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Nov 24th
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Editor's Note & Letters

Columns - Editors Note

From The Editor

From The Editor

Plus Letters To the Editor

Though I grew up on Star Wars, I didn’t discover the true potential of science fiction until I read the mind-bending work of Philip K. Dick and J.G. Ballard in high school. These authors wrote about ideas in a way that ultimately had very little to do with “speculative fiction,” and everything to do with the questions that are at the core of our existence: What does it mean to be human? What is the true nature of reality? Is the Buddha in the park? (OK, that last one was just for VALIS fans.)

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Columns - Editors Note

From The Editor

From The Editor

Plus Letters To the Editor

Why live in Santa Cruz County?

If there’s a single question that the Best of Santa Cruz County issue boils down to every year, I think it’s that’s one. I don’t know if you’ve heard, but it’s just a tad expensive to live here—something like 75 percent more expensive than the average cost of living across the U.S., last time I checked. There’s a highway to the east that the roller coaster industry would shut down as categorically unsafe in a minute, and yet thousands of us commute on it every day. Unemployment remains high, and there’s enough collective paranoia in this town to keep you up all night worrying about personal safety, secret wars, anti-popes, chemtrails, and whether maybe—just maybe—Stephen King really did have it in for John Lennon.

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Columns - Editors Note

From The Editor

From The Editor

Plus Letters To the Editor

This week, Elizabeth Limbach shines a light on one of the darkest corners of South County culture with her story on sexual violence against women in the fields of Watsonville. It’s no secret among farmworkers, but even in Santa Cruz County, where ag has always been a top industry, few outside that community know the shocking scope of the problem. Limbach’s story reveals how one local group is trying to change that.

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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

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The Kitchen

Chef Santos Majano talks beer-friendly food at Discretion Brewery