywhere on the Peninsula that stays open past 9PM on a weeknight, but a new establishment in Redwood City is upping the ante by serving food late into the evening and early in the morning. Late last year, the owners of Blacksmith Bar on Broadway started a new venture directly across the street: The Nighthawk. In the daylight hours, stop by for an espresso from Ritual Coffee Roasters as well as pastries from The Midwife and the Baker in Mountain View. At night, the menu switches to handcrafted cocktails, craft beers and small plates. Bridging the gap is happy hour, every weekday from 3PM to 6PM, with selected drinks for $7 each.

2033 Broadway, Redwood City, open Monday through Wednesday from 8:00AM to 11:00PM; Thursday from 8:00AM to 12:00AM; Friday from 8:00AM to 1:00AM; and weekends from 9:00AM to 1:00AM.

Festive Eats: Where’s the Corned Beef?

In Gaelic lore, a seanchaí would travel across Ireland to pass on stories and serve as a guardian of indigenous oral tradition. Although considered historians who preserved customs for generations, occasionally seanchaís were known to weave tall tales that exchanged fact for entertaining fiction.

Perhaps it was through the prose of a seanchaí that corned beef became eternally bonded with Ireland and St. Patrick’s Day, a union that earns shrugs of indifference from native Irish folk. For a more authentic holiday meal on March 17, when Americans don green attire and pinch away at nonconformity, go for boiled Irish bacon.

As is the case with loose legends, there’s a kernel of truth cooked in. The British coined the term “corned” beef in the 17th century to reflect the large size of salt crystals used for curing the meat, but it was politics that transported the meal to Ireland. The Importation Act of 1667 barred Brits from importing Irish cattle while a uniquely inexpensive salt tax in Ireland allowed for cheap importation of high-quality white salt from Mediterranean countries. The surplus of cattle matched with superior salt led to proliferation in Ireland for a few generations but the appeal of corned beef eventually tapered off. By the time of the Irish Potato Famine in the mid-19th century, it was generally off the menu.

Following mass Irish immigration to the United States, as St. Patrick’s Day morphed from a religious holiday into a cultural celebration, Irish Americans would indulge in corned beef in homage to their homeland. Corned beef evolved into a popular American dish, and Abraham Lincoln even had it served as an entree at his inaugural luncheon in March 1861.

Corned beef is available year-round on the Peninsula but earns the spotlight once a year on March 17. Here’s the scoop on how local restaurants are serving up the flavor of St. Patrick’s Day.

Harry’s Hofbrau

Regulars of Harry’s Hofbrau may recognize corned beef and cabbage on the weekly Thursday dinner menu but that’s small potatoes compared to the carnivorous cafeteria’s approach to St. Patrick’s Day. During the week leading up to the main event, Bob Paul, who procures the protein for Harry’s, says they’ll cook up to 2,000 pounds a day of corned beef alone.

The brisket is injected with a proprietary house brine and left to cure for two to three days in a vacuumed-sealed bag, retaining the cut’s savory content and keeping the meat safe and healthy. Corned beef sandwiches are available that whole week and Bob says their popularity attracts crowds and forges community. “St. Patrick’s Day and Thanksgiving are traditionally our biggest days of the year and people will stand in line for 45 minutes,” he says. “But they’ll get to talking; I’ve had people say they’ve made great friendships while waiting in line. I think people want to have the full monty, so to speak. You get caught up in the whole ceremonial part of the holiday here.”

Harry’s embraced the craft beer renaissance over the last decade and is attracting a new generation of customers. Bob explains how in previous years they served a predominantly older clientele but with 28 draft beer taps and over 100 bottled beers on the board to choose from, he’s noticed a younger crowd filling tables at Harry’s. As for how corned beef became synonymous with St. Patrick’s Day, Bob is equally perplexed. “Somehow the connection between St. Patrick’s Day and corned beef was made and it’s all part of the ceremony,” he says. “Have you ever been to Ireland? You don’t see that much corned beef. It’s a little like pizza in Italy, it’s something that’s traveled to the U.S.”1909 El Camino Real, Redwood City, 650.366.3733.

Refuge

Although Refuge’s tagline is “Pastrami. Belgium Beer. Burgers,” an exception is made on St. Patrick’s Day when the sleek, modern establishment prepares pastrami’s cousin: corned beef. The two styles both begin with an identical brine process that uses a sugar-salt solution for three to five days, depending on the size. They split ways when pastrami is then lightly smoked and rubbed with black pepper and coriander, while corned beef is boiled to achieve proper tenderness before it’s re-dipped in brine. The differing approaches have led to preferences and fans on both sides. “It’s like a novelty and we only do it once a year, which is indicative of my overall opinion of corned beef—pastrami is king,” says Matt Levin, Refuge’s chef and co-owner. “But Menlo Park’s sister city is Galway and since we have that connection we decided to try it.”

Matt describes two approaches to serving corned beef: in a sandwich similar to what you would order at a Jewish delicatessen or on a platter à la the Irish tradition. He says they’re happy to accommodate either request but their St. Patrick’s Day menu will reflect the latter with sliced corned beef, cheddar cheese, potatoes and braised cabbage. If a pint of Guinness doesn’t do it for you, explore any of their signature Belgian ales on draught (18 at Refuge’s San Carlos location and 24 in Menlo Park), which is considered the largest variety available in the Bay Area.1143 Crane Street, Menlo Park, 650.319.8197. 963 Laurel Street, San Carlos, 650.598.9813.

Fiddlers Green Irish Pub & Restaurant

The festivities at Fiddlers Green for St. Patrick’s Day begin a day early on March 16, promptly at 7:45AM, when Ireland rucks and mauls with Wales in rugby for the final day of the Six Nations Championship series. Owner Oliver McElhone (“Oli Mack” to his regulars and friends) designs a full holiday experience with live music from a bagpiper, a 4PM performance from the Whelan Academy of Irish Dance and up to 700 pounds of corned beef.

On a strip of Millbrae that’s heavy with Spanish Colonial Revival architecture, Fiddlers Green stands out with its Tudor building and stained-glass windows. Since opening in 1991, the restaurant and pub has been a St. Patrick’s Day destination and Oliver expects they’ll run through 10 kegs of Guinness on that day alone. The restaurant’s corned beef is sourced from the century-old Roberts Corned Meats in San Francisco, which provides Fiddlers Green with a rounder cut of beef that’s more tender and less fatty. They then use a family-based recipe that adds a Spanish touch.

Oliver was born in Northern Ireland and immigrated to the U.S. in 1980, around the same time the Irish law that prohibited pubs from opening on March 17—out of respect for the religious aspect of the holiday—was lifted.

He’s happy to dispel myths of his homeland—like how there are no native snakes in Ireland so the legend of St. Patrick’s reputed banish is an easy debunk—but overall, he welcomes the cultural exchange. “Now everybody wants to be Irish,” he says. 333 El Camino Real, Millbrae, 650.697.3419.

bring the party home

Delucchi’s Market

3640 Florence Street, Redwood City 650.216.7600

Draeger’s Market

222 East Fourth Avenue, San Mateo 650.685.3700

342 First Street, Los Altos 650.948.4425

1010 University Drive, Menlo Park 650.324.7700

Mollie Stone’s Market

49 West 42nd Avenue, San Mateo 650.372.2828

1477 Chapin Avenue, Burlingame 650.558.9992

164 S. California Avenue, Palo Alto 650.323.8361

Hot Drink: Irish Coffee Twist

Irish coffee is for the daytime rule breakers. Having a cup of joe after 2PM or indulging in a libation before 5PM? No cause for concern when it’s whiskey mixed with java. It’s a rebellious cocktail so it makes sense that it became Americanized at a San Francisco cafe. Popular theory suggests that it was San Francisco Chronicle travel reporter Stanton Delaplane who first brought the idea back from an airport in Ireland to the Buena Vista Cafe. Buena Vista boasts it’s sold 30 million cups since, but you don’t need to visit Fisherman’s Wharf to enjoy this rich concoction.

PUNCH’s photography director (and resident foodie) Paulette Phlipot devised her own interpretation of this classic belly warmer. Whether you are trying to go dairy- free or not, you’ll definitely like this twist on the traditional Irish Coffee sweetened with maple syrup and topped with cashew cream. You will need to plan ahead to make the cashew cream as the cashews need to soak for at least an hour. Soaking the cashews overnight is even better to make the cream even creamier. You will have extra cream, but not to worry, once you try it, you will want to top everything with it!

make it

Irish Coffee Topped with Cashew Cream

INGREDIENTS

  • 1 cup raw cashews, soaked in cold water
  • ½ cup water
  • 1 Tbl maple syrup
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • ⅔ cup hot coffee (strong brewed)
  • 2 Tbl Irish whiskey
  • 1 Tbl maple syrup
  • Pre-warm your glass, by pouring boiling water in it.

MAKE THE CASHEW CREAM

Drain the cashews. Place the first five ingredients into a high-speed blender; blend until creamy. If it’s too thick, add a bit of water until it’s smooth. If you prefer it sweeter, add a little more maple syrup. Place in fridge until ready to use.

TO MIX THE DRINK:

Pour the hot water out of your glass, pour in about ⅔ cup of hot, strong brewed coffee. Stir in Irish whiskey and maple syrup. Take a big spoonful of the cashew cream and stir it into the coffee. Enjoy!

Pizza, Pinot, and Porsches

Situated at the intersection of Neapolitan pizza slices, a glass of Zinfandel and an Aston Martin DB9, is a multifaceted company that champions the Peninsula’s spirit of indulging in diverse interests.

Auto Vino is a storage company unlike any other. Operating out of a nondescript 20,000-square-foot facility, the company is in the industrial sector of Menlo Park across from Bedwell Bayfront Park.

The inside of the warehouse currently houses about 60 luxury, classic and exotic vehicles that are perfectly lined up and preserved, awaiting ganders from engine enthusiasts, design admirers and regular folk who’ve never seen the glint of a pristine McLaren.

In the building’s corners, areas not covered in steel and wheels, barrels of wine are neatly stacked and stored. Although they’re predominately reserved for local winery Woodside Vineyards, Auto Vino also offers its climate-controlled wine storage facility to those hoping to age a bottle or two of Cabernet Sauvignon without hogging space in the home collection.

And depending on the day of the week, out back in the parking lot is a woodfired oven preparing one of the Peninsula’s more hidden and undisclosed lunchtime gems, serving a meat lover’s or chicken pesto pizzas that could rival any thin-slice classic from Manhattan.

Since 2010, Auto Vino has stored the Maseratis, Lamborghinis, Ferraris and Rolls-Royces for the Peninsula’s auto elite while doubling as both a commercial wine storage and tasting room for its sister company, Woodside Vineyards. The lunchtime specials, available Tuesday, Friday and weekend afternoons, attract nearby tech workers but word has gotten out about this tucked-away find.

“It’s a Venn diagram,” Michael Fox, Auto Vino’s director of internet marketing, says. “Cars, food and wine. At the center is where it all comes together. When I designed the website, I looked all over the country at other car storages and nothing was comparable. Not even a place like Dubai, where they’re car nuts, has anything like this.”

During a recent Friday afternoon as pizza dough was tossed, the inside of Auto Vino glistened with light reflecting off the polished hoods of vehicles fit for a James Bond film. Two young couples meandered from car to car, taking pictures and absorbing the automotive opulence. Some of the classics include a 1937 Packard originally from Texas (rumored to have once been owned by Lyndon B. Johnson) and a Willys Jeep that served in World War II.

For $650 a month, Auto Vino will store and maintain vehicles in their main warehouse or at their non-public facility down the street for $500 a month. The price covers security and basic maintenance such as tendering the battery but a major selling point is a key to this club where like-minded drivers can congregate over a glass of wine or a cigar. Michael explains how certain patrons view their vehicles as financial assets or “art on wheels,” which in turn transforms Auto Vino into an active car museum. As long as you remain behind the designated barriers, outsiders are welcome to admire.

Auto Vino co-founders Buff Giurlani and Richard Burns also own Woodside Vineyards, which Michael says produces approximately 2,500 cases of Chardonnay, Pinot Noir, Zinfandel and Cabernet a year from grapes grown across 40 backyard vineyards throughout Woodside and Portola Valley. The grapes are processed and crushed at Auto Vino before they’re stored in French oak barrels. Their 2013 Zinfandel was recently released and the wines are available to try or purchase at a homestyle corner of the warehouse.

Outside is an adobe oven reaching 800 degrees and a couple of barbeque pits. Besides Neapolitan-style pizzas, the menu includes salmon, tri-tip and burgers all made to order. Since Auto Vino doesn’t advertise its lunch offering, word has trickled through the neighborhood, bringing in a cast of regulars. Andrew Graham works down the road and has been coming over for meals for the last six years. “The chef knows his stuff,” Andrew says in between bites as the Auto Vino company dog, Daisy, roams for scraps nearby. “The pizzas are unbeatable.”

Given Auto Vino’s versatility, it frequently opens its doors as an events venue. The lunches began as a way for event planners to taste the catering menu when touring the facility. Catering includes veggie and salad options alongside the choice of wood-roasted salmon, chicken, halibut, lamb or beef.

In any given month, Auto Vino might host anywhere between 15 to 20 private or corporate events. They once hosted a birthday party where a red Mustang was the surprise gift and have welcomed companies such as Amazon, Facebook and Apple. Not surprisingly, many events are automobile-focused; Auto Vino hosted the product introduction party for IBMs’s self-driving bus and “NBC Dateline” conducted an interview about driverless cars inside the warehouse.

Although Auto Vino is a warehouse with tens of millions of dollars worth of assets inside, the casual gearhead is still welcome to swing by for a hot meal and glass of local wine. Michael says customers will often bring in family and friends, making Auto Vino an automotive clubhouse that eschews exclusivity.

“It has that club feel. Guys like the cigars and the women like the Chardonnay,” he says. “Do you know Club 33 in Disneyland? It’s the only place that sells alcohol in the park. Club 33 is known but it’s still exclusive. That’s the way Auto Vino has been—people who know cars know about Auto Vino, whereas the average Joe might not, but they’re still welcome here.” 

check it out!

205 Constitution Drive

Menlo Park

650.444.2358

autovinogroup.com

Fitness: Getting Barry’d

The door opens, and Barry’s Bootcamp instructor Nichole ushers a mix of workout gear-clad “loyalists” and first-timers into the Red Room. Spots are pre-assigned, so everyone knows where to go—half grab weights and head to two rows of benches with the other half hopping up on treadmills. Reminiscent of a night club, Barry’s signature lighting casts a red glow over the space and a state-of-the-art sound system pumps out pulsing loud music. Zipping past the benches, Nichole calls out, “Bring that weight behind your head. Two pulses and PUSH IT UP!” Like a rockstar working the stage, blond ponytail flying, she whips over to the line of treadmills: “Get ready for six, seven or eight. You’re going to give me that speed in three, two, one. NOW!”   

The Peninsula just got Barry’d. With recently-opened studios in Burlingame and Stanford Shopping Center, Barry’s immersive cardio and strength interval workout is the newest addition to local group fitness offerings. We talked with Bay Area managing partner Adam Shane about Barry’s putting boots on the ground on the Peninsula.

Barry’s was originally founded in 1998 in West Hollywood and has 50 locations worldwide. Why is 2019 the year for Barry’s to open on the Peninsula?

Honestly, I’ve been looking on the Peninsula for a long, long time. The real estate market in the Bay Area is as tight as any in the world, and so we’ve been really working hard to find the right locations on the Peninsula. We’re very excited about Palo Alto, Burlingame and Santana Row in San Jose, which is starting construction in early March. We’re thrilled about the growth this year. Barry’s has truly become a global lifestyle brand.

What do you mean by lifestyle brand?

People want to have Barry’s where they live and where they work, so if you’re on the Peninsula and you’re commuting to San Francisco or vice versa, you have Barry’s as part of your lifestyle. It’s one of the stops in your routine and it’s a part of your community. When you think about your Barry’s class, it’s 50 minutes to an hour and then after class, you’re meeting friends or going out for brunch or going shopping at Stanford Shopping Center or on Burlingame Avenue. In cities like Burlingame and Palo Alto, you’re doing everything—you’re shopping, you’re eating and you’re working out.

How do the two Peninsula studios reflect their locations?

Within the four walls of Barry’s, you are always going to have your workout room, what we call the Red Room because it has red lights, lockers, men’s and women’s locker rooms, which are fully amenitized, a retail area and our signature Fuel Bar, where we do smoothies and shakes and grab-and-go items. When you walk into each location, they look and feel like you’re at Barry’s, but each location is somewhat unique in the sense of how we build them out and think through the design. In Burlingame, it has an old refurbished barn look that’s really cool, hip and current and then we put a brand new storefront on so it’s a modern glass building. In Palo Alto, we did a new glass facade with a wood slat structure that really takes in the personality of Stanford Shopping Center.

Describe the idea behind boutique fitness.

There’s big box fitness, which is a big facility, 20,000-plus square feet, where you’re lifting weights, doing cardio, maybe doing a class or all sorts of different things. Boutique fitness is a smaller facility specializing in one or maybe two programs. Barry’s really was the first of its kind to have a workout where you were running on the treadmill and strength training on the floor, and that combination over the years became the signature of Barry’s Bootcamp. I think group fitness as a whole—Barry’s Bootcamp, spinning and cycling, yoga and pilates—has spawned a whole new industry of boutique fitness that is growing exponentially on almost every corner of every street in every major city.

Tell us about Barry’s workout.

Interval training is the essence of what we do. It brings the heart rate up, it builds lean muscle, it burns fat and that combination is really what works and gets results, and we have fun doing it. Working out is always work, but the more fun you have, the more you want to come back. The instructors coach you through every move, really trying to get you to maximize your output, and I think people tend to surprise themselves with what they’re able to do.

You make a big deal about the community aspect of Barry’s. What’s the story there?

Barry’s just has that fun, hip, high energy, and when you’re in a room with that energy and other people around you, it is really inspiring and motivating and I think that’s all part of it. That’s the group fitness experience, in particular, with Barry’s. Everyone around you is really driving towards the same thing and I think that carries people through and pushes them a little harder. If I was to take class next to you and I’m running or sprinting at a ten on the treadmill and you’re sprinting at a six, it’s all good. You’re pushing yourself. I’m pushing myself. We’re doing it together, we’re doing it next to each other, we’re high-fiving each other through it.

How much does a workout cost?

Our single class rate is $35, if you wanted to buy just one class. The larger the class package you buy, the more the price comes down. We always offer a really good first-time three-pack promotion, so look for that too.

Back in the Red Room, it’s the final minutes of class, and Nichole is whipping the fervor up even higher. “If not now, when are you going to do it?” she challenges the benches, followed by a quick sprint to the treadmills. “Give me that 9, 10, 11!” she demands. “I want to see a number you haven’t seen yet. I want you to surprise yourself!” Finally, at last, the red lights dim and it’s cool-down time. Sweat, exhaustion, relief. “We are all about empowering each other in here,” Nicole says, offering up a final high-five. “That was nothing short of incredible!”

get sweaty

1333 Howard Avenue, Burlingame

180 El Camino Real

Stanford Shopping Center #228, Palo Alto

barrysbootcamp.com

Hiking: Rainy Day Coasting

Are you eager to bid winter goodbye but want one last taste of the cool season with some windy —and possibly rainy—hikes? Then head to the coast. March brings the last measurable rain of the winter, and on days with no precipitation, you’ll likely be treated to crystal-blue skies thanks to the average 10-plus-mile-an-hour winds. So bundle up and enjoy!

Pebble Beach to Bean Hollow Beach

No, we aren’t suggesting that you hike from the Monterey Peninsula up the coast, although that’s what our GPS suggested when we entered Pebble Beach to Bean Hollow Beach. This Pebble Beach is officially part of Bean Hollow State Park, as is the larger Bean Hollow Beach.

But we’re getting ahead of ourselves. Consider adding to your adventure with the route you take to get there. Rather than going over either Highway 92 or 84, depending where you live on the Peninsula, we suggest taking the bit longer and extremely scenic Pescadero Creek Road that splits off from Highway 84, just past the tiny town of La Honda.

You’ll weave through portions of Sam McDonald and Memorial County Parks and pass through the towns of Loma Mar and Pescadero. The latter is home to one of the coast side’s oldest—and most famous restaurants—Duarte’s Tavern, known for its pies and cream of artichoke soup. Locals in the know order “half and half” and get cream of green chile mixed with artichoke. The perfect remedy for a rainy, blustery day!

Pebble Beach is just two miles south of where Pescadero Creek Road meets Highway 1. The hike from there to Bean Hollow Beach is just a mile, but there’s much to savor along the way. First off, there are the pebbles that give the beach its name. A sign reminds that they are to be touched but not taken. Leaving Pebble Beach, follow the bluff-top nature trail that sits 5 to 10 feet above the ocean. That makes it easy to scamper down in places to explore the tide pools. Along the way, you’ll spot seals lounging in the water and birds perched on the aptly named Bird Rock.

Bean Hollow Beach, also known as Arroyo de los Frijoles, is a large cove-shaped beach. It’s for walking, not swimming, due to dangerous rip tides. You return the way you came, but of course get a different view thanks to the different direction.

GOOD TO KNOW

+ Free parking at either Pebble or Bean Hollow beaches

+ Trail is dirt; narrow at times with ice plant and occasional sticky shrubs

+ Open to hikers and leashed dogs

+ Portable restrooms at both beaches

+ Find out more information at parks.ca.gov/?page_id=527

Wavecrest Open Space Reserve

Wavecrest is a Peninsula Open Space Trust protected area that is almost hiding in plain sight, given its location behind Smith Field Little League Park. The 206-acre property is well known as a wintering ground for raptors. And indeed, we spotted a couple of hawks on our most recent visit. Our preferred launching place is the parking lot at the end of Poplar Avenue off Highway 1 in Half Moon Bay, located just north of the Wavecrest boundary. Heading south, you’ll cross Seymour Bridge through the first of two “tree tunnels,” created by leaning Cypress. You’re officially on a part of the California Coastal Trail, a portion of which is called The Bird Trail.

To prepare yourself, you may want to download a copy of POST’s Guide to Bay Area Birds at openspacetrust.org/bird-guide/. Walking along the bluff top you can spot ocean birds such as brown pelicans and cormorants. Overhead are the raptors: northern harriers, red-tails, red-shouldered hawks and sharp-shinned hawks.

You can choose a three-mile out and back, or extend your hike as we did recently by coming back on an interior trail and checking out the second tree tunnel, which adds another mile.

Of Note: With March comes wildflowers. There is a Coastside Wildflower Workshop followed by a walk at Wavecrest on Saturday, March 16, from 1:00PM to 5:00PM. You can find the specifics at coastsidelandtrust.org/events

GOOD TO KNOW

+ Free parking at either Poplar Street lot or on Wavecrest Road

+ Trail is packed dirt

+ Open to hikers and leashed dogs

+ Portable restrooms at Poplar Street

+ Find out more information at openspacetrust.org/hike/
wavecrest-hike/

Half Moon Bay State Beach from Miramar Beach to Francis Beach

On a rainy day, there’s no better trail than this segment of the Half Moon Bay Coastal Trail, given that it’s all paved. It follows the former route of the Ocean Shore Railroad that operated from 1905 to 1920. The northern segment went from San Francisco to Tunitas Creek.

Park on one of the side streets near the Miramar Beach Restaurant & Bar, a former Prohibition-Era speakeasy. Medio Avenue is a good choice with the caveat that on Sunday afternoons the Bach Dancing and Dynamite Society has performances starting at 4:30PM, making parking more difficult.

Heading south, you’ll pass a series of state beaches below the bluff-top trail, starting with Roosevelt, followed by Dunes Beach, Venice Beach and finally Francis Beach, our turnaround place for this out-and-back five-mile walk. On sunnier, less windy days, all of these beaches are a good place for a picnic but not for swimming given the cold water and rip tides. Don’t be surprised to hear the sound of pounding hooves. There are two horse rental stables along Highway 1, and trail rides take place along an adjacent dirt trail.

For more bird watching, take a detour down to what is known as Elmar Beach, where Pilarcitos Creek enters the Pacific. You’ll know you’re close when you cross a long footbridge over the Creek. The resulting pools of water create natural birdbaths. Be on the lookout for the western snowy plover.

Bonus tip for those who work up an appetite:

Did you know that Half Moon Bay boasts one of the best burgers and among the best sandwiches to be found anywhere on the Peninsula?

The absolutely scrumptious hamburgers—on white bread with a fried egg, no less—are available at Dad’s Luncheonette, the brainchild of Scott Clark (former chef de cuisine at Saison in San Francisco) and his partner, Alexis Liu. When the couple became parents and realized that being a full-time chef and parenting were not compatible, they opened a place on the coast in a caboose. Seating is minimal but they’ve got the timing down perfectly. Your order comes up, you eat it and you’re out of there, yielding to the next happy customers. Open Thursday through Sunday; Highway 1 at Kelly Avenue.

For a great sandwich any day of the week from 10:00AM-5:00PM, stop at San Benito Deli on Main Street. Sandwiches are available half or whole, and they come on your choice of homemade bread: whole wheat, French or olive walnut. You’ll also find outdoor patio seating that is dog-friendly.

GOOD TO KNOW

+ Free parking in the neighborhood near Miramar Beach

+ Trail is asphalt

+ Open to hikers and leashed dogs with adjacent equestrian trail; no dogs on the beaches

+ Restrooms at all beach locations

+ Find out more information at parks.ca.gov/?page_id=531

  

Beyond the Aquarium

It’s very likely you’ve explored Cannery Row, perhaps taken in the Monterey Jazz Festival or hunkered down in the aquarium mesmerized by the jellyfish exhibit. Monterey, and its companion Carmel, are big tourist draws for a reason. Deep sea fishing, golf, literary lore and the scenery and vibe—which has drawn artists since the 19th century—are undeniable attractions, but if you dig a little deeper, an even bigger bounty reveals itself.

So Much to Do

Although it’s still technically winter for most of March, the odds are good for sunny skies and temperate weather, which is a boon for activities like biking, water sports and hiking. Known as a golf mecca, many flock to the area to play and watch tournaments. If you have a few days, a mix of indoor and outdoor is the way to go. One of the many benefits of having our son in college at UC Santa Cruz is that we now have an excuse to regularly explore the region. Heading south from Monterey along the coast, we had a plan to hike in Point Lobos State Natural Reserve, but hordes of non-hikers swarming the entrance shifted our direction to Garrapata State Park. We will definitely get back to Point Lobos, but Garrapata is a bit of a hidden gem—divine and much less crowded—with two miles of beachfront, coastal hiking and a 50-foot climb to a stunning vista. We kept an eye out for whales and had a ball exploring tidepools teeming with smaller sea creatures. March is an especially scenic time to visit, with wildflowers in glorious bloom. When I posted pictures of our little walk, a Spanish-speaking friend of Uruguayan descent commented that the name of the park means “tick”—this seemed slightly off-putting given the unfortunate association with Lyme disease. A little more research found that the term “Garrapata” might also be Spanish slang—in certain countries—for hippie or “long-haired one,” which would make sense given the proximity to Big Sur and the Esalen Institute and Hot Springs. Maybe it really is just “TIck State Park.” Either way, we did do full body checks after the hike.

With young kids, the Monterey Bay Aquarium and popular Dennis the Menace Playground are de rigueur stops. Although paying homage to the namesake comic book character, this is not a playground for helicopter parents. Kids race around, defying gravity and no matter how spry, parents, grandparents and caregivers will have a hard time keeping up. Sadly, the 1924 Southern Pacific steam engine my kids loved to board is now roped off because of liability. Built on the site of a defunct sardine cannery, the Monterey Aquarium is world renowned for its focus on marine habitats of the Monterey Bay, kelp forests, pioneering animal husbandry and sustainable seafood research. If you have never explored the aquarium, it is a must—particularly the otters and jellyfish. Each time we go, we buy a membership because a one-time ticket costs almost as much. Alas, we never seem to make it back in the same calendar year, but there’s plenty to see, many times over. Admission is pricey, so plan to spend all day communing with the delightful otters, intriguing octopi and playful penguins.

For the adults, exploring the local galleries and art scene is always an inviting pastime, along with the possibility of catching a plein air art competition. March also offers a slew of enticing events in the area. Over March 1-3, Jazz Bash by the Bay at the Monterey Conference Center provides a wall-to-wall festival weekend of traditional jazz and swing. Relais & Châteaux GourmetFest is a four-day foodie extravaganza happening March 14-17 in Carmel-by-the-Sea. And, for jaw-dropping aeronautical acrobatics, mark your calendar for March 23-24 to catch the California International Airshow at the Salinas Municipal Airport.

Where to Stay

The Monterey Plaza Hotel & Spa is centrally located and just a stone’s throw from the aquarium and Cannery Row. With 290 rooms, half with ocean views, it’s magical to be lulled to sleep with the sound of the waves below. Their swanky suites have hosted the likes of Jerry Seinfeld, Oprah Winfrey and President Barack Obama. A scrumptious seafood dinner at the hotel’s restaurant, Schooners Coastal Kitchen & Bar, felt like we were on a cruise ship. Try to get there for dusk, as watching the sun set over the bay is priceless and even better with a cocktail in hand. Fresh local oysters, scallops and grilled octopus amplified our Cannery Row mojo; we were talked into a sharing a delectable raspberry sorbet with fresh fruit. And to cap off the evening, the best hot toddy I’ve ever had. In the morning I hung out on our balcony looking for otters with the handy binoculars conveniently placed in each room. Then, we enjoyed coffee and home-baked scones—patiently eyed by a seagull friend—from the newly-renovated Tidal Coffee while soaking up some vitamin D in front of a dazzling fire pit. Next, we headed to the Vista Blue Spa, perched on a rooftop deck overlooking the bay. A “Bliss on the Bay” treatment included a dry brushing, body polish and oil massage. We lingered on the outdoor deck, and the warm winter sun penetrated deeply after such a relaxing treatment.

On another recent visit, we booked an overnight at the charming Hotel Pacific in the center of town and decided to roam on foot. We hoofed it to the Pacific House, an adobe structure with exhibits telling the story of Monterey when it was the capital of Spanish and Mexican California. The small museum was enchanting and kept two teens and their parents all interested. Small, interactive and free, the collection was a nice combination of native, natural and socio/ cultural history of the area.

If you’re looking to go more rustic, options include camping in the area, glamping at Costanoa Lodge or maybe even a lighthouse stay up the coast at Pigeon Point Hostel. It is perched on a cliff, and a dip in the hot tub is literally breathtaking.

Heading Back Home

Driving back up the coast from Monterey, we always stop in Moss Landing. One of our favorite—albeit touristy—restaurants, Phil’s Fish Market, and a seafood smorgasbord, left us feeling as full as a tick after a feast. The area is also near Castroville, the artichoke capital of the world. You can find several fruit and vegetable stands in the area. Getting local harvests like ‘chokes and avocados—sometimes 10 for a dollar—makes the detour worth it. Be sure to sample some artichoke soup as you meander home. Whale City Bakery in Davenport on Highway 1 is a popular stop for cyclists. They have fresh-baked breads and serve up breakfast, lunch and dinner. And finally, you’ll want to pull up in Pescadero. The Pie Ranch Farm Stand has seasonal offerings and you guessed it—fabulous pies. My favorite rotates, depending on the season: strawberry rhubarb, peach, berry-—they are all great, especially à la mode. It’s always a sweet way to top off a Monterey Coast getaway weekend.

Historian: Master Storyteller

Words by Sheri Baer

Allyson Hobbs distinctly remembers the first time she saw Stanford University. After flying out from Chicago for a final interview in January 2008, she was chatting with a faculty member as they arrived on campus. “We were talking about Ohio State football and we turned down Palm Drive,” she recalls. “All of a sudden, my breath was taken away. I couldn’t believe the beauty of it. I thought to myself, ‘Wow! I desperately want to teach here.’”

Allyson secured the position and made the move. Now an associate professor of American History, she is also director of Stanford’s African and African American Studies program (AAAS), which is marking its 50th anniversary this year. Founded in 1969, AAAS was Stanford’s first ethnic studies program and the first of its kind at a private academic institution. “Many programs are having their 50th anniversary around this time,” Allyson notes, adding that it’s no coincidence. “These programs were created in response to student protests in the aftermath of the assassination of Dr. Martin Luther King Jr.”

Originally from Morristown, New Jersey, Allyson says that she was raised in a very supportive community. “My parents really shielded me and gave me an idyllic childhood,” she says. “They always talked about how lucky we were to live in that kind of environment.” Allyson attended Harvard in the mid-’90s, where she was exposed to a broader perspective. “There was a robust conversation about race at that time in college, and I think that really ignited my interest.”   

However, Allyson graduated without a clear vision of what she wanted to do. “I loved history but I certainly had no understanding of it as a career path,” she reflects. She initially tried investment banking and then advertising: “That didn’t feel like my passion and I started looking at the books on my bookshelves and realized how much I loved history.”

That insight led her to pursue masters and PhD degrees in U.S. History at the University of Chicago and took her to a city that redefined her way of thinking. “Being in Chicago, there were so many issues around race relations, income inequality, unfair housing policies and gentrification,” she says. “All of these issues that I hadn’t been exposed to became part of my everyday. It was a real world learning experience.”

Relocating to Chicago also connected Allyson with her extended family. Although her parents had moved to New Jersey where she was raised, she had aunts, uncles, cousins and grandparents living in Chicago. “That’s what made me really excited and passionate about African American history. I started to realize that my family is an American history story—from my ancestors in the South and then later generations coming to the North as part of the Great Migration and then congregating on the South Side of Chicago. All of a sudden, history became really personal to me,” she says.

Allyson especially appreciated the rich storytelling of her aunt, who served as the family historian. When Allyson came home fascinated by a story about racial passing, her aunt recounted the experiences of a distant cousin who had grown up on Chicago’s South Side in the ’30s and ’40s. According to her aunt, this cousin was very light-skinned and when she graduated from high school, her mother encouraged her to move to Los Angeles and pass as a white woman. “Her mother was insistent and believed that passing as white would give her daughter a better life,” Allyson was told.

That story inspired Allyson to write her first book, A Chosen Exile: A History of Racial Passing in American Life, tracing the practice back to the late 18th century. “People who passed were able to access better jobs and live in better neighborhoods, but I wanted to uncover what it really meant to the people who walked away, what they had to give up,” Allyson says. “Writing the history of passing is really writing the history of loss.”

Allyson is three years into working on her second book, Far from Sanctuary: African American Travel in 20th-Century America, also based on family stories: “My second book is about what the “open road” looks like through the eyes of black travelers. We have so much mythology about just getting on the road and the spontaneity of driving, but that was not the case for African Americans.”

Thanks to the recent box office hit Green Book, the topic is experiencing an added surge of curiosity. Written by a black postal worker named Victor H. Green, the travel guide was originally titled The Negro Motorist Green Book. For her research, Allyson attempted to retrace her family’s Great Migration route from New Orleans to Chicago, including a stop in Memphis. “One thing that’s really interesting is that the Lorraine Motel where Martin Luther King was assassinated was listed as a stop in the Green Book. It was a black-owned hotel and King stayed there several times,” Allyson relates.

Allyson’s writing extends beyond her books. She regularly contributes to The New Yorker and her work has appeared in publications including The New York Times, The New York Times Book Review, The Washington Post and The Guardian. “Sometimes there’s something in the news that just shakes me or bothers me deeply and I’ll feel that I want to take action,” she says. “A lot of my writing stems from a desire to do something—to make even a small contribution.”

Although Allyson’s plate is full with writing and research, her students are clearly her priority. She teaches courses like “20th-Century History” and “African American Women’s Lives” but also delves into non-traditional subjects ranging from the cultural phenomenon of Hamilton to Michelle Obama. “We can tell the whole history of African American life through her,” Allyson says of America’s former first lady. “From her enslaved ancestry to her family taking part in the Great Migration to her experiences at Princeton, which also tells the story of first-generation students in college.”

Allyson is gratified by the growing interest in African American studies—and that Stanford’s program is attracting students from all backgrounds eager to understand more about African American history and unfolding current events. “I think students are hungry for this history and taking comfort in it too, in knowing that there are cycles in history,” she says. “Obviously we are living in an unprecedented moment, but other people, other generations, have also lived in unprecedented moments.”

It’s been 11 years since Allyson caught her first glimpse of Stanford’s Palm Drive and iconic grass oval. Her office reflects the passage of time, from tightly packed bookshelves to countless pieces of memorabilia—Allyson’s author caricature from The New Yorker, an oversized poster of her book cover signed by friends, a photograph of Allyson with her students at the 2016 Women’s March in Washington D.C. While Allyson misses her family in the East, she fully embraces the Peninsula’s warmer weather and unique spirit: “I love the energy and vibrancy here. There are so many opportunities and a feeling that anything is possible.”  

Diary of a Dog: Lola

Privyet! (That’s “Hello!” or “Ruff!” if you don’t speak Russian.) I was found in a small suburb outside of Moscow in December 2017. With FIFA World Cup Russia scheduled to happen in June 2018, my mother was likely picked up in a program to remove homeless dogs from the streets. All I know is that I was left all alone, and I couldn’t find food, so I cried and cried. I woke up some humans who were trying to sleep and they brought me to a shelter. I was such a cute puppy, the shelter posted a photo of me on Facebook, and a rescue organization called Angel’s Furry Friends spotted me and made arrangements to fly me to the San Francisco Peninsula.

That’s where I met my new family: Nate, Anya, Adelia, Kash and Kate. Nate heard that I needed a permanent home and said, “We want her!” And they got me! I was a lot of work at first. I had no manners at all, and since I was scared of being hungry again, I fiercely guarded my food. But within a few months, I realized I was safe, loved and well-fed, and now I’m a super happy pup. My favorite activities are taking walks with my family, eating breakfast scraps and chewing up tissues. I also live with two free-roaming bunnies named Indy and Aubry. When I was just a puppy, I gave my family a big scare when I got loose in the house and “caught” Indy with my paws. It wasn’t like I was going to eat her or anything. I licked her all over and gave her a really cool-looking sticky hairdo! To learn more about how to get a pup like me, visit angelsfurryfriends.org

Leading the Pack: Speed Racer

Words by Sheri Baer

The weekend scene at the iconic Alice’s Restaurant in Woodside is all about wheels. Bike riders in branded jerseys and padded cycling shorts pause here to take a swig of water and catch their breath. Like an impromptu car rally, automotive enthusiasts arrive in a wave of Porsches, Ferraris and Corvettes. And then there are the motorcycles.

As Harleys, Triumphs and Ducatis arrive by way of La Honda Road, a BMW S1000RR sport bike drops into Alice’s after a winding drive along Skyline Boulevard. The blue-accented cycle pulls up to a stop in an adjacent parking lot and the Dainese jacket-clad rider quiets the powerful 1000cc four-cylinder engine. Off comes the helmet, and Brenden Shepard tugs the scrunchie from her ponytail and shakes out her shoulder-length blonde hair. Lots of razzing, high-fives and fist bumps follow as Brenden greets her regular Sunday riding crew who, not surprisingly, are all dudes. Another distinguishing point about Brenden—she doesn’t just ride motorcycles, she races them.

After two decades of checking her tire pressure and leaning into twisting turns, Brenden thinks she’s heard every judgmental comment, from “You’re too pretty to ride a motorcycle” to “How can you race? You’re a woman!” Growing up in Phoenix, Arizona, and later Dallas, Texas, Brenden always defied stereotypes. “I’ve done some cattle herding, and I’m just a natural rider. I grew up riding the horses that nobody else would ride,” she recalls. “Even as a little girl I wanted to ride the crazy out of the horses.”

Brenden credits both her defiant streak and her father, who spent 15 years as a motorcycle cop, with igniting her passion to ride motorcycles. “He looked at me one day and said, ‘You will never ride a motorcycle. My daughter will never ride a motorcycle.’ And so that’s probably why I do.”

In 1989, Brenden moved to the Bay Area, arriving in Sunnyvale just days before the Loma Prieta earthquake. At that time, motorcycle riding was still just a dream of hers—both literally and figuratively. “I used to have dreams that I was riding motorcycles, but I was always told I couldn’t do it,” she says. “I think little girls grow up learning to make others happy and serve others, and we’re societally trained to do that.”

When Brenden hit her late 20s, her perspective suddenly flipped. She describes it as a consciousness change, a newly-discovered recognition of self. “I found myself re-evaluating what I was living my life for and started rebuilding it for myself,” she reflects. “I started rebuilding Brenden the way I wanted her to be.” And it was that Brenden who bought her first motorcycle and signed up for the training to learn to ride.

Sharing her new hobby with her boyfriend at the time, Brenden quickly recognized that she was wired differently: “I was much faster. We would go through the hills and he would get mad at me because I’d keep passing him. He would want to stop and look at the view and have a granola bar, and I’d be like, ‘Uh, no!’” Both came to the same conclusion: Brenden had a need for speed. And for her next birthday, he gave her the perfect gift, or as he phrased it: “I’m getting you a track day so you can learn how to do it safely.”

From that point on, Brenden was all in—”I geeked out,” she says, as she describes reading A Twist of the Wrist: The Motorcycle Road Racers Handbook, studying every technical detail and buying the proper gear and equipment. Finally, she was ready for her first track day, her first opportunity to really break loose. “I was so slow. People kept passing me. As a woman, I would move out of the way, as if implicitly saying, ‘Oh, you guys go ahead,’” she recounts with a grimace. “Initially my track days were to let everyone pass me and then work on my lines—that’s the fastest way around a lap of the track.”

Over time, that changed too. Eventually clocking speeds as high as 170 miles per hour, Brenden shifted what she projected to other drivers on the track: “I’m not letting you pass me. I’m holding my line. If you want to pass me, you better earn it.” For Brenden, what followed was a series of thrilling breakthroughs. “The most exhilarating was the first time I passed someone, and the next one was the first time I lapped someone—I went so fast that I passed them twice.”

Now 47, Brenden still puts in five to six track days a year on courses like Buttonwillow, Sonoma Raceway, Thunder Hill and Laguna Seca. And every Sunday, she meets her weekend crew—anywhere from 6 to 20 motorcyclists—for group rides taking in all the “twisties” and turns up La Honda Road to Pescadero Road and through Butano State Park.

The tradition dates back to Brenden’s days at Hewlett Packard, where she worked as a global communications director. Looking for community, she left flyers on the other motorcycles she saw in the parking lot. That’s how she met Greg Smith, who now works for Tesla, and the group evolved to include other techies, engineers and even a PG&E welder. “Greg is our alpha,” Brenden says. “He has all the tools and a safety-first attitude.”

Brenden also recruited riders from her current job at Google X—where her position has a bit of an ironic twist. While she considers herself a very hands-on rider, she works for Waymo, the self-driving car project that spun out of Google, which includes the perk of catching Waymo rides between her Los Altos home and Mountain View office. “At first I was afraid of it because, as you can tell, I like to drive,” she says. “But it can see two football fields, 360 degrees, which is way better than a human. The machine learning is what really turns me on—I can see it actually learning so quickly.”

Brenden’s husband is an airline pilot (so he clocks even faster speeds), and they have two teenage daughters. She believes the private time on her bike makes her better in the many roles she plays in her life. “My job requires a lot of personal touch, a lot of engagement and thinking—along with my husband, my family, my kids,” she says. “It’s a beautiful thing when you and your engine and the wind and the horizon are all lining up. That’s a part of the reason I like riding so much. That helmet is a really nice, quiet, serene place to be.”

The natural next question: Would Brenden let her daughters ride some day? For Brenden, it’s all about safety—as long as they put safety first, she says. But whether her girls decide to ride motorcycles or not, Brenden says the biggest lesson she wants to impart is still the same: “Hold your line. I say that to myself on the track, but it also applies to anything you’re doing in life. Hold your line.”

23 And Really Me

Some things in the world are so inconceivable to me that they seem like miracles. One of them is a flash drive, a small device weighing about an ounce that can hold my entire life’s work, along with every movie I’ve ever seen. I have tried to understand how it works, but with no success. The other thing I cannot grasp is DNA and how, from a tiny smidgeon of saliva or blood, a person’s entire makeup can be uncovered.

Recently, I had a need to find out more about my genetic profile. I ordered a kit from 23andMe and, like waiting for a game ordered from the back of a magazine when I was a child, I eagerly checked the mail each day until, to my delight, the small box arrived. I unpacked the contents, carefully read the directions, opened the small plastic vial and spent 30 minutes getting enough spit to hit the “fill” line. I sealed the return package and dropped it in the mail, already anticipating the results.

23andMe kept me in the loop with emails, and a day ahead of schedule the results of my spit came in. The results are broken into several categories: Ancestry, Health Predisposition, DNA Relatives, Wellness, Carrier Status and Traits.

I first went to Carrier Status—since that is why I took the test—and found that of the 40 diseases and conditions tested, I had no genetic mutations for any of them. I was a bit disappointed, really, since genetic mutations might help explain some family issues. But “variant not detected” came up for each and every one of them.

In the Health Predisposition section, the two items that made me pause were “Late Onset Alzheimer’s Disease” and “Parkinson’s Disease.” I knew that knowing that I had either of these two predispositions would only add to the constant anxiety that I live with on a daily basis. The system asked me several times if I really wanted to see the results and then made me watch a short tutorial about the subject. I steeled myself, clicked yes, yes, yes and quickly found out that I was in the clear. I did find that I have a predisposition for Hereditary Thrombophilia or blood clots. Good to know.

Next, I went to Wellness, where it accurately told me that I consume more coffee than average and that I weigh a bit under the average. Both true. It said that I had the muscle composition for an elite power athlete, so I knew then that the test was fallible, though I did think for a minute about trying out for the 49ers. I’m sure they put that in there to make me feel good about myself.

The Traits section was fascinating. Of the 30 predicted traits, all but three were correct. Blue eyes, no balding, not afraid of heights, a dislike of cilantro (really), among other things. It wrongly stated my wake-up time as 6:42AM. I think they meant that’s the time I’m likely to get up to pee before going back to sleep for a couple of hours.

There were no surprises under the Ancestry part, though in doing some easy research on my paternal haplogroup (Y chromosome history), it stunned me that it correctly stated that my forefathers were from the Middle East 1,500 to 2,500 years ago, that we are Jewish and that we are from the tribe of Levi. What is fascinating about this is that the Levi designation is verbally handed down from father to son. My father explained to me that we were Levis when I was young, just as I did to my two sons, but who really knew if that was true? Confirmation through my DNA meant that it has been handed down, uninterrupted, for some 100 generations.

An especially fun part is seeing your DNA Relatives. Mine said that Shelley G was my sister. Yep. I called her, and she said that she had indeed taken the test several years ago. I found several cousins of whom I was not aware, but that’s another story.

As fascinating an experience as it was for me to learn about my DNA, it was clear that many things could have been terribly disturbing. But learning that so much of who I am was predetermined through my chromosomes was a profound glimpse into the reality and nature of man. It also connected me in a powerful way to the underlying nature of my essence and to the generations of my family that have led to me being here today.

Isn’t all that amazing from a little bit of saliva?

Landmark: Stanford Mausoleum

Although the full name isn’t used very often, the home of the Cardinal is technically “Leland Stanford Junior University.” His parents sketched out the plans for what would become a world-class research institution, but young Leland Jr. himself is never far from students’ minds since his final resting place is located just off of Palm Drive in the Stanford University Arboretum. Former California governor and railroad magnate Leland Stanford first bought land on the Peninsula in 1876, in the form of a mansion on what is now Sand Hill Road and a 650-acre ranch surrounding it. The ranch would come to be known as the Palo Alto Stock Farm, and it was the family’s summer home as well as a place for Stanford to practice his hobby of raising horses, hence the name. The property would likely have remained a private residence if not for the untimely death of Leland and Jane Stanford’s only child, Leland Jr., in 1884. After succumbing to typhoid fever in Florence, the teenager was temporarily laid to rest in a vault on the East Coast. Later that year, his remains were reinterred in a “smaller” brick mausoleum on the family property on the Peninsula. This earlier mausoleum was still plenty grand, featuring a sitting room upholstered in gold and purple, a fresco depicting two large angels who bear Leland’s body to heaven and a ceiling decorated with stained glass. It was June 29, 1893—five days after his father’s burial—when young Leland’s lead-lined casket was moved to the structure that exists on campus today, which is the final resting place of the whole Stanford family. Five years later, the university established in Leland Jr.’s memory first opened its doors, and ever since, the mausoleum has stood as a connection between Stanford’s 21st-century accomplishments and the young man who inspired its creation.

Artists at Work: Inside the Studio with Ruth Waters

words by Sheri Baer

In studio #13 in the west wing of the Peninsula Museum of Art (PMA) in Burlingame, it looks like Paul Bunyan just swept through with his mighty axe. Leaning every which way, hefty logs dripping with sap are stacked against tree trunks with gnarled bark. The room smells like a forest. There’s walnut, Bradford pear, Brazilian rosewood, ginkgo biloba, Italian cypress and cherry. From under tables, oak stumps peek out.

With the help of a colleague, Ruth Waters puts her knees into it and lifts a hefty 100-plus-pound chunk of olive wood up onto her work bench. She shifts and turns the log, using the railing for leverage. Next, she strategically plops down weighty sand bags, anchoring the slab in place. Eyeing faded chalk marks, she positions her chisel just so and then draws back her mallet. “Whap!” A small snippet goes flying, just one of thousands of pieces that will be whittled away, as Ruth transforms inanimate wood into seemingly living pieces of art.

This isn’t a “behind the scenes” private look into the secret world of an artist. In fact, it’s just the opposite. From 11:00AM to 5:00PM every Wednesday through Sunday, anyone can drop into studio #13 and watch Ruth ply her chisel and mallet and then wander by 29 other studios to observe and talk with an eclectic range of artists—sculptors, painters, photographers and even hat makers—as they express what drives them creatively.

With five rotating exhibition galleries showcasing Bay Area living artists, working artist studios, workshops and art courses, PMA offers a very personal way to engage with the arts. “It’s the difference between static and active. When you only see finished works, you don’t understand the process,” Ruth says. “This is an environment where people can begin to understand how art happens, meet the artists and ask questions. There’s nothing else like this on the Peninsula, and I think we’re unique in the country.”

Ruth should know. As PMA’s founder and director, she’s the force behind it.

Originally from Seattle, Ruth comes from a family of teachers; her mother taught home economics, and her father, industrial arts. “I was born with DNA for doing things with my hands,” she says. Adding to that foundation, Ruth’s parents also collected and restored antiques. “I grew up with beautifully carved and finished rosewood and walnut and mahogany furniture. That’s what we lived with—the kinds of things you reach out and stroke,” she says.

Ruth arrived on the Peninsula in 1951 as a Stanford journalism student. In 1957, a casual stop in a Sutter Street art gallery in San Francisco gave her a new direction and purpose. “I turned around and there was a sculpture carved in wood. I looked at it and thought to myself, ‘I can do that.’” Ruth tracked down the right tools and started to perfect her craft. By 1962, she had her first solo hardwood sculpture exhibition.

Fifty-plus years, hundreds of pieces and countless exhibits later, Ruth’s mediums now include hardwoods, bronze, marble, constructed room-size sculpture and painting—with many of her works held in private, corporate and public collections. She sculpts primarily in classic subtractive mode, meaning starting with a mass and taking away. She has no shortage of material–sourcing from trees that are cut down to make space—and constantly ponders the various thick and heavy shapes of wood stacked around her. “They’re always lurking in the back of my head,” she says about the swirling images that need to crystalize before she makes the first strike. “I have to know exactly where I’m going before I start because once it’s cut, it’s gone,” she says emphatically. “Cut and it’s gone is what I live by.”

Ruth describes her focus as exploring the human condition, commentaries on humanity, observations of individuals and reflections on universal truths. “There’s nothing more important than basic human relationships,” she says. Titles of her work—The Dance, Siblings, Interceptions, Partners, Interaction—reflect that theme. Crafted from an avocado tree, Intimacy shows two lithesome forms seamlessly and forever intertwined. Ruth recalls how Intimacy was selected for a 1994 show at the Rockefeller Center Gallery but was excluded after being deemed too erotic. She takes pride in the rejection: “It must be a pretty good piece,” an assertion supported by the eight casts of it she has sold in bronze.

Ruth’s art and her belief that art belongs in the community are also intertwined. After moving away, she returned to the Peninsula with her husband and three children in 1976 and immediately recognized the area’s shortcomings—artists working in isolation and Stanford’s art collection one of the few cultural touch points between San Francisco and San Jose. On a mission to embed art into the local community, she founded the Twin Pines Art Center in Belmont in 1977, which evolved through various iterations and eventually incorporated into the Peninsula Museum of Art in 2004, occupying the Manor House in Belmont for eight years, before moving to Burlingame in 2013. In a testimony to Ruth’s perseverance, PMA will celebrate 15 years on the Peninsula with its Spring Gala fundraiser on April 13.

A $1 million donation by local philanthropist Charles Homer made PMA’s current facility possible, allowing for the conversion of an 18,000-square-foot building into exhibition, studio and classroom space. Throughout its history, the continued generosity of individuals and philanthropists has kept PMA afloat. “We have no paid staff and lots of wonderful volunteers,” Ruth shares. “What keeps us going is that it seems like every time we have a specific need, the right person walks in the door, so we operate by serendipity.”

However, PMA’s Burlingame locale requires paying commercial rent, which is a rarity in the museum world, and the facility lies directly in the path of development progress. These are problematic concerns. To guarantee long-term survival, Ruth envisions PMA moving into a converted public space, ideally a city, county or school district building. “Art is an advantage in any community,” Ruth says. “Communities deserve to have art, and artists deserve to have a supportive place to work.”

“Whap!” Another fragment of wood goes flying, as Ruth repositions her chisel and whacks it with her mallet. A tennis player and former competitive marathon runner, she is clearly tireless, which extends into her art and her work as a local arts advocate. Painted by one of PMA’s artists, Ruth’s office chair is embellished with the fitting motto: “If you rest, you rust.” Asked about the physical demands of sculpting, given that she’s now 85, Ruth retorts, “Do you want to feel my muscles?” A quick squeeze confirms that her biceps are indeed impressive. “I have plenty of endurance,” she adds. “I rarely feel tired.” Still, she acknowledges that she is planning for PMA’s future and is looking at candidates to eventually succeed her. “I don’t want it to fall apart when I do,” she says, drawing the mallet back again. “Whap!” It’s hard to imagine that ever happening.

Now, thanks to Ruth’s efforts, wander down the hallways and discover how other artists are channeling their creativity at PMA’s Museum Studios.

Studio 20

Greta Waterman 

Putting the finishing touches on The Pacific, Greta likes to weave colors throughout the canvas to add balance and composition. Originally from New York, Greta is currently working on a solo show, The Four Seasons, opening March 14 in the Museum Studios Gallery.

Studio 21

Myrna Wacknov

Seen here painting a recent boat excursion, Myrna’s greatest passion is painting faces she finds interesting with the focus on expression and character, rather than likeness. Recently, she has been investigating the self-portrait as a means of expression and likes the viewer to see the hand of the artist in her finished paintings.

Studio 28

Michael Kesselman 

Made from incongruous components, Michael’s sculptures portray common objects in unexpected forms. His current work is carved from the limb of a plum tree. It is the Greek god Apollo, leaning forward to grab the nymph Daphne, who is ironically saved at the last minute by being turned into a tree.

Studio 29

Neil Murphy

Neil pulls his inspiration from the exciting and timely nexus of art, science and technology. Neil is working on a piece in his ongoing series, Curious Maps of Impossible Places, which he describes as abstract maps with trails through the terrain of the absurd and wondrous.

Studio 32

Teresa Hsu   

Teresa is a watercolorist who loves studying the details in nature and reflecting them in her paintings. On a recent walk, she found a tiny feather on the ground and got the idea to combine her portraits of rocks and pebbles with an element of nature.

Studio 33

Barbara M. Berk 

Barbara works directly with metal, making bobbin lace with
stainless steel and phosphor bronze wire by hand. She then curves, loops, twists, interweaves and sews her flat “fabric” into hanging, wall-mounted and free-standing three-dimensional forms, like this sculpture that will hang from a gallery’s ceiling.

Coffee Makers: Roasting the Freshest Cup

Words by Sheri Baer

In the constant debate over what fuels innovation in Silicon Valley, caffeine is certainly a contender, evidenced by the countless coffee shops, stops and stations scattered all over the Peninsula. With gas increasingly being replaced by electric volts, “Fill ‘er up!” is just as likely to mean a thermos or mug these days, with octane levels defined by light, medium and dark roasts and single, double and triple shots. But before the first sip, or even that first drip, comes the bean. To better understand what drives our local
coffee culture, we got the scoop from three very different flavors of Peninsula coffee roasters.

AHEAD OF THE TREND

Connoisseur Coffee Company is situated in a tucked-in-plain-sight storefront on Middlefield Road in Redwood City, an artisanal shop “with a passion to roast coffee and do it the right way.” This self-described “industrial chic” roastery is actually one of the oldest on the Peninsula, originally founded in 1980 in downtown Palo Alto before settling in on Middlefield Road in 1984. “We were roasting coffee before it became really popular. We were pretty much it for a number of years,” says owner Shawn McMillan.

Shawn personally took over operations 13 years ago, when he decided to make a “midlife change” from the corporate world to the coffee world. Gesturing to a massive cast iron flame-on-drum roaster centrally situated behind the counter, Shawn reverently introduces Connoisseur’s workhorse: “It was made in Austria in 1950, and it’s one of the last roasters of its kind left in existence. It puts out a phenomenal profile of coffee.”

Watching Shawn in action, it’s clear that the roaster doesn’t do it alone and that the shop’s name “Connoisseur,” meaning expert or astute judge, is also an essential job requirement. “This roaster is what we consider old-school. People come in and ask where the computers are that make it work. This is not automated whatsoever. There’s no magic light that’s going to come on and tell me when it’s done,” Shawn says, as he prepares to roast another 25-pound batch—one of 12 he’ll typically do in a day.

“Don’t do this at home,” Shawn cautions, as he waves his hand through the gas-fed flames to ignite all the burners. After bringing the roaster up to the perfect temperature, he pours raw, green beans into the hopper up on top, which are gravity fed into the drum. Each batch takes 30-40 minutes, with only experience discerning the critical time difference between a light roast, a dark roast and a burnt roast: “It’s listening to the beans, seeing the development of the beans; there are different cracks and different stages that the bean will go through as it’s maturing in roast.” Through a small sight glass, Shawn closely monitors the tumbling action inside the drum. Repeatedly whipping out a sample scoop, he divines the precise moment to drop the hot beans (350-375 degrees at this point) in a whoosh of steamy, grey smoke into a cooling tray, which pulls air through the beans to halt the roasting process. “It’s a great feeling to come in and actually make a product with your own hands,” Shawn reflects. “It really is an art.”

Shawn sources beans from over 25 countries, a variety made possible because Oakland is a port of entry for coffee on the West Coast. “We’re probably one of the best geographical areas to get coffee pretty much on the spot,” Sean remarks, gesturing to selections from Africa, Indonesia, Central and South America and Hawaii. “We try them all and we pick regions that are going to fit the needs of our customers.” On the commercial side, Connoisseur sells to coffee shops, hotels, restaurants and corporate accounts, always delivering product within a day of roast. On the retail side, Connoisseur ships its coffee out fresh daily and also services a steady stream of customers walking into the shop, with over 30 selections on the menu, including specialty blends (“Breakfast” to “Woodside”), light roasted varietals (“Bali Inten Dewata” to “Tanzania Peaberry”) and certified fair trade (“Light Roast” to “Swiss Water Decaf”).

And while Connoisseur doesn’t consider itself a traditional coffeehouse, it does have a full-service coffee bar, with its own set of regulars—like Dennis Sheehan, an interventional cardiologist at Sequoia Hospital, who drops by three to four times a week after working out at the nearby Riekes Center. Sipping a cup of French Roast, “the stronger the better,” Dennis sets down his morning paper to reflect on Connoisseur’s appeal. “Excellent coffee,” he summarizes, with an ambiance he describes as “authentic and exceedingly friendly.” Nearby, Shawn overhears and nods with approval. “We love what we do. We are a coffee roaster, and we do it very well. That’s our business.”

Shawn’s Coffee Ritual:

“Coffee is a gift consumed by yourself. I enjoy making espresso in the morning.”

Connoisseur Coffee Co.

2801 Middlefield Road

Redwood City

connoisseurcoffeeco.com

THE DEFINITION OF SINGLE ORIGIN

On Old County Road in San Carlos, a large sign sitting atop a quaint yellow storefront undoubtedly catches the eye of Caltrain passengers zipping by. Peruvian Coffee, the sign simply states, which is precisely what’s being offered. Maximiliano Gambirazio and his wife, Juliana, are the roasters behind Papachay (“Greetings, friend!” in Quechua) Peruvian Coffee, and in the “single origin” current coffee trend of knowing the source of your beans, Max and Juliana do it one better. They grow their own beans on their plantation in Peru and ship everything they harvest back to San Carlos.

Born and raised in Lima, Max moved to the Bay Area when he was 16 and ended up in the coffee business entirely by accident. Back in 1988, he was on an adventure ride through the jungles of Peru, when his motorcycle broke down and he found himself waiting for parts at a Peruvian coffee plantation. With three certificates in horticulture from the College of San Mateo, growing things was definitely in Max’s wheelhouse—but he knew nothing about coffee. Still, when the farm became available a year later, he bought 30 acres, which he later expanded to 50, putting all of his focus into Arabica coffee seedlings.

Perched high in the rainforest at an elevation of 5,200 feet, the Gambirazio’s plantation is ideally suited to growing coffee beans. According to Max, the climate’s very hot days and cold nights deliver well-balanced acidity without any need for pesticides or synthetic fertilizers. When the rainfall lets up in June, the beans turn red, and then comes harvest time, typically the end of June through September. “Ours is like a cherry, a big cherry. It has more flesh, so it develops more sugar, which makes the coffee sweeter,” Juliana says. “That’s what makes our coffee unique.”

After being hand-picked at the peak of their flavor, the beans first go to the farm’s wet mill for depulping, fermentation and washing. Then the beans are sun dried in a greenhouse, and it’s on to the dry mill for dehusking, sorting and grading. The Gambirazios harvest about 30 tons of coffee cherries a year, which convert into Papachay’s annual supply of 12 to 14 tons of coffee beans. “When we first bring the container, you can not even see the roaster when you open the door, it’s just a big wall of coffee,” Max says.

When Max initially started his business, he sold the green beans to coffee roasters, but then he started roasting small batches himself, first in a five-kilo roaster he bought in 1991, before upgrading to a San Franciscan SF25 model, which takes 22-25 minutes to roast 25 pounds. Roasting 300 to 400 pounds per week “on demand,” Papachay offers three varieties—light, medium or dark. “Each one has a particular taste even though it’s the same bean,” Max says, adding that they also serve Peaberry, a genetically rare bean that develops as a single seed, rather than the typical pair. Max and Juliana describe their customers as local companies (including Genentech for nearly 20 years), restaurants, coffee shops, the Mountain View farmers market and more recently, retail.

Max originally did the roasting at night, which in a roundabout way led to the retail side of their business. “I didn’t have a sign on the building, and people would call 911 because they’d see smoke coming out, so then we started roasting in the daytime,” Max recounts. “But then there was more knocking on the door,” Juliana continues. “‘Can I buy coffee?’ they asked. ‘It smells good!’” They opened up for customers three years ago, selling roasted beans and coffee drinks: “It’s all pour-over. Brewed coffee. And then we have iced coffee, cold brew and also nitro, which is cold brew infused with nitrogen. The younger crowd likes the nitro for sure.”

Max and Juliana enjoy seeing their neighbors as they drop by to fill up their cups on their way to work. “One thing about this business, all of our customers are really pleasant. You never say, ‘Oh, I have to go to work today,’ because it’s something that we do with pleasure.”

Max’s Coffee Ritual: 

“My first cup is always black. I like Full City, which is the lightest roast.”

Juliana’s Coffee Ritual:

“I like the darker side of the French Roast.”

Papachay Peruvian Coffee

1431 Old County Road

San Carlos

papachay.com

THE NEW ROASTER ON THE BLOCK

Opened in October 2018, SiliconValley.coffee (yes, the URL is dot coffee—not dot com) in San Carlos delivers a distinctive approach to roasting with a quintessential Silicon Valley story. That’s not surprising, considering the company’s co-founders. Vance Bjorn came out of Caltech and MIT and pioneered fingerprint recognition with his company Digital Persona and Matt Baker put in his share of long hours at eBay, along with a couple of startups. In search of a new venture and adventure to share, the two partners examined the market and their own personal interests and came to the same conclusion: coffee roasting. “We’re getting into a business that does have a lot of competition, but we also feel there’s so much room for innovation,” Vance says.

To put their plans for innovation into context, Matt talks through the “waves” of coffee to date: “The first wave was about convenience and mass production, essentially Folgers and Maxwell House. The second wave was Starbucks, bringing better quality coffee to the masses. The third wave was all about the product, really understanding the origin and character of coffee, and we’re jumping on a relatively new bandwagon called the fourth wave, which is, let’s have fun with this now.”

Fun, innovation and playfulness are all terms being applied to coffee’s fourth wave, and Vance and Matt are putting their own spin on it. At first glance, their San Franciscan SF25 roaster exhibits all the traditional parts—from the rotating drum to the sight glass and cooling tray. “That’s how roasting has been done for hundreds of years,” Matt says, pausing for effect, before adding, “Until Vance came along.”

For Vance, “fun” means geeking out on science, so coffee roasting presented an intriguing challenge—how to maintain the artisan nature of roasting beans while quantifying some of the variables to get better consistency and greater play with flavor profiles. Vance instrumented the roaster with temperature probes and adapted a profiling software which correlates gas and temperature progression with the different stages of the roasting process. “We are not looking to automate,” he emphasizes. “We want to be able to to use technology to enable us to better capture and understand the flavor of the roasting so that we can actually deliver a better product.”

And the product is the other part of the fun. Working with coffee traders in Oakland, they buy grade-one and often very specialized beans. And although SiliconValley.coffee services commercial accounts—providing roasted beans to coffee shops, restaurants and even a local athletic club—at the heart of Matt and Vance’s business plan is the growing passion for cold brew. “With cold brew, there’s never any heat introduced in the brewing process, so it has a lot of unique advantages over hot brewed coffee. It’s less acidic, so it’s just a smoother, sweeter taste,” Vance says. “We’ve seen the statistics showing that Millennials, in particular, are very attracted to switching from soda to coffee through this path of cold brew.”

So, SiliconValley.coffee has two distinct parts to its facility: 1,000 square feet set up as the roastery and another 1,000 square feet dedicated to a coffee brewery. The plan is to supply local businesses and tech companies with a Kegerator (offering both cold brew and nitro cold brew) and then deliver fresh cold brew coffee in kegs on a weekly or bi-weekly basis. “There are a couple of companies just killing the market right now with cold brew in the office, but they’re all shipping their products from all over the country. Nothing is fresh. Nothing is local,” says Matt. “We want to provide the best roasted coffee to Silicon Valley.”

The partners say the company’s tagline, “Power On,” is a direct reference to fueling innovation: “We want anyone working hard to turn to fresh cold brew on tap. It will give them the pick-up they need to power on through the rest of the day, to get that project done, to do what the Silicon Valley does best.”

Matt’s Coffee Ritual:

“I used to have about two to three espressos, but I’ve been switching over to cold brew now that we have a good way to make it.”

Vance’s Coffee Ritual:

“Cold brew coffee and nitro coffee, but it’s more the pick-me-up at midday as opposed to the first thing in the morning.”

SiliconValley.coffee

299 Old County Road #11

San Carlos

siliconvalley.coffee

Thrillers, Spillers and Fillers

Like many people and plants on the Peninsula, Pacita Ikonomou is a transplant. Born and raised in Australia, Pacita moved with her husband and young daughters to Seattle in 1995. From Seattle, they moved to Nashville and then back to Australia, followed by a return to Nashville and then to Toronto with a stop in Pennsylvania before landing in Menlo Park in 2009. Since originally leaving Australia, Pacita has stayed in one location as short as nine months and as long as  seven years.

Pacita was particularly proud of her Pennsylvania garden, so she dug up and shipped many of her plants to her new home in California before she fully understood the East versus West Coast climate difference. The rhododendrons, hydrangeas and camellias took off right away but suffered a setback when the drought came and Pacita had to cut back on her watering. “That’s when I had a lightbulb moment,” Pacita recalls. “As much as I wanted to bring my whole Pennsylvania garden with me to California, I couldn’t. And not just because I couldn’t fit them in my suitcase.”

Pacita’s garden today reflects the diversity of her Greek-Filipino-Australian heritage, emphasizing plants from “summer-dry” regions (only 2% of the world’s land mass) that share California’s Mediterranean climate. This climate is typically characterized by short, mild, rainy winters (with rainfall varying wildly from year to year) and long, warm to hot, dry summers.

But Pacita’s real love is succulents—those distinctive, always eye-catching, and yes, increasingly trendy plants characterized by thick leaves and stems that can store a lot of water. Stemming from the Latin word sucus, meaning sap or juice, succulents range from familiar forms like cactus and jade to a myriad of monikers like “Silver Ruffles,” “Ox Tongue,” “Crown of Thorns,” “Pinwheel Desert Rose” and “Baby Toes.” Although her home and garden are full of succulents (most of which originally came from the four summer-dry areas around the world), Pacita is always looking for another unique color, shape or texture to add to her collection.  Road trips are plotted around out-of-the-way nurseries, and she continues to bring home plants in her suitcase. After one particularly memorable find, she flew home carrying a two-foot-tall “Sticks on Fire” succulent in her lap.

Pacita had just trained to be a Master Gardener in Pennsylvania before she moved west, so she was dismayed to learn that she would have to attend another 14-week program to be certified as a UCCE Master Gardener in California. “I thought I knew a lot about gardening,” Pacita says. “It turns out that the training in California is very different. There was nothing in my training in Pennsylvania about sustainability, water conservation, drought-tolerant plants or Integrated Pest Management. I also learned about how to select a site for a garden—the angle of the sun is different here and changes through the seasons. I have to move around my container succulents so that they achieve the optimum light and heat.”

According to Pacita, understanding your plant and its requirements is the key to successful gardening. “Right plant, right place,” she summarizes. “I bought my first succulent at Sierra Azul Nursery in Watsonville, brought it home and it soon died. I thought all succulents wanted full, hot sun and little to no water. You need to read plant labels and do your research for best success. If you give a plant what it needs, it will love you back.”

Touring Pacita’s garden, it’s easy to see how her love of traditional garden plants fueled her transition to succulents. “Echeverias look just like roses and come in many color variations,” she explains, pointing out color combinations in her garden ranging from green and green-blue to lavender and mauve. And, among the leaves, a mix of styles—from flat, traditional to striking waves—many spouting tips tinged with red, blue, pink and even lavender.

“There are thousands of varieties of succulents. I am always looking for unusual pots to complement my plants or other ways to display them,” Pacita says. She re-purposed a roof gutter into a succulent container and uses succulents to create holiday decorations. And while many succulents look good as solitary specimens in a pot, she also fashions larger containers with groups of succulents. “I follow the ‘thriller, filler and spiller’ formula for creating no-fail interesting combinations. Consider form, color, contrast, texture, focal point, repetition and balance,” she says, referencing the design principles that she learned at the Art Institute of Seattle. She also recommends combining plants with the same needs for sun, water and growing season, while factoring in their overall size at maturity. “My gardening goal is to enjoy gardening with less work, time, money, energy and water,” she says. Looking at Pacita’s wonderland of lush and visually captivating creations, she clearly has a master’s touch.

Pacita will be teaching Succulent Care and Design on February 10 at the San Mateo Arboretum. Visit sanmateoarboretum.org/classes–events.html to register for this free class.

pacita’s tips

Growing Succulents in Containers

+ Pots must have a drain hole and be slightly larger than the plant.

+  Use a premade succulent mix for soil or amend traditional
potting mix with 50% coarse pumice, crushed lava rock or perlite.

+ Most succulents need three to four hours of morning sun (not the hottest, sunniest place in your yard!).

+  Water in the morning when plants approach dryness (about once a week in the growing season).

+ Keep water off of leaves.

+ Many succulents can take some freezing temps; others must be placed in a protected place when temperatures drop.

+ Prune, divide and transplant during the growing season, typically February and March.

+  Feed with a half-strength balanced fertilizer (like 10-10-10) in spring and fall.

+ Repot every two to three years.

Creating Succulent Arrangements

+ First pick a “Thriller” – This is the “star” or leading role, the Audrey Hepburn, of your arrangement and should be large, tall or dramatic. It should be the first thing people notice in your arrangement.

+ Next, pick a “Filler” – These are the “supporting actors” and should fill in around the “Thriller.” Ideally, they should
complement the “Thriller” in color, texture or form. Plants
should be spaced to allow for good air circulation.

+ Finally, select a “Spiller” that spills over the side of the container like “String of Pearls,” “Donkey’s Tail” or a trailing sedum.

+ Look for a container that also complements the plants in
shape, color and size. Make sure that it is not too big or too small.

+ “Top Dress” your arrangement with colored rocks or marbles for a finished look.

 

Modern Moto House

When a young couple met with Menlo Park architect Ana Williamson about their new home, she knew the project was going to be a challenge. “It was a very tight lot with a lot of constraints,” the Columbian-born architect explains. While not having a lot of space is a common problem in Peninsula real estate, Ana and her team were determined to use the constraints of the project to push their own creativity.

Three years later, the finished home is known as The MOTO House. The homeowner’s vision was for a modern, private, light-filled home that would require as little maintenance as possible. The homeowners work as engineers in tech and appreciate the marriage of design and functionality. In their new home, they were looking for an intimacy reflecting their interest in small social gatherings but with durability to keep up with their active lifestyles.

Since the house sits on a corner, ensuring privacy was a concern. However, Ana’s clients also wanted to let in as much daylight as possible, a goal that can run counter to privacy. To achieve both, Ana and her studio created a courtyard concept with high clerestory windows along the street. With the glass near the roofline and above eye level, this type of window let in plenty of light without sacrificing privacy. The small, rear courtyard is surrounded by large glass doors and windows, filling the interior spaces with light and allowing activities to easily flow from the main interior living space. The courtyard is an active entertaining space with a trellised seating area and a pizza oven.

A favorite pastime of the clients is motorcycle riding and racing, hence the project’s name. This hobby meant that Ana had to create sufficient parking space for two cars, motorcycles, a trailer and a workshop with storage for tools. Although they love their bikes, the clients also didn’t want the garage to be the primary experience or face of the home to someone walking by on the street.

In the end, Ana designed a garage that is stepped back from the street and includes a hydraulic lift for the motorcycles. The lift can transport the bikes downstairs, where a workshop to repair and store the bikes is located in the basement. Material choices were driven by the clients’ request that the house require little to no maintenance or upkeep. A palette of raw concrete with accents of corrugated metal and raw steel was integral to both the interior and exterior of the home. The clients love color, so the home features punches of color that work with the industrial materials and have some similarity to the bold color of the motorcycles.

Ana describes the process of working on The MOTO House as her favorite type of project. “The owners really knew what they wanted in a house,” she says. “We enjoy working with clients who are looking to push the envelope a little bit. They were a good example of a client that collaborates with us.” For Ana, the final style of a project is much less important than a good working relationship. “It doesn’t matter if it’s Mediterranean, Craftsman, a bungalow—it just has to be good design.”

Ana and her staff of eight can be working on up to 20 projects at a time, all in various stages of completion. As she moves into almost her 25th year as the principal architect of the firm, Ana sees her role as being a design director as well as mentoring the rest of the staff.

Throughout her career, Ana has been surprised at how little most people know about the job of an architect. Converting a sketch on a drafting board into a building where people live is a huge endeavor, and it requires a unique set of skills. While the job is certainly math-heavy and fairly technical, Ana reaches for an artistic comparison when trying to explain the process of bringing a project like The MOTO house to completion. “It’s like being an orchestra director. And then you make music together with all these players.”

awarchitect.com

Infinite Images

A collage is defined as a piece of art created by sticking various different materials or images, such as photographs, onto a backing. This technically applies to        Patricia McClung’s work but doesn’t come close to doing it justice. Working in her Portola Valley studio, using digital photography and online photo editing tools, Patricia weaves and layers images and fragments together to “recreate a place, experience or feeling that cannot be captured in a single photograph.”

Before embarking on what she calls her “encore” career, Patricia worked as an academic librarian, building and preserving large research collections. In that capacity she was a bibliographer, a writer, an editor and a project manager. Always drawn to layering things—clothes, quilts, silkscreen prints and pictures—Patricia’s entry into fine art photography dates to a 2004 digital photography class at Foothill College. For one of her night class assignments, she created her first digital collage of a street scene that included a pedestrian, a cyclist and yellow taxi cabs, layered together in repeating colors, patterns and images. Her teacher’s response was a clear validation that she might be onto something: “Can you make more of those?” he asked.

In 2006, Patricia won first place in the “Manipulated Images” category of the Palo Alto Weekly Annual Photo Contest; the next year her work was featured in a Stanford art show. She has created collages of both iconic and everyday places, such as the Brooklyn Bridge and the Eiffel Tower, always offering a fresh take or unconventional view. For example, in her Stanford piece titled Stanford Arches 2, Hoover Tower takes a lower-than-usual profile while Stanford’s Memorial Church, lush oval green lawn and repeating architectural arches are prominently featured. Like many of Patricia’s works, this image can be found hanging in the lobbies of Bay Area companies and VC firms, providing a welcome distraction for waiting visitors.

One such visitor, Aditya, became captivated by Patricia’s work on display at a local private equity firm. With some effort, he tracked down her email address and sent her what she calls “the equivalent of a love note.” He and his then fiancée, Irene, had just built a home in San Jose and he wondered if she could create something for them. Patricia was initially hesitant—commissioned work can be good news and bad news—it’s nice to have a sale commitment, but there’s always a risk that the buyer won’t be completely satisfied, given the subjective nature of art. In the end, she was swayed by his entreaty to try and capture “a story about creativity and evolution, of hope and rebirth—of Irene and I coming together.”

Patricia took photos of their house, the garden and the surrounding downtown of San Jose. She captured photography over the course of a year, in all seasons, at all times of day and in every kind of weather. For every art piece she works on, she tries to find a way to make it coalesce or hang together. With this project, the breakthrough came with her decision to use one of the architectural drawings as the underpinning image. Her ultimate creation, Ode to the Odd Shaped Lot, is a singular tribute to Aditya and Irene’s shared history, now hanging prominently on one of the few walls in their modern glass and steel home.

Patricia also creates series of striking diptychs—two partial images juxtaposed on one panel, much like a simple collage. In one series of six diptych panels, meant to be displayed together, Patricia compiled images of Venice Beach. There are bright turquoise colors and a floating clown, contrasted with classic boardwalk shots and “I Heart Venice” writing—split apart and then recombined, creating a sense of dramatic color and movement in an otherwise static piece. The beauty is in the way she splits and weaves images together, an approach she has applied to several cities, including Seattle and New York.

Most of her early collages and diptychs have clear lines between the images. In some of her recent work, such as a Lisbon creation titled Since Yesterday the City Has Changed, many of the lines seem to blur and fade. It’s a technique resulting from preference, skill and sheer numbers—this piece was created from hundreds of fragments sourced from 60 different photos. Since Lisbon was literally built up from rubble after a devastating earthquake in 1755, there is rubble in much of the photo, but it barely catches your eye since it is overshadowed by the brighter Mediterranean blues and reds, and the black and white tiles. At first glance, it looks like it is just a photo of Lisbon, but then the repetition of people and cars make it clear that this is a complex collage.

It takes Patricia a long time to make these pieces, and they go through countless iterations. In some cases, the work stops and starts over a number of years. With Seattle Views, she started by making a digital collage with photos taken from the Space Needle; then she made another one using pictures from all over the city and a ferry ride to Bainbridge Island. She combined those two into one, but something was still missing. This draft Seattle work sat in a flat file drawer for two years. It wasn’t until she was lucky enough to be flying low over the city in a seaplane and could take some clear aerial photos of Mount Rainier that she knew she had what she needed to complete the work.

Patricia’s creativity is not limited to her own solo work. She and eight colleagues have a website that is an online “artistic conversation among nine friends.” Patricia posts one of her photos every nine days, in response to the previous eight posts by her friends. Sometimes she is responding to what someone has just “said” in their photo, or, just like a real conversation, sometimes she shifts the topic to something else.

What’s next for Patricia? Akin to her “new” style of work, perhaps it will be a San Francisco piece. She already has too many images to count—iconic photos including Coit Tower and Market Street—as well as everyday images, like ones seen in Waiting for the Train (San Francisco). She has yet to find the right “thread to pull” to create a San Francisco series, but it’s definitely on her list. In the meantime, Patricia’s work and ongoing photo “conversation” can be viewed at patriciamcclung.com and F8dontwait.com

 

The Beat On Your Eats

Menlo Tavern

Menlo Park

This month, the former Menlo Grill inside the Stanford Park Hotel is reopening as an independent restaurant that will be known as Menlo Tavern. The revamped menu will focus on approachable American classics with a California sensibility. Jason Dalling, formerly of Fairmont Hotels and Resorts, will serve as Executive Chef. The redesigned space will include a bar and patio in addition to the main dining room and the goal is to give each of the sections a unique feeling and service style as well as its own menu. Menlo Tavern will also provide family-style catering for events as part of its goal to better serve the local community. Menlo Tavern will be open daily serving breakfast, lunch, dinner and weekend brunch.

100 El Camino Real, Menlo Park. Hours TBD

Salt & Straw

Burlingame + Palo Alto

Salt & Straw ice cream continues to put down Bay Area roots with the opening of two Peninsula shops, one in Burlingame and the other in Palo Alto. Known for its offbeat flavors, the company was started by cousins Kim and Tyler Malek out of a custom push-cart in 2011 in Portland, and has expanded up and down the West Coast. All of the ice cream is made locally, in small batches, and comes in Bay Area-specific flavors like Freckled Mint TCHO-colate Chip made with TCHO chocolate produced nearby in Berkeley, and Mt. Tam Cheese with Toasted Acme Bread from the Ferry Building bakery. While Salt & Straw rotates new, seasonal flavors each month, popular flavors that have helped make the company’s name— sea salt with caramel ribbons, honey lavender, chocolate gooey brownie— are always available. Salt & Straw also serves milkshakes, ice cream sundaes and lactose-intolerant options.

Salt & Straw Burlingame, 1309 Burlingame Avenue | Salt & Straw Palo Alto, 250 University Avenue.  Both open 11:00AM to 11:00pm daily.

State of Mind Public House and Pizzeria

Los Altos

Brothers Jack and Andrew Smith recently celebrated the first birthday of their brewpub, which began as a Kickstarter campaign in 2017. That same year, the team behind State of Mind Public House and Pizzeria also took home first place at the International Pizza Challenge with one of their hybrid New York City/California-style pies. The “What the Duck” pizza (topped with Toma cheese and sour cherry relish) is just one of the 20 varieties that can grace the menu at State of Mind, which also includes wings, sandwiches and salads. On tap are over 30 types of local beer and cider, which you order at the counter along with your meal and snacks. All of the seating at the restaurant is communal, so customers can grab a seat before checking out the vintage pinball and arcade machines in the corner until their number is called.

101 Plaza North, Los Altos. Open Monday through Sunday, 11:30AM to 10:00PM

Unexpected Urban Wineries

When you think of wine country, does San Carlos come to mind? If not, we’re here to tell you that the days of needing to travel north for an authentic winery experience are gone. Prior to Prohibition, much of California’s winemaking was actually in San Francisco. Following a move to Napa Valley, winemaking became synonymous with the rolling countryside found there. But a cluster of urban wineries on the Peninsula proves that you can experience wine tasting much closer to home.

These hidden wineries have joined together in recent years as the Mid Peninsula Winery Alliance, formed to raise awareness of the location and availability of great wines in San Carlos, Belmont and Redwood City. Eleven wineries are augmented by craft-brewed cider (Redwood Coast Cider), two breweries (Devil’s Canyon Brewing Co. and Alpha Acid) and a distillery (Old World Spirits) in the vicinity.

While an urban tasting room might look unusual, the winemaking that happens in the warehouses off Industrial Road is as old-school as it gets. Following harvest, grapes from some of the best wine regions in California are trucked into San Carlos in the cool of night. Once the fruit arrives, production takes place in the same fashion as a traditional winery, from grapes to barrel to bottle, all in one location. Here are a few stops on the Mid Peninsula Wine Trail to help you take advantage of these hyper-local vintages.

The story of Cuvée Wine Cellars began with a passionate home-winemaker intent on producing quality wines. After a run of successes in amateur winemaking contests, owner Paul Rogerville decided to tackle the daunting task of becoming a bonded winery. The name Cuvée is a French term for blends of wine, which expresses the winery’s collaborations with local winemakers. Its wines have won numerous awards, such as its 2012 Cabernet Sauvignon, Nun’s Canyon, which won a gold medal at the 2017 Orange County Fair. Cuvée Wine Cellars is typically open every Saturday from 1:00PM to 5:00PM and the last Friday night of the month from 6:00PM to 9:00PM.

The family-owned Domenico Winery has been making award-winning wine for over 20 years, specializing in Cal-Italia varietals. Their vineyard is located in the Sierra Foothills in Amador County, California, where their two estate wines, Syrah and Primitivo, are grown. Additionally, owner Dominick Chirichillo is a member of the Santa Cruz Mountains Winegrowers Association, where he sources Chardonnay and Pinot Noir grapes. Domenico’s tasting room, with its 24-foot mahogany bar, is open every Saturday and Sunday from 11:00PM to 5:00PM and features live music every third Sunday of the month, so it’s worth planning ahead.

Flying Suitcase Wines is the new kid on the block. Established in 2013 by another husband and wife team, Flying Suitcase stemmed simply from a passion to drink wine. Vikki and Anders Vinther relocated to the Peninsula from Denmark, which explains the Hans Christian Anderson inspiration around the tasting room. They’re open to the public on Friday from 5:00PM to 9:00PM and Saturday and Sunday from 1:00PM to 5:00PM, and parents will be glad to know that there is a play area for the kids to enjoy while you explore their wine. Specializing in wines ranging from the classics, like Cabernet Sauvignon, to more unique varietals, such as Aglianico, the winery is sure to have something for every taste.

Founded in 2012, Zoetic Wines is a small artisanal wine producer and the passion project of owners Kim and David Vance. Kim had long been a wine lover, and after assisting with the 2008 harvest in Sonoma, she caught the winemaking bug. The couple packed up their lives in Houston and moved to San Mateo, where they’re able to make wine in between juggling full-time jobs. The budding enterprise shares a space with Cuvée, and the micro-winery is generally open on the second Friday of every month from 5:30PM to 8:30PM.

visit

Domenico Winery

1697 Industrial Road

 

Cuvée Wine Cellars + Zoetic Wines

1001 Washington Street

 

Flying Suitcase Wines

915 Washington Street

Jammin’ With the Berry King

words by Silas Valentino

Pablo Lugones of Pacifica was traveling for business in 2014 when a box that changed his life for the sweeter arrived at his house. As a buyer for an international food ingredient distributor, he had submitted an order for a sample of blackberries from a frozen fruit supplier. While he was on the road, his wife, Gina, called; expecting a sample size of a pound or two, he instead received a 50-pound box of plump, perishable blackberries.

“As soon as I got home, my priority number one was what to do with the blackberries,” he recalls. “I felt bad about throwing away perfectly good fruit so I went onto ‘YouTube University.’ I took a few ‘classes,’ looked at plain blackberry jam recipes and then canned it. I gave them out to coworkers and within a week I had responses of, ‘Please tell your wife the jam is delicious!’”

Pablo quickly caught what he calls the “canning bug” and began experimenting with flavor combinations. New jams were devised, jars were filled and the positive responses soon turned into a full demand. Pablo had inadvertently become an artisanal jam maker and Small Batch Jam Co. was born.

The two-person company is a husband-wife operation where Pablo handles the flavor innovation, production and distribution while Gina manages the marketing, design and prepares each label by hand. They rent space from a fully-licensed commercial kitchen called the Pedro Point Creative in Pacifica and Pablo prepares the jam with old-fashioned hand stirring. To reflect his business name, he cooks with smaller, 30-gallon kettles as opposed to using larger, commercial appliances.

As of today, Small Batch has produced 42 unique flavors of jams, jellies and marmalades that are sold at local coffee and tea shops and online at smallbatchjamco.com. The boutique aspect of his business offers Pablo independence to experiment with flavors, and he works closely with regional farmers to craft new jams in sync with the seasons.

Recognizing that he’s entering a saturated market where commercial brands like Smucker’s dominate, Pablo says his aim is to create unique flavor combinations that you can’t find on a store shelf. One of his top sellers is Raspberry Jalapeño Jam, a delectable hybrid that begins sweet and closes with a satisfying kick. And then there’s the popular Rosemary Prosecco Clementine, which clearly defies traditional jam making. “When someone hears of a citrus preserve, they assume marmalade—I wanted to deviate,” he says. “Rosemary Prosecco Clementine was inspired by a cocktail that we loved, and I thought, ‘Can I make this into jam?’” He did, and the results will have you dreaming of breakfast toast.

Jam jars are topped with vintage gingham cloth, and the raven logo on the label connects Baltimore, where Pablo met his wife and they had their son, Dominic, with Pacifica, their home since 2000. The packaging is minimalistic, using only black and white tones, to allow the texture and color of the jams to speak for themselves.

Pablo explains that Small Batch provides him with three specific benefits: it’s a creative hobby for both him and his wife, a financial asset now that his son is in college and it also allows him to support local food growers. “In our food chain, the farmer takes the hit. The consumer is the one who drives everything, and if that consumer isn’t willing to pay for a product, the farmer is usually the one hurt. The idea I came to is, what if I could provide an outlet for some of these producers?” he says.

Jam, after all, is only as good as its essential ingredients, so Pablo has become a regular face at farmers markets across the Bay Area. He works closely with growers to know their supply so when 60 pounds of strawberries from Fresno are no longer farmstand-pretty (but are perfectly ripe for canning), he’s ready to buy them out in bulk. “If I’m going to make an apricot jam, I want to be able to say, ‘Go to this address in this city and you can visit the farm that grew the apricot in this jam,’” he says.

Pablo is content with his current e-commerce business design and handful of retail partners and is gratified by the growth in their monthly subscription service. Although he views it as a part-time passion project, there is talk of opening a small storefront in Pacifica. Regardless of however high the demand may get, Pablo says Small Batch will remain true to its name.

“I will always choose to keep production close to what the name implies. Even if given the opportunity to go with 200-gallon kettles, I won’t go with that because it would limit my ability to test and develop flavors,” he says, gesturing to jars labeled Quince Rosewater, Meyer Lemon Marmalade and Strawberry Champagne. “When a loyal customer visits me, they find something new each time. They’ve become accustomed to saying, ‘What’s new this month?’” 

contact

smallbatchjamco.com

And retail partners like

Bacchus Wine Shop

25 Hillcrest Boulevard

Millbrae

Paw-friendly Hikes

When it comes to hiking with dogs on the Peninsula, a bit of honesty is required up front. Compared to the dog-friendly trails of the East Bay Regional Parks and most areas of Marin County, the pickings are more slim here. The reason: While the Peninsula is crisscrossed with trails managed by the County of San Mateo and the Midpeninsula Regional Open Space District (MROSD), most do not allow dogs.

There are exceptions, of course, the most notable being Windy Hill and its miles and miles of dog-friendly trails (covered in the November 2018 issue of PUNCH). And better news, the parks that do allow dogs are at their glittering-green best in February, a couple offer off-leash opportunities and one is considered a locals’ secret.

QUARRY PARK

While trails along the blufftop near Half Moon Bay stretch for miles, there are some hidden gems on the east side of the coast highway. One is 517-acre Quarry Park, which some consider a locals’ secret with its defining feature of Mesozoic-age granite. The Vista Point Trail ascends uphill two miles through a dense eucalyptus forest on a broad trail that was undoubtedly once a ranch road. Indeed, the park increased in size when a local family donated their land through the Peninsula Open Space Trust.

It’s a good climb, one that gets your attention without wearing you down too much. A short, .1-mile side trail leads to the actual Vista Point. Continuing up, you reach the South Ridge Trail by staying left at the fork. Nearer the top, you swing around enough for great views out over the Pacific and Pillar Point Harbor. After a short stint on the Dolphin Fire Road, you descend on the Middle Ridge Trail, logging a distance of about four miles.

good to know

+ Parking is at the intersection of Columbus Street and
Santa Maria Avenue in El Granada

+ Terrain is dirt on old roads

+ Open to hikers, cyclists, equestrians and leashed dogs

+ Restrooms next to playground and parking

+ Find more information and trail map at
parks.smcgov.org/quarry-park

PEARSON-ARASTRADERO PRESERVE

Owned and operated by the city of Palo Alto, the Pearson-Arastradero Preserve is pretty close to dog paradise, especially for those with an affinity for water. A small lake, open to fishing, is fed by Arastradero Creek, and from the top to the bottom of the preserve is a narrow channel, which is usually filled with water in February, perfect for splashing canines. Ten and a half miles of trails loop up and around forest and grasslands. Deer, coyote and wild turkeys are common, and it’s the only park on the Peninsula where this writer has spotted a bobcat.

The “gotcha” about hiking here in February is that a number of trails are closed seasonally. On the flip side, the combined out and back Juan Bautista de Anza/Arastradero Creek trails are on packed gravel, so no mud. You get all the climbing done in the beginning and enjoy panoramic vistas on the way back, covering close to 4.5 miles.

good to know

+ The main parking lot has an interpretive center and is located
at 1530 Arastradero Road

+ Terrain is packed gravel with a few rocky sections

+ Open to hikers, cyclists, equestrians and leashed dogs

+ Restrooms located at the parking lot

+ Find more information and trail map at cityofpaloalto.org/gov/depts/csd/parks/preserves/arastradero/

PULGAS RIDGE OPEN SPACE PRESERVE

This 366-acre preserve in the hills above Redwood City and San Carlos is one of the few MORSD parks that allow dogs. Even better, there’s a 17.5-acre off-leash area. Pulgas was once home to a tuberculosis sanitarium owned by the city of San Francisco, although few remnants of it remain today. You’re now treated to woodland trails that open up to provide great views of the western hills.

A loop with a distance of about four miles leaves the parking area and ascends up the Blue Oak Trail, taking a left at the Dick Bishop Trail. Those interested in the off-leash area should continue to the Hassler Loop Trail, which connects with the Dick Bishop Trail about 0.2 miles from the off-leash area. The Polly Geraci Trail splits off to the right from the Dick Bishop. It’s more open and provides the best vistas. It winds up and down a bit before joining the Cordilleras Trail, which takes you back to the parking area.

good to know

+ Parking is on Edmonds Road, where there is a small lot

+ Terrain is dirt, mainly smooth; there’s some asphalt in
the off-leash area

+ Open to hikers and leashed dogs with an off-leash area; no cyclists or equestrians

+ Chemical toilet located adjacent to the parking lot

+ Find more information and trail map at openspace.org/preserves/pulgas-ridge

STULSAFT PARK

This 42-acre Redwood City park is easy to miss. From its Farm Hill Boulevard entrance, it looks like a children’s playground. But dip behind the playground and you’ll discover hiking trails, including well-marked off-leash trails that are south of the stream that runs through it. The off-leash area is more easily accessed from Recreation Way just past Goodwin Avenue. The park was a gift to Redwood City from real estate developer Morris Stulsaft, who knew about the mercury deposits in the area but was happy to donate them to the city. Redwood City eventually made about $19,000 from cinnabar mining operations that ceased in the early ‘50s.

For a short two-mile leg stretcher, with a couple of decent pulls, leave the playground area following the trail until you come upon a day camp area. A bridge takes you across the creek. Continue straight for access to the off-leash area that parallels the park’s boundary. Going right provides the longest off-leash trail, which comes to a picnic area where leashes are required before looping back to the bridge. 

good to know

+ Main parking is at 3737 Farm Hill Boulevard in Redwood City; the lot at Recreation Way and Goodwin Avenue provides direct access to the off-leash area

+ Terrain is dirt with a few uphill pulls

+ Open to hikers and leashed dogs with an off-leash area;
no cyclists or equestrians

+ Restroom at Farm Hill Boulevard entrance

+ Find more information and trail map at: redwoodcity.org/Home/Components/FacilityDirectory/FacilityDirectory/47/1912

Given that there aren’t a lot of dog-friendly trails on the Peninsula, please obey rules requiring that dogs be leashed. Pick up after your dog, and in off-leash areas, stay close to your dog and keep him/her under voice command.POST has a new free guide to Peninsula and South Bay dog-friendly hikes that can be requested here: openspacetrust.org/dog-hikes/

Cold Therapy: Chilling Out

If you’ve ever watched the scene in The Empire Strikes Back where Han Solo gets frozen in carbonite and wondered what it might feel like, you’re in luck. Darth Vader might have used the cold to imprison his enemy, but proponents of cryotherapy (also known as cold therapy) claim that freezing temperatures can actually be beneficial. Peninsula residents can now join the celebrity-fueled trend of getting one very “cold shot” by immersing themselves in an upright cylindrical chamber where they’ll experience freezing temperatures, up to minus 230 degrees Fahrenheit, to be exact. That’s possible thanks to No Limits Cryotherapy, which opened last fall at the Sharon Heights Shopping Center in Menlo Park.

While each session of “cold therapy” is unique, most take place over a three-minute period with an attendant always overseeing what’s going on. Liquid nitrogen is sprayed into a small chamber the patient stands in, which is shaped a bit like a shower stall, causing a drop in skin temperature. When the chamber door opens at conclusion, the liquid nitrogen spills out, not unlike the fog cascading over coastal hills. While cryotherapy is new to the Peninsula, it’s been around since the late 1970s. Proponents of cryotherapy claim that the cold improves circulation, decreases inflammation, increases metabolism and improves skin appearance. Think of it as an ice pack for the whole body rather than one just strapped to a knee or elbow.

No Limits owner John Jennings describes himself as “an athlete always seeking a competitive edge.” Growing up on the Peninsula, he became a serious mountain biker and scratch golfer. Dissatisfied in a job he’d held for two decades, John started researching cryotherapy after hearing Hollywood and sports celebrities rave about its effects. “Like other athletes, over the years I took a lot of ice baths to speed recovery after intensive exercising and thought something else had to be more effective,” he says. John explains that cold therapy tricks your brain into going into survival mode. While your core body temperature stays at about 98.8 degrees Fahrenheit, your skin temperature drops to about 30 degrees Fahrenheit as your brain releases endorphins and adrenaline.

“That’s the key to cryotherapy, getting your skin temperature down 30 degrees, which activates the central nervous system,” John says. “Your capillaries expand three to four times the normal amount and deliver super-oxygenated blood throughout the body. With your brain identifying what is hurting, the nutrient-rich blood goes to the problem areas. When you get out of the tank, norepinephrine levels can be up to five-fold what they normally are. There is a natural adrenaline release. Clients report feeling a boost of energy.”

To protect against the outside possibility of frostbite, customers at No Limits are outfitted with socks, big slippers—many with a whimsical animal theme—and warming gloves. The liquid nitrogen that cools the chamber never actually touches your skin, but the insulation is just an extra layer of protection. Though it might sound claustrophobic, your head and neck are always above the chamber during cryotherapy, and you can open the door and leave the chamber at any point if you feel uncomfortable.

Caroline Wyman is very familiar with the chill drill. She first tried cryotherapy last year, and she’s been back to No Limits repeatedly since then. “I love that the sessions are only three minutes, because I have a very busy schedule working at the VA,” she says. Caroline believes the cold therapy has improved her back pain, and she’s happy to have a new treatment that complements her existing regimen. As Caroline describes it, cryotherapy helps her body bounce back from wear and tear so she can keep up her daily boot camp at a local gym. “It’s very comprehensive in what it does for me and my body.”

325 Sharon Park Drive, Menlo Park

650.474.1798

nolimitscryotherapy.com

Timeless Escapes

As we celebrate Valentine’s Day in February, we’re reminded how epic love stories flourish in romantic settings. In the 1980 fantasy/drama Somewhere in Time, a grand old hotel in Michigan is the backdrop for a time travel romance between a playwright and an actress. Luckily, here on the Peninsula, we can rely on our cars to transport us to historic locations that combine bygone days, stunning locations and comfort for a magical outcome. Here are three standout spots to tempt you.

Napa River Inn

Just an hour from the Golden Gate Bridge, you’ll encounter Napa’s dynamic Riverfront district, where “the water meets the wine.” It’s here you’ll find the Napa River Inn, downtown Napa’s highest Michelin-rated and Forbes Four-Star hotel. Originally built in 1884, the independently-owned luxurious waterfront site—within the Historic Napa Mill— is centrally located, with walkability to local shops, gourmet restaurants and plenty of wine country tasting rooms.

After 2017’s devastating fires, the Napa River Inn anchors the area’s revival. Undamaged, but integral to the fire recovery efforts and community, the hotel maintains its commitment to preserving history and the environment. Today’s hotel was built without tearing down the original site. Products at the hotel are locally sourced, and even some of the bricks were formed with clay from the Napa River. Situated on two acres, the inn’s three buildings each have their own distinct personality: nautical, contemporary and historical. The Historic building still has the original floors, which were once a roller rink built for ladies’ fun. Now part of the parlor, this rink was a feminist statement back in the day, when many Napans enjoyed frequent social events at the Hatt skating rink.

Sixty-six elegantly decorated rooms offer comfort, coziness and old-style romance.The spa—inspired by the rich indigenous history of the area—infuses relaxation into a stay. Grape seed and olive oil ingredients are a nod to the vineyards and groves in the region. Fresh-baked pastries are delivered to your room daily by Sweetie Pies Bakery and “Global Comfort Food” is on the menu at Celadon, an award-winning restaurant with a quaint courtyard.

During your visit, enjoy wine tasting, outlet shopping, hiking, art galleries, biking or slipping into a Lexus house car for a complimentary “driver-hosted” jaunt in town. And get ready for eye-catching splashes of color. February and March welcome the mustard blossoming, so the area is aglow with the bright yellow blooms.

500 Main Street, Napa napariverinn.com

Pelican Inn

Just 20 minutes of winding Highway 1 from the Golden Gate Bridge, near the spectacular Muir Beach, this 16th-century English Tudor Inn is at once anachronistic and perfectly woven into the scenery. The rolling hills and striking cove—not unlike Plymouth, England—are a fitting backdrop for this ivy-clad and whitewashed reproduction of a traditional English lodge. Fog mixes with scents of jasmine and honeysuckle, and whether sunny or moody, it’s an enchanting locale. Stop for a pint and game of darts, hike over from Tennessee Valley for a pub lunch, book a Sunday dinner or stay in one of the Inn’s seven cozy, antique-filled guestrooms. The restaurant has a daily menu of classic British fare. You can tuck into Beef Wellington or shepherd’s pie, and the bar offers an assortment of fine ales, draught beers, stouts, pilsners and a wide variety of wines, sherries and ports. In true English fashion, Pelican Inn also offers a royal afternoon tea menu with a dazzling selection including Lapsang Souchong, Fancy Earl Grey and Fireplace Chai. After your meal, linger on the lawn, venture over to the meditation garden at the nearby Green Gulf Farm & Zen Center or catch a walk on the beach before taking the curvy road back. If you’re staying the night, snuggle in to your “half-tester,” a heavily-draped canopy bed, surrounded by English antiques. Drift off with a smile, knowing a full English breakfast, complete with bacon and eggs and bangers, awaits you in the morning.

If you’re visiting in February, a Valentine’s dinner is sure to warm the hearts of lovebirds, and winter weather in the area can be stunning with bluebird skies and just a nip in the air, or overcast and soggy—inspiring hand-holding by the fireplace. Regardless of the weather, get out and explore: The Pelican Inn is a gateway to Muir Woods, Mount Tamalpais, Stinson Beach, Bolinas and Point Reyes National Seashore. Or make a day of elephant seal viewing. From December through March, a breeding colony of elephant seals can be observed from Elephant Seal Overlook near Chimney Rock, above stunning Drakes Bay, an hour or so away.

10 Pacific Way, Muir Beach pelicaninn.com

Hotel Léger

The French-named hotel, first established in 1851, was founded by a Frenchman, and is one of the longest continually operating hotels in California. The town of Mokelumne, or as locals call it “Moke Hill,” is located by the river of the same name, about 10 minutes from the town of Jackson. The town and hotel were once the busiest in the Mother Lode, attracting miners and business people from around the world. Set in the Sierra foothills and rebuilt a few times following fires, today’s Hotel Léger is run by employees-turned-owners Krissy Haderer and Debbie Rangell. Legend has it that the ghost of George Léger—the original proprietor—as well as a variety of other friendly spirits, occasionally make their presence known. Carrying on the French diaspora spirit, the chef, Louis Chiero—who was a personal chef for two governors—hails from Louisiana. The hotel has 13 antique-decorated rooms, some with fireplaces and balconies, and a few that welcome pooches as well. The saloon was once one of the rowdiest bars in the Gold Country (and a hangout for some of the notorious outlaws of the day). The menu is varied, including southern French fare, Italian specialities and Cajun classics, along with gourmet burgers and steaks to keep the local ranchers happy. And save room for the beignets! As you might imagine, the hotel celebrates Mardi Gras in a big way.

While you’re there, beyond the snow appeal, the Sierra foothills’ offerings are vast. Wineries and cideries make wonderful day trips. The Indigeny Cidery, outside Sonora, is about an hour’s drive through beautiful country. This year also marks the 23rd annual Presidents’ Day Wine Weekend, sponsored by the Calaveras Winegrape Alliance. Visit on February 16 and 17, and with the purchase of a $25 commemorative glass, you can enjoy free limited-tasting flights at over 22 participating wineries and
tasting rooms.

8304 Main Street, Mokelumne hotelleger.com

Live Music: Bars With Beats

Every Friday and Saturday night there’s a whole lotta shakin’ goin’ on up on the second floor of The Swingin’ Door, a British-loyal restaurant pub in San Mateo. No need to go to New York or Las Vegas to catch a dueling piano show. Grab a cold draft at the bar, pull up a chair and take in a scene that’s been happening here since 2007.

On this particular night, John Crampton and Nick Hymes are pounding the keys, sorting through the slips of papers scrawled with audience requests, tucking away tips and belting out favorites from the last several decades. “Piano Man,” of course. Considering the context, that’s always a gimme. For four straight hours, the hits just keep coming: “Don’t Stop Believing,” “Sweet Caroline,” “Billy Jean,”  “Brown Eyed Girl,” “Crocodile Rock.”

As the infectious chorus to Elton John’s classic approaches, John leaps up from his bench to engage the audience in a battle royale. He gestures to the crowd seated to his left and they sing out in response: “La lalalalala…!” “Try this side, John!” yells Nick, continuing to bang out the piano chords. John points to the right, and a cacophony of voices chime in with a “La lalalalala…” room-blasting counter attack.

Up and down the Peninsula is a stage almost every night of the week that offers live music for anyone in search of it. Scores of local bands and traveling acts have several opportunities to perform, be it at an English pub, a trendsetting brewery or an iconic watering hole just off 280.

At The Swingin’ Door, owner Warren Chapman had two goals in mind when he retired from his career in tech a little over a decade ago: Spend more time with his daughters and run a business that reflected the communal hubs he admired as a kid in Manchester, England. When he bought the San Mateo pub in 2006, he accomplished both; his four daughters and the family dog drop by for lunch and there’s music or comedy every night of the week.

The Swingin’ Door originally opened in 1955 and has an illustrious history for a local joint. The Kingston Trio performed one of their first concerts here and the likes of Bing Crosby, Betty Grable and the Rat Pack also passed through. With the dueling pianos playing, and a variety of British, Canadian and Belgium imported beers to choose from, The Swingin’ Door still delivers a memorable “night on the Peninsula town” music experience.

“It’s interactive. People like engaging,” says Warren. “People go to a concert and it’s more one-way. It’s really big for special events like birthday parties, bachelorette parties, anytime you want to get a big group of people together. People say they didn’t know it was here—that it’s the best-kept secret on the Peninsula.”

Travel south down 101 and you’ll find Freewheel Brewing Company and Devil’s Canyon Brewing Company, two breweries that bond beers with robust music programming. “We are very serious about the beer—but also about what happens inside here,” says Devin Roberts, general manager of Freewheel.

Along with a regular Monday night pub quiz and stand-up comedy shows, a typical month at Freewheel includes an eclectic live music selection—ranging from rock and bluegrass to folk bands and blues and even an open mic night. You’ll see occasional out-of-town talent, but the focus here is mostly on Peninsula bands (complete with their own local groupies), whether it’s Willy and the Four Boys, a cover band comprised of five Palo Alto High School teachers, or The Members, a group of Menlo Park dads who always pack the house.

Freewheel established itself as a brewery that produces cask ales—an historically British style of beer that’s naturally carbonated and served at cellar temperature—but expanded its offerings to include familiar West Coast-style keg beers, along with bottles and cans. The brewery also draws directly from another British tradition, by fostering a sense of community. “We opened with the idea of being in the style of the English pub. Not in the sense that you see Union Jacks on the wall but that it’s your local spot,” Devin says. “We’re that place you can meet over a proper pint and a bite to eat. Just come hang out with friends and know you’re going to be entertained.”

Five miles away in an industrial section of San Carlos is Devil’s Canyon Brewing Company, which perpetuates the logic of “less is more.” As opposed to opening up their production facility to the public every day of the week, Devil’s Canyon is only open on Friday evenings. But it’s an end-of-the-week treat that’s open to all ages, a rare find in the beer industry—with families, including young children, hanging out in the annexed barrel room. As the brewery sums it up, “Every Friday we throw a party and everyone’s invited.”

Billed as “Beer Friday” whenever it’s the last Friday of the month (or “Beer Garden Friday” for all other Fridays), Devil’s Canyon opens up its full-scale production facility (over 7,000 square feet of convertible space) for food, live music and, of course, fresh craft brews. Beer Garden Fridays typically feature more mellow, acoustic sets whereas the end-of-the-month Beer Friday invites rock, reggae or pop acts to the stage. “The owners wanted to make something they could share with people that was tangible,” explains Rebekah Atwell, the brewery’s creative director, of the Friday tradition. “It’s a nice way for us to say ‘this is why we do this.’”

A rotating cast of “Off the Grid” local food trucks—including Hula Truck, Whisk on Wheels and Capelo’s BBQ—pull up outside to complement the brewery’s creative selection of rye IPAs and scotch ales. And you can feel good with each purchase due to their Cheers for Charity program, which donates a portion of every Beer Friday’s revenue to local organizations like Samaritan House San Mateo and the Museum of San Carlos History.

On the other side of 280 is a destination bar at the bottom of Whiskey Hill in Woodside that dates back to 1860. The Pioneer Saloon (or “Pio” as it’s referred to by locals) maintains a simple tradition of offering live music throughout the week and keeping beer, wine and spirits in high supply. Local favorites Dutch Uncle come around monthly to perform a setlist of classic 1970s rock covers, and Woodside resident Joan Baez recently popped by for a set.

Jennifer Gilbert, whose family purchased The Pioneer Saloon in 1995, says it’s not just the music that draws the crowds. “There are a lot of dancers out there and I think it’s hard to find a dance floor on the Peninsula,” she says. The Saloon’s cozy, laid-back atmosphere is also a big appeal. In a community once home to Steve Jobs, patrons at the bar range from tech entrepreneurs to brick layers sitting elbow to elbow. “It just seems like that kind of comfortable, local place,” summarizes Jennifer.

Expect to pay a $5 cover charge at The Pioneer Saloon; entertainment is free at the others. Different venues, different vibes—but it’s all live music Peninsula style.  

Perfect Shot: SLAC Lobby

This light-strewn image of geometric patterns and angles is actually the four-story view looking up from the lobby of the Science and User Support Building (SUSB) at the Stanford Linear Accelerator Center (SLAC). This Perfect Shot was captured by photographer Irene Searles with the SLAC’s site plan visible at the bottom. SLAC National Accelerator Laboratory offers free twice-monthly public tours, typically including a visit to the lab’s two-mile-long linear accelerator, which powers the world’s brightest X-ray source.

Image courtesy of Irene Searles

Diary of a Dog: Oliver

I was born in Connecticut, but when I was a puppy I came to California on an airplane. I flew with Martha and Patrick, and ever since then I’ve lived with them in San Carlos. Even when I was small, I was a pretty calm guy so someone suggested that I work as a therapy dog. I guess they shouldn’t have been surprised, since my mom and some of my siblings visit Ivy League colleges on the East Coast to help the students who are freaked out about their finals.

After Martha worked with me to pass my therapy training, I started going to work with her at Stanford. I was so popular that Martha worked with the organization Pet Partners to put together a whole team of dogs who now hang out with me and the students on campus. I still go to Stanford about once a week, but I also work away from home with the Hope Animal Assisted Crisis Response. We did a four-day training in LA in 2011 to get certified, and now we’re one of the 200 teams around the country that provide support during disasters. They call us the “Navy Seals” of therapy dogs.

I’m a family pet when I’m not being a therapy dog. For kickback time, I like to watch stuff on TV, either shows with real dogs on Animal Planet or movies with animated animals, like Up and Shrek. If you want to learn more about therapy dogs like me, check out petpartners.org

New Lens on Life

Words by Sheri Baer

If you’re taking a walk with Irene Searles, don’t expect to get your heart rate up—but lots of other things will likely happen. Just as you’re starting to set a pace, Irene spots a mature, graceful woman passing in the other direction. “Wow, you are in amazing shape,” Irene calls out, flashing a smile that lights up her eyes. Before you know it, you’re hearing the fascinating life story of a former professional ballet dancer, who appears sincerely flattered by Irene’s subsequent request, “May I take your photo?” After that interlude wraps up, you’re back on the path, starting to hit a clip, when Irene suddenly drops out of sight. A quick glance around and then down, and there she is—crouched low and framing her lens on a cluster of whimsical-shaped mushrooms growing at the base of a tree. Irene is that person who stops to look, lingers to talk, asks the question and notices the subtlety. So yes, come prepared to constantly pause your Fitbit—you may not burn as many calories, but spending time with Irene will fire up your sense of wonder instead.

“I think the greatest joy I have about photography is that it’s taught me to look at my entire world differently. I see shapes and colors and sizes and patterns, and even if I don’t have a camera in my hand, I walk by something and I take a photo in my head,” Irene says. “Sometimes it’s a reflection or a shadow or I see a person who has a unique spirit, and so I’m constantly clicking in my mind, even when I don’t have a camera.”

Hearing Irene talk about her passion for photography, it’s surprising that her journey to answer her creative calling was anything but a straight shot. Raised in Darien, Connecticut, Irene majored in English literature at St. Lawrence University in New York before attending a commercial bank training program in Atlanta. She spent 20 years in banking—two separate 10-year stints, broken up by a degree in culinary arts and a brief run as a pastry chef. As for photography during this stage of her life? “I’ve been a world traveler since I was 19, trying to take at least one trip a year. I used a film camera and mostly took travel photos. That was pretty much the extent of my photography until I had kids.”

During her second 10-year stretch in banking, Irene got married, opened the Silicon Valley office of Citigroup’s private bank in Palo Alto and had a son and daughter with her biochemist husband, Malcolm McGinnis. Taking an interest in family photography, she started auctioning off her services to support school and nonprofit fundraising events. In August 2009, Irene and Malcolm moved their family to Paris for what was supposed to be a year-long adventure, but the trip was abruptly cut short. “Malcolm was diagnosed with a rare cancer in October and we moved back right away,” Irene relates. “That’s when I started really getting involved with photography because it was my outlet as we were managing Malcolm’s health needs and raising two kids.”

Malcolm survived his first diagnosis of cancer, and with a hyper-awareness of the tenuous nature of life, the couple zeroed in on family time and pursuing their personal aspirations. For Irene, that translated into intensive photography and printing workshops and Stanford continuing education courses—with topics ranging from street photography to documentary and portraiture. She started working for the hyperlocal blog, InMenlo.com, contributing one to two photo shoots a week. “It was a great chance to hone my skills doing environmental portraits,” Irene says. “In the best of all worlds, it’s capturing actual activity and engagement but sometimes that’s tricky, if they’re a poet, for example, and then you have to capture more of the spirit of who they are.”

In the meantime, Malcolm was realizing his own dream of opening a brewery, and Irene applied her photography skills to documenting the process. “I ended up taking about 3,200 photos. We told a story starting with the blueprints, to the partners having their first pint of beer when Freewheel Brewing Company opened in 2012,” Irene recalls. She culled her work down to 33 photos for an initial exhibit, before selecting about a dozen that remain on permanent display at the Redwood City brewery.

With the brewery up and running, Irene continued to hone her craft—embarking on a photo excursion to Myanmar, focusing her lens on Buddhist monks and fishermen casting their nets, and then a documentary workshop in Darjeeling, India, where she captured every aspect of making tea. ”I really learned about storytelling and creating a body of work,” she says. However, by the end of 2015, Malcolm was showing renewed signs of illness. He was diagnosed with pancreatic cancer and passed away in September 2016. “The years we had after Malcolm’s first diagnosis were so incredibly precious,” Irene reflects. “The loss is indescribable, but I’m so grateful that we had the time that we did.”

After pausing her photography during Malcolm’s illness, Irene discovered solace in it after his death. “Part of my healing has been to continue to follow my passion,” she says. When her youngest child left for college in August 2017, Irene turned her lens on new destinations including Mexico, Cuba, Italy, France and England. She took on nonprofit work for organizations like LifeMoves, All Students Matter and Kepler’s Literary Organization, photographing subjects like Al Gore, Margaret Atwood, George Shultz and Jackie Speier. And, in 2018, Irene successfully executed her first 365 photography project, posting one black and white square iPhone image per day in a visual diary of her life—ranging from a woman taking a break with her dog to bathroom fixtures: “I was in my shower and I saw the two different shower heads on the wall and it looked like one was bashfully turned away from the other. You never know where you’re going to see images.” Her 365 project caught the eye of Peninsula news outlet The Six Fifty, which named Irene one of “11 local Silicon Valley photographers you should follow on Instagram right now.”

Like a photographic image that develops over time, Irene’s life continues to unfold. She connected with a widower, David Brett, who had experienced the same tragedy of a long-term illness with his spouse. A chat over coffee led to a deeper friendship and realization that they shared more than tragic loss in common. “We are getting married later this year,” she shares. “We will be carrying all the chapters from before into building new chapters with our families together.”    

Irene’s photography will be getting even more exposure in 2019. She launched a new 365 project in color on January 1, and when an opportunity for a new photography director opened at PUNCH Magazine, Irene’s ability to storytell through her camera secured her the job. “Photography allows me the opportunity to see what’s inside of a person and what a person thinks and how they feel, and I’m thrilled to be able to share the view that I have with PUNCH readers.”

Follow Irene’s Instagram posts @irenesearlesphotography 

Playing Pong

Blame it on our basement in Amarillo. It wasn’t much of a basement compared to the ones you see on the Peninsula these days, but it worked for us. One rectangular room about 20 feet by 30 feet, no windows, a bit damp. It was there as a six-year-old that I started playing ping pong with my big brother, Danny. Five years older than me, he would always win.

But over the years, during the cold, dark Amarillo winters, I got better. I became a good defensive player, able to return most of what Danny sent my way. As the years passed, I learned to take on his slices and his big slams alike, and finally was competitive with him and would sometimes win. Our games became contests of will—long points, frenzy and, occasionally, emotional flare-ups.

Move forward a generation. Four years ago, Coby, my youngest, moved 7,500 miles away to go to college and then decided to stay in his newly adopted homeland. The first time he came home, wanting to spend time together and not having time to go play golf, we got out the ping pong table, secured some decent paddles and balls and started to play.

Within days of that first game, playing “pong” became the most important thing in the world to us. That first visit—about a month long—saw us play 15 games a day or close to 500 games. We got good and quickly our battles reached a whole new level of drive and energy from those of my childhood.

From then on, whenever Coby would come home, our focus was on one thing: playing ping pong. The dimension of our games is odd in that we are competitive and want to win, but we also want each other to win. There is a dichotomy there that I can’t say I fully understand, part of it about the self and part about the love we have for one another.

Coby is often gone for eight months or longer but when he returns home we are immediately back at it. It takes us about two days to get back into form. We defined our game: 12 points, win by two, switch serving every two points, no sucker serves. And if you hit any part of the table, whether on serve or a regular shot (even the side of the table), it’s good. Our regular drill is to play five games at a stretch.

Coby was recently home for a good long visit, as two of his siblings had new babies. The darkness that would fall upon us at around five in the afternoon was unacceptable and so we installed a large halogen light on our roof. It was magical, really, allowing us to go out into the black night at nine o’clock and play as late as we wanted, the cold air perfect on our exercised bodies.

Our games this past visit were nothing short of vicious. Points were sometimes 25 shots long—back and forth, slams and returns, short shots just over the net, hits off the side of the table with unbelievable returns from the ground. Sometimes we would throw our paddles at a shot, get it in, and then keep playing with our hands. Every day we thought of nothing but getting out there to play. And nothing stopped us: rain, wind, and injuries were just variables in the games.

We play in silence, since talking disturbs our concentration. I will say this: Coby, like my brother Dan before him, is the better player. I’m annoyed when I lose four games in a row to him, but I try to focus on how lucky I am to have him home. But here’s the deal: while he can slam better, spin better and hit harder, I am still the “returner.” And just like those times in our Amarillo basement, I can frustrate Coby to the point where he breaks; then I am able to win a point and sometimes a game or a series. We fight like hell to win and then go inside laughing to see what’s on TV. An hour or so passes before one of us looks up and asks, “Ready?” And the answer is always a resounding, “Yep! Let’s go play pong!”

Painting with Plants

As the owner of Palo Alto’s Topiary Design, Betty Lee says her best day is when she’s able to solve a design challenge—especially something unusual like how to showcase a pair of bright red chairs. Her own garden is whimsical, including animals made from stone and plants, placed visibly, and also hidden, like treasures to find. At first glance, a garden might be perceived as pleasing, inviting or simply beautiful. But the design behind it is what delivers the experience—it’s the paths, walls, water features, decks and furniture, all carefully interwoven.

And while Betty has personally chosen a whimsical English garden, she is equally capable of creating a traditional garden, with garden “rooms,” perfectly-manicured lawns and neatly trimmed hedges, or a contemporary garden that uses clean lines in both the plants and the stone and wood that might create the hard landscaping. Specializing in both interiors and exteriors, she works hand-in-hand with clients who want to be involved and is equally comfortable with a hands-off client who trusts her to execute their vision.

Born in Taiwan, Betty moved to the Bay Area when she was 12 and stayed here until she went east for college. While at Princeton, she did not yet delve into design, although she did take one garden design class that she loved. She also met her husband there, and when they graduated they moved to New York City, where Betty worked as a management consultant for Booz Allen. The garden design class became a faint memory. Ten years later, a work opportunity for her husband, Peter Fortenbaugh, lured them back to the Bay Area. Once here, Betty tapped into her creative side and started her design business.

Her projects cover a wide range—from an expansive home on a multi-acre property to a small apartment balcony. She says designing isn’t really that different from her job as a management consultant—her work is project-based, with new people and a new location every time. Like management consulting, there is research, planning and implementation. What’s different is the creativity. In the words of one client, “Betty paints with plants.”

What does she love about gardens? They can be beautiful and practical. Betty will make sure that the must-have hot tub requested by teenagers will also be aesthetically pleasing—a raised pond with a fountain serving as the focal point. Beauty is not the only criteria, but it is never sacrificed.

Garden furniture offers another opportunity to create something beautiful and practical—whether it’s a white stone lounge or green metal rocking chairs. And it’s not just the furniture that draws the eye, but the path that leads the way, such as the round stones seemingly in a haphazard polka-dot pattern, drawing you to the rocking chair respite. And the material of the furniture fits right into the design—from the stark white stone to the grey weathered wood.

Having raised her own family, Betty knows how important it is to understand how a client plans to use their garden, whether it’s to entertain, as a play space for children or both. What life stage is a family in—toddlers, teens or no children at all? She carefully considers the budget, including the upfront and annual costs such as maintenance and the water bill. Betty factors in location-specific requirements such as “water-wise” plantings and deer-tolerant plants. She has a bias to build in flexibility; aware that a family’s needs might change over time, she accommodates a sunken trampoline knowing that one day it might be a pond.

Betty’s own traditional English garden has been featured in Gamble Garden’s Spring Tour—an annual event showcasing a small selection of noteworthy local gardens. A sign of her success? Most of her clients come from word-of-mouth, as a growing number of Peninsula properties get touched by Betty’s paintbrush.

Her January advice? With many plants in dormant stage, it’s the perfect time to look at the skeleton of the garden and make plans for the other seasons. And one little-known fact is that our climate allows for the late planting of bulbs. So, if you were too busy over the holidays and think you missed your chance to plant a few daffodils or tulips, think again. Betty knows first-hand that you can still plant them now and enjoy them in the spring.

New Year Tips: Fresh Start

Wendy Petersmeyer admits that it’s a little challenging to explain what she does: “As recently as six years ago, I wondered, ‘A life coach? What is a life coach?’” The coaching profession has seen explosive growth over the past 20 years, and the number of job titles has grown along with it. To be more precise, Wendy refers to herself as a certified professional and personal coach, who works with management teams in the business sector and individuals privately. It’s important to be specific, because it can get even more confusing. If Wendy simply says, “I’m a coach,” she typically hears, “Do you coach a sport?”

In fact, Wendy used to coach skiing (which we’ll get to), but that’s not her current focus. She personally embraces Webster’s definition of a coach (the vehicle variety) to facilitate understanding. “A coach takes you where you want to go,” she relates, extending the definition into a metaphor. “I’m sort of an Uber driver, right? I pick up the client and they want to go to a different career or they want to have more satisfaction in their personal life. Hopefully, they jump in the Uber with me, and we figure it out together.”

Wendy earned the credentials to do this work, but her own experience with tackling change adds an extra layer of credibility to her vocation. She grew up locally and graduated from Stanford with a communications degree with an emphasis in journalism. After a stint at a TV station in Monterey, she got married and moved to San Francisco, where she morphed into an advertising executive, eventually running big accounts like Sprint for J. Walter Thompson. “That was probably my most challenging job,” Wendy reflects. “I loved it. I was sort of the hub of the agency. As account manager, the buck stopped with me.”

As her husband advanced on a busy Silicon Valley track, the couple started a family when Wendy was 31, and it became clear that juggling two fast-paced, demanding careers was too much. “Between the lack of flexibility and the lack of technology at the time, I knew it would be really difficult to continue in advertising,” Wendy says. “We didn’t even have a fax machine at work.” After the birth of their first daughter, Wendy took a part-time job at Sunset Books, but when their family expanded to three children in five years, the couple made a work-life balance decision for Wendy to take care of the kids full-time. Or, as she now refers to it in coaching lingo, she took a “gap” or a “break.”

While raising their three daughters in Atherton, the family spent time at Sundance Mountain Resort, and that’s where Wendy eventually took the first step in self-discovery at a new stage in life. “As my kids learned to ski, I started taking lessons,” she recounts. As she grew more accomplished, she realized she had a valuable skill that she could now articulate to others. “I told them I’d be really interested in teaching,” Wendy says, which led to eight years of ski coaching work over weekends and holiday breaks. “I had an opportunity to be my own person, instead of someone’s mom or wife. I found it so rewarding on so many levels and asked myself, ‘How can I extend this experience into my day-to-day life?’”

Serendipity stepped in to answer her question. Unexpectedly gifted with a session with a life coach (“I didn’t even know what life coaches were.”), Wendy confirmed her strengths and values mapped to coaching and teaching: “I decided I wanted a new career where I had an expertise in something I could offer to others.” Starting in 2013, with a clear focus and renewed direction, Wendy set a course of study for herself that included becoming a Certified Professional Co-Active Coach (CPCC) through the Coaches Training Institute (CTI) and a Gallup Certified Strengths Coach. “I wanted a foundation of experience and tools instead of just hanging out a shingle and putting my name on it,” she explains. “I wanted that background and that toolkit.”

Now firmly established in her coaching career, Wendy offers both individual and team coaching but definitely has a sweet spot for women dealing with transitions. “I’ve been through many transitions in my life,” she reflects. “And I think as women, there are a lot of transitions that are difficult—like having a child for the first time and how that changes your life, and then as the kids leave and trying to figure out your life as an empty nester, especially if you’ve taken a break. That’s one thing I’ve tried to help women with, given my own journey.”

Clients typically come to Wendy in an “unsettled” state, recognizing that they’re confused or dissatisfied. She’s quick to clarify that coaches and therapists play different roles, to ensure that what she’s offering is indeed the right fit. Whether it’s identifying a new career path or a meaningful outlet, clients find it helpful “to have a genuine conversation and take the mask off.” As Wendy shares from her own experience, “I think people want recognition and acknowledgement and for someone to really focus on them and help them see themselves more clearly.”

With 2019 representing a fresh start and an opportunity to initiate change, Wendy offers the following counsel: “If we sit and wait for something to happen or we ruminate, we tend to just get more stuck, caught up in analysis paralysis,” she says. “If there’s something you’re motivated to do, and you’re feeling like you’re not sure how to go about it, just identify one small action you can take. It might take 15 minutes. It might take an hour. But just go try something.”

Wendy says taking small steps gets you moving and motivated—and to keep in mind that the point of this experimentation isn’t the outcome. “From action, you have some experience you can reflect on. Action leads to learning, which is incredibly valuable,” she emphasizes. “The lessons you learn fuel more action, which in turn can lead to more possibilities and unexpected opportunities.”

wendy’s 2019 “fresh start” tips

• Make a list of small action steps to break down your goal.

• Ask a friend, colleague or coach to hold you accountable.

• Keep the list simple and affordable.

• Set short-term deadlines, realistic with your schedule.

• Experiment and don’t be afraid to fail. 

• Have fun and when in doubt, keep going.

wendy’s recommended reading list

The Defining Decade: Why Your Twenties Matter and How to Make the Most of Them Now by Meg Jay

Transitions: Making Sense of Life’s Changes by William Bridges

Fail Fast, Fail Often: How Losing Can Make You Win by Ryan Babineaux and John Krumboltz

Beguiling Bodega Bay

Driving over the Golden Gate Bridge, through the Robin Williams rainbow tunnel, then out past the rolling California hills and fields of cows towards the coast, I feel immense gratitude. I love this drive to Bodega Bay and feel my blood pressure plummet as we drive out towards the ocean. I mentioned my trip to a friend in New England and explained—it’s where Hitchcock’s The Birds took place. The iconic 1963 film still conjures up a mood, but 50 years later, the vibe is decidedly more outdoor seaside adventure than spooky horror film locale. With a population of a little more than 1,000, the area still feels sleepy, but in a relaxing weekend respite kind of way. Fifty miles from San Francisco, an hour or so from the Golden Gate, it makes a perfect day trip, although an overnight or weekend is ideal. Fine food, outdoor fun and relaxation—you have to take time to enjoy all that the area has to offer and allow it to soak in.

This Time of Year

In January, the weather can be tricky (April-November is peak season), but rates are better from December to March, and the area is appealing even in inclement weather. We took our boys on a blustery hike with whipping wind and lashing rain gusts, and it was an epic family adventure that ended with a big bowl of creamy clam chowder and much-anticipated saltwater taffy. January is also a great time to view whale migration. You can often see spouts, tails and maybe more from Bodega Head. Crab season starts in November and can run into June or July, but regardless, the seafood options are delectable any time of year—fresh and BBQ’d oysters, shrimp and abalone, and of course crab. Crab sandwiches, crab cakes, crab benedict, and you can get lost in the towers of crab cages at the marina. Cozy fireplaces abound, and if you ask me, the Sonoma Coast is perfect on overcast or stormy winter days. It’s of course stunning in summer, and many come to enjoy the scenery, seafood and slow pace. But add the cozy factor—post-vigorous exercise—and robust meals, and Bodega Bay makes for a perfect winter getaway.

The Bodega Bay Ambiance

Bodega Bay and the entire region from Point Reyes to Mendocino has a “New England mixed with California hippie surfer” vibe. Locally-sourced food, outdoor adventures and spa options coalesce amidst a very earthy and unpretentious setting. Sure, there are weekenders who own homes, but the locals are hardworking farmers, fishermen, artisans, small business owners and outdoor enthusiasts. Whether you enjoy biking, hiking, kayaking, surfing or prefer wine tasting and sitting in the jacuzzi, there is plenty to fill your belly and your soul.

While You Are Here

Bodega Head is a prime spot to view whales. A four-by one-mile-wide peninsula that juts out into the Pacific, it shelters Bodega Bay and Harbor. High up on the bluffs, the views of the ocean, rocks and birdlife are breathtaking. Be careful when taking selfies though; the cliffs are pretty unguarded! We heard a cacophony of seals barking from a rocky island about a quarter mile off the coast, and watching pelicans swoop around is pretty pleasing.

Kayaking or stand up paddle boarding is a great way to explore the coast or local bays. Biking is also popular, whether you are a serious lycra-clad cyclist or a leisurely cruiser. We borrowed hotel bikes and took a short trip to Doran Beach. We stopped to witness a squadron of pelicans mingle with turkeys, seagulls and other shore birds (yes, it is called a squadron of pelicans). On another winter trip, two friends and I did a bioluminescence kayak trip on Tomales Bay. It was surreal to see the sparkling water at dusk—like fairy dust—and to paddle around the islands. The combination of warm hearty vittles after the paddle and a hot tub soak is at once soothing and revitalizing.

Hiking opportunities abound. Bodega Bay is close to Point Reyes National Seashore and many of my favorite hikes. Recently, we took one to see the Tule Elk along the coast. Pack a picnic and it’s a full day. Sonoma Coast State Park and Pomo Canyon are family favorites as well.

On this visit, we stopped by the Bodega Bay Surf Shack, located in Pelican Plaza. I always like to check out local surf shops, and this time I actually bought a used wetsuit. We chatted with the gal running the store, who happened to also be a bartender at the restaurant where we had reservations for dinner—kismet. She got us stoked for our dinner.

Feel more like chillaxing? Osmosis Spa in Freestone is a destination in itself and while you’re there, make sure to stop by the Wild Flour Bakery. It’s known for cedar wood chip baths and a serene Japanese garden, and you could spend the day soaking, restoring and eating warm, deeply nourishing baked goods.

Eat and Drink

Drakes Sonoma Coast at the Bodega Bay Lodge offered a cozy ambiance, a seat near the hearth under a majestic portrait of a Tule Elk and the Pandora’s playlist in the background seemed curated just for me. We had had crab sandwiches for lunch at Gourmet Au Bay, near the marina, and the delectable but nouvelle portion–along with biking, hiking, swimming and hot tubbing–had left us ravenous. Elegant presentation, interesting, colorful combinations and impeccable service made the meal special. One flawless oyster, castelfranco radicchio salad (the creamy white leaves have deep red speckles and a delightfully gentle bite with blue cheese), seared duck with pomegranate and blackberry coulis and a tangy lemon mousse dessert did not disappoint, nor did the accompanying local wines. Outdoor fire pits beckoned and the feeling was sophisticated but equally welcoming of a couple with a four-month-old. Nick’s Cove in Marshall offers some fun local flavor. You can head down a long dock with a cocktail to wait by a wood-burning fire for your table to be ready. A not-so-secret public spot, we shared some nibbles with a local couple and Dutch visitors. Wine tasting is appealing in the area and Spud Point Crab Company is another popular gathering place as is the folksy Tomales Bakery.

Where to Stay

Bodega Bay Lodge, on seven acres, faces towards the stunning pampas grass-framed Bay. Each room begs a good book, a bottle of wine or maybe a Scrabble game. The well-equipped gym, pool and beautiful infinity jacuzzi are spectacular early in the morning, but especially at dusk, when the swirling sorbet sky unleashes magic over the water. The property has apiaries—their source of honey—and access to a bird walk coastal trail. The spacious, well-appointed 83 rooms have fireplaces and jaw-dropping views. The newly-built Continental Inn in Tomales is a replica of the original turn-of-the-century hotel that stood in the same spot. A stay here is fun, with Old West nostalgia, and the hotel is located between Tomales Bay and Bodega Bay. In Occidental there is the old-fashioned Occidental Inn. We visited here years ago for a memorable wedding reception when we stayed at the more affordable Occidental Hotel across the street. Other options include camping—we had a fantastic trip to Pomo Canyon one late fall—or renting a house, something we have done in Inverness, Healdsburg and Dillon Beach.

Whether you come for the day, splurge for a weekend or rent a house for a longer stay, Bodega Bay and the Sonoma Coast area is a wondrous playground that offers something for all ages and tastes. Come for the seafood, scenery and sports and stay for the sunsets, which are particularly spectacular in winter.

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