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

Horse show this Sunday in Los Altos Hills

The Los Altos Hills Horseman’s Association will be hosting a summer schooling show this coming 8 a.m. to 3 p.m. Sunday (July 27) at the Los Altos Hills Town Arena on Purissima Road.  Equestrians and spectators are welcome. Activities include jum...

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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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Calling all veggies : Town Crier writers pick holiday greens


Photos courtesy of Joy, Eve Hill-Agnus, and Town Crier File Photo
Vegetable side dishes adapt easily to each feast’s flavor profile, and each cook’s tolerance for time and timing in the kitchen.

This year, latkes and Hanukkah chocolates are sharing space on the table with turkeys and stuffing. With so many dishes defined by tradition, the vegetable on the side offers a place to flex your creativity.

I called up Town Crier food columnists to get their top picks for green-inspired innovation, and claimed my own favorite candidate for November feasting. Whether you like your veggies raw or topped with marshmallows, we’ve got an approach for every palate

Brussels sprouts

Several of us tussled over who got to write an ode to brussels sprouts, which reward even a hectic cook combating a crowded kitchen. I toss them with olive oil, salt and pepper and then temporarily forget them in the oven, which is nearly always shared with some other, more demanding dish. Sprouts are hardy enough to survive the abuse, emerging moist and soft on the inside and crisply browned on the outside, textured like a riff on roast potatoes. Break the rules a bit with your little buds and do something unexpected – halve them and candy them with brown sugar and bacon, or caramelize them with lemon juice or balsamic vinegar. Or eat them cold, shaved into a slaw with bacon, apple or almonds (or all three) and tossed with a vinaigrette. Prefer hazelnuts or pecans? Add them to any of the preparations described above.

Kale

Eve Hill-Agnus, author of the Town Crier’s “The Roots of Everyday Life” column: “Go kale! It is somewhat outrageous. Curly and brushy, the Brillo Pad of greens, it looks like nothing else in the produce aisle. It’s not like buttery, mild-mannered spinach or even arugula. You have to build a relationship – commit to coaxing and taming and domesticating that vegetal goodness. I learned this from a raw-food maven who taught me to make kale salad. Her version is a culinary meditation. To make raw kale pliant not pointy, supple not scratchy, she massages it with her hands – just her hands and a bit of olive oil. It’s grounding and meditative to stand at your counter and feel those feisty, curlicue leaves soften. Give them a rough chop, douse them in lemon juice and add a pinch of salt: an instant salad, vibrant and sturdy. You’ve worked a little magic.

“With kale season in full swing, I’ve been making my own variation of the kale salad. It’s a little more elaborate and a little less raw. and frankly less ruminative, but delicious. I sauté finely chopped kale briefly in olive oil, just until it starts to soften. Then I toss the still-warm kale in a bowl with a great quantity of chopped parsley. The result is a green confetti that’s bold in flavor and deep in color. Sometimes I add shredded zucchini. Always lemon juice, for the acidity (and sometimes pomegranate molasses, for the same reason). Dried cranberries for color. And pumpkin, sunflower or hemp seeds for crunch.”

Squash

“Squash holds the culinary key to fall and winter,” asserted Sarah Manning, who writes the “Nourished” column.

”I’ll admit I jump the gun every year, with my first batch of pumpkin quick bread appearing in September. But with so many varieties of winter squash to choose from – butternut, acorn, spaghetti, kabocha and endless pumpkin varietals – I’ve never known winter baking boredom. Here’s why: With squash, you can easily make a delicious soup, casserole, sauté or puree. You can bake it into any quick-bread recipe. You can dice and stir into fragrant risotto. Squash can swing toward sweet or savory.

“It tastes just as comforting broiled with brown sugar as it does roasted and topped with shiitake mushrooms, goat cheese and balsamic reduction. Plus, squash is friendly to other squash. Stir a couple of tablespoons of pumpkin puree into your next butternut squash soup for a simple change that delights the senses.”

Sweet potatoes

“Around here, it’s not Thanksgiving without a wide, shallow dish (for maximum marshmallow coverage) of candied sweet potatoes,” emailed Town Crier contributor Megan Kempston (formerly Rowe).

“While there are plenty of people who take issue with this holiday staple (for reasons I can’t quite wrap my head around – it’s a vegetable ... with marshmallows. What’s not to love?), there are also dozens of other ways to eat sweet potatoes.

“I particularly like sweet potatoes with spicy sausage, chopped together in a similar concept to corn or fruit salsa. Whether in soup (with sausage, beans, and kale) or a salad (with sausage, farro and kale), little cubes of roasted or boiled sweet potatoes are a perfect creamy, smooth note next to the spice of the sausage. I’ve also put sweet potato on pizza (sliced thin, under mozzarella along with some kale), where they almost turn into a sauce. And then, of course, there are mashed sweet potatoes, sweet potato fries, sweet potato chips, sweet potato biscuits, sweet potato pie ...

“Essentially, if you could use either pumpkin or regular potatoes in any dish, you can probably substitute sweet potatoes. They’re also healthier than regular potatoes and easier than dealing with whole pumpkins. I use them where recipes call for butternut squash when I don’t have the time to take apart a giant squash – with sweet potatoes, you just peel them and chop them.”

Mediterranean medley

Blanche Shaheen, author of the “Feast in the Middle East” column, couldn’t limit herself to just one vegetable, so she tossed out four Mediterranean-inspired options:

“I love eggplant, broiled and topped with tomato sauce and toasted pine nuts. It’s usually made in a casserole, over lamb or chicken sautéed with garlic and onions, but that can be excluded. I also love roasted cauliflower with garlic and Parmesan cheese. Or zucchini “carpaccio” salad, served raw with carrots and Parmesan. Or artichokes roasted in lemon, olive oil, garlic and fresh oregano, basil or thyme.”

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