It’s not easy experiencing what we’re told are the “best years of our lives” from our childhood bedrooms.
As two college students sent home in the middle of our spring semester, it’s been a strange couple of months.
Suddenly, we couldn’t see our friends every day and our classes were conducted on Zoom. Basically, we had to do all the work of a normal semester with none of the aspects that make college memorable and fun.
But we’ve adjusted. It’s fair to say that scheduling FaceTime dates, reconnecting with old friends and getting creative in our hobbies (banana bread, anyone?) has kept a lot of us going.
And now that it’s summertime and we have no responsibility to watch a constant stream of virtual lectures, finding a summer job is difficult and we can’t do all the things we’d normally do, we’re having to get even more creative.
Click through the above gallery to learn how we’ve been keeping ourselves busy (and sane).
At a time when our minds are on the pandemic and the economy, racism and marching in the streets, it’s hard to think about fashion and style. Yet we still have to get dressed every day—even if that means skipping the bra—and our current outfits are making many of us feel less than dazzling. Sonoma County stylist Malia Anderson shares tips on how to transcend the “athleisure” wear of COVID-19, gives us her fashion forecast and talks about how the protests are influencing style.
As shelter in place directives have delivered another blow to already-ailing brick-and-mortar retail, Anderson has had to pivot her personal styling business to focus on dressing clients for virtual meetings and days spent at home.
“I’m building outfits from the waist up,” Anderson says, describing how she now preps her clients for their Zoom meetings. Jewelry and pretty tops are the focus. “(Onscreen) you can’t hide. In the conference room, you can schlep in and hide in the corner,” she adds. The personal stylist has also been shopping for leggings, sweatshirts and t-shirts for her clients, and for herself, to have more everyday options.
To combat drab stay-at-home style, Anderson will dress in work clothes just to feel good and then head out to the grocery store. She’s turning to jewelry to add style: ”There’s nothing wrong with a good pair of earrings.” As for really dressing up, she says that, until weddings, parties and events resume, it will be mostly casual wear for everyone.
Anderson believes style is a form of empowerment and she works hard to get clients out of a fashion rut. Despite there being no reason to dress up at the moment, she thinks now is a good time to re-evaluate personal style.
“You know what you don’t want,” she says. “So many people are purging their closets. We can put back in what we do want. Love it or hate it, everything’s going to be on sale for the rest of the year.”
On the topic of fashion as empowerment, Anderson adds that “the revolution (challenging racism) will have a uniform,” and she mentions work boots, dark clothing and protective wear as examples. “It’s an old uniform,” she says. Layered masks, of course, are an addition courtesy of the coronavirus.
Anderson believes the revolutionary spirit will endure and will be expressed in clothing with a more militant look. Statement tees will be very popular, she says. She also predicts that there will be more people who “shop black and indigenous (businesses),” making spending more of a political statement. “There are retailers that made (positive) statements (about Black Lives Matter) that didn’t have to,” she says and adds that she will be frequenting these businesses.
She cautions, however, against dressing or protesting in a way that appropriates culture. “It’s one thing to be an ally and a partner. It’s another thing to be a trend.”
Anderson believes protests will continue and soon be “taken indoors to the legislature.” As people stump for candidates at the state and local level, she says, “you’ll still see the revolutionary fashion, slightly polished or dressed up.”
Anderson likes to style statement tees with blazer and heels—but she also likes to dress her advocacy in a less literal way. “If I’m dressed from head to toe in yellow, you can’t ignore me,” she says. Even outside of a climate of pandemic and protest, Anderson offers similar advice to her clients.
“When people see you, they will listen to you. They will hear you.”
Fried chicken sandwich and umami fries from Wild Bird at The Flamingo Resort in Santa Rosa. (Heather Irwin / Sonoma Magazine)
Mysterious restaurant pop-ups are so my jam, and I’ve got a fun one for you. Wednesday through Sunday, you can get some “clucking good chicken” from Chef Annie Hongkham, the newish chef at the Flamingo hotel. The secret menu is poultry-focused with pan-Asian influences, like their signature sandwich made with a moist and meaty fried chicken breast, yuzu aioli, pink peppercorn pickles and cabbage slaw on a Hawaiian roll. Nom-tastic. They’ve also got chicken wings with gochujang sauce; a chop salad with kale, shaved veggies, roasted beets, goat cheese, farro and macadamia nuts with a lilikoi vinaigrette and family buckets of fried chicken.
Don’t overlook the sides, however. We loved the yam fries with roasted pineapple ketchup and pole beans with Thai chili sauce. Several vegan options are available. Ordering is only through Tock, and once you get a time slot, you’ll have to go around the back of the hotel and do a little hunting for a small door in the fence. Head to the tiki hut by the pool, and you’re there. Boozy batched slushies, beer and wine also available.
Local hotels have also had to reinvent how they operate and are now moving forward with special deals and promotions that offer incentives to book hotel stays while also giving back to the community. Click through the above gallery to see what some hotels in Sonoma and Napa are currently offering.
First off, don’t worry, because the popular Down to Earth Cafe’s Windsor outpost hasn’t closed. Instead, chef/owner Chris Ball has rejiggered his hearty breakfast and lunch spot into a pop-up seafood shack.
A former chef at Sausalito’s iconic Fish Restaurant, Ball’s fish and chips were once described as “perfectly executed.” We agree. Using local rock cod fried in a beer batter, they’re flaky, clean and crisp rather than an oily, sodden mess hidden in a puffy pancake jacket. I take my fried fish seriously, and the good stuff is a rare find indeed. We also heartily recommend the fish tacos, Dungeness crab hushpuppies, fritto misto combo with local rock cod, Monterey Bay calamari and Gulf shrimp, as well as a lovely crab Louie salad. Not a huge seafood fan? Ball makes a mean cheeseburger, and he’s added buttermilk-fried chicken tenders, a Cobb salad and a chicken breast BLAT (think BLT with an avocado) to the menu.
Why the changeup? Ball’s breakfast foods just weren’t translating well to takeout. More importantly, though, he wanted to support the local seafood industry, which has been pummeled by restaurant closures. The reopened patio is super summer-friendly, though takeout is nearly as good and we enjoyed a little al fresco dining at the nearby Windsor Town Square.
9238 OId Redwood Highway, Windsor, 707-657-7701, facebook.com/dtewindsor
Our resilient community of Sonoma creatives are seeking out all kinds of new ways to preserve our physical and mental health during these trying times. Here are some of our favorite new resources for beating the lockdown blues, all from the comfort of home.
Virtual museum tours: The Museum of Sonoma County offers online virtual tours and interactive exhibits via their website. View the works of 19th century landscape artists, explore the history of the Fountaingrove utopian community and see images of Santa Rosa’s lost Chinatown. “Finding creative ways to engage with our community online has been a new challenge, but we prepared by shooting video footage before the shelter-in-place order was implemented, to be sure we had enough content to work with while we are closed,” says the museum’s Katie Azanza. “We’re adding content on a daily basis.” Museum of Sonoma County, 425 Seventh St., Santa Rosa, 707-579-1500, museumsc.org/engage.
Santa Rosa Symphony watch parties: During the coronavirus pandemic, Santa Rosa Symphony conductor Francesco Lecce Chong has been hosting Happy-Hour Watch Parties on his Facebook page, Tuesday through Friday from 5 to 8 p.m. Chong begins the festivities with a brief introduction, followed by an hour or two of pre-recorded performances. Archived watch parties are available via YouTube. facebook.com/leccechong or lecce-chong.com
Farm tours: Get to know some of the furry and feathered residents of Charlie’s Acres Farm Animal Sanctuary in Sonoma. With the cancellation of the ranch’s regularly scheduled tours, the sanctuary has lost a key source of income and has now pivoted to virtual tours and goat-to-meetings to introduce visitors to the ranch’s 140 rescued farm animals from a distance. Their Facebook page is sure to bring a smile to your face. Consider making a tax-deductible donation if you enjoy the virtual version. Charles’s Acres Farm Animal Sanctuary, 3201 Napa Road, Sonoma, charliesacres.org
Luther locals: The landmark Luther Burbank Center has quickly pivoted to a few different virtual arts programs to engage in the arts during shelter in place orders. Our favorite? The LBC’s new Luther Locals program, featuring ten-minute (or so) mini concerts from Sonoma County musicians and songwriters, performing from their own home with high-quality sound and video via Facebook. Local musician, songwriter, and teacher Joni Davis was first up in early April, with new concerts launched each Friday. lutherburbankcenter.org/luther-locals.
A feast for the eyes: Steve Roybal’s leaning tower of double beef brisket patties with gooey melted American cheese, fry sauce, pickle chips, and a toasted everything bagel barely holding the whole thing from certain collapse is vicarious entertainment of the juiciest sort. Though he’s neither photographer nor chef, Roybal’s Instagram feed is a haunting, mouth-watering collection of painstakingly-plated dishes the Santa Rosa hobbyist makes just for fun. Using mostly local products he finds at grocery stores (Oliver’s is a favorite) and farm markets around Sonoma County, Roybal gets a lot of his elaborate plating ideas from local restaurants and chefs including “all the Stark’s restaurants”, Shawn McAnelly, Dustin Valette and Dry Creek Kitchen. “It’s a creative outlet,” said Roybal, who works as an internal investigator for a pharmacy company. “I get rules and structure all day. This is my way of relaxing and unwinding with no rules, no instruction, and no direction,” he said. The Roybal Supperclub on Instagram (@the_roybal_supperclub)
Streaming theater: Several mainstay local theater companies are moving to online platforms for theater fans to access new works and recent productions. Main Stage West in Sebastopol recently streamed online a video recording of the company’s 2016 musical “Hope,” written by singer/songwriter and activist Si Kahn. The play tells the story of the author’s European Jewish family, which emigrated to the United States in the 19th century. And Santa Rosa’s Left Edge Theater has an active website with several interesting options, including high-quality recordings of recent award-winning plays, including “Drumming with Anubis” (a $10 streaming fee supports the theater) as well as free new play spotlights. mainstagewest.com, leftedgetheatre.com
We admit to disappearing down the reality TV rabbit hole a bit more often these days — after all, everyone needs to look away from the news and turn off our brains, at least for a few minutes. But if you’re looking to spend some time at home in a wholesome way, Sonoma County’s creative and fitness community has you covered. Locals have stepped up in a big way, offering free or low-cost online resources that will keep you in shape, get you started on a new hobby, or back on track with an old favorite. Click through the above gallery for a few ideas.
Karen Kizer, Chelsea Rose Kurnick, Meg McConahey and Janet Balicki Weber contributed to this article.
Redwood Empire Food Bank distribution. Courtesy photo
Furloughed hospitality workers from Sonoma County are invited to a free drive-through food distribution from 9 a.m. to noon Friday, June 12, at 400 Aviation Blvd in Santa Rosa.
Aimed at restaurant, hotel and winery employees who have lost work during the pandemic, the distribution is a collaboration between the Redwood Empire Food Bank and Sonoma County Vintners. Workers will be given a variety of provisions purchased from farmers through the USDA’s Coronavirus Food Assistance Program.
Sonoma County has one of the highest rates of unemployment in the state region due to shelter-in-place mandates that have disproportionally affected hospitality workers.
Food will be supplied on a first-come, first-served basis and there is no need to register in advance or provide proof of previous employment, according to organizers.
“We know it’s a challenging and difficult place to be, to ask for food,” said David Goodman, Redwood Empire Food Bank’s CEO. “You’ve been serving us for so many years, now please let us serve you.”
While the physical branches of The Sonoma County Library remain closed during the pandemic, your library card still comes with a great deal of benefits. Books are a given but did you know that you can also watch movies and read magazines for free, among other things? With school out and a summer sans travel around the corner, your library card can help keep you entertained and transport you to faraway places any hour of the day.
“We have so many resources that I’m not sure anyone can keep track of all of them,” said Ray Holley, Community Relations Manager and Public Information Officer for the Sonoma County Library.
Select branches have now started offering curbside pickup, but you don’t need to leave home to borrow books, movies, and more. E-books and audiobooks are always available. There are tens of thousands of titles to choose from, ranging from classics and nonfiction to kids and young adult books. The New York Times is free online with your Sonoma County Library card. As are Consumer Reports, National Geographic, and Britannica, just to mention a few. Many of the library’s resources are available in Spanish, some are even available in French and Mandarin.
No library card? No problem: you can sign up for an Instant Digital Card using your mobile phone number.
“I hope people will take advantage of the subscription resources that we provide,” said Ann Hammond, Sonoma County Library Director. “We have – literally – thousands of popular magazines to read online, plus in-depth legal references, car repair manuals, newspaper archives, manga comic collections, software tutorials…it goes on and on!”
Want to learn how to play the guitar? Maybe the ukulele? The library has you covered with Zoom workshops.
You can learn a new language with Mango online language software and explore your family tree on Ancestry.com. Lynda.com, the Criterion Collection of classic films, and many other popular services are also available through the Sonoma County Library.
“It would cost you hundreds of dollars a year to subscribe to them all, but they’re all free with your library card,” said Ann Hammond.
A number of digital services are also available for kids and kids-at-heart. The annual Summer Reading Challenge runs from June 1 through August 8 (reading can be tracked online or using paper logs). Every Tuesday at 1 p.m. during “Simple Science at Home,” librarians use common ingredients to create fun science experiments like learning how to make invisible ink in under three minutes. Every Saturday at 1 p.m. crafts take center stage. Even story time is virtual these days: new stories and songs get added to the Sonoma County Library’s playlist every Wednesday and Friday at 11 a.m.
If you don’t have a library card, you can sign up here.
A variety of pizzas, including the Old Grey Beard, left, featuring Italian sausage, Calabrian peppers, hot honey and orange zest, the Spayde, center, a square pan pizza with red sauce, mozzarella, pecorino, olive oil and fresh basil, and the Chingona, top, featuring olive oil, garlic, mozzarella, ricotta and fresh basil at PizzaLeah in Windsor, Calif., on Wednesday, May 27, 2020. (Beth Schlanker / The Press Democrat)
Ordering a plain cheese pizza always seems like a cop-out to me. It’s cheese, dough and pizza sauce, which is about as exciting as a bowl of undercooked oatmeal. Give me wild mushrooms, goat cheese, fresh rosemary and maybe even a little peanut sauce on that dough!
Champion pizzaiola Leah Scurto of PizzaLeah in Windsor is far too polite to call out my amateur-hour thinking, but clearly it’s wrong-headed if you actually know your pies.
“When I try a pizza place I always do the plain cheese. The dough, sauce and cheese have to be right. There’s nowhere to hide, and throwing a bunch of stuff on it won’t improve it,” she says.
There’s not much to argue with there, and Scurto puts every bit of her soul into making those three things as perfect as possible. That means spending up to 72 hours on each batch of the long-fermented dough she uses for her thick, Roman-style (aka grandma-style) square pizzas. It’s why she won’t let her customers order eight toppings on a pizza. It’s why she refuses to use flavor-dominating bell peppers in her restaurant.
“It takes away from the integrity,” she says with the earnestness of someone who’s done a lifetime of thinking about such things.
And she has.
Scurto has spent her entire adult life slinging pizza, primarily for the Santa Cruz-based Pizza My Heart. Walking into the tiny beach shack at 18, she rose through the ranks, eventually becoming the executive chef and overseeing its expansion from two restaurants to 24 throughout the Bay Area.
She’s passionate about the art and science of pizza, rolling and tossing dough each day, responding to minute changes in the temperature or humidity, getting a literal feel of the dough’s unique personality.
“It should never be the same, because it’s a living thing. I make it every morning, and the end result is always different,” she says.
Like any obsessive bread baker, her proof is in the proofing.
Scurto is also a seven-year member of the United States Pizza Team and one of a tiny handful of women who compete.
She’s learned to hold her own, though she’s had more than a few awkward situations, like a customer demanding a man make his pizza instead of Scurto or being handed the camera to take a picture of the predominately male U.S. pizza team while she was part of it.
But Scurto mostly scoffs at the whole gender disparity thing. Frankly, she’s got more award-winning recipes than many of her male counterparts, cooler tattoos and better things to worry about, such as why anyone would want pineapple and Canadian bacon on a pizza.
“Look, there’s a lot of masculinity in restaurant kitchens in general, but I’m just gonna do my thing,” she says.
A variety of pizzas at PizzaLeah in Windsor, on Wednesday, May 27, 2020. (Beth Schlanker)
Best Bets
Don’t call PizzaLeah pies “California” pizza. Though the L-o-l-a and Po-Tay-To pizzas have smashed fingerling potatoes, most of her pies are classics with a twist. Think olive oil, mushrooms, roasted garlic, Italian sausage or meatballs and sweet, rich tomato sauce. She uses hot honey, pickled peppers, orange zest, caramelized onions or roasted fennel to flavor-boost her pies, not decorate them.
Pizzas come in two styles, thin-crust round pies that are 12 or 16 inches ($20/$28) or square-pan pies ($28) which are made in limited quantities. Pizza names are usually references to friends or family.
Old Grey Beard: Red sauce, mozzarella, fontina, Italian sausage, Calabrian peppers, hot honey and orange zest. The sauce is worth noticing, because it’s noticeably different and not overwhelmed by oregano or dried basil. There’s a sweet, tangy, long-simmered tomato flavor that doesn’t need to be covered with seasoning. I love a mix of sweet, salty and savory with light heat that tingles rather than burns.
Po-Tay-To: Mozzarella, smashed fingerling potatoes, green onions, applewood smoked bacon, garlic and cream. Potatoes are fairly common as a pizza topping in Italy and soak up the flavor of the bacon and garlic.
The thin crust has that perfect balance between chewy and crunchy. It’s not blackened on the bottom, but dark enough to show a keen mastery of temperature and dough.
Mush-a-Roni: Square pizzas use the same basic dough but become more like focaccia than a thick, bready crust. This is one of the most beautiful pizzas you will ever see in your life. It’s not a gloopy mess of cheese and dough but comforting grandma-style pan pizza with red sauce, pepperoni, cremini mushrooms, fresh basil and shaved Parmesan cheese.
You also can make your own pizza, and the menu includes gluten-free crusts. Several items on the menu aren’t available right now, like the meatballs and wedge salad or the watercress salad, but will make an appearance once things get back to normal.
Ordering is by phone only, 707-620-0551. Menu online at pizzaleah.com and contactless pickup in Windsor is available. 9240 Old Redwood Highway, Suite 116 (in the Oliver’s shopping center). Closed Mondays.
