Light/Breezes

Light/Breezes
SUNRISE AT DEATH VALLEY-Photo by Tom Cochrun
Showing posts with label delicious. Show all posts
Showing posts with label delicious. Show all posts

Thursday, September 6, 2018

An Amazing Story

     
   It was one of those direct to the heart moments. Standing before the group, explaining his goals for "Everesting Hearst," the young man said his goal in life is to contribute $50 thousand  to charity before he passes. 
    I was moved. Live your life in journalism and you hear a lot but I never heard someone measure their life by setting a goal to give to charity.
   To date he's donated $19 thousand. He's stuck on it hard and working on meeting the $50 k life's goal.
    Here are some extenuating factors. He makes a spartan living as a kayak outfitter at San Simeon beach. He's been a camp director, competitive runner and mountain biker, and never earned much. He says he's not interested in earning a lot of money, only enough to feed himself and his dogs and hit his charitable goal. He is Cubby Cashen, beloved by those who meet him.
     The evening he spoke to the Cambria Dinner Fellowship was the first time in a couple of years he had eaten with other people. He lives a somewhat ascetic life, devoted to nature and charity. In the last year he's adopted a diet of either a small pizza or pint of ice-cream for dinner. Energy bar or cereal at breakfast and sandwich at lunch. No alcohol, no drugs, no frills, just he and his beloved Chiweenies, in a small room.
     He is well known to animal lovers, domesticated or wild.
He's been involved in rescues, some harrowing, of deer, otters, elephant seals and birds that either fall off cliffs, get into deep surf, get injured, caught in netting or other travails.
   Pictured above are the companions he adopted, one of whom is blind, both of whom ride with him on road trips.
   He's in the habit of showing up at his outfitting post, and if no one is waiting for a rental or instruction, he takes to the sea to inspect the shore line, cove and surrounding bluffs to check on nature. He's the first to know when whales are in the cove feeding with their young. He knows when the sharks are around, or when the bait balls of anchovy roll in, or when the shearwaters are in transit and etc. And he loves it. He also has an abiding love for his mother who passed away.
     Every August 8th, his mother's birthday, Cubby donates whatever he earns to a charity, usually one involving animals.
     That is why he has begun training to ride his bike on Thanksgiving up and down the road to Hearst Castle until he reaches, in aggregate, the altitude of Mount Everest, 29,029 feet. "Everesting Hearst." 
      As he's worked out the logistics he figures he will spend 15 hours riding. Thanksgiving, because Hearst Castle is closed to tourists and he'll have the winding 5 mile climb to himself. He's got his hydration and food timetable established and continues to work on GPS certification gear. He plans to start early so he will have only some 3 hours of climbing in the dark.
      "The dark is when your mind starts working on you," he says.
     The beneficiary is the Short n Sweet Rescue Alliance on Jack Creek Road in the Templeton California area. Cubby says they have dogs, rabbits, horses and even donkeys in their care. If you are interested in helping this dynamic young man you can link here to his page
      You don't run into many folks like Cubby. He's got a personality full of sunshine. He is the first I've met who measures his life by being able to reach a charitable giving level. Amazing!

thinks he's a baby
     Our irrepressible Hemingway took quick advantage of a visiting baby carriage--and got a quick nap



the end of summer feast
   Our gourmet pal MM laid out what she calls the end of summer meal with some of her favorite recipes. Including her world class Fougasse.
    Great companion to the medly of perfectly roasted veggies, chicken breast and peach with pesto that is off the charts!
    There was a course of cheese, and chocolate dipped figs that didn't make it to the camera, because Mr. Camera was too busy indulging.

      See you down the trail.

Friday, July 19, 2013

THE WEEKENDER-EURO STYLE

FRENCH, OR ITALIAN, OR CALIFORNIAN
    Admiring what I call the old "buck board bench" at Giovanni's Harmony Cafe, warmed by the coastal sun, reading a note from our pal Bruce about recipes from Provence' as we await the latest offering from our local master chef, the aromas of the kitchen mixing with the roses, my cocoon of well being is bumped by a realization. 
    Lana and I have been chatting about the joie d'vivre of the Susan Loomis book ON RUE TATIN as she recounts her move to France to write a cookbook as her husband rebuilds a centuries old home in a northern town.  It strikes us that our life here in what some have called the "American Provence'" is authentic provincial joy itself. The cafe for example, guests reflect that with the alfresco setting, the climate and cuisine they could be in Tuscany or Provence.  Indeed! The culture here is younger than Loomis's Louviers in Normandy, but it is unique, as in 
ART ON A LADDER
    Art Van Rhyn that is.  Artist, gallery owner, musician, founder of the whimsical 927 art show, cartoonist of the weekly From the Beach cartoon in The Cambrian and personality unique is one of the pantheon of  "Cambria Characters" this village is known for. Emphasis on "character!"
CAN YOU GUESS WHAT THIS IS?
     30 minutes down the gorgeous Pacific Coast Highway is the beautiful small city of San Luis Obispo.  Truly Mediterranean in look and temperament, S-L-O, as many call it, is a university town, full of playfulness, as in the scene above. Bubblegum Alley.
   Yep, that's all gum.  It's a changing work of art, as generations have created their own morphing images, words, messages and etc. Bet they don't have one of these in Normandy.
    So later I'll slip into my easy chair, crack open ON RUE
TATIN, peak out the window at the Santa Lucia mountains and start thinking about what we're going to do for dinner.
The whir of the mixer as I write this is the reminder Lana is making pasta.  We'll probably pick a few tomatoes from one of the raised beds and likely find the other items to round it out at the Farmer's Market underway in the village. Many of the characters will be there. In fact the longer one stays here, the more we all transform, or aspire to our niche in the ways of eccentricity.  
    Oh yea, we'll be using olive oil, but then, which type?  While this region produces great wine, we have a burgeoning olive oil market as well.  So, perhaps, there is a place for our version of this fellow---enjoy.  
Have a fun, delicious and sexy weekend!
   See you down the trail.