Claynation

the

SB’s hub for od, Fashion, Art, Foolks Libations, and F t.. . who do it righ

. . . Page16

V O L 4 I SS 16 AUGUST 15-29

2015

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When SBCC and Adult Ed cut back on their ceramics offerings, shapers and artists at all levels of ability were left with limited options to practice their craft. Until now, that is, as ceramic artist Patrick Hall (in photo) and retired (after 31 years) UCSB ceramics professor Sheldon Kaganoff launch Clay Studio. (story begins on p.17)

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In dul ge in a luxu ri ous m anicu re a n d pe dicu re ex perience in a t r anquil se t ting wi th s tu nnin g view s of t he Pacific Schedule your appointment and enjoy our introductory offer through the Four Seasons App or call The Spa at (805) 565-8250.

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Paul Lato Winemaker Dinner Saturday | August 22 | 6 pm Wine + Beer and Santa Barbara Public Market are pleased to continue their winemaker dinner series on Saturday, August 22 at 6 p.m. with Chef Luca Crestanelli, Executive Chef and Co-Owner of S.Y. Kitchen, and Paul Lato of Paul Lato Wines. For this exclusive dinner Chef Luca will prepare an elegant feast inspired by his Italian roots paired with an all-star lineup of Lato’s most excellent wines!

PAIRING MENU Roasted Spanish Octopus 2014 Paul Lato Rosé of Pinot Noir “The Manga Girl”, Santa Barbara County Beet Ricotta Gnocchi 2014 Paul Lato Sauvignon Blanc “Le Jardin Secret”, Grimm’s Bluff Vineyard, Santa Barbara County Cedar Planked Ora King Salmon 2013 Paul Lato Pinot Noir “Seabiscuit”, Zotovich Family Vineyard, Santa Rita Hills + a surprise Chardonnay Tiramisu 2012 Paul Lato Late Harvest Syrah-Grenache “The Last Kiss”, Bien Nacido Vineyard, Santa Maria Valley

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Dinner is $95 per person Advanced reservation required | Space is limited | Call 805-770-7702

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Rori’s Artisanal Creamery

Content P.5 P.6 P.7

Lanny’s Take – Lanny Ebenstein sizes up the likes of Randy Rowse, one of a dozen candidates from three districts for three available SB City Council seats The Bi-weekly Capitalist – Jeff Harding tackles three key issues: the Republican debate, the longshoremen’s union, and minimum wage in Washington state

S tate Street Scribe – Globe-hopping glamor-guy Jeff Wing weighs in from afar on Fiesta, puzzling TV westerns, and his fear of diminutive ranch-style widows. One in particular.

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Beer Guy – Hops to it: who needs a brew crew when we have Zach Rosen pouring and serving up advice about producing your own beer with tools of the trade?

The Fortnight – This issue’s Fortnight is a spectrum. At one end is the great Irish poet WB Yeats and his dangling forelock; at the other is SB’s Baroness of the Bossa Nova, Teka. In the middle, a Nobel Laureate explains micro luggage-handlers called cellular vesicles. And you thought there was naught to do.

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Girl About Town – Julie Bifano has finally gone fishin’ along the Santa Barbara pier, thanks to Frank Drew’s Bait and Tackle shop

Man About Town – Mark Léisuré gets to work by interviewing songstress and inspirational leader Snatam Kaur; a review of King Bee at the Celebracion de los Dignatarios; and a short list of upcoming entertainment events

P.16

The Local – Megan Waldrep chats with Glen Phillips of Toad the Wet Sprocket and introduces the segment Take A Bike; also Animal House pet, SB Botanic Garden, Deep Sea Tasting Room, Quick Bites, Harry’s Ramos Fizz, Lynda.com app, Lilac Patisserie, and 5 Things

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In Business – Patrick Hall and Sheldon Kaganoff have 60-plus years of ceramics artistry between them. Sheldon taught the subject at UCSB for more than 30 years, and Patrick threw his first ball of clay as a high-school sophomore. They are the talent behind the new Clay Studio, opening August 31...

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Up Close – Jacquelyn De Longe encourages outdoor activities, especially while suiting up in Sonia De Mello’s swimwear

Because ice cream is cheaper than therapy.

Scoop shops located at the Von’s shopping center in Montecito and SB Public Market 38 W. Victoria and coming...

910 Montana Avenue in Santa Monica!

Plan B – Briana Westmacott isn’t dreaming when it comes to Section winemakers Marco Lecchesi and Rory Garzot, who followed their dreams and grape expectations I Heart SB – Oh, the horror: Elizabeth Rose shares excerpts from a newsletter circa 1894 about marriage and sex, or lack thereof SY Valley Snapshot – Eva Van Prooyen takes inventory of the Santa Ynez Valley Cheese Shop and its owners Kristin and Russ Collins; “top faves” include Paso Underground and Wheels N Windmills

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Cinema Scope – James Luksic’s ears are bleeding from Ricki & the Flash, he psychoanalyzes Woody Allen’s Irrational Man, rolls with Mission Impossible: Rogue Nation, and unwraps The Gift

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Lannys take

by Lanny Ebenstein

Lanny is a longtime local resident and writer.

Rowse Off to Rousing Start

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n a business, civic, and political career extending for many years, Randy Rowse has developed many friends. This is why, no doubt, his race is probably the most settled of any of the three Santa Barbara City Council seats up for grabs this November.

There are a total of 12 candidates who have qualified for candidacy in the three city council districts. They are, by alphabetical order:

1st District (Eastside) – Andria Martinez Cohen, Cruzito Cruz, Jason Dominguez, Jacqueline Inda, Michael Merenda 2nd District (Mesa) – Robert Burke, Luis Esparza, Missy McSweeney-Zeitsoff, Randy Rowse 3rd District (Westside) – Sharon Byrne, Cristina Cardoso, Cathy Murillo However, notwithstanding that there are four candidates for Rowse’s Mesa district seat, only Rowse appears to be engaging in fundraising at this time. As of June 30, together with his campaign’s beginning cash balance, he had $13,302 on hand. Look for Randy to be re-elected with as much as 70 percent of the vote in his district.

In the Westside district, Murillo has a big fund-raising advantage. As of June 30, she had raised $32,931, with $21,630 on hand. Murillo’s donors include many prominent liberal and Democratic supporters, including the Democratic Women of Santa Barbara County ($500), Friends of Salud Carbajal ($500), Mickey and Dick Flacks ($500), and a bevy of union support, including $2,270 from SEIU. By way of contrast, Byrne – also in the race for the 3rd District – had raised about $8,900 as of June 30, all of which was on hand. I have projected that each of Byrne and Murillo will raise about $75,000 in the race for this council seat, and I stand by this projection.

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However, complicating the race in the Westside district is the candidacy of Cardoso, who has worked in local schools. Cardoso is expected to appeal to lowincome and Spanish-speaking residents, and her candidacy will probably take votes away from Murillo.

Who the eventual winner will be in the 3rd District is currently an open question.

The endorsement of public safety unions will probably be crucial.

If the outcome in the Westside district is uncertain, the race in the 1st District is completely wide open, with three candidates – Cohen, Dominguez, and Inda – appearing to have some chance of being elected.

Cohen has raised $10,310 in contributions and loans, with $8,591 on hand, and Inda has raised $8,404, with $3,027 on hand. As of June 30, Dominguez had not raised sufficient funds to file a campaign report, but with community leaders such as John Thyne behind him, he is expected to run a serious campaign. It should be noted that more than half of Cohen’s contributions and loans were from herself or family members. The biggest contributors to Inda’s campaign are Leo Martinez and his wife, who contributed $2,000, and Frank Banales, who contributed $500.

Gregg Hart, who has one of the savviest political minds locally, was the first to point out to me that the winner in the 1st District may require as few as 700 votes or so to win. Although I could not quote Gregg exactly at this time, during the district elections discussion earlier this year, he commented something along these lines (using ballpark numbers): “There are about 5,000 registered voters in the 1st District, perhaps 30 percent of them will vote – or 1,500. If there are a number of candidates in the race, it could take as few as 700 votes to win.”

Gregg is right. The Inda campaign, in particular, is confident that it will receive 700 votes. According to Banales, Inda will win “in a landslide.” She certainly is winning the yard-sign war at this point. The number of yard signs for her in businesses on Milpas Street is truly impressive.

So, where the 2015 Santa Barbara City Council race now stands is that Randy Rowse is the almost certain winner in the Mesa district; Cathy Murillo and Sharon Byrne are in a tight race for the Westside district, with an insurgent candidacy

by Cristina Cardoso; and the Eastside district will face a battle among Jacqueline Inda, Andria Martinez Cohen, and Jason Dominguez. No one can say that district elections are not making local politics more interesting – that’s for sure.

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Bi-Weekly Capitalist

by Jeff Harding

Jeff Harding is a real estate investor and a writer on economics and finance. He is the former publisher of the Daily Capitalist, a popular economics blog. He is also an adjunct professor at SBCC.

Things That Keep Me Awake at Night

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here are a lot of subjects nagging at me this week; here are three of them:

The Donald

Last issue, I wrote a rather severe critique of Donald Trump and his presidential odyssey, so I won’t repeat it again. But, as God’s gift to columnists, he just keeps on giving.

If you saw the Republican debate, I hope you were as dismayed as I was at the posturing, pandering, and deception of many of the candidates.

Only a few came off as human beings (Kasich, Bush, and Rubio). The rest were lobbing bombs to draw attention to their flagging campaigns. Even my guy Rand Paul came across as wonkish and wooden.

But Trump sank to the occasion. By that, I mean he was flippant, uninformed, arrogant, and unprincipled. He showed his true colors as a crony capitalist who buys political favors and as a narcissist whose only goal as a candidate is to preen in the public’s eye. He brought nothing to the discussion.

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look forward to see him sink in the polls.

I stand by my label of him as a demagogue.

Longshoremen Digging Own Grave Back in February, a nine-month strike by the greedy longshoremen’s union (ILWU) was settled and West Coast ports struggled to get back in business and offload the tremendous backlog of ships waiting offshore. These are huge container ships bringing in goods from the Far East that we consumers want to buy.

You would be lucky to be a registered member of the ILWU. There are about 13,000 “registered” members of the ILWU on the West Coast.

About half of registered members make more than $100,000 per year (average of all members: $147,000).

More than half of the foremen and managers earn more than $200,000.

“Bosses” earn up to $300,000 a year.

Additional non-wage benefits cost $82,000 per member. They get great pensions ($80,000+ per year) and free healthcare.

Like all unions, labor laws allow them to keep out labor competition to maintain their absurdly high wages and limit businesses access to labor. You can’t work on the docks unless the union lets you. Membership is tightly controlled, and it’s almost impossible to join unless you are related to a member or have connections.

There are 8,000 casual “unregistered” workers, part-timers, who get the leftover jobs unfilled by registered members and who are paid as little as $10 to $11 an hour. They receive no benefits.

What this means is that there are people more than willing to work for less than union members, but because of labor legislation and intimidation,

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the ILWU, a long-time radical union founded by the infamous Harry Bridges, has managed to retain their power and keep out competition.

What happens when you keep wages artificially high? Businesses figure a way around them. In the case of the longshoremen it was the arrival of the standardized shipping container. Ports were transformed, and, instead of men pulling stuff out of holds, large cranes easily offloaded containers from ships.

Containers and computerized operations created efficiencies that dramatically

What happens when you keep wages artificially high? Businesses figure a way around them. lowered costs and speeded things up.

Far fewer longshoremen were needed.

The ILWU barely held on: they finally acquiesced to containers but they froze membership at the then current size to protect existing union workers. While imports and exports have skyrocketed at ports, ILWU membership has remained the same and part-time workers have grown to fill in the need.

The problem with long strikes is that businesses that depend on their supply lines figure out how to get around the problem. Things never stand still.

Because of the union’s stranglehold on West Coast ports, some shippers and importers (e.g., electronics and auto parts) turned to air freight. Air freight traffic jumped 17 percent in the first four months of 2015.

West Coast ports also have

competition. Panama has almost completed the widening of the Panama Canal which will allow larger container ships to bypass the West Coast entirely and head to the Gulf and East Coast.

Vancouver is growing as a port.

This is what unions do: raise costs, kill jobs, and stand in the way of progress to protect the lucky few.

Minimum Wage in SeaTac and Seattle

Minimum wage advocates cite the Washington state town of SeaTac as a good example of the success of a $15 minimum “living” wage.

According to news reports, no mass layoffs have resulted. Proof, they say, that minimum wage increases don’t cause unemployment. Well, first, that conclusion flies in the face of the majority of economic studies that conclude the opposite. But in SeaTac, the reality is that very few workers are affected by the law. Log into the City of SeaTac website (Chapter 7.45) or economicmythsandlies.com for the details.

If you believe that if A happens and then B happens, and thus A caused B as logical proof of SeaTac’s minimum wage success, then you will appreciate what is happening in neighboring Seattle. Seattle is phasing in their $15 minimum wage (which applies to all private sector jobs); they started at $11 per hour this April. In May, more than 1,000 restaurant workers lost their jobs, the greatest bloodbath since 2009 during the peak of the Great Recession. Prior to the increase, restaurant jobs were going up.

If you believe SeaTac, then you’ve got to believe Seattle.

Publisher/Editor • Tim Buckley | Design/Production • Trent Watanabe Managing Editor • James Luksic | Creative Director • Megan Waldrep Columnists Shop Girl • Kateri Wozny | Man About Town • Mark Leisure Plan B • Briana Westmacott | Food File • Christina Enoch Commercial Corner • Austin Herlihy | The Weekly Capitalist • Jeff Harding The Beer Guy • Zach Rosen | Cinema Scope • James Luksic Girl About Town • Julie Bifano | In The Zone • Tommie Vaughn I Heart SB • Elizabeth Rose | Fortnight • Jeff Wing State Street Scribe • Jeff Wing | Holistic Deliberation • Allison Antoinette Up Close • Jacquelyn De Longe | Behind The Vine • Hana-Lee Sedgwick The Local • Megan Waldrep | Lanny’s Take • Lanny Ebenstein Advertising/Sales Tanis Nelson • 805.689.0304 • tanis@santabarbarasentinel.com Sue Brooks • 805.455.9116 • sue@santabarbarasentinel.com Judson Bardwell • 619.379.1506 • judson@santabarbarasentinel.com Kim Collins • 805.895.1305 • kim@santabarbarasentinel.com Published by SB Sentinel, LLC PRINTED BY NPCP INC., SANTA BARBARA, CA Santa Barbara Sentinel is compiled every other Friday 133 EAST DE LA GUERRA STREET, #182, Santa Barbara 93101 How to reach us: 805.845.1673 • E-MAIL: tim@santabarbarasentinel.com

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STATE STREET SCRIBE

by Jeff Wing

Jeff is a journalist, raconteur, autodidact, and polysyllable enthusiast. A long-time resident of SB, he takes great delight in chronicling the lesser known facets of this gaudy jewel by the sea. Jeff can be reached at jeffwingg@gmail.com

I Missed Fiesta and am Terrified of Barbara Stanwyck

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missed Old Spanish Days (“Fiesta”) this year because I was out of the country. Not to suggest I embarked on a desperate and elaborate dodge involving exorbitantly priced plane tickets, passports, and an in-flight cram session on how to say things like “Where is the water closet?” and “I said more ketchup!” Who would go to such lengths to avoid Fiesta, with its overlubricated history buffs, piles of vibrant, steaming horse apples, hangover-teasing Mariachi horns at every street corner, and hellish omnipresent confetti filling every bodily crevice? Not me.

Thankfully, through the wonder of the inner-nets, I was able to partake of Santa Barbara’s Old Spanish Days from a distance, and as I gazed somnolently on the Vaqueros, Caballeros, and

cowfolk of that time something like the feeling of awe and mystery, the word “frontier” hefts when spoken, for instance, in the hair-raising intro to the early-60s sci-fi freakout The Outer Limits, to Boomer kids, “frontier” meant buckskin with fringes, Davy Crockett, Matt Dillon and his desiccated Gunsmoke sidekick Festus, Chuck Connors as The Rifleman, and remote cavalry outposts whose outer defenses were long upright logs and sometimes the hapless Ken Berry.

Barbarans who 1,200 years before had brought down the Western Roman Empire would have walked through these Lincoln Log Forts like a hot coal through margarine. So, the New World was in many ways a foal on shaky legs; soon to exhibit real horsepower but in

Barbarans who 1,200 years before had brought down the Western Roman Empire would have walked through these Lincoln Log Forts like a hot coal through margarine Angrily Stomping Castanet Ladies, I was reminded of all the strange cowboy television of my youth, of how approximately we recreate the past, and most acutely of my Barbara Stanwyck terror. It goes something like this: At age 8, I was Stephen Hawkinglike; schlumpy, collapse-faced and incommunicative, my bottom teeth jutting up crazily out of nowhere to make a mockery of my ability to see beyond time and space. In school, we had begun to “learn” about the Wild West, but like most school lessons in those days, the teaching was delivered without panache. From Stonehenge to The Holocaust, public school had a way of turning even the most inherently mind-blowing episodes of history into bland pablum. So it was when we learned about the exploration of the Wild West. The opening and mapping of the western United States was a nearly science-fictional plunge into the unknown for the Europeans who undertook the endeavor, but our classrooms and televisions painted a different picture. While the word “frontier” stirred in the explorers and

the meantime a timorous newbie whose terra incognita really screwed with the frontier imagination and scared most people witless. The westerns on TV didn’t really play this up, choosing instead to sell cereal by glamorizing gunfights, whores in huge dresses, and a bottle of whiskey that could be bought for a single largish cowboy coin – that coin always slapped noisily down on the frontier bar as if the prop man insisted his metallurgical handiwork be made obvious to the television audience. Here’s an imagined bar scene from the aforementioned Rifleman.

“Make sure Connors really slaps that coin down.”

“Shut up about it already, Carl!”

Connors fires back at the vainglorious prop man.

And you never really saw soil on these shows. On Bonanza, the front stoop of The Ponderosa led gently down to what looked like poured maroon concrete.

Then Little Joe would get punched and fall down, and standing up would flap his hands angrily at his chaps and dust would suddenly appear as if he’d fallen in some dirt. ...continued p.15

Enjoy authentic Italian cuisine with your favorite wine when you bring your own bottle to Bella Vista for Free Corkage Night.

Available Wednesday and Thursday evenings through September.

Bring the whole family to Bella Vista restaurant where kids ages 12 and under can enjoy one free children's entrée and beverage with the purchase of an adult entrée.

Available nightly from 5:00 to 9:30 pm through the month of September.

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by Zach Rosen

Brew Your Own Beer

Advanced homebrewers will have elaborate equipment like this wort chiller built by homebrewer James Flannigan

The homebrew shop at Surf Brewery allows you to stock up on ingredients while grabbing a pint

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he relaxed mood of summer makes it the perfect season for picking up a new hobby. Why not try your hand at homebrewing this summer? You’d be surprised how easy it can be especially when brewing with malt extract. The two main types of homebrewing are allgrain brewing or extract brewing. Allgrain brewing starts with whole grains and is the process used in professional breweries. Extract brewing uses an already prepared dried or liquid malt extract rather than whole grains.

Extract brewing is a great way to get introduced into homebrewing with a minimal investment of time and money. Malt extract is a concentrated, un-hopped wort (un-fermented beer) that allows the brewer to skip the first stage of brewing called the mash. This not only shaves off a couple of hours from the brew cycle but also requires far less equipment and brewing knowledge. The downside is that you don’t have full control over the quality and chemical makeup of the wort, though you can still make a tasty beer from malt extract. Here are a few tips for getting started with extract brewing.

the grain; always keep the boiling kettle uncovered; cool the wort quickly. Oh, yeah – and clean, clean, clean.

Keeping it Clean

Zach Rosen is a Certified Cicerone® and beer educator living in Santa Barbara. He uses his background in chemical engineering and the arts to seek out abstract expressions of beer and discover how beer pairs with life.

First-time Brewers

For beginners, I suggest buying an ingredient kit and choosing a beer style that is dark, hoppy, or spiced. These types of beer styles tend to hide flaws better – and if you buy a kit, everything will already be measured out and balanced for you. There are a few mistakes you can make when extract brewing, but as long as you keep everything clean (buy Star San!), the beer might not taste great but is still usually drinkable. To avoid making beginner mistakes: only use non-chlorinated water; don’t ever boil

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It is often said that 99 percent of brewing is cleaning, and it’s true.

Sanitation is key to making not just good beer but any beer that you plan on drinking. In brewing, everything needs to be sanitary; however, you can not sanitize something that is not clean. Make sure to have a variety of sponges, scrub pads, and brushes on hand that are only used for brewing.

Cleaning your equipment immediately after use will minimize any kind of material buildup. Plastic wrap is the best way to keep sanitized items sanitized. Five Star Powder Brewery

Wash (PBW) and Star San are the gold standards in the industry, so don’t mess around with anything else.

Other cleaners may have undesirable chemicals that will cause off flavors in the finished beer.

Getting the Gear

The beauty of extract brewing is that it takes a little amount of equipment to begin. Basically, all you need is something to boil with, something to ferment with, and hoses to get it from there-to-there, plus some other odds and ends. A typical batch of homebrew is 5 gallons, though more water is added in the beginning to compensate for evaporation during boiling so a 30-quart vessel for a boiling kettle is ideal. Stainless steel is the

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preferred metal but is more expensive.

Aluminum turkey fryers are a cheaper option ($50 or less), but aluminum can cause off flavors in beer. I brewed with an aluminum kettle for a couple of years and never had any problems.

As long as you are careful not to use anything abrasive when cleaning, the aluminum is not going to be a huge problem. Aluminum stockpots are also more prone to burning the wort, so just make sure to stir often while boiling and turn the flame off when adding malt extract. Whichever you choose, only use that stockpot for brewing. The last thing you want is flavors of turkey in your beer.

The next piece of equipment required is a fermenter. Although glass carboys have long been the preferred vessel, food-grade plastic buckets have become more popular and are a cheap and reliable option. Bottling buckets have a spigot in the bottom that allows the beer to easily be poured when filling bottles and can be used for both fermenting and bottling beer.

An airlock is a small device that vents the carbon dioxide released during fermentation while not allowing any gas to enter the fermenter. These are a must because they allow you to keep a closed, sanitary fermentation. Airlocks require a drilled rubber stopper to keep it in the top of the fermenter. Make sure that the stopper is wide enough for the hole in the lid or carboy; otherwise, you will constantly be digging it out of the fermenter.

Odds and Ends

When brewing with extracts, you typically steep specialty malts in the water as it is being heated up to a boil.

Disposable muslin bags or reusable nylon bags make this step a breeze.

Also, smaller bags are often used when adding hops to make the cleaning of the kettle easier. To help stir the liquid during brewing, you will also need a stainless steel or food-grade plastic spoon with a length of at least 24 inches. A quality thermometer is used to monitor the temperature while steeping grains and cooling the wort. A hydrometer is another necessity, which allows you to measure the density of the liquid and determine how much alcohol is in the beer.

In beginning brewing, cooling down and aerating the wort does not require any extra equipment. It is usually done by placing the fermenter in an ice bath and then vigorously shaking the closed fermenter for aeration. Transferring the liquid from one vessel to another is done with vinyl tubing (3/8 in or half in ID depending on your equipment).

The liquid is transferred using gravity or a siphon. While a siphon is easy enough to do, the process does require you to get your hands close to hot liquid. A siphon starter is a cheap, simple pump that allows you to start the siphon while keeping your hands safe from getting burned.

These simple devices will make your life much easier, and are definitely worth the extra $10-15.

Needless to say, you will need enough empty bottles to bottle the entire five gallon batch. This is about fifty standard beer bottles so start saving all of the beer bottles you drink. When bottling, a push tap will come in handy. This small valve fits into a vinyl hose and allows you to start and stop the flow

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of beer when bottling. Technically, you can just fit a vinyl hose to the bottling bucket spigot and use the valve to control the flow of beer into the bottles, though a $4 push tap will make this operation much smoother and quicker.

Even though there are many bottling options available, the standard crown cap and bottle capper is the classic method. Homebrew supply shops will have crown caps in a wide range of colors and designs, and a simple lever bottle capper can be purchased for less than $20. Bottling is tedious, and more advanced brewers will soon upgrade to filling growlers or even kegging their beer.

Any of these items can be purchased from one of the two main homebrew

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shops in the area. Surf Brewery in Ventura has a nice range of ingredients and products, plus you can grab a pint of their beer while you are there. Valley Brewers in Solvang has an extensive selection of equipment and ingredients and a friendly, knowledgeable staff.

Online, two of the most popular sites are MoreBeer.com and AustinHomebrew. com. These stores and websites have a wealth of knowledge and reliable instructions on extract brewing.

Homebrewing can be as simple or as complex as you want to make it. As you continue to homebrew, you can slowly expand your operation and develop a more savvy set-up – but to begin with, keep it simple. After all, it’s just beer, and hey, you brewed it yourself.

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W W W. S A N TA B A R B A R A S E N T I N E L .CO M

AUGUST 15 - 29

by Jeff Wing

Tell us all about your art opening, performance, dance party, book signing, sale of something we can’t live without, or event of any other kind by emailing fortnight@santabarbarasentinel.com. If our readers can go to it, look at it, eat it, or buy it, we want to know about it and will consider it for inclusion here.

Special consideration will be given to interesting, exploratory, unfamiliar, and unusual items. We give calendar preference to those who take the time to submit a picture along with their listing.

A Nobel Laureate, a Barber Shop Quartet, and Teka with a Breezy Swinging Girl from Ipanema Set

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’m typing this issue’s Fortnight in seat 29E of a jumbo jet that is, at this writing, lurching like an epileptic whale through the skies over England. Ooh, if I could just get my hands on one of those schmucks Wright Brothers, I’d wring his inventive little pencil neck! We’re heading home from Holland, where windmills abound, picturesque canals criss-cross the verdant landscape, and to my utter horror the commercial pilots wear wooden shoes. No matter. I’m not a nervous flier. I am a jesus-mary-and-joseph!-hollering flyer, exclaiming loudly at any hint of turbulence or, for instance, the gentle footfall of a child walking by my seat on the way to the aft lavatory. The little Courtesy Horror screens they have hanging from the ceiling every six feet or so tell me that we are traveling at 597 mph, and at 32,983 feet in the thin air. It’s all very relaxing. So, I will distract myself by banging out this issue’s Fortnight, which like most Fortnights features both quantum biology and the Bossa Nova. I will transmit the column to my preternaturally patient editor from the freshly kissed linoleum halls of LAX. You see, I’m a globe-hopping, prize-collecting foreign correspondent. But for the blossoming wet spot in my lap, I’ve never felt so glamorous.

Pacific Sound and Other Rhapsodic Vocal Gangs

Q

uick, what do you think of when someone says “Barbershop Quartet”? Four jarringly cheery men in straw hats and vests, and a red guy with horns poking you with his pitchfork as all about you rages an abysmal wilderness of tormenting fire.

I know, right? But dig: there is a new Barber Shop sound – Pacific Sound is a 30-man chorus that sounds variously like a Phil Spector tsunami, and the Tyco Monolith from 2001: A Space Odyssey.

Pacific Sound will be headlining a show that includes a seriously eccentric lineup of sonic sanguinity you will have to hear to believe. Nowhere else but at the New Vic that night can you hope to bump into the 20-voiced laryngeal big-band The Rockin’ Moroccans, and neither are you likely to just happen upon the creamy jazzstandards offered up by the inevitable and inimitable Ready, Willing and Mabel, a mixed-voice foursome from the L.A. area dishing up some of the loveliest 30s and 40s throwback vocal jazz you’re ever likely to hear. Also included in the Vic’s warbling itinerary that evening will be a throng of dulcetvoiced ladies calling themselves Carpe Diem, not incidentally the current Sweet Adelines International Region 11 Chorus Champions. You think that’s easy? The FourTune Seekers will round out the bill with a vocal parfait that’ll add another swirl to your appreciative cochlea. Says performer, program spokesperson, Pacific Sound member, and former classical singer Brent Anderson; “I discovered barbershop harmony in 1975, and although I first thought it to just be ‘fun’, I have now come to know that barbershop harmony is not only ‘cool’ but one of the best, most complex, and satisfying forms of vocal music. I think it was Ben Folds

who said ‘Barbershop is the black belt of vocal jazz’.” Performances on August 22 will be at 2 pm and 7:30 pm. Tickets are $25 and $50 for up-front and central.

Call (800) 353-1632 for tickets, or tix can be purchased at the door if not sold out. Check this one out.

William Butler Yeats’s Life and Poetry here are few 20th-century poets (apart from the justifiably selfadoring Robert Frost) who are said to have worked so deliberately at presenting himself as a truth-emitting Poetic Beacon as William Butler Yeats.

He cultivated a manner that shouted “weighty poet” like nobody’s business, right down to the dangling forelock that would swing pendulum-like over his verse as he toiled by lamplight. And Yeats wrote really good poems. The full package! He gladly assumed the poet’s mantle, and it fit like a glove.

He was also an early advocate of Irish nationalism and freedom before that cause caught fire. If you love literature that emboldens the heart and thrillingly recasts your emotional landscape, swing by the Santa Barbara Club (1105 Chapala St.} at 7:30 pm Thursday, August 27, and get a floral earful of scholarship, verse, and life. UCSB literature professor Enda Duffy (born, as it happens, near Yeats’s birthplace in Sligo, Ireland) will ringingly hold forth on Yeats, his time and his writing, breathing warmth and light into the man’s exalting verse and the particulars of a biography that was not lived in a room above his parents’ garage.

Yeats moved through life with twofisted alacrity, and a famous ongoing romantic disappointment. The facts of his colorful journey inform his aesthetic vision. Duffy will fill the classy SB Club with a scholar’s excited and colorful take

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Saturday & Sunday

August 29 – 30 ■ The first Carpinteria Sea Glass Festival on Saturday, 9 am to 5 pm and Sunday, from 10 am to 5 pm, 700 Linden Avenue. on one of western culture’s greatest and most influential artists. Think of this as a near-private audience with a Yeatsloving academic and magnetic lecturer.

Tickets are $30. The presentation will be followed with a reception that includes wine, desserts, fruit, cheese, and much lively conversation. Don’t miss this opportunity to mingle and share with your like-minded, poetry-venerating friends, especially the ones you haven’t yet met. Information: (805) 965-2022, e-mail: AIHSfrank@aol.com The first Carpinteria Sea Glass Festival ea glass. Just the name is evocative.

The process is more so. I mean, colored bits of glass are already strange and beautiful in their newly minted,

S

newly shattered state. But give a chunk of ordinary green glass a 10-30 year massage in the roiling, unforgiving tides, and you will receive for your efforts a frosted, smoothed, translucent, pastelcolored gem that looks good enough to pop into your mouth (but don’t). Sea glass is found strewn about the beaches like fool’s gold in a prospector’s stream bed and is there for the taking. That only adds to its luster. On Saturday and Sunday, August 29 and 30, from 10 am to 5 pm at 700 Linden Ave., sea glass adorers of every stripe will come out of the woodwork to celebrate the gorgeous stuff, peruse the work of dozens of sea glass artisans who will be present, and admire (as the giddy press release puts it) “an array of rare sea glass collections, including Krista Hammond’s prize specimen cases for the public to view.”

Hammond owns Santa Cruz Sea Glass, and says “Bringing the cases is always a thrill. It generates stoke for sea glass collecting in both the young and old, and is a spectacular visual representation of what sea glass really is, marine debris that has been ocean-weathered into sea glass treasure!” I think that about sums it up. The festival will also include music and local food vendors. Festival proceeds will benefit the Junior Carpinterian of the Year Scholarship Fund and the Carpinteria Arts Center. Folks, this is the First Annual Carpinteria Sea Glass Festival, and you are one of its Founding Attendees! The Carpinteria community and business leaders are throwing a lot of weight behind the festival and really want it to fly. Come out to Carpinteria the weekend of August 29-30 and check out some luscious polished glass, eat some specially prepared chow, swing like a fool to a stellar lineup of bands, and dig anew our almost-too-cute-byhalf neighbor to the immediate south – Carpinteria! This is a swell opportunity to be dazzled by one of the happier side-effects of erosion, and by a genuine California beachfront village that has managed to retain, and even celebrate, its character and charm with community events like this one. Visit the website www.carpinteriaseaglassfestival or visit the Facebook page www.facebook. com/carpinteriaseaglassfestival for more deets. Let’s go, go, go!

A Balmy evening of Brazilian Rhythms: Teka and Friends Breeze in from Ipanema n 1963, Brazilian composer Joao Gilberto came up to N.Y. to record a Bossa Nova pop grenade that would very shortly be heard around the world and kick-start an epoch of Bossa Nova pop ubiquity in North America. The English title of the tune would be “The Girl from Ipanema”. Gilberto would be recording a jazz version with melodic

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Wednesday

August 19 ■ The 60th Kavli Institute for Theoretical Physics Public Lecture: “How Cells Package and Traffic Proteins for Export,” at the New Vic at 8 pm. Free. sax great Stan Getz. Accompanying Gilberto on the trip was his wife, Astrud, who had been hanging out with the youngish founding fathers and mothers of Brazilian Bossa Nova since her teens, and who had already sung informally at friend gatherings and at one largish concert. Once in the studio to record the tune, Joao surprised both Astrud and Getz by suggesting that his wife

follow his Portuguese-language verse with the sung English-language verse.

She did exactly that, and the sound of her singing in English alongside her husband’s Portuguese (the language in which the song was written by Jobim and Moraes) thrilled all of them, but particularly wowed Getz. When the single was released it went “viral,” becoming an international hit and winning a 1965 Grammy for Record of the Year. Which is all to say, Bossa Nova is pure, melodic creamery butter, and there is no more beloved practitioner of the style than our own Teka. Come out to Goleta on Friday, August 21, and catch Teka, on vocals & guitar, the gossamer-spinning Chris Judge, on guitar and groove magus Randy Tico on bass. Joining Teka and friends for the show will be As Três Meninas (The Three Girls), featuring Fabiana Passoni on vocals, Stephanie Ozer on piano, and Ami Molinelli on percussion.

Doors open at 6 pm. $15. Tickets at the door or at: www.browpapertickets.com/ event/1869951 How Cells Package and Traffic Proteins for Export emember those colorful textbook illustrations in your 7th-grade biology text showing the (apparently) maroon and lime-green and chartreuse

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organelles within a human cell?

Remember what a liquefied mess it looked like in there? A cutaway of the human cell in those books looked like a sloppily constructed piñata full of jellybeans and corn syrup and… um… ribosomes. I’m still pleased to be able to drop the words “endoplasmic reticulum” into cocktail party chatter, usually apropos of nothing whatsoever. Well, a Nobel Prize winner named Randy Schekman (bear with me) has made it his life’s work to figure out by what means the proteins within a cell get so effectively distributed to the internal clockworks of said cell, and even to the cellular out-of-doors, so to speak.

These were nagging questions until Dr. Schekman figured them out, and for his troubles he shared the 2013 Nobel Prize in physiology/medicine. It’s cray-cray science, and he wants to tell you about it.

Yes, you can have an audience with this Nobel Laureate in the stylized confines of the New Vic Theatre. The lecture is free.

UCSB’s Kavli Institute of Theoretical Physics (or more disarmingly, KITP) is housed in an oddball Heisenbergian building that can look like either a 24thcentury Venetian villa or an enormous kitchen appliance, depending on your perspective, and has for years hosted a public lecture series, usually comprised of three or four lectures a year on a range

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of subjects to tantalize any overawed rationalist, including lectures on the search for new planets, the human genome quandary, the physics of Star Trek, and so on. I mean… theoretical physics. C’mon. It’s The Way Things Work, dialed up to 11. Please come to this free lecture on Wednesday, August 19, at 8 pm, as Nobel laureate Schekman lovingly delivers the goods on how the intercellular goods are delivered. Dr. Schekman is a professor in the Department of Molecular & Cell Biology at UC Berkeley. For more info on this and other lectures in the KITP Public Lecture Series, and to learn how you can become a Friend of KITP, go to www.kitp.ucsb.edu/outreach/publiclectures. But for now, just remember Wednesday, August 19, at 8 pm. And repeat after me: endoplasmic reticulum.

Yeah!

That’s it for this week’s Fortnight, a goulash of people, ideas, and threelegged dogs that nevertheless seem happy with their lot. I won’t mention that my damnable soufflé keeps collapsing the moment I open the oven door. Woops!

I mentioned it. Until we meet again, faithful reader, I remain your trusty chronicler of all that is wonderful to behold, all that is bright and large and trapezoidal. Cheerio!

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W W W. S A N TA B A R B A R A S E N T I N E L .CO M

World-Class Home Financing in Your Backyard!

by Julie Bifano Ms Bifano is drawn to micro-fiction and is currently

writing her first novel – The Grace Below. She has a B.A. in English with an emphasis in writing from the University of San Francisco and a M.F.A. in Creative Writing, also from the University of San Francisco. More of Julie’s stories and poetry can be viewed on her website juliebifano.com.

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Gone Fishin’

Loan inquiries and applications in states where I am not licensed will be referred to a Loan Officer who is licensed in the property state. Equal Housing Lender. Prospect Mortgage is located at 15301 Ventura Blvd., Suite D300, Sherman Oaks, CA 91403, 800-464-2484. Prospect Mortgage, LLC, NMLS ID #3296, (www.nmlsconsumeraccess.org) is a Delaware limited liability company, licensed by the Department of Business Oversight under the California Residential Mortgage Lending Act. This is not an offer for extension of credit or a commitment to lend. Rev 6.12.15 (0615-2197) LR 2015-391

Owner Frank Drew poses in his shop with one of his entertaining T-shirts.

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t the end of a Santa Barbara pier, there is a quaint fishing shop called Frank’s Bait and Tackle.

It provides bait, tackle, trolley tickets, fun sweatshirts and T-shirts, as well as yummy snacks (they have ice cream!) and refreshing drinks. I had always wanted to go fishing, but somehow never got around to it. A couple of weeks ago, I decided it was finally time to try.

Owner Frank Drew opened the shop 10 years ago. Frank provided a cup of chopped anchovies for bait and a fishing pole. I scurried out to the edge of the pier to try to catch some fish.

A kind woman and her son shared a few tips about how to catch and release small fish such as calico bass. Two sea lions played below, bobbing their heads up through the water and nodding, as though they were saying hello. It was peaceful and quiet; a good place to ponder life.

A young kid was struggling to pull something from the water, and began yanking hard while moving around the perimeter of the pier with a crowd following. The onlookers cheered, “You got it!” A gentleman came to the kid’s rescue and helped him reel in a bat ray with a net; Frank said nets are correct to use when catching a bat ray versus a gaff (three-pronged barb), which should only be used for sea creatures that will be eaten. The kid released the bat ray back into the sea.

After an hour and 15 minutes, I caught and released five little calico bass.

Young fisherman Connor Woods is looking forward to catching some dinner

At the end of my adventure, Frank mentioned some important fishing tips.

Halibut has to be 22 inches or longer to keep, calico bass must be 14 inches or longer, and shark should be 3 feet. His business has various types of bait such as squid, mussel, anchovies, and shrimp. He explained, “Different types of bait attract different types of fish.” Tackle pertains to anything you can tie onto the end of a line from a swivel to a weight.

Frank explained, “Every day is different out here. It’s like a treasure hunt, so it never gets old.” I felt that way out there on the edge of the pier, waiting for what gift from the sea might emerge next.

For more information on Frank’s Bait and Tackle, call (805) 965-1333. It’s only $10 per hour to go fishing.

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W W W. S A N TA B A R B A R A S E N T I N E L .CO M

with Mark Léisuré

Mark spends much of his time wandering Santa Barbara and environs, enjoying the simple things that come his way.

A show here, a benefit there, he is generally out and about and typically has a good time. He says that he writes “when he feels the urge” and doesn’t want his identity known for fear of an experience that is “less than authentic.” So he remains at large, roaming the town, having fun. Be warned.

En-chant-ed with Snatam

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aybe it was preordained that Snatam Kaur would one day become one of the country’s most beloved spiritual singer-songwriters and a leader of kirtan, the call-and-response devotional singing in Sanskrit. Snatam is the daughter of an early manager of the Grateful Dead who went on to become a social activist. Concerned with the environment, Snatam herself helped create a recycling program in high school and when she started writing songs, her father hooked her up with Bob Weir.

The former member of the Dead was supposed to sing with her and classmates in front of 90,000 people in San Francisco on Earth Day 1990, but backed out at the last moment to give the youngsters the experience of commanding a stage themselves.

“That’s when I realized that we can shift consciousness through music,” recalled Snatam, who also studied for years with famed spiritual teacher Yogi Bhajan, who brought Kundalini yoga to the West in 1968. “It was a very monumental time of my life.”

Now, 25 years later, Snatam is an inspirational leader on her own, who has several albums to her credit and regularly tours the country performing her songs based on devotional chants from the Kirtan tradition. Her audience has grown since her last performances in town at Yoga Soup and a private home, as her upcoming sacred chant concert is slated for Tuesday night (August 18) at the Marjorie Luke Theatre, where she’ll be accompanied by singer Ajeet Kaur and a new band featuring musicians Siri Kirtan Kaur, Sukhmani Kaur Rayat, and Ezra Landis.

Snatam Kaur will chant Tuesday, August 18, at the Marjorie Luke (photo by Fran Gealer)

She talked about the chanting, the concert, and her own practice over the phone recently.

Q. Why is chanting important? And how does it work?

A. Chanting works as a way to instill positive affirmations into our bodies, our brain cells, our neuro-pathways, in a way that body, mind, and spirit are all connected. It completes the connection. The chants themselves are acknowledging that light within, which already exists within each person, and translates to the divine.

It’s real. It’s guiding us, with our minds as the doer. It allows us to get out of the strong mental energies we can get sucked into – especially in this day and age – that unchecked can lead to stress and depression. What the mantras do is help us to elevate above all of that. After we finish, the vibration is within us and we can reenter our lives with that higher state of consciousness.

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From what I understand, it’s both the words and the sounds of the words that create the effect.

It’s back to the basics. If you say, “I am a good person” and compare that with energetics of “I’m a terrible person,” there is a frequency that happens in our pathways with one versus the other.

The mantras are the positive one. But it works with tapping the roof of the mouth as well. That’s what makes the mantras so powerful. They were created by an enlightened being who understood how to shift consciousness through sound. When we tap the tongue on roof of mouth with specific frequencies and vibrations, we communicated to the hypothalamus, the hyper area in the brain that relates to both granular and nervous systems. The sound currents awaken physically a state of higher consciousness.

What about the spiritual concepts?

Yes, there is also the aspect to love.

These chants that I share from my tradition often call upon the name of the divine. They’re love songs. When you chant these songs to the creator, the creator loves it. That divine energy that exists within our lives and all beings hears that love song and raises its vibration. It’s like having somebody serenade you at your window. When you’re chanting, you’re like that guy with the guitar singing to his love. She opens the window, and throws a flower down and professes her love back. That’s what chanting is like, too. But it’s an even grander scale.

Heck, He’s Good!

It feels a little weird to go from previewing devotional chanting to writing about partying during Fiesta (from the sacred to the profane?).

But hey, that’s my job. Or my hobby.

Or what keeps me deep in neurosis.

Or a symptom of that neurosis. I think I need a drink. Or a breathing meditation.

Anyway, was it just me, or were King Bee a little off at the annual Celebracion de los Dignatarios at the zoo? Okay, I know it wasn’t just me – the dance floor was a lot more packed for the DJ session between band sets, and with good reason. I’d never heard him before, but DJ Hecktik, who apparently lives in Carpinteria, did one of the best jobs of mashing up and segueing dance songs I’ve ever heard, mixing modern and classic without (literally) missing a beat.

I was so impressed, I actually SoundHounded a number of the tracks (ya know, to maybe create my own groove set for doing the dishes or something). In fewer than 20 minutes, he ran through snippets of Usher’s

“Yeah!”, Bell Biv DeVoe’s “Poison”, Crooklyn Clan’s “It Takes Scoop”, Justin Timberlake’s “SexyBack”, Taio Cruz’s “Dynamite”, Flo Rida’s “Low”, DJ Don Mecca’s “Down Those Shots” (superappropriate since this was the first year with an open bar!), Faith Evans’ “Love Like This”, Naughty By Nature’s “Hip Hop Hooray”, and Next’s “Too Close” – and that’s not even counting the ones I missed.

Hire him for your next party or event, and I’m gonna try to be there!

One-offs

SBIFF to honor Jane Fonda with the Kirk Douglas Award (photo by Georges Biard)

Individual tickets to Theater League 2015-16 Broadway in Santa Barbara Series go on sale Monday, August 17. The lineup includes The Producers, Flashdance, Ragtime, and A Rat Pack Christmas. Info at www.

BroadwaySantaBarbara.com, the Granada Theatre box office, or 8992222.

The Santa Barbara International Film Festival has tapped Jane Fonda to receive the 10th annual Kirk Douglas Award for Excellence in Film. The veteran actress and activist – still sexy and sassy at 77 – will do a red-carpet reception at a black-tie gala dinner at Bacara Resort on October 3.

The Museum of Contemporary Art Santa Barbara is bringing back the On Edge Festival for a second season, celebrating performance art pieces on site and all over town, October 15-18.

New this year, a co-production with the New Noise Festival. Details coming soon.

Man About Town

I’ve been slacking in my events recently, and now I’ve run out of room to talk about what’s coming up. So I’m just going to pick one gig over the next two weeks to mention: dobro master Jerry Douglas at the Lobero Theatre on Friday, August 28.

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...continued from p.7

On The Big Valley, a show whose SeeSpot-Run title lifts the veil on what simpletons TV consumers were in that decade (a hard-won lesson in primetime show-naming probably learned at the expense of the bewilderingly titled Bonanza), the single indomitable Ranch Mom was played by the diminutive and doll-like and unnerving Barbara Stanwyck. No matter her frontier bravado and habit of wearing vests and guns, the dread she compelled was finally ineffable, I couldn’t quite make it cohere.

But... Stanwyck! Even her last name has the stiltskin nomenclature of a ghastly post-Grimm gnome living under a bridge and sucking the marrow from the bones of passersby. Barbara Stanwyck’s cottoncandy hair and savagely diminutive body vibrated with an otherworldly demon energy. To see her standing on a little soundstage knoll, all dressed in formfitting cowgirl black, her little black cowgirl hat tilted on her doll head – this is the psychic assault of an overly coiffed prancing gremlin in a fever dream.

On The Big Valley, Stanwyck’s Victoria Barkley and her three look-nothingalike-and-act-nothing-alike sons and single gorgeous daughter were always getting into one scrape or another, and after a couple of seasons they could have been anyone anywhere, in that

Jumping the Shark way that 60s TV shows eventually didn’t care where they were set or how laboriously some poor network pitchman had, years before, made his specific situation comedy case to the network jackanapes. Two or three seasons in and the Space Family Robinson’s spat aboard the Jupiter II is more or less indistinguishable from the Barkley melee around an evenly burning smokeless campfire in the middle of an airless set of glimpsed maroon concrete.

Kids notice when the Robinsons on the way to Alpha Centauri are saying the same dumb scripted junk the Barkleys of 1874 Stockton are, and both families are walking around inside a giant fallen robot, so to speak. Very little was lost on us. The TV worlds which to the writers and entertainment lawyers were the result of profitable toil, were to we preteen 60s couch-cripples actual, habitable ur-environments. We could see the writers’ wills flagging after a time, and the dream would always become harder to sustain. We don’t care about Will Robinson’s argument with his dad. We want to see that giant Cyclops throwing boulders at the Robinsons’s six-wheeled space chariot. Oh boy, look how those space boulders bounce!

But Barbara Stanwyck was in any case unwatchable, was too like that

radiation-spangled lady, the Terror from the year 5000 (a delightful 1958 C-movie classic if you haven’t seen it), hypnotizing with her sparkly fingernails and making grown men scream. Stanwyck was once upon a time a delicate but slightly freaky beauty with reptilian eyes and, yeah, a toosmall body. In her late-middle period, she was selected by the Big Valley’s casting director or nepotist insider to be a symbol of protean American resolve and pluck, a single 1870s mom, about 4 feet tall, raising her three vastly different sons and radiant daughter in the rough-and-tumble world of a big western city known for massive, odorous cow slaughter and pistolwaving shoot-’em-ups. Ms. Stanwyck, you haunt me in reruns. Too often you have your weird little paws on your hips as you squintingly appraise a bad guy or flirtatious sheriff, your damnable little cowhat rakishly askance and meant to summon outback mettle but more often quoting the hell-monkey in its little pillbox cap, pulling its lips back and screaming while the organ grinder cranks his little box. I call this my Scared-of-Barbara-Stanwyck period, though it is more simply known as Life. And don’t get me started about Old Spanish Days.

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AU G U S T 1 5 – 2 9 | 2 0 1 5

Welcome to the Sixth(!)

Installment of the Local!

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a r a b r a B a t San

n ia D e s ig n e r So ois De Mell dy B ik in i R e a

e have the exclusive on the almost-open-for-business, Clay Studio, we are drooling over recipes from The Food Liaison in Quick Bites and a fizzy drink by Nuance in Raising the Bar, and we’re lusting over jewelry by Muse Metalsmiths in Obsessed With. On top of that, we’ve got specialty dishes from State Street and harbor eateries. After all this eating and drinking, check out the new Take A Bike section. Not that you need it – it’s just a nice ride.

As always, it’s a pleasure to hear from you: megan@santabarbarasentinel.com @santabarbarasentinel Keeps those emails coming!

Obsessed With: RINGS THAT KEEP YOU GUESSING

A

ONTHESPOT:

DENIM DONE RIGHT

A

bilingual school psychologist for the Santa Barbara County Education Office by day and accomplished self-taught sewer by night, Benito Carreón is the maker behind local business Haru Denim. He turned his hobby and passion into mad skills with finishes that are second to none.

All materials used are 100-percent USA made, which is a practice Benito has followed since day one. Check out his “wears” at events around town to get your hands on true American denim craftsmanship. .

s a pre-teen living in Europe, one of my prized possessions was a Turkish puzzle ring. The little treasure has been resurrected

by Sarah Clark of Muse Metalsmiths – only hers are gold and silver versions fit for a lady. Pull them apart to put them together again, it’s a mini meditation of sorts sitting pretty on your finger. You like this?

You should see the rest of her “Cosmos” jewelry collection. #Amaze

Muse Metalsmiths musemetalsmiths.com • Instagram: @musemetalsmiths

PANINO soups + salads + sandwiches p a n i n o re s t a u r a n t s. c o m

Haru Denim HaruDenim.bigcartel.com • Instagram: @HaruDenimGoodsCo

Open for Lunch Daily Los Olivos (805) 688 9304

Santa Barbara (805) 963 3700

Goleta (805) 683 3670

Solvang (805) 688 0608

Montecito (805) 565 0137

Santa Ynez (805) 688 0213

Local

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INBUSINESS

by James Buckley

17

THE HEALTHY CHOICE:

The Natural Cafe A

healthier spin on chicken enchiladas, The Natural Cafe’s version includes brown rice and black beans with Ranchero smothered shredded chicken wrapped in a corn tortilla and topped with Ranchero and sour cream. A fresh side salad with house-made dressings, such as lemon herb, tofu dill, or tahini, round out the natural lunch.

SAY IT IN CERAMICS

A

ndy Warhol famously referred to his Manhattan art studio as “The Factory,” and in many ways it was exactly that: a “factory” in which many artists had a hand in the production of the final products Warhol eventually put his name to.

While Patrick (J.) Hall and Sheldon Kaganoff make no claims rivaling Warhol’s creative output, the expansive former warehouse space in Goleta the two work out of is an art factory in every sense of the word. Shelves replete with a multitude of various objects made of clay in stages of completion wait to be shaped, turned, glazed, baked, and/or finished.

And, luckily for those inclined to “throw” clay and turn it into art, Patrick and Sheldon have launched Clay Studio in this big open space of theirs inviting “factory” workers of every level of ability to join them.

“I think it’s going to be a great opportunity for a lot of people,” says Patrick, as we settle into our chairs in the middle of his highceilinged outpost situated behind an earth

AU G U S T 1 5 – 2 9 | 2 0 1 5 |

The Natural Cafe • 508 State Street (805) 962-9494 • www.thenaturalcafe.com

Patrick Hall with one of his many creations: a work of ceramic high-fire stoneware with a saturated iron glaze; it is “untitled”

berm separating the spacious redoubt from passing traffic along Storke Road just above our heads.

He explains that SBCC and its Adult Education annex have cut back significantly

on the number of ceramics classes they offer, leaving many artists who work in the medium at a loss.

“The rules have been changed,” Patrick explains, “so that you can only take an advanced ceramics class once. You can’t do it again once you’ve done it. That’s the methodology they’ve put in place to avoid allowing people to make a career out of it.”

Without those SBCC and Adult Ed facilities, a need for space and instruction has developed, one that these two ceramics masters believe they offer in their Clay Studio venture that features ceramic instruction and studio space for the serious (and perhaps even for the not-so-serious)

...continued p.20

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AU G U S T 1 5 – 2 9 | 2 0 1 5

AUGUST SCHEDULE Every Monday CORAZON COCINA will pop-up for dinner in

BAND LINEUP August 17TH One2Tree

August 24TH Whesli Gamble

Tacos + Ceviche

August 31ST

plus beer & wine for purchase!

Star Bandits

Food + Drinks!

LIVE MUSIC!

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AU G U S T 1 5 – 2 9 | 2 0 1 5 |

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...continued from p.17

STEAKS ON STATE:

Holdren’s Steaks & Seafood

L

ower State Street provides a cozy retreat in the hands of Clay Holdren of Holdren’s Steaks & Seafood. The chophouse sets an intimate tone with dim lighting and cozy nooks, just right to indulge in the prime 14-ounce New York Strip.

Add a glass of your favorite red wine to complete the feast.

Holdren’s Steaks & Seafood • 512 State Street (805) 965-3363 • www.holdrens.com Instagram: @Holdrens_SB Part-time bread maker and lifelong ceramics teacher Sheldon Kaganoff (left) and artist, architect, builder, and family man Patrick Hall open Clay Studio at the end of August

ceramic artist.

“You can’t do ceramics in your garage,” Patrick proffers, noting that a great deal of space is necessary, along with a propersized kiln, or at least a kiln of some sort.

“Beyond that,” he says, “I think creating ceramic art is best done in a community. It’s a lot richer experience when you are doing stuff together with other people who love what they’re doing.”

THE BREAD MAKER Even though he taught ceramics at UCSB for 31 years, many knew Sheldon – “Shel” to his friends – as Santa Barbara’s premier bread maker, something he did “in his spare time,” he says in all seriousness. He made, for example, challah rolls for a bagel maker

and a dark-brown bread for the Sojourner.

It [the bread making] all started in 1984 when the late architect Barry Berkus and his then-wife, Gail, hired a caterer for a private event at their house. The caterer was a friend of Shel’s, and she asked if he could help out. He ended up with the owners of Super Rica setting up a hand-made tortilla station at the Berkus’s house. Shel wore a full-on sombrero as he fashioned his handmade tortillas. “That’s how the Berkuses first met me,” Shel says with a laugh. The Berkuses had another party within months of that, and one of the things they asked for was the Super Rica tacos, so Shel returned, Sombrero and all.

“I was teaching at UCSB, and I took my turn as chair of the department,” Shel recalls.

“Gail was on the museum committee, and because I was chair, we met at a committee meeting. She kept looking at me but couldn’t place where she knew me from. So I said, ‘Let me get my sombrero and then you’ll recognize me.’ She said ‘You’ve got to be kidding.’

“It’s the small size of our big city that makes these kinds of things possible,” he laughs again.

A CERAMICS MAJOR New York City-born Sheldon Kaganoff received his Master of Fine Arts studying with the late Paul Soldner, who himself was the first graduate student of abstract expressionist ceramic sculptor Peter Voulkos.

Kaganoff attended Caltech in Pasadena in 1951, served for two years with the

Army Security Agency at Fort Devens in Massachusetts, and came back to California to attend Pomona as a philosophy major. He switched his major to art, and when he took his first ceramics class in 1958, “It changed my life,” he says. After receiving his MFA, he and a friend shared a ceramics studio in San Rafael; later, he got a job with Heat Ceramics in Sausalito, married Ann Parkinson, who he’d met in Pomona, was offered and accepted a job teaching ceramics at the College of Art in Edinburgh, Scotland, where he spent three years. While in Scotland, he worked with members of the Leach family (of Leach Pottery), one of the better-known names in recent ceramics history.

Sheldon was lured to UCSB by Conway Pierson, who was teaching ceramics there at the time but was preparing to go on sabbatical and asked if Sheldon could fill

STATE STREET SATURDAY BRUNCH:

Casa Blanca

O

n a bustling corner on downtown’s main drag, Casa Blanca offers outdoor seating and a hardto-find Saturday brunch.

The Tri-Tip Benedict with a freshly toasted English muffin, poached eggs, and chipotle hollandaise sauce can be paired with bottomless mimosas, the Bloody Mary bar, or margaritas for a Saturday Funday.

Casa Blanca • 330 State Street (805) 845-8966 • www.casablancasb.com Sheldon Kaganoff is ready to fire up one of the four commercial-size kilns at Clay Studio

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in for him. This was 1964 and UCSB was bursting at the seams, so when Conway came back, there was still a position open for Sheldon, which he filled.

Before their divorce, Shel and Ann had two daughters, Rachel and Tessa, who attended school in Goleta (they are now in their late 40s). Tessa lives in L.A., while Rachel and her husband have a home in Carpinteria. Sheldon married Pamela Irwin 11 years ago (she has a son, Matt Irwin, who recently turned 30). He’s a Hollywood cinematographer whose father, Mark Irwin, shot Dumb and Dumber and There’s Something About Mary. Pamela taught art at Cold Spring School for 17 years and has since retired.

ARTIST, ARCHITECT, BUILDER Patrick J. Hall was born in Santa Monica and took his first class in ceramics as a sophomore in high school, where he

Kaganoff says.

“Without trying,” Patrick interjects, “I think we have a full class of people that want to sign up.”

The two laid-back “businessmen” will be running Clay Studio. “It’s an art exercise and exploration, not a commercial venture,” says Patrick. “There’s no agenda. There’s no program,” he notes before quickly adding, “This is an experiment to begin with, but we do have a schedule.”

“Our first passion is to do our own work,” Patrick says, “We want to be involved and active artists and go our own way.”

Hall and Kaganoff plan to fabricate ceramic items for sale overseas in their “factory” and are currently talking to a major retailer about doing just that. At the same time, they’ll be teaching classes.

“Within that context,” Patrick says, “we’re going to be working artists. We’ll be actively pursuing making and selling art.

SEAFOOD WITH A VIEW:

The Harbor Restaurant A

2 0 3 C h A p A l A s T. | s A N TA b A R b A R A

West Beach Condo Development Austin Herlihy, Steve Brown & Chris Parker represented the buyer in the sale of 203 Chapala St., located just a few blocks from Santa Barbara’s West Beach. The property is an entitled development with (4) 3 Bedroom & (3) 2 Bedroom condos.

Austin Herlihy

Steve Brown

Chris Parker

805.879.9633

805.879.9607

805.879.9642

BRE 00461986

BRE 01887788

The Radius Team.

Monumental Results. Every Time.

2 0 5 E . C a r r i l l o s t. s u i t E 1 0 0 | s a n ta B a r B a r a C a 9 3 1 0 1 8 0 5 . 9 6 5 . 5 5 0 0 | r a d i u s g r o u p. C o m

The Harbor Restaurant • 210 Stearns Wharf (805) 963-3311 • www.harborsb.com

OPEN FOR BUSINESS Neither man knows for sure who his “customer” will be, but expects to find out quickly “once we put the word out,”

OFF MARKET. ON TARGET.

BRE 01518112

cornerstone of Stearns Wharf, The Harbor Restaurant provides bountiful seafood cuisine and unparalleled panoramic Santa Barbara views. The Single Seafood Tower (seen here) has 1/2 fresh Maine lobster tail, shrimp, oysters, King Crab legs, and Littleneck clams – plenty of food to go around while watching dolphins, paddle boarders, and other harbor affairs.

became a production potter. He received his Master of Fine Arts degree from UCSB in 1984. After graduation he worked as an artist, and then began designing houses. He opened a cabinet shop in Santa Barbara and launched Design Associates in 1986 and has worked on as many as 75 homes in Santa Barbara and Montecito over the years. He and Diane Somerville were married in 1990.

She had just returned from a stint with the Peace Corps in the Philippines. They have three children: Kaitlin (22), Hailey (20), and Patrick (17). Patrick (Sr.) is an athlete and has an athlete’s build. He played soccer in high school, volleyball in college, and currently boasts a 2 handicap in golf.

AU G U S T 1 5 – 2 9 | 2 0 1 5 |

High Tea

“What I’m realizing doing studio work,” Patrick says, who also designs furniture, “is that my background as an architect and as a builder really informs the work I’m doing now. I see it; I feel it.

“I really enjoy the experience of being in the studio,” he concludes, I can’t think of a happier place to be.”

Clay Studio instruction begins on Monday, August 31, at 6864 Cortona Street (just off Hollister at Storke Road). A four-week class of one three-hour lesson, one day a week, is priced at $135; two days a week, three hours each day (a schedule recommended for beginners) at $240. Classes include instruction, a 25-pound bag of clay, and kiln space in one of four large commercial kilns. Private lessons are also available.

Call (805) 570-2549 or (805) 886-6765.

Website: www.claystudioart.com

Served daily from 2 on festive tiers and includes:

Scone, Slice of Apple Strudel 2 Small Sandwiches, Fresh Fruit A Petite Four, and A Small Cream Pastry Served for two persons or more.

$29.95 per person including your choice of tea: English Breakfast, Earl Grey, Orange Black Tea, Chamomile Chai Tea, Peppermint, Raspberry, Lemon Ginger, Green Tea. We get real English Teas from

The Andersen’s Danish Bakery & Restaurant 1106 State Street (805) 962-5085 AndersensSantaBarbara.com

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5 ThingsYouDidn’tKnowAbout: the

PHILLIPPE LEVASSEUR

Q&A

P

hilippe LeVasseur, a.k.a. “The Electronic Therapist”, is on a mission to make technology more approachable for his clients. “I am a buyer’s companion – I don’t sell equipment, but I help people decide what to invest in,” he says. When he’s not wiring up, you can find him on the radio as DJ Philo Beto of The Roadtunes Sessions, with Andy Doerr. The eclectic mix of blues, jazz, and folk tunes along with live bands and guests can be heard every Tuesday from 6-8 pm on 91.9 FM KCSB. 1. In 1988, a customer gave me $10 to program his VHS recorder. That was the beginning of my business.

2. I swim in the Pacific Ocean practically every day, after doing T’ai Chi and yoga. I am a student practitioner of Biodynamic Cranial Sacral therapy and Watsu, which I find useful in being present, conscious, and empathetic to my customers needs.

3. I was a longtime YMCA volunteer, and I currently volunteer for the Arthritis Foundation.

4. I have been a sushi chef!

5. I am the fourth of eight children and the proud dad of one. My 28-year old son, Russell, graduated from UCSB. He’s a water polo coach and player who is in grad school working on his master’s degree in education.

Philippe LeVasseur • (805) 451-0156 AVTherapist@hotmail.com • www.linkedin.com/in/electronictherapist *If you or someone you know would like to be featured, send a brief bio and up to 10 facts to megan@santabarbarasentinel.com.

Take aBike!

by Andy Wood

COMIN’ ROUND THE MOUNTAIN DRIVE

M

ountain Drive has arguably the curviest and best-paved road with grand views of Santa Barbara and the Channel Islands. It is both a destination with trails leading up to it and also a gateway to more hiking trails that take you farther into the hills. For the best view, be sure to go from Coyote Road to Cold Spring Road. It is frequented by families, joggers, walkers, and bikers, all of whom seem to love the feeling of being on top of the world.

Mountain Drive Directions: Head west on California 192 and turn right onto El Cielito Road. Turn left onto Mountain Drive.

with

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GLEN PHILLIPS

anta Barbara resident Glen Phillips is wellknown for his lead vocals and guitar in the hit band Toad the Wet Sprocket. The group, then teenagers, was recruited to the big leagues right out of high school – a total of 25 years in the music business and counting. When Toad isn’t on tour, Glen is busy as an acclaimed solo artist. Catch him at the SOhO Restaurant & Music Club on Tuesday, September 8, and show him some local love.

Photo: Rob Shanahan

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Q. What’s your earliest memory of wanting to be a musician?

A. Besides pure fantasy, I don’t know if I had a vision of that until it was starting to happen.

I was more into theater as a kid. My theater teacher in high school was David Holmes at San Marcos High School; it was his first year.

He had come straight out of college, and he explained to the class the reason he was a teacher is because he loved the theater more than anything, and that he knew he didn’t have the ambition or ego or thick skin to run to Los Angeles or New York. So, instead of getting his heart broken, he decided he would teach. I thought that was the best idea. I knew I was an artist of some kind and that sounded like a great plan to me.

Toad was just my high school band, and we ended up getting a record deal! So the idea of actually doing that professionally and making that my thing, I thought I would do it maybe in an educational way. I never expected that I would end up being a touring artist.

What can people expect at your upcoming SOhO show?

(Laughing) I have no idea. I tend not to write a set list for solo shows. I tend to just go up and read the room and let it take itself where it will.

A bunch of solo songs, some Toad songs, some covers, probably some random and odd stories, or maybe I will just stare at the ground the whole time. You never totally know.

What advice would you give to your younger self?

(Laughing) More gratitude, less moping.

Glen Phillips at the SOhO Restaurant & Music Club Tuesday, September 8, at 8 pm 1221 State Street, Santa Barbara (805) 962-7776

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AU G U S T 1 5 – 2 9 | 2 0 1 5 |

Charming 1940’s Ballard Cottage

W

elcome home to this lovingly maintained cottage on a cul-de-sac in the exclusive community of Ballard - a small unincorporated area nestled between the vineyards and ranches of Los Olivos and Santa Ynez. This two bedroom, one bathroom bungalow on a .29 acre lot features custom built-ins and ample closet space, including a separate finished studio ready for a workplace or to be made into inviting guest quarters. A cheerful, bright sunny kitchen with built-in breakfast nook and Carrera marble countertops, and spacious cupboards await the interested home cook. Highend fixtures and specific attention to detail throughout. A comfortable, inviting front porch with an overhead fan, and private, landscaped backyard allow you sit back, relax and enjoy wine country. A fenced paddock allows for adequate dog area or hobby farm enthusiast. Bring your goats or chickens!

Just a stone’s throw from the award winning Ballard Inn for a glass of wine and Chef Budi Kazali’s locally sourced French-Asian cuisine. 5 minute drive to three separate supermarkets including one natural foods market, New Frontiers. Farmers Market every Wednesday 3-6 downtown Solvang. Only 2 miles from Los Olivos for wine tasting and great restaurants. Over 100 eateries within a 10-mile radius. Located in the coveted Ballard School district - one of “California’s Distinguished Elementary Schools.”

Offered at $874,000

Allan S. Jones, CRS, GRI, Realtor® President and Principal Broker

California Licensed Real Estate Broker #00984793 Santa Ynez Valley Real Estate Company, Inc. #01132470 1595 Mission Drive Solvang, CA 93463 Office 805-688-5717 • Fax 805-688-3424 www.santaynezvalley.com • allan@santaynezvalley.com

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Local LIBATIONS DEEP SEA PINOT NOIR

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nother home run from Conway Family Wines, this ruby-red Pinot Noir shows classic flavors of ripe cherry, rose petal, and earthy spice. French Oak barrels add soft tannins and texture while toasted vanilla aromatics complement the rich fruit flavors. Mmm...

BONUS: Mention the Sentinel and get 50 percent off this bottle!

Deep Sea Tasting Room 217 Suite G Stearns Wharf Santa Barbara Mon, Tues, Wed, Sun: noon-8 pm Thurs, Fri, Sat: noon-9 pm (805) 618-1185 conwayfamilywines.com

SPECIAL RECIPES FROM TALENTED CHEFS IN SB

QUICK BITES T

he Food Liaison is Carpinteria’s new golden child offering high-end, organic, and locally sourced delectables by chef Nirasha Rodriguez. Fill your tummy with gluten-free, vegetarian, and vegan options on location or have it catered. She also offers cooking classes.

Sign up for “Cooking the Classics” class on Saturday, August 22, to up your chef-game to another level.

BOURSIN CHEESE

(spread used in Veggie Tartine seen here – a French open-faced sandwich)

Ingredients: 1 8 oz. package cream cheese, room temp 8 tbsp unsalted butter, room temp 1/8 cup buttermilk or cream 2 garlic cloves, minced 1 tsp dry oregano leaves

Directions:

1 tsp dry basil leaves 1 tsp dry dill 1 tsp dry marjoram leaves 1 tsp dry thyme leaves 1 tsp dry chives 1 pinch fresh nutmeg 1 teaspoon fresh, ground black pepper

Combine all in food processor.

Blend until smooth and fluffy.

The Food Liaison • 1033 Casitas Pass Road, Carpinteria (805) 200-3030 • thefoodliaison.com • Instagram: @TheFoodLiaison

Raising the Bar

HARRY’S RAMOS FIZZ 2-3 medium Harry’s organic strawberries 1 dash rose water 3/8 oz. lemon juice 3/8 oz. lime juice

FAVORITE BARTENDERS AND SERIOUS COCKTAILS

B

everage program director and bartender George Piperis is a brainchild behind Nuance’s extensive craft cocktail menu, which took one to two weeks to develop each beverage. Colors and flavors in each drink give you a peek into his culinary background from California Culinary Academy. The Harry’s Ramos Fizz is a take on the classic New Orleans Ramos Fizz and is our new favorite brunch bubbly.

Combine all ingredients in a shaker. Dry whip (shake without ice) for 30 seconds.Add ice. Continue with a long, hard shake for about a minute. Double strain into a fizz glass (or champagne flute as seen here).

Cheers and sip.

Nuance • 119 State Street • (805) 845-0989 nuancesb.com • Instagram: @Nuance_SB

WHAT’SAPPENING LEARNIN’ ON THE RUN

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anta Barbara-based educational company Lynda.com’s mission is to advance our skills – even on the go! Their new app connects us even when we are away from our computers. Download the app to have full access to new courses, go back to where you’ve left off on your computer, access your personal folder, sync your history and playlists to all of your devices, and more. Perfect for traveling (or when a really good beach day beckons).

Lynda.com

1 oz. simple syrup 1 oz. Strauss Family cream 1 organic egg white 1.5 oz. Plymouth Gin

SweetSpot:

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LILAC-A-LICOUS

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luten-free Santa Barbarans rejoiced when Lilac Patisserie opened its doors on State Street. The bakery and café’s atmosphere is as light and airy as its sweet treats, and ordering a fruit tart could turn any day into a celebration. The phrase “too pretty to eat” almost applies here.

Almost.

Lilac Patisserie • 1017 State Street • (805) 845-7400 lilacpatisserie.com • Instagram: @LilacPatisserie

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UPCLOSE

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by jacquelyn De Longe

Taking a closer look at the people, places, and things that make Santa Barbara so unique. This freelance writer’s credits include newspapers, magazines, and copywriting. When Jacquelyn is not writing, practicing Pilates or yoga, you can find her chasing her two kids and dogs around Santa Barbara. Contact Jacquelyn at www. delongewrites.com

STAYING ACTIVE, SONIA STYLE

W

ith almost 100 miles of coastline in the Santa Barbara area from Carpinteria to Goleta, swimwear is not just an accessory, it is a necessity. Here women live active outdoor lives; surfing, paddle boarding, kayaking, playing beach volleyball, and basking on the sand when we just can’t play any more. Fashion coupled with form and function are what every woman wants in a bathing suit. A little bit of fabric that moves with us, stays in place, compliments our shape, and makes us feel great is a challenge for even the best designer.

Lucky for us, Sonia De Mello has been designing women’s swimwear locally in Santa Barbara for almost a decade. Her eyecatching style and thoughtful designs in her swimwear line So De Mel are exactly what us ladies desire.

Q. Are you originally from Brazil? Do you still have family there?

A. Yes, I was born and raised in Brazil and all my family is still in Brazil.

Sonia De Mello, owner and designer of So De Mel swimwear

The Southern California influence is clear with this graphic palm tree print from the 2015 collection

You arrived to Santa Barbara in ’98 to attend college. What was your focus of study?

No, I came to Santa Barbara with a friend in 1988, and our focus was to learn English and stay for a while. She went back, and I went back, but I returned soon after.

In this 2013 resort swimsuit, Peek-a-boo cutouts keep this one-piece halter sexy and functional

How did you think of starting a swimsuit company?

I started in the swim business after many people would come up and ask me about my swimwear when they saw me at the beach. I realized then the void in the swim market for innovative swimwear.

Seeing a lack of stylish options for women here in the States, you started off importing swimsuits in 2004 from Brazil to here. How was it starting your own company at such a young age?

Yes, seeing the void was the main inspiration, and one day I woke up and called the largest swimwear company of Latin America and asked them if they had interest in the U.S. market. At that time, I didn’t know they were the largest company, and I had no experience or clue on what the next step would be. But it looks like I took the right step at the right time.

You grew from being an importer to a designer and developed your own line of swimsuits. What was it like taking on

Airy and fresh in this 2013 white minimal triangle bikini

Skip the tan lines with this eye-catching aqua bandeau bikini from the 2013 line

another new career path? Did the success of your imports fuel your entrepreneurism?

It wasn’t difficult to move on into this new career path, because I realized every time I received a collection from the brand I was importing, I want to change a lot of the styles and colors – but since it wasn’t mine I couldn’t do that, so I decided it would be best if I created my own.

How did you come up with the name?

My brand is called after my name: Sonia De Mello – cutting it short: So De Mel What goes into designing swimwear? Do you have a silhouette in your mind or is it driven by a fabric you find?

Ruffled skirts provide just the right amount of interest and coverage for this 2014 swimsuit

most I have done, but I might do one show sometime soon.

More than everyone imagines. We woman are very critical of our bodies and creating swimsuits looks that flatter most body styles is very hard. I am mainly driven by fabrics because if fabrics are nice, most likely you will be able to make beautiful things. Body shapes are very important, so we can’t forget that element when creating a new style.

What are your plans for the future? Ever think of expanding into men’s?

There are lots of plans all the time and right now, I am engage in several projects and collaborations – soon it will all be revealed. Men’s has been in my mind for a while, but I am not sure yet.

Where does your inspiration for your recent collection come from?

I am inspired by anything, and usually don’t label that inspiration, but most of my travels and my own Brazilian background. I also love architecture and vintage pieces, so I look at that a lot incorporating lines and adding details to such a small piece of fabric we have to work with.

How is it exhibiting at a fashion week?

How many do you do a year and where?

I haven’t yet shown my collection in a private fashion show. I do one trade show a year in Miami – and that is when I release the collection to buyers and press. Usually, the show I do presents an opening event where each brand has a chance to show one look from the new season. This is the

Where can we find your swimwear local and elsewhere?

In town, I have my own space (on Coast Village Road in Montecito) open for the summer, usually from May through first week of September. You can also find my swimwear at Bacara Resort, The Biltmore, and online though the website.

So, whether it’s paddle boarding in the Pacific, Mommy & Me swim lessons, or lounging by the pool on the weekends, Sonia De Mello has got us ladies covered in the most fashionable and flattering swimwear in all of Santa Barbara!

So De Mel Corporate Office & Showroom 1151 Coast Village Road, 2nd Floor Montecito

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PlantingRoots

by Frederique Lavoipierre Director of education at Santa Barbara Botanic Garden

OAK TREE COMMUNITY

W

e usually think of habitat gardens as full of flowers for pollinating bees, butterflies, and hummingbirds, but even a single tree can serve that role. The community of a single oak tree can support more than 800 species of insects – and those are just the insects feeding on the oaks! Why don’t we notice all those insects? For one thing, they are food for the babies of 95 percent of birds we enjoy watching in our backyards, and 70 percent of those birds continue to eat insects in adulthood.

Also, many animals’ diets depend on acorns. For example, at the Santa Barbara Botanic Garden, visitors enjoy the antics of a colony of acorn woodpeckers. Oak trees also support lizards, squirrels, bears, deer, and even an arboreal salamander!

Green Gardener classes brought to you by Santa Barbara County start Monday, August 24. The bilingual class is held Mondays from August 24 to December 7, from 4:30 to 7 pm. The English class is held Wednesdays from August 26 to December 9, from 4 to 6:30 pm. It takes place at the SBCC Wake Center at 300 North Turnpike Road. Cost is $35. www.greengardener.org • (805) 683-8260

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PLANB by Briana Westmacott

Sunrise over Section’s vines

When Briana isn’t lecturing for her writing courses at UCSB and SBCC, she contributes to The Santa Barbara Skinny, Wake & Wander and Flutter Magazine. Along with her passion for writing and all things Santa Barbara, much of her time is spent multitasking through her days as a mother, wife, sister, want-to-be chef and travel junky.

Writing is an outlet that ensures mental stability... usually.

PIECING TOGETHER THE PERFECT SECTION Section Wine founders, Marco and Rory

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ot many people follow their dreams. We often start out pursuing careers that inspire us, but many times we get derailed. As the years continue to tick by, I see more and more passion being trumped by reality – but this is not the case for a couple of local guys I know. They are using their hearts, their heads, and following their passion to launch themselves into the world as winemakers.

The story of Section Wines begins in Italy – Tuscany to be more exact. This is where co-owner and winemaker Marco Lecchesi is from. He participated in his first grape harvest at age 13. His parents currently run an Enoteca in Italy, and his stepfather was once the president of the Italian Sommelier Foundation. It’s safe to say Marco has wine in his blood.

After getting a business degree in Italy, Marco decided to chase his dreams to California, where he spent five years studying winemaking in Napa Valley. Marco believes in “minimalistic winemaking,” something that he says begins in the dirt and on the vines. After Napa, Marco landed in Santa Barbara, and this is where he met Rory Garzot.

Rory is the other piece of Section

Wines. He has been rooted in Santa Barbara for a long time, dating back to his college days at UCSB. Rory and I lived together in multiple houses throughout our college days, as housemates and friends. He has pedaled me on his handlebars and hosted me in his home while living in Costa Rica. He is genuinely one of those people that can be categorized as a good guy. Rory took to traveling the world after college, by land and by sea, and eventually found his way back to SB, where he and Marco became friends. In 2014, the two guys decided to collaborate, and Section Wines was born.

WHEN SMALLS PIECES COME TOGETHER… “It was one of those moments in time when you just know that you have to do this,” Rory remarked on his decision to become a winemaker. Rory and Marco scouted many local vineyards to find the perfect sections to buy. Marco’s studies in viticulture and thorough research led to purchasing grapes from both Happy Canyon AVA and Santa Ynez AVA. These areas, Marco explained, have just the right topography and microclimate

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to produce grapes that have their own profile and characteristics. Those grapes are the beginning of Marco’s lab process that he conducts daily at Buellton Bodegas.

Section Wines got the last lease at Buellton Bodegas, a 30,000-square-foot industrial building just off of highway 101 in Buellton. The Bodegas house a co-op for local winemakers where they share crush equipment, presses, and other necessary tools. Lucky for me, I got a tour of Section’s section at the Bodega.

When we pulled into the parking lot, the Bodegas had a steely industrial appearance, much like any other warehouse. But as soon as I stepped out of the car, I heard lively music filling the courtyard area and saw many other winemakers bustling about the grounds.

Everyone flashed smiles and friendly hellos, and there was an overall convivial sense in the air. These people were happy to be doing what they were doing.

Marco took me to his “lab.” I have to say, he has the technical side of winemaking dialed. He went on to give a thorough description of what was going on inside Section’s magical barrels where the Rhone and Bordeaux varietals are patiently aging. Marco explained his goal is for the “wine to express itself,” and I can confirm from early tasting

that Section is finding success. Those barrels have something special going on in there.

The final component that truly sets Section Wines apart from others is their labeling. Rory was in charge of figuring out just how to decorate and advertise their bottles, and this led him to local artist Wallace Piatt. Rory already had some of Wallace’s art in his home, and when he contacted Piatt about the labeling, a partnership was made. The Abstract Chief, The Death of a Cowboy, and 7 Feet of Freedom artwork pieces perfectly ornament the Section Wine bottles. …GREAT THINGS ARE BUILT Section has the philosophy that they will create quality wine, not quantity.

They already produced a crisp rosé that quickly sold out this summer. The first of their reds will be released early September with the Santa Barbara Super Tuscan Blend, Marco’s Bordeaux Blend, and the Syrah now available for presale on their website.

The backside of Section’s bottles reads: “From vineyard hands to ours, our hands to yours.” They are small. They are talented. And they are passionate about what they are doing. All of these pieces make Section Wines something to savor.

BRIANA’S BEST BETS

• You can join Section Wines wine club and make presale orders at www.sectionwines.com. There are a limited amount of cases being produced, so be sure to place your order on their website. They will also be hosting a tasting of their red wines September 27 at the Santa Barbara Polo Fields.

• Find the talented Wallace Piatt’s art for sale at www.wallaceisart.com • After a tour of the Buellton Bodegas Death of a Cowboy label by Wallace Piatt and Section’s lab, Rory and Marco took me to lunch at Industrial Eats in Buellton. I had a “Wilby” sandwich with rosemary garlic ham, scallions, butter, and cheddar. It was delicious. They have pizzas and salads, and all of it is local and organic. Good eats for sure! www. industrialeats.com

IHeart SB

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BY Elizabeth Rose

I Heart SB is a social experiment in dating and relationships through stories shared with and experienced by a thirty-something living in the Greater Santa Barbara area. All stories herein are based on actual events. Some names, places, and timelines have been altered to preserve anonymity and, most of all, for your reading enjoyment. Submit stories (maximum 700 words) to letters@santabarbarasentinel.com.

MARRIAGE: THE BEGINNING AND END OF SEX?

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he verdict is out whether the following is true, supposedly a reprint from The Madison Institute Newsletter, Fall Issue, 1894. It is said to be written by Ruth Smythers, wife of reverend L.D. Smythers, and titled Instruction and Advice for the Young Bride on the Conduct and Procedure of the Intimate and Personal Relationships of the Marriage State for the Greater Spiritual Sanctity of this Blessed Sacrament and the Glory of God. Phew! With a title like that, you know it’s got to be good. I’ve edited the piece down a bit, but you get the idea. This goes out to all my wedded homegirls.

Hope you all enjoy it as much as I did.

INSTRUCTION AND ADVICE FOR THE YOUNG BRIDE To the sensitive young woman who has had the benefits of proper upbringing, the wedding day is, ironically, both the happiest and most terrifying day of her life. On the positive side, there is the wedding itself, in which the bride is the central attraction in a beautiful and inspiring ceremony, symbolizing her triumph in securing a male to provide for all her needs for the rest of her life. On the negative side, there is the wedding night, during which the bride must pay the piper, so to speak, by facing for the first time the terrible experience of sex.

At this point, dear reader, let me concede one shocking truth. Some young women actually anticipate the wedding night ordeal with curiosity and pleasure! Beware such an attitude!

A selfish and sensual husband can easily take advantage of such a bride. One cardinal rule of marriage should never be forgotten: GIVE LITTLE, GIVE SELDOM, AND ABOVE ALL, GIVE GRUDGINGLY. Otherwise, what could have been a proper marriage could become an orgy of sexual lust.

On the other hand, the bride’s terror need not be extreme. While sex is at best revolting and at worse rather painful, it has to be endured, and has been by women since the beginning of time, and is compensated for by the monogamous home and by the children produced

through it.

It is useless, in most cases, for the bride to prevail upon the groom to forego the sexual initiation. While the ideal husband would be one who would approach his bride only at her request and only for the purpose of begetting offspring, such nobility and unselfishness cannot be expected from the average man.

Once the bride has donned her gown and turned off all the lights, she should lie quietly upon the bed and await her groom. When he comes groping into the room, she should make no sound to guide him in her direction, lest he take this as a sign of encouragement. She should let him grope in the dark. There is always the hope that he will stumble and incur some slight injury, which she can use as an excuse to deny him sexual access.

When he finds her, the wife should lie as still as possible. Bodily motion on her part could be interpreted as sexual excitement by the optimistic husband.

If the husband attempts to seduce her with lascivious talk, the wise wife will suddenly remember some trivial non-sexual question to ask him.

Once he answers, she should keep the conversation going, no matter how frivolous it may seem at the time.

Eventually, the husband will learn that if he insists on having sexual contact, he must get on with it without amorous embellishment. The wise wife will allow him to pull the gown up no farther than the waist, and only permit him to open the front of his pajamas to thus make connection.

One heartening factor for which the wife can be grateful is the fact that the husband’s home, school, church, and social environment have been working together all through his life to instill in him a deep sense of guilt in regards to his sexual feelings, so that he comes to the marriage couch apologetically and filled with shame, already half-cowed and subdued. The wise wife seizes upon this advantage and relentlessly pursues her goal first to limit, later to annihilate completely her husband’s desire for sexual expression.

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SYVSNAPSHOT

by Eva Van Prooyen Keeping a finger on the pulse of the Santa Ynez Valley: what to eat, where to go, who to meet, and what to drink. Pretty much everything and anything situated between the Santa Ynez and San Rafael Mountains that could tickle one’s interest.

Santa Ynez Valley Cheese Company

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estled just off of our wine country corridor in Santa Ynez and touted as a classy cheese shop with a country twang, the Santa Ynez Valley Cheese Shop serves up gourmet, cut-to-order, cheeses, meats, and all the jams, chutneys, relishes, olives, and flavorful accouterments a cheese lover could dream of.

“If you’re not a cheese lover yet, we’ll make you one,” say owners Kristin and Russ Collins, who report they “frequently found themselves kicking back with a glass of wine (or two) or a cold beer (or two) and talking about our two loves – (besides our two wonderful daughters) animals and great cheese.” So, with nothing but a pair of sheep and a few cheese-making tips, they decided to start working toward their dream of having a small dairy and making artisan cheese from the milk of their own animals.

“A few years and many sheep later, we’ve milked a few animals, been cornered by a few rams, mastered a couple of delicious cheeses, and opened our cheese shop,” says Kristin.

Artisan cheese is made by hand, using old-school craftsmanship skills of traditional cheese makers. Each artisan cheese undergoes a specific aging and ripening process in order to achieve a more developed flavor and texture. As a result, the cheeses are more complex in their taste and variety, reflecting the environment they were produced in.

Kristin says they plan to eventually open their on-location cheese-making room and small dairy and handcraft their own specialty cheeses. For now, the Santa Ynez Valley Cheese Company carries local cheeses from Central Coast Creamery in Paso Robles, and sells a wide assortment of domestic and international cheeses, as well as charcuterie meats and bread brought in daily fresh out of the oven from Baker’s

Cut-to-order gourmet cheeses come perfectly packaged for individual servings and large parties

Table – located just around the corner.

“The bread has actually become kind of a trademark for us. It is a sea-salt baguette, SYVCC will tempt your palate with a personalized and the Baker’s Table doesn’t make it for palette of savory delights to accompany your wine-tasting afternoon anyone else but us,” says Kristin.

“We can do anything, including slicing a couple of cheeses or meats, local deliveries, shipping to your front door, to catering a large event, and many local wineries carry and sell our cheese boxes in their tasting rooms,” says Kristin.

A top-selling cheese is a French triple cream called Délice de Bourgogne. “We can’t keep it in stock. It’s got a whipped butter texture, and is very spreadable, creamy, salty cheese,” says Kristin, adding that their selection of sheep’s milk gouda is “very popular with a higher butter fat than goat and cow’s milk; these cheeses tend to be a little more creamy, salty, and flavorful.”

As for a rare find, Kristin says, “we’ve got a delightful coconut gouda made from cow’s milk and coconut cream – it’s not artificially flavored, and when paired with a chili jam – it’s a match made in heaven.”

Santa Ynez Valley Cheese Company opened its doors on Mother’s Day weekend in May 2014 and is the only cut-to-order cheese shop in the Valley. “You can order as much or as little as you want. There isn’t a minimum. We have lots of selections and hand out a lot of free samples for people to try whatever interests them,” says ...continued p.32

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Kristin, noting that originally they were just going to have a dairy and sell their artisan cheeses wholesale and at the farmers markets, but realized their retail shop was the best first step in creating their vision.

“We chose our location because we can eventually manufacture here,” says Kristin, explaining there isn’t any foot traffic, but the parking is excellent and she has fun neighbors including a hair salon, clothing consignment store, and a barber shop, “It’s a funky location, and a neat place to visit.”

Santa Ynez Valley Cheese Shop is located at 1095 Meadowvale Road in Santa Ynez. They are open Monday and Wednesday through Saturday 10 am to 5 pm, Sunday from noon to 4 pm, and closed on Tuesday. For more information, visit www.santaynezvalleycheesecompany.com or call (806) 691-9448.

Eva’s Top Faves:

My personal picks, best bets, hot tips, save the dates, and things not to miss!

Off the Beaten Wine Trail

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he Paso Underground is a hidden incubator chamber and collective tasting room for burgeoning Paso Robles winemakers. Tucked off the main park square downtown, the current lineup for featured hard-to-find wines is: Copia, dilécta, Turtle Rock, and Edmond August.

Where: 1140 Pine Street in Paso Robles Info: Open Friday and Saturday, 1 to 7 pm; Thursday and Sunday, 1 to 5 pm

Beginning of a Hope-foal Future

T

outed as the Horseshow for a Successfoal Future, the Santa Ynez Arabian Horse Association presents baby bundles of pure-bred equine perfection in the Arabian Foal Festival. Enthusiasts, breeders, newcomers, owners, and handlers – novice and amateur – come together to talk horse shop and show off their foals and win awards.

Guests can enjoy the presentation under the shade of big oak trees.

When: Saturday, August 22 and Sunday, August 23 Where: Montanaro Farm: 2531 Grand Avenue in Los Olivos Info: www.syvaha.com or contact Michelle Kelly at (562) 260-8664

Traditions on the Edge

T

he Chin people of western Myanmar and the eagle hunters of western Mongolia share a common goal: holding on to tradition while rapid modernization threatens their identity, cultural history, and way of life. Richard Lindekens’s photographs capture these cultures and centuries of tradition that will be on display through October 18. The photographer will present a narrated slideshow of his series titled Notes from the Edge featuring The Eagle Hunters of Mongolia.

When: Friday, August 28, at 7:30 pm Where: Elverhoj Museum of History and Art, 1624 Elverhoj Way in Solvang Info: www.elverhoj.com (805) 686-1211

11th Annual Wheels ‘N Windmills Car Show

3

00 vintage and collectable vehicles in the categories of: classic, modified/custom, hot rods, sports, trucks, motorcycles, race, pro-street, and special interest will line the streets of Solvang. Car lovers can steer themselves in and out of Solvang’s wine and beer tasting rooms, restaurants, shops, and back through the impressive lineup. Last year’s winners included a 1928 Ford A Sedan, a 1960 Chevy Impala, and a 1950 Ford V8 Tractor received an honorable mention.

When: Saturday, August 29, from 10 am to 9 pm Where: Solvang Cost: Free to public viewers Info: www.wheelsnwindmills.com

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rab a glass, a paintbrush, and step into the vineyard. Gypsy Studios invites you to join them in the vineyard at Brander Vineyard and Winery to sip, cheers, and capture the beautiful scenery on canvas. Walk away with a masterpiece to commemorate the occasion. A trained artist will walk new and experienced painters through the entire painting process step-by-step. No previous painting experience necessary.

When: Sunday, August 30, at noon Where: Brander Vineyard and Winery located in Santa Ynez at 2401 N. Refugio Road Cost: $40 per painter Info: GypsyStudiosArt.com/events/ for more information

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CINEMA SCOPE

by James Luksic A longtime writer, editor and film critic, James has worked

nationwide for several websites and publications – including the Dayton Daily News, Key West Citizen, Topeka Capital-Journal and Santa Ynez Valley Journal. California is his eighth state. When he isn’t watching movies or sports around the Central Coast, you can find James writing and reading while he enjoys coffee and bacon, or Coke and pizza.

Back in Black

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or the approaching Black Mass, Johnny Depp stands in the shoes of infamous mobster Whitey Bulger; seizing the directorial reins is Scott Cooper – bestknown for Crazy Heart but respected more by this observer for his grimy 2013 masterpiece Out of the Furnace. The End of the Tour follows the path of late author David Foster (embodied by a bearded and bespectacled Jason Segel); I’m eager to see whether filmmaker James Ponsoldt weaves the same stimulating charm he did for The Spectacular Now. It’s never too soon to mention The Hateful Eight – despite its December release – for two reasons: the action-drama is a product of Quentin Tarantino and it spotlights Kurt Russell, perhaps the finest American actor to never win an Oscar.

As it stands, the local sneak-preview of Straight Outta Compton didn’t mesh with the Sentinel’s press deadline, so any recapitulation in this corner must wait. The silver lining is that I witnessed a trifecta of consecutive champions – in August, to boot – tarnished only by a musical maternal mess:

Flash in the Pan

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he “dramedy” title Ricki and the Flash refers to a cover-band crooner (Meryl Streep) and bandmates, including her guitarist and lover (Rick Springfield), but the crux of it concerns the titular heroine’s bitter, depressed daughter (Streep’s real-life lass, Mamie Gummer). Kevin Kline ably chimes in as the straight-laced dad, a durable pillar amid this hodgepodge of chaos. Too bad the picture’s weak link is Gummer (joining mama Streep for a third time, which isn’t the charm), wholly unlikable as the young wife dumped by her husband.

The writing credit goes to Diablo Cody (the pen behind Juno), whose focus here appears to be emasculating

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guys: one strained segment takes place at a coffee shop, where our noisy coheroines curiously insult a gentleman trying to enjoy breakfast with his little girl. At least the waterlogged banter gets sprinkled around democratically.

Mission Statement

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ission Impossible: Rogue Nation reunites director Christopher McQuarrie – perhaps best-known for scripting The Usual Suspects – with his high-definition star Tom Cruise as CIA superspy Ethan Hunt, more than a cog in another money-making machine.

Whenever a plot is air-tight and its action well-choreographed, who fills the shoes of additional cast members can prove irrelevant, though Simon Pegg supplies a deft, fanciful touch, as does effective Rebecca Ferguson as the mercurial femme fatale.

A few landmines, disguised as platitudes and cheesy chitchat, send viewers on a detour. But a pair of stellar sequences soon restore order: the backstage combat during a Vienna opera, and another whopper inside a water tank, both masterfully shot and – given Cruise’s desire to do his own stunts – utterly plausible. Mission accomplished.

Reasonable Doubt

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lthough I can’t concur with naysayers that Woody Allen’s Irrational Man is negligible, it’s decidedly low-gear and lacking adequate laughs, somewhat because our director stands merely behind the camera this time. Allen does employ considerable on-screen assistance, from an enigmatic professor (unequaled Joaquin Phoenix) and incorrigible student (Emma Stone, who has a knack for attracting quality scripts: Birdman, Easy A, and The Help).

It’s generally pleasant and efficient, while most of Allen’s calling cards remain in place: the immaculate cinematography (sanitary, bright, and colorful), a dubious protagonist, nimbly piano tickling, and his quick, classy black-and-white opening credits. Exploits pivot on the demise of a judge, but divulging more details would spoil the unraveling mystery and passion among supporting players – including Parker Posey – who stretch to compensate for an absence of action.

Keeps on Giving

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on’t hesitate to unwrap The Gift, a confident, well-crafted piece of business from writer-director and co-star Joel Edgerton, who portrays the forlorn ex-classmate of a successful sales executive (Jason Bateman, cool and sharp as an ice pick) settling into a home in California with his wife (England’s underrated Rebecca Hall of The Town).

Over time, the narrative rises with intensity, patience, and proficiency.

Above all, a creeping sense of dread gets notched up degree by degree, as Edgerton peels back layers of history between the male counterparts; this potboiler’s unpredictable upshot simmers with spice.

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