Wed08202014

News

Burglary bump in LAH alarms residents and Sheriff's Office

Los Altos Hills has recorded fewer burglaries than the national and state averages over the past decade, but this year the number of breaking-and-entering crimes has spiked.

Since July 1, the Santa Clara County Sheriff’s Office has recorded 14 resid...

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Schools

Community support pays dividends

Community support pays dividends


As a recent cover story in The New York Times Magazine revealed, getting low-income students into college is not enough to close the achievement/income gap. The percentage of low-income students entering college who actually earn a degree lags far ...

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Community

War veteran to visit D.C. memorial on Honor Flight

War veteran to visit D.C. memorial on Honor Flight


Ellie Van Houtte/Town Crier
Los Altos resident and World War II vet Earl Pampeyan is preparing for an Honor Flight trip to Washington, D.C., next month.

Los Altos resident Earl Pampeyan is scheduled to fly to Washington, D.C., next month to vis...

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Sports

Making a splash

Making a splash


Courtesy of Clarke Weatherspoon
Stanford Water Polo Club’s under-14 boys team earned the bronze medal at the Junior Olympics. Front row, from left: Corey Tanis, Larsen Weigle, Nathan Puentes, Walker Seymour, Alan Viollier and Jayden Kunwar. B...

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Comment

Whom can you trust?: Haugh About That?

Waving my pink poodle skirt with all the fervor of a matador preparing to tease a raging bull, I blinked my 20-year-old eyes and gave a come-hither look to indicate, “I’m ready!” Little did I know that the blind trust I had in this ...

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Special Sections

Getting right by eating right: PAMF doctor's book addresses South Asian health risks

Getting right by eating right: PAMF doctor's book addresses South Asian health risks


Ellie Van Houtte/Town Crier
Dr. Ronesh Sinha, a physician at Palo Alto Medical Foundation, promotes healthful living among the South Asian population. His new book, “The South Asian Health Solution,” includes nutritious recipes.

When you think o...

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Business

From Google to First Street: Massage therapist sets up studio in downtown Los Altos

From Google to First Street: Massage therapist sets up studio in downtown Los Altos


Ellie Van Houtte/Town Crier
Upuia Ahkiong is slated to open Kua Body Studios next month at 106 First St. Ahkiong is sharing space with Evolve Classical Pilates.

A massage therapist with ties to Google Inc. is slated to open a new – and shared...

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Books

"Jack London" chronicles author's adventurous life


Much has been written about American author Jack London, primarily known for his early-20th-century Western adventure novels, including the classics “White Fang” and “The Call of the Wild.”

In Earle Labor’s biography of the literary icon, “Jac...

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People

TIMOTHY WARREN WATSON (TIM)

TIMOTHY WARREN WATSON (TIM)

Born June 2, 1935, died peacefully on August 11, at home in Mountain View, surrounded by his family. He died of complications of Parkinson’s Disease after a courageous 15-year battle.

Tim was the beloved husband of 55 years to his college sweethea...

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Travel

Bergama bound: A visit to newest World Heritage site

Bergama bound: A visit to newest World Heritage site


Photo Eren GÖknar/ Special to the Town Crier
The amphitheater in Turkey’s ancient city of Pergamon, now known as Bergama, overlooks the Bakirçay River valley, left. The city’s ruins also include the Temple of Trajan.

It was 90 F during t...

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Stepping Out

TheatreWorks offers 'Spoonful' of drama beginning this week

TheatreWorks offers 'Spoonful' of drama beginning this week


Kevin Berne/Special to the Town Crier
Three strangers – “Chutes & Ladders” (Anthony J. Haney, left), Odessa (Zilah Mendoza, center) and “Orangutan” (Anna Ishida, right) – come together in an online support group in TheatreWorks’ regional premie...

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Spiritual Life

Spiritual Briefs

Meditation group meets at Foothills Congregational

A Weekly Meditation Practice group meets 7-8:15 a.m. Tuesdays at Foothills Congregational Church, 461 Orange Ave., Los Altos.

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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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