Congrats to L.A. Kings, Stanley Cup Champions!

Courtesy L.A. Kings

 

 

 

 

 

 

 

Congratulations to the Los Angeles Kings who have brought the fabled hockey Stanley Cup to the Kings organization for the first time in history!  On Thursday downtown Los Angeles will celebrate with a big parade!  Details on the noon start time and parade route can be found here:  http://latimesblogs.latimes.com/lanow/2012/06/kings-parade-la.html

 

 

I got my Stanley Cup Tickets! Go Kings!

While the New York Rangers and New Jersey Devils battle it out for the Eastern Division Championship in the National Hockey League, the rest of us in California who are rooting for a Stanley Cup Championship are carefully considering our ticket options.  And I did nab two for the big 3rd game, the first game in Los Angeles, on Monday night June 4!  I’m hoping the Kings will continue their streak of winning 10 playoff road games in a row on the road and will be coming to Los Angeles on that day two games up for the coveted Stanley Cup.  Wow, we will be

Picture of Dustin Brown, Team Captain, courtesy LA Kings.

giving those dreaded Canadian teams a comeuppance if we win the Cup, regardless of all the Canadians working for us!

 

CA Everest Team Leaving For Summit Bid!

After all the planning, preparation, acclimatization climbs, and getting rested and strong at Base Camp we are leaving for our summit attempt!  We spent the last couple days doing our final preparations as we have watched the weather show signs of improvement.

This season on Mt Everest has been characterized by higher and more consistent winds than normal.  We have watched the upper reaches of Mt Everest get blasted by 120+mph winds for most of this spring.  The summit of Mt Everest is high enough to be in jet stream force winds (it’s at an altitude where commercial airliners normally fly!), but to see the winds consistently blast the summit week after week with no abatement is unusual.  Each season in May the jet stream moves north of the Himalayas and raises in altitude as the weather pattern changes when the summer monsoon season begins to build to the south over India.  Sometimes the jet stream lifts off of the summit for as short as a couple days and other times it stops tickling the top of Everest for as long as a week or more.  Currently the weather is showing signs of this activity starting to occur.  We are receiving forecasts of a “medium” confidence level that are confirming what we’re seeing.

Our high camps are now in place and an advance team is heading up to the South Col where our highest camp is located at 7955m/26,100′.  This team’s job will be to carry up and anchor fixed rope into the steeper parts of the route to offer us protection while we climb.  With all our logistics in place and seeing what we want in the weather pattern the time is right for our summit attempt.  Here is our projected schedule:

May 15:  Climb from Base Camp to Camp 2 (6495m/21,309′)
May 16:  Rest at C2
May 17:  Climb from C2 to C3 (7406m/24,300′)
May 18:  Climb from C3 to C4 (7955m/26,100′)
May 19:  Summit Day, return to C4
May 20:  Descend from C4 to C2
May 21:  Descend from C2 to Base Camp

Climbing with us will be our faithful companion Kancha Nuru Sherpa.  Kancha is from the town of Phortse in the Solo Khumbu region of Nepal.  Many strong Sherpa’s have hailed from Phortse and they are fiercely proud of their reputation.  Kancha speaks good English having grown up walking to the neighboring village of Khumjung where Sir Edmund Hillary helped establish a school for the Sherpa community in 1961.  Following in the footsteps of the legendary Tigers Of The Snow including Tenzing Norgay who climbed with Hillary on the first ascent in 1953, Nawang Gombu who climbed with the first American Jim Whittaker in 1963 and became the first person to summit Everest twice, and many others Kancha first reached the summit of Mt Everest with Kurt Wedberg on May 21, 2008.  He has gone on to reach the summit each year since then.  It will be a pleasure to climb with Kancha once again on this summit attempt.

Our first goal on this climb is safety.  We plan to climb as safely as possible and return from this trip healthy.  Assuming we can stay within an acceptable margin of safety our second goal is to reach the summit of Mt Everest.  While we can’t eliminate danger we plan to do everything we can to minimize the risk.

Thank you to everybody for your continued prayers and support for our climb.  We have appreciated all the comments and well wishes thus far and we can definitely feel your support from half way around the world.  We will do our best to keep you updated on our progress along our journey and look forward to connecting with you all upon our return!

(You can follow the team’s progress on the Sierra Mountaineering blog.)

Nathan Fletcher Wins Billabong XXL 2012 Big Wave Award

Southern Californian Nathan Fletcher won the 2012 Billabong XXL Big Wave Award in Anaheim this past Friday.

The top-surfing Nathan Flecther is not the Nathan Fletcher currently campaigning for Mayor of San Diego.

To watch this epic ride and wipe out visit https://www.youtube.com/watch?v=xOPvB1t6c4k&list=UUqt4BRFOqI3z6Sjw6W6gtMQ&index=5&feature=plcp

We also have heard that Carl DeMaio of San Diego won the annual Del Mar Pacifico Beer Drinking Championship today on Cinco de Mayo, but perhaps we got the facts there a little messed up.

 

CA Climbers Rest at Everest Base Camp, Preparing for Summit Attempt

Greetings from Everest Base Camp. Since last we checked in we had just descended from C2 after sleeping a few nights up high. Since then we have spent the last few days resting, hydrating, consuming lots of calories, and in general regenerating our bodies and planning for our next trip up high.

The days spent at Everest Base Camp are an excellent excuse to relax and be lazy. One of the joys of expedition climbing is having time to sit and enjoy a good book, write, and take some time to simply relax “guilt free” which has become an increasingly rare commodity in our modern society. We also find a renewed appreciation for the simple things in life such as an unhurried hot shower or putting on a clean pair of socks and a fresh t-shirt for the first time in several days.

Weather has been pretty typical for April in the Himalayas. Night time temperatures dip into the teens or low 20s. During the daytime the mornings are clear, sunny, and usually very pleasant with little to no wind. Most afternoons see the skies turn partly cloudy. Occasionally it will cloud over enough for light snow to fall. The ridge lines above 7000m or 24,000′ have been getting hit by strong winds of 60+ mph, which is typical for this time of year. Recently at Base Camp we have seen the first signs of the coming spring. Temperatures are starting to gradually warm up and the sun is peaking over the ridge tops a little earlier each morning.

After several days of rest and preparation we are now ready to make our next trip above Base Camp. These forays we make to higher camps are referred to as “rotations”. Here is the plan for our next rotation:

April 28: Climb to C2 (6495m/21,309′)
April 29: Rest at C2, small hike to stretch our legs
April 30: Hike to the base of the Lhotse Face, return to C2
May 1: Climb the Lhotse Face to C3 (7406m/24,300′), sleep here
May 2: Return to C2
May 3: Return to Base Camp

(You can follow their blog here.)

California Climbers Making Progress On Everest

Photo courtesy Sierra Mountaineering

Two California climbers are making steady progress towards the summit of Mt. Everest. Renown climbing guide Kurt Wedburg of Sierra Mountaineering in Bishop CA and Los Angeles businessman Fred Simmons recently reached Base Camp 2. Kurt has guided several prominent local political figures including Assemblyman Nathan Fletcher who is currently running for San Diego Mayor.

Here’s an excerpt from their blog:

Greetings from Everest Base Camp!  We are safely back here after spending four nights at Camps 1 & 2.  On April 19 we had a pre dawn breakfast and left EBC at 4:45am.  We navigated a short way by headlamp then put on our crampons and began climbing through the Khumbu Icefall.  After several previous acclimatization climbs we had become a very efficient climbing team and it showed as we made it past the Icefall and all the way to Camp 1 in a very respectable 4 1/2 hours arriving at 9:15.

Our goal by sleeping at Camps 1 & 2 was to continue the acclimatization process by living for a few days at higher elevation.  We spent the rest of April 19 doing just that.  We hydrated, read books, and generally relaxed as our bodies adjusted to this new elevation.  We had previously reported Camp 1 to be at 6120m.  After being there we are readjusting that elevation to 6100m/20,012′, which was still the highest altitude we had reached during the expedition up until then.

Armchair climbers can follow their progress at Sierra Mountaineering.

Making Waves With Mickey Mouse

Photo courtesy Bob Owen, flickr

The sorriest sunset I ever saw rose over the hills of San Pedro, California with simmering, El Greco-like streaks of orange, pink and blue and striated white clouds announcing the new dawn.

This was the sorriest sunset because it announced the final morning of our family’s eight-day Mexican Riviera cruise on the Disney Wonder, a 63,000 ton vessel large enough for 2,700 guests and around 1,000 in crew. There may be better ways to spend a family vacation dollar, but I haven’t found them yet.

Disney got into the cruise business in 1998, and they do cruises the way they do everything else—relentlessly, exhaustively, and with their usual impeccably high standards. You might think there’s something Mickey Mouse about a Disney cruise, but you would be wrong. The ships are super elegant, the food is phenomenal, the quality of service unbeatable, and the opportunities for children to enjoy themselves are nonstop. As a telephone operator at the cruise line told me the day before the trip, “Until they get on the ship, they’re your children. Once they get on board, they’re ours.”

What makes a Disney cruise so special?

In three words, attention to detail. Let’s talk about the food. If you travel on any cruise ship, you’ll have the same wait staff team—head waiter, waiter, and assistant waiter—every night of your voyage. What Disney does differently is rotate you and your wait staff among three different restaurants, each with a different theme, and with a different menu every night. It’s tough to get bored when your wait staff team is essentially putting on a different show for you every night, in three different and astoundingly beautiful restaurants.

One of them, Animator’s Palate, pays homage to the art of animation, which is, of course, what put Walt Disney on the map in the first place. The restaurant, which seats 500, is done in black and white, with cartoons showing on screens on the wall. The pillars are massive paintbrushes which lead to artists’ palettes; hence the name, which is a play on words, whence the palate governing our ability to enjoy food.

The Animator’s Palate restaurant on the Disney Wonder cost approximately $6 million to design and build. That’s a lot for one room, and they certainly got their money’s worth. One of the highlights of the trip is when the wait team switches mid-meal from black and white vests decorated in an animator’s theme to color, and the restaurant itself is transformed from black and white to color as well, paying homage to the craft.

I had the pleasure of meeting Corey—Disney is a first-name company—the executive chef of Animator’s. He gave my family a tour of the galley, a very small kitchen indeed where 500 meals are prepped and prepared for each of the two dinner seatings…by a crew of fourteen. The Animator’s Palate galley is about the size of the average American living room, and how that many meals can be prepared without kitchen knives shaken in anger is hard to imagine. But they get it done.

Cruising is all about eating, and the food, at French-inspired Triton’s, Cast Away Key, and Animator’s is everything one might hope for. Another highlight of the dining experience is pirate night, when all guests are issued red bandanas, which are tied around your head via your waiter and assistant waiter, in preparation for an after-dinner pirate show on the top deck of the ship, culminating in, as Disney proudly tells you repeatedly, the only fireworks display launched from a cruise ship anywhere on the planet.

Since it’s Disney, all the characters abound and are available for photographs at set times throughout the voyage. Adults on the Disney Wonder display an endless capacity to line up for things. Rare is the moment when you don’t see a long line of adults, sometimes with children in tow and sometimes not, queuing up for something. The Disney cast members will take pictures of you or your children with the various Disney characters, either with your camera or theirs. Conveniently, you can view photos of your family in pirate costume, alongside the captain of the ship, or in more formal groupings, and you can buy them and bring them home.

Cash doesn’t work on a Disney cruise. Instead, your door key is linked to your credit card for your convenience, and Disney’s, allowing you to buy alcohol for yourself, shakes for your kids, and a wide variety of souvenirs, spa services, and whatnot, all for a reasonable fee. It’s easy to spend real money, especially if you are busy sampling the 28,000 bottles of wine and champagne forklifted onto each week-long cruise.

The crew members deserve special attention as well. Disney is fanatical about finding people whose attitudes are as positive as their work habits, and they scour the globe for individuals to work on their ships, usually for four-month renewable contracts. Indeed, 62 different nationalities were represented among the staff on our cruise. You had the sense that all the little children depicted in the “It’s a Small World” ride at Disneyland or Disneyworld grew up and got jobs waiting tables or folding laundry on Disney cruises.

Disney identifies all of its employees, from CEO to deckhand, with the oval badge familiar to Disneyland and Disneyworld visitors. The badge provides the first name and country of origin of each employee, or cast member, since Disney recognizes that it is putting on a show, whether in theme parks or on the high seas. I encountered the head of security for the ship in an elevator during the cruise and asked him whether there were any ethnic or religious tensions among the crew, many of whom came from India, Pakistan, Serbia, Croatia, and Bosnia. His response, which was echoed by the ship’s captain, was that people pretty much checked their ethnic, religious, or political rivalries at the gangway, and for the most part, the crew members tended to get along. As far as the nations of the former Yugoslavia, their position tended to be that the issues affecting their homelands had little to do with them personally and were isolated to a few flashpoint regions, but they didn’t really have a dog in those hunts. If people from 62 different countries can get along in the relatively cramped confines of the underbelly of a Disney cruise ship, what excuse do the rest of us have?

But enough about politics; you want to hear more about Disney hijacking your kids. The ship offers gated, secure play areas for every age group, from a nursery to teens and tweens. The youngest children can only be checked in or out by their parents. Children the age of our twin sons—nine-year-olds—can check themselves in and out of their club, or parents can set a security level by which only they can sign the kids out. The children have “Mickey bands” not unlike those received when checking into a hospital, on their wrists, which identifies them. At the gate of each of the kids’ clubs are Disney crew members who check adults and their children off by photo, identifying information, and a password the parents select. Young children can enjoy a fairly high degree of autonomy on the ship, given that many of the 1,000 Disney crew members, including the top brass, are wandering the halls at all times. My wife and I felt a little uneasy that our sons were out playing shuffleboard one night at 11:30, but they returned to the cabin none the worse for their adventure.

In addition to the clubs, Disney puts on really fantastic shows for children (and their parents). Most of the shows involve mash-ups of various Disney songs and stories. All of them emphasize the Disney values of faith, trust, and fairy dust—believing in oneself and making one’s dreams come true. The singing, dancing, and staging are everything you could hope for. Our three-year-old enjoyed the shows as much as my 75-year-old mom, who we brought along for the cruise. If you can do a show that entrances people who are 72 years apart in age, you must be doing something right.

The Disney cruise also serves up comedians, magicians, ventriloquists, and other acts which perform kid-friendly versions of their craft at the pre-dinner shows and slightly more adult versions in the lounges after dinner. Nothing risqué, though; it’s still Disney. But it’s entirely possible to slide from Disney show to nightclub comedy or magic act to dinner to after-dinner comedy or magic show and dancing without missing a beat.

During the day, activities for children and parents are so plentiful that it takes a four-page daily planner to keep track of them all. Parents and children can sample the arts of animal towel making, origami, animation, and a host of other creative acts. Disney movies—classics and new releases—screen in the opulent Walt Disney theatre on board. There is also a well-appointed gym on the ninth floor with a fantastic view of the ocean from the Stairmasters and treadmills, alongside a spa where I got a really outstanding haircut for a mere $30. There’s no sense of being gouged, which makes the experience friendlier.

To come back to dining—how can you not, on a cruise—Disney offers a high-end Italian restaurant called Palo on the top deck—a five course meal in an intimate, elegant setting, for a mere $20 per person. And if you really brought your eating pants to the cruise ship, you can have your high-end meal before or after your normal dinner. Take that, Weight Watchers!

The fanatical attention to detail was driven home to me one evening when I found a gentleman named Edward, whom I discovered to be the executive chef of the entire ship, down in the stateroom area around 10:30 one evening. I asked him what brought him to that part of the ship and he explained, with great unhappiness, that a guest in my vicinity had ordered chocolate-covered strawberries and called to complain that one of the strawberries had mold on it. He had come down to the servers’ area by the stateroom so that he could root through the trash and find the strawberry. He told me that he wouldn’t know what to tell the guest unless he had seen the allegedly moldy strawberry with his own eyes. He oversees the serving of 11,500 meals a day to guests and crew members, and yet he was not about to ignore, or even deputize the rooting through of trash, a single strawberry gone bad.

I ran into him again two days later and told him how impressed I was with his attention to detail. That afternoon, a large bowl of fresh fruit was waiting in my stateroom for me, along with a card that read, “Compliments of the executive chef.”

And what of the ship itself? The Disney Wonder is an absolute gem, its Italian craftsmanship revealing itself in the fine moldings of the adults-only lounges, the Nuvo Deco look and feel of the entire ship, and the absolute beauty and elegance throughout. One of Disney’s corporate maxims is that, “You can feel excellence.” They achieve that feeling of excellence by providing touches that they say only one guest in 100 will notice, but the rest of us will feel them. Such is the case on the Disney cruise, whether we are talking about the lighting in Triton’s restaurant, inspired by the Ariel story, which shifts throughout the meal so as to provide a sense of dining under the sea. Or the towel animals that delight children upon their return to their cabins at night. Or the simple fact that the crew members would certainly rather be home with their children instead of at sea for four-month stretches, but treat your children as if they were their own.

Disney pays enormous attention to the customer surveys handed out toward the end of the cruise and even devotes five minutes on the “how to disembark” video, which shows in the stateroom prior to the end of the voyage, to the concept of fairness. Jimmy, the Wonder’s cruise director, in charge of all entertainment and the overall guest experience, ruefully told a story of a guest who marked down his cruise experience because it rained in a notoriously rainy city in Alaska where his cruise had visited. The message of the story: hold us accountable, but only for the things we can actually control—not the weather in Alaska.

Which brings me back to that sunrise on the eighth and final morning of our Mexican Riviera cruise. I’m one of those highly energetic people you see running laps around deck four at sunrise, if you happen to be up that early yourself. As the docks and container towers of Los Angeles harbor hove into view, so did the orange ball of the sun, its arrival announcing the imminent conclusion of eight of the best days I’ve ever spent with my mother, wife, and kids. And I had to look twice, because the first time I saw that sunrise, I thought it had Mickey ears.

(New York Times best selling author Michael Levin runs www.BusinessGhost.com, America’s leading provider of ghostwritten books.)

Los Angeles Kings Update! Beats Vancouver in First Three Games!


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Our Los Angeles Kings Hockey Club has won the first three Stanley Cup first round games in the best of seven series against the Vancouver Canucks, an unprecedented achievement in team history, and they may be able to make it a clean sweep to the Second Round this Wednesday night the 18th at Staples Center, where they will have home rink advantage for a fourth and clinching win against the Canucks.  The Kings were not expected to survive long in the Playoffs, but they are in the process of making sports history!  Dustin Brown is proving to be one of the playmakers for the Kings in the series, and goalie Jonathan Quick had a shut-out, 1-0 win last night.  This Wednesday night, L.A. Live at Staples Center will be the place to be!

Melville Syrah is a great $20 Red Wine from Santa Barbara

We like to cover all the good things in life California has to offer in CaliCulture, and sometimes that includes a little information and a tip on an interesting wine.  A new vintage to come out not too long ago is Melville Winery’s (www.melvillewinery.com) 2010 Verna’s Estate Syrah, selling at www.klwines.com for less than $20 a bottle — if you can still find it.

California wine snobs have different expectations for their red wines.  Some like a “big finish,” some like “a burgundy style,” or “fruit,” some like “smooth tannins.”  A fair description of this great value of a Syrah from Melville is that it is “California fruit forward,” and is surprisingly good for a Syrah (usually I’m not a fan) and the fruit you taste is unmistakeably like strawberry.  This wine is just really pleasant and drinks well, and if I could have breakfast at 5 pm this wine would be wonderful with evening pancakes.

Melville is one of our exceptional Santa Barbara County wineries and is based in Lompoc.  Syrah is a less expensive red wine grape to grow than Cabernet, but it seems to do well in the Santa Rita Hills and environs of the Santa Maria Valley.  One thing I have not appreciated as much about Melville’s wines is their increasingly high alcohol content, sometimes 14.9%, which I think doesn’t add that much and frankly takes a lot of the fun out of wine drinking.  This nice Syrah, however, is leveraged down to 14% alcohol, still a little high in my book, but much more enjoyable then the “Red Bull” type wines many California producers are shipping.

Melville is a few miles off the #101, West, in the direction of Lompoc, and is open on weekends for tastings.  It is very close to nearby Babcock Vineyards, known for their Chardonnays.  If you like a slightly sweet fruity Pinot Noir (that is the “fruit forward”, as in Tantara Vineyards) you will love Melville Syrah, Verna’s Estate, 2010 vintage.

Food Nazis

Chicken Little made a name for himself by proclaiming the sky was falling. Of course this Nostradamus of the barnyard was proven wrong but not until after he had most of the barnyard population believing his false assertion.

This fable is repeated time and again in real life. Some self-proclaimed expert makes a claim that is not supported by facts or science but is so convincing that people swallow the falsehood hook, line and sinker. Nowhere is this more prevalent than in the realm of the human diet.

We’ve been scared into believing that we should all be eating bean sprouts and tofu if we don’t want to die young and destroy the planet. In the midst of this Chicken Little diet scenario walks Mark Haub, a professor of human nutrition at Kansas State University who lost 27 pounds in two months eating Hostess and Little Debbie snacks, Doritos, sugary cereals and Oreos. Finally, a diet we all want to be on.

As a class project, Haub set out to prove a theory that has been validated many times by common sense and science. It’s not what you eat but how much. He consumed 1,800 calories a day which is 800 calories less than what it takes to maintain body weight for a man his size.

In addition to losing weight, Haub’s body fat dropped from 33.4 to 24.9 percent, his “bad” cholesterol, or LDL, dropped 20 percent, his “good” cholesterol, or HDL, increased by 20 percent and his triglyceride level was reduced by 39 percent.

Before his class project, Haub ate a “healthy” diet that included whole grains, dietary fiber, berries and bananas – but he was overweight. “There seems to be a disconnect between eating healthy and being healthy,” is Haub’s assessment. “It may not be the same. I was eating healthier, but I wasn’t healthy. I was eating too much.” Therefore he wasn’t really eating healthy, he was eating what we have been sold as eating healthy.

(Jim Whitt is a noted speaker, consultant, author, and unapologetic people provoker.  Visit his blog at Purpose Unlimited.)