Arts & EntertainmentA weekly guide to music, theater, art, movies and more, edited by Rebecca Wallace

Former restaurateur Donia Bijan describes in a new memoir her family’s journey of exile and quest for belonging

by Renee Battiphotographs by Michelle Le

t the time former restaurateur Donia Bijan began writing down memo-ries of her parents’ lives, she was wracked by grief over the unexpected and gruesome death of her beloved mother, Menlo Park resident Atefeh “Amy” Bijan.

Bijan, the owner and chef of the highly regarded L’Amie Donia res-taurant in Palo Alto, now closed, felt compelled to leave a record for her son and her sisters’ children about their grandparents, who immigrated

to the United States after being exiled from their homeland in 1978, at the beginning of the Iranian Revolution.

The project of remembering through writing germinated as Bijan sorted through her mother’s posses-sions, eight days after Amy Bijan, still vital and fit at 75, was struck and killed by a car while walking in a crosswalk on Menlo Park’s Santa Cruz Avenue in January 2004.

Entering her mother’s home a few days after the funeral, Bijan worked

somberly amid the scent of tea and roses, “sorting and packing the boxes I had lined up by her cabinets like little coffins, filling them with cups and saucers wrapped in newspaper, and spoons, spatulas, and whisks,” she would write later.

During the course of packing up, Bijan came across a collection of pa-pers tucked into a kitchen drawer — newspaper clippings from food sec-

(continued on next page)

Donia Bijan squeezes lemon juice into an apple mixture, working in the backyard of her Menlo Park home.

Clockwise from left: Donia Bijan picks low-hanging apples while her husband and son, Mitchell and Luca Johnson, help harvest harder-to-reach fruit from an abundantly producing tree in the family’s backyard; an array of apples; whole-wheat apple bread — one of several results of the apple harvest — cools on the backyard picnic table.

Page 33

Arts & Entertainment

tions and loose pages from notepads with recipes written, in English and in Farsi, in her mother’s hand. They were recipes for American dishes, dating back to the year her parents arrived in this country, leaving be-hind all their possessions, including the hospital they built and operated, to be looted in the frenzy of revolu-tion.

It was then that Bijan began mus-ing about the connection between food and belonging — the link between the ritual of the table and the ability to find one’s place in the world.

“I knew when I found those reci-pes that something was there, and that I was going to find that some-thing — I was going to find the key to open the door,” she says during a recent interview in the sunny backyard of the Menlo Park home she shares with her husband, artist Mitchell Johnson, and their 10-year-old son, Luca.

Her mother, she says, “had Persian cuisine down,” but when she lost her homeland, she had an instinctual un-derstanding that embracing the cui-sine of her adopted country would allow her to find a place in the new, sometimes baffling world in which she found herself transplanted.

“She found that you can lose ev-erything, lose your home even, and find a sense of place in the kitchen,” Bijan says. “It doesn’t matter where that kitchen is. ... It’s the power of

food: You can hit rock bottom and a taste can cure you — give you something sensory to hold on to. It’s what will bring you comfort at the end of the day.”

As grief clouded her days and memories of her mother over-whelmed her, Bijan wrote. “There was nothing else I could do,” she says. “I was incapacitated.”

She also closed her restaurant that year after 10 years, finding that continuing “was just too much” — particularly with a 2-year-old son whom her mother had helped care for during Bijan’s long days in the popular bistro’s kitchen.

The writing project consumed several years, but she had no inten-tion of publishing the work. It was the relentless encouragement of her husband, she says, that led her fi-nally to seek a publisher.

The result is “Maman’s Homesick Pie: A Persian Heart in an American Kitchen,” which is being released next week.

The book is billed by publisher Algonquin as a memoir, and each chapter concludes with recipes, some reflecting Amy Bijan’s cu-linary passions and skills, others developed by Donia Bijan as she melded flavors of Persian, French and other cuisines.

Its narrative moves back, forth and beyond geographically: from Tehran, where Bijan was born and lived until she was 15, when the family left for a vacation in Spain but was unable to return home after the country exploded in turmoil; to the United States, where the entire

family eventually settled and Ms. Bijan took a degree in French from the University of California, Berke-ley; to France, where Ms. Bijan was trained at the Paris-based Le Cor-don Bleu Culinary Arts School and years later interned for months in two eminent restaurants in French villages.

Bijan explains early on in the book that she had written “in an at-tempt to find answers to the ques-tions I never asked my parents, such as ‘How did it feel to start your life from nothing?’” But as she calls upon her memories to delve into that question, another critical element of the book emerges: The writer is compelled to examine her own ex-periences and complex feelings as an exile — remaining devoted to her parents, honoring the culture they thrived in for six or more decades, yet knowing she must find her own place at life’s table.

That quest proved a challenge for the naturally shy Donia, the young-est of the late Dr. Bijan Bijan and Amy Bijan’s three daughters. But the writer describes the journey with penetrating insight, reflecting on her experiences with a some-times jarring honesty.

“I didn’t want the book to be sen-timental,” Bijan says. “A lot of mem-oirs can be like country music: ‘I lost my love, I lost my pickup truck, I lot my dog ...’ It’s tricky — it’s easy to fall into the sentimental trap.”

Regarding the book’s title, Bijan explains in an email: “Homesick pie is the sum of the longing and hun-ger I feel when I make my way to the kitchen, almost like sleep walk-ing! And if someone were to look through our kitchen window, they would see a pair of busy hands peel-ing, chopping, mixing flour, butter, eggs for our dinner, but also find-ing other nourishment in bringing us to the table to share that meal. ... There is more than just eating when we break bread.”

Food as an essential that satis-fies and nurtures far more than our physical beings is a theme returned to again and again in “Homesick Pie.” Referring to the kitchen in the Bijan home soon after her parents immigrated to their new country, Bijan writes: “Slowly we had been stocking our pantry with turmeric, cumin, saffron, cinnamon, allspice, dried fruit, lentils, fava beans, and basmati rice.

“In Iran, I had climbed onto the kitchen counter to look at my moth-er’s cooking spices, opening them one by one, taking in their prickly scent. Now, it reassured me to see them lined up again like stepping stones across a vast ocean.”

Renee Batti is the news editor at the Almanac, one of the Weekly’s sister papers.

Info: Donjia Bijan will read from “Ma-

man’s Homesick Pie” at 7 p.m. Oct. 11

— the book’s official release date — at

Kepler’s bookstore in Menlo Park. She

also will be at Book Passage in San

Francisco on Oct. 13, and Books Inc.

in Mountain View on Oct. 25, as well

as in bookstores across the state and

the country. Ms. Bijan also will give a

cooking demonstration at Draeger’s in

Menlo Park at 6:30 p.m. Wednesday,

Nov. 16. Go to doniabijan.com for

more about the book and events.

O P E R A W

EST BAY Donia Bijan

(continued from previous page)

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composting facility.

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Page 34

Arts & Entertainment

Y ou may not have heard of play-wright Colette Freedman, but she’s one of the most prolific

writers for the stage, garnering nu-merous awards for her 25 plays thus far, including the comedy “Sister Cities,” currently being performed at the Dragon Theatre in downtown Palo Alto.

A comedy it most assuredly is, even though the plot centers on the suicide of the mother of four grown daughters. Unbeknownst to three of the four, mother Mary (Shelley Lynn Johnson) had developed ALS in the last two years, and as the dis-ease progressed, she desired noth-ing more than to be released from her suffering. Her daughters — all named after the city or state they were born in — gather to mourn and decide how to handle her death. They’re in for quite a few surprises as the plot unfolds.

Oldest daughter Carolina (Kim Saunders) has built a successful law career, but hasn’t managed to achieve happiness in relation-ships. Austin (Darcie Lee Grover) has won awards and acclaim for an early novel, but now can’t muster up a paragraph. She moved back home with mom a while back, presum-ably to help care for her, but it’s also clearly a retreat of sorts.

Dallas (Alexandra Bogorad) seems happy to be a housewife with a loving husband, but has her own dark secret to reveal. And the youngest, Baltimore (Katie Rose Krueger), is proudly pursuing a de-gree in sociology at Harvard — or, is she?

Facades crumble and secrets tumble out as the four women begin peeling away the years of separation and come face to face with several realities: their own, the reality of their mother’s illness, and one huge

reveal that propels them into cathar-sis.

While the plot revolves around this major issue that I won’t spoil for you, still there is abundant hu-mor in the witty dialogue and the well-drawn characters as they get reacquainted. Freedman has a knack for spot-on one-liners, and in this context they provide surprising and welcome relief from what could be a deadly subject (no pun intend-ed). The heartbreak of ALS and the mother’s choice of suicide are not dealt with lightly, but they are made bearable by the deft writing. In fact, there is a thoughtful presentation of differing sides of an argument, enough to prompt discussion over after-show drinks.

But the four daughters need a kick in the pants to get them out of their various stuck places, and that’s re-ally where the play takes us — ulti-mately a warm and generous place of fresh starts and sea changes, courtesy of family crisis.

The five actresses are well-matched to their roles, and are all adept at handling the comedy as well as the pathos. Saunders is ex-cellent as the uptight Carolina who perhaps undergoes the most change, putting a new spin on “letting her hair down.” Bogorad is suitably preppy and perky, and Johnson gives a convincing portrayal of a woman who has accepted her fate and now merely wants relief. Krueger is cute as a button, sassy and smart and de-lightful; hopefully we’ll get to see more of her on local stages.

But the real standout of the en-semble is Grover as Austin, dead-panning her way through the play

with ease, then delivering punch and vinegar when needed with equal aplomb and emotion. Her energy so nicely contrasts with that of the oth-er sisters that it’s great fun watch-ing them collide with her seeming nonchalance.

Neal Ormond’s set is both service-able and attractive, a cheerful mid-dle-class living room with a bit of taste and a touch of schmaltz. Steve Shumway’s lighting provides de-marcation when needed, and Rosie Ricca’s costuming nicely breaks out the characters for us — even down to the underwear.

Director Dale Albright does a great job with pacing and comic timing, and keeps the show from slipping into maudlin territory. His deft direction, a talented cast, and an intriguing and funny script make for a very entertaining evening at the Dragon.

What: “Sister Cities,” by Colette

Freedman, presented by Dragon Pro-

ductions Theatre Company

Where: Dragon Theatre, 535 Alma St.,

Palo Alto

When: Through October 23, Thursday

through Saturday at 8 p.m., Sundays

at 2 p.m.

Cost: Tickets are $16-$30.

Info: Go to dragonproductions.net or

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Humor and heart over unlikely subject‘Sister Cities’ is clever and captivating

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THEATER REVIEW

Dragon Productions cast members in the surprising Colette Freedman comedy “Sister Cities.”

October 28th

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Page 35

Search a complete listing of local

restaurantreviews by location or type of food onPaloAltoOnline.com

AMERICAN

Armadillo Willy’s 941-29221031 N. San Antonio Rd., Los Altos

Range: $5.00-13.00

Hobee’s 856-61244224 El Camino Real, Palo AltoAlso at Town & Country Village,

Palo Alto 327-4111

Burmese

Green Elephant Gourmet 494-7391

Burmese & Chinese Cuisine3950 Middlefield Rd., Palo Alto(Charleston Shopping Center)

Dine-In, Take-Out, Local Delivery-Catering

CHINESE

Chef Chu’s 948-26961067 N. San Antonio Road

on the corner of El Camino, Los Altos2010 Best Chinese

MV Voice & PA Weekly

Jing Jing 328-6885443 Emerson St., Palo AltoAuthentic Szechwan, Hunan

Food To Go, Deliverywww.jingjinggourmet.com

Ming’s 856-77001700 Embarcadero East, Palo Alto

www.mings.com

New Tung Kee Noodle House 947-8888

520 Showers Dr., MV in San Antonio Ctr.Voted MV Voice Best ‘01, ‘02, ‘03 & ‘04

Prices start at $4.75

Su Hong – Menlo ParkDining Phone: 323–6852

To Go: 322–4631Winner, Menlo Almanac “Best Of”

8 years in a row!

INDIAN

Darbar Indian Cuisine 321-6688

129 Lytton, Downtown Palo Alto

Lunch Buffet M-F; Open 7 days

Janta Indian Restaurant (650) 462-5903 Fax (650) 462-1433

369 Lytton Ave., Downtown Palo Alto

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ITALIAN

La Cucina di Pizzeria Venti 254-1120

1390 Pear Ave, Mountain View

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Fresh, Chef Inspired Italian Food

Spalti Ristorante 327-9390

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JAPANESE & SUSHI

Fuki Sushi 494-9383

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Celia’s Mexican Restaurants Palo Alto: 3740 El Camino Real

650-843-0643

Menlo Park: 1850 El Camino Real

650-321-8227

www.celiasrestaurants.com

Palo Alto Sol 328-8840

408 California Ave, Palo Alto

PIZZA

Pizza Chicago 424-9400

4115 El Camino Real, Palo Alto

This IS the best pizza in town

Spot A Pizza 324-3131

115 Hamilton Ave, Palo Alto

Voted Best Pizza in Palo Alto

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POLYNESIAN

Trader Vic’s 849-9800

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Dinner Mon-Thurs 5-10pm; Fri-Sat

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Page 36

Eating OutJ eff Held cradled a glass of

auburn-colored beer — Gor-don Biersch’s popular Märzen

lager — as massive cylindrical ma-chines hummed beside him. The brewing area in the rear of Gor-don Biersch’s downtown Palo Alto restaurant sounded akin to a large laundry room on a recent Monday, its machinery churning feverish-ly. Held was cleaning one of the stainless-steel brew tanks using an organic-eating caustic.

“This equipment was built in Germany in 1965, so it’s very old equipment. Oldest in the company and probably some of the oldest in the country,” Held said.

The vintage equipment is apro-

pos considering Gordon Biersch’s Palo Alto location at 640 Emerson St. was the company’s first, open-ing in July 1988. There are now more than 40 nationwide. Held, brewmaster of Gordon Biersch Palo Alto for nearly a decade, beamed with a youthful enthusiasm while describing the brewing process that is organic at its core despite the heavy mechanical element.

“To make beer you use four in-gredients. You use malted barley, hops, water and yeast,” Held said.

Brewing in large amounts is a time-consuming and complex un-dertaking — Held uses roughly 1,000 pounds of malted barley to

FOOD FEATURE

Born to brewBeer is a blend of art and science for brewmaster

Jeff Held of Gordon Biersch Palo Altoby Tyler Hanley

Mic

helle

Le

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1390 Pear Ave., Mountain View(650) 254-1120www.mvpizzeriaventi.com

Hours:9 a.m. to 9 p.m. Monday through Thursday9 a.m. to 10 p.m. Friday through Saturday9 a.m. to 9 p.m. Sunday

DINNER BY THE MOVIES AT SHORELINE’S

Pizzeria Venti

now accepting reservations

catering available!

Pizzeria Venti

SCALOPPINE DI VITELLO AL MARSALA

Preparation instructions:Add 2 tablespoon olive oil in a skillet over medium-high heat. Lightly season the veal with salt and pepper coat each medallion in fl our, shaking to remove excess fl our. Place in the heated skillet until golden brown on each side, about 5 minutes. Remove medallions from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.

Heat the remaining olive oil in the skillet over medium low heat, and sauté the shallot, garlic and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala. Cook and stir until thickened. Remove from heat, and whisk in the butter until melted. Pour sauce over the veal and serve with a wedge of lemon. Serves 4

button mushrooms, sliced

Scaloppine di vitello al MarsalaThe town of Marsala is a seaport city located in the Province of Trapani on the island of Sicily in Italy. The low coast on which it is situated is the westernmost point of the island. It is best known as the source of Marsala wine. Chicken Marsala is an ancient dish made with this wonderful wine. So great was thought the power of this wine, a Greek warlord even believed his men fought with more fl air by drinking a little before battle. But it was the English who settled in Sicily in the early 1800’s who are credited with “upgrading” the dish with the use of veal.

It is our distinct pleasure to offer Scaloppine di vitello al Marsala as this week’s special dish.

Buon appetito! Chef Marco Salvi

Jeff Held works on a fresh batch of beer in the Gordon Biersch brewery in downtown Palo Alto.

Page 37

Eating Out

brew 600 gallons of beer — but Held’s appreciation for the craft is apparent. He begins with a “base malt” before adding other malts (for certain brews), water, hops and finally yeast in varying amounts de-pending on the final product. If he is brewing the lighter Export beer, he will use 100 percent pale malt as his base. The opaque Schwarzbier calls for pale malt plus a small percentage of black malt that “gives the beer that deep rich color,” he said.

Of course it’s much more involved than it sounds, with boiling, steriliz-ing, condensing, aging and filtering all part of a process that can take more than a month to get from base malt to beer glass.

“A lot of people say brewing is a combination of art and science, and I’d agree with that,” he said.

At 42, Held has an amiable de-meanor and somewhat contagious joie de vivre. An appreciation for or-ganics can be traced to Held’s roots, as both of his older brothers are now farmers in Cayucos. But Held tapped into his interest in brewing while in college at U.C. Davis, where he met fellow student Jeff Alexander, who was studying fermentation science. After graduating with a degree in economics in 1992, Held went to Sugar Bowl in Tahoe to “be a ski bum for a winter” before figuring out what he wanted to do. That same year, Alexander opened Los Gatos Brewing Company.

“During that time it was the boom of the brew pubs and they were re-ally hopping busy,” Held said.

Alexander offered Held a job at Los Gatos Brewing Company where he would bartend for 30 hours a week and spend another 10 learn-ing how to brew.

“I knew I liked beer. I didn’t know that much about brewing,” Held said.

Held spent a year and a half study-ing under Alexander while realiz-ing he wanted to make a career as a brewer.

“I found a passion for the brew-ing and knew I wanted to take that

full time, so I interviewed with a bunch of different places so I could be a full-time brewer and ended up getting a job with Sudwerk back in Davis,” he said.

Held worked at Sudwerk from 1994 to 1995, learning from brew-master Dave Sipes, who now works for Boston Beer Company of Sam-uel Adams fame. In 1995 Held was hired as the head brewer — and the only brewer — at Pacific Brew-ing Company (later called Willow Street Brewery) in San Rafael. But Held was constantly striving to ad-vance in the profession, so in 1998 he returned to U.C. Davis for an intensive six-month master-brewer program. Ironically, the class was held at Sudwerk.

“Everything’s very cyclical at Da-vis,” he said.

Held’s return to Sudwerk proved life-changing. A chef he had be-friended while working at Sudwerk introduced Held to a manager named Roberta — the woman who would later become his wife. The couple were married in 2001 and have two daughters (Alison, 5, and Caroline,

2), with a son on the way.Held returned to Willow Street

Brewery from 1998 to 2001, leav-ing to become brewmaster of Gor-don Biersch Palo Alto in 2002. He’ll celebrate 10 years there next May. The more than 15 years spent brew-ing both lagers and ales have turned Held into a true connoisseur.

“Different times call for different beers. If I’m sitting on the beach or if I’m at a golf course, I may want to drink the lightest beer and drink a lot of them. Whereas if it’s a cold winter night I may want to sit by the fire and have a dark beer,” he said.

Held cited Sierra Nevada and Firestone as two brewing compa-nies he has developed an affinity for, aside from the Gordon Biersch selection of beers he has come to know so well.

Held grasped his glass of Marzen, lifted it to his lips and took a long, steady gulp.

“It’s been almost 20 years of do-ing this and I don’t see myself going to anything else. I like all aspects of it,” he said.

ALISON BAKERY OPENS ... Alison Bakery at 4131 El

Camino Real in Palo Alto has been attempting to cre-

ate a stronger sense of community with its food and

services since it opened in July. With the bakery sand-

wiched between a Subway and a Starbucks, owner

Fred Alison recognizes that many similar products are

offered nearby, he said. He hopes to rectify this by of-

fering an on-site baker, Ken Wilson, who makes baked

goods fresh every morning. The bakery offers muffins,

apple fritters, cookies and brownies, and a selection of

such dessert pastries as eclairs and slices of cake. Wil-

son also creates special-order cakes for events such as

birthdays and business meetings. Alison Bakery makes

sandwiches for lunch as well. The bakery is talking with

the Palo Alto Unified School District for an upcoming

event, hoping to serve up to 400 students. For more

about the bakery, call 650-494-3900.

— David Ruiz

PARIS IN PALO ALTO ... The international chain Paris

Baguette recently opened at 383 University Ave. in

Palo Alto. The location is managed by Toby Yi and Ted

Kim, previous managers of the Santa Clara location for

the past three-and-a-half years. Paris Baguette opens

amidst a slew of coffee shops and bakeries in down-

town Palo Alto; setting itself apart could prove to be

challenging, but Yi said he has no worries. “We’ve had

a strong reception,” he said, noting that customers are

already regularly filling the new cafe and that the early

feedback on Yelp has been positive. Paris Baguette

will offer Ritual Coffee and an array of Parisian baked

goods, including the typical croissants, choux cream

pastries and egg tarts as well as the lesser-known

conch pies and chocolate feuilletees. Go to parisba-

guetteusa.com or call 650-838-0404.

— David Ruiz

CPK 2.0 ...The Stanford Shopping Center outpost of

the California Pizza Kitchen, once a “fast casual” version

with a limited menu, reopened this week as a full-service

restaurant. The menu is now complete with a few new

additions, including crispy mac ‘n’ cheese, artichoke

and broccoli soup, and caramelized peach salad, said

Erin Murphy, director of public relations. To mark the ex-

pansion, the Stanford CPK will donate 50 percent of its

dine-in sales during regular business hours on Oct. 11 to

the Boys & Girls Clubs of the Peninsula in East Palo Alto.

More about the chain is at cpk.com.

— Rebecca Wallace

Thoughts from a brewmasterBrewmaster Jeff Held of Gordon Biersch Palo Alto offers some insight

on how to best enjoy beer from a bottle, the difference between lagers and ales, and other sudsy tidbits:

On drinking beer out of a glass rather than a bottle: “(Bottled) beer has carbon dioxide in it, and much like when it’s pouring from a tap, you want that carbon dioxide to release. So as you pour the beer into a glass, the bubbles will start to form and flow out of the glass, releasing different aromas and, when you drink it, flavors.”

On ales and lagers: “The difference between ales and lagers is the yeast that you use. A lager yeast likes to work in cool temperature, 50 de-grees instead of 70 degrees Fahrenheit. And a lager takes a long time to ferment, seven to 10 days, whereas an ale takes two to three days. A lager is not better than an ale nor an ale over a lager, just different yeasts.”

On finding the right brew pub: “If you go to a brew pub and you taste their lightest beer, and it tastes clean and fresh, then you probably know you’re in for a good trip.”

On beer color and alcohol content: “A lot of people will associate the color of beer with the strength of beer, but they’re completely un-related.”

(continued from previous page)

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Page 38

Z iploc baggies and foil-lined juice boxes are out.

Cloth sandwich wrappers and reus-able containers are in.

As kids at Walter Hays Elementary School ate lunch last week, it was clear — at least at this campus — that families have revolutionized their lunch-packing habits in the past few years.

Hardly a Capri Sun or a packet of Gold-fish was in sight as hundreds of children nibbled and chattered around picnic tables.

Nearly every student ate from reusable plastic or stainless-steel containers or, in the case of hot lunches, thermoses.

Some had the latest, colorful sandwich wraps and stainless containers available from shops like Live Greene in downtown Palo Alto. But most ate from inexpensive plastic containers made by Ziploc or Glad.

“Instead of bringing apple juice in a juice box, you should bring it in a contain-er,” said Joseph, a first-grader.

Across the table, fellow first-grader Caden munched on his sandwich, grapes and an apple from reusable plastic contain-ers, neatly arranged in his lunchbox.

Others ate hot spaghetti, rice or chicken casseroles from thermoses.

Ethan, a fourth-grader, finished eating

his sandwich and stashed away a blue cloth sandwich wrapper with a Velcro fastener.

“Hopefully we have a new generation of kids,” said a first-grade classroom aide, who asked to be identified only as Carolyn.

“Very rarely do you see a bag of chips now.”

of Palo Alto schoolsgreeningThe

Cover Story

Parents, teachers and kids boost bicycling rates

and ‘zero waste’ lunch packing

P alo Alto schools — often led by par-ent volunteers — have made system-atic efforts to save energy and reduce

waste over the years. Initiatives range from “zero waste” lunches to promotion of bicy-cling to a new program aimed at slashing schools’ utility bills. As schools this week celebrate human-powered transportation through “Walk & Roll Week,” the Palo Alto Weekly took a broader look at the greening of local schools.

Behind many of the initiatives is Palo Alto mediator Walter Hays, grandson of the Walter Hays for whom the elementary

school is named and a grandfather him-self. The “Sustainable Schools Commit-tee” that Hays has led since 2003 has be-come a hub for individual school “Green Teams” comprised of volunteer parents, teachers and students at Palo Alto’s 17 campuses.

As kids absorb environmental practices such as composting at school, they often take the knowledge home.

“Sometimes the kids are really the key in helping the parents learn new habits,” said Federica Armstrong, a parent and volunteer at Walter Hays Elementary School.

New ways of doing school lunch

Juice boxes,

disposable water

bottles are

out, reusable

containers are in

(continued on page 42)

At top, a student at Walter Hays Elementary School places a foil wrapper in the recycling bin during

“Zero Waste Lunch Day” on Sept. 29. Above: From left, Fale Tui a Ana Vainkolo, Katlyn Cary, Piper

(last name withheld), Jessa Collins and Nicolas Dorrigatti check out their “zero waste” lunches at

Walter Hays Elementary School. Far left: Reusable containers — including hot-pink plastic — are de

rigeur at Palo Alto elementary schools, making most days “Zero Waste Lunch” days.

Vero

nica

Web

er

Vero

nica

Web

er

Page 39

D efying national trends and increasing auto congestion, a growing number of Palo

Alto students are making their way to school each morning by bike or on foot.

The fun of “walking and rolling” was celebrated this week as campus-

es across Palo Alto tried to boost the numbers and stress the benefits.

Walk & Roll Week culminates Sunday (Oct. 9) with Bike Palo Alto!, a citywide event offering free bike inspections, safety tips and route maps.

“This is an energizing event, re-

minding everyone of the simple joy of walking and biking to school, the health benefits of regular daily ac-tivity and the need for safe places to walk and bike,” said Penny Ellson of the Palo Alto PTA Council Traf-fic Safety Committee.

Bicycling habits have been build-ing among Palo Alto students for at least a decade, after falling some-what between 1985 and 2000, ac-cording to schools’ annual bicycle counts and reports from students themselves.

Palo Alto High School this month reported 862 bicyclists on a single day — nearly 46 percent of the stu-dent body — up from 220 in 1999. Gunn reported 696 bicyclists — about 37 percent of the student body — up from 180 in 1999.

The number of kids bicycling to Jordan Middle School went from 333 in 2003 to 547 — nearly 56 percent of the student body — last fall. At JLS cycling numbers went from 200 in 2003 to 457 in 2010 and at Terman from 150 to 199 in the same period.

“We try not to compare schools to each other because the variabil-ity of school commute routes and at-tendance boundaries is significant — and this affects the numbers,” Ellson said. “It is not a level play-ing field, and the trend line is what’s important.”

Palo Alto’s trend runs counter to the nation as a whole, where just 13 percent of kids walk or bike today compared to 66 percent 30 years ago, according to the U.S. Centers for Disease Control and Preven-tion.

Local parent volunteers, police and city officials have teamed with a national nonprofit, Safe Routes

Cover Story

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‘Walking and rolling’ to schoolGrowing numbers of student bicyclists defy trends — and traffic

Gunn and Paly: Fall Bike Counts, 1985-2010

0

100

200

300

400

500

600

700

800

Bik

e C

ount

(ave

rage

)

Gunn 284 180 230 166 240 252 308 447 478 600 633 671

Paly 553 300 220 160 160 200 234 289 273 377 433 520 582 741

1985 1993 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Gunn and Paly: Students Biking to School (%)

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

Stud

ent C

yclis

ts

Gunn 20% 11% 14% 10% 14% 15% 18% 24% 25% 31% 33% 36%

Paly 33% 25% 15% 11% 11% 12% 14% 17% 16% 22% 26% 30% 32% 40%

1985 1993 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Two girls play outside at Fairmeadow Elementary School, in front of the poster advertising Wednesday’s “Walk & Roll” day.

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Veronica Weber

Page 40

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to School, to promote walking and bicycling with an eye toward safety.

During peak school commute times, the Palo Alto Police Depart-ment Traffic Team puts a priority on school routes, ticketing people who drive in bike lanes or commit other safety violations near campuses. The police department also funds 29 crossing guards at busy intersec-tions.

The PTA organizes bicycle edu-cation for elementary students and

traffic-safety representatives on each campus.

Palo Alto Board of Education President Melissa Baten Caswell lauded the bicycle-promotion effort and asked community members to help create a safe environment for kids to bike.

“Growing independent is part of growing up — healthy children need a community that encourages them to build skills and to venture out,” Caswell said.

— Chris Kenrick

Bicycles are all lined up outside Fairmeadow Elementary School on Wednesday during “Walk & Roll Week.”

October 28th

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Visit Palo Alto Online for details

Veronica Weber

Page 41

Although the day had been desig-nated a special “Zero Waste Lunch

Day” at Walter Hays, Carolyn said the minimal amount of trash was much like that of a typical day.

An added benefit of reusable con-tainers is that parents can see what their kids failed to eat when the

items come back home in the lunch box that afternoon.

Parent volunteers at Escondido School were surprised to discover more than 20 pounds of completely uneaten food in a single day when they examined lunch trash as part of a “Green Team” project last year.

“Beautiful sandwiches, lovingly made, were completely uneaten — and that doesn’t even count the partially eaten items,” said Escon-dido Green Team chair Kristen Anderson.

Plastic water bottles, untouched Odwalla juice drinks at $3 each, whole pieces of fruit and nearly a dozen unopened containers of yogurt were among the items recovered.

“I think parents would rather know about this, so they can ask their child what they would actual-ly prefer to eat. With reusable lunch containers this is much easier,” An-derson said.

Most Palo Alto kids are way ahead of their parents when it comes to composting.

Unlike residential households, schools and businesses in Palo Alto enjoy compost pickup from the city’s waste hauler, GreenWaste, so kids learn to compost — at least at school — from an early age.

Even the first-graders know that lunch leftovers, including paper nap-kins and used paper plates, can be put in the school compost bin. And nearly all of the containers from Palo Alto schools’ federally man-dated hot lunch program, managed by contractor Sodexo America LLC, are compostable.

“It does take time to change be-havior, and I think with consistency and positive encouragement a lot can be accomplished,” said Walter Hays parent and volunteer Federi-ca Armstrong, an organizer of the school’s Green Team.

“Sometimes the kids are really the key in helping the parents learn new habits.”

The Walter Hays Green Team plans to sponsor zero-waste lunch days — and track the garbage — on a monthly basis for the rest of the year. Similar efforts at other Palo Alto campuses vary depending on decisions made by each school’s Green Team.

— Chris Kenrick

Doing lunch(continued from page 39)

Cover Story

(TENTATIVE) AGENDA- CITY COUNCIL MEETINGS

The City Council Meeting of October 10, 2011 has been cancelled due to Columbus Day Holiday.

STANDING COMMITTEE MEETINGS

The Special City Council Rail Committee meeting will be held on Wednesday, October 12, at 8:00 a.m. regarding: 1) Continued discussion of the July 19, 2011 Bay Area Council letter to the Metropolitan Transportation Commission (MTC) and potential Palo Alto City response, 2) Continued discussion of High Speed Rail Guiding Principles policy document, and 3) Discussion of next rail update to the City Council and presentation by Economic & Planning Systems (EPS) on economic impacts of Caltrain electrification and High Speed Rail in Palo Alto.

PALO ALTO CITY COUNCIL

CIVIC CENTER, 250 HAMILTON AVENUEBROADCAST LIVE ON KZSU, FM 90.1

CABLECAST LIVE ON GOVERNMENT ACCESS CHANNEL 26

*****************************************THIS IS A SUMMARY OF COUNCIL AGENDA ITEMS.

THE AGENDA WITH COMPLETE TITLES INCLUDING LEGAL DOCUMENTATION CAN BE VIEWED AT THE

BELOW WEBPAGE: http://www.cityofpaloalto.org/knowzone/agendas/council.asp

REQUEST FOR QUALIFICATION OF BIDDERSPQ-11-FM

FAIRMEADOW ELEMENTARY SCHOOLMODERNIZATION & NEW CONSTRUCTION

The Palo Alto Unified School District is inviting qualification information from General Contractors to provide Construction Services for the following upcoming construction project.

Fairmeadow Elementary School: Construction of a new classroom building, addition to library, modernization to multiple existing buildings, site & landscape moderniza-tion.

Contractors who were previously prequalified for PQ 11-01 Gunn High School New Classroom Buildings A&B, PQ 11-02 Gunn High School New Gymnasium and remodeling of the existing Gym and/or PQ 11-03 Palo Alto High School New Classroom & Media Arts and/or PQ-11-MS Jordan and Terman Middle School, conducted earlier this year of 2011 only need to submit Part I – Contact Information & Part III-E –Financial Strength to provide updated financial information.

There will be a NON-MANDATORY prequalification conference on Tuesday, October 11, 2011 at 10:00 AM at 25 Churchill Av-enue, Building “D”, Palo Alto, CA. The project and the Prequali-fication package will be discussed.

All responses to this RFQ must be received no later than 10:00 AM Friday, October 21, 2011. Interested firms shall submit Qualifications as described in the Prequalification Package to:

Palo Alto Unified School DistrictFacilities Department25 Churchill Avenue, Building “D”Palo Alto, CA 94306 Attn: Peter Tiwana

Please direct any questions regarding this Request for Qualifi-cation (RFQ) to Peter Tiwana at ptiwana@pausd.org, or fax to (650) 327-3588.

These are not requests for bids or offers by the District to contract with any party responding to this RFQ. The District reserves the right to reject any and all responses. All materials submitted to the District in response to this RFQ shall remain property of the District and may be considered a part of public record.

Palo Alto Unified School District

Above left: What goes where? A sign displaying which lunch items can be placed in compost, recycling or garbage bins was displayed outside the lunch tables at Walter Hays Elementary School. Above right: Joyce Martha, a parent volunteer at Walter Hays Elementary School, shows students how to separate their trash into compost, recycling or garbage bins during “Zero Waste Lunch Day” on Sept. 29.

8:00 A.M., Wednesday, October 19, 2011 Palo Alto Council Chambers, 1st Floor, Civic Center, 250 Hamilton Avenue. Go to the Development Center at 285 Hamilton Avenue to review filed documents; contact Diana Tamale for information regarding business hours at 650.329.2144.

2080 Channing Avenue [10PLN-00198]: Review of a request by Sand Hill Properties for a Planned Community proposal for the Edgewood Plaza Shopping Center for the renovation of the three existing, Eichler retail structures, on-site relocation of one of the retail structures, construction of 10 new single-family homes, and creation of a 0.22 acre park. The Environmental Impact Report prepared for the project has been published and the public comment period began September 30 and will end November 14, 2011. A Planning and Transportation Commission public hearing for the EIR has been scheduled for October 26, 2011.

Steven Turner, Advance Planning Manager

NOTICE OF PUBLIC MEETING of the City of Palo Alto

Historic Resources Board [HRB]

About the cover:Design by Shannon Corey

Veronica Weber

Veronica Weber

Page 42

Cover Story

Former JLS

English teacher

investigates errant

light switches in

the dead of night

C an simple behavior changes by teachers — shutting doors, unplugging classroom tele-

visions — save more than a half-million dollars in utility costs for cash-hungry Palo Alto schools?

School officials think it’s pos-sible.

This fall, JLS English teacher Rebecca Navarro has switched jobs to become the district-wide energy coordinator, charged with making it happen.

She aims to use “positive peer pressure” rather than command-and-control techniques.

Navarro can be found prowling campuses at midnight or at 6 a.m., checking to see what might be causing random classroom lights to switch on at odd hours.

She talks to former teaching col-leagues about simple ways to save energy, such as unplugging chargers that are not in use and keeping class-room doors shut while the heater or air conditioner is running.

Officials think such low-hanging fruit can slash $600,000 from the school district’s annual $2.4 million energy bill in the first year, $10 mil-lion over a decade — and educate kids and teachers to boot.

The first $300,000 of savings from the energy program would go to Texas-based contractor Energy Education Inc., which has contracts

to help more than 1,000 school districts across the country — in-cluding 88 others in California — achieve energy savings.

The rest is gravy.If savings aren’t achieved, Energy

Education will cover the cost of Na-varro’s salary.

“Energy Education has an answer to essentially everything,” said Bob Golton, the Palo Alto school dis-trict’s co-chief business officer.

“Any situation we might think is unique, they’ve seen it in North Carolina or Long Island or Chicago, and can answer it and quantify it.”

For example, the annual electric-ity cost for the mini-refrigerators some teachers like to keep in their classrooms is estimated to be about $50,000. Navarro aims to “chip away at that number” by, for ex-ample, making sure the fridges are defrosted and unplugged during the summer.

Navarro’s job is to take Energy Education’s techniques that have worked elsewhere and apply them across Palo Alto’s 18 campuses — two high schools, three middle schools, 12 elementary schools and Greendell, which houses preschool and adult-education programs.

She makes presentations to school staffs on the basics and trouble-shoots when things go wrong or seem too difficult.

“A teacher might say, ‘How can I unplug my television when it’s so high up — that’s too scary,’ or ‘I don’t know how to turn off the heat in my classroom, so I just open the door,’” Navarro said.

“My job is to help with that. A lot of it is education.”

In cases such as high wall-mount-ed televisions, school custodians can do the job.

Navarro ventured onto the JLS campus at 6 one recent morning to investigate reports of lights in sev-eral classrooms switching on in the middle of the night.

She’s still not positive as to the cause but theorizes that ventilation may be rustling papers, which trig-gers the motion detectors.

“I think it was based on whether or not the teacher had a lot of papers displayed on the walls, or the place-ment of the flag in the room,” she said. “It could be a matter of adjust-ing the time the ventilation comes on.”

Some of the easiest savings will come from reducing the number of hours that classrooms are heated and cooled — but Navarro is hy-persensitive about overstepping her bounds.

As a former teacher, she knows it can be touchy to tell someone her room won’t be heated for as many hours in winter.

“Part of what makes this dis-trict so academically strong is the autonomy of classrooms, and it’s important to maintain that even when we do something uniform in the face of energy. Sometimes people feel, ‘Oh gosh, is this the start of a whole new way of the site operating?’”

Navarro also has been practicing with water timers in school bath-rooms.

“I’ve timed how long it takes you to wash your hands, and 20 seconds is pretty generous,” she said. “Some of these faucets run close to a min-ute before they stop.

“If someone wants to do a really good job of washing their hands and 20 seconds isn’t enough, they can always press it twice.”

— Chris Kenrick

Prowling teacher aims to save big money for schools

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www.californiapaint.comRebecca Navarro, Palo Alto Unified School District’s new energy coordinator, stands in Palo Alto High School’s boiler room — a space due for improvements. Navarro is charged with lowering the district’s energy use, with the goal to reduce consumption by more than half a million dollars in the first year.

Veronica Weber

Page 43

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