Arroyo Monthly Feb 2022

February 2022

Fine living in the greater Pasadena area

High THE 'STEAKS' ARE

ALEXANDER’S BRINGS THE FLAVOR

DANGEROUS HEALTH TRENDS

PASADENA RESEARCHER WARNS OF VAPING EFFECTS

+ A (LEMON) ZEST FOR LIFE 01_Cover_02.indd 1

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arroyo

VOLUME 17 | NUMBER 02 | FEBRUARY 2022

18 06 Food & Wine in Pasadena

Area dining brings memories and moments —By Luke Netzley

08 Embracing the Past

Vin de California and the lost history of Pasadena winemaking —By Luke Netzley

12 Cultivating Local Cuisine

We Olive offers culinary standards — with a twist —By Christina Fuoco-Karasinski

14 Insta-worthy Outings

Pasadena Picnic Co. brings local flare to gatherings —By Annika Tomlin

18 The ‘Steaks’ are High

Alexander’s brings the flavor —By Julie Carlson

24 Rooted in Loyalty

Sales are blossoming at Jacob Maarse, thanks to the community —By Christina Fuoco-Karasinski

28 Dangerous Health Trends

Pasadena biomedical researcher warns of vaping dangers —By Ron Sanzone

30 Sing It from the Heart

Young opera talents head to town for competition —By Christina Fuoco-Karasinski

32 The Fun and Practical

Social hour highlights February events at senior center —By Arroyo Staff

34 Vroman’s Live

Bookstore boasts stellar lineup for February —By Arroyo Staff

DEPARTMENTS 22

CULINARY CUPBOARD A (Lemon) Zest for Life

arroyo

fine living in the greater pasadena area

EXECUTIVE EDITOR Christina Fuoco-Karasinski ART DIRECTOR Stephanie Torres CONTRIBUTORS Julie Carlson, Emily Chavez, Luke Netzley, Ron Sanzone, Annika Tomlin PHOTOGRAPHERS Luis Chavez, Chris Mortenson ACCOUNT EXECUTIVES Lisa Chase, Catherine Holloway, Michael Lamb OFFICE MANAGER Ann Turrietta

TIMES MEDIA GROUP PRESIDENT Steve Strickbine V.P. OF OPERATIONS Michael Hiatt ASSOCIATE PUBLISHER Zac Reynolds CONTACT US EDITORIAL christina@timespublications.com PHONE (626) 584-1500 FAX (626) 795-0149 MAILING ADDRESS PO Box 1349, South Pasadena, CA 91031 ArroyoMonthly.com ©2022 Times Media Group All rights reserved.

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FOOD & WINE

Food & Wine in in

Pasadena Area dining brings memories and moments

By Luke Netzley

L

ife is often spent in the pursuit of meaningful moments, those radiant sparks that reignite the imagination and bring about feelings of pure, unrelenting joy. Though they may seem rare, these moments happen every day in the restaurants and lounges of Pasadena, where a meal becomes a bridge between land and body, taking the diner on a journey to a time or place they’ve never been before or to a childhood memory and a familiar taste and smell.

These moments happen when a new business owner opens their doors to the world and sees their childhood dreams realized as customers fill their tables, when a bottle of Champagne is popped and a gathering becomes a celebration, or when a family sits down for dinner after months spent apart and the simple share of a smile becomes so much more.

Whether it’s the fine cuts at Alexander’s Steakhouse or the natural wines of Vin de California, the eateries of Pasadena produce both products and moments that deserve an encore. And this is their stage.

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FOOD & WINE

Embracing the Past Vin de California and the lost history of Pasadena winemaking

uring the days of Spanish colonization in the early 1800s, Pasadena’s wine industry was born. Wineries were built in the wake of the Spanish missions that dotted the Los Angeles basin, making the region California’s original wine country.

After the state’s prohibition of alcohol in 1919, many of these wineries disappeared. As time passed and development swept across the county, houses and highways slowly paved over the old wine country, erasing the viticultural history of Los Angeles.

Winemakers Adam and Kate Vourvoulis opened Vin de California and Good Luck Wine Shop on Foothill Boulevard in Pasadena with the dream to revive the city’s buried wine industry through a return to the production of natural wine.

“Natural wine is a return to the way winemaking was done for millennia before the mass-production consumerism of wine,” Kate explains.

Natural wine is made with the mantra that nothing is added and nothing is taken away. There are no added enzymes, acid or yeast, and there is no filtration system used in the winemaking process. The wine ferments naturally after the grapes are crushed, with sugar coming from the juice of the grape and yeast coming from its skin.

“When you have really good raw product to start, a beautiful fruit that’s farmed really well, you don’t need to do a lot to it or manipulate it to taste a certain way,” Kate says. “And natural wine really starts with the farming. The people who are working the vineyards are conscious of their environmental impact and farming organically, with some even going further above and beyond that.”

The origins of natural winemaking date back to the Stone Age, when farmers began cultivating wild grapevines and fermenting the crushed fruit in clay pots over 8,000 years ago. Today, Adam and Kate are hoping to bring the legacy of low-technology winemaking back to Pasadena.

“Our winery is in the location that it’s in solely because of the history of winemaking that was in Pasadena over 100 years ago,” Adam says.

Though prohibition erased much of LA’s wine country, there were pockets of land within the city of Pasadena that were still zoned for winemaking.

“I grew up here in Pasadena, and I didn’t know this history at all,” Kate laughs.

“We very much function as an urban winery. We buy our grapes from friends across central California, but we’re able to do full production of winemaking here because of this long history.”

Both born and raised in Los Angeles, Adam and Kate met outside of a wine bar in 2014. After the birth of their son Cy, they moved back continued on page 10

Adam and Kate Vourvoulis are the founders of Vin de California and Good Luck Wine Shop. They are dedicated to restoring Pasadena’s rich wine culture.

Photo by Chris Mortenson

D

By Luke Netzley

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Nearly half of the 160 bottles sold at Good Luck are produced by friends of Adam and Kate Vourvoulis.

Adam and Kate Vourvoulis plan to open a new location, Altadena Beverage, this month to continue selling natural wine to the community.

to Kate’s hometown of Pasadena. Adam had been working as a sommelier for 15 years and began making wine in 2016. The two built their own winery, and Vin de California opened its doors to the world. Within the winery, Adam and Kate debuted Good Luck Wine Shop as a way to pay homage to the natural wines they produced and other brands that they loved.

“Good Luck was born with this idea of sharing wine that we love with the community that we love, which is Pasadena,” Kate says.

The shop began with less than 12 wines made by people who Adam and Kate knew and were only available online. Though Good Luck has now become a brick-and-mortar shop with a collection of around 160 wines, the personal connection to the winemaker remains.

“It’s important to know who’s behind the product,” Kate explains. “We want to support small, we want to support natural wines, but we also want people to feel like they’re going to find something that they’re going to like.”

While Adam and Kate strive to produce and sell a product that customers enjoy, they also want to share the message of the larger natural wine community in promoting ethical winemaking and creating positive change in the industry worldwide.

“Ultimately, this is about environmentalism,” Adam says. “We live in California, an agricultural state that has no water, and if what we consume and enjoy can also help this issue, it’s only for the best.

The No. 1 thing that concerns natural wine people, more so than the product itself, is how the product is made, where it’s made and who’s making it. That’s what is most important.”

By using ancient winemaking methods and environmentally ethical practices, Adam and Kate are embracing the past to shape the future of the wine industry in Pasadena.

“I love Good Luck,” Kate says. “I love how many people we’ve met through it, and I love how supportive our community has been.

We really focus on the people that are in our community, and I think VDC is special because it’s a unique location and accessible to a larger city population.”

“We want natural wine sold at every grocery store in America,” Adam adds. “It doesn’t need to be exclusive to small shops. It doesn’t need to be elite. It’s just a liquid that’s really delicious.”

Adam and Kate are excited to open their new location, Altadena Beverage, this month and look forward to expanding their community of natural wine lovers throughout Pasadena and its surrounding cities.

Vin de California and Good Luck Wine Shop 3225 E. Foothill Boulevard, Pasadena 11 a.m. to 7 p.m. Monday to Saturday; noon to 5 p.m. Sunday INFO: vdcwine.com, goodluckwineshop.com

Photos by Chris Mortenson

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FOOD & WINE

Ervin Galvan’s We Olive franchise debuted in 2016 filled with gourmet spreads, among various other local delectables.

Cultivating Local Cuisine We Olive offers culinary standards — with a twist

E

By Christina Fuoco-Karasinski

rvin Galvan takes the science behind olives and wine seriously.

Through his We Olive store in Pasadena, he learned to appreciate them.

“Since opening We Olive, I decided to get my wine and spirits education trust certification, and I am studying for my level three test,” says Galvan, who earned an undergraduate degree in ethnic studies from the University of California Riverside.

“I have decided to take my wine knowledge as far as I can take it, and right now that means taking organic chemistry classes at PCC, studying for the WSET level three certification and the cicerone certification. Who knows what will come from the additional knowledge, but I’m hoping that it does translate to a better experience for our guests.”

Galvan has been providing that since the store opened as a retail-only pop-up in October 2015. The following February it closed so crews could begin work on the kitchen and wine bar.

Just about exactly a year later, his We Olive franchise debuted filled with gourmet spreads, locally cultivated olive oils, vinaigrettes and creative takes on balsamics.

“What first intrigued me about the franchise was the quality of the olive oils and the stories behind the products,” Galvan says.

“All of the oils had stories behind them, and the knowledge the staff had about the products blew me away. I had never done an olive oil tasting before or been properly educated about all the wonderful benefits.”

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For years, Galvan was a customer at the Paso Robles store before taking the “plunge” into his own shop.

“I also fell in love with Paso Robles wines and caught the California win bug,” he says. “The business model of supporting local California producers also appealed to me because I think we are lucky to have the caliber of agriculture and artisans to stand up to the rest of the world.”

Artisan culture is highlighted at Galvan’s We Olive store most notably, he says, with the Hasi artisan bread from Studio City.

“It’s baked using traditional Austrian baking methods,” Galvan says.

“The flour is freshly ground and incorporates purple pea flour and yellow turmeric flour. This gives the bread a unique purple and yellow pattern that is delicious and nutritious. I’m a Laker fan as well, so there is a bias toward the purple and gold.

“Another one of my favorite products is Sweet Duet chocolate-covered fruits. The owner of the company is a Pasadena native and hand-makes every package we carry.”

We Olive’s signature items are the oils and balsamics, however. Sourced from small California farmers, the extra virgin oil is certified by the California Olive Oil Council. They rotate seasonally, but the Arbequina oil is a staple as most California olives are of that varietal.

“For flavored olive oils, garlic is the one I use the most often,” Galvan explains. “We also have a traditional aged balsamic from Modena, Italy, that is sweet and acidic.”

Recently, We Olive added a wine bar with California artisan wines and food made from We Olive’s oils and vinegars. At the bar, Galvan serves Hasi artisan bread plate ($7); burrata bowl with burrata cheese, extra virgin olive oil, coconut curry nut crumbs, lemon zest and garlic olive oil baguette ($9); and veggie chopped salad with mixed greens, peppadews, kalamata olives, mozzarella, red bell pepper, peach balsamic pickled onions, extra virgin olive oils and balsamic dressing ($13).

Shoppers can follow in Galvan’s footsteps with classes at We Olive.

They can learn how to taste olive oil like the professionals, evaluate extra virginity, and pinpoint defects in olive oil.

Complimentary olive oil sensory courses are set for 3 p.m. Thursdays.

Classes must be booked in advance and are only open to those 21 and younger.

We Olive & Wine Bar 32 E. Colorado Boulevard, Pasadena 626-787-1000, kmauntel@weolive.com weolive.com/pasadena

Photos submitted

We Olive offers a variety of locally cultivated olive oils, vinaigrettes and creative takes on balsamics.

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FOOD & WINE

Insta-worthy

Outings

Pasadena Picnic Co. brings local flare to gatherings

L

By Annika Tomlin

uxury picnics are on the rise, and Pasadena Picnic Co. is keeping up with the trend.

Lena Kelly and Kaiy Smith-Biesman are two Pasadena moms who saw an opportunity to start a new business — Pasadena Picnic Co. — in January 2021.

“We were chatting one day about these beautiful pop-up picnics that we had seen happen more along the coast area around beach towns but nobody was really doing it out here,” Kelly says.

“We said, ‘You know, Pasadena has so many gorgeous parks, people also have great yards and little garden spaces, we should bring it out here to the community.’”

And they did just that.

“We wanted to have a locally inspired, intimate experience where we tie in different things that we love

about the area,” says Kelly, whose background is in event productions.

“We came together, and that is how Pasadena Picnic Co. was born.”

They also thought picnics were a good idea during a pandemic, during which time it was hard to host gatherings.

“It was just a really great way to give people that opportunity to have some joy in their day, to come out and have a little picnic,” Kelly says.

“It’s been received very well. We’ve received so much support from the community, so it’s been wonderful so far.”

Pasadena Picnic Co. aligns with Smith-Biesman’s other project, Stems.

Serving as Pasadena Picnic Co.’s catering service, it also offers workshops and wine tastings.

The duo’s goal is to create picnic packages that are “relaxing and enjoy-

able.” The trio of experiences is basic ($299), bold ($499) and boujee ($699).

“Each package increases with what is included, but the standard package itself (basic) would be everything that you would need for a luxury picnic,” Kelly says.

“It has a table, pillows and cushions, a blanket, a rug, an umbrella, floral arrangements and place settings for each person. Then we include our hibiscus rose tea that we make inhouse, sparkling water, and then salted rose chocolate chip cookies that we also make in-house.”

The two-hour basic and bold packages accommodate up to four guests. The boujee package is for three hours, and setup includes up to six guests.

Guests can choose their park within the San Gabriel Valley or a private location, like a backyard.

“We show up and set everything up and then you enjoy your picnic,” Kelly says. “We leave and then we come back at the end of the picnic and pack everything up.

“You really just get to come and enjoy and have a great experience without having to do all of the heavy lifting and lugging around.”

Local flare While luxury picnics are on the rise, the two women are confident that their business will succeed.

“I think one of the things that sets us apart is that we really use the community to show how beautiful our city is,” Smith-Biesman says. “We really focus on creating an experience that is local and custom to our community and showing the beauty off there.

“I feel like other people do these packages and it just doesn’t really

Pasadena Picnic Co. offers three different luxury picnic packages to host outdoor gatherings with family and friends.

Photo by Chandra Wicke Photography

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Kaiy Smith-Biesman and Lena Kelly founded Pasadena Picnic Co. in January 2021. continued from page 14

have the community vibe.”

A “community vibe” is important to both owners.

“We’re always looking for ways to collaborate with local businesses and vendors and do a lot of supporting women-owned businesses and mom-owned businesses in the area,” Kelly says. “When it comes to our floral partner or if you want to add balloons or other types of décor, we use local vendors. We also have a goody basket where we have locally curated items.”

Kelly and Smith-Biesman seek additional small Pasadena businesses with whom they can partner. They also yearn to get involved in the area’s charity scene.

“I think with everything we do, we just try to find ways to create a unique experience for our neighbors and find a way to also support what everyone else is doing in the community,” Kelly says. “Pasadena is really such a special place.

“We want to improve this experience and make it really feel like it is tied into everything we love most about the city and feel very personalized.”

The big picnic Pasadena Picnic Co.’s place settings do not stop at four. They also cater to larger gatherings.

“We like to mention that while we do specialize in smaller, intimate picnics, we do picnics up to 30 as well,” Kelly says.

“We’ve been able to help people with some fun celebrations like baby showers, bridal showers and corporate events. That was a fun twist that we weren’t anticipating. When we started, we didn’t think we would be doing picnics that large. It’s been really great to find a way for people to continue to have celebrations outdoors.”

Pasadena Picnic Co. 626-616-0771 pasadenapicnicco@gmail.com pasadenapicnicco.com Instagram: @pasadenapicnicco

Photo courtesy of Pasadena Picnic Co.

Valentine’s Day On Saturday, February 12, Pasadena Picnic Co. will host a Valentine’s Day picnic at Central Park at 275 S. Raymond Avenue.

“This will be our second picnic in the park event where, essentially, we have a certain number of timeslots in the afternoon,” Kelly says.

“We are offering a discounted picnic package if you book within these timeslots. The picnics will be set up at various locations throughout the park.”

The price is $199, which, Kelly says, includes the picnic setup for two people or more.

Stems will offer charcuterie boxes, gourmet sandwiches and a s’mores box that can be added to the picnic package. Fresh flowers and a goody basket are add-ons, too.

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FOOD & WINE

The ‘Steaks’ are

High Alexander’s brings the flavor

By Julie Carlson

Alexander’s Steakhouse executive chef Richard Archuleta studied at the California School of Culinary Arts in Pasadena.

continued on page 20

Photo by Chris Mortenson

A

s guests enter Alexander’s Steakhouse, tucked in the courtyards and terraced gardens of Plaza Las Fuentes in Pasadena, they’ll leave with a one-of-a-kind dining experience.

“We work with local farms and purveyors, sourcing the best meat in the entire world,” executive chef Richard Archuleta says. “We also focus heavily on organic and what’s in season. That’s what guides our menu.”

Styled in neutral two-tone, dark woods, glass and leather décor, the restaurant opened its doors in 2015. Alexander’s is open for dinner as the indoor restaurant is closed for private parties only under CDC and LA County guidelines.

Alexander’s offers an alternative to inside dining. Patrons can dine on the fine dining restaurant’s extended patio. A cozy atmosphere is created under the stars and the lights next to dancing flame heaters with lovely views of the historic city hall.

The Japanese-influenced restaurant is a hot spot for wagyu, considered the most luxurious beef in the world. wagyu, which means, “Japanese cow,” is the name given to cattle breeds who have been developed over centuries and bloodlines in Japan.

Japan specializes in four main breeds of wagyu — Japanese Shorthorn and Polled only sold in Japan, and Brown and Black. Most are familiar with the name Kobe, a brand of wagyu. To be marketed as Kobe, the Japanese Black cattle must pass inspection, receive a high score, and be raised in the Hyōgo Prefecture in the Kansai region. Japanese cattle are given an alphabetic and numerical grading system, with A5 being the highestquality rating awarded by the Japanese government.

Wagyu is known for its intense marbling and carries a reputation for umami taste, texture and tenderness that dissolves in the mouth. Alexander’s Steakhouse menu has a variety of A5 waygu selections.

“We have all the best from Japan and from the best farms in Australia for wagyu,” Archuleta says. “Sanuki is the rarest beef in the world. It’s an olive-fed wagyu. We have Chateau Uenae, Ōita and Miyazaki. And, of course, good USDA prime from greater Omaha, Nebraska, and other places in the Midwest. I never worked at a restaurant that represented so many prefectures of Japan on the menu. We’re certified by the Japanese government to serve Kobe beef.”

Archuleta, who was born and raised in SoCal, studied at the California School of Culinary Arts in Pasadena. During high school, he worked at a bakery in Rancho Cucamonga, where he became the production manager of the bread. “The owner of the bakery had experience in restaurants. He was the one who encouraged me to look into culinary school.”

Archuleta worked in restaurants throughout LA and Pasadena, learning the ropes. In 2010, he moved to Las Vegas and worked for JeanGeorges Steakhouse at ARIA, becoming the executive sous-chef.

“I finally connected with a cuisine at Jean-Georges. Bright, fresh ingredients with a spicy Asian and Latin influences, and steak,” Archuleta says.

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continued from page 18

Alexander’s Steakhouse 111 N. Los Robles Avenue, Pasadena 626-486-1111 alexanderssteakhouse.com exploretock.com/alexanderssteakhousepasadena Wild Monterey cod is served with matsutake mushroom broth, savoy cabbage and miso, priced at $42.

Photos by Chris Mortenson

Hamachi shots include dashi, avocado, fresno, ponzu, negi and arare. Sold $5 each or $30 for six.

He also worked as senior sous-chef at Joël Robuchon, a chef de cuisine at the Waldorf Astoria Beverly Hills, and the executive chef at The LINE LA. “At Alexander’s, my role is overseeing the menu, making sure it stays relevant and fresh,” Archuleta explains. “I engage with the guests and train the staff. I like working on the grill. We’re the only Alexander’s in the company that has a wood grill. We cook everything over oak and binchōtan charcoal.”

Used in Japanese cooking, binchōtan is made from Japanese oak. It is odorless and brings out the natural flavors of the food. “You get that unmistakable backyard barbecue smoky flavor on your steak,” Archuleta says. “It’s also great for grilling vegetables.”

All wagyu is hand-cut to order, priced in 3-ounce increments, and served with a tasting of salts. For those who prefer not eating beef, Alexander’s offers a wild Monterey cod in a matsutake mushroom broth, half rack of lamb with broccoli de ceccio from the Salinas Valley, or a crunchy organic chicken with yu choy and koji honey mustard.

“For the sides, we keep it more homestyle,” Archuleta says. “We have sautéed mushrooms that are cooked with sake and yuzu. It’s topped off with King Richard leeks, which we get from a company called Freshly Foraged where we get all our produce.”

They have mac and cheese with aged gouda, Parmesan and panko crumbs. Guests can add Maine lobster or black truffles for an additional price. Dinners are not complete without its signature dessert soufflés or pumpkin cheesecake.

Alexander’s is an ideal location to celebrate an anniversary, birthday or holiday. For Valentine’s Day they are offering a decadent three-course meal for two for $325 on Tock.

“Given the recent surged of COVID or omicron in LA, I thought it would be a nice offering to have a romantic package for pickup or delivery on Valentine’s Day,” he says. “It includes a bottle of champagne, our Alexander’s breadbasket with honey wagyu truffle butter, beef bourguignon made from the Australian wagyu, accompanied with a truffled poached lobster tail, a truffle salad for starters, and organic beet tartare with vegetable chips. Finish off with a flourless chocolate cake, heart-shaped macarons and chocolate-covered strawberries.”

For dining in, Alexander’s is serving a Valentine’s Day tasting menu that features A5 Kobe beef from the Hyōgo Prefecture. The cost is $195.

For lighter fare, Alexander’s is planning to bring back happy hour in midFebruary.

“A lot of the locals have been asking for that. The menu is still in the works. It will be some fun bites to enjoy with a glass of wine,” he says.

The steakhouse has a strong mixology program, featuring exquisite drinks and a whisky club for restaurant members. After eating at Alexander’s, every guest is presented with cotton candy. The flavors also change seasonally.

“Our meat program is second to none,” Archuleta says.

“When you dine here at Alexander’s, you’re going to receive the care and attention of a trained staff and the best product you can get.”

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CULINARY CUPBOARD

A (Lemon) Zest for Life This Swiss roll is visually impressive

By Emily Chavez

S

wiss rolls are visually impressive and incredibly simple to make. But they can be intimidating for a first-timer who may fear the cake may break while rolling.

Cracks will not form if the cake is gently rolled while warm.

Let it cool down as the filling is made. That creates a memory in the sponge that makes the final roll easier.

The soft yellow sponge contrasts strikingly with the creamy purple filling for a dessert as pleasing to the eye as it is refreshing to the palate. A mildly sweet and zesty lemon cake with blackberry jelly filling is tempered with cream cheese to make a perfectly balanced bite.

LEMON BLACKBERRY SWISS ROLL ACTIVE TIME: 20 MINUTES TOTAL TIME: 2 HOURS, 40 MINUTES YIELDS: 8 SERVINGS

INGREDIENTS

1 1/4 CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 4 EGGS 2/3 CUP SUGAR 2 TABLESPOONS VEGETABLE OIL 2 TABLESPOONS LEMON JUICE ZEST FROM ONE LEMON 1 TEASPOON VANILLA

2 TABLESPOONS MILK 8 OUNCES CREAM CHEESE, ROOM TEMPERATURE 2 CUPS POWDERED SUGAR, MORE TO SPRINKLE DURING THE CAKE ROLLING STEP 1 TABLESPOON BLACKBERRY JELLY 1/4 CUP HEAVY CREAM

BEAT TOGETHER EGGS AND SUGAR WITH AN ELECTRIC MIXER ON HIGH FOR 2 TO 3 MINUTES. BEAT IN VEGETABLE OIL, LEMON JUICE AND ZEST, VANILLA, MILK, FLOUR AND BAKING POWDER UNTIL SMOOTH. POUR CAKE BATTER INTO A PARCHMENT-LINED AND NONSTICK SPRAYED BAKING PAN AND SMOOTH OUT WITH A SPATULA. BAKE IN A PREHEATED OVEN AT 350 DEGREES FOR 15 TO 17 MINUTES OR UNTIL THE EDGES START TO GOLDEN. LAY A CLEAN DISH TOWEL ON THE COUNTERTOP AND GENEROUSLY SPRINKLE POWDERED SUGAR UNTIL FULLY COVERED. TURN OUT BAKED CAKE ONTO THE PREPARED TOWEL, GENTLY REMOVE PARCHMENT PAPER, AND SPRINKLE POWDERED SUGAR ON TOP. ROLL THE CAKE UP AROUND THE TOWEL AND SET ASIDE TO COOL. BEAT TOGETHER CREAM CHEESE, POWDERED SUGAR, BLACKBERRY JELLY AND HEAVY CREAM. ONCE THE CAKE HAS COOLED, UNROLL THE CAKE, SPREAD THE FILLING, AND GENTLY ROLL THE CAKE BACK UP. WRAP ROLL UP IN FOIL AND CHILL IN THE REFRIGERATOR FOR 2 HOURS. CUT INTO SLICES WHEN READY TO SERVE.

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F E AT U R E

Jacob Maarse Floral Design was founded by current owner Hank Maarse’s parents nearly 60 years ago.

Hank’s father, Jacob, came from a long line of growers of lilacs and hydrangeas in Holland.

Rooted in Loyalty Sales are blossoming at Jacob Maarse thanks to the community

ank Maarse had coolers filled with flowers and greenery when pandemic mandates forced businesses like his, Jacob Maarse Floral Design, to close their doors.

Sticking with his mission to make people happy, he didn’t just toss the blooms in the trash. He put them near the street outside of his Pasadena shop for passersby to pick up.

“We had two coolers of flowers and Easter plants,” he says. “It was disheartening. But I posted on social media that people could pick up the flowers, that they would just be outside.

Photo by Chris Mortenson

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By Christina Fuoco-Karasinski

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Photo by Chris Mortenson

Jacob Maarse Floral Design supports local flower and plant growers in Oregon, Washington and California.

“It was actually the most fun thing I’ve ever done. It was some point of light in this dark tunnel we were going into, especially in California, where nobody knew what was going to happen. It made people smile a little bit.”

Hank and his family have long been in the business of making people happy.

Jacob Maarse Floral Design was founded by Hank’s parents nearly 60 years ago. Hank’s father, Jacob, came from a long line of growers of lilacs and hydrangeas in Holland.

“When he came here, he kind of gravitated not toward growing but to flowers and started doing more of the retail end,” Hank says.

The colors, the blooms, and the camaraderie with customers rubbed off on Hank, who has been in the business for 34 years.

“It’s challenging, especially now, with all the shipping and supply chain problems,” Hank says.

“I try to source the freshest and most beautiful flowers and plants at the moment. That’s what keeps me on my toes. We grow a fairly decent amount on the West Coast. We support local growers in Oregon, Washington and California.”

Sticking with what’s in season is important to Hank. Flowers are available from around the world year-round, but he sticks with his old school philosophy. continued on page 26

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continued from page 25

“When tulips are in season, we do that,” he says. “We grow our own garden roses in Sierra Madre. We feature those. When Peonies are in season or lilacs or in season, we feature those. We try to keep it that way instead of having the same flowers year-round. We specialize in what’s season.”

Coming up are California lilacs, which bloom the end of April, beginning of May; tulips; and the ever-popular Valentine’s Day offering, roses.

“A lot of people from the Midwest or East Coast are sentimental about lilacs,” he says. “It reminds them of home, their childhood or grandmother.”

“Tulips are a great value. The roses coming from South America will always be the No. 1 flower for Valentine’s Day.” For those who want something trendy, Hank suggests succulents, which are called “tenacious plants that store water in their thick leaves and stems.” Orchids are a “nice value,” too, as they are long-lasting.

“If somebody’s looking for something that has a longer life, orchids are great,” he says. “People have been gravitating toward green plants the last two years. I think it’s fun to take care of them.

“They’re challenging. You have to work at it to keep them alive.

There are some really cool aralias that come in a stump form that look like bonsai but are not bonsai. They look like they’re 30 years old, but they’re not.”

Ferns are popular as well, and as long as they’re watered regularly, they are hearty and do well inside homes.

“There has been an explosion of interesting indoor green plants in the last two to three years,” Hank adds. “People are exploring different varieties and species that they haven’t explored before.”

Shoppers can do that thanks to Jacob Maarse Floral Design. Hank and his family’s love for Pasadena is rooted in the community’s support of the store.

“Pasadena is a very loyal city,” he says. “We’ve had a lot of repeat customers or parents bringing their kids. It’s just nice. We got through the pandemic, and now we’re looking to the future hoping everything will be OK.”

Jacob Maarse grows its own garden roses in Serra Madre.

Roses are a staple feature for Valentine’s Day arrangements.

Photos by Chris Mortenson

Hank Maarse has been in the floral business for 34 years.

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H E A LT H Y A N D B E AU T Y

Dr. Robert A. Kloner, Ph.D., a cardiologist at Huntington Medical Research Institutes, has found that vaping can cause harm to the heart and lungs.

Dangerous Health Trends Pasadena biomedical researcher warns of vaping dangers

ike most physicians and researchers, renowned cardiologist Dr. Robert A. Kloner, Ph.D., studied medicine to save lives.

In his role at Pasadena-based Huntington Medical Research Institutes, Kloner learned vaping can cause harm to the heart and lungs as early as one’s first exposure to it.

For more than a decade, scientific research has undermined widely held notions that e-cigarettes are safe, even when they are used without additives such as nicotine, vitamin E oils, and THC. The institute’s collaboration with the University of Southern California and the University of California, Irvine, revealed just how quickly vaping can cause damage.

Kloner, the institute’s chief science officer and scientific director of cardiovascular research, says his study with UCI (laboratory of Dr. Michael Kleinman) found vaping “is associated with an increase in inflammation of the lungs which occurs after just one four-hour exposure.”

“There can be inflammation of the lungs and changes in gene expressions of the lungs as well as inflammatory cells entering the lungs.”

In essence, this means that vaping stimulates certain genes in a way that makes them more likely to produce inflammation in the lungs.

Vaping’s dangers are not limited to the respiratory system. One of the studies with his USC collaborators (laboratory of Dr. Niema Pahlevan) suggested that the coordination of heart function with the blood vessels might be altered by vaping.

The results of the studies were presented to the American Heart Association Annual Scientific Sessions. The abstracts were published in the

November 26, 2021, issue of Circulation, one of the association’s peerreviewed journals.

Previous research on vaping has examined numerous cases of primarily young men showing up in hospitals with difficulty breathing. Chest X-rays revealed that they were suffering from EVALI, a lung disease caused by vaping that has some similarities to the type of pneumonia seen in COVID-19 patients.

Although the dangers of vaping, ranging from the metals used in heating coils to additives such as nicotine and flavorings, have been known for years, Kloner still found something eye-opening in the studies by the institute, USC and UCI. “The most surprising thing to me was the rapidity with which inflammation can occur after vaping,” he says.

While conceding that there may be some elements of e-cigarettes that are safer than standard cigarettes — such as using it as a tool to quit smoking and its lower amounts of tar — Kloner says he believes it is important that people not assume they’re safe.

“You need to be aware that you might be trading one poison for another poison,” he says. “E-cigarettes and vaping alone may not be benign.”

Impressive resume Kloner has studied cardiovascular health and disease for decades.

When he arrived at Huntington Medical Research Institutes in 2015, he brought with him not only a team of researchers but an impressive resume.

After graduating from Northwestern University with an M.D. and a

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Dr. Robert A. Kloner, Ph.D., dates his specific interest in cardiology to an internship at the National Institutes of Health in 1972.

Ph.D. in experimental pathology, he did his postdoctoral training , including a cardiology fellowship, at Harvard Medical School’s Brigham and Women’s Hospital.

He worked as an associate professor of medicine at Harvard, and ended up on the West Coast in 1988 to become the director of the Heart Institute at Good Samaritan Hospital in Downtown Los Angeles until taking his current position at Huntington Medical Research Institutes.

Kloner, who is also a professor of medicine at the Keck School of Medicine at USC, developed an interest in the medical field at an early age. His father was a pharmacist and his mother a social worker at a hospital.

“I first became interested in medicine I think primarily because of influences from some of my science teachers in high school and also my family,” he says.

He dates his specific interest in cardiology to an internship at the National Institutes of Health in 1972. As his studies at Northwestern progressed, he narrowed his focus to the biological and chemical processes that occur during a heart attack. That interest became a passion and eventually a subject of research that remains.

“This really got me very excited about the possibility that we could actually decrease damage in relationship to a heart attack,” he says. “And that is a theme that has continued over the course of my career.”

As an author, Kloner has published hundreds of papers, abstracts and other academic materials on various cardiovascular subjects.

He and other researchers have discovered relationships heart attacks have to stressful events such as earthquakes and major sporting events.

They are studying possible connections between the early stages of dementia and variations in heart rates, as well as the potential benefits on cardiovascular health of a class of drugs used for erectile dysfunction.

It is ultimately the possibility of saving lives that drives the work.

“One of our areas of research that we’ve been very excited about is the concept that we can develop new therapies to reduce the amount of damage (from a heart attack),” he says.

“There’s a need to reduce the number of cells that die after a heart attack, and that’s where we come in with our research.”

Kloner will discuss topics like the connection between the brain and heart, and stress and the heart, and potential new therapies at 4 p.m. Tuesday, February 22, on Zoom. To attend, contact Susie Berry, vice president of development at HMRI, at susie.berry@hmri.org.

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A R T S A N D C U LT U R E

Sing It Heart from the

Young opera talents head to town for competition

O

Tenor Christopher Oglesby landed in first place in the 2020 Pasadena Vocal Competition.

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pera singers ages 21 to 32 will showcase their talents in front of an invitation-only audience on February 13 during the Pasadena Vocal Competition, a nonprofit supported by the Pasadena Area Opera Trust.

Established in 2016, the competition gives opportunities for young singers to be supported financially in their artistic endeavors. With the backing of the trust, selected singers will be awarded about $40,000 in cash.

Pasadena Vocal Competition winners have gone on to perform with the Los Angeles, San Francisco, Santa Fe and the Metropolitan operas, according to Catherine Miller, the competition’s artistic director.

“This year, we have more than 60 (competitors),” she says. “They travel here and take a live audition. It’s really a national competition. We have young talent from all over the country — East Coast, West Coast and everywhere in between.”

The February 13 final round was scheduled as a concert in front of a maskwearing audience, but, according to Miller, that was changed to invitation only because of the pandemic.

“We encourage all interested audience members to check out our website for details and updates,” Miller says.

The winners will be announced at 2 p.m. Sunday, February 20, at pasadenavocalcompetition.org, via a broadcast.

The 2022 iteration marks the competition’s fifth year under the moniker Pasadena Vocal Competition, and its second as a nonprofit.

Entrants must submit four selections — three arias, one of each in English, Italian and a foreign language other than Italian, and a Broadway-style song.

The challenges of music Miller is a talent in her own right, who understands the challenges and thrills of a music career.

“I’m an operatic coach and pianist,” she says. “I coach these singers on their roles. I help with pronunciation. I teach them notes, pitches, musicality and interpretation. I’m not really a voice teacher.

“I work on everything technically.”

A native Californian, Miller earned degrees from USC and The Juilliard School, and was also honored as a Fulbright Scholar at the Liszt Academy of Music in Budapest, Hungary.

Miller is also a member of the music staff at San Diego Opera and a collaborative pianist and coach.

She appeared with renowned soprano Angel Blue at the likes of The Kennedy Center, Wigmore Hall and The Ravinia Festival.

Recent collaborations with tenor Nathan Granner and soprano Jamie Chamberlin have included Opera Orlando’s Opera on Park Concert Series, LA Made at the LA Public Library with Long Beach Opera, and the Community Concert Series in El Dorado.

Most recently, Miller served as principal pianist for San Diego Opera’s drivein production of “Il Barbiere di Siviglia” and will serve as principal pianist for their 2022 production of “Romeo et Juliette.”

For Maestro Gustavo Dudamel, she served as the principal pianist on productions of “Aida,” “Rigoletto” and “Turandot” as part of several Hollywood Bowl summer seasons.

Photos courtesy of the Pasadena Vocal Competition

Pasadena Vocal Competition semi-finalist Ashlyn Brown .

By Christina Fuoco-Karasinski

For the LA Phil, she was principal pianist on productions of “The Tempest” and Meredith Monk’s “Atlas,” both performed at Walt Disney Concert Hall.

Photos courtesy of the Pasadena Vocal Competition

Storied history From 1967 to 2018, Pasadena Opera Guild patrons funded the Pasadena Area Opera Trust.

Miller calls the guild a “social group with a purpose,” as it provided financial support to young opera singers and an in-school opera performance for Pasadena elementary school students. The organization has not been able to perform in schools, however, due to the COVID-19 pandemic.

“The Pasadena Opera Guild was a social group of ladies that started in the late 1960s,” Miller says. “They started this trust and grew. Unfortunately, the guild folded four years ago. Membership was dwindling and it was difficult to find treasurer and president. However, they left behind this trust, which is quite substantial.

Its purpose is to support young operatic talent.”

This year, Miller says, the competition — formerly known as Mentoris Vocal Competition — is giving away $40,000, which is a “record amount,” among a number of singers. The lowest amount is $3,000.

“I’m a ‘spread-the-wealth’ type,” she says. “These opera singers really need encouragement because of the pandemic. They couldn’t sing live. For the eight finalists, four will get at least $3,000.”

The 2021 winner was baritone Blake Denson from the Houston Grand Opera Young Artists Vocal Academy.

“The fact that he won first place last year really helped him,” Miller says. “He has contracts now for the next couple of years.

“He only received $5,000 because we only gave away $25,000. Our funding depends on how much money the trust can give us. However, Blake has been hired in a number of national and international opera houses I think, partly, because of the fact he won first place with us.”

A semifinalist in 2021, Ashlyn Brown is a lyric-mezzo soprano making her young artist debut with the Sarasota Opera. In May, she leaves Florida for New Mexico, where she’ll take part in a similar program with the Santa Fe Opera.

“I was a part of the competition during a very unique time,” Brown says.

“We were virtual and adapting to the pandemic in March 2021. It was really amazing to be part of something that was persevering through these wild times.

Those of us with larger voices, we had to find a way to record ourselves in a way that properly (shared) our voices.”

Brown adds that the Pasadena Vocal Competition helped her do what she loves during a trying time.

“Music in the time of COVID-19 is still tremendously challenging,” she says.

“At any moment, we can get closed down again. Getting to do something to make music, to be doing our art through all of this, was incredible. Even though I was not a winner, it was an honor to get to be a part of something like this.”

2022 semifinalists The Pasadena Vocal Competition has unveiled its 2022 semifinalists.

The winners will be announced at 2 p.m. Sunday, February 20, at pasadenavocalcompetition.org, via a broadcast.

Here are the semifinalists: Zhengyi Bai – tenor Joel Balzun – baritone Anthony Ciaramitaro – tenor Laura Decker – contralto Veronique Filloux – soprano Elizabeth Fischer – soprano Alaysha Fox – soprano Cara Gabrielson – soprano Corey Hable – counter-tenor Susannah Hardwick – soprano Mariya Kaganskaya – mezzo Eyvette Keong – soprano Magdalena Kuzma – soprano

Anastasia Maliaras – soprano Ashley Marie Robillard – soprano Lisa Marie Rogali – mezzo Julia Metzler – soprano Shanley Michelle Horvitz – mezzo Ashley Milanese – soprano Hannah Moreno – soprano Kara Morgan – mezzo Krista Pape – soprano Sunwoo Park – soprano Meridian Prall – mezzo Catherine Psarakis – soprano Spencer Reichman – baritone Jordan Rutter – counter-tenor Moises Salazar – tenor Taylor See – soprano Erin Theodorakis – mezzo Tiffany Townsend – soprano Schyler Vargas – baritone Wooyoung Yoon – tenor Jason Zacher – bass-baritone

The 2019 Pasadena Vocal Competition finalists come together for a photo opportunity.

In 2020, soprano Alaysha Fox took third place in the Pasadena Vocal Competition.

In 2020, the Pasadena Vocal Competition finalists included baritone Peter Barber, tenor Christopher Oglesby, bass-baritone LaMarcus Miller and tenor Joshua Wheeker.

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CALENDAR

What Can Your Mobile Device Do for You? 10 a.m. Thursday, February 3 Via Zoom Learn how to get the most out of a smartphone, tablet and other mobile devices during this presentation that will provide clear and simple instructions as well as answer all questions.

Monthly Food Distribution Program 8:30 to 10:30 a.m. Friday, February 4 Pasadena Senior Center parking lot Low-income adults 60 and older receive one free box of food, and couples receive two. Each box includes foods that meet specific nutritional needs, such as cheese, canned fruits and vegetables, dry milk and related dairy products, cereals and other grain products.

Proof of income and California ID are required for first-time recipients. Boxes are heavy, so bring a pullbehind personal cart to the parking lot between the Pasadena Senior Center and the Metro Gold Line station.

Opening boxes on the premises is prohibited.

Masks and social distancing are required.

The Fun and Practical

Social hour highlights February events at senior center

D

By Arroyo Staff

uring the COVID-19 pandemic, the Pasadena Senior Center, 85 E. Holly Street, offers many free online activities via Zoom and some on-site activities for adults 50 and older.

Registration for Zoom activities and most on-site events is required by visiting pasadenaseniorcenter.org and clicking on “activities and events,” “lectures and classes” or “resources.”

Everyone who registers for Zoom events receives an email link for joining each activity online.

Anyone who does not have Wi-Fi or an email address can call 626-7954331 to receive a phone number to call and listen to live Zoom events.

COVID-19 protocols are observed for all on-site events at the center.

Neither Pasadena Senior Center membership nor residency in Pasadena are required for these events.

Social Hour 10:30 a.m. Tuesdays in February Via Zoom Annie Laskey, Pasadena Senior Center’s director of events, moderates a different topic every week. Participants share their related experiences and offer tips and suggestions, or simply listen while enjoying the company of others.

February 1: How do you get around town if you no longer drive?

February 8: Share something surprising about yourself. What do most people not know about you?

February 15: What everyday items do you keep on supply?

February 22: Are you patient with yourself and do you motivate yourself? Do you give yourself some slack when you don’t meet your own expectations?

Movie Matinees 1 p.m. Fridays in February Pasadena Senior Center Watching a movie can be revitalizing and can help viewers relax and disconnect for a couple of hours.

February 4: “As Good as It Gets” (1997, PG-13), with Jack Nicholson and Helen Hunt. A single mother and waitress, an unsociable author and a gay artist form an unlikely friendship after the artist is assaulted during a robbery.

February 11: “Get on Up” (2014, PG-13), starring Chadwick Boseman and Dan Aykroyd. James Brown rose from extreme poverty to become one of the most influential musicians in history.

February 18: “Think Like a Man” (2012, PG-13), starring Gabrielle Union and Kevin Hart.

When they discover the women in their lives have been using Steve Harvey’s relationship advice against them, four friends conspire to turn the tables on them.

February 25: “Ali” (2001, R), starring Will Smith and Jamie Foxx.

More than any other athlete and heavyweight champion in history, Muhammad Ali changed the sport of boxing amid triumphs and controversies.

Chair Yoga 11 a.m. Tuesday, February 8 Via Zoom Improve balance, strength, flexibility and well-being while sitting in a chair or standing while using a chair for support during this gentle and meditative class.

Case Management 9:30 to 11:30 a.m. Wednesday, February 9 Pasadena Senior Center Meet with a trained case manager who can assist with issues such as meal delivery, transportation options, caregiver services, affordable housing, Social Security, Medi-Cal, CalFresh and other subjects. Provided by Human Services Association.

Is Your Health Care Coverage at Risk?

10 a.m. Thursday, February 10 Via Zoom Medicare has a large and complex set of rules for what sales agents can and cannot do when, for example, making presentations to prospective recipients, what types of medical tests and procedures are covered, and how claims are handled.

Learn about the most up-to-date information about Medicare, beneficiary rights, and how to protect yourself and your loved ones from current fraud schemes. Presented by Foundation for Senior Services.

Music on the Patio: Bob and Don 2 p.m. Thursday, February 10 Pasadena Senior Center Join singer Don Snyder and pianist Bob Lipson for an afternoon of music featuring showtunes and standards.

Stroke Awareness 10 a.m. Thursday, February 10 Via Zoom A stroke can happen to anyone at any time, so education is the key to a better outcome.

Learn about types of strokes, how to help prevent them and what to do in a stroke emergency. Presented

by Dr. Navdeep Sangha, a Kaiser Permanente vascular neurologist.

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ADVERTISING SALES EXECUTIVE

Since 1998 Times Media Group has been a locally owned news and entertainment media company. Fast forward to today and TMG is now one of the largest print and digital media companies in the Southwest. With this level of growth and expansion we need to add to our multi-media sales team.

Times Media Group is seeking an experienced advertising account executive.

This is an excellent opportunity for a highly motivated and experienced advertising sales professional. TMG has grown significantly as a result of its great professional team, and its well-known print and digital media platforms, including the Pasadena Weekly and Arroyo Magazine.

WHAT WE NEED Two years of outside advertising sales experience is preferred. A good candidate for this position is financially motivated, possesses exceptional organizational skills and is ready to embrace a real opportunity to work on a quality team.

Cultural Thursday: Chinese New Year Celebration 2 p.m. Thursday, February 17 Pasadena Senior Center’s patio Celebrate the Year of the Tiger, the auspicious animal associated with strength, bravery and intelligence.

Enjoy the traditional lion dance and martial arts demonstrations overseen by master Ken Hui of the Northern Shaolim Kung Fu Association. In the event of rain, the celebration will take place indoors at the center.

Mediation and Dispute Resolution 10 a.m. to noon Thursday, February 24 Via Zoom Learn how to resolve conflicts with the help of a trained mediator, from property ownership to landlord/ tenant disputes, family disagreements and more. Presented by Loyola Center for Conflict Resolution.

Cultural Thursday: Surveying African American Historic Resources in Altadena 2 p.m. Thursday, February 24 Via Zoom In 2020, the Los Angeles County Department of Regional Planning partnered with Sapphos Environmental Inc. for the creation of a historic

context statement and resource survey to bring awareness to Altadena’s African American history. It also identified African American cultural and architectural resources so they can be potentially preserved through the county’s historic preservation ordinance and inform policy on land development plans.

The project, which was awarded Los Angeles Conservancy’s 2021 Preservation Award, included extensive community outreach, oral histories and coordination with the Altadena Historical Society. Learn more about the project and the community that inspired it during this public Zoom event.

In addition to online classes, on-site events and other activities, members and nonmembers of the Pasadena Senior Center are encouraged to visit the website regularly for a monthly magazine, COVID-19 updates specifically for older adults, and more.

Masks and social distancing are required. Rooms are sanitized after each use.

In accordance with Los Angeles County Public Health Department guidelines, proof of COVID-19 vaccination is required for everyone who uses the fitness center or attends on-site activities indoors.

An ideal candidate will be familiar with the San Gabriel Valley area including Pasadena, Alhambra, Altadena, Sierra Madre, South Pasadena and the surrounding areas.

We are seeking an individual who can sell solutions not just ads, who appreciates straight-talk, and is hardworking, motivated, and values working in a positive team environment.

WHAT WE OFFER + Base Pay + Commission + Health Benefits + 401(k) + Paid Vacations and Holidays If, based on the requirements, you are a qualified candidate and would like to join a quality team and get on with your future, respond with your resume and a cover letter outlining why you believe you are a good fit for the position. We are currently scheduling interviews.

Times Media Group offers a positive work environment, great product line and a significant opportunity for income growth.

Times Media Group: Times Media Group is a digital and print media company that operates in the Phoenix, Tucson, San Diego and Los Angeles markets. It serves a wide variety of demographic audiences and communities.

E-mail Resumes & Cover Letter to: Zac@timespublications.com 02.22 | ARROYO | 33

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A R T S A N D C U LT U R E

Vroman’s Live Bookstore boasts stellar lineup for February

T

By Arroyo Staff

he renowned bookstore Vroman’s is hosting more top-notch virtual programs throughout February.

The “Vroman’s Live” events are held virtually. Register through vromansbookstore.com. Anyone with questions is asked to email email@vromansbookstore.com.

Marc Brown discusses “Believe in Yourself: What We Learned from ‘Arthur’” 6 p.m. Wednesday, February 2 As the award-winning “Arthur” TV series reaches its 25th anniversary, what better way to celebrate America’s favorite aardvark than this collection of life lessons perfect for graduations and other milestones?

Join Arthur and his friends as they share the funniest and most heartfelt moments from the country’s longest-running children’s TV show and classic book series created by master storyteller Marc Brown. This treasure trove of quotes and life lessons is divided into five sections.

Joe Ide discusses “The Goodbye Coast: A Philip Marlowe Novel” 6 p.m. Thursday, February 3 Raymond Chandler’s iconic detective Philip Marlowe gets a dramatic and colorful reinvention at the hands of award-winning novelist Joe Ide. The seductive and relentless figure Marlowe is vividly reimagined in present-day Los Angeles. Here is a city of scheming Malibu actresses, ruthless gang members, virulent inequality and washed-out police. Ide imagines a Marlowe very much of our time: He’s a quiet, lonely and remarkably capable and confident private detective, though he lives beneath the shadow of his

father, a once-decorated LAPD homicide detective, famous throughout the city, who’s given in to drink after the death of Marlowe’s mother.

Marlowe, against his better judgment, accepts two missing person cases — the first, a daughter of a faded, tyrannical Hollywood starlet, and the second, a British child stolen from his mother by his father.

At the center of “The Goodbye Coast” is Marlowe’s troubled and confounding relationship with his father, a son who despises yet respects his dad, and a dad who’s unable to hide his bitter disappointment with his grown boy.

Steeped in the richly detailed ethnic neighborhoods of modern LA, Ide’s “The Goodbye Coast” is a bold recreation that is viciously funny, ingeniously plotted and surprisingly tender.

Michelle Tam discusses “Nom Nom Paleo, 3: Let’s Go!” 6 p.m. Friday, February 4 Michelle Tam and Henry Fong know that the healthiest meal is the one you make yourself, so they’re all about getting you off your butts and into the kitchen. Whether you’re cooking for yourself, whipping up a family dinner or preparing a special-occasion feast, “Nom Nom Paleo: Let’s Go!” will inspire you with deliciously nourishing

meals.

Weeknight suppers should be healthy and flavor-packed but also fast and simple. Weekends and celebrations, on the other hand, are the perfect excuse to craft elevated (but easy) crowd-pleasers. This cookbook offers crazy-delicious recipes for all occasions, and every single one is free of grains, gluten, dairy and refined sugar. Better yet? No one in your family will notice what’s missing!

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As always, “Nom Nom Paleo’s” recipes reflect the diverse cuisines Tam grew up with and culinary ideas from her travels. Often Asian inspired, Tam’s unfussy recipes maximize flavor, optimize whole foods, and are presented with photos of each step so they’re absolutely foolproof — even for novice cooks.

Lisa Lutz, in conversation with Chris Pavone, discusses “The Accomplice” 6 p.m. Tuesday, February 8 Owen Mann is charming, privileged and chronically dissatisfied. Luna Grey is secretive, cautious and pragmatic. Despite their differences, they form a bond the moment they meet in college. Their names soon become indivisible — Owen and Luna — and stay that way even after an unexplained death rocks their social circle.

They’re still best friends years later, when Luna finds Owen’s wife brutally murdered. The police investigation sheds light on some long-hidden secrets, but it can’t penetrate the wall of mystery that surrounds Owen. To get to the heart of what happened and why, Luna has to dig up the one secret she’s spent her whole life burying.

“The Accomplice” brilliantly examines the bonds of shared history, what it costs to break them, and what happens when you start wondering how well you know the one person who truly knows you.

Randal J. Metz presents “Enchanted Strings: Bob Baker Marionette Theater” 1 p.m. Saturday, February 12 Since 1963, the Bob Baker Marionette Theater has enchanted families in Los Angeles and beyond with their delightful marionette performances.

It isn’t fall in Los Angeles without a showing of the Halloween Spooktacular, and no Christmas season is complete without a puppet performance of “The Nutcracker.” Now, for the first time, the visual history of the theater has been captured in the pages of a book, from Bob Baker’s earliest days to the theater’s transformation into a thriving nonprofit. The text describes a theater at the height of its powers, hosting performances for school children and collaborating with Disney on live-action films. The images bring some of Bob Baker’s most beloved shows to life, featuring new and vintage photographs of performances, introducing iconic characters like “The Black Cat” and “Bobo the Clown.”

Heather O’Neill, in conversation with Edward Carey, discusses “When We Lost Our Heads” 6 p.m. Thursday, February 17 Charismatic Marie Antoine is the daughter of the richest man in 19th century Montreal. She has everything she wants, except for a best friend — until clever, scheming Sadie Arnett moves to the neighborhood.

Immediately united by their passion and intensity, Marie and Sadie attract and repel each other in ways that thrill them both. Their games soon become tinged with risk, even violence. Forced to separate by the adults around them, they spend years engaged in acts of alternating innocence and depravity. And when a singular event brings them back together, the dizzying effects will upend the city.

Traveling from a repressive finishing school to a vibrant brothel, taking readers firsthand into the brutality of factory life and the opulent lives of Montreal’s wealthy, “When We Lost Our Heads” explores gender, sex, desire, class, and the power of the human heart when it can’t let someone go.

Daniel A. Olivas, in conversation with Professor Alvaro Huerta, discusses “How to Date a Flying Mexican” 6 p.m. Wednesday, February 23 During the pandemic and in the wake of his father’s death, Daniel A. Olivas set upon the task of reviewing almost 25 years’ worth of his short stories that had been published in various collections or as parts of novels.

He found many of his narratives fell within the world of magic, fairy tales, fables and dystopian futures. This review also revealed that many of his fictions confronted — either directly or obliquely — questions of morality, justice and self-determination while being deeply steeped in Chicano and Mexican culture. Olivas decided to choose his favorite tales from the many scores of stories that populated his published works.

He added to the mix two recent stories — one dystopian, the other magical — both of which confront the last administration’s anti-immigrant rhetoric and policies.

The result is “How to Date a Flying Mexican: New and Collected Stories.” Though his books have been taught in colleges and high schools across the country for over two decades, this collection brings together some of his most unforgettable strange tales that will be enjoyed, again, by his fans, and anew for readers who have not, as yet, experienced Olivas’ distinct fiction.

Patt Morrison discusses “Rio-LA: Tales from the Los Angeles River” 6 p.m. Thursday, February 24 “Rio-LA: Tales from the Los Angeles River,” 20th anniversary edition, traces the history and lore of the Los Angeles River. When the book was first published in 2001, few people even regarded the river, but because of Morrison’s devotion to the topic, LA River has been rediscovered.

The river has become the center of the county’s 2021 master plan to reestablish it as the heart of the city, its lifeline to all things positive: an antidote to homelessness; a source of increased affordable housing; new jobs; good health and serenity. Morrison traces this rediscovery in her extensive new “Afterword,” following pages of river history, dating back to before the founding of the pueblo called Los Angeles.

Carol Wallace and Rick Hamlin present “Our Kind of People” and “Even Silence is Praise” 6 p.m. Friday, February 25 In “Our Kind of People,” Helen Wilcox has one desire: to successfully launch her daughters into society. From the upper crust herself, Helen’s unconventional — if happy — marriage has made the girls’ social position precarious. Then her husband gambles the family fortunes on an elevated railroad that he claims will transform the face of the city and the way the people of New York live, but will it ruin the Wilcoxes first?

As daughters Jemima and Alice navigate the rise and fall of their family — each is forced to re-examine who she is and even who she is meant to love.

From the author of “To Marry an English Lord,” an inspiration for “Downton Abbey,” comes a charming and cutthroat tale of a world in which an invitation or an avoided glance can be the difference between fortune and ruin.

“Even Silence Is Praise: Quiet Your Mind and Awaken Your Soul with Christian Meditation.” Through stories, practical advice and helpful prompts, Rick Hamlin guides Christians to center their minds and hearts on God as they seek to hear the still small voice above all the noise and chaos in the world.

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GARDENVIEW

Line

Form

Function

Movement Style

Shape s

Focu s

Color

Texture

Light

Still have questions? Visit www.garden-view.com for more information!

L

andscape design is unique compared to other construction or engineering trades, in that as the landscape matures, it metamorphoses. Many of its elements are perishable, as it must evolve dramatically with seasons, and it is affected by maintenance more than most trades. Its shifting nature, along with a plethora of other elements, should be considered closely when designing an outdoor masterpiece.

To create a perspective, let’s start with what we at Garden View Landscape, Nursery & Pools consider to be the basic beginning points, function and the ABCs: art, budget and constraints. Most designers and individuals, whether professional or amateur, will almost always start with function. From there they can come up with a budget, then review common constraints, such as amount of space, hillsides, access, etc. One of the areas that we believe sets us apart from most designers is an artisanal level of creativity and the consideration of how the concepts of art apply. Artistic interpretation and application does not have to cost more, but it certainly can add great value and enjoyment to a project.

Since function is the primary driving force in the design, how do we incorporate an artistic interpretation that molds, blends and enhances the functional attributes of the yard, while creating harmony between all of the elements?

To help navigate this challenge, we have developed a series of garden tips to help our designers, customers, friends and even our competitors apply the concepts of art and function to the landscape.

Many of the principles discussed in this series do not only pertain to the landscape, but are applicable in almost any artistic endeavor.

The series has been developed to educate in an engaging, fun way. Our goal is to inspire kids and adults alike to learn and appreciate horticulture, landscape, art, and the world around us. We want to spark the imagination and encourage well-thought-out action.

To visit the design series with Gardy & Woody (and other helpful garden tips), please visit our website and go to the Education & Garden Tips section, garden-view.com/garden-tips-with-gardy-woody.

Come back often, as we will be constantly adding new tips every month.

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CENTURY • SHERRILL • HUNTINGTON HOUSE • LEXINGTON • TAYLOR KING • STICKLEY • LEE • ROWE • BRADINGTON YOUNG

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