by Wendy and Sheldon Sam

Sheldon and I would to thank the Nisei Ski Club for a wonderful time.   Big thanks to Patt & Rick for graciously opening their home in Union City for this occasion. The house was decorated for the holidays (bathroom too). Pictures from past NSC trips were taped to the wall.

We flew in from Los Angeles for the weekend because we wanted to meet the people on the Big Sky trip. What else is there to say about a NSC Potluck Party? YUMMY! 

NSC has many good cooks and the food was served on time. We brought dessert from Peters’ Bakery from San Jose thanks to Patt, Jeannie & Nancy. Thank you, Karen Soo, for organizing the potluck and the fun games.  We played the Left, Right Center game and I won $60.00. Our trip was practically free!  

We also played a game that you have to draw a couple of things on a paper plate while it is held over your head. I can tell you most of us are not the Michelangelo’s in the group. Again we got the most points and won a Lakers hot mug , our favorite team.

Big Sky tour leader Armand, put together very informative Big Sky booklet.  It answered many questions that we needed to plan our trip.

What a fun way to kick off the season!  We look forward to meeting more members on the trip to Big Sky!

by Angela Fong

Konnichiwa NSC’ers! If you’re not already familiar with “The Joy of Soy”, San Francisco Nichi Bei is hosting their 9^th annual San Francisco Soy and Tofu Festival on June 29, 2019 at The Event Center at St. Mary’s Cathedral from 11am – 5pm. I’m this year’s Volunteer Coordinator and we need volunteers to help set up booths, assist with food prep, info sharing, clean-up, etc. I’m looking for volunteers for 2 different shifts: 8am – 1pm (includes setup/prep) OR 12:30pm – 5:30pm (includes cleanup). In addition to volunteering your time for a worthy fundraising event for the Nichi Bei Foundation, you get free attendance to check out this fun event AND you get a free VERY cute T-Shirt similar to the design on our website below!

I’ve volunteered at the festival for the past 2 years and it’s always a TON of fun!  There is LIVE music and entertainment, tofu competitions, cooking demos, children’s activities, raffle prizes and many Asian Vendors selling everything from cute Asian inspired t-shirts to art and jewelry and more. We also need more Vendors, so if you have Asian inspired Crafts, please check out our Vendor information in the URL below.

If you have any questions or need additional information, please contact me at: volunteer@soyandtofufest.org

Hope you can volunteer to help at a booth or just drop in and attend the event! I’ll be working at the event all day and hope to see you there!

Hello, happy skiers! You can start your new year by reading the articles below:

President’s Message, by Armand Gutierrez

Tina and Sandy Go to Thailand, by Sandy Kiyomura

Whistler Trip Tips, by Karen Soo

Recipe Corner

Statistical Swimming, by Judy Bracken

by Armand Gutierrez

Welcome to the Chinese Year of the White Rat! Yes, the Chinese New Year starts January 25^th and Rat Years are believed to be the unluckiest for people born in previous Rat years (1924, 1936, 1948…). Are you one of them?

A Bear Encounter

Just before Christmas I was skiing up in Tahoe with my friends Teresa and Warren Miller (no, not the famous Warren Miller). After dinner, Warren and I took his spirited dog, Lucy, for her usual walk around the neighborhood.  As we went around the block and up the next street, Lucy started barking and became very excited. As we proceeded up the block Lucy continued barking and we soon saw why. There in front of us, about 20 yards, was a black bear roaming the neighborhood in search of food. This was not a cub, nor was it full grown, but nevertheless we decided to turn around and walk back to the house, leaving the bear to do what he does best. A bear in the woods? Not exactly, we were only a few blocks from Spindelshanks in the heart of Kings Beach. Bear sightings in this area are not uncommon; several cars have been broken into in search of food.

Whistler Ski Week 2020

The Whistler trip is almost here and hopefully you’ve been able to get some ski days in before the trip. If not, there are still a few more weeks available. The Whistler Orientation meeting will be held on Saturday, January 18^th (a change from the 11^th, see Karen’s article below.). This will be an opportunity to meet other members on the trip, socialize a bit, and pick-up the souvenir gift. The Whistler pamphlet will be distributed by email since the Orientation meeting and our trip departure are very close. An Evite has been sent out that provides all the details. If you didn’t receive an Evite then let me know at president@niseiskiclub.org. Also, Karen Soo is coordinating the potluck dinner and has sent out an email listing your condo mates so you can get a head start on putting together your potluck menu.

by Sandy Kiyomura

In December, Tina Woo and I spent two and a half weeks touring Thailand. Sandy’s cousin, Randy Chinn, met us in Bangkok and provided a “local” tour of shopping centers, Chinatown  and introduction to Thai massage parlors. The Terminal 21 shopping center had a “San Francisco” themed floor which included a cable car and Golden Gate bridge. We toured Chinatown and had Dim Sum “Thai style.”  We then spent the next 16 days touring Bangkok, Chiang Mai, Chiang Rai, Sukothai and Ayuttaya and Phuket. Here are some of the photo highlights:

At the Elephant Sanctuary, we fed and bathed the elephants. As big as they were, they were loving and affectionate.  We found the Thai people to be friendly and humble, perhaps due to their Buddhist beliefs. One morning we rose early and accompanied our tour guide to present some food to the monks.  When you donate food they chant and pray for you. 

Although it was a long trip, it provided a wonderful introduction to the country and history of Thailand, its people, culture, and delicious cuisine. It was great to spend time with a local, Sandy’s cousin Randy, who has lived in Phuket for the past 20 years. 

Note: This was a GATE 1 tour. If anyone would like to travel by GATE 1, please say that Tina or Sandy referred you and you will get $50 credit towards travel. 

by Karen Soo

We have another month before we leave for our trip to Whistler and I am helping out Armand with coordinating our potluck dinner that will take place on Tuesday, February 4th, 2020. Delta Whistler Marriott does not have a big room for our pot luck party so we will having a potluck crawl. Four to five condos on the same floor will be hosting this event. I will assign rooms after we know where the rooms are located.

The theme of this year’s potluck is International Cuisine. This is an opportunity for you to show off your culinary skills with American, Mexican, Persian, Hawaiian, Chinese, or Alien. It’s all up to you.   (Main Entree, Veggies or Appetizer and/or Dessert for 6 to 8 people). We have 48 people on this trip. Each condo leader should let me know what’s on the menu so we do not end up with five different fried rice dishes. Do plan ahead and bring spices with you for your recipes.

There are 2 markets  5 – 10 minute walking distance from our condos. 
The northern Marketplace + Liquor store is larger with more grocery choices and variety. The southern Marketplace + Liquor store is smaller with limited items. Bring your shopping sacks for easy carrying.
If you are driving to the north market, parking is free for the 1st hour. 
There is a great bakery on your walk to the North Market place called Purebread; make sure to check it out.

February 2, the first day of skiing, is Superbowl Sunday. Kick off is 3:30 pm. We will have our Welcome Party and Superbowl Party in two NSC condos TBA. NSC will provide wine, beer and snacks. We will also have a superbowl pool. Please stop by to say hello to your fellow members.

One more tip: bring hand warmers and toe warmers. It will be cold in February at Whistler. Stay tune for more information.

It’s live and ready to read. Articles include:

President’s Message, by Armand Gutierrez

NSC 60th Anniversary Celebration, by Karen Soo

Some Like it Hot, by Hoyt Nelson

…And a few more tidbits you will see as you scroll down the page. Thanks for reading!

by Armand Gutierrez

The New Year typically starts with people making New Year’s Resolutions. And what is the purpose of the New Year’s Resolution? Well, for most it’s a commitment to do something that will be an improvement over last year. Typical resolutions include the ever-popular “I’m going to lose ten pounds”, or “time to hit the gym and get in shape”. Sadly, most resolutions go unfulfilled, but perhaps it’s the thought that counts. I don’t make resolutions for the New Year, but rather subscribe to one ski-related mantra – and that is to improve some aspect of my skiing over last year. It doesn’t have to be a big improvement, but at least some sort of improvement. If you strive for an improvement every year then you will become a better skier. One other hint, if you want to see improvement and become a better skier then you need to ski at least 10 days a season. 

Best Resorts for Snow Making?

Any resort that wants to draw early birds for the ski season under less-than-ideal snow conditions must invest heavily into snow making equipment. We’ve all seen the big, noisy fans on the beginner runs at the Tahoe resorts spewing into the air that crystalline mist that provides an early snow cover for our enjoyment.  But what resort does the best job? Here’s your challenge: name the top five North American resorts that offer the most snowmaking acreage. As a bonus, name them in order. There will be a prize for correct entries. 

Big Sky Ski Week 2019

The Big Sky trip is in a few weeks and there is still time to get in some skiing up at Tahoe before the trip. Big Sky has all 36 lifts open and over 265 trails for you to explore. The Big Sky Orientation  was held on Saturday, January 5^th.    This was an opportunity to meet other members on the trip, socialize a bit, and pick-up the souvenir gift. If you missed it, contact Armand to pick up your souvenir gift. Also, for those who purchased ski passes through Sports America, refunds were issued by our treasurer, Frank Chang. The Big Sky pamphlet was distributed by email since the Orientation meeting and our trip departure are very close. Big Sky has received quite a bit of snowfall and the expected temps are in the teens and low 20’s, so start packing your warm ski outfits. For ski trip packing tips, you might want to check out this article!

by Karen Soo

With the blink of an eye, Nisei Ski Club celebrated 60 years as a ski club. A dinner celebrating this milestone took place on September 8, 2018. 

The celebration event was held in a private room at China Stix in Santa Clara. Eighty people arrived promptly for cocktails and found their seats at one of the eight beautifully decorated tables. There was even a table for the younger generation of future NSC members. The evening started with wine, beer and soda. Curtis Otaguro, the MC for the evening, welcomed everyone to the celebration dinner.

The delicious and plentiful meal included a barbeque platter, seafood bean soup, Kabocha squash with spicy pork spareribs, fried rice wrapped in lotus leaf, Peking duck, honey pecan prawns, braised beef short ribs, seafood combo with vegetables, mixed mushrooms with Chinese greens and Hong Kong style chow mein. As the dishes were coming out of the kitchen, we had a raffle drawing and gave away about 30 prizes. Thanks to Corona and David Muira for providing the gifts. 

We welcomed 11 past presidents at the dinner: Jim and April Shiro, Jeanne Katsuro, Curtis Otaguro, Randy Hirai, David Tom, Ida Koo, Doug Higashi, Judy Hom, Joel Hayashida and our long reigning current president, Armand Gutierrez. Armand gave a nice speech after the dinner.

Ex-members came as far from Auburn and Roseville. We also had members representing Monterey Ski Club that joined us in the festivities. 

The party ended around 9:30 pm and many people didn’t want to leave! Seeing new and old faces gave everyone a big lift. Thanks to all the board members that helped with the planning, and to Bill Lee for taking photos. I guess we better start planning our 70^thAnniversary Dinner. Before you know, it will be here!

by Hoyt Nelson

“Heat” is an acquired taste. The more you eat, the more you increase your tolerance, and eventual love for it.  “Spicy” is a relative term so it’s difficult to tell a restaurant your “personal” comfort level since there is such a wide range of heat available in restaurants and such a wide range of tolerances between people.   If your server can give you a choice you probably should ask for “mild” (unless you know different) and request their house hot sauce on the side.  Sometimes, they will offer one of the Crystal or McIlhenny variants (which I find too sour for my taste), various small Mexican bottles or none at all.  Such is the case at the otherwise great restaurant “Habana Cuba” on S. First St.  in San Jose.  In this case, I bring my own small bottle of Sambal (I always have a bottle in the fridge).   

Chile peppers are one of a class of foods like salt, sugar and vinegar that we add to improve flavor of our food (and in some cases, aid in its preservation).   Before the late 1800s, when canned foods were developed for the French army, there were few other ways to preserve food except for salting and drying.   We get our word “salary” from a stipend of salt given to Roman soldiers.  If he was a good soldier, he was said to be “worth his salt”.   There is also evidence that the Romans concocted a sauce nearly identical to our Asian fish sauce.

The heat sensation you feel from peppers is caused by capsaicin, which is a colorless, odorless, oily chemical found in peppers. Capsaicin also has some nice medicinal properties to it as an anti fungal and anti-microbial agent, so it can act as a preservative.  Capsaicin is able to kill prostate, lung cancer and some leukemia cells.  

A scale of hotness (as defined by the amount of sugar water required to stop your brain from thinking it is burned) was developed by chemist Wilbur Scoville.  (Plain water or tea usually won’t remove the hotness).   Some examples of hotness levels on the Scoville scale are:

§  Sweet Bell Peppers: 0 Units

§  Jalapeno: 2500-8000 units

§  “Standard” Pepper Spray: 25,000-2,000,000 units

§  Cayenne: 30,000-50,000 units

§  Red Savina Habanero: 350,000-577,000 units

§  Bear Mace: 2,000,000-2,500,000 units

§  Law Enforcement Grade Pepper Spray: 5,000,000-5,300,000 units

§  Pure Capsaicin: 15,000,000-16,000,000 units

Chili peppers were probably cultivated in South or Central America as far back as 7500 BC and at least as far back as 2000 BCin India.  By 40 AD, the Romans gobbled up peppers in 80% of their recipes, but the only pepper they knew was the black and white pepper corns we now sprinkle out of our pepper shakers. 

Back to restaurant talk. One of my favorite restaurants is Back-A-Yard Caribbean grill in San Jose on N Market (conveniently across the street from a big parking garage for which the restaurant will validate your parking). It’s Caribbean, which means they use a really hot homemade jerk sauce, but they make the basic protein fairly mild and then supply you with small container of hot sauce on the side.  The large dinners all have chicken, pork, goat, salmon or tofu, and come with delicious rice (beans and sauce mixed in) and fried plantains.  The protein and plantains have just the right amount of char.  They also serve BBQ, but for me, it’s all about the jerk.   There are interesting fresh fruit drinks, beer and great meat patties – all at quite reasonable prices.  There also locations in Menlo Park and on Capitol Ave. in San Jose, but I think the atmosphere and food is better at N Market.

We went to Thaibodia in Santa Clara a few years ago and found it OK, but not spectacular.  There is a new location at 2200 S Bascom Ave. which we recently decided to check out.  It’s a bit small, but nicely decorated.  The menu is large and we appreciated the addition of Cambodian dishes, which is just now becoming more common in San Jose area.  We usually order Thai food mediumspicy, but for some reason we ordered it mild this time.  Lucky us. It turns out that mildhere was a little hotter than mediumto our taste.   Our choices of Pan Fried Pork Dumplings, Pad Khee Mow (like Pad Thai) and Char Thuk Chhou Aim were all very tasty, but a bit intense so  we had to order some plain rice to tone it down a notch.  We wobbled out quite full and still had a heavy doggy bag, so we didn’t mind a little extra cost.

We returned to Thaibodia a few weeks after our first encounter.  This time, we found it a lot less spicy than before – perhaps because of customer complaints.  I can now recommend the place as long as you exercise some caution.  We actually added some of their available spice choices to reach our happy level.  (Most Thai and Vietnamese places put a tray of 4 or 5 spice choices on all tables.)   Indian restaurants frequently ask how hot you prefer your dish, but they don’t often supply sauces on the side (except the optional three small dishes for your samosa or pakora appetizers).  Peruvian places supply a small dish of ground pepper, which you should treat with respect and start with a very small amount.  I usually don’t care how hot the side sauces are because you can always regulate how much to put on your food.  More important to me is the flavor.  

This is a great article about a ski map artist.

I just made this before the holidays and it is delicious. It tastes great toasted too!

Persimmon Bread

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.  Adapted from Beard on Bread by James Beard.  Makes 2 loaves.

• 3½ cups sifted flour
• 1½ teaspoons salt
• 2 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 2 to 2½ cups sugar
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup Cognac, bourbon or whiskey
• 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
• 2 cups walnuts or pecans, toasted and chopped
•  2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

by Judy Bracken

Like most everyone in NSC, I love to ski, but I also love water in it’s unfrozen form. I am a swimmer, and have been for most of my life. I started swimming on teams when I was 5 or 6, but never took it super seriously like youthful swimmers do nowadays. Consequently, I didn’t burn out and continue to love swimming as an adult. For the past 26 years, I’ve been on a master’s adult swim team, and decided to log my workout yardages starting back in 1996. It seemed to motivate me and helped me stay on track with consistent training. It wasn’t until a couple years ago that I realized my cumulative yardage was in the millions! If you stick with something long enough, by the time you’re my age it might equal a million, maybe even 14,780,748! That is about one third around the world if I was swimming on the equator. I suppose if I continue swimming another 48 years I might make it all the way. Just have to keep going until I’m 110!

Imagine if we had tracked all of our ski miles over the years! Maybe some of you have now, with the new ski trackers. If so, let us know and we’ll publish it here.

Welcome to December!  Snow is here and we’re excited for the ski season to start.  Below are the links to articles for this month. See you on the slopes!

President’s Message by Armand Gutierrez

The Top 4 Reasons to Wear a Helmet on the Slopes by Deanna Power

Mondo Bizarro by Hoyt Nelson

Pass Holder First Tracks

Please know that anyone is welcome to submit articles at any time.  Just email them to jwaldobracken@gmail.com

by Armand Gutierrez

Next to Thanksgiving perhaps the Christmas season is my favorite time of the year. There’s nothing like listening to Christmas music (old standards and new versions), watching the neighbors put up Christmas lights and decorations, and everyone getting into that Christmas spirit that permeates the atmosphere. And then again, it also means that the ski season is starting and the white slopes of Tahoe will once again become my playground. This is when Mother Nature does some of her best work, laying down a carpet of endless snowflakes and transforming the hillsides and mountain vistas into a true winter wonderland.

Upcoming Events
Pre-Season Ski Potluck Dinner – Saturday December 8th
This potluck dinner is designed to get everyone excited about the upcoming ski season and the ski-week to Big Sky in January. Everyone is encouraged to wear a ski outfit, either your best, worst, or anything in-between, and provide a dish that will tantalize the taste buds. Rick Dumlao and his wife Patt have graciously offered their home in Union City to host what I hope will become an annual event. An Evite has been sent out so please RSVP so we can get an accurate headcount, and the club will provide beverages so all you have to bring is a tantalizing dish.

Big Sky Ski Week 2019
The Big Sky trip is a month away and there is time to get in some skiing up at Tahoe before the trip, although most resorts have limited lifts/trails open at this time. The Big Sky Orientation meeting will be held on Saturday, January 5th so mark your calendars. This will be an opportunity to meet other members on the trip, socialize a bit, and pick-up the souvenir gift. The Big Sky pamphlet will be distributed by email since the Orientation meeting and our trip departure are very close. An Evite will be sent out in December that provides all the details. If you don’t receive an Evite then let me know at president@niseiskiclub.org. Also, Karen Soo is coordinating the potluck dinner and will be sending out an email listing your condo mates so you can get a head start on putting together your potluck menu. This trip is getting closer and closer and hopefully everyone is preparing for the upcoming ski season. Big Sky has received quite a bit of snowfall and the expected temps are in the teens and low 20’s, so start packing your warm ski outfits. Kristin Thornquist is organizing a Yellowstone National Park Tour for Wednesday, January 23rd. If you’re interested then send her email at kthornquist@sbcglobal.net.

Christmas Greetings
This has been a good year for NSC with the popular Vail Trip, the annual picnic Membership Meeting, and the NSC 60th Anniversary Dinner. On behalf of the NSC board I would like to wish everyone a Merry Christmas and a safe and Happy New Year.

by Deanna Power

While the number of people opting to wear a helmet on the slopes has increased significantly throughout the last decade, there are still many people who don’t wear helmets. While most resorts do not make wearing a helmet mandatory, medical professionals recommend wearing a helmet on the slopes because of the impact it can make on the outcome of an accident. There are several advantages to wearing a helmet when skiing or snowboarding, so there is no reason for you to not wear one when participating in alpine sports.

The Statistics

While there is an excellent safety record for snowboarding and skiing overall, there are inherent risks that come with any dangerous sport. When you wear a helmet, you can improve your safety and decrease the risks of you being seriously injured in an accident. The most recent data provided from helmet studies reveal that skiers and snowboarders are understanding the benefits of wearing a helmet. According to a study conducted by the National Ski Areas Association (NSAA), 67% of those who ski or snowboard wear helmets while participating in alpine sports.

The study shows that the use of helmets reduces the risks of suffering a head injury anywhere from 30% to 50%, but that decrease is usually limited to the less serious head injuries. Just because you wear a helmet, you shouldn’t participate in risky behavior because there has not been a significant reduction in the number of fatalities on the slopes during the last 9 years.

Four Reasons Why You Should Wear a Helmet

There are multiple advantages to wearing a helmet. Here are just a few:
1. Safety. Research shows that while helmets may not completely prevent head injuries, they can significantly impact the severity of the injury and the outcome of the accident. Most injuries occur when a skier strikes an inanimate object, such as a rock, tree, or the ground. Helmets can play a significant role in reducing the severity of the impact and reduce the trauma that your head suffers.

2. Warmth. Being out on the slopes can be cold. Because the body loses most of its heat through the head, a helmet can be beneficial in keeping you warm. Helmets act as insulators and will keep your head warm.

3. It can hold your goggles in place. When you are skiing, you want to wear goggles to protect your eyes. A helmet can help you keep your goggles in place so you can see better when you are out on the slopes.

4. There are many reasons to wear a helmet, but an important one is that you set a good example. When children and adults see other people wearing helmets on the slopes, they pay attention. You wearing a helmet can lead others to wear a helmet and protect themselves as well.

Choosing a Helmet

When you select a helmet, you want to choose the right helmet for your needs. You want to get a helmet that properly fits. This means that when you strap it on, you don’t want it to shift when you tilt from side to side. There are helmets of different styles and designs. Some helmets are more lightweight than others, but they are usually more expensive. Select a helmet that feels comfortable so you can get a lot of use out from it. If you choose to wear a helmet, you’ll be going a long way in protecting yourself while skiing or snowboarding.

*This article was not written by an attorney, and it’s always your choice as to whether you want to wear a helmet. Just keep in mind that if you wear a helmet, you could be saving lives!

by Hoyt Nelson

I grew up in rural Connecticut where the New York style pizza was pretty good, but there was no other ethnic food than Chinese, and that was nothing more than “Chung King” chow mein in cans from the grocery store. There was a “real” Chinese restaurant about 30 miles away in a town curiously named Canton, but the food there was a disgrace to that name.

We’ve all heard, and possibly sampled things like chocolate-covered ants, Rocky Mountain “oysters” (sheep testicles) and sheep eyeballs, and I found there are very few limits on what some people will eat to satisfy their hunger. Moving to California in 1962 opened my eyes and mouth to the bounty which has only exploded into the richness we see today. In the early 1970s, I bought small cans of whale and rattlesnake meat and found them tasty. Soon after, I bought a book called the “San Francisco Underground Gourmet”. Over the course of several years I sampled more than 50 restaurants from every manner of cuisine, including places like Chez Nick – a combination of French, Russian and The Khyber Pass which in 1969, claimed to be the only Afghan restaurant in the western hemisphere. One of the few places in the book that I missed (before it closed up) was a place in the Haight called “The Magnolia Thunderpussy”, whose specialty was pineapple thunderpussy. (The owner was actually woman who called herself Magnolia Thunderpussy.) Other than pineapple, I regret that I never found out what else was in it.

I took the next step at a Peruvian restaurant in San Jose (not Isabella’s on Winchester which I now visit every couple of months) where I ate a couple of grass hoppers, but found them little more than salt and crunch.

Many years later, my wife Nancy ate a scorpion in China on a business trip and reported that it tasted pretty much like grasshopper.

In 1972, I spent 6 months in Europe. In particular, the snails in France were delicious. I’m told that the French snails are the same variety as our US snails, but you have to be careful since US snails frequently have a taste of snail bait (poison). Also, I’ve heard the French put the snails on a corn starch diet for 2 weeks before eating them to clear out any of their usual food from their systems (snails are not picky eaters).

In Scotland, I learned about haggis (sheep organs and oatmeal stuffed into a sheep stomach) but never saw it on a menu and we didn’t ask. 

Further north in Sweden, there is a gelatinous “dish” of (usually cod) fish that has soaked in water for a week or 2 and then preserved in lye (sodium hydroxide). I worked with a Swede in the mid 80s who actually ate it while camping by himself above the Arctic Circle but unfortunately we never saw it on the menu.

While hiking the Inca trail in Peru in 1986, I noticed an occasional house out in the middle of nowhere with a white cloth attached to a 10 foot pole. May is harvest time below the equator and I learned this “flag” was a sign that chicha was for sale there. It’s a slightly fermented corn drink, whose fermentation is hastened by spitting in it. (I’m told there’s a similar drink in the Amazon jungle which people blow their noses into the fresh juice to do the same thing.) I didn’t stop at one of these places in the hills, but did run into a chicha seller at a train station (sitting there with a bucket of the stuff and a glass). (The local custom is to spill a few drops on the ground before drinking as an offering to Mother Earth). It tasted pretty good and I now find chicha on the menu of many local Peruvian restaurants (although it’s not fermented).

While at work in the late ‘90s, a Filipino technician brought in a delicacy called balut for lunch (means “wrapped” in Tagalog). It’s a fertilized duck egg that has been soaked in soy sauce and buried in the ground for a couple of weeks. Partially developed claws and beaks are visible, but not yet hardened. Nobody (including me) had the guts to sample one.

In a restaurant just off Stevens Creek Blvd. in San Jose there is a dish labeled “Stinky tofu” on the menu. We had heard of such a dish, and here was our chance to sample it. It did smell pretty terrible, but once you got it past your nose, it wasn’t all that bad (we actually finished the portion).

Finally, there’s a dish (we heard about from 3 different sources) from southern China called “The 3 Screamings”. It involves newborn baby rats. You pick one up with your chopsticks and it screams for its mother. Then you swish it around in soy sauce and the salty sauce gets in its eyes so it screams again. Finally, as you bite down, it screams one last time. There is even worse, which I will not describe here. If you must know, see me in private.

Heavenly Mountain is offering fresh first tracks every Monday at 8:30am for pass holders. You can access first tracks from any base area that is open. See our Nisei Ski Club Facebook page for more details.

by Armand Gutierrez
It’s almost the end of the year and here’s what we can look forward to: listening to Christmas music before Thanksgiving, paying property taxes by December, watching the weather forecast for rain and snow predictions, and best of all – getting together with family and enjoying a Thanksgiving Dinner. According to AAA, the Thanksgiving weekend is the most traveled weekend of the year. And why is that? Simple. Thanksgiving is the time of the year when family members travel far and wide to be with family and be grateful for who we are and what we have in our life. In the words of John F. Kennedy – “As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them”. On behalf of the Board I would like to wish everyone a Happy Thanksgiving and enjoy your time with family and friends.

Upcoming Events

There are a number of events for the month of November so take a gander and see which one sounds appealing. To start off, the 13th Annual Snowbomb Festival is back again on 3-4 November at Pier 35 in San Francisco and 10-11 November at the Santa Clara Fairgrounds. These shows are free and you can get your tickets at www.snowbomb.com.

Hoyt is at it again with another Bocce Ball event on 3 November at Lake Almaden. Take a look at the bocce ball article for more details.

For you movie buffs there will be a Warren Miller movie at the Heritage Theater in Campbell on 10 November. Plans are in the works for possibly including dinner that evening. Details will be in next month’s newsletter.

Save this date – 8 December. At our last board meeting I casually mentioned that the club should have a Pre-Season Ski Potluck Dinner party. After all, ski season is coming up and this club is noted for having a variety of great food at potlucks, so why not combine the two? My dilemma at the time was figuring out where we could have such an event. Well, new board member Rick Dumlao stepped up to the plate and volunteered to host it at his house in Union City. For you chefs, here’s the opportunity to amaze everyone with your culinary delights. Also, since it’s a pre-season ski party then let’s have some fun with everyone wearing a favorite, not so favorite, retro, or outlandish ski outfit. An Evite will be sent out to provide the essential details (like date, time, and place). Please RSVP the Evite to provide an accurate head count of attendees and also list what you’re bringing for the potluck dinner to avoid duplicates. Drinks (beer, wine, soda, and water) will be provided by the club.

Big Sky Ski Week 2019

Thanks to everyone that remitted final payments for the Big Sky trip. This trip is getting closer and closer and hopefully everyone is preparing for the upcoming ski season. Big Sky has already received some snowfall as shown in the photo taken on October 12th. Kristin Thornquist is researching a mid-week day trip to Yellowstone National Park. Stay tuned for details and an email will be sent out to see how many people would be interested. Save the date for the Big Sky Orientation Meeting on January 5th.

The Nisei Ski Club celebrated its 60th anniversary on September 8th at the China Stix Restaurant in Santa Clara. There was a large turnout with over 70 attendees who enjoyed a sumptuous Chinese banquet. Thanks to Karen Soo who organized the fabulous event. Another thanks to Karen Soo and Bill Lee who took pictures of the milestone event. Here are the links to the photos:

• Bill Lee’s photos
• Karen Soo’s photos

A booklet chronicling NSC’s history was published as part of the 60th anniversary activities. It contains a brief history of some of the highlights and milestones of the Nisei Ski Club and of some of the people responsible for them; based on past archived NSC records and oral histories. The Nisei Ski Club evolved from an organized weekend ski trip through the San Francisco JACL (Japanese American Citizen’s League) during the 1950’s. During this time, there were very few organizations for Asian Americans of any type and interest in skiing quickly grew. Skiing was new and enthusiasm for the sport quickly grew. The ski trips became so popular that it was soon decided that the club become independent from San Francisco JACL. That’s how the Nisei Ski Club was formed.

Happy 60th Anniversary!

by Sandy Kiyomura

Most of us are aware of Executive Order 9066 where 120,000 people of Japanese descent were interned at “concentration camps” during WWII. Some of us have relatives who were detainees or know of some. It is a very sad part of America history and this musical presents it very well.

“Allegiance” is a musical about the Internment of the Japanese during WWII. If you didn’t get to see this, you missed a powerful and entertaining show. (The SF Chronicle gave it top reviews). The cast was mostly Asian and the musical covered five decades, following 4 generations of the Kimura family before the war, during the war and (a scene)50 years later. There were 25 numbers (songs) and the singing was excellent, the lyrics creative and the dancing entertaining. The lead actress Lindsay Hirata did a phenomenal performance, singing and dancing in most of the numbers. There were some light-hearted moments : “why do Japanese students do well in math? Because they were in Concentration camps”. There were many dramatic scenes that centered around the conflict between men who wanted to volunteer for the Army (under the 442 Go for Broke battalion) and the others who were protesting the war. The latter were called the “no no” boys because they would not pledge allegiance to the US. Most of the “no no boys” were sent to Tule Lake camp. But life was not all bad at the camps. They had baseball, classes and dances. I enjoyed the dance scene where the cast performed an energetic swing dance number. Dances like this must have provided moments of relief during the harsh conditions they were living under. It was sad when a baby died because of lack of medical treatments. One only knows how many deaths (suicides) there were, or how PTSD may have affected the detainees.

Before the show, I went to dinner with my family and friends. One of my friends, Eloy Maoki was born in Peru. But Eloy was also sent to a detention camp (Crystal City) when he was 4 years old. This camp was for the people from the 13 South/Central American countries that the US ordered sent to camps. There were also German and Italian detainees, however the Germans and Italians were given hearings. My daughter found that one of Eloy’s friends, Yuji Ichioka, was her Asian American studies professor at UCLA. Mr. Ichioka was a prominent historian who wrote “Issei” and “Before Internment”. We must not forget history because it is repeating itself these days…and it’s not pretty.

Editor’s note: If you missed the musical, you can see George Takei’s Allegiance the Musical in movie theaters on December 11, 2018. Find a movie theater near you at Fathom Events.

by Hoyt Nelson
Here’s another installment in Hoyt Nelson’s love affair with food.

The first Street Food that I fell in love with were the liquados in Mexico about 1963. My first trips there were in the heat of summer and the thought of a cold drink was irresistible. Various fruit juices (mainly orange) were freshly squeezed and mixed with sugar and ice. These cold drinks were pure heaven.

In Istanbul in 1974, it was a little different. I stopped to watch a street vendor barbecue what looked like intestines on a spit. He handed me a bite and I noticed a couple of oldsters tittering about how I might react. Of course I had to eat it! But, cook had not cut it up because it was easy to wrap the intestines around the spit. He also did not care that this made it very hard to clean out the original contents (which smelled and tasted like you-know-what). On my next trip to Istanbul in 2007, we had a much better experience. Fish sandwiches were being sold on a small boat moored close to the bridge across the Bosporus. We frequently don’t take time to eat lunch while touring, but we took a flyer based on the smell. It turned out to be one of our best street foods ever. We saw lots of people with fishing poles on the Galata bridge and I believe the fish had been caught only minutes before we ate them. As most fishermen will tell you, fish is at its best when it is eaten as soon as it has been caught.

Although there wasn’t a street in sight, I think the following still qualifies as “Street Food”. On our 2nd trip to Thailand in 2005, we witnessed many small floating restaurants (like canoes). All the food was cooked and sold to other working boats – mainly breakfast. We never saw a tourist buy anything since the tour boats had other plans. Further up north, we maneuvered down a fast moving river for about 5 miles on a primitive raft of bamboo logs lashed together. At the end of the trip, we stopped in the middle of a forest; there was a “kitchen” created from a tarp draped over a few saplings sitting next to a fire pit. The cook served us a Thai meal that would be considered very good under the best circumstances. Dishes were “washed” afterward in an old rusty dishpan filled with very brown water from the river we had just come from. We survived with no ill effects.

In a small town close to Yellow Mountain in southwest China, I remember a menu in (translated dishes into, frequently meaningless, sometimes laughable) “English”. One entry for “Nutritious Beef Penis” caught our eye (as opposed to all those other cheap fast food penises we suppose). Nobody in our group sampled it.

I was not tempted to try anything more exotic until a trip to Java in 2011. One night, our tour guide took us to a street market and sat us down at a place specializing in cobra. A young girl brought out a wriggling snake which she killed and skinned in front of us. The cook however was not very skilled and he deep fried the pieces till they were rock hard. The raw blood, when mixed with a little red wine was however surprisingly good.

I stopped at a gelateria in Venice in 2013 for a quick cone where I noticed a tub labeled “pina”. Pineapple sounded good so I pointed to it only to discover the flavor was in fact “pine nut”. It wasn’t too bad, but not my favorite. The next night I bought some chestnuts from a vendor not too far away, but I later discovered they were not roasted. I had no means to roast them while on the trip but was lucky enough to get them home (illegally) through customs. (I find chestnuts in the U.S. frequently to be a bit moldy, but I have always had delicious roasted nuts in several European countries.)

Most Asian countries are known for great street food and Singapore is no exception. We made a special trip to the most famous area known as the Maxwell Street market to check it out. It takes up nearly a city block of 6 or 8 orderly rows of about 25 stalls each, with stationary tables and chairs in common areas between rows. Everything is pretty cheap, delicious and very clean. You can wander around and pick a little of this and some of that.

One of the joys of SouthEast Asia is the exotic (to us) fruit. Our local guide in Java bought samples of various kinds like rambutan, jackfruit, red dragon fruit, durian, mangosteen (but not durian which is known for its rotten smell). – all quite good. These days, you can buy many of these at Asian markets like Lion or 99 Ranch, but it probably wouldn’t be as fresh. We later bought some durian in Bangkok, just to try. Once past the nose, it is mild and fairly sweet. One can however still see signs posted in some hotels, railroad stations, etc. saying “NO DURIANS ALLOWED”.