Correction: Boulder Creek’s 4th of July Festivities
In the July 10, 2015 edition of the Press-Banner, the statement that was printed said: “Directly after the parade, spectators had a choice between making their way down to Junction Park for gold mining, live music, and a barbeque or up the road to Scarborough lumber to enjoy the eighth annual Lumber Jack days.”This statement should have read: “Directly after the parade, spectators had a choice between making their way down to Junction Park to pan for gold, live music, and a barbeque or up the road to Boulder Creek Hardware to enjoy the eighth annual Lumberjack days.” The Press-Banner regrets the error.
Dispatch Log (July 17, 2015)
Scotts Valley Police DepartmentJune 3011:06 a.m.: Unknown suspects allegedly vandalized Baymonte Christian School on Granite Creek Road in Scotts Valley, causing damage to the soccer field.July 212:34 a.m.: Officers arrested a suspect for marijuana possession at Hospice of Santa County on Disc Drive in Scotts Valley.July 39:16 p.m.: A woman was arrested for driving with expired registration and a suspended license on Flora Lane in Scotts Valley.July 410 a.m.: A white purse was reportedly stollen from Brookdale on Lockewood Lane in Scotts Valley.5:09 p.m.: Officers arrested a suspect for alleged domestic battery at the Scotts Valley Police Department on Civic Center Drive in Scotts Valley.July 52:23 p.m.: A suspect was arrested for domestic battery on Locke Way in Scotts Valley.The Santa Cruz County Sheriff’s OfficeJuly 107:05 a.m.: Deputies arrested a man for public intoxication at a park in Felton.12:21 p.m.: A woman was arrested and booked into county jail for possession of a controlled substance and illegal drug paraphernalia in violation of her probation on the 14700 block of Two Bar Road in Boulder Creek.4:44 p.m.: Deputies arrested a suspect for probation violation, stealing multiple items and property vandalism on the 400 block of Coon Heights Road in Ben Lomond.July 1110:20 p.m.: A suspect was arrested for public intoxication on Highway 236 in Boulder Creek.July 123:26 p.m.: Unknown suspects reportedly stole a video camera from an unattended baby stroller located on the 6100 block of Highway 9 in Felton.10:01 p.m.: A man was arrested for probation violation and public intoxication on the 200 block of Ferock Way in Boulder Creek.July 1310:23 a.m.: Deputies arrested a man for consuming alcohol in public in violation of his probation on the 3000 block of Central Avenue in Boulder Creek.
SLVHS Athletic Field
By the year of 1984, almost two-thirds of the National Football League’s teams played on artificial turf.The growing concern for increased injuries, player’s preference of the natural grass fields, and an easiness of lawn-growing — due to the progress of gardening science — has caused the numbers of teams playing on artificial turf to dwindle to just about one-third of the teams last year.FIFA — the world's soccer governing body — outlawed artificial turf altogether in men’s soccer. The Women’s World cup, which recently finished in Canada, was played solely on artificial turf, and broadcasters for one of the games mentioned that while the air temperature was almost 100 degrees, the turf's was above 160.There are strict precautions: NFL mandates testing fields before every game – primarily to detect if a playing surface is too hard and poses an increased concussion risk for players. It's called Gmax level — the amount of force between the weight of human head and the field at impact. It has to be way below 200 because at that level the human skull can fracture.College football is much less into these tests, and fields for youth sports hardly ever get tested.San Lorenzo Valley High School has a dual level of concussion prevention; underneath the artificial grass is a layer of Brock-brand sheets of shock absorbing pads, on top of that are thousands of pounds of pulverized rubber from old tires.The rubber has to be replenished regularly — and the SLV district has the supplies and equipment to do that — because when crumbed rubber levels get depleted from their original depth, it results in a dangerously hard playing surface, with some Gmax readings above 250.And there are possible carcinogens in the pulverized rubber, which only recently started getting attention and testing.But there's more than that. Originally praised as completely maintenance-free, the fields also need to be sanitized and cleaned regularly due to the blood, sweat, saliva, cleats, screws, and other debris, all to be taken care of by the field-grooming crews. Hardly maintenance-free.In light of this, recent drive to convert the Scotts Valley High School football field into artificial turf should perhaps require a pause. The running track's fine and dandy, but keeping grass on the field, with modern gardening techniques, might be a wiser choice, unless one believes in maintenance-free Astroturf (at the expense of athletes' health). For those believers — there’s a bridge for sale in New York.On the bright side, the resurfacing of the running track at San Lorenzo Valley HS was finished last week. It looks better than new and will cost the district just $100,000, matched by the same amount from the annual Wharf-to-Wharf run’s fund-raising profits.“When the new school year starts, we’ll train the athletic departments for the best way to use it,” said Erik Slaughter, Director of the SLVUSD maintenance department.The resurfacing was done by Beynon Sports Surfaces Company and should last for another ten years.“It’s a faster track, due to a different material used for resurfacing it. Our athletes love it,” said Rob Collins, SLVHS track and field head coach. “The jumps area behind the football field's end-zones that used to be concrete, was replaced with the astroturf and jumpers love that, too. Plus, there are brand new track markings for relays, 1-mile, 1600-meters, 3200-meters and more. It's a really great improvement.”
Letters & Shout-outs (July 17, 2015)
Dear Editor,Scotts Valley entertained yet another successful 4th of July Parade and Fireworks Extravaganza at Skypark for its community and nearby counties!The fireworks and park festivities are the main fundraiser for the Scotts Valley Advocates, who in turn provide funds for the improvements of our parks. This year was by far the most successful and so much fun!As in every event, there are those volunteers who work tirelessly and whose images rarely appear. Kristin Ard, our SV Parks & Recreation Director leads our event with grace, support, and doesn't miss a beat! Ron Clements of Scotts Valley Market brings his staff of 20, trucks, hundreds of pounds of tri tip, chicken, pulled pork, bbq pits and they work on this holiday to give to their community. Ron donates all of the profits to the Advocates. This is more than a donation. The City of Scotts Valley with the help of SV Rotary gives away free watermelon. It is the heart of Ron and those in this city that make Scotts Valley a wonderful place to live. Thank you, Kristin, Ron, SV Police department, City Staff, volunteers in the food, parking, traffic, ticketing, security and all areas that make this event successful. Thank you for your hearts & support. Thank you to all the businesses that donate and sponsor this event. Thank you, Scotts Valley! Patti MaloneScotts Valley Advocates Dear Editor, We want to make you aware of a milestone occurring at Mount Hermon on July 18th at 12, Noon. Our long-time residents, Marge and Gil Gunn will be celebrating 75 years of marriage, and in a couple months, 95 years of good health. We would love the community to share in this celebration through the Press-Banner. Contact info:Paul IzorMount Hermon [email protected](408)377-5300 Dear Editor, San Lorenzo Valley Water District is gearing up for another rate increase, probably by the end of the year. Notices of a proposed change in rates need to be mailed 45 days in advance of a public hearing. Frankly, if we reduce consumption by 25-percent relative to what was expected at the time of the last rate increase in 2013, a one-third increase in consumption rates is needed to realize the expected amount of consumption revenue. (To get from 75-percent back to 100-percent of revenue takes a one-third increase.) There are other factors: as customers conserve, some move into lower tiers with lower rates, and costs for chemicals to treat water and electricity to pump water are also reduced. But to a first-order approximation, a one-third increase in consumption rates is needed to support 25-percent conservation. According to Prop 218, customers don't get to vote yes or no on a rate increase, but during the 45-day period they can file written protests. If more than 50-percent protest, a proposed increase can't go forward. SLVWD's policy is that only property owners can participate and have their protests count, but many landlords don't even live within the District. The League of California Cities has a Proposition 218 Implementation Guide listing other alternatives consistent with Prop 218. Attorneys throughout the state contributed to that book. One possible way is that only service customers get notified and can protest, whether they are owners or tenants. Another is that both property owners and service customers get the notice and can protest, but only one protest will be counted per service connection. A question which came up in public meetings during our last rate increase process was, why aren't tenants' written protests counted? SLVWD should change its policy so they can be. Bruce HollowayBoulder Creek Dear Editor,Boulder Creek 4th of July Parade PieceWhen I pulled the Press Banner out of my mailbox and read the piece on our towns Fourth of July parade...Well to be honest, I was a bit taken aback when in print I read that Scarborough Lumber was hosting the Lumberjack Days. I knew this not to be the truth and when I went online I saw that it was reported online as Boulder Creek Hardware, which is correct. Going forward please ensure that your reporters are getting the right facts. I would like to add a big thank you for covering the parade at all & town activities, but again please give credit where it is due to the right folks.Thanks,Abby Rohrbough Dear Editor,Regarding the article:The Serum that Fuels Debate.I take issue with the comment that "locals polarized as bill injects itself into the community." I would like to see some actual numbers for that statement. I have a feeling it is a very loud minority who is upset and the majority of the locals agree with the bill. It also states that the autism debate has been "ongoing for more than a decade and is well documented online." What it fails to mention is 99% of the documentation is speculation and hypothesis. This issue has been thoroughly vetted and debunked by science.I challenge anyone to find a scientist beyond Andrew Wakefield (https://en.wikipedia.org/wiki/Andrew_Wakefield)who links vaccines to autism. What you have mostly is antidotal evidence of parents who do not understand that correlation does not imply causation.The article focuses mostly on the argument about freedom of choice, but it is not taking in account how not vaccinating is taking that right from the majority of folks who DO vaccinate. The anti-vaccination "choice" is relying on herd immunity which is a first world luxury and piggy-backs on the fact that the majority of Californians do vaccinate their children. It is a selfish choice, and not one that is considering the greater good of the community in which they live. Melanie Cordan,Boulder Creek
Reporter’s Notebook: Goodbye to the readers of the Press-Banner
It has been one week short of a year, since I began working for the Press-Banner in beautiful Scotts Valley.Since that time, I have enjoyed reporting on numerous events, people, and historical places throughout the Valleys. Getting to know this community has been both and honor and a delight, and I appreciate everything that I have learned from this experience.In the fall, I will be attending Santa Clara University to earn my BA in Communications. My time with the Press-Banner has come to an end, but I will surely keep my ties with the area strong. Although I am leaving now, I get the feeling that I will be back, especially after witnessing the kindness, strength, and creativity that this community inhabits.While interning for KSCO Radio, I boarded the historic steam train at the Beach Boardwalk to collect a sound bite for a Santa Cruz County Regional Transportation Commission event. When I walked off that train I had a job — my first as an official reporter.For that, I will be forever thankful to Joe Shreve — former Press-Banner editor — for giving me this opportunity and always believing in me.The wonderful staff at the Press-Banner have become my family and I am extremely grateful for having had such a lovely working environment.I will miss visiting the Scott House with the Scotts Valley Historical Society and learning about local places like the Lost World and Santa’s Village, and I will long for the excitement of covering local events, plays, businesses, and schools.Thanks to everyone that I have interviewed and or worked with on a story, and especially to the readers who keep the Press-Banner alive.
The Dammed River: Mr. Pierce’s Neighborhood
1887. From the porch of “Hillside,” his aptly-named summer estate, timber baron James P. Pierce could literally oversee his domain. Away to the north were redwood-covered slopes, awaiting harvest. In the foreground, just across the San Lorenzo River, was the site of his new Pacific Mill, a railroad station, and what one visitor referred to as “quite a little village.”Pierce had made a fortune washing gold off hillsides with powerful hoses. After investing in the San Lorenzo flume and railroad in the 1870s, he purchased 2000 acres of uncut timberland in the heart of the valley. The original Pacific Mill at the mouth of Love Creek worked up lumber along the river to what is now Glen Arbor, relying on the flume for transportation. When the Felton and Pescadero railroad was completed in 1885, Pierce quickly recognized a different opportunity for profit and relocated his operation across the river.The new Pacific Mill was thoroughly up-to-date, containing machinery for the manufacture of all sorts of finished lumber. In addition to the usual circular saws, it housed a band saw, the first in the area, allowing finer processing. “Every part of the log is worked up and nothing wasted,” the Pacific Rural Press reported in 1887, “Even all the spare sawdust is sold to a San Jose brewery at $25 a carload. More could be sold there, but it is used at the mill to fire the boilers.”The water of San Lorenzo was also utilized, brought into a large mill pond on the low ground where the river looped around the site. “A dam is being built, noted a reporter, “and a pond constructed where the logs will be floated for more convenient selection before sawing. A railway is in process of construction…on both sides of the pond, where the logs will be unloaded directly into the water.” Although there had been sawmills in the area since pioneer days, much of the old-growth forest on the difficult local slopes had survived. Pierce’s lumber-cutting campaign relied on transportation. The railroad depot became a hub that linked the new bridges to the surrounding region and the spur tracks that led to the sawmill. In cooperation with the Ben Lomond Wine Company, located on Empire Grade, what is now called Alba Road was cleared and graded, providing access to the trees on the side of Ben Lomond Mountain. On the other side of the river, the timber in the upper reaches of Love Creek would be taken out by his company’s own train, running three miles up its corporate track. To support the mill and its workforce, Pierce and his superintendant, Thomas L. Bell, provided a variety of other buildings on the river bank across from the mill — a general store, warehouses for grain and hay, a boarding house for the men, cottages for families and a large amount of stabling. “The finest of water” was brought in from Marshall’s creek, through over 1500 feet of pipe.More than the usual amenities were provided. The company store offered both telegraph and telephone service and a Wells Fargo Express office. “The Post Office, “observed the Santa Cruz Surf, “will doubtless be established in the same place.” This prediction proved true in April 1887. Federal authorities, however, rejected the name “Pacific Mills,” so the appellation “Ben Lomond” was borrowed from the nearby mountain and winery.While train and mill whistles signaled a rush of industrial activity, Pierce planned a different sort of future for Ben Lomond as a place “of residence and resort.” His ideas were up-scale — this was not to be a “stump town” like Boulder Creek. His own residence, “Hillside,” which featured a large reception room and a “baronial” fireplace, was designed to convince other affluent businessmen to move to the neighborhood.In the fall of 1887, the land around the mill and railroad depot was subdivided into town lots. The Sentinel approved, noting that “Mr. Pierce, by these sales, is proving himself a benefactor to the neighborhood – new people are moving to that locality, houses are being erected, homes established, grounds cultivated, orchards set out and a population of sterling, thrifty citizens secured.”To further the goal of attracting high-class summer visitors, Pierce and Bell planned a luxurious resort. “One of the prettiest locations in the village,” advertised the Surf, “has been reserved for a hotel site. It is a roomy, wooded knoll, sloping downward to the San Lorenzo on one side, quite convenient to its railroad station and commanding picturesque mountain and valley views.” The site would also feature “an abundance of water.”(To Be Continued)Randall C. Brown is a local historian and is a member of the San Lorenzo Valley Board of Directors
Plain talk about food: Ashby’s Chocolates, a bit of chocolate heaven
There have never been enough almonds in a chocolate bar to satisfy my needs — until now. Ashby’s Chocolates will add as many nuts, fruit bits, or herbs to her handcrafted chocolate bars as I dictate.I had noticed the little sandwich-board sign that read “Ashby’s Chocolate Shop” on the corner of Scotts Valley and Village Square Drive in Scotts Valley. Curious, and a lover of chocolate, I made an appointment with the owner, Jennifer Ashby.Upon Arrival, I pushed the door open. Sinking into one of the shop’s plush chairs, I ‘took in the view’ as the wonderful smell of chocolate filled my senses.Soon Jennifer joined me in the other chair and we began our conversation with “where did your love of cooking begin, Jennifer?”“My family lived in Ventura County and my Mom, Diane was a great cook; I spent a great deal of time with her in the kitchen. It was sometime in 2002 that I ‘fell in love’ with chocolate and the process of candy making.”“I began my chocolate making career taking a seven-month course at the Culinary Institute of America in St. Helena. I am always looking to expand my candy-making knowledge and I am looking forward to taking a course in Sugar Cookery, the science of controlled crystallization.”“Ah ha, would this course have helped me in making Fudge, I asked”? While going through old family recipes I had come across an aunt’s recipe for Easy Chocolate Fudge. This nostalgic candy was often made using a jar of marshmallow fluff, which is still available.This overly sweet, lackluster chocolate tasting candy was often made at Christmastime. I never had any luck at making this fudge, with it always turning to a loose and grainy consistency and it ending in a trip down the garbage disposal.Taking a break as Jennifer waited on a customer, I read the framed certificates on the wall above my chair; Best in Show, followed by Best Truffles, Best Caramel and Most Unique Use of Chocolate, all awards resulting from Jennifer’s 2015 entry in the Santa Cruz Chocolate Festival held at the Cocoanut Grove.Walking over to Jennifer’s display case which held sea salt caramels, milk chocolate and fresh raspberry truffles, cinnamon ginger cream and toasted pecan chocolate tortoises to name but a few, I asked what ingredients went into those beautiful chocolates.“All of these candies are made using Clover Organic Dairy products. Fruit and herbs are usually organic and purchased at our local farmers markets.” Jennifer uses only fair trade chocolates. All are from Tanzania, Ecuador, Honduras, and the Philippines.Citing many of my failures at candy making, Jennifer gave me some important tips on the use of chocolate.Keep chocolate fresh by storing it in a cool, dark place in a sealed zip lock bag.Do not touch chocolates or chocolate in bar form with your warm fingers. This leads to a separation of the cocoa butter, which accounts for the white spots on the candy.The best method of melting chocolate is in the microwave. Place chocolate in a bowl and microwave it for 10 to 20 seconds, stop, and stir. Continue microwaving for 10-second intervals, stopping and stirring until chocolate has fully melted.Many cooks will melt their chocolate in a double boiler. Novices to this method will often allow drops of water to enter their melted chocolate, which will result in the chocolate seizing up — hardening around their spoon — rendering the chocolate unusable.Looking toward the future, Jennifer will be marketing her own line of chocolate and caramel sauces and is now taking orders with your personal preferences to be added to a chocolate bar from a long list of ingredients written on a blackboard in her shop. Call the shop at 454-8299, place your order and 20 minutes later your chocolate bar will be ready for pickup. Organic herbs, spices, nuts, and dried fruit are some of the choices available.My rule of thumb is: 1) calories don’t count and 2) everyone needs at least one chocolate a day from Ashby’s Chocolates.You can sample Jennifer’s chocolates Sunday, August 9 at the Tasting Under the Redwood’s event at Felton’s Roaring Camp Railroads benefitting Valley Churches United Missions. Tickets for the event are available at Eventbrite.com.JENNIFER’S CHOCOLATE GANACHE-DIPPED STRAWBERRIES (12-13 ea.)6 oz. dark chocolate (65-70% cacao)4 oz. heavy cream1 oz. Agave or Maple syrup¼ tsp. Vanilla (optional)Finely chop chocolate and place in a bowl.Heat the cream and syrup just to a boil. Pour over chocolate and whisk until the mixture is fully blended and has a satin sheen. Set on a sheet of wax or parchment paper and refrigerate until set. Use within 2 days.
The Mountain Gardener: Save Water — Save Trees
I had to do it. I couldn’t resist. Even though I’d vowed not to get any new plants until fall planting season when I saw the one gallon Pride of Madeira just begging for a new home I succumbed to my impulse. I rationalized this plant was on my wish list and will be drought tolerant so I wasn’t being totally irresponsible.I’ve always wanted an echium fastuosum on my hillside. I admire those huge spires of purple-blue flowers whenever I see them in other gardens. These are tough plants getting by with no summer water once established and the flower spikes are bee magnets. I covered it with a layer of shade cloth for a few days because it was so hot when I planted it. This will help it establish more quickly while the roots take hold in the soil.In your own garden it’s wise to establish a drought to-do list. I’m talking about what plants get your precious water and what to let go.Entering another dry year, many of our ornamental and fruit trees are dying because of lack of water. Others might have been surviving on natural rainfall. Whatever the case is in your garden, don’t let your trees die.Nature has already killed an estimated 12 million trees in our California forests since the drought began four years ago. Most of these have fallen victim to bark beetles that attack trees weakened by drought.In our own neighborhoods, trees are a long-lived asset. A tree is not something that can be easily replaced. It’s OK to appropriately water trees. Dying trees can be a safety hazard and removing a dead tree is expensive.It takes years to grow a tree to mature size. Save and use shower and cooking water to help them out. Maybe it’s time to install a simple laundry-to-landscape system to water your landscape trees. Or set up a separate drip or soaker hose for your trees and give them a good deep drink at least once or twice a month. Remember that the tree’s feeder roots are not at the base of the trunk but out at the drip line and a little beyond.A rule of thumb for determining when to irrigate is when 50-percent of the water has been depleted from the soil in the plants’ root zone. This rule allows a buffer of water in the soil in case the weather suddenly turns hot and windy. The rule also applies to trees, shrubs and perennials.Sandy soils hold less water than clay soils and must be irrigated more frequently. A common misconception is that it takes more water to grow plants in sandy soil than in clay soil. Actually the total amount required for the whole year is the same for both soil types. The amount of sunlight, wind, temperature and humidity control how much water a plants needs - the soil is only the reservoir.To check the water content in the soil: dig 8 to 16-inches down into the soil with a trowel, shovel, or soil tube, feel the soil. When you get to the level of about 50-percent available water, look for these conditions: course soil appears almost dry and forms a ball that does not hold its shape, loamy soil forms a dark ball that is somewhat moldable and can form a weak ribbon when squeezed between your fingersclay soil forms a good, dark ball and makes a ribbon an inch or so long and is slightly sticky.If you are planning to plant some new trees this fall, be sure they are drought tolerant natives or low water use non-natives. There are many nice specimens to choose from. Remember not to skimp on the mulch.It’s important to maintain our existing tree canopy and plants for the future. Even in times of drought, no especiallyin drought, planting and stewardship of trees is critical. Not just for their future but for ours as well.- Jan Nelson, a landscape designer and California certified nursery professional, will answer questions about gardening in the Santa Cruz Mountains. E-mail her [email protected], or visitwww.jannelsonlandscapedesign.comto view past columns and pictures.
A Bank Robbery without hostages
On Monday, July 13, 2015, Liberty Bank in Felton was robbed. A security tape of the event shows a man wearing a white shirt, dark pants and a white cap with a bill. He was carrying a gun.New Leaf employee, Chris Jakubisin, said “I was on my way to take care of the bank order when a squad car pulled up and the deputy sheriffs jumped out armed with guns.” There was a police tape separating the parking lot in front of the New Leaf Market and Liberty Bank.A visitor from Los Angeles, Joe Wolf, said “I was in the bank just before the robbery and I was watching two men that I did not know were bank robbers.” Wolf said that the two men were dressed plainly. He said, “this is if the individuals I noticed were in fact the suspects.” Asked what they looked like, Wolf said “one was short and the other was tall and thin, very thin.”Lt. Kelly Kent said that a single person carrying a black semi-automatic handgun locked four Liberty Bank employees and two customers in the vault. No one was hurt. The robber was a Caucasian male in his early to mid twenties with no facial hair. He fled to the back of the bank said Lt. Kelly. He said, “it is possible that there could have been a second person who was a driver."Wolf said that about six minutes after the robbery, the deputy sheriffs showed up and closed down the street between Highway 9 and Graham Hill Road. The video shows the emergency vehicles showing up.“There were six cars and three vans” said Wolf. “The officers were wearing bullet proof vests and they closed the streets down on the left and right sides and asked bystanders to clear the area.”Scotts Valley Police Department sent their K-9 unit. The dog did not find the robber's trail.Crime Scene Investigators, detectives, FBI and patrol deputies are seeking clues, said Lt. Kelly.Beth Hollenbeck called the Press-Banner and said that she had been asked to leave the area around the bank. She was able to photograph the scene from the south side of the bank.A video made by Wolf shows a teller leaving the bank with his hands up as he approached an officer. Wolf said that if the officers had arrived about two minutes earlier it may have resulted in a hostage situation. He said “they got away without having to take a hostage.”
Sandwich shop owner appointed to Scotts Valley Council
As Greg Wimp, the owner of multiple area Togo’s sandwich shop locations, stepped up Oct. 1 to address Scotts Valley City Council about why...
