There’s one right here in Petaluma, the Sonoma-Marin Fair, which, despite the name, is pretty darned small.  They are home to the World’s Ugliest Dog Contest (a fabulous event, drawing folks from around the country, that brings love and attention to dogs that might otherwise be unadoptable). They also have no nonsmoking policy.  I normally skip it but this year some friends had free tickets, so we went.  I had to use my respirator when outdoors, except in the kiddie carnival section (which consisted of about half a dozen rides) and it was insanely hot that day.  So I checked out the (air conditioned) exhibits then went home after an hour.  Michael and Miriam stayed another hour then I came to pick them up.

Sonoma-Marin Fair
Petaluma, Calif
5 days in late June
At least 6 acres
Adults (13+) $15, Kids (4-12) $10, Kids 0-3 free, Seniors (65+) $8. Admission includes rides
Parking free but tight

I also enjoy the Marin County Fair, which is a bit bigger with lots of exhibits, booths, and shows.  Plus fireworks every night over a lagoon.  Smoking is only allowed in a few well-marked smoking tents (that smoke does not easily escape from), though there are always a few who think the rules don’t apply to them. The Marin Fair doesn’t use pesticides and tries to use less toxic cleaning and other products, well as green projects to save energy.

Marin County Fair
San Rafael, Calif
5 days in early July (always includes the 4th)
28 carnival rides, at least 6 acres (for carnival)
Adults (13+) $15, Kids (4-12) $13, Kids 0-3 free, Seniors (65+) & disabled $13. Admission includes rides (extra charge for 3 rides)
Parking $6, very crowded (can take a long time to get in or out), & often a hike

But the fair I consider local is the Sonoma County Fair. A good number of booths, huge livestock/animal section, the “largest themed flower show in the United States,” and horse racing.  This fair suffers from a confused (and unmotivated) smoking policy.  Two days, kids days, are entirely nonsmoking until 7pm, with so-so enforcement and signage (though it was much better this year, possibly because I spoke with the staff about it ahead of time and they promised to do better).  The other days smoking is allowed everywhere except for a spot here, a spot there, and so on (with poor signage).  They seem to believe that only children need to avoid cigarette smoke (nearly all the outdoors nonsmoking areas are the kids’ areas and their signs ask people to protect children’s health) and that smoke does not travel (or that people don’t ever travel from one “safe” spot to another).  My hope is that I can convince them to follow Marin’s example and set up comfortable and convenient, but contained, smoking areas and make the rest smoke free.

Sonoma County Fair
Santa Rosa, Calif
13 days in late July, early August
Entire complex 200 acres; carnival 5 acres plus large separate kiddie carnival
Adults (13+) $9, Kids (7-12) $3, Kids 0-6 free, Special free days for kids or seniors.  A couple events and big name concerts are extra.  Rides are not included with admission.  Pay $3-5/ride or get a wristband for unlimited rides for $25 ($15 if purchased in advance)
Parking $6-8

Miriam's first real ferris wheel was at the Marin Fair last month, but this one in Sonoma was far bigger

Last year was the first time I’d ever entered a Fair contest.  Miriam entered 3 photographs and won 2 ribbons.  I won 3rd place for my blog (out of 5 entries) and nothing for my date nut bars.

This year, only I entered.  How thrilled was I to enter the exhibit hall and see this:

I won 2nd place for my dried apricots!

Until I went looking around for my competition and discovered this was it.

All entries for dried food

Yep that’s right.  There were 4 entries for dried meat and only one for produce.  Apricots were their own class (so were apples and pears).  I asked the staff why, if I was the only one, I didn’t get first place.  Apparently, it’s not just about the order you fall in but about meeting certain standards.  If you look at the meats though, you’ll see that only one of them won a prize, despite there being 5 ribbons available for each class.  So my fruit might not have been top notch (probably because I cut them before drying; they’re delicious but not the flattened globes most people are used to) but it was prize-worthy.

I fared much better with my other entry.  There were at least a dozen poems in my class, free verse, and I won 3rd place.

My poem, Suddenly Fall, wins 3rd place!

This is the poem, Suddenly Fall, I wrote after William’s death.  You can read the text more easily on its blog page.

I discovered this year that the Marin Fair, with huge numbers of contest entries, allows entries from neighboring counties.  And I might do the Sonoma Harvest Fair this fall.  For the Sonoma County Fair, fine arts (especially painting/drawing and photography) are well populated, but food contests are mixed.

As for the rest of the Fair, we had a swinging good time for 4 hours, until we went into the Pavilion to check out the business booths and Miriam suddenly started crying to go home.  She has been extra sensitive to foods and chemicals lately so who knows.  Unfortunately, we never did get to see the animals this year, see the flower show, go to most booths, play any games, or finish with our rides.  Ah well.  We’ll be back next year.

Miriam & Cyndi on the Fair swings

©2012 Norwitz Notions. All Rights Reserved.

This was my first time at this “low-waste, alcohol free, pet free, smoke free and must have fun event.”  I went with my blogging friend Laureen Hudson, her daughter (Michael stayed in Petaluma with Miriam and Aurora’s big brothers), and Laureen’s friend Lisa.

Held at the beautiful and green Salmon Creek School (pause a moment to lament that we don’t live near enough for my daughter to attend a school with such clean air and lack of chemical stink), it was a mix of hippie aesthetic with practical advice, local businesses, and of course samples galore.

Fermentation roughly falls into two categories: dead and alive.  This event covered both.  Alcohol and bread are the two best examples of the former.  You can’t make them without fermentation (excluding things like crackers or tortillas) but we eat them for the taste and general nutrition (and they preserve foods without winter or electricity).  There are few to no probiotics.  Probiotics are what make ferments live.  You eat these for all the usual reasons but also for the nutritional powerhouse of the yeasts and bacteria.  Yoghurt, kefir, krauts, and pickles are the best known live ferments (though they aren’t always sold live).

As regular readers of my blog know, I make a variety of vegetable ferments (krauts and pickles).  And I long to make more.  I’ve tried my hand at coconut yoghurt and have plans to make water kefir next.  Another project on my list is dairy-free cheese (something pungent, like blue).

Many attendees lamented the lack of alcohol at a festival dedicated in part to its production.  But there were workshops covering spirits; my guess is logistical concerns kept out the samples.  Cheese (from cow, sheep, or goat milk) was another large component.  Since dairy and I don’t get along well, I had to skip that part.  No one there makes non-dairy cheese but I will make this my mission to find out how.

The Beverage People in Santa Rosa has classes and equipment/ingredients for sale for a wide variety of fermented products, but their specialities are beer, wine, and cheese.  My friend Gabe Jackson, who works there, even made us a case and a half of blackberry wine (picked from our garden–and yes, a post on that is coming!).  He’s promised to keep his eyes open for information on non-dairy cheesemaking.  His dairy cheese class at the festival was a big hit.

I attended classes on sauerkraut and pickle making, both with demos and fairly straightforward advice for beginners.  Kathryn Lukas, the owner of The Farmhouse Culture, demonstrated a simple cabbage ferment.  The woman next to me sounded peals of joy when Kathryn said don’t bother to pound your cabbage, just massage it a bit with salt to release the juices.  Since it had never occurred to me to pound my veggies, I just smiled, but now I wonder what I do that isn’t necessary or what little things I might be missing.  Kraut making is pretty easy, but there is a lot that can go wrong too.

Another thing that that hadn’t occurred to me was the sugar content of the vegetables.  Usually with ferments sugar is a good thing, even necessary, as it feeds the yeasts.  But *aha moment* what makes krauts go off often is the yeasts gaining control; krauts and pickles are a bacterial ferment, not so much yeast.

Most of our kraut is red onion.  Most of the time it comes out fabulous.  Once in a while we get an unwelcome surprise.  I asked Kathryn her opinion and she said it was likely the sugar in the onions.  Which can vary a lot.  I don’t know how to fix this…can I add some acid?  Can I measure the sugar to know which onions to avoid?  I don’t want to mix with large amounts of other vegetables.

Kathryn says to keep your vegetable blends no less than 75% cabbage so they come out well every time.  That works great for kim chee, which I also make, but sometimes you want something different.  I asked her if there was a chart of different buggies (desirable and undesirable) but she didn’t know of one.  I would find that very helpful, since I know what my off ferments look/smell/taste like and could match the bugs.

Jill Nussinow (the “Veggie Queen“) taught pickles.  These should be easy but even more can go wrong than with krauts.  I’ve made cucumber pickles and had one fantastic batch, a couple okay batches, and one batch we couldn’t eat.  Turnip pickles were so-so and tomato pickles were a total fail (though I sat near someone who said her green tomato pickles come out great, so I’ll give it another try).  Cool temperatures seem to be pretty important (you can get away with summer temps with kraut) and so is good technique.  Other than that, I’m not exactly sure why mine fail so often.

This very expensive crook was much touted at the festival.  What do the experts say? does it make better kraut or pickles?  The answer is no, but it does make it a lot easier.  You still have to weigh down the veggies (you never want them to contact air); this crock does come with weights.  But apparently when you fill the outside rim with water and put on the lid, you get a seal that lets CO2 leave without letting air in.  So less chance of trouble.

In addition to the pricey rimmed crock, Cultivate in Sebastopol had a variety of crocks and other equipment, at decent prices.

One ferment I’ve been wanting to make for a while is water kefir.  Dairy kefir is pretty common and makes a drink similar to liquid yoghurt, though the buggies are totally different.  Instead of using a bit as a starter, like you do with yoghurt, you strain and save the kefir grains, which are like tapioca.  You put the grains into your new liquid and go again.  The grains will multiply with time so there are plenty to share.

You can use dairy kefir grains in a non-dairy liquid and they will turn into water kefir grains.  It’s the same minus a few cultures that only reproduce with dairy.  So you can’t make dairy kefir with water kefir grains.

Water kefir is delicious and can be made fizzy or flat.  Apple juice is a common base, so is coconut water (not to be confused with coconut milk).  But you can make it with water too, as long as you add some sugar to feed the yeastie beasties.  Like with all ferments, the bugs eat the sugar and you’re left with a low (or at least lower) carb product.

The folks at Cleansing Ministries Rejuvenation Center in Santa Rosa gave a demonstration on making ginger root beer water kefir.  I can’t wait to make it.  Once I get my hands on some water kefir grains, I’ll blog the full recipe and my results.  Miriam adores kefired apple juice, which she had at a friend’s once, but I am allergic to raw apples and apple juice and found that the symptoms kicked in after too many samples of apple ginger kefir.

Nowhere could you see the hippie/mainstream dichotomy of the festival better than by looking at the water kefir demo and the “Fermented Foods and your health” talk. Karen Miller-Youst admonished us not to make kefir in a room where there had been anger and Dr. John La Puma gave us isolated sounds bites about the medical wonders of fermented foods.

John started us off with his credentials (part his resume and part the famous people he’s worked with), accompanied by a glossy flyer advertising his book.  The flyer was similar to the talk, filled with little tips like “cooked carrots and cooked tomatoes are better for you than raw” (something that is not only banal but wrong: soft or ground carrots make it easier to get the nutrients out but raw whole ones still have them and there is exactly one nutrient, lycopene, in tomatoes that is present in higher amounts when cooked, not exactly a reason to give up raw produce).

But onward to the talk.  What would you consider the number one reason to eat live fermented foods?  John’s was that probiotics lower the incidence of antibiotic-induced diarrhea (he even said it twice and had it on a slide).  Yep, it’s true, but…  His other reasons were about how probiotics are good for various gut conditions.  Also true.  But very allopathic.  You can’t be a doctor unless you treat disease, and all bodily workings are mostly separate from each other.  Right? Not really.

Granted, I left the talk before the end (the room was giving me a headache, the only problem I had in the building), but not once did I hear him say anything about the normal role ferments play in human health.  How every traditional culture has them in spades.  How they exist in nature as well and are part of non-agricultural societies cuisines.  How they work and why they are not just “healthy” things we can eat but essential to keeping our bodies balanced.

Fortunately, the organizers and attendees in Freestone needed no convincing.  The emphasis was on how to get more ferments in our lives, not why.  A nice playground and a butterfly ride for the kids, tons of samples (I could could have drunk Farmhouse Culture’s pickle juice all day), foods for sale, and live music rounded out the day.  I’ll be back next year!

©2012 Norwitz Notions. All Rights Reserved.

Some of her pictures are quite good and a few are pretty amazing.  Though for every good one, there are 50 shots of her toes, the floor, or somebody’s butt (one of her photographic obsessions…the other one being taking awkwardly posed pictures of herself that I delete directly from the camera, lest we get arrested).

None of the photos below are edited in any way.  I often crop, adjust lighting, remove red eye, and so forth for blog pictures, but not here.  Miriam is 3 years and 9 months old.  She’ll turn 4 at the end of February.

Being smaller is sometimes an advantage.  The unusual angle makes the picture. Compare this picture of Michael cutting pumpkins to the cropped and lightened version I used in the blog entry for pumpkin puree.

Michael cutting pumpkins

Miriam colored the book with chalk then composed a picture documenting it.

Miriam's aunt Connie holding a Clifford the Big Red Dog coloring

This isn’t the prettiest shot but Miriam loves her computer pictures.  And it’s one of the few photos of me that isn’t awful.

Cyndi at the computer

The cats are some of Miriam’s favorite subjects.

Hope waiting for the door to open

Miriam and her cousin Jaiden took about 100 shots with my camera the day after Thanksgiving.  This is Miriam’s best.

Cousin Jaiden

Household objects are a common theme.  My parents brought this ceramic lion home after a trip to Europe in the 1960′s.

Lion face

This styrofoam box has been colored, pitted, used as a hat, and, of course, filled with rocks.

Rocks and rubber band in a styrofoam box

One in a long series of Melanie photos (she being the most patient of the kitties).

Melanie on the couch

This is my favorite of all of Miriam’s photos.

Closeup of Melanie

Turning the camera in on herself.

Miriam self portrait

©2012 Norwitz Notions. All Rights Reserved.

Sukkot occurs 5 days after Yom Kippur, in late September or October.  It reminds us of the time when the Jews wandered in the desert in the years between leaving slavery in Egypt and entering the land of Israel.  The Sukkah (or Succah) is a temporary hut reflective of the ones carried through the desert during the Exodus.

It can be any size: big enough for one person or for a crowd.  You spend the 8 days of the holiday taking your meals in it, or sleeping there if you wish.  One wall can be a building and another is open (or partially open).  The other two are made out of just about any material.  Our two side walls weren’t as sturdy as the article linked to above say is required, but they worked.

The roof needs to be of materials grown from the ground.  We used mulberry branches from the tree in the pictures.  You should be able to see the stars but not have gaps that are too large.

I organized the Sukkah building party (for Sunday, just before the start of the holiday Monday at sundown) before I had a clue what we were going to use as materials. Then our tenant built a raised bed for my garden.  I said it was too tall and he said, no problem, I’ll just cut off the top.  When I saw the leftover wood, I knew immediately that was the Sukkah roof’s frame.  It was small but I figured it was big enough for our family to eat in and we could each spend some time standing in it for the gathering.  I also considered the mulberry tree to be an extension of the Sukkah roof.

So, here’s how we started: one wobbly wood frame, an open space in the driveway (dig that new gravel we put down a few weeks ago), an old garage door we’re painting this year (so I don’t care about screw holes), some scrap wood, the chuppah poles from our wedding (6 foot long dowels wrapped in ribbon), and some miscellaneous tools and fasteners.

Sukkah Frame

First, we reinforced the frame with some extra nails.  Then we cut some scrap wood and nailed a piece across each of the 4 corners.  This was to serve as a stop for the poles.  Next, we turned the frame over, put the poles so they were on top of the scrap wood corners, and held them to the frame with pipe clamps.  Finally, what you see in the picture, is someone pre-drilling the holes in the frame for screwing the frame to the garage.

Building the Sukkah

Did I mention that both the batteries for my electric drill and circular saw (interchangeable batteries) were dead?  Yes, I’d charged them, but they’re old.  Couldn’t find our hand saws either.   We borrowed a circular saw for the scrap wood but had to use hammer and nails for the hole pre-drilling and brute strength to screw the frame to the garage door.

Putting the Sukkah up

We did it!  Our Sukkah was a 4′x8′ wooden frame screwed to a garage.  With 6′ poles on all corners, helping support the weight and create the structure.  A friend loaned us the clothes for the two side walls and I tacked an old sheet up for the back wall.  The floor was an old area rug and we covered the roof with freshly cut mulberry branches.

The round glass-top table was inside the Sukkah most of the time but we pulled it out for our celebration potluck Wednesday night.  We added some more tables to hold food and other items.

Our Sukkah decorations were minimal but we had some Stars of David Miriam made in Synagogue over the High Holy Days, beeswax candles from Bloomfield Bees, and half a dozen pumpkins from Peterson’s Farm.

Our dinner was the cornbread challah I invented for the occasion, ceviche, a couple of salads, wine and seltzer.

Celebrating Sukkot

All in all, I’m very proud of our Sukkah (and no telling me how pathetic it was…it doesn’t look like the pictures you see in books but it met the religious requirements and was a lot of fun).  Maybe soon all those bricks will be my long-dreamed of patio and we’ll eat outside all year round.

©2012 Norwitz Notions. All Rights Reserved.

Portland Travels Overview

A) Alberta Street in the NE section.

We drove up and down Alberta & Killingsworth Streets and walked about in an area with some interesting looking stores.  It was mostly too spread out for walking and most places were closed early Saturday morning.

Portland Downtown Area

B) Multnomah County Central Library. 801 S.W. 10th Avenue.

This was a great spot to kill a few hours. We drove there and managed to find parking.  Note for Portland newbies: there is a huge difference between east and west.  Many of the numbered streets duplicate.  Downtown is west.  (more…)

C) Portland Streetcar to the Pearl District.  Downtown.

Right in front of the library, on SW 10th Ave, there is the Portland Streetcar that runs often and is free in the immediate downtown area.  We took it north to a neighborhood called the Pearl District, which was a fun place to walk around and see the sights.  We popped into Whole Foods for a quick bite to eat (including a grilled peach with berry sauce dessert which was a free sample) and a safe bathroom.  Then we zigzagged a bit along the main parallel streets until we reached the southern edge of the district where Powell’s was.

D) Powell’s Bookstore.  1005 W Burnside.

This local chain is a Portland institution and this branch is the largest.  Several stories on practically a whole city block.  We could have spent days there.  The bathrooms are scented.  The building has elevators and is basically wheelchair accessible, if you don’t have to reach too high.  There are plenty of places to sit, especially in the children’s section, which has tables and chairs like a library.

E) Oregon Museum of Science and Industry. 1945 SE Water Avenue.

Known in Portland simply as OMSI, this 2 story building filled with exhibits for all ages was a nice way to stay cool.  (more…)

F) Kalga Kafe. 4147 SE Division St.

Lovely vegetarian restaurant.  Great place to meet friends and end the day.  (more…)

Greater Portland Area

After our day in the city, we went back to Champoeg State Park.  A mere half hour drive away, it was an inexpensive way to be close to town.

©2012 Norwitz Notions. All Rights Reserved.

As we drove up, we found clean air, large campsites where no one seemed to be a smoker (I saw one cigar many sites away and that was it), and a huge empty field flanked by, what else?, blackberry bushes.

The view from our tent

Champoeg State Heritage Area
Champoeg Rd NE
http://www.oregonstateparks.org/park_113.php
503-678-1251 Ext. 225
Reservations: 800-452-5687

From Southern Oregon (a few minutes from Grant’s Pass), the trip is 230 miles, 3:45 hours.  From Petaluma, CA, it would be 10 hours, not counting stops.  It’s about 35 minutes south of Portland.

Directions: From I-5, take Exit 278 and head west. Follow the signs.

Check in time 4pm; check out time 1pm.

Our campsite from the access road

We spoke to the folks in the one site fairly close to us (on the right) and they were nonsmokers but also locals who decided they would rather come back when it wasn’t the middle of a heat wave.  So we ended up with no neighbors.

View from blackberries next to the field, back to our site

Experiences turn on a dime…had our neighbors been heavy smokers or pesticide users, my stay there would have been hell, like it was the night before at Indian Mary.  For whatever reason though, the campers at Champoeg (inexplicably pronounced sham-poo-ey) were quiet and fairly fume-free (not counting bbq and wood smoke, which fortunately doesn’t bother me, and is pretty impossible to avoid in a campground).

View to the right of our site

First order of business was getting our tent up.  Which took half the time it had the night before.  We didn’t bother with the rain flap this time, since it was still quite hot.  The night breezes were cooler than at Indian Mary though, and we were able to sleep.  Our second night, the heat wave finally broke with a thunderstorm.  Michael and I woke up in the middle of the night, put up the rain flap and got our belongings into the car, and made it back inside the tent just as the first raindrops started to fall.  It’s an excellent tent and not a drop made it inside.

Miriam helps stake the tent

We planned to spend all day Saturday in Portland so Friday night, the night we arrived, we decided to have a campfire.  Michael bought some wood but neglected to get kindling.  All we had was matches, logs, dried grass, a couple twigs from the ground, and 2 pieces of newspaper.

Getting a fire started

Fortunately, all my old Girl Scout training came back to me.  I rearranged the logs Michael had laid side by side and, in very little time, we had a fire.

A blazing fire

The food we cooked (in a cast iron pan) was pupusas that I’d made before our trip, and Amy’s gluten-free, vegan pizza. Both were frozen when we left Petaluma but defrosted in our cooler.  The pupusas didn’t quite work out.  They were very dry.  I’m not sure if that was because they were frozen first.  On the way back, I had some fresh pupusas I made in Vancouver (didn’t freeze them and didn’t put them in the cooler) and they were very dry eaten at room temperature but fabulous when heated well in a toaster oven (even though those were chilled first).  No amount of cooking saved the ones we had at Champoeg though.  They were edible, but needed moist sides.

Cyndi & Miriam cooking on a (semi) open fire

The pizza though, was another story.  Who knew? pizza heated in cast iron over flames is delicious.

Michael & Miriam preparing fire roasted pizza

It was Shabbus, so we lit beeswax candles and put them in a fire-safe place near the picnic table.

Shabbus candles

We ended the meal with the top item that Miriam had deemed essential for camping (getting all her camping knowledge from watching Curious George): marshmallows.  I found kosher ones (egg, dairy, and gluten-free) at Trader Joe’s.

Michael & Miriam roasting marshmallows

Champoeg has a visitor’s center and museums with tours and kids programs, disc (Frisbee) golf, and huge day-use areas, none of which we were able to see.  The Willamette River was way back behind the cabins and Miriam and I didn’t manage to see it either (although Michael wandered past what appeared to be a wading section during a late-night stroll).  With 615 acres, there is a lot we just didn’t have time for.

History, overview of programs, maps.
http://www.oregonstateparks.org/images/pdf/champoeg_history.pdf

Full park brochure and map
http://www.oregonstateparks.org/images/pdf/champoeg_full.pdf

Campground map
http://www.oregonstateparks.org/images/pdf/champoeg_map.pdf

We were in Campsite B9.  The B loop had sites that were much further apart than the A loop.  So better for single campers or small groups.  If you look on the map, above us and to the right is a large circle labeled club camping.  This is the place for groups because there is a shared grassy area in the middle.  When we were there, an extended family was having their annual reunion.

We were warned to bring bug spray and, indeed, there were bugs that came out at dusk.  They were smaller than mosquitoes and seemed to bite a little, but didn’t give us typical mosquito welts.

The park doesn’t use pesticides or herbicides and the bathrooms have no air freshener and are cleaned with “environmentally safe” cleaners (don’t know what, but they had no smell).  Each shower had its own full-enclosed changing room, which was nice.  Bathrooms had flush toilets.  The park host has wood for sale and a cooler with bags of ice.

Champoeg was an easy commute to Portland, and very livable.  If I were in the area, I wouldn’t hesitate to go there again for group camping, single camping, their programs, or a picnic.

©2012 Norwitz Notions. All Rights Reserved.

Fortunately, we discovered the Boys and Girls Club. They are national, and Petaluma alone has 10 clubhouses. We used the main Petaluma location:

Boys & Girls Club Petaluma
Lucchesi Park Clubhouse
203 Maria Dr., Petaluma, CA 94954
(707) 769-5322
http://www.petalumabgc.org/

This is a large building with several function rooms, a gymnasium, a commercial kitchen, a teen room, and a central space with game tables. Most are for rent by the hour. We chose the multi-purpose room, which is quite large, with plenty of tables and chairs. There are lights and electrical outlets, but no water. Bathrooms are across the hall. The kitchen is a couple rooms down.

(Miriam watching her friends play musical chairs)

The cost? $40/hour for the room and $10/hour for a staff person to be on site. We chose Sunday, March 2, 2008, and had the place completely to ourselves. These folks are very accommodating. I didn’t even have to negotiate but they gave us kitchen privileges and an extra half hour before and after the party at no additional cost. They even allowed us to have the gym as a backup for the piñata if the weather was bad. So, for a two hour party and an hour of setup/cleanup, the total was $110 (2 hours for the room, 3 hours for the staff person).

One wrinkle: to rent the space, you must provide a liability insurance waiver. If you have homeowner’s insurance (or possibly renter’s insurance), you simply go to your provider and they give you the waiver for next to nothing. But ours said they didn’t do that. The only other solution was to go with the independent insurance the club recommended. But they wanted $175!! For a two-hour children’s party! Others were similar.

After a day or two of sheer panic, we simply switched homeowner’s insurance companies. We ended up saving hundreds of dollars a year on our premium and the waiver cost a whopping $4.

(Miriam in background with her cousin Jaiden. In front, from left, Aunt Kim, cousin Kalea, cousin Stephanie, Grandma Julie)

A rare trait among public buildings: The Boys and Girls Club doesn’t use pesticides or herbicides inside or outside. They also don’t have air fresheners. (The director couldn’t understand why anyone would consider using stuff like this around kids.) When I went during the week to check it out, the bathrooms and other rooms had little to no scent at all (except for some paint smell in the art room). It was very nice.

The day of the party though, the whole place had a mild but persistent cleaning chemical scent. We opened the windows in the party room and wiped down the tables (they were thick with cleaning residues) with our own cleaner. This made a big difference and the chemically sensitive among us survived.

It’s important to me to be able to provide my own food (too many allergies to risk it) and that was no problem here. Just no alcohol (you can…but it costs extra). And I liked having our own games and other activities, not orchestrated by staff or a preset menu of options.

Partway into the party, some of the older kids (age 6 or so) told me they were bored (they loved the games I had but they weren’t nonstop so they didn’t know what to do with themselves). I resisted the urge to fix it and entertain them. I expressed sympathy and told them what was coming up and went to work on something else. Before I even turned back around, they had discovered the crayons I brought and a stack of paper plates make great fun.

The one thing I wasn’t crazy about with the rental is that you’re required to clean up, or you forfeit all or part of your hefty deposit (ours was $400). That sounds reasonable in theory…until you’re rushing to get folks outside for a piñata (without them going home) and, in addition to picking up, wiping off food residue, and putting the chairs back, you have to scrub all the tables, vacuum the floor (they loaned us a vacuum), and even take out the trash (hey, at least they didn’t make us clean the bathrooms, though I was required to check them). I would have gladly paid the staff person another $5 for a half hour of cleaning, but it wasn’t an option. On the bright side, I totally forgot to take out the trash (it was all in one bag in the can) and they didn’t ding us for it.

The club had some nice outdoor space too. Since it was a gorgeous day, we had our piñata outside. It was a huge errr…hit.

All in all, I was happy with the space. The room fit our needs perfectly. I would have preferred another hour though (people showed up late so there wasn’t enough time to do everything; we skipped present opening and held the piñata bash after the official end time). From an MCS (multiple chemical sensitivity) perspective, it was a decent choice, though I’d look into the possibility of providing them with some cleaning products ahead of time for a larger event.

©2012 Norwitz Notions. All Rights Reserved.

Several years ago, I started taking 101 instead of 5 when heading to San Diego to clean out my mom’s apartment over the course of several months. If you start from the South Bay, it’s only an extra half hour or so, because it’s an extra shlep to get over to 5. From the North Bay, where I am now, it’s more like an extra hour.

Google Maps: Petaluma to Los Angeles

Via 5: 6:20, 413 miles.
Via 101: 7:42, 468 miles.
My experience, via 101: 7 hours each way, not counting stops.

A friend of mine who also has multiple chemical sensitivity (MCS) likes to drive 5 for the quickness factor, but does it at night, when they aren’t out working the fields or dropping pesticides by plane (don’t be fooled though…the crop irrigation sprinklers are on 24/7, and they put out chemicals too). This year though, even she said it was time to switch to 101. I like 101 better anyway. It’s far prettier, with gorgeous views of the ocean, and there are real places to stop, not just highway food and gas stations. Now that I’m doing my travelling with a child, I appreciate the nicer stops too.

I have four stops along the way that are kid-friendly and good for adults too. All are reasonably MCS-safe and good places to picnic, with nontoxic bathrooms. There are plenty more possible stops, but I haven’t checked them out.

MCS Notes: From just north of Salinas to a bit south of King City (around an hour’s drive), the area is solid agriculture. Big corporate (Dole, etc) farms with huge flat fields that get massive amounts of pesticides. There are some scattered farms north and south of this area as well. I manage more or less by keeping windows shut, A/C or whatever to recirculate, oxygen on via nasal canula , and no talking (breathing air through my mouth). The pesticides/herbicides are so strong they will come into the car (Miriam got fairly ill from them) but these measures will help a lot. Be sure to plan your trip very carefully so that you will not need gas or bathrooms for that hour. Before and after you can find oasis’s of clean air.

Stop #1 (A) – Toro Regional Park

Toro Park – 501 Monterey-Salinas Highway 68, Salinas, CA 93908
Hours and contact info: http://www.co.monterey.ca.us/parks/toro.html

Detailed descriptions & photos: http://www.wildernet.com/pages/area.cfm?areaID=CAMOTO&CU_ID=1

Photos & map: http://www.mtycounty.com/pgs-parks/parks-cnty/toro.html

From the north: Take 101 S to Salinas, then get on to 68 S towards Monterey, and go about 6 miles.

From the south: Take 101 N to Chualar River Road a few miles south of Salinas. The road will curve around to the right and become River Road. Take to highway 68 and turn left, towards Monterey. The park is less than 2 miles down.

Picnic areas, playgrounds, and bathrooms are not far from the entrance. We didn’t check out the hiking trails but the park has 4,756 acres to roam around in and 20 miles of trails. We stopped here a year ago and it was a great place for a picnic and to let Miriam play. Since it was a weekday in March, it was practically deserted.

The air quality is not perfect, as it does get some air flow from nearby agriculture. There is nothing directly there but you should keep your windows closed as you approach, especially along River Road. The bathrooms were fine and the playground nearest the entrance (pictured below), with the animals to ride on, was okay. The grass and roads also seemed okay. But some of the other playgrounds had a terrible chemical smell that I couldn’t be near. I think it was the bark.

Stop #2 (B) – Camp Roberts Rest Stop

This is actually two stops, one northbound and one southbound. They are a short distance apart and aren’t connected. The Camp Roberts area is a semi-wilderness oasis, just south of the pesticide/agriculture nastiness. A few farms are south of it, but they are spotty. So the air in Camp Roberts is pretty decent, though it is close to the freeway. I especially like this stop though because it is halfway between Petaluma and LA.

8.5 miles North of San Miguel. Monterey County. South of King City.

Both rest stops have large grassy areas with picnic tables. There is water and the bathrooms are moderately safe, with some residual cleaning chemical smell. No air fresheners. We stopped at the northbound area in March 2007, and the southbound both in 2007 and March 2008.

Northbound:

http://www.dot.ca.gov/hq/maint/ra/ra32.htm

Southbound:

http://www.dot.ca.gov/hq/maint/ra/ra33.htm

Stop #3 (C) – Mitchell Park, San Luis Obispo

Mitchell Park
1400 Osos St
(corner of Pismo & Santa Rosa)
San Luis Obispo, CA 93401

From the north: exit 101 S at Monterey Street. Turn left at Toro Street. Turn right at Pismo Street. To continue south: head northwest on Osos Street. Turn left at Higuera Street. Turn right on Marsh Street. Take 101 S.

From the south: exit 101 S at Marsh Street (202A). Turn right at Osos Street. To continue north: head northwest on Osos Street. Take 101 N.

Looking on the map, there are tons of parks, with and without playgrounds, in SLO. Here is a great list of them, geared for parents, with photos: http://www.centralcoastkids.com/parks/san-luis-obispo.cfm.

We drove into SLO because I heard there was a good picnic area on the main downtown street (not sure which street they meant). We didn’t find that but we stopped to ask someone to guide us to a playground and she sent us to Mitchell Park, which turned out to be perfect.

There was a nice picnic area, lots of grass to run around on, a large big-kids play structure, a smaller toddler structure, and bathrooms that had no smell of any kind. The overall air quality is pretty decent.

Stop #4 (D) – Shell Beach, Pismo Beach

This is very close to San Luis Obispo, so use one for northbound and the other for southbound. It’s fairly easy to find going south, as you pass it and then can take the next exit and double back. But we missed it on the way north. By the time we saw the beach, the exit was right there and the next one was many miles up.

Dinosaur Caves Park
Shell Beach Rd at Cliff Ave
Pismo Beach, CA

From the north: 101 S to Shell Beach Road exit on north end of Pismo Beach. Go about 1.5 miles until you see a playground on a cliff to your right. To continue south: take the on ramp to 101 S that is right at the park (on Price Street).

From the south: 101 N to Shell Beach Road exit. Turn left on CA-1/Mattie Road. Turn right at Price Street.

There are many beaches and parks in Pismo Beach but Shell Beach is right off the freeway and completely gorgeous. Here is a list of parks: http://www.centralcoastkids.com/parks/pismo-beach.cfm

Air quality in this town is stellar. There is nothing bad directly around it and you get clean ocean breezes. The bathrooms at the park were fine, with a slight cleaning product smell, but I didn’t need my mask.

Other resources:

Central Coast Kids has lists of parks and beaches by city, with pictures and descriptions.

©2012 Norwitz Notions. All Rights Reserved.