Photo by TARMO HANNULA
A wood duck hen cruises the waters of Neary Lagoon in Santa Cruz. Wood ducks are here year round.
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Santa Cruz's History of Abusing the Unfortunate
By BRENT ADAMS
We knew this moment would eventually come. With the proposed new ordinance before Santa Cruz City Council, we're seeing the dreaded reinstitution of the many decades-long Santa Cruz camping ban. So much has happened - and not happened - with homelessness over the past years that we may not remember where we’ve been in order to know precisely where we are now. We’ve grown accustomed to seeing large tent encampments that last many months only to be closed and then pop-up someplace else. We’ve seen million dollar managed camps that disappear as quickly as they came.
Firstly, what about the old camping ban – do you remember it? It was so horrid that we can hardly imagine it now. Since the 1980s, it was illegal to even cover up with a blanket outside between the hours of 11pm and 8am. One must admit, the proposed ordinance allowing camping in a tent between 8pm–8am, is an improvement.
How did we get here? It was the Martin vs. Boise 9th Circuit Court case that stated that the homeless cannot be criminalized if there isn’t sufficient shelter available. There wasn't, so tents quickly began to proliferate.
During this current détente, what has been proposed to improve conditions of those who sleep outside? Transitional Camps had won unanimous support on City Council, though where are they? There were months-long surveys by councilmembers resulting in sets of recommendations that were never fulfilled. There were seasons of Community Advisory Committee on Homelessness meetings that produced nothing substantial or effective.
The encampments along Highway 1 and San Lorenzo Park are examples of what happens when a city abandons a population. We’d already seen it happen years before in the Benchlands in 2018, and then a year later at the Ross Camp in 2019.
Watching it all again, how can we say that the city isn’t culpable when they’ve done nothing in the meantime? What has become of plans to establish the Homeless Emergency Aid Program funded by the Navigation Center, let alone an interim shelter? What has become of that money? Where are the day services programs, and where, even, is the well-funded rhetoric of housing the chronically homeless? It has all evaporated and all we’re left with is a tent that must be broken down in the morning with nothing much else offered.
Remembering the old camping ban in which people were criminalized for simply laying down outside at night, we’ve made some strides with the allowance of tents being erected. Noting the membership of the current city council, it’s highly likely this new ordinance will pass.
People who sleep outside need more than what’s being offered. Please contact your city council persons and request these amendments:
If the city is to allow overnight camping, then the parks are the most fitting places. Parks aren’t used by the general public at night so it’s only logical that parkland can be used for these over-night encampment spaces. People will break camp in the morning leaving the park open to be enjoyed by all.
The above, begs the question as to where can tents and belonging be stored during the day? It follows that these be located as near to the tent areas as possible, in the city parks.
Overnight camps located in parks should be Agreement Camps, where only those who can maintain the agreements stay. Harvey West Park has such a camp that’s been successfully in-place and without complaints for as long as 4 months.There should also be opportunities for churches and non-profits to operate managed transitional encampments under a city and/or county permit.
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Notice from Food Not Bombs
Prepare for Direct Action on Monday, March 1 by attending
NONVIOLENT DIRECT ACTION WORKSHOP
IN PREPARATION FOR
POSSIBLE ATTEMPT TO EVICT
THE FOOD NOT BOMBS MEAL
Sunday, February 28, 2021
starting at 2:30 pm
Parking lot at Lincoln and Cedar Streets
(where the Farmers Market sets up)
The city is threatening to arrest us on Monday, March 1st if we don't move by that day even though they also tell us that they would have given us 30 days notice to leave the other parking lot but only just now learned that the developer Anton DevCo planned to start construction this week.
We are requesting more time to figure out what to do. But if they don't give us more time, we may need to resist. Please join us to learn about how we can form a non-violent resistance. Also, read the pdf attachments whether you can join us on Sunday or not. Food Not Bombs co-founder Keith McHenry has been facilitating this workshop periodically for the past few decades. Everyone is encouraged to participate in the workshop and attend the March1 action.
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2021 WFF - Completely Free this year!
By Consuelo Alba, Executive Director WWF
The Watsonville Film Festival, WWF, is back and better than ever with a powerful selection of 20 films by award-winning directors and local filmmakers from March 5-13!
We are excited to share this program with you. As you may remember, we had to cancel the Festival two days before Opening Night last year due to the pandemic. But we kept working all year to present individual screenings, and to put this new 2021 festival together.
COVID has been very intense for everyone, especially for Watsonville, so we've decided to offer this year's festival for free, as a gift to our amazing community. Thank you to our wonderful sponsors and Amigos del Festival for helping us make it possible.
See some of this year's 2021 WFF Film Selection above.
The complete schedule of films & events will be available shortly on the WFF website. Viva el cine!
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“For a greedy man, even his tomb is too small.”
Tajikistani proverb
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U.S. Census: Women and Minority Owned business in 2018
Data released on Jan. 28, 2021 shows that according to the 2019 Annual Business Survey(ABS), in 2018, approximately 18%(1 million) of all U.S. businesses were minority owned and about 20%(1.1 million) of all businesses were owned by women.
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Santa Cruz County Covid-19 Report
By SARAH RINGLER
cases that tested positive. That is an increase of only 1% from last Thursday. 181 people have now died, an increase of 7%.
"Limited Stay at Home Orders" were lifted on Jan. 25 and "Hospital Surge Order" was lifted Feb. 4 For information, go here.
The county's Effective Reproductive Number is continuing to fall below one. See chart below. Numbers above one show the spread of the virus is increasing. Below one means the spread is decreasing.
To get tested without a doctor’s request, call 1-888-634-1123 or go online at https://lhi.care/covidtesting. Other testing sites that may have restricted access can be found here.
Vaccines are now supposed to be available in Santa Cruz County. For more information, click here.
If you are on Medicare, Part B will cover your vaccine so it will be free. You might need your red, white, and blue Medicare card so your health care provider or pharmacy can bill Medicare. You’ll need your Medicare card even if you’re enrolled in a Medicare Advantage Plan. Bring a pen.
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Deaths by ethnicity/181:
White - 58%
Latinx - 33%
Black - 1%
Asian - 8%
American Native - 1%
Deaths by gender/181:
Female - 54%
Male - 46%
Other - 0%
Under Investigation - 1%
Deaths by age/181:
30-39 - 2%
40-49 - 1%
50-59 - 2%
60-69 - 14%
70-79 - 19%
80-89 - 32%
90+ - 30%
Tested positive by region/% of population:
Mid-county - 20%/12%
North county - 18%/60%
South county - 60%/29%
Under investigation - 1%
Weekly increases in positive tests:
June 12-19 - 7%
June 19-26 - 23%
June 26 to July 3 - 22%
July 3-9 - 23%
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July 9-16 - 40%
July 16-23 - 20%
July 23-30 - 27%
July 30-Aug. 6 - 13%
Aug. 6-13- 12%
Aug.14-20 - 16%
Aug.20-28 - 10%
Aug. 28-Sept. 3 - 10%
Sept. 3-10 - 6%
Sept. 10-17- 8%
Sept. 17-24 - 7%
Sept. 25- Oct.1 - 5%
Oct. 1 - 9 - 4%
Oct. 9-15 - 4%
Oct. 15-22 - 5%
Oct. 23-29 - 4%
Oct. 30-Nov. 5 - 6%
Nov. 5-12 - 10%
Nov. 12-19 - 11%
Nov. 19-26 - holiday
Nov. 19-Dec. 3 - 29% 2 weeks of data for this week only
Dec. 3-10 - 16%
Dec. 10-17 - 17%
Dec. 17-24 - 14%
Dec. 24-31 - 19%
Jan. 1-7 - 13%
Jan. 7-14 - 14%
Jan. 15-21 - 11%
Jan. 21-28 - 5%
Jan. 28-Feb. 4 - 5%
Feb. 5-11 - 2%
Feb. 11-18 - 2%
Feb. 18-25 - 1%
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Labor History Calendar for February 26:
1877: Vancouver Island's first Coal Miner's Union was formed.
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Photo by TARMO HANNULA
Lebanese flatbread with za’atar
By SARAH RINGLER
The French have herbes de Provence, Indians have garam masala and curry, Chinese have Five Spice Powder and hippies have Spike. All are herb and spice mixtures that define a cuisine. Za’atar is an herb mixture that is a common ingredient in Middle Eastern, North African and Arab cuisines. The core ingredients are usually thyme, oregano, marjoram, toasted sesame seeds and salt, but each family or region often has their own secret additions. Its use goes back at least 1,500 years ago. A simple, delicious and common way to eat it is to take fresh pita bread, dip it olive oil and then dust it with za’atar.
Flatbreads are usually made with only flour, water and salt. Pizza is a kind of flatbread but the crust is made with yeast and is usually associated with Italy so this recipe is a flatbread pizza I suppose. It is inspired by David Tanis of the New York Times who ate this Lebanese treat on the streets of Paris. This crust is not thin or thick but full of airy spaces that cushion the topping providing a nice chewy base to the blanket of herbs and spices, crunchy meat, creamy feta cheese and pine nuts.
You can buy za’atar, pomegranate molasses, sumac, pine nuts and “00” flour at Staff of Life, located at 1266 Soquel Avenue in Santa Cruz. A branch is due to open in Watsonville in March at 906 East Lake. The “00” flour is finer than all-purpose flour, and is often used to make pizza crusts. Staff of LIfe also carries an exceptionally smooth French feta that is creamy and not salty. It’s a good substitute for goat cheese.
Because the components of za’atar are common herbs that you may already have in your spice cabinet, you can make your own. I made six small pizzas and served them with chopped cucumbers, yogurt, salt and pepper.
Dough:
2 teaspoons active yeast
1 teaspoon sugar
1 cup lukewarm water
3 cups “00” flour or all purpose
2 tablespoon olive oil
1 teaspoon kosher salt
Topping:
Olive oil
Salt
1 large onion, diced
4 garlic cloves, minced
¾ to 1 pound ground lamb
½ teaspoon black pepper
½ teaspoon ground cloves
½ teaspoon allspice powder
¼ teaspoon cayenne
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon cinnamon
1 teaspoon sumac powder
1 tablespoons pomegranate molasses
5 tablespoon za’atar mixed with 5 tablespoons of olive oil
8 ounces feta
¼ cup pine nuts, lightly toasted
Parsley, mint and cilantro leaves for garnish
Make the dough by mixing lukewarm water, sugar and yeast in a large bowl or stand mixer. Stir well to dissolve sugar and let sit until mixture is bubbly and foamy. Stir in 1 cup of flour and beat well. Let sit for around 20 minutes.
Add remaining flour, oil, and salt. Knead for about 5 minutes. Dough should be soft and a bit sticky. Add more flour if dough is too sticky. Oil a ceramic bowl with olive oil. Put dough out onto a floured board and shape into a ball. Put the ball in the oiled bowl, rub a little oil over the ball and cover with a cloth or plastic wrap. Let sit for one hour or refrigerate overnight.
Make the topping by putting 3 tablespoons of olive oil into a frying pan over medium high heat. When oil is hot, add onions, sprinkle with salt and pepper and cook until onions are soft and browned, about 5-7 minutes. Stir in garlic and cook 1 minute more.
Add the ground lamb breaking it into the onions with a spoon until it crumbles. Add salt, pepper, cloves, allspice, cayenne, cumin, coriander, cinnamon, sumac and pomegranate molasses. Lower heat and cook for about 5 minutes until meat is cooked.
Heat oven to 450 degrees and prepare a pizza stone or cookie tin. If you are using a pizza stone, put it into the oven to heat. Punch down the dough and divide into 4, 6 or 8 pieces depending on how many you want to make and how large you want them to be. Cover pieces with a damp cloth and let rest another 20-30 minutes.
In a small bowl mix za’atar and olive oil
When oven is hot, roll or stretch dough into small of large rounds from 6 inches in diameter to 12 inches. If baking on a cookie tin, put the dough on the tin, brush with olive oil/za’atar mix. Cover with meat mixture and top with dabs of feta and pine nuts. If you are using pizza stones, you will make the pizzas on a floured board and then carefully put them on the pizza stone. I folded my pizza up and then unfolded on to the stone and reshaped it there. Try and keep the oven hot. Bake for 5-8 minutes. Serve with roughly chopped parsley, mint and/or cilantro.
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YOUR STORY OR ART HERE: Please submit a story that you think would be of interest to the people of Santa Cruz County. Try and keep the word count to around 400. Also, there should be suggested actions if possible. Submit to coluyaki@gmail.com
If you are enjoying the Serf City Times, forward it on to others. We need readers, artists, photographers and writers.
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Welcome to Serf City Times. Over time, our county has grown more stratified and divided with many people feeling left out. Housing affordability, racism and low wages are the most obvious factors. However, many groups and individuals in Santa Cruz County work tirelessly to make our county a better place for everyone. These people work on the environment, housing, economic justice, health, criminal justice, disability rights, immigrant rights, racial justice, transportation, workers’ rights, education reform, gender issues, equity issues, electoral politics and more. Often, one group doesn’t know what another is doing. The Serf City Times is dedicated to serving as a clearinghouse for those issues by letting you know what is going on, what actions you can take and how you can support these groups.This is a self-funded enterprise and all work is volunteer.
Copyright © 2021 Sarah Ringler - All rights reserved
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