Across the country, weekend before last there were anti-war demonstrations, modest in turnout, but hopefully a warning to Obama that war without end or reason in Afghanistan, plus 40,000 more troops to Kabul, is not…
Anderson Valley Advertiser
I remember sticking my hand in the plaster of Paris, and my teacher sticking a pencil through the top. It was a gift for Mama, from me, by me; something to cherish the rest of…
The past few years haven't been kind to Mexico's image. The unceasing hum of violence and corruption—of beach and border town shootouts, of high profile kidnappings and murders and bribes—would have been enough to squelch…
FORT BRAGG'S big bag of last week's AVA's was lost and remains lost somewhere in the mail, probably at the mammoth distribution center in Petaluma. Call, write or e-mail us for replacement copies. DARRYL CHERNEY,…
Greetings one and all. If you are sitting comfortably then I shall begin. Let’s start with the Thought for the Week: “Just because somebody has more dogs than teeth does not necessarily mean they are…
To the editor, I'm in the Mendocino County Jail. I want to let you know that on Thursday October 8 when the Ukiah Daily Journal and the Santa Rosa Press Democrat reported on a deputy…
After re-opening the Library on October 6th, we are very busy, which is great. So nice to see our members and we always welcome more. The Library is located in the Home Arts Building at…
Well everyone, it’s still harvest time and now we’re getting into the hardy winter warming vegetables. If you come to the Boonville Farmers Market Saturday mornings from 9:45 to noon at the Boonville Hotel Parking lot you can purchase some of those delectable vegetables, not to mention fall fruits and so much more. Cindy Wilder will bring her sweet, crispy Asian pears, Petit Teton is once again sharing their juju bees and seckle pears with us and if you’re unfamiliar with seckle pears you MUST try one. The sweet honey-like flavor is like no other pear. Of course, the apple press will be there for all of your leftover fruit after making pies and sauce and jam. Barbara Lewellen was there last week pressing her bounty to ferment into vinegar. (You go girl: resource, resource, resource.) If this is your first year in the Valley you should know it’s also time for Tom Brewer’s chestnuts. He brings buckets of them to the Market along with ones he’s roasted for you to taste. Mmmm!