In Defense of Education

“I am a language teacher!” UC Santa Cruz Italian lecturer Giulia Centineo screamed into the loudspeaker during a March 4 protest at UC Santa Cruz. Centineo held the microphone up to her lips and addressed the crowd, her hand trembling, perhaps out of nervousness or simply passion. “For years the administration has been shoving down our throats the idea that students are clients. No, students are students! I don't sell Italian! I teach Italian!”

What does your future hold?

Scotts Valley | Self Employed  

From the Editor

Some foods are too tempting to pass up. That seems to be the case this week with GT’s dining scribes. In our biggest Food & Wine issue to date, our resident foodies experimented with some old favorites and also embarked on new culinary adventures. Delicious. Plus: “11 Sexy Foods.” (Spring is coming, after all.) Send us a list of your favorite local hotspots at letters@gtweekly.com. Tell us what local foods you can’t live without. (That might be a long list.)

Memory Matters

Twenty years after the fact, a geologist and a historian say we must not forget “Loma Prieta was a humbling experience for most of us. a reminder of our diminutive stature in the grand scheme of things. I think that remembering events like that is a perfect antidote for our collective hubris; it keeps us honest.” —Sandy Lydon, ‘History Dude’  

Music Calendar

Live Music This Week Check out the latest hot concert picks happening around town. See more area activities on our events page >  

Cool Band Now

Ingredients: Nick Green’s guitar, Chris Hopkins’ bass, Logan Bean’s drums, ample 4-track tape recorders, a hell of a lot of irreverence, and a pinch of freak pop with the rock. Stir ingredients together in a mixer with a lot of attitude and humor on tape, then set out on a stage to cool. The result? Cool Band Now. Friends who grew up in Livermore going to punk shows and pizza parlors together, the trio formed in Santa Cruz as a reaction against the sometimes stifling nature of taking music too seriously. With each member having spent plenty of time and energy on previous projects and recordings, Cool Band Now began over a year ago as a spontaneous endeavor to just have fun. “It’s a trapping feeling sometimes when you spend so much time on a recording to make it sound perfect,” Bean says, “so this was a lo-fi escape from all that.” When Green and Hopkins (whose words sometimes grace GT pages) first haphazardly started recording sound collages that flexed their multi-instrumental talents (there’s a bit of synth, a bit of punk distortion, a bit of indie acoustic guitar) the tracks were made with the idea of television commercial breaks in mind: whacky, experimental and short—very short; some “songs” run 15 seconds long.

Bull’s-Eye

Zimmerman honed his chops at the San Jose Repertory Theatre writing  musical reviews in the 1980s skewering the yuppies that peppered the Silicon Valley (“YUP!”, “Up the YUP!” and “YUP it UP!”). The punning pundit-with-guitar blossomed during the comedy boom of that time. “I had a duo during that time with [Santa Cruz virtuoso] Stevie Coyle and we were called the Reagan Brothers,” the witty comic remembers. “We played the Comedy Store and all the clubs and learned a lot about standing and delivering.”

Hello, Spring!

Huichol Indian Shaman Brant Secunda welcomes the new season with a powerful seaside workshop and retreat For centuries, ancient peoples such as the American Indians, Mayans and Druids have welcomed the vernal equinox with lavish ceremonies meant to thank their deities for allowing them to survive yet another winter. Nowadays with modern conveniences like indoor heating and grocery stores, winters aren’t quite as troublesome as they once were in the past, but there is something in the human spirit that still relishes the first verdant signs of spring. A flower blooming here, a warm breeze there—springtime is a time of rebirth and renewal. Brant Secunda takes this time of year seriously. A shaman and healer of the Huichol Indian tradition of Mexico, this renowned teacher will be leading a spring equinox retreat that will show participants how to harness the power of nature within themselves.

Muns Vineyard Rosé of Pinot Noir

Rose is fast becoming one of my new favorite wines. And when you find a good one such as Muns Vineyard’s Rosé of Pinot Noir, 2008 Central Coast ($18), then one’s wine-drinking life is most certainly elevated. I first tasted the Muns Rosé at a food and wine event at Café Cruz in Soquel.  Mary Lindsay, who, along with winemaker Ed Muns, plays a major role in production, public relations, tasting events, and everything else that’s involved with running a successful winery, was pouring that day. She invited me to try the Rosé and I immediately bought a bottle to take home. I often have friends over for wine and cheese get-togethers, and it makes a change to offer Rosé—along with the Merlots and Chardonnays of this world.

11 Sexy Foods

Fresh strawberries 1 Raw oysters (from booth at Saturday morning Cabrillo Farmers Market) An oyster’s texture, unmistakably sensual, can make your tongue dance—and who knows what will follow. Treat yourself to some oysters with lemon and Tabasco after shopping for fresh, organic produce on a sun-filled day at the Farmers Market with your sweetheart.Cabrillo Farmers Market, Cabrillo College, 6500 Soquel Drive, Aptos, montereybayfarmers.org/aptos.html.

Food & Wine

Vinocruz Plus:Nightlife11 Sexy Foods you just have to sink your teeth into