When Brent Adams drove north last November to see sanctuary camps in Oregon and Washington, he got a firsthand look at the models he’s been advocating for almost a year. The activist learned a few things, too—for instance, just how much work it is to make a sanctioned encampment with community support.
Articles by Jacob Pierce
Santa Cruz’s Repeat Offender Problem
Paul M. Marigonda, presiding judge for Santa Cruz Superior Court, has heard what people say about him and his colleagues. Public Safety Task Force members pressured judges to get tougher on criminals last year, and activists from the Santa Cruz Hall of Shame have criticized the court for supposedly creating a “revolving door” for repeat offenders.
Foodie File: Ferrell’s Donuts
Darin Taing has been up since a little after midnight, and it’s now 8:15am. Taing, who owns the Mission Street Ferrell’s doughnuts, comes in seven nights a week around 1 or 2am, and he stays until 8 or 9am.
DIYine Festival Returns to the MAH
High school chemistry teacher Stacey Falls started the Santa Cruz Fruit Tree Project with her husband Steve Schnaar four years ago, to help locals deal with excess fruit in their yard and show them how to dry cure and preserve harvests. “Since Steve and I started the Fruit Tree Project, we really haven’t bought much fruit at all,” Falls says, “and he eats fruit!”
Santa Cruz’s Hall of Shame
Lewis Roubal always liked to keep up on who was getting arrested for what in Santa Cruz. But when the 55-year-old retired contractor started noticing the same faces over and over again, and couldn’t keep up with how often they were getting arrested, he figured it was time for a Hall of Shame.
Temple Grandin Wows EcoFarm Conference
Temple Grandin offered spellbound farmers, environmentalists and people interested in sustainable agriculture a window into what goes on inside an animal’s brain. “Animal thinking is very, very specific,” Grandin said, enunciating each syllable, “because it’s a picture.”
Foodie File: Café Rio
Two and a half years ago, Jeanne Harrison took over Café Rio and began renovations. Slowly, Harrison began introducing more gluten-free recipes, and two months ago brought in a new head chef, Jacob Wildman. “We used to go through 50 pounds of butter a week,” says Harrison, who worked 20 years at the restaurant as a server and manager under different owners. “Everything was very tasteful, but it just wasn’t the healthiest. Jacob has really come to the table with fresh everything. It’s all from scratch.”
City Council Approves Broadway Hyatt
There were two themes to recent Santa Cruz meeting about a hotel: precedent and integrity. Council approved the hotel in 2011, and it came back due to parking issues.
Foodie File: Raymond’s Catering
Why Godfrey Raymond doesn’t eat tacos.
Beyond Organic?
Ken Dickerson is sitting in his Soquel office wearing a pink scarf and a blue shirt with an apple on it that says “Dirt First. “‘Dirt First’ is about positivity in the approach to the soil—to appreciate the biological mysteries that are there and delve deeper into it,” says Dickerson, executive director of EcoFarm. “If you start with the dirt first, you can build a culture, a society, health, find solutions to the problems of the world on a solid foundation.”
