In Praise of Wild Plums

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When we first moved to Santa Rosa, a town of 30,000 amid ranches, orchards and redwoods, I didn’t realize that the neighbor children who were attacking passing cars and yelling, “Throw bombs!” were hurling wild yellow plums.

Later, after we moved deeper into the valley, away from the child soldiers, and settled into country living, I began to roam the fields and noticed the wild yellow plum trees growing without fertilizer and no other water than what was provided by the winter rains and dense foggy nights. The children and I gathered the plums and found them to be tasty when ripe, and we tried to harvest them before the birds devoured them.

Then one day, leafing through Barbara Kafka’s cookbook Microwave Gourmet, I read: “If you find those little gold-yellow plums called mirabelles, cook them for 12 minutes. The jam will be a wonderful yellow color and smell like honey.” Our plums do not smell like honey, but are yellow and edible when cooked with sugar or honey.

Those days when the children and I picked plums and wild berries, and planted tulip bulbs, sugar snap peas, mache, Italian parsley and asparagus fern, have linked me to living more fully. I wake with the rising sun and in the evening look to the west for vivid sunsets. l watch birds build nests, stop to smell the sweet fragrance of daphne blooming in early spring, and much more.

Now the wild yellow plum trees dot the landscape, thanks to the birds who eat them and drop the seeds wherever. The mother tree still stands at the foot of our drive, dropping her fruit when ripe. One day, my husband of 60 years pointed out a wild yellow plum growing in the midst of a large California black oak. The plum pushed her way through the dark dense undergrowth of the oak, seeking the sun. And there she stands near our pond, displaying her white petals, like a beautiful older woman who has just had her hair styled and likes the way she looks.

Lolly Mesches lives in Bennett Valley, Santa Rosa.

Open Mic is a weekly feature in the ‘Bohemian.’ We welcome your contribution. To have your topical essay of 350 words considered for publication, write op*****@******an.com.

Dark Wit

Dark family comedies always start small, establishing the broken dynamic between two characters before introducing the rest of the bickering, disjointed family. Then, almost always, an outsider slips in, and suddenly everything gets worse. Occasionally though, the stranger makes things better.

In Becky Shaw, directed with wicked glee by Barry Martin—playing one more week at 6th Street Playhouse before moving to the Napa Valley Playhouse for two weeks—playwright Gina Gionfriddo takes both of those approaches, adds some of the most scathingly hilarious dialogue in recent memory and somehow mashes it all together into one riveting, weirdly funny story.

Suzanna (a first-rate LC Arisman) is an aimless college student wrestling with the fact that her late father squandered the family fortune, her mother Susan (Mollie Boice, her usual ball-busting magnificence played to full hilt) has taken up with a much younger man—and she’s just had a one-night stand with her adopted brother Max (a steadily seething John Browning). Urged by Max to take some time to find herself, Suzanna impulsively meets and marries the amiable Andrew (Skylar Evans, all selfish-sweet and puppy-doggy), who works with a fragile but interesting woman he thinks might be a good match for Max.

When Becky Shaw (Taylor Bartolucci DeGuillio) arrives for the blind date, overdressed in a fluffy pink dress that Max derides as looking like a birthday cake, it’s clear that things are about to go south. For one thing, something is clearly very wrong with Becky Shaw.

There are two ways to play a character like Becky. Some would make her seem as normal as possible, and then gradually reveal little hints as to exactly how weird—and potentially dangerous—she might be. Others will let you know from the first entrance that we are looking at a mad woman. That’s the approach Bartolucci DeGuillio takes, and she runs with it, giving Becky a wild series of ticks and jitters that will delight some while making others wish she’d taken the more subtle, gradually unfurling approach.

That is just one of many juicy topics audiences will want to debate after catching Becky Shaw, a play that is deeply challenging, charmingly infuriating and always painfully hilarious.

Rating (out of 5): ★★★★

The Power of Poop

It’s midnight on the bottom floor of UCSC’s physical science building. The doors are locked and the motion-sensor lights have been dim for hours, but doctoral student Hanyu Wang is still in the lab, compelled by a scientific pursuit so gripping, sleep seems trivial.

After five years, Wang and Yat Li, chemistry professor at UCSC, have successfully engineered a device that converts, literally, what we flush down the toilet into a zero-emission hydrogen fuel that could power a rocket ship. But here’s the best part: the hydrogen-based fuel comes from purely natural resources—sunlight and wastewater. In other words, it’s entirely sustainable.

Sustainable, and pretty disgusting—at least, as far as the raw materials go. They’ve made this an unusual and downright odiferous project for Wang, but she does her best to take the funk in stride. Because even though the sewer water smells awful, it contains the cornerstone of the entire operation: a special type of electricity-generating bacteria.

“I like my project a lot,” says Wang. “I really feel like I’m interacting and connecting with the bacteria. I just really enjoy the process.”

Her lab mates, however, don’t share the same connection with the electrogenic bacteria that Wang has forged over the years, and support their fellow researcher from a respectable distance.

“The wastewater always smelled weird when I was working with it,” Wang recalls.

“You’ve smelled the sewer before, right? It was just like that. People didn’t like to go around my bench, because it was just too smelly.”

But it’s all in the name of science. One day, Wang’s research may hugely impact the way we think about energy production.

There is poop-to-power innovation happening in the North Bay too. The Sonoma County Water Agency has a couple of rank assets in the renewable-fuels portfolio. In 2011, the agency contracted to build a “farm to fuel” chicken-excrement biogas converter at its wastewater plant. There’s also a Petaluma biogas filtration plant at the county-run landfill. Those systems feed the PG&E grid and create fuel for county vehicles.

In western Marin County, the Straus and Giacomini dairies use methane digesters to convert cow manure to power, enough to run the dairies and put some back on the grid. Best of all, brags the Straus website, the digester takes the stink off the barn as it generates power for owner Albert Straus’ electric car.

But hydrogen packs a bigger wallop as a fuel source. With a potential to power cars and industrial machines without harmful emission, hydrogen is an extremely appealing alternative fuel. Though it’s often touted as a fuel of the future, it’s actually been recognized as a viable energy option for more than 50 years—and NASA has safely used it as a power source for missions since its inception in 1958. With its promise of drastically cut carbon emissions, labs across the country have been working for years to make hydrogen fuel accessible to the masses. So what’s the hold up?

Cost, for one thing—the production of hydrogen fuel has been prohibitively expensive, so far. Which is precisely why the research at Li’s lab stands out: the project runs on sunlight and sewage—two energy sources that are not only cheap but virtually unlimited. Once the device is built, the raw materials cost next to nothing.

“We use what’s naturally available to us—the wastewater and sunlight,” says Wang. “We’re in golden California, so we take advantage of that.”

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The project started in 2009, when Li’s wife, Fang Qian, staff scientist at Lawrence Livermore National Laboratory, saw potential for a groundbreaking collaboration. Li and Qian both specialize in devices that create hydrogen gas—Li’s using the sun, and Qian’s using bacteria.

Led by Li, the UCSC research team has coupled the two devices—a photoelectrochemical cell (PEC) and a microbial fuel cell (MFC)—to make one self-sustaining, water-treating, hydrogen-fuel-producing mega-device. We’ll call the hybrid device the PEC-MFC.

The PEC captures sunlight, and uses its energy to kick-start a process known as electrolysis. During electrolysis, water is split into hydrogen and oxygen, and then released as gas. The MFC not only creates hydrogen gas, but also uses electrogenic bacteria to produce electrical energy. While splitting water to make hydrogen seems reasonable, Li recognized that California is in a drought and water regulation is tight, so they tweaked their initial approach.

“The idea is to replace the MFC ‘solution’ [pure water and cultured bacteria] with wastewater that contains these kinds of bacteria naturally,” says Li.

To ensure authenticity, researchers swapped the pure water solution with wastewater directly from the water treatment facility in Livermore, Calif. If you know someone who lives in Livermore, thank them—they may have unknowingly contributed to this research.

Though it may be counterintuitive, Livermore’s dirty water is what makes the clean energy process sustainable. Human wastewater naturally contains organic material and electricity-generating bacteria.

Separately, the PEC and MFC both require an additional energy boost to drive full-fledged hydrogen production, and the added voltage is pricey. But putting them together creates a symbiotic solution: the bacteria in the MFC feed off of the organic matter in the wastewater, and during digestion, produce energy in the form of electrons. These electrons are channeled to the PEC, supplying the final electrical nudge needed to create the hydrogen fuell source. In that sense, the MFC acts as a battery, providing energy and enabling the PEC to continuously make hydrogen gas. Essentially, as long as wastewater is available to the bacteria in the MFC, the PEC bubbles out hydrogen at a fairly constant rate.

On the flip side, as the PEC splits water, the hydrogen is stored in a cylinder and doled out as useful energy for the MFC. Between the chemical fuel-kick from the PEC and the bacteria-generated electrical jolt from the MFC, the hybridized device can take care of itself. It’s a self-perpetuating cycle that works to balance and propagate its counterpart.

But that’s not to say Li and his team didn’t experience their share of unique issues. Occasionally, and for no apparent reason, the PEC-MFC simply stopped working. Wang suspects that the different bacteria in each batch of wastewater may have caused the PEC-MFC to briefly misbehave—some pools may have more electrogenic bacteria than other, especially because the wastewater is allocated for a small-scale setup.

“Each batch of wastewater is different. Maybe the bacteria aren’t happy that day, or are feeling lazy. They are live cells—they have their temper too,” Wang jokes. “There wasn’t a clear reason why some batches were better than others. So I’d try again, and it’d work.”

With the overall striking success of the PEC-MFC in the lab, Wang and Li have big plans for future projects. Literally. The ultimate goal is to create a large-scale PEC-MFC that harnesses the same stinky raw materials and functions in the same self-perpetuating cycle—the only difference being the sheer quantity of hydrogen gas produced.

A PEC-MFC that’s large enough to convert and pump hydrogen directly from a wastewater treatment facility is still just a schematic, but Li and Wang are actively taking steps toward achieving such a mega-device.

Liver Lovers

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In the annals of civil disobedience, the lunch on July 5 at La Toque in Napa surely ranks as one of the most delicious—if you like eating fattened duck liver, that is.

Executive chef Ken Frank offered a free, six-course meal at his Michelin one star restaurant. The catch? Diners had to submit a 100-word post on La Toque’s Facebook page on the topic “Why California’s foie gras ban is foolish.”

More than 200 people submitted entries. The lunch, dubbed the “State of American Foie Gras,” was part marketing stunt and part protest. July marks the second anniversary of California’s ban on foie gras, SB 1520. The law prohibits “force feed[ing of] a bird for the purpose of enlarging the bird’s liver beyond normal size” and the sale of foie gras in the state. But it can be given away and imported.

Frank is an outspoken critic of the ban, which he variously calls “stupid,” “unenforceable” and “unfair.” Joining Frank in the kitchen were five fellow chefs and comrades-in-arms: Patrick Mulvaney of Mulvaney’s Building & Loan in Sacramento, David Bazirgan of San Francisco’s Dirty Habit, Douglas Keane, former executive chef at Cyrus and owner of the Healdsburg Bar & Grill, Victor Scargle of Yountville’s Lucy and Mark Dommen of One Market in San Francisco.

Instead of banning foie gras, Frank said California could lead the way in creating ethical standards for foie gras production. Foie gras is produced by force-feeding ducks through a tube to enlarge their livers.

While guests were mingling, waiters passed tiny duck sausages served on equally petite hot dog buns and a black tea shrub topped with foie gras foam. Once seated, a succession of dishes came out the kitchen that featured foie gras as the star ingredient. Chef Keane served an impossibly rich and creamy parfait of foie gras with a cherry blossom gelée for the first course. The standout for me came a few dishes later: Dommen’s seared foie gras in a light, but deeply delicious duck-dashi consommé.

Duck de Jour, Sonoma Artisan, Hudson Valley Foie Gras and La Belle donated the duck livers and duck. In order to avoid any appearances of selling foie gras, nothing was available for purchase, including the restaurant’s vast selection of wine. Instead, guests brought their own wine and shared glasses of Sauterne, Pinot Gris, sparking wine and other foie-friendly wines. The free-flowing food and wine made for an over-the-top lunch.

So what is the state of American foie gras? The industry appears to be thriving everywhere except in California, but opponents of the ban have been unsuccessful in overturning it. Last August, the 9th Circuit Court of Appeals unanimously upheld a district judge’s refusal to block the law. And the two sides of the debate are sticking by their positions.

Bruce Friedrich, senior policy director for Farm Sanctuary, a national animal rights group that helped enact the ban, called the lunch “a temper tantrum by chefs who are behaving like babies.” He believes there is no way to humanely produce foie gras: “It’s simply not possible to force an animal’s liver to expand by 1,000 percent without the animal being in agony.”

Critics of the ban say ducks and geese naturally gorge themselves and grow their livers in advance of migratory journeys.

“There is no good case that these ducks are mistreated,” says Frank. “We will continue to protest to keep foie gras alive.”

Growing Power

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Sonoma Clean Power will vote July 10 to add county-generated renewable power to the new public utility’s energy mix, with a likely emphasis on local solar power. The process is aimed at making good on pledges to create local jobs and energy.

Under the so-called feed-in tariff program, renewable-energy applicants will help fulfill a state-mandated goal that requires utilities to provide 33 percent renewable energy by 2020, as Sonoma Clean Power (SCP) promises service that is cheaper and cleaner than PG&E.

The vote comes after recent moves by the nonprofit utility to strengthen its bank of big-kilowatt renewable sources. In May, the utility rolled out service to its first 25,000 businesses and residents, and SCP just fought off a push in Sacramento to end a piece of the state legislation that created the Community Choice Aggregate model for public utilities. The legislation, approved by lawmakers in 2001, allows localities such as Sonoma County to create its own utilities. Big Energy fought against the portion of the law that automatically signed customers up for the new utility, known as the “opt-out” option. But PG&E failed to get lawmakers to pass an “opt-in” amendment.

It’s been a busy time for SCP. It made geothermal deals in recent months with the big-industry likes of Calpine and Constellation/Exelon in the Geysers. On the solar front, Recurrent Energy, a subsidiary of the Sharp Corp., will provide solar power from an as-yet-unbuilt array in Fresno County.

How will the feed-in tariff work? The utility has $600,000 “for purchasing new, local renewable electricity from entities that enter into a wholesale power purchase agreement,” says Sonoma Clean Power feed-in tariff program manager Amy Rider. “The proposed feed-in tariff allows for as few as three applicants to participate,” she says. “The smaller the projects, the more that can participate.”

The criteria for selection, says Rider, include a demonstration by applicants that “an interconnection agreement with the grid operator [e.g., PG&E] is in progress.” Applicants have to be able to provide wholesale power to the SCP mix.

The state set a standard in 2013 for fuels that can count toward that 33 percent renewable goal: biomass, landfill gas, ocean thermal and tidal currents, small hydroelectric plants, wave power, solar photovoltaic, biodiesel, wind and solar thermal.

The Sonoma County Water Agency tried to get wave power going in the county, but permits were yanked by the feds in 2011. The following year, the water agency’s board of directors moved to create Sonoma Clean Power under the CCA law passed in the wake of the 2001 statewide brownouts. The power company serves all towns and cities in Sonoma County except Rohnert Park, Petaluma, Cloverdale and Healdsburg.

“There are several types of renewable-generation technologies allowed by our feed-in tariff program that are unlikely to participate due to long development lead times,” says Rider. “However, we allow for them within the program to maximize participant flexibility.”

The water agency already has a couple of renewable-fuel projects in its portfolio. In 2011, the agency contracted with a company called OHR Biostar to build a chicken-effluvia “farm to fuel” biogas converter at its wastewater plant on Aviation Boulevard. The agency also utilizes energy from the Petaluma biogas filtration plant, at the county-run landfill. Those projects now send power to the PG&E grid and fuel for county vehicles.

But all signs lead to an emphasis on solar energy to maximize the feed-in tariff renewables, a refrain repeated in online public comments on the SCP site and, notably, by the chair of Sonoma Clean Power’s board of directors, Susan Gorin. “We look forward to the development of new Sonoma County solar that Sonoma Clean Power’s feed-in tariff will facilitate,” says Gorin via email.

Feeling Purple

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Hey all, this is the Purple One writing to U under one of my many pseudonyms. You may also know me as the leader of the Revolution and that symbol that’s not on a keyboard. I need U 2 hear what I’m about 2 say about my best physician friend, Dr. Fink.

The keyboard player in the Revolution didn’t stop when I changed the band. Even though I don’t still perform with everyone I’ve played with, Dr. Fink is 2 good not 2 love. And as a doctor, he knows all about women’s health. Just look at what insights he has in my movie Purple Rain, when diagnosing my band members Wendy and Lisa.

Speaking of Purple Rain, the album turned 30 years old last month. It was born on June 25, 1984, making it just old enough to look older than me. (U know I stopped aging just before that album came out.) It was a big deal for the music world, because nobody had done music like this before. Rock, funk, a little country, even, all wrapped up on the dance floor. And the movie made it so much bigger; nobody expected it 2 be as big as it was—except me, of course.

Dr. Fink helped write some of those songs, like “Computer Blue,” and it was his idea to do the weird piano banging in “Let’s Go Crazy,” which is so much fun to do live. We had a good time playing those songs.

I know we’ve all purified ourselves in the waters of Lake Minnetonka, but it can’t hurt to do it again. That’s why Dr. Fink is still doing his funky thing with the Purple Xperience, in his scrubs and everything, to make sure U don’t lose Ur mind over not seeing all that sweet, sticky, funky, nasty music performed live. He even pulls off the crazy solos in “The Beautiful Ones” and “When Doves Cry”—after I taught him, of course.

I recently had Bobby Z onstage to play drums with me again, and who knows, I might reach out to Dr. Fink one of these days too. I like what he said about Purple Rain in his recent Vibe interview: “We really did make history. Thirty years later, Purple Rain is still a very highly influential piece of work. It feels good to be a part of something so important.”

Embittered Giants

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Such a difference between a taste and a tap. At most winetasting rooms, where alcoholic beverages made on the premises are for sale by the taste, by the glass or to go, serving food is mainly forbidden.

The taprooms of craft breweries, on the other hand, are permitted to dish out nachos and sandwiches, no problem—well, after the usual interminable permitting process, that is. So what’s the difference between the once-popular designation brewpub and the now-ascendant taproom? Seems to be just a matter of taste.

Six tastes of Fogbelt beer, served on a wine barrel stave tray, costs just $6. Owners Paul Hawley and Remy Martin, who grew up in and work in the wine industry, turned a decade-long homebrew hobby into an enterprise that includes growing their own hops (see “The Next Step,” Bohemian, Sept. 18, 2013). Taking over the space briefly occupied by the Wineyard winetasting room, Fogbelt opened in early 2014. The location will never be tops, but the outdoor seating is set back from the road enough, and the coherent interior, furnished with sofas, tables for two and a four-sided, brushed-metal bar, is plenty comfortable.

On a recent visit, the space was filled with the aroma of smoked kielbasa ($6) from Sonoma County Meat Company; other nosh includes nachos ($6), a Mediterranean plate ($5), and nice looking salads ($6–$7) and sandwiches ($7-$8) that round out the menu. Growlers are available to go; local ciders and wine by the glass.

The Armstrong stout, named after local giant the Colonel Armstrong tree, is light-bodied and malty. (Fogbelt beers are named for large and notable redwood trees in the North Coast.) Lost Monarch is a snappy and refreshing take on the Belgian witbier style; the cilantro and Kaffir lime added to spice it up are barely on the horizon of my taste perception. More citrusy still is the Atlas blonde ale. The Del Norte IPA shows off its hops in a sweetly fruity style, with caramel softening the latent sensation of astringency. With nearly as many IBUs (international bittering units, listed on the chalkboard menu, as nearly all breweries are compelled to do these days) as the IPA, Hyperion red ale has the blunt bitterness of an ESB, but a rich, malty and long palate. It’s named for the world’s tallest known tree, and here’s my bet that it becomes Fogbelt’s best-known beer on tap around the Redwood Empire.

Fogbelt Brewing Company, 1305 Cleveland Ave., Santa Rosa. Open Wednesday, 3–9pm; Thursday–Saturday, noon–10pm; Sunday, noon–8pm. 707.978.3400.

Gun Clubbers

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Two years ago, Jennifer Durban and Stephanie Callimanis were coming home from a trap-shooting event in Mendocino County when they decided to organize a gun-safety project near their hometown of Healdsburg.

“We had a strong interest in hunting, from the food perspective, and networking to increase our knowledge about it,” says Durban, “so we pulled community resources together.”

The idea took off and has grown into a different kind of social club: the Dry Creek Gun Club.

Durban is a set decorator who divides her time between Healdsburg and Los Angeles. Callimanis is a project manager and nonprofit coordinator who lives in Dry Creek Valley, home of the club’s unofficial “office”—the Dry Creek General Store bar in Healdsburg.

“We had this goal of hunting a wild boar and breaking it down ourselves,” explains Callimanis. “The club evolved from there. That’s why you see the boar on our logo.”

In the age of Meetup.com, where anyone can find a social club for the most esoteric interests, the Dry Creek Gun Club (DCGC) is deliberately low-key and based on good old word of mouth. Every new member must be endorsed by an existing one, and three hours of volunteering for the club each year are required. An annual membership of $30 partially finances keynote speakers and activities, as well as cool T-shirts. The age of the club’s members ranges from 20 to 70. Half are women. The humble website (drycreekgunclub.com) announces future events, but joining takes more than just filling out one line. Questions range from “What homesteading, survival or other skills can you offer?” to “What do you think about guns?” The latter question addresses the inevitably loaded context surrounding gun ownership and regulations.

“A love of guns is definitely not a requirement,” stresses Callimanis. “Many people in the club do not own guns. However, we do ask that people respect hunting and the right to hunt for food.” Accordingly, some members stress firearm education and diplomatically differentiate “hunting” from “self defense.”

“I never grew up with guns and was scared of them due to lack of information,” says Healdsburg member Lindsay Jackson. “However, DCGC changed my viewpoint on firearms, and safety is key.”

Passion for food and the will to get close and personal with its origins seem to matter more. A gun club meeting is rarely complete without a meat-oriented buffet, with the occasional abalone or seaweed feed thrown in the mix.

“Every event, members bring something they harvested themselves in the area and create mind-blowing recipes to share,” says Jackson. In Ohio, where she grew up, such abundance didn’t come as easy, and certainly not when it came to the wine.

“It’s really homegrown and casual, a good introduction to country living,” says Durban. “Our membership has this specific combination of old-time agrarianism, a streak of independence and creativity, a love of food and farming and an insider’s view on the wine country lifestyle,” adds Callimanis.

This lifestyle is a major draw for the city folk as well. Besides the core local members, the club also has members from San Francisco and Oakland, plus supporters in Los Angeles and Boulder, Colo. All of them, according to Durban, share an “independent spirit” and a knack for homesteading. And while members say they join for community networking and learning new skills, there’s a healthy amount of social interest—friendships and even the occasional spark of romance are not out of the question.

For Carl J. Bowers, a paint salesman and musician from Rohnert Park, it’s not about the activities or people alone. “The DCGC’s core values are much like those that shaped my life throughout my Midwest upbringing, grounded with a strong moral compass, love of the outdoors and self-reliance,” he says. For him, “semi-primitive camping, late-night talks at the campfire, eating to excess and a day at the gun range” is the dream ticket. Other monthly activities could easily satisfy a seasoned Midwesterner: turkey plucking, crawdad catching and bow making are good examples, but kombucha and gravlox workshops keep the California foodie spirit alive.

On the lighter side, there are festive “white elephant” parties, where members often surprise each other with beer holders and carving knives, and the “haunted barn” Halloween party, where a slightly ironic costume might be a turkey or a wild boar.

“At members’ initiation, you have to drink from a gun-shaped [tequila] bottle. We went through the whole bottle already,” says Durban.

Time to reload.

Pedal for Preservation

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For the last 34 years, the Marin Agricultural Land Trust (MALT) has been a leading force in the protection of the natural landscapes that define the West Marin County. Preserving family-run farms and open spaces from development, MALT’s coalition of ranchers and activists is still hard at work.

Of the many events the nonprofit organization holds throughout the year, the annual Tour de MALT offers the most compelling argument for agricultural protection. It’s also one of the most popular, as Marin County is a hub of adventurous cyclers. After all, the mountain bike was invented here.

This year, the tour features two routes, each winding through western Marin’s Nicasio Valley. A 40-mile tour offers views of Tomales Bay and historic parks, and a 60-mile trek takes you through the same sights and goes even farther north. Along the way several ranches and family farms will offer stops with refreshments and entertainment. At the end of the journey, a fresh, farm-to-table meal is provided. Registration is limited to 300, so get in on it before it’s too late.

The Tour de MALT takes to the road Saturday, July 12, starting at 5300 Nicasio Valley Road, Nicasio. 8am. $85/$125. 415.663.1158.

Letters to the Editor: July 9, 2014

CHUCK THE REVOLUTIONARY

Funny to think of Charles “NRA” Heston being an unwitting revolutionary (“Gorilla Warfare,” July 2). Not the first time he played straight man without being aware of the joke (clueless gay crush object in Ben Hur). I don’t disagree with the analysis here, but it should be said that none of the original sequels were exactly good movies. Tim Burton’s Planet is destined for the shelf of “never watch again” next to Ang Lee’s Hulk movie. In fact, it wouldn’t surprise me to hear that Tim Roth is buying up all the copies because he gets a muscle spasm any time someone sees it. Despite any firehose references, the new Rise wholeheartedly replaced genuine political content with CGI. I’ll probably go see Dawn, but my expectations are low.

Via online

FREE TO PEE

Why is this a story (“Camp Koch,” July 2)? Every year, we’re treated to the same conspiracy/99 percent-ers’ rant; i.e., rich white guys who control the world, have shown up to pee on trees, smoke cigars, burn owls an in general, do what guys do. The horror.

Is it that they’re rich? White? Have views that our county in general disagrees with? You mention Dixie cups and Angel Soft toilet paper, but have you looked in your own kitchen and bathroom lately? Frankly, has any of us?

The larger question is always the same: Do we want to reduce our consumerism to purchase only products made by those who supposedly agree with us in every aspect of life. Oh no, just the biggies: healthcare, abortion, same-sex marriage, immigration, coal burning, and Prius buying, of course. Should we change to Democrat and Republican toilet paper? Should we paint our houses and dress our children red and blue? I thought we were supposed to be progressive and open? Earth to the people who are angry that some people are rich, choose to smoke cigars and pee in the woods: there are 7 billion–plus people on the planet, and not all of them see the world as you do!

Last week at the amazing Michael Franti and Spearhead concert in Berkeley, I witnessed a crazy spectacle—young, white (and black) girls, peeing in the mens’ bathroom. All of us peeing together, one big happy family. And I didn’t even check who they voted for. Now that’s a story.

Cotati

PEACE NOT BOMBS

The Peace and Justice Center of Sonoma County supports the peaceful resolution of conflict in Iraq and opposes any U.S. bombing or military intervention. Some of the dispute can be traced to the 2003 U.S. invasion and occupation of Iraq. We mourn the deaths of Iraqis, Americans and others. While the resolution is unclear, we hope the U.S. has learned from the recent past, and the pitfalls of military action.

Sebastopol

SOMETHING FISHY

It sounds like George Neillands (“DFW Skeptical of Record Coho Salmon Migration,” June 25, Boho Blog) hasn’t evaluated the data, and yet he’s telling the public to doubt the results. Is he acting as a spokesperson for the California Department of Fish and Wildlife, or offering his own opinion? The article doesn’t say. I like seeing the Bohemian report on a scientific debate, but not if it’s just speculation by a scientist not involved in the research.

Via online

ARE YOU LISTENING?

I’ve recently attended two “community listening” meetings by the Palm Drive Hospital District board of directors. Many people expressed dismay that the board seemed to be promoting everything but reopening the hospital. While concerns for teenage smoking and nutrition are important, the parcel tax initiatives specifically direct hospital funds be spent on acute care and local emergency services.

Many people said they want the hospital reopened, and some wondered how much money was spent by the board on attorneys and PR. Constituents want medical professionals on the board, people who are familiar with the issues facing hospitals today and who are committed to resolving them. More than 15 people left because reopening Palm Drive Hospital was off the table. One who asked how long the board was going to block the foundation’s plan to reopen the hospital was ruled “out of order.”

Comments by community leaders in a Sonoma County assessment indicate that public safety officers need the hospital to be reopened. The board maintains that the hospital had to be closed, but financial statements indicate that without excessive administrative salaries and expenditures and elimination of a citizen financial review committee, the hospital could have remained open.

We need a real discussion of the facts, not ancillary, choreographed “brainstorming.” One comment summed it up: a teenager hit by a bus needs immediate ER care, not nutritional or anti-smoking advice.

Sebastopol

Write to us at le*****@******an.com.

In Praise of Wild Plums

When we first moved to Santa Rosa, a town of 30,000 amid ranches, orchards and redwoods, I didn't realize that the neighbor children who were attacking passing cars and yelling, "Throw bombs!" were hurling wild yellow plums. Later, after we moved deeper into the valley, away from the child soldiers, and settled into country living, I began to roam the...

Dark Wit

Dark family comedies always start small, establishing the broken dynamic between two characters before introducing the rest of the bickering, disjointed family. Then, almost always, an outsider slips in, and suddenly everything gets worse. Occasionally though, the stranger makes things better. In Becky Shaw, directed with wicked glee by Barry Martin—playing one more week at 6th Street Playhouse before moving...

The Power of Poop

It's midnight on the bottom floor of UCSC's physical science building. The doors are locked and the motion-sensor lights have been dim for hours, but doctoral student Hanyu Wang is still in the lab, compelled by a scientific pursuit so gripping, sleep seems trivial. After five years, Wang and Yat Li, chemistry professor at UCSC, have successfully engineered a device...

Liver Lovers

In the annals of civil disobedience, the lunch on July 5 at La Toque in Napa surely ranks as one of the most delicious—if you like eating fattened duck liver, that is. Executive chef Ken Frank offered a free, six-course meal at his Michelin one star restaurant. The catch? Diners had to submit a 100-word post on La Toque's Facebook...

Growing Power

Sonoma Clean Power will vote July 10 to add county-generated renewable power to the new public utility's energy mix, with a likely emphasis on local solar power. The process is aimed at making good on pledges to create local jobs and energy. Under the so-called feed-in tariff program, renewable-energy applicants will help fulfill a state-mandated goal that requires utilities to...

Feeling Purple

Hey all, this is the Purple One writing to U under one of my many pseudonyms. You may also know me as the leader of the Revolution and that symbol that's not on a keyboard. I need U 2 hear what I'm about 2 say about my best physician friend, Dr. Fink. The keyboard player in the Revolution didn't stop...

Embittered Giants

Such a difference between a taste and a tap. At most winetasting rooms, where alcoholic beverages made on the premises are for sale by the taste, by the glass or to go, serving food is mainly forbidden. The taprooms of craft breweries, on the other hand, are permitted to dish out nachos and sandwiches, no problem—well, after the usual interminable...

Gun Clubbers

Two years ago, Jennifer Durban and Stephanie Callimanis were coming home from a trap-shooting event in Mendocino County when they decided to organize a gun-safety project near their hometown of Healdsburg. "We had a strong interest in hunting, from the food perspective, and networking to increase our knowledge about it," says Durban, "so we pulled community resources together." The idea took...

Pedal for Preservation

For the last 34 years, the Marin Agricultural Land Trust (MALT) has been a leading force in the protection of the natural landscapes that define the West Marin County. Preserving family-run farms and open spaces from development, MALT's coalition of ranchers and activists is still hard at work. Of the many events the nonprofit organization holds throughout the year, the...

Letters to the Editor: July 9, 2014

CHUCK THE REVOLUTIONARY Funny to think of Charles "NRA" Heston being an unwitting revolutionary ("Gorilla Warfare," July 2). Not the first time he played straight man without being aware of the joke (clueless gay crush object in Ben Hur). I don't disagree with the analysis here, but it should be said that none of the original sequels were exactly good...
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