Tue07222014

News

Q&A with Anne Wojcicki: 23andMe founder, local resident discusses Los Altos investments

Q&A with Anne Wojcicki: 23andMe founder, local resident discusses Los Altos investments


Anne Wojcicki

For the past several years, Anne Wojcicki (Wo-JIT-skee) has been quietly involved in efforts to spruce up downtown Los Altos. She and her husband, Google Inc. co-founder Sergey Brin, helped form Passerelle Investment Co., which own...

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Schools

Foothill fall registration opens Monday

Local residents interested in earning a specialized career certificate, associate degree or updated job skills can enroll beginning Monday when Foothill College opens fall registration.

In addition to its continuing-education courses, the college pr...

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Community

Sports

Stewart accepts job as baseball coach at Los Altos High

Stewart accepts job as baseball coach at Los Altos High


Los Altos High administrators offered Gabe Stewart the job of head baseball coach at Los Altos High even before he could apply for it.

“They approached me – they wanted an on-campus coach,” said Stewart, an AP History teacher at ...

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Comment

A good start – now follow through: Editorial

The recent announcement of a five-year agreement between the Los Altos School District and Bullis Charter School is welcome relief for the entire community. After years of dispute and litigation, the pact is nothing short of a minor miracle.

Among t...

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Business

In the business of fostering business

In the business of fostering business


took over as Los Altos’ new economic development coordinator in May after spending the past two years working as city assistant planner. Ellie Van Houtte/ Town Crier

Sierra Davis is wearing a slightly different hat these days as a Los Altos cit...

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Books

"Frozen in Time" chronicles harrowing WWII rescue attempts


Many readers can’t resist a true-life adventure story, especially those that shine a spotlight on people who exhibit supreme courage in the face of adversity and end up surviving – or not – against the odds.

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People

GORDON E. BRANDT

GORDON E. BRANDT

In May of 2014, Gordon E. Brandt passed away after a one and one half year battle with Lymphoma. He died peacefully at home, surrounded by his family.

Gordon was born in Los Angeles, CA on July 13, 1930. He graduated from Fremont High School in 19...

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Travel

British Columbia: Richmond, Steveston, Victoria hold surprises

British Columbia: Richmond, Steveston, Victoria hold surprises


Courtesy of Tourism Richmond
Shops, restaurants and museums dot the boardwalk in British Columbia’s Steveston, a great site for strolling.

Picturesque British Columbia has long been on our bucket list, and we recently fulfilled that dream.

We...

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Stepping Out

LA Youth Theatre, LA Stage Company join forces for 'Oz'

LA Youth Theatre, LA Stage Company join forces for 'Oz'


Joyce Goldschmid/Special to the Town Crier
The cast of “The Wizard of Oz” includes, clockwise from top left, Dana Levy (as Tinman), Rebecca Krieger (Cowardly Lion), Sarah Traina (Scarecrow) and Osher Fein (Dorothy).

Los Altos Youth Theatre and L...

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Spiritual Life

Stanford students study religion through campus artifacts

The inscriptions inside Memorial Church, the death mask of Jane Stanford and the nod to the Egyptian ankh symbol formed by Palm Drive and the Stanford Oval all have one thing in common: Each was a topic of discussion for the students enrolled in a un...

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Magazine

Festival features fun for everyone

Festival features fun for everyone


TOWN CRIER FILE PHOTO
The Los Altos Arts & Wine Festival boasts more than 375 craft and arts booths.

This weekend’s 35th annual Los Altos Arts & Wine Festival promises to be jam-packed with fun activities for just about everyone. The eve...

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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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