Mon06292015

News

LAH council approves  Page Mill Road expansion

LAH council approves Page Mill Road expansion


Megan V. Winslow/Town Crier
The Los Altos Hills City Council endorsed a plan to widen the congested Page Mill Road to six lanes between the Interstate 280 interchange and Foothill Expressway.

Infamously congested Page Mill Road should be widened to ...

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Schools

Local muralist tells a story of young Los Altos at two schools

Local muralist tells a story of young Los Altos at two schools


Eliza Ridgeway/Town Crier
Los Altos muralist Morgan Bricca, above, created a work at Covington School commissioned by the Class of 2015.

Just as school ended this year, new color bloomed on two Los Altos campuses – public art projects commissi...

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Community

Los Altos girl out to 'squash' inequality: 10-year-old raises funds for female players with motto Equal pay for play

Los Altos girl out to 'squash' inequality: 10-year-old raises funds for female players with motto Equal pay for play


Courtesy of Lisa Bardin
Mika Bardin displays a certificate of participation she received at the 2015 U.S. Junior Squash Championships. Although Mika is not competing in the upcoming NetSuite Open Squash Championships, she is helping other female pl...

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Sports

Hurdling adversity

Hurdling adversity


courtesy of Nicole Goodwin
Ella Goodwin, hurdling, above, has come a long way since her early-childhood battle with leukemia.

While Nicole Goodwin is proud of daughter Ella’s athletic achievements, it’s not her skills on the soccer field...

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Comment

No confidence in civic center proposals: Editorial

Few Los Altos issues have become more convoluted than the development of the 18-acre Hillview civic center property. Most agree that the area, as currently configured, needs improvement. But nothing has happened in the nearly 10 years since serious d...

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Special Sections

Star-spangled manor: Orange Avenue home boasts Americana theme

Star-spangled manor: Orange Avenue home boasts Americana theme


Megan V. WInslow/Town Crier
Los Altos resident Pinky Whelan’s Orange Avenue home features a patriotic theme, evident in her living room decor, her historical collections and displays and her welcoming entrance.

Let’s hear it for the red...

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Business

Thai Silks shutters Los Altos store this month

Thai Silks shutters Los Altos store this month


Megan V. Winslow/Town Crier
After more than 50 years in business in downtown Los Altos, Thai Silks is closing up shop at 252 State St. by the end of the month. The store will continue to offer its inventory online and via phone.

A longtime downtown ...

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Books

People

ALAN FRAZIER KREMEN, MD, PHD

ALAN FRAZIER KREMEN, MD, PHD

Alan Frazier Kremen, MD, PhD, aged 68, loving father & surgeon, of Stockton peacefully passed away on June 13th, 2015.

Born in Minneapolis on December 17, 1946, he received a BA from Stanford University, 1968, a PhD in Philosophy from the Univ...

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Travel

Venetian spa offers ways to de-stress

Venetian spa offers ways to de-stress


Courtesy of The VEnetian
The HydroSpa in the Canyon Ranch SpaClub at The Venetian in Las Vegas offers a muscle-relaxing bath and radiant lounge chairs.

Vegas cab drivers usually ask if you won or lost as soon as you get in their vehicles. They assum...

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Stepping Out

'Town' closes down

'Town' closes down


Chris Peoples/Special to the Town Crier
Hope Cladwell (played by Krista Joy Serpa) and Bobby Strong (Lewis Rawlinson) get romantic during their duet in “Urinetown: The Musical.”

The Los Altos Stage Company production of “Urinetown: The Musical” ...

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Spiritual Life

Magazine

Living it up Older adults aim to age in place

Living it up Older adults aim to age in place


Megan V. Winslow/Town Crier
Local enthusiasts flock to the Los Altos Senior Center to play bocce ball. The center hosts informal games four days a week and occasional tournaments.

As baby boomers in Los Altos, Los Altos Hills and Mountain View nose...

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Inside Mountain View

Carrying the torch

Carrying the torch


Members of the Mountain View Police Department carry the Special Olympics torch as they run along El Camino Real between Sunnyvale and Palo Alto June 18. Members of the department participate in the relay annually to show their support for Spec...

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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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