Sun04202014

News

City chips in $7,000 for SFMOMA installation

City chips in $7,000 for SFMOMA installation


Town Crier File Photo
The Los Altos City Council earmarked $7,000 for the purchase of Chris Johanson’s artwork.

The city of Los Altos will contribute $7,000 toward the purchase of a $28,000 art installation featured in the San Francisco Museum...

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Schools

LASD students celebrate service learning

LASD students celebrate service learning


Courtesy of Sandra McGonagle
We Day, held March 26 at Oracle Arena in Oakland, exhorts students in the Los Altos School District to effect positive change.

More than 150 Los Altos School District student leaders joined 16,000 Bay Area students to ce...

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Community

Film career launches with Cannes screening

Film career launches with Cannes screening


Courtesy of Zachary Ready
Los Altos native Zachary Ready, front left, and co-director Andrew Cathey, right, celebrate their Campus MovieFest awards.

After learning the art of filmmaking as a child in the front yard of his family’s Los Altos home...

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Sports

Sports on the Side

Pathways Run/Walk slated May 10 in Hills

The 13th annual Pathways Run/Walk is scheduled 9 a.m. May 10 at Westwind Community Barn, 27210 Altamont Road, Los Altos Hills. The course wends through Byrne Preserve and onto the Los Altos Hills Pathways sys...

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Comment

Now is the time to expand parking: Editorial

Just a few short years ago, vacancies dotted downtown Los Altos. Property owners had a hard time attracting businesses because there was a shortage of customers. That is no longer true. Now, the cry is: Where are my customers going to park?

The city...

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Special Sections

Epicurean's Mary Clark Bartlett: Serving sustainability

Epicurean's Mary Clark Bartlett: Serving sustainability


Courtesy of Michael McTighe
Mary Clark Bartlett is founder and CEO of Los Altos-based Epicurean Group.

Labels such as “healthy,” “organic” and “green” are rarely used to describe the meals served in most corporate cafes in Silicon Valley. But on...

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Business

Local realtor honored for volunteer efforts

Local realtor honored for volunteer efforts


Ellie Van Houtte/Town Crier
Coldwell Banker recently recognized realtor Kim Copher, right, for her philanthropic efforts. Copher and colleague Alan Russell, left, volunteer at Reach Potential Movement, where they collect books for its Bookshelf in ...

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Books

Local Author Spotlight

In an effort to support authors from Los Altos, Los Altos Hills and Mountain View, many self-published, Book Buzz periodically spotlights their books and offers information on where to purchase them. Local authors are encouraged to submit brief summa...

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People

Noteworthy

RotaCare honors local volunteer

RotaCare Bay Area honored Jim Cochran of the RotaCare Mountain View Free Medical Clinic with the Outstanding Clinic Volunteer Award April 10 for his commitment to RotaCare’s mission of providing free medical care to t...

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Travel

Sausalito: Explore the historical city with world-class views

Sausalito: Explore the historical city with world-class views


Eren Göknar/ Special to the Town Crier
Sausalito offers panoramic views of the San Francisco Bay. A number of companies schedule boat tours that sail past Angel Island and Alcatraz.

On a clear day, Sausalito offers spectacular views of the San Franc...

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Stepping Out

Western Ballet performs this weekend  at Smithwick Theatre in Los Altos Hills

Western Ballet performs this weekend at Smithwick Theatre in Los Altos Hills


Courtesy of Alexi Zubiria
Western Ballet’s “La Fille Mal Gardée” features Alison Share and Maykel Solas. The production runs Friday and Saturday at Foothill College

Western Ballet is slated to perform “La Fille Mal GardéeR...

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Spiritual Life

Magazine

A yoga class a day keeps the stress away

A yoga class a day keeps the stress away


Van Houtte/Town Crier Yoga of Los Altos hosts a variety of classes, including Strong Flow Vinyasa, above, taught by Doron Hanoch. Yin Yoga instructor Janya Wongsopa guides a student in the practice, below.

It’s nearly 9 a.m. on a Monday mornin...

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Fall and winter gardens can fill the table, too


Photo By: Courtesy of Collective Roots
Photo Courtesy Of Collective Roots Plant edible flowers between vegetables or at the end of garden rows to bring fall and winter color to salads.

It’s the beginning of autumn, the sun arcs closer to the horizon and the nights come upon us quickly. It’s the time of year when our friends tell us their gardens are finished for the year. We’re always surprised to find that most native Californians fail to realize that winter vegetable gardens can be the most productive of the year. We are lucky to live in this part of the Bay Area, where the growing season never has to end.

As each plant variety stops producing, we recompost and turn the soil in that section of the garden, and then reseed or plant vegetables for the upcoming season. We also try to include edible flowers between the vegetables not only for beauty, but as protection from pests. The garden changes its looks from month to month but is usually lush and inviting.

What are we planting right now in the Collective Roots gardens? Spinach, broccoli, cabbage, cauliflower, brussels sprouts, lettuce, kale, Swiss chard, kohlrabi, radishes, carrots, spring onions, leeks, artichokes and peas.

There are even some edible flowers that can be planted now between the vegetables or at the ends of garden rows. Pansies, borage, society garlic and calendula all provide fall and winter color and can add color and flavor to salads and benefit pollinators. These plants should go in the ground now while the soil is still warm so that they can become established before the cold weather sets in. You will be amazed at the bounty you may produce throughout the winter and spring.

Here at the Collective Roots’ Garden at the East Palo Alto Charter School, students are planting nine kinds of carrots – Atomic Red, Lunar White, Solar Yellow, Scarlet Nantes, Round Romeo and Little Finger, to name a few.

Students use the garden to learn about science concepts such as decomposition as well as anatomy and human health. They turn the compost and apply it to their garden beds, then harvest and prepare vegetables as they discuss how the nutrients impact our bodies.

A popular recipe this time of year is Cool Carrot Coleslaw, ideal as a hearty side dish or piled atop quinoa for a main course. There are many nutrients to talk about – vitamin A and beta-carotene in carrots, vitamin C and fiber in cabbage and protein in soy.

As we plant new cabbage and carrots for our fall and winter garden, students get to see and eat the now-mature carrots and cabbage they planted in the spring. Munching on the tasty, tangy slaw makes it easier to imagine those tiny seeds and seedlings growing into big vegetables.

Los Altos resident Sally Perham Chavez is a board member and Eron Sandler is director of programs at Collective Roots, a nonprofit, educational group focused on growing and preparing food from the garden. For more information, visit www.collectiveroots.org.

Cool Carrot Coleslaw

• 4 ounces firm tofu

• 1 1/2 tablespoons olive oil

• 1/2 medium onion

• 3 tablespoons cider vinegar

• 1/2 teaspoon salt

• 2-3 medium carrots

• 1/2 medium head of cabbage

• 2 tablespoons fresh dill, finely minced

• 1 teaspoon tamari or soy sauce

 

Finely mince onion and marinate in small bowl with vinegar and salt.

Grate carrots and add to large bowl.

Chop cabbage into fine ribbons and add to bowl.

Cut tofu into small cubes. Add tofu, tamari or soy sauce and olive oil to bowl.

Chop dill and add to bowl.

 

Serves 4-6 as a side dish.

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