Sun 24 Nov 2013
On Saturday I became a septuagenarian, having been born near the midpoint of U.S. fighting in World War II. There was no special celebration for my 70th, but Lynn and I nonetheless had a good time.
Lynn stands in the garden area at the entrance to Heidrun Meadery’s tasting room.
We started out the day at Heidrun Meadery, which two years ago opened across Highway 1 from Campolindo Road, where Mitchell cabin is located.
Despite its being so close, Lynn and I had not previously visited the meadery. Most of the time, guests need to make reservations for mead tastings, but on Saturday the meadery held a “holiday open house.” Another is scheduled for Dec. 7.
Heidrun owner Gordon Hull tells guests about the different varieties of mead he produces.
Mead is an alcoholic drink made by fermenting honey and water. In various parts of Europe, it has been popular for centuries. Heidrun’s meads are bubbly, having been made with the same method used to make champagne. Despite the honey content, Heidrun meads tend to be more dry than sweet.
Inside Heidrun’s tasting room.
The meadery was founded in Arcata, Humboldt County, in 1997 and moved to Point Reyes Station in 2011.
Avery Giacomini describes how one cheese differs from another.
Point Reyes Farmstead Cheese gave out samples of Point Reyes Original Blue cheese and Point Reyes Toma cheese during the mead tasting.
Cheese company owner Bob Giacomini grew up on his father’s dairy ranch in Point Reyes Station. In 1959, he purchased pasture land three miles north of town and went into the milk business on his own. In August 2000, the farm produced its first rounds of blue cheese, describing it as “California’s only classic-style blue cheese.”
The cheese, which is not as sharp as some blue cheeses, was immediately popular. In 2011, Point Reyes Original Blue won the gold medal for Outstanding Cheese/Dairy Product from the National Association for Specialty Food Trade. This year, Point Reyes Bay Blue won the gold medal for Best New Product while Point Reyes Toma was named the Outstanding Cheese/Dairy Product.
As it happened, musician Ingrid Noyes of Marshall (in the center talking with me) invited a number of other musicians over to play Saturday. Her friend, Víctor Reyes (upper left), who writes a Spanish-language column for The Point Reyes Light, is also a longtime friend of mine, and he made sure Lynn and I were included. (I brought my harmonica.)
Cake on a stick.
By chance, Saturday was the birthday for three of us at the party, and Lynn brought a chocolate-fudge cake. The cake contained so much fudge that I was able to pick up my piece with the long birthday candle stuck in it. So that was the way I ate it, calling it “cake on a stick.”
Shaili (at center) in Kenya.
I received birthday greetings from several friends and relatives, but by far the most distant greeting came from my stepdaughter Shaili, who is in Kenya taking part in a study-abroad program of the University of Minnesota.
Although our voices faded in and out, Shaili, Lynn, and I were able to chat by cellphone. Other than getting help from tech support in India, neither Lynn nor I had previously talked on the phone with anyone so far away. The time in Kenya is 11 hours ahead of the time in Point Reyes Station.
Shaili is working at an education center for Maasai girls, who too often are forced into marriage before getting schooling. Lynn and I are extremely proud of her, and I couldn’t hope for a better 70th-birthday present than hearing her good wishes from rural Africa.