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THIS SEASON, LET US INSPIRE YOU WITH GREAT BOOKS AND FUN AUTHOR EVENTS! Just for kids! Bring in the chefs for the holidays! Tuesday, November 9, 7pm DR. JAMES C. DeVORE AND DEBRA A. SKINNER
White Coat Wrinkle: The Patient Power Guide to Getting the Best Care from Every Doctor, Every Visit MONTGOMERY VILLAGE
Weâ€™re launching the season of holiday cuisine with four incredible chefs appearing in four Copperfieldâ€™s locationsâ€”all on the same day. Yes, youâ€™ll have to pick ONE and go.
JENNIFER HOLM Turtle in Paradise
Thursday, November 18, 7pm
Thursday, November 18, 7pm
Tuesday, November 9, 6:30am
Wednesday, November 17, 7pm
The Domaine Chandon Cookbook: recipes from ĂŠtoile restaurant NAPA
The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life
Diary of a Wimpy Kid #5: The Ugly Truth
Mary Ann in Autumn: a Tales of the City Novel
Thursday, November 18, 7pm
The Winemaker Cooks: Menus, Parties, and Pairings
Tuesday, November 30, 7pm
Glad No Matter What: Transforming Loss and Change Into Gift and Opportunity SEBASTOPOL
Tuesday, November 9, 9am, 11am, 4pm
Thursday, November 18, 7 pm VANESSA BARRINGTON DIY Delicious: Recipes and Ideas for Simple Food from Scratch
Doomed to Dance
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For more tasty titles from Chronicle Books go to copperfieldsbooks.com or visit our stores!
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KATHY REICHS Virals
Wednesday, December 1, 10am, 12:30pm, 2pm
Llama Llama Holiday Drama
See our Calendar of Events for more info or copperfieldsbooks.com
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01a^ZT]ATR^aS Why are solutions for the economy stuck on repeat?
By Art Kopecky
riends, here we are at the very apex of human thought and endeavor, yet public discussion on the economy sounds like a broken record. For instance: weâ€™re waiting, hoping for the economy to â€œrecover.â€? Maybe at some point, growth is not normal or possible, and we cannot recover by reverting to an unsustainable trajectory. Where do the size of our population and finite resources enter the equation? When people and animals mature, they reach a certain size and stop growing. Perhaps thatâ€™s the correct analogy. Is it so hard to imagine we have reached a mature economy? Maybe there are enough cities, freeways, suburbs and shopping malls. How often do you hear that? On the left, thereâ€™s the monotonous broken-record mantra that we must â€œstimulateâ€? the economy, and the only solution imaginable is government action. Itâ€™s never suggested that the people themselves, with the greatest freedom and prosperity in all human history, can find a way to help besides being good consumers and shopping for their nuclear family. On the right, the only contribution to the debate seems to be cut taxes, even though deficits are too big. Then, the idea follows, weâ€™ll â€œstimulateâ€? the economy and huge growth will pay off the deficit and create millions of jobs. (Example: George W. Bush reduced taxes, and everything turned out fine.) For all our vaunted freedom, action on the part of the people is never suggestedâ€” except to vote and shop. So little imagination. Everyday weâ€™re besieged by a litany of concerns. Weâ€™re urged to protest global warming, nuclear weapons, foreign wars and mega-corporations. There are daily reminders that we have 14 million Americans unemployed and not enough jobs for the 150,000 entering the job market each month. There are environmental concerns that development hurts the precious natural world. We need something positive in the mix, something new and exciting. So, you ask, what have I got? How about: bring on the Aquarian Age. Not through legislation, but through service and good works. Join or support â€œback to
the landâ€? intentional communities. Create a culture of cooperation and generosity by sharing properties. Are we all just guinea pigs ruled by a constant diet of advertisements, or can some of us strike out and do something outrageously positive, helpful and generous? Forward-thinking people have greatly inf luenced our history in the past, starting with the very notion of a country run by the people and extending to the end of slavery, the rise of civil rights, of workersâ€™ rights and womenâ€™s rights. So whatâ€™s next? I believe the intentional communities movement, already well incubated with a 50-year modern history, fits our need. I donâ€™t think it can be avoided. Some of â€œthe peopleâ€? will have to pioneer advances in the culture (some are already doing it, but not nearly enough). If young people can dedicate themselves to war, giving up life and limb and comfort, then where are the young people who can build cooperative communities for mutual survival for all? Where are their elders who can encourage a nongovernment peopleâ€™s movement, to demonstrate consideration and even brotherly love? If we are so advanced, so smart, why arenâ€™t these ideas in the conversation? Are profit, greed and accumulation the high points of human consciousness? A few million people on beautiful farms, supportive of the â€œlow moneyâ€? peopleâ€”is that such a crazy idea? Unemployment is here to stay, the cost of living is only getting more astronomical, and the government is way beyond broke. So help out by creating intentional communities instead of crying to be given jobs. Why are we avoiding it? Is it too hard, too creative, too original, too against human nature? Be a pioneer and prove them wrong. Our culture has already come a long, long way. Create a culture of conscious kinship? Whoa! Stop right there. Letâ€™s get back to stuff weâ€™re used to: â€œgo shopping,â€? â€œcut taxesâ€? and â€œstimulate the economyâ€? so it can â€œgrowâ€? . . . Ah, that broken record is so comforting.
Maybe there are enough cities, freeways, suburbs and shopping malls.
Art Kopecky is the author of â€˜New Buffalo: Journals from a Taos Communeâ€™ and â€˜Leaving New Buffalo Commune,â€™ UNM Press. He lives in Sebastopol, works as a contractor-carpenter and is active in the communities movement.
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C74=867CC748=C4A=4C1;4FD? Thirty-one years Iâ€™ve been waiting for this, and I canâ€™t believe it happened . . . seriously best day ever!!! Giants!!! Holy everything. My team won the World Series, my best friends are better than anyone / -thing, tomorrow is gonna suck . . . but I just donâ€™t care. Go Giants. This is bananas! Catching my breath and wiping my tears of joy! They did it! Awesome times infinity! I still canâ€™t believe this is happening.
My full-grown male neighbors are in a drunk dogpile in the middle of the street crying. This is better than Christmas. For about two minutes, Ad Hoc Restaurant stopped as everyone followed the last at-bat on their phones. Everyone cheered. Everyone hugged. It was beautiful. It smells like sweet victory blunts on my street!!!! Happy World Series, baby!!! Not only did the Giants win the WORLD SERIES!!!! but SAN FRANCISCO has just gained the world record for most simultaneous orgasms. Iâ€™m, like, crying, you guys. I was on edge, I was scared, I was happy, I was
enthralled . . . I laughed, I screamed, I cried. Thank you, Giants!!! Thank you. As we all honor Lincecum for his utter badassness, we must not forget that he uses the federally felonious performance-enhancing drug known as marijuana. WOOOOOOOOOOOOOOOOOOOOOHOOO OOOOOOOOOOOOOOOOOOOO!!!! SF really deserved this . . . makes the cold games at Candlestick worth it!!! Go Giants . . . and this from a lifelong Dodger fan! Weird. GIANTS = WORLD SERIES CHAMPIONS. WHAT NOW, ESPN????? The city is going nuts . . . weâ€™re gonna drink a hundred-dollar bottle of wine!!! I CAN DIE HAPPY!!! I have lived a good life. 1954/2010!!! To everyone who had a childhood hero that was a loser. To everyone who has waited their entire lives for tonightâ€™s win. To everyone who didnâ€™t think it would ever happen. Cheers. I have waited my entire life to feel the way I feel tonight. Booyah!!!
In yoâ€™ face George W.!! YAY GIANTS!!!!
Iâ€™ve been waiting my whole life for this!!!! GIANTS!!!!!!!
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â€œAnd thatâ€™s a wrap. Stick around for the postgame show. Our next broadcast is WE DONâ€™T CARE. The first pitch is at WE DONâ€™T CARE. The Giants are the World Series champions.â€?
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@B>AC8=68C>DC Moskoffâ€™s â€˜anti-rulesâ€™ approach brings solid business practices to nonprofits.
George Moskoffâ€™s Minerva Project bails out sinking nonprofits By Anna Schuessler
hile others stood by wringing their hands at the financial crisis, George Moskoff thought of nonprofits. In the thick of 2009â€™s woes, Moskoff, a Sonoma Countyâ€“based management consultant, saw an opportunity. His idea was simple: bring consultants looking for work together with nonprofits looking for a boost in performance. What heâ€™s come up with is essentially a nonprofit for nonprofits. The Minerva Project is Moskoff â€™s idea come to life, a loose collection of consultants in information technology, organizational development, finance and web design who use their talent and ambition to keep struggling nonprofits afloat. For Moskoff, itâ€™s the benevolent nature of nonprofits that puts their success at peril,
especially from an administrative standpoint. â€œBecause they are mission-driven, they donâ€™t necessarily feel the need to be run like a business,â€? he says, speaking by phone from his Sebastopol home. â€œThey might have a board of directors, but they donâ€™t have any financial statements and they donâ€™t really know where the money is coming from.â€? Issues with computing metrics for performance or creating a transparent way of delineating a nonprofitsâ€™ cash f low have become pressure points for 501c3s, which work even harder to legitimize their funding to donors. But measuring a nonprofitâ€™s success is no easy task, and definitely not one that understaffed nonprofits can shoulder on their own. Thatâ€™s where members of the Minerva Project step in. Just last January, Mentor Me Petalumaâ€™s executive director Val Richman found her nonprofit in need of
some metrics. The group matches adults looking to be a positive inf luence in a young personâ€™s life with students in need of academic assistance. Richman noticed that testimonials from students and tutors, while offering riveting accounts of the programâ€™s positive impact, lacked the quantitative punch that some potential donors want to see before they invest. â€œDonors are increasingly asking for detailed information on outcomes,â€? Richman says. â€œ[Theyâ€™ll say], â€˜Youâ€™ve got a great mission and we can see that. But is it really happening? Can you measure self-esteem?â€™â€? Richman turned to Merith Weisman, coordinator of Sonoma State Universityâ€™s Center for Community Engagement, who promptly referred her to Moskoff â€™s budding project. The two moved forward quickly, bringing members of Richmanâ€™s &%
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nonprofit in contact with IT professionals within the Minerva Project. Moskoff and his colleagues analyzed how one could measure the progress made by Mentor Me Petaluma with its young participants, meeting with both mentors and students to come up with a solution they called a â€œQsort tool.â€? Consisting of pieces of cardboard with questions, comments and statements, the device serves as a method for surveying grade-school and middle-school children, who put the pieces in piles labeled â€œYes,â€? â€œNoâ€? or â€œI donâ€™t know.â€? Moskoff and his colleague hope that an interactive survey, as opposed to a paper-based one, might elicit more accurate responses from the kids. Mentor Me Petaluma and the members of the Minerva Project are a long way from knowing the value of their work. The team plans to administer a final, fully formed questionnaire at the beginning and end of the upcoming school year, and potentially expand the model in an online format to evaluate the nonprofitâ€™s work with high school students. Even early in the process, Richman is impressed. â€œ[Moskoff]â€™s got a lot of connections,â€? she says, â€œand immediately put out his antennas and asked, â€˜Whatâ€™s new and great in this field?â€™â€? Perhaps the groupâ€™s popularity is due to its ability to resist categorization. Weisman, a longtime member of the nonprofit sector, says the Minerva Projectâ€™s lack of a standard procedure is the reason for the groupâ€™s quick turnover time in coming up with viable solutions. As one who assists charitable groups and has turned several over to Moskoff, sheâ€™s â€œbeen able to gain credibility for actually delivering. With Minerva Project,â€? she says, â€œitâ€™s all about outcomes.â€? Minervaâ€™s group of consultants claims no official title, a condition Moskoff intends to keep. â€œIâ€™m reluctant to encourage anybody to make it a more formal structure,â€? he says. â€œEverybody formalizes all these kinds of things and it ends up choking off a business or an idea. And that scares me. Iâ€™m not an advocate for tight regulation. In fact, Iâ€™m anti-rules.â€? Always on the lookout for younger consultants with a variety of skill sets, Moskoff hopes that one day the Minerva Project will expand far beyond the scope of the North Bay. Heâ€™s currently working with three California State Universities to establish a partnership between students and the growing organization. â€œWe find [working] at the university level to be very helpful in terms of establishing credibility very quickly for the Minerva Project,â€? he says. Is he still set on California alone, or does he plan on reaching even farther than that? â€œAbsolutely,â€? he says. â€œNationwide.â€? Using an empirical approach for solving problems is nothing new for Moskoff, who received his undergraduate degree as a chemistry major. â€œI see myself as a scientist,â€? he says. â€œIâ€™m constantly looking for new ways to experiment with business. Iâ€™m looking for new data. Iâ€™m looking for new opportunities.â€? Ironically, the Minerva Projectâ€™s success is just as difficult to quantify as that of any of its clients. So far, Moskoff must rely on nods and smiles. â€œWe havenâ€™t created metrics yet, but we have happy clients,â€? he says. â€œThey tell us theyâ€™re delighted with our work. They tell us they like us.â€?
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hen it comes to publishing a memoir, the odds of obtaining an agent, bringing a book to market and selling it within oneâ€™s lifetimeâ€”while the publishing industry endures seismic changeâ€”are astronomical. Local music fixture Buzzy Martin, however, aimed for the stars and scored by doing precisely none of the above. Donâ€™t Shoot! Iâ€™m the Guitar Man recounts an odyssey that began with Martinâ€™s role teaching music to at-risk kids and ended with a stint playing tunes for hardboiled cons at San Quentin. Throughout, he brings back life lessons he shared with his young pupils. (Think Scared Straight with power chords.) This very paper applauded the book as â€œa compelling portrait of the transformative power of music and of the impact that it can make on men from drastically different walks of life,â€? and recommended it highly. Martin originally self-published Donâ€™t Shoot! three years ago in an edition of just 2,000, but word slowly but surely spread, including positive mentions by Tom Waits both in Harp magazine and on Bob Dylanâ€™s Theme Time Radio Hour. Berkley Books, an imprint of publishing juggernaut the Penguin Group, released Martinâ€™s book in a trade paperback edition last month. A film adaptation is underway. Martinâ€™s accomplishment is interesting on several levels, not least of which because the wild-haired and mustachioed guitarist never intended to be a writer. He wanted to be a rock star. â€œThat never happened, and I have to cop to that and thatâ€™s okay,â€? he confesses, â€œbut what did happen is that Iâ€™m changing the world in my own way.â€? More specifically, Martin is changing the worlds of those he mentors through music and, now, words. Martinâ€™s commitment to healing broken souls through music is total, evidenced by the fact that heâ€™s more inclined to discuss issues faced by incarcerated kids than the vicissitudes of the publishing industry. However, his successful experience in this realm is an object lesson in persistence, friendship and belief in oneselfâ€”the very same attributes he tries to awaken in his students. This is how he did it: After afternoons playing ZZ Top covers and stewing in the existential experience of jailed felons at San Quentin, Martin would recount his experiences into a tape recorder while driving to decompress during his commute home. Being computer-averse at the time,
Martin transcribed the six resulting 90minute cassette tapes by hand, with a pen, onto yellow notebook tablets. Eventually, he coaxed his wife Laura into keying his words into a word processor. Thereafter, Martin began working the material into a cogent narrative, writing and rewriting until, he says, â€œ[I] had what I didnâ€™t realize was called a manuscript.â€? With little notion how to proceed, Martin sought publishing advice from staffers at Copperfieldâ€™s Books, who suggested he self-publish. Thanks to his wifeâ€™s continued assistance, he did. The newfound author then proceeded on an ill-fated campaign to place the book in the hands of juvenile hall inmates, which he perceived as his target audience. â€œThe only juvenile hall director I talked to said, â€˜Donâ€™t ever call me again, these kids are my fucking retirement. Iâ€™m not going to read your goddamn book,â€™â€? says Martin, â€œand that was it.â€? Mike Grabowski, a professor in the Criminal Justice Program at Santa Rosa Junior College, had a markedly different response. He made Martinâ€™s self-published book required reading. â€œThat was the first yes,â€? says Martin. If the so-called vanity press finds some authors gazing fondly at themselves in the mirror, then Martin is the oppositeâ€”he went through the looking glass. When he finally got hip to Facebook, he connected to everyone from guitar players (Totoâ€™s Steve Lukather among them) to criminal-justice professionals, and asked each if they would accept a copy of the self-published tome and review it on Amazon. The approbations rolled in. Meanwhile, a friendâ€™s wife at Penguin Books gifted a copy to a colleague who emailed Martin some kind words about the work. Martin contemporaneously pursued a contact in San Franciscoâ€™s juvenile court system, whom heâ€™d learned had quit and moved into a position at Prodigy Motion Pictures. She recognized the potential of Martinâ€™s story, which also sparked the interest of company founder Ray Robinson, information that Martin shared with Penguin. He was offered a book contract in a matter of days. The film contract followed shortly thereafter. Donâ€™t Shoot! Iâ€™m the Guitar Player is available in 40 countries. Its first printing sold out in six days. The movie is coming soon to theater near you.
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How Buzzy Martinâ€™s prison stories went from cassette tape to publishing deal By Daedalus Howell
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FW^P2P_cPX] How to keep ships from killing whales in Bay waters
By Juliane Poirier
y fourth-grade son is currently reading a kind of James-Bond-forkids thriller. In the story, loads of dangerous things happen aboard a freighter shipâ€”foot chases, explosions, daring escapes, unlikely speeches and impossibly accurate karate kicks causing gun slingers to drop loaded weapons within armâ€™s reach of the hero. All this takes place while market goods are being carried from one port to anotherâ€”and oh, a bomb explodes under the sea, causing wave action that conveniently kills a bad guy whoâ€™s speeding away in a bad-ass, Bond-like motor boat. Of course, the author doesnâ€™t bother dealing with what the explosives do to the marine animals. Itâ€™s all just fantasy entertainment. But Iâ€™m thinking that another form of fantasy entertainment is our belief that ocean freighters go from port to port in innocuous fashion with no life taken. Hereâ€™s a scene from our fantasy: a whale is in the path of a freighter. The friendly and quick-thinking captain smiles, tips his hat and steps on the brakes. But wait! Ships donâ€™t have brakes. Well, then he swerves to miss the whale. Uh, freight ships donâ€™t swerve. So what happens? In real life, thereâ€™s a collision. The shipâ€™s hull strikes the whale and either injures it or kills it. The ship keeps zipping right along so that market forces can prevail, and the goods get to the docks. San Francisco Bay is marked by invisible shipping lanes, in which ships travel so fast they sometimes canâ€™t steer clear of human life and property. Ask the fishermen whoâ€™ve had their boats and nets damaged by fast-moving commercial ships. Whales that happen to swim in the path of these ships are frequently struck and often killed by the impact. Since 2007, there have been eight endangered blue whales killed by ships on California shores, including two pregnant females. Ironically, these mammals were swimming in waters designated as a sanctuary for whales and other marine life. Itâ€™s a place where the whales are supposed to be safe. This point
was brought up by advocates at a forum in Oakland about shipping lanes, held by the U.S. Coast Guard on Oct. 20. Although the Coast Guard was attentive to the needs of the fishing industry, according to Jackie Dragon, director of the Pacific Environment organization, members of wildlife-advocacy organizations had a voice as well. â€œItâ€™s excellent that the Coast Guard created an opportunity for the public to comment,â€? says Dragon, who claims that the best action to protect whales in our busy shipping lanes is to simply slow traffic. â€œWe believe that slowing ships down in sanctuaries makes perfect sense,â€? she adds. â€œScientists tell us that whales are much more likely to survive a ship strike or to get out of the way altogether if ships are traveling slower.â€? The recommended speed limit for ships is 10 knots, a limit imposed on ships along the Atlantic coast in 2008 as an effort to protect the North Atlantic right whale, of which there are only about 300 left. According to a recent report by Pacific Environment, between July and September of this year â€œthree other endangered whalesâ€” humpback, minke and finâ€”were killed by ship strikes and found stranded in Bay Area waters prompting the Gulf of the Farallones sanctuary to issue a warning notice to mariners. It is likely that many more ship strikes occur and go unreported.â€? Anyone else out there think a 10-knot speed limit in the shipping lanes is a good idea? Thereâ€™s still time to make it happen. The public comment period is open until Jan. 20, and everyone is welcome to request that speed regulations be set in the San Francisco and Oakland shipping lanes. Slowing the ships down in the shipping lanes will help protect whales and cut down on pollution and resource wastes caused by speeding vessels. As for me, Iâ€™d prefer to keep all those crazy, fast and violent freighter scenes safe within the chapters of my sonâ€™s fantasy action novels.
The captain smiles and steps on the brakes. But wait! Ships donâ€™t have brakes.
To make your voice heard about shipping speed limits, contact Coast Guard Lt. Lucas Mancini at firstname.lastname@example.org or at 510.437.3801.
50<8;H05508A Juan Luis, Erica, Juan Jose and Juan Pablo Navarro cook up Peruvian specialties at Sazon.
?TaUTRc[h?TadeXP] Sazon serves up family lineage of South American dishes By Suzanne Daly
he beautiful redhead sits at the bar, sipping a deep purple chicha morada. Her eyes lock into an intense gaze with the man before her. Everyone in the room, in fact, has risen from their chairs, with all eyes locked on the same manâ€”San Francisco Giants closing pitcher Brian Wilson. As Wilson, on the screen, throws the winning strike to put the Giants in the World Series, the room at Sazon Peruvian Cuisine erupts. The owners, waiters and chefs high-five the customers, toasting with a CusqueĂąa beer or a glass of chicha, an addictively delicious drink made from blue corn. Warm feelings permeate the room. Sazon (Spanish for â€œseasoningâ€?) is owned and operated by Juan Luis Navarro and his sons, Juan Jose, who runs the house, and Juan Pablo, who cooks along with his wife, Erica. Two other brothers, Juan Francisco and Juan Manuel, also carry on their fatherâ€™s name, while mother Lucia and daughters Luisa Fernanda and Anna Luisa add a little female balance. â€œWeâ€™re the only Peruvian place north of the Golden Gate Bridge,â€? says Juan Jose proudly. â€œWhen we opened, we discovered that there is a large Peruvian community in the northern Bay Area. Itâ€™s mostly Peruvian ladies married to
American guys, and they started coming in out of the woodwork.â€? The Navarros originally come from Lima, where authentic Peruvian recipes were passed down by their great-grandmother, who herself came from Peruvian, African, Spanish and Italian ancestry. Peruvian cuisine fuses different periods from the South American countryâ€™s history, from the ancient Incan empire through to the Spanish conquest, which brought in slaves from Africa and China. Further influences come through Italian and Japanese immigrants, blending indigenous foods of Peru and cooking methods of four continents into a unique taste. Asian flavors are embodied at Sazon in lomo saltado, a stir-fry of steak strips, onions, tomatoes, cilantro, soy sauce and vinegar served with steamed rice, or with the ahi ceviche nikkei, made with ahi tuna and flavored with cilantro, aji verde (a green chile sauce), lime, sesame seeds and sesame oil. African influence includes anticuchos (beef heart), organ meat that Peruvian slave owners from long ago shunned but which remains popular in Peru. Sazonâ€™s menu also embraces different regions and microclimates found throughout the country. Foods from the coast, the Amazon jungle and the Andes are represented in seafood ceviches, tropical-fruit ice creams (try the exotically luscious lucuma) and in distinctly
purple potatoes. One of over 200 varieties native to the Andes, Savonâ€™s potatoes share skewer space with anticuchos, marinated in aji panca, a smoky, chocolatey, chipotle-like pepper sauce. Although many Peruvian staples such as corn, peppers, beans and potatoes are found throughout the Americas, Sazon sources most of these through a Peruvian company, ensuring the authenticity of native varieties. The brightyellow aji amarillo pepper, found only in Peru, gives a piquant f lavor and vibrant hue to papas huancaina, a popular appetizer made with potatoes, hardboiled eggs and feta cheese. Kernels of cuzco corn served with many dishes are the size of a dime and look as if they could feed a giant. Plantains come prepared either fried with aji verde, crisped into chips or hear Other Peruvian ingredients have been deliberately left off the menu, like sea turtle and cuy, a native guinea pig widely sold throughout the country as street food. â€œI just donâ€™t see a market for cuy,â€? explains Juan Pablo, â€œalthough itâ€™s slowly making its way across the country from people in Miami who import it.â€? Happily, to the delight of the worldâ€™s guinea pigs, Sazon has plenty of other dishes to try. Sazon Peruvian Cuisine, 1129 Sebastopol Road, Santa Rosa. Mondayâ€“Saturday, 11amâ€“3pm and 5â€“9pm, and Sunday, 1â€“9pm. 707.523.4346. www.sazonsr.com.
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his winter, Farmstead Restaurant in St. Helena is all about family. Since the beginning of October, Farmstead has been hosting family-style dinners with varying themes as part of what itâ€™s calling â€˜Monthly Traditions.â€™
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On Wed., Nov. 10, Farmstead will host its third winemaker family-style dinner. Winemaker Brian Nuss from Vinoce makes an appearance at this monthâ€™s dinner, which includes wine and food. Cameron Fisher from Fisher Vineyards will be in attendance on Dec. 15 to close out Farmsteadâ€™s winemaker series. Executive Chef Seamus Feeley will prepare the dinners for both events. 738 Main St., St. Helena. 707.963.9181. $60. Help preserve Napa Countyâ€™s historic landmarks at Gottâ€™s Roadside at the Oxbow in Napa on Nov. 10. From 2pm to 9pm, Gottâ€™s will donate 10 percent of dinersâ€™ orders to Napa County Landmarks, a nonproďŹ t historic preservation organization. A ďŹ‚yer is not required for this event; simply mention youâ€™re dining for Landmarks, and 10 percent of your order will automatically be donated. Kristie Sheppard, managing director of Napa County Landmarks, says the goal of this organization is to â€œpreserve the historical and cultural landscape of Napa County.â€? Napa County Landmarks hopes to promote appreciation of historic buildings and sites by educating the public through a plethora of programs. The money that Gottâ€™s raises will aide this foundation in educating the public through walking tours, holiday events and tours for elementary-school children. While Gottâ€™s does many fundraising events for organizations throughout Napa County, this fundraiser in particular is special, because Gottâ€™s is located in a historic building. 644 First St., Napa. 707.224.6900
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3Âž0A64=I8> F8=4AH inetasting . . . on Cleveland Avenue? For months, this unlikely spot was like a phantom, hardly visible when motoring by on this busy frontage road. Tucked behind a bridal shop and a tobacconist, in a little retail center with views of the freeway and a cement plant out back, Dâ€™Argenzio turns out to be much like the family-run, backstreet bodegas of the old country that its decor invokes. In a courtyard bordered with a rustic glass-bottle version of wattle and daub walls, itâ€™s the ďŹ rst tenant in whatâ€™s slated to become a little winetasting, brewing and cheesepurveying haven.
Hailing from somewhere near the laces in the boot of Italy, these â€œpeople of silverâ€? are more recently of the cabinetry trade, real estate and winemaking. Decorative art and assorted antiques cue to this heritage in the spacious tasting room, while the bar wraps around into an adjacent production area. Father-and-daughter team Ray and Breanna Dâ€™Argenzio entreat visitors to squeeze through a passageway thatâ€™s truly Old World narrow for a quick tour of the cellar and maybe even a glass of wildly fruity, still-fermenting moscato directly from the bin.
EAST WEST CAFE
with this coupon
2 FOR 1 DINNER WITH PURCHASE OF 2 DRINKS
Valid after 4pm. Not for take-out. Exp. 11/17/2010
128 N. Main St, Sebastopol
BREAKFAST â€˘ LUNCH â€˘ DINNER
Unlike other grapes, Muscat really has no signiďŹ cant corollary in the fruit world, be it mango, pear or whatnot. Sweetly ďŹ‚oral and fruity, Muscat has an aroma all its own. The 2009 Napa Valley Moscato di Fresco ($20) shares such a sweet aroma, but itâ€™s a surprise dry wine, with a buoyant ďŹ nish. The 2008 Amador County Santâ€™Angelo Sangiovese ($30), â€œby Breanna,â€? is the younger vintnerâ€™s debut. This essential Italian varietal was seen as Californiaâ€™s up-and-comer in the 1990s; as disappointment ever since. This one hits the spot, with bright cherry fruit animating a dense and silky body. I pitched in for a bottle of 2005 Sonoma County Cabernet Sauvignon ($40), although I thought the style a little ripe and rustic, with ďŹ g jam and honeyed raisins. But after cellaring a fresh bottle for, well, a few hours, and then sharing over a holiday horror movie later on, the Cab was drinking delish, with chocolate-powder tannin sweeping up after the black-cherry party. Headbangers, please take note: This is the place to rock your limited-release 2005 Cabernet Sauvignon ($53) dedicated to late guitarist Randy Rhoads. Roadies, check out Levi Leipheimerâ€™s limited-edition 2007 King Ridge GranFondo Pinot Noir ($40). Palate warriors, just wander next door to Sheldon Wines, the RhĂ´ne specialist duo late of the Sebastopol caboose (Swirl, Jan. 9, 2008) who share their spanking-new sippy room with two other micro wineries (open on weekends).
SONOMA COUNTYâ€™S ONLY GLUTEN-FREE BAKERY!
Gear up for the holidays! Call Bliss Bakery for gluten-free & food allergyfriendly catering, plus special order holiday cakes
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463 Sebastopol Ave . Santa Rosa In the South A Arts District Open Tues-Thurs 10-4 . Fri-Sat 10-9
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Holiday hosts, take note: looks like the most up-to-date wine country backroads tour now includes the wine countryâ€™s frontage roads.
Your Local North Bay Farmers Market Vendor
Fresh Live Cooked Crab & Lobster, Smoked Fish, Local & Exotic Sushi Grade Seafood, plus the Largest Oyster Selection in Sonoma County
Dâ€™Argenzio Winery, 1301 Cleveland Ave., Santa Rosa. Open daily 11am to 5pm. $10 tasting fee. 707.280.4658.
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any $25 min order
Womenâ€™s Health Specialists confidential compassionate nonjudgmental More Than Just Health Care...
Retail Store Wed-Sat, 11am-6:30pm
707.280.2285 946 Santa Rosa Ave Santa Rosa corner of SR Ave & Petaluma Hill Rd
www.cawhs.org THE BOHEMIAN
:8;=C>BC8;; Phillip Ladner crafts all manner of specialty liquor in Stillwater Spiritsâ€™ 500-gallon copper pot.
B_XaXcbX]cWT<PcTaXP[F^a[S Bay Area microdistilleries cook up hand-crafted booze By Stett Holbrook
f all goes well, Dan Farberâ€™s grandchildren will raise a glass and toast him for a job well done. But thatâ€™s a long way off. His kids are still in grade school and he doesnâ€™t have any grandchildren yet. But Farber, 48, is working for the ages. The fruits of his labor are meant to outlast him. Youâ€™ve heard of slow food or even slow money. How about slow booze? Farber is part of an exploding movement of craft distillers in America who are creating small batches of distinctive, hand-made spirits that are the antithesis of the mass-produced liquor that dominates the shelves of bars and stores. And like the microbeer and premium-wine industries that came before it, craft distilling has deep roots in Northern California. Farber is a patient distiller who makes brandy, distilled from wine, under his Osocalis label in a barnlike distillery behind his house in Soquel. Like most red wine, brandy only takes on its true
character after years spent in oak barrels, and thereâ€™s no way to speed up the process. â€œThe old saying is: the best time to start making brandy is 10 years ago,â€? says Farber, an intense, enthusiastic man with a stubbly beard who drops French words as easily as he drops the f-bomb in his New Yorkerâ€“inflected English. â€œIt takes a really long time to make a great brandy. The brandies we make today are for sale 10 years from now.â€? And great brandy is what Farber has set out to make. He explains that the cool 2010 growing year is shaping up to be the best vintage in 20 years. If youâ€™re in the market for brandy 10 years from now, keep your eye out.
Beyond the Bathtub For Stillwater Spiritsâ€™ Phillip Ladner, you could say alcohol is in his blood. A native of Mississippi, Ladner, 30, grew up near the town of Kiln, Miss., a city that was once known as the moonshine capital of the United States. His sister is vice president and marketing
manager for Broadbent Selections, an importer of small, family-owned wineries. His brother-in-law is the drinks columnist for the New York Times, and his aunt and uncle run Paso Roblesâ€™ Dubost Family Ranch winery. â€œIf weâ€™re not making it or selling it,â€? he says, â€œweâ€™re drinking it.â€? Ladner took over distilling duties at Petalumaâ€™s seven-year-old distillery near the Petaluma River this year. The distillery runs three stills, but the soul of the operation is a 500-gallon Armagnac-style pot still made in Kentucky. â€œItâ€™s a dream of mine to have this position,â€? he says, before running off to check on a batch of brandy. Thereâ€™s no school to be a distiller, but Stillwater offers a class in cooperation with the American Distilling Institute, a microdistilling trade group based in Hayward, to teach people the basics of the craft. (It costs $3,500.) In addition to brandy, Stillwater makes vodka, gin, grappa (brandy made from pressed wine grapes) and eau de vie. Theyâ€™ve also got whiskey, bourbon and rye in the cellar thatâ€™s due to be released later this year.
Cooking with Copper At Osocalis, Farber is passionate about brandy because, in addition to producing a spirit of uncommon beauty and finesse, brandy is a way of preserving California’s agricultural lands from development. “We’re here because the fruit and climate are here,” he says. “This distillery is set up to do something well.” Osocalis, the Native American word for “Soquel,” sells three different kinds of brandy. The “rare” is at least seven years old, the “XO” is 14 years old or more, and the soon-to-bereleased “heritage” brandy is at least two decades old. (Brandies of different vintages are often blended together.) I tried all three, and my favorite is the XO. It has a softer, rounder feel in the mouth than the rare brandy, but what sets it apart are its haunting, hard-to-name flavors—dried orange? vanilla? cocoa?—and complexities. The brandy has a finish that seems to go on forever. It’s a spirit that invites contemplation about life, love and beauty. Like most distillers, Farber works alone. Distilling is a solitary job. As dusty rays of
light filter into his distillery, his moroselooking vizsla dozes on the dusty floor, occasionally snapping at a droning fly. The distillery has two copper alembic stills made in France just for him. The dark-purple, three-chambered contraption looks positively 18th-century. Indeed, the technology is ancient. Wine is heated in a boiler, and the rising vapor floats through a delicate goose neck and then passes through an Aladdin’s-lamp-like vessel called the preheater. Then it moves into a condenser; here, the vapor comes in contact with a long coil where the vapor condenses into brandy. Once that’s done, the spirit is dribbled out and then added back to the boiler to repeat the process all over again.
The roof is stained a sooty black from an alcohol-vaporloving mold.
Announcing the new
Napa Valley Film Festival Launch Celebration! November 12th - 14th, 2010
Brandy is distilled twice. It takes about 10 barrels of wine to produce one barrel of brandy and capture the essence of the wine in the spirit. Making one barrel of brandy takes about a week. After the second distillation the brandy is barreled and put into the cellar or “chai.” And there it sits. A brandy right out of the still is recognizable as brandy, but it’s clear in color and hasn’t taken on the tawny color and supple, complex flavors of well-aged brandy. A well-made brandy can age 50 years or more. “I may live long enough to see some of my brandies go to majority,” Farber says. Some of the barrels are garlanded with spider webs. The spiders eat oak-boring weevils that would otherwise endanger the spirits. In between the rows of barrels hang two legs of pork destined to be proscuitto, another one of Farber’s longterm projects. The roof of Farber’s distillery is stained a sooty black from an alcoholvapor-loving mold that’s taken up residence on the shingles, a tell-tale sign of what’s going on inside.
Family Tradition No one gets into microdistilling to make money. The money may come, but distillers are moved by a passion that calls to them. Distiller Davorin Kuchan left his career in high tech to pursue something that had deeper meaning for him. A native of Zagreb, Croatia, Kuchan spent his youth picking grapes and making wine and spirits from his family’s vineyards, sweet memories that he still savors. When his parents passed away a few years ago, he decided he wanted to preserve '%
Experience powerful Independent Films. Meet the actors, directors and ﬁlmmakers. sling s and Ryan Go Michelle WilliamLENTINE playing at the star in BLUE VAOpera House Nov 13th Napa Valley
Taste award-winning wines.
Nicole Kidman playing at the stars in RABBIT HOLE Cameo on N ov 12th
More Films: I AM • LIFTED • HAPPY POET • THE KING’S SPEECH
Stay up late for the AFTER-PARTY! (Sat. night Nov 13th at Oenotri, Gordon Huether Gallery & John Anthony Wine Lounge) Screenings at the Napa Valley Opera House and the Cameo Cinema in St. Helena Tickets on sale at www.nvoh.org and www.cameocinema.com For more details visit www.napavalleyﬁlmfest.org
A Magnet Program for the Visual and Performing Arts @ Santa Rosa High School
Come Find Out “How to be an ArtQuest Kid!”
Student Shadowing Now thru Dec. 3 By Appointment Only
707-535-4842 7 07- 535 - 4842 1235 Mendocino 1235 Mendocino Ave. Ave. Santa S a nt a R Rosa osa 'DQFH'LJLWDO$U W V 'DQFH'LJLWDO$UWV 3KRWRJUDSK\7KHDWUH$UW 3 KRWRJUDSK\7KHDWUH$U W 9LGHR$UWV9LVXDO)LQH$UWV 9 L G H R $ U W V 9 L V X D O )L Q H $ U W V ,QVWUXPHQWDO0XVLF9RFDO0XVLF ,QVWUXPHQWDO 0XVLF 9RFDO 0XVLF
www.artquestonline.org THE BOHEMIAN
Photo by Devon Shaw
“We’re just waiting for the right flavors to come together,” Ladner says. Stillwater’s vodka is unique. It’s made with 100 percent malted barley, the same ingredient used to make whiskey. Indeed, Ladner calls it a whiskey drinker’s vodka. “We like to tell people to drink it straight up,” he says. Stillwater does custom distillations for area wineries, which may be helpful after this years’ challenging weather, as well as special projects like an Asian pear eau de vie for Gabriel Farm in Sebastopol. (The bottle itself is placed over a tree branch’s bud for the fruit to grow inside.) Conveniently, Stillwater is located right next door to specialty importer Tempus Fugit Spirits, and the two have collaborated on award-winning creations such as a 50proof liqueur de violettes. Ladner’s also been in touch with local mixologists, like Scott Beattie from Healdsburg’s recently opened Spoonbar, to ensure that quality in the still equals quality in the glass. Ladner attributes the rise in popularity of small-scale, craft distilleries to a general shift toward local, artisan-made products, be it cheese, beer or bread. “People are really wanting to do local products again,” he says. “Right now, it’s really rolling.” Penn Jensen, vice president of operations for the American Distilling Institute, says the industry is growing about 20 to 30 percent a year. When the group published its member directory in 2005, there were 69 distilleries listed. Today there are 198. He attributes the growth to lifestyle and business opportunity. “People want to know what they’re drinking,” he says. “There’s been a disavowal of the factory model of industrial food.” This shift in consciousness has sparked the imagination of creative, often iconoclastic individuals who aspire to do something different, he says. “It’s the sense of opportunity that can really fire up the entrepreneurial mind.”
SANTA ROSA WELLS FARGO FARGO CENTER CENTER FOR FOR THE THE ARTS ARTS WELLS 4(523$!9 ./6%-"%2 4( 0-
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ticketing info Tickets available at Santa Rosa Ski and Sports, Tickets.com, and the Wells Fargo Center for the Arts (707.546.3600). $)3#/5.4%$ 4)#+%43
Buy 12 or more tickets and get $1 off every ticket plus Warren Miller DVDs and SWAG. The more tickets you buy, the more stuff you get.
Call 1.800.523.7117 to purchase.
ticket holders will receive "59 /.% '%4 /.% &2%% ,)&4 4)#+%4 !4 (%!6%.,9 /&&