“When I was a student in Paris I found out about Berthillon ice cream and was fascinated by their intense and perfect flavors, like salted caramel and dark chocolate,” says David Kumec. “I thought it must be the best ice cream in the world. My goal with this business is to make ice cream and sorbet that is good enough to compete with Berthillon in Paris.”
News
Letters to the Editor: Aug 22-28
In order to thank a veteran, one of our readers suggests using more than simply spoken words. Other readers, meanwhile, muse about the recently opened ReStore on the west side, a new Cabrillo College musical and those all too unaffordably priced condos at Walnut Commons.
Opiate Overdose Drug Saving Lives in Santa Cruz
Over the past decade, in Santa Cruz and nationwide, the use of opiates has skyrocketed—and so have deaths resulting from opiate overdoses. While some of the increase can be attributed to the much-publicized resurgence of heroin use, it results primarily from a flood of prescription painkillers such as OxyContin and Vicodin.
Q&A: Kathryn Lukas of Farmhouse Culture
“My interest was first piqued in Germany,” says Kathryn Lukas, “where I tasted unpasteurized kraut for the first time. I was intrigued by the barrel of kraut sitting in a cold dusty corner of a farmer’s root cellar. How could food sit out this temperature and not rot? Many years later I attended a natural chef culinary program and learned the basics of lactic acid fermentation and have been hooked ever since.”
Alta Avenue Home Wins Design Award
‘There is innate beauty in things that are highly functional,” explains Bernie Tershy as he stands proudly and comfortably inside his award-winning home on Alta Avenue. Between 2008 and 2010, Tershy and his wife worked with Anni Tilt of Berkeley-based Arkin Tilt Architects and Santa Cruz builder Marc Susskind to design and construct a home that reflected their environmental sensibilities and active lifestyle.
Habitat for Humanity ReStore
“I sure hope someone donates a forklift,” says Mark Burden, co-manager of Habitat for Humanity’s soon-to-open ReStore. And looking around its giant industrial space on Swift Street, it’s easy to see why. To the left of the former spice company factory floor sits a glowing purple sectional sofa that could easily sit nine. To the right, a gleaming ’50s-style electric oven, burners carefully arranged so one can access the rear pushbutton console without burning one’s wrists. And in the distance, a perfectly arranged stack of solid-core doors so thick and sturdy that a roomful of jocks could yell “What is it with the quarterback? Where the hell did they get that jerk?” all day long and not a peep would disturb your handcrafted yogurt project in the kitchen.
Santa Cruz Author Goes Zen in The Yard
For landscape designer and writer Zachiah Murray, walking into a garden is like walking into a meditation hall. She becomes grounded. Like the conscious energy that lingers even after the practitioners have gone, the plants call her to the present.
Canning Classes and Supplies
Anyone with a jones to can, pickle or otherwise preserve the summer harvest should make a pilgrimage to Mountain Feed and Farm Supply (9550 Hwy 9, Ben Lomond; open daily), where an entire building has been dedicated to food preservation supplies. Canning kettles, pressure cookers, tongs, funnels, thermometers and a gorgeous selection of Kerr, Weck and Quattro Stagione jars will make you want to quit your job and move in. If that’s too far to travel, their booth at the Aptos Farmers Market (6500 Soquel Dr., Saturdays 8am-noon) will most likely cover your needs.
Louie’s Cajun Kitchen Is Hot
Some of us will admit to fretting over the closing of Clouds Downtown. For one thing, I thought, how will any city business get done? It was the power lunch place in town. But after our meal last week at Louie’s Cajun Kitchen and Bourbon Bar, the new venture by Cloud owners Lou and Kristi Caviglia, I don’t care. The suits at City Hall can woo Apple Store execs over peanut butter sandwiches for all I care.
A Few Canning Rules
Keep everything clean when you’re composing the jars, but don’t worry about sanitizing. The tomatoes aren’t sanitized, after all. Everything is sanitized in the hot water bath.
