First: yes, it's true, this is not your grandfather's senior magazine.
Yeah, it takes a village and everything, but boy is it hard to shop for. Individuality is highly prized in Santa Cruz, which is why our Gift Guide this year focuses on a wide array of individuals you may need to find something for this holiday season. Need something for the foodie in your life? The hipster? The outdoors type? The wine lover? You’ll find dozens of recommendations inside, for all types of near and dear, and they’re all based on a guiding principle of shopping at independent, local businesses, keeping our holiday dollars right here in Santa Cruz County. Happy holidays to you and yours!
It was either Pliny the Elder or Green Day who said, "Make the best of this test, and don't ask why; it's not a question, but a lesson learned in time." How about the ancient wisdom, right? In any case, there are actually hundreds of questions that can come up for college students in Santa Cruz County, and in this issue of Dilated Pupil, you'll find hundreds of answers.
In the late 1970s, Lee May was looking to “get out of the big-corporate world,” as he recalls now. He and a partner started some weeklies locally, and in 1977 he hit on the idea of a Visitor Guide for Santa Cruz. “It was a little black-and-white tabloid we put out six times a year,” says May.
Spring is the season of the new: freshness, growth‚ and the revitalization of earth and life. The essence of the season is certainly apparent in the current local food landscape. New craft beer hubs are cropping up left and right (see page 54 for more details) alongside much-anticipated eateries like Assembly on Pacific Avenue. Meanwhile, alluring new endeavors like the Japanese tapas and ramen restaurant KAITO breathe new life into old locations (in this case, the former home of Pink Godzilla). New technologies are even finding their way into our eateries, such as at The Quail and Thistle Tea Room in Capitola, which recently began accepting Bitcoin as currency. My favorite new thing as of late? It’s hard to choose, but a dirty soy chai from Midtown Cafe is very high on the list.
Striving to live a happy, healthy and well-rounded life is a full-time commitment. So, why not toss some fun and positive attitude into the journey? In this issue of Good Times’ 55+ magazine, we have plucked a handful of creative souls to remind us of how to do just that—and leading the way is local icon and bestselling author John Robbins. There are others, too, so dive in. And be sure to check out our resource directory (page 28). In the meantime, I’m reminded of something somebody once told me: “You’re not getting older, you’re getting “bolder!” Cheers to that.
Enjoy the issue. —Greg Archer, Editor
> See full issue PDF click here >
It’s a bit mind-bending to realize that 2013 has nearly breezed by and that the holidays are right in front of us. Good cheer and (hopefully) great connections with family and friends await, but, for the moment, let’s focus on the task at hand: the art of giving.
The following pages will certainly assist you with that. In our annual gift guide, we highlight more gifts than in previous years so there’s plenty from which to choose—from the vibrant offerings found at Om Gallery in Downtown Santa Cruz to the downright imaginative gift items and stocking stuffers you can find at so many other local stores. It’s all here.
Local cuisine, chefs, cookbooks, cocktails and more in our biannual food and wine magazine
This season, as we gather with family and friends to feast, we are reminded of how powerful food is at bringing people together. But food is building connections throughout our bustling community far beyond the holiday dinner table, whether it is with a group of like-minded hobbyists who’ve carved out a niche making beer (page 48), or coworkers at a local fire department who tend a garden together and collectively enjoy the harvest (page 18). It can create community with something as simple as a neighborhood pizza night featuring pizza made from fresh, seasonal ingredients (page 30), and can bridge the gap between distant countries and cultures, such as with Café Campesino’s traditional Mexican farmhouse cuisine (page 26) or a local octogenarian’s Japanese food endeavor aimed at broadening Americans’ culinary horizons (page 24).