No one should miss out on feeling the holiday spirit. That’s why we created the Joy Fund, now in its second year. We’ve carefully identifed a collection of 22 nonprofts who are doing something extra special to care for our Marin neighbors this season. And to spread even more love, Marin Community Foundation is matching up to $200,000.
Give now at marincf.org/joy
IN MARIN
21 Currents
Local young chef, gratitude, Tiburon open space, Karma Club and more.
34 FYIs
Marin Magazine interviews Ritter House CEO Mark Shotwell about addressing the unhoused in Marin.
TRAVEL
64 Shop-portunities
Closeby getaways with gif stores for holiday shopping.
& ABOUT
67 Calendar
A roundup of what to do in Marin and beyond.
72 Dine
An insider’s guide to dining and food in the Bay Area.
80 On the Scene
Snapshots from events around the county. MARIN HOME
85 Backstory
A “California Modern” makeover in Larkspur.
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BRING ON THE HOLIDAYS!
Tis month we kick of the holidays by focusing on food and gatherings. And because we’re here in Marin, known to be one of the healthiest and now happiest counties in the country, you’ll fnd four recipes on page 42 from longtime contributor and caterer to the elite, Lynda Balslev. I can vouch for them all, they are delicious, and she has simplifed the process so you’ll be a hit at your next potluck or gathering.
Te opener of Currents features a page of generational translations curated by members of our edit team, Mimi Pinson and Emma Robertson, both self-proclaimed word nerds, and both graduates of Novato’s fne San Marin High School. Since our team has representation from each generation, they had a little help around the lunch table. We hope you’ll be amused by the phrases they chose. I know I learned a few things that I’ll be testing out at our Tanksgiving gathering. Art director Ryan Mastalerz used AI to create the opening image, which we loved, yet it’s still nothing like the hand and pen of a human. We had resisted using this tool, for many reasons. Te top of this list is, as creators, we are also the target of artifcial intelligence. For instance, when you ask a search engine “Best restaurants in Marin” the data is likely being culled by AI from an article we (or the IJ, or Pacifc Sun) have created in the past 20 years (just like a writer would reference past articles in the creation of a new work, or a musical composer could be inspired by other musical compositions — '80s rapper Vanilla Ice comes to mind).
member of the Coast Miwok Tribal Council. However, we appreciate the critique published on page 16. It’s not an easy topic, and we’d love to know your thoughts.
Back to an easy topic and the “Where to eat” prompt, we hope you enjoy our annual restaurant profles. We started this section in 2016, and it’s one of my favorites because I learn something new every year about a popular chef or restaurant. Years ago we decided to create this special section for Marin businesses, because being situated between San Francisco and Wine Country — nationally known foodie destinations — it’s not easy to get recognition. We appreciate the partnership with these local establishments and hope you will check them out soon. In addition to annual profles, we have been celebrating our local restaurants and restaurateurs since our frst issue in 2005, including in our “Best of” lists. Currently we have 28 articles on MarinMagazine. com, ranging from burgers, pizza, ramen, French, Italian, alfresco — whatever you might be in the mood for can be found on these. Tese articles are cross-referenced with each city or town. Whether you are in Sausalito and looking for seafood, Novato looking for pizza or Corte Madera looking for a burger, bam! you’ll fnd what you’re looking for on our site. And as you’ve probably heard, our Local Getaways app has all of this content and more. Check out page 72 for our latest fun challenge and a chance to win $100 in DoorDash credit.
At the time of print we are considering aligning with a company that is working with publishers to ensure they get credit and are compensated for content on their platform. We are hopeful this will become widely used, and that those of us who work hard to create content will get credit. As for now, the Chicago Manual of Style suggests that if an image is created using artifcial intelligence, the publication will source the product used, and the prompt. It’s a controversial topic. For example, we had so much positive feedback for our September cover of a Miwok woman ready for the Big Time festival, which was created with Microsof Designer (that uses DALL-E 3) in collaboration with many consultations with a
Finally, in Travel, we’re testing out a new word: Holi-ways. Not to be confused with the annual Hindu celebration of colors, our version is a little getaway during the holidays that is intended to ofer both relaxation and adventure, all while knocking a few things of that holiday shopping list and supporting really cool local businesses in neighboring counties. Admittedly, I was shut down by my word-nerd team when I frst proposed this headline, so I’m reaching out to a larger audience to see if it’s really that lame.
We hope you enjoy this issue, as always we enjoy feedback, editorial@marinmagazine.com.
Clockwise from bottom left: Emma Robertson, Sharon Coleman, Ryan Mastalerz, Helena Grant, Nikki C. Wood, Hayley Swanson and Mimi Pinson
Enjoy
the best of Monterey on Cannery Row
Natural wonders abound in Monterey, and there simply is no better place to experience it all than with a stay on Cannery Row. Known for its picturesque charm and colorful history, guests to this fabled street can enjoy a unique combination of luxurious waterfront hotels, enticing restaurants and captivating boutiques. Come, slow down and enjoy the best of Monterey on Cannery Row.
LETTERS A Stretch
“Seeing [the September issue’s cover] in many locations on the Internet, I would have assumed that this was probably an AI creation, but I considered it unlikely that a magazine would use that type of content creation for an artistic cover image, particularly for an article like this where it risks alienating photographers AND Native people simultaneously. […] I fnd it a stretch to believe that there are no actual artists with a Native American cultural background living in as large and diverse a place as the Bay Area, even if not specifcally Coast Miwok, or that any who do exist were somehow averse to having their work featured on the cover of your magazine.
“[…]My concern is not primarily about copyright or cultural appropriation, but about the message that this sends to people who are now developing their creative talents — whether in visual art, writing and even science and technology.”
— Andy Rosko
Women Running
“I’m reaching out in response to [“Stepping up for Community,” October 2024], as I’m currently running for a board seat on the Tamalpais Community Services District board [...] I am running against three incumbents. All fve seats on the board are flled by men who have held the position between 10 to 20+ years.”
—Courtney DiCarlo
Letters to the editor can be sent to editorial@marinmagazine.com
BISCUITS
Can’t stand to leave your pup behind while you travel?
On our sister site, Local Getaways, we’re serving up guides on hotels, restaurants and wine tasting rooms that can accommodate friends of the four-legged variety. Destinations in Wine Country, Tahoe and Monterey are waiting for you… and your precious, Spot, Fido or Daisy. localgetaways.com
Noodling Around
Stay tuned for our exciting new event on the Local Getaways App: the Noodle Crawl. Part of our Bay Area Foodie Challenge, the contest ofers a prize for just eating delicious noodles. Learn more on page 72.
Country, Tahoe, Monterey and more...
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CURRENTS
What did she say?
BY MIMI PINSON AND EMMA ROBERTSON
Gen-Z speak, explained
“I’ve got rizz.”
Translation: They think they’ve got game.
Reply: “Cap.”
“She ate.”
Translation: She did well.
Reply: “Left no crumbs.”
“What the sigma?”
Translation: Tween-speak for “What the heck?” – technically Gen Alpha.
Reply: “Let him cook!”
“It smells like updog in here.”
Translation: It’s a trap. Nothing is updog.
Do not reply!
Translating generational slang for Thanksgiving convos. Te holidays mean family. Family means multiple generations. Multiple generations can lead to language barriers.
Before you get into the well-trodden confusions and annual arguments (e.g., Who are you voting for? What’s wrong with kids these days? Was ’80s music really that much better?), consult this quick guide for generational slang to prepare yourself. We’ve ofered replies to the following phrases. Trust us, they’re mostly positive, but either way, you’re sure to get a smile.
Millennial speak, explained
“That’s legit.”
Translation: They approve.
Reply: “Highkey, it’s a vibe.”
“I literally can’t even.”
Translation: They don’t know what to do.
Reply: “Adulting is hard.”
“I got ghosted.”
Translation: Online dating isn’t working out.
Reply: “LOL #foreveralone”
“Squad up!”
Translation: Gather, compatriots, and depart.
Reply: “Yas, let’s go queen!”
Gen-X speak, explained
“That’s bad!”
Translation: That’s good!
Reply: “Tubular, man.”
“Gag me with a spoon.”
Translation: They’re displeased.
Reply: “Grody to the max.”
Boomer speak, explained
“Everyone smile for the photo…”
Translation: That photo is instantly going on Facebook (no editing).
Reply: “Please don’t post.”
“Are you going steady?”
Translation: Is it Instagram-ofcial yet?
Reply: “No, but he’s sweet on me.”
“What’s on the boob tube?”
Translation: What’s on TV?
Reply: “There was more to watch with just three channels.”
“Cheese it, it’s the fuzz.”
Translation: You’ve got a cool grandma.
Reply: “Bummer! Who’s the narc?”
“My parents didn’t know where I was from 1979–1987, and I turned out fne.”
Translation: They did not, in fact, turn out fne.
Reply: “We drank from the hose!”
“Whatever.”
Translation: You can’t surpass their indiference. Sit in silent ennui. Eye roll = extra points.
RISE OF A YOUNG BAKER
Marin Teen Leveraged Self-Taught Baking Lessons Into Reality TV Experience
BY DONNA BERRY GLASS
Tis Tanksgiving, Oscar Stowell plans to bake all the pies for his family gathering. A lot of pies.
It will feel like a cinch for the 15-year-old from Ross, who has become an expert in the kitchen afer competing in the most recent season — season 12 — of Food Network’s Kids Baking Championship. Stowell, who was 12 when the show was flmed in 2022, worked his way through 10 intense, school-themed baking challenges and made it all the way to the fnale with two other contestants. Here’s what he had to say about competing on a reality show and his love of creating in the kitchen.
Marin Magazine: First of, how did you learn how to bake?
Oscar Stowell: I frst started baking with my grandma, but I use the term ‘baking’ very loosely. We would make boxed cakes and things like that. During the pandemic lockdown, with so much more free time, baking was a chance for me to learn something new and possibly inspire others.
MM: Do you have a favorite thing to bake? It's kind of hard to pick one, right?
OS: One of my favorite things I’ve ever made was a wedding cake I made for some of our friends. It was vanilla cake with fresh raspberries and white chocolate ganache. Tat same day, I also made a lemon meringue cheesecake for an 87-year-old friend’s birthday.
MM: Wow, that’s quite ambitious! What’s the most inventive item you made on the show?
OS: During the school lunch challenge, I came up with a “fsh stick” that was a spiced baked donut rolled in buttermilk batter, pufed rice, cinnamon and sugar and then fried. And then covered
SAY CHEESE!
Marin is California’s second happiest county.
BY EMMA ROBERTSON
in another layer of cinnamon and sugar just to make it even more healthy (laughs). Ironically, I am a vegetarian who doesn’t eat fsh sticks. But I won that particular challenge!
MM: What did you learn as a result of being on a reality show?
OS: I learned valuable skills — time management was a big one — that I can apply to whatever I pursue. Being thrown into a new experience with new people helped me realize that if I approach stressful situations calmly, I will be able to do my best.
MM: Speaking of challenges, did you have a favorite one?
OS: I would say the fnal one, making a volcano cake, was defnitely one of my favorites. I got to use a tool called a fondant sheeter in that one. It was cool.
A recent study by the California State Assembly found a happiness theme in the Golden State — coastal Californians tend to be the happiest. And none other than Marin is the second happiest county in the state. Not to mention, the county’s score is so high that it would put Marin at the seventh happiest nation in the world if it were one.
Photo above: Oscar Stowell at the age of 12 at the Food Networks Kids Baking Championship competition. At right: Stowell creating a chocolate cake in his home kitchen today at age 15.
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A YEAR OF GRATITUDE
I GOT BY WITH A LITTLE HELP FROM MY FRIENDS.
BY NIKKI C. WOOD
AS GROUP PUBLISHER HERE AT 270 MEDIA , I wanted to take the opportunity to share my story of gratitude. Last year I learned how lucky we are to live in a county that constantly earns top marks in health, longevity and, most recently, happiness. My story begins, as they ofen do, with a love afair. For over 20 years, my heart has belonged to Mount Tam. It has been a constant in my life, but as with many passions, there’s been a price. In 2022, my story took a bit of a twist when I heard those fateful words that many of us in our, eh, ffh decade hear: “In order to continue hiking, you’ll need a knee replacement.”
First step: denial. I tried to fnd an alternative (doctor and cure), but eventually my husband, Vic, rolled me into Kaiser Surgery Center, as I surrendered to the fact that this was my only way back to my mountain.
MY ROAD TO RECOVERY WOULDN’T HAVE HAPPENED WITHOUT COMMUNITY
It began with the incredible team at Club Evexia. Much more than a gym, it became my sanctuary. From the moment I learned I’d be facing knee replacement surgery, the community support there was unwavering. It was where I regained my physical strength and rebuilt my confdence. Special thanks to my trainer Jordan whose relentless optimism and quirky humor turned grueling workouts into something I actually looked forward to.
And then there’s my Evexia squad — the friends who became a lifeline I didn’t know I needed. Once I got home from surgery, the foodgates opened: fowers, homemade soup and my favorite carrot cake mufns (all very appreciated!). But more importantly, they brought their unique blend of sarcasm, empathy and friendship into my living room and reminded me that laughter is just as essential to recovery as physical therapy.
Before I joined the club, I had my hiking tribe. For 20 years, they’ve been by my side, and afer surgery they were the frst to break me out of the house for brunch. Among them is Heather, a true warrior. Heather has faced a journey far more daunting than mine, having recently undergone a full heart transplant. Watching
her navigate her recovery with such grace and resilience has been nothing short of inspiring. She showed me what real grit looks like.
And, my husband — what a trooper. From mastering the ice machine to building the perfect pillow fort, he was my rock. His patience turned frustrating moments of recovery into something we could laugh about. And, let’s be honest, he’s never going to let me forget the many middle-of-the-night bathroom trips (TMI?). He didn’t wear a cape, but he might as well have. Ten there are my children, Mikalia and Zak, who know that I am fercely independent and not great at being limited but taught me that it’s okay to let others step in and help. I’m beyond blessed to have these incredible humans in my life.
I’m deeply grateful for all of the health care professionals, starting with Jyzen Labs, located upstairs from Club Evexia. Tey have a unique approach to health through biohacking, wellness optimization, regenerative techniques and personalization. Here, I found a particularly helpful physical therapist, Tamarra, who always knew when to push me and when to say, “Let’s just do some shockwave therapy and a massage today.” Her expertise and intuition made the recovery process feel more manageable. And then there is my
From left: Anne Roche, Leslie Miles, Nikki C. Wood, Afsan Bakhshpour, Lore Bande
chiropractor, Dr. Alex Brown. He didn't just address my physical pain; he gave me hope that while I may be “vintage” (or better yet, “classic,” according to him), I could and would return to my active self. Tis year, for me, has been all about showing up. My friends, doctors, colleagues and family — they all showed up for me. Teir presence reminded me of what it means to truly be there for someone. It’s easy to show up when things are good, but the people who stick by you during the hard times are the ones who matter most. Showing up doesn’t always require grand gestures. Sometimes, it’s as simple as sending a text, dropping of a meal or, in my husband’s case, becoming the world’s most dedicated nursemaid.
BACK ON THE MOUNTAIN
Ten, of course, there’s Mount Tam. It’s always been my refuge, my escape. Even when I had to put hiking on hold, I felt the mountain’s pull. When I fnally returned to the trails, it was like coming home. Mount Tam has always provided clarity and peace, a place where I can reconnect with myself. Post-surgery, as I sat on those familiar trails, the sense of calm was indescribable. Sometimes, healing happens on a mountaintop, surrounded by nature’s steady rhythms.
As I look to the future, I carry with me a new knee and a heart overfowing with gratitude. According to Google, there are over 790,000 knee replacements a year in the United States. So my journey, although not unique, has shown me that we are stronger together. No matter the challenge, with the right people by your side, you can face anything.
So here’s to a year of showing up, laughing through the pain and walking (or hiking) with resilience.
CURRENTS
DIRECT HELP TO COMMUNITY
BY ELLYSE HOLLAND
AS WE PREPARE for our annual Marin Gives Back nonproft coverage, we’ve selected a handful of local charities that directly support the Marin community. For more info, scan the QR code.
Not seeing your favorite charity? Let us know at editorial@marinmagazine.com.
Adopt A Family of Marin provides families basic assistance through subsidies for rental assistance, food, auto repair and other necessities. West Marin Community Services has also provided food, clothing, fnancial assistance and youth programming to their community. When it comes to housing, Homeward Bound of Marin ofers housing services, job training and support to those in need. And Marin Foster Care Association connects children to a secure home with families passionate about helping. Another local resource, Community Action Marin advocates for children, family services and economic, food and housing justice. For those that can’t aford clothing, Bloom Marin provides a week’s worth of work and everyday outfts. And folks that can’t aford furniture can turn to Make It Home Bay Area , a nonproft and Certifed California Green Business that provides gently used furniture and household goods.
TIBURON RIDGE IS OPEN
BY MIMI PINSON
Clear the “Private Property” signs. Te public can now enjoy a newly acquired swath of land with 360-degree views of the bay on the Tiburon Peninsula.
Te Old St. Hilary’s Preserve has nearly doubled its size with the county’s acquisition of land, ofen called the Martha property. Escrow closed Aug. 29, two years afer purchase was approved. Tanks to advocacy by organizations like Tiburon Open Space and the Trust for Public Land, plus a voter-approved Measure M bond and contributions from residents, state boards, foundations and the municipalities of Tiburon and Belvedere, the Martha property is open. a 30 year effrt
$42.1 million deal
110 acres added
232 public land acres
Supporting families along the path of life.
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Pictured at Horne Trail in Marinwood
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AN AFTERSCHOOL OASIS
BY EMMA ROBERTSON
In San Rafael’s Northgate Mall, there aren’t just shops to peruse and cafes to eat lunch at — there’s also a free, afer-school community center for teens.
Open from 2–6 p.m. every weekday, Karma Club Teen is a space for teens to do their homework, make friends and access opportunities designed to help them succeed in school and prepare them for college. Founder and Executive Director of Karma Club Sally Newson says it’s a place where “they can leave their pressures at the door and be in an incredible 5,000-square-foot space that they call their own.”
While there are a variety of programs and services ofered, one of their most recent endeavors has been FuturePrep, which aims to help teens access college preparation resources, such as “covering AP exam fees, covering college application fees [and] providing professional college counselors to work with them,” Newson says.
Q
Losing Sleep? Try Wearable Tech
Is a lack of sleep interfering with your productivity at work and your enjoyment of life?
As part of his personalized healthcare approach, Eric Pifer, M.D., with Sutter’s San Francisco Concierge Medicine, focuses on understanding the quality and quantity of each person’s sleep. He talked to Marin Magazine about why sleep matters.
Feeling tired is normal, isn’t it?
DR. PIFER: Unfortunately, way too many people aren’t getting good sleep, but that doesn’t make it OK. An astonishing 50-70 million people in the U.S. struggle with ongoing sleep disorders, raising their risk of heart disease, hypertension and stroke.
Q Are there other risks?
DR. PIFER: Insomnia and depression have a bidirectional relationship. Data show that approximately 40% of people with insomnia have clinical depression and nearly 80% of patients with depression experience sleep disturbance. Poor sleep and alcohol use are also connected. Drinking may help you fall asleep more quickly, but it can disrupt your sleep cycle and reduce your ability to have consistent rapid eye movement (REM) sleep.
Q What is good sleep?
DR. PIFER: Optimal sleep differs for each person and your needs may change with age. The best way to tell if you’re getting optimal sleep is simply by how you feel in the morning and throughout the day. If you wake up refreshed and don’t start to fall asleep during meetings, you’re probably getting good sleep.
Q Can a sleep tracker really help?
DR. PIFER: Defnitely. With data from a tracker, we can start to understand each
To learn more or schedule a meeting with Dr. Pifer, call 415-600-0811. sutterhealth.org/concierge-medicine San Francisco Concierge Medicine is a service of Sutter Pacifc Medical Foundation.
night’s sleep and connect sleep quality to daytime activities. I recommend the Öura Ring to all my patients. The ring uses sensors to track sleep patterns, heart rate, body temp, and oxygen levels. It also monitors how you move through your sleep cycles – from light to deep to REM sleep – as well as your awake times and sleep efciency. Putting all that information together, you get a score that indicates your readiness to manage the day ahead.
Q What’s next for improving sleep?
DR. PIFER: A sleep tracker can help identify potential causes of insomnia, providing valuable insights for treatment. After ruling out conditions like sleep apnea or depression, we can craft a program that includes treatments such as cognitive behavioral therapy and sleep restriction therapy. The more we understand your patterns, the closer you are to getting the sleep you need.
Coming back stronger never stops.
At Novato Community Hospital, orthopedic excellence isn’t just our mission—it’s our achievement. Recognized as one of the top 50 U.S. hospitals for orthopedics, we never stop striving for better. When you choose Novato, you get outstanding care from the moment you enter our doors through recovery and beyond. We never stop working to get you back in action.
Learn more at sutterhealth.org/novato-orthopedics.
NEW IN TOWN
BY MIMI PINSON
From across the country, to Mill Valley
OOLIE Nora and Scott Murray are the wife-and-husband team behind Oolie, a brand for organic cotton bedding for the whole family, plus organic newborn baby hats, bodysuits and blankets. The Murrays just moved to Mill Valley from Oregon, and their baby gear items are stocked at Tantrum in the Lumber Yard. Browse their online storefront for the Certifed B Corporation’s full suite of sustainable, organic products. oolie.com
CITIZENS PRIVATE BANK A private banking ofce at Strawberry Village is one new outpost for Citizens Private Bank as it expands to the West Coast. The Rhode Island-based bank provides holistic, high-touch client service to individuals and groups with ultra-high net worths, and the team brings expertise in real estate, philanthropy, private equity and venture capital. citizensbank.com
The Look
TAKE A STEP into
Belinda Wickwire Jewelry for a magical shopping experience. Here you’ll discover two shops nestled side-by-side in the heart of historic San Anselmo. Both shops feature special antique & contemporary jewelry, and a variety of oneof-a-kind gifts.
BELINDA WICKWIRE JEWELRY
526/528 San Anselmo Ave, San Anselmo, 415.785.7519
ICE POPPY, making hand crafted bike bags in Mill Valley since 2013. If you love to ride the trails of Mt. Tam or just take a leisurely ride, our hand made bike bags are a great way to quickly access your essential items.
Encore Consignment has served Marin since 1984 with luxury designer consignment at accessible prices. Also carries handbags, fabulous shoes, hats, fne jewelry and other accessories. Browse our curated collection and meet our dedicated staf. Marin’s best kept secret!
ENCORE DESIGNER CONSIGNMENT
401 Fourth Street, San Rafael Open Mon–Sat 10–4 415.456.7309 encoreconsignment.com
THE CASHMERE SALE IS BACK
Visit us in our new location, back at Bon Air! This season is better than ever, shop luxury cashmere at irresistible prices, something for everyone. Open Everyday! Mon-Sat: 10:30- 5 Sun: 12-4. Free Shipping code for online: MARIN2024
THE CASHMERE SALE 340 Bon Air Center, (former location of Patxi’s Pizza/Calico Corners) 415.308.5026 thecashmeresale.com
RITTER CENTER'S CEO:
IT’S POSSIBLE TO
BY DONNA BERRY GLASS
END HOMELESSNESS IN MARIN
EARLIER THIS YEAR , we published a story on the collective efort among several leading local nonprofts to address homelessness in Marin. Recently, we sat down with Mark Shotwell, the CEO of Ritter Center, to get an even deeper dive into what it means to be unhoused in Marin County.
But frst, the good news: the county’s latest Point-in-Time Count of Marin’s homeless population, released in October, shows a downward trend: Overall, homelessness has dropped in the county by 3% since 2022, with the number of “chronically homeless” individuals dropping by 24%. Chronic homelessness is defned as those individuals or families who've been homeless for more than a year or have been without a home on four or more diferent occasions. Ofen, they have co-occurring problems such as major medical issues or mental health issues.
Unlike some other regions in the Bay Area, our county is headed in the right direction, even if there’s still work to do.
Of note, Shotwell’s take on homelessness is one borne of experience. At 22 years old, he was struggling with mental illness and substance abuse, with the potential of heading towards being homeless himself. Now 35 years sober, that highly relatable experience is is part of what drives him.
Marin Magazine: Let’s start by asking what homelessness looks like in Marin. It is more “hidden” than in other parts of the Bay Area?
Mark Shotwell: While many Marin residents don't see people who are experiencing homelessness on a daily basis, like the way they might in San Francisco or other parts of the Bay Area, our county has about 1,090 individuals who are either experiencing a temporary lack of housing, or are in a state of "chronic homelessness." Our ultimate goal at Ritter Center, along with other county partners, is to end chronic homelessness in Marin. For good.
MM: Tat’s quite a lofy goal to end homelessness in Marin County. How could it be done?
MS: Te key lies in housing stabilization. Or more accurately, ofering housing frst services geared to both getting the unhoused into housing, and by preventing others from losing their homes in the frst place.
Tis isn’t exclusively Ritter Center’s approach; it's a county-wide mission to put housing frst with all of us on the front lines working together towards that mission. At the end of the day, it is far less expensive and far less difcult to keep people housed than it is to rehouse people who've been on the streets, whether they’ve been that way for a few months or many years.
MM: How does homelessness happen in Marin in the frst place?
MS: Tere’s a common misperception that homeless individuals show up from other places and are transient. Te truth is, the majority of them are our neighbors. Tey are our community members. And, to me, that makes sense because if I ever personally became homeless, I wouldn't go somewhere else.
Some individuals have a combination of co-occurring circumstances: medical issues, mental health issues and substance abuse, or a combo of these factors, which
Mark Shotwell inside Ritter Center's food pantry
contribute to them ending up unhoused. A number of our working-class folks live paycheck to paycheck, which could be problematic if their situation suddenly changed. And we have a number of retired seniors on fxed incomes, who have just enough money in the bank to prevent them from getting extra fnancial assistance, but not so much that they won’t eventually run out of funds.
How do you fnd the people you serve?
It’s an individualized approach. We have outreach managers aiming to get to know each person on the street as well as their story. Some openly want help, but there are always those who are highly resistant. I tell my staf, “If they're not participating in services, you need to make yourself irresistible. You just need to get more creative.”
We also meet people through our community events, such as our back-to-school backpack handouts and turkey distributions. Many of them start by initially visiting our food pantry. We register everyone who visits the pantry and share the other services Ritter Center provides: help with securing insurance and income, rental assistance and fnding housing. We have both medical and behavioral healthcare services. Tere's a whole range of things that we can do to help. But giving out food, that’s the least controversial thing we do.
MM: Interesting. How do you decide who gets help frst?
MS: We want to house the people who are the most vulnerable frst — it's not being dramatic to say we want to get to the people who may die on the streets if we don't get to them. If it's somebody who has a medical condition, a mental health condition
Mark Shotwell chats with Ritter Center's lead medical assistant, NuBeing Dearborne
and substance use, that tri-morbidity factor makes that person extra vulnerable out on the streets. Veterans and seniors also top the list.
MM: Tere’s been a lot of talk about homeless encampments and new legislation allowing city ofcials to clear them. What’s your take?
MS: Tere’s a general idea circulating that we should abate encampments and be tough on homelessness. However, no evidence says if you clear encampments aggressively that it will have any change in homelessness if you don't already have a place for those people taken out of an encampment to go. In places like San Rafael and Novato, there are plans to provide support and services there as well as interim housing while they work on a permanent solution.
MM: You deal with a lot of heavy stuf. How do you stay hopeful?
MS: I appreciate this question. I stay hopeful because I've been doing housing frst work for 20 years, and I see how it changes lives. Housing is the frst step in intervention because it provides the foundation. In my youth, I had never had a functional life up to the point of my own recovery. I dealt with depression and anxiety as a kid which led to drug use. I needed someone to teach me how to live my life, and fortunately, I found that. Today I have three wonderful boys and a wife of 22 years. But it didn’t happen by accident; it started with people reaching out to me when I really needed it. It's so beautiful. I get to know these people and I feel like it's a blessing in my life to do this work.
For the full interview with Mark Shotwell, visit marinmagazine.com/category/community
A New Hope. A New Home.
—Rhea Suh, President & CEO, Marin Community Foundation
Community science leads the charge on protecting western monarch butterfies.
BY MIMI PINSON
Right about now, you may be seeing spotted orange butterfies drifing overhead or amongst your garden’s fowers. Fall in Marin means the arrival of monarch butterfies, a favorite winterto-springtime resident and vital pollinator.
Even basic biological facts about the monarchs can be incredible. Every year, the butterfies perform a massive migration hundreds or thousands of miles across the country. But no one butterfy will migrate twice. Actually, only every fourth or ffh generation of monarch will migrate — imagine walking the same 1,000-mile route that your great-greatgrandparents did, with no roadmap. Add onto that a boggling lifespan: Monarchs that migrate live 6–9 months, while their descendants/ancestors that hatch during spring and summer spend just 2–6 weeks as full-fedged butterfies.
Monarch butterfies keep you guessing. But one fact is clear: Western monarch populations have declined severely in the past few decades, and even more acutely in the last few years. In response, conservation organizations and community members are stepping up to protect them.
Why are monarchs in Marin?
Western monarchs migrate to coastal California for “overwintering” sites, places where they can tough out the winter. Western monarch butterfies (distinguished from eastern monarch butterfies by their relative position to the Rocky Mountains) overwinter in places like Stinson Beach, Bolinas, Muir Beach and the Headlands, plus down the coastline all the way to Baja. By early spring, the butterfies fy inland to breed, including in spots like Corte Madera, Novato, Santa Rosa and the Oakland Hills, before dispersing around western states.
Monarchs used to be so abundant in California that early newspapers described tree branches breaking under the butterfies’ weight. An estimated 4.5 million western monarch butterfies migrated to California in the 1980s. Counts from last year put the population at 233,400, but not even four years ago, observers feared extinction for the western monarch.
In 2020, volunteers counted fewer than 2,000 overwintering monarchs across all of California. And that’s not a defect of lower pandemic-era participation: More overwintering sites were monitored during the 2020–2021 count than the year before.
Despite these dismal numbers, neither the monarch nor its admirers were going to admit defeat.
Community science
“It starts with that urge to protect something beautiful that's a part of our lives,” said Mill Valley’s Mia Monroe. “And then it can take many forms, and some people want to help by collecting data.”
In 1997, Monroe and a handful of scientists co-founded
the Western Monarch Count, a yearly monitoring efort that Monroe still coordinates, with the help of the Xerces Society for Invertebrate Conservation and about 400 volunteers across California. Volunteers survey monarchs’ overwintering habitats three times per year, collecting data that’s consulted by scientists, media outlets and policymakers.
When the Count recorded just 2,000 overwintering monarchs
Monarchs cluster on eucalyptus at overwintering site in Bolinas
in 2020, concerned citizens sprung into action.
“No one waited to be told what to do,” said Monroe. “Tere was this huge furry of energy.”
Folks across the county, the state and the country were doublechecking the numbers, planting native fowers for butterfy and caterpillar food, reducing pesticides and telling everybody and their brother how to help the monarchs. Tis reaction, driven by concerned citizens, exemplifes a growing avenue for environmental conservation called community science.
Community science refers to regular people participating in scientifc research, and this participation could be key to saving species threatened by a rapidly changing environment. Tough community scientists may have diferent day jobs, they’re not novices. Volunteers for the Western Monarch Count, for instance, are trained in data collection and follow rigorous guidelines.
In Marin, milkweed planting eforts are rebuilding lost habitat in the inland regions that monarchs will visit afer overwintering. Around Novato’s Mount Burdell Open Space Preserve, Marin County Parks has set up sites for new milkweed growth at Joske Grove and the San Carlos Drainage, and planting events draw volunteers during wet winters.
Tis project is no small feat. Afer the monarch population crisis of winter 2020–2021, a now-defunct community science program called the Marin Milkweed Monitors combed Marin County’s public lands for milkweed growth. With this volunteer-collected data and research into historical growth by parks employees, Mount Burdell was determined to be the most auspicious site for
Western Monarch Quick Facts
Lifespan: 2–6 weeks, or 6–9 months for migrating monarchs
In Marin: October–February
Another local community science organization, the Marin Monarch Working Group, has been fnding actionable ways to improve monarch outcomes in Marin since its founding in 2019. Meeting monthly on Zoom, they get in the weeds — sometimes literally — to improve pollinator gardens, educate community members and advocate for the butterfies. Te group successfully lobbied Marin County to ban nurseries from selling tropical milkweed, a nonnative plant that confuses well-meaning humans and harms monarchs, which exclusively lay eggs on native milkweeds.
Getting to the root, by planting
Overwintering regions: Coastal California and Baja
Overwintering sites in Marin: Stinson Beach, Bolinas, Muir Beach, Marin Headlands
Spring/summer breeding regions: Washington, Oregon, Idaho, Nevada, Arizona, California
Feed on: milkweed as caterpillars, nectar plants as adults
Estimated population: 233,400*
Historical population height: 4.5 million in 1980s
Like many other species, monarchs face challenges like habitat loss, poisoning by pesticides, vulnerability to climate change and other threats. But a unique hurdle for these butterfies is in the fate of a single plant: milkweed.
Milkweed is intertwined with the monarch’s life cycle. Te butterfies lay their eggs on the plant, and growing larvae munch on its leaves before hanging from it as a chrysalis.
planting. Golden Gate Parks Conservancy secured a grant from the Wildlife Conservation Board, and a partnership with Marin County Parks got folks to work planting milkweed and nectar plants. Another group of dedicated volunteers, the Marin Master Gardeners, potted the plants.
“It’s such a clear directive from a restoration standpoint,” said Aja Mathews, nursery specialist with Marin County Parks, who oversees the milkweed project on Mount Burdell. “We know the problem, we know some concrete steps to take.”
On the fip side of milkweed habitat restoration, overwintering sites also need attention. During winter, monarchs gather
*Western monarch count estimates are sourced from the 2023 Western Monarch Count. Learn more at westernmonarchcount.org
in roosting trees along the California coast. Tese tend to be eucalyptus trees, but also Monterey pines and Monterey cypresses. Clearing out debris from the understory and planting nectar plants nearby are two ways to improve the habitat and monarch outcomes.
What can you do?
If you want to get involved, monarch conservation can start in your backyard. Gardens with nectar-rich plants provide crucial food for monarchs. Mathews recommends native nectar plants like California fuchsia, goldenrod, native sages, monkeyfowers and buckwheats. Avoid pesticides.
Want to plant milkweed? First, think carefully about where you live. It’s not recommended to plant milkweed within two miles of the coast or at overwintering sites, as it interferes with overwintering and can cause monarchs to breed prematurely. But if you live in inland Marin, more than two miles from the coast (near the bay is okay), then planting native milkweed can create more sites for the butterfies to lay their eggs. Ask your local nursery about narrowleaf milkweed, Marin’s native species, and don’t panic when it turns brown in the fall, when native milkweed goes dormant. Steer clear of tropical milkweed, which disrupts breeding and exposes monarchs to a deadly parasite.
Aspiring community scientists can get involved in the Western Monarch Count at westernmonarchcount.org. Or, make a diference in your neighborhood with the Marin Monarch Working Group at marinmonarch.com. Stay in the loop about habitat restoration opportunities with Marin County Parks by subscribing to the One Tam newsletter at onetam.org/volunteer.
And next time you see a monarch in your garden, or a patch of native milkweed on a hike, consider snapping a picture and uploading it to the app iNaturalist, a social network where users contribute observations of living things. Scientists are actively using iNaturalist contributions in research about monarchs.
Te future looks optimistic for western monarchs, but they’re not out of the woods yet. One big storm or heavy wildfre smoke could wipe them out. Te ranks of community scientists, researchers and conservation organizations give the insects a fghting chance.
Overwintering Site, Restored
“It’s poetic in itself,” said Ole Schell about watching the monarchs rebound on his family’s ranch in Bolinas. “It takes your breath away to see an explosion of monarch butterfies.”
Schell’s family ranch was a historic overwintering site for western monarchs. In childhood, Schell saw thousands of monarchs line trees in Bolinas and on his father's property, but in adulthood the number dwindled to near zero.
Research led him to Mia Monroe and the Xerces Society for Invertebrate Conservation. Xerces ofered guidance — “afer gauging my seriousness,” Schell said. Te property has a water source and an ideal eucalyptus grove where butterfies could cluster, shielded from the wind by its bowl shape and warmed by sunlight, as it faces south. Xerces said an initial plot could ft 1,200 native nectar plants on the ranch as a food source.
He got to work in 2021. A partnership with the nonproft Guardian Grange connected combat veterans to the project to execute initial fence building — a labor that helps them reintegrate into society and process trauma. Hundreds upon hundreds of plants went up, along with a tall deer fence.
Immediately, there was an increase in pollinators. Te bees came frst. Ten, in the winter, monarchs started fying in.
With monarchs back overwintering in Bolinas and feeding on the property, the next goal is getting clusters of 500 to 1,000 butterfies at a time. Te sanctuary keeps expanding, and Schell established a nonproft called West Marin Monarch Sanctuary, which organizes art shows, panels discussions, community planting days and school feld trips to the ranch. Te board of directors includes local and state leaders, like Chef Alice Waters and California Energy Commission Chair David Hochschild. Learn more: westmarinmonarchs.org
Monarch on narrowleaf milkweed.
Party Heart-y for the Holidays
Invite these healthy bites to your holiday party.
BY LYNDA BALSLEV
November ushers in the festive holiday and entertaining season. From family gatherings, to cocktail parties, to celebratory feasts, it’s easy to indulge in excess. The good news is that party food can be healthy, too. Look to these vibrant, antioxidant and nutrient-rich small bites and plates to add to your next holiday menu. Tey will brighten your table — and your palate — while encouraging indulgence without regret.
Beet Hummus
Roasted beets give the dependable hummus a holiday makeover, infusing it with a jolt of brilliant color for the season. Beetroots are sweet and earthy, packed with fber, vitamins and nutrients, and, for the sake of a party, they are decidedly not dull. Teir brilliant fuchsia fesh lends vibrance and extra depth of favor (not to mention healthy antioxidants) to the dip, elevating it to take center stage in your appetizer spread.
Makes about 2 1/2 cups
Hummus:
1 pound medium red beets, roasted until tender, skin removed
1 (15-ounce) can chickpeas, drained and rinsed
2 garlic cloves, chopped
1/4 cup fresh lemon juice
1/4 cup tahini
3 tablespoons extra-virgin olive oil
1 teaspoon sriracha
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
Garnishes:
Extra-virgin olive oil
Finely grated lemon zest
Chopped fresh mint or cilantro
1. Place all the hummus ingredients in the bowl of a food processor and process to blend. If too thick, add warm water or olive oil to loosen. Taste for seasoning and adjust to your taste.
2. Transfer the hummus to a serving bowl. Garnish with a light drizzle of olive oil, lemon zest and mint. Serve with baguette slices, pita bread and/or crudités for dipping. Te hummus can be made in advance and refrigerated in an airtight container for up to three days. Serve at room temperature.
Butternut Squash and Apple Shooters
When butternut squash is roasted, its natural sugars are coaxed out and the fesh begins to caramelize. Te sunny ochre fesh is telling of its nutrient content, which is loaded with vitamins A and C and beta-carotene, as well as a healthy dose of potassium, manganese and fber. Apples and a host of warming antioxidant-rich spices join the pot and yield a zingy, warming soup.
Makes about 12 small appetizer servings
1 medium butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, fnely chopped
1 large Granny Smith apple, peeled, cored, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken or vegetable stock
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper
Greek yogurt or sour cream for garnish
1. Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed fesh with olive oil. Place the squash, cut side down, on a rimmed baking sheet. Bake until the fesh is fork tender, 50 to 60 minutes. Remove from the oven and cool slightly. When cool enough to handle, scoop out the fesh. Mash with a fork and set aside.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until sof without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Stir until fragrant, about 30 seconds. Add the squash and chicken stock. Tere should be just enough liquid to cover the squash and apples. If needed, add additional stock to cover. Bring to a boil, then reduce the heat, cover the pot and simmer until the apples are very sof, about 20 minutes.
3. Carefully purée the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm the soup over medium-low heat and taste for seasoning. Serve garnished with a small spoonful of Greek yogurt.
Smoked Salmon Tartare
Tis glistening salmon tartare is smoky, salty and laced with citrus. Salmon is rich in omega-3, as well as protein, B vitamins and calcium. To serve the salmon, dress it up on brioche toasts or crostini, or keep it simple and scoop it with crackers or pita chips. Te whole grain cocktail rounds in this recipe provide a heartier, healthier bite.
Makes about 1 1/4 cups or about 10 canapés
12 ounces smoked salmon, very fnely chopped
1/4 cup fnely chopped red onion
2 tablespoons Greek yogurt or sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon fnely grated lemon zest
1/4 teaspoon freshly ground black pepper, plus more for garnish
2 to 3 tablespoons fnely chopped fresh dill
2 to 3 tablespoons fnely chopped fresh chives
Whole wheat cocktail rounds
Dill sprigs, for garnish Lemon slices, for garnish
1. Place the smoked salmon in a medium bowl. Fold in the onion, yogurt, lemon juice, lemon zest and black pepper. If the consistency is too dry, loosen slightly with additional yogurt or lemon juice. Taste for seasoning. Cover and refrigerate for at least one hour to chill. Before serving, gently stir in the dill and chives.
2. To serve, mound a heaping tablespoon of the tartare on whole wheat cocktail rounds or the toasts of your choice. Garnish with dill sprigs, lemon slices and additional black pepper.
Mojo Shrimp Salsa
Tis festive salsa features lightly poached shrimp infused with citrus juices and spice. Shrimp are naturally low in calories and rich in nutrients and antioxidants including iodine and omega-3 fatty acids. A smattering of fresh, vitamin-rich vegetables joins the festa for a light and vibrant salsa. Serve with tortilla chips or spoon on individual tostadas for serving.
Serves 6 as an appetizer
1 pound medium shrimp, shelled, deveined Corn kernels from one ear of yellow corn (or 1 cup defrosted frozen corn)
1 medium red bell pepper, fnely diced
1 small poblano pepper, fnely diced
1/2 small red onion, fnely chopped
1 garlic clove, grated or minced
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/2 teaspoon kosher salt, or more to taste
1/4 teaspoon cayenne
1/2 cup (packed) chopped cilantro leaves and tender stems
1. Bring a large pot of salted water to a boil. Add the shrimp, then cover the pot and remove from the heat. Let the shrimp poach until bright in color and just cooked through, 2 to 3 minutes. Drain and cool the shrimp to the touch, then coarsely chop.
2. Place all the remaining ingredients, except the cilantro, in a large bowl. Add the shrimp and mix well to combine. Cover and refrigerate the salsa for at least 2 hours or up to 6 hours, stirring occasionally.
3. When ready to serve, stir in the cilantro. Serve with tortilla chips.
Raspberry Streusel Bars
It’s the holiday season, so naturally a sweet treat should be invited to the table. Afer all, wholesome indulgences boost your mood, which is also a key to good health. Tese fruity bars are streaked with raspberries and crowned with a crunchy golden streusel redolent with almonds. Raspberries are touted for their bioactive compounds which reduce infammation and help to prevent numerous chronic conditions, including heart disease and type 2 diabetes. Almonds contain immune-boosting nutrients, such as protein, vitamin E, manganese and magnesium. Swap traditional old-fashioned oats with gluten-free oats for a wholly gluten-free recipe.
Makes approximately 30 (1 1/2-inch) square bars
Crust and Topping:
1 cup old-fashioned or gluten-free oats
1 cup almond four
1/3 cup coconut four
1/2 cup packed dark brown sugar or coconut sugar
1/2 teaspoon kosher salt
3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup almonds, chopped
Filling:
8 ounces fresh raspberries
1/2 cup raspberry preserves
1 tablespoon fresh lemon juice
Pinch of kosher salt
1. Heat the oven to 350°F. Butter an 8-by-8-inch or 9-by-9-inch baking pan. Line the bottom with parchment leaving a 1-inch overhang on two opposite sides.
2. Combine the oats, almond four, coconut four, sugar and salt in a bowl. Add the butter and mix with two forks or your fngers until the mixture resembles coarse meal. (Alternatively, combine the dry ingredients in the bowl of a food processor. Pulse once to blend. Add the butter and pulse until the butter is pea-sized.)
3. Transfer 3/4 cup of the mixture to a small bowl and mix in the nuts. Refrigerate until use.
4. Press the remaining mixture frmly and evenly into the baking pan. Bake until light golden brown, about 20 minutes.
5. While the base is baking, place the raspberries, preserves and lemon juice in a
bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact.
6. When the base is ready, remove from the oven and leave the oven at temperature. Spread the raspberries over the crust. Sprinkle the reserved topping evenly over the flling.
7. Return the pan to the oven and bake until the topping is golden brown, about 20 minutes more. Cool completely in the pan on a wire rack, then cover the pan and transfer to the refrigerator. Chill the bars until cold and set.
8. To serve, lif the bars out of the pan using the overhanging parchment. Cut into 1 1/2-inch squares. Serve at room temperature (they will sofen slightly as they come to room temperature). Store in the refrigerator for up to 3 days or freeze for up to one month. Defrost the bars in the refrigerator.
Forage & Feast
Edible and ornamental plants cohabitate in landscape designer
Christian Douglas’ San Rafael garden.
BY LOTUS ABRAMS
PHOTOS BY SASHA GULISH
andscape designer Christian Douglas’ San Rafael garden is a sensory experience — see, smell, touch, pick, taste — where edibles mingle with ornamental and native plants. It’s the taste element that tends to spark the most engagement from visitors. While wandering in the garden, one might easily be inclined to pluck a cherry tomato dangling from an arbor-covered walkway, sample fragrant herbs planted along the pathways, forage for raspberries growing alongside the potting bench, snack on a string bean from a vegetable bed or munch on an apple pulled right of the tree in the orchard below the native oaks overlooking China Camp State Park. Designing edible landscapes for Marin residents and beyond has been Douglas’ passion for more than two decades. Te Englishborn landscape designer began his career in the United Kingdom focused on classical design but found himself drawn to agriculture. Eventually, he landed in Marin in 2012, where he founded Christian Douglas Design, focused on combining landscape architecture and growing food, as well as the Backyard Farm Co., which teaches homeowners around the world how to grow food.
In 2019, Douglas purchased a midcentury home on a 1-acre hilltop property surrounded by native oaks in San Rafael, presenting the perfect opportunity for him to design a garden of his own. While completing the project, he was simultaneously writing his new book, Te Food Forward Garden: A Complete Guide to Designing and Growing Edible Landscapes (Artisan Books, October 2024). Te book features many gardens in Marin, including acclaimed chef Tyler Florence’s terraced garden in Corte Madera, as well as Douglas’ own garden, which he drew upon to demonstrate the essential techniques needed to design and maintain edible landscapes.
“With my garden, I wanted to experiment and create a landscape that was both nascent habitat as well as growing lots of food — annual vegetables, fruits, berries and herbs,” says Douglas, who prioritized using local crafspeople and reclaimed materials whenever possible. “Te book was a way that we could show people how to grow food without compromising on design. Tere are always ways to bring food into your garden at diferent scales and diferent vernaculars of architecture.”
Inspired by his travels hiking through the mountainous regions of the Himalayas, where he encountered many small subsistence gardens, Douglas dubbed his own garden “wild wonderland.” “It’s ‘wild’ in spirit, and every day is diferent,” Douglas explains. “Te plants constantly change; the wildlife comes in and comes out; and along the pathways, there’s always something to forage — that’s the ‘wonderland’ experience.”
Take a walk with us here through Douglas’ garden...
Growth Mindset
Set yourself up for edible gardening success with these surefre tips from landscape designer Christian Douglas.
Seek the sun
Sunlight is the most important factor to consider when planting edibles. “Anything less than four hours of full sun a day is not ideal,” Douglas says. Locations with southern exposure are optimal to maximize sunlight year-round.
Soil matters
Second to sunlight, healthy plants require healthy soil. “I can’t stress that enough,” says Douglas, who recommends getting soil tested annually by an agricultural lab or university cooperative extension, and boosting nutrient content as needed with compost and organic fertilizers.
Be purposeful about proximity
Te saying, “out of sight, out of mind” is key here. Plant edibles within easy reach of the kitchen to encourage regular tending and harvesting. “Side gardens are ofen too out of the way,” Douglas says.
Think outside the (vegetable) box
No room for a vegetable bed? Kiwis, grapes, tomatoes and passionfruit can grow on a trellis, and herbs work well in pots. Herbs are also easy to incorporate into an ornamental landscape, along with fruit trees and berries — just remember to consider the plants’ water needs, Douglas advises. For example, “rosemary works well in a native landscape here in Marin, because they both have similar water needs,” he says.
Easy entry
Growing edible plants can be intimidating for those just starting out. Douglas advises newbies to choose easier-to-grow varieties, such as fruit trees including apple, persimmon, fg and plum, which only need to be fertilized once a year, unlike many vegetables, and pay of with a robust once-a-year harvest. Strawberries, classic herbs and cherry tomatoes are also a safe bet. “‘Sungold’ cherry tomatoes are a good gateway to the vegetable community because they produce fruit for months on end,” Douglas says.
Fish.
This story began when a new resident of Sausalito stumbled upon the former waterfront Caruso’s Sportfishing and Cafe in 2000. He ordered a grilled fish sandwich, sat on the patio and fell in love. A fateful encounter with the owner transformed the love into a permanent relationship. From the start, Fish was designed to be a business that sold seafood supporting local fisherman and healthy fisheries, prompting Fish to be the first restaurant to partner with the Monterey Bay Aquarium Seafood Watch Program. The menu celebrates Sausalito through staples such as the Glad Hand salad to fabricated Portuguese red chowder serving as an homage to the fishing community of Sausalito. Now celebrating the 20th anniversary, the menu changes with the seasons and creative whim, but commitment to our ocean and community remains. Photo Credit: Kelsey Joy Photography and Travel Agent Apparel
As a beloved waterfront dining option in the valley, we are pleased to unveil a fresh menu that features several new seafood-inspired offerings and reimagined classics including the Linguine di Mare and the Lumache Pesto. No stranger to celebrations, we invite you to gather with your loved ones this holiday season whether a holiday party or family night out as our semi-private spaces are the idyllic backdrop for your celebration of choice.
In the spirit of the season, we’re proud to offer a Feast of the Seven Fishes experience on select dates in December. Follow along for updates and make Piatti your gathering place this holiday season.
Please call or visit our website to make a reservation.
625 Redwood Hwy, Mill Valley, 415.380.2525, millvalley.piatti.com
New at Piatti Mill Valley Crafted by Hand but from the Heart
Comforts
Consistently voted “Best of the County,” Comforts has been serving sophisticated, homestyle food, featuring seasonal, local and organic ingredients, for almost 40 years. Comforts is a family-run enterprise (second generation now!), and recently underwent a massive renovation of both the sit-down restaurant and take-out.
Come and enjoy breakfast and lunch in our warm and inviting dining room, then stroll to our new marketplace to take in all our offerings, including fresh salads, sandwiches, soups and family meals. We even have fantastic, unique retail items, perfect for a gift or your home!
Comforts also offers catering! With the holidays fast approaching, you can enjoy easy, delicious and comforting holiday dinners at home! Let Comforts be your onestop shop this holiday season! Open 7 days.
335 San Anselmo Ave, San Anselmo 415.454.9840, comfortscafe.com
Cucina s|a Donna Seymour, Owner
Cucina s|a is a friendly neighborhood spot that has been satisfying diners for over 25 celebrated years. Owner Donna Seymour added a parklet and expanded the space to include a full bar with a selection of spirits and craft cocktails. These new offerings complement award-winning dishes cooked in a wood-fired oven and the seasonal, organicfocused menu showcasing Southern and Central Italian cuisine.
Chef Roberto Avila brings fresh spins on classic dishes like goat cheese and fig salad and brined and braised pork chop with red cabbage and smoked pineapple chutney.
510 San Anselmo Ave, San Anselmo 415.454.2942, cucina-sa.com
Left Bank Brasserie
Roland Passot, Chef Propriétaire
Inspired by the birthplace of the original Parisian brasseries along the Left Bank of the River Seine in Paris, an area known for being a creative hub and haven to artists and Bohemians, Left Bank Brasserie is a group of authentic Parisian-style brasseries by Chef Roland Passot. Guests are invited to step into French culture, in a vibrant, social atmosphere that captures all the charm of traditional brasseries and iconic alfresco dining of France. An all-day menu features authentic French cuisine utilizing seasonal, local, and organic ingredients.
Inspired by the Parisian-style Bar Américain, an extensive cocktail menu showcases classics of a bygone era, along with a wide range of rotating taps, seasonal drafts and bottled beer, and an expertly-curated wine selection.
Petite Left Bank Tiburon Roland Passot, Chef Propriétaire
Set in the heart of Marin County, in the charming downtown area of the coastal Tiburon peninsula, Petite Left Bank by Chef Roland Passot is named in homage to and inspired by the iconic brasseries of La Rive Gauche, the southern or “left bank” of the River Seine which winds its way through the center of Paris. Petite Left Bank’s allday menu features French recipes and classics, a notable wine list, an extensive beer selection, an artisan craft cocktail menu, and refreshing spirit-free beverages. Whether grabbing a glass of wine at the bar or on the patio, celebrating with a meal of French favorites, or picking up dinner to go, Petite Left Bank is a fun and lively experience for locals and visitors alike.
638 San Anselmo Ave, San Anselmo 415.785.4450, www.CreeksideSA.com
PAT TOWNSLEY Founder and Owner
Creekside Pizza & Taproom is home to Marin’s award-winning hand-crafted artisan pizzas, fresh salads, hearty pastas, shareable appetizers, deli-inspired sandwiches, with many gluten-free and vegan options. Our 40 handle taproom has the finest craft beer selection on tap, plus a collection of fine California wines. Creekside’s friendly staff looks forward to your next visit to San Anselmo.
Photo credit: Ross Pelton
Valenti & Co
337 San Anselmo Ave, San Anselmo 415.454.7800, valentico.com
CHEF VALENTI AND MAITRE’D CRISTIANO
Guided by legendary Chef Valenti and Maitre d’ Cristiano, Valenti & Co. has been serving farm-fresh Italian cuisine to discerning San Anselmo diners for over ten years. Fresh ingredients and skilled execution keep the kitchen in sharp focus here. Sit in the courtyard or at the curved marble bar and be instantly transported to Northern Italy. The wine list has numerous small label gems to be deliciously discovered and paired with the Italian inspired menu. Reservations recommended.
CHYNA KENNEDY HONEY AND REGGIE HUNTER Partners
Since 2004, Chyna and Reggie have worked together serving quality, organic ingredients in an award-winning, one-of-a-kind quick-serve menu. She is the founder and visionary and he is the master of daily operations. Together, with the help of an exceptional team, they operate two locations in California and co-own a location in Florida.
Celebrating 39 years serving Marin, La Toscana is still family owned and operated. Marilyn Mori and two of her three children, Laura Mori Riella and Michael Mori work together to bring Marin a great place to gather with friends and families or to meet business colleagues. Sunday evenings are back starting at 4 PM. Open 7 days a week (lunch M-Fri, Dinner - 7 days), full bar, and a Tuscan inspired menu.
MICHAEL MORI, MARILYN MORI, LAURA MORI RIELLA Owners
Perry’s on Magnolia
Perry Butler/Owner
Perry’s on Magnolia opened in Larkspur in 2015, in the historic Lark Creek Inn building originally built in 1888. Perry’s brings its hallmarks to Marin County: the classic American menu, a bustling bar, and the warmth and personality for which Perry’s has always been known.
Nestled among the Redwood trees, Perry’s on Magnolia features a variety of dining spaces. Outdoor options include the heated Patio, the Redwood Grove, Upper Terrace and the front Garden. The interior features unique dining spaces, a lively bar area and the substantial energetic bar itself.
Perry’s is open for Dinner seven days a week starting at 3pm, for Lunch Thursday and Friday at 11am, Brunch Saturday at 11am and Sunday at 10am. We hope to see you soon! 234 Magnolia Ave, Larkspur 415.927.1877, perryssf.com
La Gastronomia di Porchetta
Chef/Owner Elena Fabbri, Chef/Owner Gustavo Mutul, Managers Alberto Díaz and Maria Sole Rozzuoli
La Gastronomia di Porchetta serves a farmers’ market inspired Italian menu, combining it with the classic recipes of Tuscany, complemented by an exclusively Italian wine list, locally sourced ingredients, and pasta making craftsmanship.
You can swing by Wednesday through Monday to say hi to Elena or a member of the family, who will be there to welcome you and share more about the amazing story behind the restaurant. The restaurant’s signature porchetta, a savory Italian pork roast, is a must-try and can be pre-ordered for events or enjoyed during regular meals. In addition to in-house dining, La Gastronomia offers catering.
Nina Simma, Chef and Yenni Soberanis, Assistant Chef
At the heart of The Baan Thai’s success is an extraordinary team led by the talented Chef Nina Simma, who has been the culinary force behind the restaurant for an impressive 12 years. Known for her ability to fuse traditional Thai flavors with modern touches, Chef Nina has become a cornerstone of the restaurant’s identity. But behind every great chef is a strong support system, and for the past three years, Chef Yenni Soberanis has been by Nina’s side as her trusted assistant. Overseeing this powerhouse duo is Jackie, their boss and the visionary behind Baan Thai. Jackie’s leadership and guidance have been instrumental in shaping the restaurant’s atmosphere and driving its reputation as a go-to spot for authentic Thai cuisine with a modern twist.
726 San Anselmo Ave, San Anselmo 415.457.9470, thebaanthaicuisine.com
Kuro Nami Japanese Kitchen
Miyuki Acevedo, Chef and Takashi Kamimura, Chef
Nestled in the heart of San Anselmo, Kuro Nami Japanese Kitchen offers more than just a dining experience it is a culinary journey through the mastery and dedication of two of the most seasoned sushi chefs. With Chef Miyuki wielding over 20 years of sushi-making expertise and Chef Takashi bringing an impressive 30+ years to the sushi counter, Kuro Nami is a true celebration of tradition, precision, and passion for Japanese cuisine. Under the visionary leadership of Jackie, Kuro Nami has quickly become a local favorite, blending time-honored techniques with modern flair. Whether you’re a sushi aficionado or someone seeking an unforgettable dining experience, the restaurant provides an authentic taste of Japan while pushing the boundaries of contemporary Japanese cooking.
69 Center Blvd, San Anselmo 415.459.6969, kuronamimarin.com
Copita Tequileria y Comida Candy Diaz, Executive Chef
Copita is delighted to announce that Candy Diaz has been promoted to Executive Chef of Copita Tequileria y Comida. Candy will work with co-owner Joanne Weir to craft the seasonal menus that have made Copita a Bay Area dining destination for the past thirteen years. Candy joined Copita not long after the restaurant opened in 2012 and oversees the kitchen in the 100% glutenfree restaurant. She becomes the first female chef in Copita’s history and is excited to pair her Oaxacan heritage with Joanne’s experience to craft the dishes and flavors that make Copita unique among Sausalito’s dining landscape.
Poggio Trattoria Benjamin Balesteri, Executive Chef
Poggio is a classic Italian trattoria with comfortable neighborhood charm and destination-caliber cuisine. The entire team at Poggio is delighted to recognize Executive Chef Benjamin Balesteri’s 10th anniversary as Poggio’s culinary leader. For the past decade, Chef Ben has sourced local ingredients from the best purveyors and highlighted these quality products in the daily changing menu. Poggio offers a menu that features soulful classics of Northern Italy including a variety of antipasti, housemade pasta, spit-roasted meats, and wood-fired pizzas. Chef Ben often catches the fresh fish served at Poggio with daily specials that include line-caught local tuna, black cod, petrale and halibut.
Arbiter Travel Co. is a boutique luxury agency specializing in custom travel planning for discerning clients. Our bespoke itineraries and concierge-level services provide an elevated, seamless travel experience, helping clients uncover extraordinary destinations and experiences.
Caitlin Johnson, our local Marin-based travel advisor, infuses every journey -- whether a full-service itinerary or overnight hotel booking -- with elegance, ease, and inspiration.
Inquire to be #bookedbyarbiter. www.arbitertravel.com | caitlin@arbitertravel.com
TRAVEL
BY MIMI TOWLE
Looking for a win-win this month? How about a weekend getaway to take advantage of the discounted winter rates ofered at many drive-able destinations, while taking care of some holiday shopping? We’ve selected a few options starting in San Francisco and heading north to Healdsburg.
Please enjoy our curated list of holi-ways (let’s see if it catches on!)
San Francisco SHOP
Despite recent dour news about the neighborhood, Union Square is still a destination for shopping. Macy’s fagship store will be open throughout the 2024 holiday season, likely ofering some good deals. Luxury retail stores like Neiman Marcus dot the square’s perimeter, and more boutiques line the charming Maiden Lane, a narrow street with hanging lights, fowers and international shops a la Maison Margiela and Hermes. For more gifs, check out the many jewelry stores, or maybe the Williams-Sonoma (stock up on that peppermint bark), Apple store (Hello Apple AI, the iPhone 16 has arrived) or Nike store (Warriors jerseys just in time for fall?)
Union Square’s retail closures are being met with new openings. Watch seller Breitling opened a boutique on Post Street just months ago, then Rolex moved in right next door. Over on Market Street at the old Westfeld Mall (redubbed the San Francisco Centre), familiar stores like Zara and Aritzia have been joined by spots for “kawaii” knick-knacks like Miniso, Merkado and Hey Hi Toys. Of course, the newest big-box addition to the neighborhood was Ikea with its multi-restaurant food hall in 2023. And don’t forget the classics. Now’s a great time to visit the world
famous SF destinations like Exploratorium with its “Glow” exhibit starting Nov. 21, the California Academy of Sciences (holiday festivities starting Nov. 22) and PIER 39 — gif opportunities galore in their various gif shops.
STAY
If you’re looking to be near Union Square, the 1,195-room Westin St. Francis is perfectly perched for enjoying the 30,000 lights on the square’s 83-foot Christmas tree and skating on the seasonal Union Square Holiday Ice Rink. Or, opt for the classic Beacon Grande, steps from Union Square, which just this year reopened its 21st-foor cocktail lounge Starlite. If you book a two-night stay right now through Jan. 12, you can receive 25% of. Te Fairmont San Francisco also has its own deals, like 15% of a two-night stay, plus $50 food credit, and starting Nov. 22, its holiday-themed Santa Suite ofer returns. Intercontinental Mark Hopkins also makes for a festive stay in comfort.
Sausalito SHOP
Staycation with the option of a ferry ride (the most beautiful in the world) to San Francisco’s gourmet-themed Ferry Building. If you go, check the Book Passage’s event calendar to tie your trip in with one of their author events (weekends ofen feature cookbook authors with a Farmer’s Market tie-in), and try to plan for a sunset return trip — yes, they serve alcohol. Tere are plenty of viable shop-portunities in Sausalito as well. For those sustainability-minded ladies in your life, Amour Vert will have something to put in a box, and Sausalito Books By the Bay has a well-curated collection of unique books and gifs. And if you still haven’t found the perfect gif, Soxalito ofers a whimsical sock collection sure to bring a smile on the grumpiest of scrooges. Head to Caledonia Street for more whimsy, mermaids at Waterfront Wonders or Nordic-California lifestyle at Salt, ofering unique home goods and fashion accessories.
STAY
For those looking for a true staycation, now’s your chance to get into the iconic 33-room Inn Above Tide in Sausalito, which is also ideal for viewing Sausalito’s Lighted Boat Parade & Fireworks (Dec. 14) and browsing various stores and businesses’ entries in the
Oxbow Public Market
Union Square
town’s annual Gingerbread House Competition & Tour (through Dec. 31). Casa Madrona is also an excellent option for the parade and sweeping bay views. Plus, room service is by Poggio, a frequent Best of the County winner for Italian food, including pizza, pasta and their famous negroni.
Healdsburg SHOP
Te picturesque Healdsburg Plaza oozes traditional holiday charm. Te opposite of perishables can be found at the plethora of antique shops in town, however. It’s a world-class destination for cool salvage, antique items — giant Pepsi sign, anyone? On the square you’ll fnd something for everyone: ereloom for the fashion-forward man in your life; Mr. Moon’s Gifs, a one-stop gif shop selling carefully curated cards, toys, handbags and more; and Copperfeld’s Books, which frst opened in Sebastopol in 1981 and has a light and airy shopping experience that ofers more than books.
And back to the perishables, this town is overfowing with tasting rooms and artisan foods. Tumbprint Cellars’ tasting room on the plaza doubles as an art gallery, and Journeyman Meat Co., a salumeria (handcrafed salami shop) sells boxed packs of salami, beef snack sticks, spices and other gif possibilities.
STAY
With Marin-based founders, it’s no wonder both Hotel Healdsburg and h2hotel are dog friendly, so no worries about fnding canine coverage for this getaway. If you want something a little more intimate, consider the 12-room Healdsburg Inn on the Plaza.
Napa SHOP
Perishables are a very thoughtful gif — no awkward pause as the recipient wonders where the new pink eagle statue will go. For the artistically inclined oenophile, check out Orin Swif Cellars on St. Helena’s Main Street. Last year, they expanded into the historic bank next door, tripling the square footage. Peeling back the stone, they uncovered the original 1955 Art Deco facade that’s now the exterior of the building. In concert with the playfulness and intrigue of OSC labels and wines, their tasting room experience is not your average cheese-nibbling, sit-and-sip experience. Rock
Paper Scissors, the names of the tasting experiences, pay homage to the old classic game and suggest that wine tasting should be playful not pretentious. With the holidays approaching, a perfect marriage of art and wine can be found in their distinctive gif sets, whether you want a duo, three-pack or large format bottle to dazzle anyone on your list.
Another option is Napa’s Oxbow Public Market to create your own gif basket, including shops like Whole Spice and the Olive Press, just to name a couple. Non-edible perishables can be found at Makers Market in the First Street Napa complex. Boho Lifestyle, at the corner of First and Main, is run by a 10-woman team. And while “no live gifs” are solid words to live by, a unique potted Monstera from Riza Plants is an exception.
Just up Highway 29 in St. Helena, don’t miss Napa Valley Olive Oil Manufacturing Company. Founded in 1931, the family-owned company produces delicious olive oil (available by the jug).
STAY
From Carneros Inn (yes, this is ofcially in Napa) to Calistoga, Napa can ofer a holi-way for any budget. At the top of the valley and near holiday shopping, Roman Spa Hot Springs Resort, a tranquil 2-acre resort, won’t break the bank. For downtown Napa, Andaz Napa by Hyatt, River Terrace Inn and Te Westin Verasa Napa are great options for walkable shopping.
River Terrace Inn
Healdsburg shopping
For the backstory on Orin Swift’s artistic labels
PROTECTING THE PLACES YOU LOVE
Photo by Ernesto Mendez
WILDCOAST is working with local communities to conserve 38 million acres of globally important coastlines, coral reefs, mangrove forests, wildlands, sea turtle nesting beaches, and gray whale lagoons.
Thank you for keeping us in mind for your year-end giving.
OUT ABOUT AND
Community Ongoings
Concerts, festivals, arts and culture
Tosca
CALENDAR
With the weather cooling of and holidays rapidly approaching, November’s events are packed with shopping, art and cultural fests.
November Fairs & Festivals
NOV 1–3 Marin Arts and Crafts Show For holiday gifs or your next favorite knick-knacks, browse textiles, glasswork and artisan crafs of all kinds at this fair in the Marin Center Exhibition Hall. artsandcrafsshow.com
NOV 2 Día de los Muertos A free community celebration at Pickleweed Park, the 36th annual San Rafael Day of the Dead event brings ofendas (altars), live music, art workshops and cultural performances. dayofhedeadsr.org
NOV 2 Diwali by the Bay Set up a rangoli and scarf down kulf at Tiburon’s celebration of the Indian festival of lights, when Main Street comes alive with music, dancing,
henna art and food. townofiburon.org
NOV 6–JAN 20 Holiday Ice Rink
Union Square Te winter wonderland at S.F.’s Union Square returns, with special skate events throughout the season like Flashback Fridays, Drag on Ice and Polar Bear Skates. unionsquareicerink.com
NOV 23–DEC 22 The Great Dickens Christmas Fair Five weekends of costume, performances and family fun, all set in 4 acres of winding streets straight out of Victorian England. Te Cow Palace hosts this Dickensian delight for its 40th season. dickensfair.com
EDITED BY MIMI PINSON
ARTS, THEATER AND LECTURES
THROUGH DEC 1 Thoughts in Paint
Abstract expressionist Willy Heeks presents mixed media works on paper — pieces that incorporate vibrant color and shapes that are both ethereal and edgy. robertgreenfnearts.com
NOV 6–DEC 1 Kimberly Akimbo Tis
original musical swept the Tony Awards in 2023, and now embarks on a national tour. Watch Kimberly, a New Jersey teen with a genetic disorder that ages her rapidly, as she maneuvers high school shenanigans with unfaltering optimism. broadwaysf.com
NOV 17–DEC 17 Blithe Spirit Noel
Coward’s snappy, supernatural farce from 1941, Blithe Spirit follows Charles Condomine, a writer who accidentally summons the ghost of his frst wife in a seance — a big surprise to his second wife. On view at Ross Valley Players. rossvalleyplayers.com
NOV 22 Nikole Hannah-Jones
Investigative reporter Nikole HannahJones has earned numerous accolades for her work covering race and civil rights, including the monumental 1619 Project Now touring the country for an illustrated version of the book, Hannah-Jones will stop at Sydney Goldstein Teatre for City Arts and Lectures. cityarts.net
NOV 26–DEC 24 A Whynot Christmas Carol In the small town of Whynot, a local theater troupe bumbles their way through rehearsals to opening night of A Christmas Carol . Spicing up their usual production of the Dickens classic, A.C.T. presents a meta-adaptation of the Scrooge story. act-sf.org
FILM
NOV 13–24 Transgender Film Festival Shorts, documentaries, music videos and international flms air at the Roxie Teater as part of this flm festival by and about transgender and gender-nonconforming people. Te longest running festival of its kind, the annual showcase returns to S.F. for its 27th year. sff.org
NOV 23 & 27 Tosca As part of a regular series, the Metropolitan Opera in New York transmits live performances to movie theaters across the country. Catch their rendition of Puccini’s opera at the Lark Teater, with more performances to come later in the season. larktheater.net
THROUGH DEC 30 Fort Point: A Bastion of Memory A public flm installation inside Fort Point brings the bunker’s 171-year history to life with photographs and oral histories. See the 45-minute flm projected on the second foor, Tursdays through Mondays from 10 a.m.–4:30 p.m. benwoodstudio.com
MUSIC
NOV 9 & 10 Kahn Conducts Brahms Marin Symphony welcomes conductor Robert Kahn for three performances of works by Samuel Coleridge-Taylor, Jennifer Higdon and Johannes Brahms. marinsymphony.org
NOV 17 Peter, the Wolf and Totoro In the spirit of its 25th anniversary season, Mill Valley Philharmonic is giving back with a free family concert featuring Peter and the Wolf and My Neighbor Totoro. Attend the matinee on Nov. 17, or the evening dress rehearsal on Nov. 15. millvalleyphilharmonic.org
NOV 23 Duke Ellington Tribute Next up from Marin Jazz, a performance honoring
the music of the pioneering bandleader and composer, featuring singers Kim Nalley and Paula West. marinjazz.com
NOV 26 Cyndi Lauper Cyndi is ending her touring career with a bang as part of her fnal “Girls Just Wanna Have Fun Farewell Tour.” Coming to the Chase Center, Lauper will be joined by a special guest opener, drag queen superstar Trixie Mattel. chasecenter.com
MUSEUMS
THROUGH JAN 2025 Maakon Yomi: Our Homelands of the Coast Miwok Te Marin County Civic Center’s Bartolini Gallery displays paintings, beadwork, clothing and more by Indigenous artists largely from the Coast Miwok and Southern Pomo tribes. marincounty.org
THROUGH FEB 2025 Get in the Game: Sports, Arts, Culture Sports culture and memorabilia are on display at this new SFMOMA exhibit. Highlights include art by and about athletes, a Guernica made of jerseys and even a playable 22-person foosball table. sfmoma.org
THROUGH MARCH 2025 Directing at Disney A special exhibition at the Walt Disney Family Museum presents rare flm artifacts like storyboards, original sheet music and archival photographs from as far back as the 1930s, all showing the role of directors in animation. waltdisney.org
THROUGH JAN 2025 The Battle of Pavia Tapestries Seven massive 16th-century tapestries have arrived at the de Young. An immersive depiction of a battle during the Italian Wars, these historical documents were prized in the Renaissance era as both artwork and propaganda. famsf.org
EVENTS
NOV 21 One Embarcadero Center Holiday Market Your San Francisco tour of holiday decor can start at Tree Embarcadero Center’s Urban Patio. Festive cocktails and mocktails, treats and live music welcome visitors to embrace the season and support local businesses. (Psst... the frst 200 attendees get a free drink.) embarcaderocenter.com
NOV 28 Marin Turkey Trot Make some room for Tanksgiving dinner with this annual run for the whole family. Running through the Indian Valley College campus in Novato, participants can choose among a 5K, 10K and a youth 1-mile course. marinturkeytrot.com
NOV 29–DEC 1 FanExpo Score an exclusive comic, meet your favorite voice actor or step up for lightsaber training. FanExpo at the Moscone Center is a gathering for all things fandom — whether you’re into comics, cosplay, gaming, sci-f, anime or fantasy. fanexpohq.com
NOV 30 Small Business Saturday One day afer Black Friday, communities nationwide rally around local shops for Small Business Saturday. Commercial districts around Marin are participating, including downtowns in Novato and San Rafael, the latter with a bonus tree lighting event. downtownnovato.com
SEGAL
PHOTOS; ROBIN MEELEY
FanExpo
Marin Center Exhibition piece, Tule Sisters
SEOUL TO SAN FRANCISCO
BY JESSICA GLIDDON
Whether it’s BTS, Korean popular culture is everywhere. Te Asian Art Museum’s latest exhibition, Hallyu: Te Korean Wave encapsulates Korea’s global infuence in music, dance, cinema and more. “Hallyu,” which means “Korean Wave” in Chinese, is illustrated through the exhibit’s nearly 200 objects and artworks. Interactive experiences round out the exhibit (K-Pop dance challenge anyone?), along with rooms devoted to K-Beauty products and costumes from Korean shows and movies. Tere’s even a full replica of the bathroom from Parasite 27 and will close Jan. 6, 2025.
WHAT’S HOT
BY EMMA ROBERTSON
Noodling Around
Foodie Friday Check-in Challenge
Love noodles? So do we. And we do not discriminate — from spaghetti in an herby red sauce to chow mein with stir fry, we love ’em all. Join us in our monthly Foodie Friday Check-in Challenge for November’s Noodle Crawl, hosted by our sister publication Local Getaways. Basically checkin to any restaurant on the app that serves a noodle dish you enjoy (it doesn’t have to be a Friday), and the lucky participant that checks into the most places will win a $100 DoorDash credit. And hopefully fnd some new favorites.
DINE
CORTE MADERA
Burmatown Asian
Though the menu remains largely the same (that tea leaf salad! Those bao!) at the new location down the street from the original, the addition of a grill boosts the menu with dishes like kalbi ribs or smoked salmon collars. A long bar on one side of the room serves wine and beer and the front windows slide open for easy access to a large patio. 18 Tamalpais Ave, 415.985.5060; burmatown.com
$ BB
Flores Mexican
With an emphasis on regional Mexican dishes and favors sourced from family recipes, the menu is based on California seasonality and revolves around gluten-free masa. The daily-made tortillas are a highlight. 301 Corte Madera Town Center, 415.500.5145; foressf.com
HH BB
Zinz Wine Bar
Californian
Locals pop by the petite wine bar for its cozy atmosphere and an eclectic array of boutique wines and craft beer, all available for takeout. A short menu of prosciutto-wrapped dates, charcuterie and cheese boards is perfect for enjoying during a Friday night
Chef Tony Senehi’s all-day cafe is known for California-inspired dishes made from local, organic ingredients. Pear almond pancakes and eggs Benedict (ask for “the Brady” to get lox) are popular at breakfast, while a BBQ pulled pork sandwich is a hot seller at lunch. 1900 Sir Francis Drake Blvd, 415.460.2160; barefootcafe.com
$BB
Fradelizio’s Italian
her husband Gustavo curate a taste of the Italian coast in the California sun. 123 Bolinas Rd, Fairfax, 415.419.5465; lagastronomiadi porchetta.com
Outdoor Seating | Brunch
Sorella Cafe Italian Run by sisters Sonia and Soyara, Sorella serves fresh Italian with a northern infuence. Favorites include the cioppino, butternut squash ravioli, pollo alla Sorella and the garlic bread. 107 Bolinas Rd, 415.258.4520; sorellacafe.com
HH $ BB HH $ BB
Stillwater Californian
A perennial neighborhood gem, the cozy space welcomes all with daily specials (salmon, line-caught in Bolinas, with a golden beet and arugula salad, house made Meyer lemon fettuccine with salmon and asparagus) and a wine by the barrel program. 35 Broadway Blvd, 415.459.1618; fradelizios.com
La Gastronomia
Italian Like the town it’s situated in, La Gastronomia is a lively and cozy restaurant best known for its authentic cuisine, fresh ingredients and warm atmosphere. Originally from a coastal town in Italy, owners Elena and
Fairfax native Margaret Ruiz and her life and business partner, David, bring the bounty of the county to the table. Appetizers and salads feature local cheeses, oysters, and produce while the cheeseburger with Stemple Creek beef and the miso-glazed black cod have dedicated followers. 23 Broadway, 415.524.8478; stillwaterfairfax.com
HH
GREENBRAE / KENTFIELD
Gott’s Roadside
American
At its only Marin outpost, Gott’s features the signature California-inspired dishes the restaurant
is known for (burgers — regular, ahi and Impossible — shakes, salads and fries) as well as a 30-foot-long pine table for community-style eating and an expansive patio out front. 302 Bon Air Center, Greenbrae, 415.785.4233; gotts.com
Guesthouse Californian
Jared Rogers, the former executive chef of Picco, heads up the kitchen, partnering with restaurateur Dustin Sullivan on this 110-seat space. Look for well-executed California cuisine with weekly specials like Prime Rib on Mondays and fried chicken on Sundays, plus killer cocktails — the Sunburn and Easy Money are local favorites.
850 College Ave, Kentfeld, 415.419.5101; guesthousemarin.com
Half Day Cafe
American
Tucked away in a setting of intertwining ivy and large open windows, this cafe is the quintessential breakfast nook and is also open for brunch and lunch, including cofee drinks, pastries and much more. Enjoy a casual daytime meal inside or out on the patio. 848 College Ave, Kentfeld, 415.459.0291; halfdaycafe.net
Rio Rock Açai Café Smoothies
Açai bowls, like the Carmen Miranda with cacao nibs and peanut butter, and smoothies (don’t miss the Popeye with almond butter
and spinach) are at the heart of an all-day café that serves up sandwiches (chicken pesto panini, lox bagel) and pastas, too. Boba and espresso drinks are coming soon. 860 College Ave, Kentfeld; 415.747.8668; riorock acaicafe.com
Sweetgreen Californian
No matter if your order is one of the signature plant-forward warm bowls like curry caulifower, a super green goddess salad or chicken pesto parm, all are packaged in sustainable packaging that makes it easy to enjoy a fast and fresh meal inside or to-go. 284 Bon Air Center, Greenbrae; 415.874.0012; sweetgreen.com
Burmatown, Corte Madera
LARKSPUR
Left Bank Restaurant French
This Parisian-style brasserie by Chef Roland Passot has been serving the community for more than two decades. Whether on the patio, bar or in the elegant main dining room with a huge freplace, it’s a fun experience. The menu features authentic French cuisine utilizing seasonal, local and organic ingredients. 507 Magnolia Ave, 415.927.3331; leftbank.com
Perry’s American Perry’s on Magnolia has the same classic American cuisine, bustling bar and warm service and personality the San Francisco original has always been famous for. Plentiful outdoor dining options. It’s bar is a perennial best of the county winner. 234 Magnolia Ave, 415.927.1877; perryssf.com
BB
Pizzeria Picco Pizza
This family-friendly parlor next door to Picco ofers Californiainfuenced Neapolitan pizzas cooked in a wood-burning oven. Fresh mozzarella is pulled in-house and the menu also features organic salads, antipasti and Straus Dairy softserve ice cream. Heated outdoor seating is available. 316 Magnolia Ave, 415.945.8900; pizzeriapicco.com
$
R’noh Thai Thai
This cozy place with a patio by the Corte Madera Creek has a reputation for fresh favors. It’s all here, from curries and Thai barbecue to noodle dishes and the classic tom kha (coconut lemongrass soup). For an indulgent treat, try the fried sweet potato appetizer. 1000 Magnolia Ave, 415.925.0599; rnohthai.com
$
Floodwater
Californian
Order a handcrafted “Gold Rush” (Old Forester bourbon, local honey, lemon) at the long 20 seat bar and watch the game on fve huge 4K TVs while noshing on pork belly steamed buns, or dive into Shorty’s Tall Reuben. The patio features multiple fre pits. 152 Shoreline Hwy, 415.843.4545; foodwatermv.com
HH $
Gravity Tavern
American
Rustic Bakery
Californian
The Marin-grown bakery is known and loved the world over. Organic bread and pastries baked fresh each morning and salads, sandwiches, and soups make this a staple. 2017 Larkspur Landing Circle, 415.461.9900 and 1139 Magnolia Ave; 415.925.1556; rusticbakery.com
$
MILL VALLEY
Bungalow 44 American
The bustling bar is ideal for savoring a seasonal cocktail or an order of the house’s famous kickin’ fried chicken. The one-dollar happy hour oyster program still operates from 5–6 p.m., Monday–Thursday and the heated outdoor patio is a town hot spot. 44 E Blithedale Ave, 415.381.2500; bungalow44.com
Hook Fish Co
Seafood
The wood-ceilinged dining room feels like a boat’s galley and the spot’s popular outdoor beer garden adjacent to Mill Valley’s Proof Lab at Tam Junction has 13 taps, but the draw at this counterservice joint is the seafood. The supply chain means you can enjoy the poke, fsh and chips or fsh tacos knowing where and on what boat your meal came from.
254 Shoreline Hwy; hookfshco.com
With ingredients suited to refect modern tastes, American classics like grilled chicken Waldorf salad with pickled grapes, lobster roll with toasted challah and veggie slaw, and a land and sea pasta with housemade egg pasta, pork belly and crab, may have also been familiar fare for passengers of the Mt. Tam gravity car for which this saloon was named. 38 Miller Ave, 415.888.2108; gravitytavern.com
BB HH
Harmony Chinese
A warm, inviting place to enjoy classical and innovative Cantonese fare with the house specialty, hand crafted dim sum. Local favorites include savory Peking duck with steamed tea buns, juicy Shanghai dumplings and unique bites like minced lamb with radicchio cups. The famous signature beef is a defnite must. 401 Strawberry Village, 415.381.5300; harmonyrestaurant group.com
Tamalpie Italian
With views of Mt. Tam from the covered, heated patio, this spot known for its local sourcing also features two freplaces and a full bar serving craft cocktails, wine and beer. The diference is in the dough, small batch, housemade and gluten-free.
477 Miller Ave, 415.388.7437; tamalpiepizzeria.com
Watershed Californian
Mountain Home Inn
American
Whether you’re staying for the night or popping in after your hike, Mountain Home Inn provides a unique experience with food that’s worth the trek. Even while poised upon Mount Tam (the only restaurant within the park), the restaurant promises robust dishes like wild mushroom ravioli or a classic hamburger with beef from Niman Ranch. 810 Panoramic Hwy, 415.381.9000; mtnhomeinn.com
HH $ BB HH $ BB Piatti Ristorante and Bar Italian
A freplace lounge and open format concept invites lingering over refreshed menu items such as house made ravioli with lemon cream and citrus gremolata, roasted mushroom pizza with taleggio fonduta and black trufe oil or roasted salmon with artichokes and Calabrian chili.
625 Redwood Hwy, 415.380.2525; piatti.com
Gather ’round the fre pit in front of the restaurant at the Lumber Yard or hang out at the long bar for a predinner glass of wine before sampling one of the many dishes curated to refect the bounty of Marin. The Stemple Creek Ranch burger and fresh pastas are matched with a bevy of simply prepared, easy to share dishes.
129 Miller Ave, 415.888.2406; watershed.com
NOVATO
Ayawaska Latin American
An outpost of the Petaluma original flls the space that once housed Hilltop 1892. A menu of Peruvian classics includes lomo saltado and the country’s famous ceviches (try the a la Huancaina with the catch of the day). 850 Lamont Ave; 415.944.2066; ayawaskasf.com
BB HH
Fish, Sausalito
Perry’s American
Epic burgers and cocktails, excellent service, signature blue-and-white gingham tablecloths
— expect all of those and more here at Perry’s northernmost location. 224 Alameda Del Prado, 415.506.4212; perryssf.com
BB
The Speakeasy American
In addition to the 10 beers on tap, cocktails range from the 1920s to the 2020s.
A shareable, tapasstyle menu includes grilled maitake mushrooms, escargot and mini street tacos. 504 Alameda del Prado, 415.883.7793; thespeakeasynovato. com HH$
Toast American
With outdoor dining and spacious inside seating at Hamilton Marketplace, large parties, families and everyone else dives in on comfort food favorites like corned beef hash, buttermilk pancakes and at dinner, chicken schnitzel and shrimp scampi. 5800 Nave Dr, 415.382.1144; toastnovato.com
$ Trailhead American
Order breakfast, shareable snacks, paninis, salads, and Equator co ee drinks at the counter before grabbing a seat on the all-day café’s shaded patio. The baked goat cheese is a standout and pairs with the 10 local beers and two wines available on tap or from the craft can program. 127 San Marin Dr, 415.493.6902; trailheadnovato.com
$
SAN ANSELMO / ROSS
Comforts Cafe
American Established in 1986, Comforts has a cozy sit-down cafe, serving breakfast, lunch and weekend brunch. Besides the famous Chinese chicken salad, other winners are the stu ed pecan-crusted French toast, chicken Okasan (nicknamed “Crack Chicken” by fans), Korean BBQ ank steak and Wor Won Ton soup. 335 San Anselmo Ave, 415.454.9840; comfortscafe.com
$ BB
Creekside Pizza & Tap Room American
A perennial Best of the County winner known for their artisan pizzas, hearty sandwiches, avorful pastas and fresh salads, Creekside o ers plentiful gluten-free and vegan options too. Their copper bar with a 40-handle selection of craft beer (including gluten-free beer), plus wine and kombucha on tap. 638 San Anselmo Ave, 415.785.4450; creeksidesa.com
Cucina sa Italian Open for lunch, weekend brunch, and dinner six nights a week, come by for homemade pastas, seasonal salads, and wood- red pizzas that strike a balance between southern Italy and Northern California. Don’t skip the happy hour from 3 p.m. to 5 p.m. from Tuesday to Friday, either!
510 San Anselmo Ave, 415.454.2942; cucina-sa.com
Flour Craft Bakery
American
Along with artisan gluten-free and an assortment of vegan pastries, breads, and special-occasion cakes, this petite cafe serves a lunch menu of so-called fancy toast and big green salads with seasonal fair. Customer favorites include oatmeal chocolate chip cookies, decadent cinnamon rolls, fourless hazelnut brownies, and the bakery’s signature granola. 702 San Anselmo Ave, 415.453.3100; fourcraftbakery.com
$BB
Kuro Nami Japanese
Kitchen Japanese Kuro Nami, which means “black wave,” is a new restaurant
from the team behind The Baan Thai Cuisine. There, you’ll fnd inventive sushi rolls, premium sake and a menu of signature dishes that explore the depth of Japanese cuisine. It’s not just sushi — you can try picks like kani miso (grilled miso paste with crab), or their creamy pasta with tempura softshell crab. 69 Center Blvd, San Anselmo, 415.459.6969; kuro namimarin.com N
Madcap Californian
as a tasting menu, incorporates seafood and Japanese techniques in colorful dishes like trout with baby bok choy, purple daikon and dashi that are bold, balanced and bright.
198 Sir Francis Drake Blvd, San Anselmo, 415.453.9898; madcapmarin.com BB BB
Marché Californian
Ross; 415.925.9200; marchemarin.com N
Marinitas Mexican
This sister restaurant of Insalata’s continues to fourish as a bastion of creative Mexican and Central and South American cuisine. Not your typical south-ofthe-border spot, they serve up top-notch margaritas and Latin lusciousness. 218 Sir Francis Drake Blvd, 415.454.8900; marinitas.com
HH $ BB
Taco Jane’s Mexican
The full bar features plentiful tequila and mezcal selections and its regional Mexican cuisine includes Oaxacan mole, fsh tacos and vegetarian options. Black Gold salsa arrives with complimentary chips and is created from charred blackened tomatoes and roasted chilis. Enclosed patio seating is available year round. 21 Tamalpais Ave, 415.454.6562; tacojanes.com
HH $ BB
The Baan Thai Cuisine Thai
warmly lit back patio are ideal environments for authentic Italian dishes made with local ingredients. The menu changes daily but look for the carpaccio of beef, the pan-seared Pekin duck and chef Valenti’s famous tower of triple chocolate love at dessert. 337 San Anselmo Ave, 415.454.7800; valentico.com
SAN RAFAEL
Cafe Arrivederci
Italian
Chef Ron Siegel’s contemporary artflled space is known for its urban edge. The vegetable-centric menu, available
Into the former Marche aux Fleurs space, Marché’s owners Darren and Alicia Banks focus on seasonal ingredients in plates of avocado toast with Urfa chile, shishito peppers with togarashi, and house made gnocchi with shiitakes is Californian all the way. 23 Ross Common,
Known for its mango sticky rice, crispy corn cakes and The Baan Thai salad, new menu items like fresh spring rolls and steamed dumplings and old favorites such as the tom kha soup entice with fresh favors and just the right amount of sweet heat. 726 San Anselmo Ave, 415.457.9470; baanthaimarin.com
Valenti & Co.
Italian
The bright yet cozy indoor space and
pulled from the brick oven is available at breakfast, too (glutenfree crust is available), and a changing menu of daily oferings.
The buttermilk-fried chicken sandwich with house made chipotle aioli has a dedicated following and the Boston clam chowder might just convince a few New Englanders to relocate. 901 B St., 415.234.8414; redroosterbrick oven.com
$ N HH $ BB HH $ BB
Located in the heart of San Rafael for the past 27 years! Chef Tito is proud to serve fresh homemade pastas and dishes from all over Italy. Visit the expansive dining room, full bar, garden patio and private rooms for parties and events. 11 G St, 415.453.6427; cafearrivederci.com
N
Cafe del Soul
Californian
Healthy options become addictive at this eatery that now has locations in Tam Junction and San Rafael. Once you stop in for the deliciously fresh quinoa wrap, you’ll want to return to try the chipotle rice bowl. 1408 Fourth St, 415.457.5400; cafedelsoul.net
$
Red Rooster Brick
Oven American Roasted in the brick oven, then brushed with sweet and spicy garlic sauce, Red Rooster wings are a must-order at an allday Italian American restaurant with a sprinkling of Asian favors. A thin crust pizza
Vin Antico American Vin Antico, “where passion meets the plate,” serves seasonal marketinspired cuisine like stone-oven-baked fatbreads, handmade pastas and organic salads, all innovatively prepared. Black sesame-crusted tuna is classic, even better with an Il Capo negroni. 881 Fourth St, 415.721.0600; vinantico.com
BB N
SAUSALITO
Angelino Restaurant Italian
Multiple generations of the Ancona family create an authentic Italian eatery with handmade pastas and seasonal antipasti that has showcased the cuisine of the Campania regionfor more than 20 years. 621 Bridgeway, 415.331.5225; angelino restaurant.com
Fish Seafood
It has been said that this restaurant and fsh market launched the sustainable seafood movement, making it the ultimate place
Fradelizio’s, Fairfax
for freshly caught, unobjectionable fare. Order any of the day’s oferings — the menu changes — daily but usually has a variation of fsh tacos, ceviche and grilled fsh. 350 Harbor Dr, 415.331.3474; 331fsh.com
Kitti’s Place Thai
This home-style family-run restaurant has been in town for over 20 years. It features Californiainspired favorites like lettuce cups stufed with chicken and almonds, soft spring rolls and a curried turkey burger. A patio out front gets midday sun. 3001 Bridgeway, 415.331.0390; kittis place.com
$
Poggio Italian
Vitello sliced excruciatingly thin and topped with lemon and tonnato sauce is a singular dish in the hands of executive chef Benjamin Balesteri who creates Northern Italian fare using local and Italian ingrdients. 777 Bridgeway, 415.332.7771; poggiotrattoria.com
BB
The Joinery American
This large waterfront restaurant features a broad patio whose big salads and shareable plates make it a destination for families and other groups. Order at the front, then grab a seat to enjoy the craft beer, Joinery or Impossible burger, rotisserie chicken and other hearty, seasonal fare. 300 Turney St, 415.766.8999; joineryca.com
The Spinnaker Seafood Chef Phil Collins excels at preparing seafood, and it shows in the plated presentations like a classic shrimp Louie salad or linguini with clams. Set right on the water with sweeping views of San Francisco. 100 Spinnaker Dr, 415.332.1500; spinnakersa sausalito.us
TIBURON
Cafe Acri Italian
This well-lit corner cafe is a go-to for bikers, city commuters, and locals. Diners will fnd Italian roast espresso drinks, freshly baked pastries, and eggs for breakfast and a selection of soups, salads and paninis for lunch. A market stacked with pantry items and coffee operates inside the café. 1 Main St, 415.435.8515; cafeeacri.com
Luna Blu Italian
Executive chef Renzo Azzarello serves Sicilian seafood and homemade pastas with a Californian touch. The seasonal menu incorporates fresh and organic produce, local naturally grown meat and poultry from small farms. The restaurant complies with Monterey Bay Aquarium Seafood Watch, so all the seafood is sustainable. A recent expansion tripled the size of the patio to accommodate more diners. 35 Main St, 415.789.5844; lunablurestaurant.com
Malibu Farm
Californian
The latest SoCal-toNorCal culinary import features a homegrown and sustainable ethos in dishes like fennel-rubbed boneless half chicken and soy-ginger hanger steak. Look for yuzu butternut squash linguine with za’atar coconut cream, pizza with a zucchini crust, plus a lobster roll on a hot dog bun. 9 Main St, malibu-farm.com
BB BB
Petite Left Bank
French
A smaller version of the Larkspur original features an all-day menu of French bistro classics. A notable wine list, artisan craft cocktail menu, and spirit-free beverages round out the lively experience. Open daily for lunch and dinner, with brunch on Saturday and Sunday, and daily morning cofee and pastry
service coming soon. 1696 Tiburon Blvd, Tiburon; 415.910.1010; petiteleftbanktiburon. com
Salt & Pepper
American
A locals favorite for classic American fare. From morning’s Bloody Mary and eggs Benedict through lunch’s clams bouillabaisse and hamburger to dinner’s crab cakes with jalapeño dipping sauce and skirt steak tacos. 38 Main St, 415.435.3594; saltandpepper tiburon.com
BB
Sam’s Anchor Cafe
American
Sam’s boathouse feel and tie-ups with boatside service are part of its charm but most come for the umbrellas and deck chairs on the waterfront patio. All-day cocktails remain a fxture as does the signature cioppino, a roaming oyster cart, and a raw
bar refect the menu’s enduring seafood focus. 27 Main St, 415.435.4527; samscafe.com
Servino Ristorante
Italian Chef and owner Angelo Servino highlights organic ingredients in an array of rustic Italian dishes, including house-made pastas, wood-oven pizzas, and seasonal specialties. Located on Ark Row, Servino also prides itself on its extensive sustainable seafood program and deep Italian wine list. 9 Main St, 415.435.2676; servino.com
Squalo Vino Wine
Bar American Wines by the glass, 90 by the bottle and a handful of local beers are available at an intimate wine bar and wine shop. Look for rare and hard-tofnd bottles to enjoy onsite at one of the
thecaprice.com
The Caviar Co
American Belvedere resident Petra Bergstein expanded her San Francisco-based business with a downtown shop and restaurant dedicated to the briny delicacy. Caviar fights, along with Champagne by the glass or bottle and small plates like grilled cheese with trufes, are available to enjoy in their tasting room or to take home. 46A Main Street, Tiburon; 415.889.5168; info.the caviarco.com
Side Street
Kitchen American
The fne-casual eatery led by chef Aaron Wright serves favorites like rotisserie chicken, and pork-belly BLTs as well as wholesome vegetarian fare. This is one of the few spots in West Marin that serves gluten-free beer. The cozy patio is shaded and dogfriendly. 60 Fourth St, Point Reyes Station, 415.663.0303; sidestreet-prs.com
$BB
Station House Cafe
bistro tables or from a comfy, velvet-lined club chair or to go. Cheeseboards featuring Rustic Bakery crackers and Cowgirl Creamery’s Mt Tam and a “fsh and chips’ plate with caviar from nearby The Caviar Company are on hand. 34 Main St, Tiburon; 415.889.5585; squalovino.com
The Caprice Californian Expansive bay views from every seat are just one of many charms after an extensive remodel. The revamped menu of well-crafted comfort food from land (bone-in flet mignon, Colorado lamb chops) and sea (gnocchi with crab, abalone dore), also features classic cocktails and a wine list that leans towards American, Italian and French oferings. Complimentary evening valet provided. 2000 Paradise Drive, 415.435.3400;
Tiburon Tavern Californian Food service at the Lodge at Tiburon is in the hands of Luna Blu’s Renzo and Crystal Azzarello who run the Tiburon Tavern bar, restaurant and other on-site eating opportunities. Executive chef Selvin Vicente is on board to handle the fow from breakfast and brunch through dinner. 1651 Tiburon Blvd, 415.435.3133; lodgeattiburon.com
HH BB
WEST MARIN
Rancho Nicasio
American
Known for live music and an extensive menu featuring everything from crispy calamari to braised lamb shanks, Rancho Nicasio is open seven days a week. The outdoor space welcomes all with plenty of shade. 1 Old Rancheria Road, Nicasio, 415.662.2219; ranchonicasio.com
BB N
American Known for their house made popovers, this cozy cafe is also recognized for fresh oysters, grass-fed burgers, and an “everything fresh, local and homegrown” ethos. Dining in the garden is as popular on weekdays as on the weekends. 11285 CA-1, Point Reyes Station, 415.663.1515; stationhousecafe.com
$BB
Luna Blu, Tiburon
Statement of Ownership, Management, and Circulation, PS Form 3526-R. 1. Publication Title: Marin Magazine. 2. Publication Number: 024-898. 3. Filing Date: September 24, 2024. 4. Issue Frequency: Monthly. 5. Number of Issues Published Annually: Twelve (12). 6. Annual Subscription Price: $12.00. 7. Complete Mailing Address of Known Office of Publication: 2330 Marinship Way, Suite 300, Sausalito, CA 94965. Contact Person: Alex French; Telephone: (415) 332-4800. 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: Marin Magazine, 2330 Marinship Way, Suite 300, Sausalito, CA 94965. 9. Full Names and Complete Mailing Addresses of Publisher, Editor and Managing Editor: Nikki Wood, Publisher, 2330 Marinship Way, Suite 300, Sausalito, CA 94965; Mimi Towle, Editorial Director, 2330 Marinship Way, Suite 300, Sausalito, CA 94965; Maeve Walsh, Controller, 2330 Marinship Way, Suite 300, Sausalito, CA 94965. 10. Owner: 270 Media LLC, 2330 Marinship Way, Suite 300, Sausalito, CA 94965; Wood Family Trust, 1465 Vistazo St W, Tiburon, CA 94920; Mimi Towle, 5 Gate 6 1/2, Sausalito, CA 94965; Nicolle Wood, 20 Harbor Oak Drive #22, Tiburon, CA 94920; SAM, Inc., 34 Gate 6/12, Sausalito, CA 94965; Katarzyna Pawlowska, 1783 33rd Ave., San Francisco, CA 94122; The Prize Trust, 3020 Bridgeway #118, Sausalito, CA 94965; Charan and Sylvia Singh, 3300 Paradise Dr. Tiburon, CA 94920. 11. Known Bondholders, Mortgagees and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. 12. (Does not apply.) 13. Publication Title: Marin Magazine. 14. Issue Date for Circulation Data: October 2024. 15. Extent and Nature of Circulation: Average Number of Copies Each Issue During Preceding 12 Months; Number of Copies of Single Issue Published Nearest to Filing Date: A. Total Number of Copies: Average: 30,003; Actual: 30,000. B. Legitimate Paid and/or Requested Distribution: 1: Outside County Paid/Requested Mail Subscriptions Stated on PS Form 3541: Average: 2,263; Actual 2,063. 2. In-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: Average: 15,993; Actual: 15,198. 3. Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution Outside USPS: Average: 87; Actual: 95. 4. Requested Copies Distributed by Other Mail Classes Through the USPS: Average: 0; Actual: 0. C. Total Paid and/or Requested Circulation: Average: 18,343; Actual: 17,356. D. Nonrequested Distribution: 1. Outside County Nonrequested Copies Stated on PS Form 3541: Average: 8,552; Actual: 8,435. 2. In-County Nonrequested Copies Stated on PS Form 3541: Average: 59; Actual: 0. 3. Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: Average: 0; Actual: 0. 4) Nonrequested Copies Distributed Outside the Mail: Average: 2,768; Actual: 3,979. E. Total Nonrequested Distribution: Average: 11,379; Actual: 12,414. F. Total Distribution: Average: 29,722; Actual: 29,770. G. Copies not Distributed: Average: 281; Actual: 230. H. Total: Average: 30,003; Actual: 30,000. I. Percent Paid and/or Requested Circulation: Average: 62%; Actual: 58%. 16. Electronic Copy Circulation. (Does not apply) 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the November 2024 issue of this publication. 18. Signature and Title of Editor, Publisher, Business Manager or Owner: Nikki Wood, Co-Founder/Operations. Date: September 24, 2024.
BY DONNA BERRY GLASS
ON SCENE THE
Marin Community Clinics’ Golf Tournament Takes a Swing at Health Care for All
The picturesque Meadow Club in Fairfax set the stage on Sept. 9 for Marin Community Clinics’ annual fundraising golf tournament. A total of 170 golfers hit the links to help raise more than $113,000 for accessible health care and to support Marin Community Clinics’ nine medical, dental and behavioral health facilities throughout the county. On the course, golfers enjoyed real-time swing instruction and tips from pro golfer Pearl Rojanapeansatith of Perform for Golf and an end-of-day bagpipe serenade by Pipe Major Janice Richey of the Macintosh Pipe Band. Dinner and a silent auction rounded out the day.
1 Chris Lambert, Constantine Condos, Sarah Lowry, Eric Shaw; 2 Janice Richey of the Macintosh Pipe Band; 3 Karl Reichstetter, Dr. Jose Chibras-Sainz; 4 Karl Reichstetter
Happy Tales at Marin Humane’s Tails by Twilight Six hundred Marin Humane supporters along with their animal friends gathered at the nonproft’s Novato campus on Sept. 7 for Tails by Twilight — the organization’s annual fundraising event. iHeartRadio's Marcus D. emceed the evening, which included a vegan dinner by Sage Catering, and Marin Humane Board of Directors Chair Sandy Monticelli shared stories about the organization’s impact, along with its need for facility improvements. Following dinner, bidding started on live auction items including visits to a private elephant sanctuary, a trip to Ireland and a chance to have one's beloved pet on next year's Tails by Twilight invitation. The event raised $600,000 by its conclusion.
1 Ray and Sandy Monticelli with Mia; 2 Heather Bowker, Mark Guinney, and Shonalie Guinney; 3 Ellie and Paul Stein; 4 Mark and Loren Neumann with Donut and Frisco
Mill Valley Fall Arts Festival is a Treasure Trove for Art-Seekers
As it has since 1957, the Mill Valley Fall Arts Festival once again took over Old Mill Park on Sept. 14 and 15, bringing with it 135 juried artists ranging from sculptors and watercolorists to photographers and woodworkers — all exhibiting the fruits of their amazing talents. While local and national musicians entertained event-goers from the park’s famous redwood grove stage, storytellers and magicians fascinated children of all ages in the Children’s Grove. Missed the festival? It’s not too late to snag a custom printed phone case, yoga mat, cofee mug or other giftable items from the online festival store at mvfaf.org.
Marin Teen Appointed as Pope’s New Ambassador
Anya Duggal from Ross was recently selected as the new U.S. youth ambassador to Pope Francis’ personal foundation, Scholas Occurrentes.
Pope Francis, who is an ardent fan of soccer and a believer in the sport’s ability to unite young people globally, appointed Anya to represent Scholas USA for his Pelota de Trapo project, which brings together teens with diverse perspectives and backgrounds through a shared love of soccer. Anya traveled to the Vatican this past summer, where she met and was blessed by Pope Francis.
1 Pope Francis shakes hands with Anya Duggal
1 Maria Troncoso; 2 Spruce Ritual; 3 Crafting in the Children's Grove
Debut of Sausalito’s Making History Awards
The Sausalito Historical Society celebrated owners of several local businesses who have made extraordinary contributions to the Sausalito community at its frst Making History Awards event on Sept. 29. Held at the Spinnaker Restaurant, the lively, sold-out celebration lauded Mike Stone from Mollie Stone’s Markets, Betsy Stroman and Tricia Smith from Sausalito Village and Carss, and Gilbert Purcell and Roxanne Sheridan Purcell from The Pines.
WildCare’s Animal Ambassadors Shine at Gala WildCare’s annual gala, held on Sept. 7 at Osher Marin JCC, brought together 265 generous supporters and raised nearly $600,000 for its programs to safeguard the wildlife of Northern California. Guests were treated to intimate encounters with two of WildCare’s beloved Wildlife Ambassador animals — Sequoia, a northern spotted owl, and a California desert tortoise named Mohave — giving attendees the chance to meet the creatures they are helping protect.
1 Gilbert Purcell, Mike Stone, Tricia Smith, Betsy Stroman; 2 Larry and Debby Mindel
1 Dr. Ryane Logsdon with Sequoia, a northern spotted owl; 2 Veronica Geczi, Mark Cavage, Nicole Trautsch 3 Guests at the WildCare Gala
BONNIE BILL JOHN DAVE SUZANNE
LAURIE ANDREW INGRID STEVE
PAT DAVE MATT STACY CHRISTINE
TOM JOE ALESIA ANDY DANA BRETT
CHRISTINE GERALD JESSE MELINDA ANN
JENNIFER STEVEN HEATHER ROB BEA
ERIC KELLY TULIO JENNIFER CHRIS MOE
KRISTEN ALLISON KEN MARGO MATT ALEX
ERIC REG JOANNE HUGO RABEA MOANNA
TY TYLER STANLEY KAREN ATHENA STEPHANI
MARISSA JAMES ROBYN ADRIAN OKSANA
ALEKSANDER SHANN MEGAN DONNA BILL
BETSY LAW AND JUSTIN KELLY CORINNE
PAOLO TULIO INGRID JOANNE EDEN SHELBY
FRANK LINDA LISA KATHLEE N JEFF GREGG TONY
CHRIS MIKE MICHAEL SEAN STEVEN ELISEO AARON
ADAM TENZINOLGA ALEXANDER VICTORIA METTE MARGOT
ALICE ANNE LORI SUSAN RENEE MARLENE PETE KEN LIZ ART
MARY MONTY JERI DARLENE SHERRY SACHA MICHAEL CELESTE
JEFF SANDY CARRASCO TINA KIM CHRISTINE CINDY LINDSEY JULIA STACEY JANICE REGINA HOPE ALEC ERNESTO DIANNE JIM MI CHAEL GREG BROOKE COURTNEY JAKE STEPHEN JOSH SARAH MARIA
MARIN HOME
Personal Touch
A Larkspur home with builder-grade fnishes gets a family- and budget-friendly “California modern” makeover.
BY LOTUS ABRAMS
PHOTOGRAPHY BY JESSICA BRYDSON
ow do you transform a family home from plain to polished without spending a fortune? Tat’s just the type of creative challenge that gets interior designer Gina Caulkins all fred up — a skillset she recently put to work for a growing family moving from Oakland to Marin.
While the family’s new 3,200-squarefoot, four-bedroom, fve-bath home had a lot of pluses — a great location in Larkspur, plenty of space and solid construction that was less than 10 years old — the buildergrade interior fnishes fell fat. “Every countertop, hardware piece and even the paint color were exactly the same throughout the house,” says Caulkins, the founder and principal designer of Larkspur-based frm California Daydreams. “It just lacked
the character and warmth they were looking for.”
Te task at hand: Turn the lackluster house into an appealing, inviting home optimally designed for family life while keeping costs in check. “Everything we sourced is functional and kid-friendly,” says Caulkins, whose frm works almost exclusively on family homes. “We also worked within the existing footprint and tried to reuse or modify things to make it all more to their taste within the budget they had allocated.”
Te newly elevated aesthetic, which Caulkins describes as “California modern,” incorporates sof neutral tones, blue and green accents, woven details, wood elements, black and brass metal fnishes and contemporary light fxtures.
Lightening up the cherrywood-heavy open-plan kitchen, dining area and family room was one of Caulkins’ frst priorities. In the kitchen, the team removed a wall oven the family didn’t need to allow for additional counter space next to the refrigerator and painted the existing perimeter cabinets white. Tey also added warmth to the room by wrapping the existing stainless-steel hood in cherrywood to match the island and staining both pieces in a custom muted brown shade for a fresh take. Te boldly veined quartz countertops, ceramic tile backsplash laid out in an eye-catching diamond pattern, new hardware and plumbing, Four Hands bar stools and Visual Comfort pendant lights over the island provide the fnishing touch.
Te pantry of the kitchen also got a facelif with a cofee station (the husband’s request), built-in refrigerator drawers for the kids’ snacks and drinks, a ceramic tile backsplash, white oak foating shelves, quartz countertop and modern sconces. Te team also painted the cabinetry blue and installed new hardware.
In the dining area, the space was
A new freplace surround, crafted from a marble slab remnant, and a Visual Comfort chandelier upgraded the living room.
constrained by a large built-in wall cabinet that also disrupted the fow to the backyard through the sliding door, so Caulkins removed it and patched the foor, making room for a large white oak dining table from Moe’s Furniture and chairs from Union Home.
Details
WHERE Larkspur
WHAT Contemporary 3,200-square-foot, four-bedroom, fve-bath remodel
INTERIOR DESIGNER
California Daydreams
CONTRACTOR
Madera Builders
Te linear Visual Comfort chandelier delineates the space while providing clear sightlines from the kitchen through the dining area to the family room, which Caulkins enhanced by painting the cherrywood built-in bookcases white and installing white oak shelving, headers to accommodate picture lights and drawers for toy storage.
Near the entryway, the living room got an elegant upgrade with a new freplace surround crafed from a marble slab remnant and updated mantle, along with a new Visual Comfort chandelier. “It’s now a more grown-up conversational space to host friends and family,” Caulkins says. She also closed of the adjacent ofce space and en suite bathroom with French doors
to transform it into a guest room for the grandparents’ overnight visits.
Troughout the house, Caulkins upgraded the bathrooms while being mindful of the budget by repainting rather than replacing the vanities and freshening up the spaces further with new countertops, hardware, plumbing, lighting and tilework. Te primary bath now features a new custom steel shower door, a tub wrapped in boldly veined quartz and existing vanities repainted in a muted sage hue; highlights in the powder room include Rebecca Atwood wallpaper and new millwork; and the kids’ bathrooms received a gender-neutral makeover to allow for fexible use in the future.
“We really got creative to reuse as much as we could and decide where to invest to add character and interest,” Caulkins says. “It’s such a fun challenge working with families like this one who want a beautiful home that’s also functional.”
Clockwise, from left: The pantry features a cofeemaking station and built-in refrigerator drawers for kids snacks. The kitchen was refreshed with newly painted cabinets, a custom wrapped hood and new countertops and backsplash. Wrapping the tub in quartz and painting the existing vanities a muted sage shade brought new life to the primary bathroom.
CULTURE IS KEY
LOOKING BACK
Point Reyes National Seashore
How this national treasure came to be a popular destination in West Marin
BY JIM WOOD
all is ideal in West Marin. Some say Point Reyes Station — with its engaging bookstore; shops named Vita Collage, Zuma and Toby’s Feed Barn; and delicious dining spots like Farmer’s Wife, Station House Cafe and Side Street Kitchen — is like visiting a foreign town where everyone speaks English. Te history of the surrounding area is equally intriguing. Nearly 90 years ago, the U.S. government showed interest in the Point Reyes peninsula becoming a national park. Ten in 1958, Marin Congressman Clem Miller introduced legislation creating
Point Reyes National Seashore, which President John F. Kennedy authorized in 1962. Tragically, within a month, Miller died in a plane crash and it soon became obvious that the purchasing of Point Reyes was drastically underfunded. Enter Marin Supervisor Peter Behr, who with Miller’s widow Katherine collected more than 450,000 petition signatures (twice Marin’s population at the time) urging adequate funding be made available. California Governor Ronald Reagan joined the efort and in 1972, President Richard M. Nixon completed the purchase. Point Reyes
National Seashore, which cost $56 million, now encompasses 71,000 scenic acres with 80 miles of coastline and 150 miles of hiking trails. Te photo above is of Bear Valley Trail, one of the park’s more popular trails, that weaves for eight shaded and level miles — alongside Bear Valley Creek — from the park’s visitor center to the Pacifc Ocean. Many buildings in park headquarters today are holdovers from the Bear Valley Ranch. From 1943 to 1949, Eugene Compton ran the ranch as a dairy farm, ofen staging rodeos in the wooden arena, as seen at the right of this 1948 photo.
Jessica
License #01049954
415.408.1879
415.408.1879
jesscanty@thecantygroup.com
jesscanty@thecantygroup.com
WILLY HEEKS
“Thoughts in Paint”
“In my improvisational “approach” to painting, I nd myself usually getting lost before eventually nding the moment where it all comes together.”
Robert Green Fine Arts, established 1969, exhibits primarily painterly, abstract expressive work by painters that thoroughly take advantage of the sensually evocative nature of color and form.