Column

If you have ever wondered why some Northern Californians want to break up the Golden state, take a look at the latest water conservation studies. I don’t know if the idea of breaking California into six states makes sense, but two…most probably yes.

The main issue would have to be water. Water is central to our very existence. It is central to growing food and to our economy as a whole. In this time when water officials are putting in draconian regulations of fines (up to $500!) for some water running into the streets and wanting us to let our landscaping die, pee sit in toilets, not shower as much and still raise rates, look at who is saving water and who isn’t.

The Central Valley is saving water 10% to 13% and it has cost the state $2.2 billion in lost farm production. 5% of the state’s farmland is being pushed out of production. The Central Coast is saving 10%…the North Coast, which gets the most rain, is saving 12%. The Bay Area is saving 5%. The North State is shipping water south to LA and San Diego, water usage is up…again…to 8%.

The South State’s only water supply is shipped from the east and north, yet it is using more water with clear knowledge that there is a drought.

If I sound angry… I am. The name of this commentary is Making Sense, but I’m not going to even try to address both sides here, because there aren’t two sides.

The south gets its water from the north and wastes it, doesn’t cut back and expects more, while state water officials want to turn neighbor against neighbor, snitching to authorities. I’m surprised they haven’t put a bounty out…a reward for those who snitch on somebody who is watering his or her lawn.

It was like this in the seventies when I first moved to Northern California from Southern California where I was raised. We didn’t give a damn about water when I was growing up and they still don’t down there. Since the 1970’s when the state knew there was going to be a severe problem, it hasn’t done squat. It has built a couple of water storage facilities to hold water to appease critics, but it still continues to flush water into the ocean in wet years and cry bloody murder in dry years. The governor’s idea of a “fix” is to send more water south.

This whole situation is ridiculous. I saw one analysis that said Southern Californians don’t understand the situation because they live so far away from the water supply. Well they had better start understanding. We in the north do understand and it may be why the state should be split in two. Six, maybe not so much, but a split in two deserves a serious discussion.

It would be nice if the water genie could just pop some water on us, but that’s not going to happen. To say that the state of California isn’t conserving water is only true because of one part of the state, the south. History pretty much tells us it’s not going to learn the conservation message until it is cut off. Make sense?

Ed Baxter can be heard along with over a dozen spoken word personalities at  thetalkpod.com.

Fresh corn and watermelons abound. The earthy fragrance of vine-ripened tomatoes and glistening strawberries perfume the summer mornings. The disappointment that comes with the waning profusion of locally-grown blueberries and blackberries is tempered only by the arrival of early apples and table grapes. It’s August at the farmers’ market.

Grapes evoke childhood memories: the cold mouthful of juicy sweetness plucked directly from the stem, one by one. The two or three anemic specimens you could always count on finding in a can of fruit cocktail. Grape was arguably the most coveted flavor for sugary drinks, chewing gum (!), and Popsicles (it was probably revered as much for its staining ability as its taste). Concord grape jelly elevated the peanut butter-on-white-bread sandwich to gourmet heights.

As our culinary horizons expanded, grapes became the ubiquitous garnish for any cheese platter. Savory dishes starring grapes—like the French classic Chicken Veronique—were considered wildly exotic. Every fancy banquet table was garnished with clusters of seedless grapes “frosted” with sugar. Film buffs laughed at Mae West calling out, “Beulah, peel me a grape!” in the film She Done Him Wrong.

Grapes are the not-so-secret ingredient that helped make Neiman Marcus’ chicken salad legendary. We traveled and learned that Italians enjoy rich breads and olive oil cakes studded with wine grapes to celebrate the annual harvest. Pickled grapes often appear as a condiment on Thanksgiving tables. Table grapes make a fresh addition to many Waldorf salads, and a welcome departure when added to tabbouleh or other traditional salads.

I was once slightly horrified when the glass of Merlot I ordered in a hotel cocktail lounge was delivered in an oversized goblet with a bunch of seedless red grapes hanging over the rim. But that’s a whole other story. In most other cases, grapes are always appropriate.

For something light and nourishing—and definitely outside of the box— consider grape salsa. It can be made in a matter of minutes. As with any salsa it’s a natural with tortilla or pita chips, but this recipe also makes a cool and refreshing condiment for quesadillas or grilled chicken, pork, or fish; try it spooned alongside soft California goat cheese or a wedge of perfectly ripe Cambozola or brie. There’s nothing childish about it.

California Two-Grape Salsa

1 1/2 cups stemmed green seedless grapes, quartered or coarsely chopped
1 1/2 cups stemmed red or black seedless grapes, quartered or coarsely chopped
2 green onions (scallions), chopped
3 tablespoons thinly sliced or chopped fresh mint leaves
1 jalapeño chile pepper, seeded if desired, and finely chopped
Finely grated zest and juice of 1 large lime (or as needed)
1/8 teaspoon fine sea salt

1. In a large bowl, combine the green grapes, red grapes, green onions, mint, jalapeño, lime zest and juice, and salt. Toss gently to mix. Cover with plastic wrap and refrigerate for at least 30 minutes to blend flavors.

2. Just before serving, toss again and taste, adding more lime juice or salt if needed. Makes about 3 cups, to serve four to six.

Grape Expectations
–Grapes grow in temperate zones throughout the world, including Africa, Asia, Australia, Europe, and North and South America. California is the largest U.S. producer of grapes—both for wine and for the table.

–There are literally thousands of grape varieties, ranging from pale yellow to nearly black. They are categorized by color as well as the way they are used: for wine; for the table (such as Thompson seedless); or for commercial food production (e.g., Muscat grapes for raisins; and Concord grapes for jams, jellies, and juices.)

–Concord grapes are native to the U.S.; developed in 1854 by Ephraim Bull in Concord, Massachusetts.

–The tiny, tightly-clustered grapes sometimes labeled “champagne grapes” are not used at all for wine making. They are actually Corinth or Zante grapes–which are either eaten out of hand or dried for currants.

–Wine grapes are very high in acid, and therefore too tart for general eating. Likewise, table grapes make terrible wine.

–Buy grapes that are plump, fragrant, and still attached to the stem. (This keeps them fresher for longer.) The grapes should be firm, but not rock-hard.

–Once grapes are picked from the vine, they do not continue to ripen.

–A white bloom on the grape skin is simply an indication they have been handled minimally.

–Refrigerate unwashed grapes in a perforated plastic bag lined with a paper towel. They should keep for up to 7 days in the crisper drawer. Just before serving, rinse thoroughly with cold running water.

–Organic grapes have a shorter shelf-life than those grown conventionally, since no sulfur dioxide fumigation is used during storage.

–Red grapes contain the powerful antioxidant quercitan and the trace mineral boron, which is associated with brain power and bone strength.

–Freeze grapes to keep on hand as a healthy snack or light dessert during these warm days. Rinse and dry individual grapes, then flash-freeze in a single layer on a baking sheet. Once frozen, store in plastic bags for up to 2 weeks. Instant sorbet!

–1 cup of grapes weighs in at about 104 calories, and is a good source of vitamins C and K.

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. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.

 

It started with a bus and a curb. Independence Day is one of my very favorite holidays and on that day, every year my quaint little town pulls out all the stops to celebrate our freedom. We start with a parade (well, for the early risers they get to start their celebration with a pancake breakfast) and move on from there. My grandkids and I go down the afternoon before and stake our spot. We change every few years but this year was the same as last. Our chairs get placed at the curb and the games come out of the bag. There are usually snacks to go along with the games. Now, there we sit and play for the next few hours, waiting for six o’clock. At six we put our names on the chairs, tie them together with red, white and blue ribbon and go home to get a good night’s rest.

About midway through the streams of kids’ sports teams, dogs, horses and floats there was a BIG BLACK BUS. I had never seen a bus in the parade and this one had a picture of the Statue of Liberty emblazoned on the side. America: Imagine the World without Her, has finally been released in theaters.

I thought, “What better day to ponder that question than Independence Day?”

Someone once observed, “America is great because she is good; if she ever ceases to be good she will cease to be great.” Today that notion of the essential goodness of America is under attack, replaced by another story in which theft and plunder are seen as the defining features of American history – from the theft of Native American and Mexican lands and the exploitation of African labor to a contemporary foreign policy said to be based on stealing oil and a capitalist system that robs people of their ‘fair share’. Our founding fathers warned us that, although the freedoms they gave us were hard fought, they could very easily be lost. America stands at a crossroads and the way we understand our past will determine our future.

Now, there’s the rub. We have people in America who would love to CHANGE Her. I am old enough to remember when there was rarely a meeting of more than a handful of people where we didn’t say the Pledge of Allegiance. When we said the pledge or an American flag went by we put our hands on our hearts and the men actually took off their hats. That’s respect; respect for a flag that stands for a country that STANDS. America has fought in almost every land, not to conquer them but to free them. Not to plunder and steal but to add value.

I would be remiss if I didn’t mention the men who created this incredible movie. Dinesh D’Souza is an immigrant from India. He and John Sullivan wrote the screenplay and directed this amazing documentary. Dinesh also wrote the book and produced this film.

America takes 21st century Americans into the future by first visiting our past. This movie exemplifies and echoes the reasons and passionate feelings most Americans still have today. I have to admire the many early grade educators who still hold to the truths about America. My four grandchildren had teachers who taught them well. As Americans we need to insist that our colleges and universities hold fast to American exceptionalism. If you are faltering in your belief of that, I challenge you to see the movie, America: Imagine the World without Her.

As always, I invite your thoughts at chastings@rockcliff.com.

I love camping and have been setting up tents amongst the trees for the past 30 years, translating into three decades of collecting the camping essentials in neatly-packaged containers of the must-haves and might-needs. I must admit, when I started my wilderness adventures, I was less refined and my “required” necessities list was more simplified. I also could manage to load all of my camping gear in the trunk of my 1966 Ford Mustang. Well, times have changed. Space is the place and I need plenty of it when I begin to load up a vehicle to hit the trail.

Over the fourth of July, my wife and I were fortunate enough to acquire a 2014 Ford Explorer 4WD loaner from Livermore Ford-Lincoln located at 2266 Kittyhawk Rd in Livermore. Our Explorer was loaded with tech features and the power to take us wherever we needed to go. And yes, it also had plenty of room with 43.8 cu. ft. of cargo space behind the second row of seats or 80.7 cu. ft. with the second row seats folded down. We laid the seats down, loaded it up and hit the road. I spent over eight hours total behind the wheel and felt as if I were sitting in the comfort of my favorite recliner.

The Ford Explorer had held the title of being the best-selling SUV in North America due to its rugged reputation. As demands from SUV buyers changed, the desire to have truck-base sport utilities began to waver for the more vehicle-like feel of the crossover vehicles. After some debate, Ford recreated the Explorer a couple of years ago on its D3 architecture, morphing it into the popular crossover category that over-took the SUV market. Does it work? Boy does it!

The 2014 Explorer is available in four trim levels and in 2-wheel/FWD drive and 4-wheel drive: Base FWD ($30,015), Base 4WD ($32,015), XLT FWD ($32,900), XLT 4WD ($34,900), Limited FWD ($38,100), Limited 4WD ($40,100), and Sport 4WD ($41,675).

The 2014 Ford Explorer, in my opinion, is the best looking Explorer and SUV/crossover out there. It rides on a modified unibody platform shared with the Taurus and Flex that delivers a smooth and confident ride. The exterior styling is muscular and intelligent with hints of Land Rover design cues. The clamshell hood has wide-spaced Explorer lettering and flows into one of the best-looking Ford grilles. The front headlamps are positioned next to the grille and bleed in the front fenders in a tiered fashion upward and backward. It almost looks cat-eye like.Dominating softer surfaces along the side bodylines blend into masculine shoulders. The entire profile looks refined and sculptured. The Limited and Sport enhances its image with 20-inch wheels up from 17-in (Base) and 18-in XLT.

The cabin of the Explorer features space for seven passengers with its three rows of seating. The third row is suited best for children. All trim levels except for the base model come standard with SYNC, Ford’s Bluetooth-based system that allows users to command the Explorer to make, change, or request operations including setting a radio station or the cabin temperature. MyFord Touch replaces the conventional radio knobs with an eight-inch touchscreen.

Ford offers two engine options on the 2014 Explorer. The standard engine is a 3.5-liter V6 that generates 290 horsepower and 255 lb-ft. of torque. The V6 features direct injection and twin independent variable camshaft timing that Ford claims boost the fuel economy by around 20 percent. The FWD earns 18/25 mpg and the 4WD gets 17/23 mpg. The second optional engine is the EcoBoost 2.0-liter turbocharged four-cylinder that delivers 237 horsepower and 250 lb-ft. of torque. The 4-cylinder produces 20/28 and is only available in front-wheel-drive. Both engines are mated to a six-speed automatic transmission.

Cool Features:

• Second-row Heated Seats (standard on the Limited)
• Adaptive Cruise Control (optional)
• SYNC

Safety on the 2014 Ford Explorer comes standard with AdvanceTrac® with RSC® (Roll Stability Control™), Safety Canopy® System side air curtain technology for all three rows, dual-stage airbags for driver and front passenger, tire pressure monitoring system, SOS Post-Crash Alert System™, MyKey® programmable vehicle key allows parental controls on driving speed, and SecuriCode™ keypad entry system. Available second-row inflatable belts offer improved comfort and protection for passengers.

In Summary

The 2014 Ford Explorer manages to fit in both the off-road and Broadway play roadhouses. In other words, the Explorer is the sophisticated interpretation of the SUV with both grit and bling. Beautiful and bold on the outside, soft-touch and high quality materials with high-tech features on the inside. Teamed up with efficient and powerful motors and tight suspension makes the 2014 Ford Explorer an excellent choice. I want to give a special thanks to Sara Schleske, Marketing Manager, at Livermore Ford Lincoln, for her assistance with our test drive.

Specifications
2014 Ford Explorer XLT 4WD

Base price: $34,900 as driven: $42,020 (including destination & optional
features)
Engine: 3.5-liter V6
Horsepower: 290 @ 6,500 RPM
Torque: 255 @ 4,000 RPM
Transmission: 6-speed automatic
Drive: 4WD Drive
Seating: 7-passenger
Turning circle: 39.2 feet (FWD) 38.9 feet (4WD)
Cargo space: 43.8 cubic feet
Curb weight: 4,503 pounds
Fuel capacity: 18.6 gallons
EPA mileage: City17/Hwy 23
Wheel Base: 112.6 inches
Warranty: 3 years/36,000 miles powertrain limited
Also consider: Chevrolet Traverse, Dodge Durango, Honda Pilot, Mazda CX-9  and Toyota Highlander

 

 

Problematic skin is something people of all ages face. Whether you’re a man, woman or teen, acne does not discriminate. I spoke with our problematic skin specialist Kelly to provide some tips for those who are trying to deal with it.

Basic prevention starts with a daily routine, this includes morning and night, to ensure your skin is getting cleansed properly. Night cleansing is especially important as it allows time for your skin to breathe and naturally purge overnight. Much like a cut or scrape, the problematic areas are going to need to purge excess oils and bacteria causing the acne and inflammation. Be sure to cleanse your skin twice at night; the first cleanse will clean off excess dirt, while the second cleanse will penetrate the skin.

For those with dry skin we find that treatments that tend to be most beneficial include microderm abrasion and lactic acid peels. Microderm abrasion keeps the surface of your skin clear and helps prevent additional clogging in your pores. It also helps with dead skin cells and keeps a better balance of moisture in the skin. Lactic acid peels chemically remove dead cells from the surface of your skin and kills bacteria in congested areas. Cleansing dry skin should be done with a moisture balancing cleanser, while your moisturizing routine should include a balanced and/or deep moisturizer (for very dry skin).

Oily skin calls for similar treatments, including microderm abrasion as well as a clay based detoxifying and balancing mask. When it comes to cleansing oily skin, we recommend a salicylic acid wash and/or a decongestive wash. These will help reduce the oiliness of your skin as well as decrease congestion caused by the oil itself. Moisturizing oily skin is very important because oily skin can get surface dryness that exacerbates the congestion and acne. We recommend an oil free moisturizer for this.

LED light therapy is a great treatment for problematic skin. Blue LED light therapy is antibacterial and cleans our excess oil and kills acne causing bacteria as well. We also have high frequency treatments; this will kill bacteria and it helps to calm inflammation to allow the healing process to move faster. A helpful tip is to clean your cell phone screen frequently and try not to touch your face too much!

Vitamin C serum is good for all types of skin, but especially for problematic skin. It helps acne prone skin by acting as a daily exfoliant (this is because of the citric acid) and balances oils and moisture. The vitamin C serum will also give the skin a healthy, natural glow.

If you’re suffering from problematic skin, call in and schedule a facial with Kelly or Hannah at 925-362-9892. They will be happy to provide personalized feedback to help get your skin where you want it to be!

 

 

I am almost ashamed of myself… almost. Why you ask? Because this column should have been written well over a year ago. I pine over where I want to bring you every month. How can I use 650 words to allow you get to know me a little better than you did last month? We may never meet in person, but I consider us to be forming a very real, if not very one-sided, relationship. I love introducing parts of myself, which very few get to know, through the places I like to frequent, eat, celebrate, see and be seen. How then, in the name of all that is holy, could I only now be getting to Brass Bear Delicatessen in Alamo?

First, a couple of qualifiers. I will only refer to Brass Bear Delicatessen in long form. On occasion, around the house, I may be overheard yelling, “Let’s go to Brass Bear,” but that brevity does not follow me into public. Brass Bear Delicatessen earned its full name rights. Secondly, I am writing about my long time affair with the Alamo location. They opened a second in Walnut Creek, and I hear it is just as wonderful (why wouldn’t it be) but my frame of mind is, “if it ain’t broke, don’t fix it.” Alamo is my home.

Let’s reminisce… Back in the time of dinosaurs and gas lamps, I was the assistant manager at Blockbuster Video (six- time Gold WOW Pin decorated). Tuesday mornings were my favorite shift. Yes, Tuesdays in the vid biz were “new release day,” but that’s not it. Tuesdays were one of very few opening shifts for me. I would sit at the manager’s desk doing the morning paperwork with one eye on the FOS Report and one eagerly waiting for the bright yellow Colombo Bread truck. As soon as (I think his name was Dan) would pull up, I was off. I would always ask what Sheida’s soup of the day was, but it didn’t matter. I was getting a quart and a fresh sourdough roll, and I would retreat back to my desk with no other thought in the world except the heaven I was headed to.

Mehran and Sheida Hamzeh have owned and operated Brass Bear Delicatessen since 1980. I haven’t done anything, except breathe, for 34 years straight, and not even all that well at times. They are like family to me. Their son and my brother were friends in school, and of course my Blockbuster days. Mehran still asks how my brother is whenever I see him. His wife asks after my kids now, and they both make you feel known just by their smile. This is our last stop before the ballpark every opening day for the A’s.

Their food is amazing because they care. Seriously, this makes a huge difference. They still make all of their salads by hand, daily. They make the soup at home. Slice their own meat and cheeses. Shred (not cut) the lettuce. Roll their own dolmas. They show up every day. They support Monte Vista (my alma mater) and reward a few students with the coveted counter job. They don’t try to be something they’re not. They decorate with hanging salami and teddy bears, because they can.

The name of this article is “I’ll have what he’s having,” and to truly live up to that standard, you must be having Brass Bear Delicatessen. It is so much more than a place to get a sandwich. It’s where you are reminded of the community that we are lucky enough to be a part of. My apologies to for not getting to this article sooner. I will double my visits to Alamo Plaza to teach myself a valuable lesson.
190 E Alamo Plaza, Alamo, CA 925-820-4798

OK. OK. I did it for Jack and did it for Tom. Now, Joe is asking for equal time. Everybody knows several Joes, which is not necessarily a good thing. But, what the heck. Let’s give him his due.

1. Who played Jedediah Leland, Kane’s former best friend, in “Citizen Kane?”

2. Ella Fitzgerald sang a song about a famous ballplayer in the early forties stating “we want you on our side.” Who was she singing about?

3. Ethel Waters sang a plaintive tune in the show “Cabin in the Sky” about her lay about, lovable husband. What was the song?

4. He was the information director and propagandist for the Third Reich. Who was he?

5. Bill Mazeroski is the only other hitter to end a World Series with a home run. Who ended the 1993 Series with a tater and for what team?

6. He caught for the 1946 World Series Champ St. Louis Cardinals, then went on to a 50 year career as a broadcaster of Major League games. Who was he?

Q. We installed a new sod lawn three years ago and it’s now in terrible shape. There are bare spots and lots of different weeds and grasses. What can we do to salvage the lawn?

A. Right now I wouldn’t worry about the undesirable grassy weeds and instead concentrate on the broadleaf weeds and the bare spots. Here is why. There are no selective herbicides for seasonal grasses in desirable turf except for Crabgrass. Crabgrass is an annual problem that is not present now as it is when to seed in the fall. It will start to germinate in the next month. If you see a network of wiry brown stems, this is probably Bermuda Grass, which is often referred to as crabgrass. Turflon Ester is the recommended control for Bermuda grass in desirable turf, as the crabgrass controls are ineffective. Bermuda Grass is currently ‘greening up’ from its winter dormancy so you should wait until May or June when it’s activity growing to apply Turflon Ester. For all the other seasonal grasses you’ll have to spot treat them with Round Up or a similar product and then reseed the new bare-spots.

It might be better to live with these grasses, as it could be an endless battle in ridding the turf of them permanently. Today, I’d apply a ‘weed and feed’ type fertilizer if the turf hasn’t been fed this year; otherwise, I’d spray the area with a selective herbicide for broadleaf weeds like Dandelions. There are several products available such as Weed-B-Gon, but be careful with any product labeled ‘weed and grass killer.’ Many of them are a non-selective type herbicide and will kill the desirable along with the non-desirable grasses. If you’re not sure, ask the nursery professional for a recommendation. In about three weeks this unwanted weeds should be dead.

Next, review the irrigation system to see if that is part of the problem. The sprinklers should overlap each other one hundred percent so each section of the grass gets the same amount of water. Poor sprinkler placement or coverage is a primary cause for sections of the turf to die thus creating bare spots when the weather turns warm and windy. If you have any low spots this would be a good time to fill them in. You should tamp these areas down so the ground is firm. Now you’re ready to reseed the bare spots.

Since you planted sod, the existing grass is more than likely some type of tall fescue. Scott’s Ez Seed or any one of the many grass seed blends available should blend in nicely. You’ll need to scratch the soil first, sow the seed and then cover it with a thin layer of peat moss or soil conditioner. Depending of the temperatures, you should moisten the seed a two to three times a day until it starts to germinate. Your lawn makeover should take about seven weeks.

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 and on Facebook at Facebook.com/Buzz.Bertolero

One of the primary missions of the Danville Community Band, (DCB) is commitment to the youth of our local schools in surrounding communities. A major impact of participation in school music reveals that students that study music do better in other academic courses than students who do not study music in school.

Musical involvement improves a student’s self-discipline, dexterity, coordination, self-esteem, leadership skills, listening skills, creative abilities and personal expression. The DCB does not want the lack of a quality band instrument to prevent a deserving student from gaining these benefits.

Danville Community Band Pays it Forward

In 2005, Carol O’Keefe, alto clarinet player in the DCB, conceived the program “Making More Than Music,” a scholarship program that provides new band instruments to deserving students in the Tri-Valley area.
Over the past nine years, the Danville Community Band has donated new band instruments to deserving middle and high school music students. This unique program was shaped by two motivations, O’Keefe explains. “First, the band wants to make a direct contribution to our local communities as a ‘thank you’ for their great support of the DCB. And second, the bands goal is to encourage talented young musicians to continue their involvement in school band music programs.”

Local school band directors are encouraged to nominate a student who loves music, shows promise, commitment and dedication and who may be challenged financially to afford a quality instrument of their own. O’Keefe, who serves as program coordinator, says, “Our hope is that by providing a new instrument we will encourage students to continue their musical efforts and enhance their appreciation and commitment to ongoing musical studies and performance.” A DCB selection committee determines the lucky winners. The students are presented with their new instruments at the Band’s Annual Spring Concert held in June.

Two candidates received new instruments this year: A tenor saxophone was awarded to Michael Antoun, age 12, who will be going into the 8th grade at Los Cerros Middle School in the fall and a flute was awarded to Ryan Walsh, age 15, who will be in the 10th grade at San Ramon Valley High School this fall.

Former Award Recipient

“I can say quite honestly that I don’t think I’d be where I am today had the Danville Community Band not given me a trombone nine years ago, said San Ramon Valley graduate, Julia Gettle.” She joined the DCB shortly after receiving the award and continued to play with them throughout high school. When Gettle was applying to colleges, Bob Calonico, who had taken over the DCB director’s baton during her senior year, encouraged her to join the Cal Band, if she chose to go to UC Berkeley. She was accepted at Cal and while playing in the Cal Band met a number of friends who eventually got her involved in university politics. Gettle later worked with UC’s lobby in Sacramento for a summer, served on several faculty committees on educational policy, ran the finances of a student political party, and served on the Cal Alumni Association’s Board of Directors.
“Through these activities I also met people who got me interested in Lebanon and its history, and now I’m winding up a gap year in Beirut before starting my PhD at Brown this fall,” Gettle explained. “None of this would have happened had I not joined the Danville Community Band. Not only did it start the chain of introductions that propelled me into university politics, but playing music with people of diverse ages also got me used to engaging with my elders as peers, which definitely came in handy when having to discuss policy with professors and fellow CAA board members.” Gwen Gettle, Julia’s younger sister, now plays trombone in the DCB.

Making it Happen

This program would not be possible without the consistent, generous contributions of Glenn Roberts, president of Best Instrument Music Company. He has been a long-time supporter of local musicians and music activities including music education in the schools and various local community groups. Roberts provides the instruments below cost, allowing the DCB to afford to maintain this program for young musicians in our surrounding communities

The Danville Community Band, with a membership of over 85-volunteer musicians, is the only band in the Bay Area that is providing no charge instruments to local students. Many who received these new band instruments have gone on to excel in high school and college music programs and in several cases, have also become members of the DCB.

The Band often receives communication back from students commenting on how the timely gift of a new instrument provided the confidence and enablement for expanded school and professional development opportunities that would otherwise have not been possible. To that end, the “Pay it Forward” concept of the DCB program is achieving its desired goals. Thanks to everyone in the San Ramon Valley communities for your continued support of the musical and philanthropic goals of the Danville Community Band.

Many thanks to Carol O’Keefe for her significant contributions to this article and her ideas, development and commitment to this program for the youth of the Tri-Valley Area.

Please submit your questions and comments to banddirector01@comcast.net
Visit our website at www.danvilleband.org for up-to-date information about the Danville
Community Band.