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Nov 25th
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Literature

A&E - Literature

A Feast

A Feast

Sunset magazine’s ‘One-Block Feast’ takes local cuisine to the next level
It began with the idea of an end-of-summer feast—though this wasn’t just your average backyard barbecue. Taking the local food movement to its extreme, the staff of Sunset magazine set out to prepare an entire meal from ingredients they had grown, produced or raised themselves in a backyard-sized plot at Sunset’s Menlo Park office. This meant they not only would have to make do without common ingredients like baking soda or vanilla, but they also would produce their own fat, flour and sweetener—starting with olive trees, a wheat crop and bees.

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A&E - Literature

The Poems of Lewis Turco

The Poems of Lewis Turco

Editor’s notes:  In this week’s Poetry Corner, we feature the work of Lewis Turco, author of “The Book of Forms.” He has two books coming out this year:  the fourth edition of “The Book of Forms,” and a book of criticism, “The Dialects of the Tribe: Post-Modern American Poets and Poetry.”

SEASONAL
Autumn swells the cribs. The moon
turns to ivory hanging
in the heavens, a vulture
with a skull’s smile.

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A&E - Literature

Kiss and Tell

Kiss and Tell

Excellent memoir, 'Reading Lips,' reveals a life, one kiss at a time
A funny thing happened to former Santa Cruz Sentinel columnist Claudia Sternbach when she was making the dreary rounds of agents trying to get her novel published. Just for fun, she started writing short-story snippets of memoir, snapshots from her own life very loosely grouped around a common thread: each story contained a kiss. With no thought of publication or "the marketplace," she delved into every aspect of her life's experience: comedy, tragedy, romance, laughter, and every gradation in between. Imagine her surprise when the first publisher she showed it to offered her a book contract.

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A&E - Literature

Two Chickens, a Duck and a Local

Two Chickens, a Duck and a Local

Santa Cruz’s Nadia Krilanovich unveils an illustrated children’s book worthy of attention
Even as a young child, she always knew that when she grew up she wanted to create books for children. “I have vivid memories of being in the fourth grade and saying that what I really wanted to do was illustrate children’s books,” says Nadia Krilanovich, who was born on Depot Hill in Capitola and raised in Santa Cruz.

Not only did this budding artist remain focused on her childhood dream throughout her tenures at Happy Valley Elementary School, Branciforte Junior High, Harbor High School and, eventually, as an art student at Western Washington University in Bellingham, but she had the talent and tenacity to make her dream come true.

This weekend, the Santa Cruz native will return home to celebrate the release of her new picture book, “Chicken, Chicken, Duck!” at a book launch event at 5 p.m. Sunday April 3 at Capitola Book Café. Krilanovich will read from the laugh-out-loud picture book, give a brief presentation of her adventures in publishing, and then invite all to join in the revelry with live music, refreshments and book signing. The event is suitable for all ages.

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A&E - Literature

Spring Reading Picks

Spring Reading PicksBookshop Santa Cruz and Capitola Book Café recommendations.
BSSC
Unfamiliar Fishes

by Sarah Vowell
The wry Sarah Vowell sets out to examine the history of Hawaii in her latest book. From independence to American annexation, Vowell presents the views of the
islanders, as well as the invaders, with the verve that only she can.
Blood, Bones and Butter
by Gabrielle Hamilton
Who are we to argue with Anthony Bourdain, who calls this book, “Magnificent. Simply the best memoir by a chef ever. Ever. Hamilton packs more heart, soul, and pure power into one beautifully crafted page than I’ve accomplished in my entire writing career. Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer.”
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Pop Life

The pop-up dining trend is freeing culinary imaginations and creating a guerilla version of event dining around Santa Cruz

 

Over Hills and Plains, Riding a White Horse, Bow and Arrows in Hand

Saturday, early morning, the sun enters and radiates the light of Sagittarius. Three hours later, the Sagittarius new moon (0.07 degrees) occurs. “Let food be sought,” is the personality-building keynote. “Food” means experiences; all kinds, levels and types. It also means real food. Sag’s secret is their love of food. Many, if not musicians, are chefs. Some are both. The energies shift from Scorpio’s deep and transformative waters to the “hills and plains of Sagittarius.” Sag is the rider on a white horse, eyes focused on the mountain peaks of Capricorn (Initiation) ahead. Like Scorpio, Sagittarius is also the “disciple.” Adventure, luck, optimism, joy and the beginnings of gratitude are the hallmarks of Sagittarius. Sag is also one of the signs of silence. The battle lines were drawn in Libra and we were asked to choose where we stood. The Nine Tests were given in Scorpio and we emerged “warriors triumphant.” Now in Sag, we are to be the One-Pointed Disciple, riding over the plains on a white horse, bow and arrows in hand, eyes focused on the Path of Return ahead. Sagittarians are one-pointed (symbol of the arrow). Sag asks, “What is my life’s purpose?” This is their quest, from valleys, plains, meadows and hills, eyes aimed always at the mountaintop. Sag emerges from Scorpio’s deep waters, conflict and tests into the open air. Sag’s quest is humanity’s quest. Sag’s quest, however, is always accompanied by music and good food.

 

The New Tech Nexus

Community leaders in science and technology unite to form web-based networking program

 

Film, Times & Events: Week of November 21

Santa Cruz area movie theaters >
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Pie Fidelity

A little Thanksgiving help, plus sip and shop locally at the Art, Wine and Gift Bazaar

 

What should be on everyone’s bucket list?

Hang gliding, because you're free as a bird. Jenni, Santa Cruz, Student/Administrative Assistant

 

Soquel Vineyards

Thanksgiving is just around the corner, so it’s time to be thinking about the wine you’re going to serve with that special dinner, be it turkey, ham, a roast, or something vegetarian or vegan.

 

The Kitchen

Chef Santos Majano talks beer-friendly food at Discretion Brewery