FINE LIVING IN THE GREATER PASADENA AREA
November 2015
FOOD JULIENNE’S BREAKFAST OF CHAMPIONS
A Guide to
ORGANIC PRODUCE DELIVERY See’s Candies Pasadena’s Chocolate Connection
Pho tto by Al Photo A exan x der Vert Vertifko ifkoff ifko ff ff L ic.6 c.65334 53340 5334 0
A R C H I T E CT U R E . C O N S T R U CT I O N . I N T E R I O R S . 626.486.0510
HartmanBaldwin.com
arroyo
VOLUME 11 | NUMBER 11 | NOVEMBER 2015
17
32
35
FOOD 13 A DELECTABLE DYNASTY Julienne celebrates its 30th anniversary as San Marino’s culinary hotspot. —By BETTIJANE LEVINE
17 SEE’S THE DAY Arroyoland’s candy connection. —By MICHAEL CERVIN
32 A SUMPTUOUS BUFFET OF FOOD POETRY Red Hen Press poet Kim Dower serves up a smorgasbord of food poetry from her upcoming collection, Last Train to the Missing Planet.
35 HOW DO YOU LIKE THEM APPLES?
IMAGES: (Top) Courtesy of See’s Candies
Organic produce delivery from farm to doorstep is proving to be the top banana for busy shoppers. —By NOELA HUESO
DEPARTMENTS 11
FESTIVITIES Bill Bogaard honored by the Pasadena history museum, Gale Kohl celebrated at the Arboretum, Appropriate opens at the Taper
40
KITCHEN CONFESSIONS Harrumphs and stray hairs should never be on a restaurant’s menu.
42
THE LIST The Contemporary Crafts Market returns, Pasadena Playhouse unveils Breaking Through and more
ABOUT THE COVER: Photo of Julienne’s open-face egg salad sandwich with white truffle oil by Vanessa Stump
11.15 ARROYO | 7
EDITOR’S NOTE
“Let’s meet at Julienne.” I can’t tell you how often various lunch buddies have uttered those words to me. And with good reason: Julienne is practically the capitol of San Marino. Heavy hitters aplenty dine there regularly, drawn to its charming covered terrace and French-accented menu. Yet the Mission Street eatery is quite welcoming: prices are reasonable and Julienne adheres to an equitable first-come, first-served policy. And when the restaurant closes at 3:30 p.m., fans can still get their fix from the Gourmet Market next door. No wonder Julienne celebrated its 30th anniversary this year, despite the notorious fickleness of the restaurant business. Bettijane Levine spoke to bubbly owner Julie Campoy, daughter of late founder Susan Campoy, to find out how Julienne became the culinary heart of San Marino. And for DIY foodies, we bring you a guide to organic produce delivery companies that serve Arroyoland. As Noela Hueso reports, the recent trend can be a boon to busy cooks who have the taste but not the time for farmers’ markets. Be sure to check out Muir Ranch, run by Pasadena teachers and students on the grounds of John Muir High School. Its farm box and flowers sales bankroll paid internships for students (and offer a tax deduction to subscribers). Arroyoland native Michael Cervin explores the surprising Pasadena connection to his childhood obsession with See’s Candies, tracing its path from a family business to a gleaming property in Warren Buffett’s Berkshire Hathaway portfolio. And for a dessert you’ll never wear on your hips, feast on some delicious poems about food by Red Hen poet Kim Dower, excerpted from her third book, Last Train to the Missing Planet, coming out in the spring. Enjoy!
—Irene Lacher
EDITOR IN CHIEF Irene Lacher ART DIRECTOR Carla Cortez ASSISTANT ART DIRECTOR Stephanie Torres PRODUCTION DESIGNERS Tim Oliver, Rochelle Bassarear EDITOR-AT-LARGE Bettijane Levine COPY EDITOR John Seeley CONTRIBUTORS Leslie Bilderback, Martin Booe, Michael Cervin, Scarlet Cheng, Patt Diroll, Carole Dixon, Noela Hueso, Kathleen Kelleher, Rebecca Kuzins, Diana Palmer, Ilsa Setziol, John Sollenberger, Nancy Spiller ADVERTISING DIRECTOR Dina Stegon ACCOUNT EXECUTIVES Lisa Chase, Brenda Clarke, Leslie Lamm ADVERTORIAL CONTRIBUTING EDITOR Bruce Haring ADVERTISING DESIGNERS Tim Oliver, Stephanie Torres HUMAN RESOURCES MANAGER Andrea Baker PAYROLL Linda Lam ACCOUNTING Kacie Cobian, Sharon Huie, Teni Keshishian OFFICE ASSISTANT Ann Turrietta PUBLISHER Jon Guynn 8 | ARROYO | 11.15
arroyo FINE LIVING IN THE GREATER PASADENA AREA
SOUTHLAND PUBLISHING V.P. OF FINANCE Michael Nagami V.P. OF OPERATIONS David Comden PRESIDENT Bruce Bolkin CONTACT US ADVERTISING dinas@pasadenaweekly.com EDITORIAL editor@arroyomonthly.com PHONE (626) 584-1500 FAX (626) 795-0149 MAILING ADDRESS 50 S. De Lacey Ave., Ste. 200, Pasadena, CA 91105 ArroyoMonthly.com ©2015 Southland Publishing, Inc. All rights reserved.
11.15 ARROYO | 9
10 | ARROYO | 11.15
FESTIVITIES
Bill Bogaard receives the 2015 Contemporary History Maker Award from John Baatz.
PHOTOS: Aaron Gil (Pasadena History Museum); Irene Lacher (L.A. County Arboretum); Ryan Miller (Mark Taper Forum)
John Baatz,Nancy Melekian, Claire Bogaard, Bill Bogaard, Jeannette O’Malley, Bernard Melekian, Dave Davis, Sandi Mejia, Bill Kruse and Don McIntyre
Mayor Terry Tornek
Marcia Gay Harden
Chris Meeske and Chemin Perez
Gale, Jerry and Terri Kohl
Pasadena’s popular former mayor, Bill Bogaard, received a standing ovation on Sept. 25 at the Pasadena History Museum’s annual black-tie fundraiser, the Contemporary History Makers Gala, at the Langham Huntington, Pasadena. Supporters, who raised $97,000 for the museum’s education programs, examined placards listing Bogaard’s accomplishments during his 16 years in office during the cocktail reception, serenaded by Pasadena Conservatory of Music students, before moving into the Viennese Ballroom, where Bogaard’s praises were sung by the museum’s board president, John O. Baatz, and executive director, Jeannette O’Malley, as well as Mayor Terry Tornek, David M. Davis, Sandra Mejia and former Police Chief Bernard Melekian...The L.A. County Arboretum dinner celebrating Gale Kohl of Gale’s Italian Restaurant in Pasadena on Sept. 27 was a who’s who of Arroyoland culinary talent — the 180 guests at the al fresco soirée, who raised more than $90,000 for the Arboretum, included Peggy Dark, Alexandra Poer, Phaedra Ledbetter and Peggy Rahn. Guests sat at long tables for a farm-to-table dinner donated by The Kitchen for Exploring Foods, accompanied by volunteer Muse/ique musicians... The Mark Taper Forum’s searing dysfunctional family drama, Appropriate, starring Melora Hardin (The Office), opened on Oct. 4, attracting a starry crowd including actors Marcia Gay Harden, Tim Matheson, Jillian Armanente, Charlayne Woodard and Chris Bauer.
David Bishins, Melora Hardin and Tim Matheson
Peggy Rahn, Betsy Tyler and Peggy Stewart
Chris Bauer 11.15 | ARROYO | 11
12 | ARROYO | 11.15
Julie Campoy
A Delectable Dynasty Julienne celebrates its 30th anniversary as San Marino’s culinary hotspot. STORY BY BETTIJANE LEVINE | PHOTOS BY VANESSA STUMP
IT’S UNUSUAL FOR A RESTAURANT TO KEEP GOING AND GROWING FOR 30 YEARS, IN THE SAME PLACE WITH THE SAME OWNERS, THE SAME CORE STAFF AND CLIENTELE. YET SAN MARINO’S JULIENNE FINE FOODS & CELEBRATIONS, WHICH MARKS ITS 30TH ANNIVERSARY THIS YEAR, HAS ACHIEVED THAT AND MORE.
To tourists who serendipitously happen on the place for breakfast or lunch (it’s not open for dinner), Julienne is simply a fun find, a jewel of an eatery, a charmingly elegant Old World bistro that seems transported in time intact from some chic country outpost in France. The décor is fresh yet timeless, with its marble-top tables, burnished wood details, trompe-l’oeil touches and fresh-cut flowers. The menu is simple and classic, French-tilted gourmet. But for Julienne regulars, who’ve sustained the restaurant and its takeout market for three decades, the place is an Arroyoland centerpiece, a gathering spot and community comfort zone that A-list residents from all parts of the valley have come to rely on for its consistently warm welcome and the quality of its food, not to mention the caring ministrations of its reigning monarch, Julie Campoy, 53, and her long-serving staff. –continued on page 14
11.15 | ARROYO | 13
–continued from page 13
As Pasadena resident and Prospect Park Books publisher Colleen Dunn Bates once wrote in a memorial to Julie’s mother, Susan Campoy, who founded the restaurant in 1985 and died in 2009, Julienne is “as much a part of the fabric of life here as the Rose Parade.” Susan’s daughter Julie, who sports a chic shock of white hair, joined her mother in the business four years after it opened and has been there ever since, taking full charge after her mother’s death. “I call Julie the unofficial mayor of San Marino,” says constant customer Robert Ell, a talent consultant who’s been dining at Julienne since his mother took him there as a child. “Everyone in the valley who’s anyone — religious, political, professional, financial, socialite, foodie — they all gather at Julienne for celebrations, funerals, life moments and just to escape. It’s an indescribable place.” Most regular diners have favorite menu items, he says, and the staff not only greets them by name, but remembers what they order. Ell says such hospitality is “unparallelled. It blows my mind each time. It’s one of my favorite restaurants in the world, not just locally.” His own favorite lunch is apricot chicken salad. “And at breakfast, when I want to clinch a deal, I order a side of candied bacon. It’s the greatest thing I’ve ever eaten. I get takeout from the market all the time. What a luxury to have fresh-made pâtés and terrines and salmon, all the finest foods available at a moment’s notice. It makes you seem like you were prepared [to entertain]. I show up with Julienne [takeout] for dinner and everyone raves.” Julienne founder Susan Campoy was an Arcadia native born into a restaurant family — her father owned the Jolly Cafe in Los Angeles — so it’s no surprise that she had a love and talent for cooking and entertaining. After undergoing a difficult divorce, she started a home-based catering business to support her four daughters. The catering business boomed, soon outgrowing her home, so she opened a three-table restaurant on Mission 14 | ARROYO | 11.15
Street. Daughter Julie soon helped her grow the burgeoning business. The restaurant has expanded three times since, and the kitchen is updated on an ongoing basis, Julie says. The growth has been organic, she adds. It was never a plan or a goal. “We just kept growing as a result of what customers asked for and wanted. People found us and came back and keep coming regularly even now, 30 years later. We have a group of seven men who meet here every single morning for 30 years on one side of the patio. On the other side of the patio, we have a group who meet at 7 a.m. every Friday for about the last 20 years. We have a generation of young clients, many of them children of our original customers, and we have people in the neighborhood who come here as their second home, who stop by to get dinner from our takeout counter every single day. They pretty much do their daily grocery shopping right here from our takeout. “We also have people from the Westside, from Newport Beach, from Santa Barbara, who come with their coolers and load up with enough takeout food for the week.” She says Julienne serves “a couple hundred meals per day to diners” and offers “at least 32 entrees, salads, side dishes, soups and stews at the takeout counter daily. We make everything right here in our kitchen, from scratch. All the bread, the jam, the butter and everything else. We go through 300 pounds of chicken per day — can you imagine that?” Leftover food from Saturday brunch is donated to All Saints Episcopal Church Homeless Ministry and Haven House for abused women and children. Jerry Kohl, who launched a successful brand himself as president of Brighton, has been dining there regularly since the restaurant opened. “I had lunch at Julienne today, and I’ll be there for breakfast tomorrow,” says the Pasadena accessories czar. What’s the great lure for him? “First of all, they serve real food: not frozen, not preprepared, not reconstituted — just simple, great food that’s made fresh and from scratch. Even the simplest thing, like
Alice Simpson with her handmade book, Ballroom.
Breakfast à la Julienne: (Top) Green omelette with rosemary roasted potatoes; (Bottom) Salmon hash with poached eggs
some of the nation’s titans of business and industry. We asked Julie about super-lawyer Ron Olson of Munger, Tolles & Olson, who delivered a eulogy at her mother’s funeral. “Yes, Ron and his wife, Jane, come here. They’re dear friends — very, very supportive.” What about investment whiz James Marshall Galbraith, who reportedly dines at Julienne frequently? He’s known for helping to invent the concept of leveraged buyouts, and for developing, with partners, the Ritz-Carlton, Huntington Hotel and nearby retail and residential properties. “Jim Galbraith is one of our original investors,” she replies. “He eats here almost daily, sometimes twice a day because he works across the street.” Although Julienne is not open for dinner, the place is frequently booked for private evening parties. Author Tess Vigeland, who held her book launch party for Leap there, raves about “the warmth, the lights, the divine food and drink...I heard from friends for days afterward how much they loved this beautiful place...” Julie says she is fine now and back at the helm, her snowy hair “a gift” from her medical treatments. She lives in Pasadena, seven minutes from Julienne, and goes to the restaurant every day, except when she travels. “I love traveling and get inspiration everywhere I go. I just got back from a big bicycle ride from Amsterdam to Bruges, then spent a week in Brussels. I’m always writing home to the staff, saying, ‘Look at what I found!’” for the shop. She also attends the international gift show in Atlanta each year, hunting for unique items her customers will love. “When big holidays like Thanksgiving come around, people come in for entire holiday meals from our takeout counter, plus they pick up their wines and gifts for their guests and décor for their homes.” Travel publicist Susan Bejeckian says she’s been dining at Julienne “at least once a week for about 25 years. There’s nothing like it — a little bit of France in San Marino. I love their shrimp and salmon pasta in sherry cream sauce. And their takeout, especially the roasted lamb and the chicken curry salad, it’s the best food in the area, in my opinion.” Robert Ell agrees: “If the Queen of England were coming to Pasadena and someone asked me where to take her, I’d say, ‘Just take her to Julienne.’” ||| Julienne is located at 2649 Mission St., San Marino. For the restaurant, Monday through Friday hours are 7 to 10:45 a.m. for breakfast; 10:45 to 11:30 a.m. for the “Intermission
a bowl of oatmeal, is more interesting there. Also, it’s comfortable and unpretentious. You can come right after tennis, wear anything you want. And if you like desserts, they’re all homemade and handmade and some of the best in town. Go try their bread, you’ll fall in love.” Julienne employs 57 people, including food preparers and servers, and the kitchens behind the restaurant are as hectic as the front is serene. But everyone works incredibly well together — the staff is “like family,” Julie says. “We have so many who’ve been with us since the beginning. We have the same chef, the same pastry chef. We have mothers and daughters, mothers and sons, brothers and sisters on our staff. We’re a tight-knit family, all in the same canoe.” For the 30th anniversary, Julie says, she wanted to “recognize the contributions everyone on staff has made to our success,” so she gave a “wonderful celebration party, a big brunch for the staff and their spouses at the Raymond Restaurant. Without these people working so wonderfully together, we would not exist,” Julie says. She’s slowly, carefully, adding to the staff as needed, training the next generation. But anyone who comes on, she says, has to fit into what she calls “our family.” And that family feeling seems to flow both ways. In 2010, one year after her mom died of breast cancer, Julie says she too was diagnosed with the disease. “I was diagnosed at Thanksgiving and had a year-and-a-half of treatment — chemo and aggressive radiation. Same City of Hope doctors and nurses my mother had. Once again, the staff rallied behind me, gave me the greatest gift ever, which was total peace of mind. They just all pulled together and got the job done, leaving nothing for me to worry about. One young woman [Kate Bartscherer], who’d been working at the counter, is now general manager because of the way she stepped up and helped. And five staff members shaved their heads in solidarity, which was really sweet. And Claudia [Flores] prepared for me personally a special ‘get well’ chicken soup. It was so good that I called from what felt like my deathbed, because I was so sick from the chemo, and said, ‘Claudia, make 50 more quarts of this and sell it. It’s great!’ I was still a businesswoman. So now we make about 100 quarts of her ‘get well’ soup every Tuesday, and it’s just magic and healing. We sell out quickly and can’t keep it in stock.” Julie is too discreet to name any customers, who happen to include authors, artists and
Menu”; and 11:30 a.m. to 3:30 p.m. for lunch. Saturday brunch, from 7:30 a.m. to 3:30 p.m., features one menu all day. Gourmet Market hours are 8 a.m. to 6:30 p.m. Monday through Friday and 8 a.m. to 5:30 p.m. on Saturday. The restaurant does not take reservations, so be prepared to wait up to 30 minutes. Visit juliennetogo.com for contact information.
11.15 | ARROYO | 15
16 | ARROYO | 11.15
SEE’S
THE DAY
HAVING GROWN UP IN LA CAÑADA FLINTRIDGE, I STILL REMEMBER THE ICONIC BLACK-AND-WHITE SEE’S CANDIES SHOP STRATEGICALLY LOCATED ACROSS THE STREET FROM FOOTHILL INTERMEDIATE SCHOOL. LITTLE DID I KNOW THEN, AS I SCRAPED TOGETHER 56 CENTS TO GET A FEW MOLASSES CHIPS, THAT SEE’S CANDIES WAS ACTUALLY BIRTHED IN
Arroyoland’s Candy Connection ARROYOLAND.
PHOTOS: Courtesy of See’s Candies
BY MICHAEL CERVIN
Americans may claim See’s Candies as their own since it’s headquartered in California, but company muse Mary Wiseman See was actually born in Ontario, Canada, on Sept. 16, 1854. She first started making candy on one of the St. Lawrence River’s 1,000 Islands, where her husband, Alexander, managed a resort. Her son Charles had been a pharmacist in Canada but wanted to change careers after his two pharmacies were destroyed by a fire. He took up work as a bulk chocolate salesman in Canada and dreamed of starting his own candy company using recipes developed by his mother. When Alexander passed away in 1919, the newly widowed Mary decided to start over and the land of opportunity was America — Pasadena, to be exact. She moved with Charles, his wife, Florence, and their three children to a 1903 Craftsman bungalow at 462 South Marengo Ave. (now a business office), where she continued to make candy in her kitchen. Shortly after their arrival, Charles decided to market Mary’s homemade chocolates to the public. He secured a financial partner and set to work. In an effort to stand out from the candy world’s competition for Los Angeles’ roughly 600,000 consumers in the early 1920s, Charles designed his retail candy stores to –continued on page 18 11.15 | ARROYO | 17
Publicity photo of Mary See
The company symbol was Mary’s portrait — a matronly bespectacled grandma who exuded trust and quality, whose image can still be found on every See’s store wall and candy box.
18 | ARROYO | 11.15
–continued from page 37
Founder Charles See
PHOTOS: Courtesy of See’s Candies
–continued from page 17
resemble his mother’s kitchen back in Canada — a simple but effectively designed black-and-white pattern we all know well. The company symbol was Mary’s portrait — a matronly bespectacled grandma who exuded trust and quality, whose image can still be found on every See’s store wall and candy box. It was aspiring actress Mona Freeman (who later dated Bing Crosby) who painted the image of Mary See that debuted around the time General Mills introduced Betty Crocker (Betty was a fabricated branding gimmick, however), in an era when consumers were opening their eyes and wallets to such maternal figures. The very first See’s storefront and kitchen opened in 1921 at the corner of Western Avenue and First Street in L.A.; shortly thereafter the second location launched in Hollywood where TCL Chinese Theatre now stands. Their third brick-and-mortar location, at 356 E. Colorado Blvd. in Pasadena, was much closer to home, literally (the site is now occupied by a GNC selling healthy protein powders, vitamins, fish oil — anything but candy). By 1922, four more stores had opened in L.A., and a decade later there were manufacturing plants and 25 stores in L.A. and the San Francisco area. That number mushroomed to 130 in the 1960s, and in 1971 a Berkshire Hathaway subsidiary purchased a controlling interest in See’s for $25 million. That year, I was nine years old and couldn’t have known that the object of my burgeoning candy obsession was now owned by the Oracle of Omaha. Fast forward to 2014 and See’s locations have doubled to 240 stores in America and East Asia, generating sales of $410 million from 31 million pounds of candy. With See’s bringing in roughly $85 million annually in pretax profits, according to The Motley Fool, the day is fast approaching when See’s total contribution to Berkshire Hathaway will top $2 billion, making it a cash cow for the multinational conglomerate holding company. “See’s has provided us with lots of cash for acquisitions and opened my eyes to the power of brands,” Warren Buffet told fool. com last year. “I wouldn’t be at all surprised that if we hadn’t owned See’s, we
wouldn’t have bought Coca-Cola.” Certainly the name See’s is fi rmly ingrained on Californians’ consciousness. “When you were a 16-year-old, you took a box of candy on your fi rst date with a girl and gave it either to her parents or to her,” Buffett told Fortune in 2012. “In California the girls slap you when you bring Russell Stover and kiss you when you bring See’s.” Charles See optimized the company’s branding by never deviating from his core philosophy and driving home his message with creative advertising. In the early years, See’s grabbed attention by delivering boxes of chocolates via motorcycle. In 1949, the company sponsored a Rose Parade float — a giant white bunny rabbit pulling an equally giant egg to honor Easter — and did so again, in 1955, using a dragon motif. Though See’s doesn’t give public tours of its plants, famous fans like Cher — who worked at See’s before she met Sonny Bono — have visited, and Buffett once brought Bill Gates along for a tour. Lucille Ball turned her visit into an iconic moment in pop culture — the famous candy factory scene from her 1950s sitcom, I Love Lucy, was inspired by the See’s facility in L.A. Lucy and co-star Vivian Vance spent a day there learning the ropes on the factory floor, then drew on their experience for the most popular show of Lucy’s 181 episodes. During rehearsals a dour-looking See’s employee, Amanda Milligan, caught the eye of executive producer Desi Arnaz, who decided to place her next to Lucy in the chocolate-dipping scene. Arnaz thought her deadpan demeanor would be the ideal juxtaposition to Lucy’s broad slapstick — and it worked, brilliantly. (Perhaps ironically, Lucille Ball’s estate later contracted with Rocky Mountain Chocolate Factory — not See’s — to produce Lucy-themed chocolate gift items.) Mary See died on July 31, 1939, at age 85. But See’s is still an unassuming juggernaut and I still purchase molasses chips, though with less frequency. See’s has long been a favorite treat for my family and will no doubt continue to be so for countless families in Arroyoland. ||| 11.15 | ARROYO | 19
ARROYO
HOME & DESIGN SPECIAL ADVERTISING SUPPLEMENT
IT’S THE MOST WONDERFUL TIME OF THE YEAR – IF YOU PLAN Holiday parties don’t have to be stressful. Here are some hints to help you navigate BY BRUCE HARING
SINGER ANDY WILLIAMS IS A PERENNIAL HOLIDAY FAVORITE, REMINDING US THAT IT’S “THE MOST WONDERFUL TIME OF THE YEAR/WITH THE KIDS JINGLE BELLING AND EVERYONE TELLING YOU BE OF GOOD CHEER.” Yes, hearts will be glowing when loved ones are near for Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Year’s, and/or Festivus. So you have to make sure your home looks good, the food and drinks are abundantly perfect, and the decorations are unique, sophisticated and fun. Yet that sort of pressure can turn the most wonderful time of the year into the most stressful time of the year for many people. There’s a lot to worry about and a lot of labor that goes into what looks like simple elegance. Add in work commitments, project deadlines, children’s activities, relatives visiting, other holiday parties and commitments, and the time to make your event come together arrives faster than holiday decorations at the local mall. But let’s relax for a minute. Things don’t have to be perfect to be enjoyed, and just a little planning can make even the most daunting tasks of the season easier than you think. Here are a few things to consider this month as you begin planning your holiday celebrations. OUTDOOR LIGHTING Perhaps you’ve seen those awesome displays that some people erect on their homes. The evening television news in particular loves a good winking, blinking and nodding spectacular, and the lines of cars that often visit the neighborhoods where they’re on display attest to their enduring popularity. That’s fine for some people. Keep in mind that less can be more when lighting the exterior of your home. Planning a lighting design is a creative challenge, and just by highlighting some key features in your house and yard, you can create an impressive visual effect with maximum curb appeal. –continued on page 22 20 | ARROYO | 11.15
11.15 ARROYO | 21
—ADVERTISING SUPPLEMENT—
–continued from page 20
When decorating, start at the center of your home and work your way out. Think about different layers of lighting on the various levels of your home. Often, merely creating an outline of the home across the roof peak or gutters with the front door spotlighted can be just as effective as hundreds of lights. All-white color schemes are perennially popular, but those thinking outside the box may opt for a red, white and green combination, or perhaps mixing two seasonal colors. Remember that your driveway can be a perfect launching ramp to line-up some holiday characters or create a light tunnel. Wreaths with colorful ribbons also can make a statement, particularly if they’re well-lighted at your home’s entrance. There are local lighting firms that will do the work for you. Be sure to research them online before going to contract, particularly focusing on whether they are properly insured, have references, and provide a detailed list of potential charges. Using them has one added bonus - the burden of taking down the lights at the end of the season is handled. HOLIDAY CATERING Now that your guests have been impressed with the outside of your home, it’s time to underline your commitment to elegant entertaining with the right assortment of food and drink. This can range from a sophisticated cocktail gathering to an intimate family dinner to a buffet with entertainment. Good food and drink make a party. Bad choices can send people scrambling for the exits. Of course, you can do everything yourself, from cooking the food to purchasing the liquor to laying it all out and cleaning up after. You may also hire experienced servers to pass hors d’oeuvres, bartenders to make sure no guest is over-served, and specialty chefs to handle particularly elaborate meat, egg or dessert dishes. But many people, knowing that time is money, are increasingly focusing on hiring a catering company to handle mid-sized to large parties. Since this will be your highest cost for any event, finding the right caterer is perhaps your most important decision. A good caterer is someone who is interested in the uniqueness of your event. They ask focused questions on who will be there and what’s worked in the past, in the process learning about you, your guests and your expectations. The best caterers aren’t mere ordertakers – they are party planners, and there’s a big difference between the two types. The top people will know after the first conversation your theme, your goals, your budget and your ability to accommodate the expected turnout in your space. Since caterers all have specialties – some are boutique planners for small gatherings, others handle large corporate events – it’s a good idea to speak to at least three to gain perspective and grow comfortable with your choice. While everyone has a main menu, you will discover how flexible they may be on menu options, always a good sign. If you go visit the caterer in person, see if they offer tastings of various –continued on page 24 22 | ARROYO | 11.15
11.15 ARROYO | 23
—ADVERTISING SUPPLEMENT—
–continued from page 22
dishes, although be prepared to pay for that option in some cases. Also ask about wine pairings and other liquor available. One key question: how will the food and drink be presented? A caterer should take the time to create a display that’s as eye-catching as it is tasty, and that kind of effort will tell you a lot about what level of service and quality to expect at your event. INTERIOR DECORATIONS: There’s no need to remake the entire living areas of your home. Just a little staging with lighting, a focal point like a warm fireplace or a good conversation pit, plus strategically placed decorations can make any party into a magical experience. You want your guests to walk in and feel the magic of the season. Color is one key. A traditional Christmas tree is wonderful, but imagine one that sparkles in silver or gold. Similarly, you can warm the room with strategic splashes of colored pillows or throws that add some spice –continued on page 26
24 | ARROYO | 11.15
11.15 ARROYO | 25
—ADVERTISING SUPPLEMENT—
–continued from page 24
to ordinary furniture table tops and mantles. Even something as simple as snowy branches in a crystal bowl can make an area special. Small lights in corner areas can create an intimate nook. The personal touch is always nice, and some family keepsakes on display can make for some interesting conversations. Just don’t leave anything fragile in the reach of children or perched in places where it’s easy for a distracted adult to knock them over. Don’t forget that lighting beyond traditional white lights can add an element of fun to the event. Blue, red and even green lights are available and can accent corners of the room. The key with any holiday party planning is to make a budget, outline the evening, and especially reach out in advance if you’re hiring professional help. It’s a busy season, but it doesn’t have to be an ordeal. If you do things right, you might even join Andy Williams in song when he notes, “When friends come to call/it’s the hap-happiest season of all.” ||||
26 | ARROYO | 11.15
11.15 ARROYO | 27
28 | ARROYO | 11.15
arroyo
™
~HOME SALES INDEX~
-7.57% ALTADENA Homes Sold Median Price Median Sq. Ft. ARCADIA Homes Sold Median Price Median Sq. Ft. EAGLE ROCK Homes Sold Median Price Median Sq. Ft. GLENDALE Homes Sold Median Price Median Sq. Ft. LA CAÑADA Homes Sold Median Price Median Sq. Ft. PASADENA Homes Sold Median Price Median Sq. Ft. SAN MARINO Homes Sold Median Price Median Sq. Ft. SIERRA MADRE Homes Sold Median Price Median Sq. Ft. SOUTH PASADENA Homes Sold Median Price Median Sq. Ft. TOTAL Homes Sold Avg Price/Sq. Ft.
SEPT. ‘14 14 $739,000 1979 SEPT. ‘14 29 $970,000 1629 SEPT. ‘14 16 $660,000 1516 SEPT.‘14 87 $600,000 1522 SEPT. ‘14 12 $1,722,500 2443 SEPT. ‘14 116 $657,500 1509 SEPT. ‘14 9 $2,380,000 2723 SEPT. ‘14 16 $766,000 1743 SEPT. ‘14 15 $950,000 1626 SEPT. ‘14 314 $568
2015 HOMES SOLD
2014
SEPT.‘15 44 $632,500 1516 SEPT. ‘15 21 $875,000 1978 SEPT. ‘15 16 $709,500 1540 SEPT. ‘15 112 $627,000 1615 SEPT. ‘15 18 $1,304,250 2068 SEPT. ‘15 150 $651,000 1393 SEPT. ‘15 3 $2,118,000 2241 SEPT. ‘15 11 $726,000 1756 SEPT. ‘15 24 $1,003,750 1764 SEPT. ‘15 399 $525
399
AVG. PRICE/SQ. FT.
sept.
314
+27.07%
sept. HOMES SOLD
HOME SALES
HOME SALES ABOVE RECENT HOME CLOSINGS IN THE PASADENA WEEKLY FOOTPRINT ADDRESS ALTADENA
2086 Midwick Drive 528 Alameda Street 3835 Luna Court 240 Taos Road 2123 Minoru Drive 952 East Mariposa Street 129 Laurel Drive
CLOSE DATE
PRICE
source: CalREsource
BDRMS.
SQ. FT.
YR. BUILT PREV. PRICE
3 4 5 3 3 4 5
2542 3123 3881 1983 2198 2406 2813
1929 1931 1999 1964 1961 1930 1927
09/30/15 09/01/15 09/04/15 09/01/15 09/03/15 09/23/15 09/30/15
$1,800,000 $1,400,000 $1,392,000 $1,320,000 $1,065,000 $956,000 $859,000
09/03/15 09/17/15 09/10/15 09/03/15 09/28/15 09/24/15 09/22/15 09/30/15 09/15/15 09/10/15 09/01/15 09/30/15
$9,500,000 $3,460,000 $2,420,000 $2,410,000 $1,865,000 $1,554,500 $1,400,000 $1,100,000 $890,000 $890,000 $875,000 $870,000
4 4
4687 3210
1939 1949
3 3 3 3 3 3 4 2
2656 3418 2298 2075 1438 1978 2198 1266
1951 1988 1941 1956 1950 1996 1941 1950
09/29/15 09/14/15 09/02/15 09/01/15 09/01/15 09/11/15
$1,188,000 $945,000 $930,000 $895,500 $879,000 $832,000
2 3 3 2 3
1786 2196 2225 714 1540
1952 1964 1922 1920 1925
09/15/15 09/10/15 09/01/15 09/01/15 09/01/15 09/16/15 09/28/15 09/11/15 09/02/15 09/01/15 09/16/15 09/09/15 09/08/15 09/08/15 09/01/15 09/16/15 09/04/15 09/15/15 09/24/15 09/30/15 09/04/15 09/04/15 09/09/15 09/22/15 09/04/15 09/21/15 09/25/15 09/18/15 09/16/15 09/25/15 09/04/15 09/30/15 09/24/15 09/15/15 09/14/15
$1,600,000 $1,550,000 $1,525,000 $1,310,000 $1,200,000 $1,135,000 $1,115,000 $1,100,000 $1,066,500 $1,060,000 $1,050,000 $1,045,000 $1,035,000 $1,002,500 $1,000,000 $1,000,000 $980,000 $945,000 $945,000 $935,000 $933,000 $900,500 $900,000 $899,000 $890,000 $889,000 $875,000 $856,000 $855,000 $850,000 $850,000 $848,500 $844,000 $830,000 $827,500
5 6 4 3 5 4 4 4 5 7 4 3 3 2 2 8 5 2 3 3 3 2 5 3 3 3 2 3 3 4 3 3 2 3 6
6291 3283 4548 2495 3164 3040 2384 2826 3315 3278 2493 2479 2055 2023 3038 3989 2416 1647 2279 1680 1977 1696 2009 1775 1825 2614 1331 1990 1384 1848 1896 2041 1983 1548 2490
1988 1933 1989 1938 1955 1986 1929 1928 1977 1929 1940 1989 1940 1940 1926 1928 1931 1940 1928 1949 1945 1964 1921 1960 1960 1913 1940 1927 1948 1977 1912 1989 1941 1993 1921
PREV. SOLD
$600,000 $869,500 $1,100,000 $735,000 $699,000 $1,265,000
08/10/1999 06/30/2011 12/01/2009 12/01/2009 10/16/2014 06/26/2008
$1,908,000 $1,500,000 $650,000 $285,000 $1,002,000 $1,050,000 $875,000
12/15/2011 08/08/2003 06/15/1994 05/12/1994 11/04/2009 03/18/2011 03/14/2008
$350,000 $670,000 $790,000 $240,000
05/29/2002 02/17/2011 10/09/2012 11/06/1991
$340,000 $575,000 $530,000 $288,000
11/28/2011 10/28/2010 04/08/2009 07/12/1988
$550,000
05/14/2004
$1,200,000
07/01/2004
$875,000 $1,150,000 $147,000 $600,000 $850,000
06/29/1990 07/30/2013 07/28/1998 11/08/2000 11/05/2003
$350,000 $275,000 $350,000 $1,080,000 $610,000 $785,000 $105,000 $820,000 $900,000 $700,000 $410,000 $365,000 $445,000 $112,300 $566,000
05/08/1985 12/15/1986 06/30/1997 04/27/2006 02/26/2015 08/28/2013 08/16/1985 11/04/2004 06/05/2006 10/10/2006 03/13/2002 05/01/1991 10/07/1999 12/27/1979 07/31/2008
$450,000 $709,000 $318,000
09/07/2001 10/25/2006 02/12/1999
$639,000
11/04/2003
$370,000 $470,000 $535,000
08/10/1998 01/03/2003 02/22/2013
ARCADIA
870 Fallen Leaf Road 1470 Caballero Road 1845 North Santa Anita Avenue 314 East Norman Avenue 1723 Wilson Avenue 723 Nicholas Lane 1802 South 2nd Avenue 1101 Encino Avenue 520 Coyle Avenue 326 Genoa Street #D 317 Laurel Avenue 2020 South 7th Place EAGLE ROCK
4982 Neola Place 4901 El Canto Drive 1437 Wildwood Drive 2464 Ridgeview Avenue 5024 El Verano Avenue 5228 Mt. Helena Avenue GLENDALE
3232 Dora Verdugo Drive 1212 Rossmoyne Avenue 1714 Tambor Drive 1621 Las Flores Drive 5115 Finehill Avenue 3563 Pheasant Street 909 Cumberland Road 1027 Cumberland Road 1831 Sherer Lane 1520 East Maple Street 3437 Las Palmas Avenue 1026 Calle Azul 1541 Raymond Avenue 1524 Irving Avenue 1016 Linden Avenue 517 Vine Street 2427 Hollister Terrace 1549 Hillside Drive 665 Burchett Street 2875 Hermosita Drive 1651 Ben Lomond Drive 2955 St. Gregory Road 411 Myrtle Street 3526 St. Elizabeth Road 4011 Altura Avenue 608 North Kenwood Street 3460 Downing Avenue 1334 Cordova Avenue 1321 Oak Circle Drive 2936 East Chevy Chase Drive 1305 North Maryland Avenue 960 Calle Amable 1561 Hillside Drive 857 Calle La Primavera 628 West California Avenue
–continued on page 30
The Arroyo Home Sales Index is calculated from residential home sales in Pasadena and the surrounding communities of South Pasadena, San Marino, La Canada Flintridge, Eagle Rock, Glendale (including Montrose), Altadena, Sierra Madre and Arcadia. Individual home sales data provided by CalREsource. Arroyo Home Sales Index © Arroyo 2015. Complete home sales listings appear each week in Pasadena Weekly.
11.15 ARROYO | 29
–continued from page 29 ADDRESS LA CAÑADA
1600 Fairmount Avenue 4338 Commonwealth Avenue 4309 Woodleigh Lane 5602 Bramblewood Road 5120 Hayman Avenue 455 Noren Street 804 Lynnhaven Lane 1925 Lombardy Drive 370 Berkshire Avenue 1238 Olive Lane 4578 Loma Vista Drive 4618 Alveo Road 312 Nancy Way 208 Mariners View Street 5109 Angeles Crest Highway 2124 Tondolea Lane
CLOSE DATE
PRICE
BDRMS.
SQ. FT.
YR. BUILT PREV. PRICE
PREV. SOLD
09/03/15 09/25/15 09/04/15 09/30/15 09/21/15 09/16/15 09/01/15 09/01/15 09/15/15 09/11/15 09/04/15 09/16/15 09/11/15 09/04/15 09/15/15 09/04/15
$6,225,000 $3,425,000 $3,390,000 $1,782,500 $1,586,000 $1,575,000 $1,530,000 $1,450,000 $1,308,500 $1,300,000 $1,232,000 $1,220,000 $1,210,000 $1,170,000 $910,000 $851,000
7 4 5 3 3 3 3 4 3 3 3 3 5 4 3 3
9327 4848 4001 2552 2316 1948 1765 2083 2235 2304 1440 2053 2627 2033 1570 1949
1929 1935 1921 1966 1956 1956 1951 1938 1949 1958 1942 1947 1961 1967 1943 1960
$4,150,000 $3,385,000 $2,965,000 $1,200,000
11/30/2011 09/25/2015 07/12/2013 11/30/2004
$263,090 $583,000 $712,500 $929,000 $425,000 $370,000
05/15/1987 02/03/2000 01/03/1992 09/04/2009 08/13/1992 08/26/1999
$1,385,000 $549,000
09/04/2007 02/28/2012
1150 South El Molino Avenue 09/14/15 1000 Arden Road 09/04/15 695 Prospect Blvd. 09/29/15 667 South Orange Grove Blvd. 09/24/15 345 East Colorado Blvd. #305 09/01/15 780 South Grand Avenue 09/16/15 1645 Hastings Heights Lane 09/25/15 1170 Linda Vista Avenue 09/02/15 1450 El Mirador Drive 09/15/15 1320 North Arroyo Blvd. 09/04/15 3595 San Pasqual Street 09/04/15 1430 Arroyo View Drive 09/30/15 1520 Rose Villa Street 09/09/15 1309 Ontario Avenue 09/01/15 139 Annandale Road 09/18/15 1501 Poppy Peak Drive 09/28/15 612 South Mentor Avenue 09/04/15 1820 Devon Road 09/15/15 410 South Meridith Avenue 09/16/15 1210 North Arroyo Blvd. 09/09/15 1440 Chamberlain Road 09/28/15 3526 Grayburn Road 09/16/15 1360 Lomay Place 09/28/15 1913 Kaweah Drive 09/04/15 3784 Sycamore Street 09/21/15 1613 Casa Grande Street 09/11/15 863 North Hill Avenue 09/18/15 1491 La Loma Road 09/11/15 1 South Orange Grove Blvd. #12 09/18/15 876 Roxbury Drive 09/09/15 1245 South Orange Grove Blvd. #5 09/28/15 2675 Las Lunas Street 09/02/15 3715 Don Benito Court 09/03/15 1790 North Allen Avenue 09/04/15 731 North Chester Avenue 09/01/15 3840 Ranch Top Road 09/11/15 944 North Marengo Avenue 09/03/15 1718 East Orange Grove Blvd. 09/04/15 315 Malcolm Drive 09/11/15 26 Virginia Avenue 09/11/15 3209 Fairpoint Street 09/28/15 1634 Pleasant Way 09/16/15 2274 Queensberry Road 09/22/15 1901 Las Lunas Street 09/11/15 2211 Brigden Road 09/17/15
$4,500,000 $4,025,000 $2,950,000 $2,400,000 $2,250,000 $2,100,000 $1,979,000 $1,880,500 $1,769,000 $1,650,000 $1,650,000 $1,500,000 $1,480,000 $1,450,000 $1,310,000 $1,300,000 $1,295,000 $1,287,500 $1,275,000 $1,210,000 $1,175,000 $1,100,000 $1,090,000 $1,060,000 $1,050,000 $1,025,000 $1,008,000 $1,002,000 $1,000,000 $1,000,000 $991,500 $961,500 $930,000 $920,000 $910,000 $895,000 $885,000 $880,000 $875,000 $875,000 $872,000 $860,000 $860,000 $855,000 $828,000
5 4 5 4 3 3 5 4 3 5 5 3 4 4 3 3 5 3 3 2 2 3 3 3 3 3 4 2 2 3 3 4 3 4 3 3 3 3 3 5 3 3 5 3 3
5804 3498 4368 3431 3580 2182 4392 4434 2928 3144 3323 2458 2507 2217 1819 2083 2020 1664 1764 1710 2652 2093 1816 2689 3022 2362 2210 1607 1760 2275 3454 2178 1954 2920 1416 2124 1755 1620 1575 2336 2009 1542 2090 1603 2123
1911 1957 1910 1968 2007 1925 1986 1989 1961 1930 1936 1956 1924 1950 1927 1926 1910 1956 1926 1947 1947 1947 1959 1990 1936 1923 1920 1941 1980 1936 1959 1940 1956 1921 1913 1958 1907 1922 1957 1941 1976 1959 1941 1922 1948
$2,800,000 $1,760,000
05/16/2011 11/25/2009
$1,025,000
08/07/1998
$1,545,000 $975,000 $700,000 $1,195,000 $1,301,000
05/08/2014 07/17/2002 04/12/1991 11/08/2011 06/09/2009
$1,325,000 $1,250,000 $893,000 $912,500 $1,136,000 $912,500 $761,000 $515,000 $184,000
07/20/2005 03/13/2014 03/01/2007 12/08/2006 11/21/2012 11/19/2014 02/02/2015 06/29/1990 09/26/1980
$848,000
10/14/2014
$400,000 $364,000 $785,000 $579,000 $355,000 $90,000
12/28/2001 08/04/1995 11/19/2009 10/26/2011 09/19/2001 06/16/1975
$540,000 $668,500 $495,000 $555,000
06/12/2003 05/04/2011 12/21/2001 10/22/2009
$175,000 $471,000 $137,500
12/12/1985 04/08/1999 09/30/1998
$675,000
07/03/2014
09/28/15 09/02/15 09/02/15
$2,300,000 $2,118,000 $1,760,000
4 4 4
3900 2076 2241
1975 1924 1927
$212,000 $355,000 $1,255,000
04/01/1976 10/02/1986 10/13/2006
09/14/15 09/22/15 09/01/15 09/01/15 09/30/15
$1,540,000 $1,300,000 $1,225,000 $1,140,000 $950,000
4 3 4 3 3
3003 2706 3634 1830 1798
1968 2006 1985 1960 1950
$1,320,000 $353,000
04/20/2006 05/18/2001
$925,000 $355,000
01/23/2015 07/31/2001
09/15/15 09/18/15 09/21/15 09/16/15 09/04/15 09/16/15 09/10/15 09/01/15 09/10/15 09/22/15 09/10/15 09/24/15 09/04/15 09/25/15 09/30/15
$4,400,000 $2,900,000 $1,600,000 $1,475,000 $1,460,000 $1,450,000 $1,376,000 $1,340,000 $1,300,000 $1,260,000 $1,255,000 $1,012,500 $995,000 $908,000 $860,000
5 3 4 3 6 5 4 2 3 3 4 2 4 2 3
5490 2784 2612 1782 2599 2373 2577 1793 2100 1724 2956 2051 1771 1452 1285
1930 1925 1969 1912 1905 1964 1954 1938 1910 1923 1915 1925 1923 1911 1906
$2,570,000 $1,485,500
11/23/2009 07/30/2013
$601,000 $767,000 $1,025,000 $960,000 $1,125,000 $278,000 $510,000
04/28/2000 10/27/2009 06/30/2005 03/04/2015 08/27/2013 12/11/1998 09/05/2003
$695,000
08/18/2006
PASADENA
SAN MARINO
2390 Montecito Drive 1857 South Euclid Avenue 555 Old Mill Road SIERRA MADRE
501 West Highland Avenue 460 East Grandview Avenue 632 West Montecito Avenue 2161 Santa Anita Avenue 370 East Grandview Avenue SOUTH PASADENA
2045 Monterey Road 436 Oaklawn Avenue 1660 Camino Lindo 2023 La France Avenue 350 El Centro Street 1756 Via Del Rey 257 Grace Drive 2029 Amherst Drive 715 Mound Avenue 1127 Beech Street 1502 Oak Street 511 Garfield Avenue 1828 Olive Avenue 1140 Brent Avenue 1029 Park Avenue 30 | ARROYO | 11.15
11.15 ARROYO | 31
A SUMPTUOUS BUFFET OF FOOD POETRY Red Hen Press poet Kim Dower serves up a smorgasbord of food verse in her third book — the upcoming collection, Last Train to the Missing Planet.
32 | ARROYO | 11.15
13 KNISHES A friend brings me 13 knishes from Brighton Beach carries them in a plastic bag on the airplane from New York to L.A.: potato, meat, kasha I didn’t know what to say. I’m touched he thought of me, wanted to surprise me, the weight alone daunting, carrying onto the plane even if it crashed he’d have held them tight, gone down the emergency slide clutching them, those knishes brought me back so many memories riding the D from Manhattan to the beach I was a teen, towel rolled under my arm would stop at that dive under the “EL” eat one before I hit the sand like a punch in the stomach even without gravy that knish was lethal, and now I have 13. How could he know the smell alone set me back remembering the man standing over me, blocking the sun not a soul on the sand, my eyes closed body slathered in Coppertone he bent down, kissed me on the lips said, that’s what we do where I come from, I said, this is America, I’m 16, just want a tan, and I could never shake that dread like a knish in my stomach feeling like lead, a gift from a place long ago way before I knew how to say no.
SCRAMBLING EGGS When you scramble eggs, I show my daughter as I pour the raw liquid onto the readied pan, it doesn’t matter whether you go slow gently fold them into the heat or snap your wrist — flip them over faster than the flame the taste of the eggs, the memory of having eaten them, will be the same. I don’t have a daughter, but this morning when scrambling my eggs deliberately, not hurriedly as I usually do, I thought if I had a daughter this is what I’d tell her. I’d wait until she was seven and remind her again at 21.
EATING YOGURT WITH A KNIFE This morning I ate my yogurt with a knife which is not as hard as you may think a black plastic knife, easy to slide into my mouth and the yogurt seemed to glide with an ease I’ve never experienced. You taste it differently, not in one lump but rather your mouth has a chance to get used to the yogurt being slipped in. Unless one is forced into a situation where one is starving, there’s no spoon, you’ll do whatever it takes to get that yogurt into your body, even rip the damn thing open and drink it, one will never discover the wonders of eating yogurt with a knife. Try it. Not when you’re desperate, but when it’s your choice. Do it because you want to. Do it because you can.
MY MOTHER BAKES SUGAR COOKIES My mother bakes sugar cookies in Heaven which is funny because she never baked here on earth. They have you doing that first thing, she told me They have you baking right away so you’ll feel useful we deliver the cookies to children who’ve passed The people in charge of Heaven sound so thoughtful, I tell her. Well, they’re angels, she says, but not like you’d imagine. Sure, they wear white, have wings, smile sweetly
WHILE WAITING ON THE FOOD TRUCK LINE
but they all talk way too much, and their asses are huge.
“I could see you having like an awesome bald head,” one girl says to another waiting on line for Indian food. I’m dying for curried potatoes and chicken in a taco, deep fried, served with mango salsa, but this is killing my appetite. I can’t see their faces, but from the back they have a ton of hair, colorful mermaid tattooed on the dark one’s shoulder the blonde has a mole at the nape of her neck. “You’re cute enough,” she goes on, “it’d be okay, but what would your boyfriend say?” I wonder would I ever shave my head? I imagine living in a village of bald people, in a room with only a razor, straight pin, alcohol swabs, lime-scented shaving cream, pink and yellow flamingos painted on the ceiling, listen to hair disappear from heads drenched in light, hairless angels with pierced wings feeding me while telling stories of hairless ghosts, a voice interrupting, “are you ready to order?” ||| Reprinted with permission from Last Train to the Missing Planet, to be published by Pasadena’s Red Hen Press in the spring of 2016 11.15 | ARROYO | 33
34 | ARROYO | 11.15
How Do You Like Them Apples? Organic Organic produce produce delivery delivery from from farm farm to to doorstep doorstep is is proving proving to to be be the the top top banana banana for for busy busy shoppers. shoppers. BY BY NOELA NOELA HUESO HUESO
AS INTEREST IN ALL THINGS ORGANIC GROWS —
BETWEEN LONG COMMUTES AND WORK AND FAMILY
INCREASINGLY, PEOPLE WANT TO KNOW WHERE THEIR
OBLIGATIONS, SHOPPERS’ PLATES ARE ALREADY FULL;
FOOD COMES FROM — SO DOES THE DEMAND FOR IT.
GETTING TO THE FARMERS’ MARKET WITH BASKET IN HAND IS
ACCORDING TO THE ORGANIC TRADE ASSOCIATION,
OFTEN EASIER SAID THAN DONE.
THE ORGANIC FOOD INDUSTRY GREW BY 11.3 PERCENT
Now there’s a solution: a crop of online organic produce delivery services, each with a slightly different business model, is thriving in the Southland by transporting boxes of fresh organic produce — and more — right to customers’ door (or, in some cases, a nearby parking lot). Businesses such as Out of the Box Collective source local organic produce from farming cooperatives. Others, such as the family-owned Farm Fresh to You, which
TO GARNER $39.1 BILLION IN SALES IN 2014, CONSUMING NEARLY 5 PERCENT OF THE TOTAL FOOD MARKET. BUT
–continued on page 36
11.15 ARROYO | 35
–continued from page 35
sells the bounty from its 600-acre property, serve as their own clearinghouse. Farmers who supply produce to Open Taste, a new entry, don’t pick fruit off trees or pull veggies from the ground until an order is placed, ensuring that the freshest product is delivered to customers — within hours. Some businesses further distinguish themselves by also offering free-range meat and poultry, sustainable seafood, organic honey, wine and dairy products, artisan items and more. Even shopping behemoth Amazon is getting in on the act, testing out home delivery of farm-fresh produce that arrives at your doorstep 36 hours after harvest. Not yet available in the San Gabriel Valley, Farmers Market Direct, in partnership with Fresh Nation, is being tested in parts of Southern California, and the Amazon website promises that it is coming soon to Arroyoland. Different from Amazon Fresh, which already delivers organic produce, Farmers Market Direct will feature produce cultivated and foodstuff s created by local farmers and artisans. Kent Wu isn’t surprised by the growing popularity of organic produce delivery services. A co-founder of Open Taste, which boasts wholesale prices “always 30 to 50 percent off,” Wu says it’s only natural, considering that convenience has become king — as evidenced by businesses such as Uber, TaskRabbit and Instacart which exist to make the lives of busy folks easier — and he only sees the trend continuing. “We hope to have the effect on grocery shopping that Uber had on taxi ride-sharing,” he says. Wu adds that organic produce delivery services don’t compete with farmers’ markets, but rather allow farmers to expand their reach by connecting with new customers via the Internet. “We’re empowering both the consumers and the farmers by connecting them,” he says. Intrigued? We’ve compiled a list of companies that deliver to Arroyoland. Get ready to enjoy the fruits of someone else’s labor.
ABUNDANT HARVEST ORGANICS abundantharvestorganics.com What it is: Working with California organic family farmers, Abundant Harvest Organics offers 100 percent certified organic produce delivered throughout California every week. Organic meat and dairy, nuts, beans and herbs are also available. How it works: Sign up online, pay a onetime nonrefundable membership fee of $30, which includes a reusable thermal bag, and order a box of Abundant Harvest’s seasonal picks, or customize one to your taste. Your delivery schedule can also be personalized. Delivery: For folks who live in Pasadena, South Pasadena, San Marino or Alhambra, the weekly drop-off location is the Fuller Seminary parking lot in Pasadena (Saturdays, 10–10:45 a.m.); Eagle Rock’s is at 850 Moulton Ave., L.A. (Saturday, 11:15–11:45 a.m.); and La Crescenta’s is at the Verdugo Hills Golf Course (Saturday, 8:45–9:15 a.m.). Glendale and La Caňada Flintridge residents have a home delivery option (Tuesdays, 1–3 p.m.). Cost: Small boxes, which feed two to four people for a week, range from $22.80 to $28.55; large boxes (four to six people) from $38.30 to $46.30. For add-on items, there is an additional $4 delivery charge. Sample produce: apples, butternut squash, carrots, cherry tomatoes, cilantro, grapes, green beans, pickling cucumbers, summer squash, sweet peppers Bonus: Look for recipes on abundantharvestkitchen.com.
FARMBOX L.A. farmbox.com What it is: FarmBox L.A.’s menu varies from week to week, gleaned from dozens of local farmers from Long Beach to Ojai and parts in-between. Artisanal foods, meats, seafood, juice, baked goods, jerky — even skin-care and cleaning supplies, pet-care and complete meal kits — are also available. Their weekly newsletter is chock full of recipes, cooking tips and more. How it works: All of the FarmBoxes they send out are “Farmer’s Pick” — you receive what their farmers deem to be at the peak of freshness and taste during the week
36 | ARROYO | 11.15
of delivery. Look for an email a few days before delivery itemizing the contents of your box. If you want to make changes, you can. You can also make your own selections right from the start. Delivery: Right to your door Cost: There are three types of FarmBoxes: Traditional ($52 to $169), Specialty ($52 for a basic juicing FarmBox to $574.95 for a 12-month Cross Fit/Paleo FarmBox subscription) and Meal Kit ($19.99 to $57.99). Sample produce: artichokes, baby parsnips, black kale, fennel, heirloom carrots, Meyer lemons, mint, mixed greens, oro blanco grapefruit, persimmons Bonus: A chef and nutritionist are on staff to answer questions seven days a week; return your produce scraps to FarmBox and they’ll compost it to help grow future crops.
FARM FRESH TO YOU farmfreshtoyou.com What it is: Most of the produce Farm Fresh to You delivers in the L.A. area comes from the southern branch of Capay Organic Farm in the Imperial Valley. The original farm, founded in 1976, is a second-generation family operation 90 miles northeast of San Francisco in the Coast Range’s Capay Valley. In all, Farm Fresh to You operates 600 acres that yield more than 130 varieties of organic produce. The company partners with other organic farms for additional local and seasonal produce. How it works: Create an account, pick your farm-box type (mixed fruit and veggie, no cooking, fruit only, veggie only) and size, then your delivery date and frequency. There is no commitment and you can cancel or suspend delivery at any time. Delivery: to your door. For Pasadena, the delivery day is Friday. Cost: Prices range from $26 for a small box with nine produce varieties to $46 for a large box with 18 varieties. Organic Snack Packs, which feature a rainbow of fresh fruit, range from $35 to $110. Sample produce: bok choy, Bosc pears, chard, figs, kohlrabi, musk melons, pomegranates, potatoes, Satsuma mandarins, spinach Bonus: Refer a friend and get a $25 produce credit; your friends get $10 off their fi rst box. Be generous: “Donate a Box” to a local food bank or give an eGift card. –continued on page 38
11.15 ARROYO | 37
–continued from page 36
MUIR RANCH muirranch.myshopify.com What it is: Th is 1.5-acre ranch on the campus of John Muir High School in Pasadena began in 2011 and is tended by volunteer teachers and students who are completing community service or internship graduation requirements. The ranch also provides paid internships to students, funded in part by more than 100 subscribers to boxes of fruit, vegetables and flowers grown there, which also help stock the school’s cafeteria. How it works: You can sign up for a yearly, six-month, biweekly or weekly Garden Farm Box commitment or you can purchase a single box. Muir Ranch partners with Tutti Frutti, Top Notch, Ha Orchards and Yang Farms to supplement boxes with seasonal items not grown at Muir Ranch. Bouquets can be purchased individually or on a weekly subscription as well. There’s a three-month minimum for biweekly and weekly subscriptions. Delivery: Pickup locations are in Pasadena at Muir Ranch (1905 Lincoln Blvd.), Arroyo Food Co-op (494 N. Wilson Ave.) and Pasadena Unified School District headquarters (351 S. Hudson Ave.). Cost: Farm box subscriptions range in price from $40 to $900. Flowers cost $30 to $40. Sample produce: organic avocados, basil, chard, citrus, kale, lettuce, melons, peppers, plums, squash, strawberries and tomatoes Bonus: Because Muir Ranch is fiscally sponsored by the nonprofit Pasadena Educational Foundation, 50 percent of your tab is tax-deductible. PUSD employees who sign up for a monthly subscription receive a reduced price for the fi rst month.
OUT OF THE BOX COLLECTIVE outoftheboxcollective.com What it is: Th is farm-to-home grocery service has been delivering in the L.A. area since 2010. The collective’s Real Food Boxes, which are fully customizable, are designed around different recipes created each week in celebration of a season, a holiday or a person, and fi lled with organic, local and seasonal ingredients. Recent boxes have included the “Is It Hot or Cold Box” and the “Hello Autumn Box” in recognition of the changing seasons. Looking for only fruits and vegetables? Out of
the Box Collective has partnered with Summerland Farm to deliver all of its fresh organic produce. How it works: Pick your box, customize, add on. Each Real Food Box incorporates “carefully sourced elements,” which change from week to week, from all food groups. Delivery: home delivery throughout L.A. and parts of Orange County Cost: An omnivore Real Food Box that provides fi ve meals for 1 to 3 people costs $175; a vegetarian option is $125. Summerland produce boxes range from $37 for a Standard box to $60 for a Super Plentiful box. Sample items: cipollini onions, drinking chocolate, fresh flowers, fresh-squeezed orange juice, infusion herbs, microgreens, sausages, wild sage honey, fair trade coffee, wine Bonus: Get 5 percent off your order for purchasing recurring Real Food boxes (weekly, biweekly or monthly). Their forageandpasture.com food journal offers recipes, food prep videos and sharp posts about food.
OPEN TASTE opentaste.com What it is: Following a Just in Time (JIT) business model, Open Taste farmers don’t harvest fruit or vegetables until your order is placed, ensuring the freshest possible produce. From local farmers and other vendors, OpenTaste brings organic produce, seafood, free-range meat and poultry, as well as dairy, deli and baked goods items, right to your door. How it works: Create an online account for either a daily or weekly subscription. There are no longterm commitments. Delivery: free delivery to your door throughout the San Gabriel Valley with orders over $35; otherwise, there’s a $4.95 delivery fee. Orders are delivered 24 hours after they are placed. Cost: $14.99 for a Fruit and Veggie Cleanse Box to $29.99 for an Organic Farm Sampler Box; $4.99 for Ezekiel 4:9 Bread; $8 for 16.9 ounces of Juice Served Here Charcoal Lemonade; $36.25 for 12 ounces of fi let mignon Sample produce: dandelion greens, escarole, Hawaiian papaya, Japanese sweet yams, kiwi, leeks, living watercress, opo squash, pineapple, Portobello mushrooms Bonus: Open Taste features products from local San Gabriel Valley merchants such as Juice Served Here and Cletus BBQ Sauce.
SPUD (Sustainable Produce Urban Delivery) spud.com What it is: In addition to locally sourced produce offered individually, in boxes and through SPUD’s CSA model Fresh Harvest Box program, SPUD offers a full range of groceries and items for the home. The company is committed to “supporting sustainable food systems that grow communities, care for the earth’s natural harvest and reduce impact on the environment.” How it works: Sign up online — no contracts or commitment required. Choose your items, then place, change or cancel your order, which is delivered in a reusable bin (to be picked up the next delivery day), any time until 3 p.m. the day before delivery. Frozen items are packed in insulated bags with dry-ice pouches; meat and dairy are protected with ice packs. Delivery: SPUD delivers to San Gabriel Valley homes or businesses on Wednesdays. There is a $3.50 handling fee for orders under $32. Cost: Fresh Harvest Boxes start at $15. Produce boxes and kits range from $35.99 for a seasonal all-vegetable box to $57.99 for a 60-piece fruit box; a 3-pound bag of Gala apples is $6.99; a four-pack of La Brea Bakery blueberry muffi ns costs $7.19; a Turf & Surf Kit, which includes an 8-ounce bag of uncooked white shrimp and a 6-ounce grass-fed top sirloin steak, is $29.99; a 3.5-pound organic chicken goes for $18.99. Sample produce: arugula, beefsteak tomatoes, bananas, beets, coconuts, Hass avocados, mangos, red cabbage, shallots, Starkrimson red pears Bonus: $10 off your fi rst order |||
38 | ARROYO | 11.15
11.15 ARROYO | 39
KITCHEN CONFESSIONS
A Recipe for Solid Service Harrumphs and stray hairs should never be on a restaurant's menu. BY LESLIE BILDERBACK
I
t has been a while since I went on a rant in these pages. It’s not that I haven’t had cause to complain. I most definitely have. But I’m not sure that I want to be known as the disgruntled, surly, curmudgeonly chef. (Not that I’d be the only one — just the only one without my own TV show. And the only woman.) The service entering my sphere of existence is reaching its nadir. I’m the fi rst to admit that it could all be in my head. My head is full of expectations that are regularly met by only a handful of individuals, most of whom I have raised. But in the wider world it has reached such a point that I am now leaving the house expecting to be disappointed. So I figured, what better time for an animated diatribe on service — or, more precisely, the lack thereof? The straw that broke this camel’s back has been documented in the photograph you see above. Th is photo is unaltered. These pancakes were served to me this way. Yes, the orange looks chewed. Yes, the parsley is overturned. All this, presented to me
40 | ARROYO | 11.15
by a waiter with a smile. Let’s ignore, for the time being, that I was served pancakes garnished with orange and parsley. Th is is the least of the offenses. (Suffice to say such an attempt would have certainly received a C- if presented to me by one of my culinary students, even if the fruit was in pristine condition.) We were not at the Ritz. It was a small, quirky diner — a chain establishment that probably would not appreciate any tarnishing of its reputation. Then again, they may not give a rat’s ass. Clearly no one did who was working the shift I interrupted. Th is is now, apparently, an acceptable way to provide service to customers. At least this is the loud and clear message I am receiving. Other recent service offenses have included a cup of coffee garnished with hair, which was promptly fished out tableside by an apologetic server. I have been served a hot meal that went cold while I waited 10 minutes for my companion’s food to arrive. I have asked for a refi ll of water and received an entirely new glass of water, which I
can only assume is there to keep the old empty glass from feeling lonely. (Th is also happens with straws. Servers should note that, if I didn’t use the fi rst straw you brought me, I’m not going to use the second one. Or the third.) I have been spilled on, harrumphed at, eyeball-rolled, ignored, forgotten, been given the wrong dish and sometimes served just plain awful food. Sadly, I have become accustomed to the inadequacy of most restaurants. Th is might be because my standards are higher than most people’s. Food service is, after all, my chosen profession. And though the key word here is "chosen" — and I am fully aware that most people providing food service are not in their dream jobs — they still accepted the job. There should be a modicum of giving a crap. Restaurants were created with the sole purpose of providing service. It’s really the whole point of their existence. Restaurants are not the only places where bad service exists. For instance, it was one hotel’s policy to respond to complaints of mice nibbling on room snacks by placing a mousetrap in said room, rather than, say, moving me to a new room and comping my bill. Another hotel felt that if I returned to the room for a late afternoon nap to an unmade bed, housekeeping’s response should be an enthusiastic heavy sigh. And, news to me, it is perfectly fine for a taxi driver to ask that you come prepared with a map to your destination. Perhaps you are thinking, “She should really cut these service professionals some slack.” Well, you are right. And I do. Every damn time. I never make a fuss, I never stiff, I never post bad reviews on Yelp. But I never, never, ever patronize these places again — a strategy that, if pursued by more people, would end the scourge of mediocrity in a heartbeat. No, I’m not expecting this rant to make a difference. And maybe, rather than a rant, there should be a conversation about a higher wage. I am absolutely on board for a higher minimum wage that allows service workers to live comfortably, proudly and free from financial fear. But the thing is, I know plenty of people who are classified as working poor, yet still manage to do their jobs happily and professionally. These people possess a thing called work ethic. But sadly, they are few and far between. How can we address this? Will more money help? Does the Common Core have a unit for that? The thing about service is that it requires you serve somebody. That is your job. But guess what? Most jobs require that you serve somebody or something. It might be a boss, or a board of trustees, a classroom full of kids or the U.S. Constitution. Whatever or whomever you serve for a living, whether you enjoy it or not, at the very least do it well. Make your workday worth something. ||||
Recipe for Good Service Serves 1 employee for a lifetime of success
INGREDIENTS 2 cups Reliability 1 cup Sincerity ½ cup each Tolerance and Patience (may add Self-Control when in season)
¼ cup Sympathy (may require actual listening) 1 tablespoon of Stamina 1 pinch of Confi dence
METHOD 1. Preheat the work environment so that others feel welcome. Set timer, because waiting around does not generate pleasure. 2. Mix your interaction with concentration, and be sure requests are fully absorbed. Fulfill said requests with due diligence, and take responsibility when the ball is dropped. Be warned — one cannot substitute passing the buck here. 3. Shake and bake, because hard work is a worthwhile endeavor. 4. Cool completely in the face of adversity, and remember that customers are not necessarily always right, but they should always think they are if you want them to remain customers. 5. Garnish with Pride. A job well done leads to more jobs done well.
Leslie Bilderback is a certified master baker, chef and the author of Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes. She lives in South Pasadena and teaches her techniques online at culinarymasterclass.com.
11.15 | ARROYO | 41
A SELECTIVE PREVIEW OF UPCOMING EVENTS COMPILED BY JOHN SOLLENBERGER
THE LIST
Breaking Through at the Pasadena Playhouse
and mixed-media works. The weekend
Nov. 1 through Nov. 22 — The Pasadena
activities, talks, demonstrations, a film
Playhouse presents the world premiere
screening and stage performance. Free
of the musical Breaking Through, from
with Autry admission of $12 for adults,
the book by Kirsten Guenther and music
$8 for seniors and students and $4 for
and lyrics by Cliff Downs and Katie
children 3 to 12; free for members and
Kahanovitz, in which a talented young
children under 3.
singer/songwriter tries to negotiate the
The Autry is located at 4700 Western
treacherous straits of the music business.
Heritage Way in Griffith Park. Call (323)
Artistic Director Sheldon Epps directs
667-2000 or visit theautry.org.
also includes performances, children’s
a cast led by Alison Luff (Mama Mia!,
Matt Magnusson. The Nov. 1 opening
Red Hen Hosts Champagne Luncheon
starts at 5 p.m. Tuesday through Friday
Nov. 8 — Red Hen Press celebrates its 21st
performances start at 8 p.m.; Saturdays, at
birthday with its annual Champagne
4 and 8 p.m.; and Sunday performances
Benefit Luncheon at 11 a.m. at The
are at 2 and 7 p.m. through Nov. 22. Tickets
Westin Pasadena. The event salutes the
cost $47 to $87.
organization’s vibrant literary tradition with
Scandalous and Ghost: The Musical) and
S. El Molino Ave., Pasadena. Call (626) 356-
HIGH-IQ HARMONIES
7529 or visit pasadenaplayhouse.org.
Caltech’s Beckman Auditorium offers some fun diversions this month:
Brian Turner, Amy Bloom and Major
Nov. 1 — The Chamber Music Society of Lincoln Center performs works by Ligeti,
Jackson, Tickets cost $175.
Kathy Griffin Brings the Funny to the Taper
Magnard, Rimsky-Korsakov and Poulenc at 3:30 p.m. Tickets cost $20 to $49.
The Westin Pasadena is located at 191 N.
Nov. 14 — The Good Lovelies (above), a folk/country harmony trio from Canada,
Los Robles Ave., Pasadena. Visit redhen.org.
Nov. 4 and 5 — Two-
Nov. 22 — The Elias String Quartet plays works by Haydn, Stravinsky and
time Grammy-winning
Beethoven at 3:30 p.m. Tickets cost $20 to $49.
LACO Baroque Series Opens
comedian Kathy
Caltech’s Beckman Auditorium is located on Michigan Avenue south of Del Mar
Nov. 12 — The L.A.
Boulevard, Pasadena. Call (626) 395-4652 or visit events.caltech.edu.
Chamber Orchestra
The Pasadena Playhouse is located at 39
Griffin brings her “Like a Boss” tour to the
performances by local schoolchildren, a silent auction and readings by authors
takes the stage at 8 p.m. Tickets cost $10 to $35.
Mark Taper Forum. Inspired by current
presents works by
pop culture news, the pull-no-punches
Brookside Golf Course is located at 1133
5 or 12; members and children 4 and
Erlebach, Bach and Telemann as part of
comedian takes on such celebrities
Rosemont Ave., Pasadena. Call (626) 798-
younger are admitted free.
its Baroque Conversations series at Zipper
as Caitlyn Jenner, Barbra Streisand, the
9478, email info@journeyhouseyouth.org
Nov. 26 — Patina chefs serve up a lavish
Concert Hall. The 7 p.m. performance
Duggar family of TLC's defunct 19 Kids
or visit journeyhouseyouth.org.
Thanksgiving brunch buffet of traditional
features Iranian-born harpsichord virtuoso
and Counting series, and more. The two
favorites and vegetarian options, with
Mahan Esfahani (above), hailed by critics
Japanese Photos, Flora, Food at Descanso Festival Weekend
seatings at 11:30 a.m. and 1:30 p.m.
for his soulful flair. Other performers include
The cost is $66 per adult ($57 for adult
Allan Vogel, oboe; Margaret Batjer, violin;
to $79.
Descanso Gardens offers fun and
members) and $28 per child 12 and
Gereza Stanislav, violin; Victoria Miskolczy,
The Mark Taper Forum is located at the Mu-
enlightenment this month.
younger ($24 for child members).
viola; Robert Brophy, viola; and Sandy
sic Center, 135 N. Grand Ave., L.A. Call (213)
Nov. 6 — Gil Garcetti, former L.A. County
The reservation deadline is Nov. 19.
Hughes, flute. Tickets cost $57.
628-2772 or visit centertheatregroup.org.
D.A, and father of L.A. Mayor Eric Garcetti,
Descanso Gardens is located at 1418 Des-
Zipper Concert Hall is located at 200 S.
discusses his new photography book,
canso Dr., La Cañada Flintridge. Call (818)
Grand Ave., L.A. Call (213) 622-7001 or visit
Benefit Aids Youth After Foster Care
Japan: A Reverence for Beauty, on the
949-4200 or visit descansogardens.org.
laco.org.
Nov. 5 — When youth in foster care
eve of Descanso’s Japanese Garden
“age out” of the system at age 18, they
Festival. The discussion runs from 5:30 to 7 p.m. Admission is free with RSVP at
Indian Arts Market at the Autry
Arts and Crafts History Weekend
often face a daunting task — staying in college and avoiding homelessness —
gilgarcetti.eventbrite.com.
Nov. 7 and 8 —
presents Craftsman Weekend, its annual
without the support of a family or loved
Nov. 7 and 8 — The Japanese Garden
Celebrate Native
salute to the Arts and Crafts movement.
ones. Pasadena-based Journey House,
Festival features an ikebana display from
American cultures
Events include tours of significant
a nonprofit assisting emancipated foster
9 a.m. to 5 p.m. and Taiko drummers
at the Autry’s annual
Craftsman-era homes, bus and walking
youth, hosts a fundraising dinner to help
perform at 11:30 a.m. and 1:30 p.m.;
American Indian Arts Marketplace from
tours of notable locations, an antiques
its young clients stay in college. The event
Japanese-inspired drinks and cuisine are
10 a.m. to 5 p.m. Saturday and Sunday.
and contemporary and decorative arts
at Brookside Golf Course’s Mediterranean
available for purchase at the Camellia
The event features some 200 established
sale featuring more than 50 exhibitors,
Room showcases the progress of young
Lounge both days. Saturday also offers
and emerging artists from more than 40
a silent auction, presentations, lectures
adults who have navigated the system. A
a Japanese Garden tour at 10 a.m. Free
different tribes, selling sculptures, pottery,
and receptions, all at various historic sites.
6 p.m. reception is followed by dinner and
with Descanso admission of $9, $6 for
beadwork, basketry, jewelry, textiles,
Events start at 9 a.m. each day.
a silent auction at 7 p.m. Tickets cost $75.
seniors and students and $4 for children
photography, paintings, wooden carvings
8 p.m. performances also take aim at this year’s political landscape. Tickets cost $59
Nov. 13, 14 and 15 — Pasadena Heritage
–continued on page 44 42 | ARROYO | 11.15
11.15 ARROYO | 43
THE LIST
Roberta Rice Treseder. ©, Guardian of the Timberline, circa 1924, Block-printed in colors on paper
NEW ARTS AND CRAFTS SHOWS AT PMCA Nov. 15 — Two Arts and Crafts exhibitions open at the Pasadena Museum of California Art: The Nature of William S. Rice: Arts and Crafts Painter and
Printmaker offers a rare glimpse into the world of an artist/naturalist famous for refining nature to its simplest forms. The exhibition includes more than 50 watercolors and block prints, highlighting the techniques Rice used to depict the California landscape. Of Cottages and Castles: The Art of California
Faience is the first survey of one of the state’s most enduring art potteries. California Faience was established in Berkeley in 1913 by William Bragdon and Chauncey Thomas. The exhibition consists of 120-plus works displaying the full range of the company’s decorative vessels, tiles, lamps and sculptures. Both shows run through April 3. The Pasadena Museum of California Art is located at 490 E. Union St., Pasadena. Call (626) 568-3665 or visit pmcaonline.org. –continued from page 42
Call (626) 441-6333 or visit pasadenaher-
at 7 p.m. at Walt Disney Concert Hall,
itage.org/craftsmanweekend.
featuring works by Josquin des Prez, John Taverner, Orlando De Lasso, William Byrd,
Shop Early for a Crafts Christmas
Tomás Luis de Victoria and Thomas Tallis.
Nov. 13, 14 and 15 — Get an early
Ticket prices range from $29 to $129.
start on holiday shopping when the
Nov. 28 — The chorale ushers in the
Contemporary Crafts Market returns to
holiday season from 1 to 9 p.m. with
the Pasadena Convention Center. The
pop-up caroling concerts aboard a
juried event spotlights more than 250
bus traveling throughout L.A. Scheduled
artisans who handcraft unique, museum-
stops include the L.A. Zoo, The Grove,
quality textiles, jewelry, furnishings,
LACMA and Old Pasadena. The program
ceramics, glass and many other items.
includes favorite carols and other songs
Hours are 10 a.m. to 6 p.m. Friday and
of the season. Performances are free,
Saturday and 10 a.m. to 5 p.m. Sunday.
with no reservations required.
Admission costs $8.
Walt Disney Concert Hall is located at 111
The Pasadena Convention Center is
S. Grand Ave., L.A. Call (213) 972-7282 or
located at 300 E. Green St., Pasadena. Visit
visit lamc.org.
craftsource.org.
Master Chorale at Disney and on the Road Nov. 15 — The L.A. Master Chorale presents an all-Renaissance concert 44 | ARROYO | 11.15
Disability Rights Dinner Honors Flynt and FDR Nov. 19 — The Disability Rights Legal Center hosts its 40th anniversary Franklin –continued on page 46
11.15 ARROYO | 45
THE LIST
ZOO LIGHTS UP FOR THE HOLIDAYS Nov. 27--Jan. 3 — The L.A. Zoo reprises its new holiday traditions --- L.A. Zoo Lights and the Reindeer Romp. New features this year transform the zoo into a winter wonderland with thousands of LED lights, illuminated show flurries, 3-D animated projections, light tunnels and fanciful animal characters.The display runs from 6 to 10 p.m. nightly, except Christmas Eve and Christmas Day.The Reindeer Romp displays real reindeer from 10 a.m. to 5 p.m. daily (except Christmas Day). Also on tap are seasonal festivities and occasional visits from Santa. Free with regular admission of $20 for visitors 13 to 61, $17 for seniors and $15 for children 2 to 12; children under 2 are admitted free. The L.A. Zoo and Botanical Gardens is located at 5333 Zoo Dr. in Griffith Park. Call (323) 644-4200 or visit lazoo.org.
–continued from page 44
D. Roosevelt Dinner benefit, honoring Larry
located at 188 Campus Dr., Arcadia. Visit
Flynt and others. The evening starts with
ipballet.org.
entertainment and cocktails at 5 p.m.,
in downtown L.A. Tickets cost $300.
Mummies Take Over Natural History Museum
The Omni Hotel is located at 251 S. Olive
Ongoing through Jan. 18 — Mummies:
before the 6:30 dinner at the Omni Hotel
St., L.A. Visit disabilityrightslegalcenter.org
New Secrets from the Tombs continues
for tickets, and email toni.lucas@drlcenter.
through Jan. 18 at the Natural History
org for information.
Museum of L.A. County. The exhibition features actual mummies and coffins from
46 | ARROYO | 11.15
A November Nutcracker
ancient Egypt and Peru, and a trove of
Nov. 28 and 29 — The Inland Pacific Ballet
artifacts on view for the first time after long
stages the holiday classic The Nutcracker
storage. Artifacts include stone sarcoph-
at the Arcadia Performing Arts Center
agi fragments, mummified heads and
with 100 dancers and dazzling sets and
trophy skulls, animal mummies and pots
costumes. A magical nutcracker doll
buried with the deceased to provide food
young Clara gets for Christmas inspires
and beer in the afterlife. Also included is
a fantastical dream journey to the Land
a re-creation of a walk-in tomb illustrat-
of the Snow and the Kingdom of Sweets.
ing ancient Egyptian practices, sculptural
Battling mice, dancing snowflakes, waltz-
busts forensically reconstructed by artist
ing flowers and the Sugar Plum Fairy all
Elisabeth Daynès, the Minirdis mummy of
appear in the beloved tale. Performances
a 14-year-old boy and more.
are at 7:30 p.m. Saturday and 2 p.m.
The Natural History Museum of L.A. County
Sunday. Tickets cost $46 to $55.
is located at 900 Exposition Blvd., L.A. Call
The Arcadia Performing Arts Center is
(213) 763-3466 or visit nhm.org.
||||
11.15 ARROYO | 47
48 | ARROYO | 11.15