Living
THE DAVIS ENTERPRISE
SUNDAY, MAY 29, 2022 A7
Nature incomplete without the animals n Editor’s note: Marion is taking the
day off. This column first ran in April 2005.
I
need animals. Wild animals. Animals whose presence and behavior can’t be predicted. A river otter. A fox. Even a rabbit. No surprise pleases me more than the unexpected appearance of an animal. I don’t know if other people are affected by wild animals in the same way. Perhaps for some people, it’s the dog or cat they live with that gives them that special rush. For others, maybe, it’s the first daffodil of spring. But for me it’s animals. I remember places I’ve been by the animals I saw. The marmot in Alaska. The skinny cow in Nigeria. The bald eagles on Cache Creek. I’ve skied in Tahoe many times, but because I didn’t see animals, the trips run together in my mind. Out in nature, I’m so eager to see animals that my behavior changes. My eyes sharpen, my pace slows. I often pause and wait. I listen for a bush to crackle, a seed to drop, a note to sound overhead. In return, I want a rustle, a footprint. Heck, I’m happy with scat.
———— One day last winter, I got what I wanted. I was walking next to the American River, near the property we own in Coloma, talking with my friend Maggie who was seeing my special place for the first time. We had just finished winding through tall wild shrubs and were approaching a grove of incense cedars and Ponderosa pines that covers the south side of my neighbor’s property. The trees canopied above us and the river trickled next to us as Maggie and I spoke softly with each other. Suddenly, something above us shook a high branch, a bird maybe, or the wind. The sound registered with me, but I didn’t look up. Then the rustling grew louder. Maggie and I paused and peered up into the tree. My eyes took a
while to focus, as they always do when I don’t know what I’m looking for. A branch shook. I saw something move. Mountain lions are not unheard of in this area, so I felt a shiver of fear. But this was no lion. Instead, a big brown rump was coming our way, moving back and forth, like a ball on a tether, as a very large animal shimmied backwards down the trunk of the tree. A bear. In all my years visiting Coloma, I never heard of bears in the area. When I started out there as a river guide in the 1970s, we gathered our passengers around us before the trip and, like forest rangers, warned them solemnly about rattlesnakes and alligators. (You got points for the number of people who believed you about the ‘gators.) We didn’t mention mountain lions, because these cats are smart enough not to show their faces around 25 people wearing bright orange life vests. When that bouncing brown rump presented itself, I doubted my eyes, but Maggie’s reaction convinced me it was a bear. Suddenly, she was eager to leave my “special place.” She didn’t seem particularly happy to discover that nothing immobilizes me like the
chance to watch a new animal. We tugged at each other like a comedy team: Maggie trying to flee, me trying to stand still and watch. We did agree on two things. Look big. Make noise. That worked, I guess, because the bear hit the ground running in the opposite direction, and he didn’t look back. I felt disappointed he was gone, but elated that he’d been there. “My husband isn’t going to believe this,” said Maggie. “But what a column.” (She writes for the Winters Express.) For the next half hour two supposedly sophisticated writers babbled like babies who just learned a new word. Bear? A bear. Bear? Yes, a big, brown bear. When we got back to Davis, I told everyone. I told so many people that pretty soon I no longer believed it was true. Could I have really seen a bear? Two days later I went back to check. Citing vague other plans, Maggie said she wasn’t available, so I drove up alone. I took the same walk, approaching the cedar tree with a flutter of excitement in my
heart. I walked quietly, because I didn’t want safety, I wanted a bear. He was gone. I was able to walk right up to the tree and peer into its branches. I circled the tree looking for scratch marks, but the bark was tough and gnarly and refused to give up its secrets. I hung my head with disappointment. And then I saw what I needed to see. Dark on the ground, berry seeds running through it, a big pile. The scat of a bear. ———— I have been to Coloma hundreds of times. I have taken people down the river dozens of times. I’ve had them return to me 10 years later and recount every incident of their trip, especially if they fell out of the boat. I’ve smiled the pleasant, half-vacant smile of the unshared memory. The visits run together after a while. But I’ll never forget the day of the bear. — Marion Franck has lived in Davis for more than 40 years. Reach her at marionf2@gmail. com.
Mediterranean-inspired dinner parties made easy Special to The Enterprise Over the past two years, home chefs have had time to explore new recipes, ingredients and cooking techniques, which is why it is no surprise dinner parties are, at long last, a way to celebrate together in 2022. Now is the perfect time to share your newfound skills with family and friends. It can be easy to get caught up in hosting duties, but few hosts want to spend all their time in the kitchen when they could be enjoying a great meal. Gail Simmons, food expert and TV personality, has tips and tricks you can bookmark to help turn your dinner party from good to great. ■ Reach for Trusted, HighQuality Shortcuts: When entertaining, always use the best ingredients you can find that don’t require a lot of fuss, but still feel special. Made with premium cuts of hand-filleted, wild caught yellowfin and albacore tuna, a time-saving ingredient like Genova Premium Tuna is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite. ■ Host a Themed Party: To host a fun and fresh Mediterranean-themed party this summer, decorate your table with blue and white patterned plates, delicate olive oil and vinegar bottles, cutting boards and fresh ingredients such as lemons and greenery instead of traditional centerpieces. When paired with a flavorful seafood recipe, like this Tuna Romesco Salad Board, your guests will feel like they’re
enjoying the Mediterranean all summer long. For more dinner party inspiration, visit GenovaSeafood.com. — Family Features
Tuna Romesco Salad Board Recipe courtesy of Gail Simmons on behalf of Genova Tuna Servings: 4-6 Ingredients Romesco: 3 large Roma tomatoes 1 roasted red pepper, skin removed and seeded (or from jar), coarsely chopped ⅓ cup roasted salted almonds 1 garlic clove, chopped 2 tablespoons sherry vinegar ¼ teaspoon sweet smoked paprika ¼ teaspoon red pepper flakes (optional) 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil Tuna Board: 2 cans Genova Yellowfin Tuna in Olive Oil 1 tablespoon extra-virgin olive oil, divided 1 bunch scallions kosher salt, divided freshly ground black pepper, divided 1 zucchini, sliced half-inch thick on bias 1 red bell pepper, sliced lengthwise into 1-inch pieces ½ cup roasted salted almonds ½ cup marinated artichokes, drained, patted dry and halved 1 bunch radishes, halved ½ cup green olives ½ cup black olives 4 ounces manchego cheese, sliced into triangles
2 tablespoons flat leaf parsley, chopped Putting it together To make romesco: Preheat broiler. Cover sheet pan with parchment paper or foil. Place tomatoes on sheet pan and broil until well charred on both sides, 2-4 minutes per side. Transfer tomatoes to bowl; cool slightly then remove skin, core, seed and coarsely chop. In blender, combine tomatoes; roasted red pepper; almonds; garlic; vinegar; paprika; red pepper flakes, if using; salt; and pepper until chunky paste forms. With blender on high speed, slowly drizzle in oil, scraping down sides of blender as needed until mixture creates rustic texture. Transfer romesco to bowl and taste for seasoning. Let romesco sit covered at room temperature 1 hour. To prepare board: In bowl, drain tuna; set aside. Set grill on medium-high heat and brush grates with 1 teaspoon olive oil. Grill scallions until charred and tender, about 4 minutes per side. Remove to large plate and season with salt and pepper. Toss zucchini and red pepper in olive oil then season with salt and pepper. Grill until charred and tender, about 3 minutes per side. Remove to same plate to cool slightly. To assemble: With large spoon, scoop generous amount of romesco into center of board. Using back of spoon, spread romesco into circle with well in center. Gently pile tuna into well. Arrange zucchini, pepper, roasted almonds, artichokes, radishes, olives and cheese around romesco and tuna. Sprinkle tuna with chopped parsley before serving.
Family Features photo
Tuna Romesco Salad Board.
MIND Institute prof gets state appointment Enterprise staff
Gov. Gavin Newsom has appointed Aubyn Stahmer, 54, of Sacramento, has been appointed to the State Council on Developmental Disabilities. Stahmer has been a Professor at the University Center for Excellence in Developmental Disabilities at the UC Davis MIND Institute since 2015. She was Associate Professor at UC San Diego from 2013 to 2014. Stahmer was Director and Psychologist at the Autism Discovery Institute at Rady Children’s Hospital from 1996 to 2013. She earned a Ph.D. in psychology from UC San Diego. This position does not require Senate confirmation and there is no com-
Name Droppers pensation. Stahmer is registered without party preference. ———— Dixie State University recently celebrated the achievements of the institution’s largest-ever graduating class of 2,684 degree candidates at the university’s 111 Commencement Ceremony in St. George, Utah. During the ceremony, held on May 6 in Greater Zion Stadium on the DSU campus, the university honored the Class of 2022. Candidates ranged from 16 to 79 years of age and included students from 49 states and 15 countries. Cody Williams from Winters was among the
graduates recognized at the event. “What a tremendous honor it is to celebrate the achievements of our graduating Trailblazers,” Dixie State University President Richard B. Williams said. The featured speaker at the event was Carly Fiorina, founder and chairman of Carly Fiorina Enterprises and former CEO of Hewlett Packard. Dixie State University is a premier open-enrollment teaching institution that offers more than 200 academic programs at one of the lowest tuition costs in the Western United States. ———— Southern New Hampshire University congratulates the following students on being named
to the Winter 2022 President’s List. Full-time undergraduate students who have earned a minimum grade-point average of 3.700 and above are named to the President’s List. Full-time status is achieved by earning 12 credits; undergraduate day students must earn 12 credits in the fall or spring semester, and online students must earn 12 credits over two consecutive terms (EW1 & EW2, EW3 & EW4, or EW5 & EW6). They include Nichol Lomack of Davis, Angela Bruch of Davis and Jason Eggleston of Woodland. — Do you know of someone who has won an award or accomplished something noteworthy? Email it to newsroom@davisenterprise.net.
By Andy Jones Special to The Enterprise 1. Firearms. How many firearms are there in America for every 100 people: 12, 60, 120, or 240? 2. Science. What M-word do we use for an isolated, flat-topped elevation, ridge or hill, which is bounded from all sides by steep escarpments and stands distinctly above a surrounding plain? 3. Sermons. In what year did the Reverend Dr. Martin Luther King, Jr. give the sermon titled “I’ve Been to the Mountaintop”? 4. Books and Authors. Albert Camus was awarded the 1957 Nobel
Prize in Literature at the age of 44, the secondyoungest recipient in history. In what year ending in a zero did Camus die? 5. Countries of the World. The world’s largest island country and the 14th-largest country by area is made up of over 17,000 islands. Name it. Answers: 120, mesa, 1968, 1960, Indonesia. — Dr. Andy Jones is the former quizmaster at de Vere’s Irish Pub and author of the book “Pub Quizzes: Trivia for Smart People.” His pub quiz is now seeking a new home. Meanwhile, Dr. Andy is also sharing his pub quizzes via Patreon. Find out more at www. yourquizmaster.com.
