THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY
Art SEPTEMBER 17- 23, 2021
Interactive A supplement to The Pajaronian
Artist brings sensory pieces to public schools P4
GARDENING P6 | HOME OF THE WEEK P7 | MIXING BOWL P8
Invites You to Explore the Roots of Local Winemaking Harvest is approaching, the grapes are ripening, barrels are checked – the excitement is building. John Bargeto, director of winewine making for the Bargetto Winery and now Regan Vineyards Winery, invites you to share in the excitement. ese legendary winemakers offer you an opportunity to taste the latest wines from their newest venture while experiencing views of the Santa Cruz Mountains, Pajaro Valley, and Monterey Bay from their Corralitos vineyard. Guided tours will be available. Reserve your Semi-Private Tasting today www.reganwinery.com
4 MAGAZINE
21 Brennan St, Suite 18, Watsonville, CA 95076 Phone: 831.761.7301
Tastings available Sundays only, through November 7 (Limited availability)
CEO & Executive Editor
Dan Pulcrano
SEPTEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE
Publisher
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THE RIGHT CHOICE.
Jeanie Johnson
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Ad Director
Debra Whizin Editor
Erik Chalhoub Contributing Writers
Erik Chalhoub, Johanna Miller, Tarmo Hannula
Over 40 years of combined real estate experience. Specializing in Home Listings, Home Sales and Property Management.
Call us for all your Real Estate needs. Ed Gagne
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REALTOR® 831.254.1432 egagne@baileyproperties.com Cal DRE #01450406
Broker Associate/REALTOR® 831.206.2249 Kathy@OliverPM.com Cal DRE #01116175 Owner of Oliver Property Management
Kate Russell, Sarah Ringler Advertising Account Executives
Lisa Buckley, Sue Lamothe, Kate Kauffman Ilana Packer, Tiffani Petrov Design Layout
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Hon Truong Cover Photography:
Tarmo Hannula
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Cover story
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Gardening
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Home of the Week
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Mixing Bowl
Published by WatsNews, LLC, Watsonville, CA. Entire contents © 2021. All rights reserved. Reproduction in any form prohibited without publisher’s written permission.
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PAJARO VALLEY MAGAZINE | SEPTEMBER 17-23, 2021
SHELTON PAINTING
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STORY STROLL Students at Radcliff
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Tarmo Hannula
SEPTEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE
Elementary School file across a new fantasyadventure mural on their playground created by Martina Goulart.
By Johanna Miller
PATHS to T
creativity Artist, public schools team up to install interactive murals
wo years ago Amy Thomas, principal at Watsonville Charter School of the Arts, noticed that her students were getting a bit restless during and in between classes. She and staff began searching for something both educational and physical to engage the kids during the day. Thomas saw other schools installing “sensory paths” and was intrigued. A sensory path is a series of guided movements for kids to follow, shown by markings— usually stickers or mats—on the ground or walls. The paths encourage them to expel excess energy and develop motor skills. Since her school’s hallways were outdoors, Thomas reached out to Martina
Tarmo Hannula
ART PATH Martina Goulart talks about an interactive mural she created at Watsonville Charter School of the Arts.
JUMPING IN A student at Alianza Charter School tests her skills on an interactive mural during her lunch break.
PAJARO VALLEY MAGAZINE | SEPTEMBER 17- 23, 2021
Tarmo Hannula
Goulart, who works as a teaching artist with the school through Arts Council Santa Cruz County’s SPECTRA program. Goulart came on board and created a mural around the main thoroughfare of the arts school. “The kids love it,” said Thomas, who helped paint the path. “Whole classrooms will come out during breaks, and students will play on it when they’re just walking around in between classes.” The success of the school’s sensory path, which depicts a number of famous artworks by artists such as Vincent Van Gough, Katsushika Hokusai and Salvador Dali, attracted the attention of other institutions. Teachers and principals who visited became interested in creating one at their own school. After securing some grant money, Goulart began working on more murals, with each school choosing its own theme. At Radcliff Elementary, whose mascot is the dragon, a large storybook opens to a path that leads children on a fantasy adventure—while learning numbers and the alphabet. Another at Ohlone depicts an ocean scene. “It gives students a way to play, learn and create their own stories,” Goulart said. “It provides exercise… and adds more color and life to the school.” Goulart, who moved to the U.S. from her home country of Czechoslovakia about 20 years ago, said she tries to push her own creativity each time she works on a new piece. “On each project I take the next step, and I ask, ‘How can I make it better?’” Goulart said. “How can we help students learn more?” Goulart lives in Felton, but says that working in the Pajaro Valley has been very rewarding. “I love the people down here,” she said. “They are so open to art and what it can do for a community… They appreciate me and what I’m doing. It’s wonderful.” In addition to the five schools Goulart has worked with, other institutions in the Pajaro Valley have taken the idea and done their own version of the project. Thomas called the paths “incredible” and that her school would not be the same without it. “I love everything about it,” she said. “It’s my favorite thing at the whole school.”
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SEPTEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE
GARDENING
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TRICKY INSECT Cuckoo wasps pollinate certain flowers, making them beneficial to gardens.
Cuckoo wasps Secretive pests take over other insects’ burrows By KATE RUSSELL
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hese murderers and thieves probably don’t look the way you expect them to, and you might even like them. These tiny criminals are not after your electronics or your bank account. Instead, they are trying to sneak into the burrows of ground-dwelling solitary bees, wasps, sawflies, silk moths and stick bugs.
Introducing the cuckoo wasp. There are more than 3,000 different cuckoo wasps in the world and 166 species in California. They are also known as emerald wasps, jewel wasps, ruby wasps and gold wasps, depending on the color. These wasps don’t look anything like the yellow jackets or paper wasps that most of us see each summer. They look more like harmless beetles. There is debate
about whether or not these insects can sting, so be forewarned. Cuckoo wasps get their name because they lay their eggs in the nests of other solitary bees and wasps, much the way cuckoo birds leave their eggs to be raised by unsuspecting host birds. Some cuckoo wasps are parasites. Parasitic cuckoos eat the offspring of their hosts. Other cuckoo wasps are kleptomaniacs, stealing the food left for the host’s offspring. In either case, it doesn’t end well for the host’s offspring. Laying eggs in a bee’s burrow is no mean trick. Female cuckoo wasps watch as dutiful parents drag paralyzed spiders and other insects into their burrows, stocking up a larder for their offspring. The female cuckoo waits until the host flies off before sneaking inside to lay her eggs. Research has shown that cuckoo wasps are able to mimic the smell of their hosts, rendering them invisible within the darkness of a burrow. Particularly brazen cuckoo wasps will catch a ride on the paralyzed prey, carefully staying out of sight. This is dangerous business. Luckily for the cuckoo, if she is spotted, her brightly colored, heavily pitted exoskeleton is able to protect her from bites and stings. She is also able to curl up into a ball the same way a sowbug or an armadillo might. If she curls up inside an angry host’s burrow, the host has no choice but to throw it outside unharmed. If you happen to spot one curled up, it may simply be taking a nap. Adults may be found feeding on nectar from flowers the carrot family, sunflower family, and spurge family. As they collect nectar, they pollinate those flowers, which makes them beneficial. They also reduce populations of sawflies, which is good news for your garden. Cuckoo wasps are secretive and they move very quickly. If you watch for them, you might catch a glimpse of their jeweled bodies moving through your landscape. Kate Russell is a UCCE Master Gardener.
HOME OF THE WEEK
There is a Better Way Tom Brezsny’s
Real Estate of Mind Provoking thought since 1990
Resuming ournobitium conversation Richard Ore resciis quiwith utam estrum and Rachel...navigating the challenges of que inimint invent ati ut fugiasp ienihil downsizing and wrestling with the litany igentotatem auda that quamus Tom Brezsny’s of age-old questions come molupta with it: the quiat. existential nature of change, fears about Luptas di berisqui quo diminishment and theandi questsimi, to find positive Provoking sinceque 1990right-sizing ways to turnthought downsizing into essinulpa nimillaciam molorem. for the third of life… Vel est,lastquibercima si dus. Ore qui utam estrum Am rerore, siyou volorio. Nemod quistrum Tom:resciis Rachel,nobitium mentioned you gained valuable insight from quid watching your own que inimint invent ati utquas fugiasp ienihil resequu ntiberum volorenet parentsEtage. igentotatem auda quamus molupta fuga. res sitatus andentem. Cabo. Rachel: Yes,volorero my folks retired at 65, almost Nobitatia illor rem volest que quiat. to the day. They just turned the sign around vendus senistota hitatur Luptas direstis berisqui andisam simi, quo and calledQui itnimillaciam quits. They ipsundit were frugal they aditiur? dolorro occupti essinulpa quesomolorem. never took any of those et trips theydunt were am going busdae necaectium plam Vel est, quibercima si dus. to take. Those weren’t “golden years” because sim verit quis minum, consenis re Am rerore, si volorio. Nemod quistrum my Dad wouldn’t spend a dime. He planned sinienim qui auttoiur modis as volorenet etur? resequu quid everythingntiberum down the last quas dollar. I don’t Torisquosae repuditas unt ut facia think Et either them really expected to live fuga. resofsitatus andentem. Cabo. very long. volorero doloribus, utatetur?illor rem volest que Nobitatia Cerrume nienimi ligenducient verum Richard:restis When Rachel’s Dad passed, we vendus senistota sam hitatur fugitatem imdolorro inimus, voluptur? Quiberu tried to get her Mom into assisted living aditiur? Qui ipsundit occupti here but necaectium she resisted until just got harder ptatur? busdae et itplam dunt am over time. She was lonelysifor a lot of years Cepudandam quam bea endusant. sim verit quis minum, consenis re and would have been much happier closer to Pudis simqui quis sinienim autmaiorrovitem iur modis ascorrum etur? us and other her age but she just alit, cusam folks ium quoown comniatiur aut Torisquosae repuditas unt ut facia kept saying: “I don’t want to go to one of those im facepra verspel laciae suntem places - they’re full of old people!” doloribus, utatetur? ipsamus, nienimi quam sed es es maximus asse Cerrume Rachel: We saw her ligenducient when we could verum but volorerfero tem quod quo voluptaquos she resistedim even the smallest suggestion of fugitatem inimus, voluptur? Quiberu ex et is She eic was te litstuck. volupti moving. Thendolum one day she ptatur? iumquiatio exces nihit changed. aut lat slipped on a step anderion everything Cepudandam quam si bea endusant. quam quis rem fugita consedi eos Suddenly there weren’t any choices. niet, We sold Pudis sim quis maiorrovitem corrum her house to cover her care she never eost alit late verum que and coressin alit, ium quo comniatiur aut reallycusam recovered. Voloreca turionsedit quo etur? Qui odit im facepra verspel laciae suntem quisciis optatur? autwill volore Richard:mo We’re not thereQuaspit yet, but we be. ipsamus, quam es es maximus asse We’re expecting tosed live longer and nos perspective doluptiis inus si qui voluptas modi volorerfero quod quoparents voluptaquos was a partingtem gift each of our gave ilibus. us et - a is vision growing into our 80s ex eic of te what litfaccus, volupti Ique nulparum isdolum a conestr and beyond looks Andnihit the impetus iumquiatio exceslike. erion aut latto uptat. proactively how weconsedi want to live in eos the quam quischoose rem fugita niet, Alique future. ma enisi quatet am, audipsa eost alit late verum que coressin piciaec usandite latur aut dicia quia Rachel: A turionsedit huge part of this is etur? about the Voloreca quo Qui odit pa ipsant quiate re ad que human needmagnihicid to feel like we’re in control. Such quisciis mout optatur? Quaspit aut volore delibusam et ut odicidebit, siment an interesting thing…we spend so much doluptiis qui voluptas dem porisidolorro quia of ourquae livesinus working hard tovitatia controlnos ourmodi ilibus. environment. For aaspernatum, while it even seems like illatur? Voluptat serupta we might geteum there… Ique nulparum faccus, a conestr ecesci res restium isnonsedipsum uptat. eum queWhen dolorem nos dolum lam, Richard: we first started retirement Alique ma quatet am, audipsa planning, we had this notion about hunkering etur, cust aenisi duntusdae lam dolorpo down in usandite this house forever. We’dicia d pay quia itreoff piciaec latur rempeliquid modis autaut ataerror andipsant settle optatio into a cocoon-like existence an pa magnihicid quiate volorest dempor aut re autadinque unchanging world where everything was delibusam ut etque ut odicidebit, siment explabo. Nem recuste posapel dialed in. Social Security. No mortgage and dem quae pori dolorro vitatia quia no surprises. Everything under control. illatur? Voluptat aspernatum, serupta Rachel: Now, that feels like an illusion. ecesci resreally eumget restium You never to somenonsedipsum kind of stasis eum dolorem nos dolum lam,that pointque where you can settle in and know DRE etur, cust a duntusdae lam dolorpo nothing isRealtor® ever going to#01063297 change. Things are 831-818-1431 always going to change. We can either rempeliquid modis aut ataerror re getreal@sereno.com choose our change dempor or we can aut let life volorest optatio autchoose it for us. explabo. Nem que recuste posapel PAof I Ddownsizing A DV ERTO RIweek… AL More tales next
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PAJARO VALLEY MAGAZINE | SEPTEMBER 17- 23, 2021
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THE MIXING BOWL
Apple turnovers for Apple Town frequently needs visits to the refrigerator. But once baked, the buttery crispness sets in. Unlike an apple pie, you know that the apples are thoroughly cooked since you cooked them first. Save the challenging pie construction for the experts like Nita Gizdich, or the upcoming participants in the Santa Cruz County Fair this weekend.
Pastry: 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup unsalted butter, chilled, cut into small pieces 1/2 cup sour cream 4 teaspoons fresh lemon juice 1/2 cup ice water
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4 large apples, like Gravensteins, Granny Smith, Gala or Honeycrisps, cored, peeled and sliced 1/3 cup granulated sugar, more or less depending on the sweetness of the apples 1/2 teaspoon ground cinnamon 1/2 teaspoon salt
Egg wash: Tarmo Hannula
SEPTEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE
Filling:
PAJARO VALLEY’S DELIGHT Celebrate apple season by making these turnovers.
By SARAH RINGLER
T
he first commercial apple trees in the Pajaro Valley, according to Fred. W. Atkinson in his 1934 book, “100 years in the Pajaro Valley from 1769 to 1868,” were planted in 1858 by Isaac Williams and Judge R. F. Peckham. Previous to that, people had backyard trees but according
to Atkinson, “As late as 1864 any rancher who planted more than a few trees was ridiculed by his neighbors: one family, they said, couldn’t use so much fruit.” Stephen Martinelli, when he began his fermented apple cider business in 1868, solved some of that problem, and later, apples, as well as strawberries, were hauled up by train from the station in
Pajaro to San Francisco. According to the Nov. 30, 1871 Watsonville Pajaronian, a train left San Francisco at 8:10am, arrived at Pajaro at 1:30pm, then returned to San Francisco, leaving at noon and arriving at 5:30pm. This recipe makes a very flaky crust but it does need some careful handling. As you prepare the turnovers, the turnover dough
1 egg yolk 2 tablespoons water Coarse sugar crystals, white or Demerara First, make the pastry: In a medium bowl, whisk together the flour and salt. Make an indentation in the flour and add the butter cubes. Using a pastry blender, cut it into the flour mixture until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water. Add to the flour mixture and, using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened. Using your hands, pat the dough into a disk shape and wrap ➝ 9
MIXING BOWL
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SPOTLIGHT ON THE SYMPHONY RECITAL SERIES
NIGEL & FRIENDS
Ed Show
Audrey Vardanega Piano
Nigel Armstrong Violin
October 3, 2021, 2PM Samper Recital Hall TICKETS: $55, $25 STUDENTS
Available at: Cabrillo.edu/vapa or call 831.479.6154 RECITAL SPONSORS: TOM & PEGI ARD
PAJAROVALLEY VALLEYMAGAZINE MAGAZINE | | SEPTEMBER SEPTEMBER17-23, 17- 23,2021 2021 PAJARO
Saul Richmond-Rakerd Cello
Ed Show
with plastic wrap. Refrigerate for 1 hour. The dough can be prepared ahead of time and stored in the refrigerator for up to two days or in the freezer for a month. You can also use the dough blade on a food processor. Next make the crusts. Line a baking sheet with parchment paper. Divide the refrigerated dough in half. On a lightly floured work surface, roll out the dough into a 12-inch square that is about 1/8-inch thick. Making 4 cuts, cut the square into 12 equal-sized squares that are roughly 4 by 4 inches each. Put the squares on the baking sheet. Repeat the rolling and cutting process with the remaining half of dough. Refrigerate the dough for 30 minutes. Meanwhile, in a saucepan, combine the apples, sugar, cinnamon, salt, and cook over low heat for 8-10 minutes, stirring occasionally, until the apples are tender. Set aside. Apple slices should be soft and drain off any liquid if necessary. Taste. Remove the chilled dough squares from the refrigerator. Take each square and spoon about 2 tablespoons of filling onto one half of the dough. Brush a little water around the edges of the dough, fold it in half so the other side comes down over the filling, creating a triangle. Seal the edges by pressing the dough together with the tines of a fork on both sides. Refrigerate for 30 minutes. Preheat oven to 375 degrees. In a small bowl, whisk together the egg yolk and water for the egg wash. Remove the chilled turnovers from the refrigerator, and lightly brush with the egg yolk wash. Using a paring knife, cut a few small slits on the top of each pie, then sprinkle generously with coarse sugar. Bake until golden brown, from 20 to 40 minutes. Remove the pies from the oven, and let stand to cool slightly. Turnovers can be stored at room temperature for up to 3 days or wrapped with plastic wrap and frozen for up to 2 months. Makes about 18 turnovers.
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PHOTO GALLERY Have a recent photo you’d like to share? Send it to us for consideration by emailing it to echalhoub@weeklys.com or mailing it to 21 Brennan St., Suite 18, Watsonville, CA 95076. Please include a brief description of the photo as well as the name of the photographer.
FORAGING
Tarmo Hannula
A katydid pauses a moment on the photographer’s finger before hopping on to new ventures.
BROWSING Crowds file past the artwork
of Amadeo Bachar at the 36th annual Art and Wine Festival in Capitola Sunday.
Tarmo Hannula
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GREEN VISITOR
Tarmo Hannula
SEPTEMBER 17- 23, 2021 | PAJARO VALLEY MAGAZINE
A sharp-shinned hawk takes a perch in a garbage bin in Bay Village.
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