Thu05282015

News

LASD opens registration for online strategy sessions

As the Los Altos School District plans how to spend its $150 million in Measure N bond funds, its initial goal is to broaden community input.

Following an April 22 meeting, the district is casting a wider net in the hopes of soliciting feedback from...

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Schools

Students discuss academic, social pressure in CHAC forum

Students discuss academic, social pressure in CHAC forum


Traci Newell/Town Crier
Community Health Awareness Council hosted a forum earlier this month where local students discussed the varied pressures they face.

Local students face enormous pressures in their lives, ranging from academic to social, but s...

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Community

Alan Alda discusses career, family and science at the Celebrity Forum

Alan Alda discusses career, family and science at the Celebrity Forum


Alda

Those who laughed along with Hawkeye Pierce on the long-running TV program “M*A*S*H*” would have enjoyed the recent Foothill College Celebrity Forum Speakers Series featuring actor Alan Alda.

Alda appeared May 13-15 at the Flint Center for...

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Sports

Eagles, Spartans advance

Eagles, Spartans advance


Town Crier file photo
Los Altos High’s Lizzy Beutter registered three hits in last week’s playoff win over Watsonville. She was also the winning pitcher.

Led by Lizzy Beutter, host Los Altos High whipped Watsonville 9-0 in the opening ro...

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Comment

Giving the thumb to what's done: Editorial

In the wake of recent Los Altos-area news events, we’re all thumbs.

Thumbs-down: To the Los Altos City Council’s decision to put the Walter Singer bust in storage. This is wrong on so many levels – even worse than the initial council decision to tra...

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Special Sections

Planting is possible despite drought

Planting is possible despite drought


Tanya Kucak/Special to the Town Crier
Wash the soilless mix off the root ball into the same container in which you have placed the clay soil from the planting hole. Remove at least an inch from the top and sides of the plant.

In this continuing dro...

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Business

Los Altos-based startup eyes digital makeup color-matching

Los Altos-based startup eyes digital makeup color-matching


Alicia Castro/Town Crier
Kokko Inc. Makeup Director Meli Pennington, standing, tests different shades of foundation on Los Altos resident Karen Melchior.

Meli Pennington knows cosmetics.

She has painted faces for the pages of Vogue and Glamour,...

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Books

Horan's 'Loving Frank' offers fictionalized account of famed architect's illicit affair

Horan's 'Loving Frank' offers fictionalized account of famed architect's illicit affair


In the 1920s, two married people fall in love, leave their spouses and children and set about living and traveling together. Affairs of this sort were considered shocking at the time. But the scandal was heightened given that the man was Frank Lloy...

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People

GUY WILSON SHOUP

Guy Wilson Shoup, 80, died on April 28, 2015, at his Palo Alto apartment, after a long period of ill health. Born on November 22, 1934, to Margaret Owen Shoup and to Jack Wilson Shoup (the second son of Paul Shoup, widely considered the founder of Lo...

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Travel

Flying south for the winter: Antarctica trips are not just for the birds

Flying south for the winter: Antarctica trips are not just for the birds


Photos Courtesy of Dave Hadden
Los Altos residents Dave and Joan Hadden watched the scenery from the large boat and a smaller Zodiac.

Standing on the beach with hundreds of thousands of penguins is “the experience of a lifetime,” according to Ga...

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Stepping Out

LA Stage Co. goes to 'town'

LA Stage Co. goes to 'town'


courtesy of Los Altos Stage Company
The Los Altos Stage Company production of “Urinetown: The Musical” opens this weekend.

The Los Altos Stage Company caps its 19th season with the musical comedy “Urinetown: The Musical,” scheduled to preview Th...

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Spiritual Life

Mercifully in His grip: Exploring our true position in Christ

I recently read a wonderful analogy about our true position in Christ. It was shockingly contrary to the messages impressed upon me in church, but deeply rooted in the Bible. The analogy is that of child and a parent. If you have ever taken a small ...

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Magazine

Practice prudent pruning: Maintaining manzanita, ceanothus and toyon

Practice prudent pruning: Maintaining manzanita, ceanothus and toyon


tanya kucak/Special to the Town Crier
Shrub manzanitas are known for their sinuous mahogany trunks and branches. If the foliage hides the bark, prune selectively to open the center so that the bark is visible year-round. This Montara manzanita is ...

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Inside Mountain View

Simple traditions from New Delhi

 Image from article Simple traditions from New Delhi

Gitika Baveja wrote her first two cookbooks in India after watching some of her young female friends leave their family homes for marriage without much background in cooking and housekeeping basics.

Now living in the United States, Baveja has written an English-language book of recipes for the Bay Area community, because "you spend a lot of money on (restaurant) Indian food, and it's not satisfying enough for the people I know."

Baveja wrote, photographed and self-published "Indian Flavors to Savor" (Morris Press Cookbooks, 2006), from an apartment off Homestead Road at the junction of Los Altos, Sunnyvale and Cupertino.

"When I was growing up, I would sit for hours on a ledge in the kitchen watching my mother cook, enamored. Now, when I eat in a restaurant, I come home and try the dish my way. It's just a passion," she said.

Baveja, who works in the high-tech industry, said, "My work is more stressful. When I come home and cook (in the evening), it's relaxing."

Her cookbook focuses on northern-style dishes, seasoned by Baveja's upbringing in New Delhi.

"In the north, we are also very cosmopolitan. I'd make a lot of Western dishes even when I was in India," Baveja said.

Most of the recipes are intended to take only 15-20 minutes to prepare. The book incorporates healthful spins on traditionally guilty treats, like an olive-oil version of halwa, a sweet that typically relies on rich dairy products.

"There is a misconception that Indian food is very fattening," Baveja said. She described the dishes Westerners are likely to encounter in American-Indian restaurants as filled with butter and cream, more like wedding dishes than everyday fare in India.

"If you put two cups of butter in, people will like it," Baveja said. But she seeks to offer an alternative in her cookbook: a guide to the Indian cooking techniques that infuse flavor without resorting to fat.

"It's satisfying to share knowledge and recipes," she said.

She is interested in leading cooking classes at some point to teach trickier techniques, such as tempering dry spices in a hot pan. Novices have occasionally filled a kitchen with billows of spicy smoke when tempering goes awry. "Indian Flavors to Savor" offers a crash course in such techniques in its first pages, in addition to a plethora of hints crucial for the novice cook: when to add garlic to a skillet, how to balance unfamiliar spices and on which ingredients it is OK to "cheat" and use the canned. With a guide to cookery terms and an English-Hindi introduction to Indian spices, Baveja tries to entice even the most timid chef to an experiment with curry.

"It's really a misconception that Indian food is spicy. You need to know your tolerance level. The food isn't spicy if you don't make it spicy," Baveja said.

Her potato cutlets, subtly flavored with the homemade spice mix garam masala, coriander powder and a hint of red chili, have the crispy, panfried flavor of comfort food. She adds large pearl tapioca to the cutlets, which lends a delicate, surprising substance and texture to the potato patties. They are eaten dipped in a sweet, salty cilantro and mint chutney, which adds a vibrant color and a bite of fresh, raw herb flavor to the side dish.

Baveja's masala tava salmon is lightly coated in spiced rice flour and panfried, resulting in tender, fragrant fish inside a crisp, rich crust, pungent with a hint of mango powder. Her chickpea curry is a standout beginner's dish, low on fat and smoldering with an earthy, sweet, chopped ginger, onion and tomato base.

For more information about "Indian Flavors to Savor," e-mail This email address is being protected from spambots. You need JavaScript enabled to view it. .

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