Win tickets to see Nahko & Medicine for the People at The Catalyst on SantaCruz.com
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Win tickets to see Nahko & Medicine for the People at The Catalyst on SantaCruz.com
When local singer James Murphy was a kid, he got his musical educations from his dad’s backyard barbeques, which featured musician buddies playing blues, jazz and soul.
“I’d sit in and play a little piano, and steal the mic every chance I got,” Murphy recalls.
It’s no wonder then that years later, when a member of Murphy’s church heard him sing and asked if he could get a band together to play the Paradise Beach Grille, he looked no further than his dad for his backup band.
“That was my portal to good musicians put together and assembled. We work together and we’ve been playing music together a long time. It was an easy decision,” Murphy says.
Murphy has been playing with his dad and various other buddies from his dad’s network for five years now, as West Coast Soul. The current lineup includes Fenton Murray (James’ dad) on keys, Doug Silveira on guitar, Bill Bosch on bass and Olaf Schiappacasse on drums. Their original drummer, Jimmy Baum, passed away in 2010. The group plays some originals, along with a healthy number of soul covers.
“We’re not playing them exactly like the records. They’re pretty much appropriated to the kind of players that we have and kind of what comes natural to us,” Murphy says. “We definitely try to broadcast the Marvin Gaye and the Al Green stuff. We hit that pretty hard. We also do some obscure blues tunes and a little bit of New Orleans stuff, too.”
INFO: 7:30 p.m. Wednesday, Dec. 9. Crow’s Nest, 2218 E Cliff Drive, Santa Cruz. $3. 476-4560.
City leaders get excited about water, talk about possible ballot measure
Rain fell persistently throughout a recent Tuesday meeting as Santa Cruz City Council prepared for a momentous decision a few years in the making.
The steady precipitation provided a subtle irony as Santa Cruz city officials, water experts, scientists and citizens met at City Hall to solidify a plan about the reliability of the city’s water supply.
The replenishment of some water doesn’t amount to a whole lot, compared to a four-year drought across the state of California. Nor does it change the fact that Santa Cruz’s only summer water supply is the relatively small Loch Lomond reservoir nestled in the Santa Cruz Mountains just northeast of Ben Lomond.
The reservoir is currently at a reassuring 66 percent of its full capacity, and its promising levels were a factor in the council voting to end water rationing a month ago.
For the short term, the tributary’s healthy numbers put the Santa Cruz Water Department and its customers in a more comfortable place than many Californians. But the numbers don’t tell the whole story, as that reservoir, with its 2.8-million-gallon capacity, is all the city has to get itself through the summer seasons.
Throw in population growth, the need for increased water flows for endangered fish and the uncertainty of global warming, and water customers may have the recipe for a real shortage.
It was in that context that Mayor Don Lane called it a “monumental decision” when the council unanimously approved a plan for conjunctive use, the chief recommendation of the 14-person Water Supply Advisory Committee (WSAC), on Tuesday, Nov. 24.
Conjunctive use is a plan to build the infrastructure needed to pump additional water from the San Lorenzo River during the winter, when storms create higher river flows. If the plan works, the water department will inject the extracted water into groundwater systems with the aim of storing it in neighboring aquifers underneath by the Soquel Creek Water District, the Scotts Valley Water District, or both.
In theory, Santa Cruz water managers will then, they hope, extract some of the water back out of the aquifer as needed in critically dry months.
After the vote was called and the plan was ratified, a majority of attendees at the packed council chambers rose to their feet to give a standing ovation.
“This is a huge watershed decision for Santa Cruz,” Desal Alternatives Co-Chair Bruce Van Allen said at the meeting.
While a sense of jubilation permeated the proceedings, a few hurdles remain, one of them being cost.
Initial ballpark estimates predict the project may cost around $160 million, with the real cost possibly closer to $200 million—more expensive than the controversial proposed desal plant that got shelved after public outcry two and a half years ago. Rick Longinotti, leader of the activist group Desal Alternatives and a member of the WSAC, which spent the last 18 months exploring the full range of water supply enhancement options, estimates the cost could be as low as $70 million.
City of Santa Cruz Water Director Rosemary Menard says staff will spend the first five years in the study and planning phase. The water director adds that the department will keep the public apprised of costs and how it would affect ratepayers throughout the process.
There’s also the issue of collaboration. Conjunctive use will require the cooperation of neighboring water districts, one of which has already been burnt by Santa Cruz’s lack of decisiveness during the last round of ambitious attempts to address the problem.
Ron Duncan is the manager of Soquel Creek Water District, which was once slated to share Santa Cruz’s desal plant. He says the district is eager to work with partners to address concerns about a dwindling supply of groundwater that has led to seawater intrusion on a frightening scale. “At Pleasure Point, seawater levels are at least four times above accepted levels,” Duncan says. “At La Selva Beach, they are about 50 times in excess.”
If a significant amount of seawater reaches the Purisima Aquifer, which stretches from Seabright to Corralitos and holds billions of gallons, it will be ruined. However, Soquel Creek is not content to wait for Santa Cruz, Duncan says. They are moving forward with plans to build a recycled water purification plant, while keeping tabs on two separate proposals to build desalination plants in Monterey and Moss Landing.
“I think Santa Cruz has made great progress and any wounds from that desal era are healing,” Duncan says. “The community is moving past that. But, we understand the nature and the complexity of these issues and their present plan can succeed or fail for multiple reasons.”
Lane is all too aware of those reasons, especially the difficulty of getting the community on board. The city spent millions planning for a possible desal plant, only to back off a couple of years ago under pressure from activists.
Some councilmembers say one good way to measure interest from the community would be to put the project to a vote, although the council hasn’t signaled that it will pursue one yet.
At the meeting, Councilmember Richelle Noroyan asked for clarification as to why the council wasn’t pursuing a ballot measure. Lane and Councilmember Micah Posner each had different answers.
Posner said putting the plan on the ballot in June might send a message to neighboring water districts that there isn’t a commitment to the plan and create unnecessary delays. “Ballot measures are not the most nuanced form of communication,” Posner said before the vote.
Lane says that he’s happy to put the matter on hold for now. But sooner or later, he says, the council should consider a ballot measure on the WSAC recommendations, which include recycled water and desal as potential backup plans. He says the city can’t afford to put its water supply needs on hold again.
“I’m happy to set this aside for now, but if we as a council do not do something that asks for a firmer commitment, we are asking for trouble,” Lane said.
ROOM FOR CHANGE The city’s Water Supply Advisory Committee met for 18 months and wrapped up its recommendations to the Santa Cruz City Council in October. The council approved the committee’s report last month. PHOTO: KEANA PARKER
Best burgers in town, plus organic cold-pressed juices and holiday wines
I sense a renaissance of genuine, bona fide, juicy burgers, showing up more and more on menus from the simple and cheap to the higher end and chic. Am I right? On the East Coast in September we found ourselves diving into a few hamburger entrees flavorful enough for Ruth’s Chris. Where once there was a filet mignon on every menu, today I’m seeing a proudly presented house burger, a burger with fries, and salad perhaps, on the side. A burger that makes a complete meal, with soft chewy bun, piled up with condiments and additions like pickles, caramelized onions, tomatoes, and (for me at least) the required layer of melted cheese. Take a look—I’ll bet you’ve noticed the burger explosion yourself. In the Mojave last week, we inhaled a giant Black Angus cheeseburger on a Nicky Minaj-sized bun. We simply removed the top half and consumed it open-faced. There is the glamor house burger at Soif, sided by pommes frites (French for french fries, and yes that is a tongue-in-cheek comment). Then there are the Gabriella burgers wittily served on triangles of focaccia. And, of course there are the myriad, highly consumable burgers at burger., whose popularity underscores my point about the growing cry for burgers. Kelly’s has solved the issue of the too-thick bun by dividing the spoils into a trio of approachable sliders.
If you find yourself taking burgers and fries seriously as the steak and potatoes of the 21st century, then you have a lot of company. Much more affordable than high-end steaks, the hamburger can be just as delicious and definitely just as filling. I’ll go out a bit further on this limb and speculate that the resurgence of hamburgers on menus everywhere might signal the waning of vegetarianism as a food cult/philosophy. Many former vegans now crave the full-bodied flavor and matchless protein fix offered by a char-broiled hamburger, pink inside, topped with melted cheese, slathered with lots of mustard and catsup, chased with a (fill in your fave): beer, iced tea, Coke, champagne, pomegranate probiotic drink. Admit it. You want one right now.
Right next to Coffeetopia in Pleasure Point, Monica Berriz-Ocon has opened her latest and fifth palace of cold-pressed organic juice at 3617 Portola Drive. Every day you’ll find 11 intriguing house blends of energizing green ingredients available at the new shop. “I balance out every juice,” Berriz-Ocon says. “Give it a protein like kale, spinach, collards, broccoli rabe, an antioxidant like wheatgrass or pomegranate, and [it has] its own unique feature.” I love the fantastic cold-pressed juice phenom, with intriguing “not your mother’s fruit juice” super flavors—beet, kale, cucumber, lemon, ginger, parsley, coconut—what wonderful possibilities. More info at perfectlypressedjuice.com.
Of course you’ll be needing a brilliant white wine for the holidays and for that there’s Storrs Chardonnay 2013 Santa Cruz Mountains. A double-gold-medal winner at this year’s San Francisco Chronicle Wine Competition, the Burgundian-style beauty offers crisp structure as well as 14.5 percent alcohol and a long finish. This wine will work beautifully with ham, turkey, chile verde, and buttery cheeses.($24). Equally adept at turkey, duck or salmon is the delightful Pinot Noir 2014 St. George from Birichino ($24), filled with berries, spice and bay leaf earth tones, coming in at a light, crisp 13.5 percent alcohol. The inimitable pink Vin Gris de Cigare 2013 from Bonny Doon Vineyard is dry and pert enough (13 percent) to partner turkey, grilled fish and fiery Szechuan dishes—a beautiful blush color, hints of tangerine and pepper, and super affordable at $14.99. All at New Leaf.
RARE MEDIUM A grass-fed burger at Gabriella Cafe, with caramelized onions, Gorgonzola, bacon, Dijon, and butter lettuce. PHOTO: CHIP SCHEUER
Is bone broth the carnivore’s cure-all?
Dante Disalvo holds up a mammoth-sized bone—the hind leg of a cow, it turns out—and I give him the nod. “Looks great,” I say, as if I do this all the time. The Staff of Life meat department is sold out of chicken necks, backs and feet, which had somehow seemed a little more benign. But Disalvo, who is now lovingly sawing the leg into two-inch segments, is enthusiastic that this bone will make a killer bone broth. He and head cook Jodi Gerstner make it all the time, he says.
“Just remember to pour some apple cider vinegar over them when you add them to the pot. That will loosen up the calcium and draw out all the nutrients,” he says, handing over the morsels of cro-magnon familiarity ($10).
Later that night, the smells coming out of my kitchen teeter between a grandma’s house in rural Kansas and something more noxious—and unapologetically cow bone—that permeates the walls of my one-room apartment, probably forever, and makes me question my resolve to not take the easy way out. (Staff of Life began selling its housemade batches of high quality chicken, fish, beef and pork bone broth about a year ago, not long after local company Kitchen Witch Bone Broth fired up the same ingenious cauldrons.)
I follow Disalvo’s instructions, roasting the bones (for a deeper flavor) in the oven for an hour, which sends dark rivulets of red marrow dripping down their sides. Then transfer the nutrient-dense animal parts to a pot containing vinegar, water, and the meager renderings of my fridge: celery ends, half an onion, one bendy carrot. (Whole vegetables are best, otherwise they’ll disintegrate and cloud the broth). Set to simmer “low and slow” for 24 hours, minimum.
My bone experimentation began a few weeks ago, when flu-like symptoms sparked a googling session on whether chicken broth can really make us better when we’re sick. According to a 2000 study published in the journal Chest, it inhibits the movement of neutrophils, or white blood cells, to mucous membrane surfaces, resulting in an anti-inflammatory effect and reduction of upper respiratory cold symptoms. What really hooked me, though, was the South American proverb “a good broth will resurrect the dead.”
Though it remains a flavorful base in many gourmet and traditional cuisines, bone broths seem to have faded from the American diet with the rise of the meat industry and the end of butchers’ common practice of selling meat on the bone. But like fermented foods, the pre-industrial, Old World tradition is now being embraced for its medicinal properties in treating ailments from anemia to diabetes, digestive problems and even cancer. “Stock contains minerals in a form the body can absorb easily—not just magnesium, phosphorus, silicon, sulphur and trace minerals. [Calcium and potassium are also on that list.] It contains the broken down material from cartilage and tendons—stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain,” writes Sally Fallon Morell, founding president of the Weston A. Price Foundation and author of the book Nourishing Traditions. (She later went on to write a book entirely about broth.)
Fish broth, embraced by Chinese medicine for centuries, is also loaded with minerals, including iodine, and if made with fish heads can nourish the thyroid gland—which, according to Dr. Broda Barnes, is deficient in at least 40 percent of Americans, causing symptoms of fatigue, weight gain, frequent colds and flu, an inability to concentrate, depression, heart disease and cancer.
At the height of my flu, I purchased a 32-ounce jar of chicken bone broth made by Kitchen Witch ($15.99 at New Leaf). I sipped it like it was a warm hug. For breakfast, lunch and dinner. It soothed my distress, went down and stayed down, and softened the daggers behind my eyes.
“Gelatin, which is a form of collagen, is the magic ingredient in bone broth that cures what ails you,” says Missy Woolstenhulme of Kitchen Witch. It gives your body the materials it needs to heal achy, worn down joints, she adds.
“Chicken feet and knuckle bones are key to getting a high gel content in bone broth. Drinking bone broth before a meal stimulates your digestive system and allows you to absorb more nutrients from your food,” she says, adding that it repairs the lining of the gut, which can improve inflammatory disease.
This digestive boost, according to Morell, comes from gelatin’s hydrophilic colloids, which attract digestive juices for rapid and effective digestion—a process that doesn’t happen with other heated proteins—helping to aid intestinal disorders including hyperacidity, colitis and Crohn’s disease.
After 24 hours, the bones in my DIY batch of broth have fallen apart, exposing their porous insides (trypophobics beware). Nevertheless, I strain some of the golden liquid over a bowl of soba noodles, ginger, green onions, and a dash of salt. While I’ll never order a hamburger with the same dissociated nonchalance again, it was, in the end, worth all of the queasy details.
Visit Staff of Life’s meat counter or kitchenwitchbroth.com for more.
DEM BONES, DEM BONES Bone broth is nourishing in a way that many foods aren’t, enhancing immunity with vital nutrients, minerals and amino acids from cartilage and collagen.
Jenny Lawson finds joy—and something funny to say—in even the darkest corners of our lives
Jenny Lawson cannot be contained. Not by a koala suit, or the wolf’s pelt that she wore to the local Twilight premier while shouting “Team Jacob,” or the “confidence wig” she sports when she needs a boost, or even her wildly popular and very funny website The Bloggess.
Known for her irreverent writing style, she has been recognized as a top blogger by the likes of Nielsen ratings, Forbes magazine, and the Huffington Post. Two years ago, she reached beyond her million-plus online army of fans to write her first book, Let’s Pretend This Never Happened, about her unconventional upbringing in rural West Texas. It became an instant New York Times bestseller, and her current book, Furiously Happy, has followed in its footsteps.
Lawson has made a self-deprecating career out of her most vulnerable moments and very serious struggles with depression, anxiety and a host of other disorders, but she has done so with wit, vigor, and an uncanny ability to gather kindred spirits around her who have seen themselves in her broken mirror. But although she writes jaggedly funny essays about the brutal truth of mental illness in her own life, she infuses her work with a surprising sense of wonder. “There will be moments when you have to be a grown-up,” she writes. “Those moments are tricks. Do not fall for them.”
She doesn’t. Instead, she celebrates her taxidermist father, who created horrifying yet somehow compelling hand puppets out of recently deceased squirrels, and her exuberantly unfashionable mother, who dressed Lawson and her sister in Little House on the Prairie garb that had them looking like “the lesbian love children of Laura Ingalls and Hollie Hobbie.” She dives fearlessly into the pain of miscarriage and joy of motherhood, all while dressing up her vast collection of dead animals (love of taxidermy runs in the family) and extolling the joys of Japanese toilets. She spins pitch-perfect observations about the similarities between peaches and babies, which is why she won’t eat either of them, and spiders as creative inspiration. “You don’t have to go to some special private school to be an artist. Just look at the intricate beauty of cobwebs. Spiders make them with their butts.” And in baring all the broken bits of her soul to the world, she calls us to climb out of our private pain. “There’s a certain pride and freedom,” she points out, “that comes from wearing your unique bizarreness like a badge of honor.”
In Furiously Happy, Lawson dives down the rabbit hole of maladies that sometimes define her days. The surprise is that we find ourselves eager to follow her. The structure of the book is loose, even random, many of the essays darkly hilarious, but it also has a serious message. It reminds us that mental illness is often a secret battle, and the battle-scarred survivors who come back to tell the tale allow the rest of us to open the windows and let in the light, so that we can see our own strengths more clearly. “We all get our share of tragedy or insanity or drama,” she writes, “but what we do with that horror is what makes all the difference.”
Rory, the taxidermied raccoon smiling manically from the cover of her new book, might beg to differ, along with her very much alive and beloved cats, who are surprisingly tolerant of wearing period costumes, fox masks, and sleeping toddlers. But her ever-increasing tribe of fans would agree: it’s what we do with our heartache that counts. More than that, they have adopted Lawson’s story as a jumping off point for their own. If you doubt their number, or how endearingly funny we can all be at our most humiliating moments, check out the inspiringly warped Awkwardly Mortifying Tweets section of her blog, where thousands of tweets have been flooding in from hapless humans everywhere. Turns out, there’s a little Homer Simpson in each of us. Jenny, this one’s for you, from me @TheBloggess: Took garbage out and reached down to pet skunk I thought was my cat. Husband not amused.
Jenny Lawson will read from ‘Furiously Happy’ at Bookshop Santa Cruz on Friday, Dec. 4, at 7 p.m. at Bookshop Santa Cruz, 1520 Pacific Ave., Santa Cruz. Free.
I’M SMILING AS FAST AS I CAN Jenny Lawson brings her irreverent new book ‘Furiously Happy’ to Bookshop Santa Cruz on Friday, Dec. 4.
New law promises foster care reform
Plus Letters To the Editor
Peggy Dolgenos, CEO of Cruzio, took the floor at an economic conference last month during a discussion about California infrastructure, as a bandana-wearing Rosie the Riveter beamed from the projector screen onstage, flexing her muscles.