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News

Council hosts study session on downtown parking garage

Council hosts study session on downtown parking garage


Ellie Van Houtte/Town Crier
The Los Altos City Council continues to explore options to address parking constraints in the downtown triangle.

The Los Altos City Council last week held the first of two study sessions to discuss the potential construct...

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Schools

LAHS Science and Technology Week features medical examiner

LAHS Science and Technology Week features medical examiner


Ellie Van Houtte/Town Crier
A Los Altos High School student learns how to use robotic surgical equipment at the school’s Science and Technology Week event last year. Students can also attend hands-on presentations at this year’s event, w...

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Community

Ahoy, matey: Pirate Manor ramps up Halloween display

Ahoy, matey: Pirate Manor ramps up Halloween display


Town Crier File Photo
Pirate Manor is once again scheduled to arrive in the front yard of Dane and Jill Glasgow’s home on Manor Way in Los Altos, just in time for Halloween.

Although not the Walking Dead, pirate skeletons have been brought to li...

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Sports

Lancers rule the pool against Spartans

Lancers rule the pool against Spartans


Ellie Van Houtte/Town Crier
St. Francis High’s Eric Reitmeir launches the ball over Mountain View High driver David Niehaus (2) and goalie Kenny Tang. The host Lancers won Friday’s non-league game 9-3.

There wasn’t a lot on the line Friday when ...

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Comment

Reeder, Fung for El Camino HCD: Editorial

The good news for the El Camino Healthcare District (formerly the El Camino Hospital District, for those still getting used to the new name) is that there is a contested election Nov. 4 for the district’s board of directors. Three candidates are runn...

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Special Sections

Plant-based diet offers benefits

Plant-based diet offers benefits


Photo by Ramya Krishna
Los Altos resident Nandini Krishna prepares a meat-free dish According to author Caldwell B. Esselstyn Jr., M.D., a plant-based diet can help prevent cancer.

Shirley Okita of Los Altos has found that adhering to a mostly plant...

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Business

New shop offers haute couture for girls

New shop offers haute couture for girls


Ellie Van Houtte/Town Crier
The Girls @ Los Altos at 239 State St. offers clothing lines such as Nellystella as well as toys and other items for girls.

Cecilia Chen opened The Girls @ Los Altos as a tribute to the party dress. Whether it’s for...

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Books

Helping kids catch a few Zs: Local dental hygienist pens meditative bedtime book

Helping kids catch a few Zs: Local dental hygienist pens meditative bedtime book


Ellie Van Houtte/Town Crier
Mimi Sommers, who works at a Los Altos dentist’s office, recently wrote a children’s book.

A local dental hygienist recently published a book that aims to ease parents and children during a sometimes anxious e...

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People

BARBARA DARLING MERIDETH

1946-2014

Born in Palo Alto, raised in Los Altos, retired in southern Oregon. Survived by Peter James Merideth, sons Matthew, Jacob and John Merideth, the loves of her life.

She was a housewife who took great pride in her home, her surroundings and...

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Travel

Falling leaves: Four places in California to see autumn colors

Falling leaves: Four places in California to see autumn colors


Courtesy of Castello di Amorosa
Castello di Amorosa in Calistoga, above, boasts a beautiful setting for viewing fall’s colors – and sampling the vineyard’s wines.

Yes, Virginia, there is fall in California.

The colors pop out in...

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Stepping Out

'Sleepy Hollow' awakens at Bus Barn

'Sleepy Hollow' awakens at Bus Barn



Los Altos Youth Theatre’s production of “The Legend of Sleepy Hollow,” a musical based on Washington Irving’s classic story, is set to run through Nov. 2 at Bus Barn Theater. The cast comprises 27 young actors, directed by Cindy Powell. Courtesy o...

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Spiritual Life

Magazine

Local events add color to autumn calendar

Local events add color to autumn calendar


Van Houtte/town crier Visitors make their way through the Children’s Alley.

As Los Altos’ signature Chinese Pistache trees exchange their summer green for vibrant hues of yellow, orange and red in the fall, an abundance of local events also ad...

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Kimchi & me: Battling winter chill with fire


Photo By:
Homemade kimchi

I was 9 years old the first time I ate kimchi. I remember being nervous, noting that mine was one of three blonde heads peeking out in a sea of black hair at a Korean restaurant. Then I glanced over at my father and immediately felt reassured. Usually a stern, stoic man, he looked positively exuberant tucking into his plate of bulgogi and his favorite Korean condiment, kimchi.

Kimchi, the ubiquitous Korean side dish made from napa cabbage, is prepared by salting cabbage; marinating it in red pepper, garlic and other seasonings; and leaving it to ferment for weeks. The final product is strong and distinct, spicy, sour and pungent all at once. I was not a big fan after my first taste.

Yet something drew me back to it, enticing me to buy another jar every once in a while, just in case something in me had changed. Each time, I hoped that I would like it, but I was always disappointed, and my father would end up eating the entire jar. Growing up, I never understood him, or his love of kimchi.

For the longest time, I wondered why I felt compelled to keep returning to this seemingly inaccessible dish. Was it because of my unusual childhood obsession with spicy food? My lifelong sense of culinary adventure? A rebellious adolescent bid for independence, manifested in my stubborn consumption of an exotic jarred condiment?

Now, though, I look back at my young self, standing in the glow of my open refrigerator, stretching my arm toward the back, where my garlicky-smelling jar had been relegated.

And I see now that I was, in fact, reaching for something else entirely, trying to forge a connection through one of the precious few points where my father’s interests overlapped with mine. I thought, “If I could just learn to like kimchi … ,” though I never knew how that thought was supposed to end.

Now, I’ve embraced kimchi as one of my favorite foods, putting it on practically everything. I’ve also embraced my relationship with the man who introduced me to kimchi. That’s why my favorite way to eat it is the same as my father’s: straight out of the jar.

Now, I love each and every bite, relishing the sourness, savoring the painful burn, finding beauty in the pungent, angry-looking cabbage leaves, and thinking of the man who taught me to appreciate these qualities, in food and in life. And I smile to myself as I eat, knowing that if I don’t finish the jar, my dad certainly will.

Garrett Miller is a freelance writer, food blogger and graduate of Los Altos High School and UC Santa Cruz. For more of his comfort-food recipes, visit www.noodletherapy.com.

 

Ways to enjoy kimchi

• As a condiment to grilled or broiled red meats, it cuts through the fatty richness and gives great complementary acidity and spice.

• Add it into quesadillas, tacos and other Mexican foods for a do-it-yourself version of the Korean-Latin fusion popularized by Roy Choi.

• Chop it and mix it with sliced scallions and put it on a hot dog – it’s like a whole new kind of relish.

• Scatter it over fried or steamed rice. Top it with a poached egg for a tasty, well-rounded breakfast.

• Use it to make kimchi jjigae, a popular Korean kimchi and tofu stew whose heat (temperature and spicewise) will warm you up on a chilly day. You can find a recipe at www.kimchichronicles.tv/recipes/kimchi-jjigae-kimchi-stew.

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