Wed03042015

News

Council considers freezing First St. development

Council considers freezing First St. development


Megan V. Winslow/Town Crier
A pedestrian walks along First Street in downtown Los Altos last week. Future construction on the street could soon be barred by an emergency moratorium on development.

Further construction along First Street could be t...

Read more:

Loading...

Schools

Santa Rita students put on Kranky Kids Radio Show

Santa Rita students put on Kranky Kids Radio Show


Traci Newell/ Town Crier
Neighborhood volunteer Lishka DeVoss, center, introduces members of Santa Rita School’s Kranky Kids Radio Club to their interviewee last week. The students star in the Kranky Kids Radio Show, which airs Fridays on KZS...

Read more:

Loading...

Community

Music for Minors partners with Harvard to expand efforts

Music for Minors partners with Harvard to expand efforts


Palmer

When the thriving Music for Minors began to outgrow its capacity, the local nonprofit organization made new friends.

Beginning in late February, Music for Minors – a Town Crier Holiday Fund recipient – partnered with Harvard Business Sch...

Read more:

Loading...

Sports

Eagles rally past Rams


Megan V. Winslow/Town Crier
Los Altos High’s Patrick McColl scores on a breakaway dunk Saturday against Willow Glen. He scored 12 points in the victory.


Patrick McColl’s breakaway dunk emphatically ensured Los Altos High’s greatest comeback win ...

Read more:

Loading...

Comment

Dangerous streets: A Piece of My Mind

I’m driving along El Monte Avenue between Foothill Expressway and Springer Road at approximately 6 p.m. on a midwinter evening. In keeping with the “village feeling” of our town, there are no sidewalks and no streetlights.

Read more:

Loading...

Special Sections

Lions, lambs and Cab Franc for March

Lions, lambs and Cab Franc for March


Christine Moore/Special to the Town Crier
Oven fries, a slice of feta cheese and the bite of harissa mayonnaise make for a late-winter, early-spring dinner perfectly paired with Cabernet Franc.

I can’t help but wonder whether March will come in ...

Read more:

Loading...

Business

Los Altos scientist named Inventor of the Year

Los Altos scientist named Inventor of the Year

Alicia Castro/Town Crier
Robert Showen, above, the Silicon Valley Intellectual Property Lawyers Association’s Inventor of the Year, began researching his ShotSpotter technology in his Los Altos home. Sensors are placed around a city, below, and fou...

Read more:

Loading...

Books

French novel

French novel "Hunting and Gathering" offers character-driven suspense


Anna Gavalda is a well-known author in her native France, where she has published six books, most of which have met with considerable praise and commercial success. Her fourth novel, “Hunting and Gathering” (Riverhead Books, 2007), is filled ...

Read more:

Loading...

People

JACK JOSEPH CRANE

JACK JOSEPH CRANE

Long time Los Altos resident, Jack Joseph Crane, loving husband and devoted father of two children, passed away peacefully at the Terraces in Los Altos, Saturday, February 21, 2015. He was 95 years of age. Jack was born on June 22, 1919. He is prec...

Read more:

Loading...

Travel

Seoul of the city: Korean capital offers mix of old and new

Seoul of the city: Korean capital offers mix of old and new


Ramya Krishna/Special to the Town Crier
Seoul’s Cheonggyecheon public recreation space, above, features an elevated pedestrian bridge.

Seoul, South Korea, is a study in contrasts. Having grown quickly, the city is a mix of old and new.

Using...

Read more:

Loading...

Stepping Out

TheatreWorks jumps into ‘Lake’

TheatreWorks jumps into ‘Lake’


Kevin Berne/Special to the Town Crier
Jason Bowen, from left, Adam Poss and Nilanjana Bose star in “The Lake Effect,” opening this weekend at the Lucie Stern Theatre in Palo Alto and running through March 29.

The TheatreWorks production ...

Read more:

Loading...

Spiritual Life

Is your thought life sabotaging your spiritual journey?

My computer started having problems – there seemed to be some sort of malware running in the background. At first it was just annoying, then it began to slow down my computer, interfering with its basic operations. What is it doing? Why can...

Read more:

Loading...

Magazine

Local events serve up family fun

Local events serve up family fun


Courtesy of Peninsula Youth Theatre
Peninsula Youth Theatre’s production of “Pecos Bill: A Tall Tale” is slated to open March 20 in Mountain View.

For families seeking a break from the daily routine, events abound this month and next in Los Alto...

Read more:

Loading...

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.”

Schools »

Schools
Read More

Sports »

sports
Read More

People »

people
Read More

Special Sections »

Special Sections
Read More

Photos of Los Altos

photoshelter
Browse and buy photos