Santa Cruz Good Times

Sunday
Nov 23rd
Text size
  • Increase font size
  • Default font size
  • Decrease font size

From the Editor

greg_archerS2sPlus Letters to Good Times
Middle-East Meltdown?
Talk More
The District’s Disconnect
Club much? Sometimes, it’s a good thing, and if you’ve moseyed to any of the local nightclubs in Santa Cruz County over the years, you more than likely have been greeted by a powerful presence—a bouncer. This week, writer J.D. Ramey takes readers behind the scenes and uncovers, well, let’s say the more embraceable side of some of our area’s favorite greeters and, at times, protectors. These guys are an enigmatic bunch.

Meanwhile, Cabrillo Stage delivers a powerful show with “Cabaret.” The summer production titillates but also provokes thought. It’s one of the best productions of the year. Read a review of the show. Then, there’s Shakespeare Santa Cruz, which also strikes a memorable chord with “The Lion in Winter.” Learn how it measures up in Lisa Jensen’s review. Not to be left out of a packed summer season, is the reputable and downright innovative Cabrillo Festival of Contemporary Music. J.D. Ramey previews the fest, which launches this week, (See you there.)

In between all the fun and festivals, there’s also you and yours to pay attention to as well. And ... how is that going. During your summer travels, consider two books that captured my attention recently—couldn’t put them down. One is “Shift,” by Peter Arnell, which tackles branding, well, you. It’s a captivating read that steers you closer to understanding your inner workings and what, exactly, you’re putting out there into the world. (Never hurts to know that.) The other book is Geneen Roth’s “Woman, Food and God.” Don’t freak out, fellas—while the word “woman” is in the title, the book is actually universal in the way it talks about the motivations that lie beneath the surface of much of what we do. I also found it interesting how the author states she can tell more about a person’s relationship to themselves, with life—with “God”—through their relationship with food and the food they put on their plates. Deep. But think about that one as you move through the rest of your summer.

More next time ...
Greg Archer | Editor-in-Chief


Letters to Good Times Editor

Middle-East Meltdown?
The army forces Israel to compromise her security while in today's world, media  and society witness multitudes of rapid changes. Thus, to meet in my Good Times, the unchanging Gil Stein perspective of Israel can do no wrong: End of Subject is both laughable and lamentable.
Israel's future security and ours too (according to our own generals) demands a just resolution 'twixt Israelis and Palestinians. Therefore, all attempts at furthering education and clarification such  as the planned Rev. Grishaw-Jones and Rabbi Marcus trip should not be derided, but rather welcomed and encouraged.
Joyce McLean
Los Gatos

Talk More
In your Local Talk section (GT 7/15), ‘man on the street’ Luke Harris laments that we have not made the American idea of freedom “real.” I agree that we as a nation have yet to achieve genuine freedom. In short, I am compelled to pay taxes for a system of beliefs that undermines my own convictions. For example, as a public school teacher, I see more and more students “embarrassed” about their belief in God.  Why are they embarrassed?  You see, “science” has disproved the Bible. We now “know” that, contrary to “silly superstition,” the universe was created by a gigantic explosion in space (i.e. the big bang theory). 
Lofty professors in their tax-supported positions of power preach and hail the spectacular creative force of expanding matter. Yet, explode a mountain, explode a planet, or explode all the matter in the universe and you will never create great kids like mine, nor a beautiful sunset, nor lilies in a valley.  They were made by God. To use the name of science to rob God of the credit He deserves for creating the universe is the lowest of the low. I protest. 
Ken Schleimer
Scotts Valley

The District’s Disconnect
Regarding Tom Honig’s column, as a recently relocated Washingtonian here in Santa Cruz, I was compelled by your take on the District's disconnect. Some say that Washington is a lot like Hollywood, but without the beautiful people. I'm not one to make spurious blanket statements, but while living there, I met innumerable lobbyists, journalists and staffers who were perpetually star-struck and waiting for their big breaks. Most of them shared a serious—and perhaps unhealthy—thirst for power, too. I struggled to identify with such a senseless slog, and felt that it was definitely unique to a place like Washington, D.C.
That being said, the District—much like Santa Cruz—has charms in spades. I’ll surely miss the infinite festivals, the constant stream of theatrical, artistic, and musical talent, and, most of all, the museums and monuments.
I’m delighted you touched on this vital aspect of Washington, D.C. There’s nothing better inside the Beltway than the sense of civic pride that arises from Lincoln to the Capitol. District denizens would constantly bemoan tourists infiltrating “their” city and getting in the way during evening jogs and bike rides on the National Mall.
I never got it.
Washington is first and foremost the nation’s capital. Every American must stand in the shadow of the Washington Monument, soak up the sundry exhibits of the Smithsonian, bear witness to the silence at Arlington Cemetery. Washington, D.C. is America.
Sean Rameswaram
Santa Cruz
Comments (0)Add Comment

Write comment
smaller | bigger

busy
 

Share this on your social networks

Bookmark and Share

Share this

Bookmark and Share

 

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 >
Sign up for Good Times weekly newsletter
Get the latest news, events

RSS Feed Burner

 Subscribe in a reader

Latest Comments

 

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