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KBCZ, Boulder Creek’s homegrown radio station, continues to amaze by offering eclectic programming and an intimate glimpse into small-town life.Broadcasting at 90.1 FM, the station got its start in 2013 when the Federal Communications Commission made available non-commercial, low-power licenses. KBCZ beams at 100 watts.“We said, ‘We’d like to have a radio station,’ not knowing what that meant,” said station manager Tina Davey, remembering when the Boulder Creek Recreation and Park District first purchased the license.Led by director Hallie Greene and board member George Galt, the BoulderCreek Recreation Center drove the project through a series of community meetings.“People think of the Rec Center as being just for kids,” said Green. “This has brought a whole new demographic.”Green originally handed over the volunteer work of daily operations to interim director Tim Welch, and associate directors Davey (the station’s only paid employee at 10 hours a week) and Sam Peacock. Nitty-gritty technical work was taken on by Paul Nanna.A relatively small investment – slightly more than $12,000 including paid legal and technical assistance – propelled the station into what can arguably be called a worldwide presence.Global listeners from the Netherlands to United Kingdom can tune in at kbcz.org online, while locals from Ben Lomond to Boulder Creek can spin the dial to 90.1 FM for a variety of radio programming.About 25 local DJs entertain listeners, touching a vast range of topics from the garden report and reggae music to heavy metal and Brookdale bluegrass.“The radio station provides a unique recreational outlet for a portion of the residents that was previously underserved,” said Davey. He is currently in search of as many as 30 additional DJs to create programs on just about any subject, from cars and health to cooking and hobbies. Experience is nice, but the station will train those who have never had a radio show.About 50 percent of the station’s shows are prerecorded, but that is slowly changing to live broadcasts. Current live shows include a live drive-time show 4-6 p.m. Monday through Friday, Celtic music with Julie O, noon-1 p.m. Wednesday, and Metal from the Mountains 10-11 p.m. on Friday.Though an actual listener count is not available, about 1,500 people have subscribed to the station’s Facebook page, where there is a link to live radio.Davey said the FM reach will soon expand south to Felton, after their antenna is relocated from the Rec Center to a donated space near one of the San Lorenzo Valley Water District’s tanks.Though the Rec Center continues to make donations, along with other businesses and residents, the station is barely meeting its operating expenses.Davey said the station’s fund-raising goal is $10,000 this year to help with equipment and software. Most of the money to run the station comes from fundraiser dances and summer outdoor movies.The fourth annual all-ages spring fundraiser is scheduled from 7-10 p.m., Saturday, April 22. The dance will take place at the Bear Creek Country Club, 15685 Forest Hill Dr. in Boulder Creek.All ages are welcome and donation is $10 adults and $5 for kids.KBCZ DJs will be spinning 60s platters and there will be a silent auction. Beer and wine will be served. The theme for this year’s dance party will be: “Time Machine Dance Party, 1960s Edition.”  60s attire and costumes are encouraged.“Flicks in the Sticks” Outdoor Movie Night, presented by KBCZ at Junction Park, begins again in June.

A former Scotts Valley resident returned to his hometown this week to film a scene for his original musical based on the music of the Beach Boys.

The summer season of the IOOF San Lorenzo Valley softball league is well under way, with games at Highlands Park, 8500 Highway 9, on Wednesday and Thursday evenings. Here are the standings through the first three weeks of the season:

Some might consider Robert Ludlow Jr. a “medical miracle”: In 1952, he severed his spinal cord in a swimming accident and was told that he would die within six months. Even if he did survive, the chances of becoming a successful businessman were low.

Often I think ‘what a wonderful life I’ve had, if only I’d realized it sooner’. Too late now to make major changes; I’ve decided to make the very best of what time is left.Married soon after high school, my plans were to become a ‘domestic diva’, another June Cleaver from the Leave it to Beaver TV show. I would send my kids off to school with pancakes, bacon and eggs ‘under their belts’ while waiting for my homemade bread to rise. I would head to the garden wearing a sunhat adorned with roses over my long golden tresses and pink rubber boots to match my hat.I would collect eggs from underneath my chickens, pick green beans and my favorite vegetable, cucumbers from my weed-free garden. Then, I would milk Molly, our family goat, daily.Then, reality and time set in. Clearly, it was only a television life that was in my thoughts.Molly ate my flowers, gophers ate my string beans and cucumbers, and weeds took over my garden. Clearly, this way of life was tougher than I had anticipated.Putting my ‘old life’ behind, several years passed. In the spring of 2002, I announced to my hubby, Norm that I had been looking through a “chicken catalog” and had come upon photos of ‘Polish’ chickens. “How cute is that Norm?” I said, “you are Polish and our chickens would be Polish too.”Norm’s only experience with any animals, much less chickens, was in a live display in Chicago’s Museum of Natural History when he was a child.“NO CHICKENS,” exclaimed Hubby! His normally pleasant-looking face had reduced itself to a no-nonsense ‘dammit, I mean it’ expression.I had to move fast — those 24 chicks were due to arrive at the post office on a nonrefundable order the next day. I had to reach Norm’s reasonable and sympathetic side quickly. That would be the only way those 24 baby chicks would be mine.Norm was furious, but I continued in a somewhat cajoling and syrupy voice; “not to worry, honey.” I said “we’ll put them in the garage on a card table in a big open box, hang a light bulb overhead and watch them grow. “ I told him “It is so simple, — you’ll learn to love them.”Sure enough, the next day the chickens arrived, and as we watched those chicks being warmed by the light bulb hanging overhead, I detected a smile on Norm’s face.The next day I was hospitalized, and in an instant, Norm became the primary caregiver to 24 baby chicks.During my recovery, those 24 chicks were growing so rapidly that their cardboard home had to be enlarged weekly, until finally they became airborne, flying and pooping on our car tops, windowsills and work benches as well as on the garage floor. Norm’s anger grew as fast as did those chicks.Finally a chicken house and yard were constructed, with only one hitch — an opening the size of a four week old chicken was left, and alas, half of our precious flock was gone during the night. A pile of feathers left by the coyote told the story. Norm was happy, I was sad.As the chicks grew it became apparent that we were left with seven roosters and only five hens; six roosters had to go. “Kill my roosters,” I screamed, “absolutely not”. It seems I had fallen into the old ‘you cannot eat a chicken you have named’ trap.Soon homes were found for those roosters and only Henery was left to guard the flock.Henery soon discovered he ruled the roost. He attacked anyone and everyone who came near his hens. He crowed whenever the moon shown at 3 a.m. or when we had company on our deck. Henery was a loud, majestic, beautiful Rooster. I loved Henery, Norm did not.In 2004 we made that decision that so many make, that of moving to be near our children. What about Henery? He moved along with his girls to a neighbor’s chicken yard where, I have heard, he is living still.CHILLED CREAM OF CUCUMBER SOUP (Serves 6)6 cucumbers 8” length, peeled, seeded and diced.1 cup leeks (white part only) or sweet onions, diced3 Tbsp. butter4 cups chicken broth1-1/2 tsp. white wine vinegar2 cups half and half cream4 Tbsp. quick-cooking cream of wheat2 tsp. chopped fresh dill½ tsp. tarragon1/2 cup sour creamSalt/white pepper to tasteDirections:In heavy pot, melt the butter and sauté the onions until translucent. Do not brown. Add cucumbers, broth, farina, vinegar and herbs. Simmer 30 min. Remove from heat and puree until smooth. Stir in cream and refrigerate. Garnish with sour cream.Add chicken stock and simmer for 15 min. Cool to room temperatureIn blender add cucumber mixture and blend until smooth.