BACK FROM JAPAN: Ventriloquist Carol Green is back from Japan, singing that country's praises. She gave 10 ventriloquist performances with her friend and host, Ryoko Utsunomiya, doing the translating. "I felt like a child there," says Greene, "since I couldn't read the Japanese writing."
She found the people friendly and gentle, the food wonderful and very different. The Santa Cruz mountain resident toured beautiful temples, drove across the longest suspension bridge in the world to Awaji Island, took in a sake brewery, an incense factory and a tile-making company, and viewed bunraku puppet assembly.
In spite of the language barrier, the two vents never seemed to run out of words—until it was time to leave. "I found it difficult to say good-bye. My trip was so special because Ryoko was my personal guide. I felt like a celebrity there. What an experience!" Needless to say, she can't wait until she goes back.
RIVERS OF CHOCOLATE: Las Madres members, a group of young mothers who help with fundraisers, are among the organizers for this year's Rivers of Chocolate at the Mountain Winery April 18, 15 p.m. Cathie Watson-Short is event chairwoman. Monte Serenan Erica Mittlehauser is chairwoman of participants.
Erica and Jon Mittlehauser are partners of The Basin in Saratoga. Other locals involved in the planning include Julie Sheng and Julia Schiff of Los Gatos, Siri Lackovic of Monte Sereno, Rachel Cruz of Saratoga, plus Jennie Picraux. This crew is assembling auction items, food, wine, music and chocolate, chocolate, chocolate.
Local businesses participating are Confections by Hsing and Kid in a Candy Store of Los Gatos and Cooper-Garrod Winery, Plumed Horse, Viaggio Ristorante, Sent Sovi, Gervais and The Basin in Saratoga. Rivers of Chocolate, with a Napa River theme this year, is a fundraiser for Social Advocates for Youth.
SAY benefits at-risk youth by providing shelter, counseling and educational and emotional support. Advance purchase price for the event is $75; $90 at the door. Contact is 408.956.8034 and the website is www.riversofchocolate.org.
CAPTAIN KANGAROO CONNECTION: Los Gatan Ric Giardina was the envy of schoolmates and friends, growing up as he did with firsthand encounters with Captain Kangaroo. He viewed the Captain close up and personal, since his father was the show's cameraman.
Giardina knew the TV legend with and without his signature mutton-chop whiskers and big-pocketed costume. That costume had to be big enough to store carrots for Bunny Rabbit. And the commodious pockets provided the rationale for the character's name, as well as a stowing place for vegetables.
Whenever the Captain was aware that Giardina and his brother were in attendance at the show, he made sure he stayed in costume, so as not to disillusion his followers. Giardina now uses the example of Captain Kangaroo, a man known for his integrity both as Bob Keeshan and as a TV educator.
Giardina publishes a newsletter for his company, Spirit Employed, a management consulting firm. He counsels businesses on team building, boosting morale to create a better work atmosphere, and hence increased productivity.
INVENTOR'S SISTER: The recent death of Agnes Farnsworth Lindsay reminded Los Gatos Rotarians that she had been a club speaker a few years ago. A friend of Rotarian Don McCleve, Mrs. Lindsay was the sister of the inventor of television, Philo Farnsworth.
As the Rotary speaker, Lindsay had shared reminiscences of her brilliant brother and their humble early life in a log cabin in Utah. Later they lived in Rigby, Idaho. As a high school student, Lindsay spent a summer with Philo and his wife, Pem, in San Francisco while he was involved in TV invention.
Historically, there has been confusion and chicanery over who to credit for the invention of TV. An RCA scientist, V. Zworykin, was often listed, but more thorough research gives the attribution to Farnsworth.
BETTER THAN SEX?: A booksigning for Bill Peil's Better than Sex Home Cookbook was held at C.B. Hannegan's recently with some 200 attending. Peil's cookbook uniqueness (besides its title) lies in its variety. Recipes range from how to prepare fois gras to how to cure olives (his grandfather's method).
Peil is dining-room captain at Forbes Mill Steakhouse and has been a committed cook since the '70s. He's taken classes from Jacques Pepin and other food notables. The book is loaded with anecdotes about particular recipes.
After serving in the Marines, Peil became a bartender at Mountain Charley's and had his own band.
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By Mary Ann Cook