READY Magazine

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Issue #3 2018

ADA MAURO ACTRESS, LIFE COACH

BRANDON LEOPOLDUS

FREDDE DUKE

JUSTIN FOX

KIM KEDESIAN

SPORTS ATTORNEY/FORMER UMPIRE

SINGER,ATTORNEY,MUSIC PRODUCER

ACTRESS,WRITER,MOM

OWNER, K BAKERY & ARMAV

JOHN VAN HAMERSVELD: From Endless Summers to Infinite Possibilities

by Laurence Cohen

John Van Hamersveld : “DESIGNED GENIUS”

Publisher/Creative Director Editor/Writer

Lon Levin

CalRE# 01965638 Publisher/Editor/Writer

Jodi Mitchell CalRE# 01470032

Contributing/Editor

Ahavia Scheindlin Social Media

Mikel Gaji

Real Estate READY is a subsidiary of Lon Levin Real Estate (LLRE) CalRE 01965638. ©2018 Lon Levin Real Estate. All Rights Reserved. All content is the property of LLRE and cannot be copied or used without the expressed written consent of the publisher Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate Real estate agents affiliated with PLG Estates Brokerage are independent contractor agents and are not employees of the Company. ©2018 PLG Estates. All Rights Reserved.

REMEMBER GOODWILL? The Editor expresses his feelings about the state of our country and how to remedy it.

BRANDON LEOPOLDUS Leopoldus’ sports practice focuses on representing individuals working in high level, Olympic, and professional sports.

JUSTIN FOX SITS DOWN WITH JODI MITCHELL

Songwriter, lead-singer, attorney, graphic designer and dad.. true Renaissance man

FREDDE DUKE...UNCENSORED Talented, outspoken, attractive, Fredde Duke takes on the world and leaves no prisoners.

K BAKERY: IT’S IN THE DETAILS It all started with a recipe for a Rum Cake. Since then Kim Kedesian has created one of the best bakeries around LA. ART&DESIGN LEGEND JOHN VAN HAMERSVELD One of the true creative legends of our time and a leader in the evolution of West Coast art style.

ADA MAURO A unique and talented actress start us on a trip to well-being through her vision of love and food.

Write it on your heart that every day is the best day in the year.

He is rich who owns the day, and no one owns the day who allows it to be invaded with fret - Ralph Waldo Emerson photography by Lon Levin

appy Holidays everyone and we truly hope it is a season of peace for all of you. Its been H a tough year for Californians. I split my time between LA and Santa Barbara so my year was book-ended by fires and mudslides. Even so, I am amazed at the grace that can come from such tragic events. In Montecito, the Bucket Brigade formed with neighbors helping neighbors while strangers opened their homes to those who were forced out of their own.

Similar stories of great generosity and community came from Malibu, Paradise, and the valley communities. Our thoughts remain with those who lost their homes and with those who are already rebuilding.

In this holiday issue, we visit with some interesting people who live more than one life. You’ll meet Justin Fox, lead singer of the band, Dishwalla, and an attorney in Santa Barbara who has been a part of the fire recovery for his clients. Justin’s dual journeys have shaped his life in most unusual ways. Also, Ada Mauro, who took the road less traveled, and who has an exciting take on the experience. We speak with John van Hamersveld, who created the iconic Endless Summer poster. Lon visits with Fredde Duke, a long time friend, who is an actress, writer, and mom, and with former umpire Brandon Leopoldus, now a sports and entertainment attorney. Finally Kim Kedeshian, also a lawyer, who owns the splendid K Bakery & Eatery and is about to open Armav in the Palisades. We hope you enjoy learning about the great people in your communities.

Wishing everyone a very Happy New Year!

Happy Holidays!

remember

Goodwill?

by Lon Levin

good • will noun

and goodwill to men, where in this context the word men is gender-, race- and nationality-neutral and all-inclusive.

1. friendly, helpful, or cooperative feelings or attitude. “the plan is dependent on goodwill between the two sides” synonyms: benevolence, compassion, goodness, kindness, consideration, charity “Increasing liberty among people who harbor ill-will toward others almost guarantees a decline in peace, while increasing liberty among people of goodwill almost guarantees an increase in peace.

- Henry Wadsworth Longfellow

A popular Christmas carol has a repeating refrain of “peace on earth, goodwill to men.” Henry Wadsworth Longfellow’s poem embodied in the Christmas carol “I Heard the Bells on Christmas Day” was written during the depths of the devastatingly destructive Civil War. And yet its lyrics inspire the desire for universal peace on earth

So what’s happened? How did we arrive at a place where immigrant babies are locked in cages, our President is praising murderous foreign dictators and the general population crudely argue with each on Facebook, Instagram and Twitter? When has divisiveness between it’s citizens ever created a wonderful environment to live in?

We are at a crossroads my friends, at a time where what we do in this moment will shape our world for the next few decades. Do we want peace and love or do we want to fight our way to devolving into a “Mad Max” type existence from which there is no return.

I’m a business-minded creative person and seeing the positive side of things is easy for me. I have faith that most of us are seeing that as well. With that in mind I think it’s up to us to be tolerant with those who see the glass half-empty and bring forth a focused and purposeful narrative.

It does us no good if we complain and shake our heads when people espouse views that are intolerable. We need to engage with them and intelligently present our side regardless of how they respond. We also cannot wait and pin our hopes on a white knight to ride in and save the day.

It’s up to us to “stay the course”. If our point of view is strong enough and highly focused we will arrive at a better place. One where we can finally practice “Good will towards all”.

Photo: Lon Levin

Mixologists Holiday Drinks “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

E. Sitwell

BUTTER BEER WWW.Delish.com

...And good holiday drinks that warm the body and soul. Her’s some of our recommendations HOT APPLE TODDY PORTA VIA/BEVERLY HILLS

INGREDIENTS

INGREDIENTS

6 cups water 2 (12 oz) cans cream soda 1 cup brown sugar 1stick (1/2 cup)unsalted butter 1/2 cup butterscotch syrup, divided 3 cinnamon sticks 1 tsp. vanilla 1/2 tsp. salt 2 cups spiced rum Whipped cream,for serving gold sanding sugar, for serving

Three oz Apple Puree 4 oz Hot Water 2 oz Oola Waitsburgh Bourbon Whiskey Garnish with thinly cut apple slices

DIRECTIONS

DIRECTIONS

1. |

1. | Make a puree by sautéing Mackintosh Apples with

water, brown sugar, nutmeg, cinnamon, cloves, ¼ cap of vanilla extract and a little lemon juice. Cook down the apples…takes about 10 minutes Throughly blend the cooked apples and syrup. Run through fine mesh strainer. Build the cocktail in a coffee cup

In a Crock-Pot, combine water, cream soda, sugar, butter, 1/4 cup butterscotch, cinnamon sticks, vanilla and salt. Cover and cook low for 3 to 3 1/2 hours, until warm and butter is melted. Remove lid and stir in rum.

2. | Pour remaining butterscotch syrup onto a shallow plate.

Dip rims of mugs in syrup before filling with butter beer. Top with whipped cream, sprinkle sanding sugar and serve.

Go to www.delish.com for these and other great holiday recipes

FIG SIDECAR BEVERLY HILLS HOTEL POLO LOUNGE

DIRECTIONS

1. |

Add ice to a mixing glass and add all ingredients.

Shake and pour into a chilled martini glass with a sugared rim. Garnish with a spiral lemon twist.

2. | For the fig infused Remy 1738 Cognac: Fill a 2 Liter

mason jar with the figs. Fill the 2 Liter mason jar with 90% Remy 1738 Cognac and the remaining 10% with Homemade Spiced Brown Sugar Simple Syrup.

3. |Cover lid and refrigerate for one week to allow flavors INGREDIENTS 2 oz. fig infused Remy 1738 1 oz. Cointreau 1 oz. fresh lemon juice lemon twist FOR THE FIG INFUSED REMY 1738 COGNAC: 1 black mission figs 1 bottle Remy Martin 1738 cognac Brown sugar syrup FOR SPICED BROWN SUGAR SIMPLE SYRUP: 2 c. brown sugar 2 c. water 3 cloves 2 cinnamon sticks 1 vanilla bean

to infuse. Strain through a cheesecloth or filter to remove figs, seeds or sediment. Pour contents into clean bottle and label.

3. | For the spiced brown sugar simple syrup: Put brown

sugar and water in a medium sized saucepan and bring to a boil. Reduce heat to medium low and add cloves, cinnamon sticks and split vanilla bean. Simmer for an additional five minutes. Remove from heat and let cool. Strain through a cheesecloth or filter to remove cloves, cinnamon sticks and vanilla bean. Cover and refrigerate.

“Ho! Ho! Ho! To the bottle I go. To heal my heart and drown my woe. Rain may fall, and wind may blow and many miles be still to go.But under a tall tree will I lie and let the clouds go sailing by” ― J.R.R. Tolkien

BRANDON LEOPOLDUS “Providing tremendous legal resources to businesses and individuals with a primary or secondary focus on the sports and entertainment industries.”

Leopoldus’ sports practice focuses on representing individuals working in high level, Olympic, and professional sports including blue-chip high school recruits facing discipline, collegiate athletes entering the draft, Olympians, professional/retired athletes, and sports officials.

Leopoldus’ corporate practice focuses on transactional matters from brand strategy and intellectual property use and protection, to employment matters. Some of his specialties include brand management, digital media, special event production, concert tours, advertising, licensing, venue leases, real estate investments, corporate strategy, and employment law.

I met Brandon at a get together in Downtown LA put on by Glenn Crawford a mutual friend who was a former wide receiver on the 1975 SunDevil 12-0 Fiesta Bowl Championship football team. He was full of energy, engaging and welcoming to me. We’ve met a few times since and emailed back and forth for a while. Recently he invited me to attend FUEL, a mastermind group he helped form. I asked him to sit with me and discuss an interview which we did one sunny day in Culver City.

Here’s the result.

When did you first think about being a lawyer as something you wanted to do?

It had to be when I was in my last year of law school.

Prior to law school I worked as an umpire in the Minor Leagues.

When I got released, I worked in the front office, I got a job scouting. Scouting is a tough job and I really didn’t like it but it was a good experience. Every time I scouted in Colorado Springs, the Colorado Rockies general manager, Dan O’Dowd, would sit behind me. Every time I saw him I’d hound him for a job. One day asked him “what do I have to do for you to hire me?” Dan responded “I don’t know. Go to law school. It seems like everyone else who applies does.”

So that night I looked up how to apply to law school. I didn’t really study too much for the LSAT but I did well enough to get into school. I went to a law school in San Diego and every night during the school year I would go out with my umpire friends who were in town to work the Padres games.

How did that evolve? Were you encouraged or discouraged by family, friends, teachers, mentors?

My family has always been supportive. Everyone has detractors, but I have always been one to follow my dreams regardless of what others thought. After all, I dropped out of college to attend umpire school! That was a crazy idea!

It ended up working out for me (I went back and finished my undergraduate degree and law school), so I don’t have anyone that stands out in my memory as someone who discouraged my choice to go to law school.

What kind of kid were you? Where did you grow up? What were your influences?

When I was a kid my sister was an Olympic level gymnast. She was 2 1/2 years older than me and just missed the 1992 games and didn’t try for the 1996 games because she was the number one gymnastics recruit in the country in 1995. So all those girls from the 1996 team were the ones that would make fun of me at the sleepovers and I thought this was a normal part of life. After watching my sister go through the recruiting process my mother asked me where I wanted to go to school, I asked, when do they come to recruit me? After watching my sister go through the process, I thought everyone got recruited. The problem was, I was a bad high school baseball player at 5 ft two and a hundred pounds, so the answer was they weren’t coming to recruit me. We spent a lot of time at the US Olympic training center in Colorado Springs where my sister would have treatment for her numerous gymnastics injuries and she was a member of the national team. As her brother, I kind of had free run of the place. I got to see USA boxing

up close and personal, and ran around like I owned the joint.

When my sister went to Penn State I stayed home to get cut by my high school baseball team. As a summer job, I began umpiring Little League baseball. I had no idea what I was doing, but I enjoyed every minute of it. Before I graduated high school I was already umpiring High School level baseball games. I would get out of school at 2:08 in the afternoon and drive across town to work a freshman or junior varsity game at rival high schools. One day somebody said I should go to umpire school. I thought “That would be great.

I could do this for a living.” I met some of the AAA umpires that were coming through Colorado Springs and I decided I would give it a shot. It runs five weeks in Florida beginning in January. You have to think of it as something like Umpire Boot Camp. The first week you start with “This is baseball and this is what it’s made of” and by week five you can umpire in any situation. Luckily, I handled myself pretty well.

I guess I have a good temperament for an umpire so I ended

and still don’t know what it’s like to sign a $60 million deal, but I understood the emotions and the thought process of an athlete going through that situation. While Dan and I started our professional careers at the same time he continued on the path in baseball and I took a different route. There was a gap in knowledge that I could fill. I could help people in the positions that had given me so much, not just during my baseball career but throughout my life. That’s when I knew I wanted to work with individuals in sports. I didn’t want to learn a new area of law that I had no interest in, I wanted to give back to those that have given me so much.

When I got out of law school I went to work for a firm in the Century City. It was a litigation firm and I learned a lot, but I didn’t like the work I was doing. I left that firm after two years and one day. I decided to start my own firm. Looking back on it I was ill-equipped to run my own business. I thought I could just practice law and money would come in the door. I found out it would be a lot harder than that.

My first clients were major-league umpires. The first day on the job and I had three sports clients. That lead to having a few player clients and things progressed from there. The process was not easy, it was often an uphill battle but I enjoyed helping people who are giving me the opportunities I have had in life.

What made you want to create FUEL?

pretty well. I got to work the playoffs three times, two All-Star games, and a championship series.

Why did you gravitate towards athletes as clients? How did that come about?

When I was in law school, I would regularly go out with the Major League umpires who were in town working the Padres games. One night I was waiting for a crew who I didn’t really know all that well in the lobby of the Omni Hotel. A player named Dan Uggla walked by and I stopped him. I umpired Danny throughout the minor leagues and we chatted for a bit. We decided to grab a beer in the lobby bar and we began talking. Dan told me about the multimillion dollar contract that he had just signed with the Atlanta Braves and how it was different now that he had “made it”. Now, he wasn’t chasing anyone, they were chasing him. They had to play him regardless of his performance. He said it was different. It was like being on the moon. I completely understood. I didn’t

FUEL started because nothing like it existed like it in the elite client space. The mission of FUEL is to provide the ultimate combined experience of networking, masterminding, personal growth, and philanthropy to FUEL’ers across the globe in every level of membership. FUEL members are all vetted, and other members know that when they connect with another member.

When we started the group, it was because we knew we needed a nation-wide network of vetted professionals across the country that would be able to provide clients the best service imaginable regardless of their level of fame or location.

What made you decide to write a book? And create C.O.M.B.I.N.E.?

As with all of the other content I put out into the world, it is a two-part focus: First, I want to share my knowledge and experience with those who are interested, and 2. I have to get it out of me! I speak with a lot of people working with a similar clientele and I learn a lot about their roles, takes on different topics, and how we can provide better representation for these clients if

we are all focused on providing the best representation. I decided that in addition to the Linkedin Video Series I have with more than 40 episodes, I wanted to put it into a written form for those who want to read it rather than tuning in to watch me talk.

How did growing up with a sister who was an elite athlete affect you? Did it inspire you to gravitate towards sports?

I am sure it inspired me. I took it for granted as a kid how good she was, and I think that helped. The first time I was truly impressed, was when I attended my first meet of hers at Penn State. She was on the front page of the paper, everyone knew who she was, and (of course) she won the meet. When she would win all the time when we were kids, it was something normal. But at the collegiate level, it all started to make sense to me.

The biggest thing this experience did for my legal career was help me understand the athlete focus, lifestyle, and family needs and mindset at every level. Once I figured out that I wanted to work with athletes, it became clear to me that I had a lot more to offer people who make a living in sports because that was the only lifestyle I knew!

You worked as an umpire, did you want to be a major league umpire?? What made you change your path?

Nobody goes into professional baseball to remain in the Minor Leagues. While I was there, we had two-year contracts. Either you moved up, or they moved you out.

After my fifth season, I was at the end of a contract. I was always a “bubble guy” so I knew it would be a close decision.

When I got released, I was disappointed, but thankful that I had the opportunity to take my shot at the dream of being in the Big Leagues. Now, I am glad I had that opportunity and that I was released when I was. Today, I have a lot of friends that reached the Big Leagues and are now accomplished Major Leaguers, and I have others who spend a decade or more chasing the dream and ended up having to move on much later than I did.

What’s does your daily process entail? Start to finish.

Can you give us a short step-by-step?

I wake up each day around 6:00 am. I typically eat and shower before I look at my phone so I can get mentally prepared for the day. Then I check to see what has come in and handle any emergencies or time-sensitive issues.

From there, I make my daily task list and start tackling each item in order of importance. I typically reserve phone calls for travel time in the car between meetings (thanks Los Angeles traffic)! Every day provides surprises.

Because of that and for organization, I utilize a lot of white board square footage on my walls. I try to take 30 minutes every evening to brainstorm on things (programs, materials, etc.) prospective clients and others in the industry may find valuable and things I want to learn more about.

Do you have any “pet projects” you’re working on? Can you elaborate?

I have a few. My law practice has flat-rate programs for businesses and individuals because I feel that is the best model for a modern business and for a firm like mine that is efficient and effective. One of these projects is for draft eligible players of any sport. I have found that most players entering the professional level do not have advisors that can help them understand and properly navigate their new reality. Agents do a great job of getting these players opportunities with teams, but they don’t have the time to help them with the dozens of other things they need to do (higher proper professionals, vet opportunities, cut through the b.s.). The program is launching this month with a limited number of NFL prospects. These ten (10) players will have a lawyer with them in every meeting and interview as they choose the advisors to work with, have these advisors thoroughly vetted, and have access to my network of people across the country. Great clients deserve great representation and great benefits from every relationship.

What’s the future hold for Brandon? Any ultimate goal?

The future holds its own goals for me. The goals I set help focus my attention, but I know that some of them will not be in line with what the universe has in store for me. However, one of my mid-range goals is to have a lake house that provides me a regular getaway from the speed of L.A. and the industry I have chosen to work. I love the people I get to work with and the difference I get to make. Giving back to the people in the roles that blessed my life early on is really fulfilling, so I do not see that changing anytime soon. However, I think having a home in the mountains close to when I work will give me a chance to relax more often. Who wouldn’t love to relax just a bit more?

FOX justin

songwriter, lead-singer, attorney, graphic designer and dad...a true Renaissance man

Lets talk about your relationship with Eric Burdon which has spanned 20 something years.

My experience with Eric is a million fragments and moments that make up this rad life experience I’ve had with him. If it weren’t for him I wouldn’t have experienced a quarter of the things that I have because of him.

He’s taken me around the world many, many, many times.

There are these moments of being on tour with him…of being in Spain at a 150 year old Gastropub...being drunk after an Italian meal with him in Australia... a period when I was his opening act…a period when I was in his band - singing and playing percussion…and a period when I

Written by

Jodi Mitchell

Justin Fox is the lead singer for the band, Dishwalla. He is also an attorney at Law Offices of John J. Thyne III in Santa Barbara. He also writes songs, produces artists, does graphic design, travels the world, and tries to be a good Dad. I don’t know what he does in his spare time. I’ve known Justin for 20 years. I first met him at his high school graduation party where he stood up on a bar and belted out a song. When he turned 21, it was Eric Burdon of The Animals and Martin Gore of Depeche Mode, who stood on a table in a Montecito neighborhood bistro and sang Happy Birthday to him. His association with Eric helped set him on this wild, multi-faceted journey.

was his road manager. There was a moment somewhere in Germany where I walked on stage in front of thousands of people for the first time and another moment when my early band, Tripdavon, opened for Eric and War at the amazing Royal Albert Hall. The big question for us was what cover were we going to play during our 30 minute slot? We were deciding between Bad Company or Eleanor Rigby. It’s risky to play a Beatles song at Royal Albert Hall so we were going to do Bad Company but just before the song, I called out Eleanor Rigby. And we did it. Applause, applause, applause. The next day in the London Tribune was a review for Eric’s show and they did a section on us that said we did a Beatles cover that would do them proud. Cut to just last year when I played with Diswalla at the SB Bowl, a dream decades in the making…so many adventures started with Eric.

How did you meet?

My mother decided to produce a show at the Arlington Theater and she invited him to perform. Afterwards he became a part of the family and years later when I’d

graduated college with an economics/accounting degree, I helped him with a business issue and from there, I started to run his office. That lasted for years until he met his to-be-wife, Marianna, who became his manager.

In this digital age, a lot of artists are finding it difficult to make a living.

Absolutely, the paradigm has changed. With my current band, Dishwalla, we’ve worked hard and been successful in this new era of “do you sell music?” We produced, recorded and released an album and recouped all our costs before we released it, which is amazing. The rest

nicely hacked away at our babies, took arms from one, a head from another and helped us make a record we wer nicely hacked away at our babies, took arms from one, a head from another and helped us make a record we were proud of.

Clearly it worked. You had a successful album out of it.

The songs are better for it. One night we were recording at 4am with the doors and windows open and it’s still 70 degrees in the desert and guitar amps are blasting out and echoing in the desert and wow, it was a very special experience. On another, we were hanging out on the back porch and suddenly there’s a song and Sylvia - who had been listening all the time - runs out, puts mics up and captures the moment.

She’s a trooper. Eric & Marianna offered us their house in Joshua Tree to record in. It was empty at the time and we descended on it like a moon landing – bringing everything. Sylvia has her own world famous studio in Oregon but when I called and said, “We kinda want to do our weird thing out here would you be open to coming out and sleeping on an air mattress and living out in the desert for a few weeks?” She said, “I love it. I’ll be right there.”

Switching what seems like big gears here, what made you decide to get a law degree?

is touring and merchandise sales and that was a smashing success. But that’s just one component. The other is that we can record an album now for a few tens of thousands of dollars instead of a few hundred thousand or more. Ten years ago, the band, spent over a million on an album. That’s how fast the music industry changed from the early 2000’s to 2017 – it’s a completely different game.

You worked with someone auspicious on this last album?

Yes, Sylvia Massey.

How was that? You’re a producer in your own right, so...

No, no…I can produce for other people but Sylvia’s amazing. Dishwalla is a collection of guys who have the capability to write, produce, record and engineer. Plus we all have strong personalities and strong points of view.

We need a perspective, a tiebreaker. We hired Sylvia because she is incredibly talented, has such good taste and has higher credentials than the cumulative group. She

I always thought I’d get an advanced degree. My stepdad was a world famous Orthopedist, President Reagan’s and the San Francisco 49er’s doctor. He is responsible for me getting my Econ/Accounting degree. In 2000 I was meeting with recruiters at UCSB and I got an offer from Lehman Bros. to go to NY. I’m set to move to NY and I’m fluent in Japanese at this point, which is an asset in international trading. Bottom line is, I didn’t become a banker because 9/11 happened, the World Trade Center was hit and Lehman Bros lost 15 floors. It shook me because I was going to be working there only a year later and not only did they rescind the offer but I realized I didn’t want to be doing that. I love music, movies and art – and had attended New York Film Academy and lived in Princeton when I was 17. So in 2001, I graduated and opened a small recording studio with my best friend Russ. My dad didn’t approve until fast forward – it’s around Thanksgiving and I’m sitting at his table and I slap a $50,000 check on the table from licensing a minute four seconds of a song to HBO. From then on he was the biggest fan of my life choice. He started coming out to all of my shows, a cool full circle.

“Dishwalla showcased a bit of

But you still went to law school.

my art for the cover of their new

I went to law school because Tripdavon decided to cancel our tour and I suddenly had a four month gap in my schedule. It takes 6 months to lay out the financial costs of hotels, routing flights and guarantees. It’s all got to pencil out to support 8 people over 3 months of life – and that’s where my Econ/Acct background came into play again. When the huge financial downturn happened in ‘08, it was delayed in Europe by a year. We were about a month out from leaving when some of the festivals in Europe started to cancel a few big dates. It got leaner and leaner until it wasn’t profitable anymore. In the early days we would lose some money because we were going out to build the brand, gain some experience and live an amazing life for 3 months…and we were building our audience. By ‘08 we were all older and we’d been doing it for 5,6,7 years and I finally said, guys this just doesn’t pencil out. It’s a business and at some point we have to start making money. I was 28 and I had to make an emotionally tough decision to pull the plug on that dream.

And when that happened – I thought what am I gonna do? And my mom said, why don’t you go to law school?

You’re going to be 33. Why don’t you be 33 with a law degree?

album “Juniper Road”, photographed at the entrance of my Joshua Tree house where the album was recorded. I’m proud of my boy Justin, an old friend and the lead singer! Justin’s daughter is on the floor still deciding whether she likes it or not... I’m really diggin’ the tunes from “Juniper Road.”

Well done guys!”

- Eric Burdon

How do you balance your law practice with your music career?

A lot of coffee… I’ve created this very strange schedule that works perfectly for me.

The entertainment business…it’s not just one single trait that keeps you alive in that business now. It takes an array of skill sets to be buoyant. But for me, it’s like the entertainment business at large is the perfect fit for my brain. I get to be a businessperson, an artist and a lawyer. I get to do the graphic design for the merchandise & for the tee shirts, design the album cover, do a licensing deal & contracts, record and go on tour with the band! It fulfills me in so many ways, I can’t imagine doing it any other way.

And when you put on the suit and tie?

It’s another world but equally engaging. After the fire and after the debris flow here in Montecito, there was so much devastation, so much to deal with that a big collection of the law firms in town got together to form a super firm to address this one issue. We are all local, socially conscious people who live in the community. I went out and met with clients and friends and anybody that needed help and showed them their options. It’s going to be a long haul and I try to help.

Is there a lesson from the fire and destructive debris flow?

One personal lesson was when the evacuations happened...what do I grab? I had all these plans in my head – my hard drives, my favorite guitars – all the special stuff I’d take. But when it happened, I grabbed my family, three pair of underwear, socks, one hard drive, my laptop and boogied out.. When it looked like it was going to burn I thought, oh no, all my stuff - my studio, guitars, my memorabilia, records, hard drives of the masters of everything I’ve ever recorded, photos…

And then you stop and realize you have what is most important to you…in my case, my family. And a change of underwear.

I have friends and clients woke up in their bedroom with mud up to their chins. There’s so much PTSD from that event. So they left town, they’d had enough.

I understand it. At what point do you say, this was good but there are other places. But then you have the other sect of the community who are rebuilding. The lots are being stripped, the boulders removed and they are staying. And then there’s the Bucket Brigade – these people are...heroes.

Kids seem to be the most resilient. How’s your daughter, Olivia?

She’s amazing. Olivia’s favorite game at 6 is Monopoly.

I’m serious with her like anyone would be and we’re playing the other day and she’s the first to get hotels on some property. She almost bankrupt me. I’m playing with a 6 year old and it’s scary how good she is at Monopoly. I’m very proud of her and going to have to keep an eye on her.

Any last thoughts?

I’ve lived here since ‘93. You leave and you go all around the world and you come back and you realize it’s a very special place. Some people complain about it, say it’s a bubble, it’s not the real world - but if you go out into the so-called real world you are in a hurry to scurry back to your bubble. My favorite thing is being gone for months and months and then I land back at the SB Airport or drive up from LAX to the place where the wind gets moist and the sun is setting and you think ah, sweet air!.

You open your suitcase and realize you’ve smelled like other people’s cigarettes for months and that’s finally at an end.

It isn’t until you get back here that you realize, wow, this is perfect.

Fredde and daughter Augie Duke

FREDDE DUKE

by Lon Levin

According to IMDB, Fredrica Duke was born on October 12, 1953 in Los Angeles, California, USA. She is an actress and director, known for Texas Godfather (1985), S.W.A.T. (1975) and Tales from the Darkside (1983).

She has been married to Michael Barrie since October 23, 1998. They have five children.

That being said I’ve know Fredde since high school and that goes way back. She was always full of energy and eager to step right into any group and take command. Fredde’s father, Maurice Duke was somewhat of a legend in my household. My father and he were good friends and anytime “Duke” showed the party was on! And finally I know her brother Alan, a longtime entertainment attorney. He and I used to play baseball together in Pony League or Celebrity Baseball games. When I asked Fredde if I could interview her she said she didn’t think she’d be interesting enough. I beg to differ!

When did you first think about what you wanted to do as an adult? Were you encouraged or discouraged by family, friends, teachers, mentors?

I knew I wanted to be an actress all of my life. My father was a producer and I grew up visiting him on studio lots.

I was a touch shy when I was very little – but longed to be on the big or at least bigger screen. The writing was something I did in secret. A short story here and there. Elaborate movie and tv ideas that I never got off the ground. And, then around 2009, I started my own blog where I shared all the memorable stories of growing up. It’s called Channeling the Food Critic in Me. I still put a story or two there every year. But, I don’t keep up with it like I did for the first five or more years. That’s when I posted a few stories a month.

What were your influences?

Acting I was encouraged by my own enormous imagination. In my fantasies, I was always the star of

every movie. I was Gidget. I was Patty Duke in the Patty Duke show. I was Haley Mills. In my delusional mind. I never even watched television because I was so invested in that fantasy stardom world. I think I was faintly talentless when I performed in musicals at school – because I can’t sing.

My mother refused to be a stage mother and my parents humored me but never helped me find my way to an agent.

So, I just stayed in the fantasy world and knew I would be an actress one day – in the future. The writing? Well, my 6th grade teacher Harbison Poole and an afternoon creative writing class had a great influence on me.

It’s where everyone felt seen, heard and nurtured as a writer. When my mother read some of my pieces, she felt it was my real talent. She encouraged it. And, over the years, when I wrote short stories, I did read them aloud to her. My handwriting stinks.

It’s basically illegible. That’s why I read it aloud. I didn’t type anything even though my true secret skill was that I learned to type really well in my high school typing class at Beverly High.

What kind of kid were you?

I wore glasses and was cross eyed and grew up in Beverly Hills at a time that it wasn’t a brand. Also, I grew up on the other side of the tracks which is where all the parents or a lot of parents that didn’t have that much money – decided to live and raise their children – for the school system. We were sort of poor, especially compared to most kids growing up in B.H. and it made me extra creative. I played at Roxbury Park every single day and again, lived in that wonderful fantasy world of mine. I was shy when I was little and developed this outgoing persona that was more like my outspoken, hold nothing back, no filter at all father.

You did a tons of TV commercial work? How did that come about?

When I was attending Santa Monica College because I was never a perfect student, a woman who was an agent saw my photo in my dad’s office and asked if I would be interested in representation for commercials. Would I?!? He said yes before even informing me of this good – waited-my-whole-life-for-it news. I took the photos, called a composite, and was sent out on auditions. They were just called interviews. I went on a few and saw this girl that was the “it” girl of the moment in that world.

Stephanie Steele. I remember her name. Blonde. Generically cute. She was on so many commercials and it took me a few years to get my act together and get started, but

when she walked into the room, the casting directors were all over her. “Stephanie is here.” Like she was the biggest deal. I thought to myself, “I want some of that.”

In just a few months, it was me. For the next few years, it was, “Fredde Duke is here” as the casting directors and people made the same fuss about me. I wasn’t gorgeous but I was the quintessential girl next door.

What made you want to transition to writing? And why is your work so “raw” and “honest”? I suspect your dad had something to do with that.

I love storytelling. I love when other people tell me their stories. I love to share mine. I mean orally. Then I decided to take the time to write them down and start my blog to share them. When my kids were growing up, I did spend time writing a coming of age novel based on me that I just put away. It was about a girl, 15 years old wanting desperately to lose her virginity. My husband who is a very talented writer gave me compliments when he read chapters. He would tell me he loved the voice.

I was a big fan of the Weetzie Bat series of books for young adults and that was going to be my target audience.

By the way, my story isn’t original anymore. People like Lena Dunham and many other writers are telling very real stories. Not that I’m comparing myself to Lena Dunham. I’m a huge fan of her voice. So, back to being honest as you asked and raw? My dad, also my best friend and hero, was the most honest straight forward person.

Actually he was the first person to give zero fucks.

Speaking of the the word fuck, he said it freely, openly as well as all the other colorful words I also use freely.

I too give zero fucks. Though we – I guess you should know – I think we’re one person – are very kind hearted.

We, my alter-ego and myself really do give a fuck in that we have compassion. Especially for the underdog.

I do tend to channel my dad a lot though he got away with being much more outrageous because he was physically handicapped from polio. I’m this tiny chick.

I can see people cringe when lets say I use the C word.

I’m never using it to be mean. I use it in more the British colorful way. I guess I did see people cringe when my dad said his outrageous things to people.

Why did you stop acting or are you still at it?

I think I can get through this question in one swift answer. I sabotaged my career by getting fat. I say fat and when I do, people say they don’t remember it. I gained 30 pounds, so I will never forget. It was odd to be suddenly so popular and liked by people I barely knew and only because I was on tv. Odd and unnatural.

Nervously, I started eating. Too much. My career might have slowed down anyway because an ingénue doesn’t always have a long ongoing career. But I helped it stop. When it slowed to a crawl, I started my new, more ambitious career of being a mom. Three long sentences for this answer is pretty swift for me. HA! Moving on.

You have a daughter who’s an actress. How is your relationship with her and did you have an influence on her?

My daughter, Augie Duke is a brilliant actress. Truly a huge talent. I never had that kind of talent. I was cute and was fine. But, this girl, my daughter is the real deal. She did ask me questions about the business in the beginning. Now I’m pretty sure she knows it better than I do. Show business has changed. Sometimes people now get hired if they have followers. They do get hired when their parents are famous. I’m sorry that I’m not. But only because it might have opened better doors. Augie doesn’t say no. She takes any job. Horror films. Music video’s. She works a lot. My advice lately has been, “Get pickier. Say no to some projects.” She has missed out on some awesome film festivals that a recent film of hers got accepted to.

She couldn’t go to Marfa, a very respected festival or another one in Sicily, Taromina Film Festival – because she was working on another project. It was for a new Netflix series, so that’s okay. But, right now a low budget horror film will keep her from seeing this film Trauma is a Time Machine, directed by Angelica Zollo in a film festival in Cork, Ireland. I do admire her work ethic.

I just wish she could sometimes enjoy this other part of the experience. To finish this answer, Augie does look up to me. I know that she makes her friends watch my old television commercials and episodes of shows.

She’s proud of me. We really do admire each other – a mutual admiration society. I’m supportive and show up to most of her screenings.

Tell us about your dad and mom and their influence on you??

My dad was my role model and I have said, I pretty much idolize him. I keep him alive by writing about him in stories that have been posted on my blog, on Amy Ephron’s magazine, One for the Table and Huffington Post. I have also had stories, much darker, that I’ve written about my mother published on Huffington Post. It’s called Pie Crusts if anyone wants to google it. My mother suffered from some depression because her father committed suicide when she was a teenager.

Guess it’s a good time to mention she named me after her father, Frederick. Nice. My mother was an animal lover and very serious activist. Both my mother and father were very protective of the underdog. They taught my brother, Alan and I to be kind to everyone.

To treat everyone in the same way. And, they taught us to fearlessly stand up to cruelty/bullies.

When you write, what’s does your process entail? Start to finish. Can you give us a short step-by-step?

Oh, that writing process? I don’t have one. I get blocked a lot. Not during the five straight years when the flood gates opened up and I wrote all the stories down that I knew by heart. But, now, I don’t have the best work ethic. My husband can lock himself in his office and write for hours. I have a shorter attention span. And, I’m not very organized. I get filled with ideas. Very brain overload filled. So, I’ll start a play. That’s right I just said I’ll start a play. Because I did pull off writing one once.

I just don’t know how it happened. But, it did. So step by step for me is I fly around like a dada artist and what lands somewhere is what the art turns out to be. And, I’m not a perfectionist. I probably won’t even check these answers for mistakes. My husband is meticulous and he calls me, “Fredde it’s good enough Duke.” I’m

okay with it. People seemed to really enjoy my play.

They would come back a few times. They kept coming back with new friends. It felt rewarding however imperfect it might be. Which brings us to your next question.

Do you have any “pet projects” you’re working on?

Can you elaborate?

My play, or one woman show, starring the superbly talented actress Pam Levin, played on and off for three years in L.A. and New York in a solo festival. And, now she is putting it up for one night on February 7th, 2019 at the Whitefire Theater in a festival. Incidentally February 7th is my daughter’s birthday. I have two other kids, Oliver who has an arts and culture magazine that I’m so very proud of – called Autre. The issues are so beautiful, they are like coffee table books. And, Barnaby is an actor in commercials and a fearlessly talented rapper. And, my newest documentary – because I made one about my father, called “Fuck ‘em” was screened in the Studio City International Film Festival on November 10th. Six Degrees of Pussy is the story of my life as told through the cats I’ve loved.

What’s the future hold for Fredde? Any ultimate goal?

I just want to live longer. To see and do more things.

My mother died at 66 and I’m not 66 yet. So, I just fear dying at that age. I love great food. I want to keep eating new food. Seeing all my friends. I have so many amazing, talented friends. I’m blessed with my kids, my husband, my step-kids and so very many wonderful friends. Especially those close, close girlfriends. They are the sisters I never had. I value my friendships. I love reinvention too. So, anything could happen. In the meantime, I’m fine staying home in bed curling up with my cats. Oh, did I mention that I’m a cat freak? I am.

K

Inteview by Jodi Mitchell

BAKERY K B a ke r y ( o r i g i n a l l y w a s j u s t a d re a m i n 2 0 0 6 w h e n K i m Ke d e s i a n a n d a f r i e n d d e c i d e d t o e xp e r i m e n t w i t h a 1 9 5 0 ’ s re c i p e fo r R u m C a ke . A f t e r g i f t i n g a fe w R u m C a ke s t o f r i e n d s a n d f a m i l y, K i m fe l t t h e s a m e e xc i t e m e n t a n d j o y t h a t s h e h a d re m e m b e re d f ro m h e r c h i l d h o o d . W i t h t h e e n c o u r a g e m e n t o f f a m i l y, h e r m o m a t h e r s i d e , a l o t o f h a rd w o r k a n d l i t t l e b i t o f “ w h y n o t ”, K B a ke r y o p e n e d i t s d o o r s i n t h e f a l l o f 2 0 1 1 , a n d t h e y h a v e b e e n g ro w i n g e v e r s i n c e .

I wandered into a small bakery in the Palisades a few months ago and what I found was an entrepreneur who is changing the way our kids eat in school and is serving her community in a way I hadn’t imagined. At the time K Bakery was located in a pod mall on Sunset just off of PCH. Judging by the tiny storefront one wouldn’t expect the sort of production that was going on behind the

scenes. Fabulous scones, buttery croissants, lemon pound cake, muffins, cinnamon rolls, apple tarts, breads and cookies lined the counter. In the fridges were stacked ready to go salads, quiche and soups.

On the opposite wall, in the other fridge were the bread pudding and cakes. They also offered made to order sandwiches. Most customers knew to call ahead and order. I

walked in. The first clue that something else was going on was the cookie. While I was waiting for my sandwich an order came in for a specific cookie. The bakery had run out of them but they offered to add it to the next day’s lunch. That’s the new hot item, Alex commented. A protein cookie. All the kids wanted one.

What follows is my interview with Kim Kedesian, owner of K Bakery, Eatery and Bakeshop and the soon to open, Armav. She is educating the palates of young kids and is passionate about exposing them to an array of flavors. And with her nightly dinner specials, she serves the community who may not want to cook but still want healthy, tasty meals delivered to their homes.

I discovered your bakery several months ago and was delighted by what I found. How did you start?

A friend of mine and I were at the bake sale at our school - there were always rum cakes that would sell for huge numbers and I remember thinking we can make a better rum cake. So the two of us experimented with recipes and took our cakes to the teacher conferences. That was when I thought I think we can sell this. My friend said you’re crazy. We did the Calvary Boutique and took orders for 80 cakes at $25.00 and did tons of samples. (laughing) We thought we’d made it. That’s how it started. Ultimately though she opted out. It was a lot of work especially during the holidays.

At first we made strictly rum cakes and from there we expanded to Limoncello Bundt Cakes, Orange Creamsicle- (Grand Marnier cake) and Chocolate Brandy, shipping all over the country and selling at boutiques. My husband is a head and neck surgeon at UCLA and he gave them as referral gifts…he was my first customer. In 2011 I decided to open K Bakery. There is a bit of an absurdity that you start with something that you kind of dreamt about and then you take one item like a rum cake and you build a business.

It was a leap of faith. I was driving by this space one day and I saw a leasing sign and I called my mom, who’s my sidekick, and asked her, what do you think? She said, “Go for it.” I hired a baker and she and I opened it. About a month later, it was Thanksgiving and we were completely overwhelmed. It grew from there.

h You have quite an ambitious school lunch program.

How did that start from a bakery?

I had three kids at Calvary at the time and I would send them to school with soup and a roll. A friend whose husband was a chef said his kid didn’t like what the school was serving and asked if I could make enough for him. Another friend asked me to include

“I was driving by this space one day and I saw a leasing sign and I called my mom, who’s my sidekick, and asked her, what do you think?

She said, “Go for it.” ”

her three kids and then other kids picked up on it. Soon we were up to 60 kids per day and I realized it was a huge need. We went to Calvary and said do you want to be our first school? We did a tasting for 100 kids, parents and teachers and they said yes. The next year we added St. Matthews and Pacifica High School and two more schools last year. It’s called K Kids Lunchbox and we feed about 2,000 children a week.

The daily food changes every month. The closest thing we get to kid food is a quesadilla with soup. The brainstorming that goes on to keep the kids interested - like spiralizing vegetables – is constant. We make zucchini that looks like pasta with pesto - encouraging kids to go beyond apples, bananas and carrots.

Some parents think, ‘If I give them this and they don’t eat it then they will be hungry.”

So, they default to the beige life: chicken tenders, quesadillas, everything beige and the occasional carrot. This is a dilemma.

We have to remember K Kids was born from children. K Kids evolved because they wanted soup, they wanted the quiche, and they didn’t want the chicken tenders that were being served to them. I think kids can be underestimated.

Does your family join in one the tastings? Are they vocal about what they like and don’t like?

Oh yes! You know it’s interesting...with the kids program I have a daily critique. When I was developing it; I had chronic and constant feedback, not only from them, but whoever they were sitting next to. Some things we really took to heart, and some things we said, well, that’s how it’s supposed to be.

I used to live in the Palisades, it’s a great community. And I like that you deliver, to all of 90272, it’s a cool option.like?

For some of our older customers, it‘s really a huge factor for them. It’s interesting; they are a population that we don’t always recognize. They want to have a nice dinner but they’re not going to cook it for themselves.

We have single people who don’t want Meals

on Wheels and some foods can get very salty and generally unhealthy and we don’t want that, so we fill that niche. We want you to be able to eat our food every day.

You moved K Bakery recently to 548 Palisades Drive and renamed it K Bakery, Eatery & Bakeshop. You’re also opening Armav at 570 Monument.

The Eatery is the K Bakery concept but on a larger scale – there is indoor/outdoor-dining space where as before it was more of a place to pick up and go. Here we are offering breakfast, lunch and dinner.

Amarv is a contemporary Mediterranean restaurant that will open in December. Creating the vibe for a restaurant is so important. I always want my food to be approachable even if you are eating filet mignon. And I want to use the best ingredients I can get my hands on because that’s where it starts.

Every single thing we do is from scratch so when we make our egg sandwich we make our own English muffins. When we offer pickles with your sandwich, we make our own pickles. We make our own mayonnaise. We make everything and we have the capability to do that because we have the bakery.

Are you happy you left law behind?

It’s interesting because I would say I still probably use it. Running your own business is very mentally challenging because there are so many aspects to it: the business side, the creative side, the labor, vocational side and the intellectual side.

It’s a lot of hard work but you are making it work.

Thank you. I have to say, one of the things that makes this all possible is my customer’s. I have the most incredible customers. I feel like people are pulling for me and that’s just incredible, exciting, and so complimentary. It’s a huge bonus that I don’t even know where it’s all coming from.

I have a sister who believes a project has to

fit on a spreadsheet to be successful. And I have to say; this doesn’t fit completely.

Sometimes you just have to take a calculated leap of faith and the sweat equity is really what you use to bridge the gap. That’s how I think of it.

I feel like the combination of keeping everything local and having a very supportive family is the only way. I couldn’t have done it alone. I just happen to be the one who pushed it forward but it’s really a totality of people and all my staff.

What do you say to the theory that you’re either a good cook or a good baker, that they’re two different mindsets?

I think the thing with cooking is you have to allow yourself the freedom to try things.

With baking it’s not inherently required.

Baking almost rewards precision. So, it’s like two different parts of your brain.

On the food side, I love the flavor combination part of it. The savory or the vinegar against a fatty food – I love mixing a brisket against vinegary coleslaw. I love mixing those textures and flavors. In baking, I don’t get to do that, so for that reason, the food side allows a little bit more creativity, for me.

What’s your favorite place to visit?

Honestly, I love spending time at home with my family. As my kids get older, I realize how precious that is. Home is a sanctuary to me but we also love going to Lake Tahoe in the winter and La Quinta in the summer.

When I was growing up my family spent a lot of time in La Quinta and we’d go there every Easter so I decided one of the first things I wanted to do with my profits was to buy a condo down there. So, K Bakery bought a condo in La Quinta. That is what I physically have to show for my work.

My family has history in Indio. My grandfather was an attorney but he had some health problems so he quit and became a date rancher. He died prematurely and my uncle took the business over at that point and grew it and bought Hadley’s. He kept

the packinghouse and the distribution but they don’t have the little roadside stand anymore. He sold it back to the Native Americans because it was on their land.

Hadley’s is an institution. Everyone stops there on the way to the desert!

Armav, the name of the Mediterranean restaurant means date in Armenian. Even in our zucchini bread here we have dates and in the oatmeal bars, which is my mother’s recipe - we have dates - and at Armav we will have date relish with the breadbasket. So this restaurant will have a lot of family connection.

The Eatery has a bit of a European influence. We’re introducing some new bread that have some dried fruit and a chocolate plum and a pear amaretto and a sesame tahini bread in addition to banana bread which is very Americana. So there are little twists to it. And we are going to be growing all of our own organic herbs, which is very exciting.

My family and I were out looking at herbs this past weekend. We had so much fun.

This is where I feel like we have missed opportunities with our kids. Every school should have an herb garden. They’re easy to grow.

That reminds me of Alice Waters…

Yes, and Jamie Oliver. We, as a country, just couldn’t wrap our heads around what they were doing. But I find it incredibly inspiring and downright fun.

Any last thoughts?

As we go on in life we build this basket of knowledge and you never know what’s going to come - you just never know when you’re going to pull out something that you’ve done in some random job or some encounter, or as a mom or whatever - so I feel like my basket of knowledge has grown so that I am able to do something like this whereas ten years ago it wouldn’t have been that way - I couldn’t have even understood the language.

Rolled Sugar Cookies INGREDIENTS 25 ounces All Purpose Flour 1 1⁄2 teaspoon Baking Powder 1⁄2 teaspoon Salt 1 lb. cold Butter 10 1⁄2 ounces Granulated Sugar 2 teaspoon Vanilla Extract 2 Eggs 2 Egg Yolks DIRECTIONS Mix butter and sugar until fluffy. Add vanilla extract, eggs and yolks. Mix until incorporated.

Add flour, baking powder and salt until evenly mixed.

POP IN THE OVEN and Yay!!

JOHN V AN HAMERSVELD From Endless Summer to Infinite Possibilities

by Laurence Cohen

The “Endless Summer”is a seminal 1966 surf movie. Filmmaker/narrator Bruce Brown follows two surfers, Mike Hynson and Robert August, on a surfing trip around the world. Their travels to surf spots around the globe blew my teenage mind. As a local LA surfer, it was inspiring and energizing. The artwork for the film’s poster was designed by a young artist, John Van Hamersveld. For many of my friends it was the icon of what it meant to be a serious surfer. We always carried our boards just like Mike and Robert after that! Now 52 years later that same artwork has become a powerful and ageless symbol of what it truly means to be one with the ocean. I want to thnk my friend Laurence Cohen for bringing you, the reader, this story about one of the most famous artists of his generation. - editor John Van Hamersveld is an American artist, designer, photographer, professor and author. Growing up in the So Cal surf scene, hippie counterculture and the rock n’ roll world, his impressive body of work reflects all those influences. Now six decades into his career, John Van Hamersveld was asked how he will best be remembered.

His two-word response: “Endless Summer.” Created when John was barely in his 20’s, the iconic image of silhouetted surfers walking into a day glow sunset

transcends time. Though he was originally paid only $150 for the art, he has negotiated rights in recent years to license the image to more than 300 entities worldwide.

It is also featured in the collections of the Los Angeles County Museum of Art and New York’s Museum of Modern Art. California Governor Jerry Brown recently declared surfing as the state’s official sport and the Endless Summer image as now available as a license plate. In these and so many more ways, 2018 is the year of John Van Hamersveld.

To characterize him as a quintessential California artist is equal parts accurate and dismissive. Given his extensive arts education at Chouinard Art Institute, Art Center College of Design and California Institute of the Arts, he cites Bauhaus, Beaux Arts and Japanese Edo Woodblock works as influences. The time he spent surfing in his formative years also proved to be a formidable influence.

At age 21, he landed a job as art director for Surfer magazine. He divided his time between the ocean, the magazine and an art studio in Dana Point. With the “Endless Summer” success, his design sensibilities soon presented him with attractive opportunities with Quicksilver and OP, “the” name brands in surf wear.

He marks the ark of his career in decades. With the creation of large scale murals starting in 2010, he is enjoying the most prolific period of his career. Among the 18 murals he has created are commissions for a downtown L.A. shopping center, a surf museum and the Cabrillo Marine Aquarium in San Pedro designed by the legendary Frank Gehry.

An exhibition of his recent forays into murals took place at Keller Art Gallery in San Diego.

In 2017/2018, he took on the challenge to create a massive mural transforming a defunct water storage tank into a colorful work of art and an overview of his career. Commissioned by the Los Angeles Department of Water and Power to create a work of art that is 510 feet in circumference! JVH toured the site in a DWP helicopter to get a sense of the

Easily moving from art to fashion, he became the creative director of “L.A. Style,” to oversee the revamping of the popular magazine. Early on, he recognized the power of being an entrepreneur and embracing the business side of being an artist. To that end, he went on to book concerts and create posters for Pinnacle events at the Shrine in Los Angeles. His work captured the attention of the Rolling Stones and the Beatles and he went to design the covers for “Exile on Main Street” and “Magical Mystery Tour.” Though he never did meet with the Beatles regarding the cover design, he did connect with Mick Jagger on several occasions to garner his input. With characteristic candor, he said he prefers meeting with the business interests on any given project. “They are the ultimate decision makers.” He is one of the rare artists who is equally adept at business. As a result, he has enjoyed a successful career in multiple venues that reflect his ability to adapt and adjust while staying authentic as an artist.

A case in point, he was commissioned in 2009 by the Fremont Street Experience to create a fourminute animation of his images set to music displayed om a three block-long canopy spanning the popular downtown Las Vegas entertainment district.

job at hand. To tackle the scale of the formidable challenge, he broke it down into 51 visually striking panels ten feet wide and 32 feet tall. Central to the theme of the mural are 15 bright, bold waves and symbols and images reflecting his life experiences and pop culture. Included in the work are personal touches as the VW bug he drove along the coast to El Segundo High and aviation imagery paying homage to his father’s 50-year career in aerospace.

John Van Hamersveld was asked how he will best be remembered. His twoword response: “Endless Summer.”

John is well-aware of the ephemeral nature of outdoor murals. His mural for the 1984 Olympics in Los Angeles is long gone. With his latest murals, he creates the artwork which is then fabricated and installed

by Spin Imaging using colors guaranteed by 3-M for ten years. It is this marriage of art and technology that is at the heart of his creative pursuits His design sensibilities continue to be on full view in a limited-edition shoe and t-shirt for Vans, skateboard planks and a Malibu tour boat. He also designs surfboards that command five figure bids at charity auctions for a variety of good causes including skin cancer research, Operation Surf Memorial Care Rotary Club Charity Foundation and Moores Cancer Center.

He works seven days a week. His studio overflows with works in progress. On the surface, it looks like a mess which in many ways reflects the chaos inherent

in the creative process. In contrast, his work itself is exacting and precise. He draws with his left hand and refines the images with a mouse in his right hand on computer. When asked if he creates from inspiration or discipline, his one-word answer is telling: “Irony,” which the dictionary defines as “happening in the opposite way of what is expected.”

It is this element of surprise that has fostered his career and has presented him with unimaginable options. In looking forward, his relaxed “we’ll see” attitude leaves him open to a world of possibility. Who knows? Maybe we’ll see airplanes and flying cars featuring John’s colorful designs in the near future.

MAURO

ADA

An Italian born actress, linguist, chef, and inspirational speaker, Ada is what show business in Japan calls “maruchi-tarento” (multi-talent), a talent with a wide range of performing skill, from comedy to drama.

I met Ada a few years ago in my role as a real estate agent. I didn’t get her listing but we did become friends. I hope I am able to bring to you readers the Ada I know who is vibrant, energetic, funny and very much a star.

“I

plan to travel and tour with my show

and publish collections of my writings about

confidence,

mental

toughness

(emotional intelligence and the power and rewards of self control, patience and perseverance — versus instant gratification and entitlement). �

When did you first think about acting as something you wanted to do? How did that evolve into your present business? Were you encouraged or discouraged by family, friends, teachers, mentors?

My first exposure to the performing arts was through a community theater sponsored by the church I went to as a child. We did lots of singing and acting, comedic plays and musicals. My first gig on camera was for RAI National Television at the age of thirteen. It was a great experience that planted a good seed in my heart. I later modeled a bit in Milan and then worked for a local TV channel. At the age of twenty, as I was studying

“My mom always told me not to be afraid of people’s judgment, but to feel free to be my own self.” (continued) the Japanese language, (and fell in love with both the people and their culture), I grasped a clear vision about going to Tokyo to pursue show business there. I was not particularly encouraged by my family or friends, but fortunately I was by one of my teachers at my university (I will be eternally grateful for him!). I knew in my heart that that was what I was supposed to do, no matter what other people said. As far as the evolution of my career, for me, being an actor is getting in someone else’s shoes, studying and exploring human behavior; it is about understanding the human heart and mind, and the struggle and beauty of life; what I do today is no different, in fact it is exactly the same — just in real life. I believe the more truthful and compassionate we are the more we can connect with one another. Being a talk show host and entertaining people comes naturally for me, but certainly the fact that I’ve done so much professional work and interacted with an innumerable number of people both on camera, live stages and in multiple languages and countries, has definitely provided the familiarity and ease at what I do today. If there is anything new, that would be the amount of writing I currently do on a daily basis — that came as a surprise. I expected to write at some point in my life, but I thought it would be later and certainly not almost unstoppably! I now write more than I talk — and that’s truly hard to believe!!

What kind of kid were you?

Where did you grow up? What were your influences?

I was born and raised in the sunny port city of Salerno, but I grew up with lots of access to nature and the outdoors because my grandparents owned a 750 acre property in the country side with multiple rural homes, and I spent lots of time with my maternal grandma growing up.

She was a professional tailor incredibly energetic and motivated who started with nothing and built a fortune along with my grandpa.

She was a calm force of nature, pioneering, courageous in her business undertakings, and could do almost anything, but was just not very interested in cooking or food so much (although she did make the best bread in the world, which I miss!). She was undoubtedly my greatest mentor. I owe my cooking skills and passion to my mom, who was an incredible cook and my grandpa, who was a professional chef. I was interested in crafting, drawing, sewing, and in all creative and artistic endeavors (except for cooking back then, just like my grandmother hahaha!). My dad, who made a living as an accountant, was an amazing artist. He drew, painted, was a master at calligraphy, and wrote beautiful poetry. He was kind, generous and unquestionably one of the most beautiful souls on earth. As far my personality, I was a deep thinker from a very young age, very sensitive and aware of my surroundings, and a very gregarious child (according to my mom I was born to talk and spoke before I walked!). I loved being with my cousins (who were my first best friends), my mom would quite often invite them over at meal time so that I would eat (I was a horrible eater, absolutely not interested in food until I hit 13). I grew up in an atmosphere of

creating and making everything at home from scratch, literally everything: cheese, olive oil, vinegar, pizza, pasta, wine (which by the way, I hated the smell of), clothes, and even soap! Of course we had everything from eggs to fruits and vegetables coming from our land. Crazy when I’m reminded of all of that!

Your style is very unique. Did you work on developing a style or is that what naturally came out of you?

Thank you, I appreciate the compliment! I think from a very young age I’ve always strived to be true to myself. I owe this way of thinking to my mom. She always told me not to be afraid of people’s judgments, but to feel free to be my own self.

What areas does your work appear in? How did that come about?

That’s a big question to answer, but I’ll try. Some of my early work can still be found on YouTube (sometimes people send me clips they find of my work in Japan). That stuff is old and although I feel very blessed to have done it, I feel like it’s almost from a previous life (hahaha). Today I still do some acting, and occasionally even work from here for Japanese TV. Mostly I am focused on sharing my message through writing, podcasting and live talks. I have two regular venues for my Eat-LaughLearn events, one in Beverly Hills and one in Monterey (I’m looking for a location in San Diego too). I travel all around Los Angeles and California for small private, corporate businesses, company events, as well as for schools, and homes upon request. It all started from one little YouTube video I had made for my Japanese fans who I thought

may still remember me after so many years. The idea was actually prompted by a conversation with my wonderful and very talented, long time friend Yuko Kurosu, who was my make up artist on one of my regular shows back in the day. She encouraged me to start a YouTube channel to reconnect with the people that wondered what happened of me and would’ve liked to hear from me. My using food as a vehicle to talk about what it means to live a full and delicious life developed from cooking on my YouTube videos and thinking about what we all need to feel good about ourselves in order to enjoy life.

I basically went from talking about eating organic food to talking and writing about how to organically live a healthy, happy and full life. I had what I call a “diamond epiphany” and realized that connecting food to our emotional and overall human needs would resonate with all people, no matter what language or culture they come from. You can find me on social media and popular websites like Medium or Quora, even Patreon, Facebook, Twitter, YouTube and Instagram (of course haha!). People can book their own Eat-Laugh-Learn with me or join one already scheduled in my calendar on my website.

How has the advent of the computer affected your work?

For someone like me, born and raised in one continent, with a long history and career in another continent, and then currently living in a third one, the computer is what words cannot describe. I am so grateful for all that I can learn and put out to the world through the Internet, as well as the encouragement I receive from

so many wonderful people all over, including old friends, family, fans from a long time ago that still graciously support me.

The computer has given all of us the ability to travel, explore and learn from the entire world, (which is a major dream come true for me). Not to speak about how easy it has made it for all of us to create and edit all sorts of content. I do all my editing for both videos and podcasts, as well as my website work and I love doing it!

I’m fascinated by your popularity in Japan. Was it because you’re a beautiful Italian woman who’s funny and can cook or something else? What’s the origin of that?

My career in Japan had nothing to do with my cooking skills (although I did enjoy starring on their major cooking shows on television). I was given a nickname there by which I was introduced many times when I appeared as a guest on TV or live events, which perhaps explains some of my success there.

Sometimes I would also use it to introduce myself, it goes like this: Yokina musume no Ada desu. I was the cheerful, bright Italian girl who loved Japan, was fluent in Japanese and was outgoing and funny. My ability to improv have confidence in front of a camera and a large audience, along with my people skills, moved me quickly to stardom. Most of all, I think I just loved Japan, the people and the culture so much, that they just loved me back! I worked on many popular shows, one of which was the longest running daytime comedy show in the world wide history of television. It aired on Fuji TV. Another one that played a strategic role in my career was a Japanese version of the American SNL, which aired on Tokyo TV. What I loved about my work

in Japan, is if you classify in the “maruchi-tarento”(multi-talent) category, you have a huge spectrum of work possibilities, from comedy to drama and everything in between. I was fortunate to be fought over by the three most prestigious talent agencies in Tokyo and to sign with the top one, Tanabe Agency (which also represented my co-star, and guinness-record-winner, comedian Tamori-san). I had the priviledge of being the only non-Japanese talent working for them. I enjoyed being cast as a regular on multiple different kinds of shows, traveled all over the country, and the opportunity to do some film and theater work, as well as to be sent to work overseas (including Los Angeles, New York, China and Italy) for them.

Eat, Laugh. Learn. What is that concept all about?

Eat-Laugh-Learn is based on the concept that love is the ultimate powerfood for a delicious and truly fulfilling life. It is my way to share my philosophy and my understanding of the brain, heart and body connect ion in the healing of our physiological and emotional issues. Surprisingly, how we think and relate to food can teach us enourmously about ourselves and how we feel about life (you have to come to one of my events to find out more haha!).

I believe in expressing and relying on our individual creativity to cook simple, but delicious and satisfying food (rather then someone’s else recipes), just as being our true self (rather than following the crowd), simply leads to a delicious and fulfilling life. I use food concepts and metaphors to talk about the major ingredients for a happy life, from confidence and self

esteem to human connection and intimacy; from spirituality to parenting skills and sex. EatLaugh-Learn is a live group talk show in the setting of a home cooking experience!

Does living in LA give you a certain tone to your work that living elsewhere wouldn’t?

Yes, without a doubt. LA is a life gym, a bit like New York, it has inspired and fueled a lot of my work and continues to do so. It is a a city where my message truly resonates with people and has been received very well.

What’s does your process entail?

Start to finish. Can you give us a short step-by-step?

Eat-Laugh- Learn is like a big party and celebration of life sometimes shared among guests that already know each other and sometimes among new friends. It is a naturally bonding experience because cooking and eating together creates an immediate organic connection.

Shyness or unconfortability does not survive in an atmosphere of welcome-ness, yummy food and fun. I open with my self-introduction and then we quickly move around the room for each guest to share a bit about their lives, background and food background.

Everyone (that wants to) gets to also mention what they wish to get out of this experience in terms of their view of food, how it affects their life, and what they wish to improve or change (both in the kitchen and in life). I interact as the facilitator and host throughout the process. We then enter the cooking part of the event which is a lot of fun because everyone gets to choose from various ingredients and participate in creating a menu on the spot, from appetizers to dessert that we can all agree upon. We then prepare, cook and finally eat —

simple, easy to make but thoroughly scrumptuos food! All throughout the event I use food concepts and metaphors that relate to life and incorporate food related cultural wisdom from both Italy and Japan.

(I use a bit of both languages just for fun, which everyone seems to really enjoy). My goal is to demonstrate that confidence in cooking comes, not by following a recipe, but through practice. We learn to create what we wish to eat, so it’s more about imagination and exploration, curiosity and experimenting than about following a step by step recipe. The goal is to undo some of the fears, blocks and false beliefs about cooking and food, which helps us to undo some our fears, blocks and false beliefs about ourselves and life. We do literally eat, laugh, and learn together. It is a perfect event for the holiday season, as not only it is fun, entertaining and everyone gets to eat amazing food (made with the highest quality organic ingredients), but it inspires fresh thinking and a new perspective. It is the perfect Italian way to welcome the new year and make personal resolutions with joy and enthusiasm.

What’s the future hold for Ada? Any ultimate goal?

The future only God knows, but if my plan is His plan, I would like to produce my Eat-Laugh-Learn as a worldwide Internet-streamed show. I believe it can bring hope and inspiration to many. Speaking of Inspiration, my upcoming podcast: Joy of Inspiration which will be out on multiple platforms (including i-Tunes) shortly after this conversation is released. It is called JOI because its purpose is to be a jolt of joy and positive energy, a spiritual and emotional boost. I could have called it “jolt of hope” because where there is hope there is joy, and I believe joy is the energy we need the most in life.

Cheers & Love!

Faith is taking the first step even when you don’t see the whole staircase. .

.

From Our Kitchen To Your Table.

548 Palisades Drive Pacific Palisades, CA 90272 TheKBakery.com 310.573.9900

A MOMENT IN TIME

The Beverly Hills Hotel.

If it seems like the Beverly Hills Hotel has been there forever, it’s because it has... or at least since the birth of Beverly Hills.

On May 14th,1911, the Los Angeles Real Estate section of the Los Angeles Times announced a huge Mission-style hotel to be erected by Margaret J. Anderson in the Beverly Hills area. Anderson had experience in hotel management as the owner of the Hollywood Hotel.

The Beverly Hills Hotel Signage

Anderson’s motto was that her guests were entitled to the best of everything regardless of the cost. She fell in line with the Rodeo Land Company’s plan to bring in a new resort hotel. Margaret and her son Stanley had perfected their marketing and presentation to an unparaled excellence and saw the opportunity to do everything bigger and better at Beverly and own the land, which they did not achieve at the Hollywood Hotel Development.

“The first five bungalows of the hotel were built in 1915. ”

On May 1, 1912, the hotel opened it’s doors. The majority of the Anderson’s clientele from the Hollywood Hotel came with them. There were many unique features of the hotel, including the bungalows for guests that would return every year with their staffs and children to escape the harsh northern and eastern climates.

The western face of the hotel had a trolley-stop pavilion in front of the hotel on Sunset Boulevard that was for guests and visitors to use. The hotel had a Sunroom where guests could relax with a view of the Pacific Ocean and a Crystal Room that was an elegant private room where small dinner parties could be held. Numerous business moguls and movie stars frequented the hotel when in town on business. Local celebrities like Charlie Chaplin, Will Rogers and Harold Lloyd would gather poolside or at the various lounges available. This started a long tradition of important movers and shakers and movie star sightings over the last 100 years highlighted by visits from President John Kennedy, Marilyn Monroe, Muhammed Ali and numerous others.

In 1919, Douglas Fairbanks and his wife Mary Pickford bought and expanded a lodge above the hotel, which they named Pickfair.

What is now Will Rogers Park, on Sunset Boulevard just south of the hotel grounds was originally part of the hotel. The Anderson family donated theland to the city in 1915, creating the first municipal park in Beverly Hills.

The landscape that encircled the hotel in the early years of it’s existence was barren.

The Burton Green mansion was the only prominent home in the area just west of the grounds. As the first decade of the hotel’s history closed more estates would dot the hillside to the north. The development of the land behind the hotel in both Benedict Canyon and Coldwater Canyon started in earnest as the population of Beverly Hills soared throughout the 20’s amd 30’s.

Editor: I want to thank The Beverly Hills Historical Society, Phil Savenick for his help and Marc Wanamaker for supplying the historical information via his book “Early Beverly Hills”.

More to come in the next edtion and on our Instagram feed at levin.lon

READY RESTAURANT PICKS

Grilled O’Henry sweet potato, creamy almond, Chile morita and cilantro at the EXCHANGE, the Israeli-leaning restaurant from chef Alex Chang in DTLA’s Freehand Hotel

Yakimiso and sausage porridge, numbing spice braised pork sausage, chayote in black bean sauce, rose-geranium baby onion pickles, celery pickles, seasonal edible flowers, and negi rice porridge at Porridge + Puffs.

(Kirk McKoy / Los Angeles Times)

(Christina House / Los Angeles Times)

THE EXCHANGE

PORRIDGE + PUFFS

VIBRANT FLAVORS, LOCALLY INSPIRED

CHEF MINH PHAN IS WHERE SHE WANTS TO BE,

Freehand LA’s restaurant, The Exchange, pays homage to the 12 story vintage blade sign (the largest in LA) under which its entrance proudly sits.

She’s on the cusp of opening up her first standalone location for Porridge + Puffs, a popular popup previously run out of a space in Hollywood.

Phan is also happy to make her home Historic Filipinotown, a continuously growing neighborhood.

The restaurant is led by the team behind Bar Lab, who brought us the beloved 27 Restaurant at Freehand Miami, and Angeleno chef Alex Chang, best known locally for his Paladar dinner series.

Similar to 27 Restaurant in Miami, where dishes explore the city’s many flavors through a Latin lens, the menu at The Exchange explores the multi-cultural flavors of urban LA through an Israeli lens.

This is the first restaurant in California from the design team Roman & Williams.

For more information, please email TheExchange@ thefreehand.com

Reviews courtesy of the LA Times

Phan is happy to be back in the kitchen — this time the one that used to belong to Thai East Wind restaurant, on the corner of Beverly and Occidental. The restaurant space itself has been completely peeled back, with a minimalist aesthetic with a long black banquette,and light blonde wood touches.

She’s been positioning her menu of porridges to be offered at or near $12 a plate, with room to add on side dishes at will.

Daytime hours from 11 a.m. to 3 p.m. to start, Tuesday through Friday, 2801 Beverly Blvd., Los Angeles, CA

The journey starts with the first step

www.lonlevinrealestate.com CalBre#01965638