It must have been just about a year ago that a reader wrote to me via The Planet, asking about a row of trees on a street near Ashby and San Pablo. They were blooming—as they are now—and he’d been enjoying them for a long time and wondered what they were. -more-
Five months into his mayoral administration, is Ron Dellums Oakland’s major problem? -more-
EDITOR’S NOTE: This is the third part in an ongoing series on Berkeley captains’ houses and the families that inhabited them. -more-
Just on impulse and because I spotted a parking space, I dropped into Green Jeans Garden Supply in Mill Valley the other day. I was looking for something else entirely, but there was a four-inch seedling in the Edibles rack that I didn’t recognize. The label called it “agretti” and I didn’t recognize that either. “Italian specialty green—eat raw or sautéed with garlic and olive oil.” -more-
The kitchens of the 1920s, ’30s and ’40s had terrific old stoves. They were simple, heavy, and used lots more gas because they lacked insulation. They had built-in lamps, clocks and spring timers, but other than that they were technologically very simple. Nothing fancy. That means that, if you are lucky enough to own one, they’re repairable, and if you are of a mind to, they can be disassembled, cleaned and repaired without a lot of technical skill. The pilots for both oven and top burner have a small screw that can be adjusted to elevate or reduce the flame, but many ovens did not have pilots (except for the one that ran during operation). They needed to be lit with a match. -more-
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