Mmmmmm………..Matsutake!!!!
Tricholoma Matsutake or Japanese Pine Mushroom	California "Matsutake"; Tricholoma magnivelare ...or not?
The picture at left shows a typical sample of the “true ” Tricholoma Matsutake as distinct from our local pacific northwest variety, referred to below as Tricholoma magnivelare even though the western “Matsutake” have been shown through genetic studies to be a distinct population and so are misnamed as either Matsutake or Magnivelare. Visually, as opposed to the “true” strain native to Asia, North Africa, Europe and northeastern North America, the pacific northwest variety (shown at right) is initially quite pale versus the brown of the Asian variety. But, academic debates aside, when it comes to mushroom hunting, its all about field identification, and odor is one of the strongest indicators, specifically a strong, distinctive spicy funk, like Ethiopian food and dirty laundry, its been said. Despite the off-putting description, this is one of the most highly prized mushrooms in Japan and elsewhere, with a culinary stature approaching that of the more familiar European truffle tuber melanosporum, and for much the same reason as musk is the base note of many fine perfumes, the strong distinctive scent, and in this case, flavor blend almost magically with the sharper notes of ginger, onion and miso traditionally used in Japanese preparations, and I can highly recommended it as a superior compliment to wild game.
The American Matsutake: Tricholoma magnivelare by Michael Kuo The American matsutake grows primarily under conifers in northern and montane North America. When young it is white, but it soon begins to develop brownish discolorations. It features a prominent partial veil which covers the young gills and later forms a sheathlike covering on the lower stem, with the upper edge flaring outward to form a ring. The gills are crowded and attached to the stem, sometimes by a notch, but do not run down it. The spore print is white. The odor of the matsutake is its most distinctive–and hard to characterize–feature. “Spicy but a little bit foul” is what comes to my mind, though I like “a provocative compromise between ‘red hots’ and dirty socks” (Arora, 1986, p. 191). The matsutake taste is as distinctive as the odor: “an incredible and complex flavor you won’t ever forget–even though you won’t be able to adequately describe it to anyone” (Volk, 2000). Description: Ecology: Mycorrhizal, primarily with conifers (jack pine in northeastern North America; lodgepole pine in the Rocky Mountains; Pinus teocote and other pines in Mexico’s high-elevation pine-oak forests; and pines and other conifers Pacific Northwest and California) but also found in tanoak and madrone forests on the West Coast; growing scattered or gregariously; northern and montane North America; summer, fall, and (in warmer climates) winter. Cap: 5-20 cm; convex becoming broadly convex or nearly flat; dry or a little sticky; white at first; soon with brownish discolorations and pressed-down fibers; the margin rolled under when young. Gills: Attached to the stem, sometimes by means of a notch; crowded; white, developing brown or reddish brown stains and spots with age. Stem: 4-15 cm long; up to 5 cm thick; more or less equal, or with a slightly tapered base (but not with a long, rooting base); white above the ring, colored like the cap below; partial veil white and thick, collapsing to form a sheath around the lower stem and a prominent flaring ring at the top edge of the sheath. Flesh: White; firm; not changing on exposure. Odor and Taste: Taste spicy; odor fragrant and distinctive (see comments above). Spore Print: White. I’ve collected these in northwest Oregon and the literature indicates the only important difference between here in northwest California and there is in terms of habitat with tanoak and madrone in addition to the conifer zones it is found in further north. We have reliable reports of abundant Matsutake in our mapped sites up at Leonard Lake Reserve, where time will tell the truth of this spot’s reputation as a plentiful producer. And, technicalities aside Matsutake is considered ” edible and choice”, music to a mushroom hunters ears. While there are several species that closely resemble it ,specifically” Tricholoma caligatum (with a browner cap, hardwood habitat, and mild or mealy odor), Catathelasma imperiale (with gills that run down the stem, a double ring, and a tapering stem that roots deeply in the soil), and  Russula brevipes (too many differences to list) “none are toxic, and the identifying characteristics are sufficiently unambiguous that a careful picker, with an experienced guide for quality assurance there is virtually no danger of poisoning. Allergic reactions are a different matter, and in some people are made worse by drinking alcohol and eating new species of wild mushrooms. Anyone with food sensitivities needs to be their own best friend when it comes to sampling, or not sampling new foods. Book your own California wild mushroom foray

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With prices as high as $90 per kilo in Japan for imported northwest Matsutake, it is highly sought after by commercial pickers and can go for as much as $25/pound to the brokers, depending on demand. For the mycophage, they are an excellent compliment to the woodsy flavor of the Chanterelles that grow nearby and an their meaty texture and spicy undertones go well with game and a full-bodied red wine. They are wily and shy little devils, often barely poking through the leaf litter, and spotting them is often a matter of pawing through the duff like a caribou pawing through the snow for moss. But a heaping platter of fresh Matsutake buttons sauteed in butter and deglazed with red wine and thyme is a treat well worth the effort. On about.com they say Matsutake Mushrooms; Japanese Autumn Delicacy By Setsuko Yoshizuka, About.com Matsutake Mushrooms Photo (c) Setsuko Yoshizuka Many kinds of edible mushrooms grow in Japan. Matsutake mushrooms are said to be the king of all because of the great aroma and flavor. Matsutake grow in red pine forests in the autumn, and theyare specialautumn delicacy in Japan. Fresh matsutake harvested in Japan are very pricey, so imported matsutake are commonly purchased. Matsutake mushrooms are cooked in various ways: steamed, grilled, fried, and more. Matsutake in sukiyakitempura are very popular. Also, matsutake rice and dobin mushi (steamed in a teapot), and soup are also delicious dishes. and Matsutake Recipes Matsutake Gohan Recipe – seasoned rice with matsutake mushrooms. Matsutake Dobinmushi Recipe – matsutake mushrooms steamed in a Japanese tea pot Matsutake Recipe William Rubel Author and Cook Specializing in Traditional Cooking This recipe for matsutake soup from the Kunming Hotel, Kunming, China, demonstrates how one can, as a cook, step back and let the mushroom speak for itself. There are mushrooms that need us, the cook, to exert ourselves on their behalf — but many of the greatest mushrooms are best handled the least and this is certainly true of the great pine mushroom (Tricholoma matsuke). In Yunnan the mushroom is called sunron. It combines a rare package of a sweet odor, delicate taste, crisp texture, and beautiful shape. No oil is used in this soup — and it is the opinion of the Kunming Hotel chefs that oil must never be used with matsutake because, in their opinion, oil smothers the pine flavor of the mushroom. Thus, at the heart of this recipe is an approach to the matstuake that says – let the mushroom reveal itself through its own breath. The stock for this soup is lightly salted water in which the mushroom is boiled and at the last minute joined by cilantro. A related matsutake—Tricholoma magnivelare — grows in North America. Its cap is browner (NB not true, see Hugh Smith photo above) than Tricholma matsutake, but it is also a fine mushroom. Ingredients: Water, salt, matsutake mushrooms, thinly sliced, and cilantro, coarsely shopped. For each portion of soup include a moderate handful of mushrooms and a small handful of cilantro. Instructions Make a stock of lightly salted water by adding a little salt, tasting, adding a little more, tasting until you are pleased with the taste. Then add a little white pepper. Add thinly sliced matsutake and bring to a rolling boil. Cook for 1 to 2 minutes at a full boil. Add rough chopped cilantro. As soon as the cilantro wilts remove from the heat and serve. And finally, an excerpt for an excellent article with several recipies in the Seattle PI Fantastic Forage: Wild matsutake mushrooms By HSIAO-CHING CHOU SEATTLE POST-INTELLIGENCER FOOD WRITER Wild matsutakes deliver the season of chestnuts and gingko, persimmons and the new rice crop. The pine (matsu) mushroom (take), for the Japanese, inspires excitement for summer’s wane into fall, and triggers thoughts of savoring its pungent flavor. It is said that one cooks the matsutake until one can eat the aroma. In that regard, the matsutake resembles the truffle, which lends its perfume to any preparation it encounters. A broth with several slices of a pine mushroom would be served in a lidded bowl or pot, for example, so that the scent of earthy pine with a tinge of cinnamon swirls within the container until it is finally released. Mike Urban / P-I Takemi Sugiyama collects Matsutaki mushrooms in the Cascades. The season for matsutakes in the Northwest has begun and there has been a notable abundance of these mushrooms this year. Local foragers say they have never seen such a profusion, which has caused behavior so rarely exhibited: Hunters, like zucchini growers, are enthusiastically sharing their bounty instead of hoarding it. At local farmers markets, professional foragers have stacks of bins brimming with matsutakes, which are selling for about $8 to $14 per pound. Restaurants are featuring the mushroom sauteed, steamed, simmered, batter-fried, grilled. Shiro’s sushi bar presents matsutakes in chawan mushi (steamed egg custard), dobin mushi (broth), tempura and sushi. “These are real expensive in Japan,” says owner Shiro Kashiba, with reverence in his voice. “We’re real lucky here.” Last week, Union restaurant served seared venison medallions with sliced matsutake in red wine with shallots. Oceanaire is shaving matsutakes over salads. Matsutakes are meaty like porcinis and portobellos. The large ones have steaklike caps and thick stems. The flavor of the bigger ones is intense and can overwhelm preparations, such as stir-fries or soups. So use the mushroom sparingly unless the intensity is pleasing to you. read the rest of this article for more info and several recipies As with most popular wild mushrooms, careful attention to the details of a few field identification characteristics; habitat, shape, color, texture and in this case, most distinctively, odor will guard against nearly all misidentification. The other side of the coin is to be familiar with the local species similar enough in appearance to your target species to be confused with it, be familiar with the local deadly species, in particular, the Amanitas (being a principal cause of poisonings locally), know the characteristics to be avoided, and, above all, if you’re not 100% sure of your identification don’t put it in your basket! Just like pilots, there are old mushroom pickers and bold mushroom pickers, but, there are no old, bold ones. On the other hand, flying, like mushroom picking, cycling, and walking out your front door  all are inherently dangerous. Those who have no tolerance for risk should, and will stay home and eat canned mushrooms, if any. So the question then is not “Matsutake or not-so-take”, but “To Matsutake or Not-to-Take”. Book your own California wild mushroom foray

On Saturday evening, October 10, Emandal will be hosting the 3rd
almost annual Willits Cowboy Poetry Gathering. This time, dinner
will be served at 6pm, on the Pizza Deck at Emandal. Kashaya Adams,
of “Kashaya’s Pizza” fame, will be heading up the team of amazing
chefs who will be serving up some exquisite culinary delights.

At 7:30, the concert begins…. in the old barn built in 1917 by Al
Byrnes, the “Al” part of “Em” and “Al.” The Emandal Chorale will
start the show, followed by Dave Stamey and Susan Parker.
Reservations ($30 for dinner and show) are essential, and still
available by calling Tamara Adams (459-9252) or emailing
cowboypoetry@emandal.com

“We like to think of this music as a celebration of shared heritage,
an appreciation of the West as both a place, and a state of mind.”
Driving directions starting at Hwy 101 and Commercial St. in Willits

Willits to Emandal

Dave Stamey has been bucked off and stomped by many horses. He has
been stepped on by mules and dragged around branding pens by cattle
of many sizes. He’s ridden in the rain, in the snow, in the rain
some more, in pretty nasty heat, and in feedlot pens where the air
was thick and decidedly fragrant. He’s even wrangled dudes.

He is an entertainer now, and makes his living inflicting himself
upon innocent people at music festivals, agricultural banquets and
backyard barbecues. He finds he prefers this. He has been voted
Entertainer of the Year, Male Performer of the Year and Songwriter
of the Year by the Western Music Association, and Male Vocalist of
the Year by the Academy of Western Artists.

Dave Stamey is one of the best Western songwriters alive today. His
melodies blend perfectly with his lyrics to the point where you can
almost feel the wind against your face and smell the soft scent of
the sage. He never fails to engage his audience and take them on a
rewarding journey through the panorama of the West.”

–Mike Fleming, Director, Santa Clarita, CA Cowboy Festival

Born with a cowboy soul, Susan Parker grew up with a love for horses,
cowboys, rodeos, and all things Western. She rode stick ponies and
played with plastic horses while her friends played with dolls.

Susan began writing contemporary poetry and prose in 1995. Her
passion for cowboy poetry was sparked in 2003, after attending the
Monterey Cowboy Poetry and Music Festival. It burst into full flame
shortly thereafter.

Intrigued by pioneering women of the West, Susan has become a student
of their writings: “I hear their voices as they pour out loneliness
and frustration onto the page. Their courage and determination beg me
to share their work, to appreciate the freedoms I enjoy as a result
of their perseverance and sacrifice.”

Susan resides in Benicia, California.

Chanterelle mushrooms underfoot

Well, winter is coming to NorCal, and with winter comes the rains, and with the rains come the mushrooms; chanterelles, matsutake, oyster, etc., etc. I’ve been picking mushrooms since, as we say in Hawaii, “small kid time” and those many hours spent slogging through damp fern and bracken are fond memories, all the more so those many baskets, buckets and bags dragged up out of the woods of northwest Oregon, full to overflowing with a huge variety of delicious species, but mostly filled with glowing orange-golden Chenterelleses, preciousss, the King of wild mushrooms, we wants them precioussssss.

Riding on top of the normal winter season, this year, according to Stormsurf.com we have a

Weak-Moderate El Nino Developing
Solid Warm Pattern in-Play Over the Equatorial East Pacific

Overview: Early 2008 saw a marginal El Nino try to take control of the tropical Pacific from March into July, fueled by several active phases of Madden Julian Oscillation (MJO).  The MJO faltered and La Nina returned, cutting the legs off the developing warm pattern. But the MJO was strong enough for long enough to cause anomalously warm warm to appear off Central America and change the atmosphere creating momentum that fueled the development of a decent Fall storm pattern, holding on into late November 2008.  But right when things were starting to get in a groove, the upper level (jetstream) winds that were driving the machine and fueled by the warm waters off Central America during the summer months, disintegrated.  A split jetstream flow took over totally shutting down the storm pattern.  The remainder of the Winter and Spring 2008/2009 season were completely placid.

With that in mind, we moved into the Spring of 2009 seeing a similar pattern. That is, the MJO came-on strong again with a solid series of consecutive Active Phases and a marked increase in westerly wind anomalies in the West Pacific resulting in anomalously warm subsurface waters tracking east towards Central America (Kelvin Waves). As the Kelvin Waves erupted along the Central American coast, warm surface waters began to appear, much like the year previous, but with more vigor. It is with that background scenario that we look to the coming Fall and Winter of 2009/2010 with higher expectations and the hope for real surf for the first time in over a decade for Hawaii, Canada and the US West Coast.  The paragraphs below describe the state of various indicators used to assess long-term global weather conditions (be it either El Nino or La Nina), followed by a revised set of criteria for assessing it’s impact on surf generation potential for the future.

read the rest here

Al this means we can expect more rain than usual and more rain, up to a point, means more mushrooms. Emerald Empire Adventures is currently developing exclusive two and three day day guided mushroom picking at the secluded private reserve at Leonard Lake. This your chance to learn how to pick, what to pick and most importantly, what not to pick. You’ll spend the night at one of the five lovely cottages overlooking the largest natural lake in Mendocino County and you won’t be running into any territorial individuals since this is entirely within the 4400 acre private reserve. In the evening we’ll clean, process and prepare the day’s take, pair the dishes with selected local vintages and tell war stories around the fireplace. Check back soon for prices and availability. the Images below are taken along the way to Leonard Lake on Reeves Canyon Road.

“Whether you are logging big trail miles or beating gas pump prices, the X-Alp Mid is your go to shoe. Built for the long haul, the R&R plate allows you to drop the hammer on the pedals but has enough flexibility and traction for when you have to get off and push up the big hills. Quick drying, highly breathable mesh/synthetic upper. Endo-skeletal fit system securely wraps feet.”

So sayeth the sellers. I sez;

“I’m just now shopping for a new shoe having completely ridden through my last pair of this PI Alp model. Due to my tendency to downhill with my left foot down and forward, holding most of my weight when standing off the saddle, after 18 months and 6-7k miles of on and off pavement touring, commuting, some single track and a good deal of hiking (mech. breakdown, too steep/loose, just walking around off the bike, etc) and nearly constant wear, the left shoe is pulling apart at the toe and along the outer mid-sole. The uppers are subject to wear and fraying from friction with the crank, and about 2\” of the left upper has pulled apart at the reinforcement around the laces.

That said, this is a well built, comfortable multi-function shoe with an excellent $/value ratio. I would highly recommend it to the dollar concious backwoods banzai artist who does not want to carry an extra pair of shoes whether on tour or just commuting.”

Apparently, great minds think alike. As always though with any heavily used and depended upon gear, durability versus cost versus available funds versus necessity is what the equation boils down to. Shoes? Ya gotta have ‘em. I paid $70 on clearance for mine and got about 6500 quality miles out of them. That’s about 0.9 cents per riding mile only, not including the daily wear for walking. The scientific method would now suggest that my next pair cost significantly more, to provide abasis for evaluating cost/performance on the cents per mile scale. Unfortunately for the scienbtific method, these match the orange and black color scheme of my ‘07 Trek Portland.

Reeves Canyon Road to Leonard Lake and the Upper Ranch . Click on the link to download the GPX source file for your own navigation device.

Six miles from the highway you’ll come across a locked gate with a sign reading “End of Public Road, Private Property, Violators will be Prosecuted”. They mean it. The four miles from the gate to Leonard Lake is owned by the adjacent landowners and is operated as a series of private reserves, mostly for family vacations and special events. The facilities are very much 1930’s rustic, with small cabins, very lightly improved campgrounds nestled beside the clear cool waters of Reeves Canyon stream, and enveloped by old growth native forest.
The headwaters of the stream at Leonard Lake is the heart of the former Crowsfoot Logging family reserve, and uniquely in the Redwood Valley, has never been logged. To the west, the 4000 acre parcel backs up against Montgomery Woods State Park. Between the two, this area represents a significant remainder of our original ecosystem. Though somewhat altered by ranching, farming and habitation over the past century and a half, you will still find magnificent groves of Coastal Redwood and White Fire that have never suffered the saw or the axe.
Exclusively through Emerald Empire Adventures, the public may now gain access for cycling, hiking or equestrian adventures. Strictly by appointment, we will guide you and your party through one of the few remaining places in the Emerald Empire where you can pass lightly through a vision from a vanishing world, as if it were your own private paradise.
Having passed through to Orr Hot Springs, the natural thing to do is to relax those tired muscles in the 103 degree waters before riding up the final 100′ climb to spend the night under the stars at Mann Ranch, where the 360 degree dark sky horizon is truly stunning by naked eye, binoculars of telescope (which can be arranged as well).
In the morning there’s a 9 mile 6%-12% downhill back into the valley for breakfast at Club Calpella or Angel’s in Redwood Valley and then on to the finish at Base Camp on Laughlin Rd. There’s a 60 mile, three day weekend to remember.
So check back soon for more GPS tracks on the back side, Orr Springs and Mann Ranch segments.

Please join Mendocino Area Parks Association’ s Carolyne Cathey and other park supporters and visitors 1:00PM today – Saturday June 20 – at 1:00PM beside the Ford House on Mendocino Headlands. The issues may not be clear to all of us, and this is your chance to hear what is going on with the state parks funding and how critical our voices are right now.
Enjoy some music and stop in the Ford House for a tour of this historic house on the headlands.

The only hope we have left to keep the parks open is to encourage all the voters in the state to contact their Senators, Representatives, and the Governor and ask for their “Yes” vote on a new funding stream to support our state parks — a $15/year per vehicle State Park Access Pass added to our car registrations. The Republican Caucus in both the Senate and the House, and the Governor, oppose this concept. With a SPAP, any of us with a California registered vehicle will have free day use, no matter how many times we entered the Parks.

To her credit, Assemblywoman Patty Wiggins not only supports funding for state parks, but she had already taken a salary cut, and reduced her per diem reimbursement for living expenses in Sacramento. Senator Wes Chesbro is also a strong support of parks.

Without some funding mechanism in this budget round, Parks will close. Businesses will be hurt when visitors stop coming because the campgrounds are closed, the restrooms are locked, the litter piles up and the roads are barricaded. Park properties will suffer right here where we live
and all over the state.

Please come and listen, and lend your support to help keeps our
parks open.

I am only a member of one MCN community list, Fort Bragg. If you would be so kind, we would appreciate it if you would send this message to the other local community lists as well.

Thank you,

Marilyn Boese
www.mendoparks. org

Breggo Cellars invites you to join us for 2nd Saturday in Mendocino this weekend. We proudly feature the works of Mendocino County artists Antoinette von Grone, Susan Spencer, Michael Wilson, and Suzi Long for your enjoyment. We will stay open until 7pm – hope to meet you there!

Kristy Cole
Breggo Cellars – Mendocino Tasting Room
45070B Main Street, Mendocino
707-937-9900
www.breggo.com
twitter.com/ breggo

GoMendo.com is an excellent source for all things Mendo related and we here will be focusing more on personal experience rather than purely promotional materials, but for the moment we will quote their text and links as place holders. Remember, Emerald Empire Adventures can arrange for private tastings and tours as a part of any multi-sport, cultural and/or nature-based Adventures. In addition to the wineries listed here, there are many small, unique vintners with no website, no tasting rooms and unusual varietals. If you would like to visit one (or several) of these hidden treasures, be sure to let us know and we will see what we can do.

From my personal experience living in and cycling through the Po Valley and the Alto Adige regions of northern Italy, I can say without  equivocation that the combination of vines, climbs, friendly folks and great local foods and arts available and Mendocino and surrounding counties is rapidly approaching a kind of critical mass that promises to develop into a place equal to any in Italy.

Mendonesia on MySpace

GoMendo.com - Mendonesia Cafe

Mendonesia Cafe - Willits, CA – Fort Bragg Advocate-News

Mendonesia Cafe Willits | Coffee Shop in Willits | Restaurant …

Mendonesia Cafe, Coffee Shop in Willits. Reviews from critics, blogs, and fellow diners. See menus and maps for popular restaurants.

Hi all!

Some fun times are to be had as we move into the summer here at the cafe!

This week…

Thursday, May 21…High 5…jazz/swing. ..12pm!
Saturday, May 23…Vic Star…singer/ songwriter. ..12pm!

and…

The Strings and Voices Series at Mendonesia Café presents

Jared Denton Jones

Tuesday, May 26

12:00pm

all ages and free!

Somewhere between Texas and Minnesota you will find Jared Denton Jones creating great music with an organic honesty. Playing guitar (acoustic and electric with all kinds of toys) and utilizing different vocal styles, tying in aspects of folk, rock, blues, and punk he has a very original sound. Depending on the venue you may get something like a heavier Ratatat, or something along the lines of Iron and Wine meets John Frusciante. Either way its bound to be a great show!

Currently living in Austin TX, playing full time with Monarch Box, as well as with several other projects with Ross Roenigk, Jared finds time to do some soundtrack work, while making a good living giving you vegan super food smoothies with Daily Juice Co.

www.myspace. com/jareddentonj ones

AND DON’T MISS THESE UPCOMING SHOWS!

Thursday, June 4 @ 12pm- Critical Measures Trio-jazz/funk!

Saturday, June 6 @ 12pm- Miami Rogue Roosters- swing jazz!

Tuesday, June 9 @ 12pm- Amy Obenski- singer/songwriter!

Saturday, June 13 @ 12pm- Home on the Strange- bluegrass!

Tuesday, June 16 @ 12pm- Chris Hansen- singer/songwriter!

Friday, June 19 @ 12pm- Amy Obenski returns!

Friday, June 26 @ 12pm- Kyle Williams- singer/songwriter!

Saturday, June 27 @ 8pm- the Dirt Floor and John Craigie!

FRIDAY JULY 3 @ 7:30- FAREED HAQUE & THE FLAT EARTH ENSEMBLE! ft. members of Garaj Mahal!

Monday, July 13 @ 12pm- David Fletcher- singer/songwriter!

Saturday, July 18 @ 12pm- Elizabeth Jonasson and Amanda West- singer songwriters!

Saturday, August 1 @ 12pm- Conception Vessel One- sultry cellist and singer!

Saturday, August 8 time tba- Joe Del Rio- singer/songwriter!

Monday, August 10 @ 12pm- Traveling, Broke and Out of Gas- folk/bluegrass!

Saturday, August 15 @ 12pm- Not An Airplane

Saturday, September 19 @ 12pm- Clint Crighton- Singer songwriter from Australia!

Mendonesia Cafe© is located at 3 So. Main St in Willits, on the east corner of Hwy 101 and Commercial St. The cafe proudly serves organic, locally made desserts, sandwiches, smoothies, salads and more! Come for dinner, stay for the show!

For more info, please call 707-459-1001 or visit www.myspace. com/mendonesiaca fe, where you can listen to songs of upcoming performers!

The family is looking towards recent history when, in the 60’s and 70’s Mann Ranch was the venue for widely attended conferences and chataquas conducted by the likes of Joseph Campbell and Carlos Casteneda. Plans are afoot to re-establish the site as a venue for future events.

A place for breathing

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Fresh breezes and long, blue vistas make this a spot for contemplation.

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