April 2010

Our lead article in April is by Anita Venezia on The Crucible – is a non-profit arts education center in West Oakland that fosters a collaboration of arts, industry and community. Michael Copeland wants to know “What Does Going Green Mean?”. And Tina Swerdlow advises us to “Disengage From Passive-Aggressive Communications: Flex Your Assertiveness Muscles.”

Plus, of course, our usual assortment of articles on style, fashion, health and fitness, food, automobiles, investing, the arts and all those elements which make ALIVE, well, so alive.

Luxury cars used to mean conservative exterior styling and plush interiors with lots of wood trim. The new demographics of luxury ownership demands a new set of rules. Square and boxy doesn’t play anymore. Exterior styling must reflect the image of wealth; good taste and a youthful life in the form of sculptured lines, a powerful stance and a sporty profile. In the past, if your driveway held claim to a luxury car, it typically was a four-door sedan. This too has changed as the lines between two-and four-door have blurred. A perfect example is the all-new 2010 Mercedes-Benz E-Class Coupe.

The all-new 2010 E-Class Coupe replaces the CLK-Class in the Mercedes lineup. It is longer, wider and more aggressively designed than its predecessor. The E-Class Coupe is available in two trims: E350 and E550. The E350 Coupe comes with a 3.5-liter V6 motor that generates 268 horsepower, while the E550 carries a 5.5-liter V8 pumping out 382 HP. Both models come with a 7-speed with overdrive automatic transmission with Touch Shift (steering wheel paddle shifters).

The E350 has a starting price of $48,436 and the E550 begins at $55,525, which are fairly comparable to last year’s CLK Coupes. If you need an extra two doors, the E-Class is also available in an E350 Sedan and E550 Sedan both which are available in RWD and AWD versions. The E350 Sedan starts at $49,475 and the E550 at $57,175.

The bodylines of the new E-Class Coupe are more aggressive and deliberate than the CLK it replaced. The roof line is dramatically racked, eliminating some head room from the rear seat (not that most folks would be too comfortable in the tight rear quarters anyway). The E-Class Coupe abandons the soft curves for a more masculine edged and cut image. From the pointed nosed grille to the buffed rear shoulders Mercedes integrated aggression into the DNA of this sport-luxury coupe.

The front of the E-Class sports new wrap-around headlamps, a bold grille, and quad lower lamps. The roof is primarily sunroof and designed to give the appearance of all glass. The long steeped roof line leaves room for only a small trunk lid; however, the trunk itself is still very adequate in capacity. The rear tail lamps wrap heavily into the rear quarter panels, incorporating themselves into the shoulder lines. Big chrome tipped exhaust completes the look.

The interior is dressed in leather and walnut. Just as the exterior is complex with angles, so is the interior. The dash is molded to come together creating a pointed center cluster. Another requirement of the new generation of luxury buyers is the need for technology and the E-Class is packed with the gadgets we want. Mercedes has included: Bluetooth, telescoping steering wheel, audio system with Sirius Satellite Radio, input jacks for iPod/MP3 players, 40GB hard-drive GPS voice activated Navigation system with Harman/Kardon LOGIC7 surround sound, HD Radio, power rear window sunshade and rear view camera. Note: many of these are available via the Premium Package for a cost of $3,950.

The hand polished burl walnut inlays were beautiful and extended across the front dash and into the doors. The rear seat is designed to hold two people with a storage and cup holder center console. It was a bit challenging getting my son into his car seat; however, we managed OK.

Room for improvement:
Extremely tight rear leg and head room

Cool Features:
Voice Activated Navigation System
Large Navigation Screen
Integrated NECK-PRO active front head restraints
Attention Assist Driver Drowsiness Monitor

We wouldn’t expect a Mercedes-Benz not to be loaded with safety equipment and the E-Class is no exception. Safety equipment not already mentioned includes electronic stability control, dual stage front airbags, window curtain airbags, front side airbags, front pelvic airbags, driver knee airbag, anti-lock brakes, a tire pressure monitoring system, roll-over sensor, night security illumination and 24-hour roadside assistance program.

In Summary:
The 2010 All-New Mercedes-Benz E-Class Coupe is a performance-driven luxury sports coupe that expresses the new aggressive yet sleek look of Mercedes-Benz. It makes a statement with its styling and backs it up with tight handling and powerful engine options. Mercedes claims the new E-Class is the safest E-Class constructed yet. If you are looking for a luxury vehicle with sport DNA then you need to check out the all-new 2010 E-Class Coupe. If you need a little more ‘wiggle room’ then check out the sedan version.

Specifications:
2010 Mercedes-Benz E550 Coupe

Base price: $54,650 as driven; $60,125 (including destination)
Engine: 5.5-Liter 8-cylinder
Horsepower: 382 @ 6000
Torque: 391 pound-feet @ 2800 rpm
Transmission: 7-speed automatic with Overdrive & Touch Shift
Drive: Rear Wheel-Drive
Seating: 4-passenger
Turning circle: 35.9 feet
Cargo space: 15.9 cubic feet
Curb weight: 3783 pounds
Fuel capacity: 17.4 gallons
EPA mileage: 22 highway, 15 city
Wheel Base: 108.7 inches
Warranty: 4 years/50,000 miles bumper to bumper
Also consider: Audio A5, BMW 3-Series Coupe, Lexus IS
Future changes: New for 2010

A Lot to Say, Inc. was founded by two sisters. They grew up locally and both are California at Berkeley graduates. Having successful first careers, they wanted to do something outside of their primary businesses; something that they could not only do together, but something that was fresh and timely that would inspire them, as well others. So Allison packed up her family and moved back to her hometown in New York, to be with Jennifer and spearhead their idea.

They came up with a concept for a green t-shirt line that utilized the power of the written word. They gave their idea a voice and a place in the world. That voice was smart, provocative, factual and easy to understand, and the message was informative and empowering.

Their environmentally-friendly clothing line is, in addition to everything else, also super cute—something imperative to the sisters. All of their shirts are made of environmentally-respectful materials and organic fabrics, and they’re made in the USA, which means no sweatshop labor.

But the sisters had more work to do before their line would be all they could make it. They uncovered a true, but startling fact: it took an average of 15-25 gallons of water to traditionally dye just one t-shirt—to them, that was15 -25 gallons too many. They educated themselves further, not only about the statistics concerning global water supplies but also about the challenge of California’s strict water conservation policy over the next five years. That, paired with the issues of toxic dyes and the fact that bamboo and cottons aren’t all that healthy for the planet (they require a lot of processing to make them soft and therefore are not so environmentally-friendly) they sought to be pioneers of the ultimate sustainable, environmental shirt.

Their journey paid off as they found an amazingly soft material, the best part being that this cozy fabric was made entirely of RECYCLED BOTTLES. The materials, saved from not having to grow, harvest and process the raw materials, helps conserve our planet’s limited resources. At the same time, it also played a huge part in removing non-biodegradable materials from landfills.

After only one year, their shirts are being sold at Barney’s, and more recently were named “the most environmentally and progressive line of message apparel and lifestyle products on the market in the US today.”

A win-win anyway you look at it. These ladies really do have “A lot to say” and if you think they’re going to stop anytime soon, you’re in for quite a surprise!

To purchase A Lot to Say clothing and accessories, go to http://shop.alottosay.com/.

In this world, there’s ‘nice to know’ and ‘need to know’ and right now you need to know that the arts are doing well at the Lesher Center for the Arts in Walnut Creek, but we, along with many others, have our budget challenges. The one thing we can all count on is that the shows must and will go on!

Center REP continues to garnish rave reviews for their current season with the opening of Michael Frayn’s hilarious play, Noises Off (April 1-May 1). This has got to be the funniest play ever written! Depicting the onstage and backstage antics of a fifth-rate acting troupe, it’s a sidesplitting symphony of ‘Seven slamming doors, one breaking window, 10 trips up and down stairs, 17 false entrances, 46 miscues, 22 double entendres, six regular entendres and a million laughs!” The brilliant Ms. Timothy Near has directed a stellar all-star cast in this ultimate backstage farce that will leave you wanting to come back for more.

In another not to be missed production, director Jennifer Perry joins forces with CCMT, musical director Karl Pister to bring vibrant life to Rodgers and Hammerstein’s Broadway favorite Oklahoma! (Through April 25) In fact, when CCMT polled their season subscribers, this was the show that rose to
the top for, “Yes, we want to see this!” productions. Sparked by the rivalry between cowhands and farmers this touching musical rides the bumpy road to new life in a brand new state and is a glorious reminder of just how life enhancing a musical can be. Over six decades ago, Oklahoma! caught the imagination
of wartime America, and in these current times, this great American musical is once again dazzling LCA audiences with breathtaking storytelling and joyous dancing and singing that will get your toes tapping and hands clapping time and time again.

Run, don’t walk, to get tickets to both of these illuminating productions! While at Center Tickets you can also pick up new season brochures for upcoming productions. The 2010-2011 Seasons have been announced and are ready for your viewing and selection. Center REP, CCMT, DTC and the Lesher Speaker Series subscription brochures are out and ready for you. You can also go to www.lesherartscenter.org for more information.

If you know of any young actors from 13 to 25 who are interested in studying theatre in the professional atmosphere of the Lesher Center, go to youngrep.org and learn more about Center REP’s Young REP Theatre Training Program (June 21-August 5). Now in its 37th year, this nationally recognized program offers a variety of classes and performance workshops for the more serious minded acting student. Center REP Education Directors Jeffrey Draper and Kerri Shawn are currently interviewing students through the end of May for placement in the 2010 Young REP Summer Workshop.

For more information or to purchase tickets call (925) 943-SHOW or visit us online at www.lesherARTScenter.org.

Who needs April in Paris when you live in Danville? Spring is officially here, and every shower validates the promise of beautiful days to come. The farmers’ market is coming into bloom as well, with towering displays of plump artichokes, field-grown asparagus, sweet little beets, crunchy peas, carrots, radishes, turnips, and tender young spinach. After months of little more than juicy citrus to satisfy our craving for fresh fruit, we are now blessed with early strawberries; plus hundreds of spring flowers to lift our spirits. So come prepared to stock up! Bags are available at the market, of course, but it makes a lot more sense to carry your own insulated bag or basket. It’s also a good idea to recycle the berry baskets you took home last week, and use them to transport this week’s bounty.

Lots has been written lately about becoming a “locovore”—one who exists only foods that are grown locally, usually within 100 miles of your home. This rules out picking up a candy bar at the convenience store; loading up on boxes of mass-produced (and often chemically-enhanced) items from supermarkets and warehouse stores; and sipping that bottled water from Italy. Nada. Anything that has been shipped thousands—or even hundreds—of gas-guzzling miles is off limits.

Living here in paradise makes this exercise a lot easier than if you lived in, say, Fargo, North Dakota. Most growers at our farmers’ market travel within the 100-mile radius, which makes your purchases legit. In addition to the best seasonal fruits and vegetables, there are farm-fresh eggs, locally-made cheeses and other dairy products, artisan breads and baked goods, olive oil, vinegar, honey, juices, pasta, jam, dried fruits and nuts, and quality meats and seafood—all available in an open-air market, serenaded by live music! Is this heaven, or what? A weekly shopping trip to the Danville market will pretty much fulfill your culinary needs. Well, except for that pesky coffee and tea issue. (You may just need to drink more local wine.)

When you think about it, this is some serious stuff. Your doctor would probably be happy to hear you no longer add salt to your food…but then you may want to take advantage of the “Marco Polo Exemption” adopted by some locovores, which gives you a free pass to eat spices and other products-of-value that have been traded across continents for centuries—providing you purchase them from a local vendor. So like most things in life, there is always an angle. But if you’d like to peruse your personal consumption boundaries, check out www.100milediet.org.

I’m not suggesting it’s practical for all of us to follow this way of life, for it takes a fair amount of time and discipline to succeed; but it is definitely something that will improve our eating habits and raise our awareness of what we consume. Even if you decide to become a locavore for just one day a week, it’s something that will be good for you and good for the planet.

The following recipe (which, yes, includes salt and pepper) is suitable for breakfast, lunch, or dinner. This open-faced omelet is delish on its own, but feel free to add a couple of teaspoons of finely chopped mint or parsley (locally-grown, of course) when you want to jazz it up a bit. Serve with crusty bread from the market, along with seasonal fruit or a salad of locally-grown greens dressed with local olive oil and vinegar, and congratulations—you’ve just become a locavore!

Danville Frittata with Asparagus & Goat Cheese
8 farm-fresh eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons California olive oil
1/2 pound farm-fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup crumbled California goat cheese (about 2 ounces)

1. Break the eggs into a medium bowl. Add the salt and pepper and mix with a fork until just blended. Preheat the oven broiler.
2. Heat the olive oil in a 10-inch nonstick skillet with an oven-proof handle, tilting the skillet to coat with oil. Add the asparagus and cook over medium-high heat, stirring and tossing, until bright green, about 1 minute.
3. Reduce the heat to medium and spread asparagus in an even layer. Pour in the eggs and cook, using a spatula to lift the edges as they firm up to let the uncooked egg flow under, until the underside is fully set (lift with the spatula to check) but the center is still slightly runny. Shake the pan now and then to make sure the frittata is loose and not sticking. Sprinkle with cheese and place under the broiler until the cheese has softened and the top is very lightly browned, 1 to 2 minutes. Slide the frittata onto a warm serving plate, if desired. Serve warm, cut into wedges. Serves 3 or 4.

ASPARAGUS TIPS
When buying asparagus, select firm, bright green stalks with little or no white and tight, dry tips. Asparagus breaks down quickly after harvest, losing sugar and moisture, so check the ends; if they are shriveled and dry, the stalks are old.

Choose asparagus spears that are about the same thickness—that way they’ll cook evenly.

Thick or thin? Like people, it’s all a matter of personal preference. Asparagus plants live 8 to 10 years. Young plants produce thin asparagus; mature plants produce thicker spears.

To store, wrap asparagus in a damp paper towel and refrigerate in a plastic bag for up to 4 days. If the spears begin to go limp after 2 or 3 days, rehydrate by cutting off the ends and standing them in a container with about an inch of water, and then refrigerate for an hour or two.

To remove tough ends from asparagus before cooking: Hold a spear near the middle with one hand and near the bottom-end with the other hand. Gently bend the asparagus; it will snap apart at the spot where it begins to get tough. (If you’re a neat-nik, go ahead and trim the ends with a knife.) Discard the tough ends….or freeze them for stock, or throw them in the compost pile.

The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.

Q. I’m not going to be able to plant my tomatoes this year until late May early June. What varieties are best for planting at this time or is it too late to plant? I’d especially like the slicing varieties like Beefsteak.

A. May is an ideal time to plant tomatoes and many other summer vegetables like peppers, eggplants and melons. By early June, the selection of varieties is much smaller than in the early May. You’ll have to be open to planting varieties you normally wouldn’t consider. If available, I’d plant Champion and Celebrity. Also there are many delicious heirloom varieties like Brandywine, Watermelon Beefsteak, Abraham Lincoln or Yellow Stuffer.

For many of you, your tomato plants have been in the ground for many weeks. Personally, I prefer to wait until the rainy season has concluded and the daytime temperatures are in the mid-seventies to low eighties. There have been years when the weather in March has been beautiful but it turns cool in April. This is not beneficial for tomatoes. Also, there is this myth that the earlier they’re planted the sooner they start producing. This is bogus. Early planted tomatoes can develop nice bushy plants. They may even be flowering in the next month but in most cases the flowers fall off without any tomatoes developing. Tomatoes require warm nights to set fruit. The critical nighttime temperature for fruit set is fifty-five degrees and above with open flowers. Because of our wide variety of microclimates, they will be exceptions.

Cherry Tomatoes can set fruit earlier than the medium to large varieties. Hence, I wait and plant later to avoid the disappointment of not having my expectation reached. I’ll probably do my soil preparation in the next two weeks and then plant in early May. When selecting my plants, I like to choose the tallest and many cases the straggliest plants available because I plant very deep. I’ll bury the plants so only the top two sets of leaves are above the ground and remove all the foliage below that point. Roots do developed on the buried stems. With the main portion of the roots well insulated, I avoid the irregular watering problems. Tomatoes like an even amount of moisture. After the initial watering, I’ll not water again until the top leaves start to wilt. I do keep track of the number of days for wilting to occur and the average temperatures. The process is repeated again and then I average the information. This establishes the frequency of my watering schedule for the season. Buzz’s tomatoes are watered a day or two before they wilt when the temperatures is between ‘A’ and ‘B’. I’ll then vary the watering frequency weekly, more or less depending on the seven-day forecast. You can find this information on the Internet, in the newspaper or with any of the local newscast. And finally, the late-planted tomatoes may not be as large as those planted earlier ones but they certainly produce just as soon.

Buzz Bertolero is Executive Vice President of Navlet’s Garden Centers and a California Certified Nursery Professional. His web address is www.dirtgardener.com and you can send questions by email at dirtgarden@aol.com or to 360 Civic Drive Ste. ‘D’, Pleasant Hill, Calif. 94523.

Meryl Streep has never been one of my favorites. This isn’t because she can’t act, quite the contrary, she’s amazing. It’s because for so many years every Streep movie I watched was a ‘downer’ with a capital D. I still remember the love/hate relationship I had with Out of Africa. In many ways, I’m a movie Pollyanna in that some movies I watch are great, but the movies I truly enjoy are the ones that just downright make me feel good.

So, now we have a different Streep—a Meryl who laughs, giggles and snorts. In Mamma Mia! she was almost silly (as were her co-stars). Mamma Mia! had lots of singing, dancing and laughing, but no one in the movie did the singing and dancing well. What they did well was the laughing and giggling. We have a Streep that can let down her hair. We have a Streep that, in the last few years, can touch your heart where you live.

Julie & Julia was beautifully made. It’s the story of two women separated by time and space. They never meet on screen but Julia has touched the life of young Julie Powell (Amy Adams) to the point that she decides to change her life by writing a blog.

Young Julia Child is living in Paris with her husband Paul (Stanley Tucci), a diplomat whose posting sparks her fascination with cordon bleu cooking. It’s the late 40’s early 50’s and Paris is a wonderful place to experience so she enrolls in a French cooking school. She sets out to make some friends. A tall woman, she towers over the petite and slender French women she meets at the school. Some are nice to her, some are waspish and critical but she eventually proves she can cook with the best of them.

Back to Julie Powell’s blog. Julie finished college considered to be the best and brightest. She gets stuck in a nowhere job listening to people complain all day. Her friends (yes, this movie is about friendships) talk her into writing a blog about her cherished Julia’s recipes. She decides to cook all 524 recipes in Mastering the Art of French Cooking written by Julia and her French collaborators and write about her experiences.

I would be remiss if I didn’t mention one of my favorite writers, directors, producers. Nora Ephron is back and I, for one, am thrilled. The genius behind When Harry Met Sally, Sleepless in Seattle and so many more, is one of the most talented for her genre I have every encountered. The cleverness of this film, which shouldn’t work but does, proves she is one of the greats.

So there you have it; a very talented Amy Adams and the thoroughly marvelous Meryl Streep together…almost. I would give this a definite “must see” for everyone. Lighten up! Meryl figured out how to, and so can you!

As always you can email me with your comments at chastings@rockcliff.com or go on my website www.CarolynHastings.com for more reviews.

When a friend, co-worker or business associate invites you to play in a scramble golf tournament, what is your answer? “I’ve never played before,” or “I’ve only played a few times, and that was just to the driving range to hit a bucket of balls.” Sound like a recipe for disaster with a great chance for humiliation or embarrassment? Maybe not. Maybe, it’s one of the great opportunities to expand friendships and an opportunity to do business.

Alright, let’s back up a little and gain some insight regarding this format and why it’s become such a great way to network. For starter’s, it gets people together; whether for team building, client appreciation, business opportunity or just fun. It brings people together and provides a wonderful opportunity to bond.

Most companies have, at one time or another, held a scramble format golf tournament. Some find it to be so advantageous for a morale boost that they pick a resort spot and return year in and year out. I witnessed this while working for The Pebble Beach Golf Academy in the early and mid 90’s. Some do it at a fraction of the cost by holding it locally. Either way, it’s a great idea and it’s fun, even for those who don’t play often.

The scramble format combines four or five golfers playing as a team. Some call it “best ball,” but technically it’s a scramble. It may consist of a few teams or the entire golf course, with sometimes over 20 or 30 groups playing together. Many charity events use this popular format because it allows golfer’s of every level to play together. Everyone hits and then one ball is selected. The process repeats until the ball is holed. It’s that simple!

The golf event is usually followed up with a luncheon or dinner while prizes, donations, auctions, raffle prizes and much more are collected. It is a great way to say thank you to your co-workers or key clients. It’s also a great way to move people around the golf course and I use it to help teach people the game while on the course. There is only so much one can do on the range and there is only so much I can see while observing from the lesson tee.

We have a wonderful facility at Boundary Oak to cater to the needs of Corporate Outing’s and a company tournament. Often times I will give a clinic at the range and then hit the course with a few groups and play along, offering tips and strategies to help the golfer’s improve. The benefits are many, including game improvement, fun atmosphere and a local venue which cuts the cost of travel and considerably higher fee’s and rates. And it’s right here in your our own backyard.

So, what if you don’t play golf but you are invited to participate by your boss and you have heard that it would be great for business if you did? I am often approached by people all the time who have been asked to learn how to play for work place purposes. No problem! It doesn’t take years to learn how to hit a golf ball. In five or six classes I will have you playing well enough to be able to participate in a scramble format. I will teach you enough that you can play, keep up and know just enough to get you out there and participating. I can’t guarantee that you won’t embarrass yourself from time to time but you will no longer just be a bystander or one who sells those raffle tickets.

If you are interested in learning how to play so you can say “yes” the next time your invited or you think it may be a good idea to hold a golf related event, please contact me and I will customize a lesson plan or group outing for you or your company. It’s a fun way to entertain or be entertained. I am at Boundary Oak Golf Course in Walnut Creek Contact number is 925 997-3683 or email me at ddelongolf@aol.com.

Nude means anything from a dusty pink to dark camel and what ever falls in between.

At the Golden Globes, all the celebs were rocking this color. Chloe Sevigny owned it in a flowing Valentino number and in the most bittersweet moment of the night winning an award for her performance on Big Love and having that gorgeous dress stepped on by her escort. Also giving the color a whirl were Nicole Kidman, Monique, and Drew Barrymore. Then we saw it again at the Oscars on Miley Cyrus and Anna Kendrick. Anna did take a bit of criticism for her choice though because it was too close to her skin color and washed her out. Which brings me to my warning about these shades—be careful when choosing a nude. With Darker skin you can go light, but if you’re already fair, like Anna and me, pick something a little darker.

Now all of these examples I’m giving you are gowns, but I’m sure you’re asking yourself, “Where can I wear this when it’s not award season?” Well, this color also works great casually. I saw it in the windows at both Ann Taylor and Banana Republic. And here are two great pieces one from OLIVE Boutique in Danville, and one from Micheal Stars in Walnut Creek.

And for spring/summer 2010 nothing looks more chic than a classic nude or neutral paired with an electric blue. This dress “Oscar the Third, $198” Dress is a perfect example of the blue I’m talking about.

If you like to play golf, hang out with former major league baseball players and support a local organization that gives end-stage cancer patients hope and another chance, then there is an event next month that might be for you. On May 16 and 17 members of the Major League Baseball Players Alumni Association (MLBPAA) will swing golf clubs instead of baseball bats to help the Lazarex Cancer Foundation of Danville raise money to continue its mission of providing hope and time to patients who have been told that conventional medicine can no longer help them.

The May 16 dinner and May 17 golf tournament will be held at the Green Valley Country Club in Fairfield. The Sunday evening festivities begin with a hosted wine reception and silent auction of sports memorabilia at 5:30 p.m. Dinner is served immediately thereafter. Registration for the golf tournament begins Monday at 10:30 a.m. with a shotgun start scheduled for noon. Raffle prizes include accommodations at the La Costa Resort and Spa, the Monterey Plaza Hotel, and the Four Seasons Resorts in San Francisco and Jackson Hole, Wyoming.

Tickets for the dinner and reception are $180 per person and the golf registration is $250 per player. The golf registration includes a continental breakfast, lunch, and awards. Portions of the dinner ticket and golf registration fees may be tax deductible. Those interested can reserve a spot at the dinner and/or the golf tournament by visiting www.lazarex.org/events.

Ten-year major leaguer Jim Pagliaroni will be among the players attending the dinner and the golf tournament. Pagliaroni caught Catfish Hunter’s 1968 perfect game in Oakland, played with Ted Williams and Carl Yastrzemski on the Boston Red Sox, and Roberto Clemente on the Pittsburgh Pirates. Pagliaroni was also a member of the 1969 Seattle Pilots and featured prominently in Jim Bouton’s best-selling book Ball Four. Other players include former Giants Rich Murray, Hobie Landrith and Ed Bressoud and former Athletics Tim Cullen and Chris Codiroli. Each foursome will be joined by an MLBPAA alumnus, and players will participate in the dinner and reception.

“We are very grateful to the MLBPAA and our other sponsors for supporting us in giving hope to cancer victims who might otherwise have no other alternative,” said Lazarex CEO Dana Dornsife. ““We help patients from all walks of life find experimental treatments in FDA-approved clinical trials and, when needed, we provide financial assistance to help with associated costs like transportation and housing. Many of our patients experience longer and higher-quality lives as a result of the support Lazarex can offer.”

Those needing overnight accommodations in Fairfield for the dinner and golf tournament can get a reduced rate at the Staybridge Suites located at 4775 Business Center Drive in Fairfield. The phone number for reservations is 707-863-0903.

More information on the golf tournament is available by contacting Tournament Director Cherie McCammon at cherie@mc2golfpro.com. Those interested in more information on continuing support for the Lazarex Cancer Foundation can contact Director of Development Susan Sappington at susan@lazarex.org.