Our Town

PHOTO BY JIM NEGRI

Front row (left to right): Jeanne Trang, Zoey Yu, Jenny Tran, Honna Nguyen; Back row (left to right): Castro Valley Rotary President Dwight Perry, Emma Fogle, Andrew Lottich, Amanda Wong, Jamie Fong, Colin Sutedja, and Castro Valley Rotary InterAct Co-Chairs Bruce D. Johnson and Roland Williams.

CVHS InterAct Officers Visit Rotary Club of Castro Valley

Representatives from a Castro Valley High School service club got a chance to meet and greet with their local community counterparts this past August 3.

The Rotary Club of Castro Valley hosted the CVHS InterAct Club Officers as part of their annual acknowledgment of their patronage, and celebration of their great, youthful energy, organizers said.

The Rotary Club of Castro Valley sponsors three InterAct Clubs: Castro Valley High School, Redwood Christian High School, and Canyon Middle School. The Rotary Club has a rich history of training and encouraging emerging student leaders.

CVHS InterAct President Amanda Wong, Advisor and InterAct Area 2 Director Jenny Tran, and Digital Media Coordinator Andrew Lottich shared their vision for serving others during the 2021-22 school year and answered questions from Rotarians. Vice President Zoey Yu, Treasurer Emma Fogle, Events Coordinator Colin Sutedja, Outreach Coordinator Jamie Fong, and Publicist Honna Nguyen also attended the meeting sitting with Rotarians throughout the room. All the students are seniors except for Zoey Yu, who is a sophomore.

In addition, Jenny Tran and Andrew Lottich shared their experience with the Camp RYLA (Rotary Youth Leaders Awards), which was held virtually this summer replacing the traditional in-person, weeklong camp in the Santa Cruz mountains. They shared that they enjoyed the experience of meeting others and thanked the Club for sponsoring their attendance at RYLA. President Amanda Wong attended Camp RYLA in 2019.

The InterAct members sat at multiple tables providing Rotary members with a great opportunity to get to know these student-leaders. Also attending was 2017 CVHS graduate and former CVHS InterAct President Jeanne Trang, who is now serving as the Rotary District see ROTARY on page 14

Sheriff’s Reports

COMPILED BY MICHAEL SINGER • CASTRO VALLEY FORUM

Wanted Man Walked Away Sunday, August 8: at 12:06 p.m., Sheriff’s deputies arrested a 41-year-old man with no permanent residence as part of a warrant issued for his capture. The man was traveling on Norbridge Avenue near the Castro Valley BART station when deputies made a positive ID on his warrant. The man reportedly ignored the deputy’s request to stop and began walking away. He was previously charged with fraud and breaking and entering. Deputies additionally charged the man with resisting arrest and possession of illegal drug paraphernalia. The man was taken to Santa Rita Jail.

Traffic Stop Ends in Arrest Sunday, August 8: at 8:15 a.m., a 36-year-old man from Hayward was arrested as part of a warrant for his capture. Deputies pulled the man over near the intersection of Grove Way and Gary Drive after they reported his vehicle did not have a front license plate. The man was previously charged with driving a stolen vehicle and possession of stolen property. Deputies took the man to Santa Rita Jail pending $5,000 in bail.

She Threw Coffee at a Firefighter Thursday, August 5: at 6:22 p.m., deputies arrested a 55-year-old woman with no permanent residence on suspicion of assaulting a first responder. The woman was stopped for questioning outside a fast-food restaurant on Redwood Road near Redwood Court after an Alameda County Firefighter identified the woman as the person who threw a bottle of cold coffee at him. Deputies report the firefighter was in his vehicle when the woman came up to him and threw the coffee into the driver’s seat drenching him. The woman was taken into custody.

Drove Drunk, Drugged, and Assaulted Nephew Tuesday, August 3: at 9:23 p.m., a 27-year-old woman from Antioch was arrested on suspicion of driving under the influence of drugs and alcohol, assaulting a family member, child endangerment, and resisting arrest. Deputies pulled the woman over on Eden Canyon Road near Hollis Canyon Road after observing her swerving in traffic. The woman reportedly had four prior convictions for driving under the influence. Deputies noted the woman assaulted her nephew who was a passenger in the car at the time of the arrest. She was taken into custody. The nephew was released to a guardian.

Coroner’s Office IDs Motorist Found Dead

Alameda County Coroner’s Office on Monday released the name of a motorist found dead in a car on August 6 on East Castro Valley Boulevard near Villareal Drive.

Javier Sandoval of San Mateo was found motionless behind the wheel of a black 2005 Honda Accord. No cause of death has been determined yet. Sheriff’s deputies were called to investigate a person passed out in a car about 4:30 p.m. Deputies attempted life-saving measures until Alameda County Fire Department arrived on the scene and pronounced Sandoval dead. An initial investigation revealed no obvious signs of trauma.

The vehicle may have run out of fuel and parked on the side of the road, possibly awaiting assistance, deputies report. Deputies say the investigation is ongoing. If you have information on this incident, please call ACSO at 510-667-7721.

PHOTO COURTESY OF ACSO

Javier Sandoval of San Mateo was found motionless behind the wheel of a 2005 Honda Accord.

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LIFESTYLE There’s More to Avocados than Guacamole!

verybody seems to love guacamole, which explains why nearly 50 million pounds of avocados are consumed in the U.S. every Super Bowl Sunday.

But there are many other ways to enjoy this “home grown” fruit (nearly 90 percent of the nation’s production is raised in small groves in California).

Avocados are available yearround, but you’ll find a big supply at your local grocers right now, so enjoy!

AVOCADO STUFFED

BAKED POTATOES

3 potatoes 1 cup sour cream 1/2 cup diced ripe avocado 2 teaspoons salt Fresh ground black pepper Butter

Halve each baked potatoes lengthwise and scoop out the insides carefully, retaining the skins. Whip the potato pulp with sour cream, avocado dice, salt and pepper. Fill the potato skins. Add bits of butter on top and bake in preheated 375°F oven for about 10 minutes or until lightly browned. Serves 6.

AVOCADO-CITRUS SALAD

2 large avocados 2 ruby red grapefruit (or other sweet variety) 1 large navel orange, sectioned Poppy seed dressing (brand of your choice) Lettuce leaves

Peel and slice avocados. Section grapefruit and oranges, removing skin.

Toss avocados and grapefruit with dressing (about 1/3 cup).

Arrange on lettuce leaves, garnished with fresh citrus peel and a sprig of mint before serving. Makes 2 servings.

AVOCADO-TOMATO SALAD

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2 avocados, peeled, pitted and diced 1 sweet onion, chopped 1 green bell pepper, chopped 1 large ripe tomato, chopped 1/4 cup chopped fresh cilantro 1/2 lime, juiced Salt and pepper to taste

In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper. Serves 6.

AVOCADO CAKE

1-1/3 cups sugar 1/2 cup (1 stick) butter 2 eggs 1-1/2 avocados, mashed 1/2 teaspoons cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon baking soda 1/3 cup buttermilk 1/2 cup chopped dates 1/4 cup raisins 1/2 cup chopped walnuts 1-1/2 cups flour

Cream sugar, butter, eggs and avocado until light and fluffy. Beat in spices, salt and soda. Add buttermilk, dates, raisins and walnuts and mix well. Stir in flour until thoroughly mixed. Batter will be quite stiff.

Spread in greased 9-inch-square glass baking dish. Bake in 300°F oven until toothpick inserted in

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center comes out clean. Yields 6 to 8 servings.

AVOCADO SOUP

2 ripe avocados 2 cups low-fat chicken stock 2 cups low-fat milk 2 teaspoons lemon juice 1 tablespoon dry vermouth 1 teaspoon salt Pinch of cayenne pepper 1 tablespoon chopped fresh chives

Halve avocados and scoop out flesh into a blender or food processor. Add stock and blend until smooth. Put into mixing bowl with remaining ingredients. Blend well. If serving cold, chill several hours then taste for seasonings. If serving hot, heat gently to simmer in heavy-bottom sauce pan without stirring. Taste for seasonings and adjust.

Sprinkle with chives just before servings. Makes 6 servings.

AVOCADO FRITTATA

1/3 cup chopped onions 1 teaspoon olive oil 6 large eggs 1/2 cup milk 1/2 teaspoon dried oregano 1-1/2 ripe avocados, peeled and seeded 1/2 tablespoon lemon juice 3/4 cup feta cheese, crumbled 1/3 cup Kalamata olives, coarsely chopped 1/3 cup coarsely chopped roasted red bell pepper

Sauté onions in olive oil until soft, about 5 minutes; cool.

Meanwhile, beat together eggs, milk, and oregano; reserve.

Cut avocados in 1/2-inch dice; gently toss with lemon juice.

In a well-greased 10-inch oven-safe frying pan, evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.

Bake at 325°F until frittata is almost firm in the center, about 50 minutes.

Cool; cut into wedges. Serves 8.

PALEO CHOCOLATE AVOCADO CAKE

Preheat oven to 325°F. Grease a loaf pan and line with parchment paper.

In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine (it should be like a slightly runny paste).

In a large bowl, sift almond flour, baking powder, and salt.

Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.

Add the chocolate mixture to the food processor and blend until well-combined.

Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.

Gently fold the chocolate avocado mixture into the dry ingre Preheat oven to 325°F. Grease a loaf pan and line with parchment paper.

In a small bowl, pour boiling water and vanilla extract onto cocoa powder and whisk to combine (it should be like a slightly runny paste).

In a large bowl, sift almond flour, baking powder, and salt.

Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until the avocado mixture is smooth and pale green.

Add the chocolate mixture to the food processor and blend until well-combined.

Whisk the eggs and add them to the food processor, pulse 3-5 times to incorporate into the mixture.

Gently fold the chocolate avocado mixture into the dry ingre

dients, adding chocolate chips if you’re using them. Pour the batter into your prepared loaf pan and bake for 50 minutes or until a knife comes out clean. The cake will be a bit jiggly. Cool the cake for at least 20 minutes before removing from the pan.

Top with a dollop of whipped cream. Serves 8.

Paleo Chocolate Avocado Cake

2/3 cup cocoa powder 1/2 cup boiling water 1 tablespoon vanilla extract 2 cups finely ground almond  flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dark honey 1/2 cup coconut palm sugar 2 ripe, medium avocados, peeled, seeded, mashed 4 large eggs 1/2 cup chocolate chips (optional)

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