Cook like a Caveman

“PALEO?!? You don’t mean that CAVEMAN thing, do you?”

Using catchy cartoon drawings, Michelle Tam breaks down Paleo 101 in the cookbook, Nom Nom Paleo: Food for Humans.

Confronted by a skeptic in a restaurant, Michelle’s comic strip likeness explains, “The caveman’s just a mascot. For me, Paleo’s not about historical reenactment. It’s a framework for improving health through real food.”

From her family’s home in Palo Alto, the self-described “foodaholic” is now a nationally recognized banner carrier for the Paleo diet and whole, nutrient-dense cooking. Michelle is the co-founder of Nom Nom Paleo, an educational guide to the diet that is based on foods similar to what could be obtained by hunting, fishing and gathering during the Paleolithic Era. What was on the menu 10,000 years ago? Think lean meats, fish, fruits, vegetables, nuts and seeds.

Whether you call it Caveman, Stone-age or Paleo, from Michelle’s perspective, the point is less about following a strict diet than getting people to enjoy eating real, unprocessed foods and cooking for themselves.

“Anyone who starts Paleo, or a new diet that makes them feel good, can become evangelical, crazy and annoying,” she jokes. “After doing it for a while, all I really want is for people to cook their own meals and pay attention to how food affects them—and to make mindful choices of what they put in their mouths and find what works for them. Everyone is different.”

Originally from Menlo Park, Michelle grew up with the Cantonese expression “wai sek,” or “living to eat.” Michelle, a hospital pharmacist, and her husband Henry Fong, a lawyer, have two boys, Owen and Ollie. In search of a healthier lifestyle, the couple discovered the benefits of Paleo eating. Combined with CrossFit workouts, their fitness and energy increased, while digestive issues faded. They realized they were not only on to something for themselves, but also for their children. They decided to share their discoveries with others.

In 2010, blending Michelle’s cooking prowess and Henry’s creative chops, the couple initially launched Nom Nom Paleo as a website. Delicious food was always at the core. Thus, the name “Nom Nom,” or as Michelle describes it, the expression we say when eating “mind-blowing food.” Nom Nom Paleo was created to offer “shortcuts to deliciousness,” explains Michelle. “Cooking should be a non-negotiable life skill.”

Michelle handles the shopping, cooking and food inspiration and Henry is the photographer and illustrator of the incredibly affectionate cartoon depictions of the family, harkening back to his college comic strip Dorkboy in UC Berkeley’s student newspaper The Daily Californian. Michelle was one of his original characters. “It really is mom ’n pop,” Michelle notes. “We learned on the fly, and if we love it, we’ll put our all behind it.”

Seeing the positive response to the website and evolving with the times, Michelle and Henry created an app version of Nom Nom Paleo in 2012. Both a user and critical success, the app won two Webby Awards. Given the ever-changing nature of smartphone operating systems and maintenance costs, they decided to write a more traditional cookbook. Nom Nom Paleo: Food for Humans was published in 2013, followed by Ready or Not! 150+ Make-Ahead, Make-Over and Make-Now Recipes by Nom Nom Paleo in 2017. Both landed on The New York Times bestseller lists.

In a review, Robb Wolf, an optimal health expert and author of The Paleo Solution, summarizes, “Nom Nom Paleo’s lip-smacking recipes, zany humor and eye-popping style will prove to you that Paleo won’t just make you look, feel and perform better, you’ll eat better, too.”

Featuring a distinctive step-by-step, comic strip layout and animation that’s both captivating and kid-friendly, Michelle and Henry have now offered up over 250 Paleo recipes between their two cookbooks.

Michelle left her hospital pharmacist job in 2014 to completely focus on Nom Nom Paleo. Whether you’re already a fan or new to the Paleo diet, you can find a variety of options to source your next meal. In addition to the website, app and cookbooks, Michelle and her boys share weekly recipes on Facebook Live video (Wednesdays at 5PM). She also distributes a bi-weekly email newsletter and has a passionate base of over one million social media followers.

Intrigued by the idea of ancestral eating? Michelle’s advice is to start with one Paleo dish, learn how to cook it with fresh, natural ingredients and, most importantly, notice how you feel after your meal.

Nom Nom.

Borderless Eats

words by Silas Valentino

If he left Mexico City by 10PM, Manuel Martinez would arrive to his grandmother’s farm in the state of Jalisco by 6AM, just as the farmers took to the field and the day’s tortillas were sliding off the comal.

Growing up in Mexico’s capital, Manuel relished in such visits. After the long drive to the farm, he’d immediately join his cousins harvesting in the corn fields to help prepare meals. This became his first lessons in becoming a chef, teaching him that produce varies with the seasons and how fresh ingredients trump all.

Sometimes when he’s preparing pozole in the kitchens of his two popular Redwood City restaurants, La Viga and LV Mar, he’ll catch a whiff of flavoring that whisks him back to these roots. Manuel has lived in the Bay Area since relocating here as a young adult in 1996, but his Mexican heritage is the guiding force whenever the apron comes on. His life’s work has been to blur the border between the two culture’s cuisines.

“I was raised in the city where the diet was corn, chicken and beef—that was all of it. Seafood was a delicacy. When you’re here in California, with all this produce, you feel like you’re in heaven,” notes Manuel, with sincere appreciation.

“I follow seasons. That means Brussels sprouts, pears and apples for right now. And I like to make things that are not easy to do. I like to overcomplicate things. Other places just have green or red salsa, but here, every taco has its own salsa and topping—you’ll see 20 to 30 salsas. It’s like a salsa museum.”

In lieu of traditional culinary schooling, Manuel acquired his craft in the kitchens of several Bay Area mainstays with various ethnic backgrounds. He began by washing dishes at the Italian bistro Bucca Giovanni in San Francisco before becoming its sous chef. He then hopped over to the upscale New American eatery One Market Restaurant, where he learned about precision and organization in the kitchen. “That was my culinary school,” he says, of working at One Market.

Listening to the radio in the kitchen one afternoon, Manuel heard that a band he enjoyed was performing in San Jose that very night. He finished cooking, drove straight there and upon entering the venue, he saw someone dancing who immediately caught his eye. She introduced herself as Mayra and they exchanged numbers, talking on the phone for hours after his shifts at the restaurant. Mayra is originally from Oaxaca, a Mexican state known for its tamales, which Manuel soon adopted into his repertoire. The two married and are now raising their three children.

Manuel would go on to become chef de cuisine at Left Bank in Menlo Park and then honed his Mexican fusion recipes at Reposado in Palo Alto before a group of investors approached him in 2011 about becoming the opening chef for Palacio in Los Gatos. It was the first time he was fully responsible for a kitchen.

“I was free to do my cuisine without limits,” he says. “It was a great success but I had the feeling of wanting to do my own thing.”

A year later, La Viga Seafood & Cocina Mexicana debuted in Redwood City.

Manuel got the restaurant rolling using $30,000 and a melting pot concept—mixing his past and present to create a menu that, similar to the restaurant’s position off Broadway on the outskirts of downtown, is a little off the beaten path. The name is inspired by La Nueva Viga Market, the largest seafood market in Mexico that’s the equivalent of several football fields worth of seafood.

He serves caldo, a Portuguese seafood stew, but with a dash of his French-influenced flavoring, while the fish tacos pay homage to an Italian favorite. “Instead of a snapper, I went for the branzino, which is nice and flavorful,” he explains. “We don’t do that in Mexico but it’s a no-brainer in Italy.”

In November 2013, a year after La Viga’s launch, Manuel opened the doors to LV Mar Tapas and Cocktails a few blocks away. It got off to a rough start. In the beginning, the idea of the restaurant was modern Latin American cuisine with a fine dining, white tablecloth atmosphere.

“Through the process, we didn’t see a lot of people returning so we asked ourselves, what’s going on? We decided to rebrand and that’s when tapas and cocktails came in,” Manuel says. “We got rid of the tablecloths and added more inventive cocktails in a more casual setting. Then boom, this place took off.”

The adaptation quickly became a hit, earning Michelin Recommended in 2015, 2016 and 2017, and becoming a staple in the effort to revitalize downtown Redwood City. LV Mar remains light on its feet by adjusting to the seasons, regenerating the menu every few months. Currently, the cocktail menu offers the Cosmopolita, a rehash of the Cosmo that blends a rayu pomegranate-infused mezcal with the Portuguese sour cherry liquor Ginja9.

The tapas menu runs as deep as the food is rich; the Ceviche Mixto is served raw with lime-cured octopus, scallops and halibut whereas the Pancita de Puerco is a pork belly taco enlightened by caviar with a house salsa verde cruda.

Between his two restaurants, Manuel employs about 60 people and growth is always on his mind. He visited his mother and sister in Mexico City a few years ago where he was struck by the bounty of food carts.

“We just signed a lease in Palo Alto and we’ll be opening a place for street food in the spring. It’s a little place and it’s based on my hometown with those small plates I used to eat when I was little,” Manuel says with excitement in his eyes.

“You go to one corner and they have corn on the cob, and then you go to the other corner and they have tamales. It’s a really inspiring place because you don’t cook at home, you go out. And each corner has its own story.”

Sounds similar to Manuel’s menu where the story behind each flavor begins in Mexico and culminates on the Peninsula.

Hit the Field – Again

Taking a power shot into the back of the net. Driving to the basket. Spiking for the kill. Crossing the goal line for a touchdown. Heart-pounding adrenaline rushes. Teammates cheering. Camaraderie. For many adults, playing a team sport is just a nostalgic memory in the rear-view mirror of life, but here on the Peninsula, it doesn’t have to be.

Located in the Fair Oaks neighborhood of Redwood City, SportsHouse delivers the equivalent of an indoor mall for sports enthusiasts. The former warehouse turned multi-sports complex hosts a range of indoor sports and athletic programs for all ages—along with camps and about 1,000 birthday parties every year. Three cushioned turf fields (surrounded by eight-foot-high glass boards so fans can view all the action) and a row of basketball courts and partitioned-off volleyball courts convert into spaces allowing for even more games like flag football, pickleball and lacrosse.

By day, youth sports rule, ranging from indoor soccer leagues and baseball clinics to basketball training and local high school P.E. programs. But after 6PM, the adults come out to play. If you think you’ve still got game, we talked with SportsHouse general manager Joe Fernando about what it takes to get back out there.

What’s the story behind how SportsHouse came to be?

Starting in late 2010, we went through the permit process to turn this 60,000-square-foot former beer distribution warehouse into a recreation facility. In November of 2012, we officially opened and have been very successful. Coming out of the economic recession, people still needed recreation, and we realized that this could be a recession-proof business. With all the high-tech startup talk, a recreation business was kind of a secondary thought for a lot of people in this area. Fortunately, we saw the need for SportsHouse.

What need is SportsHouse filling on the Peninsula?

One question that was asked while we were in the planning stages was, why would you want to open an indoor sports complex where we have great weather year-round and the community can play for free outdoors? We learned there was a lack of field space up and down the Peninsula. Because SportsHouse is climate-controlled, our indoor temperature always stays right around 70 degrees and games won’t ever be rained out.

What advice do you have for adults looking to get back into a sport they haven’t played
for years?

First of all, don’t start out too quickly, but if you do, we offer free ice packs. All joking aside, we tell some players, “You’re not as young as you used to be.” We host beginner to advanced leagues to suit your physical ability. So whether you’re an amateur, former college or pro player, we offer soccer, flag football and basketball leagues for all different levels. Or if you just want to come in here to hone your own personal skills, we welcome you as a member.

How do adult sports teams operate at SportsHouse?

Our adult soccer programs, for example, are played by 120 individual teams a week. Up to 24 teams play per night, Monday through Friday, on our two fields starting at six o’clock and going to midnight. Each night, a different division plays. One night will be co-ed, another will be women’s and some nights will have different men’s divisions depending on the competitive level. There are six seasons throughout the year, and they sell out rather quickly. Over the years, we’ve been getting more popular, so we have a first-come, first-served system.

How are adult teams formed?

One example is our corporate division. It was designed to allow companies to sponsor employees through their wellness programs. We also have a free agent list that individuals can sign up for. When we find a team that matches their skill level, we can add them to that team. We created league divisions for the first-time soccer player to the collegiate player. If a team finishes in first place in a certain division, we’ll elevate them to a higher division and conversely.

What’s the difference between playing soccer inside rather than outside?

Inside, players have to get used to balls bouncing off of walls, so you have to be good at geometric physics to figure out how the ball is going to angle off a wall. The goals are smaller indoors and the only area that’s out of bounds is if the ball hits the upper net, and that’s when the play stops. The exciting part of the game is that it moves really quickly. One of our fields is 60 yards long, and the other is 50. A normal outdoor soccer field is more than double the length. If you ask soccer enthusiasts, indoor soccer is a different game than outdoor soccer. It’s a fun, faster type of game.

Does SportsHouse have any individual sport options?

A participant can drop in for $10 or they can buy a membership for $100 a year, which grants access to all of our fields at any time, depending on availability.

What’s an example of an unusual sport that’s played at SportsHouse?

Seasonally, we will host a Segway Polo league. Players ride a Segway and use a stick to shoot the ball into the defender’s goal. If you don’t like running, it’s a blast.

Resolution Reboot

Words by Sheri Baer

Keto. Paleo. Whole30. Vegan. DASH. Mediterranean. Intermittent Fasting. Atkins. If eating healthier is on your list of 2020 resolutions, the list of fad and trending-hot diets vying for your attention can be both mind-numbing and stomach growl-inducing. And yet it’s likely that you don’t even know the half—one-sixth—or even one-twelfth of it. As a certified health coach, Michelle DeWolf is well versed on the pros and cons of 100 different diets. And while the right plan can serve a purpose, Michelle will tell you that the very thinking behind “going on a diet” is wrong.

“The definition of diet is to eat food, so we’re all on a diet,” she points out. “We can be on the Cheetos diet. We can be on the fast food diet. We can be on the grapefruit diet. It’s just about the choices we make.”

Guided by the conviction that there’s no “one size fits all” answer, Michelle helps clients examine their choices through a nutrition and lifestyle lens. Rather than fixating on a number on the scale, the ultimate goal is achieving a mindset shift to healthier, sustainable habits. It’s a process that requires opening a much bigger umbrella that also encompasses hydration, sleep, relationships, work-life balance, stress management, physical movement and self-care.

“Every person is different and every person needs something different,” notes Michelle. “Your body is pretty miraculous in that when you give it what it needs, it gets to do its great work; when you’re not giving it what it needs, it’s hampered.”

Michelle didn’t set out to become a pied piper for wellness. Growing up in the Redwood City/San Carlos area, she credits her single mom with helping her eat healthy at home, although admits to downing her share of junk food as a Woodside High School student. “Certainly like any other young girl, I had body image issues and beat myself up if I weighed this much or that much, but it wasn’t excessive,” she recalls. Other early influences? “Cooking,” she responds. “I’ve just always loved cooking.”

After earning an advertising degree from San Jose State, Michelle went on to found her own agency, Wallop Marketing Group, with a roster of high-tech and non-profit clients. After settling in Menlo Park, her interest in nutrition expanded in tandem with her family. “Someone said, ‘You should make your own baby food,’ and I said, ‘You’re insane. I’m not going to make my own baby food,’” she recollects with a laugh. “And then I did it one time and it was so ridiculously easy that I did it the whole time. People thought I was crazy, but if you make peas for dinner, you just blend a bunch up, put them in ice cube trays and you’re done.”

Getting her three kids to eat vegetables led to more experimentation and then volunteering to teach cooking skills in the classroom. Before long, Michelle’s phone began to ring. “I started having parents call me out of the blue and say, ‘Can you teach me how to do what you’re doing with your kids?’”

After-school cooking classes, summer camps and birthday parties followed, along with an invitation to teach healthy cooking classes at Williams-Sonoma—all of which blossomed into a full-blown business Michelle calls “The Festive Table.” This was her thinking: “I find that food is so fraught with drama and anxiety that I really want people to be coming to the literal and figurative more festive table every day. It should be a pleasure, not a stressor.”

Fully embracing her newfound calling, Michelle enrolled in a master’s program in nutrition, which focused on clinical settings with sick populations. Recognizing that nearly half of American adults have diet-related diseases like obesity or Type-2 diabetes, Michelle realized that she wanted to tackle issues earlier in the cycle—on the prevention side. That led her to a program in integrative nutrition coaching. “When people ask, ‘What should I eat?,’ it’s a really big question,” Michelle explains. “It’s so individual. Now I’ve got this broad swath of information and how it can pertain to each individual. I look at the big picture with a program that helps people step by step add these healthy habits.”

On any given day, Michelle might help prep a kitchen for a Whole30 program, devise an approach to get blood pressure or cholesterol in check and remotely check in with a college student navigating the minefield of dorm food. Included in her toolkit is a workbook she created called Reboot YOU! A Guide to Your Best Health and Wellness, which breaks down healthy habits into tips and steps, homework sheets and goal setting.

Heading into 2020, Michelle is also prepping for her annual health and wellness fair, Resolution Reboot, scheduled at the Allied Arts Guild in Menlo Park. “My idea for Resolution Reboot is that it’s on January 31st because everybody has set their goals on January 1st, and by the 31st, they’ve all kind of petered out,” she says. “People will say, ‘I’m going to join a gym, drink more water, run a marathon, get more sleep, go back to church,’ but doing all of those things at once is not realistic. Resolution Reboot is about realistic expectation-setting—where do you want to start, what is the one thing you can do today?”   

As she tosses out feed to a backyard chicken and two Welsh Harlequin ducks (a family endeavor that provides a steady supply of fresh eggs), Michelle expands on the idea of setting a vision for the future.

“What is it that you envision in your dream, even if you don’t know how to get there?” she muses. “My motivation is that someday I’m going to have grandkids and I want to be down on the floor playing with them, so I’ve got to stay strong and I’ve got to stay fit. Do you want to sail around the world? Do you want to live on a lake quietly and be able to kayak? It’s about making it attainable one step at a time. What’s the one step you can take today?”

Undersea Treasure Hunt

words by Sheri Baer

There’s nothing like the salty scent of sea air, the sound of lapping waves and the feel of ocean breezes gently caressing the face. Taking in the wonderland of tidal treasures at Fitzgerald Marine Reserve is a serene, peaceful, even meditative experience. For those above the water, that is.

“It’s a battle zone down there,” remarks San Mateo County park ranger Rob Cala, piercing any illusion of sea critters living in blissful harmony. “It’s just violence. It’s war. They’re all fighting each other and looking at each other thinking, ‘Nommy nom nom. Who can I eat?’ It’s pure survival.”

Educating visitors about that Darwinian intertidal smackdown is just one of Rob’s many duties in this Marine Protected Area established in 1969. And if he doesn’t have you enthralled at “Nommy nom nom,” just ask him to put a visit to Fitzgerald Marine Reserve into perspective.

“It’s Voyage to the Bottom of the Sea,” Rob pronounces with a dash of drama. “The bottom of the ocean is being revealed to us when the tide goes out—basically, we’re going to walk on the bottom of the ocean.”

Rob insists that “everybody knows about Fitzgerald,” and indeed, Fitzgerald’s acclaimed tide pools draw an estimated 100,000 people a year. Still, for many Peninsula residents, the existence of this coastline crown jewel may come as a revelation. While embattled intertidal inhabitants aren’t necessarily eager for more foot traffic, thanks to careful stewardship, Fitzgerald Marine Reserve continues to welcome curious, appreciative and respectful visitors.

TIMING YOUR VISIT

Every season reveals its bounty, but winter is the clear winner for optimal low tide opportunities—low tide being the point when the most reef is exposed. If exploring the tide pools is your main objective, you’ll need to match up your schedule with the pull of the moon’s gravity. Go to Tideschart for Fitzgerald Marine Reserve tide tables. With 0 being mean sea level, tides of 1.0 feet or lower are best, and below 0 opens up the entire intertidal zone—the area between high tide and low tide marks. (Visit during a 2.0 or higher tide and you’ll find most of the reef underwater.) Plan to arrive one to two hours before the low tide but no earlier than 8AM. Keep in mind, a conveniently-timed low tide on a weekend or holiday can attract as many as 1,000 visitors. Venture out on a less obvious day, and you’ll be rewarded with a more intimate marine life experience.

EXPERIENCE THE WONDERS

Start with a short stop at the Visitor Center, a small hut jam-packed with captivating sea life curios, photos and educational videos, much of it created or curated by Rob Cala.

“These two are cannibals. They’re checking each other out,” Rob tells us, as he provides real-time narration to a video clip of nudibranchs (think sea slugs) that’s playing on a screen. Eight years ago, Rob, a San Mateo County native, migrated his photography, video and filmmaking background into his dream job of being a park ranger.

Visitor Center hours vary, but you’ll always find a 13-minute intro video playing outside, along with brochures and laminated self-guided tour cards you can borrow and return. And don’t hesitate to chat with rangers or volunteer naturalists as you see them—they’re eager to advance Fitzgerald’s mission of educating visitors and protecting marine life.

Veer right from the parking lot and you’ll find easy access to a tide pool area beyond the main ramp. Veering left, you’ll encounter a footbridge that leads to trails through the oft-described enchanted Cypress Forest, an overlook at the top of the bluff (bring binoculars for better viewing of harbor seals and whales) and a stairway down to the beach and more tide pool adventures.

“Tidepooling consists of walking along a slippery reef, stopping and looking around and seeing what you observe,” counsels Rob. “The key to the tide pool experience is slow and steady and let things reveal themselves.” More valuable advice: Wear treaded shoes that can get wet and carefully watch every step. Black tar algae is called that for a reason!

Here’s a small sampling of the vibrant cast of characters you might see: Aggregating anemones that clone themselves. Ochre sea stars finally re-emerging after a decimating disease. Gumboot chitons, the ocean’s equivalent of foot-long pill bugs. Sculpin fish that dart about the pools. Kelp crabs munching on their favorite green seaweed. Colorful nudibranchs munching on each other. And, as many as 350 seals hauled up on the beach, with pups making an appearance from March to June.

“It’s all observation and slow exploration. There’s a bit of zen,” says Rob. “Even on a cold, foggy day, I’ll hear, ‘Oh my gosh! There’s so much color!’ That’s the magic of the tide pools.”

GETTING THERE

Depending on traffic, the route couldn’t be easier. Take 92 West to Half Moon Bay and when you hit Highway 1, turn right and drive 6.5 miles north to Moss Beach. It’s a quick trip, but there’s every reason not to rush. Once you’ve determined your ideal ETA at Fitzgerald, add in some extra padding so you can enjoy the journey.

STOPS ALONG THE WAY

Just one mile north of the 92/Highway 1 intersection, you’ll see Granola’s Coffee House (116 N. Cabrillo Highway, Half Moon Bay) on your left. This small cafe, known for its signature homemade granola, has a cozy dining area with comfy chairs and natural wood slabs for tables—along with a tricked-out airstream trailer for outdoor seating. Order up an espresso macchiato or one of Granola’s custom smoothies (from Blue Avocado to Nutty Banana) and chill for a while at this favorite local spot.

About four miles north of 92, you’ll see The Press (107 Sevilla Avenue, Half Moon Bay) on your right, another popular coastal hangout. Owner Angela Scatena arrives at 1AM to hand-roll, boil and bake fresh bagels from scratch. Open at 4AM, The Press draws its share of pre-dawn commuters and local fishermen—but later arrivals will still find fresh house coffee, all-day breakfast and delicious sandwiches validating the cafe’s slogan, “There is nothing that grilled cheese and tomato soup can’t cure.”

Just across the street, Pillar Point Harbor (1 Johnson Pier, Half Moon Bay) is one of California’s last working fishing harbors and the docks are packed with boats bringing back their catch. Dungeness crab is in season until May, and visitors line up to get it cheaper-by-the-pound directly from fishermen. The nautical-themed Princeton Seafood Company Market and Restaurant (9 Johnson Pier) will clean and cook your crab for $4.50—or for $10, they’ll crack and serve it to you right there. Owners Albert Dunne and Heidi Franklin also offer a mix of seafood favorites, including delicious bowls of creamy clam chowder.

Princeton Seafood Company shares a new outdoor patio with Joanne’s Ice Cream Cafe and Ketch Joanne Restaurant & Harbor Bar (17 Johnson Pier), both run by Heidi’s mom, Joanne Franklin. Established in 1974, Ketch Joanne is a coastside classic serving up stacks of pancakes and local catch throughout the day, along with cocktails at night.

STRETCHING TO SUNSET

Rather than rushing back from your tidal discoveries, cap off your day with spectacular sunset views. A half-mile Bluff Trail walk or one mile drive south will land you at Moss Beach Distillery (140 Beach Way, Moss Beach). Or drive four miles south to Miramar Beach Restaurant (131 Mirada Road, Half Moon Bay), a one-time Prohibition speakeasy that offers plenty of legal spirits. As the sun dips below the horizon, put up a well-deserved toast to the remarkable beauty and resilience of our intertidal friends.

Diary of a Dog: Charlie

Not many dogs start their lives known as the Bengal Tiger Dog of Sewanee, Tennessee. I got that nickname because of the stripes on my face.

My three brothers and I were dumped on the side of the road in Sewanee when we were eight weeks old. I was the one always on the lookout for help—even when my tummy rumbled and my skin itched from the fleas.

Help came in the form of a nice couple that just happened to be relatives of Nancy and George, the family I now live with on the Peninsula. They took all four of us in, and Nancy flew all the way from California to meet us. She had first pick, and, of course, smartly picked me. My brothers ended up with families in Philadelphia, Boston and New York.

While I always knew I was a Great Pyrenees, Nancy and George somehow mistook me for a mutt. Because they wanted to know what I was, they sent off a sampling of my slobber that proved I was indeed a Great Pyrenees.

I’m nine years old now and I like to bark at the wind and howl when I hear sirens. I pride myself on being adaptable and sometimes stay in SF with another family member, Chris, who takes me to work with him.

At 100 pounds, I’m a good-sized dog but I’m gentle with other animals. I live with two cats, one of whom, Bronco, likes to go walking with me around my neighborhood. She jumps over me and dashes under me. I’m patient with all of her antics, although, to be truthful, I think she’s a tad ridiculous.

Interview with the Interviewer

She drapes her left arm behind the back of her chair. The audience seated in rows facing a small stage at the rear of Kepler’s Books in Menlo Park takes note and settles in. With unwavering focus, Angie Coiro connects with her subject, which for tonight’s installment of the This Is Now interview series is author Tamim Ansary. He’s touring on behalf of a scholarly tome that recounts the last 50,000 years of human history, and Angie has just one hour to distill it down for her listeners, both in the room and soon on the airwaves through her syndicated radio show. Local affiliates are KALW San Francisco and KZSU Stanford.

Absorbing every word Tamim gives her, Angie sometimes rests her chin atop her two fingers in a pose of contemplation. Her eyes crease in a fixed gaze with facial expressions reacting to the twists and turns of her subject’s train of thought. When it’s time to ask a question, Angie often speaks with her hands, weaving conversational threads with a mid-air grace while the numerous rings on her fingers flash in the bookstore spotlights. Refraining from ever speaking over her guest, Angie is the antithesis to, say, KQED’s Michael Krasny, who has a tendency for such conversational divots.

But Angie would never make that comparison. Not because she worked at KQED for years during the ’90s and would sometimes fill in on Krasny’s popular Forum show, but because she’s just not one to throw shade. She may disagree vehemently with someone’s opinion, but instead of rattling off rhetoric, she’d prefer to have them as a guest on her show for an open interview, or, as she prefers to call it, a conversation.

Part of Angie’s magic is how she positions all the focus onto her subjects—even though Angie herself is brilliantly vivid, an astute lover of the colors blue and purple that add hues to her enchanting aura.

“There’s a shift in journalism now; it’s a lot more self-revelatory. Twitter has something to do with it. The neutral voice lies in the question,” she says, over a cup of black coffee in downtown Menlo Park.

“I never fully separate myself from my voice. I’ll disclose my bias while treating everyone with full respect, whether I agree with them or not. My most constant compliment is that I realize it’s not about me. People don’t show up to Kepler’s for me, they come for the guest. I know how to present them to the audience. I’m sitting in the chair for the audience.”

Angie is a surrogate for the lot of us, as she has been for over 30 years on the radio in Hawaii and the Bay Area. Angie moved to the Peninsula in 1986 and her resume reflects a career in the annals of popular local radio: ten years at KQED-FM and KQED-TV, the show Spotlight on KCSM-TV and a host for Mother Jones Radio on Green 960.

Angie now helms This Is Now, an interview series with headliner guests she began as an independent production in 2007 and then partnered with Kepler’s Literary Foundation in 2016 for frequent live interviews throughout the month.

Her guests vary with the subjects discussed, differing in content as much as the wardrobe worn on stage. Some guests don suits while others appear in jeans. (For her part, Angie always has a splash of purple either in her clothing or streaked in her hair.) She’s sat across from a slew of prominent guests on stage—Al Gore, Roxane Gay, Dan Savage, Congresswoman Jackie Speier, Dana Carvey and Mary Robinson, the former President of Ireland—however, big names don’t mean so much when you’re Angie and your goal is to nurture a live conversation.

“I was thrilled to interview Al Gore—yay!—but it’s an interview. I don’t think there’s anyone I’m so awed by that I’d be put off by it,” she reveals. “What makes me nervous about an interview is if I had trouble getting my mind around a book or topic. Tamim was an intimidating interview. It was a book that was very dense and I had to walk a fine line between discussing that fabulous minutia and showing people what his main concerns were.”

In preparing for her interviews, Angie digests the book through a close reading and by listening to the audio version. She’ll amass an internal database of the author and subject but the notecards she totes on stage typically have no more than three questions. It’s a method she carried over from her early years training to become an actor: learn everything you can about the character’s motivation and then throw it all away when you get under the lights.

Acting was Angie’s initial life motivation, a passion she inherited from her mother while growing up in South Bend, Indiana. The two would watch old movies on Channel 9 Chicago and her mom would test Angie’s knowledge of the silver screen stars. “We had a game,” she says. “My mom would tell me the real name of the star: Who was Lucille LeSueur? And I had to guess ‘Joan Crawford.’

Although she still carries a hint of a Midwestern accent, Angie always knew she’d leave her home state behind. After studying acting at Indiana University, she moved to Hawaii, where she began her first stint on the radio. She was considering taking a job offer in Boston when she visited San Francisco. One night during her stay, she was alone when it started to rain.

“I parked my car in the rain and I had no idea where I was. I parked under a bridge—the Bay Bridge. Is that the famous one? No, that one is orange…” she says, laughing at her neophyte self. “I walked by a doorman who yelled out if I remembered Gene Kelly. He then did a full Singing in the Rain dance. San Francisco has a more pervasive spirit. Everything is possible.”

Angie first lived in San Mateo, then spent 20 years in Redwood City before moving to San Carlos four years ago. She owns three cats including Miss Violet Devine. (“My companion for 19 years,” she says. “She’s been through everything with me.”) Angie took a blind date off OK Cupid ten years ago with a man named Bruce. Their first date lasted five hours, extending from a wine bar to a restaurant to a long stroll before ending up at Heidi’s Pie for a midnight snack. She and Bruce will marry this summer, and she recounts how she liked him immediately, partly because he had no knowledge of her prior to their meeting.

“It’s an awkward expectation when people have this whole impression of me,” she says. “In a very subtle way, I’m an introvert and that brings it out.”

A couple of nights after Angie’s conversation with Tamim she was set for an interview with a journalist who wrote a full expose on Uber. She works on her interviews up to the moment she hops up onstage and while her process may include blasting the radio on the drive over to Kepler’s, she has a favorite spot for curling up during one of her deep dives.

“I’m superb at making my space, my space. I went on Craigslist and found this immensely beautiful floral chair. You can sprawl on it; you can take a nap. I went to the Acme Stage Company when it was closing down in South San Francisco and found a throw blanket that matched it. On the blanket, someone had initialed “AC” on the tag. I threw my hands in the air!” she says with an exuberant grin. “Everyone sits at their desk at work, but I get to sprawl.”

Teaching the Teacher

When my children were young, I was their teacher. From sports to academics to our family traditions, they looked to me for guidance. I taught them how to throw and hit a ball; I showed them how to study and to write; I led them as we practiced our Jewish life. And I figured it would always be that way—me the teacher and my children the students.

In the last couple of years, though, I’ve found a new source in my efforts to become a better person, something where there’s endless potential. I study a Jewish area of learning called Mussar that’s been helpful in moving the dial, but the new source of wisdom and learning I’ve found is, to my surprise, my children.

These four kids who tore apart our home, snuck beer into our playroom with their high school friends and wrecked more than one car, have, as it miraculously turns out, some things to teach me. And the more I look, the more I seem to find.

Josh, my oldest, and his wife Adara bought a small home in San Mateo near Hillsdale Shopping Center. As they were searching for a home that they could afford, they came across one and asked me to look at it. I told them to forget it, that it was the worst home I’d seen. They soon bought it.

And then Josh, with no experience, began remodeling the home. He pestered me to help him when I could. Every weekend he’d tackle a new project, without bothering to realize that he had no idea what he was doing. Plumbing, electrical, woodworking—it didn’t matter. I kept telling him that he was going to kill himself. When he told me that he was putting recessed lighting in his kitchen, I thought he was out of his mind. But then, there they were, lights perfectly in place and working.

I’ve learned from Josh that I need to pay no heed to my ignorance and just assume that I can do whatever it is that needs doing. I’ve even fixed a couple of things on my car—now there’s a miracle! I just have to ignore the fact that I have no idea what I am doing and dive in.

Speaking of projects, it’s my nature to rush to get things done. I can’t check things off my list fast enough. Unfinished things make me nervous. My daughter Arielle, on the other hand, never rushes through what she is working on. She’s an interior designer and will work on a project with the patience of Job. If she needs one hour, she’ll spend three, making sure it’s perfect the first time.

When I’m rushing to get something done, I try to think of her. Slow down, I tell myself. Take your time. It’ll be fine. Take a look at it one more time and make it is as good as it can be.

When my daughter Tali walks into our home she’s always singing or whistling, always upbeat, always happy. She makes the room come alive. Though she’s a Berkeley graduate, she doesn’t spend her time worrying about the world; instead, she’s able to focus on enjoying life in the present in a happy, contented way.

I, on the other hand, can’t stop seeing the mess in everything, be it the broken sidewalks of Menlo Park, the horrific trash on the 101 or the Iranians trying to create a nuclear bomb. I’m trying hard to emulate Tali; trying to focus on the here and now, the beauty of what I have and the love all around me.

My youngest son, Coby, is a kind soul. He had a health issue growing up that, I think, made him especially sensitive to other people. He never speaks badly about anyone. He goes out of his way to do nice things for strangers. And he rarely complains about anything. He’s a true mensch. When I’m with him, I watch him to learn how I can be a better person. When we’re apart and I’m going about my life, I try to remember to ask myself how he might act in that situation. And, of course, I admire the heck out of him for being a disciplined and decorated Israeli soldier.

I never dreamed that my motley crew of kids would turn out to be some pretty good adults, and that I could, if I paid attention, learn from them. Who knew that this was a possibility? Until I took the time to see all the good qualities in them, I never imagined how much of a better person I could become by allowing myself to learn from them.

Of course, I hope that they’re still learning from me. It’s just that now it’s going both ways.

Perfect Shot: Jasper Ridge

Located about five miles from the Stanford campus in the eastern foothills of the Santa Cruz Mountains, Jasper Ridge Biological Preserve is a Stanford University biological field station. Photographer Mary Fischer captured this Perfect Shot during a Stanford Continuing Studies nature photography workshop: “Walking down the trail, I turned a corner and saw the light filtering over a giant boulder with a stream running next to it. The moss with its greens and golds and the shadows of the leaves overhead created an abstract mélange of beauty. It gave me a feeling of another time and a connection to the earth with its layers of life.” Visitors can sign up for docent-led tours of Jasper Ridge at jrbp.stanford.edu/visit

Courtesy of Mary Ries Fischer / maryriesfischer.photo

Landmark: El Camino Historic Bells

Driving the Peninsula’s El Camino, glimpses of bells periodically catch the eye—whether you’re stopping at a red light by Palo Alto High School or passing the colorful signage welcoming you to Redwood City. El Camino Real, or the King’s Highway, traces its origins to the historic pathway started by the Franciscans in 1769 to connect California’s 21 missions and principal towns. In 1906, Mrs. Armitage C. E. Forbes led a civic coalition to install commemorative guideposts marking each mile of El Camino Real, each mission and select historical landmarks. Forbes herself designed a cast iron 85-pound bell and piping and created California Bell Co. to manufacture them. By 1913, 450 decorative bells lined the route, but within decades, most of the bells had disappeared and Forbes had sold off the company. In 2000, when Saratoga’s John Kolstad sought to secure one of the historic bells for his backyard, the owner of the defunct California Bell insisted he buy the entire company, including the original foundry molds and boxes of historic photographs. Although Kolstad only wanted a single bell, he agreed and proceeded to resurrect the business. Teaming up with Caltrans, California Bell now works with local cities to reinstall the original mission bell markers, with about 585 placed so far, from Los Angeles to San Francisco—with plans to cover the remaining areas of the original route. In addition to selling to cities and counties, California Bell also provides bells (even just one!) to individuals for their personal use. To learn more, visit californiabell.com

A Cookbook Author’s Culinary Adventures

words by Sheri Baer

On a back deck in the Skylonda neighborhood of Woodside, Erin Gleeson sits at a picnic table, a wool blanket draped over her lap to offset the chill of the morning fog. With a practiced gesture, she gently dips a brush in watercolors and gracefully letters “Schotel met Gegrilde Groenten & Kaas.” That’s Dutch for “Grilled Vegetable & Cheese Platter”—and it’s just one of 100 recipe titles she’s translating for the soon-to-be-published Dutch edition of The Forest Feast Mediterranean. As a New York Times bestselling cookbook author, photographer and artist, this is one small part of getting the job done.

The Forest Feast Mediterranean is actually Erin’s fourth entry in The Forest Feast collection of cookbooks. After moving here from New York in 2011, Erin and her husband Jonathan Prosnit found themselves drawn to a small Woodside cabin surrounded by acres of redwood trees. The woodsy scenery inspired Erin to launch The Forest Feast blog, which led to the publication of her artistically-rendered vegetarian recipes. “Through the artful element of the books I hope to help people live more creatively through cooking,” Erin says. “The recipes are like diagrams. I’m a visual learner, and so it felt more approachable to show pictures of everything along with handwriting and little arrows.”

When Erin’s husband was anticipating a three-month sabbatical in fall 2017, the two shared a similar vision for how to spend the time: rekindling their love of travel and city life. “After living in the woods for several years, we missed walking around, using public transportation and just the culture that a big city offers,” Erin says. Having played with the idea of a Mediterranean-style cookbook, Erin also had a third agenda—researching recipes, local dishes and ingredients. “I was looking for new inspiration, to branch off from the woods, and California cuisine is not too far off from Mediterranean cuisine. It’s a lot of the same ingredients that I already cook with, so it felt like a natural next step.”

Seasoned travelers, Erin and Jonathan charted out an extended journey through Spain, Italy, France and Portugal, factoring in one—rather, make that two—additional considerations. “Max was nine months old when we left and Ezra was three. It was actually a good time to travel with kids since the baby was really portable and they weren’t in school yet,” says Erin, summarizing how the couple evaluated the challenge. “We have tantrums at home. Why not have a tantrum in Italy?”

With afternoon siestas providing built-in nap time, the family explored countless restaurants and markets, with Erin documenting everywhere they went. “I was always trying to take note of what the traditional dishes were in each place and then imagining how I could make that vegetarian once I got home.” The Forest Feast Mediterranean was published in September 2019, with a German edition already completed and a Dutch one on the way. (From her previous cookbooks, Erin is also adept at lettering in Spanish, Italian, French, Portuguese, Polish, Chinese and Korean.) What’s up next? Erin cites a California road trip cookbook, exploring a potential vegetarian cooking show and developing a line of kitchen and home goods.

With so much to celebrate heading into the New Year, we asked Erin for some entertaining tips. She suggests a tapas-inspired holiday cocktail party and is sharing a handful of recipes for inspiration. “I like bar-style serving because it can be done in advance, which allows the host to mingle more,” Erin says. “Keep it simple, so you can stay present and have a good time at your own party.”

Gin & Tonic Bar: While in Barcelona, we kept noticing trendy cocktail bars that specialized in gin & tonics served in large stemmed goblets. A G&T Bar is a fun and festive way to start a party. Everything can be set up in advance and guests can serve themselves.

Stuffed Cherry Peppers: These add a nice pop of color to your holiday table. You can make them ahead and keep them in the fridge until the party starts. I like to grate the lemon zest over the top right before serving so that it looks fresh.

Burrata Bar: This is easily prepped ahead and, once served, everything does well at room temperature for the duration of the party. Set it out on a kitchen island or on a coffee table to create a place for people to be interactive and nosh over conversation.

10 Fresh Ways to Give Back

The gift-giving season is here, but giving back is something you can do all year round. And while you shouldn’t hesitate to pull out your checkbook or donate online to a worthy cause, there are also countless ways you can give of yourself. What do you care about? What’s your passion? With a little bit of hunting, you can find meaningful opportunities to help out close to home. Even setting aside a little bit of time can make a difference. Here’s a sampling of some hands-on ways to volunteer in our Peninsula community. For more ideas, volunteermatch.com is a handy resource for finding just the right fit for you.

  1. Make an Animal Friend 

    Pets In Need, Northern California’s first no-kill animal shelter, is looking for a few good neighbors willing to make a shelter dog’s day. Founded in 1965 and headquartered in Redwood City, Pets In Need also operates the Palo Alto Animal Shelter, a public shelter serving Palo Alto, Los Altos and Los Altos Hills. Through the Doggy Day Out program, volunteers take dogs on half-day field trips, whether it’s a relaxing morning at home, a visit to a park for playtime or even a hike on one of the Peninsula’s dog-friendly trails. At the time of the outing, volunteers are provided with everything they need, including food, treats, a leash and an “Adopt Me” vest for the dog. Visit petsinneed.org to register. (Slots are posted on the 15th for the following month.) You can also browse adoptable pets and learn about fostering—taking in cats, dogs, kittens and puppies that aren’t quite ready to be adopted. Pets In Need provides the food, supplies and medical care. You provide the love.

  2. Bake a Difference

    If the thought of icing a cake triggers euphoria, Icing Smiles needs your help. This nonprofit organization provides custom celebration cakes and other treats to local families impacted by the critical illness of a child. Whether you’re a professional baker or a hobbyist, opportunities include donating a dream cake (three-dimensional or carved), fun cake (single-tier) and custom decorated cookies. Families suggest a theme, and the execution is determined by the baker. Menlo Park volunteer Shoshanah Cohen has whipped up everything from alligators to unicorns and rainbows. While the designs can be complex, the mission is simple: Create a positive memory and a temporary escape from worry. Go to icingsmiles.org to join the roster of Sugar Angels donating their time and talent. To get added to the volunteer database, you’ll need to share an online gallery or attach a few photos of your work.

  3. Become a Weed Warrior

    Looking for a way to help the environment? You’re living in a globally recognized hotspot for biodiversity, but keeping our local part of the planet vibrant and healthy takes work. Grassroots Ecology engages over 12,000 people of all ages each year to keep invasive plants in check, grow locally native plants, support stream restoration and water quality monitoring projects and plant a diversity of species to feed wildlife. To see a calendar of upcoming activities and sign up, go to grassrootsecology.org. Whether you’re helping with habitat restoration at Byrne Preserve in Los Altos Hills or joining a team of Wednesday Weed Warriors at Pearson-Arastradero Preserve, come prepared to work outdoors; long pants and long sleeves are recommended along with sturdy, closed-toed shoes good for hiking hilly terrain. Gloves, tools and light snacks are provided as well as the opportunity to bask in the beautiful views around us.

  4. Horse Around with Kids

    Located in the training barn area of the Horse Park at Woodside, B.O.K. (short for Be Okay) Ranch helps riders regardless of special needs enjoy the physical, mental and emotional bond that develops with horses. B.O.K.’s equine-assisted activities include full-inclusion riding lessons, vocational programs and summer camps, all with the intent of encouraging a sense of well-being and accomplishment. For example, individuals who may have challenges with mobility can improve muscle tone, balance, core strength and overall body awareness while riders with limited expressive language can be inspired by interacting with horses. Volunteers assist with grooming, tacking, preparing students and horses for lessons and general stable management—with horse handlers, side-walkers and spotters helping out during lessons. Experience with horses or those with special needs isn’t required. Visit bokranch.org to fill out an online application and sign up for B.O.K.’s volunteer orientation and training. Volunteers are asked to commit to a once-a-week shift for a minimum of eight consecutive weeks.

  5. Rebuild a Better Peninsula

    President Jimmy Carter is 95 and continues to wield a hammer, partnering with Habitat for Humanity to build houses. In October, he generated headlines by returning to a construction site with a black eye just days after a fall. Not everyone can be The Peanut Farmer. But if you have any background in construction or are just all-around handy, Rebuilding Together Peninsula (RTP) is looking for volunteers. RTP provides renovation and repair services for the Peninsula’s most vulnerable homeowners—seniors, veterans, persons with disabilities, low-income families with children and community facilities. If you’re a problem-solver and experienced project manager, you can be a “Construction Captain,” meeting with homeowners or nonprofit managers to scope project requirements and determine effective repair methods. Lending a hand can also be as simple as raking, shoveling and doing painting prep work. The organization relies on individual volunteers to help prepare for National Rebuilding Day, the last Saturday in April, along with year-round repair projects depending on skills, interests and availability. Check out rebuildingtogetherpeninsula.org for ways to help build a more inclusive Peninsula for everyone.

  6. Share your Interests with a Senior

    Are you a local history buff? Would you enjoy sharing vacation photos from a recent trip? Do you love music, cooking or reading? A captive, kind and understanding audience eagerly awaits you. With the goal of helping aging adults maintain their dignity, independence and sense of usefulness, Peninsula Volunteers Inc. serves the mid-Peninsula and Silicon Valley through programs like Rosener House, Little House and Meals on Wheels. At Rosener House, an adult day program for those with Alzheimer’s and other dementias, any skill you’re willing to contribute can trigger access to memories and stimulate conversation. Teach a ukulele or art class or grab your band and perform at Little House, a senior activity center focused on health, wellness and social interaction. Pack food or deliver meals and a smile to homebound adults for Meals on Wheels. Learn more and fill out a volunteer application form at penvol.org. Ranging from one-time events to an ongoing commitment, you’ll find countless ways to get involved.

  7. Take Time to Teach

    You can spend 90 minutes a week stuck in traffic, so why not repurpose that lost time for some proactive education? As a volunteer for Citizen Teacher, a nationwide organization that’s recently teamed up with McKinley Institute of Technology in Redwood City, you’ll lead a 10-week apprenticeship on a topic of your choosing for an hour and a half each week. Welcome a generation of students into science, architecture, law, business and more. Throughout the country, Citizen Teacher has organized mentorships in documentary filmmaking, running for office, college prep, electrical engineering and pretty much any area of interest. You receive five hours of training on how to make your course engaging and keep students on task. Apprenticeships are taught between 2PM and 6PM, either during fall or spring semesters. Can’t commit 100 percent but still interested? Many apprenticeships are taught by teams of Citizen Teachers of two to four co-workers or friends. Everyone has something they can teach—what can you contribute? Visit citizenschools.org to learn how you can help students discover and achieve their dreams.

  8. Eliminate Illiteracy 

    If you can read this, then you can help. With programs in San Mateo, Menlo Park, Redwood City and East Palo Alto, Project Read is a volunteer-based literacy program serving adults, children and families. The award-winning organization provides literacy training and tutoring lessons designed to break the cycle of illiteracy by surrounding adults, youth and families with literacy services that promote a lifelong love of learning. In Redwood City, for example, one in five adults reads below an 8th grade level and more than 38% of school-aged children fail to complete the 12th grade. Within Redwood City’s North Fair Oaks area, there are few options available for after-school activities in supportive educational environments. Since 1987, Project Read has provided adult services to 400 adults in Redwood City, increased reading skills by an average of three grade levels in a single year and trained over 150 volunteer tutors. Tutors complete 15 hours of training prior to being matched with a learner. Projectreadredwoodcity.org and projectreadmenlopark.org are a few sites to help you get started.

  9. Offer Threads of Comfort

    Collecting, sorting, labeling and counting clothes may sound like a simple act of service but when volunteering with the Grateful Garment Project, it’s a deed that can significantly assist a person in their darkest hours. Every day in California, between 25 to 40 victims of sexual assault are provided with clothing and resources from San Jose-based Grateful Garment. The organization sources clothing from the public and is always in need of contributions. Donate a box of unused clothes or organize a drive in your community to gather garments for a person in need. When sexual assault victims seek medical attention and rape kits are performed, they are asked to surrender their clothing for DNA evidence—leaving them with little else to wear than a hospital gown. Grateful Garment is there with a warm response. Find out more ways to get involved at gratefulgarment.org

  10. Assist with Immigration

    If you think navigating the American legal system is difficult, imagine being a non-native English speaker. The Immigration Institute of the Bay Area (IIBA) is always seeking volunteer support, ranging from one-time events to long-term commitments. IIBA Redwood City provides immigration legal services, monthly citizenship workshops and free citizenship classes in San Mateo County. Everyone is welcome—from attorneys seeking immigration experience to law students looking for an internship to community members who want to help. The IIBA provides training and supervision to volunteers. Check iibayarea.org or call 650.780.7530 for specific volunteer opportunities at any given time. Examples include office assistance, Spanish-English translation support for the legal staff preparing immigration applications and volunteer teachers for IIBA’s Citizenship Preparation Class.

 

Back to Woodshop

The smell of wood as it burns seems to forever evoke a campfire. Even in the context of pyrography, where heated pokers decorate slabs of wood with artistic burn marks, the aroma calls to mind s’mores. “It smells like marshmallows,” observes Devon Kardwell, a middle school student from Menlo Park, during a recent pyrography class at Woodcraft in San Carlos.

Tom Smith, the course instructor, is by her side with pointers on how to carve intricate shapes by fire with the glowing tips called nibs. He explains how the three nibs—shaving, stifling and skewed—are used for shading in or outlining an image. Devon begins by writing a few words, “fire” and “punch” included, before using a piece of carbon-transfer paper to help trace an image of a blooming rose.

With a pencil sticking out of his ponytail, Tom moves over to a different craft table in Woodcraft’s upstairs classroom to demonstrate another form of woodworking: carving. He’s in the middle of, or about 30 hours into, carving a detailed dragon into a chunk of wood the size of a medieval chest plate. He uses a mallet to ever-so-lightly tap into the back end of his chisel, called a gouge, to produce thin wood cuts fainter than a pencil shaving, which he’ll then brush onto the floor. (Note: If your woodshop isn’t dusty, you own a storage room, not a woodshop.) In the wake of his carves with the depth of a pushpin are perfectly neat lines summoning a Tolkien dragon to life.

With another 30 hours to go, Tom’s dragon will become a vibrant three-dimensional piece of wood art, just in time for holiday gift giving.

In a region defined by wood—San Carlos is sequestered between “Redwood” City and Palo Alto, named after an historic old-growth sequoia—the Peninsula has nurtured woodworking as a trade, hobby and artistic expression for generations. Presently, one store has become a hub for veterans and neophytes alike, where beginners can take classes to learn the art of pyrography while seasoned chiselers can source a rare piece of Sirari Rosewood.

The San Carlos location for Woodcraft is owned by Charmaine and Eric McCrystal, a wife-husband partnership. They were inspired to open the shop after recognizing a lack of specialty tool shops on the Peninsula as they were in the process of remodeling their house in Redwood City some 20 years ago.

“We have tool, hobby and big box stores on the Peninsula but Woodcraft is a niche,” she says. “In the early 2000s, the Internet was not what it is now and the closest Woodcraft franchise was in Dublin. Eric and I would run over there to get all these specialty saws and tools and every time we’d drive back, we’d ask why isn’t there one on the Peninsula?”

Charmaine grew up between San Carlos and Redwood City (she remembers taking wood shop at Kennedy Middle School) and her family owned a local concrete company. Before opening up Woodcraft, Eric worked in tech sales positions that required a lot of travel and the couple desired work that rooted them at home. They opened Woodcraft in October 2004, first in an industrial sector of San Carlos near Highway 101 before relocating to its current address along El Camino Real about nine years ago. Tom, either instructing classes or working the floor, has been with them since day one.

The store, although part of a nationwide franchise, attracts a loyal local customer base with regulars who rely on Woodcraft for hard-to-find hand tools, power tools, accessories and up to 40 species of quality wood—not to mention the opportunity to indulge in some shared lumber camaraderie.

Charmaine says she’s watched the craft evolve from a male-dominated hobby into one that attracts both genders. Her most active customers tend to be Latino or folks from Southeast Asian countries. “They come from places where they still do craftsman’s skills,” she notes. One longtime customer will pop by every time he’s in from his home in Uruguay.

“People come here to get something more than a 2×4 you’d get at a Home Depot,” Charmaine says. “We’ll have a 2×4 made of maple or walnut or mahogany. At Home Depot, it’s building wood made for putting under the structure. You hide it. This type of wood you actually see, it becomes a piece of furniture.”

Woodworkers are craftspeople who deploy patience and planning for creating their masterworks. They also have a healthy knack for hoarding wood. “I don’t have wood scraps,” Tom defends. “I utilize everything I work with.” As for specific attributes that help distinguish woodworkers, Charmaine recognizes a few particulars.

“Woodworkers tend to love dogs. Not that they’re not cat lovers but we have customers who are crazy dog lovers who bring them into the store. They also tend to ride motorcycles,” she says, before pausing to laugh. “Dogs and motorcycles—woodworkers love dogs and motorcycles!”

Faux Real Trees

words by Sheri Baer

Thomas “Mac” Harman wants to make one point very clear. “I love real trees,” he asserts. “I’m not against them. Part of my job is to design trees that look just like real trees.”

As the founder of Redwood City-based Balsam Hill, the world’s leading retailer of artificial Christmas trees, Mac’s business is to capture every nuance of a natural Christmas tree, whether it’s the blue-green needles of a blue spruce, the gray tint of a noble fir or the dark green tips and silver undersides of a Fraser fir. Searching out flawless tree clippings, crafting foliage molds and perfecting needle coloration are all in a day’s work.

Mac didn’t start out with a passion for faux trees. Growing up in Cleveland, Ohio, he associated Christmas with a freshly-cut tree. “That’s what we always had in our family,” he reminisces. “I have all kinds of great holiday memories.”

As a geosciences major with a minor in environmental studies at Williams College in Massachusetts, Mac spent a lot of time “outside in the woods.” Also an avid skier, he always felt at home in the dappled shadows of evergreen forests. Woodsy influences remained constant—clearly evolving over time into inspiration.

On the business side, Mac found himself taking on a “practical” MBA after his father’s untimely death, leaving Mac (in his early 20s) in charge of a family manufacturing business while simultaneously working as a management consultant.

After Mac’s wife graduated from medical school in Cleveland, the two faced the daunting prospect of aligning her residency with his own plans to attend business school. He refers to what happened next as divine intervention: “We had to do the MBA/medical residency match and I think we calculated like a .001% percent chance of us both getting into Stanford—but we both got into Stanford.”

Goodbye Cleveland. Hello Palo Alto.

Initially focused on marketing in Stanford’s MBA program, Mac found his interests shifting to a different goal: starting a company. This was his thinking: “I don’t have a mortgage. I don’t have kids. My wife is working 100+ hours a week. This is a great time to take the risk and start a company.”

In January 2006, Mac did just that. But even while moving forward with a business concept, he found himself stewing on a different “crazy idea.” Visiting his in-laws during the holidays, he couldn’t help but notice their rather “anemic-looking” artificial tree, a necessity due to his brother-in-law’s allergies. “When we stayed at their house, I’d walk past it on the way to our room, and I’d think, ‘Why do artificial trees look so bad? We have CGI movies that are awesome. How come we can’t make a tree that looks good?’ That’s kind of what planted the seed in my head.”

After discovering that the technology existed to make artificial trees look better, Mac came across a stat that kicked that kernel of a seed into rapid growth. “I found out that about 80% of U.S. households that celebrate Christmas with Christmas trees use artificial trees,” he says. “And no one had really comprehensively tried to make the entire tree as real as possible.”

In June 2006, envisioning the venture as a seasonal side project, Mac connected with a Christmas tree factory in China and went over to redesign trees to his specifications. After ordering a batch, he returned to Palo Alto to execute a rapid-fire deployment of the rest of the business, including coming up with a name, graphics, photography and setting up a call center and website.

He did all of this in the guest bedroom of his two-bedroom Stanford West apartment.

“I tried to start in my garage so it could be like the HP story,” Mac says in retrospect. “But I couldn’t get the wifi to work.”

As for the name? That idea came to him as he was driving through rolling hills in Pennsylvania. Passing forested woods and farmhouses, Mac intuitively recognized the feel of the brand. Playing with the word ‘hill,’ he mentally ticked off different trees in his head, initially dismissing oak and Fraser. “Then I thought, ‘How about balsam? Balsam Hill?’ And it was just, ‘WOW! That’s a great name.’”

Between the Balsam Hill website that was up and running by October 1 and a pop-up store at Stanford Shopping Center, Balsam Hill did almost $3 million in revenue that first 2006 Christmas season. The company held its course through the 2008 recession. In 2009, Ellen DeGeneres used Balsam Hill trees to decorate her stage. “We were able to say, ‘As seen on Ellen,’” Mac shares. “That was something that really gave consumers confidence that they could trust Balsam Hill.” Since 2009, Balsam Hill has delivered double-digit growth and profitability every year. Mac’s seed of an idea turned into a full-blown successful business.

In 2013, Balsam Hill introduced its first catalog. “Direct mail is huge,” Mac says. “What we find is that the photography allows us to share new products with people in ways that we can’t do online.” Balsam Hill turned to Oakland-based Kuoh Photo + Creative to help evoke the essence of its brand, with a team that includes the creative director, an art director, a set stylist and producer.

Timing is critical. Putting out a holiday catalog means creating winter magic during a two-week photo shoot in June. “The catalog has a dreamy quality, and there’s always a strong color theme, palette or mood,” says Thomas Kuoh. “We’re shooting all over the Bay Area—we shoot in Napa, Sebastopol, Lafayette, Palo Alto.”

Over the years, Balsam Hill expanded into a broader range of holiday and seasonal offerings, including spring florals and fall décor, along with wreaths for every season. Flip through the pages of the Holiday 2019 catalog, and you’ll find everything from glowing pine cone garlands to golden tabletop trees to outdoor woodland evergreen foliage for accenting windows and doorways. At the heart of it all are still Balsam Hill’s artificial Christmas trees, with a life expectancy of up to 20 years, ranging from 4 to 18 feet, from slim to full, three different categories of realism and price tags running from $250 into the thousands.

And while not provoking allergies is a motivating factor for some families, Mac can easily summarize the biggest driver for sales. “At the end of the day, it’s convenience. With a real tree, there’s cutting the trunk off, getting it home, stringing the lights, the needles, the watering, the sap,” Mac says. “With an artificial tree, you still get the important part of the tradition, which is decorating the tree together as a family—we just enable you to get to that point a lot sooner. And you can set the tree up at Thanksgiving and take it down at New Year’s and it’s not going to become a fire hazard.”

With teams based in Redwood City, Boise, Annapolis, Ireland and the Philippines and working with 65 factories in eight countries, Balsam Hill’s products have turned up everywhere from Oprah and the Hallmark Channel to CMA’s Country Christmas and The Late Show with Stephen Colbert. Now in his 14th season at the helm, Mac says there are moments here and there that help him take it all in.

He recounts an early jet-lagged morning at an East Coast conference he attended with other CEOs last year: “I sat down and this guy asks, ‘What do you do?’ I said, ‘Oh, we’re in the holiday decorations business and we sell artificial Christmas trees.’ And he said, ‘Man, that must be tough. You have to compete with Balsam Hill.’”

Mac ends the story with a satisfied grin. Not bad for a “crazy” idea.

Los Altos Spanish Marvel

Here’s an interesting fact: Avocado trees are challenging to grow in Northern California and can live to be 400 years old. If you’re lucky enough to have a healthy avocado tree, the logical takeaway would therefore be… hang onto it.

That was a Los Altos couple’s plan when they started envisioning a rebuild of their 1950s-era 1,300-square-foot ranch home. In addition to preserving the property’s thriving avocado tree, they were also in full agreement on the style of their dream home: California Mission Revival, complete with rounded archways, white stucco exteriors and clay roof tiles. They knew the final design had to accommodate multi-generational living, allowing for privacy and all the conveniences making aging-in-place possible. And all of this needed to happen on a 65’x170’-square-foot lot.

Enter Matthew Harrigan, founder and president of Saratoga-based Timeline Design+Build. “‘Whatever you do, don’t touch the avocado tree,’ they told us,” Matthew says, recalling the early guidance that triggered immediate architectural design constraints. “Because of the narrowness of the lot, it really forced the dining room to be in the middle of the house with no windows, no light and no view.” A huge fan of natural light, Matthew refused to accept what seemed inevitable, drawing on decades of practical construction and engineering experience to find a solution.

It’s the kind of problem-solving that’s second nature to Matthew. Growing up in Mountain View, Matthew was 11 years old when his parents bought a new house and hired a handyman to put in built-in cabinetry and a deck. Determined to provide a helping hand, Matthew tagged along, learning how to use a table and skill saw. By 12, Matthew had moved on to building decks for the neighbors and at 14, he took out an ad in the Los Altos Town Crier to get jobs for the cabinet-making business he was running out of his family’s garage. When Matthew finally took woodshop at Mountain View’s Awalt High School, he was a bit more ambitious than his classmates. “People were making little cut-outs of ducks, and I built a huge table with turned legs. That’s kind of crazy,” he reflects. “I don’t think I even realized at the time how much more advanced I was. I’ve always had a passion for building.”

Matthew applied that passion to his studies—civil engineering at Santa Clara University and Electrical Engineering at UC San Diego, before attaining a certification as an Interior Designer and becoming a California-licensed general building contractor. Dismayed by the inefficiencies and disorganization he experienced on job sites in the ’80s, he decided to go into business for himself, founding Timeline in 1990. “I’m a very checklist/Excel/methodical kind of person. I felt if there was better pre-planning, we’d have better execution and a better end product,” he says. “That’s why I named it Timeline—to be organized in an efficient manner to get things done in a reasonable timeframe.”

To achieve that goal, Matthew’s firm takes a design-build approach. “For me, it’s very important that you have a coordinated effort between the interior designer, the architect and the builder, and so historically, we’ve done it all in-house. I’m a big proponent of design-build.” Over the course of Matthew’s career, Timeline’s team has completed over 700 residential projects, including remodels and custom homes. And that brings us back to that dilemma in Los Altos.

“I came up with the idea of opening up the ceiling to the second floor, and when I presented it to the client, they ended up loving it,” says Matthew.

Working as a team, Matthew and Timeline architect Ope Tani and Shlomi Caspi designed a 5,400-square-foot home anchored by the dramatic element of a central dining room opening up to a second-floor gallery. With large skylights piercing through the roof, natural light pours down into the atrium below. Completing the effect, Matthew commissioned designer Roy Johnson of Roy’s Lighting to craft a custom dimmable light fixture that felt authentic to the home’s Spanish colonial influences. “It’s the perfect light fixture,” Matthew notes. “It has two levels of lights with a remote control. That way, if kids are asleep upstairs and have their doors open, they don’t have to have light blasting into their rooms.”

Future-proofing the home to accommodate evolving family dynamics helped guide design considerations; Timeline knew the household could potentially expand to include more children and two sets of in-laws. “Having three generations live here was the objective—creating a house suitable for multi-generational living,” Matthew says. “Everyone has their privacy. The basement has its own unit. We have one guest room off by itself on the main floor and then three bedrooms on the upper level for the young family. With an elevator for aging-in-place and barrier-free shower designs, we’ve made a three-level home fully accessible.”

The Los Altos couple also knew the exact style they wanted for their dream home. “They both love mission-style architecture, and so that was definitely what it was going to be,” Matthew says. “They brought a real passion to it. They kept us on our toes because they probably have read more books about mission-style architecture than we have and they know everything about it.”

Dating to the late 1800s, California Mission Revival draws its influences from colonial-style Spanish missions in California from the 18th and early 19th centuries. The architectural movement calls for simple materials and simple lines: white stucco, red roof tiles, oak floors. “There are no crazy roof lines. It’s all gables and arches. Wooden beams. Wrought iron railings. And I just love the Saltillo tiles. They actually went down to Ensenada and got them custom-painted,” says Matthew, summarizing the home’s signature elements. “And covered porches to protect you from the heat and the sun, so that’s what we’ve got out back.”

Guided by the desired architectural style, Timeline set a goal of adhering to authenticity as much as possible, while still affording the homeowners the luxuries of modern-day living. Authentic touches include a small Juliet balcony over the entrance door, wood windows and ornamental medallions on the exterior walls that are also carried through in the home’s light fixtures.

As for modern-day concessions? Given the second floor’s gallery design, Matthew suggested overhanging the trim around the perimeter of the railing, allowing for LED downlights: “Since there’s not a hallway directly between the kids’ bedrooms and the parents’ bedroom, if the kids wake up in the middle of the night, they can safely follow the lights.” And while the loggia, the covered patio with archways at the back of the house, is stylistically appropriate, the addition of heat lamps opens up the possibility of year-round outdoor living.

Another challenge Timeline faced was making the new home look at home on a street predominantly lined with one-story ranch houses. Matthew believes his company met its objective. “When we were having the public hearing, one of the planning commissioners said, ‘That looks like the house that was there when it was all orchard,’” he recalls. “That was the plan, so we were successful. We wanted to give it a sense of history, a sense of age and place.”

With the last roof tile in place, Timeline celebrated that success with its client, marking the milestone with a shared open house for colleagues, family and friends. As Timeline prepares to mark its 30th anniversary in 2020, Matthew sees the project as a perfect reflection of the business he literally built: “It’s our job to dig out of the homeowner what their desire is, what their objective is, what their vision is and to take our expertise and bring that to life.” tldesign.net

The Beat On Your Eats

Four Seasons Silicon Valley

East Palo Alto

Let it snow! Let it snow! Let it snow! The Après winter lounge pop-up is back at Four Seasons Hotel Silicon Valley. The outdoor terrace of the hotel’s signature restaurant Quattro is transformed into a winter wonderland with rustic wooden chalets, sleek fire tables and lighted alpine

trees. Executive chef Martin Morelli’s new Après menu includes decadent gruyere cheese and champagne fondue and family-style s’mores. Come prepared for a light dusting of snow every hour between 4PM and 9:30PM. On weekend evenings, Après screens fireside movies under the stars. Call 650.566.1200 to reserve a spot. For holiday dining at Quattro, Chef Morelli is offering a festive three- or four-course Christmas Eve Dinner and a three-course Christmas Day Feast. 2050 University Ave, Après is open through January 5, 2020.

Rosewood Sand Hill

Menlo Park

Join jolly old Saint Nicholas for a festive high tea featuring warming beverages and a selection of specially-made tea sandwiches, cookies
and sweets. Rosewood Sand Hill’s Tea with Santa takes place in the hotel’s grand library, where you can relax and enjoy the festivities surrounded by cheerful holiday décor. During the event, Santa will invite the children to join him around the Christmas tree for a holiday story, followed by photo opportunities. Space is limited; call 650.561.1540 to make reservations. Fully decorated for the holidays, Rosewood’s Michelin Star restaurant Madera also offers an elegant three-course prix-fixe Christmas Eve menu along with a family-style Christmas Day Feast. 2825 Sand Hill Road, Tea with Santa held December 7 and 14, 1:30PM-3:30PM.

Ritz-Carlton

Half Moon Bay

At The Ritz-Carlton Half Moon Bay, the festive season kicks off in the resort’s lobby with hand- made gingerbread lighthouse displays by pastry chef Aurelien Revil-Signorat, inspired by the “12 Days of Christmas.” Enjoy breathtaking views and Holiday Afternoon Tea at The Conservatory featuring homemade pastries, savory tea sandwiches and bubbly champagne. At the hotel’s ocean cuisine signature restaurant Navio overlooking the Pacific, executive chef Jakob Esko will be presenting special seven-course tasting menus on Christmas Eve and Christmas Day. Expect dishes such as Scallop Crudo with blood orange and sunchoke chips and Striped Bass with sauce meurette, hazelnut and Brussels sprouts. Call 650.712.7000 to make reservations. One Miramontes Point Road, Holiday Afternoon Tea served Monday through Thursday, 3PM-5PM, December 1-January 9, 2020.

Happy Camper

When Greg Kuzia-Carmel was eight years old, he found himself on Cape Cod with his mother who was recovering from cancer— and three live Maine lobsters. So while she was napping, he cooked them all by himself.

“When she woke up, she thought she was dreaming,” says the chef-partner of the restaurant Camper, located in Menlo Park.

Given that early affinity for cooking, it’s not surprising that the Albany, New York, native enrolled at The Culinary Institute of America in Hyde Park, where he graduated with a degree in Culinary Arts and Hospitality Management in 2006. Greg has worked in kitchens ever since, dabbling in restaurant consulting along the way.

Camper, with a name inspired by the notion of a “happy camper,” opened in 2018 with a bang and—high expectations. That was a natural leap given that Greg’s resume includes Quince and Cotogna in San Francisco and the 14-time, 3-star Michelin-rated Per Se in New York City.

“Working at Per Se, I was exposed to an incredible attention to detail,” says Greg. “That’s something I’ve carried with me.”

Managing partner Logan Levant articulates Camper’s initial vision: “We’ll be a neighborhood restaurant where you can go for everything from an early dinner with kids, to a celebratory meal, to a memorable private function, all with a high level of service in a relaxed environment.”

“We wanted to come in and shape the dialogue,” Greg says, reflecting on the early months after opening. “That left us with unknowns that proved tricky and challenging, but also an opportunity to alter the tune.”

The partners met when Greg was cooking a private dinner for one of Logan’s friends. “I was struck by his great personality and how good the food was,” she recalls. “We started talking and discovered we had similar goals about what we wanted to accomplish.”

Logan grew up in Southern California and owned Buttercake Bakery there for a decade. She discovered Menlo Park five or so years ago when her best friend moved here, and she came to visit. “I love that it’s a real neighborhood,” she says.

Logan now lives just blocks from Camper in a space shared with her two Newfoundland dogs.

“I feel very centered in the community. One of the dogs was at the vet and the mailman stopped me, worried when he didn’t see two dogs,” she recounts. “It’s also been great to interact with nearby shop owners and hear their stories.”

Greg and his wife live in San Francisco. About moving to the Peninsula, he says: “Working on it.”

Greg and Logan have successfully guided Camper’s evolution. The restaurant was initially open for dinner and weekend brunch, adding lunch, and then a happy hour was introduced on its first anniversary this past September. They’ve also built a robust private dining business, using a room that can be adjusted for size at the back of the regular dining room. Another project in the works is refining their wine selection.

Camper’s focus has always been about creating “a piece of home,” Logan says, and Greg adds, “We kind of cook for ourselves first. We want things to have a personal reference point and to offer an experience that communicates our spirit.”

While Camper draws both Peninsula locals and business travelers, it also aims to be a neighborhood spot that welcomes families. “What adventurous eaters those kids can be,” observes Logan.

Both Logan and Greg comment on the fact that the space that is now Camper has history, initially as Marché and then as LB Steak. “People come in and say they’ve celebrated big moments in their lives here,” says Logan. Before opening, they’d been warned that Menlo Park was “sleepy,” so the fact that they’re drawing a late-night crowd came as a surprise. “We’re excited to stay open to meet that demand,” she says.

Camper’s menu shifts with the seasons and can change as often as every two weeks, so anticipating the holidays requires getting into the right frame of mind. As Greg explains, it’s a bit like “method acting—detaching from the current time and getting in the holiday spirit—envisioning what our customers could enjoy eating when dining with family.”

Logan agrees. “I love the idea of traditions—new and old—and that people let us be a part of that,” she says.

Camper is open six days a week from 11:30AM to 10PM serving lunch and dinner with the small bites/happy hour menu offered from 4PM to 6PM. The restaurant, located at 898 Santa Cruz Avenue, is closed on Sundays. Camper will be open both Christmas Eve and New Year’s Eve but closed Christmas Day and New Year’s Day.

 

Seltzer Sisters

By the time she graduated from the Roman Catholic college Elizabeth Seton in New York, Kathryn Renz had completed a childhood of Catholic schools and, while she was destined for a life of sisterhood, becoming a nun was not in the cards.

In Kathryn’s Redwood City office, a MAD magazine is tucked in the corner of the square shelves near a 2018 Rand McNally
road atlas that leans against an antiquated glass bottle, one of
the dozens of colorful and classic seltzer bottles she keeps, like the early-century Coca Cola relic from Clarksburg, West Virginia.

Inside this dimly-lit office in an industrial warehouse district, Kathryn presides over the only seltzer home and restaurant-delivery business in Northern California. The largest, perhaps, on this side of the country.

Kathryn achieved this feat after purchasing The Seltzer Sisters Bottling Company, Inc. in 2004. Founded in 1985, Seltzer Sisters was on the verge of fizzling out when Kathryn assumed control. She turned the focus to restaurants and bars, now comprising about 75% of the business, injecting momentum back into the company without abandoning her home customers. Many are transplants from New York themselves—the order sheet shows a lot of folks with the 212 area code—who continue to champion the tradition of seltzer.

The purchasing of the business came with the name, logo,
a bubbly website and slogan: To Pour is Human, to Spritz, Divine—a cutesy catchphrase Kathryn could do without.

“I’m not a fan,” she says. Why? She shrugs. C’mon sister, why?
“I have no sisters!” she comically retorts before leveling, “I don’t hate it. It’s just very kitschy.” (Kathryn also confides that her only sibling is an older brother, who still resides in New York.) As Seltzer Sisters approaches its 35th anniversary, Kathryn plans to roll out a new logo that will wrap around each of her five delivery vans.

Although she comes from a background in marketing, Kathryn’s advertising margins for Seltzer Sisters are quite slim. Her fleet of delivery vans do the work for her, such as the time a man chased her driver down to plead for selt- zer. Through word of mouth and customer delight, Seltzer Sisters attracts fans from across the entire Bay Area and beyond. Hollywood called in 2011 for 100 seltzer bottles to appear in the Water for Elephants adaptation and when entrepreneurs in Austin and San Diego recently needed guidance for opening their own seltzer businesses, Kathryn’s phone lit up.

She’ll tell you that seltzer drinking never went out of style because it truly hasn’t. With its environmentally sound practice of refilling bottles, seltzer continues to adapt to future tastes. Look no further than any of the families with weekly orders or follow San Francisco bartenders, who bring Seltzer Sisters service wherever they go.

Seltzer continues to grow in popularity as parents seek a healthier alternative to soda and it’s become a carbonic alternative for mixologists to craft cocktails. Chocolate milk, it turns out, comes alive when mixed with seltzer, becoming a classic treat called the New York Egg Cream.

The sparkling water, sourced directly from the much-heralded Hetch Hetchy system, is chilled and mixed with pure carbon dioxide to be pressurized in a bottle at 65 psi. The carbonic taste seems almost sweetened, although the nutrition label clearly shows zeros across the board.

Kathryn checks in mid-afternoon with her bottler Jim Coulter after
he finishes his daily duty of filling about 200 cases holding six bottles apiece. It takes him five hours in the warehouse and a close relationship with an early 20th-century Barnett & Foster bottling machine to complete the order. The machine has six faucets that pump 1.5 liters per bottle. One rotation around the analog machine takes about 50 seconds, giving Jim just enough time to load another round.

When Kathryn had the idea to approach restaurants and bars, she encountered an enthusiastic reception. “Within a month we
had 30 bars,” she says. “Within a quarter we had 100.” The seltzer is bottled and delivered to customers within a day or two, stretching as far north as Napa. Kathryn used to keep bottles at home in case a bartender had an emergency call over the weekend. She’s reluctant to name her biggest customers (“If I mention one, I’ll have to mention them all, so I’ll mention none,” she says coyly.), but an afternoon at the seltzer factory reveals a few notable San Francisco hot spots: The Slanted Door, State Bird Provisions and Coin-Op Game Room, to name a few.

The home delivery system offers a glimpse into the lives in the community and Kathryn cherishes the fact that she’s watched kids grow up through the years and glasses of seltzer.

“We have a unique connection with our customers. We know a little bit about everybody and it adds so much to be able to actually like your customers,” she says. “Some of these people I talk to on the phone I consider my friends but I’ve never even met them in person!”

Seltzer Sisters is at its peak for deliveries from March to November and the winter is an opportunity to recharge as bartenders switch to a warmer menu and hot tea trumps sparkling water. It’s also a season when Kathryn likes to give her six employees a break to be with their families.

Kathryn, a mother of four and a grandmother of five, lives in Pacifica, where she’s been since 1989. Her first career was as a corporate product marketing manager for the likes of Arrow and Avnet Electronics and she found herself drawn to California through business trips. She arrived in 1985 and worked in tech until the early 2000s when her division at 3M was closed. Through the tip of a friend, she learned of the Seltzer Sisters’ sale and made an offer. She liked that it was a business that celebrated her New York roots. Kathryn anticipates another few years before retirement and has already purchased a landing pad near Mesquite, Nevada. She then envisions a life on the road, traveling by RV to the corners of the country, maybe with seltzer within reach for when the moment calls.

“I think people see seltzer as a pick-me-up at the end of the day,” she muses. “Take a moment, have a glass and then carry on with what you have to do.”

 

Page 9

Crunchy Cookies

Treat yourself this holiday season. Find a reason to drive just south of the 84 junction on El Camino in Redwood City and look for a neon sign on the east side for La Biscotteria. Roll down your window, too. If you’re lucky, you’ll be greeted
by an aroma of freshly baking pastries so alluring, so foodie- fabulous—don’t be surprised if your car pulls itself over so you

can purchase some treats. Believe me, you’ll want to. La Biscotteria is an Italian-American family-owned business specializing in the most delectable biscotti and Italian bakery items this side (or even inside) of Naples.

Well-traveled regulars tell baker and owner Augustine Buonocore that his goodies are even better than what they’ve had in Italy, and one bite confirms it. His secret? Augustine credits his late grandmother’s recipes, chock-full of authentic, original ingredients. “All the recipes I have are over 100 years old. What makes my product unique is that I use pure essential oils for flavoring, like anise, lemon and orange, which are very expensive,” he says. “The heat doesn’t bake away the flavors, the aromatics.” It sure doesn’t. Biting into one of Augustine’s many flavors of biscotti, such as the white chocolate-dipped lemon, will spoil you from eating anything less. You can actually taste the lemon! And see the almonds! Heaven. Here, ingredients aren’t hidden, they are celebrated. That’s because they have nothing to hide.

La Biscotteria is proud to offer classic biscotti made with both good flavor and good nutrition in mind. In Italian, biscotto means twice (bis) cooked (cotto). Their fruity biscotti line features dried fruits, cranberry hazelnut, lemon verbena, among others, along with a serious crunch. They contain no preservatives, trans-fats, artificial flavors or GMO ingredients. You’ll find that their delicious, hand-crafted biscotti are a great après- shopping treat or stocking stuffer, the perfect dipping companion to a steaming cup of tea or a “tazza di caffe” in the morning. They even make a raisin biscotti, which pairs perfectly when savored with a glass of wine.

Cookies, cakes, cannoli—they’ve got all the good stuff, including homemade panettone. La Biscotte- ria suggests toasting this traditional sweet bread with butter or using it to make a unique and delicious French toast or bread pudding on Christmas morning. They also carry panforte. This chewy dessert is baked with fruits, nuts, spices, honey and a touch of cocoa powder. Sliced in wedges and served with coffee or after meals, it’s perfect for holiday parties and guests.

And there’s more.

La Biscotteria produces a few items only around the holidays, and you’ve still got time to place your orders. Ready to learn a little Italian?

First up, struffoli. According to Augustine and his wife and co-owner, Angela, struffoli are a Neapolitan tradition eaten around Christmastime that are basically little balls of dough fried, cooled and mixed with sugar, honey and a little lemon zest. “We put them in a little mound on a dish and eat them on Christmas Eve and New Year’s,” says Augustine. “No other bakery on the Peninsula makes struffoli. I haven’t seen them anywhere.” Crunchy on the outside and light inside, in Calabria, they are also known as “scalilli,” and in Abruzzi, “cicerchiata.” Take Angela’s advice and serve them warm.

Next, cuccidati cookies. These are traditional ‘pasta frolla’ or ‘short pastry’ cookies stuffed with figs, dates, raisins, orange and lemon peels, citron, roasted almonds, hazelnuts, pecans, walnuts, imported amarena cherries in syrup, honey, Italian spices, cocoa powder and dark chocolate. Whew! The filling is soaked in fine liqueur—Cognac and Grand Mar- nier—glazed with lemon sugar and sprinkled with nonpareils. Yum.

Another holiday treat are the special spiced ‘gingerbread’ brown biscotti called ‘stomatico.’ This nut-free biscotti is made with cinnamon, cloves, raw sugar, honey, ginger and allspice, formulated from Ange- la’s Calabrese Nonna’s recipe, and according to Angela, is traditionally known to soothe stomach ailments in both children and adults.

Torrone, the classic Italian nougat candy made of honey, sugar and egg whites, is also a holiday item. Augustine even makes a pumpkin biscotti and a pumpkin cannoli for the holidays, which he says was the first one around when he started making it 18 years ago. Augustine opened his bakery in Belmont in 1989 before moving it to Redwood City in 2003. He is a proud Redwood City native, with three generations in San Francisco’s Italian-American community. “My grandfather Ciro Di Palma came here from Naples at the turn of the century. He arrived in 1900 and was here during the 1906 earthquake,” Augustine shares. Augustine’s grandfather eventually became co-owner of the California Macaroni Company in San Francisco. “He lived in San Francisco and in the 1930s this was all country here in Redwood City. He would come here on weekends and he had his rabbits and his chickens and his garden and then he retired early and stayed here in Redwood City and I was born here.”

According to Buonocore family history, as a young boy, Augustine was often left in the care of his maternal grandmother, “Nonna Maria,” who ran the home, organized the social calendar and baked and cooked traditional family recipes from Naples. Nonna Maria’s family recipe book was passed down to Augustine, who follows the details of ingredients and preparation meticulously. Truly a beloved scrapbook, bulging with loose pages, tattered and worn, it is a compendium of family favorites, overflowing with authentic recipes. This journal of artisan baking is at the heart of La Biscotteria.

Augustine’s family emigrated from the Province of Sorrento, just south of Naples. Almond and citrus trees, grapevines and anise hedgerows are indigenous to the region and produce was available in abundance. Save yourself the airfare and set a course for Redwood City. Support your new biscotti habit and better yet—support a family-owned local business. Order online or show up early on Saturdays and take your chances.

Delight on Ice

The much-anticipated photos from Winter Lodge’s “Welcome to the Jungle” show just arrived. The ready-to-hang photos capture rosy-cheeked ice skaters in colorful glittering costumes posing with classmates on the ice. Linda Stebbins Jensen, executive director at Winter Lodge, predicts that a mob of students will gather around the photo display wall when they come in for class that afternoon. The skaters will jostle each other as they identify who’s made it onto the wall this year to join the ranks of skaters past.

The past stretches back a long way at both the oldest ice skating rink in the San Francisco Bay Area and the only permanent outdoor rink west of the Sierra. Wisconsin native Duncan Williams, an engineering professor at Stanford and San Jose State University, opened Winter Lodge in 1956 off Middlefield Road in Palo Alto. People doubted the feasibility of an outdoor rink in sunny California. “Duncan being an engineer, having come from a place where he really enjoyed the outdoor skating experience with his kids, said ‘Let’s try, I think we can do it.’ He definitely thought of this as an experiment,” says Linda.

The experiment worked. The original pipe system Duncan designed is still under the rink’s ice sheet. The pipes course with salt brine, keeping the ice hard enough to skate on. The Winter Lodge became a community gathering place for all ages to enjoy healthy outdoor recreation. When Duncan decided to retire and close the rink in 1983 due to the expiring property lease, a nonprofit formed and fought to keep Winter Lodge open. “Once Winter Lodge was up and running, there was no way the community was going to let it go,” remembers Linda.

Linda began to ice skate at Winter Lodge when she was 10 years old. “Winter Lodge is sort of my home away from home and it always has been,” she says. As her skating ability progressed, Linda began training for competition (something Winter Lodge doesn’t offer) at other rinks in the early ’80s. The likes of world champions and Olympic medalists—Sunnyvale’s Brian Boitano and Kristi Yamaguchi of Hayward—were on the same local training circuits as Linda.

Linda’s skating skills earned her an offer to perform with Disney on Ice, but she decided to attend college and coach at Winter Lodge during school breaks instead. Her degree in public relations and later her master’s in public administration prepared her to become Winter Lodge’s executive director in 1986: “It was just the perfect job for me—being able to put my degree together with my passion and be back home where I learned to skate and be with some of my friends I had worked with all those years.” Partnering with Winter Lodge’s newly-formed nonprofit organization and the local community, Linda was able to bring the beloved institution back from the brink of extinction.

Set back from the street, Winter Lodge is surrounded by towering eucalyptus trees that provide both enchanting seclusion and engineered shade to protect the ice. Skaters enter the clubhouse with its cabin-feeling wood panel walls and vaulted ceiling. The clubhouse offers skate rentals and a place to warm up around a crackling fireplace. After lacing up, skaters exit the clubhouse, heading to either the small indoor practice rink or the main outdoor rink. Spectators select a cozy couch, bench or picnic table to watch the activity out on the ice from the extensive lounge area around the outdoor rink.

One of the largest skating schools in the U.S., Winter Lodge’s team of 24 coaches teach 1,000 students per session with fall, winter and spring sessions taking place during the skating season. Even with the school’s emphasis on recreation, students challenge themselves to move up in skill level and gain confidence on the ice. All skaters have the common goal of becoming performance-ready for the annual year-end spring show.

Assistant director and coach Karie Nanez started skating at nine years old when her aunt, a coach at Winter Lodge, introduced her to the sport. Karie became a professional figure skater, traveling with Warner Brothers on Ice and Nutcracker on Ice. She credits the non-competitive environment at Winter Lodge skating school for her success. “For me,” she says, “I was able to get to those higher levels because there wasn’t the stress of having to constantly be trying to do better than the person I was training with.”

Both kids and adults can learn how to skate at Winter Lodge. Basic skills classes take a newbie from never skated to gliding over ice and becoming comfortable making turns. Students maneuver on the ice with classmates of the same age group. Learning to skate requires a lot of focus from children as they try to remember the names of each move and get the footing right at the same time. Adults, Karie says, tend to analyze the moves and want to know how each one breaks down.

After students master the basics, they can continue on their ice skating journey, learning choreography set to music. Working through freestyle levels, skaters can try out for Theater on Ice training, Jazz and Synchronized performance teams. Skaters who spend a lot of time moving up through skill levels tend to form lifelong friendships with their teammates. “The skaters meet a whole set of friends here that they wouldn’t necessarily have at school. So if they’re having a bad day at school, they come here and it’s a home away from home,” Karie shares.

Along with offering regularly scheduled public skating sessions, Winter Lodge also accepts reservations for larger groups and private parties, including epic Broomball matches on Fridays and Saturdays. Think hockey in sneakers, with up to 20 players slipping and sliding as they whack a rubber ball around the ice. Wednesday nights are also special. The public skating session from 8PM to 10PM is reserved for adults only, offering a unique date experience on the ice. “What a healthy alternative to a bar,” observes Linda. “It’s just a nice place for people to be out with friends and happen to meet someone.” Couples glide across the ice under the rink’s strands of golden-hued twinkle lights. In the winter months, snow flurries are always in the forecast, falling lightly on the ice to create the perfect romantic backdrop.

Generations of Winter Lodge skaters, especially those who’ve met their significant others on the ice, or have put in lots of hours with a performance team, have a habit of coming back to say “hi.” They check in with past coaches and introduce new family members to the ice they love. “He’s here with his granddaughter,” Linda notes, as a man with a little girl and her mother enter the clubhouse. “His daughter was one of our regulars in the show and stayed in it year after year, and now this is her daughter.” All smiles, the young girl runs out to the lounge area with her grandpa to greet Linda. This is her first time at Winter Lodge, and she’ll be back in a few hours to try skating. But for now, she’s content to search the photo wall for her mother’s picture

Thrive Center Getaway

words by Silas Valentino

Home court tip-offs tend to be at 7:30PM, giving us Peninsula folk more than enough time to leave work or school behind, nab a seat on CalTrain and land in Thrive City to cheer on the professional sports team that unites the entire Bay Area.

The Golden State Warriors unveiled their new home this season: the Chase Center, a $1.6 billion state-of-the-art arena that moonlights as a concert venue and, from a bird’s-eye view, could be mistaken as a plump, rotating ninja star. With countless motion lines carved into its eggshell-white edifice reaching over 12 stories high and sharp edges that slice through the gusty bay shore winds, the Chase Center is the product of a legendary team backed by “We Believe” investors.

An arena of this stature couldn’t land along the southern flank of San Francisco without making a splash. What was previously the flat Mission Bay, a dried-up swath of marshland once used for dumping debris after the 1906 earthquake, became the hot new thing when multiple medical centers for the University of San Francisco and Kaiser Permanente sprouted up in the early 2000s. Soon, the apartment complexes arrived and the neighborhood facelift reached a new benchmark when the ribbon was cut on the Chase Center in September.

New neighbors Kaiser and the Warriors teamed up to transform the 11-acre square surrounding the arena into Thrive City, a neighborhood the size of a city block designed to attract sports fans, foodies, socialites and urban explorers alike. The Chase Center may be the main attraction but around its circumference are new and classic restaurants as well as charming boutique hotels waiting to accommodate your next staycation.

A neighborhood envisioned with the future as its fulcrum, Thrive City is just a weekender duffel bag away.

The Center of a Dynasty

In the week leading up to the NBA season opener against the Los Angeles Clippers in late October, local headlines described the upcoming Warriors season with more self-deprecation than the usual tenors of excitement for describing the three-time champions. “Strap in, Warriors fans. This season will test your faith,” opined Ann Killion, sports columnist for the San Francisco Chronicle. Sure, both superstar fan favorites are out with injuries for likely the whole season (praise be to the toaster signer: Klay Thompson and prayers be to Steph Curry’s left hand), but if fans are to make peace with a potential adjustment year, luckily it coincides with the debut of the most exuberant arena to ever join the league.

The Chase Center’s bells and whistles haven’t ceased ringing since Metallica and the San Francisco Symphony performed together on its opening night. Approaching the hoop-shaped behemoth from the west side, fans are met with a flashy video board fueling excitement with action clips of Curry fanfare. The west plaza features photo opportunities from atop a wide spiraling staircase, which calls to mind the Red Steps in Times Square, alongside soon-to-open restaurants such as Gott’s Roadside and a food hall by Michael Mina. Inside the arena are plenty of dining options including Peninsula favorites Sam’s Chowder House and Tin Pot Creamery.

To accommodate the boundless confusion fans will feel for experiencing a brand-new arena, the Chase Center went on a hiring spree of ushers and staff (their numbers will rival the amount of opposing team fans who attend a game on any given night). Bounce from staircase to escalator until you land in your cushioned seat. Immediately, the NBA’s largest scoreboard begins to lure eyeballs to its 9,699 square feet of electrical spectacle to guide the game.

A sports arena built for a modern San Francisco would be remiss if it lacked technological advancements fit for a spacecraft. Remember that classic racing game you watch on the scoreboard where fans cheer for a vehicle of a specific color? At the Chase Center, there’s an app for that. Fans are encouraged to download the Chase Center/Warriors phone application to partake in their own game-time games, like the one where they choose a car on their device and through repeated taps on the screen, a speedier digital race car emerges from the pack. (Blue smoked red by a mile at the Lakers pre-season bout on October 18.)

Another feature on the app is the section dedicated to detailing concerts and events hosted at the Chase Center. That massive scoreboard that hovers above the court retracts, disappearing into the heavens of the dome, leaving unobstructed views for up to 18,000 concertgoers.

The Chase Center was properly laid out so there’s not a bad seat in the house (even the nosebleed section offers fine views of the stage or court) matched by an acoustic design that delivers power without the hearing loss. When The Who took the stage in October, with Palo Alto’s Loren Gold behind the keyboard, the rock and roll behemoths performed heavily without exploding eardrums. Moreover, once the game buzzer rings or the lights go up after the encore, spilling out of the arena is swift and surprisingly smooth. Our trepidations of a traffic-congested nightmare was merely mongering.

Eats, Drinks & Mission Bay

News of the arena broke in 2012 back when Mission Bay typically connoted a hospital visit. But the area already had its fair share of charming restaurants, most notably The Ramp, located a block from 1 Warriors Way. A former bait shop at the edge of the bay, The Ramp emerges from the water as the de facto pre-game or concert dining hub.

Views of U.S. Navy ships complement a menu of simple favorites: the fish tacos feature grilled tilapia and corn tortillas topped with mango jicama salsa while the spicy black bean burger is served with chipotle horseradish aioli. A full bar is replete with tropical cocktails—the BananaRama mixes banana Bacardi, Malibu rum, orange juice and pineapple juice with a splash of grenadine, a drink that inspires the use of public transportation instead of a car. The weekend brunch menu runs until 3:30PM and offers homemade doughnut holes—the French variety, arriving with a side of chocolate fondue.

If too stimulated by a game or concert to head home right away, The Ramp is also the city’s premier salsa dance club with frequent weekend parties. Mind their online calendar since winter events are on the lighter side.

Another kitchen that’s benefiting nicely from the Chase Center’s arrival is the Mission Rock Resort, home to an unmissable oyster happy hour and seafood staples such as Vongole and the Mission Bay Cioppino, which unites clam, salmon, mussels, shrimp, Dungeness crab and calamari in a tomato-based stew.

If it’s drinks you seek and you’re out on a weeknight, look no further than the mirthful School Night, located a few blocks from Thrive City at the edge of the Dogpatch. Open explicitly Monday through Friday, as the name suggests, School Night specializes in hand-crafted pisco, agave, and whiskey cocktails. Peruvian bar manager Enrique Sanchez hand-crafts the rotating menu, devloping his style since pouring his very first pisco sour at a family gathering when he was a lad of 14. He’s since had years to experiment and perfect his creations.

If pisco is your poison, give the Prom Date a taste (pisco albilla, amontillado, nonino, Peychaud’s bitters and absinthe) or embrace the agave within the Detention, which melds mezcal, orgeat, lemon, angostura with habanero. Whiskey lovers have four options to select from, including the curiosity-piquing School Nurse, a mix of bourbon, lemon and vanilla with a red wine splash.

Extend your Stay

The rejuvenation of South of Market and China Basin, the neighborhoods just above Mission Bay separated by the slim Mission Creek Canal, began in 2000 with the construction of the Giants stadium, now called Oracle Park. However, it wasn’t until 2017 that the area’s first hotel went up.

The casual and clever Hotel VIA, a 159-room boutique, was the vision of two Los Altos brothers and a pair of consultants from The Cupertino Inn who sought to celebrate the area’s tech character without sacrificing warmth and hospitality.

“We looked around this neighborhood where all the high-tech companies reside,” explains Jerry Leap, Hotel VIA’s director of sales and marketing. “We knew that building a small indie hotel had to be at the forefront of technology but hospitality is all about the face-to-face interaction. We walk a fine line of being technically advanced but without taking out any of the humanity.”

A human touch is found throughout the hotel, from the pieces of chocolate awaiting you in the room to the sophisticated interior design where light fixtures near the elevator resemble diamond icicles and patio furniture looks dipped in gold. With tones reminiscent of fresh snowfall, the rooms and suites feature modern furniture with accents of blue in the sofas and lounge pillows.

And in a unique twist uncommon for an independent inn, Hotel VIA has an app all its own. Designed to expedite check-in, the app also provides a map of the neighborhood, fully stocked with restaurant and bar recommendations.

Around the corner is another option for a cozy night. The bright rooms at the Hyatt Place San Francisco/Downtown offer views of the twinkling city below. Currently in development is the hotel’s rooftop terrace (slated to open in summer 2020), which will not only offer a gorgeous view of downtown San Francisco and Twin Peaks but a peek into Oracle Park as well, located just across the street. The brick edifice matches the neighborhood’s character and the spacious suites come with separate lounge areas to maximize relaxation.

Both hotels are a brisk 15-minute walk to the Chase Center (or a fifteen-second walk to Oracle Park), establishing either venue as an ideal hub to charge your batteries for a Thrive City getaway.

Perfect Shot: Pescadero Sundown

Our December Perfect Shot is the perfect reflection of 2019 drawing to a close. Burlingame photographer Susan Munroe was curving along Highway 1 on a Tuesday evening near Pescadero State Beach when the sunset demanded a detour. She pulled off and spent the next 20 minutes admiring the day’s end, allowing the moment to celebrate her home and roots. “The way the clouds filtered the sun on the edge of the cliffs was unusually serene,” she notes. “There was a slight chill in the air as the waves rolled across the unmarked sand. I’m grateful to live in this beautiful place.”

Image Courtesy of Susan Munroe / Susan-Art.com

Family Trees

During the off-seasons, Santa’s Tree Farm and Village is perceptively more relaxed. Save for the thousands of pines and firs bristling in the wind, not a creature is found stirring, not even a mouse. The Elves Workshop, located in the heart of this holiday hamlet nestled within the hills that roll into Half Moon Bay, is dormant—for now.

Santa is expected soon, arriving the weekend before Thanksgiving. Until then, this workshop stores his throne, stock loads of tree stands and twine and a motorized trolley train that was made using a repurposed airport baggage carrier. Further examples of homemade holiday craftsmanship are evident in every piece of snow-white trim that lines the building tops or the wooden red and white candy canes used as a handrail for a staircase.

A map of the village is posted outside on the workshop wall and from this perspective, Santa’s Tree Farm and Village looks like a golf course. The 487-acre farm includes 70 acres for six species of Christmas trees: Douglas, Grand, Concolor and noble firs, Redwood and Monterey pines. The property is split by Highway 92 where a sharp turn on a y-shaped intersection reveals a gravelly road leading into the village. A sign reminds visitors that this a choose-and-cut operation (saws and Christmas cheer supplied) with the welcoming motto: “For those who truly believe.”

When the first trees sprouted here in 1972 (originating in 1969 as a Future Farmers of America project), a dairy farm was transformed into a holiday village. Folks from every corner of the Bay Area flock here to spend an afternoon hunting for the perfect pine to build their Christmas around. They come with picnic spreads and an unwavering sense of the season, spending hours to indulge in the offering of hot cider and original puppet shows. The farm is free to roam and trees are priced according to species, not size, averaging between $60 and $75 each.

It takes a family to raise a village like this and that would be the Sare family. Dan grew up on the farm and planted Monterey pine Christmas tree seedlings in high school for a class project. Several years after establishing the business, he met Natalie from Pescadero, who answered a help wanted ad to work on the tree farm. They married in 1992 and their son, Mike, soon followed.

Today, the Sares run the Christmas village together. On a recent morning, Dan was out with his three full-time employees for maintenance on the various structures and to inspect this year’s crop of trees, which can take a dozen years to grow.

Since 2009, Mike has written a fresh puppet show using pre-recorded audio and hand puppets. Past favorite editions include “The Day Rudolph Went Missing” and “Santa Claus Who?” in which Santa develops amnesia and thinks he’s in a band. He also designs t-shirts for the village, finding one from a previous year that’s in forest green with the words “Christmas isn’t Christmas without Family” written in white.

Natalie answers the phone and runs the operations, coordinating with Mr. and Mrs. Claus’s PR for their arrival and organizing the 20 or so volunteers who help out on the busy pre-holiday weekends.

“This morning, I was talking to the mistletoe kid whom we’ve used ever since he was 12 years old,” she says. “I still want to support him because he’s so wonderful and hardworking. Now he’s getting ready to go off to college.”

When the gates open in late November, the village erupts with visitors through the weekend before the Big Day. That’s five weekends straight of holiday hustle. “We’ve been told we’re not just a place to go to but a destination,” Dan says. “A customer said it was like coming to Disneyland.”

Much of the property is open for visitors to explore and picnic at their leisure; a popular meadow for lunch is in the village’s North Pole, past the wooden Gumdrop Pass Covered Bridge and at the end of Candy Cane Lane. One area that’s private is the family home, a cream-colored one-story house with a brick chimney and a rain chain. A tree with ornaments and lights will soon decorate the living room and the Sares switch off each year who gets to choose it.

Instead of pen marks on the wall when he was growing up, Mike’s height was graded by the trees outside. “I’d say, ‘You’re about the same height as a three-year-old fir,’” Natalie tells him, and, like any 26-year-old, Mike smiles politely as his mom gushes with tales of his childhood.

The Sares keep in contact with other tree farmers and belong to several associations. Their trees are well respected in the field, receiving accolades from the California Tree Growers Association for their noble firs. They’ve won “Best Fir Tree” multiple years in a row. The coastal climate and terrain is suitable for growing these species but maintaining thousands of trees a year requires time and hard work.

The process starts on December 26 when they tally how many trees are missing and what to put back in. The first three months of the year are for irrigation, working alongside the rains, and in March they begin fertilizing. By summer, they’re pulling weeds and pruning the bottom of each tree. “That’s labor-intensive work,” Dan says without a hint of fatigue.

Type “Santa’s Tree Farm and Village” into YouTube and you’ll find a grainy homemade video of a family on a tree hunt in December 1989 next to a compilation of media clips from throughout the years.

The farm attracts news stories and the Sares are sometimes called for their take on holiday trends. Recently, a reporter asked Natalie how the new line of artificial Christmas trees sold through Amazon is affecting their business. Rather than look at the downside, she takes a broader and brighter perspective. After all, this is a village for those who truly believe.

“They wanted to know if it took away from our customer base and it absolutely does not,” she says. “I think it’s helpful for the people who can’t get out to the tree farm. It’s all worth it as long as it’s satisfying the needs of people so they can celebrate Christmas.”

Diary of a Dog: Ollie

Good day! What’s cracking? By way of a more formal introduction, my name is Ollie. I am a Welsh Pembroke Corgi, and I was born in Swansea, Wales. As Welsh lore tells it, Corgis were once the steeds of fairies, and I’m working hard to be legendary in my own right.

My family is originally from Menlo Park, but Butch, Judy, Jacob and Jill moved abroad back in 2011. They brought me home in 2017 and we lived just outside of London. I grew up exploring the canal paths along the Thames. Lots of pubs have gardens, and when Butch and Judy would enjoy a pint, I’d come along and get a treat.

Blimey! That’s what I barked when I found out we’d be leaving my beloved England. My family moved back to Menlo Park in 2018 and it definitely took a while to adjust. When we first went to the park, the other Corgis stared at me. You see, I’m much bigger (about 50%) than the typical Corgi here, plus I have a striking tail that I constantly wag. (Most Corgi tails get docked in the U.S. so I don’t adhere to local fashion.)

My favorite event is Corgi Con San Francisco. Twice a year, over 1,000 Corgis and Corgi lovers meet up at Ocean Beach near the Cliff House. I love chasing balls, and I make a point of always bringing the ball back to someone I haven’t met. If I give them just the right look, they’ll toss the ball and flash me a smile. You should try it sometime. It’s a great way to make friends.

Toy Story 4

If you’re business-focused, this is Q4, but for everyone else, the last few months of the year are for the holidays. Independent toy store owners are somewhere in the middle. After all, isn’t their business to help supply holiday cheer?

Although gifts aren’t the reason for the season—the original Christmas presents of gold, frankincense and myrrh were more symbolic than practical, especially for a newborn child—the exchanging of gifts is a tradition that begins with a visit to the little shop around the corner.

Here on the Peninsula, we’re treated to several: Talbot’s Toyland in San Mateo, Ambassador Toys in Palo Alto,  Adventure Toys in Los Altos and Cheeky Monkey in Menlo Park. The owners champion the power of playtime as much as they do one another, referring customers to each other’s stores or collaborating over large toy orders to split the cost. Together, they forge ahead, embracing the pros and woes of running a toy retail in the age of delivery.

“So many people come in to use our store like Amazon shopping. They take photographs and say, ‘I can find it cheaper online,’” says Linda Kapnick of Ambassador Toys. “I don’t think customers understand the level of work it takes to put that toy on the shelf. With all the research and curation, toy stores are a little bit like a museum.”

Talbot’s Toyland

When Santa Claus arrives at Talbot’s Toyland on Black Friday each year, he does so in style, appearing on the back of a San Mateo Fire Department truck. Hundreds of folks show up to greet him, in a tradition that still packs an emotional punch for the toy store’s general manager.

“I call it a ‘very magical Santa arrival,’” Keith Schumacher says. “I get choked up; I’m 43 years old and it’s really him! We get people every year who complain about the line for Black Friday because the kids actually get some face time with Santa. He asks about how they get along with siblings. It’s not [in a reference to The Christmas Story movie] ‘You’ll shoot your eye out, kid!’ and then get the boot on top of the head.”

The 30,000-square-foot toy hub in downtown San Mateo approaches Christmas with fastidious care. Need help hiding gifts from the kids? The store offers up the top of its warehouse as a hideout until Christmas Eve.

And beginning last year, Talbot’s introduced a giving tree inside the store where philanthropic patrons can purchase an ornament representing a different toy to provide homeless families with gifts through the Menlo Park organization LifeMoves.

“Giving back, that’s what people don’t realize with the Internet shopping,” Keith explains. “The little independent toy store sponsors Little League teams and gives back to schools. You just don’t get that from Amazon.”

Keith has watched Christmases come and go, along with their fads. He said the last hot item was the Kendama, a Japanese spin on the old ball and cup toy, which sold thousands in one holiday season. Popular toys won’t pop until as late as November, which keeps Talbot’s on its toes, tracking trends like a stockbroker on IPO day.

“When Tickle Me Elmo came out, we were in New York at a trade show and didn’t think it would do much. The guy at Tyco said it was the hottest of the season but we heard that 90 times already,” Keith remembers. “We probably ordered 40 and were going to get rid of them until we decided to wait until Christmas. The minute Rosie O’Donnell squeezed the toy and Elmo said, ‘I love you!’, it became the hottest new thing.”

Ambassador Toys

When Linda Kapnick began envisioning Ambassador Toys 22 years ago, opening first in San Francisco before landing at Town and Country Village in Palo Alto, she designed her store with both the child and parent in mind. She said the Bay Area circa 1997 was lacking independent toy stores, leading her to consider what was missing.

“Toys “R” Us was a difficult place to go into as a young mother—it was a cavernous warehouse. I thought there are so many beautiful places for adults but nothing for children,” she says. “Looking to the future, we wanted to bring ideas to children of the global community and create an environment for education—plus fun.”

Learning with playtime became integral building blocks for Ambassador Toys, which specializes in items that stimulate the scientific, technological, engineering and mathematical minds. “Long before the whole STEM movement, I had what we called the Space Room, which was all about science,” Linda says. “It’s where we put the glow-in-the-dark stars, science kits and all things NASA.”

The San Francisco location is larger than Palo Alto’s, which allows Linda to globetrot without moving, dividing the West Portal store into continents featuring toys from far-away places. Working with a smaller size at Town and Country allowed her to focus on providing more books and board games, an activity she’s seen remain stable amidst eye-grabbing video games.

Ambassador Toys outlasted the 2008 financial crisis and is rolling with punches from Amazon and e-commerce. But adapting a timeless practice like playtime into the new millennium didn’t come without challenges. It’s why Linda has only admiration for her independent cohorts.

“I have respect for anyone who gets into this. Back in 1997, I considered Talbot’s to be the Wizard of Oz—it had such a reputation! I didn’t want to go there because I was going to get scared,” she says, laughing. “I don’t want to pull back the curtain, but it’s a wonderful place with wonderful people.”

Adventure Toys

The holidays don’t officially kick off in downtown Los Altos until Adventure Toys reveals their annual window display. Taking cues from the Macy’s windows in New York, store owner Leslie Chiaverini spends the last weekend in November decking the walls with lights and seasonal flair. This dedication repurposes Adventure Toys as a town square or gathering place for families.

“We’re part of the community in many ways,” Leslie says. “Not only are the tax dollars supporting schools, but we also provide a social environment. Parents see their neighbors in here and you’ll oftentimes hear, ‘Hi, how are you?’ five or six times in a day.”

Adventure Toys began as a mother-daughter venture in 1986 before Leslie purchased the store alongside her own mother in 1999. She’s since assumed full ownership and developed the store with a focus on educational toys and games.

“I do my own buying and that becomes the differentiation from other stores,” she says. “We may have many of the same products but we actually do have different clientele. The store becomes more curated because we’re buying what we like and what we think our customers would want.”

This equates to educational fun such as Legos, Ravensburger puzzles and Playmobil sets. Leslie likes to offer games because they teach kids how to win or lose, and how to be a good sport. The store promotes science kits that teach children to learn by doing. She recently noticed how manufacturers will slap a STEM sticker on just about any product with hopes of convincing parents it’s educational. She’s carved out a more refined educational niche in the local toy shop scene and the other stores are her compadres, Leslie says, not competitors.

“I’m personally friends with Anna and Dexter at Cheeky Monkey. We go out to dinner together when we’re at toy shows and we’ll share orders to get free freight to keep costs down,” she says. “It’s nice during the holidays to call them; I once called Talbot’s for wrapping paper! I think it’s important to support each other. There’s a community within our own group of stores.”

Cheeky Monkey

Anna Chow, who owns Cheeky Monkey Toys alongside her husband, Dexter, has developed a simple technique for understanding the world at large.

“My basic philosophy is that you can tell the state of the world through the sales of Whoopee cushions and finger paints,” she reveals. “When things get stressful, Whoopee cushion sales fall off because we lose a sense of humor. Now, finger paint is popular because it’s a little messy.”

The Chows have a front-row seat for observing a world in flux through their downtown Menlo Park toy shop. They’ll notice how hot toy trends begin on the East Coast before reaching the West (middle America is last in line) and they’ve recently bolstered their inventory for small items fit for a care package. The tween-age market is currently devouring things like the plush toy Squishmallows or the kind of pom-poms you hang on a bag.

The Chows watched as the toy store juggernaut Toys “R” Us ceased operations last year and then disrupted the toy ecosystem. “Toys “R” Us infused a lot of money into the toy industry and would purchase a lot of toys from a lot of manufacturers,” Anna says. “Now they don’t have that channel. A couple of smaller manufacturers went under because Toys “R” Us owed them money and they had no capital.”

Cheeky Monkey began in 2000 in a smaller unit down Santa Cruz Avenue and the Chows took over in 2002. They have since quadrupled their store’s size after moving to their current location in 2007 where they designed the space to have easily-accessible sections. “With a store this big, we don’t want it to feel too cavernous,” Anna says.

They’ve created a playful ambiance that might borrow inspiration from toy store giants of the past, while remaining a store uniquely their own.

“FAO Schwarz created the experience and that’s what we hope to do here,” Anna says. “We’re more West Coast and have fun as opposed to white gloves holding the front door open. We’ll get down on the floor and play.”

Our Wild Side

Katharina Pierini enjoys her modest, private lifestyle. Her quaint one-room cabin in Davenport is situated deep in the hills south of Half Moon Bay. She works full-time as a groundskeeper for UC Santa Cruz while also finishing up a degree in linguistics.

Nothing about her background suggests she is one of the most prominent trail camera photographers in Northern California.

“I’m just an example of what a regular person who’s passionate and interested can do,” she says.

Katharina has documented wildlife in her area using trail cameras for over four years. At first, the photos and videos were just for her enjoyment, but after creating an Instagram account to share her captures with coworkers, Katharina’s notoriety soon ballooned. Her trail camera documentation of wildlife along the Big Basin ridge offers a peek into a rarely-observed ecosystem.

Trail cameras—also known as game cameras—are typically employed by biologists or hunters attempting to monitor the activity of animals in an area. Katharina’s work shows that these cameras are capable of more than just observational footage. The composition of her best photographs and videos are equivalent to point-and-shoot wildlife documentation, where the photographer can actively control the elements of the shot.

By no means is Katharina’s work a product of luck—she spent years perfecting the art of the trail camera shot. Rather than spreading out her cameras over her property to maximize the quantity of shots, she scouts out the best locations to place cameras by identifying subtle, animal-made paths using Google Earth. Katharina then sets up multiple cameras in a spot where animal paths intersect the unregulated, human-made trails connected to her property.

Her placement of each individual camera is meticulous.

“I crawl on the ground,” Katharina explains. “Walking towards a camera to see when it triggers and make sure there is enough room to walk towards it before it starts recording. I’m not just shooting for the animals, I’m looking at the background, too.”

Even with such extensive preparation, Katharina says that editing is still a huge part of the process.

“For each good centered shot there are hundreds and hundreds—probably thousands—of partial shots,” she says.

Besides the patience required to manage all the cameras, she must maintain all the trails that connect to her cabin. To keep these steep and rugged trails accessible, Katharina drives her dirt bike up and down the trails and hacks away at underbrush with a weed-whacker or a small chainsaw.

Katharina is approaching 12,000 followers on Instagram and she delivers weekly presentations at the Costanoa Lodge in Pescadero. She is routinely asked for advice on trail camera photography by park rangers, university biologists and the general public. For Katharina, this kind of attention is foreign to her typical way of life.

For her first public presentation of her work, Katharina says she was so nervous to speak that she created a video compilation to cover the entire length of her speaking commitment. She has since overcome her stage fright, but Katharina says she still has reservations about her relationship with the public—especially when it comes to interacting with her online followers.

“I’m walking this really odd line, where I poke my head out a little bit and I’m like, ‘Here I am. I’m doing something cool,’ and then I almost immediately recede,” she says.

Her followers are all over the political and social spectrums. Katharina recalled how shocked she was at the backlash she took from some of her conservation-oriented followers after she replied with a simple “Thanks” to a compliment from a hunter on one of her posts.

“I want to remain in touch with everyone,” she says. “I feel like it’s much more conducive to everything if you don’t shun people you disagree with.”

Katharina says that while she is not in favor of outright extermination of mountain lions, she is keenly aware of the danger they pose. Several times she has checked camera footage only to discover that a mountain lion passed by the same spot minutes before her. But Katharina does not let her trepidations about these predators get in the way of enjoying this hobby and the natural world.

“A lot of people feel like they don’t belong out in nature because they have a little fear,” Katharina says.

“I have not seen an animal yet that isn’t a little bit fearful. So your belonging in nature has nothing to do, as far as I am concerned, with some fear. You’re an animal, of course at night you don’t want to be out there alone—why would you? Now, if you can reach this ‘zen’ place where you’re ok with life and death and everything else and you’re not afraid, then good for you.”

Born in Switzerland, Katharina moved to Italy with her family when she was nine. In 1985, she spent five weeks at UCSC as a part of an English language immersion program where she was awestruck by the prevalence of wild animals in the area such as seals, whales, foxes, coyotes and bobcats.

She acknowledges that while Europe is beautiful in its own right, the continent lacks the raw, unhindered, wild ecosystems of America. So when she turned 19, she bought a one-way ticket to California and has called the Santa Cruz coastline home for almost 30 years. “I lived for the idea of heading West,” she says. “And now I feel like I’ve done it.”

The footage Katharina collects demonstrates a relatability found between our world and in nature. She enjoys watching the circle of life unfold on her cameras in little moments: playful skirmishes between young animals, predators stalking prey, power struggles between birds at the watering hole. She says the footage demonstrates that these animals have stories—good and bad—just as every person has their own story.

“It’s a little window into the world,” Katharina says. “And to follow it, is to make peace with it.”

The Beat On Your Eats

Alice’s Restaurant

Woodside

While breakfast is always on the menu, the once-a-month brunch special at Alice’s Restaurant began 11 years ago as a response to the financial crises to offer locals a fairly-priced meal and it has since become a destination for breakfeasters across the Bay Area. This iconic institution at the crossroads on Skyline earns its place on the calendar every Wednesday on the first of the month. From 8AM to 9:30AM, brunch favorites—pancakes, eggs, coffee cake, oatmeal, French toast and more—are available for $10 a plate, all you can manage to eat. 17288 Skyline Boulevard, brunch is available the first Wednesday of the month 8AM to 9:30AM; Alice’s Restaurant is open Monday through Wednesday 8AM to 9:30PM; Thursday through Saturday 8AM to 9PM; Sunday 8AM to 7PM.

Esther’s German Bakery

Los Altos

You know you’re in for high-quality goods when a baker’s website is equally directed at both regular customers and wholesale restaurant orders. It suggests how Esther’s German Bakery is in such demand; eateries and cafes across the Peninsula jockey for their pretzels, challah bread and crunch sticks called “knusperstangens,” which are layered dough twists topped with seeds, cheeses and onions. The bakery imports their all-natural ingredients direct from Germany and every crunch and bite of their bountiful brunch is from goodies made by hand that very morning. 987 North San Antonio Road, open Monday 7:30AM to 5PM; Tuesday through Friday 7:30AM to 9PM; Saturday 8AM to 9PM and Sunday 8:30AM to 5PM.

Apple Fritter

San Mateo

Portland can keep its Voodoo Doughnuts because we have our Apple Fritter Eatery, which approaches doughnuts and other breakfast delights as opportunities for innovation—as they have with their signature Donut Sandwiches such as the Bok Bok, which builds a fried chicken sandwich around jalapeños, cheese and a fried egg slid in between a glazed doughnut. The remaining brunch listing sports classics such as M&M pancakes and a veggie grilled cheese but as the top of the menu states clearly: “Life is too short to not eat what you want to eat.” 1901 South Norfolk Street, open Monday through Friday 6:30AM to 2:45PM; Saturdays and Sundays 7:30AM to 2:45PM.

Taste of Aloha

Sipping from a tiki cocktail glass while listening to a Hawaiian musician effortlessly singing “Somewhere Over the Rainbow” in the style of the late Israel Kamakawiwo‘ole, you’ve forgotten that it’s a chilly mid-fall Peninsula evening. Eyeing diners wearing floral-print Aloha shirts, you recall an intense overhead sun, cooling trade winds and warm ocean waves experienced on Hawaiian vacations past.

Noelani’s Island Grill has been virtually transporting diners to paradise since 2013. To fulfill its motto, “Sharing a Taste of Aloha,” the San Carlos restaurant located on bustling Laurel Street combines friendly service, inviting ambiance, island-inspired food and tropical drinks and Hawaiian music. Thrilled to bring joy into people’s lives through her restaurant, owner Noelani Maestrini says, “Sometimes people need an escape, and they come here, and you serve that beautiful tropical drink, and they just go ‘Aah.’ Something as simple as an orchid or a drink umbrella can really brighten someone’s day.”

An open-air outdoor lounge area at the front of the restaurant facilitates drinks with friends, old and new, with an indoor dining area providing the backdrop for Hawaiian musical performances. At the bar, miniature Aloha State license plates decorate the chair backs. While waiting for your drink order at the bar, thumb through a Hawaiian/English dictionary to translate a word or two. The newly-enclosed back patio is an oasis for private parties or overflow seating. Reminders of Noelani’s home state, like the Hawaiian island chain cutout above the kitchen’s swinging doors, can be found throughout the restaurant.

Growing up in Hilo on the Island of Hawaii, Noelani has been working in food and hospitality as long as she can remember. Her parents ran a bakery pizzeria where she spent her formative years helping out in the kitchen. “I was this little girl wearing just a diaper sitting on a bucket watching my mom bake bread,” she says. When Noelani was older, she helped her mom make deliveries of macadamia shortbread bars and pies to local supermarkets and hotels.

Looking to explore beyond the islands, Noelani moved to the Peninsula in 1998 to attend Notre Dame de Namur University in Belmont. She worked in local restaurants like Piacere Restaurant in San Carlos and developed a following for her bartending skills. When Noelani decided to open her own restaurant, naming the place after herself was a sound marketing move. Meaning “Heavenly Mist” in Hawaiian, “Noelani” sounds elegant and is easily pronounced by English speakers. Noelani and her husband Marco Maestrini assumed full ownership of the restaurant two years ago. Marco works in the background as the financial backbone and support system for the restaurant, while Noelani is the face of the operation. They live in Menlo Park with their two-year-old and enjoy quick access to ohana living nearby.

In creating the menu for the restaurant, Noelani based the food dishes on what she grew up eating. She’s reinvented local Hawaiian dishes like short ribs, chicken katsu and poke bowls. “I make the recipes my own with something different or just make it the best katsu you’ve ever had.”

Mochiko Chicken, a Japanese-influenced Hawaiian dish, uses Mochiko rice flour for breading. Noelani was inspired by this island favorite and updated the recipe to create her signature Shaka Chicken. “I took an existing food item and just twisted it, whether it’s how we marinate the chicken that eventually gets battered and fried, or then taking it up a notch to sprinkle it with Furikake seasoning and drizzle it with our house sauces,” she explains. The entrée, along with a scoop of white rice or Spam fried rice and a scoop of potato macaroni salad, rounds out an ono Hawaiian plate lunch.

Noelani thrives at the bar, her personal niche where she uses the same approach to crafting tropical cocktails as she does with the food menu. She didn’t invent the Mai Tai, but she’s certainly exceeded expectations with her full-kick version, the Kona Plantation Mai Tai. Ordering refills of the potent fruity-sweet, rum-heavy drink is maxed out at three drinks per person. The Volcanic Eruption, a bar favorite, is a drink Noelani created from scratch for Skyy Vodka’s liquid chef competition. “The ingredient that makes it special is on the rim, Li Hing Mui powder,” she says. The powder is a mix of sugar, salt and plum, a sweet-savory island craving that’s arrived on the mainland, thanks to Noelani. Along with an extensive list of tropical cocktails, six draft beers are on tap with labels from Kona and Maui.

Under the haze of a tropical drink buzz and a satisfied tummy, it’s time to leisurely enjoy a Hawaiian dessert. The Big Island Pie is a layered ice cream treat available by the slice or full pie in vanilla, a weekly special flavor or popular Kona coffee ice cream. The pies are handmade in-house and require several steps to assemble the Oreo cookie crust, layers of ice cream and chocolate fudge. Warm, sugar-covered malasadas, Portuguese donuts, are an understated choice that pairs nicely with a scoop of pineapple coconut ice cream.

If the island-inspired food and drinks don’t get you thinking of Hawaii, the live Hawaiian music will. Seven different Hawaiian musicians trade off serenading the Thursday through Saturday evening dinner crowds. Noelani credits local Hawaiian musician Steven Espaniola with bringing music to the restaurant in the early days. Impressed by the already flowing island vibes, Steven decided to enhance the immersive experience through his and other musicians’ performances. Hawaiian slack key guitar, ukulele and falsetto are all musical delights one might get to hear during his sets.

JD Puli, another Hawaiian musician, has been performing at Noelani’s since 2015, once or twice a month with a regular slot on first Saturdays. “I always enjoy bragging about Hawaii. Being able to share Hawaii through music is just amazing and a big blessing to me,” JD says. JD plays the backing music for hula dance troops, and his hula friends often follow him to Noelani’s to hear more of his smooth-soaring vocals and to dance. “Sometimes there are 20 hula dancers in the aisles, and the wait staff has to maneuver their way around them to serve the other guests,” says JD. “When there’s a hula going on, that gets a big reaction. Everybody breaks out their phones to record it or take a picture.”

Conversations are sparked and memories of Hawaii shared at Noelani’s Island Grill. “Oftentimes I walk by a table, and I can hear them talking, and they’re talking about Hawaii. It’s always neat to see,” says Noelani. “I’ve been able to take the hospitality industry that I love and turn it into a business to share with people where I come from and surround myself with the things that I miss.”

Root Down Farm

Happy, healthy turkeys, chickens, ducks and pigs. That’s the uncompromising goal that Dede Boies of Root Down Farm has set for herself, and it’s obvious from first glance that it’s working out. As we walk to the turkey enclosure, we pass pigs wallowing blissfully in mud pools, chickens scratching about in the sun and ducks playing in a blue paddling pool. The enclosures are widely spaced, and there’s the scent of warm vegetation in the air.

“Turkeys are a noisy, friendly, curious lot,” Dede tells us as we approach their enclosure, before conversation is all but drowned out by excited unison gobbling. Two hundred and fifty turkeys actually don’t look like a huge flock even from close up, but the noise they make is cacophonous. When we go in, the last few birds sprint out of their house to join us, and the whole group remains gently clustered around Dede as we talk.

These heritage birds are surprisingly beautiful. Most are dark-feathered, shining with well-being, with blue heads and pastel pink wattles—worlds different from their plainer wild cousins.

Like all Root Down Farm animals, their home is a fenced, transportable enclosure complete with a house-on-wheels that is moved to a new area of pasture every other day. They have water, shade and abundant space to roam—with a diet of organic, non-GMO grain and zero hormones. As November draws to an end, Dede will personally drive this year’s turkeys to a specialist processing plant to become the stars at local Thanksgiving tables. Untill then, they’re living a blissful life.

At the 62-acre farm she leases in Pescadero and shares with her wife and one-and-a-half-year-old toddler, Dede has spent the last six years pursuing her mission: to humanely raise the healthiest animals in a natural outdoor setting while respecting and supporting the ecosystem. “The animals clear the land but also give nutrients back to it,” notes Dede. She does all of this and more with just a single full-time helper.

“It’s the hardest thing I’ve ever done,” she admits. “Animals need to eat; they’re not like broccoli that you can leave for a day or two. But it’s rewarding. If it weren’t for my wife and baby, I’d probably work 24/7. They keep me from overdoing things.”

Between May and November every year, Dede raises a single batch of slow-growing heritage turkeys for Thanksgiving and Christmas. Year-round, she raises heritage cross and heritage chickens, as well as Berkshire and Berkshire cross pigs, selling the meat at local farmers markets and to restaurants and online grocery stores. Reflecting more specialized demand, she also raises groups of Pekin ducks about four times a year.

Dede’s focus on slower-growing breeds is intentional. Unlike commercial birds that mature very rapidly, heritage breeds and heritage crosses have time to develop naturally and as a result are healthier, stronger, and consequently, tastier.

While Dede breeds some of her own piglets, sourcing the remainder from a local breeder, her poultry doesn’t come from her own eggs. “Other people do that really well,” she explains. “I raise chicks in batches of 500 every two weeks. For me to produce that many on the same day on a regular basis I’d need a lot of different infrastructure.”

Dede is particularly excited about this year’s class of turkeys. Not only is it the biggest flock so far but these noisy beauties are also the strongest and healthiest birds Dede has ever raised.

“We sourced them from legendary breeder Bill Niman,” Dede tells me. “On the day they were hatched he hand-picked each poult especially for us from a few different heritage breeds and we brought them to the farm the same afternoon.”

Turkey poults are delicate creatures initially, so they spend their first three weeks under heat lamps in the barn alongside the baby chicks. They then move to their outdoor houses where they have between 4,000 and 8,000 feet to roam within an electric fence. The house and enclosure are moved every other day. This not only provides new plant and insect fodder, but also allows the pasture to recover and for the soil to enrich itself from their droppings.

“Turkeys are truly magnificent and entertaining creatures,” muses Dede. “As a group they are constantly echoing every sound they hear—from a motorcycle to a sneeze or a baby cry. They really thrive in the outdoors and do an incredible job foraging.”

With such a lot of land and so many potential predators, it’s surprising not to see more cages and fencing. Instead, Dede relies on two white Pyrenean-mix livestock guard dogs, bred for the task of keeping animals safe at night, that she has raised since they were puppies alongside their future charges. They are super-friendly yet extremely effective livestock guardians.

“This is the most effective and humane way to acknowledge we’re in nature and there’s a lot of wildlife that wants to eat what we’re raising,” observes Dede. “The dogs do an amazing job at night.”

Not surprisingly, Dede’s pasture-raised Thanksgiving turkeys are in high demand. Orders and deposits are taken online at rootdownfarm.org and customers attend one of the two open farm days the weekend before Thanksgiving (this year November 23 and November 24) to pick up their orders. “You can come to the farm even if you haven’t ordered a turkey,” says Dede. “There’ll be animals around, apple pressing, produce from other local farms. It’s become a holiday tradition for many people.” Visitors can also look forward to being greeted by Dede’s patchwork-mix dog Oaty, who does a fine job of herding cars and people into the proper places.

Dede is quietly passionate about the ethics and stewardship of her way of livestock farming. “It’s hard to be a consumer these days,” she observes. “We live in a reality where people eat meat but I want the animals to live the best life possible.”

make it

Spatchcocked Turkey

Dede Boies’ favorite turkey recipe is this spatchcocked version. It accommodates turkeys of all sizes, cooks quicker than whole birds at about six minutes per pound and is especially delicious using heritage breeds.

For a 12-pound bird

Instructions:

• Preheat oven to 450 degrees. Stir together a mixture of melted butter, salt and pepper in a small bowl.

• With kitchen shears, cut out the backbone. Set aside for stock.

• Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side.

• Spread the turkey so it’s lying fairly flat. Remove any large pieces of fat.

• Brush with half the butter mixture.

• Turn the turkey breast-side up and brush with the rest of the butter.

• Place the turkey on a rimmed baking sheet on top of a few sprigs of fresh herbs (your choice of parsley, thyme or rosemary).

• Let stand for 30 minutes.

• Roast, rotating baking sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 72 minutes.

• Leave to stand for 20 minutes before carving.

The Zen of Pies

The KitchenAid Spiralizer makes quick work of prepping a crate of apples. The appliance spins a green apple, peeling away the fruit’s skin in corkscrew fashion, revealing juicy white insides while simultaneously slicing the apple into rounds. Apple pieces begin to fill up two food storage pails, already far along in the journey to becoming pie filling.

Pacifica-based Shampa’s Pies, located one block from the ever-churning ocean, opened in 2014. Balmy sea spray and the scent of seaweed hangs in the air. Waves pound against the boulder-constructed seawall at the end of the street, emitting a rushing roar on impact. The constant busy whirring of machines inside the pie shop mimics the motion of the nearby ocean.

Pastry chef Haruwn Wesley’s willingness to try new things led to his mastery of both making mouthwatering pies and boogie boarding over ocean waves. An unusually hot day at Stinson Beach coupled with progressive curiosity prodded Haruwn to move from the safety of shore to tackling big waves in Hawaii on a foam core bodyboard. “When I first saw these guys out in the water, I thought they were nuts, not knowing what priceless joy and beauty it is being out there,” Haruwn recalls.

Life’s current also carried Haruwn to his professional calling. The San Francisco native’s visit to see his girlfriend in New York City turned into an unofficial ten-year education in the food industry. “I stumbled into the culinary world,” Haruwn says. Starting out washing dishes, he worked his way up to sous-chef, where he ran the cooking line at restaurants. Disenchanted with preparing meat, Haruwn’s interest in baking began to take shape.

Assisting an Irish soda bread maker, rolling out dough for Danishes and attending a pastry workshop readied Haruwn to become a pastry chef at Manhattan’s 21 Club. The executive pastry chef of the upscale former speakeasy expected Haruwn to be a quick study, only showing him how to do something once. “I had to get it, and I did,” he says. Upon his return to San Francisco, Haruwn dabbled in other fields, becoming a longshoreman, electronics technician and Unix analyst. “I missed the Zen moments of baking,” he says.

Haruwn’s late mother-in-law Sheridan Coles encouraged him to start his own baking business. Her family nickname, “Shampa,” a combination of “Sheridan” and “gramps,” became the name of his pie shop. “I decided to specialize in pies because it’s a beautiful thing,” he says, while waking up some chilled pumpkin filling with a 12-inch wire whisk. “A lot of people think the deep-fried bar at McDonald’s is a pie. Or pies from the frozen section at your local grocery store. Those aren’t fresh pies. Fresh is better.”

Fully embracing Pacifia’s small-town vibe, the pie shop is getting new flooring and counter seating installed to encourage customers to stay a while and enjoy a cup of coffee with a slice of pie. Haruwn also makes the farmers market and festival rounds—whether it’s Pacifica’s Fog Fest or Filoli’s Harvest Festival—baking up to a thousand-plus pies to sell out of Shampa’s Pies booths. “I meet new and old customers, friends from all walks of life and children,” he says.  “At the Mountain View Art and Wine Festival, people came just to support me. I was so honored.”

Pumpkins and California’s waves both get bigger in the fall, and Haruwn gets excited about both. He gauges swells, tides, currents and sandbars to determine the best water conditions for boogie boarding. Wearing a wetsuit and fins, he swims out to where the waves are breaking at one of his favorite surf spots like Ocean Beach or Fort Point in San Francisco, or Gray Whale Cove in Half Moon Bay as often as possible. “I do some of my best thinking sitting out there between waves with the sand, blue sky, the movement of the ocean and dolphins swimming by,” he says.

Haruwn returns from the oven at the back of the pie shop. “Doesn’t get any better than this,” he says, holding a tray of just-baked pumpkin pies, the first batch of the season. The sweet smell of sugar and spice accompanies the pie’s flaky, golden-brown crust, with creamy pumpkin filling. An eight-inch-tall sugar pie pumpkin sits on the wood countertop. The variety is naturally sweet and grown especially for baking. To transform raw pumpkins into pie, Haruwn slices them in half, roasts the halves, scoops out the seeds and turns the sweet insides into filling, which is then poured into pie crusts and baked.

Shampa’s Pies keeps several pies on the menu all year, like chocolate cream and apple cobbler, rotating in seasonal fruit pies like cherry and peach. Fruit used in the pies is organic and locally-sourced. The pie crusts are made with non-hydrogenated palm fruit shortening, a healthier alternative to lard. The pie shop makes vegan, gluten-free and dairy-free versions of the pies upon request, making it possible for more people to enjoy them. “I learn everything from my customers. They tell me what they like and what they don’t like,” says Haruwn.

The solitude Haruwn experiences boogie boarding ocean waves and working by himself baking pies brings him the same sense of peace. “Boogie boarding helps clear my head and mind,” says Haruwn, as does the placement of apples on the Spiralizer, pouring of filling and plastic wrapping of pies. Returning customers say that the made-from-scratch pies they get from Shampa’s bring back memories of good times. Haruwn expresses his inner peace through his TLC-infused pies. “This is my humble way of helping the world be a better place,” he says with a smile.

crusty bliss!

shampaspies.com

make it

Shampa’s Orange and Apple Cranberry Sauce

Makes 2 cups

Ingredients:

  • Juice from ½ large orange (save orange peel)
  • 2 cups water
  • 1 tart apple, peeled, cored and diced (Granny Smith works well or any tart apple)
  • 3 cups fresh cranberries washed; discard soft berries
  • 1¼ cup sugar
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ⅛ tsp ground ginger

Instructions:

Using a potato/vegetable peeler, peel the outside of the half orange shell, take care to avoid the white membrane interior. Dice the orange peel and place in a saucepan with the water. Boil for 10 minutes and then drain and set the cooked peel aside.

Chop the apple into small pieces (approximately 1/4-inch cubes) and place into a saucepan. Add the rinsed cranberries and diced orange peel, orange juice, sugar, cinnamon, cloves and ginger.

Place over medium-high heat and bring to a boil. Then reduce the heat to a simmer and partially cover the pan. Simmer for 10-15 minutes until the apple is soft and the cranberries have burst.

Transfer to a serving bowl and cool before serving as a side dish or topping.

Bay Trail Treks

Did you know that you can walk or cycle around the entire San Francisco Bay? Well, not quite all around yet. Currently, 350 miles of the Bay Trail are completed out of an eventual 500, which will pass through 9 counties and 47 cities across 7 toll bridges.

Four segments of the Bay Trail, which is celebrating its 30th anniversary this year, are here on the Peninsula, stretching from the Brisbane Lagoon to Mountain View. But in a sampling of our fellow Bay Trail walkers, most people seem to stick to the portion of the Trail that’s closest to their home geographically. We think they’re missing out.

Venturing to segments a bit further afield, you’ll discover the Bay’s rich historical past, walking or cycling through a variety of landscapes, most with spectacular views. And you just may stumble upon some new and delicious eating spots.

NOTE: We walked these segments. Cyclists can cover much more ground. The BayTrail.org website offers bicycling route suggestions.

Byxbee Park up and around Baylands Nature Preserve (Palo Alto)

4 miles

If Seal Point and its art is our new discovery, the sculpted earth and conceptual art at Byxbee Park and the Baylands trails are very familiar, as these parks often default as our ‘go-to’ place.

We usually aim for a four-mile loop, hiking up, down and around the crushed oyster pathways, keeping to the higher trails. And while you can’t really get lost, given the location by the Bay, it’s easy to get on a trail that takes you the “wrong way,” meaning not where you intended to go. Snap a photo of the map located near the restrooms to help navigate the winding paths, or download one from the Baylands website before you head out.

The ambitious can add a lot more mileage; there are a total of 15 miles of trails in Baylands, covering almost 2,000 acres of mostly marshland. note: The trail around the perimeter of Baylands is dirt, which quickly turns to mud after heavy rain.

BONUS: These parks are perfect for general aviation enthusiasts as you can watch small planes and helicopters as they head to the Palo Alto airport to land.

Keeping with the aviation theme, head to the Abundant Air Cafe, located at the Palo Alto Airport (1901 Embarcadero Road #103). Felipe’s Famous Fiesta Chicken Salad with its “highly secret fiesta sauce” has been a long-time favorite.

Sierra Point to Oyster Point (Brisbane)

8 miles out & back 

NOTE: There’s some interesting Bay history on this paved path between these two Points.

The area around Oyster Point once was the home of a thriving oyster fishery, which flourished from the late 1800s until the early 20th century. As the population grew in the surrounding area, so did the pollution in the Bay, which adversely affected the oysters. By the 1920s, the local oyster population in the Bay was in decline, with farming moved to more northern counties.

Oyster Cove took on a decidedly different look during World War II. Today, it’s easy to spot where 48 Liberty Ships were built. The purpose of the “ugly ducklings,” as the cargo ships were called, was to supply the Allied Forces with food and supplies. A historical plaque in the area notes that they had to be launched sideways due to the channel’s narrowness.

An eight-mile outing works up an appetite, so a stop at Little Lucca in South San Francisco (724 El Camino Real), for what many people believe are the best sandwiches on the Peninsula, is always in order. Expect a line, so patience is required, but the garlic sauce is famously good and the sandwiches are huge!

Fisherman’s Park (Burlingame) to Coyote Point (San Mateo)

4 miles

NOTE: A bonus loop around Coyote Point is this segment’s added attraction.

Starting at Fisherman’s Park, there’s a long open stretch, marked Promenade Trail by the County of San Mateo.

This area was once the site of a big amusement park called Pacific City, which lasted only a year, from 1922 to 1923. It featured a fierce roller coaster and a huge ferris wheel, but according to a historical marker, people were put off by the smell of sewage (being dumped into the Bay in those days) and the winds.

To enjoy the 670-acre Coyote Point Recreation Area, continue on the Bluff Trail, which takes you up and around the Bay side of this pretty park. Kids enjoy the Magic Mountain playground and the CuriOdyssey Museum, the latter of which gets very busy on weekends.

You’ll descend next to a little marina before picking up the actual Bay Trail, which passes through a large eucalyptus grove adjacent to the Poplar Creek Golf Course. Return along the flat stretch to Fisherman’s Park.

New this year at Coyote Point—seven fitness stations along the Bay Trail. All stations accommodate more than one person, except for a single-user rowing machine, so you can pause for some strengthening work with your walking companion.

A favorite local eatery nearby is Nini’s Coffee Shop (1000 N Idaho Street, San Mateo). Tucked away in a residential neighborhood, it serves yummy breakfasts and lunches with indoor and pet-friendly outdoor seating.

Bayside Joinville Park up and around Seal Point Park (San Mateo)

4 miles

Discovering these adjacent Shoreline Parks along the Bay Trail, we could only think, “Why didn’t we know about this?” This being the very cool Seal Point Park, a former landfill, that’s now home to a collection of public art.

This is also good bird-watching territory. You can walk the boardwalk along the Bay Marshes where you might spot the endangered California Clapper Rail.

The Seal Point Plateau advertises a “wind walk,” with the art installations engaging with the wind in various ways. There’s also a three-acre off-leash dog park.

We parked near Bayside Joinville Park, crossing J Hart Clinton Drive to get to the Bay Trail leading to Seal Point and then Ryder Park. There are various loops you can take up and around Seal Point before heading back to the parking area.

As with Coyote Point, Nini’s is the best dining option.

good to know

+ Retail shops to buy Bay Trail maps are listed on baytrail.org

+ Except for dirt pathways on the Baylands perimeter trail, the four segments highlighted are either paved paths or crushed oyster, making them good for outings even in rainy weather

+ These segments all allow leashed dogs

+ Ample free parking, making for longer or shorter out and back. Again, see baytrail.org

+ Restrooms at adjacent hotels in northern segments of Bay Trail and at Coyote Point, Seal Point dog park and Byxbee Park

Charming Capitola

Just an hour from the hubbub of Silicon Valley, Capitola is a delightful oasis on Monterey Bay overflowing with opportunities for enjoyment in a uniquely relaxed atmosphere.

Nestled at the end of a peninsula, bisected by Soquel Creek, the small, welcoming community of Capitola has maintained its distinctive character despite influxes of surfers, tourists and day-trippers thanks to thoughtful curation of local historical spots and landmarks.

Capitola Village by the Sea is one of the oldest vacation retreats on the Pacific Coast. Santa Cruz County pioneer Frederick Hihn bought the land in 1856, and in 1882, Hihn built cabins, a skating rink, a hotel, a theater and a bandstand. It soon evolved into a premier coastal resort.

Today, whether it’s kayaking, surfing, paddleboarding, fishing, biking, beach volleyball or just doing nothing, Capitola Village offers something for everyone. Unique shops beckon everywhere you look. Jewelry, art, souvenirs, sports gear, funky swimwear and casual clothes mingle with bars, restaurants and coffee shops, with a helping of ice cream and saltwater taffy thrown in.

The boutique Capitola Hotel on the Esplanade is a great spot to base your stay. Just steps from oceanside eateries, this ten-room hotel features relaxed décor, comfortably sized rooms (the Martinique on the ground floor is pet-friendly), luxe linens and locally-made soaps and lotions. There’s a flower-filled private terrace complete with a firepit where guests can enjoy complimentary breakfast, all-day coffee and tea, afternoon cookies and weekend cheese service. The hotel also offers wine and wellness packages. Alternatively, there’s the Mediterranean-style Capitola Venetian Hotel featuring a variety of suite sizes, some with ocean views, intricate wooden carvings on each door and a history dating back to its construction in 1925 as California’s first condo resort.

Drop your overnight bag and head out. Looking for a gentle hike? You can download a walking guide from cityofcapitola.org. Cliff Drive has stunning views of the Pacific where beginner surfers thrash about like seals and, for the fit and adventurous, several long flights of steps will take you down to the beach. If cycling’s your thing, there are lots of places to rent a bike—the Family Cycling Center, Bicycle Trip Capitola or Capitola Beach Company (also rents surf and paddleboards) are just a few. Want to try your hand at surfing or paddleboarding? Capitola Surf and Paddle has you covered as well. Or go to O’Neill Surf or O’Neill Wetsuits to get kitted out by the iconic firm founded in 1952 by the legendary Jack O’Neill, inventor of the wetsuit.

Coming down from the cliffs, stroll out onto the Capitola Wharf to take in views of Monterey Bay and the jewel-like Venetian, or scan the horizon for whales. Fall is peak whale-watching season and it doesn’t hurt that the weather is at its best now. Fancy fishing from the pier or a boat? Capitola Boat and Bait on the Wharf has all the gear plus a fleet of distinctive orange-hulled boats for hire.

Quench your thirst or have a bite at the character-drenched Wharf House Restaurant at the end of the pier. Specializing in seafood, this friendly and atmospheric restaurant is open for breakfast, lunch and dinner and also serves up stunning Monterey Bay views and seasonal live music.

There’s so much to know about old-time Capitola. Entry to the Capitola Historical Museum at 410 Capitola Avenue, open Thursdays through Sundays from Noon to 4PM, is free. Download a pdf of the Companion to Capitola booklet from the museum’s website or pick up a printed version onsite for a small donation. The museum’s 2019 exhibition Capitola Obscura lifts the lid on 20 little-known facts about the village and is well worth a visit.

Your walking guide will take you to as many of the beautiful old buildings as your feet can handle. Or you might like to meander along the Riverview Pathway bordering Soquel Creek, taking you past historic cottages and lush greenery. After that, maybe it’s time for a glass of something? Armida Winery showcases small-lot wines from Noon to 6PM at its Stockton Road tasting room. If beer is your preference, the Britannia Arms on Monterey Avenue or East End Gastropub at the Kings Plaza Shopping Center have you covered. For margaritas, look no further than Margaritaville on the Esplanade. In fact, you can find everything you want on the Esplanade: food, wine, beer, shopping, views.

In the mood for something a little different? Shadowbrook at 1750 Wharf Road is a Capitola landmark. Opened in 1947, the restaurant still reflects its beginnings as a home in the Swiss chalet style. It’s been expanded multiple times over the years and today Shadowbrook’s many dining areas cascade down the hill to the side of the creek. Shadowbrook offers a wide range of American dishes including vegan and vegetarian options plus an extensive wine list. But the food is almost secondary to the atmosphere. It starts at street level: a cable car takes you down the hillside, passing lush vegetation as you go. A giant Douglas fir grows through all levels of the restaurant; waterfalls and natural materials are everywhere. You’ll need a reservation (apart from bar areas) as the place is always busy. Shadowbrook is open for dinner only Mondays through Saturdays and from 1:30PM to 10PM on Sundays. If you’re staying in Capitola Village, the restaurant will send one of their vintage taxi cabs to pick you up and take you back free of charge.

With so many dining options within a few paces of the Esplanade, you could be forgiven for staying put. But you can’t visit Capitola without a trip to Gayle’s Bakery and Rosticceria on Bay Avenue. This legendary all-day cafe provides a lengthy menu of sandwiches, salads, house-made bread and cakes, hot and cold blue plate specials, eat-in and food-to-go options. Take a number when you walk in and browse the long counters for savory (left side) or sweet (right side) delights. The super-efficient announcement system ensures that you’ll hear when it’s your turn. There’s almost always a line, but the wait is worth it.   

If a little retail therapy appeals, browse nearby neighbors including Many Hands Gallery featuring works by local artists, Pacific Trading Company for casual women’s clothing, Lina Floral Design for flowers and gifts, and Petite Provence with its colorful array of authentic French table linens and home accessories. Also found at Petite Provence, local artist Sally Bookman’s visual memoir of the area, Sand Between Your Toes, effortlessly evoking every childhood memory of beach holidays and capturing real characters and landmarks in her distinctive watercolor style.

Capitola has a special, laid-back appeal. Compact though it is, somehow it makes space for everyone to enjoy the views, the sense of history and the opportunity to relax and revive.

Perfect Shot: Arastradero Wild Turkeys

Photographer Frances Freyberg typically enjoys the views of Windy Hill as she’s hiking the Bowl Loop Trail at the Enid Pearson-Arastradero Open Space Preserve in Palo Alto. However, Frances found another reason to be captivated when she encountered a flock of wild turkeys at the western edge of the 644-acre preserve. Although this Perfect Shot captured the turkeys gobbling contentedly in the preserve’s wooded grasslands, they are agile, fast fliers—unlike their domesticated distant relatives.

Image Courtesy of Frances Freyberg Photography/francesfreyberg.com

calling all shutterbugs

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

Father Time

If visitors from out of state casually announce they’ll return to Woodside Priory School for next year’s auction to attain one of your handmade grandfather clocks, it’s probably safe to receive their remarks lightly and without expectations of a follow-up.

But Father Martin Mager’s handiwork is timeless. His ornate timepieces speak for themselves—sometimes literally, at the top of the hour, through the melodic steel plucks of the Westminster Chimes. Therefore, it wasn’t inconceivable, sometime in the late 1980s, that the couple from Arizona returned to the Benedictine college-preparatory institution the following year to place the winning bid on the towering timekeeper. Fr. Martin himself drove the clock to Arizona to set it up, the final and personalized touch he applies to every clock he makes.

On the clock’s face, beneath an illustration of the constellation which slightly shifts by the days and hours, is its name:

The Priory No. 6

1989

Made in the USA

Sometime around 2015, Fr.

Martin received a phone call from a furniture consignment store owner in Oregon. “Are you the guy who builds clocks?” he was asked. The Arizona couple had since divorced and Priory No. 6 had somehow migrated to the Pacific Northwest. Fr. Martin decided it was worth the retrieval and alongside Tim Molak, the Priory’s head of school, the duo drove north to meet the seller somewhere around Salem. Their meeting place was far from suspicious but, then again, anything can happen in a Denny’s parking lot.

“I kept saying, if anyone sees this, we’re going to jail,” cracks Fr. Martin about the nature of the transaction. “The clock comes out and we gave him the money. It was so funny; it was like a drug deal. We didn’t even stop for a sandwich!”

Priory No. 6 now stands proudly in the dining room of the King St. Stephen Monastery at the top of the school’s 40-acre campus nestled in the timbered vale of Portola Valley. The clock is restored and awaits its next journey across state lines; it’s destined for St. Anselm College in Manchester, New Hampshire, where Fr. Martin earned his bachelor’s degree and where he first found the inspiration for becoming a Benedictine monk.

The son of a Catholic butcher who instilled a penchant for scrumptious craft ale, Fr. Martin was born in 1934 in Newark, New Jersey. He gravitated to the church after college, drawn to the lifestyle after being inspired by teachers in high school and college. “I liked the way they respected their students,” he says. “The way they engaged in manual labor with vigor. And the balance of their lives… pray, work and be human.” Fr. Martin arrived at Woodside Priory in August 1975 where he taught, among other subjects, social justice, ethics, art and photography.

Fr. Martin launched every photography class at the start of the year with the same assignment: Go out and shoot the alphabet using only nature, architecture and 24 frames of film as your resources. (With respect to the 26 letters of the alphabet, he’d exclude the I and O.) “How do you get a G?” he ponders today. “The idea was to get students to begin asking how they see and find stuff.”

However, there was one interest that frequently led him back into the airy woodshop on campus that’s part of the school’s hands-on learning center. There, you’ll find pictures of previously completed clocks hung on the shelf like trophies, halfway-constructed dulcimer instruments and a small tablet of plywood with “save for doorframe job” scribbled in Sharpie. This is where Fr. Martin created over 50 wooden pews now used daily in the campus chapel among countless refurbishing and handyman projects.

Fr. Martin is a woodworking autodidact, learning from a few mentors or YouTube, and in turn, he guides students through projects reflecting their own interests such as longboards and musical instruments. He relies on Woodcraft in San Carlos for securing specialty tools and, when it comes to projects, “If it’s made out of wood or has strings on it, I’m there,” he says.

“I see working with wood as this: Wood was something that was alive, as a tree,” he explains. “The beauty of a tree is we’re touched by it and then it’s cut down. When you reconfigure it into something like a musical instrument, it has a second life. That’s how I look at it.”

Fr. Martin made his first clock in 1982 and is currently on number 36. The grandfather clocks are sold in the school’s springtime auction and are often the fundraiser’s pièce de résistance. The process for creating each clock by hand can take him up to 200 hours over the course of a year. Fr. Martin lifts inspiration from the Shakers and the clockmakers of early colonial America, however, with a modernist twist such as golden finials. He always begins with the side walls before building up to the bonnet, ensuring a sturdy base that can outlast tremors.

Although Fr. Martin spends so much time with each clock, his musings refrain from contemplating the ticking of time in exchange for considering more practical functions for these heavy, adorned centerpieces.

“I never thought a lot about time in terms of clocks but it occurred to me that a clock is not so much for telling time, rather, it’s a statement,” he says. “These grandfather clocks came out in the Colonial Period. Colonial homes had center hallways and people would gather around the clock to make important decisions. It’s more than just a timepiece; there’s a social dimension.”

Fr. Martin retains visiting rights for each of his clocks (either to help refurbish them or to allow him to marvel at some of the details he had forgotten over the years) and likens his creations to the scores of students he’s taught and mentored through the school.

“When you work with something for the amount of time you do, you put yourself into it,” Fr. Martin says. “Once it goes to the auction, you have to let it go; it’s like saying goodbye to your students. And then you look forward to the next one.”

Before he chisels, before he lathers a piece of fresh mahogany with a finishing, Fr. Martin turns on his version of a radio. It’s an outmoded iPhone equipped with Pandora where stations for bluegrass and country provide aural company. The miniature refrigerator in the corner holds a few bottles of Blue Moon Belgian ale and a flashing digital clock on the shelf reads 2:15AM, even though sunshine permeates the entire room. “Nobody cares about that,” Fr. Martin quips, as he returns to his workbench.

Fr. Martin recently received a few slabs of handsome black walnut pieces from a church friend, which he’ll use for the walls in next year’s clock. He usually begins the process deeper into the school year but this autumn he decided to get a head start. Fr. Martin knows that if he applies a finish to this wood, it’ll grow darker and more distinguished with time. Luckily for him, time is his specialty.

Diary of a Dog: Norman

My name is Norman. I’m a Basset Hound and I live in Redwood City with Michele, Jay and David and my fellow Bassets, Bonnie and Charlie. I’m probably 13 or 14 years old, although that’s a guess. When I was quite young, some kind police officers found me wandering in a field and connected me with Golden Gate Basset Rescue. Michele was looking for a young companion for her elderly dogs, Bobby and Harry, and chose me to add some spring to their step. The minute Michele brought me home, I snuggled up with her son David on the couch and I’ve been the happiest of hounds ever since.

Today, I’m thrilled to have Bonnie and Charlie in the family too. They are very lively, but I think I can teach them a lot. For example, I’m an expert counter-surfer. I have amazing reach for a dog with such short legs. I’ve been known to spread a single box of cake mix to places that you can’t even imagine. Sadly, Michele and Jay have started pushing everything edible to the very back of the counter so that I can’t snag an unplanned snack.

I am also a master of the ‘Basset 500.’ This is a very special Basset Hound tradition: a few moments of crazy time every day when we zoom around the house and garden as fast as our little legs will carry us. Today I’m a bit older and slower, but I’ve trained Bonnie and Charlie well and they’re clocking record times.

I’m howl-at-the-moon grateful to Golden Gate Basset Rescue for sheltering me and placing me with my wonderful family. They are always looking for foster help and forever homes for hounds, so visit ggbassetrescue.org to learn more.   

Healthy Pivot

words by Silas Valentino

The NatureBox headquarters, a dash from downtown Redwood City, is in an airy building with natural light streaming through floor-to-ceiling windows bordering the street. This would be an ideal setting for an automobile showroom (historically, it was) but now it’s lined with standing desks, couches, whiteboards, a large external air conditioning unit and hundreds of pounds of snacks.

These aren’t your mother’s carrot sticks; the snack company’s catalog runs rich and deep with the likes of dried chile mangos, turmeric black pepper popcorn, sriracha cashews and chocolate chip cookies that won’t give you a stomachache—it’s a cornucopia of reimagined snack favorites made with a healthy focus.

“Munch away on whatever you’re craving and feel good about what you’re eating” reads the label on the back of the trail mix. In an intriguing twist a few months ago, NatureBox took that feel-good eats concept one step further by developing a line of hemp-based cannabidiol snacks, a slightly radical shift made by the company’s CEO after  discovering the immensely positive health effects CBD had on his own daughter.

Although individual rooms exist within the headquarters, this CEO’s desk is in plain view off in the corner surrounded by employees. It’s not a hectic office space and the murmur of phone calls and chatter doesn’t interfere with John Occhipinti’s concentration as he stoically sits at his desk with a pair of noise-cancelling headphones on. Eyes closed, he’s meditating. As he’ll do throughout the day.

“I’m listening to a smattering of YouTube-guided meditations,” he later explains. “My mind will run in a lot of different directions and this will get me grounded in more creative energy, then productivity comes back. You listen to your heart to see if it’s beating.”

He’s more blue jeans than Brooks Brothers, wearing a light-blue Vineyard Vines shirt, which seems to enhance his already radiant blue eyes. Prone to smiling and unafraid to use a whiteboard to help illustrate a point, John (or “John O,” a sometimes nickname inspired by an old email he had while working at Netscape in the 1990s) leads NatureBox with a relaxed and focused direction.

“My kids gave me a bracelet that says Be Present,” he says, gesturing to his wrist. “That’s what I’d preach to them when I used to drop them off at school.”

The fact that John is this easygoing while overseeing a multi-million-dollar company with over two million customers is an attribute of a person who believes deeply in the mission of his work. Not only do NatureBox’s products allow people to snack without the consequence of an unhealthy diet, but the new line of CBD chews is at the vanguard of creating products that soothe folks who often endure anxiety, migraines or stress.

A serving of six chews contains 25mg of CBD with zero THC. They’re in three flavors—pineapple, passion-berry and watermelon-lemonade—with a bag selling for about $20 if you have a membership with the company. NatureBox introduced their CBD chews earlier this year and the snacks were an instant success, racking up 1,000 people on a waitlist and then selling out in their first week.

Creating a new genre of wellness products was not John’s initial plan when his firm, Wheelhouse Partners, assumed control of NatureBox in 2017. But the father of three gained motivation after witnessing first-hand how CBD soothed the intense migraines plaguing his middle child. He detailed the personal journey on a blog post in May 2019 titled, “Why CBD is what’s next for NatureBox.”

John describes how his daughter Gabby was suffering from a week-long headache, an extension of the chronic migraines she’s endured since childhood. They tried several solutions—visiting multiple medical specialists, changing diet, hiring a masseuse—yet the pain would not subside. One morning, after learning from a friend about CBD, John and Gabby decided to give the experiment a shot.

“I went down and bought a tincture of non-THC CBD at a dispensary. She had to wait in the car since she was under 21 and I came out with a brown bag. I looked into the bag and joked that we just scored,” John laughs, while retelling the story. “We didn’t know how much she should take so I put two drops under her tongue. In an hour, her headache was gone. It was like, ‘Woah, this is something.’”

Raised in Woodside off Cañada Road, John was predisposed to the entrepreneurial spirit before he could drive a car. “We joke that we didn’t sell lemonade on the corner; we sold zucchini because that’s what we were growing in the backyard,” John says. His father was a tech entrepreneur who worked with the likes of Don Valentine, often referred to as “the grandfather of Silicon Valley venture capital.”

“My dad’s way to communicate was to talk about what he loved: conflict resolution and people skills,” John says. “He talked about board meetings and how he dealt with conflict. I was in the boardroom at a very young age. When I was asked, ‘What do you want to be when you’re older?’ I was the kid who said ‘a bond salesman.’”

A Woodside High grad, John’s journey led him to a sales job at Oracle. He considers selling one of his innate skills and while pursuing a business degree at Cal, he was offered a position with a fledgling company called Netscape, becoming one of the first 30 employees at the early-days Internet giant.

Following the sale of Netscape, John transitioned into his father’s industry to become a venture capitalist for the family firm, the Woodside Fund. He’d later become a partner in the company Relay Ventures, where the intellectual stimuli from passionate entrepreneurs sent him on a new path.

Inspired by the innovation swirling around him, John co-founded Wheelhouse Partners in 2017 using a novel approach to private equity—the firm finds companies with previous major investments on the brink of collapse. While talking through the business model, John jumps up to a nearby whiteboard where he sketches out a graph chart to illustrate his point.

“A lot of companies get over-funded and then burn out. We find these companies that have run into trouble but with proper management skills, they could succeed,” he explains.

In 2017, John was tipped off about an innovative snack company that had great potential but had begun to idle—and that’s how NatureBox came into the picture. A direct-to-consumer disrupter (“The next Frito-Lay,” John compares.), the company had been positioned by the founders as a better-for-you snack business. Wheelhouse took over and after first serving as its executive chairman, John assumed the role of CEO to help streamline management.

It was a first for the longtime board member, venture capitalist and dad. It came like a shot in the arm. “It felt like I was living for the first time in a long time,” he says. “To raise the funds to take over NatureBox, that took sheer personal will. It was stressful but invigorating. I never felt more excited.”

It was clearly a healthy pivot, which would lead to other bold steps. Such enthusiasm is often tangible—like when NatureBox closed a recent big deal and in a fit of delight, John found himself on top of an office coffee table dishing out dance moves not seen in decades.

“I did the sprinkler and a full pop from the 1980s,” he recalls, with an exuberant grin.  

The Joy of Destruction

When my children were young—Josh, our oldest was ten, the girls Arielle and Talia were eight and five, and our baby, Coby, was three—we moved into the brand-new Menlo Park home that we had conceived and built. We meticulously planned the home and watching it slowly come alive was great fun.

When the house was finally complete, it was an exciting endeavor to move in. The kids went from being crammed into two small rooms to having some space of their own. When we were working on the plans, the boys wanted to stay together so they got a large room and their own bathroom. The girls each wanted their own room, so that’s what we did, along with a girls’ bathroom.

The great thing about a new home is that you’re the first owner. You receive a pristine environment without someone else’s issues, damages and mistakes.

I was proud of that new, freshly finished home and yet moving into it with our four young children presented conflict for me. I’m compulsively neat, a horrible trait that I can’t shake. I make my family—and sometimes myself—crazy at times. When something is lost, I’m inevitably blamed since I have a tendency to throw things away when they seem inconsequential.

And so I was constantly worrying about potential damage—small and large—to our new home and yard. This need for perfection is like an itch that can’t be fully scratched. I don’t think I’m diagnosable—though my family might disagree—I just think I like things organized and neat. What’s wrong with that?

A year or so after we had moved in and had recently finished putting in a brick patio, the boys and I were in the backyard swinging golf clubs and chipping balls. While I was showing one of them how to chip—and I truly can’t remember which one was doing what—the other went to the one stair leading down to our grass yard and took aim at it. A small chunk of the brick came flying off and almost hit us. Several years later, a similar incident happened, and so there were two chip marks that annoyed me every time I looked down at them.   

As the boys got older, I had the keen idea of getting a BB gun for them. I know what you are thinking, and you’re right. I told them they could only use it when I was around and then only at carefully placed targets. Despite this instruction, I was cleaning the back windows one day, and there it was: a neat, round hole—unmistakably from a BB—in the corner of one of our French pane windows. Apparently, something ricocheted off a plastic water bottle. Every time I was in our family room, my eyes would automatically be drawn to that small hole in the glass and it would bother the heck out of me.

Our stairs and many of our floors are wood. They were perfect when we moved in, but I’d watch in horror as one child after another would drop something sharp or heavy on them or drag something to or from their rooms and create scuffs and dents and long, deep grooves in the wood. It pained me each time I saw a new bit of destruction.

Over the years, with growing despair, I would find newly damaged parts to our home: gouges in the paint, broken knobs, holes in the walls, missing pool tiles, stuck doors and much more. I did my best to fix and patch things in an attempt to keep things in their original condition.

But I finally came to the realization that I’d lost control. Four kids, a few dogs, just about every other pet you can imagine, and an endless stream of friends made that impossible. The virgin state of our new home slowly morphed into a rather used home. Like a rich patina on a once bright brass cup, time and use gave our home a more weathered identity.

My kids are grown and now have their own homes to worry about. But their marks on our home are still with us. And now I feel differently about all that destruction. The broken bricks, the damaged stairs and that perfect little hole in the glass have become old friends to me, reminders of the joyous times when I had a rambunctious group of children enjoying the home that we built for them. I look at those marks and happily recall those children, wistfully wishing that the time had not gone so quickly, sorry that I can’t crawl some of it back.

We’re talking about renovating the home now. As much as I would enjoy the beauty and newness of a redo, I secretly hope we can keep the BB hole and the chips in the bricks. That would be just fine with me.

Emerald Hills Easter Cross

Driving north on I-280 between Alpine Road and Farm Hill Boulevard, getting off the Bayshore Freeway in Redwood Shores or cruising through the Jefferson Avenue and Alameda de las Pulgas intersection in Redwood City—these spots all share a view of the 94-foot Emerald Hills Easter Cross. Back in the ’20s, Redwood City was developed as a San Francisco getaway, and in 1929, an outdoor amphitheater called the “Easter Bowl” and accompanying cross were built at the summit of California Way. The original cross was 82 feet tall but after being struck by vandalism, it was eventually rebuilt to its current, more impressive height. Although you might expect the cross to be surrounded by fields of flowers and wildlife, quite the opposite is true. Barbed wire fencing, water tanks and trespassing warnings blanket the area—not to mention that the cross is nearly tucked into someone’s backyard. However, the vantage point just below the cross is public, and if you walk down the hill, there’s a secret tire swing under a canopy of oak trees. California Way is the perfect spot to capture a sunrise photo or a clear shot with the stars at night.

The Roots of a Farmers Market

Words by Sheri Baer

Hours before any self-respecting rooster would think to crow on a Saturday morning, the alarm goes off at Full Belly Farm in Guinda, California. Farm co-owner Dru Rivers has the routine nailed down: up at 2:45AM and on the road by 3AM in a 16-foot box truck loaded with six- to eight-thousand pounds of produce. Factoring in a CSA farm box delivery along the way, it’s a 2.5-hour drive from Yolo County’s Capay Valley to downtown Palo Alto.

Arriving on Gilman Street between Hamilton Avenue and Forest Avenue by 6AM, the Full Belly crew launches into action, popping up canopies and wooden tables, along with tackling the really big job of unloading. “It’s quite a workout,” Dru remarks, as she stacks up a colorful mix of winter squash in red-draped display boxes. “With five other people, it takes us two hours to set up and make it look really pretty.”

Over those same two hours, about 50 other vendors follow their own familiar drills to set up shop—from prepared (Indian to Oaxacan to Jewish deli) foods in an adjacent Gilman Street parking lot stretching across Gilman through fresh baked goods, meat cuts and locally-caught fish to a second lot packed with diverse stalls touting lavender oils, organic jams and teas and every type of produce imaginable.

Volunteers in green aprons walk past “No Thru Traffic” and “Road Closed” signs to set up  eye-catching street banners. Edging towards 8AM, customers toting recyclable bags begin to converge, patiently waiting, mentally ticking off shopping lists in their heads. “Ding, Ding, Ding!” At 8AM, with the sounding of the opening bell, the Downtown Palo Alto Farmers Market springs to life—in a tradition dating back nearly 40 years.

Back in the early ’80s, Palo Alto faced a shocking new reality. Liddicoat’s, the last local grocery selling fresh produce, had moved out, effectively rendering downtown Palo Alto a food desert. A group of local citizens, many of them affiliated with the Avenidas Senior Center, convened to find a solution. “‘Well, we can’t have this,’ they said,” is how Eva Heninwolf recounts the story. “‘We have to do something about this!’”

What they did was create the Downtown Palo Alto Farmers Market. Supported by an all-volunteer board, using outdoor space donated by the local branch of Wells Fargo Bank, 11 farmers showed up on June 27, 1981. Overwhelmed by the huge turnout of customers clamoring for leafy greens and fresh fruit, the farmers sold out quickly. “Back then, there were only maybe three farmers markets on the entire Peninsula,” Eva says. “We drew from Los Gatos all the way up to San Francisco.”

The need was clear—and over the years, the Downtown Palo Alto Farmers Market grew and evolved. In 1982, the market made its first annual charitable donation to Avenidas, followed by a move to its current location on Gilman Street in 1983 and incorporation as a social welfare organization in 1986. Still run by an all-volunteer board today, the market remains true to its mission, with cumulative donations to Avenidas now totaling over $600,000.

“The fact that we’re volunteer, the fact that we donate all of our proceeds right back to the community, that makes us very different from a lot of the other farmers markets around,” Eva says, speaking from the perspective of a market volunteer since 2000. This year, the former software engineering manager and three-time past president is wearing the VP hat. Bob McDiarmid, a marketing web engineer, is taking a turn in the top spot. “I was a longtime customer and I saw on their website that they were looking for marketing help, so I signed up, and here I am,” Bob says. “It’s a very passionate group of people. We’re here because we care about food and we care about the community.”

The board usually ranges from 12 to 16 volunteers, all committing to a minimum of eight hours a month (“It can be a lot more than that,” Eva notes.) with tasks ranging from market shifts and publicity to financials, crafting market policy and community outreach. Retired insurance claims adjustor Lee Carlson traces his involvement back to 1992. “I grew up on a farm, so I relate to the farmers,” he says. “It’s kind of strange to be a farm guy in Palo Alto. There aren’t too many.”

Along with market manager Yvonne Portra, the board aspires to keep Downtown Palo Alto flourishing, especially as competition from other markets heats up. To that end, in 2020, the market will record another major milestone. Traditionally running May to December, Downtown Palo Alto will start serving the community year-round. “We’re hardly the only game in town,” Bob says. “We’re trying to widen our audience and going year-round is a big part of that because consistency is the key.”

When asked how vendors are selected, Bob explains, “Curation is the word we like to use. Big markets can afford to have four people selling all kinds of apples, right? We try to pick vendors who are going to bring a unique product, so if they have apples, we say, ‘What apples do you have that our other vendors don’t provide?’ We really try to curate a sense that this is the only place you’re going to get this quality product.”

“We have people who make special trips down from San Francisco for mulberries,” Eva chimes in. “They say, ‘Where are the mulberries? We’ve heard about the mulberries.’” Bob nods in agreement, adding, “We even have a rockstar vegan pastry vendor with vegan pastries that will knock your socks off. I don’t know how she does it.”

“Once we have a vendor come in, we want that vendor to be successful,” Lee summarizes. “We’ve had vendors who have been here since day one.”

With walnut and apricot orchards located an hour away in Hollister, Gibson Farms is one of those vendors. “Our parents first came when the market opened in 1981,” says Gilbert Gibson, who maintains the unbroken tradition with his sister, Ginger Lobeck. “When their health declined, Ginger and I were asked to step in, and since we both had other jobs, Saturdays were doable for us.”

Listening with half an ear, Ginger hands back change, completing the sale of a half-pound slab of dried apricots. “These have become my go-to gifts,” her customer pipes in, as she runs off  to drop her daughter at cross-country practice. Ginger waves a quick goodbye. “A lot of these customers knew my parents and have been coming to us for years,” she says. “Relationships get built over time and that’s part of the reason we still come here.”

With a blazing selection of freshly-cut dahlias, hydrangeas and sunflowers set up in Gilman Street, Contreras Nursery & Flowers is another original vendor dating back to 1981. “We’ve been at this market since we opened,” Jesus Contreras says, referring to his family-run business based in Moss Beach. “I know most of the customers. They give me a hug and ask how I’m doing.” Nearby, his daughter Mayra is bundling up bouquets with some advice. “For the dahlias, put a teaspoon of sugar in the water,” she counsels. “For the hydrageanas, now we have a new trick. Cut the stem at an angle and add hot water in the vase.”

Mayra glances over at her niece and daughter who have tagged along for the day, triggering memories of her own. “I have a full-time job during the week, so I help my dad out on the weekends. I’m so used to coming to this market,” she says. “I remember coming with my parents and knowing everyone. I’m 42 years old and people are always saying, ‘I remember when you were this little.’”

A few stalls away, Karin Johnson, the proprietor of Karin Johnson Specialty Cakes & Pastries, is packaging up a selection of freshly-baked cookies: two Pecan Macaroons, three Brown Sugar Shortbreads and three Cowboy Cookies—a yummy oatmeal chocolate chip concoction with dried cherries. Working out of her Castro Valley bakery, assisted by a small staff that includes her mother, Sherry Johnson, Karin juggles the demands of three farmers markets every weekend. “Friday is our big day to start baking—we’ll put in 10 to 12 hours. We have an overnight baker and then I’m in by 4AM to finish the baking,” she says. “We leave the bakery at 7AM, zip over to the market, unload, sell for four hours and then go back and get ready for Sunday.” Karin started coming to Downtown Palo Alto in 2009. “I really like the Saturday market because of the size. To be able to hang out with all these amazing people every week makes all the hard work worth it,” she reflects, as she gently bags up an apple galette and orange zest scone.

While polling foot traffic isn’t precise, Eva estimates that the 8AM to Noon Saturday market draws 800 to 1,200 customers on any given weekend. Carolyn Helmke counts herself as one of the regulars—she’s been shopping here since 2002. “You see so many friendly people, there’s music. It’s just a really nice scene,” she notes. What’s filling up Carolyn’s reusable market bag? “Apples, arugula, tomatoes, flowers, bread,” she reveals. “I love the new bread vendor. Oh, and I get fresh eggs from Full Belly.” When it comes to buying fresh, quality food, Carolyn acknowledges that she is not particularly price-sensitive. “If it didn’t taste good, I wouldn’t be shopping here. And I like to support the farmers. I like that there’s no middle person.”

That lack of a middle person was clearly evident on a recent weekend when board members hosted their annual luncheon for the vendors—laying out a smorgasbord of favorite home-cooked dishes and breaking bread shoulder to shoulder after the market day wrapped up. “It’s beyond the normal relationship that many farmers market boards have with their vendors,” Bob observes. “These people are our friends as well as our clients. The relationships we build are just irreplaceable.”

Nearly 40 years after the market’s opening, the food desert of Palo Alto is now an oasis—with Whole Foods just blocks away and more than two-dozen seasonal and year-round farmers markets regularly setting up stalls in San Mateo County alone. The all-volunteer board knows the shift to a year-round schedule is the right move, even as it effectively doubles the board’s commitment. “We’re all doing it because we love the market,” Eva emphasizes, as she contemplates the ramp-up ahead. “Our mission is to directly connect our farmers and our food artisans with the community.”

By noon, the market buzz turns to packing up and closing down, with vendors setting aside unsold produce for donation to St. Anthony’s Padua Dining Room. Over at Full Belly Farm’s stall, Dru is reversing the early-morning drill, knowing it’ll be 6PM before the farm’s 16-foot box truck pulls up in Guinda. “It’s a long day,” she admits, reflecting back on years and years of Saturdays. “We used to bring our five-month-old baby to the market, and now he’s 35. I still come every week, and I just feel like it’s become a second home. We see kids of our original customers buying from us, so it’s fun to see that progression to the next generation.”

The Sport of Photography

words by Sheri Baer

John Todd arrives four hours before the 2019 FIFA Women’s World Cup quarter-final between France and the United States. After putting his name on a list, he secures a match ticket, which lets him onto the pitch at Parc des Princes in Paris. Adrenaline already surging, he quickly scouts for position. “It’s really nerve-wracking deciding where do I sit on the field,” he says. “The spot you pick determines which images you’re going to get, and the good spots are really coveted. You have to pick one spot and then you can’t move for the rest of the game.”

In a crowd of 100 world-class photographers, wedged in shoulder to shoulder, John gears up to take his shot. And another. And another. And another. Constrained to a space the size of a collapsible stadium chair, wielding two cameras and a foot pedal to trigger a third remote camera set up behind the goal, John will put his stamina, quick reflexes and creative eye fully to the test.

“It’s hot and you’re sweating. It’s almost like it’s a sport in itself because you’re competing against all these other photographers trying to get the best picture,” John says. “You’re really trying to make the best image possible, so you’re also competing with yourself every time you go out and photograph.”

As a former Gunn High School football player, wrestler and diver, John knows what it’s like to compete. He applied that same mentality to the sport of photography and made a fortuitous discovery: He’s a natural athlete. 

John will be the first to tell you that where he ended up is not where he ever expected to be. Growing up in Palo Alto, he took photography courses at Gunn High School—and found an outlet for personal expression and creativity. Since he was also a three-sport athlete, covering sports for the school newspaper might have seemed like an obvious fit. When John was approached, he didn’t hesitate with his answer: “I said, ‘No! I don’t want to do that stuff. I’m a fine art photographer.’” Looking back on that moment now, John reflects, “It’s ironic that I ended up specializing in sports photography because I thought it was…” John pauses to get it right, “…silly, that’s the word I used.”

After high school, John headed back east to St. Lawrence University. Although he majored in history and couldn’t access the school’s photography courses, he continued to self-train, learning everything he could on his own. A big turning point came when a St. Lawrence graduate returned to campus to show a slideshow of his work for the Patagonia catalog. As John took in the stunning action and adventure photography, he experienced a newfound appreciation. “Sitting there in the crowd, I thought, ‘That’s what I want to do!’” Inspired to shift his focus, John began to contribute sports photography to the St. Lawrence student newspaper. “It was just something that felt very natural and I kept gravitating towards it.”

After graduation, John secured his first job interview with the Cape Cod Times, laying out his portfolio for the photo editor. “All of our new hires are coming out of photojournalism school,” the editor informed him, after reviewing his images. “You’re still in the sunset and silhouette stage. I think you should consider another line of work.”

“Crushed! Crushed!” is how John describes his reaction. “I went out to the car and cried.”

However, John didn’t give up. He answered an ad for a sports photographer in Connecticut and got the job. And two years after hearing that potentially soul-crushing feedback, John found himself accepting a sports photography award for New England small newspapers. “The presenting sponsor was the Cape Cod Times,” he recalls, with a clearly-smug smile. “I didn’t see the sports editor there but it was just so gratifying to go up and get that award.”

John moved back to Palo Alto in the early ’90s and started freelancing for the Palo Alto Weekly and the Palo Alto Daily News. And then came his really big break. Local Associated Press photographer Paul Sakuma spotted his work and opened the door for John to become an AP stringer. “The editors in New York were really, really tough and you had to deliver,” John says. “It trained me to narrow down to what is important about an event, what is critical to get and the idea that there are no excuses at a photo shoot.”

Another life-altering event happened in that same timeframe. John met Annette Shelby, a Stanford grad (and tennis player) from Amarillo, Texas, who shared an equal passion for sports. Keep in mind, John was still in the throes of his “If I really knew how hard it was going to be, I might have taken a different route” struggling-to-make-it years. “He postponed our first date because he didn’t…” Annette starts to say, “…have enough money to take her out,” John finishes, adding, “I only told her that years later.”

The couple married in 1996, after simultaneously launching into another love affair—with soccer. Working for a sports PR firm, Annette caught soccer fever while supporting 1994 World Cup games played at Stanford. And when the San Jose Clash started up after the World Cup, John got a job with the new Major League Soccer team, while continuing to freelance for other clients.

Through all of his experiences, John began to process and better understand his affinity for sports photography. “It has all the elements of life in it,” he says. “It has determination, victory, defeat—and you have that all in one two-hour sporting event. It displays all of life’s emotions.”

How do you capture that with a camera? John credits San Jose Mercury News staff photographer Nhat Meyer with helping him frame his philosophy. “When you go to an event, you want to look at it as a globe. You’re trying to give somebody else who’s not there the best perspective of that game. You want to photograph on top, on the bottom, go inside, go outside and circle all the way around,” John explains. “You’re trying to tell a global story about that match.”

And how do you know if you got it right? One word, according to John. “Emotion. If you can evoke emotion in your photos and get a reader’s response, then you’re successful,” he says.

The early 2000s delivered more big developments for the couple— including the birth of their daughter, Emma, and the chance for John to shoot the 2002 FIFA World Cup in South Korea. “Two months before the World Cup, I got a call saying, ‘Hey John, I can’t go to the World Cup. Do you want to go for me?,’” John recounts. The offer came from J. Brett Whitesell, U.S. Soccer’s team photographer and the owner of International Sport Images (ISI). John had done a bit of coverage for Whitesell previously, but this was a next-level opportunity. “It was crazy at the time because Annette was pregnant. I went to South Korea on my own and spent 21 days bopping around the country. I got my first real taste of international travel and international soccer, and I was hooked.”

Whitesell approached John and Annette about buying ISI—essentially, a physical and negative archive of high-end soccer images and client relationships. “No, we’re having a child,” John and Annette initially responded, but in 2003, motivated by their shared love of soccer and sports, they reconsidered, saying, “Hey, let’s do this. Let’s go for it!” And while they describe the move as “going out on a limb,” the two recognized the unique opportunity to be both life and business partners—with John providing the “pretty images” and Annette (having added a Stanford MBA to her credentials) “making the business run.”

And run it did—perhaps, even setting records. The two started out by creating an online searchable database for ISIphotos.com, tackling the cumbersome task of converting ISI’s original 50,000 images into a digital format—a database that has now grown to one million searchable images. Aligned with the Clash-renamed San Jose Earthquakes since the franchise’s start, ISI also works with high-profile clients including the U.S. Men’s and Women’s Soccer teams, the National Women’s Soccer League, Stanford Athletics and the former Mavericks Big Wave surfing contest. With ISI images appearing in publications ranging from Sports Illustrated, Times Magazine and USA Today to The New York Times and The Washington Post, the company also licenses photos to clients like AT&T, Coca-Cola, Nike and Volkswagen. And when the National Soccer Hall of Fame reopened at Toyota Stadium in Frisco, Texas, the museum used 1,000 ISI images to create its displays and exhibits.

The job more than appeases John’s appetite for international sports and travel; he’s now a long-time veteran at staking out his spot—whether it’s a national championship, the World Cup or an Olympic gold medal at stake. “The World Cup is incredible,” John reflects. “But the Olympics definitely have that special, almost mystical feel. You’re part of an event that traces all the way back to ancient Greece.” For John, photographing the Olympics also taps a very personal chord—his mother Anne Cribbs was part of the gold medal swimming relay team at the 1960 Rome Olympics. “I think having that influence of always trying to strive for the best, trying to be your best in sport and in everything else, definitely rubbed off on me,” he says.

Relying on a team of part-time editors and coordinators and a pool of about 50 photographers, John and Annette are determined to stay ahead of the competition. Migrating physical images to an online database was the initial tech hurdle; now it’s getting images out in real time. “That’s been our edge for the last few years,” John notes. “We’re shooting all the action live. We transfer right to our iPad or phone and then straight to the cloud. Our editor grabs the images, cleans them up in Photoshop, writes captions and puts them online for our clients.”

Like an athlete, John continually trains to perfect his performance. “The demand for immediacy has definitely brought the intensity up a notch. You’re really taking it to the next level,” he says. “That’s where you get the adrenaline—trying to tell that story in real time. That’s our goal now: telling that global story every single second that it happens.”

After a lengthy turn on a wait list, ISI marked another big win this year—securing office space at Allied Arts Guild in Menlo Park. John and Annette especially appreciate the complex’s European-style architecture and direct tie to famed nature and landscape photographer Ansel Adams. “He had one of the original studios here and was the photographer of record for Allied Arts,” shares John. “He was really my inspiration for photography.”

John channels that inspiration into a side pursuit—continuing to find expression in fine art photography. “My cup wouldn’t be totally full with just sports photography,” he admits. “I still have that passion from high school that made me want to be an art photographer.”

In addition to displaying his fine art work locally and at johntodd.com, John also shares his expertise (both fine art and sports photography) by regularly teaching courses through Stanford’s Continuing Studies program. It all adds up to a very full plate for John, Annette and now-Paly High School junior, Emma. “We have our turfs,” Annette notes. “Even though we work together and we are home together, we have separate strengths and skill sets, which makes it fun.”

“You really have to love it,” John acknowledges, when asked about the endurance it takes to build your own business—to turn creative passion into a livelihood. “I love the whole genre of photography. Sports photography is an important part, but I don’t consider myself a sports photographer. I consider myself a photographer. And so I love every part of the genre.”

john’s sports photography tips:

+ Shutter speed of 500th 2.8/or your widest f-stop. Keep your ISO low. Don’t go below 500th shutter speed if you can help it.

+ Isolate your subject and look for clean backgrounds.

+ Shoot from a low position to make the athletes superheroes.

+ Action/reaction. Remember to look for the shots after or away from the action. “Jube” (jubilation) makes some of the greatest shots.

+ Shoot backlit. If the light is flat, change your position to
shoot backlit into the sun.

develop your passion

Sports Photography Workshop

Winter Quarter 2020

Registration opens December 2

Photography in Yosemite Workshop

Spring Quarter 2020

continuingstudies.stanford.edu

Evoking Emotion

Every day we witness interactions both large and small, requiring concern for the hardship of others. It could be a child’s cry, a conversation with someone struggling with an illness or the barrage of troubling images we see on TV. Whatever the situation, time and again, it’s human empathy and compassion that make the difference. And if doing something to help is not reward enough, there’s growing data to support that compassion also promotes better health and well-being. Go ahead, Google it!

One easy way to increase empathy is to interact with feeling-provoking art. Fortunately, there are two local opportunities this month to do just that, both featuring the same Half Moon Bay artist, Judy Shintani. Judy’s work for the Peninsula Museum of Art in Burlingame and the Triton Museum in Santa Clara is intended to “create space for inquiry and connection” and to help viewers “understand history beyond the textbook, through stories, images and experiential activities.”

Among these is the chance to walk around and experience pieces inspired by Judy’s own family history—namely, the plight of American citizens of Japanese descent who were imprisoned as ‘enemy aliens’ during World War II. Judy’s father was among those incarcerated; Judy purposefully uses the word incarcerated instead of “interned.” In her work, Judy draws upon her father’s experience to create an installation of children’s forms sleeping on mattresses, in homage to children removed from their homes and imprisoned in places such as the Tanforan Racetrack in San Bruno—now a shopping mall—just for being Japanese-American. There, families were forced to create makeshift sleeping cells in horses’ stalls and suffer indignities unimaginable to Americans living here now. Yet, while Judy’s art is personal, it draws a connection between anyone taken, then and now, whatever their nationality or circumstance. She asks viewers to consider, ‘Why?’

Judy’s other work is also broad and all-encompassing, especially in her chosen community of Half Moon Bay. Recently, she conducted an artful experiment. She sent out a message far and wide: Send me your wishes, young and old, male, female, English and non-English-speaking, and I will put them to good work. The result? Coastside Wishes, an installation of star-shaped mobiles viewable at the Half Moon Bay Library, among other locations. Wishes ranged from silly to serious, reflecting both family drama and current events, exactly what Judy intended. All of her art focuses on remembrance, connection and storytelling, using assemblages, installations, performances and workshops to illustrate her point.

Born in Ames, Iowa, Judy moved with her parents to Lodi, California. After high school, she attended San Jose State, where she graduated with a B.S. in Graphic Design. Judy has lived all over the Bay Area, finding her home in Half Moon Bay about 18 years ago, when she and a friend cycled the Coast Trail and her friend remarked, “I think this place is going to have a big effect on your life.” The prediction was right. Judy has been in Half Moon Bay longer than any place since her childhood in Lodi. It was in Half Moon Bay, too, that Judy came into herself as a full-time artist, after a successful career as a corporate graphic artist at companies like Atari and Intel.

“Half Moon Bay has a great art community,” she says. “There are a lot of artists here. I also go into San Francisco and the East Bay to do my art; I go where I feel a connection. My family was from Washington State so I ended up showing there, and then I really like New Mexico; I did a residency there. Then I showed in Cuba.”

To add to her education, Judy earned a Masters in Transformative Art from JFK University, a program that is all about working in community and working with people. As an example of this approach, at an art studio in Half Moon Bay, Judy offered an Art Meditation class, which called on students to set an intention and then make art for two hours in silence: “They would have access to all these art materials. I would open up all my shelves and people would stand there, and I’d say, ‘Work with whatever you’re drawn to, even if you’ve never used it before.’ People would say, ’Well, I guess I feel drawn to the fabric,’ and I’d say, ‘Okay, then take that out.’ They’d just experiment, and then we’d have a discussion about it later. It gives people the freedom to try something new.”

If all that weren’t enough to keep an artist active, Judy also teaches at Foothill College in Redwood City in the Adaptive Learning Division. “I’m working with people who have different kinds of disabilities: young adults, adults and some older adults,” she says. “I’m sent out to different places on the Peninsula. I go to where they are. I find them really interesting—a lot of times they don’t have the inner critic we all get used to.”

Judy’s mother provided more inspiration for her interactive artwork, even while in the throes of Alzheimer’s. “My mom and I made a workbook called Creativity for Families that was basically a tool for those with someone who has Alzheimer’s. Step by step, it tries to reveal how they feel. One time, my mom decided she didn’t want to do art that day, but watching me make art was still a way to connect, to be together, even though she had chosen not to participate herself. And I remember one day I had these coloring pages of mandalas and I thought, ‘Let’s try this.’ She drew all over the whole thing, a total scribble, and I said, ‘Why mama?’ and she said, ‘I don’t have to draw in the lines anymore.’” Wisdom.

“That’s the thing about working with people who know a different world than you do,” Judy reflects. “Sometimes you can take something for granted; you can interpret it in your own mind and that may not be what’s going on at all.”

Experience Judy Shintani’s empathetic art for yourself at the Peninsula Museum of Art in Burlingame from November 1 to November 24, part of a special Collectors’ Salon where viewers can purchase professional artwork, including Judy’s Photo of Deconstructed Kimono III, as a fundraiser for the museum. Judy’s work at the Triton Museum in Santa Clara, including the children’s cots, is on view from November 16 to January 26.

ART WITH EMPATHY

judyshintani.com

peninsulamuseum.org

tritonmuseum.org

Thoroughly Modern Pamela

Pamela Pennington remembers the exact moment she fell in love. The year was 1967 and the interior design grad had recently moved to Palo Alto from Newport Beach. While strolling with a girlfriend down University Avenue, Pamela wandered into a store called House of Today. As she glanced around, her heart began to race. To the left, she saw sleekly timeless (and now iconic) Eames lounge chairs. To the right, colorful and bold Marimekko fabrics caught her eye. And, just over yonder, Scandinavian Dansk flatware sets seemed to dance off the table with elegant simplicity. “The store was literally saturated in mid-century modern,” recalls Pamela. “I went home and changed my clothes and came back and said, ‘Who owns this store? I want to work here.’”

Pamela talked her way into a job and spent the next three years soaking up modern design aesthetics. “At that time, Southern California was all about Mediterranean. Lots of dark, heavy furniture. When I saw mid-century modern—all this contemporary furniture that was pared down, very organic and beautiful—that’s when I fell in love,” she says. “That was the beginning of my love of modern.”

Now marking 50-plus years working in the design field, Pamela’s love of modern has never wavered. Although, in truth, her passion for design dates back even farther than that. As Pamela tells it, she was born to be a designer. “I think that’s a common thread with people who go into design. It’s kind of in your blood. I was designing my bedroom when I was five. I’ve always been told since I was that big,” she says, gesturing to the height of a small child, “that I was really good with color. I could see color. I understood color.”

Pamela earned a B.A. in Interior Design from San Jose State and then found her way to Palo Alto, where she met her future husband (and “total modernist”), Richard Pennington. The pair founded the downtown Palo Alto design firm Pennington & Pennington in 1975 and then in the mid-’80s opened the store Minimal Space on the corner of University Avenue and High Street. “Our whole philosophy was about saving space and being able to multi-use and multi-purpose. We were the first to carry the Tizio Artemide lamp that became famous. We were the first to retail the Elfa basket system, and now The Container Store makes a living off of Elfa baskets,” she notes, adding, “We were ahead of our time.”

The principles of modern design remained a constant inspiration to Pamela—from natural colors and textures to clean lines and finishes. Guided by form deriving from function, Pamela focused on designing bright spaces with a minimalist look. “If you train yourself in modern design, you learn to pare things down to their basics and really make it aesthetically pleasing because everything balances. You can always embellish, you can always add, but I’d rather start with the bones of a house and the space planning and get that right first.”

Still, Pamela acknowledges that not everyone was ready for minimalism, reminiscing, “I literally had people walk out of my office after they looked through my portfolio saying, ‘Too modern! And too much white!’” Thankfully, as Pamela recounts, the Internet arrived, broadening exposure to a more European approach to design.

After Pamela and Richard divorced in the mid-’90s, Pamela opened Pennington Studios, her own full-service interior design firm. “I had to identify as just me and the transition was scary at first,” she says. “And then it was just wonderful because I was able to grow and really find my passion.” Whether it’s a remodel or new construction, Pamela’s firm ushers clients through the entire design process—from the programming stage and creating the very-detailed interior construction document package through the final selection of soft furnishings ranging from furniture and area rugs to artwork and window treatments.

Although Pamela’s team of six works with a mix of styles, modernism remains the driving inspiration, despite triggering certain constraints. “For a long time, even up to 15 years ago, we did hundreds of bathrooms and kitchens here, and the reason was because people didn’t want me doing their living room because I was too modern,” she says. “They wanted modern kitchens and bathrooms with all the latest bells and whistles while still having a traditional house.”

But not anymore.

“Now, they want everything modern,” Pamela proclaims, with more than a hint of satisfaction. “I don’t have to sell it or water it down. What we do is what everybody wants now, finally!”

And while many of Pamela’s younger, Millennial clients view modern design as “new,” it amuses Pamela to reflect that it’s anything but. “Modernism is trending but its origins go back to the modernist architects practicing in the ’30s, ’40s and ’50s. The influential architects of that period—Richard Neutra, Rudolf Schindler and John Lautner—are sought out by architectural enthusiasts who are faithfully restoring these homes.”

It’s the same situation with Eichlers. “It’s so pleasurable for me to see that this younger generation loves these houses to the extent that they’re renovating and restoring them—not remodeling and demolishing them. I think a lot of Millennials are into living sustainably so they’re drawn to open plans with simplicity and clean expanses of glass to connect to the outdoors,” Pamela says. “We are also seeing new modern houses with this simple vocabulary of materials: glass, steel and wood and the introduction of concrete—the same simple and elegant focus on minimalism.”

One misconception Pamela is quick to point out is that modern does not inherently mean cold. “I don’t really like sterile interiors that don’t have any connection to the person; I think it’s really important to incorporate pieces that you love,” she explains. “Your house should still feel like you. Once you get the structure right, the warmth is brought in by the personality of the client.”

That personality can be reflected in many ways. Whether it’s an art collection, an heirloom chair or even a vintage motorcycle, Pamela says modern design offers the perfect backdrop. “I love lighting a piece of furniture that means something to you,” she says. “I even helped a client who loved bicycles hang a bicycle on the wall so that it became a piece of art. We can definitely showcase collectibles in a way you wouldn’t be able to in an old house against a dark wall.”

Ensconced in her firm’s library on Industrial Avenue in Palo Alto, surrounded by countless samples of paints, wood finishes, veneers, tiles and marbles, Pamela pauses a moment to reflect on 50 years in the design business—and what keeps her going. Ranking high on that list is the response she gets when projects reach completion: “I’ve had clients say, ‘Did you know it was going to look like that?’ and I say, ‘Oh, yeah.’ I completely see the whole picture right away. My gift is the visual. I’ve actually had people say, ‘Is this my house, really?’ That’s why I do what I do. It’s what feeds me.” pamelapenningtonstudios.com

Wave Rider

words by Silas Valentino

The hardest part about surfing on the Peninsula, as surf instructor Omer Hasson will sometimes tell his beginner students, is just slipping into the wetsuit.

“If it’s in the winter and the suit is still wet from yesterday, you feel your toes start to go numb as you put your foot in,” the 28-year-old Sunnyvale native explains. “It takes commitment to be a surfer in Northern California.”

But as soon as you’re nestled into the neoprene suit and protected from the chilly waters, the next hurdle of surfing is getting out of the ocean. At least that’s been the case for Omer. He began surfing as a teenager while summering in Israel and later fell in love with the sport in his early 20s while traveling throughout Central America.

Since he surfed the warm waves of Bocas Del Toro beach in Panama, when the carefree sea coalesced with the liberation felt as a young person emerging after his service in the Israel Defense Forces, Omer has become tethered to his board. And his board is tethered to the beach.

With his face slathered with white zinc oxide for sun protection, Omer is in the water at least six days a week, either in a solo pursuit of the next perfect wave or giving surfing lessons at Pacifica State Beach through his job with the outdoor company Adventure Out.

As an instructor, Omer has two primary goals. First, he needs to teach the basics behind surfing: lessons about ocean awareness, safety in and out of the water, wave etiquette, paddling, push-up and pop-up techniques—which add up to a lot of talking on dry land. Nevertheless, the importance of these basics is underscored every Sunday morning when hordes of surfers clog and hog the breaks, abandoning their Ps and Qs in the process.

The other half of Omer’s class is spent putting that wetsuit to work and developing a relationship with the ocean. Once in the water, he wants to help impart the splendor of the sea, with all of its arcane elements, into the souls of each one of his students.

“There’s a spiel I give my students that I lightly lifted from the Mark Healey surfer movie Thundercloud,” he says. “Energy never dies; it’s transferred. There are storms that transfer energy into the ocean and then suddenly that energy is transferred into the surfers—that’s what we equate the word ‘stoked’ to. That energy you get from standing up on a wave and riding, taking what the wave can give you, is one of the most pure connections with nature that I’ve ever experienced. Even if you fall, you’re still harnessing that energy.”

Surfing may be classified as a hobby or sport, but ask anyone who does it and they’ll tell you that it’s more of a lifestyle than anything else. Omer starts his day by scrutinizing tide charts and tracking ocean-wide currents and says he’s not fully awake until that first wave crashes over his head at 7AM. Surfers embrace the varying conditions of the seasons, and while the winter may be less active, the beaches are more open.

It’s a lifestyle where the summers can be endless, as is the drive for discovering the extent of one’s own ambitions.

“What I love about surfing is that you never plateau. Unless you’re [pro surfer] Kelly Slater—but even that dude gets better each year,” Omer rhapsodizes. “It’s all about pushing yourself to new limits. And you can get so many skills from the ocean: It’s life or death. Surfing is very spiritual; it’s a connection between you and a wave. It’s about seeing what the wave is going to do, rather than deciding what you are going to do and trying to make the wave fit for you. It teaches you not to take a back seat—and definitely patience, lots and lots of patience.”

Omer’s gravitation to the ocean began when he attended a surfing camp in Herzliya, Israel, as a 13-year-old visiting his home country. Born in Israel and raised in Sunnyvale from age five until his graduation from Homestead High School in Los Altos in 2008, Omer remembers his first surfing lesson and his fear of knocking up against a jellyfish. He loved it right away, begging his parents for a wetsuit when he came back to California, but he wasn’t fully captivated until a few years later.

Omer returned to Israel after high school to serve his three years in the Israel Defense Forces, followed by an education in computer science and communications at IDC Herzliya College. In the summer of 2014, two days before his last final of freshman year, Omer was called into the Israeli army reserves after fighting broke out. During a 24-hour leave, he went online to purchase a board and found himself at the beach.

“From that moment on, I was in the water,” he says. “That’s when the hair and beard started to grow out. I think I was always meant to be a California surfer but it took me a while to figure it out.”

Omer completed a three-month surf instructor course in Morocco after his college graduation and then returned to the Peninsula to weigh his options. He considered returning to school for a degree in medicine and began working as an assistant clinical research coordinator for Stanford University School of Medicine. During a period of uncertainty, one aspect in his life that remained clear was his devotion to surfing. And how a morning spent among crashing waves could wash away his stress.

“For me, it really helped with a lot of PTSD I got from the army. After three years in the army and five years in reserve duty, with a few wars in between, I needed to go to the water. I needed to escape,” he says. “Surfing was a very healthy addiction.”

Omer has since connected with the local outdoor company Adventure Out, a service that leads backpacking, rock climbing and surfing classes or excursions, and began instructing classes in August 2017. He’s introduced the lifestyle to everyone from tourists to children to a 64-year-old recovering from hip surgery just six weeks prior. Omer says Pacifica Beach is ideal for beginners, with a welcoming atmosphere and waves that aren’t too intimidating. However, the ocean has a way of keeping everyone on the same wavelength.

“Surfing has a way of giving you the best day of your life and then the next day, you’re super stoked but you have a terrible day—that’s the ocean,” Omer says. “If I get one good wave, I’m satisfied. Obviously, I would love 100 good waves but if I get just one or even a semi-decent wave, I’m a happy guy.”

DROP IN, PULL IN, KICK OUT

adventureout.com/surf

maverickssurfcompany.com

sonlightsurfshop.com

Mountain Vines

The 70-plus, largely family-run wineries that make up the Santa Cruz Mountains appellation stretch 100 driving miles from Woodside to Watsonville.

While the largely Pinot Noir, Cabernet Sauvignon, Chardonnay grapes share the mountain terroir—defined by the fog line above the coast—the almost 500,000 acres of planted grapes is a lot of territory to cover.

‘Tis the harvest season, so in the interest of capturing local lore, we spotlight three nearby properties that offer good back-stories of one kind or another.

Mount Eden Vineyards

You’ll travel up two miles of twists and turns, the last portion of which is dirt, to get to Saratoga’s Mount Eden Vineyards, which sits 2,000 feet above Silicon Valley. So even getting there is an adventure.

Arriving on top of what is actually Table Mountain—Mount Eden itself is adjacent—you’re treated to jaw-dropping, 360-degree views. Ellie Patterson, who owns the winery with husband and winemaker Jeffrey, begins to peel off the layers of its historical roots.

The property’s original owner, Martin Ray, had ties to Paul Masson, who taught him the art of winemaking. Ray planted Pinot Noir and Chardonnay grapes with cuttings from Masson’s La Cresta vineyard.

“Dating back to 1943, this is the oldest continuously farmed Pinot and Chardonnay vineyard in California,” explains Ellie.

In 1981, Mount Eden’s general manager, Fred Peterson, was looking to hire someone to help in the cellar. Jeffrey had visited Mount Eden as a wine enthusiast in 1978, and at age 29, came on board to assist and learn. He and Ellie moved into the cottage built by Martin Ray in the 1940s. Jeffrey was promoted to winemaker two years later with Ellie managing the finances.

“For years, we operated more as a wholesale winery,” says Ellie. The couple continued to taste and appreciate great wines of the world—and today, Mount Eden sells wine all over the world as well as at K&L, Roberts Market and Bianchini’s locally.

“We are unusual in that we have Pinot and Chardonnay as well as Cabernet Sauvignon,” says Ellie. “We got the Cab from Emmett Rixford in Woodside, a famous little vineyard that had gotten bud from Château Margaux in France.”

In 2007, Mount Eden acquired the former Cinnabar wine estate, which was located up another two-mile dirt road on a neighboring mountaintop. From there, they produce wine under the Domaine Eden label. It was also in this decade that Mount Eden wines were recognized as some of the best in the country.

The Patersons’ two adult children, Sophie and Reid, are increasingly involved with the winery and are offering more ways for people to visit. “We are finding that younger people are looking for experiences,” says Ellie. “And we love to share this place.”

While there is no tasting room, Mount Eden now offers weekday tours that cost $25 and include a tasting of three wines, a tour of the original wine cellar and its history. There is also a seated tasting on the second and fourth Saturday of each month for $75 for up to six guests featuring a six-wine flight. Both are 21 and over events and can be reserved on the winery’s website or by calling 408.867.5832. mounteden.com

Kings Mountain Vineyards

Although we were there to talk wine with Kristi Bowers at Kings Mountain Vineyards in Woodside, a ghost of sorts still managed to surface. Maybe it sprang from the lion cages on the 50-acre property.

“A previous owner, George Whittell, was born into a wealthy San Francisco family but became a rather notorious philanderer and playboy,” she recounts. “He kept an African lion on the property and would take it into the Woodside town center.”

Also remaining is a tunnel Whittell built, leading to the theater building that’s pictured on the Kings Mountain Pinot Noir label. Whether it was ever used to get alcohol onto the property for Whittell’s wild parties during Prohibition is uncertain.

Kristi’s parents purchased the estate in 1990, planting grapes two years later. “We didn’t start selling the wine until 2007—it was a hobby wine,” says Kristi, who oversees sales and marketing.

The vineyard is tiny. “We have one acre on quadrants,” she explains. “Each vine grows and stretches towards another vine. That way we yield more than we could on just one acre, although it doesn’t quite double our production.”

While Kings Mountain originally offered Chardonnay and a Bordeaux-style Meritage, today Pinot Noir is their only bottling. “Our Clone 13 vines are from the Louis Martini Vineyards, one of the oldest clones in California,” Kristi says. “The wine is very Burgundian in style. The other Pinot is called Bacchus. It’s brighter and juicier, and may appeal to people with a more California palette.”

While there is no tasting room open to the public, joining Kings Mountain’s Wine Club opens up opportunities to visit, including an invite to the vineyard for a release party on November 3. “Our goal is to produce high-quality wines that people can enjoy and remember. The joy of operating a winery is that wine brings people together,” Kristi says.

Kings Mountain library wines are available online at the winery’s website and current releases can be found at Roberts Market in Woodside.

Note: About those lion cages, today the interior cages serve as a restroom and a storage room for golf equipment. The exterior cages remain as they were when they housed the lion. kingsmountainvineyards.com

Neely Wine

Within minutes of walking into the beautiful new building that Lucy Neely calls the barn, the conversation shifts from acorns and the winery’s roots to the future of Neely Wine—the recent planting of Grüner Veltliner, a white wine grape variety that’s grown almost entirely in Austria. Well, until it landed on the floor of Portola Valley.

The 230-acre property that Neely Wine calls home was once an oak orchard farmed by Native Americans. The house near the top of the property was built in 1912.

“The Connollys put in a dam to irrigate their flax farm,” Lucy explains about the subsequent iteration of the land. “They also grazed cattle on the ridge line.”

When the Melchor family owned the property in the ’80s, they asked winemakers Jim and Bob Varner to plant Chardonnay and Gewürztraminer on the lower portion of the property. These yield the three Chardonnay blocks now known as Home, Amphitheater and Bee.

Eventually Pinot Noir grapes were added in three blocks—Hidden, Upper Picnic and Picnic. The Gewürztraminer vines in Picnic were ripped out and replaced with Pinot grapes. “In Upper Picnic, Pinot Noir fruit wood was grafted onto the existing Gewürz root stock,” Lucy adds.

Today, the Neely family oversees the 7% of the property that is planted in grapes with Shalini Sekhar acting as winemaker.

Neely Wines are available locally at both Roberts and Bianchini’s and Lucy is working on selling direct to consumer. “The main driver is a tasting room,” she says. “We’re working with the community to get the kinks out of our plan to have guests at the barn.” Meanwhile Lucy has been hosting some local fundraisers, such as a natural history vineyard walk for the Portola Valley School Foundation as well as expanding the Wine Club, which is offered with three different options.

“I can’t believe I’m in the wine business, but I’m so grateful,” she says. ”Winemaking goes back 5,900 years and really connects one to the history of humanity.” neelywine.com

Diary of a Dog: Maverick

Ibet you couldn’t guess what kind of dog I am! Well, to be fair, I am a melting pot of breeds, and I’m still sorting it all out myself. My name is Maverick. I recently celebrated my first birthday, and I live in Menlo Park. Apparently, I came from a litter of 11 in the East Bay. That’s a whole lot of puppies, so we ended up getting rescued by a local organization called Pound Puppy Rescue—which helped me find my family, Jessica and Sean. Given my adorable (and distinctive) looks, Jessica and Sean were curious to learn more. Here’s what they found out about my unusual brindle-furred appearance: I’m part Great Pyrenees, part Labrador Retriever and part Australian Shepherd. My family says that my three breeds come out individually in my funny personality. From my Pyrenees background, I’m very thoughtful and engaged and love to sit back and observe. Like a true Australian Shepherd, I’m a herder by nature, although my clumsiness tends to get in the way. Lately, I’ve been getting more in touch with my Lab side. I’ve discovered this amazing substance for both playing and drinking—it’s called… water. I still have a lot to learn about myself, and Jessica and Sean are having fun watching all my different qualities emerge. I’m a good boy and with just a little love and a water hose, I’m a happy pup too. Learn more about future adoption events at poundpuppyrescue.org   

Perfect Shot: Los Altos Fall Foliage

It’s officially fall! This Perfect Shot by photographer Tom Wagenbrenner shows an aerial view of downtown Los Altos ablaze with fall colors. Captured just after sunrise using a DJI Phantom 4 Pro+ drone from an altitude of 160 feet, the golden hour brings out the glow in a stunning mix of Chinese pistache, sycamore, sweet gum, ash and gingko trees.

Image courtesy of Tom Wagenbrenner Photography/gruvimages.com

Born to Perform

At two years old, Menlo-Atherton grad Scott Huffaker was a notoriously bad sleeper. In fact, the only way his parents Kirsten and Greg could convince him to close his eyes was to strap him into his car seat and cruise the steep streets of San Francisco. “We would drive up and down the hills and across the Golden Gate Bridge and back,” Kirsten recalls. “Every time Scott would start to nod off, we’d get to a stop sign. Scott would jolt awake and say, ‘Again! Again!’ and Greg would step on the gas.” Clearly built for speed, Scott never wavered from the course he set as a toddler.

At five years old, Scott began racing BMX bikes. At seven, he won the BMX Grand Nationals. At nine, Scott transitioned into Go Kart Racing. At 14, he got his National Auto Sport Association license. At 15, he received his Sports Car Club of America (SCCA) full competition license, and at 18, he started racing in professional SCCA events. Today, Scott Huffaker is 19 years old and racing in the International Motor Sports Association challenge prototype LMP3. “I love cars. The entire time I was racing BMX I just wanted to race Go Karts so that I could eventually race cars,” Scott says. “I’ve just always wanted it.”

Backtracking to when Scott was five, he convinced his parents to visit a BMX track near their home to watch some competitions. As a frequent spectator, Scott caught the attention of a track employee who encouraged him to enter the race. “Greg and I said no, while Scott pleaded yes,” Kirsten remembers. “In that first race with little to no practice, Scott took second place. Three months later he took third in the BMX Grand Nationals.”

After a series of unexpected wins on the bike, Scott began transitioning into Go Karts. Determined to come out of the gate strong, he spent the entire winter between ages nine and ten in practice mode. He recalls his motivation at the time: “I’m not racing Go Karts until we’ve got this nailed down.” The following two years, he raced every single weekend adding up to an epic 104 races from 2010 through 2011. “During that timeframe, he won two championships, Rookie Driver of the Year [2010] and Junior Driver of the Year [2011]. He won almost every single race he was in,” Kirsten says. In 2011, Scott also won two Go Karting championships. Just three years later at 13 years old, Scott was ready for the big leagues—racing cars.

The schedule of a teenage race car driver differs from that of a typical student athlete. “The main difference is that in most sports you play after school, five days a week and on a team of your classmates or close friends. In racing, you don’t go every day but when you do go, you could be gone for a week at a time,” Scott explains. Balancing racing with homework has always been a tough juggling act for Scott—not to mention creating some semblance of adolescent normalcy, such as playing the occasional Xbox game with friends.

Scott also grapples with the misperceptions of racing as a sport in the U.S.—either limited to a Talladega Nights perspective or the fleeting impression of cars racing in circles while flipping through TV channels. “Racing is associated with NASCAR and oval-shaped tracks,” Scott says. “That’s only half the truth.” According to Scott, the reality is much more complex, with drivers needing to be completely in tune with their cars as well as every twist and turn they encounter.

To that end, Scott is now the youngest Porsche instructor at the Porsche Club of America, sharing his expertise to help other drivers learn all the intricacies of these high- performance vehicles. If that doesn’t keep him busy enough, Scott is also a sophomore at CU Boulder studying mechanical engineering, a degree that maps to his vision of always staying involved with racing. “I want to be an engineer on a race team—the one making decisions for and changes to the car,” he says. “It’s also helpful as a driver to understand the mechanics of your car so you can drive faster and more effectively.”

Although driving appears to be a solitary endeavor, Scott emphasizes the importance of what goes on behind the scenes. “Racing is definitely a team sport; it’s like we’re all in the same car. Split-second changes like lowering the front of the car to get more grip—that’s an example of something a team engineer would do to make the car faster,” Scott notes. “It’s all about background communication—radio chatter about lap times, management and coaching—I’m honestly just driving the car. You can’t win a race without a good team, no matter how talented you are.”

Scott tells a story from a recent race in Canada where his team inspired him to make a seemingly impossible pass. “It was a three-hour race and I didn’t race the first hour so I was already starting in 12th place. With only three minutes left to go I made a pass to second place,” Scott recounts. “I had been trying to pass this guy for about 20 minutes and he wasn’t too happy when I did, especially since he’s 27 and I’m only 19. But the entire team had a hard weekend and we all needed a strong finish. It was really emotional and dramatic.”

With obvious pride in his son, Greg puts Scott’s skillful maneuver into perspective. “They call it the pass of the season,” he says.

What’s it like to raise a natural-born race car driver? Strong nerves, obviously, but Kirsten gives Scott the nod when it comes to instilling confidence. “One of the things about Scott is that he knows what he’s doing. He doesn’t take unnecessary risks,” she says. “He’s patient on the track. He doesn’t put anyone else in danger. I totally trust his driving and what he’s doing.”

In addition to being Scott’s mom and staunch supporter, Kirsten also works at Kepler’s Books in Menlo Park. As a family with local roots, the Huffakers have always appreciated the support of Kepler’s and the broader Peninsula community. In acknowledgement, Scott made Kepler’s one of the ads on his Porsche last year. “I love it here,” Scott says. “I love it here—but I don’t like the traffic,” he amends.

When asked to compare racing on the track with driving on Peninsula streets, Scott replies, “It’s two completely different things. It’s like being an Olympic swimmer versus going to a pool party.” So don’t worry, Scott has no intention of burning rubber on El Camino Real or Alameda de Las Pulgas. “Daily driving is more about following the rules. It’s not as fun. I actually hate driving—it’s boring,” he jokes.

Most people weren’t born to follow a specific trajectory, but Scott Huffaker appears to be an authentic exception. “The ‘line’ is a term in racing that symbolizes the route you take on the track. It’s an imaginary line, but it is a metaphor for the path your car has to follow,” Scott says. With a career in racing charted out clearly, Scott remains true to his own line, forever in sync with the track and the hum of his car.

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Landmark: Moss Beach Distillery

Perched on a cliff overlooking the Pacific Ocean just north of Half Moon Bay, Moss Beach Distillery is an award-winning restaurant known for its spectacular views, California cuisine, dog-friendliness and haunted history.

Built by Frank Torres in 1927, Moss Beach Distillery became one of the most successful speakeasies of the Prohibition era. The secluded location and coastal fogs created the perfect cover for smuggling in illegal liquor from Canada. San Francisco luminaries and politicians visited in droves, which likely protected the notorious spot (it was even the setting of one of Dashiell Hammett’s dark detective stories) from ever being raided. The restaurant retained its popularity after Prohibition ended in 1933.

Some 70 years ago, the restaurant bore witness to a romantic tragedy that gave rise to the well-documented story of the Blue Lady ghost.  This apparition is said to be the restless spirit of a woman named Mary Ellen who fell in love with a piano player, John Contina, regularly meeting him at a hotel next door to the restaurant. She always wore blue. The affair ended when Mary Ellen was killed, although whether by suicide, accident or murder is uncertain.

Ever since, Mary Ellen’s spirit has been said to inhabit Moss Beach Distillery. Some of the paranormal activity attributed to her ghost includes objects moving on their own, whispered voices, unexplained taps on the shoulder and fleeting apparitions of the Blue Lady herself. Today, while a spectral sighting is not guaranteed, the spine-tingling tales add extra zest to the American eats and drinks and spectacular views at this popular coastal haunt. mossbeachdistillery.com

Positive Outcome

At 4AM, the iPhone alarm goes off. About half the time, Helen Wilmot is already awake, mentally outlining the day ahead in her mind. Settling in at her computer downstairs, she immerses herself in email (while spooning down a bowl of Weetabix), succinctly responding to questions and sending out action-oriented summaries to her team. At 5:50AM, Helen dashes out the door for an early-morning bootcamp session, returning by 7:15AM. After jumping in the shower, she tackles the flurry of new emails that have come in (while gobbling a poached egg and buttered toast)—and then hops on her bike for the six-minute commute from her Menlo Park home to the Stanford campus.

And that’s when Helen really kicks into gear. “I’m usually in the office by about 8AM, and then I am literally in meetings all day long,” she says. “For the entire day, I will be double-booked most of the time; I’ve become an expert at multitasking.”

That’s a good thing because that’s what it takes to do Helen’s job—which is essentially breathing life into Stanford’s new $2.2 billion 824,000-square-foot hospital that’s scheduled to open later this fall. For the past eight years, working in parallel with VP of Construction Bert Hurlbut and General Contractor Clark McCarthy, Helen shouldered responsibility for the operations planning and opening of the new hospital—while still managing all the non-clinical services (ranging from food services to building engineering) for Stanford Health Care’s patients, staff, physicians and visitors.

“In terms of the scope, my job is unique, and it came to me because someone believed I could do it. I’m so fortunate for that,” she says. “I was not given a playbook about what to do—it was my job to create the playbook and that’s a rare opportunity in life.”

Always mindful of the scarcity of time, Helen is fully aware that move-in day is looming just ahead. While Stanford’s new hospital will be defined by cutting-edge technological advancements, she keeps an old-school countdown clock mounted on her office wall, ticking off the final days, hours, minutes and seconds to “Patient Day One.”

Although Helen now lives a scant mile from Stanford, reversing the clock reveals a journey that started a much greater distance away. Born in Dublin, Ireland, the middle sibling in a family of five kids, Helen describes her childhood as one in which “self-sufficiency was kind of expected.” The unexpected happened when Helen was 12. The Rehabilitation Center at Santa Clara Valley Medical Center recruited her father to serve as medical director, uprooting her family from Ireland and bringing them to Los Gatos. “In those days, there was a weak economy in Ireland and usually about half of your family had to leave Ireland to get a job,” she says. “My parents were very forward-thinking and realized that by having universities in the area, you’d likely always have an economy, and so they believed their children could be successful here.”

From her upbringing in 1970s Ireland, Helen recounts being familiar with three defined career paths for women: bank teller, teacher or nurse. She chose nursing, with a focus on cardiovascular ICU. “I really liked it because it’s very active and it takes a lot of fast processing,” she says. “But I wanted to have an ability to have a broader platform
of influence.”

Helen earned her MBA from UCLA’s Anderson School of Management and applied her healthcare experience to consulting. “I was in a career where I was on the road for seven years—every Monday through Friday, I was on an airplane,” she says. “When we started a family, I decided I needed to get off the plane, so I joined Kaiser Permanente as an executive.” Following Kaiser, Helen started and sold a healthcare software company—and then through an “arm’s length relationship,” she got a call about a project at Stanford. The year was 2004. “I was literally doing the work within 48 hours of me going in,” she says. “And then it just grew from there.”

After consulting on the approval process for the building of Stanford Health Care’s new Redwood City outpatient campus, Helen got the nod to expand her responsibilities: “I actually had almost the same role I have now. That was 380,000 square feet. It was the largest project Stanford had ever done in the history of Stanford—except for building the 1989 hospital—and it was significant and transformative for Stanford because it was the first big clinical presence away from the main campus.”

For seven years, Helen served as VP of ambulatory care, leading Stanford’s Redwood City initiative, as well as managing 35 outpatient clinics with a staff of 1,200 people. Then, in late 2011, opportunity knocked even harder. “I was asked to step away from that and take on the operations leadership of activating the new hospital,” Helen says. “It meant walking away from something I had built and I did not know the definition of exactly what I was going to do. What does it mean to operationally plan and activate a hospital that big? We’d never done it before.”

Designed by Rafael Viñoly Architects, the new hospital at 500 Pasteur Drive in Palo Alto was envisioned as a seven-story facility equipped to deliver high-tech, high-touch care with the latest biomedical advances. Internally dubbed “500P,” the project plan outlined ambitious numbers including 368 new private rooms, 3 acres of surgical floor space, 20 operating rooms, 8 interventional/radiology image-guided rooms—along with 5 gardens with walking trails.

“It’s not just a multi-story rectangle. It’s a healing environment and it’s also an iconic architectural building for Stanford University. It’s a highly complex building that’s been designed to welcome not only patients but an entire community into it,” Helen says. “The architect Rafael Viñoly has done a fine job of combining all those elements but he also created a significant challenge for us to build.”

In 2012, Helen dove in. As VP of Facilities Services & Planning, her job encompassed multiple aspects—starting with managing impact: “The new building is being built right next to our existing hospital and clinics—noise management, dust management, parking, parking flow—all of that comes back to me, even down to the detail of sealing the windows with special tape because it’s going to be six years of dust. There’s a whole series of things to do.”

Although the new hospital’s physical structure was well defined, Helen worked closely with her operations peers to realize the vision for the new hospital, collectively addressing the question, “How do we make the building come to life?” Achieving goals like “Patient-Centric Sensing” and “Connected Care” required evaluating and incorporating cutting-edge technology and processes. “That takes a lot of thinking,” Helen notes. “You have to really dig deep into your vision and your purpose and then translate that into a true patient experience. We have to make sure that when we move into that building, the product that we deliver and the service that we deliver is different from what we do now.”

Along with coordinating with the construction team and helping actualize the hospital’s vision, Helen is charged with making sure the building will operate. “Since I run facilities, I work with my operations partners to make sure that everything works—that the O.R., the patient care team, the imaging team, the lab and the pharmacy are getting everything they need,” she says. “The project plans are very detailed and sequential.”

As an example, Helen breaks down some of the questions addressed for the pharmacy: “Will the pharmacy be in the new building? How do you get back and forth between the new and the existing building? How many staff do you need? What types of devices do you need? How many pills do you order? What’s your inventory? How do you bring them in? Do they come in the side of the building? How many trucks can come into the dock? You get down to that level of detail.”

With the board of directors, community leaders and staff, Helen also has an outward-facing role—serving as ambassador for the hospital project. It’s a vital task, given that the project’s success is tied to tolerating eight straight years of construction. “I am the PowerPoint queen,” she says. “My job is to share with people, ‘This is what we’re building. This is how we’re going to do it. This is what you’re going to experience. And this is how we’re going to get it open.’ We help everyone understand that the output at the end will be amazing.”

Over the past eight years, Helen’s roles have cycled through a series of stages—starting with operations planning (“During this level, we pulled together 152 work flows.”), through the current phase of activation (“This is where you get down to the specific details including training the staff.”), which will be followed by the move and stabilization. Although a two-day community open house took place in mid-September, the actual move or “Patient Day One” is still several weeks out. “The pre-planning for the move is super extensive,” Helen shares. “The actual move of the patients will take about four hours. It’s very precise with one patient moving every four to six minutes.”

Stabilization, a three- to six-month settling period, comes next. “It’s almost like a building has a personality. You have to see how it works before you start making a lot of changes,” Helen explains. “So I will manage a group that will meet every day, if not twice a day, after we move in to sort through the thousands of things people want to change. You have to be able to filter how much of it is for patient care—how much of it is really critical—versus how much of it can wait.”

That’s just a summary of what gets Helen up at 4AM every morning—without even touching on what keeps her up at night. Helen acknowledges that with long-term projects, “survival isn’t necessarily an objective,” but when she took the job, her intent was to see it through to completion. Thankfully, the scope of the undertaking keeps her sufficiently fueled. “I have the good fortune to have exposure to the full breadth of the project, both the width of it and the depth of it, the strategic and the small details, and so as it goes through its evolutions, I’m able to find stimulation and motivation in different aspects of it,” she reflects. “I am highly motivated by solving problems. It’s almost like the more problems you give me, the more I want to do it, and this is literally just one big, huge puzzle to solve.”

As the culmination of the project draws closer, Helen turns to the puzzle analogy to process all the emotions she’s feeling—relief and pride, of course, but also impending separation. “This puzzle has been in my head for eight years, and now all of a sudden the puzzle is solved. It’s like finishing a giant jigsaw puzzle. You concentrate and work on it and once it is done, it’s no longer a puzzle—it’s a picture, with an entirely different purpose. This hospital now belongs to the community and I have to let go of it entirely.”

However, don’t expect Helen to start sleeping past 4AM. She already knows what’s next—and it’s literally next door. Stanford’s existing hospital at 300 Pasteur, known as “300P,” is gearing up for its own transformation. “I’m leading 300P,” Helen confides. “It’ll be a five-year project taking it almost down to the studs—and it will be operationally more complex because we are building a hospital in an active clinical environment…”

But that’s another story.

Open Space

The Midpeninsula Regional Open Space District announced the winners of its 10th annual digital photo contest, and PUNCH Magazine is proud to share this long tradition of showcasing compelling images of nature and capturing the diversity of our open spaces.

This year, photographers of all abilities submitted hundreds of images taken in publicly accessible areas of 24 Midpen open space preserves throughout the South Bay, Peninsula and San Mateo County coast areas. A new youth category added last year encouraged middle and high school students to participate.

“The contest is a fun way for people using everyday technology, like smartphones and digital cameras, to connect with nature close to home,” says General Manager Ana María Ruiz. “We hope people are inspired to explore their public open spaces, perhaps for the first time, and capture those moments of awe and wonder in nature.”

Winners in five categories were chosen by an online public vote on Midpen’s Facebook page. Keep an eye out for next year’s call for entries in March 2020. Learn more about exploring our local preserves and see past contest winners at openspace.org

(OPENING IMAGE)

Rancho San Antonio Open Space Preserve

CATEGORY: Plant Life

TITLE: Owl’s Clover in Twilight

PHOTOGRAPHER: Alex Song

Rancho San Antonio Open Space Preserve

CATEGORY: Aspiring Photographer

TITLE: Ladybug in Maze

PHOTOGRAPHER: Zoey Lim

Sierra Azul Open Space Preserve

CATEGORY: Landscape

TITLE: Daybreak on Snow-covered Mount Umunhum

PHOTOGRAPHER: Basim Jaber

Russian Ridge Open Space Preserve

CATEGORY: People in Open Space

TITLE: Movin’ On

PHOTOGRAPHER: Charles Tu

Stevens Creek Shoreline Nature Study Area

CATEGORY: Wildlife

TITLE: White-tailed Kite

PHOTOGRAPHER: Kwon Chiu

 

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