Wed05272015

News

LASD opens registration for online strategy sessions

As the Los Altos School District plans how to spend its $150 million in Measure N bond funds, its initial goal is to broaden community input.

Following an April 22 meeting, the district is casting a wider net in the hopes of soliciting feedback from...

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Schools

Students discuss academic, social pressure in CHAC forum

Students discuss academic, social pressure in CHAC forum


Traci Newell/Town Crier
Community Health Awareness Council hosted a forum earlier this month where local students discussed the varied pressures they face.

Local students face enormous pressures in their lives, ranging from academic to social, but s...

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Community

Alan Alda discusses career, family and science at the Celebrity Forum

Alan Alda discusses career, family and science at the Celebrity Forum


Alda

Those who laughed along with Hawkeye Pierce on the long-running TV program “M*A*S*H*” would have enjoyed the recent Foothill College Celebrity Forum Speakers Series featuring actor Alan Alda.

Alda appeared May 13-15 at the Flint Center for...

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Sports

Eagles, Spartans advance

Eagles, Spartans advance


Town Crier file photo
Los Altos High’s Lizzy Beutter registered three hits in last week’s playoff win over Watsonville. She was also the winning pitcher.

Led by Lizzy Beutter, host Los Altos High whipped Watsonville 9-0 in the opening ro...

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Comment

Giving the thumb to what's done: Editorial

In the wake of recent Los Altos-area news events, we’re all thumbs.

Thumbs-down: To the Los Altos City Council’s decision to put the Walter Singer bust in storage. This is wrong on so many levels – even worse than the initial council decision to tra...

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Special Sections

Planting is possible despite drought

Planting is possible despite drought


Tanya Kucak/Special to the Town Crier
Wash the soilless mix off the root ball into the same container in which you have placed the clay soil from the planting hole. Remove at least an inch from the top and sides of the plant.

In this continuing dro...

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Business

Los Altos-based startup eyes digital makeup color-matching

Los Altos-based startup eyes digital makeup color-matching


Alicia Castro/Town Crier
Kokko Inc. Makeup Director Meli Pennington, standing, tests different shades of foundation on Los Altos resident Karen Melchior.

Meli Pennington knows cosmetics.

She has painted faces for the pages of Vogue and Glamour,...

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Books

Horan’s ‘Loving Frank’ offers fictionalized account of famed architect’s illicit affair

Horan’s ‘Loving Frank’ offers fictionalized account of famed architect’s illicit affair


In the 1920s, two married people fall in love, leave their spouses and children and set about living and traveling together. Affairs of this sort were considered shocking at the time. But the scandal was heightened given that the man was Frank Lloy...

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People

GUY WILSON SHOUP

Guy Wilson Shoup, 80, died on April 28, 2015, at his Palo Alto apartment, after a long period of ill health. Born on November 22, 1934, to Margaret Owen Shoup and to Jack Wilson Shoup (the second son of Paul Shoup, widely considered the founder of Lo...

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Travel

Flying south for the winter: Antarctica trips are not just for the birds

Flying south for the winter: Antarctica trips are not just for the birds


Photos Courtesy of Dave Hadden
Los Altos residents Dave and Joan Hadden watched the scenery from the large boat and a smaller Zodiac.

Standing on the beach with hundreds of thousands of penguins is “the experience of a lifetime,” according to Ga...

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Stepping Out

LA Stage Co. goes to 'town'

LA Stage Co. goes to 'town'


courtesy of Los Altos Stage Company
The Los Altos Stage Company production of “Urinetown: The Musical” opens this weekend.

The Los Altos Stage Company caps its 19th season with the musical comedy “Urinetown: The Musical,” scheduled to preview Th...

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Spiritual Life

Mercifully in His grip: Exploring our true position in Christ

I recently read a wonderful analogy about our true position in Christ. It was shockingly contrary to the messages impressed upon me in church, but deeply rooted in the Bible. The analogy is that of child and a parent. If you have ever taken a small ...

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Magazine

Practice prudent pruning: Maintaining manzanita, ceanothus and toyon

Practice prudent pruning: Maintaining manzanita, ceanothus and toyon


tanya kucak/Special to the Town Crier
Shrub manzanitas are known for their sinuous mahogany trunks and branches. If the foliage hides the bark, prune selectively to open the center so that the bark is visible year-round. This Montara manzanita is ...

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Inside Mountain View

Wings of Freedom takes flight: Moffett Field ground zero for World War II experience

Wings of Freedom takes flight: Moffett Field ground zero for World War II experience


Megan V. Winslow/Town Crier
Passengers, above top, speak with B-25 pilot Syd Jones after their flight.

My assignment was to photograph and observe the B-25 Mitchell’s passengers, but as we bumped and dipped along the runway, I noticed my three c...

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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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